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    Ten Minutes By Tractor is the convergence of a series of journeys that began almost 30 years ago. Over several years, four families came together, all sharing the dream of crafting beautiful wines which are expressive of their heritage. Between these four families (and still independently) they bought up some of the most premium, and perfect, vineyard sites in the cool climate Mornington Peninsula region. Eventually, the families came together and realised that they shared the same dreams and goals for their wines. They decided to pool their resources and form one unique winery. When deciding upon a name for their venture, someone remarked that their vineyards where 10 minutes away by tractor. The rest is history! Today, they produce some of the very best Pinot Noir and Chardonnay that Australia has to offer. Based in Victoria's Mornington Peninsula, they own some of the finest cool climate sites in the region. A unique Australian producer specialising in cooler climate, Burgundian style wines. The 10X is a benchmark amongst new world Pinot Noirs. Lashings of ripe vegetation, morello cherry, rhubarb and spice Lush with hoisin duck, rose flavoured chocolate or mushroom fu yung Watch our exclusive Ten Minutes By Tractor video HERE  
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    Ten Minutes By Tractor is the convergence of a series of journeys that began almost 30 years ago. Over several years, four families came together, all sharing the dream of crafting beautiful wines which are expressive of their heritage. Between these four families (and still independently) they bought up some of the most premium, and perfect, vineyard sites in the cool climate Mornington Peninsula region. Grapes hand-harvested late February-mid March. Whole bunches varied with different parcels between 0-20% with the destemmed portion all whole berries, and transferred to a mix of 5 tonne concrete and 1 tonne stainless steel tanks. Held cold for a few days to delay start of indigenous yeast ferment and typically spends a total of 25-30 days on skins. Cap management by pump over with some plunging towards the end of the ferment. Following pressing, the wine was transferred to 21% new 228 litre French oak barrels for 11 months. Natural 100% malolactic fermentation before bottling unfined and with minimal filtration. Geek Alert: Clones/Vineyards: Coolart (70%), Wallis (12%), Spedding (7%), Judd (6%), McCutcheon (5%) :: MV6 (71%), Abel (14%), 115 (9%), G5V15 (3%), 114 (3%)
    Winemakers: Sandro Mosele, Imogen Dillon, Martin Spedding 11 months ageing: 21% new 228 litre French oak barrels (François Frères) Using fruit from both ‘down the hill’ and ‘up the hill’ imbues this Pinot with welcome layers of flavour. There’s bright fruit, but it dovetails into something darker, the tannins nicely bitter in a savoury fashion. The detail, the completeness of a Pinot that is perfectly mid-weight and assured in its regional style. Great with beetroot and goats cheese, rabbit & mushroom pie, turkey dinner, kangaroo with mash or a veggie mushroom wellington Vegan This wine features in the 'Vinarchy Down Under' series And also: Watch our exclusive Ten Minutes By Tractor video HERE
     
  • Out of stock
    The wine is named after the esteemed South African, Abraham Izak Perold, credited with the development of the Pinotage variety. He toured Europe extensively to explore international grape varieties, returning with some 177 examples! The collection still exists at the Welgevallen Experimental Farm of the Stellenbosch University. However, the development of Pinotage was somewhat fortuitous, Abraham having left crossings of Pinot Noir and Cinsault in his garden while he was traveling. If it wasn't for young lecturer, Charlie Niehaus, who rescued the seedlings, this controversial variety may never have taken off! A fresh red from South Africa with a vibrant purple colour. It is packed with lively red berry and sweet black cherry fruit flavours and there’s a hint of spice and smokiness on the finish. Try with ham hocks & butter beans or smoky tofu, red lentils, garlic and paprika spice Vegan  
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    De Bortoli Wines is a 3rd generation family wine company, established by Vittorio and Giuseppina De Bortoli in 1928. Vittorio’s Italian family values remain at the core of De Bortoli, with a culture of hard work, generosity of spirit and the sharing of good food, good wine and good times with family and friends. Made by Steve Webber in the Riverina region, South Australia Vibrant red fruits with spice and sweet American oak – packed with red cherries and blackberries and on the finish gentle spice and mocha. Great with rich pasta dishes, braised pork belly and beef fajitas with salsa, rogan josh or fish finger & ketchup sandwiches
  • Out of stock
    Adoria Vineyard is owned and cared for by Mike Whitney. Mike was born amidst the vineyards of California and moved with his family to Seattle, Washington, just as that state's Vineyards were beginning to challenge California as America's best. As a young man, Mike discovered Poland and has lived here since 1995. It was destiny that he would combine his love and knowledge of wine with the perfect growing conditions of Southwest Poland to create Adoria Vineyards. The grapes for their Dornfelder come from the family vineyard of Janusz Terlecki in Zachowice. Meticulously cultivated over the last three summers, Janusz’s grapes produce a wine that highlights the deep colour, fragrance, and full body expected of the Dornfelder varietal. This interesting variety, created 50 years ago, has long been one of the German classics of red wines and has been very popular for years. Passion, talent, but also a huge effort put by Janusz and his family to obtain the highest quality fruit, were reflected in the excellent taste of wine and its expressive and wonderful aroma. Enjoy with baked ham, chicken casseroles, and grilled cod. It’s also delicious paired with Hawaiian-style pizza! Blood sausage with speck (bacon) cubes (grieweworscht), Singaporean black pepper crab or Armenian potato and lamb moussaka!
