Liath Premium Collection
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Maria Casanovas Cava Gran Reserva 2018
Maria Casanovas Gran Reserva Brut Nature is a sparkling wine made with the Chardonnay, Macabeo, Pinot Noir and Xarel·lo varieties by Maria Casanovas in the D.O. Cava (Sant Sadurní d’Anoia). Founded in 1984 in the heart of cava (Barcelona), this small winery is named after the family matriarch. Maria Casanovas makes limited productions of original, unique coupages with no sugar added to the expedition liqueur. High quality cavas with an international reputation. Maria Casanovas Gran Reserva Brut Nature comes from the 9 hectares of vineyards the family owns around the winery in the town of Sant Jaume Sesoliveres. The strains are cultivated using traditional agriculture and they grow under the influence of the Mediterranean climate. The Casanovas Gran Reserva Brut Nature is made using the champenoise method with the winery’s best base wines. A traditional Penedès coupage that undergoes a second fermentation in the bottle for a minimum of 30 months before disgorging. This is a high quality, limited production sparkling wine. A fine, elegant cava with the unique complexity that only a Gran Reserva can offer. We are privileged to have this wine as an offering on our wine list at Liath.
Mount Horrocks Semillion 2017
Mount Horrocks Wines is run by proprietor/winemaker Stephanie Toole. Stephanie restricts production to approximately 3,000 cases per annum in order to achieve her aims of quality and single vineyard expression. Stephanie describes her wines as ‘essentially hand made food wines with an emphasis on structure as well as generous fruit flavours’. All grapes are 100% estate grown from three separate vineyard sites totalling nearly 10 hectares which were ‘A grade certified’ by Australian Certified Organic (ACO). In 2014, her persistence with classic, no-compromise winemaking
and a fully integrated organic approach to growing and making sets Mount Horrocks wines apart from the mainstream. Made from organically-grown grapes in Watervale in the Clare Valley, Australia, this 100% barrel fermented Semillon is well balanced, intense and long. Citrus peel and green apple, baked pear and hazelnut praline, with a creamy texture, finishing dry.
This wine works a treat with grilled fish, chicken, veal or salads but can certainly be enjoyed without food!
Maison Bertrand Ambroise Lettre d’Eloïse Coteaux Bourguignons
Organic farming is a way of life for the Ambroise family since 2013. Once upon a time, Bertrand was front and rear at his Premeaux-Prissey vineyard. He was the boss. Now his children, Francois and Ludivine, have taken on the business and Bertrand says he, no longer the boss, now works for them. He is glad to have them share the load, allowing him the freedom to concentrate on making good wines, such as this pair, made and named for his granddaughter.
The fruit for this excellent Chardonnay, one of nine produced by Domaine Ambroise, comes from young vines. It is fermented for ten months or so in barrels of different ages (one, two and three years old oak), not fined and only lightly filtered.
Colour is a light straw. Citrus and floral notes in the aromas. A citrusy tingle as it hits the palate, good acidity also. This fresh and lively wine, a wonderful drop indeed, is very well made and Very Highly Recommended.
This is a very versatile white which works beautifully with salads, fish dishes and white meats.
Las Uvas De La Ira 2020
Dani Landi is a focused, intelligent and driven viticulturist who is immensely proud of the region in which he works. Dani’s two Sierra de Gredos projects, Comando G and his eponymous label, have attracted the highest praise from the likes of Jancis Robinson, Andrew Jefford, Luis Gutiérrez and Victor de la Serna.
Meaning literally “The Grapes of Wrath”, this wine is made from old-vine Garnacha sourced from four different sites near the village of El Real de San Vicente. True to Dani’s style, this is miles away from the typical concentrated style many people associate with the grape. Rather, it is lifted and elegant, with savoury yet fresh red fruit, spice, and dry, chalky tannins. Amazing elegance with sweet cherry liqueur notes and sour cherries, An ambitious yet equally lovely wine from a very promising young winemaker. This wine is produced organically and biodynamically and grapes are harvested by hand. The average vine age is 60 years. This wine sits proudly on our wine list at Liath. In a home setting it would be ideal in it’s own right or best paired with red meats, roasted meats or game.
Bruno Lupin ‘Frangy’ Roussette de Savoie 2020
Bruno Lupin Clos Frangy is 100% Roussette de Savoie – The flavours are reminiscent of pear, gingerbread, spice and honey with a touch of nougat and the mouthfeel is soft, mellow and off dry.
The Roussette de Savoie AC is for dry white wines made from the Altesse variety (locally called Roussette). There are sixteen villages in the Savoie, all of which have higher standards than those of the Vin de Savoie AC and Roussette de Savoie AC and may append their name to either of these appellations if their wines meet these higher criteria. One of the best of these crus is Frangy. The soils here are argillaceous limestone and glacial moraines and the exposure of the vines is south facing. As with many of the vineyards in this region the viticulture is lutte raisonnée. (Minimal use of chemicals, low yields, hand harvested) and the yields moderate (49hl/ha). In the winery some skin contact is allowed for richness of aroma with fermentation at 18-20c, followed by a natural settling of the must, lees contact, and eventual bottling in April the following year.
This is another versatile wine but fish dishes spring immediately to mind. We have paired this wine with a cheese dish in Liath to great effect.
Monte D’AllOra ‘Saseti’ Valpolicella Classico 2020
The Valpolicella Saseti is fermented in stainless steel with natural yeasts and is unfiltered and unfined. Ruby red colour with purplish reflections, and scents of red fruits such as cherries and juicy red plums with a hint of bitterness. On the palate, the fruit is vinous, with a suggestion of dew-covered grass. The minerality of the estate’s limestone soil is evident in this wine and the finish tasty and fresh. “Cherry, strawberry, savoury. Light-bodied, juicy with firm tannins; excellent”Located in the center of Valpolicella on one of the five ridges that descend the valley (which resemble the fingers of a hand), Monte Dall’Ora is the creation of Carlo Venturini and his wife Alessandra Zantedeschi. Both are from vignaioli families, but decided to start fresh with their own estate in 1995. At the time, the purchased terraces were in terrible condition and everything had to be rebuilt.Vines are either selection massale or grafted on American rootstock. Carlo has chosen to work with (and in some cases, replant) the region’s traditional varietals: Corvina, Corvinone, Rondinella, and Oseleta (a lost indigenous grape). The estate was worked organically until 2006, when the couple converted to biodynamic agriculture. The soils are unique to their particular ridge and are composed of limestone with a reddish hue. The first 15 meters are very soft and porous, permitting the vines’ roots to penetrate deep in the subsoil.
I love to show off this wine at Liath. People often look at the pale colour and expect to be let down. The vibrancy and freshness of this wine and the way that it interacts with food, particularly salty and earthy elements never cease to impress. This is a staple of the pairing program at Liath due to it’s incredible versatility.