Transitioning from the world of fine cashmere to viticulture might not seem an obvious move – and yet, for Brunello Cucinelli, wine is another arena to which he can bring new “dignity”.  Cucinelli is a man of humble origins, born in a small Umbrian village in 1953. His family were share-croppers but moved to the city in search of better employment, with his father taking a job at a cement factory. Cucinelli saw his father struggle to make a living, and do so with little respect from those around him – a battle which has defined his work and philosophy.  Despite training as a building surveyor, then studying engineering, Cucinelli ended up working as a showroom model for Ellesse in his early 20s while his girlfriend (and future wife) ran a small boutique. Inspired by this window into the fashion world and the brightly coloured clothes of Benetton, he decided to make a line of similarly vivid cashmere jumpers, launching in 1978, aged 25. Since then, the business has evolved – with muted, neutral tones replacing the lively colours that gave him his break. His clothes are defined by their understatement, the epitome of “quiet luxury”.  Today, the Brunello Cucinelli business is worth €6.3 billion. There is more to Brunello Cucinelli than fine fashion, however, with 20% of the personal profits channelled back into Cucinelli’s charitable foundation. He operates under a philosophy he defines as “humanistic capitalism”, wanting to offer his employees the respect his father didn’t receive and reclaim the value of crafts that might once have been deemed “blue collar”.  A huge part of this is his work in Solomeo, the village that he calls home (and where his wife, Federica, was born). The couple got married there in 1982, making it the company’s headquarters in 1985. Since then, Cucinelli has invested significantly in the tiny, hilltop hamlet, gradually restoring it, and adding his own cultural flourishes – a School of Arts & Crafts, Forum of the Arts, Aurelian Neohumanistic Academy, theatre, amphitheatre, library and more. Over the last 30 years, he has – working with architect Massimo de Vico – transformed the village.  Castello di Solomeo, the winery and vineyard, is the latest addition – but one that has been over a decade in the making. Michele Baiocco – who has been leading the project’s team since 2010 – met Cucinelli playing football. He’d been making wine in Perugia, and the two men met for dinner. Cucinelli asked him if he’d help him “give the agriculture world a new dignity”, and they decided to create a Bordeaux-inspired wine. Together they found the right site for a vineyard in Solomeo, and planted the first vines in 2011.  Cucinelli had always loved Bordeaux, but with Montalcino not too far away, and a wish to make something “typical” for the region, Sangiovese was an obvious addition. Extensive studies were undertaken to create a vineyard with the right soils and exposition. But – take a look at a picture of the vineyard, with its softly curving rows of vines that flow across the property – and it’s clear that this isn’t a standard vineyard.  “The vineyard is like a painting,” says superstar winemaking consultant Riccardo Cotarella, who has been working with the team, especially on the blending process, since the 2018 vintage (the first commercial release). It is “an artist’s way to plant vines”, he explains – one that doesn’t make it any easier to work. Cucinelli’s inspiration, however, was a renaissance garden, and the fact that it forces everything to be done by hand is key to the project, emphasising the craftsmanship of making wine, as well as making a beautiful place for the team to work.   The philosophy in the vineyard is driven by “reason and good sense”, with no chemical pesticides or fertilizer, using grass cover and cover crops. It’s a complex site – with five hectares, spread across four different soil types (more clay rich, more marl, sandier and more calcareous) and divided between four varieties (Cabernet Sauvignon, Cabernet Franc, Merlot and Sangiovese).  Each of the 12 different blocks is vinified separately, something which they feel is key to terroir expression. They only make one wine from the site, and – as Cotarella says – “Working with Brunello [Cucinelli] always means the best quality.” Careful vineyard work is key, and the team has been reducing the production per plant, to focus the vines, encouraging complexity and concentration. Just like Cucinelli’s clothes, this is a wine intended to last.  While Cotarella consults, Pietro Grelloni is the full-time winemaker dedicated to Castello di Solomeo, working alongside Baiocco. Grelloni was born locally and worked with Baiocco, but had travelled the world making wine before returning to Perugia, when Baiocco asked if he’d like to join the Cucinelli project in 2017, just in time for the vintage. It’s clearly a special project to be involved in, but – for Grelloni – it’s the long-term view that sets it apart. “We take care about the year, but we also have to take care of the future,” he says – explaining how it is not just about the vintage that will be harvested this year, but in 100 years’ time. As Cotarella says, “It’s a very special wine, with a very special philosophy.”  Castello di Solomeo is exclusively available from FINE+RARE. The second vintage, 2019, is set to be released this week.

Read anything about Brunello Cucinelli and “dignity” is a word that comes up time and again, woven into the very fabric of the empire he has built. As the fashion icon releases the second vintage of Castello di Solomeo, we explore the philosophy behind the project 

Exploring the cashmere king Brunello Cucinelli’s Umbrian wine project, Castello di Solomeo, and the philosophy that defines it