  • The Maestro Tejero winery in Penafiel was born in 1998 in the heart of the Ribera del Duero. From 2000 to 2006 the winery grew, gradually adding other plots in Castrillo de Duero, Olmos de Penafiel, Quintanilla de Arriba, Bocos de Duero, Olmedillo de Roa, and Arauzo de Salce. In 2007 the search for land on higher ground leads to the discovery of land in Valtiendas nearly 1,000 meters above sea level with old Tempranillo vineyards planted on soils with boulders. The diversity of plants and soils give the wines a unique, distinct personality. Alfredo Maestro's "El Marciano" is the fruit of 70 year old bush vine Garnacha from granite soils high in the Sierra de Gredos south of Avila. Alfredo farms organically and biodynamically and handles the fruit with as little intervention as possible. Grapes harvested by hand; crushed/pressed but not destemmed. Each plot was fermented separately in stainless steel tanks using their own native yeast. No corrections or additions to the must, daily pump-overs, and 20 days of maceration. Racking and start of malolactic fermentation also in stainless steel tanks; then the wine is taken outside, where the cold of winter clarified and stabilized the wine naturally, after which  the wine is racked to remove solids or impurities before bottling at the optimum time and conditions of clarity and stability. Nevertheless, it is normal and possible for tiny particles to appear in the bottle during the lifetime of the wine, given the natural style of winemaking used in the processing. Get the barbie lit! Vegan
  • What Alfredo Maestro likes most about the wine sector is that he never finishes learning. In his continuous travels through other countries, he does not stop trying new things and discovering true wonders in areas that he never thought could make wines. Harvested the last week of September manually; The grapes were vatted squeezed with all the stems. Vinified in stainless steel tank by plots with the native yeasts themselves, no correction or contribution was made, daily pumps are made, maceration of 12-15 days. Racking and start of malolactic fermentation also in stainless steel tanks for 30 days; It is racked to remove impurities and solid residues by decantation allowing this to reach the bottling phase in optimal conditions of cleanliness and natural stabilization. However, during the life in the bottle as is NORMAL it is possible that precipitates arise given its natural elaboration. In this harvest the grapes come from several areas, mainly from vineyards in Nava de Roa (Burgos), Moradillo de Roa (Burgos) and Peñafiel (Valladolid). Made without ageing: 100% Tempranillo. It is a generic tempranillo from the Douro, floral and balanced. Only fruit and no wood. Straight to the heart. Fab with white beans with chorizo, grilled pork, round beef, Iberian
     
  • This organic estate lies in an iconic Spanish landscape: it was the home of Cervantes’ fictional knight Don Quixote. Moreover, there have been many centuries of the most bitter battles across this land between the invading Moors and indigenous Christians. The plight of a Moorish princess of the time inspired the name ‘Mureda’. She was orphaned in one of the many battles across the region, remained hidden and protected here by a knight. So, the house became known as ‘The House of the Moor’ or ‘La casa de Mureda’. This was in tribute to the brave young girl’s plight in a time of great conflict. Amphorvm Tinto is a vibrant blend of organic certified blend Tempranillo and Syrah. Aromatic notes of red berries and plums dominate the palate, and a sweet, round structure provides a lengthy finish. Great with a meat and cheese platter - don't forget to add black olives! Also, why not try with rabbit stew or if that doesn't grab your fancy; then go for a veggie sausage in a wholemeal bun with a touch of ketchup!
  • Produced from Sangiovese grapes from the Salento peninsula in southern Puglia. Traditional vinification in stainless steel tanks, with six days spent on skins. No oak ageing. Appealing aromas of fresh red fruit and a touch of black pepper spice. The palate is vibrant with juicy red and black berry fruit characters, with a hint of spice. Soft, rounded tannins are balanced by tangy acidity. Great with chunky sausage and tomato pasta, pasta with chilli tomatoes and spinach, and any pizza you absolutely like!
