WHITE WINE - 2019

Translucent yellow. Vibrant, mineral-accented citrus and orchard fruit aromas are complemented by suggestions of fennel and jasmine. Juicy and focused on the palate, offering concentrated pear, tangerine and anise flavors that pick up a nervy mineral flourish with air. Densely packed yet lively in style, delivering strong closing thrust and lingering floral and bitter pear skin notes. All stainless steel. JOSH RAYNOLDS, Vinous

Zind Humbrecht is one of the unquestioned kings of aromatic whites. His ceaseless drive to create the world's greatest examples of his varieties is nothing short of remarkable as are the resulting offerings. A devoted proponent of Biodynamics, a gifted presenter and communicator and a towering figure of modern wine, the first Frenchman to be awarded the MW (International Master of Wine) he has justifiably earned his reputation as one of the legends of modern wine.

The Tuckheim Range is the value tier and represents classic Alsatian whites from a regional blend of grapes as well as estate fruit. These vineyards are grown on the valley floor, where the glacial debris of rolled stones, granite and gneiss has settled over the aeons. Wine from these soils tends to have a lovely fruit profile underpinned with a stoney-mineral tension that screams 'drink me' and marks the wines with the typical mineral streak of Alsace.

Siblings Roberto and Teresa Bruno property is 20 hectares of vineyards planted to a range of classic regional varietals. The vineyards sit at elevations of 400 - 650 meters and are scattered amongst the towns of Arpaise, Lapio, Candida, Chianche and Altavilla Irpinia. Roberto has been the driving force behind the estate and has been in charge of the winemaking since its inception.

These are wonderfully classic expressions of the region that embrace a modern approach to winemaking which at its heart respects the long traditions and history of Campania.

A touch of spicyness over a tropical citrushit complemented by sweet florals. Apple and tree fruit in a silky and lush frame gives way to some peach and minerals salt, quartzy thing going on. Love the sweet fruit and salty tang this comes at you with and some nice zip of crisp acidity keeps it fresh and vibrant.

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Scents of quince, lemon balm, wild herbs and fennel. Squeaky textured, slightly feral nutty-herbal wild edge but fits in the ripe apple flavours and the wine finishes super fresh and refreshing. Licks of pumice-like minerally feel too. Sheesh, this does a lot of things well. MIKE BENNIE, The Wine Front

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More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

The Chenin Blanc vines of Clos Romans are rooted in the walled enclave of a priory dating back to the 11th century. The soil consists of a 30cm layer of sandy clay over Senonian-era limestone bedrock called Pierres de Champigny, the same rock that was used to build Château Champigny. Planted atop a ridge in Parnay, just outside Saumur, the vine roots burrow down through the limestone, towards the famous troglodyte dwellings below. Germain acquired this historic site in 2007 and has been steadily replanting at a density of 12,000 vines per hectare. He practices massale selection, mixing plants to ensure he doesn't get a mono-dimensional profile of this terroir.
 
Undoubtedly the top cuvée at the domaine, arguably regardless of colour, this comes from a small clos planted close to the edge of the plateau, on Senonian limestone. The nose is expressive, pure and lightly salty and minerally, with smoky citrus and white peach fruits. The palate is no less harmonious than the nose, very composed, with a soft blanket of white peach and citrus fruits draped over a structure of pithy phenolic substance and fresh acidity. This is perfectly poised, showing great composition, total harmony, fresh, pure and precise. This has superb potential (and not for the first time). CHRIS KISSACK, The Wine Doctor

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More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

This was sourced from the whole property, picking the highlights from the site to make the wine.

Quite potent, full and waxy but with flinty elements in the mix and a good lick of river pebble through it all. Lemon on green apple, slate notes, brown spice and faint honey toast, plus savoury almond detail, with supple texture through the finish and yet a cool, and again, almondy finish. Generous, but balanced, proper flavourtown stuff. Very good. MIKE BENNIE, The Wine Front

A very composed and complex chardonnay with fresh peach and grapefruit, as well as almond and hazelnut. Complex and exuberant style. The palate has a very plush, fleshy and cooly composed style with ripe peach and pear and a spicy, nutty finish. Drink now. Screw cap. NICK STOCK, jamessuckling.com

