Nine popes average winter and spring rainfall set the vineyard up for a great season. Warm and dry conditions in late spring and early summer encouraged early ripening and harvest began in the first week of February.
Charlie Melton was among the first to recognise the value and tradition of Barossa Valley’s old-vine Grenache, Shiraz and Mourvèdre (Mataro). While others were grubbing up Shiraz to plant more fashionable varieties, Charlie and a small band of Barossa winemakers convinced farmers to keep their historic vineyards. These wines were initially styled on those from the Rhône but are now considered leading examples in their own right.
Bodega Colome and the Calchaquí Valley enjoyed excellent conditions in 2022. The total rainfall was usual, 160 mm, with a very good crop in terms of both quantity and quality. During maturation, the work on the canopy allowed for a good circulation of air in the vineyard, which helped prevent botrytis from developing. At the same time there were many cloudy days which gave the fruit freshness and avoided sunburn.
Altos wine 2022 harvest was shorter than others, but no less intense. The season was marked by strong heatwaves which affected the speed of ripening. Careful work in the vineyard allowed the desired alcohol and acidity levels to be obtained prior to the heatwaves which preserved the distinct characteristics of the fruit. The season also saw heavy rains which threatened to delay harvest. However, the rains stopped at the perfect time to allow for a window of harvest when the fruit was at optimum health. The rain also cooled down the vineyards at the end of ripening which provided the necessary balance to the grapes.
The Domaine de Bel Air 2023 vintage in the Loire began with a cool and relatively rainy winter which replenished soil water reserves after the hot and dry 2022 vintage. The vineyards largely escaped the threat of spring frosts and flowering and fruit set took place under excellent dry and sunny conditions at the end of May. It was very dry during July and August and some welcome showers arrived in September and gave the vines a necessary boost to complete the final stages of ripening. The harvest began in mid-September and the quality of the fruit was excellent.
The 2021 vintage was marked by cool temperatures with a significant drop during April. These conditions led to a delay in budburst. As a result, the vegetative development of the vines consequently moved forward by 15-20 days compared to the previous year. In mid-September, some ‘providential’ rainfall was followed by a short summer, where temperature soared to 34-35°C and temperature variations of around 15°C. By harvest, the grapes had attained excellent phenolic ripeness, with crunchy berry flavours and elevated sugar concentrations. The loose (non-compact) bunches are particularly suitable for drying and were a factor that characterised this particular harvest.
2020 was a challenging year, with the pandemic and adverse weather conditions in the region. Fortunately the Allegrini vineyards were spared from the violent weather that hit areas near to them in the province of Verona. There was some rain in summer that slowed the ripening process, however good weather in September favoured maturation. The harvest was extended, which made it possible to choose the best time to pick in every single plot, for every single variety. The 2020 fruit was of excellent quality.
The Allegrini family estate comprises 120 hectares of vineyard in the heart of Valpolicella Classico. Although the family has grown grapes here for several centuries, Giovanni Allegrini was the first to start bottling wines from the family’s vineyards. When he died in 1983, he passed his passion and commitment to quality winemaking onto his three children, Walter, Marilisa and Franco. Together, they worked to build on Giovanni’s quality ethos until Walter’s death in 2003. Franco looked after the vineyards and winemaking, while Marilisa continued to manage sales and marketing. From the 2007 vintage, Franco sacrificed the Valpolicella Classico classification by bottling the Allegrini wines under Stelvin to eliminate cork taint and reduce oxidation problems. Franco sadly passed away in 2022. He was an inspiring figure who led the way in Valpolicella’s quest for quality, forging a path many others have followed. In 2023, Franco’s sons Francesco, Giovanni and Matteo, alongside their cousin Silvia Allegrini (Walter’s daughter), became custodians of their family’s historic estate.
The Haas family has been growing grapes in Montagna, within the province of Bolzano, for generations. However, it was only with Franz, who died prematurely in 2022, that they began to produce and bottle quality wines. Franz studied at Geisenheim in Germany before working as a broker of Italian wines in the German market. After several years, he took over the running of the family business.
