Past Shipments

Trivento Tribu Torrontés, 2008 - Argentina

From almost the very moment that this wine was delivered to our offices, we knew that we’d stumbled on to something special. However, nothing prepared us for the manner in which the aromas of this wine’s bouquet struck us squarely in the face! Aromas of grapefruit and peach leapt from our glasses. Even though Torrontés – a white wine varietal almost unheard of outside Argentina – is known for its intensely aromatic whites, we weren’t expecting such an incredible nose. With floral notes and the slightest hint of aniseed on the palate, this wine received unanimous approval from our entire tasting panel, and would please even the most hesitant of wine drinkers. Enjoy by itself as an aperitif, or with spicy food or smoked meats.

EJ Langa Cava Brut NV – Spain

In the 1860s, after a particularly inspiring tour of the Champagne region of France, Spanish winemaker José Raventós decided to give Spain its own sparkling wine. He imported equipment from Champagne, and in 1872, used local grapes to produce Spain’s first methode champenoise sparkling wine. It was initially called champán, but later became Cava, to reflect the Spanish term for “Cellar” or “Cave”. Local producers took to it immediately, and soon every still white wine in and around the Penedès region of Spain was used to make Cava. Cava’s popularity spread rapidly; it is now used for any occasion, from weekend picnics to family traditions. Spanish babies get their first taste of Cava at their baptisms, where their pacifiers are dipped in it! Cava is today the world’s most popular sparkling wine.

Typically Cava can be made from a handful of grape varieties including the homegrown Macabeo, Xarel-lo and Parellada and the champagne-producing Chardonnay and Pinot Noir. The J Langa Cava is 70% Macabeo and 30% Chardonnay, reacquainting it to most champagne drinkers. This bright young wine will charm you with its citrus and shortbread aromas and slightly sweet yet crisp finish. It is most enjoyable by itself, but can also be paired with delicately flavoured food.

Waterford Estate Pecan Stream Chenin Blanc 2007 – South Africa

South Africans speak of Stellenbosch with twinkles in their eyes. Its Mediterranean climate with hot dry summers and mild wet winters are ideal for the production of perfect grapes. Considered to be the prettiest wine-growing region anywhere in the world, Stellenbosch is the spiritual home of winemaking in South Africa. The University of Stellenbosch is responsible for nurturing many of the country’s better winemakers, who (more often than not) join one of the many leading wineries that make Stellenbosch their home. As winemaker for several leading wineries over the past three decades, Kevin Arnold has called Stellenbosch home since 1979. In 1998, he decided to join the Ord brothers to set up the Waterford Estate, also in Stellenbosch. Today, Waterford Estate has one of the best Cellar Door experiences worldwide. It also produces some of South Africa’s most exceptional wines, all of which embody the philosophy of the Waterford Way, a philosophy that celebrates prosperity, life, food, wine and family! The Pecan Stream Chenin Blanc is no different, and reflects hues of melon and peach on both nose and palate, making it utterly delicious with seafood. Bound to please every fan of India’s favourite grape type!

Four Seasons Shiraz 2008 – India

In Maharashtra , all wine trails lead to Nasik. Excellent climate, great soil and a history of grape-growing all make Nasik a natural choice for any wine producer in India. It thus came as quite a surprise when United Breweries set up their maiden winery in Baramati, and their vineyards in the nearby Sahyadri Valley. But in Sahyadri they found the perfect terroir, and a climate which afforded cool nights, warm days and less rainfall than Nasik. And in Abhay Kewadkar, they found India’s foremost winemaker. With decades of experience, first at Chateau Indage and then at the helm of Grover wines, Abhay Kewadkar became a natural choice. His exceptional winemaking skills have produced a Shiraz with a deep ruby core, a smoky nose of dark berry and spice, and a well-structured palate with gripping tannins and great acidity. This stellar first offering from Four Seasons will embrace Indian food!

