Fruit-driven wines for every day and every occasion! Easy drinking, bottoms up! 

Grape Varieties: 50% Merlot, 50% St. Laurent

Region: Pfalz

Tasting: Dry

Drinking temperature: 16-18°C

Alc.: 12,63% vol. 

Residual sugar: 2,4g/l

Acidity: 6,7g/l

Story:

The TAPPS red is a wine cuvée that co- mes from two vineyards in southern Palatinate:

St. Laurent grows in a light sandy soil near Nussdorf and the Merlot thrives on clay soil near Walsheim.

The vineyards mainly slo- pe to the south. The use of chemicals in the vineyard is kept to a minimum and insecticides are not used.

An eco- logical nutrient cycle is attained using green manure.

The two types of vines were processed separately due to dif- ferent harvest times which depend on the peak of maturity of each type.

The grape de-stemming took place imme- diately after the grapes were received at the winery.

Next the grapes were crushed, fermented and left on the skins for 10-14 days. An over-pum- ping of the pulp called remontage oc- curred twice daily. This was followed by gentle pressing with a pneumatic wine press. Following organic ma- lolactic fermentation, the wine was stored in large oak barrels for several months and then bottled unfiltered. 

Allergy information: Contains Sulfites

Producer: 

Oliver Zeter GbR

Lauterstraße 9

67434 Neustadt  

Germany

Notes of tropical and citrus fruits with a tone of minerality, mixed with notes of green vine. A well-balanced and rounded wine, with an outstanding freshness, showing a persistent and pleasant finish. 

Blended from indigenous Portuguese grape varieties, Antão Vaz (50%), Arinto (25%) and Síria (25%), to create a wine with a strong personality.

Classification: DOC Alentejo

Grape Varieties: Antão Vaz (50%),  Arinto (25%) and Síria (25%)

Food pairing: A superb accompaniment for grilled fish, seafood, sushi and Asian dishes.

Recommended serving temperature: 10°C

Alc. 12,5 % vol.

Total Acidity: 6,5g/l

Total Sugar: 0,8g/l

pH: 3,16

Fermentation in stainless steel vats for a 30 day period, followed by 2 to 3 months batonnage. 3 months of bottle staging. 

Quantity: 50.000  bottles

Allergy information: Contains sulfite

Producer:

Ribafreixo Lda.

Adega Moinho Branco

7960-212 Vidigueira, Portugal

A mix of lychees and ripe gooseberries. Smooth in the mouth, with exuberant freshness and mineral notes. Pato Frio Cashmere, a 100% Touriga Nacional varietal, is an elegant and refined Rosé wine adding elegance and refinement to our Pato Frio range.

Classification: Alentejo Regional Wine

Grape Variety: Touriga Nacional (100%)

Food pairing: Perfect with sushi, sashimi, seafood or simply taken by the pool side.

Recommended serving temperature: 10°C

Alc. 12.5% vol. 

Total Acidity: 5.7g/l

Total Sugar: 1.6g/l

pH: 3.24

Fermentation in stainless steel vats for a 30 day period, followed by 2 to 3 months batonnage. 3 months of bottle staging. 

Allergy information: Contains Sulfite

Producer:

Ribafreixo Lda.

Adega Moinho Branco

7960-212 Vidigueira, Portugal

The elegant burst of citrus from the Chardonnay is beautifully complemented by the delicious Turkish Delight aromas of the Pinot Noir.

Nose: The elegant burst of citrus from the Chardonnay is beautifully complemented by the delicious Turkish Delight aromas of the Pinot Noir.

Palate: The emphasis is on the mouthfeel. A lively combination of acidity and fruitiness. The palate reveals fresh red-fruit flavours of cranberry, strawberry and pomegranate accompanied by Pink Lady apple.

Style: A modern interpretation of Burgundy’s best.

Grape Variety: 60% Chardonnay, 40% Pinot Noir

Food pairing: The perfect aperitif and a versatile food companion to duck, Mediterranean cuisine, sushi and an array of soft cheeses.

Alc. 12,5% vol.

Total Acidity: 6.5g/l

Sugar: 5.3g/l

pH: 3,54

Vinification: The Chardonnay grapes originate from Robertson and the Pinot Noir grapes from Elgin. The Chardonnay was picked at 21,5 degrees Balling and the Pinot Noir at 23 degrees Balling. Vinified separately, the two varieties were bunch-sorted and whole-bunch pressed. The Chardonnay fermented at 14 °C and the Pinot Noir at 14,5 °C and both varieties were left on the lees for 6 weeks, to ensure flavour intensity and structural elegance. The two varieties were blended, settled and bottled prior to release.

