[vc_row][vc_column][vc_column_text] ‘For the tables of kings and the altars of the Gods’   Chateau d’Issan 2015 3rd Grand Cru Classé Margaux Bordeaux France   I  was so fortunate to visit this amazing Chateau in 2017 on the annual Master of Wine student trip for first year candidates.  It was the 20th anniversary of this trip, and we saw some amazing properties. It was overwhelmingly amazing for those of us who had never been to this region before. We actually got to tour the actual Chateau, which is very old,and rarely are people allowed to come inside. It is still inhabited, but is filled with pieces from the 1600’s and it is recognized as a historical landmark by the

[vc_row][vc_column][vc_column_text]‘We respect the diversity expressed by each vintage’ Giulio Grasso   I love when wineries can allow a vintage to speak to us.  CA’del BAIO Barbaresco Vallegrande DOCG 2016 100% Nebbiolo (obvs) 15%abv Piedmont Italy    Aromatics of Red and black cherries with a hint of roses and a tarry note. Classic Nebbiolo nose. The fruit was concentrated on the palate, with grippy, but fine tannin and mouth watering acidity. At 15% alcohol, I expected to taste it , but I didn’t, as it was well integrated and balanced with the generosity of fruit flavours,    These hand harvested grapes are fermented with natural yeasts in stainless steel for 7-15 days, and then mature for 2 years in old Slavonian

[vc_row][vc_column][vc_column_text] Cosimo Maria Masini Matilde Rosato Toscana, Italy 90% Sangiovese 10% Sanforte   This is a rose I look forward to every summer, and it drinks beautifully all year long. A bit more ‘substantial’ than a provencal rose, it is made from Sangiovese an an old indegenous Tuscan variety called SanForte. SanForte has a lot of the same properties as Sangiovese, with added violet aromatics and a bit of savouriness. This wine was fresh and red cherried with an earthy minerality cutting through it. So great with cold smoked Alaskan salmon and baby Kale salad.    The grapes were hand harvested with whole bunch pressing after about 5 hours of maceration on the skins and fermented with