Here we have hand-picked some of our desert island bank-holiday wines, the most juicy, bursting with fruit and flavour wines we have to offer, all recently tasted to ensure their tasting at their very best right now, guaranteed. A tough job but someone’s got to do it!
(3 reds x 2 bottles of each, 2 whites x 2 bottles of each, 1 Cremant Sparkling, 1 Dry Fruity Rosé)
2019 Baglio Rosso, Nero d’Avola, Sicily, Italy
Deeply coloured with intense aromas of black cherries and blueberries, pure cocoa powder and spices. This is full and lushly textured with a toothsome salinity on the finish. Delicious freshness and drinkability.
2018 Antonio Camillo,’Principio’, Tuscany, Italy
Principio is made from organically grown, forty year old Ciliegiolo vines (A parent or ancient clone of Sangiovese). Bright ruby in colour, yet very pale in intensity, this shows fresh, bright red cherry, raspberry and blueberry, fruit with violet top notes. Ripe (ripeness is rarely an issue in the Maremma), but dry and light-to-medium-bodied with zesty acids.
2019 Clos Tue-Boeuf, ‘Vin Rouge’, Gamay, Loire
Vin de France Vin Rouge is a Gamay, matured in large wooden vats, neither filtered nor fined, it displays exuberant red raspberry and strawberry fruit flavours, strikingly fresh and vibrant on the palate, it is the very definition of vin de soif.
2018 Colle Stefano, Verdicchio di Matelica, Marche, Italy
‘Italy’s best-buy of all time? Unbelievable quality for the price. Mineral zestiness, almond flowers, green apple and chlorophyll notes you won’t forget. You can tell owner Fabio Marchionni studied white wine in Germany.’ Decanter, Italy supplement 2013 – 93 pts/100
2018 Bodegas Ametzoi, Txacoli de Getaria, Northern Spain
The subtle fruit, bright briny sea salt and vivacity found on the nose of Txacoli de Getaria makes way to a palate of sea-infused, mineral citrus notes followed by ginger, green apple and flowery aromas with the light fizz livening things up. The finish is fresh and as zesty as it gets.
2019 Carteron, ‘Elegance’ Rosé, Provence
The blend of the rosé is Grenache, Cinsault and Syrah. The colour is the spirit of Provence, pale, crystalline and limpid. The nose is pretty, unveiling floral aromas of bergamot and sweet jasmine as well as bouquet of exotic and red berry fruits, whilst the palate picks up notes of mango and lychee with a more savoury edge of peach-stone and citrus.
Meyer-Fonne, Cremant d’Alsace
“Made by the champagne method, this ‘Brut Extra’ had it all. A lovely fresh apple aroma on the nose segued into baked apples on the palate, where it was joined by enticing sherbet tingle and sea-breeze freshness. “Very hard to spit,” is how my tasting note concluded.” Raymond Blake, BLAKE ON WINE