Lapostolle's Le Rosé is inspired by the rosé wines of Provence, delicate salmon in colour with aromas of fresh fruit and spicy aromas. Grapes for Le Rosé are sourced from a selection of the best lots of Cinsault (55%), Syrah (26%), Grenache (12%) and Mourvèdre (7%) grown in Chile's Rapel Valley.
Clean, pale salmon in colour the nose displays fruity and floral notes such as strawberry and red rosebuds. The palate is fresh, unctuous and has a juicy mouthfeel. Clearly one of Chile's best Rosé wine examples.
Le Rouge from Lapostolle is a wonderful red wine blend of Syrah (30%), Carménère (27%), Cabernet Sauvignon (22%) and Merlot (21%) grapes, cultivated in Chiles Rapel Valley. The hand harvested grapes are carefully transported to the winery where only the best fruit is selected using state-of-the-art "Vistalys" optical berry selection technology. The wine is aged for 12 months in a mix of new, second and third use French oak barrels and there is no clarification and only very light filtration, in a quest to create an authentic wine of natural balance.
Brilliant red purple in colour Le Rouge offers up red fruit aromas such as cranberries and sweet spices alongside notes of black pepper, chocolate and tobacco. The palate is elegant with well integrated tannins and bitter chocolate and coffee notes leading to a long persistent finish.
Bishop's Leap is a classic New Zealand Marlborough Sauvignon Blanc made by flying-winemaker Alana McGettigan. It has been a firm favourite with our customers for many years and punches above its weight in both style and price. A full and crisp wine with intense aromas and flavours of passion fruit, underlying gooseberry and herbal tones. Mouth-watering acidity is balanced by a full flavoured palate that leads to a long lingering finish.
Ornellaia’s Extra Virgin Olive Oil is obtained by pressing the olives from the 2000 trees, many of them over 100 years old, that grow upon the grounds of the Estate.
The cultivars in the olive groves include Frantoio, Moraiolo, and Leccino, as well as more local cultivars, such as Gremignolo di Bolgheri, Olivastro di Suvereto, and the Ornellaia Cultivar, named after the farm that has now become the Estate.
Harvesting is performed exclusively by hand, with pickers selecting only the best-quality fruit from each tree, thereby ensuring that the olives remained sound and fresh. To prevent oxidation and obtain oil of the highest possible quality, the freshly-picked olives are transferred immediately to the olive press, where they are pressed within two hours of their arrival. The freshly-pressed oil, with its marvellous fruity aromas and rich antioxidant properties, is filtered and stored in temperature-controlled steel tanks to best preserve its organoleptic properties.
The oil appears a rich green, luminous and clear, with a bouquet that releases delicate, appealing notes of aromatic herbs. The palate is self-confident and well-balanced in all its components, hinting of almonds and with that peppery, slightly bitter note that distinguishes olives at the moment of their peak ripeness.