Presenting Asda Vegan Wines

This list is hence very much out of date and hence the wines listed are no longer be guaranteed to be vegan, though some may still be. Please instead look toward this post on where to find vegan wine in the UK, which also includes other supermarket vegan wine lists. Asda lists only a handful of vegan wines on their website here.

Copied from Asda's spring/summer 2012 wine tasting catalogue, here's a list of 60 wines sold by Asda which are suitable for vegans. Please note the wines are vegan at the time of writing – there are no guarantees they will remain vegan as seasons progress and manufacturers adjust recipes and methods.

There's always been such a grey area with alcohol, leaving vegetarian and vegan wine and beer lovers especially confused. In recent years, however, consumers from all walks of life have started to be more demanding. Thankfully many supermarkets are jumping on the bandwagon, realising customers want clearer labelling and information about the food and drink they buy. That said, I hope you're as excited as I am to be able to pop to Asda for vegan vino!

A special thanks to Helen of Fuss Free Flavours for helping me obtain this information.

Sparking Wines

ASDA EXTRA SPECIAL VINTAGE CAVA 2010
Region: Catalonia, Spain Producer: Cordoniu
Grapes: 25% Macabeo, 25% Parellada, 30% Xarel-lo, 20% Oaked Chardonnay
Closure: Natural Cork
Vinification: Extraction of 60% of the must. Stainless steel fermentation took place at 15 -18°C with the addition of selected yeast. When fermentation was complete and the wine was stabilised and blended. This blended wine was bottled with the “licor of tirage”. The bottles were transferred to underground cellars with a constant temperature of 15°C where the second fermentation took place followed by a period of ageing in contact with the yeast for a minimum 9 months.
Alcohol: 11.5% Price: 9.98 Acidity: 5.5 g/l Residual Sugar: 8 g/l
VEGETARIAN/VEGAN

ASDA EXTRA SPECIAL PROSECCO NV
Region: Prosecco DOC Producer: Adria Vini
Grapes: 100% Glera
Closure: Natural Cork
Vinification: The hand-picked grapes were sourced from Treviso. The grapes under went a gentle pressing prior to the free run juice being fermented in stainless steel tanks for 21 days at 16-18°C. Secondary fermentation took place in pressure tanks for 4 weeks with no malolactic fermentation.
Alcohol: 11.8% Price: 9.97 Acidity: 5.3 g/l Residual Sugar: 11.9 g/l
VEGETARIAN/VEGAN

LOUIS BERNARD BRUT CHAMPAGNE NV
Region: Champagne Producer: Champagne Chanoine Freres
Grapes: 46% Pinot Meunier, 32% Pinot Noir, 22% Chardonnay
Closure: Natural Cork
Vinification: Grapes were hand-harvested from 20 year old vines. The must was fermented in temperature controlled stainless steel tanks. Average maturation exceeded 24 months in bottle.
Alcohol: 11% Price: 21.98 Acidity: 4.3 g/l Residual Sugar: 11 g/l
VEGETARIAN/VEGAN
Notes: IWC 2011 Silver, IWSC Bronze, Decanter 2011 Commended

LOUIS BERNARD ROSÉ BRUT CHAMPAGNE NV
Region: Epernay, Champagne Producer: Champagne Boizel
Grapes: 53% Pinot Meunier, 34% Pinot Noir, 13% Chardonnay
Closure: Natural Cork
Vinification: The individual grape varieties were picked and fermented separately and left to mature in tank for several months. Still red wine from the Champagne region was added to the blend giving colour and structure.
Alcohol: 12% Price: 24.98 Acidity: 3.9 g/l Residual Sugar: 10.7 g/l
VEGETARIAN/VEGAN

LOUIS BERNARD VINTAGE CHAMPAGNE 2004 **NEW**
Region: Verzenay, Champagne Producer: Champagne Chanoine Freres
Grapes: 50% Chardonnay, 50% Pinot Noir
Closure: Natural Cork
Vinification: Chardonnay and Pinot Noir were vinified separately and blended in equal quantities. Bottled in early 2005, this champagne has spent at least 7 years in bottle. 2004 was a ver y fine year, making rich, long lasting, full bodied and elegant wines.
Alcohol: 12% Price: 24.97 Acidity: 5.8 g/l Residual Sugar: 10.3 g/l
VEGETARIAN/VEGAN

White Wines

CHÂTEAU SALMONIÈRE MUSCADET DE SÈVRE ET MAINE SUR LIE 2011
Region: Muscadet de Sevre et Maine AOC Producer: Gilbert Chon & Fils
Grapes: 100% Melon de Bourgogne
Closure: Screw Cap
Vinification: Grapes were harvested at the end of September in dry, sunny weather from vineyards at Verlou, 20km south of Nantes. Fermentation of clear juices, after initial cold treatment, took place in underground tanks covered in glass tiles at controlled temperatures between 16 and 19°C. The wine was cooled following fermentation at 10°C. The wine was aged on the lees, followed by battonage over two to three months during the winter.
Alcohol: 12% Price: 6.17 Acidity: 6.2 g/l Residual Sugar: 1.8 g/l
VEGETARIAN/VEGAN

ETOILE DE NUIT SAUVIGNON BLANC 2011 **NEW**
Region: Gascony Producer: Caves et Vignobles du Gers
Grapes: 100% Sauvignon Blanc
Closure: Screw Cap
Vinification: The grapes were machine harvested ver y early morning at the end of September from 15 year old vines. The 2011 harvest was a ‘normal’ har vest for Gascony with good crop. Grapes were pressed straight away and juice cooled down before being clarified. Fermentation, in inox tank, carried out at low temperatures. No malolactic fermentation.
Alcohol: 11.5% Price: 5.98 Acidity: 6.9 g/l Residual Sugar: 2 g/l
VEGETARIAN/VEGAN