10 Chapters Shiraz 2007 – South Africa

In 2003, several winemaking students from the University of Stellenbosch – the spiritual home of winemaking in South Africa – decided that South African wines did not represent the terroir of the country as a whole. They requested wineries from across South Africa to donate 3 bottles each in order to create a blend that would allow it to speak for the terroir of the entire country. They received 663 bottles from 221 wineries, and proceeded to make a blend of all these wines! Buoyed by the success of his experiment, Stefan Gerber decided to set up 10 Chapters, a wine company that would tell you the story of the terroir from each of South Africa’s ten distinct winemaking regions, one chapter at a time. His undertaking was inspiring enough for Jonty Rhodes - South African legend and Wisden Cricketer of the Year 1999 – to throw himself on board. 10 Chapters’ first chapter begins promisingly with its dusky Shiraz, which is meant to highlight the remarkably diverse yet fertile soils of the Western Cape region. Dark and deep, with layers of black berry, spice and chocolate on both nose and palate, its balanced finish encourages you to read more about South Africa, one glassful at a time. Preferably with platefuls of pasta or spicy food by its side!

Cavalieri Di Moasca Barbera D’Asti 2007 – Italy

Barbera is the second most widely planted grape in Italy after the Sangiovese. Traditionally, it was considered to be an ordinary grape variety that was either used to make “people’s wine” (wine for everyday drinking) or to improve the colour of wines made from other grapes, specifically those made from Nebbiolo. It was then given a new lease of life by the winemakers from the Piedmont region of Italy, who by severely pruning the vines to produce smaller yields vastly improved the quality of Barbera. Piedmont, already renowned for its wine, food and highly sought-after white truffles, was now famous for the quality of its Barbera. Nowhere is it better than in the city of Asti. This Barbera D’Asti is naturally high in acidity and soft on tannins, and will pair extremely well with most Indian food.

Hunter’s Sauvignon Blanc 2006 – New Zealand

Hunter’s Wines almost need no introduction. Much was expected of the passionate winemaking duo of Ernie and Jane Hunter after the astonishing debut of their Sauvignon Blancs at the 1986 London International Wine Show, where it walked away with the prestigious ceremony’s top three awards. At the time, the fruity and highly aromatic attributes of Hunter’s Sauvignon Blanc were so different from the rather austere Sauvignon Blancs from Sancerre (in the Loire Valley, France) that most people were used to. The following year, Ernie Hunter’s life was tragically cut short in a motor accident. The company would have fallen by the wayside had it not been for the steely determination of Jane Hunter, who became its driving force, taking on the mantle of owner, viticulturist and managing director all at once. Today, Hunter’s continues to craft delicious Sauvignon Blancs in what has now become the Sauvignon Capital of the World – Marlborough, New Zealand! Naturally, one would expect to find capsicum mingling with melon on its remarkably pungent nose. Its crisp and clean finish makes it go swimmingly well with most seafood.

Bouchard Aîné & Fils Bourgogne Pinot Noir “Les Vendangeurs” 2006 – France

The reputation of the Pinot Noir generally precedes it; it produces an irresistible wine whose grapes are notoriously hard to grow. One of the few places that these thin-skinned grapes grow beautifully well is in the Burgundy region of France. Burgundy is renowned for its food, and in fact, has more Michelin-starred restaurants than anywhere else in Europe. Burgundy is famous for two styles of wines: white Burgundy, made only from Chardonnay; and red Burgundy, made entirely from Pinot Noir. In 1750, wine merchant Michel Bouchard decided to settle in Beaune, the heart of Burgundy. Inspired by Burgundy’s passionate wine growers, Bouchard decided to become a winemaker himself. His zealous commitment to quality and style set his wines apart instantly. Current winemaker Jean Lupatelli succeeds in maintaining Michel Bouchard’s legacy. This Red Burgundy is bursting with dark fruit on the nose and palate, with the hint of liquorice in its lingering finish. It pairs extremely well with mildly flavoured meats (roasted or grilled), and soft cheese.

Trivento Golden Reserve Malbec 2005, Argentina

Malbec has a rich heritage; it is one of six grapes that are allowed in the blend of Red Bordeaux (along with Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Carmenère). Like Carmenère, Malbec was phased out in Bordeaux, and found itself growing spectacularly well in South America. Argentina’s farmers suddenly found their vineyards lush with Malbec, and would have uprooted every vine had it not been for the discerning palates of winemakers who knew better. Today, despite being grown in Chile, Australia and California, the world’s best Malbec comes from Argentina. This multi-award winning jewel from Mendoza is densely red, with cherries, coffee and tobacco on its heavily-scented nose. Its juicy palate is finely balanced, and its finish memorably long. It’s no wonder that wine critics worldwide have nothing but praise for it! Pair it with spicy sausage or grilled meat for a sublime matching experience.