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  • Sale!
    Alpha Zeta was started in 1999 with a range of modern, fruit-driven wines from the hills outside Verona. Working with leading New Zealand winemaker, Matt Thomson, their aim was to work with growers (rather than buy bulk wine, which is standard among most wines from Verona at this price) to obtain ripe grapes (by reducing yields and picking later) and then, using Matt's expertise, preserve these flavours in the finished wines. The result is a realisation of the potential inherent in Veronese viniculture. The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress which helps to produce superior quality fruit. The grapes were hand harvested, destemmed, crushed and chilled on the way to the press with no addition of sulphur. The juice was naturally settled, racked and cultured yeasts were added to initiate fermentation which took place at 12-14°C. Half the wine was fermented in oak, and one third of the blend was put through malolactic fermentation in order to add complexity. Straw yellow and bright in the glass, this wine is aromatic and concentrated with a thread of minerality. The palate is clean, fresh and fruit driven, with a medium-bodied mouthfeel and long finish. Great with Dungeness crab mac n cheese or veggie equivalent!  
  • Ancre Hill Estates is located in the Welsh county of Monmouthshire. The 12 hectares of vineyards are perfectly positioned on south facing slopes close to the border town of Monmouth and the Wye Valley. The Estates' ethos is to deliver wines of the highest quality, utilising traditional Biodynamic and Organic Viticultural practices to produce the best possible fruits from carefully sourced and selected Varieties with excellent heritage. 100% Chardonnay wild yeast ferment in barrels and Foudre with an elevage of over 12 months for the base wine. Traditional Method with a further 5 years on lees. The wines produced at Ancre Hill express the terroir of ancient mudstone and sandstone soils, giving the wines their character and natural flavours, with no external intervention or manipulation in the winemaking process. A serious wine with 5 years lees ageing that had rounded it out to balance the tingling acidity and complement the grapefruit and green apple flavours with a lemon shortbread mellowness. A suitably long finish leaves your mouth watering and keen for another sip to explore the many dimensions of this wine. Fab by itself, or with oysters, smoked salmon & cream cheese on salted crackers, canapés, lobster or vegan fish and chips Vegan      
  • In the heart of 200 uninterrupted hectares the Domaine Calmel & Joseph sits in a remarkable geographical position. At altitudes near to 300 metres, the cultivated plots are surrounded by richly diverse woodland and wild Mediterranean scrub. Volcanic, clay and limestone. The climate is typically Mediterranean, warm and sunny with low rainfall. Winters are mild, summers are hot and the usual dry conditions ensure that the grapes ripen fully. Vines are ploughed; no weed killer is used. Pruning is short to regulate the vine's growth and its yields. The grapes are picked at night, in two passes. The first harvest is done at a relatively early stage in maturity, to keep freshness in the wine. Then 15 days later a second harvest is done, to get good concentration and varietal aromas. Grapes are destemmed and then macerated at 5°C for 4 hours. Fermentation is temperature-controlled 15°C (no malolactic fermentation). Some of the Chardonnay is aged for three months in oak barrels then bottled. Elegantly pale, shimmering, limpid. In this vintage that was wetter than previous years, the aromas remain powerful. We find the same notes of apricot, vine peach and aniseed that are characteristic of our Villa Blanche Chardonnay, with the discreet fragrance of vanilla and coconut in complement. The palate is perfectly balanced, fresh, fruity and dense at the same time, thanks to harvesting in two stages to ensure ideal ripeness, and the important work of blending. Full bodied and harmonious on opening with exotic notes of mango and citrus fruit, and finishing on supremely smooth toasted notes. Try with eggs benedict, steak béarnaise or pumpkin ravioli      
  • Founded in 1892, Casa Silva is 100% owned and managed by the Silva Family, a family whose origins are from the heart of the Colchagua valley and they fiercely transfer the pride of their roots, respect for nature and the people of the Colchagua to the rest of the world. Chardonnay brings peachy fruit, while Semillon adds a zesty lemon tang. A small proportion of oak-aged Chardonnay rounds out the blend, bringing a richness of flavour rather than any overt spiciness. The result is a tasty white, full of tropical fruit and melon flavours, honeyed notes and freshness. Enjoy solo or with soft white cheeses, roast chicken, white fish or fennel risotto Vegan  
  • Founded in 1892, Casa Silva is 100% owned and managed by the Silva Family, a family whose origins are from the heart of the Colchagua valley and they fiercely transfer the pride of their roots, respect for nature and the people of the Colchagua to the rest of the world. 100% Chardonnay from the Colchagua Valley, Chile Granitic soils with presence of red clay and quartz gravel at Fundo Paredones, cold coast of the Colchagua Valley. Only 9kms from the Pacific Ocean, the farm has a strong influence of the Humboldt current, with summer temperatures of maximum 25 o C on average. 100% hand picked.The grapes are entered into cold chambers until they reach 3°C. Manual selection of clusters and whole cluster pressing. Finally the overflow is done by natural decantation and fermentation with temperatures from 14-15°C for 21 days. 30% of this wine finished its fermentation in French barrels for 3 months. Management of lees 2 times a week until one week before bottling. 70% Stainless Steel, 30% in French barrel. Faint greenish yellow. Complex aromas of citrus, minerals, notes to grapefruit, palm honey and light clove notes through the barrel. Powerful acidity, very balanced on the palate, with structure and honeyed character, Elegant and pleasant finish. Fab with a chicken Sunday roast (or Quorn equivalent) - don't forget to pile on the veg! Vegan
  • Out of stock
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    Gobillard is located in the heart of Champagne just 5km from Epernay. A pure, soft champagne with stylish character. Its fruit is fresh and appealing, bursting with apples and lemons. An uplifting note of freshly baked brioche adds complexity and class to an elegantly balanced palate. A perfect match with oysters, followed by fresh smoked Atlantic salmon. Now, you could finish off with a creamy brie and lightly toasted fresh bread dressed in salted olive oil  
  • Out of stock
    Tucked away down a little alleyway in SW6, the Roberson Winery is based in an old Victorian warehouse which was once a gin distillery. London Cru's Chancery Lane is a deliciously fresh, Chablis-style expression of Chardonnay, grown in Sussex and vinified by their cool-climate specialist winemaker, in their urban winery in Fulham. Aromas of fresh green apples, pears and a touch of freshly-baked bread. Light and delicate in the mouth, with soft, rounded texture and a long, mineral finish. London Cru's winemaker has worked extensively in Austria and Germany, and specialises Match with a plate of Whitstable oysters, or a fresh English garden salad Vegan
  • The Diwald family farm has been a pioneer of organic viticulture in Austria since 1980. Second generation winemaker Martin makes exquisite, small-batch wines. Martin interferes as little as possible in the cellar, deploying intuition, patience, humility, and a top-notch T-shirt collection. One of the stars of Austria’s new generation. A blend (usually made up of 50% Grüner Veltliner, 30% Chardonnay and 20% Weißburgunder) which combines elegance and liveliness. The Burgundian varieties Chardonnay and Weißburgunder play the elegant roles, while Grüner Veltliner portrays the cheeky, playful character. The different grape varieties are hand-picked and spontaneously fermented in separate stainless steel tanks. The Chardonnay and Weißburgunder always go thorough malolactic fermentation, while the Grüner Veltliner sometimes does because the wine matures on its fine lees. Natural and full malolactic fermentation was done. The ChaGrü is always a friendly guy, with some residual sugar and (due to malolactic fermentation) a certain roundness. As a rule, this is an impressively multi-facetted wine which offers a beautiful combination of fruit and spice. On its own or with Thai spice! Vegan
  • When Frenchman François-Eugène Brun laid the foundation stone of Domaine des Tourelles in Chtaura back in 1868, he couldn’t have known that he had just begun to write the story of a marvellous Lebanese wine. Honouring this great heritage of artisan know-how and quality, Domaine des Tourelles produces today the best of wine, arak (its famous label 'Arak Brun') and liqueur. The prestigious Property is classified among the finest boutique wineries of the Middle-East, described in the Financial Times as “the most seductive winery” in Lebanon. Domaine des Tourelles White is an exotic blend of Viognier, Chardonnay and Muscat. Aromas of peach and jasmine followed by flavours of peaches and apricots with a rich, mouth-filling texture. Cry's out for black rice & squash salad, orange & pomegranate quinoa or gazpacho Vegan
  • Situated in Davayé, at the foot of the rock of Solutré, the Chavet family have 12 hectares under vine, 10 of which are in the appellation of St Véran. The current custodian, Christophe, is the sixth generation of Chavets to manage the Domaine. The vines, which average around 35 years old, are planted on stoney, clay-limestone soils facing south-east to south-west. The planting density is an unusually high 8,000 vines per hectare.
    After picking, a stringent selection and gentle pressing, the wine is simply fermented in cuve at around 18 °C for 6-7 weeks. Once the alcoholic and malolactic fermentations are completed, the wine spends a further 4-5 months in cuve, sur lie, prior to bottling the following spring. The resulting wine is fine, crisp, clean, fresh and minerally with excellent intensity and personality. This is absolutely lovely just by itself served slightly chilled. Or you can grab yourself an anchovy pizza, albacore tuna served on a lemon drizzled green salad or asparagus with morel mushrooms
  • The name Fèvre has history in Chablis, Giles has traced his family back to 1745 and during the 19th century an ancestor, Zephyr, already had vines in Vaulorent. The domaine continues to grow and now they have 50ha of vines. Nathalie worked at La Chablisienne, the local and high-quality co-operative until 2004 when Domaine Nathalie & Giles Fèvre was born. They are now joined by their daughter Julie, not yet 30 but already handy in the vineyard and cellar.

