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With Christmas around the corner you might want to

With Christmas around the corner you might want to treat yourself to some luxe bubbles. 🍾 2012 was a top vintage in Champagne, known for healthy rich fruit and racy acidity. Robert Moncuit, with vineyards in Grand Cru Chardonnay territory Le Mesnil-sur-Oger - also home to prestige bottlings Salon and Krug's Clos de Mesnil - is a real insider secret. 🥂 It's drinking beautifully now but has the bones to last.
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Sounds good? North London stalwart @highburyvintners have got you covered and if you don't live round the corner you can shop online via: highburyvintners.co.uk

You know that a wine grown in a place like this is

You know that a wine grown in a place like this is going to be singular. La Era - named after local birds that live around the vineyards - is expressive, aromatic and floral. A bright and elegant example of a high altitude Malbec.
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Vinedos de Alcohuaz is located at 1,800m in the Elqui Valley. Carved out of the granitic mountains, where the sun beats down, the stars shine brilliantly and it barely rains 30cm per year. These are pure mountain wines that speak eloquently of their home.

Think you know #Rioja ? Brush up your knowledge an

Think you know #Rioja ? Brush up your knowledge and taste some wines at #RiojaWineAcademy bootcamp. Tonight @timatkinmw looks at the diversity within Rioja, and how versatile it is with food in ‘There’s a Rioja for that’.
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We work with some brilliant producers in the region. @granja_remelluri #bodegalanzaga @bodegaslasorcas

A world away from the grand haciendas and old-skoo

A world away from the grand haciendas and old-skool Bordeaux blends of Chile's colonial wine estates in Central Valley. 🍇Tinta Tinto is a family run project based in the Casablanca Valley. Roberto and his wife Javiera, started making wine in their garage and it became a full-time job after the 2015 harvest. Everything is done by hand, from harvesting right through to the hand written and printed labels. Whole family getting in on the act here 👆. They work sustainably, aiming to balance inputs and outputs, applying modern oenological knowledge and traditional winemaking techniques, to make what they call ‘negawatt’ or zero energy wines 🌈.
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Their Cabernet Sauvignon from stony alluvial soils in Maipo is striking and well-structured with wild blackberries and summer fruits. Guaranteed to banish the winter blues🍷.

Italian varieties + Aussie terroir = fresh, savour

Italian varieties + Aussie terroir = fresh, savoury, yum! 😋
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We're loving the new wave of Mediterranean varietals coming out of the Aussie wine scene. A current favourite is Frederick Stevenson's cracking Montepulciano. This is a very classy Monte, with subtle herbal characters, sweet and savoury fruit, and showing all the concentration and elegance you’d expect from the Eden Valley.
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Frederick is the viticultural alias of Steve Crawford, who started this project as an antidote to the industrial scale winemaking that he felt had overwhelmed the Aussie wine scene. Instead, Steve focuses on low intervention winemaking to produce fresh, drinkable wines with loads of character 🍷

Strenua is a beautifully pure and refined Syrah, p

Strenua is a beautifully pure and refined Syrah, picked from a cool site in the Yarra Valley. Not your archetypal Aussie Shiraz. Hands off winemaking gives a basket of red berries, smoke, peppery tones, fine moreish tannins it's 85% whole-bunch, and bright acidity. Juicy, succulent, and very easy to drink - what the Aussies refer to as a lunchtime wine...

“We are a winery in the wineries.” - Imre Halász
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Like many artisan winemakers, Holass is a project with strong connections to the vineyards they work with. What makes them different is how they do it.
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Holass has no winery. Nor do they own vineyards. They aren’t tied to a single site or region. Instead, their production is based on collaboration, working with small vineyards or parcel provided by different winemakers across Hungary and Austria to make their own wine. Each one uniquely expressive; but together, the wines explores the terroirs of this area more broadly 🍷
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To learn more about Holass and their thoroughly modern approach to winemaking, check out our latest blog - link in the bio ☝️

Are you a fizz fan? Then don't miss out on the cha

Are you a fizz fan? Then don't miss out on the chance to spend an evening with sparkling wine legend Pamela Geddes!
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Join Pamela and the Unwined team next Wednesday for a special virtual tasting and what promises to be an evening of fun, fizz and fascinating stories. Tickets are limited, so secure your place now to meet Pamela and learn about her amazing Spanish sparklers 🥂
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The tasting will take place on zoom at 7pm Wednesday 25th November. Tickets are £5 and available through the Unwined website. And while you’re there, why not buy a bottle or three of Pamela’s wines to enjoy during the tasting? See the link in the bio for more details ☝️
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Pamela Geddes is a force of nature. A one-woman band based on the outskirts of Barcelona – in the heart of Cava country – she makes a range of sparklers unlike any other, including Spain’s only sparkling red wine! Her winemaking process is entirely manual, using traditional method artisanal techniques; these are truly handcrafted wines 🍾

