Wine in brief

23 March, 2007

Iron Wolf has launched a brut fizz from Belarus - Sparkling 1917. The base wine is made in Moldova then finished by Minskaya Zavodvin winery in Belarus. Director of Iron Wolf Mark Pursey said: "After multiple trips to the Soviet Union we arrived at this Minsk product as offering the taste and style we were looking for and excellent quality at a competitive price." The recommended retail price is £10.99.

Palandri has given its Solora range a makeover and two extensions - an unwooded Chardonnay and a Cabernet/Merlot. The range, distributed by Ehrmanns, also includes a Shiraz and a Semillon/Sauvignon Blanc, priced £5.99. A new trade advertising campaign followed by a consumer awareness drive is planned for this year.

Graham Boyes has been appointed managing director of Moët Hennessy UK. Boyes joined the LVMH Group in 2001 as the managing director of Moët Hennessy Germany. He will work from London, reporting to James Cockeram, regional managing director of Moët Hennessy Europe. Boyes succeeded David Meyers on March 5 . He left the company to pursue interests outside the organisation.

Champagne Jacquart has released its first Extra Brut cuvée. Cuvée Mosaïque Extra Brut is a NV cuvée made from 40 per cent Chardonnay, 40 per cent Pinot Noir and 20 per cent Pinot Meunier, with a dosage of just 5g/l sugar. Jacquart managing director Jean-Marc Pottiez said: "Making a very low dosage Champagne means that the wines have to be perfect, therefore you have to be able to select the best crus and the best grapes." He added: "It is a style that certainly has a market among more sophisticated Champagne drinkers looking for that something extra ."

Port producer Quinta do Noval has produced two light red wines - Quinta do Noval and Cedro do Noval from the 2004 harvest . Managing director Christian Seely said: "This has been a development project ever since the Quinta was acquired by AXA Millésimes . Until now the Douro has only found its expression in classic vintage ports and aged tawnies, but it has always seemed to me its potential could be realised, too, in an unfortified wine."

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