    Both winemakers and complementary in the organization of the field, Nathalie and Gilles divide the tasks. Passionate about the work of a winemaker, Gilles takes care of the vines, with the aim of respecting the heritage passed down through the generations. Thus, they work in reasoned production, limiting interventions to the vine to allow the terroirs to express themselves as much as possible.

    One of the possible explanations behind this Climat’s name is quite sinister; 'Fourche' (fork) might refer to a fork in the road or else a gibbet!

    This Chablis 1er Cru Fourchaume (one of the most noted Chablis 1ers crus) originates from vineyards situated on long slopes facing the sunrise, allowing rapid soil warm up which aids quality maturing. Chardonnay (planted between 1942 and 1989) Kimmeridgian soil. Vinification and ageing on fine lees during 12 months (minimum) in air-conditioned stainless steel tanks. Measured filtration.

    Chablis is known for its incredible structure and mouth-watering salinity. If you haven't had the pleasure of falling in love with Chablis yet, what are you waiting for?

    The shiny, clear, pale hued Chablis exudes white fruits notes. The swirl reveals more intense and complex aromas, fresh, elegant, as well as a light mineral reduction to tie it all up. The palate is fresh, elegant, and vigorous: great volume, lovely white fruits persistence and delicate vibrant mineral, pure, superb balance.

    Ideal with cooked oysters, and a wonderful accompaniment to the local specialty Jambon au Chablis, curried shrimps or vegetable sushi rolls

       
  • Vintage 2019 Gilles and Nathalie Fèvre met at university where they both qualified as oenologists. Gilles is in charge of viticulture and Nathalie oversees vinification. Gilles’ great grandfather began growing grapes and making wine in and around the village of Fontenay-Près-Chablis over a hundred years ago. They have now been joined by their daughter Julie - a qualified agricultural engineer and oenologue in her own right. This is a wonderful 50-hectare domaine, all planted on Kimmeridgian limestone - 33 hectares of which are village Chablis. The name Fèvre has history in Chablis, Giles has traced his family back to 1745 and during the 19th century an ancestor, Zephyr, already had vines in Vaulorent. The domaine continues to grow and now they have 50ha of vines. Nathalie worked at La Chablisienne, the local and high-quality co-operative until 2004 when Domaine Nathalie & Giles Fèvre was born. They are now joined by their daughter Julie, not yet 30 but already handy in the vineyard and cellar.

