‘O Autumn, laden with fruit, and stain’d with the blood of the grape…’ (William Blake)

It’s to one of our favourite countries we turn this month to give you an autumn laden with Australia’s finest fruit. From south of Perth to north of Sydney, and barring only a few rare delicacies*, we’ve 20% off every bottle from the land Down Under in September and October!

We’ve wines from Barossa Valley, McLaren Vale, Langhorne Creek, Eden Valley, Western Australia, Victoria, Hunter Valley and the best value around from South Eastern Australia. So, as the nights draw in, there’s no better time to stock up on the best of Oz.

On to Chile, one of most popular wedding wine ranges, the organic Sierra Grande, is only €6.99 a bottle when you buy 2 or more, or €83.88 a case delivered. We’ve a Chardonnay, Cabernet Sauvignon, Merlot and the ever popular Sauvignon Blanc if you want to mix up a case yourself.

And, we’re back to South Africa to tempt you into discovering what great mid-range wines this country can produce. We’ve a savoury Sauvignon and a plummy Merlot from the classy Elgin Vintners, now just €10.99 a bottle for the month.

Finally, our September case of the month throws together the best of this month’s specials with some of our most recent new finds. We’ve a half-Old/half-New World mixed case of 4 Australians, 2 South Africans, 3 Italians and 3 Spanish, including our delectable new Cava, all for only €129 delivered with a tasty €24.88 saving on normal retail prices.

Our Australian sale runs through to 31st October, all other specials end 30th September, or while stocks last.

* Within our extensive Australian range, we do have a handful of rare wines which are acquired on an allocation basis due to limited production or last of a certain vintage. Partial discounts apply due to the scarcity and demand for these wines, and all are indicated accordingly.

There’s a lot of questionable sparkling wine out there, so when we were on the hunt for a new Cava house to source from, we wanted to make sure we found something that would punch above its weight. We searched high and low to raise the bar and bring the best quality Cava to Ireland. After much deliberation tasting a variety of sparklers from numerous different cellars, it was Mont Marçal who got the nod.

We think the wines are sensational, and obviously the critics agree, with the Brut Cava Reserva picking up Gold at Concours Mondial de Bruxelles and Robert Parker’s right-hand man, Jay Miller, awarding the flagship Cava, Brut Cava Extremarium, an electrifying 90 points. This kind of consistent recognition over the years has earned Mont Marçal a place as one of the most prestigious cellars in the Penedès.

The winery

The cellar at Mont Marçal was founded in 1975 by Manuel Sancho who, after dedicating many years to the music world, directed his attention to the art of wine and Cava making. It is Blanca Sancho, the founder’s daughter, who now runs the cellar together with a team of young professionals.

The estate has 40 hectares of its own vineyards which comprises indigenous varieties such as Macabeu, Xarel.lo, Parellada and Tempranillo, in addition to other varieties that have adapted perfectly to the region, such as Chardonnay, Syrah, Merlot and Cabernet Sauvignon.

With the aim to optimise each phase of the production and the quality of its products, Mont Marçal has the most advanced technology at hand:

• A cellar with a maximum storage capacity of 1 million litres
• A barrel park with 250 barrels of American, French and Hungarian oak, each with 225 litres
• A laboratory to undertake microbiological and physical/chemical analysis
• A bottling line for 3000 bottles per hour
• A cellar capable of holding up to 6 million bottles at a time for ageing

The range (Cava & still wines)

Mont Marçal Brut Cava Reserva: A blend of Xarel.lo, Macabeo and Chardonnay, the Brut Reserva has aromas of yeast and ripe apples. The palate is fruity and balanced with very fine bubbles.

Concours Mondial de Bruxelles Gold Medal

Mont Marçal Brut Cava Extremarium: This is a step up from the Brut Reserva, with a more savoury complexity as well as being fruit-driven. It has received three silver medals and a 90-point score from Jay Miller.

Jay Miller (Robert Parker’s Wine Advocate) 90 points

Mont Marçal Brut Cava Rosado: Made from the native Trepat grape variety, this dry sparkling rosado is packed with red berry fruit and hints of plum and fig.

Jay Miller (Robert Parker’s Wine Advocate) 88 points

Mont Marçal Blanco 2009: Great value Spanish white of Penedès. Crisp & fruity, this is a real class act with or without food.