LE HAMEAU SAUVIGNON BLANC 2011
Region: Charente, IGP Producer: Grandissme
Grapes: 100% Sauvignon Blanc
Closure: Screw Cap
Vinification: The grapes were machine harvested from 30 year old vines from south facing slopes in the Charente. Vintage benefited from very warm spring and long hours of sunshine in late summer. Long slow cold fermentation in stainless steel tanks.
Alcohol: 13% Price: 7.97 Acidity: 4.1 g/l Residual Sugar: <1.5 g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL POUILLY FUMÉ 2010
Region: Pouilly Fume AOC, Loire Producer: Joseph Mellot SA
Grapes: 100% Sauvignon Blanc
Closure: Screw Cap
Vinification: The grapes were harvested at the end of September from 28 year old vines on the right bank of the Loire in sunny and dr y conditions. 45 day fermentation took place in stainless steel tank with thermoregulation. The wine remains ‘sur lie’ until bottling, and only a small amount of wine is drawn off at each time. The rest therefore continues to age on the lees and retains its freshness in the bottle.
Alcohol: 12.5% Price: 10.78 Acidity: 4.9 g/l Residual Sugar: 1.9 g/l
VEGETARIAN/VEGAN

OSCAR BRILLANT SANCERRE 2011
Region: Sancerre AOC, Loire Producer: Joseph Mellot SA
Grapes: 100% Sauvignon Blanc
Closure: Screw Cap
Vinification: Grapes for this wine were sourced from 25 year old vines on the left bank of the Loire and har vested by hand and machine. The must was cold-settled and fermentation took place in stainless steel vats under temperature controlled conditions. The wine then stayed in contact with the lees until bottling.
Alcohol: 13% Price: 11.27 Acidity: 4.2 g/l Residual Sugar: 1.9 g/l
VEGETARIAN/VEGAN

ASDA PETIT CHABLIS 2010
Region: Chablis AOC Producer: Cave des Vignerons de Chablis
Grapes: 100% Chardonnay
Closure: Synthetic Cork
Vinification: The grapes were sourced from a wide selection of villages in the Chablis region. The 2010 vintage began with a bloom perturbed because of an alternation of cooler and warm periods and as a result was spread over almost 2 weeks in September. The must was cold settled prior to fermentation. Yeast and malolactic fermentation took place in tank followed by 3 months on fine lees in tank.
Alcohol: 12.5% Price: 7.27 Acidity: 4.0 g/l Residual Sugar: <2 g/l
VEGETARIAN/VEGAN

ASDA CHABLIS 2010
Region: Bourgogne, Yonne, Chablis Producer: Cave des Vignerons de Chablis
Grapes: 100% Chardonnay
Closure: Synthetic Cork
Vinification: Machine harvest took place 4th week of September from 20 year old vines from a selection of villages in the region. The must was cold settled prior to fermentation. Yeast and malolactic fermentation took place in stainless steel tanks. The wine had lees contact and underwent 3 months ageing in French oak.
Alcohol: 12.5% Price: 7.65 Acidity: 4.2 g/l Residual Sugar: 1.1 g/l
VEGETARIAN/VEGAN

MÂCON VILLAGES CHARDONNAY, CAVE DE LUGNY 2011
Region: Macon-Villages AOC Producer: Cave de Lugny
Grapes: 100% Chardonnay
Closure: Screw Cap
Vinification: From the vineyards around the village of Lugny, the grapes were machine harvested in mid-September from 35 year old vines. In stainless steel vats, the must underwent temperature controlled fermentation at 16-18°C. Malolactic fermentation followed. Lees contact during ageing in stainless steel vats.
Alcohol: 13% Price: 6.27 Acidity: 3.1 g/l Residual Sugar: 0.7 g/l
VEGETARIAN/VEGAN

WHITE BURGUNDY 2011
Region: Macon-Villages AOC Producer: Cave de Lugny
Grapes: 100% Chardonnay
Closure: Screw Cap
Vinification: From the vineyards around the village of Lugny, the grapes were machine harvested in mid-September from 35 year old vines. In stainless steel vats, the must underwent temperature controlled fermentation at 16-18°C. Malolactic fermentation followed. Lees contact during ageing in stainless steel vats. No barrel ageing.
Alcohol: 13% Price: 7.17 Acidity: 3.12 g/l Residual Sugar: 0.8 g/l
VEGETARIAN/VEGAN

ASDA CHARDONNAY 2011
Region: Languedoc Roussillon, Pays d’Oc IGP Producer: Foncalieu
Grapes: 100% Chardonnay
Closure: Synthetic Cork
Vinification: Fruit was picked at optimum maturity. Following night har vest, the grapes were gently pressed and cold fermented using selected yeasts. Following fermentation the wine was aged on fine lees in stainless steel tanks. No malolactic fermentation or oak treatment.
Alcohol: 13% Price: 4.07 Acidity: 5.8 g/l Residual Sugar: <2g/l
VEGETARIAN/VEGAN

LE MANOIR DU BARON CHARDONNAY 2011 **NEW**
Region: Pays d’Oc IGP Producer: Foncalieu
Grapes: 100% Chardonnay
Closure: Screw Cap
Vinification: 2011 harvest wasn’t the easiest, no excessive temperature for the South of France this year but some showers during the first part of har vest. The grapes were machine har vested from 25 year old vines from the area around Carcassonne and Beziers. The must was fermented in temperature controlled stainless steel tanks. The wine spent 6 months on fine lees and part of the wine was aged for 6 months on staves. 40% of the wine was aged with staves, French oak medium toast for 6 months.
Alcohol: 13.5% Price: 5.98 Acidity: 6.1 g/l Residual Sugar: 3 g/l
VEGETARIAN/VEGAN

