{"id":10961,"date":"2024-09-04T15:30:14","date_gmt":"2024-09-04T14:30:14","guid":{"rendered":"https:\/\/condorwines.co.uk\/home\/?p=10961"},"modified":"2024-12-09T09:58:32","modified_gmt":"2024-12-09T09:58:32","slug":"a-bumper-crop-of-new-wines","status":"publish","type":"post","link":"https:\/\/condorwines.co.uk\/home\/a-bumper-crop-of-new-wines\/","title":{"rendered":"A Bumper Crop of New Wines"},"content":{"rendered":"

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\"Piedra<\/a><\/div>

Piedra Negra Arroyo Grande Organic Viognier Naranjo<\/a><\/h4>
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Blend<\/strong>: 100% Viognier\r\n\r\nLocation<\/strong>: IG Los Chacayes, Uco Valley, Mendoza\r\n\r\nAltitude<\/strong>: 1,100 M.A.S.L.\r\n\r\nAlcohol<\/strong>: 13.5% ABV\r\n\r\nTasting Note<\/strong>: Deep yellow colour. Complex on the nose, a blend of tropical flowers and white fruits, with a touch of orange peel and almond. Fresh but full on the palate with a silky tannic texture that gives it volume and a long finish of orange and jasmine.\r\n\r\nVinification<\/strong>: Grapes are hand-harvested in 20 kg boxes then fermented with the skins in 2,200L concrete eggs for 6 months. The wine was then pressed and aged on the lees in used oak barrels. 6 months in contact with the skins in concrete tanks and 6 months in used barrels in contact with the fine lees.\r\n\r\nVegetarian<\/strong>: Yes\r\n\r\nVegan<\/strong>: Yes\r\n\r\nFood Match<\/strong>: Seafood soup, fish with sauces, pasta with white sauces, spicy Asian foods, soft and hard cheeses.<\/div><\/div>Read more<\/a><\/div><\/div>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\"Casarena<\/a><\/div>

Casarena Estate Malbec<\/a><\/h4>
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Blend<\/strong>: 100% Malbec\r\n\r\nLocation<\/strong>: Luj\u00e1n de Cuyo, Mendoza\r\n\r\nAltitude<\/strong>: 918 M.A.S.L.\r\n\r\nAlcohol<\/strong>: 13.5% ABV\r\n\r\nTasting Note<\/strong>: Red with violet highlights. The nose exhibits dark plums, black cherry and raspberry aromas with hints of sweet spice; fresh and lively on the palate, there is a core of delicious dark berried fruits, balanced with rounded tannins leading to a smooth and satisfying finish.\r\n\r\nVinification<\/strong>: A cold maceration is carried out in concrete tanks before fermentation with selective yeasts at a controlled temperature of no more than 28-30\u00b0C with a skin contact time of 14 to 16 days. Malolactic fermentation takes place in concrete tanks.\r\n\r\nVegetarian<\/strong>: Yes\r\n\r\nVegan<\/strong>: Yes\r\n\r\nFood Match<\/strong>: Perfect with barbecued meats and vegetables or with grilled cheeses such as Halloumi.<\/div><\/div>Read more<\/a><\/div><\/div>
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\"Casarena<\/a><\/div>

Casarena Single Vineyard Agrelo Owen Cabernet Sauvignon<\/a><\/h4>
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Blend<\/strong>: 100% Cabernet Sauvignon\r\n\r\nLocation<\/strong>: Agrelo, Luj\u00e1n de Cuyo, Mendoza\r\n\r\nAltitude<\/strong>: 960 M.A.S.L.\r\n\r\nAlcohol<\/strong>: 14.5% ABV\r\n\r\nTasting Note<\/strong>: This deep red Cabernet exhibits remarkable depth and complexity on both the nose and palate, with evocative combinations of red and black fruits intermingled with pepper and hints of dark chocolate and coffee and a fresh streak of acidity. Elegant yet robust, rich yet nuanced and with a long and expansive finish this is a true celebration of the old vine heritage of the Owen vineyard.\r\n\r\nVinification<\/strong>: A cold maceration is carried out for 3-5 days before the fermentation with indigenous yeasts begins achieving 26-27\u00b0C. Depending on vintage, a postfermentation maceration is carried out for between 3 and 5 days, achieving a total time on skins between 25-30 days, seeking concentration yet balance in extraction. Malolactic fermentation in barrel.\r\n\r\nVegetarian<\/strong>: Yes\r\n\r\nVegan<\/strong>: Yes\r\n\r\nFood Match<\/strong>: Fine steak cuts grilled over coals, rich stews, duck and venison, spiced meats, wild mushroom ragu, hard cheeses.<\/div><\/div>Read more<\/a><\/div><\/div>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\"Dagaz<\/a><\/div>

