Special Offer from 1st November to 31st December 2022.Deep ruby red with fantastically expressive aromas of cherries, cedar wood, rosemary and cloves. A
rich savoury palate with lots of Morello cherry and blackberry flavours, some earthy spice and fine
tannins. A wine packed with flavour and heritage.
Food match: Perfect with rich, lamb casseroles or a spicy chickpea harissa stewSuitable for vegans.Suitable for vegetarians.A blend of Cabernet Sauvignon (40%), Syrah (40%), Cinsault (15%) and Carignan (5%) Grapes are
grown on 15-20 year old vines on sandy limestone, with clay sub-soils. All four varietals were hand
harvested and fermented in concrete vats for 10 days. Malolactic fermentation begins spontaneously,
after which the wine was blended and then aged for 16 months in concrete vats.
Aromas of bright strawberry fruit. Fresh and juicy red berry characters on the palate with savoury and
spice notes, all backed by supple tannins.Approximately 70% of the Pinot Noir is kept in stainless steel, whilst 30% spends 3-4 months in 500-
900 litre old oak barrels - for micro-oxygenation.
Food match: Drink with crispy duck pancakes or char sui pork dishes.Weingut Messmer, in the Pfalz region, was founded by Herbert and Elizabeth Messmer in 1960. It's situated in Burrweiler, in the south-west of Germany, less than 50 miles from the border with France and to the north-west of Stuttgart. The yellow sandstone buildings had already been home to winemaking for around 250 years before they arrived.It's still in the family's hands today, with son Martin overseeing the estate alongside his brother Gregor, who supervises production in the vineyard and winery. Their vineyards cover 27 hectares, with around two-thirds of the area planted with white varieties (predominantly Riesling, Pinot Gris and Pinot Blanc) and the rest with red varieties (Pinot Noir in the main).The terroir is made up of seven different soil types: slate, red sandstone, granite, limestone, loam, sand and 'muschelkalk' - a calcareous soil with substantial deposits of fossilised mussel shells. Gregor works to preserve the health and mineral content of the soils - they use only organic fertilisers, and in 2011 they began the biodynamic cultivation of some sites. In the winery fermentations are cool, slow and small batch; grapes are only ever partially de-stemmed; and wines are bottled without fining and with only the gentlest filtration.
A deeply coloured, medium bodied, spicy red with aromas of ripe plums and black cherry. The palate combines warm, juicy red fruit flavours with savoury, lightly smoky characters, a hint of bitter chocolate and nip of tannin on the finish. Produced from grapes grown in the southwest and eastern Sicily.Drink with juicy burgers with a slab of mozzarella or charred lamb steaks.Suitable for vegetarians and vegans