Made in Solomeo

Made in Solomeo: the stamp of dignity

“The only thing more fun than drinking wine is buying wine,” says Allan Frischman, our new Vice President of Global Client Reserves, arching an eyebrow and laughing. He should know – he’s been working in the wine business since the early 1990s, with the vast majority of that spent sourcing, studying, authenticating and selling fine wine collections for a leading auction house. As of this month, he’ll be working to develop our network of reservists and their portfolios – allowing our clients to both sell and buy even more than before, giving us – and you – access to the world’s finest (and deepest) cellars. Beyond this, he’ll be finessing local pricing for each market we work in and helping manage clients’ wine storage – a job for which he is uniquely qualified. Frischman grew up in New Jersey and never planned to get into wine – but he took a part-time job at college (“to pay for beer”, he confesses) in a wine shop. The shop’s storage system was divided by country and region, with a warren-like basement that he needed to navigate, finding the right bin for new stocks. Reading about the different appellations, and using his staff discount to buy the odd bottle, got him interested – but it was a bottle of 1975 Ch. Talbot, tasted at Mary Ewing-Mulligan MW’s International Wine Center that hooked him: “At that point, I knew that this is what I wanted to do.”  The economics graduate was working at Manhattan’s Morell & Co. when, in 1994, the laws changed. For the first time since Prohibition, wine auctions were permitted to take place in New York State. “I didn’t know anything at all about auctions,” says Frischman – but it didn’t stop him jumping headfirst into something new, organising the state’s first commercial wine auction since 1920. “I didn’t know if we were going to get 10 bidders or 1,000,” he tells me. He shouldn’t have worried, for that auction was met with such enthusiasm that he walked away from the event on cloud nine, confident that he had found his calling.  In the 30 years since, he’s seen the auction business transformed. The 1994 law change created a new hub for wine’s secondary market, with New York rapidly becoming a rival for its traditional heartland in London – and the Big Apple rapidly added its own signature. Until then, auctions were staid affairs, dominated by trade buyers with little action beyond the raising of paddles in muted crowds – in Frischman’s words, “something dreary that dragged on for 10 hours”.  But Zachys – one of the auction houses that popped up in New York – added American flair, a touch of Broadway jazz hands to turn auctions into events, gathering bidders at round tables with great food and wine. Traditionalists said it wouldn’t work – but they were wrong. No longer were auctions purely a way to buy wine, they became fun – they became a place for wine lovers to gather, eat, drink and be seen. Higher attendance meant more bids, higher hammer prices – and more consignments that in turn brought more business, and a shift from trade to individuals.  The late 2000s brought challenges. “The Dow Jones was tumbling and it looked like the world was about to collapse,” Frischman tells me, looking back at the worldwide recession. “It was terrifying and of course people stopped buying wine.” But as Frischman rapidly learnt, people were waiting for the bottom of the market – and then they started buying again. At the same time, Hong Kong abolished import duty on wine (initially halved in 2007 and removed entirely in 2008) – and, like New York in 1994, instantly became a new centre for the wine trade. “The Asian market evolved almost over days,” remarks Frischman. “It became extremely sophisticated very quickly.” American auction houses started opening offices in Hong Kong. “For a few years, Hong Kong was just chewing up all the wine and the big hammer prices were all [there].”  The most recent shift in the world of auctioneering has been the advent of real-time, online bidding – one forced by the Covid-19 pandemic. “There was a perception that it would discourage people to show up in the sale room and would also discourage people from leaving bids in advance,” Frischman says, explaining why the industry was perhaps a little slow to embrace the online sphere. Interestingly, however, he anticipates that before online bidding was introduced, maybe only 10% of lots went to bidders physically in the room. With consumers stranded at home, and the technology already up to scratch, online auctions rocketed – and opened the market to an even broader range of consumers, with bidding wars between wine lovers in Brazil, Singapore, London, New York, Hong Kong and beyond now the norm.  As auction houses realised that online auctions worked, the need for events and associated spend dropped – and the auction style established by Zachys in the 1990s has become significantly less common. You might argue that this also heralds the end of the auctioneer – but even online companies have retained the compère, the familiar patter still something that bidders want.   