By Andy Lloyd – Chilean Wine Buyer

I am very pleased to let you know about the new range of wines that I have sourced from Chile exclusively for our On-Trade Commercial Customers.

These wines are produced by Luis Filipe Edwards, a renowned Chilean winery, and we have ensured that these wines are not available anywhere else.

The first pair are the Vina Carrasco Sauvignon Blanc and Merlot. This Sauvignon Blanc is fresh and zesty with lovely citrus flavours and a hint of pineapple. The Merlot is a soft easy style red with delicious ripe red fruit flavours on the palate.

We have also bought the Flor del Fuego range which consists of a Cabernet Sauvigon, a Chardonnay and a Rose. The Cabernet Sauvignon has concentrated flavours of plums with a slightly savoury edge. The Chardonnay is un-oaked but has been left to mature on its lees to give a subtle rich flavour. The rose is a deep pink bursting with flavours of strawberry and cherry.

These wines will be a great addition to any wine list.

Andy

By Louisa Cooper, Commercial Sales Support Manager

To celebrate Valentines day we are offering special prices to our Commercial customers until the 20th February on a fantastic pink Champagne, the Oeil de Pedrix and two Cavas from the Codorniu house. I have taken it upon myself to try all of these and I can assure everybody that they are truly excellent.

If you have an account with us then please get in touch with your local store or with your Account Manager for further details of this special offer.

By Diane Davidson, Key Account Manager, Nick Hillen, Key Account Manager, Sean Beveridge, Business Development Manager and Jo Draper, Key Account Manager.

Getting up at the crack of dawn to take two trains and a bus to Luton Airport may not seem like everyone’s idea of a good time but if you add the caveat of a trip to Catalonia to see some of the world’s most spectacular wineries the situation looks markedly different. That is the scenario myself and three colleagues found ourselves a few weeks ago when we were invited to visit Codorniu and Torres vineyards.

On our first day we headed straight from the airport to the majestic headquarters of Codorniu nestled in the region of Penedes. Producing 43 million bottles of still and sparkling wine every year, one of which is Spain’s biggest selling cava Anna de Codorniu, they are still family owned and run. The tour began in a building designed by Josep Puig i Cadafalch, a contemporary of Gaudi, evoking the history and vision of the family. A highlight of the tour was a trip round the cellars, which cover an area of 200,000 square metres, regarded as being overly ambitious at the time as production was nowhere near that level, the decision has been vindicated over the passing of time as they cellars are now brimming with bottles undergoing the secondary fermentation process, adding the spark to the sparkling wine. In fact they are so expansive the tour round the cellars has to take part aboard a train, which seemed delight at least one member of our party.

The tour ended with a tasting of the full Codorniu range, hosted by head winemaker Bruno Colomer. Participating in side by side tastings is most beneficial as it allows you to compare and contrast the different styles that can be created during the winemaking process, much easier than tasting wines individually. The crowd pleaser amongst them being the Raventos, the elegant, typical cava style being enriched by the addition of Chardonnay, plus tremendous value for money. It was an excellent first day with only one drawback, a rainstorm that would have made Noah nervous!

We wake on Day 2 to a quick breakfast and leave the hotel to drive straight to the Torres Winery in Penedes, luckily the Sat Nav combined with Nick’s great directions and Sean’s exemplary driving skills get us there safe and sound.

We are greeted by the delightful Marta who was to be look after us for the day and we couldn’t have been in safer hands.  She takes us to the obligatory Cinema room (apparently most wineries have these now) to watch a video on the Torres family which sets the scene perfectly.  We then move on to join a large group of tourists on to the Torres train (I won’t lie I was quite excited about it) which took us around the vast winery and through an interactive sensory tunnel.  We then left the group and were taken to the laboratory where the level of technology really was amazing.  They can analyse the chemical compounds of specific aromas and I suspect Nick secretly wants to work there (don’t tell his boss)

As the rain began we ventured up to the Nursery where you really begin to appreciate what the Torres family are doing to create more sustainable, environmentally friendly vine cultivation.  We witnessed their experiments with new irrigation techniques, recovering traditional varietals, trying a longer planting season, and obtaining charcoal from old vine stock.  They are also working with more environmental packaging and alongside the University of Seville on an experimental project using an algal bed to absorb CO2.


Marta then took us to the Torres family restaurant for a fantastic tasting which included Majestic favourites:

•    Vina Sol 2010, Vina Esmerelda 2010, Vina Sol Rose 2010 and Sangre de Toro 2009, but also...
•    Milmanda Chardonnnay 2008  - a wine they have been making for  20 to 22 years which is fermented in new oak barrels for 9months and a personal favourite of mine
•    Gran Sangre de Toro 2007  - 100% new oak and 1 year ageing and finally Celeste Roble (Roble means oak) 2010 – From the Ribero del Duero and made from 100% Tempranillo

We were then treated to a delicious lunch and were very lucky to meet the legend Miguel Torres himself who was given a lifetime achievement in 2011 for his commitment to the environment.