Mont Marçal Tinto Joven 2009: Classically warm & rustic Spanish red blend, with lashings of red & black fruits to arouse the palate.

We’ll be continuing to expand our range of wines over the coming months, with everything from heavyweight medal winning blockbusters, to the finest, most intriguing hidden gems yet to grace the Irish palate.

You can be the first to know of our latest additions by following this blog (click on the little orange tag above, on the right of your address bar), becoming a fan (”Like”) of our Facebook page, following us on Twitter, or by signing up to our monthly newsletter.

This week we’re featuring three new entrants from one of our star wineries. Santa Alicia received a diploma and were voted Chilean Winery of the Year at the 2007 International Wine & Spirits Competition.

Santa Alicia Anke Blend 1 (2007)

Anke Blend 1 is a 66% Cabernet Franc, 34% Petit Verdot blend, which has been aged in French oak for 10-12 months, with a further 8 months in bottle before release. This is not a combination you’re going to see too much of from Chile, but it works beautifully. Fresh and lively, on the slightly lighter side of medium, it has excellent red and dark fruit concentration, and a typical Cab Franc ‘greenness’.

Mundus Vini, Germany 2009: Gold Medal

Santa Alicia Anke Blend 2 (2007)

Anke Blend 2 is a 55% Carménère, 30% Petit Verdot and 15% Shiraz blend, which has been aged in French oak for 10-12 months, with a further 8 months in bottle before release. The Carménère spent time in American oak while the other two were aged in French oak. Fruity, herbal and spicy, finishing with a luscious coffee richness.

International Wine & Spirits Competition 2009 Silver Medal (Best in Class)

Santa Alicia Millantu 2006

This is the ‘top-dog’ of the SA range, and not one for wilting flowers. You might even want to decant this for a day before drinking. Millantu, or ‘Golden Sun’, is fantastically robust, complex and unbelievably luxurious. Although it is packed with concentrated black fruit flavours, it remains medium-bodied. Pick a wine from any other country in the same price bracket and if this doesn’t beat them hands down, it will at least give them a close run for their money. If you ever think Chile can’t do premium wines well, then think again.

Sélections Mondiales des Vins 2010 Gold Medal

This month’s Case of the Month is probably our most exciting yet: a showcase of some of our most exciting new finds from Spain, Italy and France, including new wallet-friendly classics from Chablis, Sancerre and Fleurie.

Normal price combined for these wines is €146.88, you can try them out as a summer mixed case during August for only €125, including as always delivery to your door!

The case in full:

From Spain
Castell de Remei Gotim Bru & Blanc Planell: two stunning, modern blends from one of the pioneers of Catalan winemaking for over a century.
Mont Marcal Penedes Tinto & Blanco: amazing value red and white from our new, family-owned Cava house, about 50km north-west of Barcelona.

From Italy
Poggiobello Merlot & Chardonnay: the Merlot was our secret wine in the second ever Twebt blind-tasting, the Chardonnay’s our surprise jewel in the crown of this Fruili producer’s whites.
Gregorina Sangiovese Superiore: soft red fruit, spice and mouthwatering acidity, this is Italy at it’s food-matching finest (Mike *loves* this wine!).
Borgo Magredo Prosecco Frizzante: new addition to our established Spumante, this is crisp classic lemon meringue Prosecco with a lighter fizz.

And our French classics
La Colombe Chablis: unoaked and full-flavoured, mineral characters give way to riper buttery notes before cutting back for a long crisp finish.
La Clochette Sancerre: dry, crisp and elegant Sauvignon, bursting with vibrant gooseberry, whilst retaining a silky texture.
La Reine de L’Arenite Fleurie: a terroir of pinky, crumbly sandstone from the La Madone vineyards, rated as one of the best vineyards in Fleurie.
Darriaud Réserve Côtes du Rhône Villages: classic Grenache, Syrah and Mourvedre blend, with gentle tannins and a round chocolatey finish.

This superb value mix is available at the special price of €125 until 31st August only.

With our 20% off New Zealand sale still ongoing, and this being the last week of our additional buy six bottles get a seventh free on Greenhough Sauvignon Blanc, here is the second part of our interview with the talented winemaking New Zealander, Andrew Greenhough.

Questions 1-5 click here.

