Blended by Waitrose’s Spanish buyer, Nick Room, this is a tasty introduction to Spain’s best-loved wine style, a Tempranillo-based red with a hint of sweet, coconutty American oak, lots of soft red fruits, bright acidity and supple, palate-caressing tannins.
Harry Hatzidakis makes some of the best whites on the volcanic holiday island of Santorini from the wonderful Assyrtiko grape. This is typically fresh and tangy, with a salty undertone, stony minerality and bright, lip-smacking acidity. The wine is shwowing really well right now after two years’ bottle age.
Unoaked Loire Cabernet Franc remains one of the great bargains of the wine world: deliciously distinctive and refreshing. This one from the Cave de Saumur is consistently tasty, a supple, grassy, well balanced red with supple tannins, medium body and a refreshing cassis and green pepper finish. Even more impressive in a tricky vintage like 2011.
Pieter Ferreira is way ahead of anyone else making sparkling wine in the Cape at the moment, as demonstrated by this partially-barrel fermented fizz. It’s sappy and fresh, but with attractively yeasty autolysis notes, very fine bubbles and a tapering finish. A New World fizz that’s better than a lot of cheap Champagnes.
This was one of the very best wines at the Waitrose tasting, a very smart southern Rhône red based on Grenache with 20% Syrah for added backbone. It’s a ripe wine, with 14.5% alcohol, but it’s subtle and elegant, too, reflecting the balance of the 2010 vintage. Supple and sweet, with notes of wild herbs, red fruits, medium tannins and a nuanced, finely crafted finish. This outclasses a lot of Châteauneuf-du-Papes.
A blend of 60% Pinot Noir from the Aube and 40% Chardonnay from the Côte des Blancs, this has a hefty proportion of toasty reserve wine to add to the ripe fruit from the 2009 vintage. The result is a delicious fizz with real complexity, power and depth as well as the backbone to age.
Cornas can make some of the chunkiest wines in the northern Rhône, but this is much more refined than many examples. It’s got lovely lifted crackedf pepper and clove spice on the nose, with subtle oak, hints of grilled meat and red fruits and a fine, refreshing finish. The wine will comfortably age for another eight years or more.
You only get a half bottle of this for your money, but I wouldn’t complain. When they are this good, Loire sweet wines wipe the winery floor with similarly priced stickies from Sauternes. There’s some old oak used to age the wine, but it’s just there as a background note, supporting the stylish, minerally, honey and ripe pear flavours. This is liquid tarte tatin, a delicious Coteaux du Layon from the Premier Cru slopes of Chaume.
Nero di Troia is often regarded as the third best of Puglia’s native grapes, behind Primitivo and Negroamaro, but it can be just as good in my book. This one is bright and aromatic, with no oak to clutter the pristine fruit flavours. It’s minerally and refreshing on the palate with red cherry and raspberry notes and a tang of acidity.
Made from grapes dried on straw mats to concentrate their sugars and flavours, this is a remarkable, barrel-aged blend of Viognier, Chenin Blanc and Crouchen, with rich, mouthcoating flavours of apricot syrup, honey, vanilla pod and citrus fruit. There’s a slight volatile lift that adds to the complexity of the wine here.
Pure Cabernet from the Maipo Valley is one of the most distinctive wine styles in the New World. And this is a classic of the genre, with notes of mint and blackcurrant leaf and an undertone of green pepper and mint. Refreshing and nicely balanced, with the oak adding a subtle sweetness to the wine.
Bottled in 2008 (which means it spent more than 30 years in cask), this is the sort of wine that everyone should drink once in their life. It has the classic green tinge of mature Madeira, as well as the marked acidity of the best examples. Savoury, complex and fine, this has a classic cheesy undertone, with mature, smoky, incense-like aromas and flavours. Yes, it’s expensive, but at 25% off, now is the time to buy it. Or offer it as a Christmas present.