Harriet is just back from visiting our latest US partners

Our new Cannonball Chardonnay and Cabernet Sauvignon from the Sonoma/Mendocino area of California  most definitely look the part with their quirky, bold packaging and they also display outstanding quality for the price-point, so my mission when I visited team Cannonball earlier this month was to uncover ...

Mount Etna: 3,400 metres high, Europe's most active volcano, and its highest. A symbol of Sicily since ancient times (when a Cyclops was reputed to live in a cave on its flanks), and one of its most exciting wine regions nowadays.
When the vine-louse phylloxera tore through the vineyards of Burgundy, Bordeaux and down through the ...

Gary, Chiara and Martin

This week was artichoke week in Sicily (what, you mean you didn’t know? Ed) where Mandrarossa’s head chef Bonetta dell’Oglio rounded up an elite brigade of Sicilian ladies from Menfi to teach people how to cook seasonal produce.
Enotria got in on the action and invited some of our top Mandrarossa customers to send their chefs out from the UK to share their knowledge and to learn with “le signore della brigata”. Anyone who’s been lucky enough to visit Sicily will tell you that the local traditional cooking is some of the best food you will ever eat, so the visitors were pretty excited to be there.

Martin Henley, Head Chef from Cedar Court Grand in York, Chiara Massone, from Aberdeen restaurant Rustico, and Gary Bell from Enotria stalwarts Salvo’s were all put to work in the very rustic kitchen at Mandrarossa’s cookery school.
Lunch in the Sicilian sunshine was a very happy affair and the UK team didn’t let the side down, faithfully following the local recipes. They didn’t have much time to pause though, as they were on cookery duties for Settesoli head honchos in the evening too!
The cookery school is one of the ways in which Mandrarossa demonstrate that their company is all about the community which it such a big part of – some 70% of Menfi families are involved in some way with the winery. There is no better way to appreciate what Mandrarossa stands for than with a delicious plate of home prepared Sicilian food - and a glass of something cool and refreshing from the winery!

Jane MacQuitty of The Times has chosen Domaine Robin's fantastic Cuvee Alberic Bouvet in her Saturday column. Ms MacQuitty says
"Four generations of Ronins have lived at this estate and Gilles took over 17 years ago, immediately reducing yields, spurning fertilisers and building a gravity-fed winery. Such dedication has paid off, with Domaine Robin now ...

The latest offering from Rioja's oldest house, Marques de Riscal, has arrived on our shelves. Finca Torrea is made from the old vines which grow on clay limestone soil next to their Bodega in El Ciego. This blend of Tempranillo and a little Graciano is a different style of Rioja to those traditionally produced at ...

We set up shop at Wines from Spain this week. We've got lots of new wines and designs to share, and it was good to see the buzz around our stand. The wines looked great, but more importantly tasted great too.