It isn’t just where and how wine was selling, but which wines were selling that has evolved. In the mid-1990s and early 2000s, Frischman notes how the US market centred on Napa’s cult Cabernets, along with wines from the likes Williams Selyem, Ravenswood and, of course, Bordeaux’s top names. “[There was] across the board demand for Bordeaux,” Frischman tells me, “but you couldn’t give Burgundy away.” Of course, that’s all changed now – and Burgundy, despite its extremely limited supply, has become the darling of the fine wine scene. As prices have soared for the Côte d’Or’s top wines, wine lovers have started looking elsewhere, to Italy (Barolo, Barbaresco and some Brunello), Madeira (especially older vintages) and the Northern Rhône (Côte-Rôtie, Cornas and Saint-Joseph) – but none have the liquidity of Bordeaux. “They [the Bordelais] don’t get enough credit for the sheer, mind-boggling amount of great wine they’re able to put out every year,” says Frischman.  Over the years, Frischman has become an expert authenticator – the sort of knowledge that can only be gained by handling immense volumes of fine wine, working closely with producers and getting up close and personal with the rarest bottles. In 2006, he went to check over some wines that had been sent to the auction house he then worked for by a young Asian collector. The consignment was significant, worth millions of dollars – but even from across the room, Frischman knew that the wines didn’t look right. Closer inspection only confirmed that the wines looked like fakes – and the auction house turned them away, sending them back to the collector, then a new name on the scene, Rudy Kurniawan. A couple of years later, he got a call from the FBI’s Jim Wynn, asking if he would be an expert witness in a wine fraud case against Kurniawan, who had – by that point – become prolific. “I inspected, I don’t know, 40 bankers boxes of stuff that they’d gotten from his home, stamps for corks, fake labels, fake import strips – all kinds of stuff,” he says. In a warehouse in Queens, he studied the evidence – “going through bottle after bottle after bottle and writing a report about why I thought that they were fake”. It was – and still is – the biggest wine forgery case to have ever taken place, and Frischman, along with fellow authentication expert Michael Egan, was essential to proving Kurniawan’s guilt.  Wine authentication has become an essential component of wine collecting, and a key reason to work with trusted merchants. There are people who suggest that as much as 10% of wine on the secondary market is fake, but – in Frischman’s view, having handled fine wine for over 30 years – “That’s a substantial overestimate.” Despite such claims, forgery has only become more sophisticated, and it’s important, he says, to work with someone who knows what they’re looking at. “You want someone who is experienced to look at the bottle and who is empowered to say, ‘I don’t like it – we’re not offering it.’” There’s a big difference, he explains, between being convinced something is fake, and being convinced something is real – and you always want the person checking wines you’re buying to be in the latter camp.  The wine business is a people business – and he’s been lucky to spend three decades getting to know the world’s foremost collectors, spending time rustling through cellars, lugging his fair share of cases in and out of vans, and cradling bottles of elusive vintages and cuvées. Beyond this privilege, he’s often found himself on the receiving end of collectors’ generosity – recognising a fellow enthusiast’s passion. When I ask him if there’s a bottle that stands out, beyond the 1975 Talbot that was his hook into the industry, his eyes mist over. It was, he tells me, on a trip to Tokyo, at a remarkable dinner that included some incredible wines, including the fabled 1947 Cheval Blanc. But it was a bottle of 1978 La Romanée-Conti from Domaine de la Romanée-Conti that stole the show: it was “breathtaking, magical”, he says. “I was practically brought to tears.” Until that moment, he’d never necessarily understood why collectors kept this prized cuvée, and didn’t sell it to fund their La Tâche or Romanée-Saint-Vivant – but this bottle made him realise just why people don’t. “This wine was perfect,” he says.  It’s easy, perhaps, to imagine the auctioneering world is over-run with wine investors, but that’s far from what Frischman has found. “The vast majority, regardless of what they say they’re doing, are buying to drink,” he says. On paper, that may not make sense – after all, who needs 30,000 bottles of wine? But that, as Frischman and any wine obsessive knows, is the collector’s mentality – and, deciding to sell, despite owning more wine than could possibly be consumed in a lifetime, is much harder than buying another case or 10.  When Frischman first started auctioning wine, he recalls talking to his father, who wondered if there was enough fine wine to sustain a career. The beauty, Frischman, now knows, is that there’s a new vintage every year – beyond that, and as he’s seen over the past 30 years, the wine world is constantly shifting, with an ever-expanding range of regions and producers. And he’s evolving with the industry, making a move of his own and bringing his expertise to FINE+RARE. We can’t wait to see what he’ll do. Whether you’re looking to buy, sell or anything else, contact Allan Frischman directly at allan.frischman@frw.co.uk