6. There’s a lot of ‘showy’ Pinots out there (some from New Zealand) – what some call ‘blockbuster’ styles. What is your take on those wines and how do they sit with your philosophy at Greenhough? Again, have you seen your style evolve much and if you were to project outward say 10 years, where would you think the style will get to?

In the extreme, big, ‘blockbuster’ Pinots can risk a loss of varietal character and while showy can sometimes be one dimensional and a little boring, these styles often score well in competitions. Pinot Noir is by no means the only variety where this is the case. For me, these styles can lack complexity and interest particularly at the higher price point where I am looking for other characters beyond big fruit and obvious power - elegance, supple texture, multi-layers of flavour, with concentrated fruit as the basis for spicy, savoury, structural elements.

I think that there are a whole range of different Pinot styles out there now and that’s probably a good thing. The  softer structured styles which are very fruit sweet and forward can deliver great drinkability and if  targeted at the more price conscious end of the market these characters are no doubt essential. There is skill in achieving styles which are appropriate to varying price points and target markets. I have definitely become more conscious of the need to make the Greenhough range of wines, (as distinct from the Hope Vineyard),  fruit driven, balanced and approachable while retaining some degree of complexity. The Hope Vineyard Pinot Noir has over the years evolved away from and emphasis on sweet fruit to become more savoury. I think that older vines and better viticulture are providing more concentration and texture which is more supple and integrated. I expect that this will be a continued evolution over time.

7. Ireland tends to shun many Chardonnays and shy away from them. Tell us about your Chardonnay style. Can you make the case for us to explore Chardonnay again?

I really hope so as I rate Chardonnay from NZ as exceptional value for money. The Greenhough Nelson style is fruit focused for drinking as soon as it is released and over the next 2-3 years. It is 100% fermented in French oak and aged for approx 5-6 months, released in the same year that it is made. The oak fermentation is aimed to provide some savoury complexity through lees influence and warmer ferment. However, oak flavour is minimal and very much in the background as the percentage of new oak is very small. It’s a fresh, uncomplicated Chardonnay style which makes great drinking with or without food. On the other hand, the Hope Vineyard Chardonnay is aged for a full year in French oak which is still reasonably restrained though the new oak component is typically around 25%. It is a taughter, more structured style with added complexity and cellaring potential. Definitely more of a food style. I guess it is pretty easy to make a good case for drinking Chardonnay, (and specifically NZ Chardonnay), provided that it is a variety that you enjoy. I drink more Chardonnay than any other white wine and while many are not to my taste those that are represent superb drinking.

8. How have you gone about site selection for your different wines? Do you think its showing in the style of wines you are making?

Our range of wines and styles are based more around clonal selection than site selection. Obviously the site specific Hope Vineyard wines are a reflection of place and over a period of years exhibit certain consistent characteristics even given seasonal variation. This is the site which we have become intimately familiar with over the past 20 years. But these wines are also built around particular, generally older blocks of vines within the vineyard which over time have proved their quality. For example, the Mendoza and UCD15 clones of Chardonnay are the basis of the Hope Vineyard wine with their particular citrus expression, concentration and defined structure. Winemaking is also varied according to the particular stylistic emphasis which is aimed for in the wine. Over time there may be an evolution of new single vineyard wines based on the heavier clay soils of our Upper Moutere vineyards should a distinct character related to site become apparent

9. We see international reviews of Greenhough wines around and about, but few awards. What’s your attitude to competitions and shows and the quest for a ‘gold’?

Years ago we entered wine competitions regularly and received our share of gold medal results across all varieties. We no longer do this regularly though occasionally will enter something offshore – perhaps in a new market or if there is a request for us to do so. To some extent wine competitions are a bit of a lottery and hit and miss. If show results are to be a strategy for marketing and brand profiling then there needs to be a comprehensive ‘scatter gun’ approach taken in order to maximize chances of top results. I would not describe our wine styles as ‘showy’ and they may not suit the competition format as well as many others. We prefer to submit wines to wine writers and some of the specialist wine publications for assessment and review.

10. If you had a one year sabbatical to make wine somewhere else in the world where would it be and why?

Germany I think.  I have spent time in France on several occasions and had hands on vintage experience in Burgundy. It would be interesting to explore Riesling styles and winemaking practices at first hand in a small, top quality winery.  The Germans seem to successfully combine traditional and highly technological approaches to most things including winemaking and I am sure this would be enlightening. In terms of their viticulture there is a strong emphasis on sustainability, (organic and biodynamic management practices),  and a generally holistic attitude to winemaking – something that rests well with us.

