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Noble Fine Liquor
Alfresco Is My Middle Name Mixed Pack 2021

Even if it's fleeting, and even if it's not quite the tropical bonanza that we'd all been hoping for, summer is here, and we are going to give it our best shot. This selection of freesh and uplifting cuvées is all you'll need for your next bbq, garden party or dinner with friends. SKYBORRY - Rural Method Cider, 2019. Made from Foxwhelp, Dabinett, Chisel Jersey and Michelin apples, which are a selection of bittersharp and bittersweet cider apple varieties, the ferment kicks of with wild yeasts and then throughout the winter months the lees are regularly removed from the cider which removes factors essential to the fermentation, which in turn allowed the ferment to slow down and eventually finish before all the sugars were fermented out. The cider then spent one year in bottle, which Dani says helped to soften the acidity, and after disgorgement they were left with an additive free, clear and delicately nuanced apple cider - with just the right amount of sweetness to offset the now well integrated acidity and subtle skinsy tannin from the apples used to make it. SYBILLE KUNTZ - Qualitätswein Trocken, 2020. The vineyard sites for the Qualitätswein is on slopes of slate and quartz at an incline or 30-50%. Age of the vines is approximately 50yrs old. It’s text book Mosel riesling. Distinctively dry (trocken), green fruit and citrus peel aromas followed by a taught, racy and mineral finish. It’s Mosel riesling from grand cru sites produced at the hands of a powerhouse female winemaker with a vision. Worth having a case of this on hand for anytime of the year. LELE - Riesling/pinot gris, 2019. A 50/50 blend of each varietal from two different vineyards, hand harvested from 25 year old vines grown just across the road from each other on gravel and alluvial soils at the bottom of the valley. Foulage (crushing of the grapes with your feet) of green stalked whole bunches (of both varietals) was followed by 7 days on skins and solids in 400kg bins, after which everything was put through a pneumatic press and then into stainless steel for elevage. After 9 months it was racked off its gross less, which was followed by a further 9 months on fine lees before a touch of S02 at bottling resulting in 12g/l remaining. Highly aromatic with a fleshy palate and fine phenolic grip. Greengages, grass and sharp pineapple hook into soft structure from the maceration whilst a cool stoniness familiar to the region neatly balances the fruit and acidity. PODERE ANIMA MUNDI - Rosato-canaiolo, 2020 A wonderfully lively and refreshing little number from a grape that many are used to producing more structured, savoury wines. This rosato is aromatic and complex whilst retaining a lifted and assertive acidity and just a touch of tannin to anchor the summer fruits. Bidynamically grown near to Pisa in Tuscany set out to farm and produce wines that are true to terroir, pure and characterful and we feel that this canaiolo rosato fits the bill perfectly. FOND CYPRÈS - Premier Jus, 2020. The wines of Fond Cyprès never fail to excite, exhibiting an individuality, livliness and sense of place that keeps them amongs our perennial favourites here in the shop. Premier Jus is an absolute riot of herbal, juicy fruit. Whole bunch carignan is macerated for a couple of days in the juice from direct pressed grenache, and this punchy infusion yields perfume, bright fruit, a zippy little medicinal kick and a deeply enjoyable delicate spice and structure. VALDIBELLA - Respiro, 2020 100% nero d’avola grown on clay soils in a south facing vineyard in Camporeale, in the province of Palermo in north western Sicily. The grapes are hand harvested, and then the ferment commences with the assistance of a pied de cuve (essentially a smaller ferment, pre-made to then add to the primary harvest/ferment to ensure a healthy and robust start with only the wild yeasts from the vineyard), in this case it’s made from grapes picked from the same site just days before. The grapes then undergo 10 days maceration, and are pressed off into to steel tanks to rest for 6 months. Respiro is an absolutely joyful expression of type. Beautifully plump, reddish-purple fruit weaves hand in hand with a pleasing, fine tannin. Structured, but not heavy handedly so, cherries, earth and a delicate smokiness blend together to create a truly sumptuous and engaging wine.