ASDA MARSANNE 2011
Region: Languedoc Roussillon, Pays d’Oc IGP Producer: Foncalieu
Grapes: 100% Marsanne
Closure: Synthetic Cork
Vinification: The grapes were machine harvested from 10-20 year old vines in late August. The grapes were then gently pressed and cold fermented using different selected yeasts. Following fermentation and ageing on fine lees in stainless steel tanks, the wine was bottled after gentle filtration. The wine had no oak contact and no malolactic fermentation.
Alcohol: 12.5% Price: £4.47 Acidity: 3.6 g/l Residual Sugar: <2g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL SOAVE CLASSICO 2011
Region: Soave Classico DOC Producer: Provinco Italia
Grapes: 90% Garganega, 10% Trebbiano
Closure: Synthetic Cork
Vinification: The grapes were sourced from the oldest production zone in Soave – the ‘Classico’ region which consists of the communes of Soave and Monteforte. The grapes were har vested by hand throughout September and October. The grapes were soft pressed using the pneumatic press. Fermentation took place in temperature controlled stainless steel tanks for 15 days at 16°C. The wine was left to mature for 6-9 months in tank. No malolactic fermentation.
Alcohol: 12% Price: 5.98 Acidity: 5.8 g/l Residual Sugar: 2.2 g/l
VEGETARIAN/VEGAN

LUGANA 2011
Region: Lugana DOC Producer: Tenuta Roveglia
Grapes: 100% Trebbiano di Lugana
Closure: Synthetic Cork
Vinification: The grapes are sourced from a little area inland from Lake Garda’s southern shore, which spans from Desenzano, across Sirmione, up to Peschiera and then into Pozzolengo and Lonato. It is a transregional appellation shared by two regions Lombardia (Brescia province) and Veneto (Verona province). The Tenuta Roveglia has a surface of more than 100 hectares with vineyards covering about 70 hectares. Many of these vineyards benefit from long-established vines, possessing an extensive network of roots. The first fermentation took place in temperature controlled stainless steel tank for 20 days at 16°-18° C. Maturation was carried out in inox tank on the lees for a minimum of 6 months. Minimum maturation in bottle is 2 months. The estimated peak of maturation in the bottle is 18/20 months after bottling.
Alcohol: 13% Price: 8.22 Acidity: 5.6 g/l Residual Sugar: 7 g/l
VEGETARIAN/VEGAN

CASA LELLA CATARATTO 2011
Region: Sicilia IGT Producer: Araldica Vini Piemontesi
Grapes: 100% Cataratto
Closure: Screw Cap
Vinification: 2011 saw reduced yields due to a poor flowering, followed by warm dry period and a cool July with some drought conditions. August was ver y hot and saw some crop thinning, which reduced yields. The native Catarratto seems to have adapted well to the conditions with the cool July helping to keep good acidity and alcohol levels in check. The grapes were picked before the September rains in good condition - hand har vested from 20-30 year old vines. The must was fermented using cultured yeasts in temperature controlled stainless steel tank at 18-20°C. No malolactic fermentation. The wine spent two months on fine lees.
Alcohol: 13% Price: 5.68 Acidity: 4.8 g/l Residual Sugar: 0 g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL FALANGHINA 2011
Region: Puglia IGT Producer: Concilio Spa
Grapes: 100% Falanghina
Closure: Screw Cap
Vinification: Grapes were hand-picked in the second week of September from vineyards in the hilly area near the city of Torre Maggiore, Puglia. The grapes were pressed in a protected atmosphere with nitrogen. The must rested for 12-24 hours and then the sediment was removed. Fermentation took place in temperature controlled stainless steel tanks with selected yeasts. The wine spent a minimum of 3-5 months on lees.
Alcohol: 12.5% Price: 6.48 Acidity: 6.2 g/l Residual Sugar: 1 g/l
VEGETARIAN/VEGAN

THREE CHOIRS REGALIA 2011 **NEW**
Region: Gloucestershire - English Regional Wine PGI Producer: Three Choirs
Grapes: 44% Madeleine Angevine, 21% Phoenix, 15% Schonberger, 17% Siegerrebe, 3% Seyval Blanc
Closure: Screw Cap
Vinification: The early season was dry and warm producing small grapes with intense character. The grapes were hand-picked from 5-30 year old vines from 5th September to 25th October. Cool temperature controlled stainless steel fermentation. Blending took place post fermentation.
Alcohol: 12% Price: 7.30 Acidity: 5.6 g/l Residual Sugar: 6.6 g/l
VEGETARIAN/VEGAN