After two decades at one of the world’s leading auction houses, Allan Frischman has joined our team, as Vice President of Global Client Reserves. We caught up with him to dive into the world of auctioneering, his 30 years in the business and his new role

After two decades at one of the USA’s leading auction houses, auctioneer and wine authentication expert Allan Frischman has joined our team

Introducing Allan Frischman

Hammer time: Allan Frischman

I vividly remember the first time I tasted the Alvina Pernot wines. Burgundy was bitingly cold, and we ducked beneath Alvina Pernot and her husband Philippe Abadie’s home into their make-shift cellar, then delightfully cosy (at the time warmed just enough to encourage malolactic fermentation), and a welcome retreat from the Côte d’Or’s bracing winter weather. We squeezed into the tiny cellar, edging between the barrels crammed into the space. The wines were thrilling. Taut and pure styles of modern, pinpoint, mineral Chardonnay that were – and are – hard to resist. We were tasting the 2019s, just the second vintage from the modest operation; but they’ve rapidly established themselves as one of the Côte de Beaune’s most exciting new names. Alvina – always chic, dressed immaculately, with her gleaming green eyes and delicate features – doesn’t look like the stereotypical Burgundian vigneron. You're unlikely to spy dirt under her fingernails, and I struggle to imagine her sporting a pair of overalls. But wine is in her blood. The Pernot name is one that will be familiar to Burgundy-lovers – the family is one of the largest vineyard owners in Puligny-Montrachet (just after Leflaive), and makes some of the village’s best wines. Indeed, Alvina worked for the family estate Domaine Paul Pernot for years, but the urge to break out on her own grew over time. The Paul Pernot wines are the epitome of traditional white Burgundy, round, rich and sometimes sumptuous – and Alvina and Philippe wanted to make something of their own, a leaner style that suited their palates better. In 2017, a vineyard came up for sale – and it seemed like a sign. The plot, La Rue aux Vaches, is classified as village Puligny-Montrachet, but sits just below Premier Cru Clos des Meix and Les Pucelles. The family domaine had been farming and making wine from the site for years, and the couple knew how good the fruit was. They leapt at the chance to buy it, and the Alvina Pernot project was born. They were able to buy additional fruit from Alvina’s family, and started working on sourcing grapes from other Crus. Their first release, from the 2018 vintage, totalled 8,000 bottles. It's easy to see how challenging it might have been – going from working for the family business to setting up a separate project, and bearing the weight of their legacy. Alvina and her father have very different approaches in both the vineyard and winery, which certainly comes with its challenges, as they find the fine line between family and business, negotiating a new aspect to their relationship. “I think Alvina’s father was proud that she was starting something of her own,” Philippe says, looking affectionately at his wife. Indeed, it’s taken time for Alvina to fully step away from the family business, only officially resigning in March of this year to focus on their own label. Juggling the two estates (not to mention their son Pâris, who was born at the start of 2022) hasn’t been easy, and Philippe has – until now – had to do much of the work in the winery. Yet it’s also their family ties that have given them access to such incredible vineyards – appellations that are almost impossible to secure for most newcomers.  Five vintages in, it’s amazing to see how the project has evolved. They now produce 35,000 bottles, with the range having grown from seven to 24 cuvées. The duo are so embedded in the region and well-connected that they are able to source from some of the region’s best names, securing top sites that would be the envy of most estates. In addition to La Rue aux Vaches, they now own two further plots (both of which previously belonged to Alvina’s family): Les Noyers Brets (which is next to the couple’s home, added from 2020) and La Rue de Bois (the latter the vines that surround their winery, added in 2021). The focus is increasingly on specific sites within Puligny-Montrachet, with an ever-increasing number of Premiers and Grands Crus. In 2022, for example, they bottled three different wines from Folatières – Ez Folatières, Peux Bois and Clos des Folatières; and their Bourgogne Blanc has been divided into two different bottlings from different sites. Until 2021 the wines were made at Domaine Paul Pernot (and aged under Alvina and Philippe’s house) but the couple have now finished their own winery – giving them greater capacity, but also even greater control over the wines they’re making. From better temperature control and a broader range of maturation vessels (including both glass and amphorae, alongside oak) to reducing sulphur levels and more control over bottling, it’s allowed for even more precision. Each year, they tell me, they are pushing and doing “des petits tests”, looking to tweak and see how they can improve.  Alvina and Philippe firmly believe that almost all the work has to be done in the vineyard, with farming the three plots they own a huge part of what they do. Philippe has been doing it almost entirely himself – and is relieved that they’ve just been able to hire someone to help them. But the significance of the vineyards work is also why it is so important for them to source fruit carefully from growers with similar standards, and whom they trust. As with any small producer, the challenge when it comes to farming is not just quality, but quantity. Alvina and Philippe do almost everything by hand (indeed, they don’t even own a tractor yet – and still borrow Alvina’s father’s one when they can), and sustainability is a key focus. After pruning, it’s common in Burgundy to see the horizon dotted with smoking fires, as the cuttings are burnt; Philippe and Alvina avoid this and the resulting pollution, instead using the cuttings for a mulch to further increase the organic matter in their soils. They aren’t looking to be certified organic, but avoid chemical sprays wherever possible and are doing trials with biodynamics; the risks, and costs, are the threat, however. They can’t afford to lose an entire crop, as would have happened in a vintage like 2021, should they have refused to use anything but copper and sulphur; nor do they want to have to sell their wine for five times as much as they currently do, to allow such a philosophy. Ideals can only take you so far. While 75% of the job might be done by the time the fruit is harvested, it’s all too easy – even with the very best fruit – to ruin it all in the winery. “There’s nothing minor during vinification – everything matters,” Alvina explains. “Each tiny detail makes the difference between an average wine, a good wine and an excellent one.” Although between them the duo had plenty of experience, nothing is set in stone, and each year they feel they are learning more – as they continue to question what they do and why. “It’s also important not to be too wrapped up in our little cocoon, just the two of us, but to talk honestly each year with our expert oenologist [Pierre Fonteneau] about the wines,” Philippe explains, when it comes to the winemaking. “There are three voices in the business – Alvina, me and the oenologist – and not one counts less than the others.” It’s easy to imagine that any Burgundy producer’s goal is to be a domaine – to own a prime selection of the region’s most prized sites; but for this young couple, that’s not really the aim. Alvina is set to inherit some enviable plots, but they can’t imagine giving up the opportunity to continue working with many different parcels. “The diversity of terroirs is absolutely the most interesting part for us,” they say. It’s likely their range will continue to shift – as they get access to new, exciting parcels and discover those they really love. Ultimately, however, Alvina explains, “The aim is to make wines we love, the wines we want to drink. When people are happy to be there, to share the wines with us, and to find them, we’ve done what we set out to do.” Explore all current listings from Alvina Pernot or read more about Burgundy

We’ve been following Alvina Pernot – granddaughter of Paul Pernot – since she first struck out on her own. Sophie Thorpe sat down with Alvina and her husband Philippe Abadie to talk about the wines, their philosophy and the future

As Philippe Abadie and Alvina Pernot release their fifth vintage, we look at how this fledgling wine estate in Burgundy’s Puligny-Montrachet is evolving

