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  • Keeping up-to-date with Kooyong

    With vintage kicking off in a mere few weeks, we checked in with the team at Kooyong to see what they've been up to over the past couple of months.

    "September was cold and wet and the predicted La Niña did not fully eventuate. The cold weather continued throughout October and November and the soils remained cool for longer than usual, resulting in a flowering period which was almost twice as long as usual. At present our vines are approximately eight days behind usual phenology.

    "We managed our vineyards employing a mixture of undervine cultivation and mowing and used a plant-based organic certified herbicide. Disease pressure was quite high. We employed only organic certified pesticides. While the season presented us with challenges the diligence and hard work of the viticultural team ensured the health of our vineyards. Our knowledge of organic viticulture continues to evolve and will provide a strong foundation for future years.

    "We continue to produce our estate made compost and our fungal compost tea. Our efforts remain focused on nutrition and vine health and resilience."

  • Ruggeri in the spotlight

    We're delighted to share some exciting news out of Italy from our Prosecco producer, Ruggeri, who has picked up several well-deserved awards this year.

    Ruggeri’s 2015 Giustino B has been awarded the Gambero Rosso Best Sparkling Wine of the Year 2017. This is the very first time that this prestigious prize – Bollicine dell’Anno 2017 in Italian – has been given to a Prosecco, and furthermore generally to a Charmat method.

    The Giustino B also picked up the Tre Bicchieri of Gambero Rosso 2017, which makes Ruggeri the only winery in the Prosecco appellation area to have won this award eight times. The prestigious award is the most coveted award for an Italian wine, and is the highest rating that can be given to a wine as part of the ‘Vini d’Italia’ guide book – the most influential guide on Italian wines.

    Ruggeri’s Isabella Bisol said: “This important achievements are not only because of the quality of our wine, but also because of its history of our winery, an history that all of you made with your everyday work, and we are sure you will share our pride.”

    Ruggeri's Proseccos are some of the finest to come out of the region, and one of these award-winning bottles of sparkling is the perfect gift for a loved one this Christmas.

  • The Rise & Rise of Aromatics

    Aromatic wines have long been the heartland of ethereal varieties like Riesling and Gewürztraminer, but there is a treasure trove of wines featuring these varieties, and many others that continue to dazzle, helping to invigorate the category with their many charms and heady aromas. These deliciously pungent varieties are booming in the UK, and we’re seeing growth of Riesling, Muscadet, Viognier and Pinot Gris, across most countries of origin. At Enotria&Coe we are celebrating this trend, so here’s a clutch of our top picks for those warm summer months*.

    Bodegas Fillaboa Albariño

    Fillaboa is the newest addition to our stellar portfolio and is already proving to be quite a hit. Fillaboa is one of the only wineries in Rias Baixas that makes its wine from 100% estate-owned fruit and we think that this commitment to quality and artisanal approach shines through. This wine is loaded with notes of peaches and apricots, and the body is wonderfully textured, underpinned by crisp acidity. Consistently highly rated by the Penin, the most influential Spanish Wine Guide – and if that wasn’t enough to convince you, it’s also listed in 41 Michelin Star restaurants in Spain.

    Henschke Julius Riesling

    From the cool climes of South Australia’s Eden Valley comes this racy Riesling! Showing lifted aromas of crushed lime leaf and citrus zest supported by lively white flower notes. The palate is tight and focused, here you’ll find more lime pithe and ripe citrus. It has a beautifully crisp finish with lively acidity that hints at how gracefully this would could age.

    Trimbach Reserve Personnelle Pinot Gris

    From this legendary Alsace estate comes this top Pinot Gris. Trimbach only makes their Réserve Personnelle range from grapes harvested in exceptional vintages, and the results are rich, weighty, gloriously flavourful wines. You’ll find bucket-loads of juicy apricots and ripe pear, but the Trimbach style – refined and mineral – shines through with a fresh, zingy finish. These wines can take years to develop their full potential, but this is drinking so beautifully right now that it seems sad to let patience decide its fate.

    d’Arenberg The Hermit Crab Viognier/Marsanne

    At d’Arenberg, experimentation and innovation are part of the winery’s DNA. Famous for his loud shirts and great wines, Chester Osborn continues to evolve the estate into one of the most recognisable and highly forward-focused wineries in the world. The family has 37 varieties planted in the McLaren Vale and was one of the first Australian wineries to work with aromatic French varietals like Marsanne, Roussanne and Viognier. This wine is brimming with white peach and pineapple, giving way to a luscious and exotic palate. Beautifully textured, this wine has a great backbone of acidity, making it moreish and delightful in equal measure.