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    Andersbrook Shiraz is a rich, fruity, medium bodied red with spicy aromas with blackcurrant and forest fruits. Vibrant, positively humming with sappy wiry fruit with a bright mineral palate, cranberry fruit and a long, essential finish. The vines are trellised and planted in the shale soils towards the north east parts of the valley bordering the Swartland region. They are produced from only free run juice and fermented on skins in stainless steel tanks. The wine is left on fine lees for an extended period for greater palate weight and mouthfeel. This wine was made with the barbecue in mind, it’s a great partner to homemade burgers or sticky spare ribs 14% Vegan  
  • Out of stock
    Made by Martin Ray Vineyards from fruit from the vineyards of Santa Barbara County, Russian River Valley, and the western reaches of Mendocino County, for their Angeline range. These coastal regions similarly tend toward uniform daytime temperatures and cool, foggy nights throughout the growing season to help concentrate the flavour as the sugar and acids develop. Member of Sonoma County Winegrowers Association – sustainability programme. The fruit is sourced from the warmer regions of the Central Coast, to the foggy cool valleys of our Northern Coast, each individual lot promotes the intense berry and spice flavours quintessential to Pinot Noir. Shifts in temperature throughout the season resulted in shorter hangtime and lower yields, but the fruit retained bright acidity, resulting in lively wines. Hand-picked, destemmed, but not crushed in order to prevent the release of tannins from skins and seeds, fermented in stainless steel tanks, and aged with 30% new French oak barrels. Vivid notes of candied cranberry, raspberry, and dark cherry, with cola, toasted oak, and earthy backbone with smooth tannins. Fab with in a vegan 'bacon' sandwich with crispy fried field mushroom and a dollop of mustard  
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    Located in the north of the Peloponnese, Nemea has a long tradition of history-engraved viticulture and is the home of the largest single vineyard in Greece. The Barafakas winery, in spite of being a young and boutique producer, has been deeply influenced by the history and culture of this region. Nemea is also the place, in Greek Mythology, where Hercules performed his first labour by killing the Nemea lion which had ravaged the area and threatened the locals. Knowing that, the lion in the winery’s logo absolutely has made the brand more identifiable in term of its origin. Dominated by the aromas of cherry jam and liquorice with notes of fresh red fruits, such as strawberry and a subtle hint of pomegranate, which help keep it fruity and refreshing. It then gradually releases hints of herbs and spices. The wine has no trace of oak barrel, thus making it a fruity and easy-drinking wine. On the palate the wine is dry, with high acidity, soft tannins and a medium long spicy finish. Try with stroganoff, pappardelle pasta with a porcini ragu or why not try a vegan ragu instead!      
  • Out of stock
    The Colonge family have been making wine in this part of the Beaujolais region since 1789. Lying in the heart of the northern, Cru, area of the region, they are based in the commune of Lancié.  The estate comprises  37 hectares divided between 4 appellations: Fleurie, Brouilly, Beaujolais-Villages and Beaujolais. Colonge’s Beaujolais-Villages is the epitome of what Beaujolais is all about. Light, fresh and full of juicy fruit. A lovely deep crimson in appearance, the nose is bursting with crunchy red fruit and sweet spice, backed up by a touch of pear drop and strawberry. The palate emphasises the ripe red fruit flavours backed up by good acidity and silky tannins that give way to a finish of strawberry jam notes. Try with roast chicken and new potatoes, haggis with neeps and tats, lightly fried smokey tofu with couscous, parsley, mint and tomatoes
  • Giovanni Cielo founded the winery in 1908. Fourth generation family members Luca and Pierpaolo now run the winery and work with over 2000 local wine producers. They continue with their ancestor’s deep affinity with the earth and their desire to keep wine production as natural as possible. Bella Storia organic wine is a charity project of the Cielo e Terra winery. It supports the Murialdo World NGO in Italy and around the world. The Bella Storia brand philosophy is ‘do good and do it well’. The Bella Storia wine is a ‘well-made wine doing good’: it is organic and donates part of the value to charity. Bella Storia is also a social business offering products and services such as cinema; travelling; shops and catering. The charity aims to create self-sustainable job opportunities in the long term; so probably making the wine taste even better! The Berici Hills are a range of ancient volcanic origin rising between Verona and Padua, whose northern slope hosts the City of Vicenza. The south-facing hills and mild climate favour vine growing it prospered here for thousands of years. A selection of local organic vine growers contribute their grapes to the winery. The grapes are selected by type; origin and sugar content; so that only the best quality grapes are chosen. The wine making is based on cold vinification and soft pressing to enhance both the fragrance and complexity of flavour. A superb dark ruby red; fascinating bouquet with herbaceous notes; well balanced with juicy fruit flavours. Great equilibrium and harmony. Give it a go with Italian-style sausages with fennel spaghetti and meatballs, baked pasta dishes such as lasagne and similar veggie bakes, macaroni cheese, meatloaf, burgers - especially cheeseburgers, spicy rice dishes such as jambalaya, bean dishes with smoked ham or chorizo, pizza and other toasted cheese dishes such as panini and quesadillas Pasta dishes with tomato-based sauces, especially with pancetta/bacon or mushrooms - the choice is yours!!!
