Tasting Notes: February

The unusual suspects

2021 IG Açores Ameixâmbar

If you can pronounce Vulcao Ameixâmbar on the first try, you're either Portuguese or lying. But don't let the name put you off - this volcanic wine from the Azores is like nothing else in your wine rack. Made in batches small enough to count on your fingers, it's aged in concrete eggs (yes, really) for a bone-dry white that tastes of citrus, pear, and the Atlantic Ocean.

Hidden Spring Bacchus Fumé

English wine isn't just for people trying to look patriotic anymore. Hidden Spring's Bacchus proves Sussex can do more than just sparkling - think vanilla, spice and nectarine, with enough acidity to wake up your taste buds. It's the kind of wine that goes well with crab linguine or Vietnamese lemongrass chicken. 

A Syrah safari

2021 Trinity Hill Gimblett Gravels Syrah 

New Zealand might be famous for Sauvignon Blanc, but Hawke’s Bay Syrah is an unsung secret. Trinity Hill’s take is all violets, blackberries and a little white pepper for good measure. Grown on the legendary Gimblett Gravels, it’s smooth, spicy and way too easy to drink, especially when paired with chargrilled lamb.

2020 Domaine Alain Voge Les Chailles Cornas 

Cornas is the epitome of Syrah. This bottle from Alain Voge is all about deep, inky fruit, cracked black pepper, and that signature Northern Rhône earthiness. No blending, no frills—just pure, powerful Syrah. Decant it for an hour, pour yourself a glass, and pretend you’re in a tiny French bistro eating duck confit.

Beaujolais 

2022 Jambon and Lotrous, Une Tranche d’Amour  

 Over the course of 15 years, Phillipe Jambon is known throughout France as a truly visionary winemaker – with the philosophy to farm “logically, without chemicals” and the wines are not bottled until they are absolutely ready, giving them time in barrels they need.  The bottled results are hard to come by and unmissable. 

2022 Fleurie, Julien Sunier, Beaujolais

Julien Sunier moved to Fleurie, a parcel at the heart of Beaujolais Cru region, and brought his Burgundian techniques with – by raising his wines in Roumier’s old barrels and the unmistakable depth of Chambolle-Musigny (Burgundy region known for its floral notes) in his wine that makes it perhaps more structured and refined than the typical Beaujolais.