The afternoon was running away with us and we hadn’t been to Jean Leon yet so we finished on a Torres brandy (not for poor Sean who was the designated driver) and set off for the final visit in the day.

We arrived to breathtaking views and an extremely modern Winery but with a charming story to the wines history.  Jean Leon left home when he was 19 to Paris, New York and finally on to Hollywood.  He eventually became business partners with none other than James Dean and opened the famous La Scala restaurant where the stars of the time flocked to (Marilyn Monroe, Sinatra, The Kennedys et al) try and rave about his amazing food and exemplary wine list.  This led to him purchasing 150 hectares of land in Penedes and started to produce his own wines.

A brief tasting led to us all wishing we could have met Jean Leon and shared in some of his stories and we set off back to the hotel brimming with so much new information we were very much looking forward to our dinner that night and more wines from Penedes.

Day three and at last some sunshine as we head to the Torres property in Priorat, literally in the middle of nowhere. The journey was pretty hairy at times as we wound round the mountains on a road little bigger than a cycle path! Our efforts were certainly rewarded when we arrived at the winery where the views are nothing short of spectacular.  The rural Priorat region is made up of beautiful medieval villages nestling in ancient vineyards that are difficult to cultivate. The winery, designed with the authenticity of the wine and the countryside of El Priorat in mind, provides a perfect vantage point to view this beautiful landscape. The vines are grown on terraces cut out of the hard, dark slate soil known locally as licorella. These soils and the extreme temperature variation between day and night, provide exceptional, highly concentrated wines made from the traditional red varietals. The vines themselves are up to 100 years old with deep roots and very limited production. Only two wines are made at the winery and we were lucky to be treated to a vertical tutored tasting of both wines with the oenologist.

The first “Salmos” is made from Carinena, Garnacha and Syrah. After a 25 day maceration it is fermented for 7-10 days in temperature controlled stainless steel vats and malolactic fermentation in French Oak barrels. Finally it is aged for 16 months in French oak barrels. The result is a dark red with touches of violet and an intense mineral aroma with dark, jammy fruits, notes of cacao, brown sugar and toast with a fresh, floral touch of violet and thyme. We tried 3 vintages of this beautiful wine (2006, 2007 and 2009). As expected the 2009 was still very austere but what potential!! The other two were drinking very well but had very different characters.

And so onto the second wine with its enigmatic name “Perpetual” Made from predominately Carinena with some Garnacha, this was one of the best examples of the grape we had ever tasted. With an approximate annual production of between 6,500 and 10,500 bottles this is indeed a wine to be savoured; a deep colour with intense aromatics of cherries and plums with notes of smoke, thyme and eucalyptus.  It has a concentrated palate with velvety supple tannins and an intense, elegant and lengthy finish. Divine!!

The winery feels like such a special place and hugely different from the vast Torres winery in Penedes. It is very modern with a real commitment to the environment with the use of solar panels, rainfall collector and the responsible management of other natural resources.

Our visit of course ended with another mammoth lunch accompanied by a few bottles of the delicious Salmos!!!

Our thanks go to everyone involved for making these 3 days in this beautiful part of Spain so interesting and enjoyable.

By Beth Lodwick, Business development Manager and Chris Plimmer, Business development Manager

Our trip was to Cantina Negrar in Valpolicella. A real treat for those of us who love the big, alcoholic reds that are produced here (my favourate). The wines offered a welcome change from the light in taste Pinot Grigio, where we had the envious task of working our way through the range of Negrar. From the crisp, classic Soave to the big, tannic, alcoholic Amarone. Interesting, quality wines to suit all taste buds and food types.

Cantina Sociale Valpolicella was born in 1933, by six men who believed in the cultural and historical values of the region. They focused on quality and typicality, with the view to reach out to new markets and to respond to competition from external producers.

The most successful period of the winery was the random discovery of Amarone, and was an indication of how they were changing the wines of Valpolicella and the tastes of its admirers.

Tha Cantina di Negars always played an important role in the history of the Valpolicella (the first bottle of Amarone ever bottled was produced here in 1934) Above grapes being dried in the traditional way in the Negrar Museum).