    Yealands Gewürztraminer

    Yes, Sauvignon Blanc continues to be important to Yealands – and to us – but let’s pause a moment to appreciate what they have achieved with the aromatic varietals like Viognier, Riesling, Pinot Gris, Grüner Veltliner and Gewürztraminer – the latter a punchy, unequivocally Kiwi take on an Austrian classic. Rich and intoxicating, this wine is bursting with lychee and flowers, with a delicate ginger note and a surprisingly dry finish. This is crying out for Thai food!

    The Wild Card – Ailalá-Ailalelo Treixadura

    It’s a challenging grape to say, but it’s certainly not a challenge to sup! This wine is anything but boring and has bags of character and powerful aromatics. Think apricot, white flowers and a deliciously salty-fresh nuance. Made in Spain’s Ribeiro region by a consortium of young-gun winemakers, this is a fabulous example of a fruity, racy white that will prove a treat on sunny days, pairing beautifully with fresh seafood and salads.

    *Like the rest of the UK, we’re keeping our fingers and toes crossed for an Indian summer!

  • Joyful Child of the Sun AKA Kill Devil

    By Alex Turner

    Is rum the next big thing? I recall having this conversation pretty much every year for the last fifteen years or so and then something comes along and takes its place. I don’t think many people expected gin to be the new vodka when rum was so well positioned to take its place and although rye and mescal have a way to go they are causing more interest than most people could have imagined.

    Cocktail with lime, mint and ice. Bar drink accessories So, where is it going awry for rum?

    There is no question that it is popular; the mojito is the most ordered cocktail in the UK (CGA mixed drinks report 2015) and nearly every bartender I speak to loves rum. However, most of them currently drink gin or bourbon as their first spirit of choice and rum as their second and let’s face it how often are you only left with your second choice when you’re in the drinks industry?

    Conjecture isn’t the aim of our newsletter so let’s look at where rum has come from and what we can do with it.

    Sugar Cane

    Rum is made from sugar cane (either from the juice or from the by-product of sugar production called molasses) and originates in South East Asia. We believe it came to Europe when one of Alexander the great’s generals discovered a grass ‘that brought forth honey without the need for bees’. Prior to sugar cane if you wanted to sweeten things in Europe you used honey which occasionally resulted in some painful bee stings, which is why we embraced sugar cane, although it wasn’t really cultivated until the emergence of the sugar plantations of the Caribbean.

    Sugar Cane Plantation As we all know ‘in 1492 Columbus sailed the oceans blue’ and discovered the islands of the Caribbean. A year later he returned with more ships, men and holds full of livestock and flora including sugarcane having identified the climate and soil as suitable for the growing of cane. He also took botanists with him to ensure the cane was grown in the right areas to ensure it grew well and indeed it did. The islands grew rich from the processing of the cane into sugar and Spain grew into one of the most important nations in the world as it had the majority of the industry. Back in Europe having sugar on your table was a symbol of wealth, as was having blackened teeth!

    The discovery of sugar alcohol was probably a happy accident; to process sugar, the cane is harvested, chopped and then pressed to remove the juice, after that the cane juice is boiled and spun to separate the water from the pure sugar crystals (this happens around four or five times). Each step of the process creates a thick sticky residue called molasses (from the Spanish mela meaning honey) and as it is a by-product it was discarded by the sugar mills. Very often it was tipped into the sea or dumped into pits, the molasses that were dumped into pits would be diluted by the rain and the yeast present from the cane would ferment creating a low alcohol wine. This ‘wine’ as it was known was widely consumed by the workers in the cane fields as it gave them some respite from the harsh conditions they were forced to work in.

    Kill Devil

    The Spanish we believe were the first to distil the wine into a spirit but it was first catalogued by visitors to the island of Barbados who described it as a ‘hot hellish liquor that would kill the devil inside you’ hence the nickname ‘kill devil’. The actual name rum has a number of derivations; saccurum (the Latin for sugar cane), rummer (a Dutch drinking vessel) or rumbustion (meaning an uproar).

    So not only did the islands get rich from sugar, they got even richer from selling the by-product of sugar production!!!

    Rum Throughout History

    Over the last four hundred years or so rum has been in the catalyst of many of the great moments in history from the Royal Navy’s rum ration, the Americans nicknaming the British ‘Limeys’, Lord Nelson’s body supposedly being transported home from Trafalgar in a barrel of rum (it was most likely brandy), helping spark the American Revolution, keeping American thirsts quenched during prohibition, making the pineapple a symbol of frivolity and being responsible for drinks such as the Killer Zombie, Missionary’s Downfall and Painkiller.


    The majority of rum is produced in countries that grow sugar cane, this is a lot of different places but the islands of the Caribbean and South and Central America produce the most well-known brands. It is worth pointing out that Brazil also produce a sugar cane distillate although this is not rum but actually cachaça which is not the same.