Sincere thanks to Andrew Greenhough. To view his fantastic range, which we are adding more wines to shortly, click here.

“Of all the wineries scattered across the Waimea Plains, this small producer at Hope, south of Nelson city, has the quality edge.”

Michael Cooper,
Pocket Guide to Wines of New Zealand

Andrew Greenhough is one of the success stories of the New Zealand wine industry. Every vintage his Greenhough range astounds us, not only in that all-important matter of price vs quality, but in the variety and unique styles that he brings to our range of New Zealand wines.

We’ve asked Andrew 10 questions, 5 of which are below and 5 of which will be posted next week. It’s well timed as there is currently 20% off all of our New Zealand wines, including Greenhough, until the end of August. In addition, until the end of July, we have buy 6 get one free on the Greenhough Sauvignon Blanc - a genuinely fantastic offer you’re not likely to see again for a long time… if ever.

1. You could have chosen any region in New Zealand to make wine. Why did you choose Nelson?

To a certain extent Nelson chose us. We knew of Nelson as a beautiful region close to the sea, national parks, ideal climate and culturally very interesting. All of these things were important to us. Certainly there was no desire to move to many of the other wine growing regions which did not offer such a complete package. The wine industry back in 1990 was relatively un-evolved by today’s standards – Central Otago for example was in its infancy as were a number of the smaller wine regions and so there was not the same very strong association with wine that many now have. That said, if we had our choice again today, we wouldn’t go anywhere different! There was an opportunity to buy land and a small operating winery in Nelson within a region already producing excellent wines and this became an appropriate way into the industry for us.

2. Make the case for Nelson Sauvignon Blanc – what gives it an edge over other New Zealand styles and how have you evolved your style as you’ve got to grips with the land. Are there ‘no go’ areas with Sauvignon Blanc you feel strongly about. How do you feel it is evolving?

Nelson Sauvignon Blanc has a definite ‘top of the south’ character with vibrant, lively fruit flavours ranging from the more herbaceous through to ripe citrus and tropical. Generally Nelson Sauvignon expresses a degree of restraint and subtlety, (that is a little less pungent than some), good palate weight and mineral freshness. For me this makes Nelson Sauvignon a more food friendly style than many. Some winemakers prefer to emphasise more pungent, herbaceous characters and others a riper, more tropical style. Both work well, though for me the most successful styles are in the riper spectrum with herbaceousness in the background. There has been an evolution towards riper styles of New Zealand Sauvignon across regions. Also some more complex styles employing wild fermentation, barrel ferment and lees aging. These are interesting and delicious when the balance of these elements is well handled and fruit flavours are in the riper spectrum. For me the inclusion of a very small percentage of new oak fermentation (less than 5%) adds more dimension to the mid palate of the wine. The oak should not be at all apparent however and the style should retain a fresh, uncomplicated fruit focus. Moderate yields are essential to achieve good natural sugar/acid balance in the fruit along with generally riper flavours and phenolics. This balance means that we are able to successfully make a genuinely dry style of Sauvignon.

3. We hear Nelson hosted the International Aromatics Symposium in February with Ernst Loosen (of German fame) present to cast an eye over progress and to lead panel discussion. How did the event go?

As a region, Nelson has a climate which allows it to produce a relatively wide range of varieties extremely well – Pinot Noir, Chardonnay, Sauvignon Blanc and the aromatics. While Sauvignon Blanc and Pinot Noir have become popularly associated with Marlborough and Central Otago respectively, the aromatics were ‘up for grabs’. Without doubt, Nelson is able to consistently produce some of the country’s best Riesling, Gewurztraminer and Pinot Gris and in February 2010 hosted the second triennial Nelson Aromatics Symposium. It’s an event which allows us to attract an important and influential audience, to raise the regional profile and show off the quality of our wines in general.  This year the focus was on Riesling and Gewurztraminer. The 160 delegates included international wine writers, wine trade, winemakers and enthusiasts who spent a day tasting and discussing their way through a range of regional and international wines. It was a great opportunity to pitch a selection of New Zealand wines alongside some iconic French, German and Austrian examples. The event was a great success. Come visit us for the next one in 2013!

