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Written by Henry Conway

Category: News

Published: 20 January 2017

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Theresa May’s Brexit speech keeps wine drinkers and trade guessing

Prime minister Theresa May confirmed this week that the UK was willing to sacrifice membership of the EU single market and customs union in order to secure greater control over immigration and leave the jurisdiction of the European Court of Justice. There have been warnings that the UK’s position in the global wine market could fundamentally change if the country leaves the European single market as a result of its Brexit vote.

The UK is the world’s second largest wine importer in volume and value – behind Germany and the US respectively – and 55% of UK wine imports come from the EU, according to the Wine & Spirit Trade Association (WSTA). Exports going the other way have risen by 156% in the past decade, including non-EU wine shipped to the UK for bottling. Around 90% of the UK trade supported ‘remain’ because of single market access, according to a WSTA survey before last year’s referendum. Others might point out that the UK has a long history of importing and drinking wine, transcending various political and economic climates.

Whichever way you voted, May’s speech initially felt like the yearned-for certainty after the phony war of ‘red, white and blue’ Brexit.

But, in terms of detail, it was actually pretty light. Key questions linger, and it could take some time to get solid answers. While willing to leave the single market and customs union, May said that she still wanted a customs deal with EU member states that would allow goods to flow freely between UK ports and those on the continent. Perhaps someone lost the sheet of paper containing the crucial detail on what such a deal might look like – because it wasn’t made clear.

Nor was the position of EU citizens currently living and working in the UK; a good number of whom are employed in the country’s restaurant and wine sectors. May said that she wanted to sort this out as soon as possible, but there was no clarity on detail or timing. English wine producers, who rely strongly on EU vineyard workers at harvest time, have raised the issue as a concern. Still, the UK government has been attempting to charm parts of the wine trade. Chancellor Philip Hammond visited Accolade Wines last week, owner of Australian brand Hardys, to offer re-assurance.

There is a neat symmetry to this, because former exchequer secretary Damian Hinds visited Accolade’s large bottling plant in Bristol before last year’s EU referendum vote to warn that ‘leaving the EU could drain investment away from the UK’.

Penfolds wins trademark battle over ‘squatter’ in China

Penfolds owner Treasury Wine Estates has won a high court battle against a trademark squatter claiming ownership to a widely understood Chinese translation of the Australian wine brand's name - but the dispute doesn't end there. Beijing’s High People’s Court stripped a Spanish-Chinese individual called Li Chen of the right to use the ‘Ben Fu’ trademark, a translation of the Penfolds name.

The ruling is the latest twist in a dispute that has lasted for several years. It concerns a practice known as ‘trademark squatting’, which has also affected French wine producers in China, most notably Castel but also some Bordeaux Châteaux. But, the Penfolds saga in China has not ended. An associate of Li Chen obtained the Ben Fu name in 2009 and Treasury Wine Estates first applied to have that registration cancelled in 2012.

Beijing’s People’s court upheld Treasury’s wish, stating that Li Chen could not prove that she had ‘used the trademark commercially’. The court ruling in favour of Treasury Wine Estates merely means that the ‘Ben Fu’ trademark is again open to registration. The Australian wine giant must re-apply for the sole right to use the Ben Fu name, and the Beijing court said that Treasury was not guaranteed success.

China has become a significant growth driver for Treasury Wine Estates, and for Australian wine exports in general. A free trade deal signed between Australia and China is gradually reducing tariffs on Australian wine entering the Chinese mainland. Asia generates good returns for Treasury, accounting for 7% of the company’s wine sales by volume but 13% of its global net sales and 27% of its global operating profit in the company’s last financial year.

Pontet-Canet owner reveals name for Napa wine

The Tesseron family will honour the wine legacy of late Robin Williams after buying his former wine estate in Napa Valley - by keeping the vineyard name created by the actor nearly three decades ago. And it also wants to go biodynamic in California... The Mount Veeder estate bought by the Tesseron family of Château Pontet-Canet in Bordeaux is to bottle its Napa wine under the name Pym-Rae. This is the name given to the vineyard part of the Tesseron’s Villa Sorriso property by the previous owner, the late actor Robin Williams.

Williams planted the vineyard on the estate over 26 years ago, and chose the name by combining both middle names of his first two children.