    This Chablis comes from parcels situated beside the village of Fontenay-Près-Chablis, at the very heart of Chablis’ vineyards, on high plains or steep hills, all their Chablis is grown on stony soils (Kimmeridgian Limestone) which allows for a moderate production. Most of the vineyards are between 15 and 25 years old. Some parcels were planted by Gilles’ great grandfather, Marcel, around 1950/1960.

    Fresh and fruity (white flesh fruits, like peach and pear, with citrus notes), and already showing good minerality.

    It also makes a good partner to traditional Burgundy recipes such as 'jambom persillé' (ham with parsley), and is ideal with a fresh bowl of oysters, crab sandwiches or avocado dip with salty tortillas! Now then!

     
  • Vintage 2019 Gilles and Nathalie Fèvre met at university where they both qualified as oenologists. Gilles is in charge of viticulture and Nathalie oversees vinification. Gilles’ great grandfather began growing grapes and making wine in and around the village of Fontenay-Près-Chablis over a hundred years ago. They have now been joined by their daughter Julie – a qualified agricultural engineer and oenologue in her own right. This is a wonderful 50-hectare domaine, all planted on Kimmeridgian limestone – 33 hectares of which are village Chablis. The name Fèvre has history in Chablis, Giles has traced his family back to 1745 and during the 19th century an ancestor, Zephyr, already had vines in Vaulorent. The domaine continues to grow and now they have 50ha of vines. Nathalie worked at La Chablisienne, the local and high-quality co-operative until 2004 when Domaine Nathalie & Giles Fèvre was born. They are now joined by their daughter Julie, not yet 30 but already handy in the vineyard and cellar.

    This Petit Chablis comes from parcels situated on the plate between the village of Fontenay-Près-Chablis and Chablis and grown on stony soils (Portlandien Limestone).

    Fresh and very fruity (like English sweets), crisp, aromatic, and a pleasure to drink!

    Fab with a steaming bowl of fish and mussel soup, or goats cheese spread onto crackers    
  • Sale!
    Family owned. Don Cristobal began its production of wines with the 2001 harvest and entered that same year in the world wine market with its brand Cristóbal 1492 'Wines of the New World for the Entire World'. The new world wine began its history when Christopher Columbus discovered the American continent in 1492. An attractive nose of exotic fruits is followed on the palate by more peachy fruit. The palate is fresh and clean with generosity, the finish long and fine. Absolutely lovely by itself or with nibbles
  • Out of stock
    Newton Johnson Vineyards is owned and managed by the Newton Johnson family. The farm is based in the upper Hemel en Aarde Valley near the seaside town of Hermanus, an hour and a half’s drive out of Cape Town. This is a popular tourist destination, famous for some of the most spectacular land-based whale watching in the world lush indigenous fynbos, a floral kingdom, home to 1500 species and exclusive to the Cape, mountain walks and bike trails. Steely aromas of fresh lime and the soft, fruity nuance of peach blossoms. Sumptuous texture in the mouth, integrating bracing acidity in to a refreshing finish. Give it a go with Iona baked eggs or roasted butternut squash Vegan
  • Newton Johnson Vineyards is owned and managed by the Newton Johnson family. The farm is based in the upper Hemel en Aarde Valley near the seaside town of Hermanus, an hour and a half’s drive out of Cape Town. This is a popular tourist destination, famous for some of the most spectacular land-based whale watching in the world lush indigenous fynbos, a floral kingdom, home to 1500 species and exclusive to the Cape, mountain walks and bike trails. Steely aromas of fresh lime and the soft, fruity nuance of peach blossoms. Sumptuous texture in the mouth, integrating bracing acidity in to a refreshing finish. Give it a go with Iona baked eggs, roasted butternut squash or grilled sardines with a drizzle of red chilli and lemon Vegan
  • “Classic Cuvée is our signature, vintage, sparkling wine. A taste of the sunny, West Dorset countryside, not far from the Jurassic Coast. Made from our own grapes, at our own winery, near Bridport. We believe it requires long, patient cellaring to create an elegant, fine mousse, smooth texture and rich flavours. Made from Champagne grapes, but definitely from Dorset!” Rebecca Hansford & Ian Edwards (winemaker).
    40% Chardonnay/30% Pinot Noir/30% Pinot Meunier + 10% reserve wine Ageing: 3 years minimum before release, including at least 24 months on lees Bottled: 16 & 17 June 2015
    A classic dry sparkling wine with a refined elegance. The colour is pale lemon straw with a steady stream of minute bubbles. It has appealing floral aromas of apple blossom interlaced with ripe melon and Constance pear plus a delicate thread of minerality. On the palate the fine mousse marries citrus flavours of grapefruit and Sicilian lemon with a crystalline structure and zesty acidity. The autolytic character is subtle. It has excellent poise and a persistent finish. Fantastic served alongside sushi, fish fingers, fish pie, jellied eels, cheese straws or salty chips Vegan
     