  • A concept from one of Uruguay’s leading Winemakers and Vineyard owner, Santiago Deicas. Employing natural wine making techniques and minimal intervention inspired by beer making processes. Highly innovative and really exploring the boundaries of wine making. They apply principles of organic agriculture with a strong focus in caring for the environment. The goal is to achieve a balanced viticultural ecosystem with the minimum possible intervention, while considering carefully the impact each of their actions may have. Made with Tannat grapes from the Progreso region in Canelones sustainably farmed. Around 7,000 years ago, wine-loving humans started to cultivate grapes rather than foraging them, and fashioned clay pots, which they filled with grapes and buried in the ground to maintain the temperature, and in which, over several months, the magic of winemaking happened. Therefore, they wanted to go back to the origins and do the same by using only a clay amphora, grapes and the indigenous yeast that are naturally present in the skins. Seducing aromas of dark berries, clay with chocolate notes. In the mouth the freshness is almost indescribable. Simple purity and deliciousness. Give it a blash with Uruguayan chivito, fallow deer roast, BBQ meats (veggie equivilent would be just as good), wild boar with chunky veg, quiche Lorraine with baby new pototoes or tomato pasta gratin Vegan  
  • Bodegas y Viñedos Viña Mayor welcomes the virtues of the Ribera de Duero and does so in the best location: the so-called 'Golden Mile', the most prestigious area of the denomination. Their history begins in 1986 being one of the first wineries to be part of the D.O. As one of the first wineries in the Ribera del Duero, they are characterised by an innovative vocation with deep roots in tradition. Always looking for the maximum expression of austere beauty. They produce wines of contemporary spirit with a range today led by their winemaker Almudena Alberca. Tempranillo grapes are selected and harvested manually. Transported to the winery in 300 kg drawers. Gentle destemming of grapes. Fermentation in stainless steel tanks, with temperature and frequency of automatically controlled. Viña Mayor Crianza has a post-fermentation maceration of 18 days. It rests in French oak barrels mostly and a small percentage of high quality American, medium roasted and 225 liters capacity. Its ageing in barrels is at least 12 months and its ageing in the bottle between 6 -10 months. High fruit intensity combined with notes of berries and spicy touches of wood, aged in barrels. Juicy and fresh. Round and with a very well integrated tannin. Try it with Rioja style codfish, dry Indian chilli chicken, or a spicy Cajun jambalaya (with rice or pasta)!
  • Bodegas y Viñedos Viña Mayor welcomes the virtues of the Ribera de Duero and does so in the best location: the so-called 'Golden Mile', the most prestigious area of the denomination. Their history begins in 1986 being one of the first wineries to be part of the D.O. As one of the first wineries in the Ribera del Duero, they are characterised by an innovative vocation with deep roots in tradition. Always looking for the maximum expression of austere beauty. They produce wines of contemporary spirit with a range today led by their winemaker Almudena Alberca. Made from Tempranillo grapes manual harvested, and transported to the winery in 300 kg picking bins. In addition, fermentation is carried out in stainless steel tanks at a controlled temperature and cold maceration. Rest for 3 months in French oak barrels. An intense cherry colour, young and vivid with bluish touches that denote its youth, with intense aromas of red and black fruits combined with spices, creamy toasts, smoky touches and notes of licorice, from French oak. It stands out for its light body. It has fine-grained tannins and fresh acidity, and a prominent presence of the berry fruit. Fresh, long and at the same time; with volume. A red wine for any day, ideal to enjoy with tapas, snacks and barbecues!