VILLA LUDY ALBARINO 2011
Region: Rias Baixas Producer: Bodegas La Val
Grapes: 100% Albarino
Closure: Screw Cap
Vinification: The grapes were hand-picked from 20 year old vines beginning on the 10th September. The must under went a temperature controlled stainless steel fermentation at 18°C for three months. No malolactic fermentation took place. 20% of the wine rested on fine lees in stainless steel tanks for 3 months. La Val was founded just 20 years ago but has grown to become one of the largest vineyard owners in the Rias Baixas, with over 90 hectares.
Alcohol: 12% Price: 7.48 Acidity: 7g/l Residual Sugar: <2 g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL RUEDA 2011 **NEW**
Region: DO Rueda Producer: Grupo Bodegas Larchago Sa
Grapes: 100% Verdejo
Closure: Screw Cap
Vinification: The Chavarri family has been making wine for five generations with bodegas in the regions of Ribera del Duero, Rioja, Rueda and Albarino. The grapes were machine har vested over the 3rd week of September from 15 years old vines. DO Rueda is situated at an altitude of between 700 and 800 metres. Stainless steel temperature controlled fermentation at 15°C over a period of 21 days. Fermentation used native yeast. Lees stirring was carried out for a minimum of 3 months.
Alcohol: 12.5% Price: 8.98 Acidity: 6.2 g/l Residual Sugar: 1.7 g/l
VEGETARIAN/VEGAN

TAGUS CREEK CHARDONNAY FERNAO PIRES 2011
Region: Almeirim district, Tejo Producer: Falua Sociedade de Vinhos
Grapes: 50% Chardonnay, 50% Fernao Pires
Closure: Screw Cap
Vinification: Unusual rainfall during winter and at the beginning of spring. Autumn, winter and spring were quite rainy and during summer we had mild temperatures, without heat waves, which contributed to a good development of grapes. After a pre-fermentative maceration at low temperatures the grapes were pressed and the juice was clarified. Fermentation occurred at controlled temperature (approx 16°C) over a 3 week period.
Alcohol: 12.5% Price: 4.98 Acidity: 5.5 g/l Residual Sugar: 4 g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL CLARE VALLEY RIESLING 2008
Region: Clare Valley Producer: Knappstein Wine
Grapes: 100% Riesling
Closure: Screw Cap
Vinification: A combination of machine and hand-picked grapes were harvested in February from one of the warmest vintages on record. Ripening conditions were ideal ensuring maximum preservation and accumulation for delicate Clare Valley aromatics and texture. The must was fermented in temperature controlled stainless steel tanks at 12-16°C over a 7-14 day period.
Alcohol: 12% Price: 7.98 Acidity: 7.6 g/l Residual Sugar: 4.2 g/l
VEGETARIAN/VEGAN
Notes: Decanter 2011 Commended

LFE RESERVA SAUVIGNON BLANC 2011
Region: Central Valley, Chile Producer: Vina Luis Felipe Edwards
Grapes: 100% Sauvignon Blanc
Closure: Screw Cap
Vinification: The grapes were hand-picked in March from 5-15 year old vines. The must was fermented at low temperatures for approximately 20 days. The wine was then stirred on its lees.
Alcohol: 13% Price: 5.98 Acidity: 5.8 g/l Residual Sugar: 2.8 g/l
VEGETARIAN/VEGAN

CASILLERO DEL DIABLO CHARDONNAY 2011
Region: Casablanca Valley Producer: Concha y Toro
Grapes: 100% Chardonnay
Closure: Screw Cap
Vinification: The grapes were 65% hand-picked, 35% machine harvested from 7-19 year old vines in vineyards in the area of Los Perales and El Triangulo. Fermentation took place in stainless steel tanks for 14 days with partial secondar y malolactic fermentation. 65% of the blend was aged in stainless steel for 6-8 months sur lie. 35% of the blend was aged in medium-toast French oak barrels (10% new) for 6-8 months.
Alcohol: 14% Price: 7.48 Acidity: 6 g/l Residual Sugar: 4.9 g/l
VEGETARIAN/VEGAN

LFE RESERVA CHARDONNAY 2011
Region: Rapel Valley Producer: Vina Luis Felipe Edwards
Grapes: 100% Chardonnay
Closure: Screw Cap
Vinification: The grapes were hand-picked from vines averaging 8 years at the end of February. The grapes were crushed, destemmed and transferred to a pneumatic press. The must was fermented at 15-17°C over three weeks. A percentage of the wine was transferred into French oak for 6 months.
Alcohol: 13% Price: 5.98 Acidity: 5.6 g/l Residual Sugar: 5 g/l
VEGETARIAN/VEGAN

CONO SUR VIOGNIER 2011
Region: Colchagua, Chile Producer: Cono Sur
Grapes: 100% Viognier
Closure: Screw Cap
Vinification: The grapes were hand-picked in late April from 10-15 year old vines from vineyards on the Santa Elisa Estate (90%) and San Rafael Estate (10%). 100% of the grapes were direct pressed. Cleaned at 120 NTU for 48 hours at 4-8°C. The must was fermented in temperature controlled stainless steel at 15.5°C for 25 days. 5% of the wine was barrel fermented in French oak medium toast for 8 months with battonage once a week at 10°C. 5% of the wine was aged in stainless steel with innerstaves and 90% matured in temperature controlled stainless steel at 10°C.
Alcohol: 14% Price: 6.98 Acidity: 6.3 g/l Residual Sugar: 7.9 g/l
VEGETARIAN/VEGAN

Rose

LES ESTIVALES ROSÉ 2011 **NEW**
Region: Languedoc AOP Producer: Foncalieu
Grapes: 60% Shiraz, 40% Grenache
Closure: Screw Cap
Vinification: The grapes were machine harvested from 30 year old vines from vineyards around the villages of Puisserguier. The grapes were cold pressed and the juice was then stored at low temperatures for 5 to 8 days on the Shiraz component to get the maximum of natural extraction of flavours from the solids. The juice was cleaned off and fermented at controlled temperature. The Grenache and Shiraz were blended at the end of the process. The wine had two months of lees contact.
Alcohol: 13.5% Price: 5.98 Acidity: 5.9 g/l Residual Sugar: 1.3 g/l
VEGETARIAN/VEGAN

