2019 Reva, Barolo
Regular price £105.10 Save £-105.10ABOUT THE WINE
The Reva winery, established in Monforte d'Alba in 1867, embarked on a modern journey in 2013 under the ownership of Czech Republic native Miroslav Lekes. He enlisted Gianluca Colombo as oenologist and devotedly pursued the perfection of the wines crafted on the intimate 7.5-hectare estate, with an emphasis on sustainability. The current team, comprising young and professional winemakers, cherishes both tradition and innovation, utilizing state-of-the-art technology to preserve the pristine quality of the harvested fruit. Their goal is to employ cutting-edge techniques that accentuate the vineyard's efforts and the expressiveness of the diverse wines and their varietal traits. While uncertified, 100% organic vineyard practices are employed, and the grapes for this Barolo are handpicked from meticulously chosen vineyards in Monforte d'Alba, Novello, Serralunga d'Alba, and Grizane Cavour. After spontaneous fermentation in stainless steel tanks for 30-35 days, this Barolo matures in oak barrels for an additional 24 months.
TASTING NOTES
This exquisite Nebbiolo, adorned in a captivating garnet hue, is a sublime embodiment of this distinguished grape. The nose presents an enchanting interplay of verdant aromas, black cherry, velvety vanilla, delicate dog rose, and a whisper of tobacco. A full-bodied yet refined red, it offers a tantalizing blend of red berry fruit, morello cherry, clove, and peppery undertones. This delightful fusion of intensity and finesse is enveloped in soft, embracing tannins.
FOOD PAIRING
Indulge in a harmonious culinary experience by pairing this exceptional wine with an opulent osso buco, a lavish truffle-infused risotto, or a refined duck confit, each dish impeccably complementing the wine's intricate nuances.
FRIARWOOD SAYS
The Réva Estate is something to behold, with scenic pools and terraces, it is more than just a winery, but a destination to visit and stay in the picturesque wine heaven that is Piemonte.
Montanaro, Grappa di Barolo
Regular price £39.90 Save £-39.902018 Tar & Roses, Nebbiolo Heathcote
Regular price £29.60 Save £-29.60ABOUT THE WINE
Born into a grape-growing family, Don Lewis spent 32 years working for the Mitchelton winery in Heathcote, where he forged an enduring partnership with Narelle King. In 2004 Don left Mitchelton to work as a consultant, most notably in Priorat, Spain. His time in Europe cultivated his fascination with the wines of Italy and Spain, and in 2006 he and Narelle set up Tar and Roses in order to show how these varietals could be grown in the diverse terroirs of Central Victoria.
TASTING NOTES
Eponymous tar and rose flavours on this bold Aussie expression of this Piedmontese grape. Black liquorice, leather and olive tapenade add a savoury character, with bright cherry and cranberry fruit.
FOOD PAIRING
Beef oxtail, New Zealand Rack of Lamb with mint sauce and beef ragu pasta with tomato sauce.
FRIARWOOD SAYS
Australian growers are increasingly willing to experiment with new varietals from southern Europe, with Tar and Roses at the forefront of this new wave in winemaking.
2019 Cascina Ebreo, Rosso
Regular price £23.80 Save £-23.80ABOUT THE WINE
In 1991, Peter Weimer gave up corporate life in Switzerland and moved to Piedmont, purchasing Cascina Ebreo. They released their first vintage in 1996, and have since won great acclaim for their unusual, expressive wines.
TASTING NOTES
Deep, red fruit, slightly jammy, on the aromas, with a savoury edge. The palate shows the same red fruit, fresher, with a hint of wet earth, balanced acidity and soft, dusty tannin which coats the palate on the finish. Very impressive; this drinks like a wine double the price, and has the potential to last ten years in the bottle - but it'll be drunk long before then.
FOOD PAIRING
Pairs well with charcuterie and hard cheeses, or with tomato-based pasta dishes.
FRIARWOOD SAYS
While the producer prefers to avoid the term ‘natural’ for his wines, these are certainly minimal intervention, in both the vineyard and the cellar. Farming is organic, with some biodynamic practices, and the only addition in the cellar is a minimal quantity of sulphur dioxide.