Photo of Noble Fine Liquor Alfresco Is My Middle Name Mixed Pack 2021 Bottle
Even if it's fleeting, and even if it's not quite the tropical bonanza that we'd all been hoping for, summer is here, and we are going to give it our best shot. This selection of freesh and uplifting cuvées is all you'll need for your next bbq, garden party or dinner with friends. SKYBORRY - Rural Method Cider, 2019. Made from Foxwhelp, Dabinett, Chisel Jersey and Michelin apples, which are a selection of bittersharp and bittersweet cider apple varieties, the ferment kicks of with wild yeasts and then throughout the winter months the lees are regularly removed from the cider which removes factors essential to the fermentation, which in turn allowed the ferment to slow down and eventually finish before all the sugars were fermented out. The cider then spent one year in bottle, which Dani says helped to soften the acidity, and after disgorgement they were left with an additive free, clear and delicately nuanced apple cider - with just the right amount of sweetness to offset the now well integrated acidity and subtle skinsy tannin from the apples used to make it. SYBILLE KUNTZ - Qualitätswein Trocken, 2020. The vineyard sites for the Qualitätswein is on slopes of slate and quartz at an incline or 30-50%. Age of the vines is approximately 50yrs old. It’s text book Mosel riesling. Distinctively dry (trocken), green fruit and citrus peel aromas followed by a taught, racy and mineral finish. It’s Mosel riesling from grand cru sites produced at the hands of a powerhouse female winemaker with a vision. Worth having a case of this on hand for anytime of the year. LELE - Riesling/pinot gris, 2019. A 50/50 blend of each varietal from two different vineyards, hand harvested from 25 year old vines grown just across the road from each other on gravel and alluvial soils at the bottom of the valley. Foulage (crushing of the grapes with your feet) of green stalked whole bunches (of both varietals) was followed by 7 days on skins and solids in 400kg bins, after which everything was put through a pneumatic press and then into stainless steel for elevage. After 9 months it was racked off its gross less, which was followed by a further 9 months on fine lees before a touch of S02 at bottling resulting in 12g/l remaining. Highly aromatic with a fleshy palate and fine phenolic grip. Greengages, grass and sharp pineapple hook into soft structure from the maceration whilst a cool stoniness familiar to the region neatly balances the fruit and acidity. PODERE ANIMA MUNDI - Rosato-canaiolo, 2020 A wonderfully lively and refreshing little number from a grape that many are used to producing more structured, savoury wines. This rosato is aromatic and complex whilst retaining a lifted and assertive acidity and just a touch of tannin to anchor the summer fruits. Bidynamically grown near to Pisa in Tuscany set out to farm and produce wines that are true to terroir, pure and characterful and we feel that this canaiolo rosato fits the bill perfectly. FOND CYPRÈS - Premier Jus, 2020. The wines of Fond Cyprès never fail to excite, exhibiting an individuality, livliness and sense of place that keeps them amongs our perennial favourites here in the shop. Premier Jus is an absolute riot of herbal, juicy fruit. Whole bunch carignan is macerated for a couple of days in the juice from direct pressed grenache, and this punchy infusion yields perfume, bright fruit, a zippy little medicinal kick and a deeply enjoyable delicate spice and structure. VALDIBELLA - Respiro, 2020 100% nero d’avola grown on clay soils in a south facing vineyard in Camporeale, in the province of Palermo in north western Sicily. The grapes are hand harvested, and then the ferment commences with the assistance of a pied de cuve (essentially a smaller ferment, pre-made to then add to the primary harvest/ferment to ensure a healthy and robust start with only the wild yeasts from the vineyard), in this case it’s made from grapes picked from the same site just days before. The grapes then undergo 10 days maceration, and are pressed off into to steel tanks to rest for 6 months. Respiro is an absolutely joyful expression of type. Beautifully plump, reddish-purple fruit weaves hand in hand with a pleasing, fine tannin. Structured, but not heavy handedly so, cherries, earth and a delicate smokiness blend together to create a truly sumptuous and engaging wine.

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