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    Establecimiento Juanicó winery is one of the oldest and biggest in Uruguay, with the estate first established in 1740 and making wine from the 1830s onwards with a historic cellar built in the same period. Establecimiento Juanicó’s wine production is also one of the furthest-reaching – you will find in most restaurants in Uruguay under their Don Pascual brand and in top restaurants worldwide with the Familia Deicas brand, owned by the same family. 30% of the wine is aged in second use oak barrels from 4 to 6 months A luscious wine with intense purple colour and violet tones. Mineral aromas with notes of red peppers, spices, chocolate and almonds. Harmoniously integrated flavours of plums, raisins and blackberries with notes of spice, pepper and eucalyptus. Expressive wine which surprises the palate through pleasant yet marked tannins. Try with red meats with rustic herbs such as rosemary, tarragon and sage. Grilled Tuna. Lightly spiced Mexican food (tomato based sauces with garlic and chillies). Goats cheese, Gouda or Gloucester cheeses Vegan
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    Old world meets new! A unique local expression ‘bodegóns’ are pictorial compositions of everyday objects and food in shich wine always plays a protagonist role. Uruguay has a long-standing tradition of bodegón and wine. The former, associated with Torres García and ‘Constructive Universalism’. The latter, associated with European immigrants. As ‘Constructive Universalism’ expresses art in a singular language, the wine tradition of those immigrants and the benefits of this land converge at Bodegones del Sur. Made from 100% Tannat. Fermented in stainless steel tanks and it is given a soft maceration. Vibrant coloured black centre fading to a deep purple rim. Rich nose of Christmas fruit cake, dried fruits, brown baking spices, cinnamon and glace cherries. Firm and full bodied with well-structured tannins but balanced by a bright acidity. Get stuck into a tasty lasagne, or why not try BBQ grilled pork or a vegan aubergine dhansak curry Vegan
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    London Cru's 2015 Cabot Sq was made in London from Cabernet Sauvignon grown in southern France. Organic vineyards on limestone soil yield amazing fruit, and a wine with pure blackcurrant flavour and great structure. Pure, intense blackcurrant and cedar flavour; full-bodied, with great structure; long, complex finish. 100% Cabernet Sauvignon from organic vineyards on limestone soil, farmed by Jeff Coutelou. Lots of fruit makes this good to drink on release, but its structure will allow it to improve over ten years. A full-bodied wine to drink with the best Sunday roasts, wood pigeon or veggie burgers and chunky chips Vegan
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    Since creating the first Amarone in 1936, generations of grape growers have tended their vineyards and handed down the region’s history and culture on behalf of Cantina di Negrar. They share in the pride and joy of belonging to a cooperative winery staffed by people who love their home and make wine by emulating the tradition and beauty of this generous region. Located in the foothills of Valpolicella at an altitude between 100 and 200 metres above sea level. Soil type: very varied, from limestone to clayey
    Ruby red with garnet reflections. Spicy with notes of vanilla and hints of cherry and black cherry. Soft and round with sweet tannins that blend well with the wine’s texture. The finish is long, ending with spicy tones.
    Try with a spaggy bol, aubergine parmigiana or pizza with sun dried tomatoes
     
  • Since creating the first Amarone in 1936, generations of grape growers have tended their vineyards and handed down the region’s history and culture on behalf of Cantina Valpolicella Negrar. They share in the pride and joy of belonging to a cooperative winery staffed by people who love their home and make wine by emulating the tradition and beauty of this generous region.
    Corvina 70% Corvinone 15% Rondinella 15%. 12 to 18 months in mixed barrels.
    Intense ruby red colour. Complex nose of red fruits, vinous and spicy. Harmonious, full-bodied and velvety smooth with well-balanced tannins and acidity. Try with chicken roasted with thyme, rare tuna steaks or aubergine parmigiana and rocket salad Vegan
     
  • Santiago Achurra Larrain founded the winery in 1961 and alongside new generations of his family, has grown the winery to be amongst Chile’s top 20 producers. The vineyards are located in the Curico Valley, where a mild- Mediterranean-like climate and varied soils offer superb conditions for growing many different varieties. Long, dry summers with radiant days and cool nights help the grapes attain the maximum potential. Winemaking is led by Benoit Fitte, who left his native France to join the winery in 2001.
    This wine is unoaked to focus on the fresh, primary fruit character. A pale red colour with aromas of cherry, strawberry and hints of sweet spice. A well balanced wine which is smooth and rounded on the palate with appealing freshness and juicy red fruits. A great companion to salmon, duck, mushroom risotto or pizza and even turkey dinosaurs! Vegan
     
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    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. A blend of 70% Cabernet Sauvignon & 30% Carménère, to give a ruby red coloured wine. On the nose you will find fresh and intense aromas of fudge and ripe red fruits. On the palate, it is juicy with notes of red cherries, very good acidity and soft tannins leading to a long finish. 10% of the wine is aged in French oak barrels for four months which is blended with rest of the wine which is vinified in stainless steel tanks. Fabulous with homemade burgers and chunky chips Vegan  