Dagaz Granito Estate Cabernet Sauvignon<\/a><\/h4>
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Blend<\/strong>: 100% Cabernet Sauvignon\r\n\r\nLocation<\/strong>: Colchagua Valley\r\n\r\nAlcohol<\/strong>: 14.5% ABV\r\n\r\nTasting Note<\/strong>: Intense, deep ruby red colour. The nose is complex, with red fruits and notes of spice, as well as a great mineral content coming from the granite that constitutes the soil. In the mouth it is elegant, with good structure, lots of energy and good acidity. This makes it fresh, vibrant and juicy, as well as helping the wine in its potential in the bottle.\r\n\r\nVinification<\/strong>: Sourced from the Pumanque vineyard which is located 34 km from the Pacific Ocean in a straight line, at an altitude of 238 m.a.s.l. The soil here is composed of granite, with large amounts of quartz stones with different degrees of fragmentation. It is deep and permeable, which allows good root growth. 7 days cold soak at 8\u00b0C. Aging for 6 months in second and third use French oak barrels and followed by 12 months in untoasted 2,500ltr French oak casks. Aging for a short time in used barrels imparts subtle aromas and flavours of oak that serve only as a complement to freshness, energy and expression of the \u2018terroir\u2019 of the wine.\r\n\r\nVegetarian<\/strong>: Yes\r\n\r\nVegan<\/strong>: Yes\r\n\r\nFood Match<\/strong>: Chateaubriand, bone-in prime rib, roast lamb, grilled king oyster mushrooms, strong hard cheeses.<\/div><\/div>Read more<\/a><\/div><\/div>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\"Progreso<\/a><\/div>

Progreso Reserve Malbec<\/a><\/h4>
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Blend<\/strong>: 100% Malbec\r\n\r\nLocation<\/strong>: Mendoza\r\n\r\nAltitude<\/strong>: 750 \u2013 950 M.A.S.L.\r\n\r\nAlcohol<\/strong>: 13.5% ABV\r\n\r\nTasting Note<\/strong>: Intense ruby red with violet hues. On the nose it exhibits ripe plums, black cherries and dark berries with elegant hints of coffee, cocoa and vanilla from its contact with French oak. On the palate, well-balanced acidity, ripe and velvety tannins followed by a long, well-rounded finish.\r\n\r\nVinification<\/strong>: Hand-harvesting is followed by destemming and maceration. Fermentation with selected yeasts at controlled temperature in stainless steel tanks is followed by pressing and natural malolactic fermentation. Ageing for 6 months with French oak staves before filtration and bottling.\r\n\r\nVegetarian<\/strong>: Yes\r\n\r\nVegan<\/strong>: Yes\r\n\r\nFood Match<\/strong>: Ideal companion for grilled meats, red sauce pasta and charcuterie.<\/div><\/div>Read more<\/a><\/div><\/div>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\"Abras<\/a><\/div>

Abras Torront\u00e9s<\/a><\/h4>
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Blend<\/strong>: 100% Torront\u00e9s\r\n\r\nLocation<\/strong>: Cafayate Valley, Salta\r\n\r\nAltitude<\/strong>: 1,730m M.A.S.L.\r\n\r\nAlcohol<\/strong>: 13% ABV\r\n\r\nTasting Note<\/strong>: Yellow with a greenish sheen. The aromas on the nose offer a complex but subtle perfume of orange blossom, nutmeg and dried orange peel. Dry and refreshing in the mouth, with a pleasing texture \u2013 a fine, fresh line of mineral acidity here reinvigorates the palate and invites a second sip.\r\n\r\nVinification<\/strong>: Fermentation in stainless steel tanks.\r\n\r\nVegetarian<\/strong>: Yes\r\n\r\nVegan<\/strong>: Yes\r\n\r\nFood Match<\/strong>: Perfect solo or with dishes which exhibit subtle spicing, charcuterie, smoked cheeses and smoked meats.<\/div><\/div>Read more<\/a><\/div><\/div>
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\"Abras<\/a><\/div>