Five years of Puligny-Montrachet’s Alvina Pernot

The other Pernot: Puligny-Montrachet’s Alvina Pernot

South Africa is one of the most exciting wine-producing nations right now. A new generation – led by the likes of Eben Sadie, the Mullineux, Chris Alheit and many more – has put the Cape firmly on the fine wine agenda. Its pinpoint Chenin Blanc, serious Syrah and laidback winemakers have made it the darling of the industry – yet this modish group of surfer-cum-winemakers seems a world away from the sweet wines of Constantia.  “Constantia Wyn” was South Africa’s original vinous export – savoured by the good and great of the 18th and 19th centuries. Bismarck, Frederick the Great, Louis XVI and George Washington are all noted to have enjoyed it, while Napoleon had vast volumes shipped to him in exile on St Helena (drinking up to a bottle a day) – and it was supposedly the only thing he wished to consume on his deathbed. The wine is mentioned by Dickens, Dumas and Baudelaire, with Jane Austen’s Mrs Jennings in Sense and Sensibility famously recommending it for “its healing powers on a disappointed heart”.  How, then, did such a legendary wine fall from grace? Economic downturn in the second half of the 19th century, followed by the arrival of mildew and phylloxera in the Cape, and the subsequent dominance of the KWV – the state-run cooperative – saw it vanish.  But in 1985, the Klein Constantia property was bought by Duggie Jooste. He replanted the vineyards, built a new winery and worked on overhauling the long-neglected estate. In 1986 he and winemaker Ross Gower produced the first vintage of Vin de Constance – their tribute to “Constantia Wyn” – released in 1990. It was made with Muscat de Frontignan (a particularly thick-skinned clone of Muscat) left to raisin on the vine, producing a luscious sweet wine, with no botrytis influence. It was an instant success – but quality and style was inconsistent, and Vin de Constance was just one wine in the range, rather than a focus.   It was only in 2012 that Klein Constantia embarked on a new chapter. The property had been for sale for a while and, as Vice Chairman Hans Astrom told me, it was “a bit dusty” and severely in need of attention. It changed hands in 2011, with Zdenek Bakala – an American-Czech billionaire – and British banker Charles Harman taking over, merging a year later with the Stellenbosch estate Anwilka, part-owned by Duggie Jooste’s son Lowell Jooste, Hubert de Boüard (of Ch. Angélus) and Bruno Prats (previously of Cos d’Estournel). Matthew Day – who had worked at the property since 2008 – took over as winemaker. While the estate still produces a full range of whites and reds, Vin de Constance is its flagship.  Now, a decade on, the importance of this shift is shining through. Being a “legacy winery” used to be “what got us in the door”, Day explains, but Klein Constantia is no longer trading on its past. The wines made between 1986 and 2012 were experimental, Day notes – with bottlings ranging significantly in sweetness (from 80 to 180g/l residual sugar) – but they were “vital in figuring out where we are going”. His favourites from that era are the 1987, 1991, 1995, 1996 and 2001 (“with 1991 and 1987 being at the top of that list”), but he’s more excited about the wines he’s producing today. “The older Vin de Constances are more in the style of being sweet wines, whereas the newer vintages are just wines,” adds Day.   Since 2012, they have gradually evolved the style, striving for balance and freshness, with increased precision. For Day, the aim is to make “a sweet wine that doesn’t taste sweet”.  The first shifts were in the vineyard, which since the mid-2000s has been farmed sustainably with some organic and biodynamic practices. The team planted more bush vines that ripen and raisin earlier in the season, therefore retaining more acidity. While they used to pick parcels from January to have high-acid components for blending, now – with the bush vines – they can pick a more uniformly ripe crop, yet not sacrifice acidity.  The end goal remains to have as many components as possible for blending, with the harvest team picking in passes and bringing between one and five kilograms of grapes in per day. While the wine used to vary in alcohol and sugar level, they now aim for around 165g/l residual sugar and 14% alcohol – where they think the best balance is found, varying slightly according to vintage.   The 2016 vintage was the first to be made in a new cellar – a practical and hygienic space. As for what actually happens in the cellar, the key changes have been around skin contact and élevage. The must now spends a week on skins, inoculated with a non-saccharomyces yeast to protect them from biological contamination and the development of volatile acidity, extracting all-important flavour compounds, but not phenolics. They then inoculate for alcoholic fermentation, which lasts between one and three months. They also started re-introducing the use of foudre for ageing the wines in 2016. From 2019, the wine will spend its first 1.5 years in new 500-litre barrels (encouraging the evolution of secondary flavours), before being transferred to older foudre for another 1.5 years (giving oak influence but without the ageing effect of micro-oxygenation).   Tasting the 2012 alongside the 2019 highlights the differences. The two vintages were similarly cool, both picked in April, and although the residual sugar is almost identical, the 2019 feels significantly fresher – with a pithy, textured freshness that offsets its sweetness.   This whimsical wine of yore might feel like a counter to the nation’s new wave, but it’s not so, says Day. “For me, Klein Constantia has always been at the forefront of the movement, but in a completely different way. We might not be as trendy as some of the newer producers, but we like to think the work we have done with Vin de Constance over the past decade has shown the world that South Africa has the potential to compete with the best of the best in the world.”   Browse all current listings from Klein Constantia or browse more Editorial

Loved by Dickens, Austen and Napoleon, the sweet wines of Constantia were legendary in the 18th and 19th century. But Klein Constantia – the estate revived in the 1980s – is done with looking back. Sophie Thorpe caught up with winemaker Matthew Day to find out what lies ahead 

Klein Constantia’s winemaker Matthew Day on the evolution of Vin de Constance, South Africa’s most iconic and historic sweet wine