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    The Silva family has its origins in the Colchagua Valley and projects its work out from there to the world each day. Its wines reflect its commitment and the passion each member of the family has to and for the earth. Viña Casa Silva is a 100% family-owned company that seeks to transfer the pride of its roots and its respect for nature and their people, to the world and its future generations. Hand picked and aged in 2 year old French oak barrels for 12 months, this 100% Pinot Noir is dominated by red fruits on the nose, strawberries, cherries and pomegranate, with subtle notes of cinnamon which add aromatic complexity. Juicy and refreshing on the palate, this wine has a sweet raspberries and wild forest fruits flavours. Its cool coastal origin at Paredones adds a refreshing acidity, soft tannins and an elegant long finish. Good to go with broccoli cauliflower pasta with tahini sauce, mushroom risotto or grilled lamb chop with spring vegetables or a nutroast with creamy mash Vegan
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    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% Carménère, hand picked with 85% aged in new French oak barrels for 12 months; 15% in stainless steel tanks. The fruit for this wine is sourced from vineyards planted in Los Lingues, 20km north-east of the Angostura site. Here the terroir gives the Carmenere a smokier, more savoury style; still with gob-fulls of blackberry and blackcurrant fruit however. A sensational wine of depth and character. Deep ruby with a violet rim. On the nose, intense, with notes of ripe black fruits with hints of wild forest fruits. On the palate, good balance between fruit and oak, good structure, powerful, sweet and round tannins, and notes of boysenberries and hints of tobacco. Excellent finish. Perfect with spicy sausage, chilli con (or sin) carne, mildly spice Indian dishes such as baba ganoush, lamb bhuna etc Vegan
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    As part of their ongoing search for the maximum expression of quality, the Silva family has been a pioneer in the production of excellent Carmeneres from their Los Lingues Vineyard at the foot of the Andes Mountains. Small sectors of this vineyard have been selected to produce this Carmenere, the result of the first micro-terroir study conducted in Chile. Intense ruby red with violet hues. On the nose, delicate aromas of red and black fruits with hints of coffee. On the palate, harmonious, with very good structure, soft tannins and notes of ripe red fruits, spices and a soft touch of black pepper. Long, lingering finish. Vintage 2012, this 100% Carmenere derives from several pre-selected micro-plots of size between 0.1 and 0.4 hectares, all from Viña Casa Silva’s Los Lingues Estate located at the foot of the Andes Mountains in the Colchagua Valley. Try with bacon (or vegan equivalent or smokey tofu) - there's a smoky edge to Carmenère that works well with dishes that include smoked bacon (think spinach, bacon and blue cheese salad) or with a hearty smoked bacon chop or rib. Empanadas, especially with green olives 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. This has the blackcurrant nature of Cabernet Sauvignon, the spicy nature of Shiraz and the plum-like nature of Merlot all wrapped up in a single grape. Try with salami, Hungarian goulash or mildly spiced Indian dishes Vegan Carmenere  
  • Caves S. Joao, established in 1920, became a dominant force in Portuguese winemaking in the early 20th century with their houses Porta dos Cavaleiros in Dão and Frei Joao in Bairrada. Given the shifting trends in consumer preferences, Bairrada and Dão fell to obscurity in the 1990s when critical influence drove the demand for bigger, extracted, warmer climate wines. As in all things, however, what comes around goes around! Sure enough, 20 years later savvy consumers and food-conscious sommeliers are looking for finesse and freshness and heading back to Bairrada and Dão. In 2013, the Costa family, owners of the estate, decided to open their cellars and offer the old vintages in stock, ranging from 1959 to 2000. This is an opportunity to taste a perfectly aged Portuguese red, showcasing the capacity for longevity that these regions are known for. A library release from the winery itself, with the bottles kept in pristine condition for decades, these wines show a complexity that cannot be derived in any other way. Caution opening the cork - it requires a slow and careful hand! Once opened, allow a little time in a decanter. The wine begins its journey as pretty austere in the mouth this 50:50 Bairrada:Dão blend of Baga and Touriga Nacional (perhaps others) but builds with time in glass.  It shows dried fig, orange peel and spicy panforte fruit with dark chocolate, sweet woodsmoke and earthier summer truffle notes. Rustic tannins add to its broadness, which are supported by a fresh breeze from the acidity. Fab with a rustic game casserole, risotto milanese (parmesan) or shaved truffle tagliolini 12.2%abv
  • Out of stock