Abras Malbec<\/a><\/h4>
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Blend<\/strong>:\u00a0100% Malbec\r\n\r\nLocation<\/strong>:\u00a0Cafayate Valley, Salta\r\n\r\nAltitude<\/strong>:\u00a01,730m M.A.S.L.\r\n\r\nAlcohol<\/strong>:\u00a014.5% ABV\r\n\r\nTasting Note<\/strong>:\u00a0Fresh plums, violets, blueberry, crushed-stone and mineral aromas on the nose lead to a fresh and brightly fruited, full-bodied palate with firm, silky tannins.\r\n\r\nVinification<\/strong>: Picking must be carefully managed in the extreme conditions of Cafayete in order to retain the proper balance and freshness for a high-altitude Malbec. Fermentation temperatures and skin contact maceration are also reduced in this regard. 50% of the wine ages in French oak barrels for 12 months, the rest remains in concrete vats.\r\n\r\nVegetarian<\/strong>:\u00a0Yes\r\n\r\nVegan<\/strong>:\u00a0Yes\r\n\r\nFood Match<\/strong>:\u00a0Barbecued meats, grilled lamb or aubergine steaks coated in Persian spices.<\/div><\/div>Read more<\/a><\/div><\/div>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\"Alma<\/a><\/div>

Onofri Alma Gemela Bonarda<\/a><\/h4>
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Blend<\/strong>: 100% Bonarda\r\n\r\nLocation<\/strong>: Desierto de Lavalle, Lavalle, Mendoza\r\n\r\nAltitude<\/strong>: 560m M.A.S.L.\r\n\r\nAlcohol<\/strong>: 12.8% ABV\r\n\r\nTasting Note<\/strong>: An expressive and dark-fruited Bonarda offering a fresh nose of black cherries, blackberry and fresh herbs; succulent and fruit-driven on the palate with bright acidity, fine tannins and medium body and finishing with notes of violets.\r\n\r\nVinification<\/strong>: This wine is 100% hand-harvested. Fermentation takes place in concrete tanks with indigenous yeast, and at low temperatures to maintain a fresh and fruity character. Malolactic fermentation takes place in tank.\r\n\r\nVegetarian<\/strong>: Yes\r\n\r\nVegan<\/strong>: Yes\r\n\r\nFood Match<\/strong>: Bonarda is great wine for fans of Italian food as it pairs extremely well with tomato-based dishes like spaghetti bolognese and pizza.<\/div><\/div>Read more<\/a><\/div><\/div>
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\"Alma<\/a><\/div>

Onofri Alma Gemela Pedro Xim\u00e9nez<\/a><\/h4>
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Blend<\/strong>: 100% Pedro Xim\u00e9nez\r\n\r\nLocation<\/strong>: Desierto de Lavalle, Lavalle, Mendoza\r\n\r\nAltitude<\/strong>: 560 M.A.S.L.\r\n\r\nAlcohol<\/strong>: 13.6% ABV\r\n\r\nTasting Note<\/strong>: A delicate nose with aromas of white pears, citrus, peaches and white blossoms; fresh, crisp and refreshing on the palate with lovely elegance, textural interest and a fine thread of acidity.\r\n\r\nVinification<\/strong>: This wine is 100% hand-harvested. Fermentation takes place in stainless-steel tanks with indigenous yeast, and at low temperatures to maintain a fresh and fruity character. No malolactic fermentation. Aging on lees in tank.\r\n\r\nVegetarian<\/strong>: Yes\r\n\r\nVegan<\/strong>: Yes\r\n\r\nFood Match<\/strong>: It pairs wonderfully with typical Italian starters, seafood salads, light pasta dishes with clams or prawns, and even sushi.<\/div><\/div>Read more<\/a><\/div><\/div>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\"Bressano<\/a><\/div>

