Account Manager Top Five Wines: Winter Warmers
Those frosty mornings and dark evening are upon us, so why not winter-proof your shelves with some big, bold reds?
We asked Emily Bonsor, Account Manager for the South West and South Wales, for a round-up of her favourites below.
1. Battle of Bosworth – Puritan Shiraz
Who?
Battle of Bosworth is one of the most exciting producers from the McLaren Vale, Australia, owing its fame to a series of outstanding single-vineyard wines made from estate-grown fruit. Owner, Joch Bosworth, is regarded as a brilliant organic farmer as well as a top-class winemaker, and the Bosworth vineyards are among the most beautiful we have ever seen.
How?
The Puritan is a ‘bright young’ wine which is produced keeping the fruit in mind. The grapes are picked when they are just ripe and then cool-fermented in stainless steel tanks before bottling. No oak is used during the winemaking process, to ensure the fruit shines through the final product.
Emily Says…
“This is a wine packed with fruit. The vibrant dark purple colour presents hints of red and blackberry, plums, violets and bramble. It’s a slightly different full-bodied red with well-balanced tannins and hints of leather. A great wine that ticks the unusual category!”
Food pairing suggestion
Fantastic for game dishes.
2. Domaine Roux Pere et Fils – Cote Du Beaune Villages Roches Blanches Domaine de Valliere Roux
Who?
Domaine Roux Pere et Fils is a family-run business based in the hills of St-Aubin, at the southern end of the Cote d’Or. The family’s winemaking heritage stretches back to 1855 and they now own over 70 hectares of vineyards across the region – from Bourgogne up to Grand Cru – making it one of the largest independent domaines in Burgundy.
How?
Grapes are hand-picked and treated with care throughout the whole winemaking process. The wine undergoes traditional fermentation and ageing in oak barrels, where the wine matures a complex array of flavours and aromas.
Emily says…
“This wine is a fantastic, medium-styled Pinot Noir from Burgundy. Great red fruit on the palate, with hints of menthol and a touch of age. Following a very difficult year in 2016 this one is a Burgundy that still managed to shine!”
Food pairing suggestion
Goes well with roast chicken or pork dishes.
3. Chateau Du Caillau – Cahors Malbec
Who?
Chateau du Caillau is a 20ha vineyard which was taken over by the Bernede family in 2008, following the expansion of their main winery Clos la Coutale, and with it inherited a “savoir-faire” from six generations of wine-growers. The Chateau is located in the Cahors region, South-West France, where the vines are 100% Malbec.
How?
The Chateau Du Caillau is made following traditional winemaking techniques. The grapes, picked from different parcels, are fermented separately and then blended together after careful selection, in order to obtain optimum quality across vintages. The wine is then aged in oak barrels to allow tannins to soften and extra flavour to develop.
Emily says…
“This ruby red wine has intense aromas of cherry, red berry and anise alongside mineral notes. The full-bodied character on the palate leads the way to a very refreshing taste and a silky mouthfeel. A traditional Cahors Malbec, this wine is well rounded and has a great structure. Definitely good value for money!”
Food pairing suggestion
Superb with classic Sunday roast beef.
4. Vietti – Perbacco Nebbiolo
Who?
The Vietti family has been producing wine for four generations in Castiglione Falletto, at the heart of the Barolo area. Today, the winery is in the hands of Luca Currado Vietti and is considered to be one of the very best Piedmont producers. Their wines are highly sought-after, with beautifully designed labels as well as wonderful wine.
How?
The grapes for the Perbacco come from a range of Nebbiolo vienyards, which are also used for their Barolo. Each parcel is processed and aged separately, until they are selected for either the Nebbiolo, or Barolo. Ageing happens in oak barrels for approximately two years before the wine are blended in steel tanks and bottled.
Emily says…
“This wine brims with generous fruit aromas of red and dark berries. On the palate, fruit notes are followed by menthol and spice. It’s a very intense wine, made elegant with ageing, very versatile.”
Food pairing suggestion
This versatile wine goes well with most dishes, including strong-flavoured fish dishes and wild game.
5. Navajas – Gran Reserva (Walker & Wodehouse Exclusive)
Who?
Navajas is a family winery located in the heart of the D.O.C. Rioja, in the village of Navarrete. They produce fantastic wines which are expressive of their origins and terroirs. This philosophy starts in the vineyards, where they take extensive care of the grapes in the 150Ha located in Rioja Alta and Baja. Both areas are characterised by exceptional-quality soils and low-yielding vineyards, which contribute to producing top-quality grapes.
How?
The Gran Reserva is made from 85% Tempranillo coming from their oldest vineyard. In the winery, great care is taken to ensure the potential achieved in the vineyard is reflected in the final product. Ageing takes place in French and American oak barrels for two years, allowing tannins to soften up and to develop extra flavours in the wine.
Emily says…
“This medium-bodied Rioja is complex and intense, with aromas of ripe red fruit, liquorice, cinnamon and pepper. The ageing on this wine adds such great complexity, but the fruit still comes through on the palate. As a Walker and Wodehouse exclusive this little gem is an absolute steal and great value for a Gran Reserva of this quality.”
Food pairing suggestion
This goes well with red meat, but is also great for drinking on its own, in front of a roaring fire.
Want to know more about our suggestions for winter? Follow us on Instagram, Twitter and Facebook @walkerwodehouse or contact your Account Manager to see what’s available!
Emily Bonsor
It was during a gap year that Emily caught the wine bug. Giving up her previous plans of studying medicine at university, she embarked on a BSc at Plumpton, learning to drive tractors, plant vines, make wine and travelling the globe to taste delicious wines. She joined Bibendum’s Off Trade team after her degree, and after working with Tesco, Asda, Morrisons and Spar for a year, thought it was time for the next challenge at Walker & Wodehouse.