Along with the expansion of the winery came a move to its current location at the gates of the Negra, where the Cantina Sociale has over 80 members. Today, Cantina Negrar shares the same philosophy as its founder members, where a vivid expression of the land and a dedication create quality wines. Cantina Valpolicella, Negrar operates almost 600 hectares of vineyards, all located in the hills of the Valpolicella Classica, Northwest of Verona. The harvest is done entirely by hand.

Typical wines of Valpolicella are produced with four main types of indigenous vines: Corvina, Corvinone, Rondinella and Molinara. The Corvina is the most important varietal, representing the 40-80% of the blend. Corvina gives body and structure to the wine, giving it color and longevity. The Rondinella represents the 5-30% of the blend. Rondinella gives colour to the wine, resists diseases and proves consistent qualitative and quantitative. The Molinara is traditionally used in percentages of between 5% and 15%. Molinara gives elegance and full-bodied wine but has very little color.

The Tasting

Recioto della Valpolicella DOC Classico

Description: The origin of this wine is very old; It goes back to the time of ancient Romans and the famous Rhaetian vaunted wine and enjoyed by Latin poets.

vines: 65% Corvina Veronese, Corvinone, Rondinella 10% 10%, 5% Croatina
color: Ruby red with violet hues

aroma: Aromas of red fruits, raspberry, sour cherry and plum.

flavor: Sweet, soft and creamy with notes of raisin

Ripasso Valpolicella DOC Classico Superiore "La Casetta"

Description: This wine is produced with grapes coming exclusively from the Farm La Casetta di Ettore discards. "Mature in perfumes and full of flavor", represents the most advanced interpretation of Valpolicella. The concentration and wealth of its parts is "tamed" in a balance of style and pleasure
vines: 65% Corvina Veronese, Corvinone, Rondinella 10% 15%, 10% Cabernet
color: Ruby red with violet hues

aroma: Intense, with hints of cherry and spices.

flavor: Warm, velvety and full-bodied with notes of dried fruit

Amarone della Valpolicella DOC Classico

Description: Wine obtained from grapes of Corvina and Rondinella coming from the area of the Valpolicella Classica, left to dry on racks and vinified in January, February. Is left to refine in oak casks to achieve softness and harmony. Our product is undoubtedly best known representative of the company's philosophy and, for the balance which expresses between elegance and concentration.

vines: 70% Corvina Veronese, Corvinone, Rondinella 15% 15%
color: compact and dense garnet red

aroma: of great intensity and persistence, with fruity scents of cherries, dried fruits, and sweet spices

flavor: Structured with a definite softness, velvety tannins, with cherried fruit.

AMARONE DELLA VALPOLICELLA DOC CLASSICO BY AGR. BIOL.

Description: Wine obtained from grapes of Corvina, Corvinone and Rondinella cultivated with the criteria of organic farming in vineyards located in the valleys of Negrar, Fumane. The grapes are traditionally left to dry on racks, then vinified in January. The wine is aged in oak barrels for smoothness and harmony.
color: compact and dense garnet red

aroma: Great intensity and persistence, with fruity scents of cherries, Notes of prunes, dried fruits, and a  sweet spices.

flavor: Great structure, velvety tannins and a definite softness.

Cantina di Negrar holds a special place in my mind simply because the first bottle of Amarone was made here. To see where one of my favourite wines is made has been a real treat. Couple this with the fact that Valpolicella is set in such beautiful surroundings, with great weather and even better food.

Italy Report – Breganze, 3rd winery visit – 16th June

After sampling a few heady delights at Cantina Negrar and a short detour to catch a flying glimpse of stunning lake Garda, we arrived at Breganze, almost equidistant from Venice and Verona.

First impressions were that it was much smaller than I envisaged. We started with a winery tour before heading out to view some of the vines in the lovely evening sunshine. Breganze is a Co – Op which is fed by around 800 local small growers all with tiny family plots. It is nothing like I imagined it. You really get the feeling that the feeling that a lot of love goes into the viticulture and the winemaking and they really do treasure their Pinot Grigio grapes.

We met the Export Manager Luca at his house after having strolled through the vineyards and saw his small plot of perfectly kept Pinot Grigio vines at the bottom of his garden. He must have read our minds when he proceeded to bring out an ice cold bottle of fizz, breadsticks and chunks of fruity Parmigiano Reggiano. The lovely fizz was the local specialty ‘Vaspaiolo’ which tastes similar to Prosecco, only a little more aromatic. They are very proud indeed of this local grape variety and are trying to sell this in the UK, but so far with no luck. The UK consumer has only just got their head around Prosecco, so I fear it may take some time!! But the taste was lovely and it’s cheaper than Prosecco too. The perfect start to a great evening.

