Red Wines

Every pinot we make is a risk. Some years we don’t make one at all. But back in 2013, Peter must’ve had a good feeling when he barrelled this vintage. It’s a classic—the consummate Tasmanian pinot noir. Bright in the glass, the hue is reminiscent of port wine jelly and mulberry, with aromatics of Christmas pudding, black cherry and port-soaked raisins, as well as violet and lilac. The palate is velvety and silken soft with beautifully integrated tannins, structure and impressive acidity providing backbone. Notes of star anise, plum, cranberry and a touch of menthol unite to create an almost blackcurrant pastille-like flavour, and lead to a subtle dark chocolate finish. This is a warming, winter pinot and will pair brilliantly with grilled mushrooms, marinated pork or duck à l’orange.

From a low yielding vintage, giving a weighty version of this wine with typical dark magenta colour & aroma of plum, ripe red berries & spice that follow through on to the full palate, finishing with a concentration of earthy, chalky tannins balanced with lots of natural acidity. Great longevity.

Made from old vines and in most years is a blend of five individual vineyards in Marsannay: Les Etalles, Les Grasses Têtes, Les Favières, En Combereau and Les Boivins. 100% de-stemmed and matured 50% in tank and 50% in barrels. Isabelle Collotte favours a lighter vinification to produce a finer, fresher style for early to mid-term drinking. Fresh and lively on the palate with particularly fine tannins. A delight to drink in the first 5 years.

66% Cabernet Sauvignon, 32% Merlot, 2% Petit Verdot. The 2nd wine of Domaine A. Deep ruby colour. A mouth filling & harmonious expression of florals, Asiatic spice & whispers of mint. A dark berry core layered with cassis is supported by fine, velvet tannin structure & pure natural acidity.

Produced from gnarled old goblet pruned vines averaging 40 years old grown on decomposed sandy granite and made from low yields of 50 hl/ha. Winemaking is traditional with no destemming and ageing in vats with cooling after pressing to retain the perfume and freshness of pure Gamay. Jancis Robinson sums this wine up beautifully, ‘Chateau de Pizay Beaujolais is ridiculously cheap for the amount of pleasure it gives. This crimson draught of summer is fresh and direct and with real Beaujolais character plus both refreshment and body. This is the sort of wine that is hugely versatile in terms of serving temperature. You can enjoy it at room temperature or you can stick it in the fridge and take it, heavily chilled, on a picnic.’ Vegan Friendly: Yes

The Castello di Cigognola company stands among the hills of the Oltrepò Pavese,brembraced by Piedmont and Emilia, in what was once known , until the Unification of Italy, as “Old Piedmont”. It springs from the intuition of the proprietors, Gian Marco and Letizia Moratti, who, together with the oenologist Riccardo Cotarella and a team of experts gambled on a particularly favourable terroir. Significant investments in vines and the cellars transformed the ancient castle into a point of reference for excellence.