CASA LUIS ROSÉ 2011 **NEW**
Region: Carinena DO Producer: Covinca
Grapes: 60% Garnacha, 40% Tempranillo
Closure: Screw Cap
Vinification: The grapes were handpicked from 20 year old vines at the beginning of September. Machine harvest took place 2nd week of September from a selection of vineyards. Grapes were kept on maceration for fourteen hours in temperature controlled stainless steel tanks, at approx. 10°C, then they are being pressed using air bag presses. Only first juice is kept for making rose. The juice is cold settled at 12°C for 24 to 48 hours. Selected yeasts were added. Temperature controlled fermentation took place at 14-16°C. Once fermentation finished, the wine was racked off lees and then protein and cold stabilized before being bottled.
Alcohol: 13% Price: 6.98 Acidity: 5 g/l Residual Sugar: 3.5 g/l
VEGETARIAN/VEGAN

PELAYO ROSÉ 2011 **NEW**
Region: DO Navarra Producer: Anecoop
Grapes: 85% Garnacha, 15% Tempranillo
Closure: Screw cap
Vinification: The harvest took place over the 4th week of September from 20 – 50 year old vines. 80% of the grapes were machine harvested and 20% hand-picked. The usual yield is 7.000 kg/ha but this year, due to the dr yness, it came down to 4500 kg/ha. This year, due to the high temperatures, the entire crop was har vested at night or ver y early in the morning. The grapes were pressed directly and the must was cold settled. After 48 hours, the juice was racked and inoculated with selected yeasts. Temperature controlled fermentation. The wine was then cold settled and fine filtered before being bottled.
Alcohol: 13.5% Price: 6.98 Acidity: 5.9 g/l Residual Sugar: 3.5 g/l
VEGETARIAN/VEGAN

VINA SOL ROSÉ 2011
Region: DO Catalonia Producer: Miguel A Torres
Grapes: 65% Garnacha, 35% Carinena
Closure: Screw Cap
Vinification: The winter was cold with ver y little rainfall. The vines started to bud within the usual period of time but with more water content in the soil than average. The wet months were accompanied by warmer than usual temperatures. The spring continued warm and wet in a large part of Catalonia, the vines’ vegetation development was optimal, flowering occurred without any problems and then set normally without any notable incidents. The cycle was between 7 and 10 days earlier because of such favourable weather conditions. Har vesting ended around 10 October in the most southerly and highest zones of Catalonia, with a lower yield in all varietals.
Alcohol: 13.5% Price: 5.98 Acidity: 5 g/l Residual Sugar: 4.2 g/l
VEGETARIAN/VEGAN

GRAN VEGA ROSÉ 2011 **NEW**
Region: DO Campo de Borja Producer: Bodegas Borsao
Grapes: 100% Garnacha
Closure: Screw cap
Vinification: The grapes were both hand-picked and machine harvested from 10-20 year old vines from the 1st to 15th October from vineyards in the Borja region. The grapes under went 6 hours cold maceration followed by long slow fermentation at controlled temperature.
Alcohol: 13.8% Price: 5.98 Acidity: 5 g/l Residual Sugar: 1.6 g/l
VEGETARIAN/VEGAN

VINA ALBALI ROSÉ 2011
Region: Valdepenas Producer: Felix Solis
Grapes: 100% Tempranillo
Closure: Screw Cap
Vinification: The grapes were machine harvested from 25-30 year old vines in September. The grapes underwent controlled maceration prior to fermentation. The tank was then drained, separating the liquid from solid elements. Stainless steel temperature controlled fermentation.
Alcohol: 13% Price: 6.18 Acidity: 5.3 g/l Residual Sugar: 6.5 g/l
VEGETARIAN/VEGAN

TAGUS CREEK SYRAH TOURIGA NACIONAL ROSÉ 2011
Region: Tejo Producer: Falua Sociedade de Vinhos
Grapes: 50% Shiraz, 50% Touriga Nacional
Closure: Screw Cap
Vinification: The grapes were hand harvested from 8-11 year old vines in August and September depending on the variety from vineyards on the terraces of the Tagus. The grapes were destemmed, crushed and chilled to 10°C and then rested for 8 hours. The grapes were pressed and clarified. The must was then fermented at 16°C.
Alcohol: 13% Price: 5.98 Acidity: 5.5 g/l Residual Sugar: <4 g/l
VEGETARIAN/VEGAN

LFE RESERVE SHIRAZ ROSÉ 2011
Region: Central Valley - Chile Producer: Luis Felipe Edwards
Grapes: 55% Shiraz, 45% Cabernet Sauvignon
Closure: Screw Cap
Vinification: With the four seasons ver y clearly different, this valley of Mediterranean climate is influenced greatly by the marine breeze of the Pacific ocean and the winds of the Andes mountains which alternately create ideal conditions for vine cultivation, especially through the Summer months (November – March), where an average diurnal temperature variation of 22ºC is registered (between day and night, 35°C max – 13°C min). The grapes underwent gentle pressing in a protective atmosphere. Fermentation took place at 17°C over a 20 day period. No lees.
Alcohol: 4% Price: 5.98 Acidity: 6.3 g/l Residual Sugar: 7.9 g/l
VEGETARIAN/VEGAN

MAYU SYRAH CARMENERE ROSÉ 2011
Region: Elqui Valley Producer: Vina Mayu Ltd
Grapes: 60% Carmenere, 40% Syrah
Closure: Screw Cap
Vinification: The grapes were hand-picked at the end of April from 10-11 year old vines and crushed before cold maceration for 1 night. 15% of the juice was treated as white wine. Clarification followed and fermentation took place in stainless steel tanks at 15°C. Battonage was carried out every week for 3 weeks.
Alcohol: 14% Price: 5.82 Acidity: 5.4 g/l Residual Sugar: 4.6 g /l
VEGETARIAN/VEGAN