We then headed back for a quick change before trotting of to a lovely local restaurant in Colombare for a ‘light’ evening dinner. Seriously, I don’t think the Italians can do ‘light’. The restaurant specialised in pasta, sausage and cheese, so starter was a wonderful platter of all different types of sausage (think Salami not Cumberland!) and another platter of all manor of cheeses. Main was fantastic homemade pasta which was to die for. This was all washed down with yet more Vaspaiolo, Pinot Grigio, a full bodied premium Cabernet Sauvignon and their moreish dessert wine Tocolato which finished off the meal perfectly.

The next morning we did a full tasting in the winery shop area which was really interesting as we got to compare the Vaspaiolo directly with their Prosecco and we all agreed that it was better, more aromatic and flavoursome. The range was impressive and good to see them producing a range of reds as well as their trademark  Pinot Grigios and light sparkling styles.

Breganze was a very impressive set up, largely because it was so clear that everyone there is so passionate about their wines, their local grape varieties and they really do value Majestic as a customer. Having visited the winery has completely changed my view of Breganze and it’s great to know their passionate story behind the wines.

By Matt Willshire, Regional Sales Manager.

With the All Blacks’ triumph in the rugby world cup, it seems like a good opportunity to celebrate a Kiwi wine that has also recently won a trophy. A few weeks ago I tried the 2010 vintage Waimea Sauvignon Blanc, from Nelson, New Zealand. This wine won the Decanter International Award for best Sauvignon Blanc under £10, and I have to say I can see why.

Grown in Nelson, to the west of Marlborough, on stony loam soils with high sunshine hours and a moderating Maritime influence. The winemaking philosophy blends Old World techniques with pioneering methods now becoming commonplace in the new world.

There are typically pungent aromas of ripe gooseberry and tropical fruit on the nose, and an elegant, crisp palate of citrus and gooseberry with a zingy, refreshing finish.This style of New Zealand Sauvignon is always very easy to drink on it’s own, but it would also make a great food match with scallops or oysters.

Waimea Estate Sauvignon Blanc 2011 Nelson

Aromas of ripe gooseberry and tropical fruit, delicate floral notes and mineral characters. An elegant, crisp palate of citrus and gooseberry with a zingy, refreshing finish.

By Joe Beveridge, Key Account Manager and Tim Beck, Business development Manager

Day One, Chateau du Cleray (By Joe Beveridge, Key Account Manager)

The first stop was the beautiful Chateau du Cleray, 20 minutes to the east of Nantes, in the heart of the Muscadet region's Sevre et Maine zone, where the vineyards are between the River Sevre, and the River Maine. Our charismatic and generous host was Pierre-Jean Sauvion (or "Jean-Pierre with a twist") and to say this gentleman loves Muscadet is an understatement. The chateau has been in the family since 1935 and one of Pierre-Jean's earliest memories is falling into a fermenting vat and being pulled out by his father. He refers to his vineyard as his "garden", his job title as "pleasure maker" - and claims to be 52 years old (he looks 32), putting his youthful complexion purely down to the fact that he drinks Muscadet everyday.

Whilst doubts remain regarding his real age, there is no doubt Sauvion make excellent Muscadet. The wines we tasted both in the house's atmospheric vaulted cellars and during the sublime traditional 4 course lunch were all fresh, clean and crisp, and carried an extra richness and complexity due to the time spent ageing on their lees before botting. As Pierre-Jean puts it, leaving the wine for 6 months on it's lees (dead yeast particles) has the effect of "feeding the wine" and keeping at bay the pantomime villain oxidation, the bain of all Muscadet growers. The wines also had a slight fizz to them, and were certainly a great match for the parma ham and melon course we enjoyed round the family kitchen table.

It was a pleasure to spend a morning and lunchtime with such an enthusiastic, engaging winemaker (sorry, pleasure maker). Even if he didn't quite understand the game of cricket after my flawless explanation....

Day Two, Château De Fesles (By Tim Beck, Business Development manager)

Day two began with a scenic drive from Nantes, east towards Anjou to find the tiny appellation of Bonnezeaux. It was there we drove into the grounds of Château De Fesles (pronounced ‘Fell’) where we were greeted firstly by an enormous German Shepherd & then by the head winemaker Pierre Sauvion.

We were taken straight out into the vineyard, with some of us dressed slightly more appropriately for the distinct lack of summer weather than others. After surveying the border of the appellation, which stretched only to the windmill in one direction and the bottom of the field in the other, & learning about the specific sandy shale soils that characterise the appellation, we headed into the Château to sample some of the produce.