    Fresh Sugarcanes The production of rum is pretty similar in most countries/islands but the style of rum being made will vary from place to place and distiller to distiller. As a general guideline rums produced in the English speaking Caribbean will make slightly different rums to ones produced in countries where they speak Spanish and both will differ from rums produced on the French islands of Martinique and Guadeloupe (and a few others).

    Rum from the English speaking islands (Barbados, Jamaica, Trinidad etc) will often be distilled in a pot still and a column still to make a fuller bodied style of rum whereas Spanish or Latin American rum will be distilled in a column still and be a lighter more mixable rum ideal for cocktails such as the Daiquiri, Mojito and Cuba Libre. English rums will often be aged for longer (using ex-bourbon barrels) than their Spanish counterparts. All rums (with very few exceptions) will be blended before being bottled and in the case of Spanish white rums, they are charcoal filtered to smooth out the flavour. It is worth pointing out that many English style rums will be light, short aged and filtered before bottling and many Spanish rums will be fuller bodied and older but the general guideline still helps when selecting rums for your drinks list.


    Rum is a diverse spirit with many islands and countries making their own unique styles. Jamaica is well known for producing high ester rums that derive their full flavour by using the acidic residue from the previous distillation in the ferment in a similar way to bourbon using sour mash. Guyana uses a number of different stills to produce lots of different spirits which are then blended to produce different brands, in fact DDL employ both wooden column and pot stills!!! And Bacardi were the first rum distillers to use cultured yeast and charcoal filtration.

    French rum is very different, this is mainly due to the use of sugar cane juice instead of molasses. In the mid 1800’s the French discovered a way of extracting sugar from beet which grows throughout France and Europe and removing the need to rely on the sugar being imported from the Caribbean. This left the distillers with no molasses as there was no sugar industry left to produce them so they started to distil the rum from the fresh cane juice or the cane syrup (once it had been boiled and filtered). This means French rums (known as Rhum Agricole) have a distinct flavour different from molasses based rums. It is well worth considering stocking at least one brand of French rhum when creating a range to give your guests a broader choice. The rhum from Martinique is an AOC product so has to follow strict guidelines on production and of course country of origin.

    Developing Your List

    As rum is such as vital ingredient in many cocktails it is worth considering which rums to use when developing your rum list.

    A good cross section of light Latin American rums for your lighter styles of cocktails such as the daiquiri and the mojito and the heavier styles of rums for punches and a combination of both for Tiki style drinks. Spiced rums also make good cocktails, mixing well with heavier flavours such as ginger beer, pineapple juice and colas. Rums versatility means you can have a good range of cocktails from the light refreshing Daisy de Santiago to the richer Treacle as well as the mind blowing concoctions of Tiki like the Scorpion and the Fog Cutter.

    Glasses of rum on the wooden background Sipping rums are worth considering especially if you want to evolve your digestive offering as aged rums are an excellent alternative to cognacs and whiskies. Longer aged rums from the English islands have tropical fruit, spice and sweet aromas and flavours, whereas longer aged Latin American often have flavours of apricots, dried fruits and honey all of which make great sipping rums

    Example Rum Range

    2 Brands of Latin American white rum (Cuban, Puerto Rican, Venezuelan) 2 Brands of 3-5 year old Latin American rum (as above) 2 Brands of 5 year + Latin American rum (as above and Guatemalan or Colombian) 1 Brand of English style white rum (Jamaican, Trinidad, Guyanese) 2 Brands of aged English style rum (as above) 2 Brands of very aged English style rums (as above) 1 Brand of white rhum agricole 1 Brand of aged rhum agricole 1 or 2 Spiced rums

    Enotria & Coe have in the region of 170 rum brands in the portfolio all of which can be selected to create the perfect range for your bar. Equally, they all make great cocktails too…

    Mixed Drinks

    LemonadeDaisy de Santiago

    40ml White Cuban or Puerto Rican Rum

    10m Yellow Chartreuse

    20ml Lime Juice

    2 Bar Spoons of Caster Sugar,

    Shake well over cracked ice (mix of cubed and crushed) and strain into a tall wine glass filled with crushed ice, layer the Yellow Chartreuse over the top and garnish with a mint sprig and seasonal fruits

    Pina colada cocktailMissionary’s Downfall

    40ml White Rum

    10ml Peach Schnapps

    100ml Pineapple Juice

    Juice ½ Lime

    8 Mint Leaves

    1 Bar Spoon Caster Sugar

    Shake over cubed ice and fine strain into an ice filled highball glass. Garnish with a mint sprig and a lime wheel.