Red Wines

LE MANOIR DU BARON PINOT NOIR 2011 **NEW**
Region: IGP Producer: Foncalieu
Grapes: 100% Pinot Noir
Closure: Screw Cap
Vinification: The grapes were machine harvested from 15 year old vines from villages located around Puisserguier. The must was fermented in temperature controlled stainless steel tank. French oak staves were used for maturation.
Alcohol: 12.5% Price: 5.98 Acidity: 4.4 g/l Residual Sugar: 5 g/l
VEGETARIAN/VEGAN

LA MAISON ELYSE CABERNET SAUVIGNON 2011 **NEW**
Region: Languedoc Pays d’Oc IGP Producer: Les Celliers du Vent
Grapes: 100% Cabernet Sauvignon
Closure: Screw Cap
Vinification: Grapes were mechanically harvested from the 19th September from vineyards in the Herault, Pezenas region. Alcoholic fermentation took place in concrete tanks at 23°C. The wine was pumped over twice a day for the first 10 days. Wines were then kept in full tanks for maceration for approximately 2 weeks. Grapes were pressed following fermentation. Part of the press was blended with must ending fermentation. Following malolactic fermentation the wine was racked and kept in full tanks.
Alcohol: 13% Price: 5.98 Acidity: 5.3 g/l Residual Sugar: 6.5 g/l
VEGETARIAN/VEGAN

ASDA CÔTES DU RHONE 2011
Region: Southern Rhone Valley, South of Drome Provencale Producer: Cellier des Dauphins
Grapes: 85% Grenache, 15% Syrah
Closure: Synthetic Cork
Vinification: Harvest conditions in 2011 proved to be ver y good. Plenty of sunshine ensured fully ripe fruit. The grapes were 20% hand-picked and 80% machine har vested from first week of September from 5 to 40 year old vines. Har vest conditions in 2011 proved to be ver y good. Plenty of sunshine ensured fully ripe fruit. Rains during August provided good nutrition for the vines. Weather conditions were almost perfect resulting in high quality fruit. Fermentation took place in small temperature controlled tanks. Short maceration took place prior to traditional vinification which lasted 2 weeks. The wine was aged in tank. No oak.
Alcohol: 13% Price: 3.67 Acidity: 5.3 g/l Residual Sugar: 6.5 g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL CÔTES DU RHONE VILLAGES 2011
Region: Cotes de Rhone Villages Producer: Cellier Des Dauphins
Grapes: 80% Grenache, 20% Syrah
Closure: Synthetic Cork
Vinification: Two methods of vinification (traditional and thermo vinification) were used, taking place in both stainless steel and concrete tanks. The grapes that were vinified traditionally went through a chilled pre fermentation at 15°C for several days and then the temperature was allowed to climb to 30°C for the main part of the fermentation ensuring that the yeast converted all the sugars into alcohol. The grapes which were thermo-vinified were heated to 70°C for a few minutes to allow full extraction of both colour and flavour before allowing the temperature to drop to around 27°C for the rest of the fermentation. The resulting wines were then blended together before being racked several times and then aged in concrete vats for 6 to 9 months prior to bottling.
Alcohol: 13.5% Price: 5.97 Acidity: 3.2 g/l Residual Sugar: <2 g/l
VEGETARIAN/VEGAN

LES DAUPHINS CÔTES DU RHONE 2011
Region: Cotes du Rhone Producer: Cellier des Dauphins
Grapes: 80% Grenache, 15% Syrah, 5% Mourvedre
Closure: Synthetic Cork
Vinification: The vineyard is in the Southern Rhone Valley, South of Drome Provencale. The age of the vineyard is approximately 30 years. 2011 was an exceptional year: an unseasonably warm spring, a spring-like summer and an ideal autumn. The 2011 vintage has provided fine wines with lots of fruit and excellent acidity. The grapes were 20% hand-picked and 80% machine harvested at optimum maturity. Fermentation took place in small temperature –controlled tanks over a 2-3 week period.
Alcohol: 13.5% Price: 6.97 Acidity: 3.3 g/l Residual Sugar: <2 g/l
VEGETARIAN/VEGAN

CELLIERS DE DAUPHINS VINSOBRES 2009
Region: Vinsobres AOC Producer: Celliers de Dauphins
Grapes: 70% Grenache, 30% Syrah
Closure: Natural Cork
Vinification: The grapes were 50% hand-picked, 50% harvested from 40 year old vines from vineyards south of the Drome and north of Vaucluse from mid-August through to mid-September. The grapes were destemmed. The must was fermented in temperature controlled stainless steel tanks at 25-30°C for 10-12 days. No malolactic fermentation. No oak.
Alcohol: 14% Price: 9.51 Acidity: 3.5 g/l Residual Sugar: 1.4 g/l
VEGETARIAN/VEGAN