Château De Fesles produce wine from the majority of the key Loire varietals, however, it is the Bonnezeaux that it is most famed for. I must admit, we had been in the vineyard at least 20 minutes discussing the required climatic conditions for quality Bonnezeaux to be produced before it was explained to us exactly what Bonnezeaux was! That is not because we are not clued up on our wines, but because the appellation is only 220 acres & whilst Château De Fesles own the lions share, production is very small and the majority is drunk in Paris, it is certainly not a wine that is common place in the north of England! Made from 100% Chenin Blanc and produced only in the best of years, the grapes are hand picked using multiple passes over a period of weeks, Bonnezeaux ranks amongst the most respected sweet wines in France & after tasting various vintages we were not left wondering why.

We were also fortunate enough to be taken down into the cellars of Château De Fesles where we were shown the vast amounts of wines maturing, and maturing! Some of which dated as far back as 1924 and there didn’t seem to be a single vintage missing.

It is not only sweet wine that Château De Fesles is known for producing and the Château has attracted guests from far further afield than London & Manchester. Pierre told us that a couple of years ago, old Majestic favourite ‘Ken Forester’ of South African Chenin producing fame had visited to learn a thing or two about what can be done with Chenin Blanc. I am yet to see though a Bonnezeaux-esque sweet wine by Ken Forester in our South African portfolio. It was when we were talking about such visits that we got onto the topic of barrel ageing, and discovered that in this particular Château, it is not only French oak that is used to impart flavour but also new American oak as well as Acacia which raised a few eyebrows amongst us, however, when used in conjunction with the French oak the Chenin Blanc it produces is rich and complex.

By Naomi Course, Key Account Manager

Wines in Europe have been traditionally designed to go with the local foods from the area and indeed what can be nicer than food and wine with friends?

People in the UK do not often consider matching their food and wine however there are some simple tricks we can use that really allow the flavours in both to shine.

I have used several of these wines at recent customer food and wine evenings, all of which have proved very popular despite being initially nosed with some suspicion!

When matching foods it helps to think of the weight of a certain dish; a light dish such as a salad or white fish needs a light fresh wine. Similarly a rich creamy dish needs a full bodied wine.

Also if a good is dominated with a rich sauce this can impact on the character of a wine. A big fruity, hearty wine is needed to cope with the texture and body of a rich sauce.

All of the following wines are of a richer nature to enable them to partner richly flavoured and creamy dishes.

Vouvray la Grille

The other famous grape from Loire is Chenin Blanc (the most famous being Sauvignon Blanc), producing a richer ripe fruit flavor and a medium dry finish. The medium dry character can deter customers who prefer a dry wine but the weightier body and rich fruits enable the wine to partner rich dense foods. The acidity of the wine also leaves a refreshing finish. Try with a densely textured pate or a salty cold meat.

Turckheim Pinot Gris

The grape originates in Alsace and is picked at the very end of the season ensuring the grapes have had ample time to ripen to their full potential and giving a rich flavour profile.

An aromatic wine producing floral perfumed characters on the nose and on the palate

Mouthwatering acidity combined with rich fruit flavours make it an ideal match to rich flavours and textures such as coarse pate, smoked fish and salty Halloumi

Paul Mas Marsanne

Marsanne is one the traditional white trio form Rhone along with Roussane and Viognier.

The vines are harvested at night to keep the grapes cool and retain their acidity and freshness and 25% of the wine is aged in oak barrels to give a creamy mouthfeel without having to much oak influence,

White floral characters on the nose transform into honeydew melon, pears and hints of hazelnut on the palate.

The creamy mouthfeel ensures the wine works well with creamy sauces, parmesan laden risottos and beurre blanc but the high acidity then refreshes the palate leaving a clean finish.

By Louisa Cooper, Commercial Sales Support Manager

After working for Majestic for nearly four years I am very familiar with our range so it is always a treat to discover new wines outside of our range. I recently went to Italy on holiday and spent a few days in the heart of Chianti, whilst I was there I stayed in a farmhouse that produces its own wine. The two owners of the house make a small amount of Chianti every year and as a welcome present left out a bottle for me to sample, as well as a bottle of homemade olive oil and fresh bread. It was wonderful to drink the wine whilst overlooking the vines that produced it with the backdrop of the rolling Tuscan hills. I’ve bought a bottle back with me but I think it might be a bit different drinking it in my flat in London...

By Tom Bacon, Business Development Manager

(With help from, Jules Winepress, Alex Gittins, and Mark Cooper)

Day 1

What should have begun as a leisurely drive to the airport morphed into a dramatic race against the clock as an M25 closure and 17-mile tailback put paid to any thoughts of a gourmet Breakfast chez Stansted prior to our eagerly anticipated trip to the South of France.  The in-built Citroen C4 sat-nav, complete with the formerly redundant altometer, came into its own as rural Hertfordshire was treated to some of the finest driving since Maureen from Driving School discovered second gear.

