A selection of Itlalian wines open on the tasting counter between the above dates

To celebrate the launch of our latest advertising campaign, we are offering brand new customers to Majestic a FREE bottle worth  £10 when they come and explore with us!

Ask staff in store for details - we will find you the perfect bottle!

Vermentino 2011, Poggioargentiera
The Italian native Vermentino suits the warm Mediterranean climate of southern Tuscany, where Poggioargentiera are based.
This is something refreshingly different. Subtle stone fruit flavours and aromas mingle with a light herbaceous quality and a cleansing streak of minerality on the palate. Very pleasant and rather savoury, this is a wine that will not be to everyone’s taste but is well worth trying because if you do enjoy it, you will really enjoy it!
Perfect for the coming summer, drink with light dishes; salads and meaty fish would be ideal, tuna salad nicoise would be perfect.

Rosso di Montalcino 2010, Il Poggione
From the slopes surrounding the town of Montalcino in Tuscany, an area better known for its production of Brunello di Montalcino, this is a lighter style of wine made from the fruit of younger Sangiovese vines and not subjected to the extensive time period aging in barrel prior to release. The area surrounding Montalcino, about seventy miles south of Florence, enjoys a drier, warmer climate than many of the Chianti zones surrounding it; and the open countryside ensures the ventilation to provide cool evenings and nights.
In these parts Sangiovese achieves its maximum ripeness, giving fuller, richer wines than elsewhere in Tuscany.
Ruby red with jammy red-berry aromas to match and accompany the toasty scent of twelve months in barrel. Well rounded with a smooth textured mouth-feel and fine tannins that are still plentiful enough to match well with steaks and rustic cuisine.

Rosso Piceno 2010, Conte Saladino
From the hills of the Marche region, this 80% Sangiovese, 20% Montepulciano blend is produced from grapes grown on the estate of Count Saladini Pilastri. In 1994 this estate was certified as entirely organic, the first in Italy to do so.
Red fruit and a whiff of blackcurrant predominate but there is a slightly savoury note lingering behind the fruit. This is a wine to enjoy or to appreciate as you see fit.

Il Sodero Sangiovese Cabernet 2008, Tenuta Moraia Toscana
This blend of varieties work well together and this wine is delightful with food or without, a lovely balance of the black fruit and body of Cabernet Sauvignon against the sharper red cherry backbone of the Sangiovese.

Rosso di Montalcino 2010, Il Poggione
From the slopes surrounding the town of Montalcino in Tuscany, an area better known for its production of Brunello di Montalcino, this is a lighter style of wine made from the fruit of younger Sangiovese vines and not subjected to the extensive time period aging in barrel prior to release. The area surrounding Montalcino, about seventy miles south of Florence, enjoys a drier, warmer climate than many of the Chianti zones surrounding it; and the open countryside ensures the ventilation to provide cool evenings and nights. In these parts Sangiovese achieves its maximum ripeness, giving fuller, richer wines than elsewhere in Tuscany.
Ruby red with jammy red-berry aromas to match and accompany the toasty scent of twelve months in barrel. Well rounded with a smooth textured mouth-feel and fine tannins that are still plentiful enough to match well with steaks and rustic cuisine.

Spolverino Toscano 2010, Carpineto
Had it been sealed with a cork rather than a screw cap this would have been classified as a Chianti Classico, but rules are rules. Classic cherry fruit of Sangiovese with a touch of tealeaf and characteristic acidity on the palate, juicy and medium bodied, this is a great food wine and is best suited to the cuisine of its homeland.

Campofiorin 2008, Masi
From vineyards around the city of Verona in the Veneto region of northeastern Italy, the Boscaini family, owners of Masi, produce yet another outstanding wine. Sandro Boscaini, the guiding light for Masi, calls their products – ‘modern wines with an ancient heart’.
Fuller in body, richer in texture and generally bigger and riper than the other reds listed here. This is a harmony of black cherry fruit and sweet spice made from Corvina, Rondinella and Molinara – grapes famous for being included in Valpolicella, Bardolino and Amarone wines.

A selection of Itlalian wines open on the tasting counter between the above dates

To celebrate the launch of our latest advertising campaign, we are offering brand new customers to Majestic a FREE bottle worth  £10 when they come and explore with us!