THE ORIGINAL MALBEC 2011
Region: Pays d’Oc IGP Producer: Rigal
Grapes: 100% Malbec
Closure: Synthetic Cork
Vinification: There were three types of vinification methods used for each third of the overall blend. One third of the grapes were selected from the clay limestone plateaux that had thicker skins and pips. This portion went through thermovinification at 70°C for 3 hours. After heating and maceration the skins were pressed and the resulting juice was chilled down and fermented at low temperature. Another third, the best quality grapes, went through a traditional vinification where the grapes were fermented on skins at 24-28°C. The wine was pressed off skins at the end of alcoholic fermentation. The final third of the blend, the fleshier grapes from the vines, grown on the alluvial terraces, were cold macerated for 3 days. For all methods, the wine was chilled rapidly to 8°C at the end of the fermentation. Overall fermentation lasted 10-12 days. 50% of the wine was aged on French oak staves for 6 months prior to blending and bottling. The wine was put onto stave before malolactic began ensuring oak contact during the malolactic fermentation allowing for a more integrated oak character. 100% of the blend underwent malolactic fermentation.
Alcohol: 12.8% Price: 7.47 Acidity: 3.11 g/l Residual Sugar: 7.2 g/l
VEGETARIAN/VEGAN

ASDA CHIANTI DOCG 2011
Region: Chianti DOCG Producer: Castellani Spa
Grapes: 90% Sangiovese, 10% Merlot
Closure: Cork
Vinification: Despite the heat of the second half of August and the first days of September, the maturity of the Sangiovese grapes in the coastal vineyards was balanced and really good. After rain in the Colline Pisane at mid-September, temperatures were more typical of the seasonal average in the area. The grapes were healthy, compact, extremely savour y and with lovely mature tannins. This was an excellent year for Chianti with great concentration on International varietals and good finesse on coastal Sangiovese. The grapes were har vested at the end of September. Traditional vinification method was used: completely mature grapes were membrane pressed. The must underwent a temperature-controlled fermentation at 24°C for 10 days. This was followed by a prolonged maceration on skins.
Alcohol: 12.5% Price: 4.98 Acidity: 5.6 g/l Residual Sugar: 2.4 g/l
VEGETARIAN/VEGAN

CORTABELLA CHIANTI RESERVA 2008
Region: Sicilia IGT Producer: Sensi
Grapes: 80% Sangiovese, 20% Canailo
Closure: Cork
Vinification: Careful hand picking was followed by destemming and crushing. Fermentation took place spontaneously in small stainless steel tanks of 140 hl – temperature controlled at 28°C for 10 -12 days. After racking, the wine was kept in stainless steel tanks for two years with continuous monthly transfers prior to bottling.
Alcohol: 13% Price: 7.98 Acidity: 5.3 g/l Residual Sugar: 3.2 g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL CHIANTI CLASSICO RISERVA 2008
Region: Chianti Classico Riserva DOCG Producer: Castellani Spa
Grapes: 100% Sangiovese
Closure: Natural Cork
Vinification: Castellani Spa is one of the leading Italian private wineries owned by Castellani family that celebrated the 100th Anniversar y in 2003. The grapes for Chianti Classico Extra Special are selected in the so called “Gold Triangle” of the Chianti Classico area, between the villages of Castellina, Radda and Grave in Chianti. The extraordinar y qualities of this area are strictly linked to the ver y special soil: a mix of Galestro and Alberese stones with small addition of white quartz. The altitude of the area, between 300 and 600 metres, means that cool nights and warm days alternate for a perfect poliphenolic maturation of the grapes. The Riser va grapes are strictly selected and further fermented at a low temperature for a good extraction of flavour. The tannins and the acidity of the Sangiovese were further refined by a minimum ageing of 24 months in traditional oak cask.
Alcohol: 12.8% Price: 7.98 Acidity: 5.6 g/l Residual Sugar: 2.2 g/l
VEGETARIAN/VEGAN

CORTABELLA TUSCAN SANGIOVESE SHIRAZ 2010
Region: Toscana IGT Producer: Sensi
Grapes: 95% Sangiovese, 5% Shiraz
Closure: Cork
Vinification: The grapes were picked at the peak of maturation, around mid-September. Temperature controlled maceration, separated for each variety, at a maximum of 28°C took place in stainless steel vats. The average time of maceration differed for the two grape varieties – 11 days for Sangiovese, 13 days for Shiraz. The grapes were then softly pressed and malolactic fermentation took place.
Alcohol: 13% Price: 6.98 Acidity: 4.9 g/l Residual Sugar: 2.5 g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL MONTEPULCIANO D’ABRUZZO 2011
Region: Montepulciano d’Abruzzo DOC Producer: MGM Mondo del Vino
Grapes: 100% Montepulciano
Closure: Screw Cap
Vinification: The grapes were hand-picked from 15-30 year old vines. After destemming and crushing, the grapes were fermented in stainless steel for 8 days at 28 - 32°C. The wine underwent malolactic fermentation before ageing for 6 months, 20% of which was in American barrels.
Alcohol: 13% Price: 6.98 Acidity: 5.7 g/l Residual Sugar: 4 g/l
VEGETARIAN/VEGAN

CASA LELLA NERO D’AVOLA 2011
Region: Sicilia IGT Producer: Adria Vini
Grapes: 100% Nero d’Avola
Closure: Screw Cap
Vinification: The grapes were harvested by hand in early to mid-September from vines up to 40 years old. Fermentation took place in stainless steel tanks for 10 days at 28-30°C with daily pumpovers, over a 5 day period.
Alcohol: 13.9% Price: 5.68 Acidity: 5.15 g/l Residual Sugar: 0 g/l
VEGETARIAN/VEGAN