This inauspicious start was further compounded when a certain Line Manager, who shall remain nameless, was asked to report back to security via public address system to retrieve his wallet, passport, boarding pass, phone, blackberry, keys and other assorted personal effects, which he had left, very trustingly, with security staff.

However, after a short flight and a landing which mirrored the final white-knuckle scenes from Memphis Belle, we arrived in Carcassonne and were met by our host, Tim Smith, from Gérard Bertrand.  A fantastic lunch ensued at the nearby Château de Pennautier before a short trip to Château l'Hospitalet - the jewel in the Gérard Bertrand Empire.

A keen historian, Tom explained that l'Hospitalet took its name from being a medieval refuge for plague ridden peasants – a suitable location given that La Clape massif, where l’Hospitalet is situated, was, at the time, an island…

Having checked into our rooms (aside from Mark who saw fit to remove the door handle from his bedroom door before then somehow managing to lock himself out of his room), we were then led on a tour of the 1,000 hectare l'Hospitalet grounds and winery. First, there was a brief ascent of "Herb Mountain", so-christened owing to the sheer number of wild herb varieties that would embarrass even Alan Titchmarsh's window box.   This allowed us spectacular views of the winery and surrounding vineyards.

Next we passed a cutting edge, biodynamic vegetable garden whose bounty was later to be keenly devoured at the excellent Château l'Hospitalet restaurant. This evident commitment to sustainable and eco-friendly agricultural practices has led to the Château being accredited with 'carbon neutral estate' status, which the hotel pamphlet proudly beams as "a symbol of our capacity to work with nature and the environment".



All of this finally led us to Gérard Bertrand's impressive wine-making facility and tasting cellar. This state-of-the-art set up is used to make Gérard's top cuvées - all of which we sampled at the in-house tasting room.

Gérard Bertrand Tasting

We were so impressed with the range of wines presented to us to taste at Gérard Bertrand’s Château l’Hospitalet.  To set the scene, you should try to understand that these wines really do live and breathe the land and climate.  If you consider the concept of ‘terroir’ to be a load of old tosh, then please do visit Château l’Hospitalet and allow yourself to be convinced (over a bottle of Gérard Bertrand’s Réserve Spéciale Viognier, on the terrace, naturellement).

The surrounding landscape is rife with dry, minerally limestone and an abundance of wild herbs, and the air is perfumed with heady lavender, red roses and sweet honeysuckle.  It’s so idyllically fragrant, that close your eyes for a second and you could quite easily think you were in a Jo Malone boutique…

Réserve Spéciale Viognier 2010

This wine is rather memorable for me, holding the accolade of being my first ever experience of Viognier, so it was very apt to be able to taste it in its natural habitat.  It’s just a delight to drink - so fresh with zippy yet elegant acidity, and an intensely aromatic nose of lychees, peaches and ripe apricots, with a twist of honey and a dash of spice.  Four months in oak calms down any overly volatile perfume aromas, and in addition lends the palate a full bodied creamy finish.

Château Hospitalet Reserve 2010, AOP Coteaux du Languedoc – La Clape

The array of micro-climates within the Languedoc-Rousillon region is quite remarkable, and La Clape (the region surrounding l’Hospitalet, situated in a shallow basin overlooked by mountains and just down the road from the beautiful historical city of Narbonne) is no exception.  Sweltering summer temperatures of 40 degrees in are gratefully moderated by the cool dry winds tumbling down from the mountains and in from the Mediterranean.  The grapes grown in La Clape are fortunately well accustomed to the local climate, and produce rich, fragrant wines.  This particular wine, a blend of Vermentino, Grenache Blanc and Bourbulenc, is bright golden in colour and brimming with ripe fleshy stone fruits.  Refreshing acidity and a steely minerality leaves a long clean finish, and the 8 months in oak provides body, balance, and complexity.

Domaine de L’Aigle Chardonnay 2009, AOP Limoux

Situated on the outskirts of Carcassonne is Limoux, where Bertrand grows Chardonnay and Pinot Noir on a 25 hectare estate, Domaine l’Aigle.  To qualify as Limoux AOP the wine must fermented as well as aged in oak.  The resulting wine has a delicately intense character.  Pineapple, peach and melon aromas are complimented by floral undertones and a rich buttery contribution from the oak.  Very elegant.

Domaine de Cigalus 2009, IGP OC

Vines on the 22 hectare Cigalus estate are raised according to biodynamic practises, which according to the winery, produces “the greatest expression of the terroir in the wines”.  This sumptuous blend of Chardonnay (80%), Viognier (15%) and Sauvignon Blanc (5%) could, in our opinion, rival many a white Burgundy.  The nose seduces you with honeyed apricots, marmalade and grapefruit, all extended on the palate with beautifully integrated oak, imparting a complex arrangement of butterscotch, hazelnuts and vanilla.  Superb.