The Tesserons revealed the name in a Christmas card sent out from Bordeaux, and noted that, ‘in keeping with the tradition of not changing the original name (of our estates), we are pleased to announce that our wine will therefore be called Pym-Rae’. Justine Tesseron said this week that the family was ‘concentrating on getting to know the terroir’. She added, ‘We hope to be certified in biodynamic in three years, and have already begun the process.’ The family is one of the main proponents of biodynamics in Bordeaux. Villa Sorriso is located on the west side of the Napa Valley, in the Mayacamas mountains, with a total surface of 259 hectares and 7.3 hectares of vines planted to Cabernet Sauvignon, Cabernet Franc and Petit Verdot.

Alfred and Melanie Tesseron, along with their technical director Jean-Michel Comme, are currently introducing biodynamic farming to the vineyard, following their long-term adaption of this approach in Bordeaux.

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Written by Henry Conway

Category: News

Published: 12 January 2017

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One of the most exciting estates to have emerged from Italy in recent years, Poggio al Tesoro is a 70 hectare propertyin Bolgheri acquired in 2001 by the Allegrini family. Bolgheri, on the Tuscan coast just south of Livorno, is one of Italy's most prestigious vineyard areas producing an innovative style of wine named Super Tuscan : the perfect synthesis of Italian and French tradition.

The flavour of Mediterra fully reflects the characteristics of Bolgheri, displaying an extraordinary harmony between the freshness of its aromas and its warm, powerful flavours. The spicy note lent by the Syrah varietal makes the wine intensely enjoyable as well as easy to drink.

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Written by Henry Conway

Category: News

Published: 12 January 2017

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Good afternoon wine lovers,

Today we would like to draw your attention to a producer we are proud to boast among our selection. Michel Chapoutier is most famous for his Rhone Selections Parcellaires, wines from top sites that express one terroir and one grape variety and are difficult to find. Less well known are his more southern wines, equally amazing bottles that are superb expressions of Roussillon, which has very different soils, climate and traditions. They are fabulous wines that expresses very neatly the terroir they're coming from.

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Written by Henry Conway

Category: News

Published: 07 January 2017

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Domaine Leflaive gets a new general manager

Domaine Leflaive has appointed oenologist Pierre Vincent as its new general manager. Pierre Vincent, oenologist, was this week announced as the new general manager of Domaine Leflaive in Puligny-Montrachet.

Since the death of Anne-Claude Leflaive on 5 April 2015, Brice de la Morandière has been in charge of the iconic domain. Pierre Vincent will work alongside him.

Vincent, 42, is the former technical manager of the Domaine de la Vougeraie, owned by the Boisset family, where he has worked since 2006. ‘Pierre will be in charge of all the day-to-day management of the Domaine’s activities in Puligny-Montrachet, in the Mâconnais region and the Leflaive et associés business,’ Brice de La Morandière said.

He will also be responsible ‘for the rehabilitation of the old cellars of the estate’.

Vincent’s work at Vougeraie has been hailed by several critics. Domaine de la Vougeraie is a driving force for biodynamics in Burgundy, as is Leflaive – thanks to the vision of the late Anne-Claude Leflaive.

Domaine Leflaive has been a family-owned estate since 1717 and covers 44 hectares of vineyards. It includes 24 hectares in Puligny-Montrachet (including 4.8 hectares of grands crus and 10.8 of premiers crus), 20 hectares in the Mâconnais (3 hectares in Pouilly-Fuissé and 17 in Mâcon-Verzé) and produces close to 200,000 bottles with its Leflaive et associés activity.

New horizons open up for English wine in 2017

Wine producers in the UK want to increase exports by ten-fold up to 2020 and have claimed strong early progress, with bottles of English and Welsh sparkling wine being sent to 27 countries in 2016. Even France and Italy, the homes of Champagne and Prosecco, imported a few bottles of UK sparkling wine in 2016, according to a new report by the government.

It said that English and Welsh sparkling wine was shipped to 27 different countries last year, compared to 19 a year earlier. The UK only exported around 250,000 bottles of wine in total in 2015. Champagne alone exported 150 million bottles.

But English and Welsh wineries have lofty growth ambitions and major producers have committed to increasing total exports to 2.5 million bottles in 2020. ‘2016 will be seen as the year that English Fizz earned its export wings,’ said Red Johnson, founder and CEO of the British Bottle Company, which exports the wine.

‘From a standing start in 2015, we now ship wine to almost every sophisticated global wine market.’

English wine’s rising popularity at home has already seen total retail sales for wine produced in the UK hit around £100 million annually. It is expected that Christmas and New Year 2016 will show rising demand English and Welsh sparkling. Marks & Spencer saw sales of homegrown sparkling wines double last year, and Waitrose saw sales rise by 50%, according to English Wine Producers and the Department for Environment, Food & Rural Affairs.

