Wine Tastings
| Style | White |
|---|---|
| Country | Greece |
| Grape | Robola |
Sold out
Robola, Gentilini
£18.95
The Gentilini estate vineyards are located around the winery, near the village of Minies on Kefalonia. We farm over five hectares of vineyards that are planted with Mavrodaphne, Moschofilero and Syrah and the soil is chalky and shallow above a bedrock of limestone, which is the best type of terroir for fine wine making.
Experts agree that Robola is one of the finest Greek white varieties. The grapes grow in tiny, low-yielding vineyards within the high plateau of the Omala Valley and on the steep slopes of imposing Mount Ainos whose peak climbs to 1,632 meters and dominates the microclimate of the surrounding area.
A really interesting wine! One of the best Greek whites available and highly recommended.
A great partner to Grilled fish with braised fennel and good olive oil
Out of stock
Additional information
Related products
Saint-Veran ‘Tradition’, Domaine des Deux Roches
This domaine is based in the village of Davayé, in the Mâconnais, and is jointly owned by Jean-Luc Terrier and Christian Collovray. Their 50 hectares of vineyards largely lie between the twin escarpments of Solutré and Vergisson and showcase the diverse terroirs of this region. The wines of Deux Roches are known for their drinkability and offer great value for money; the domaine is particularly known for its excellent Saint-Véran.The cuvée Tradition emits a floral scent reminiscent of honeysuckle and acacia flowers. Pear, green apple, peach and apricot, are all well-integrated on the palate and reinforced by creamy notes, and a long floral finish.Versatile with food but particularly good with roast chicken.
Chablis 1er Cru ‘Cote de Lechet’ 2018, Gerard Tremblay
Gerard Tremblay is one of Chablis' most admired winemakers and this 1er Cru shows just why.
Much richer than his (already delicious) village level wine, this has real depth and complexity and the finish is much longer. Gerard's wines go into some of the World's top restaurants, and you can see why when you taste this; there is nothing showy or modern (oaky) here, just pure elegance and class.
Perfect for shellfish dishes (I seem to remember first having one of Gerard's 1er Cru wines with Langoustines in a creamy sauce at La Gavroche mmmm) as well as making simple grilled fish into a special occasion.
Chenin Blanc, Beaumont Wines
This farm, known as Compagnes Drift, was an outpost for the Dutch East India Company until the middle of the 18th Century. Jayne and her late husband, Raoul, liberated themselves from the co-operative system in 1994, electing to refurbish their rustic cellar (last used forty years before), to produce and bottle under their own label.This version of Chenin is light and fresh (unoaked), but with real flavour and personality. A great alternative to Sauvignon and more food-friendly.Highly versatile with food, great with all salady things as well as more robust fish, chicken and pork dishes.
Vermentino di Sardegna ‘Manzanile’, Gabbas, Sardinia
The Gabbas estate has been part of the Gabbas family for generations. Winning a string of Gambero Rosso awards, Giuseppe Gabbas is now one of the most renowned winemakers in Sardinia. His wines are best known for being true examples of traditional Sardinian styles. The estate consists of 20 hectares of vines, predominantly Cannonau de Sardegna making up of 80% of their cultivation, alongside Vermentino and another local variety called Muristellu.
The farm sits in the Locoe valley at the foot of the Supramonte mountains, in Barbagia, the heart of Sardinia. The climate here is hot and dry but the cooling breezes from the surrounding sea and the proximity of the mountain ranges provide these hillside vineyards with protection and temperature control. The granite soils help to retain moisture, so much so that even in drought they can continue to nourish the vines. These special conditions not only provide a perfect micro-climate for the grapes to ripen but also they allow for minimal intervention; the use of pesticides and fertilizers here is very little.
The Vermentino grapes are fermented in steel vats at a controlled temperature of 26 ° C for about 15 days; the wine is aged in steel tank and bottle for about 5 months.
An elegant nose; floral, citrus notes and almond. Smooth and well rounded with zesty acidity and lovely minerality. A nice long finish with a lingering taste almond.
Perfect with light fish dishes or soft goat or sheep cheeses
Cotes de Gascogne, Duffour Pere & Fils,
This family producer based in central Gascony (South-West France), is considered one of the best in the area. Their wines have a depth of flavour which is often lacking here; their philosophy is firmly quality over quantity! This is a blend of Colombard, Gros Manseng, Ugni Blanc & Sauvignon Blanc (quite a mouthful!); It’s clean, fresh and modern in style, aromatic with a long, dry finish. Very quaffable and great value.
Trebbiano d’Abruzzo, Amoterra
Great value organic wine from the Abruzzo region (Adriatic coast East from Rome).
Trebbiano can be a bit bland but in the right hands can make wines of real character. This has good depth of citrus and apple flavours and a long, pure finish.A great wine to always have in the fridge in case you fancy a quick glass of something light and refreshing.
Goes well with light salads and sitting in the garden on a sunny day...
‘O Rosal’, Terras Gauda
Terras Gauda was the first Galician winery to really make me think that World class wines could be produced here. Their vineyards are located in the subzone of O Rosal on the terraces that rise steeply above the river Miño which divides Spain from Portugal. This wine is a selective blend of the best Albariño grapes in the O Rosal subzone, mixed with the indigenous Loureira and Caiño Blanco, it is greenish-yellow, evoking white flowers and green plums on the nose and filling out on the palate with fresh grape and apple compote flavours as well as peach kernel. Edged with superb acidity and a bristling minerality this reminds me of a cross between really good Riesling and Premier Cru Chablis.The perfect wine for seafood, salads or simple fish dishes.
Hay Shed Hill Chardonnay
Former winemaker at Howard Park and Madfish, Michael struck out on his own when his dream vineyards in the key quality region of Wilyabrup came up for sale. With more than 30 years of winemaking under his belt, and 12 years going solo with Hay Shed Hill, this man is one of the most experienced, respected and revered winemakers in Australia - and rightly so.
He likens Margaret River`s climate to "Bordeaux in a perfect year", and attributes the region's success to its maritime climate, meaning a low diurnal range, very important in a country that is known for its extremes in temperature, and pretty much everything else!
Michael explains. "I make single vineyard and single block wines because they express a particular character - otherwise what`s the point?" All of the vines are dry farmed and made from free run juice only. The vineyards are around 20 years old and they are all farmed organically, but without certification. The Chardonnay sees 25% new oak and represents the `modern Australian Chardonnay`, in the words of its maker. Fun fact. There is a higher annual rainfall in Margaret River than in London!A great match for poached salmon with a buttery sauce