Xinomavro has a unique style, sometimes described

Xinomavro has a unique style, sometimes described as a cross between Nebbiolo and Pinot Noir. Like Nebbiolo it has big tannins and high acidity which means it can age really well; like Pinot it's sensitive and reflective of its growing environment. When a producer gets the balance right the wines are complex and aromatic with red fruit and a leafy freshness, which when aged turns to dried fruit, truffles and tobacco.
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The 1997 from Marko Markovitis is such a wine - mature with depth and complexity. The acidity has been beautifully preserved, and the once grippy tannins have softened with age. Tempted? Find it @thegoodwineshophq @hedonism_wines @nysawine.uk then light the fire, pull up a chair and revel in the autum vibe🍁
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Markos is the third generation of a family of viticulturists and winemakers at Markovitis Winery, formerly Chateau Pegasus, and the first producer in Greece to practice organics. Based in Naoussa, a region in the north of Greece, near Thessaloniki. Marko's grandfather planted 24 hectares of the Xinomavro grape in 1970 in the foothills of Mount Vermio, in the north-western part of the zone, on gentle slope, between a forest of oaks.

🚨 NEW WINE 🚨 Tetramythos Sauvignon Blanc: no

🚨 NEW WINE 🚨 Tetramythos Sauvignon Blanc: not your average Savvy B!
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When you think of Greek whites, Assyrtiko or Retsina probably come to mind. But unusual as it may seem, this Sauvignon Blanc from the North Peloponnese is truly something special👌
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For this wine, Tetramythos work with a small parcel planted with 18-year-old Sauvignon bushvines, grown in rocky limestone soils at 1050m in altitude. Prior to fermentation, the fruit spends 18 hours macerating at low temperatures before fermentation in new oak barrels; it is then aged for 4 months with occasional lees stirring. The result is serious, complex wine with exotic aromatics, crisp acidity, and plenty of texture on the palate 🤤

Mavro Kalavrytino is a rare mountainous red grape

We first met Birgit at a tasting in Austria, and w

We first met Birgit at a tasting in Austria, and were instantly taken by the purity and frankness of her wines. Her family has been growing vines across an incredibly diverse range of terroirs next to lake Neusiedl for 400 years. She is committed to working biodynamically with low intervention winemaking, and her wines reflect this natural balance.
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“As a winemaker, I see myself as a landscape conservationist. Aware that I have only borrowed the land from the next generation, I am committed to respecting the land entrusted to me. As a farmer, I can make a major contribution to preserving nature and protecting the climate. As a consumer, I can decide what kind of agriculture I support. It is therefore my concern to produce healthy, vivid wines that give joyful and enjoyable hours.” 💚 Birgit Braunstein 🌻

After some easy-drinking Grüner? Hirsch has you

After some easy-drinking Grüner? Hirsch has you covered! 🦌
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The Hirschvergnügen - literally Hirsch’s delight! - is a bright, refreshing Grüner Veltliner with lovely zesty citrus, aromatic florals, and mineral undertones. From biodynamically farmed vineyards, the fruit is incredibly pure and captures the unique Kamptal’s Pannonian terroir.
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But don’t let its easy-going vibe deceive you, this Grüner is a serious food wine and would be an awesome pairing with your next Sunday Roast. Pick up a bottle at @burgessandhallwines @highburyvintners or @claptoncraft

A natural red blend that hides nothing 🍷 . This

A natural red blend that hides nothing 🍷
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This marriage of local varieties – Zweigelt, Blaufränkisch and St. Laurent – is light and juicy, with red and black berries and a gentle herbal spiciness on the palate 🍇
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The grapes come from vineyards on both sides of the Neusidlesee with the aim of giving an unadulterated expression to the native varieties and terroirs of the Burgenland. The Naked Red is made and bottled conscientiously, with great care taken to ensure that each stage of production requires as little intervention as possible 🙌
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📸: @jolory

Zweigelt “TSVYE-gelt” is Austria's most plante

Zweigelt “TSVYE-gelt” is Austria's most planted red grape. 🍇 It was developed in Austria (by Dr Zweigelt!) a cross of two other locals - Blaufränkisch and St Laurent - to combine the freshness of the former with the body of the latter.
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For innovative biodynamic Burgenland producer @weingutheinrich Zweigelt represents the secure comfort of home, and tells the stories of the geological diversity around Lake Neusiedl. Their Zweigelt is a classic expression: a mingling of sour cherry, raspberry, liquorice, mint and clove, with soft ripe tannins and a juicy finish.

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