Ask staff in store for details - we will find you the perfect bottle!

Vermentino 2011, Poggioargentiera
The Italian native Vermentino suits the warm Mediterranean climate of southern Tuscany, where Poggioargentiera are based.
This is something refreshingly different. Subtle stone fruit flavours and aromas mingle with a light herbaceous quality and a cleansing streak of minerality on the palate. Very pleasant and rather savoury, this is a wine that will not be to everyone’s taste but is well worth trying because if you do enjoy it, you will really enjoy it!
Perfect for the coming summer, drink with light dishes; salads and meaty fish would be ideal, tuna salad nicoise would be perfect.

Rosso di Montalcino 2010, Il Poggione
From the slopes surrounding the town of Montalcino in Tuscany, an area better known for its production of Brunello di Montalcino, this is a lighter style of wine made from the fruit of younger Sangiovese vines and not subjected to the extensive time period aging in barrel prior to release. The area surrounding Montalcino, about seventy miles south of Florence, enjoys a drier, warmer climate than many of the Chianti zones surrounding it; and the open countryside ensures the ventilation to provide cool evenings and nights.
In these parts Sangiovese achieves its maximum ripeness, giving fuller, richer wines than elsewhere in Tuscany.
Ruby red with jammy red-berry aromas to match and accompany the toasty scent of twelve months in barrel. Well rounded with a smooth textured mouth-feel and fine tannins that are still plentiful enough to match well with steaks and rustic cuisine.

Rosso Piceno 2010, Conte Saladino
From the hills of the Marche region, this 80% Sangiovese, 20% Montepulciano blend is produced from grapes grown on the estate of Count Saladini Pilastri. In 1994 this estate was certified as entirely organic, the first in Italy to do so.
Red fruit and a whiff of blackcurrant predominate but there is a slightly savoury note lingering behind the fruit. This is a wine to enjoy or to appreciate as you see fit.

Il Sodero Sangiovese Cabernet 2008, Tenuta Moraia Toscana
This blend of varieties work well together and this wine is delightful with food or without, a lovely balance of the black fruit and body of Cabernet Sauvignon against the sharper red cherry backbone of the Sangiovese.

Rosso di Montalcino 2010, Il Poggione
From the slopes surrounding the town of Montalcino in Tuscany, an area better known for its production of Brunello di Montalcino, this is a lighter style of wine made from the fruit of younger Sangiovese vines and not subjected to the extensive time period aging in barrel prior to release. The area surrounding Montalcino, about seventy miles south of Florence, enjoys a drier, warmer climate than many of the Chianti zones surrounding it; and the open countryside ensures the ventilation to provide cool evenings and nights. In these parts Sangiovese achieves its maximum ripeness, giving fuller, richer wines than elsewhere in Tuscany.
Ruby red with jammy red-berry aromas to match and accompany the toasty scent of twelve months in barrel. Well rounded with a smooth textured mouth-feel and fine tannins that are still plentiful enough to match well with steaks and rustic cuisine.

Spolverino Toscano 2010, Carpineto
Had it been sealed with a cork rather than a screw cap this would have been classified as a Chianti Classico, but rules are rules. Classic cherry fruit of Sangiovese with a touch of tealeaf and characteristic acidity on the palate, juicy and medium bodied, this is a great food wine and is best suited to the cuisine of its homeland.

Campofiorin 2008, Masi
From vineyards around the city of Verona in the Veneto region of northeastern Italy, the Boscaini family, owners of Masi, produce yet another outstanding wine. Sandro Boscaini, the guiding light for Masi, calls their products – ‘modern wines with an ancient heart’.
Fuller in body, richer in texture and generally bigger and riper than the other reds listed here. This is a harmony of black cherry fruit and sweet spice made from Corvina, Rondinella and Molinara – grapes famous for being included in Valpolicella, Bardolino and Amarone wines.

Come down and try a selection of our new arrivals available to taste between the above dates.

