Moorilla’s Praxis Pinot Noir is a contemporary Tasmanian expression of new-world wine techniques. Generous, plush, mouth filling. A plunging amalgam of cherry, dried strawberries and ripe black fruits. Acidity here is supporting and soft, the emphasis is on the bold flavour. A pinot best drunk young – with good friends and fine food.
Region: Berriedale, Tasmania
‘The 2017 Uccelliera Rosso di Montalcino is a simply fantastic release. Displaying wonderful class and refinement, this opens to inviting aromas of sweet red berries, dried cherries, leather, dried herbs and spices all developing in the glass.This medium-bodied red is beautifully structured around silky tannins and possesses lovely inner-depth along with a round inviting texture through the finish. This is already showing remarkably well and could offer a decade long drinking window. An absolutely fabulous Rosso in this vintage.” 92 Points, International Wine Report
Region: Tuscany, Italy
The ‘Vigna Senza Nome’ (no-name vineyard) has a highly aromatic nose which is characteristic of
the Moscato d’Asti. It has delicate notes of grapes, orange blossoms, jasmine and elderflowers. Soft
floral notes and the sweet primary grape aromas are translated well onto the palate. Pleasantly
refreshing, with soft notes of orange blossom and honeyed stone fruit with a clean finish. A
beautiful, high-quality Moscato for any occasion.
Pezat is a blend of 85% Merlot and 15% Cabernet Franc. The wine comes from a specific vineyard called ‘La Plagnolle’ which we converted into a vineyard that would sit happier in the Saint Emilion Appellation than Bordeaux. Vine density was doubled and the height of the original vines was reduced by half. This wine has complex aromas of rose petals and plums follow through to a medium to full body. Round, soft tannins and a savory finish.
Raboso is a native grape of the Veneto, whose presence is documented in the Piave from 600, although its cultivation in thenortheast of Italy dates back to before the advent of Rome. In an ancient ampelographic Bulletin of 1885 we read that the ambassadors of the Most Serene Republic of Venice – which concluded its history in 1797 – in honor of England’s most famous characters with a few bottles of Raboso. Vineyard and stages of cultivation: The vineyard consists of old vines grown in Casarsa, is located in the municipality of Tezze di Piave on an alluvial soil, consisting of carry-gravel of the river Piave. In the vineyard of the interventions are performed to improve the production characteristics of the vines and the quality of the grapes, for example: you select the shoots in spring, leaving only those that are best placed on the plant and in summer you remove the leaves that cover the clusters to improve the accumulation of substances in the skins and colors late summer, in September, it reduces the number of clusters on the lil screws to improve the accumulation of sugars in the berries. Only when the grapes have reached a slight over-ripeness can be collected, which is done manually.
Region: Veneto, Italy
A blend of 70% Merlot, 20% Cabernet Sauvignon and 10% Cabernet Franc. Deep dark red black tinged colour with a deep dark red hue. Lifted red and black currant aromas intermix with mulberry and toasty vanillin oak followed by spicy tobacco notes. Medium weight with an elegant feel the palate sees light red currant and mulberry flavours meld into earthy tobacco characters, vanillin cedar and spice. Dryish, slightly chalky tannins with a modest finish.
Cellar 3-4 years.
Region: Bordeaux, France
A dry Provencal classic made of cinsault with grenache, syrah and merlot too, this is bright and summery with strawberries, pomegranate spritz and richer vanilla aromas. Crunchy-fresh with sour-red grapefruit to start, it then mellows with a creamy edge to the strawberry fruit.
Gavi is a classification of wine made from the Cortese grape variety. It produces aromatic wines
with bright acidity which match incredibly well with seafood. Gavi’s location is quite proximate to
the sea, although it’s separated by the Ligurian Alps.
Gianlorenzo Picollo oversees the small estate with his wife Silvia, and together they manage the
winery with Gianlorenzo’s parents. Fifteen hectares of Cortese vineyards with vines up to 80 years
old are cultivated by traditional methods, and without the use of chemicals.
Raboso Piave is the finest indigenous vine of the Treviso district, one of the few native varieties of Veneto to survive the invasion of phylloxera that destroyed Europe’s viticulture in the late 1800s. The wine it produces has a dry, austere taste, fairly hard and sharp. It is aged in casks that blend and heighten the fragrances and flavours of the vine with the pleasant tones of oak. Ready to be drunk from its third year, this wine can be aged for several years. It is ideal served with spit-roasted and white meats, game, roasts and ripe cheeses.
Region: Treviso, Italy
Pinot Gris derives from gem mutation of Pinot noir. It is a sapid wine with well balanced acidity and dry end taste. Its flavour is fruity with hints of toasted almonds and straw. Excellent as an aperitif and with low fat entrees, meat and fish dishes.
Region: San Polo di Piave (Treviso), Italy
We think Braida makes the best Brachetto in the world. It is a highly aromatic sweet wine, which
is most often produced in the Charmat method (fermentation in a pressurized tank to create
bubbles). Braida’s Brachetto is soft, fruity, and a beautiful deep rose colour. It smells intensely
floral and slightly musky, with plenty of ripe red strawberry and raspberry on the palate. It is not
cloying, and has a fantastic refreshing finish. This is the best wine to match with chocolate.