  • Out of stock
    The Simpson’s have been making award-winning wines at Domaine de Sainte Rose, their stunning, southern French property, for the past 16 years. In 2014 they brought their expertise and savoir-faire back to the UK establishing Simpsons Wine Estate in Barham, Kent, with an aspiration to create the finest quality English wine. They laid down their roots amidst the pristine beauty of the Elham Valley – an unspoilt seam in the North Downs of Kent where the contours of the land, the climate and the soil could scarcely be improved upon for viticulture. The Gravel Castle Chardonnay is pale gold in colour with citrus and nashi pear aromas. Refreshing tropical fruit flavours are complimented by a smooth, textured palate. Burgundian Chardonnay clones 96 and 548 were carefully hand harvested from the Roman Road and Railway Hill vineyards. The grapes were then gently pressed and the juice was cold settled for 24 hours. Once racked, the juice was inoculated with aromatic yeasts. Following the primary fermentation, the wine underwent a partial malolactic fermentation to soften the acidity and increase mouthfeel. The wine was aged on fine yeast lees prior to bottling in spring 2019. The Simpsons’ vineyards occupy glorious positions on the sunny, sheltered slopes of the North Downs of Kent, protected from the whimsy of the English climate by ancient woodland and anchored in the iconic chalky soils so highly revered in the world of both still and sparkling wine. Try with crispy Quorn nuggets and salty chips! Vegan
  • When it comes to English wine there’s a lot to shout about, not least the stunning sparkling wines from Henners. Based just 4 miles from the sea in Herstmonceux, East Sussex, the 7 acre vineyard was created in 2007 by ex-Formula One engineer, Lawrence Warr. The winery was named in honour of Larry's French ancestor, Henners Dubois, who was forced to flee Paris for England during the French Revolution in the in the late 18th Century. Native Grace Barrel Chardonnay was produced from 100% Chardonnay in the exceptional 2018 harvest and only the most expressive fruit was selected for barrel fermentation. 2018 was a glorious vintage in England. During the season Henners identified parcels of vines showing the greatest potential, with good flavour development, ripeness and acidity balance. They hand harvested these grapes and press direct to barrel for fermentation. The wine went through malolactic fermentation in barrel before the barrels were blended back together. Using a combination of new and old French oak the wine was fermented and aged in barrel for 6 months before being blended together and bottled in late 2019.  The wine has been laid down for several months before its release in mid-2020. The time spent in barrel has added delicate spice and creamy, textural richness to the wine. Only 3800 bottles were made. Apple, lemon and stone fruit aromas with some toasty and buttery notes and a citrus streak. Delicate spice and creamy, textural richness from time spent in barrel. The freshness and natural acidity of the wine gives this excellent ageing potential and it is a great match for food. Pair with roast chicken, cheese soufflé, vegetables in a creamy broth or grilled fish. Vegan 12% ABV  
  • Out of stock
    When it comes to English wine there’s a lot to shout about, not least the stunning sparkling wines from Henners. Based just 4 miles from the sea in Herstmonceux, East Sussex, the 7 acre vineyard was created in 2007 by ex-Formula One engineer, Lawrence Warr. The winery was named in honour of Larry's French ancestor, Henners Dubois, who was forced to flee Paris for England during the French Revolution in the in the late 18th Century. The Native Grace Chardonnay is produced from 100% chardonnay from rows 78-87 of the Henners vineyard. Chardonnay loves this site, especially in warm years and these rows were identified during ripening and harvest as having outstanding potential for still wine production, with excellent sugar levels, low acidity and displaying wonderful classic chardonnay fruit flavours including stone fruit, floral and citrus notes All grapes were picked by hand. Fermentation at cool temperatures in stainless steel tanks, with a neutral yeast, before the wine went through malolactic fermentation. Delicate aromas of elderflower and green apple lead on to clean and elegant palate. Crunchy green apple and lemon fruit combine with a good palate weight to provide lovely concentration and a long finish with distinctive minerality. Fab with cauliflower cheese, white cheddar, Devonshire crawfish served with red rice and boiled Jersey potatoes Vegan  
  • A nine acre vineyard in Marden, Kent, owned by Nick Hall, and named by him in memory of Herbert, his grandfather. Planted with 40% Chardonnay and 30% each of Pinot Noir and Pinot Meunier, and farmed organically. Handmade, Traditional Method. Primary fermentation in stainless steel tanks with 10% of the blend fermented in oak barrels. Secondary fermentation in bottle. Malolactic fermentation adds richness while retaining the integrity of the fruit. Chardonnay 40% Pinot Noir 30% Pinot Meunier 30% White gold with very fine bubbles. Honeysuckle, white peach. Balanced acidity, gentle mousse, soft citrus and stone fruit, light autolytic characteristics and elderflower on the finish. Good to go with Whitstable oysters, hot little new potatoes topped with cold crème fraîche & caviar, fish & chips (vegan fish and chips works just as well) Want to get know the producer? Nick & Kirsty took part in our Vinarchy In The UK webinar series: click HERE to see their interview! Vegan
  • A nine acre vineyard in Marden, Kent, owned by Nick Hall, and named by him in memory of Herbert, his grandfather. Planted with 40% Chardonnay and 30% each of Pinot Noir and Pinot Meunier, and farmed organically. Handmade, Traditional Method. Chardonnay 35% Pinot Noir 35% Pinot Meunier 30% Pale pink with slow, lingering very fine bubbles. Peach blossom, white chocolate. Fresh balanced acidity, gentle mousse, wild strawberry. Emphasis on fruit rather than autolytic/oxidative characteristics. Try with grilled squid, brie or mozzarella or aubergine parmigiana Vegan
  • Hunter’s is a small owned estates, situated in the Wairau River Valley, Marlborough. Jane Hunter OBE is a highly trained viticulturist and together with the talents of her winemaker (and nephew) James MacDonald, Hunter’s wines has achieved an enviable reputation for producing some of the world’s finest Sauvignon Blancs. All the vineyards at Hunter’s are certified sustainable, ensuring the methods being used are the safest possible for the environment, protecting the people that work and live within and around the vineyard and ultimately anyone who enjoys the wine. The area produces grapes with a very complex and developed flavour, with intense varietal flavour – a hallmark of the Wairau River Valley. With over 80 gold medals awarded in competitions, both nationally and internationally, the Hunter’s range is of exceptional calibre. James MacDonald is meticulous in his winemaking approach, creating a unique style based on the intense and very pure fruit characteristics typical of the region’s wines. Hunter’s create quality wines that never cease to inspire. This Chardonnay shows a bright, floral nose of nectarine, citrus and hazelnut. The front palate is tightly structured, displaying crisp peach characters and tight, linear acid. The wine is superbly balanced with fresh fruit characters, excellent oak integration all supported with Hunter’s characteristic balanced acidity. This wines drinks very well on release but will develop and evolve over the next 5-7 years. 100% barrel fermentation with 20% new, 80% 2-4 year old French oak barrels, 15-20% malolactic fermentation and 10 months’ barrel ageing. Try with spicy crab linguine with barba di frate or avocado toast Vegan  
  • Hunter’s is a small owned estate, situated in the Wairau River Valley, Marlborough. Jane Hunter OBE is a highly trained viticulturist and together with the talents of her winemaker (and nephew) James MacDonald, Hunter’s wines have achieved an enviable reputation for producing some of the world’s finest Sauvignon Blancs. All the vineyards at Hunter’s are certified sustainable, ensuring the methods being used are the safest possible for the environment, protecting the people that work and live within and around the vineyard and ultimately anyone who enjoys the wine. The area produces grapes with a complex, developed and intense varietal flavour – a hallmark of the Wairau River Valley. With over 80 gold medals awarded in competitions, both nationally and internationally, the Hunter’s range is of exceptional calibre. James MacDonald is meticulous in his winemaking approach, creating a unique style based on the intense and very pure fruit characteristics typical of the region’s wines. Hunter’s create quality wines that never cease to inspire. The grapes are picked at optimum fruit ripeness to obtain delicate fruit flavours and particular attention was placed on a good acid/sugar balance of the fruit. The wine is treated by traditional methods, i.e. no sulphur was added so subtle oxidation occurred (the reverse of methods used for treating our table wines) yet one can still pick out the strong Marlborough fruit characters. The fruit is then gently pressed with low litres per tonne extraction. The resultant juice is fermented in stainless steel tanks before undergoing full malolactic fermentation. The Chardonnay, Pinot Noir and Pinot Meunier parcels are kept separate, blending just before tirage. This Non-Vintage Méthode Traditionelle spends 12-18 months on lees. The nose exhibits light yeasty characters with peach and citrus aromas. An elegant palate showing a blend of peach/citrus chardonnay components followed by the light berry fruits of the pinot noir. The mouth filling mousse completes the palate that is full and persistent. Try with blinis topped with a touch of Crème fraîche, smoked salmon, sea salt, dill, cheese straws or prawn cocktail crisps
  • Hunter’s is a small owned estate, situated in the Wairau River Valley, Marlborough. Jane Hunter OBE is a highly trained viticulturist and together with the talents of her winemaker (and nephew) James MacDonald, Hunter’s wines has achieved an enviable reputation for producing some of the world’s finest Sauvignon Blancs. All the vineyards at Hunter’s are certified sustainable, ensuring the methods being used are the safest possible for the environment, protecting the people that work and live within and around the vineyard and ultimately anyone who enjoys the wine. The area produces grapes with a very complex and developed flavour, with intense varietal flavour – a hallmark of the Wairau River Valley. With over 80 gold medals awarded in competitions, both nationally and internationally, the Hunter’s range is of exceptional calibre. James MacDonald is meticulous in his winemaking approach, creating a unique style based on the intense and very pure fruit characteristics typical of the region’s wines. Hunter’s create quality wines that never cease to inspire. Jane Hunter loves pink bubbles so the decision was made to create a MiruMiru™ Rose. Wonderfully blush pink colour. Aromas of subtle strawberry and raspberry with a touch of fresh brioche. The palate is refined with freshness and balanced acidity. Blended from Pinot Noir 55%, Chardonnay 42%, and Pinot Meunier 3%, this traditionally bottle fermented wine is stored on lees for 18 months. Try with an assortment of canapés
  • Champagne Joseph Perrier is a family-owned Champagne house that was founded in 1825 by Joseph Perrier and has been in the Pithois family since 1888. Joséphine is composed of 54% Chardonnay and 46% Pinot Noir from Premiers and Grands Crus. Dosage : 4,5g/L The nose opens with fresh and sweet notes intertwined. A succession of captivating aromas suggests great complexity : butter, sweet spices, dried fruits and candied fruits. The mineral freshness predominates. On the palate one finds an intense and finely fruity vinous expression. The balance is perfect. The flavours of spices, dried fruit and candied citrus dominate within a taut mineral frame. Perfect with Bresse chicken, risotto with shaved white truffle (or wild mushrooms), brie de Meaux or perch with new potatoes Vegan  
  • Champagne Joseph Perrier is a family-owned Champagne house that was founded in 1825 by Joseph Perrier and has been in the Pithois family since 1888. 100% Chardonnay, including about 15% reserve wines. Ageing: 5 years. Dosage : 7g/L There is a lively attacking style, yet it is ample and fresh, with citrus overtones. There are sweet spicy flavours of cinnamon and vanilla with gourmet notes of biscuit, over a delicate lemony finish. Brilliant with oysters, salted nuts & olives, pastry canapés, cheese straws or crispy fried chicken and skinny fries Vegan  
  • Champagne Joseph Perrier is a family-owned Champagne house that was founded in 1825 by Joseph Perrier and has been in the Pithois family since 1888. 35% Chardonnay, 35% Pinot Noir, 30% Pinot Meunier, including about 20% reserve wines. Ageing: 3 years. Dosage : 7g/L Length, freshness, balance, elegance and light! The nose is delicate, fine and complex. Notes of green apple and vine peach bring a fruity touch. Nice roundness on the palate, long and refreshing finish. Great as an aperitif or with salted crisps, nuts, cheese straws, crab mayo sandwiches, steamed dim sum or chicken with buttered boiled potatoes Vegan  
  • Champagne Joseph Perrier is a family-owned Champagne house that was founded in 1825 by Joseph Perrier and has been in the Pithois family since 1888. 35% Chardonnay, 35% Pinot Noir, 30% Pinot Meunier, including about 20% reserve wines. Ageing: 3 years. Dosage : 7g/L Length, freshness, balance, elegance and light! The nose is delicate, fine and complex. Notes of green apple and vine peach bring a fruity touch. Nice roundness on the palate, long and refreshing finish. Great as an aperitif or with salted crisps, nuts, cheese straws, crab mayo sandwiches or chicken with buttered boiled potatoes Vegan  
  • Champagne Joseph Perrier is a family-owned Champagne house that was founded in 1825 by Joseph Perrier and has been in the Pithois family since 1888. 25% Chardonnay, 70% Pinot Noir and 5% Pinot Meunier, of which about 12% is red win Ageing : 3 to 4 years. Dosage : 7g/L First you will find red fruits, with wild violet and liquorice notes to follow. Ripe yet racy, with beautiful length. Fine and full on the palate, with a touch of mint on the finish. Try with cherry tomato zakousk (creamy scallop sauce), salmon with new potatoes or blue cheese & pear salad or spinach & walnut salad Vegan  
  • Champagne Joseph Perrier is a family-owned Champagne house that was founded in 1825 by Joseph Perrier and has been in the Pithois family since 1888. 25% Chardonnay, 70% Pinot Noir and 5% Pinot Meunier, of which about 12% is red win Ageing : 3 to 4 years. Dosage : 7g/L First you will find red fruits, with wild violet and liquorice notes to follow. Ripe yet racy, with beautiful length. Fine and full on the palate, with a touch of mint on the finish. Try with cherry tomato zakousk (creamy scallop sauce), salmon with new potatoes or blue cheese & pear salad or spinach & walnut salad Vegan