NOSTER NOBILIS 2007 **NEW**
Region: DOQ Priorat Producer: La Perla del Priorat (Estriacus S.L)
Grapes: 70% Grenache, 25% Carignan, 5% Cabernet Sauvignon
Closure: Natural cork
Vinification: The La Perla Del Priorat Winer y is a 52 acre estate, one of Priorat’s oldest wineries founded in the 15th centur y by the Carthusian monks of Scala Dei. The estate is planted mainly with indigenous varieties of Grenache and Carignan. The typical mineral soil known as Llicorella is worked by hand. The winery is now run by a young, passionate and dynamic trio: Montse, Miquel and Barth. The grapes were hand-picked from 7th-28th September from vineyards in the El Molar region. The must under went temperature controlled stainless steel fermentation to a maximum of 28°C. Malolactic fermentation. The wine spent time on its lees. The wine was aged in French oak barrel from Allier Forest for 12 months.
Alcohol: 14.5% Price: 9.98 Acidity: 5.9 g/l Residual Sugar: 2 g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL NEW ZEALAND PINOT NOIR 2009
Region: Marlborough Producer: Wither Hills
Grapes: 100% Pinot Noir
Closure: Screw Cap
Vinification: The grapes were handpicked from 10 year old vines. Cold soak was followed by a warm ferment in open top fermenters. The must was hand-plunged daily but no post ferment maceration was carried out. The wine under went malolactic fermentation in barrel and was then matured for 14 months in French oak.
Alcohol: 13.5% Price: 10.18 Acidity: 5.6 g/l Residual Sugar: 1.5 g/l
VEGETARIAN/VEGAN
Notes: Decanter 2011 Bronze; IWC 2011 Bronze

EXTRA SPECIAL MCLAREN VALE SHIRAZ 2009
Region: Barossa Valley Producer: Tatachilla
Grapes: 100% Shiraz
Closure: Screw Cap
Vinification: The grapes were sourced from the central McLaren vale with a component from Clarendon (higher elevation Nth McLaren Vale). The grapes were machine har vested from 5-35 year old vines. The Shiraz was fermented in a combination of small 4 tonne open fermenters for 10 days and larger 10 tonne fermenters for 7 days. Traditional pump over and rack and return methods were used to produce a soft, vibrant wine. Following on from primar y fermentation the individual vineyard parcels completed malolactic fermentation and maturation in a combination of one – two year old French oak.
Alcohol: 13.5% Price: 8.48 Acidity: 7.2 g/l Residual Sugar: 0.45 g/l
VEGETARIAN/VEGAN

ASDA PINOTAGE 2011
Region: Western Cape Producer: Origin Wine
Grapes: 100% Pinotage
Closure: Screw Cap
Vinification: The climate was cooler than normal resulting in slower ripening of grapes which promoted a good balance between sugar acidity and tannin. The grapes were picked from 13 year old vines. Traditional fermentation carried out with 2 daily pump-overs at a maximum temperature of 28°C. Malolactic fermentation. The wine had battonage and spent 7 months on fine lees. French oak stave medium toast for 5 months.
Alcohol: 14.5% Price: 4.17 Acidity: 5.1 g/l Residual Sugar: 4.0 g/l
VEGETARIAN/VEGAN

EXTRA SPECIAL SOUTH AFRICAN PINOTAGE 2011 **FAIRTRADE**
Region: Producer: Origin Wine
Grapes: 100% Pinotage
Closure: Screw Cap
Vinification: The climate was cooler than normal resulting in slower ripening of grapes which promoted a good balance between sugar, acidity and tannin. The grapes were hand-picked from 15 year old vines. Gentle destalk and crush. Pre-ferment maceration lasted 3 days at 10°C. Stainless steel tank fermentation with 2 pump overs daily and maceration at 28°C continued until dry. The wine had weekly battonage. Barrel ageing took place in American oak (medium toast) for 6 months.
Alcohol: 13.5% Price: 6.98 Acidity: 5.1 g/l Residual Sugar: 4.5 g/l
VEGETARIAN/VEGAN

YELLOWWOOD MOUNTAIN SHIRAZ 2011
Region: Producer: Origin
Grapes: 100% Shiraz
Closure: Screw Cap
Vinification: The grapes were hand-picked from 10-12 year old vines. Temperature controlled stainless steel tank alcoholic fermentation at 28°C with two pump overs. Malolactic fermentation completed. No lees contact. Maturation in stainless steel tanks with temperature control. 10% French oak – medium toast staves with micro-oxygenation.
Alcohol: 13.5% Price: 5.98 Acidity: 5.7 g/l Residual Sugar: 5 g/l
VEGETARIAN/VEGAN

MAYU SANGIOVESE 2011
Region: Elqui Valley Producer: Vina Mayu
Grapes: 85% Sangiovese, 15% Syrah
Closure: Screw Cap
Vinification: The grapes were hand-picked in mid-April from 11 year old vines in the vineyards of Quebrada de Talca (350 mt. Alt) El Tambo (550 mt. Alt). The grapes underwent cold maceration prior to stainless steel fermentation at 25-26°C with selected yeast until dry. This process usually lasts approximately 14 days. After malolactic fermentation the wine was racked twice. The wine was then aged in tank. 10% of the wine was aged in French oak barrels for 6 months.
Alcohol: 14% Price: 6.98 Acidity: 4.8 g/l Residual Sugar: 2.7 g/l
VEGETARIAN/VEGAN

Dessert Wine

ASDA ASTI SPUMANTE NV
Region: DOC Asti Producer: Araldica Vini Piemontesi
Grapes: Moscato d’Asti
Closure: Natural Cork
Vinification: The grapes were hand- picked in September. Fermentation took place in temperature controlled pressure tank using R2 yeast. Fermentation was deliberately stopped by chilling and filtration.
Alcohol: 7% Price: 5.13 Acidity: 5.5 g/l Residual Sugar: 87 g/l
VEGETARIAN/VEGAN