Wine Press

  • Cono Sur Sparkling

    “Yellow-greenish sparkling wine with slight golden hues. Its bubbles – elegant and subtle – travel almost from the centre upwards. In nose those aromas from Riesling stand out: mineral and resin. In mouth it’s fresh, subtle, elegant and soft, with a few bitter hints at the end, which make it much easier to appreciate the Pinot Noir involved.  I recommend serving it next to black bordered oysters, salmon eggs on top of buttered toasts, o simply as an aperitif, next to slices of pippin seasoned with lemon juice.”

    Alejandro Farías / Vinos & Más Magazine / Chile   

  • Cono Sur Sauvignon Blanc 2007

    “Cono Sur Sauvignon Blanc 2007 is a dry white wine with near-perfect sauvignon blanc qualities of tangy tastes such as grapefruit and gooseberry proffered without a whiff or taste of oak. This is worth pursuing.”

    Matt Kramer / The Oregonian / USA   

  • Cono Sur Pinot Noir 2007

    “After a slightly woody nose that is the Pinot signature, this developed lovely raspberry flavours with smoothness and well-balanced acidity. But open it an hour you intend to drink it to get the most from the great flavours.”

    Graeme White / Daily Record / UK    Cono Sur Pinot Noir 2007

  • Cono Sur Pinot Noir 2007

    “Gentle strawberry fruit with layers of earthy truffy notes is spot on for teaming with light summer foods. You could put it in the fridge for an hour and enjoy it chilled with salads but it will happily cope with hot roast lamb and chicken, too.”

    Christine Austin / Yorkshire Post / UK

  • Cono Sur Pinot Noir 2007

    “The perfect aperitif red, full of plummy Pinot charm, intense aromas of strawberry jam, raspberries, leather and tobacco. Excellent with duck and light meat dishes. Also delicious on its own!”

    Graeme White / Daily Record / UK


  • Cono Sur Merlot 2007

    “Opulent, plummy and delicately spiced… Soft, smooth, sumptuous and elegantly structured, this vibrantly aromatic and intensely fruity Chilean red contains charming chocolaty backnotes and would be an ideal accompaniment to traditional autumnal fare such a venison, game or hearty, meaty casseroles.”

    Raymond Gleug / Belfast Newsletter / UK