4. Your range is expanding each year – more recently Pinot Blanc and sweeter, low alcohol Rieslings added. On top of your traditional range of Sauvignon Blanc, Chardonnay and Pinot Noir what are you most excited about in your grape varieties or evolving styles going forward. Do you have a favourite child in the pack?

I don’t really have a regular favourite. It varies from vintage to vintage. The Pinot Blanc is a wine which we began making in 2003 from some of the oldest vines in our home vineyard, (and in the region), planted in 1976. For many years this very small volume wine was blended into our Chardonnay. We have since planted a few extra rows of vines and produce a very limited number of cases of this single vineyard wine. It is dryish in style, fermented and aged in old barrels with a focus on palate texture and richness rather than fruitiness. It is a very interesting wine and has gained an enthusiastic following. We have always had success with Riesling. Our first gold medals in the mid 1990s were for this variety. The off-dry, Hope Vineyard Riesling is also made from our oldest vines and expresses ripe citrus flavours. More recently we have introduced the Apple Valley Riesling, a lower alcohol, sweeter wine in a vaguely German Spatlese style expressing juicy, apply freshness. This is a style which has gained a lot of momentum in New Zealand and works extremely well with our higher acid levels balancing naturally with higher residual sugar. Pinot Noir and Chardonnay continue to be an absorbing challenge in the vineyard and winery. Alongside the Sauvignon, It has been a very positive evolution having clearly defined two quite distinctive styles of Chardonnay and Pinot Noir, together with Riesling within our range.

5. Tell us about what drives you in making Pinot Noir? Where do you think New Zealand is at in terms of regional style?

Pinot Noir is a never ending challenge and that keeps it interesting in both the vineyard and winery. There is always the desire to understand the fruit better and to allow it express itself clearly and consistently over time. It will reflect the place where it is grown and assume a recognisable identity. A thorough knowledge of the site and an accurate interpretation of the season and its influence on fruit is essential. This context becomes clearer with every passing vintage. It is always exciting to be making a wine variety which has such a dedicated following and importance in the scheme of New Zealand wine. I suppose it is possible to define regional styles in a broader sense and with time this may become more clear cut. In some wines these are clearly evident but there are always wines that do not fit the regional mould. Winemaker influence and philosophy does play an important part in the way that the wine expresses itself and often this can cloud the issue and over ride the regional thing. I think that regional character of Pinot will inevitably become clearer over time and this will be a good evolution. In the meantime, continued striving for quality, site selection, increased vine age and evolution of sustainable, organic and biodynamic practices will contribute to more recognizable and individual examples of NZ Pinot Noir.

To be continued next Wednesday…

Click here to view the range from Andrew.

This baby is cute in a smart way. Ripasso has many of the qualities of Amarone without the hefty price tag and this one has been recognised by Decanter as one of the wines of 2009. It fills that niche between your everyday drinking Valpolicella and the premium Amarone.

The most basic Valpolicella are light in body and often served slightly chilled, a little like Beaujolais with a touch of sour red fruit. The key native grape varieties are Corvina, Rondinella and Molinara, which are also found in both Ripasso and Amarone.

A big part of the reason Amarone is a high end product that tastes so good is down to the production process. The grapes are late harvested and then left in drying rooms for three to four months, where the sugars are concentrated and over a third of the water is lost as the grapes shrivel into raisins.

The secret to Ripasso is in the use of leftover grape skins and seeds from the fermentation of Amarone. They are added to the batch of Valpolicella wines for a period of extended maceration. So it’s easy to see why it is less expensive than, and similar to, Amarone.

From the above video you can tell Mike is a big fan of Farina’s Montecorna Valpolicella Ripasso. This vintage was one of Decanter’s top 50 Wines of the Year in 2009, earning Four Star recognition and stepping up into the ‘Highly Recommended’ category.

What they had to say: “Perfumed ripe cherry fruit, mint and rosemary. Elegant and juicy cherry fruit. Aromatic finish.”

There’s no better time to treat yourself with 20% off all Italian wines for the months of July & August.

Winemaker Eric Monnin has finally released his massively anticipated 2007 vintage Syrah, months after we ran out of the 2005 vintage. Already it has grabbed one of only 37 Gold Medals at Syrah du Monde, a competition which recognises the world’s best wines from the Syrah grape. The ‘05 clinched Silver Medal at the 2008 awards.

