HERE IS HOW I RATE AND CHOOSE WINE FOR THIS WEBSITE. IT'S A SYTEM CALLED NEW ERA WINE SCORES OR "NEWS":
NEW ERA WINE SCORES: WINE SCORES WITH REASON
1)Aromatic intensity, up to 5 points.
2) Aromatic complexity, up to 5 points.
3)Aromatic attractiveness, up to 20 points.
4)Palate intensity, up to 5 points.
5)"Mouthscape" or "palate complexity", i.e. how much of an interesting experience in the mouth a wine delivers, up to 5 points.
6)Drinkability, i.e. how much the wine's total taste characteristics leave you thirsting for more, up to 20 points.
7)The morning-after test, i.e. how this wine looks on the second day after opening and beyond, up to 5 points.
8)Cellarability, up to 10 points.
9)Individuality or how distinct the personality of a particular wine is, up to 10 points.
10) Look, packaging, label, up to 5 points.
11) Environmental credentials, story, philosophy, history, brand weight, up to 10 points.
12) SUBTOTAL: Add together the individual scores from points 1 to 11, above. Subtotal is scored out of 100 possible points.
1 Value-for-money, take SUBTOTAL and divide by price to give X, then multiply X by 2. 2X is the value for money score.
2 The grand total NEWS value for a given wine is the product of SUBTOTAL + the value-for-money score.
Below 70: May have outstanding features but also some drawbacks and I couldn’t recommend it in confidence.
76-80 highly recommended
81+ points: Remarkable wine. Theoretically a score over 100 is possible once the value-for-money factor is taken into account. Something around 105 would be the upper limit of perfection.
THE OTHER BORDEAUX: WINE IS MY LIFE!
The Other Bordeaux is the brainchild of me, Tom Munro, and it is my pleasure to welcome you to my retail website.
I started making wine as an 8-year-old growing up in North London, collecting grapes from people who had vines growing in glasshouses although I also had a couple of very hardy vines that I grew myself on an allotment near home in Highgate.
That was back in 1985. Later, I graduated to selling my better wines on the boarding school black market as I progressed through an education dominated by my passion for science.
Happily, when I was a late teenager I discovered that I had family connections to a winery in Bordeaux called Château de Roquetaillade where I began my professional winemaking apprenticeship back in 1998.
Having spent a great deal of time making wine in Bordeaux between 1998 and 2012, I started off "The Other Bordeaux" in 2012 by importing the wines of Château de Roquetaillade.
In addition, I then started importing the wines of other progressive, family-owned artisan wineries that I came across in the course of my work in Bordeaux.
Having studied wine science at the University of Adelaide between 2003 and 2005, I also now make wine in the Adelaide Hills under the banner of Boovability (the winery that I own with Mark and Andrie Whisson).
My time in Bordeaux was interspersed with winemaking stints in Roussillon, Burgundy, the Loire and the Ardèche and so you'll also find here wines from these regions too, specifically the wines made by the producers who I worked for as well as those of the other winemakers I discovered at the time simply in my capacity as a wine-lover on tour.
That is the core philosophy and history of this website and the golden thread running through almost all the wines advertised here. The Other Bordeaux is like my CV, albeit a liquid one written in the wines I have discovered and made over the last 20 years.
To your health! Santé! Cheers!