Rupert's Reviews

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Here's a round up of what's being said about our wines this month!

As an independent wine merchant we work closely with our producers and feel an enormous sense of pride when they're recognised for the quality in their wines. Here's a round up of our wines being talked about in the press, including recent award winners and highly commended bottles. 

Valenciso Rioja Reserva 2014:

“Classic Rioja Tempranillo character: ripe black fruits with toasty French oak notes. Suavely textured in the mouth, well grained with cherry and more savoury notes to finish."

91 Points.



False Bay 'Bush Vine' Pinotage:

“Appealing blackberry, violet, sour cherry and savoury herbs. Lovely definition, with firm yet elegant tannins. Drink 2022-30.”

94 Points.

Greg Sherwood MW. Decanter Panel Tasting


Emiliana Adobe Réserva Carmenére:

“A belter of a wine that tastes far more expensive than it is. Ripe blackberry and blueberry aromas leap from the glass and continue on the silky smooth palate. There's nothing green about this wine, just purity of fruit, a cool freshness and a long creamy finish. Drink 2023-2025."

92 Points.

Tina Gellie. Guild of Fine Food London.

"A more luscious and fruity carménere, this is a generous-hearted red, which tastes of mulberries and brambles with hints of tea and red peppers." Victoria Moore, The Telegraph - 50 Best wines under £10


Circumstance Chenin Blanc:

“A wonderful mélange of mineral and pithy green fruits. This has a lovely purity, with a luxurious feel, hidden spices and delicate white stone fruit. Drink 2023-2035."

96 Points.



Wild House Chenin Blanc:

“A very pretty nose with greengage plum, green apple and a note of sapidity. Smooth and stylish, it has an attractive sweet-and-sour quality on the finish. Drink 2023-2028.”

92 Points.



Daschbosch 'Mossiesdrift Steen' Chenin Blanc:

“Butterscotch, toast, greengage and gentle spices. Crisp and crystalline with intensity, fleshy weight and a tart yellow orchard-fruit focus. Drink 2023-2030."

94 Points.


Last Updated: 15/03/2023
Author: Rupert Broadley

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