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Tasting Note

Stefan Inama





Soave Classico stands on volcanic hills above the plains where the ‘other’ Soave is sourced. Located 20 miles east of Verona.

The Classico area is relatively small producing 200,000 bottles (compared to Soave's 13432 acres and 4.3m bottles!). These are unique soils - the only basaltic lava vineyard area in Italy. 1% of the world's land surface comprises soils of volcanic origin. In Italy, however, volcanic territory covers between 4-5% of the surface.

There is a uniqueness to soils of volcanic origin, bestowing marked mineral and floral aromatic elements to the wines produced from the vines planted there. Garganega is the principle grape but this is less relevant than the place - vines have been planted here since Roman times and the pleasure is in the drinking of the territory/terroir.

Bright, pale yellow colour. A burst of spring flowers, very subtle and elegant with salty and mineral notes. Clear and distinctive, full of energy on the palate, broad and rich, with a very balanced acidity, good freshness, and a long finish full of savoury, mineral and salty notes. Still very young, with good ageing potential. Very versatile - fish and white meat dishes with light, creamy sauces; pasta and shellfish; hard creamy cheeses (Wensleydale/Coverdale/Cheshire/Caerphilly)






Soalheira is regarded as one of Portugal's finest white wines. The vineyards are situated in the Vinho Verde region, just a few hundred metres south of the river Minho, on the northern Portugese boundary with Spain.

Made from the Alvarinho grape - the same as Spain's Albarinho, with the latter recently gaining popularity and recognition.

Vineyards were first planted in the 1970's on granitic soil, producing wines with depth, quality and longevity.

There are similarities with richer styled Rieslings from Rheingau and Nahe valleys in Germany. Like Riesling the wines from this estate can age for a decade or more and develop into intense, rich complex wines.

Ripe,citrus aromas with an ample feel on the palate. Lots of ripe fruit with palate filling weight, flavour and long length. Fresh seafood wine par excellence.

Chris Williams



South Africa/



Chris Williams was until recently the wine maker at Meerlust in Stellenbosch - one of South Africa's oldest and best-known wine estates, dating back to the late 1600's.

The Foundry is his own range of wines. Winemaking until 2018 used the facilities at Meerlust but now The Foundry has its very own place and Chris devotes his time exclusively to the range of wines.

He makes a range of Rhone style varietals - whites from Grenache Blanc, Viognier and Roussanne; reds from Syrah, Grenache Noir - inspired during his time making wine in France in the 90's.

No vineyards are are under direct ownership so all grapes are sourced from selected growers. The Grenache Blanc is sourced from an area to the NE of Cape Town - Voor Pardeberg, next door to Swartland.

Fermented in french oak and aged for 7 months in oak.

The 2015 was Platters Guide White Wine of the year in 2018.

A mix of floral, citrus and stone fruit aromas. The palate manages to be be rich and clean with a minerally middle section, finishing with a citrus tang. Combine with fuller flavoured fish and white meat.

Chateau du Chatelard




Fleurie is one of the ten Village Cru of Beaujolais (others include Julienas, Morgon, Brouilly, Chiroubles, Moulin a Vent). These are villages with particular characteristics to elevate them above the generic Beaujolais Villages status. All villages share common soils of granite and/or schist with Gamay the only permitted red variety.

Each village produces a different style - Fleurie will be more floral and delicate, Morgon meatier and fuller.

Chateau du Chatelard was until recently in the hands of the Rosier family before the King of Beaujolais, George du Boeuf, made them an offer. The property is left to operate autonomously and produces refined, elegant and great value wines.

Red fruits (raspberries/cherries) and violets on the nose. Clean and intense fruit on the palate with the granite soils providing a mineral element. Very well balanced with good acidity, very light tannins and lengthy finish. Cured meats, grilled meats (red and white), game.





Naples, Vesuvius, Amalfi coast, islands of Capri - all situated in the Campanian region. Terredora vineyards are planted on volcanic soils to the east of Naples in the Irpinian Hills.

Metres deep volcanic soils come courtesy of the Vesuvian eruption in AD79 - the blast height was huge as was the blast zone - Irpinian hills are more than 30km away.

The Aglianico variety was introduced into Southern Italy (specifically Campania and Basilicata) by the Greeks 2500 years ago.

Terredora was established by Walter Mastroberardino in 1994, at the age of 60,

after a family disagreement. Walter got the vineyards and his brother, the winery. Since then Terredora has become one of the very best producers of Campanian wines.

Black and purple fruits on the nose, a hint of smokiness and a trace of violets. Exquisitely balanced palate - fruit, acidity and tannins - with length.

Oscar Tobia






Rioja is not one uniform region but is split into 3 zones - Rioja Alta to the west, Rioja Alavesa (Central/NE of Alta) and Rioja Baja to the East. The River Ebro is the "backbone" running NW to SE and there are 7 seven tributaries feeding from the south into the Ebro within the designated Rioja region.

Climates in each are different and distinct with more westerly vineyards subject to

Atlantic influences and easterly ones with more Mediterranean influences.

Oscar Tobia owns vineyards in different parts of Rioja Alta and uses the Seleccion de Autor to showcase the best from each. The tempranillo is sourced from four vineyards in Rioja Alta, ranging in vine age from 100 years old to 45 years old.

Harvests last about 4 weeks, dependent on soils, location and altitiude and 2015 was the earliest in the history of Rioja wine.

Very elegant black fruits with light spices - black pepper and nutmeg - on the nose. Velevety and round on the palate with light tannins. Very good intensity and acidity. Lengthy finish with some menthol tastes popping up. Ideal with spring lamb.