Rich and intense, but with a drive of acidity that is pure linear energy. Complex, and develops beautifully on opening – I’d surely decant this. Plenty of vanilla oak influence – strudel, nougat and baking spices. A deliciously silky mouthfeel – unctuous yet with a stony minerality underneath. A floral, spiciness develops in the mile-long, sweetening finish. 97pts. Would rank among the best of any New Zealand wines. (97) DAVID WALKER BELL, www.winefolio.com

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More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

Highly aromatic, mandarin and sweet citrus scents, some flint and wet pebble whiffs, similar flavours, almost steel-rod acidity but for a lick of juiciness in the mix. Excellent shape and form, very, very minerally in character, starburst of grapefruit burst to close. Delicious, taut, racy style. Nice one. Mike Bennie, winefront.com

This Domaine has a number of cuvées that often fall into what would traditionally be called demi-sec territory. However, Chidaine prefers to call these wines tendre, or 'gently dry'. This three-hectare clos sits just above the Clos de Breuil, on a plateau where the silex (flint) gives way to broken chalk and clay.
From a soil composed of clay and coarse flint elements covering the subsoil made up of tuff, the 2019 Montlouis sur Loire Clos Habert opens with a very fine and delicate bouquet of finely concentrated yellow-fleshed fruit aromas along with herbal and flinty notes. Round and intense, with perfectly ripe fruit, fine tannins and delicate acidity, this is a sustainably intense and salty Chenin that is far too young to be served today but will age for some decades. STEPHAN REINHARDT, wineadvocate.com

Deeper again, this time a little less width. Freshly energetic, citrus intensity, layers of flavour. So mouth-watering… always a great wine here – bravo. BILL NANSON, Burgundy Report

On the nose this is quite pretty, but reserved with just a little meyer lemon, chalk dust and lemon drizzle cake type of feel. Take a sip though and it's a different story, this is bursting with energy and mouth-watering intensity. There's a spear of bristling, lemony acidity that whisks the wine across the palate at some pace, leaving behind it a lovely undercarriage of oily, mouth-coating texture which then gives way to a powdery, sparkling finish. It's screams for a plate stacked high with calamari dusted in semolina and flash fried in good olive oil. Such a charismatic wine. ALEX DOBSON, PWS

A depth of vibrant, slightly mineral aroma, less sweet than the carafe. More intense in the finish, I love that finish, long – as seems obvious to say again in 19…BILL NANSON, Burgundy Report

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STAGE 7 -  MOUNTAIN - TOMBLAINE > LA SUPER PLANCHE DES BELLES FILLES 176.5 KM

Zind Humbrecht is one of the unquestioned kings of aromatic whites. His ceaseless drive to create the worlds greatest examples of his varieties is nothing short of remarkable as are the resulting offerings. A devoted proponent of Biodynamics, a gifted presenter and communicator and a towering figure of modern wine, the first Frenchman to be awarded the MW (International Master of Wine) he has justifiably earned his reputation as one of legends of modern wine.

The Zind is one of our favourite bottlings and uses a combination of pinot gris and chardonnay from the Clos Windsbuhl grand cru vineyard. A little time in oak casks gives this a plush and round feel while the addition of gris adds some extra floral elements, spice and hit of quartzy minerality. Its dry with a chalky edge and gentle grip. Clean cut tree fruit are gently supported by oak that plays soft and subtly adding texture and weght rather then and overt oak flavours or aromas. A lip-smacking dry Alsace white that's just humming along right now.

The Prince Wine Store’s 2A range is designed to be both affordable and very drinkable! We are proud of these wines and believe that they offer exceptional value for money in their price range. Made from fruit sourced from Victoria’s Strathbogie ranges this delicious and refreshing dry white was fermented without wood to allow the natural fruit characters to come out. PWS

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More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

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This is 100% chenin blanc from Merritt Island in Clarksburg. Clean as a whistle, fresh and bright with a poised quince and mineral streak. Crunchy and delicious. MYLES, PWS

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A blend of 70% Viognier, 30% Roussanne from high-altitude single site at the top of the village of Mauves and at the edge of the Saint-Joseph appellation. Decomposed granite (like Hermitage) that is sand-like in texture. All fermented in stainless steel.