    Owned by the Maroteaux family since 1988, Château Branaire Ducru  is a sure bet in the Saint Julien appellation. This relatively confidential production (only 12,000 cases) is a must in the Médoc for all lovers of Saint Julien wines. Quatrièmes Crus After manual harvesting, the grapes are vinified in thermo-regulated stainless steel vats. Each plot is vinified in a tank of the appropriate size and the vats are filled by gravity. The wines are aged in barrels for 16 to 20 months with 60 to 65% new wood. On the nose, the notes of toast mingle with the notes of fresh fruit dominated by raspberry and blackberry. On the palate, Château Branaire Ducru 2012 is tender,the tannins are as always silky and delicate. The freshness of the fruit and the finesse dominate this wine of Saint Julien. A great success for this 2012 vintage. Crying out for beef stroganoff, meatlof, shashlyk, rouladen, wafu Japanese style steak, Jamaican oxtail stew with rice and peas or veggie lentil and mushroom wellington
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    Chateau Caronne Ste. Gemme is one of the older estates in the Medoc. In fact, its history can be dated all the way to the mid-1600s. The estate takes its name from a water source in the commune, Carona. Chateau Caronne Ste. Gemme began to gain notice as a wine producer following the French Revolution. At the turn of the 20th century, Chateau Caronne Ste. Gemme became the property of the Borie family in 1900. The Borie family are better known for their numerous estates in the Left Bank including, Chateau Ducru Beaucaillou and Chateau Grand Puy Lacoste. Chateau Caronne Ste. Gemme is owned by the Nony family today. The Nony family is related to the Borie family. The vineyard of Caronne Ste. Gemme is planted to 60% Cabernet Sauvignon, 34% Merlot and 6% Petit Verdot. The 40-hectare, Left Bank vineyard of Chateau Caronne Ste. Gemme is situated not far from the southwest corner of the St. Julien appellation. The vineyard is planted to a vine density of 10,000 vines per hectare. The terroir is gravel and sandstone-based soils. With its gentle slopes, the peak of their vines rises to 22 meters. The vines are on average 30 years of age. Harvesting is done using a combination of manual picking and machine harvesting. To produce the wine of Chateau Caronne Ste. Gemme, vinification takes place in a combination of stainless steel tanks and traditional cement vats. The wine is aged in 30% new, French oak barrels for 12 months. Medium-bodied, firm, chewy and with a strong savoury accent to the crisp, red fruits on the palate, the wine leaves you with an herb-infused, minty, red currant finish. Why not give it a blast with grilled lobster by adding Médoc vine shoots, tuna mi-cuit (half cooked) with lardo di Colonnata (Italian white bacon fat) and truffle, chervil mousseline (French parsley sauce) and black rice, duckling fillet, candied and cooked mango, and spiced cabbage or try roasting cauliflower with a rub of sumac or za'atar to add depth of flavour. Or a hint of cumin or turmeric with roasted root veggies  
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    Chateau Caronne Ste. Gemme is one of the older estates in the Medoc. In fact, its history can be dated all the way to the mid-1600s. The estate takes its name from a water source in the commune, Carona. Chateau Caronne Ste. Gemme began to gain notice as a wine producer following the French Revolution.At the turn of the 20th century, Chateau Caronne Ste. Gemme became the property of the Borie family in 1900. The Borie family are better known for their numerous estates in the Left Bank including, Chateau Ducru Beaucaillou and Chateau Grand Puy Lacoste. Chateau Caronne Ste. Gemme is owned by the Nony family today. The Nony family is related to the Borie family. The vineyard of Caronne Ste. Gemme is planted to 60% Cabernet Sauvignon, 34% Merlot and 6% Petit Verdot. The 40-hectare, Left Bank vineyard of Chateau Caronne Ste. Gemme is situated not far from the southwest corner of the St. Julien appellation. The vineyard is planted to a vine density of 10,000 vines per hectare. The terroir is gravel and sandstone-based soils. With its gentle slopes, the peak of their vines rises to 22 meters. The vines are on average 30 years of age. Harvesting is done using a combination of manual picking and machine harvesting. To produce the wine of Chateau Caronne Ste. Gemme, vinification takes place in a combination of stainless steel tanks and traditional cement vats. The wine is aged in 30% new, French oak barrels for 12 months. Medium-bodied, firm, chewy and with a strong savory accent to the crisp, red fruits on the palate, the wine leaves you with an herb-infused, minty, red currant finish. Why not give it a blast with grilled lobster by adding Médoc vine shoots, tuna mi-cuit (half cooked) with lardo di Colonnata (Italian white bacon fat) and truffle, chervil mousseline (French parsley sauce) and black rice, duckling fillet, candied and cooked mango, and spiced cabbage or try roasting cauliflower with a rub of sumac or za’atar to add depth of flavour. Or a hint of cumin or turmeric with roasted root veggies
  • The Ilberts have been farming vines in Cahors since 1901 but selling grapes to the local co-op. However, between 1998 and 2005, current vigneron Julien phased out the selling of his grapes and created Combel-la-Serre. He today farms 26 hectares at 320-350 metres above sea level on the highest reaches of la causse, an old Occitan term for the region’s famed limestone plateau. He shuns the addition of Bordeaux grapes to his Malbec (otherwise known here as Auxerrois) and avoids using oak on many of his wines, only sparingly on those he does, so letting the pure fruit of these special grapes ring true. All in all, rugby-loving Julien makes Malbecs that are veritable vins de soif with no shortage of joie de vivre.