Gris Blanc (Rosé) 2010, IGP OC

Made from Grenache Gris, this rosé was a hit all round (not to mention a gentle easer into the 13 rich tannic reds that lay ahead!)  Grenache Gris is an interesting variety, retaining its light colour as a result of its failure to complete verasion.  Just 24 hours maceration gives a lovely light, bright salmon rosé; soft subtle red fruits on the nose and a dry refreshing palate with a slightly salty saline cleanse.  Where are the oysters when you need them?

Grand Terroir Montpeyroux 2009, AOP Montpeyroux

Montpeyroux (translating as stone mount), is situated on the outskirts of Montpellier, between the Mediterranean and the Larzac mountains.  Hand harvested Mourvèdre, Grenache, Carignan and Syrah produce a rich, earthy wine with complex flavours of black olives, pepper and cassis with a smoky, herbaceous character.

Domaine Villemajou 2009, AOP Corbiéres

In addition to being the first vineyard Gérard Bertrand inherited from his father, and having the accolade of being one of the oldest winemaking facilities in Corbiéres, dating back to Roman times, Domaine Villemajou also has the fortune of residing in Boutenac; the most reputable area of the Corbiéres appellation.  Fortunate indeed, for this particular wine scooped Gold and Silver medals at the 2011 IWC and Decanter awards, respectively.  With the usual suspects of Grenache, Syrah, Carignan and Mourvèdre, this wine is dominated by pungent aromas of blackcurrant, dark cherries, cedar, liquorice and smoky garrigue herbs.  The palate packs a fruity tannic punch with a sweetly spiced velvet glove.  A generous dose of oak makes this a perfect match for the rich meaty dishes typical of the region.

Grand Vin de l’Hospitalet 2009, AOP Languedoc du Languedoc La Clape

Whilst seemingly traditional, Bertrand can be quite technologically forward thinking.  Aside from the new ‘muscat O1’, a 10% abv wine made (through the use of a spinning cone), to fulfil consumer demands for lower alcohol wines, Bertrand is also experimenting with new crossings.  Within La Clape lies a small experimental station, where Cabernet Sauvignon and Grenache are crossed, to produce ‘Caladoc’.  This is blended with Syrah, Merlot, Grenache, Cabernet Sauvignon and Cabernet Franc, to produce the Bordeaux-like Grand Vin de l’Hospitalet.  Robust but well structured with complex flavours of deep dark fruit, cedar, leather and chocolate.

La Viala 2008, AOP Minervois-la-Livinière

Livinière is renowned as the finest region within the Minervois appellation, so much so that a new appellation (Minervois-la- Livinière) was granted to promote it to Cru status.  Le Viala is situated at the foothills of the Black Mountains, at an altitude of 130m above sea level, so with a cooler climate the 30 year old Syrah vines can get a break from the heat and express their full potential.  Syrah is blended with old vine Grenache and Carignan, before 15 months ageing in new French oak.  The 2011 Decanter Gold medal winner is highly complex; opaque ruby in colour with a nose of cassis, port-like dark fruit, coffee and bitter chocolate.  Full bodied with ripe grippy tannins, the palate carries the aroma characteristics through, contributing sweet spice and a long earthy finish.


Following this thoroughly enjoyable 'dégustation',  a further unexpected treat materialised in the form of a Rodin exhibition complete with life-sized casts of 'Le Penseur'  and 'Le Baisse' and  a collection of eclectic, vintage photos of 1960's-era celebs taken by renowned French photographer Jean-Marie Perrier.   The art gallery, set around a grand circular staircase, towered skywards with snaps of a very young looking Rolling Stones, some chain-smoking Beatles, and a very sultry/poncy-looking French actor, who pleasingly, it dawned on us, will now be in his early 70's.



Riding the crest of a cultural wave, we sauntered back to 'H', the Château’s Restaurant for dinner, where we enjoyed a chance meeting with "Monsieur le Grand Fromage" himself, Gérard Bertrand. Cutting an imposing figure at 6'6", the amiable ex-French rugby international stopped for a brief chat to enquire about our visit and to get our assessment of his latest vintage.
A superb feast of Mediterranean dishes prepared with some of the finest ingredients that the Languedoc has to offer, was a truly splendid way to end the day.  More information on the Hotel and restaurant at Château L'Hospitalet can be found at www.chateau-lhospitalet.com

Day 2

We awoke the next morning bathed in glorious sunshine and not-so-glorious fuzzy heads. After a light-ish continental breakfast (Tom, in a fit of gluttony, packed away 5 croissants,) Tim took us out to some of the Gérard Bertrand vineyards, towards Narbonne. The vast expanse of vineyards with surrounding mountains on all sides left us all awestruck by the sheer scale of the Bertrand operation.  Tim explained that the mountains protected these particular vineyards from hail, which had completely decimated the crop in the adjoining valleys the previous year.