A new era for Klein Constantia’s Vin de Constance

A constant evolution: Vin de Constance

The Rhône Valley has enjoyed a consistent string of vintages over the last decade or so. The Northern Rhône in particular has seen a prolific set of back-to-back vintages stretching to 2015. The Southern Rhône has managed to produce excellent wines during this time too, but yields have been badly affected in the last few years; thankfully, 2020 gave them a healthy crop. Producers compare 2020 to 2006, 2010, 2016 and even 1990 – all memorable, age-worthy vintages with great character. Similarly, to 2016, 2020 was an “easy” growing season throughout the valley. Good rainfall at the beginning of the year set up the vines nicely for a hot, dry summer, with no mildew or rot in the vineyards. For Ch. de Beaucastel's Marc Perrin, “It was difficult to find something wrong with the vintage.” If anything, he noted the strong winds in Châteauneuf-du-Pape, particularly in the northern part, saw high levels of evaporation, which brought greater concentration to the grapes but reduced the yields. Despite this, production levels were much higher than the challenging 2017, 2018 and 2019 vintages (with severe drought in 2019, poor flowering and huge mildew outbreaks in 2018 and frost in 2017 seeing yields badly affected in the appellation). Stéphane Usseglio noted how successful flowering was in 2020, particularly for Grenache, setting up for good yields overall. Although the summer saw hot daytime temperatures, cool nights helped retain a noticeable freshness and balance to the wines in 2020, compared to the richer, more tannic wines of 2019, noted Perrin. There was no pressure to rush the harvest with any impending disruptions to the weather, and no serious rainfall arrived until long after everything had been picked. The higher yields and clement weather meant Usseglio could afford to wait, allowing for concentration to build up and pick at optimum ripeness. In the Northern Rhône, there hasn’t really been a below-average vintage since 2014. Recent years have, however, seen a new normal when it comes to daytime temperatures and resulting alcohol levels (which regularly hit 14-14.5%). According to Chapoutier, though, the vines have adapted and, even with more sun intensity and higher temperatures, are consistently producing balanced wines with great acidity. While in numbers 2020 might compete with the heatwave of 2003, the resulting wines are very different thanks to the way the vines have adapted over the last 20 years. Nicolas Champagneux agrees and believes the acidities of his Côte-Rôtie are getting higher along with the alcohol, balancing the wine. In the Southern Rhône, 2020’s alcohol levels are very similar to previous warm years but the wines, according to Usseglio, “have a better freshness”. He thinks this is thanks to the winter water reserves, helping maintain a sufficient flow of nutrients to the vines to see them through the summer. Usseglio’s vines didn’t shut down at all – something he thinks is at least in part due to his biodynamic farming. It is this practice, he believes, that has contributed to “high mineral salt concentrations, and hence more freshness and mineral structure in the wines”. Both the whites and reds we have tried from the Northern and Southern Rhône are hard to fault. The whites from Chapoutier were exceptional. While Beaucastel’s Marc Perrin has a slight preference for the reds in the Southern Rhône, the whites we tasted were very elegant, pure, highly concentrated and beautifully balanced. The reds have fantastic richness, resolved tannins and freshness too. For Nicolas Champagneux, 2020 is “a typical sun-blessed year” for the Northern Rhône, comparing it to 2018. “This vintage offers a nice combination of fruit purity and terroir expression with rather solid structure and good acidities,” he says. He thinks the vintage will be “long-lived, while offering enjoyable wines in their relative youth” . For Perrin, the red wines’ balance, intensity and concentration remind him of 1990 and 2010. The wines are quite approachable, yet also have the potential for long ageing. For Usseglio, 2020 is a “terroir-driven vintage, offering elegant, vibrant wines”. For him 2020 has “a splendid fruit purity” and “good concentration”, but is fresher, with better aromatics than recent warm vintages. “I find the wines very enjoyable. I have to say maybe a hybrid between the silky, lush fruit of the 2016 and the mineral core of the 2010.” That’s a combination that will no doubt get any fine wine collector excited. This is a vintage not to miss. The vintage in summary Outstanding vintage Compared to some of the best vintages in the last 20 years – 2016, 2010, 2006, 1990 Balanced, concentrated and fresh reds Ideal growing season saw few issues in the vineyard Early-season rainfall kept the vines hydrated through the hot and dry summer Cool night-time temperatures extended the ripening season, retaining plenty of acidity/ freshness in the grapes Ambient weather throughout harvest allowed winemakers to pick at optimum ripeness Healthy yields saw good volume and good quality grapes in both the Northern and Southern Rhône Read more Editorial

Speaking with some of the region’s top vignerons in both the Northern and Southern Rhône about 2020, it is smiles all round. Not since the outstanding 2016s has there been such universal praise for a vintage. 

Not since the outstanding 2016s has there been such universal praise for a wine vintage in the Rhone Valley. Producers compare 2020 to 2006, 2010, 2016 & 1990

Rhône 2020 vintage report

Rhône 2020: the stars align

Bordeaux 2020 was a vigneron’s vintage, a year in which strategic choices were key to success. Here we delve into how each of the main appellations on both the Left and Right Banks fared in this remarkable year.

Delving into how each of the main Bordeaux appellations on both the Left and Right Banks fared in this remarkable 2020 vintage.