     
  • Champagne Joseph Perrier is a family-owned Champagne house that was founded in 1825 by Joseph Perrier and has been in the Pithois family since 1888. 35% Chardonnay, 35% Pinot Noir, 30% Pinot Meunier, including about 20% reserve wines. Ageing: 3 years Dosage : 38g/L On the nose you find notes of daffodils and irises, with air this wine opens up showing sweet notes. Great with Chinese takeaway, crispy fried chicken and salted french fries or go for dessert and crème brulée Vegan  
  • Champagne Joseph Perrier is a family-owned Champagne house that was founded in 1825 by Joseph Perrier and has been in the Pithois family since 1888. 50 % Chardonnay, 41 % Pinot Noir, 9 % Pinot Meunier. Ageing minimum : 6 years Dosage : 4,5g/L The intense and concentrated nose suggests fragrances of white flowers. Full and concentrated on the palate it balances power and delicacy. Good to go with lobster and fat chips, scallops wrapped in prosciutto, oysters fried with chorizo, smoked salmon or smoked firm tofu slices & creamy wild mushroom on crackers Vegan  
  • On the doorstep of the village of Castelnau de Guers, a few kilometers away from Pézenas and the Mediterranean Sea, the Domaine de Castelnau has very ancient origins. Owned by the Lords of Guers as early as the 13th century, Béatrice and Christophe Muret have lovingly been tending to their precious legacy since 1997, thus carrying on their wine-grower forefathers’ vocation. 100% Chardonnay fermented in stainless steel tanks with a short amount of time spent resting on its lees. Nose of peach, citrus fruit with hints of exotic fruits and vanilla toastiness. The palate is round, with a fairly fine, very pleasant texture, the balance is perfect with just the right amount of freshness and some subtle spice. The expression is quite rich but without excess. Very nice wine, easy to pair, especially with grilled white fish, trout with almonds or tempura or a herby chunky vegetable stew  Vegan
  • In 1991 Will Davenport planted 5 acres of vines at Horsmonden in Kent, while simultaneously working for a Hampshire vineyard and, unintentionally, this became the beginning of a life-long business as a wine producer.