    50ml Dark Jamaican Rum

    1 Bar Spoon Demerara Sugar

    Dash Angostura Bitters

    25ml Fresh Pressed Apple Juice

    Build over cubed ice in an old fashioned glass and garnish with a lime twist.

    Glass of sweet peach iced teaFog Cutter

    40ml White Rum

    10ml Cognac VSOP

    10ml Gin

    50ml Orange Juice

    15ml Lemon Juice

    Dash Orgeat Syrup

    Dash Dry Sherry

    Shake over cubed ice and strain into an ice filled highball glass and garnish with a lemon twist and mint sprigs. Float sherry on the top.

  • Disappearing Dining Club's Sicilian Long Lunch with Planeta

    Disappearing Dining Club have partnered with LWW 2016 and four of our fantastic producers to host a series of candle-lit suppers where the wine flows freely in their own private dining room at a transformed, exposed-brick warehouse above Devonshire Square.


    Devonshire Square, Western Courtyard, Devonshire Square, EC2M 4AE



    Opening Times




    Purchase tickets for the Planeta Sicilian Long Lunch here.

    Disappearning Dining Club


    Starting as they mean to go on – you’ll be welcomed with a glass of fizz and something delicious from the kitchen.

    This menu is designed to transport you to the very west corner of Sicily, where Planeta Winery is established as one of the most dynamic wineries in the country – imagine yourself on the sun drenched terrace as you indulge in some delicious Italian wines.

    Pull up a pew at the feasting table and enjoy your second wine of the day - a glass (or even two – it’s Bank Holiday!) of Planeta Etna Bianco 2015, perfectly matched with a clean, crisp heritage tomato, artichoke and anchovy salad.

    Your main course will be a juicy pork tenderloin wrapped in parma ham with parmesan polenta, seasonal green bean and truffle salad, enjoyed alongside the iconic, creamy Planeta Chardonnay 2014, which complements the pork impeccably.

    The final wine to be cracked open is the lively Planeta Santa Cecilia 2010 - matched with vanilla panna cotta, poached rhubarb and British strawberries.

    Celebrate the fact you don’t have to go to work the next day whilst letting LWW take care of you - we’ll ensure your glass never runs dry.

    Check out the other LWW x Disappearing Dining Club Banquets here:

    LWW x Disappearing Dining Club: Alsace Twilight Banquet, Thu 26 May

    LWW x Disappearing Dining Club: Sparkling Twilight Banquet, Fri 27 May

    LWW x Disappearing Dining Club: Argentinian Long Lunch, Sat 28 May

    LWW x Disappearing Dining Club: Argentinian Twilight Banquet, Sat 28 May

  • Disappearing Dining Club's Argentinian Long Lunch & Twilight Dinner with Trapiche

    Disappearing Dining Club have partnered with LWW 2016 and four of our fantastic producers to host a series of candle-lit suppers where the wine flows freely in their own private dining room at a transformed, exposed-brick warehouse above Devonshire Square.


    Devonshire Square, Western Courtyard, Devonshire Square, EC2M 4AE



    Opening Times



    £60 (£50 Long Lunch)

    Purchase tickets for the Trapiche Long Lunch here.

    Purchase tickets for the Trapiche Twilight Dinner here.

    Disappearning Dining Club


    Starting as they mean to go on – you’ll be welcomed with a glass of fizz and something delicious from the kitchen.

    All the wines for this feast have been sourced from the famed winery – Trapiche – renowned for their old world styles of big, rich wines. This banquet will transport you to the Trapiche winery, nestled amongst olive groves and vineyards in the heart of Argentina's wine capital Mendoza, and will draw on the big flavours of Argentinian food.

    Once you're comfortably seated at their feasting tables, you'll start with beef carpaccio, green bean and truffle roulade – served with a sorrel and red wine reduction perfectly paired with the elegant, well-ripened Melodias Winemakers Selection Chardonnay 2014. Next is braised beef short rib – served with smoked sweetcorn, black bean salsa and spicy polenta fritters rounded off with Trapiche’s signature wine -  Melodias Winemakers Selection Malbec 2014.

    The final course is decadence itself – the DDC chocolate brownie (no – you can’t have this for every course) served with salted caramel and peanut butter parfait. Paired with a Melodias Winemakers Selection Pinot Noir 2014 - this is literally heaven.

    Check out the other LWW x Disappearing Dining Club Banquets here:

    LWW x Disappearing Dining Club: Alsace Twilight Banquet, Thu 26 May

    LWW x Disappearing Dining Club: Sparkling Twilight Banquet, Fri 27 May

    LWW x Disappearing Dining Club: Sicilian Long Lunch, Sun 29 May

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