Allergy information: contains sulfites

Producer:

Leopard’s Leap Family Vineyards

On the R45, Main Road,

Franschhoek

An intense aroma showing notes of tropical fruits, overlaid with hints of citrus and minerals. Rounded, with a notable freshness that lifts the fruity component of the wine. Long and persistent finish. A unique wine made from Antão Vaz – an indigenous grape of Vidigueira. 

Classification: DOC Alentejo

Grape Variety: Antão Vaz (100%)

Food Pairing: A perfect wine for poultry dishes, succulent fish and exquisitely prepared seafood, as well as Asian food.

Recommended serving temperature: 10°C

Alc.: 13 % vol.

Total Acidity: 6.5g/l

Total Sugars: 0.9g/l

pH: 3.32

Fermentation in stainless steel vats for a 30 day period, followed by 2 to 3 months batonnage. 3 months of bottle staging. 

Allergy information: Contains sulfite

Producer: 

Ribafreixo Lda.

Adega Moinho Branco

7960-212 Vidigueira, Portugal

Although vibrant and fresh, the palate also has fruit purity and concentration making this a serious example of the genre. The wine is well balanced, with a keen note of acidity running the length of its core, and a clean, delightful flurry of flavour on the finish.The nose explodes with fresh aromas of sliced strawberries, and carries a lightly herbal note often associated with Cabernet Sauvignon. As has become the Mulderbosch House style, our 2018 Cabernet Sauvignon Rosé is delicately coloured, with subtle hues of pink and a touch of copper.

Region: Coastal Region

Grape Variety: Cabernet Sauvignon

Alc. 12,5% vol.

Residual Sugar: 4.5g/l

Total Acidity: 5.8g/l

 pH: 3.46

Method: Cabernet Sauvignon vineyards are managed specifically with the idea of rosé production in mind. Early picking dates result in naturally high levels of acidity and a bright spectrum of fruit flavours ideal in rosé style wines. Once pressed, the juice is handled as per Sauvignon Blanc, i.e. cool fermentation with aromatic yeasts to heighten the vibrant, zesty aromas and fresh mineral palate. Crucial to this style of rosé is early bottling in order to preserve the wine’s inherent freshness.

Awards:

2018 Vintage«««¶Platter’s SA Wines 2017 Vintage 88/100 Tim Atkin Report 2017 2017 Vintage«««¶Platter’s SA Wines 2016 Vintage 89/100 Stephen Tanzer

2016 Vintage«««¶Platter’s SA Wines 2014 Vintage 88/100 Vinous (USA)

Allergy information: Contains Sulfite

Producer:

Mulderbosch Vineyards, Vlottenburg (M12),

Polkadraai Road,

Stellenbosch, 7600

• Eye: Red cherry with violet tones.

• Nose: Very intense, fresh and fruity aromas prevail over flowery tones.

• Mouth: Good body, well structured on the palate with a persistent finish.

• Analysis: 13,5% Vol. Alcohol.

• Temperature: 14-16º.

• To drink: Within 2 years.

• Best With: Rice , lam,pork dishes,salads, foie,cheeses, vegetable , grilled meal ,asian food

This wine is made from the grape variety Garnacha 100% wich has its origin in D.O Cariñena (Spain) sourced from our vineyards at an altitude of 600 m.  The average age is 35 years.

Allergy information: Contains Sulfites

Producer: 

Bodegas Y Vinedos Monfil S.L.

Avda Ejercito 40

Carinena

50400 Zaragoza

Spanien

Fresh plums, blueberries and spices. Smooth, fresh, with elegant tannins.

Classification: Alentejo Regional Wine

Grape Varieties: Aragonez (40%), Touriga Nacional (40%) and Alicante Bouschet (20%)

Food pairing: A superb food wine for meat stews, traditional dishes such as lamb or pork. Perfect for game birds.

Recommended serving temperature: 15-16°C

Alc. 14% vol.

Total Acidity: 5.8g/l

Total Sugars: 1.6g/l

pH: 3.43

Partially aged in French oak barrels, followed by 8 to 10 months bottle staging. 

Volume: 750ml

Allergy information: Contains sulfite

Producer: 

Ribafreixo Lda.

Adega Moinho Branco

7960-212 Vidigueira, Portugal