Ever the Historian - this time drawing upon his encyclopaedic knowledge of pre-history - Tim also explained that these mountains contained caves which cradled the very first human life to be found in Europe - not even Bruce Forsyth was alive when these Homo Erectus were strutting about hunting and grunting around the Southern French countryside.  Indeed, we were driven right up to the cave where these fragments of human bone were first discovered. Interestingly, the cave entrance was halfway up the cliff face, which gave a real insight into how 450,000 years of erosion can impact our surroundings.



With midday gone it was clearly time for a tasting.  This was no easy task as a couple of the group were taken down by a bout of car sickness bought on by some pretty twisty roads that the Romans would not have been happy with. Nonetheless off to the Cave de Tautavel.  This was a super little tasting showing the value for money and quality that some good Caves are capable of producing.  The real highlight of this tasting was a delicious crisp Grenache Blanc; a grape variety that frequently pops up as part of a blend in this part of the world, but in this case is used to great effect as a single varietal.

Come the end of the tasting we were all harbouring Neanderthal-esque hunger pangs of our own and attentions quickly turned to what might lie in store for ' Le Dejeuner'.  Not knowing quite what to expect given we were now in the heart of Rustic France and seemingly miles away from any McDonalds-style eaterie, we rolled up to the alongside the gastro-phenomenon that is "Le Petit Gris".



This mysteriously-named rustic roadside retreat, as it transpired, was named after a type of edible snail prevalent in the region, and it soon became apparent that eating l'escargot was not only the way forward, but also the competitive amongst us saw it as more a badge of honour....how many snails could you possibly eat in one sitting?

The answer, as it turned out, varied wildly with Mark and Alex both content with a solid 10 and 11 empty shells to show for their efforts respectively - each snail met with an accompanying contorted face akin to that of a bulldog licking vinegar off a stinging nettle.   Jules upped the ante with a very respectable 20 shells (perhaps not all empty) littering her plate at the final reckoning. It could have been more too, had it not been made apparent that the gloopy, yellow liquid dripping off each snail was not in fact cheese, as initially thought, but instead a dodgy mucus-like snail secretion.   Anyway, Tom weighed in with a masterly, or so he thought, 21 snails and was suitably pleased with himself, until it transpired that Tim had cooly polished off a gargantuan 30 members of the molluscan class of Gastropoda of his own, and each one with the minimum of fuss. Not since Morgan Spurlock's 2004 documentary 'Supersize Me' has an eating performance garnered such adulation and respect (and it might be said horror) in equal measure.



Thankfully, lunching in the heart of the Languedoc region, there was enough red wine to wash the 'Petit Gris' from both our taste buds and our consciences and two delicious courses later, including one main course with nine separate types of fish, we bade a fond farewell to our legend of a host, Tim, as we were met by our host for the second leg of the trip, Antoine Leray, Sales Director at the Mont Tauch wine co-operative, based in the Fitou region.

Fin de Part 1.  Part 2 to follow… stay tuned

By Simon Gartside, Business Development Manager

Being the new boy of the team and also unusually, having joined Majestic Commercial from the 'outside' it is fair to say that I have had a busy first few weeks. Not least because of getting myself acquainted with as many of the fabulous wines Majestic have to offer. A tough chore and no mistake...


Some highlights thus far for me from the On Trade Exclusive Range would have to be the excellent Baron de Baussac Viognier with it’s typical Peach and Apricot characteristics coupled with its very impressive bottle presentation, a must for a list. Equally impressive is the Carignan from the same Baron de Baussac stable. Maybe not quite so summery but if you are more of a 'red wine no matter what the season' person, as I am, then it is a very pleasing glass indeed and I think perfect with a steak from the barbecue.


Finishing with something a touch lighter but still in the red arena, I was grateful to a colleague recently who suggested I try the Moulin-a-Vent 'Les Bruyeres' 2008. Certainly light and elegant,'this medium-bodied wine is packed full of vibrant berry fruit with soft tannins and a gorgeous balancing acidity'. Indeed so. Raspberries is my abiding memory and well worth considering.

Baron de Baussac Viognier, PGI Pays d'Oc, France

Baron de Baussac, Carignan Vieilles Vignes, Pays de l'Hérault