    26 years later the vineyards now make up 24 acres, grown on 5 parcels of land, 9 grape varieties and a multitude of soil types and micro-climates. The vineyards are mostly at Horsmonden in Kent, with a smaller vineyard next to the winery at Rotherfield, East Sussex.

    Will was always a keen supporter of organic farming and in 2000 he made the decision to convert all the vines and winery to organic systems, certified by the Soil Association.

    Made from 70% Chardonnay and 30% Pinot Noir. The wine has a light rose colour and shows the characters of Pinot Noir, with the backbone of the Chardonnay giving it some structure. Perfect slightly chilled for a summer day. Enjoy as an aperitif, or with light summer canopies or salmon Crème fraîche blinis Vegan
  • In 1991 Will Davenport planted 5 acres of vines at Horsmonden in Kent, while simultaneously working for a Hampshire vineyard and, unintentionally, this became the beginning of a life-long business as a wine producer.

    26 years later the vineyards now make up 24 acres, grown on 5 parcels of land, 9 grape varieties and a multitude of soil types and micro-climates. The vineyards are mostly at Horsmonden in Kent, with a smaller vineyard next to the winery at Rotherfield, East Sussex.

    Will was always a keen supporter of organic farming and in 2000 he made the decision to convert all the vines and winery to organic systems, certified by the Soil Association.