Yalumba

In 1849 Samuel Smith, an English brewer who emigrated to Australia, purchased a 30 acre parcel of land in the Barossa Valley just outside of Angaston that he named ‘Yalumba’ (an aboriginal word meaning ‘all the land around’).
Since then ‘Yalumba’ has grown into an estate producing some of the best wines in Australia and collecting more awards than can be mentioned here. 163 years since Yalumba began, the winery is still family owned, residing under Robert Hill Smith (fifth generation descendant of Samuel Smith).
Many years, innovations and awards since its foundation Yalumba still sets a high standard both in terms of its methods of production, and the wines that have earned them their reputation.

Yalumba ‘Y Series’ Viognier 2010, Margaret River.
Pear and stone fruits mingle on the palate and are joined by outstanding floral aromas of honeysuckle. Wonderful by itself the ‘Y Series’ Viognier would also make a terrific partner to fish or pork cooked with rosemary.

Yalumba Bush Vine Grenache 2010, Barossa Valley.
Sweet plums and red cherries around a core of ripe black fruits and well integrated tannins. Well balanced and very drinkable this wine is medium in weight but packed full of flavour. A welcome accompaniment to a juicy roast dinner.

Yalumba Viognier 2010, Eden Valley.
Partly in barrel and partly in stainless steel, this Viognier is allowed to ferment with wild yeasts indigenous to the vineyards before being left on its lees and given regular batonage for 10 months. This Viognier displays a complexity, a creaminess and a fuller palate weight that makes it a wine to appreciate as well as enjoy.

Vasse Felix

Founded by Dr Tom Cullity in 1967 and acquired by the Holmes à Court family in 1987, Vasse Felix was Margaret River’s first vineyard and winery.
Margaret River benefits from the maritime influence of the surrounding oceans, which work to reduce seasonal extremes in temperature. The long growing season, characterised by warm summers and wet winters, make it an ideal location to produce wines of outstanding varietal character and consistent elegance.

Vasse Felix Chardonnay 2010, Margaret River.
A remarkable nose and palate of grapefruit, lime, kiwis with a hint of sweet ginger spice. Fermented using wild yeasts and matured in French oak barriques for nine months this is a perfect example of what Margaret River can accomplish with chardonnay. It matches well with fish dishes and other delicate flavours that do not over-power the more complex and subtle flavours of the wine.

Vasse Felix Cabernet Sauvignon Merlot 2009, Margaret River.
Rich ruby in colour and opulent on the palate, this blend delivers smooth blackberry, plum and raspberry fruit seasoned with spices and a touch of liquorice. Ideal to wash down steak or BBQ meats.

Jim Barry

The late James Brazill Barry, or Jim Barry as he was known, was the first qualified winemaker to work in the Clare Valley of South Australia.
After graduating from Roseworthy Agricultural College in 1946 with his diploma in Oenology, Jim accepted a position as winemaker and chemist for the Clarevale Cooperative. In 1959 he established what became Jim Barry Wines and, together with his wife Nancy, built a business with a strong commitment to technological excellence in winemaking. Since 1985, Jim’s son, Peter James Barry, has presided over the family business as managing director.
The Jim Barry vineyards are situated in the cool uplands of the North Mount Lofty ranges about 50km north of Adelaide and today totals more than 200ha around ten sites in the Clare Valley. The Lodge Hill vineyards, originally intended for Riesling vines but, thanks to the natural suntrap they form, now producing Riesling and Shiraz, are situated at an altitude of 480 meters on the eastern ranges of the Clare township. All the fruit that makes it to the winery is from these family owned vineyards, ensuring that the Barry family have control of production from the vinyards to the resultant wine.

The Lodge Hill Riesling 2011, Jim Barry, Clare Valley.
This dry Riesling displays a lime citrus-led palate with the distinctive mineral quality of all decent dry Rieslings. A refreshing acidity and a balanced mouth-feel support the palate’s zingy citrus flavours and its more tropical undertones. Very pleasant by itself this would also pair well with fish and seafood dishes or aromatic Oriental dishes.

The Lodge Hill Shiraz 2009, Jim Barry, Clare Valley.
Mulberry, raspberry and a hint of coffee on the nose; this cooler climate Shiraz is different to the heavy, gutsy Aussie Shiraz of the Barossa Valley. Red and black fruits fill the palate, joined by mocha and a touch of rosemary. Great with red meats but light enough in body to match well with pork.