The grapes are harvested by hand and undergo a rigorous selection process. They are completely destemed and chilled to 17°C before there is a pre-fermentation maceration. The fermentation is carried out in stainless steel tanks and is temperature controlled. The vinification is carried out with two grape varieties at the same time Double Cepages. 80% to 100% of the harvest is trodden by 'auto treaders'. Luc Perrin says "My Châteauneuf can be served with different dishes, but you might try it with an exotic and spicy dish (chicken curry) or in a less traditional way, with a monkfish stew."
Bargain Deal: £19.99
In 1990 Ron and his wife Jamie, bought their first vineyard and in 1995 McManis Family Vineyards was formed with the purpose-built winery arriving by the end of the Millennium. Now the McManis family own over 2,600 acres between the Ripon area and Lodi in Californias northern interior region.
The Château has been in the hands of the Couderc family for over one hundred years. Their thirty hectares of vineyards, though not situated on the prime slope below the town of St Emilion, avoid the sandy valley floor and lie on the other side of the valley facing the town. This Moulin de Mallet owes its quality to the painstaking work undertaken in the vineyard in recent years (short pruning, managed grass cover, restricted yields, green harvesting,integrated pest control), as well as the vinification techniques aimed at fostering extraction of the fruit and colour without too much tannin.
In 1760 the Laporte family settled in the region of Montagne St Emilion and started to work a few hectares of vines. The family still own the business and today Bruno Laporte is the head with three Châteaux and an enviable collection of vintage cars. This wine is made in the traditional way with fermentation in large concrete vats and 25% of the wine matured in oak barrels for a year before the final blend is made.
Abandoning Paris and the world of finance, Arnaud de Butler made his home among the vineyards of Bordeaux. After learning the viticultural ropes, he took over from his father at Château Crabitey, where the wines of Château Trebiac come from. Situated 35km south of Bordeaux, the 70 acres of the château is one of the flagship estates of the Graves renaissance. In 1985, they called on Jean-Ralph de Butler, who began the task of bringing their work up to professional standards, getting the vineyard back to peak condition, modernising the production facilities, planting new plots of vines and building a new winery. Since 1999 the estate has been skilfully run by Arnaud. Building on the work that had already been achieved. He focuses a key part of his attention on vineyard practices: ploughing, shoot-thinning, green harvesting, leaf plucking etc. A new winery was built in 2001.
Sunnycliff wines are made by the Wingara Wine Group from their estate at Red Cliffs, near Mildura in the Murray Valley of North West Victoria. Here they have 350 hectares (865 acres) of vines growing a wide variety of grape varieties, both red and white. The climate in this inland part of Australia is reliably warm while the great Murray River which flows down from the Australian Alps brings life to the region. The growers note speaks of a modern approach to delivering a tasty glassfull. "The Sunnycliffe Cabernet Sauvignon was fermented in sweeping arm Potter fermenters for ten days. Pressing and clarification on premium French oak was followed by malolatic conversion in stainless steel tanks. Matured on premium French and American oak to add complexity and structure before final blending."
Classic Portuguese grapes grown on chalky clay and schist soils, harvested separately throughout September. Fermented in stainless steel. Aroma of red fruits with slight herbaceous hints typical from theTrincadeira grape. Fruity aroma with pleasant notes of strawberry, typical from the Aragonez grape, combined with a slight astringency offered by the Castelão grape.
This reserve comes from vines aged between 30 60 years old situated at the entrance to the domain. It is a selection that is identical each year. 70% Grenache, 25% Syrah, 5% Mourvèdre grapes are vinified separately to enable consistentcy in the final blend. Fermentation of the whole crop lasts about 20 days according to the vintage. This is a generous wine, solidly constructed, with aromas of red fruits and venison. It will assert itself drunk with roast beef or beef in sauce such as Daube Provencale, Boeuf Bourguignon or Pigeon with lentils.
From the co-op of Serignan (a town famous as the home of entymologist Jean-Henri Fabre in whose memorial garden are preserved 500 different types of vegetables!) just to the east of Orange. This is the heart of the Rhône and the mix of grape varieties make for supple, heartwarming reds. This Vacqueyras combines the warmth and texture of the Rhône with a distinct spicy edge.
This wine is from Villany, the sunniest and warmest wine region of Hungary. Mr Gabor Osi is the 3rd generation winemaker, his grandfather started the family business which is based in Nagyharsany, 5 km south from Villany. The grapes are coming from relatively old vines (average 25-years-old) on limestone soil. After hand-harvesting and a triage to sort out only the best grapes, they are fermented and aged for around 5 months in large vats. The Merlot is aged in bottle before release.
From the co-op of Serignan (a town famous as the home of entymologist Jean-Henri Fabre in whose memorial garden are preserved 500 different types of vegetables!) just to the east of Orange. This is the heart of the Rhône and the mix of Grenache Noir, Syrah, Mourvèdre and Carignan make for supple, heartwarming reds like this simple but characterful Côtes du Rhône.