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Delightfully fresh and focused, with a faintly floral fragrance of lemon, grapefruit and creamy vanilla/bubblegum oak backed by a hint of spice. Initially round and juicy, its intense citrus flavour moves with poise and style down a lean, refined palate before finishing with tautness and brittleness. While it will certainly flesh out remarkably, leaving most cool-climate Australian chardonnay appearing stripped and shy by comparison, it will retain its signature focus and acidity, none of which I would add, is actually added. JEREMY OLIVER

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More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

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Near the new cellar, in the mention owned exclusively by our family, we have a Chardonnay vineyard, which we use for the production of Solea, together with a percentage of Nebbiolo.
Fermentation takes place exclusively in wooden vats using a pied de cuve made from indigenous yeasts and lasts about ten days. The wine ages in a neutral oak barrel for about two years. Roagna

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More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

This is the Romanee-Conti of the Kamptal, and one of the very greatest Riesling vineyards on earth - just sayin'. This fucker (and no other word will do) is blazing from whichever glass I slop it into, and without laboring the point, here we have an instance of, um, terroir making itself known.

Even from the "little" Spiegelau this wine rocks the world. Do you know the smell of really fresh ground sweet Paprika?  Inferentially, do you know the smell of Espelette pepper? It's kind of the same. But then Heiligenstein is a site beloved of associations, and you could gather a few dozen if you collated everyone's tasting notes.

There's a sense in which it isn't even "Riesling" any more. Except what else could read this terrroir so clearly?

Jancis rocks this wine. The mineral underpinning shows, and you get a hint of where the wine will go in a few years. It's wonderful to taste now but also absurd to drink now. I'm not pouring another glass for three days. To drink it now is like listening to someone reading a poem while the TV's on. Turn it off and listen, or forget it until all of you is there.

It is the classic wine that defies the craving for explicable, instant gratification. You'd need to be into wine. You'd need a decent cellar, and a modicum of patience. But I'm not sure you can fathom what waits for you on the other side… TERRY THEISE

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Rock salt, smoke and seaweed on rocks - a wine that smells of the sea. But, oh how it thrills and fills into its fruit on the palate. Hazelnuts, almond blossom, masses of chalk-lined lime; cold white apples, gold-skinned. Long-limbed, rangy, breathtakingly graceful. It has a saline sparsity, yet draws a crescent line through the mouth, filling every corner with a cool lunar glow and the promise of fulness to come. The finest gauze of white pepper, peppermint and pressed-pear sweetness on the finish. Super-subtle complexity. (17.5+) TAMLYN CURRIN, jancisrobinson.com

The 2019 vintage was cool in Margaret River, with no shortage of rain. For those producers that handled the vineyards with detail and agile responsiveness, the vintage was a resounding success. The 2019 Calgardup Brook Vineyard Chardonnay is minerally and layered with graphite and flint laced into the aromatics. In the mouth, the wine is taut and spicy, but it has expanse and shape through the mid-palate onward, too. Through the finish, there's a saline/nougat nutty character: almond skin and walnut. Very smart. A brilliant wine that will only improve. (95+) ERIN LARKIN, wineadvocate.com

There is real flesh on these bones. Honestly, for a wine with this kind of punchy fruit and weight it's remarkably light on it's feet. It bursts on to the palate with an array of orchard fruits that hold a faint waft of the exotic. So long and juicy feeling as it fills the mouth that it's positively ebullient. The extra weight and dimension, as well as that lick of something you may find in a fresh fruit market in Thailand, comes from the slight drying process, but that also leaves you with more acidity, the combination is just so good. This is gorgeous. Fleshy, beautifully fruited, very long and so fresh. It will age a decade or more if you want to put it away, I would think you should leave it for a few years at least. ROSCOE

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The domaine is 6 hectares, four of which are in Meursault and the remainder spread across communes, the most notable of which Volnay and Pommard. The domaine is run by Michael Buisson's daughter Catherine and her husband Patrick Essa (also well-known for his wine blogging) and more recently their son Louis.

The vineyards boast vine ages ranging between 40 and 100 years and while not certified organic, no herbicides or pesticides are used. The fermentation is conventional, new oak percentages vary as the vintage and cru demand and there is no battonage. Simple, simple with the aim to be at neither end of the current Meursault style wars - lean or fat. Rather, the wines hold excellent flavour presence but are railed in by good buffering acidity. Goldilocks Meursault! MICHAEL MCNAMARA

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