Bressano Chardonnay<\/a><\/h4>
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Blend<\/strong>: 100% Chardonnay\r\n\r\nLocation<\/strong>: Gualtallary, El Peral & Vista Flores, Uco Valley, Mendoza\r\n\r\nAltitude<\/strong>: 990-1,350 m.a.s.l\r\n\r\nAlcohol<\/strong>: 14% ABV\r\n\r\nTasting Note<\/strong>: Intense greenish yellow colour. Its aromas are reminiscent of ripe white fruits, with citrus and spicy notes such as thyme and ginger, intertwined with hints of vanilla, toasted almonds and caramel, contributed by fermentation and ageing in French oak. On the palate it has a sweet, unctuous, oily impact, refreshed by a marked acidity, which makes it long and persistent.\r\n\r\nVinification<\/strong>: Manual harvesting in 300 kg plastic bins followed by direct pressing of the bunches in pneumatic presses. Natural static clarification of the must at low temperature. Fermentation in 100% French oak barrels, with light to medium toasting. 40% new oak and 60% second, third and fourth use oak. Batonnage once a week during alcoholic fermentation. No malolactic fermentation.\r\n\r\nVegetarian<\/strong>: Yes\r\n\r\nVegan<\/strong>: Yes\r\n\r\nFood Match<\/strong>: Pan-fried brill with Sauce Grenobloise, salmon with asparagus, corn-fed poussin simply roasted with its juices, cream or cheese-based sauces.<\/div><\/div>Read more<\/a><\/div><\/div>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\"Conejo<\/a><\/div>

Conejo Verde White Blend<\/a><\/h4>
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Blend<\/strong>: Viognier 50%, Sauvignon Blanc 30%, Torront\u00e9s 20%\r\n\r\nLocation<\/strong>: Uco Valley, Mendoza\r\n\r\nAltitude<\/strong>: 900 M.A.S.L.\r\n\r\nAlcohol<\/strong>: 13% ABV\r\n\r\nTasting Note<\/strong>: At sight, it has a pleasant pale yellow color with greenish tones. On the nose, floral notes, white fruits, citrus and herbaceous notes are combined. On the palate, fresh sensations, good balance and tension, with a long and persistent finish.\r\n\r\nVinification<\/strong>: Whole clusters are pressed in pneumatic presses. This is followed by static cold settling and fermentation with selected yeasts in stainless steel tanks. Wines are made separately ahead of careful blending, followed by 3 months\u2019 ageing on lees.\r\n\r\nVegetarian<\/strong>: Yes\r\n\r\nVegan<\/strong>: Yes\r\n\r\nFood Match<\/strong>: Ideal to accompany fish, shellfish, soft cheeses and light pastas.<\/div><\/div>Read more<\/a><\/div><\/div>
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\"Conejo<\/a><\/div>

Conejo Verde Malbec<\/a><\/h4>
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Blend<\/strong>: 100% Malbec\r\n\r\nLocation<\/strong>: Luj\u00e1n de Cuyo & Uco Valley, Mendoza\r\n\r\nAltitude<\/strong>: 900 M.A.S.L.\r\n\r\nAlcohol<\/strong>: 13.5% ABV\r\n\r\nTasting Note<\/strong>: An intense violet red colour with glints of ruby. Cherries, raspberries and ripe plums on the palate, with rounded tannins highlighting the characteristic intensity of the varietal, followed by a long, pleasant finish.\r\n\r\nVinification<\/strong>: Selection and destemming of grapes is followed by fermentation in stainless steel tanks alternating between extraction, racking, delestage and pisage for 7 to 10 days at controlled temperature. Aged in concrete tanks.\r\n\r\nVegetarian<\/strong>: Yes\r\n\r\nVegan<\/strong>: Yes\r\n\r\nFood Match<\/strong>: Grilled meats, pasta and risotto.<\/div><\/div>Read more<\/a><\/div><\/div>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Email events@condorwines.co.uk<\/a><\/div><\/div>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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REGISTER TO ATTEND SITT<\/a><\/div><\/div>\t\t\t<\/div>\n\t\t<\/div>\n\t\t[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

It’s been a busy couple of months here at Condor Wines when it comes to new wines landing in the UK. So, here’s your quick summary of our latest arrivals. We know you’ll find something you can’t wait to try!<\/p>\n","protected":false},"author":1,"featured_media":10962,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1],"tags":[],"class_list":["post-10961","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorised"],"yoast_head":"\nA Bumper Crop of New Wines - Condor Wines - independent specialist importer of wines from Argentina, Chilean, Uruguay and New Zealand<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/condorwines.co.uk\/home\/a-bumper-crop-of-new-wines\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Bumper Crop of New Wines - Condor Wines - independent specialist importer of wines from Argentina, Chilean, Uruguay and New Zealand\" \/>\n<meta property=\"og:description\" content=\"It's been a busy couple of months here at Condor Wines when it comes to new wines landing in the UK. 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