Commune-by-commune guide to Bordeaux 2020  

Bordeaux 2020: breaking it down

Domaine Paul Pernot is synonymous with the appellation of Puligny-Montrachet. For the last 30 years the estate – alongside Domaine Leflaive and Domaine de Montille (previously Château de Puligny-Montrachet) – has been one of the largest shareholders in the appellation, playing a significant role in maintaining its reputation for complex, expansive, mineral-tinged Chardonnay.  Paul Pernot created his estate in the early 1950s, initially with 11 hectares, although at the time not all of it was planted to vines. It was only in the 1950s, with the invention of modern tractors, that the hard limestone rock could be penetrated for the first time, enabling more of the appellation to be planted with vines and Pernot’s acreage increased. By the early 1990s, the estate had increased its holdings to 20 hectares, including plots in the Grands Crus of Bâtard-Montrachet and Bienvenues-Bâtard-Montrachet.  Puligny – with its 230 hectares of vineyards – is considerably smaller than its neighbouring appellations, Meursault and Chassagne-Montrachet, with notably fewer vignerons fortunate to own vines in this prestigious appellation. Domaine Paul Pernot, thanks to its relative size, is therefore in an enviable position, with its production in high demand from the main négociants of Burgundy and beyond.  The estate has historically sold significant volumes, most notably to Joseph Drouhin, while keeping the cream of their crop for themselves, typically just 40% of their production. It was this that prompted Alvina Pernot to establish her own label. “My husband Philippe and I have been wanting to make our own wine for several years. As the family estate sells part of the harvest to the negociants, it seemed logical for us to start recovering part of it.”  Alvina Pernot, (granddaughter of Paul Pernot), a young vigneron born and raised in Puligny Montrachet, grew up close to the family estate, as her father and uncle managed the domaine throughout her childhood. Despite branching out on her own, Alvina Pernot still works at the family estate, managing the commercial and administrative part of the business (allocations, customer tastings, logistics, management, etc). Until last year she was also involved in the winemaking, but this year she was not able to be there as much. “Now we have reached a point where my husband and I must be completely focused on our own wines at vinification.” The quick-ripening season of 2019 made that ever clearer, as there was a rush to get the grapes picked to retain the taut traits typical of her wines.  Growing up under the guidance of such a prestigious Puligny estate was no doubt insightful for Alvina. The most important thing she learned from her father and grandfather she explains “is that exemplary work in the vineyard allows for high quality raw material. From then on, we have all the cards in our hands to make the best wine possible.” Despite the similarities in their viticultural practices, there are notable differences in the winery. “When we started, we didn't want to make a copy and paste of the domaine, but rather try to produce a wine in our image: reflecting our own vision of wine. We love the domaine wines and share the same passion of the profession, but we also love the idea of creating something for ourselves and trying new things.”  “With the smaller production levels, an extra attention to detail becomes possible,” says Alvina. She opts to hand harvest in small crates as opposed to the traditional large containers, better protecting the grapes against oxidation. During the all-important pressing stage, Alvina opts for the more traditional vertical press, rather than the more widely used modern horizontal pneumatic presses. According to Alvina, the traditional vertical presses have a distinct qualitative advantage despite losing 15 - 20% more juice than modern presses. “It reduces oxidation, provides a greater purity of juice with naturally higher acidity and therefore freshness.”  The Alvina Pernot wines have longer ageing on the lees too, right up until bottling – 11 months. In the future Alvina hopes to extend her control of élevage further, with a soon-to-be-built new winery in Puligny, allowing her, when necessary, to age the wine on the lees even longer. She and Philippe hope to have the winery up and running by the 2021 harvest.  How each of these bespoke adjustments affect the final result in bottle is an interesting experiment to explore. No doubt the wines from Domaine Paul Pernot and Alvina Pernot are distinctly different. Paul Pernot grapes are typically picked a few days later than Alvina’s on the same site, with a style very much focused on concentration and richness. Alvina’s methodology is more focused on purity and tension. To taste the wines side by side is a fascinating contrast of Puligny’s potential.  The must-try wines from each Pernot  Domaine Paul Pernot: Puligny-Montrachet, Premier Cru, Les Folatières  The historic sites Domaine Paul Pernot retains for itself is arguably some of the most prized in Puligny. The estate is lucky enough to own vines in both the Grands Crus of Bienvenues-Bâtard Montrachet and Bâtard-Montrachet, yet it is the Premier Cru Les Folatières that Alvina believes shows the Paul Pernot domaine at its best, the most representative rendition of the Folatières terroirs. “We are the largest owner of this appellation (three hectares) and the positioning of our plots (Clos des Folatières, Peux-Bois and Folatières) within the vineyard allows us to have a wine that is a true representation of the cru.”  Alvina Pernot: Meursault, Premier Cru, La Pièce sous le Bois  Alvina Pernot’s wines come from a selection of her favoured sites, belonging to the Paul Pernot estate as well as an additional site in the Puligny-Montrachet lieu-dit of Noyers Bret. Three of the Alvina Pernot Premier Cru cuvées – La Pièce sous le Bois, Les Chalumaux and Champ Gain – are at some of the highest altitudes in the Puligny and Meursault appellations. While Alvina admits it is difficult to generalise, these higher-altitude vineyards produce wines that are less opulent and more tense. There is however a noticeable difference in the Premier Cru La Pièce sous le Bois in Meursault. While the altitude brings distinct freshness, the soil is not the same limestone rock of Puligny. It is a thicker clay more typical of Meursault. Despite the altitude, the wine therefore has weight and power, but with an added freshness unusual for lower sites in Meursault and showcases the brilliant contrast of power and vibrancy Alvina brings to the appellation.  Discover more about Alvina Pernot or read more Editorial 

The Pernot family has been making wine in Puligny-Montrachet since the 1950s – but today Alvina Pernot is striking out to forge a reputation of her own. We talked to her about the decision to break away from the family domaine, and how her wines differ from those of her father  

Alvina Pernot's family has been making wine in Puligny-Montrachet since the 1950s – but today she is striking out on her own. She tells us how and why