    The 2014 newly released, is made from 50% Chardonnay, 26% Pinot Noir and 24% Pinot Meunier. With nearly 5 years maturing in the bottle on lees, it has plenty of yeast character combined with the surprisingly youthful fruit. This is a wine that will develop further over the long term but is already starting to show some delicious flavours and complexity. Fantastic with salt & vinegar laden fish & chips (don't forget the peas!) - vegan alternative is just as good, lobster in tarragon butter or chicken with mayo, basil & capers Vegan
  • The Spitting Spider Chardonnay made by Dowie Doole of the McLaren Vale, Australia is a refreshing unoaked example of this popular white wine grape variety. Pale straw in colour this wine displays vibrant aromas of green apple, peach and lemon zest. The palate is a continuation of the aroma profile with bags of stone fruit and citrus flavours with crisp, fresh acidity Vegan
  • A family rooted in the Wine Industry with more than 80 years of experience. Currently, the third generation is responsible for the destiny of the story that was created in 1939. It was at that time when Haroldo Santos Falasco, known as “Don Lolo”, began to walk the streets of his small hometown called Chacabuco to sell his wines.
    Jorge Falasco, current director of the company and part of the 3rd generation, is in charge, along with his children, of continuing his father’s legacy: creating wines of excellence and quality for our country and the world.
    Bodega Los Haroldos has created a superb Mendoza sparkler from a blend of Chardonnay (70%) and Sauvignon Blanc (30%). A fresh nose of citrus fruit, peaches and acacia is followed by a fresh, lively palate and a soft, creamy mousse. Good accompaniment to getting any party started! Vegan
  • Sale!
    The Auvigue family has been working its vineyard for generations, closely following traditional Burgundy methods. The grapes come from family estates or are carefully selected from the best areas of the Pouilly Fuissé, Saint Véran and Mâcon appellations. To allow each parcel to remain true to itself, Jean-Pierre and Michel Auvigue always adapt the vinification process to the climate. The brothers pride themselves on producing Pouilly Fuisse of a traditionally classic nature.  When you meet them, you know that their wines are in safe hands. All hand-picked and carefully selected, the 2014 vintage is maturing nicely.  Rich and dense, exhibiting baked apple, white peach, honey and spice flavors. Balanced and lively, with a lingering aftertaste of fruit and spice. Perfect with poached fillet of sea bass with a knob of butter and lemon sauce or pommes dauphinoise Vegan  
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    In 2007, the House Barons de Rothschild has installed the head office in Reims, on the corner of the boulevard Lundy and the street Camille Lenoir. The head office is in the heart of the city in an 19th century dwelling, close from the most renowned Houses of Champagnes. Everything starts in the heart of the renowned Grands Blancs vineyards, a part of the Champagne region where Chardonnay has pride of place. The painstaking care lavished on each Barons de Rothschild Champagne reflects an exceptional commitment to quality that gives them such rarity value. Just like two centuries ago, each bottle rests in cellars hewn out of the rock where darkness and silence reign in respect for the fine Champagne in the making. A carefully balanced blend, for a highly sophisticated champagne. Each style of Barons de Rothschild champagne has the exceptional characteristics of a great champagne. Barons de Rothschild’s Brut is a rich and complex. It is made by blending wines aged at least 3 years, Chardonnay, Pinot Noir and Pinot Meunier from the Champagne region’s best terroirs. This unique blend gives the wine its fine bubbles, its golden colour, and its fine, subtle aromas of white fruit. It has a low dosage and is kept at least six months after disgorgement process, for a pleasant, balanced mouthfeel. Enjoy as an aperitif or with prawn cocktail, crayfish, salted chunky fries,  or fried chicken with french fries Vegan
  • Françoise Feuillat-Juillot was born into wine. Growing up at the highly regarded Domaine Michel Juillot in Mercurey, she immersed herself in all aspects of winemaking from a very young age (literally immersing herself, rather terrifyingly she once fell into a vat). After exploring a career in international trade, she could no longer resist the pull of her native Burgundy and she returned to her roots, knowing that she really wanted to make wine. She formally studied oenology at the University of Djion for a year before joining forces with grower Maurice Bertrand in 1989. Montagny is one of the few Cote Chalonnaise appellations that is devoted exclusively to Chardonnay.
    Hand harvested. The Montagny Les Crêts is a small parcel of 1 hectare located on the stony hillsides of the village consisting of limestone clay. The vines are 28 years old.
    The alcoholic fermentation and the malolactic fermentation take place in thermo-regulated vats. The wine is aged on lees for 8 months. Mineral, chalky nose with a touch of oyster shell and floral notes appearing. Round and smooth palate, essentially floral but with a fresh touch of minerality on the finish. Makes a fine accompaniment to hard cheeses, goats cheese, crab, snails, scallops or Vietnamese spring rolls Vegan
     
