In the latest in our series of Collective members’ recommendations, we caught up with the main man at Good Brothers Wine bar in Edinburgh and asked him to nominate the stars from his cellar
Celler Vega Aixala, Emma Albarino/Riesling 2020, Penedes, Spain
1 A cracking fresh blend from the north of Spain. Co-fermented in steel then left on skins for eight days it is packed with bruised apples flavours, racy acidity, lovely sea salt notes and beautiful length. This is slightly self-indulgent here as it is one of our own imports, but it truly is beautiful. Eva works her fruit totally organically and in a sustainable manner. There’s no fining or filtering and due to the care she takes, no need for added sulphur. It is natural without being “natural”.
Amazing with simple grilled prawns.
Port Phillip Estate, Quartier Pinot Noir 2019,
Mornington Peninsula, Australia
2 From the team behind Kooyong in the Mornington Peninsula this is a wonderfully fragrant Pinot Noir with lovely acidity. Loads of dark cherry and raspberry on the nose and baking spices balanced with a hints of citrus on the palate. I have been a massive fan of Glen and his work for years and I am so glad to be working with them again.
Pair this with early season lamb, accompanied by asparagus and mint.
Maison Crochet, Native 2020, Lorraine, France
3 We were introduced to this at the tail end of last year when our friend Severine at Sevslo Wine brought Wilfried in to see us. We were so impressed we bought everything available at the time and it has stayed on our list since. An equal blend of 33% Pinot Noir, 33% Gamay and 33% Chardonnay. Dark cherry, plum, clove, violet, raspberry…all lifted by the vibrant Chardonnay!
A properly incredible wine this one, right down to the crown cap.
Tenuta di Carleone, Chianti Classico 2018, Tuscany, Italy
4 Made by Sean O’Callagan, the Cornish legend! The memories of the first Wild Wine Fair after-party at Good Brothers live long in our memory! Sean, Tom Shobbrook and others dancing on the bar until the wee hours of the morning… What a night! The wine on the other hand is unmistakably Tuscan in origin. It offers a level of depth, power, and concentration that is rare for its classification.
The fruit — mostly Sangiovese — comes from some of the coolest blocks at the estate, which accounts for the wine’s vibrant acidity. The dominant flavours include plums, earth, cherries, liquorice, and cedar.
Passing Clouds, Muri, Denmark
5 This isn’t actually a wine – it’s a non-alc tea-based drink from the legends at Muri Drinks in Copenhagen. Made from jasmine tea, it is a slightly sparkling alternative to a cremant.
Multi layered, slight honeyed notes and ripe fruits. An absolute belter for when your customers (or you) choose not to drink.