Franz Haas went to tremendous lengths to grow quality grapes and strived to preserve the flavours of the fruit during winemaking. As a result, the wines that he produces are infused with great character, purity and balance on the palate. To maintain the aromatic quality of his wines, Franz Haas bottled his entire production under screwcap from the 2018 vintage onwards. A revolutionary choice, as he was one of the first Italian wine producers to have done so.
His Pinot Nero is one of Italy’s best. It is light in colour yet bursting with varietal character on both the nose and palate, with a lovely tannic structure. Of his whites, the Pinot Grigio is classic and fresh, and the ‘Lepus’ is an excellent expression of Pinot Bianco. The flagship wine is the ‘Schweizer’ Manna, which comprises a blend of Riesling, barrel-fermented Chardonnay, Gewürztraminer, Kerner and barrel-fermented Sauvignon Blanc. Rich and complex with abundant ageing potential, it stands among Italy’s finest white wines. The aromatic quality of the Riesling and Gewürztraminer shines through in the glass, complemented by depth and texture achieved through a subtle use of oak on the Chardonnay and Sauvignon Blanc.
Cask Type Bourbon
Colour Lightest Yellow
Aroma Ripe tropical fruits combine with green apple and tangerine. Lemon peel and roasted peanuts give way to soft vanilla.
Taste Smooth pear and underlying citrus complements white peach. Malted biscuit notes and melon are balanced by black pepper.
Finish Medium-bodied finish with mature oak and subtle dried herbs.
The third mezcal release from the iconic Clase Azul pays homage to the San Luis Potosí region, capturing its essence in both flavor and design. The bottle itself is a tribute to the desert valleys and rugged terrain that define this unique area.
Crafted from green agave, a native plant thriving in the deserts of San Luis Potosí, this mezcal offers an alluring profile. Experience a rich, earthy bouquet that evolves into notes of dried fruit, delicate smokiness, and a touch of citrus zest. The finish is smooth, with a subtle warmth and hint of spice.
The decanter is as captivating as the mezcal it holds. Each ceramic bottle is a handmade masterpiece, reflecting the stunning desert landscapes of mountains and valleys, adorned with vibrant red finches. The cap, created using a traditional yarn applique technique, is individually crafted by Mexican artisans, requiring over three hours of dedicated artistry for every piece.
Clase Azul Mezcal is crafted from Cenizo Agave, which grows wild in the State of Durango. The region’s extreme climate, mineral-rich soil, and natural springs impart a unique depth and complexity to its flavor, setting it apart from mezcals produced elsewhere in Mexico. The bottle’s design draws inspiration from black clay pottery, a hallmark of Mexican folk art, with its meticulous craftsmanship enhancing the beauty and quality of each piece.
We are delighted to offer this stunning Macallan 18 1st fill sherry butt from Gordon & MacPhail. 18 Year Old Macallan’s usually retail for £350, so to get an 18 Year Old Macallan from Gordon & MacPhail allows customers to try some superb liquid for a fraction of the usual cost.
Chances are there wasn't collaboration, communication, and checkpoints, there wasn't a process agreed upon or specified with the granularity required. It's content strategy gone awry right from the start. Forswearing the use of Lorem Ipsum wouldn't have helped, won't help now. It's like saying you're a bad designer, use less bold text, don't use italics in every other paragraph. True enough, but that's not all that it takes to get things back on track.
The villagers are out there with a vengeance to get that Frankenstein
You made all the required mock ups for commissioned layout, got all the approvals, built a tested code base or had them built, you decided on a content management system, got a license for it or adapted:
This is quite a problem to solve, but just doing without greeking text won't fix it. Using test items of real content and data in designs will help, but there's no guarantee that every oddity will be found and corrected. Do you want to be sure? Then a prototype or beta site with real content published from the real CMS is needed—but you’re not going that far until you go through an initial design cycle.
No account yet?
Create an Account