  • Norte Chico wines are produced by Santa Carolina winery, founded in 1922 in Santiago and one of the oldest wine producers in Chile. The founder of the vineyard, Don Lorenzo Reus, brought the expertise of how to make wine from the old Central region of Mallorca (Spain) to the fertile Chilean Central Valley. A fresher, crisper style of Chardonnay due to it being unoaked. A very well rounded Chardonnay that displays signature tropical notes, pineapple and papaya, for example. Nice minerality and good complexity which make it a good accompaniment to fried vegetables with ginger, cauliflower soup or sushi
  • Out of stock
    Very limited stock Please email hello@guestwines.com or call us on 0191 5634976 to make enquiries. A new era for English wine began in 1988 when the first Nyetimber vineyards were planted in the heart of West Sussex. The aim – to make premium sparkling wine that would rival Champagne. That aim has been fully realised, and over the years the wines have attracted international acclaim and set a high benchmark for premium sparkling wines the world over. Just over fourteen hectares (thirty-five acres) of gentle, south-facing slopes of greensand soil were planted with Chardonnay, Pinot Noir and Pinot Meunier, the classic varieties of the Champagne region. Mellow gold in colour with hints of green, this wine has a fine bead and delicate mousse. The nose displays powerful aromas of lemon, spice and vanilla with subtle notes of caramel and minerality. A clean fresh citrus entry on the palate is quickly followed by classic Chardonnay characters of baked lemon and minerals. The bubbles are soft and give a lovely delicacy to the wine. The long finish is full of citrus and toast. Residual Sugar: 11.0 g/L Acidity: 10.0 g/L Wine pH: 3.17 Region: West Sussex Absolutely scrummy with white crab, lobster, fritto misto, octopus, mussels or sushi Vegan  
  • P.O.A – Very limited stock Please email via the Enquiry Form or call us on 0191 5634976 A new era for English wine began in 1988 when the first Nyetimber vineyards were planted in the heart of West Sussex. The aim – to make premium sparkling wine that would rival Champagne. That aim has been fully realised, and over the years the wines have attracted international acclaim and set a high benchmark for premium sparkling wines the world over. Just over fourteen hectares (thirty-five acres) of gentle, south-facing slopes of greensand soil were planted with Chardonnay, Pinot Noir and Pinot Meunier, the classic varieties of the Champagne region. Mellow gold in colour with hints of green, this wine has a fine bead and delicate mousse. The nose displays powerful aromas of lemon, spice and vanilla with subtle notes of caramel and minerality. A clean fresh citrus entry on the palate is quickly followed by classic Chardonnay characters of baked lemon and minerals. The bubbles are soft and give a lovely delicacy to the wine. The long finish is full of citrus and toast. Residual Sugar: 11.0 g/L Acidity: 10.0 g/L Wine pH: 3.17 Region: West Sussex Absolutely scrummy with white crab, lobster, fritto misto, octopus, mussels or sushi Vegan  
  • The Nyetimber estate counts three major milestones in its history. Its earliest beginnings saw it named in the Domesday Book in 1086, almost 1,000 years ago, when the peaceful valley of Nitimbreha made its first appearance in recorded history. (It’s believed Nitimbreha refers to a newly timbered house or perhaps a small timber plantation.) The second milestone was the planting of the first vines, almost 900 years later, in 1988, when the holy trinity of sparkling wine grapes – Chardonnay, Pinot Noir and Pinot Meunier – found a new home in the lee of the South Downs. And thirdly, Eric Heerema became the Owner and Custodian of Nyetimber in 2006, believing that the estate, with its ideal soil and location, had yet to achieve its full potential. Eric recruited Head Winemaker Cherie Spriggs and Winemaker Brad Greatrix, who both shared his vision of crafting the finest English sparkling wines. And since then, Nyetimber wines have gone on to achieve global acclaim, winning international awards and blind-tasting competitions, as well as being recognised by some of the world’s most celebrated wine experts. The pale-golden hue and fine bubbles make Nyetimber's flagship Classic Cuvee Multi-Vintage the ideal occasion-ready drink – whether it’s toasting a big birthday or simply finishing a busy week. Following extensive ageing in their cellar (usually more than three years), their Classic Cuvee Multi-Vintage has distinctive toasty and spicy aromas. A palate of honey, almond, pastry and baked apples gives it a hint of decadence. Intense yet delicate, elegant yet complex – it’s no wonder it’s consistently crowned one of the best English sparkling wines. 55 to 65% Chardonnay 30 to 40% Pinot Noir 5 to 15% Pinot Meunier A sumptuous blend of Chardonnay, Pinot Noir and Pinot Meunier. Our Classic Cuvee Multi-Vintage is best enjoyed in the sunshine with some freshly caught seafood – preferably with the waves lapping at your feet Vegan  
  • The Nyetimber estate counts three major milestones in its history. Its earliest beginnings saw it named in the Domesday Book in 1086, almost 1,000 years ago, when the peaceful valley of Nitimbreha made its first appearance in recorded history. (It’s believed Nitimbreha refers to a newly timbered house or perhaps a small timber plantation.) The second milestone was the planting of the first vines, almost 900 years later, in 1988, when the holy trinity of sparkling wine grapes – Chardonnay, Pinot Noir and Pinot Meunier – found a new home in the lee of the South Downs. And thirdly, Eric Heerema became the Owner and Custodian of Nyetimber in 2006, believing that the estate, with its ideal soil and location, had yet to achieve its full potential. Eric recruited Head Winemaker Cherie Spriggs and Winemaker Brad Greatrix, who both shared his vision of crafting the finest English sparkling wines. And since then, Nyetimber wines have gone on to achieve global acclaim, winning international awards and blind-tasting competitions, as well as being recognised by some of the world’s most celebrated wine experts. 45 to 75% Chardonnay 25 to 55% Pinot Noir <5% Pinot Meunier Reserve wine 10-20% Residual Sugar 9 grams This beautiful sunset-pink Multi-Vintage rosé has us dreaming of long, sunny days. Offering a unique combination of aromas, including British summer fruits and shortbread. Its creamy, round texture and refreshing redcurrant, raspberry and cherry flavours give it an elegant and silky finish. Made from a blend of Pinot Noir, Chardonnay and Pinot Meunier, this is one the driest wines in our range. Its distinctive red fruit flavour lends itself to weightier dishes, making it the perfect year-round wine. An absolute blinder with salmon fillets, brown crab, guinea fowl or lightly smoked tofu Vegan      
  • Out of stock
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    Rogano’s iconic Glasgow restaurant has been closed since the start of the corona virus pandemic. Joseph Perrier has been the house Champagne for many years and these bottles have benefited from additional bottle age giving this Champagne an added dimension. We have been given the rare opportunity to secure a limited amount of this special label NV Champagne to our customers and friends at a very special price. And gives you the opportunity to enjoy Joseph Perrier in a new light. Single bottle £29.76 inc VAT Case price £172.08 inc VAT (saving £1.08 per bottle)
  • Out of stock
    Rogano's iconic Glasgow restaurant has been closed since the start of the corona virus pandemic. Joseph Perrier has been the house Champagne for many years and these bottles have benefited from additional bottle age giving this Champagne an added dimension. Joseph Perrier is a long-term partner of Rogano’s; Jean-Claude and Benjamin Perrier regularly visit and enjoy a meal there. Their masterful winemaking created a spectacular Champagne with notes of peach, crisp apple and a round biscuity finish. Rogano’s Joseph Perrier is perfect sipping for any celebration and set to be a much-coveted gift for fans of both Rogano and Champagne. We have been given the rare opportunity to secure a limited amount of this special label NV Champagne to our customers and friends at a very special price. And gives you the opportunity to enjoy Joseph Perrier in a new light. Single bottle £29.76 inc VAT Case price £172.08 inc VAT (saving £1.08 per bottle)

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