The Pernots of Puligny

The Pernots of Puligny: a family divided by tradition and modernity

Lebanon's lost legacy: viticulture Despite being more southerly than the great wine regions of Europe, the Beka'a’s elevated altitude on average around 1000m above sea level – means that it’s a full 10ºC cooler than Lebanon’s Mediterranean coastline. The climate is positively European with wet, often snowy winters and warm, dry summers. It’s very well suited to winemaking, a local craft that dates back millennia. Lebanon itself is geographically situated in the cradle of civilisation. It was here, even before
the Greeks and Romans emerged as dominant cultures in the Mediterranean, and the Canaanites (later known as Phoenicians), peace-loving traders from the Levant, established some of the earliest known well-organised cities: the trading ports of Byblos, Sidon and Tyre. Phoenician culture was at its peak between 1500 and 300BC – a period that saw them explore and dominate the Mediterranean, developing trade routes, setting up outposts and cities as far afield as North Africa (Carthage, now Tunis, Tunisia) and the Iberian peninsula (Gadir, now Cádiz, Spain). The word ‘Phoenician’ directly connects the people of the Levant with both an impressive entrepreneurial spirit and an awe-inspiring work ethic. More precisely, it is an exonym originating from ancient Greek that describes Tyrian purple. This highly prized dye was a major export of the Canaanite port towns, in particular Tyre, hence the name. The labour-intensive production of the colour involved collecting the mucous secretions of thousands of sea snails. 12,000 snails yield a paltry 1.5 grams of dye – which is why it was so highly prized and the clothes it coloured were reserved for royalty. Tyrian purple was not the only ingenious product that the Phoenicians exported. Their legacy also includes the invention of glass-blowing techniques, and the development of the very first abstract (non-figurative) writing system (from which the Greek alphabet was derived) is credited to the Phoenicians and their Canaanite ancestors. It was almost certainly developed primarily to keep records of sales and ultimately function as an essential accounting tool. We also have the Phoenicians to thank for the word ‘Europe’ – which comes from their word ‘Erob’ meaning ‘where the sun sets’. While it is thought that the world’s first-ever wine was made over 8,000 years ago in the Caucasus Mountains between the Black and Caspian Seas to the northeast of the Levant, it was the Phoenicians that produced, exported and made famous the ‘fragrant wines of Lebanon’ mentioned in the Bible’s old testament (Hosea 14:7). And with their grip on Mediterranean trade, they marketed it and exported it along with, crucially, the knowledge of how to make it. The agricultural treatises of Carthaginian writer Mago, (thought to be writing around 350 BC) were among the most important early texts in the history of wine to record ancient knowledge of winemaking and viticulture. It’s important to remember the function of wine in society in Phoenician times. It wasn’t just a drink. It was, rather like the Tyrian purple dye, complicated and labour intensive to make, exceptionally highly prized and valuable and not just because of how it tasted – but because of its effect and function.  Biomolecular Archaeologist Professor Pat McGovern at the University of Pennsylvania Museum is a specialist in fermented beverages and his research reveals more about wine in Phoenician life. “The wines of ancient Lebanon and Syria,” he says, “were much more than a technological marvel. They were the social lubricants to break down barriers, stimulate music and the arts and bring people together. They were the supreme religious symbol for prosperity and well-being, in life as well as death. And they were the medicines for dissolving and dispensing botanicals, to rest the weary, relieve pain and cure disease.” Taking their wine to the Pharoahs of Egypt and further west to Portugal to trade it for local silver and tin, Phoenician winemaking equipment has been discovered in Valepeñas in Spain. As Phoenicians established Cádiz (Spain) as early as 1100BC, it is most likely that Phoenician wines – not Roman wines – were the forerunners to sherry. Perhaps the most enduring legacy of these seafaring traders was, in fact, the propagation of ancestral grapevines from the Levant that ampelographers believe gave rise to several modern grape varieties in Europe. According to research published by the University of California-Davis on the Integrated Viticulture Online Database, the French wine grape Mourvèrde may have first been introduced to the wine region of Catalonia around 500BC. By 64BC, Seleucid Syria and Lebanon had been annexed to the Roman empire by emperor Pompey. Peace and prosperity followed as the people of Byblos, Tyre and Sidon were granted Roman citizenship. Trade boomed and new wealth generated from exports of cedar, pottery, jewellery, perfume, purple dye and wine to Rome, enabled an era of widespread construction and urban development. One of the building projects the Romans invested in at this time was the enhancement of the already millennia-old temple complex at Baalbek in the Beka'a Valley. At a site which the Greeks and the Romans referred to as Heliopolis 'the City of the Sun' (where Phoenician god Ba’al had once been worshipped), the Romans rebuilt and reconsecrated the temples to their gods Jupiter, Venus and Bacchus, gods of wine, fertility, ritual madness, festivity, dance and theatre. The 700-acre site remains, to this day, the largest and best preserved Roman temple complex anywhere in the Empire. How the ancients moved the 800-ton quarried stone blocks that form the base of the temples still baffles the world’s brightest engineers. The temple to Bacchus at Baalbek is a monument to the importance of wine in the region, and the site became a symbol of Lebanon itself in the 1960s, thanks to the cultural impact of the Baalbek International Festival. Established in the mid-1950s, the festival brought celebration, theatre, music and dance back to the site through performances by international music stars and, crucially, nurtured and celebrated home-grown talent, perhaps most famously Fairouz and the Rahbani Brothers who became huge stars in Lebanon and right across the Arab world. Lebanon’s potent winemaking heritage is not lost on the makers of Chateau Musar. Far from it. As well as its vineyards in the Beka'a, the winery also grows vines near Byblos and the Hochar family’s charismatic winemaker, Tarek Sakr, is as passionate about the history of the land as he is about the grapes he grows there. “Byblos has been known since Phoenician times as an exporter of cedar wood and wine,” he enthuses. “Vines were cultivated in the hills surrounding Byblos, fermented in stone vats dug into the landscape. Then, the wine was put in Canaanite jars (these were the predecessor of the Greek amphora – yes, Phoenicians invented these too), sealed with resin to stop oxidation, and taken to the harbour for export.” Tarek also tells of a recently discovered archaeological site in the village of Edde a few kilometres from Byblos. “The site suggests that most of the hills near the city have been growing vines for thousands of years. This makes sense as the place where our nearby vineyards are located, on a hill overlooking Byblos, is called Vines Passage. You can smell the history of winemaking here. This is undoubtedly the birthplace of viticulture.” While he has spent many years planting and tending to its vines as an integral part of the Musar winemaking process, Tarek’s knowledge of and connection to the land and its ancient traditions run even deeper than his many years of experience. The result of a DNA test found that he is genuinely of Phoenician descent. It would seem that when it comes to Lebanon’s unrivalled contribution to the world of wine, we still have much to thank the Phoenicians for. Explore more Editorial 

Most of Chateau Musar’s vines are grown in Lebanon’s Beka'a Valley, a fertile plain about 30km east of Beirut, situated between Mount Lebanon on the west and the Anti-Lebanon mountains to the east. 

Most of Chateau Musar’s vines are grown in Lebanon’s Beka'a Valley. We look into the viticultural legacy of the region and the impact of the cultural heritage

Alain Burguet

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Alain Burguet

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