Anyone notice how we have managed to skip a vintage? Speaking to Eric at this years London Wine Show, he explained that 2005 was the first year for Dignité and like any first vintage there was a big risk involved. If it works out, great. People will buy, enjoy their purchase and call for the next vintage. If it doesn’t work out, you’re left with a load of bad or mediocre wine that has been a huge drain on time and financial resources.

Eighty percent of the Dignité Syrah blend spends 12 months in three year old oak and 10% in two year old oak, but the big hold up is the other 10% which sits in new Allier oak barrels for 21 months. As a result, Eric didn’t really know how good the wine was going to be until after the 2006 harvest had past.

Thankfully the 2005 turned out to be excellent, so it was an easy decision to give the ‘07 vintage the go-ahead.

“We were delighted to win silver with our first vintage of Dignité 2005 at last year’s Syrah du Monde so this gold win confirms we’re definitely on the right track.”

Eric Monnin, Winemaker.

Over the course of 3 days, international experts tasted 387 wines from 27 countries, commenting that ‘diversity and quality are the watchwords for the 2010 winners’. For more information check out the Syrah du Monde website. Click here to view Dignité Syrah 2007.

It’s only the most widely planted grape variety in Italy, accounting for around 10% of all vineyards, but Trebbiano is hardly the first white that comes to mind when you think of the wines of Italy. It is a grape variety prized for its resistance to disease and prodigious yields, yet much of it is cruelly underrated by the wine drinking public.

Naturally high in acidity, low in alcohol and often more savoury than fruity, Trebbiano is by definition a classic food wine, if often limited to good quality table wine status. It is known as Ugni-Blanc in France, where it is also widely grown.

Pinot Grigio is the most popular Italian white here in Ireland, and of course there are plenty of fabulous examples from that variety, the Farnese Pinot Grigio from Abruzzo (pictured) being one. Dry, fruity, an undeniably very drinkable crowd pleaser, it probably out-sells the Trebbiano in the same range by 4 to 1, but it is in fact the Trebbiano that is the true wine drinkers wine, and in my opinion, the classier of the two. I like to think of it as the poor man’s Italian Chablis.

Another seriously good drinking Trebbiano from Italy are those of the Lombardia region, specifically on the shores of Lake Garda. The soil is made up of layers of calcareous clay created during the post-glacial era of the lake. It gives the wine its characteristic straw colour, accentuating the aromas of almonds and slightly salty, sappy flavour. Our choice is made by the Lugana Tenuta Maiolo.

If your preference is that savoury style, then Italian Trebbiano might be the economical answer to Chablis, particularly if there is 20% off Italy during July and August.

There were two Curious Wines listed in this years New Wave Spanish Wine Awards, a competition that highlights some real finds from Spain available on the market today. These wines have already excelled with other awards this year, adding further proof of their brilliance. Both were issued awards after breaking into the top 119 in the competition.

El Tesoro Monastrell Shiraz 2008

El Tesoro, meaning ‘the treasure’ in Spanish, is from the Jumilla region in the province of Murcia, which is notable for its superb Monastrell.

Bodegas Juan Gil, with plenty of wine-growing history in the harsh climate of the Jumilla, use some of their Monastrell and Syrah fruit from vineyards on the slopes of the Penarubia mountain. These grapes, from 20 to 30 year old vines, produce wines with plenty of fruit and character.

The 2008 vintage also clinched Silver at the 2010 Sommelier Wine Awards. Here’s what the judges had to say:

“A rich wine with a smoky nose, good length and well-balanced, controlled tannins. ‘This would be amazing with a barbecue’ suggested Luigi Buonanno”.

Fernando de Castilla Classic Manzanilla

One of the most exceptional of the small, independent sherry houses, Fernando de Castilla was revitalised in 1999 by Jan Pettersen, a Norwegian gone native with a passion for top quality sherry with 15 years experience at Osborne. After taking over the cellars of the Sherry shipper Jose Bustamante, located next door to the main facilities of Fernando de Castilla, Jan quickly established Fernando de Castilla as masters of the production and ageing of fine, unblended, untreated Sherries.

This non-vintage also won bronze and silver at the International Wine Challenge in 2010 and 2009 respectively.