UK vineyard land has doubled in the past 10 years and the past year has seen Champagne houses enter the fray. Taittinger is planting an English vineyard in Kent along with investment partners.

Sparkling wine in the UK is being followed with interest by several high-profile wine critics. Producers also won dozens of awards at the 2016 Decanter World Wine Awards.

French Crémant sparkling wines – Beyond Champagne and Prosecco

Prosecco and Champagne are still dominating Christmas sparkling wine sales, but alternatives to these two heavyweights can offer good value deals and a new twist on Christmas morning.

Decanter experts have tasted several regional French sparkling wines this year.

Crémant sparkling wines can be produced in specific regions across France, including the Loire, Burgundy and Limoux, and only according to certain production rules. Different grape varieties are allowed, depending on the region.

Crémants are made using the ‘traditional method’ – the same as in Champagne and where the second fermentation takes place in the bottle.

Wine expert Susie Barrie MW, writing previously in Decanter magazine, said of Crémants, ‘Although styles vary, these wines tend to show a little more rusticity than Champagne.’

Below is our selection of Crémant sparkling wines to try, including Sainsbury’s Taste the Difference Crémant de Loire NV, which Decanter tasting director Christelle Guibert called ‘a great alternative to Prosecco’.

There’s also a Crémant de Limoux, from Languedoc-Roussillon, made by a member of the Champagne-producing Collin family.

 
Cheers!

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Written by Henry Conway

Category: News

Published: 06 January 2017

Hits: 1596

We have always had our gorgeous Fleur de Clinet 2010 in the shop and we think we will continue to stock it for a good long time due to the amazing quality Chateau Clinet imparts upon all of their wines. But now we have another one from them!

RONAN BY CLINET 2012 @ £12.95 EACH
Year on year, the attention to detail given to this mini Clinet draws closer to the Grand Vin. The wine is rich, round, open and expressive. Loaded with black a red fruit with a beautiful texture. Delicious on its own would be a fantastic accompaniment to roast lamb or grilled red meats.

And what better to go with a lovely merlot than a nice piece of lamb? We thought some lamb shanks would go beautifully.

LAMB SHANKS IN RED WINE SAUCE
INGREDIENTS
4 lamb shanks, around 1 lb / 500g each (Note 1)
2 tsp salt, separated
Pepper
2 - 3 tbsp olive oil, separated
1 cup onion, finely diced (brown, yellow or white)
1 cup carrot, finely diced (optional) (Note 2)
1 cup celery, finely diced (optional) (Note 2)
3 garlic cloves, minced
2½ cups red wine, full bodied (good value wine, not expensive! Note 3)
28 oz / 800g can crushed tomatoes
2 tbsp tomato paste
2 cups chicken stock (or water)
5 sprigs of thyme (preferably tied together), or 2 tsp dried thyme
2 dried bay leaves or 4 fresh
Sauce
½ to 1½ cups hot water

1. Preheat the oven to 350F/180C.
2. Pat the lamb shanks dry and sprinkle with 1 tsp of salt and black pepper.
3. Heat 2 tbsp of olive oil in a heavy based pot (dutch oven is ideal) over high heat.
4. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.
5. Remove lamb onto a plate and drain excess fat (if any) from the pot.
6. Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same pot. Add the onion, carrot, celery and garlic. Sauté for 10 minutes until the onion is translucent.
7. Add the red wine and turn up the heat to medium high. Bring it to a simmer, scraping the bottom of the pan to mix all the brown bits into the wine. Simmer for 3 minutes to evaporate the alcohol a bit (Note 4).
8. Add the remaining ingredients (including remaining 1 tsp salt and pepper) and stir to combine.
9. Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged. (Note 1)
10. Bring back up to simmer, cover, then transfer to the oven for 2 hours (see notes for slow cooker).
11. Turn the lamb shanks, cover, then return to the oven for another 30 minutes (so 2½ hours in total). The lamb should be very tender, the exposed surface above the liquid should be browned and the sauce should be reduced down to about ¼ of the original amount.
12. Carefully transfer the lamb to a plate and pick out the thyme sprigs and bay leaves.
13. Skim excess fat off the surface of sauce. Use a stick blender to puree the sauce to make it smooth and thick. Use hot water to adjust the thickness and intensity of the sauce. (Note 5) Adjust salt and pepper to taste.
14. Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce!

Cheers!