    Malbec grapes from different plots in the village of Cournou, 35-year-old vines planted on causse limestone and clay. Traditional short fermentation with the aim of maximum fruit extraction, aged on lees in cement tanks. No oak is used and the wines are not inoculated with yeasts - ambient yeasts used. No malo is used. Bright, intense purple colour, recognisably Malbec with bramble fruit and grip, yet at just 12.5% alcohol it’s a genuine vin de soif – even for serving slightly chilled in warmer summer months. Radically brilliant. Give it a go with spaggy bol, spicy sausage, smokey lentil soup, cassoulet Vegan
     
  • Even though Saint Estephe is the largest major appellation in the Medoc, it’s interesting to note that while all the other major appellations in Bordeaux are created from several communes, that is not the case with St. Estephe. The entire region is centered around the village of St. Estephe. Previously, well before the 1982 vintage, the wines of St. Estephe were always thought of as the biggest, most rustic, tannic wines of Bordeaux. That is not the case today at the top estates in the St. Estephe appellation. The name of the estate comes from its geographical location on the Cos hill and the name of François Labory, who was the first owner until 1845. Mr. d'Estournel then acquired it before selling it again to an English banker, Charles Martyns in 1852. The property was finally taken over by George Weber in the 1930's, who bequeathed it to his daughter and son-in-law, François Audoy in 1959. In 1971, the couple acquired the neighbouring estate, Château Andron Blanquet. Their sons worked with them on the two estates for a few years and then the elder Bernard took over the running of the properties. Bernard is a strong, practical manager with a quiet reassuring manner. He has always lived in Saint-Estèphe and is perfectly emblematic of his estate, his wines and the appellation that he has presided over since 2000. While St. Estephe is close to the same size as Pauillac and is located right next door to Pauillac, St. Estephe has very few 1855 Classified Growths. However, the wine produced here was classified as one of eighteen Cinquièmes Crus (Fifth Growths) in the Bordeaux Wine Official Classification of 1855. This eighteen-hectare (44.5-acre) vineyard on top of the Cos hill is blessed with Quaternary gravel soils and exceptional drainage. To extract the best, they strive vintage after vintage to perfect the fit between the plots and the grape varieties. They also choose slow growing rootstocks and keep the planting densities high (8,700 per hectare). 60% Cabernet Sauvignon 35% Merlot 5% Cabernet franc from 35 year old vines. Aged in French oak 50% new for 12-18 months. " Lovely rich, plummy fruit here, with an enjoyable tannic structure and freshness. This is a good 2015, focussing on maintaining juiciness in the fruit without sacrificing structure. One of the earlier drinking wines in St-Estèphe - give it four or five years to integrate further then get stuck in!" (Jane Anson - Decanter) Try with Irish beef stew, tuna mi-cuit (‘half cooked’) with lardo di Colonnata (Italian white bacon fat) and truffle, chervil mousseline (French parsley sauce) and black rice, a touch of black pepper, rosemary, or star anise will make a vegetable resonate with wines from Bordeaux, but try roasting cauliflower with a rub of sumac or za’atar to add depth of flavour or a hint of cumin or turmeric with roasted root veggies. Umami flavours in soy and tamari are another option, vegan creamy mushroom spagetti, or a green lentil curry!
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    Perhaps the most radical winemaker in Bordeaux? Undoubtedly this is the antithesis to what we’ve become accustomed to seeing from this most traditional of French wine regions. Olivier Cazenave and his wife Anne discovered Château de Bel on the banks of the Dordogne in 2003. They have since expanded its vineyards to eight hectares, as well as taken on the farming of those of friends and family elsewhere in Bordeaux, with one-third of a hectare in Pomerol and two hectares in Montagne Saint-Émilion. Since 2016, all Olivier’s own vineyards are certified biodynamic. His wines are at turns classical, experimental, natural and never shying from controversy. 100% Merlot
    The vines are planted on clay-silty soils close to the Dordogne river. Fermentation in stainless steel tanks to retain freshness and primary fruit flavours, like cherries and fresh raspberries. It's super fruity, rounded and a delight to drink. Proper claret! Olivier Cazenave is the most radical winegrower in Bordeaux. Multi-vintage bottlings, biodynamic farming, avant-garde packaging...in so many ways Olivier is re-imagining what is possible in this historic French wine region. Echappée - meaning an 'escape', such as a romantic getaway, or in cycling a 'breakaway' - is Olivier's multi-vintage house blend, the red version a mixture of a few recent vintages of Merlot from the biodynamic vineyards of Château de Bel. Olivier makes his wines non-vintage partly to create a reliable house style (as in Champagne), partly to distance the wines from what can sometimes be an unhealthy obsession with this or that vintage in Bordeaux. Intense garnet colour with notes of cherries and fresh raspberries. Fruity, round and very easy to drink. Grab a burger or two along with some sweet potato wedges and bliss out! Or try roasted duck with cherry sauce... Biodynamic
     
  • She is a woman that leads a double life at top speed: one week on the outskirts of Brussels, the next in Ingrandes-de-Touraine, in the Loire valley, and then back to the fold. Kathleen Van den Berghe, who trained as a construction engineer, dropped her career in business in 2010 to take up wine making. With her husband Sigurd Mareels, she breathed new life into the Château de Minière, which lies in the PDO Bourgueil. Their 18 hectares of vines are all Cabernet Franc. The vineyard has been certified as organic since 2013. Wine that can age well made from 50-year-old Cabernet Franc vines. Matured for 12 months, in oak barrels and stainless steel vats (assembly of the whole 3 months before bottling). Deep in colour. The nose presents notes of blackcurrant and toasted notes. The palate is both fresh and structured with present tannins. The finish is long and very aromatic with hints of spices and pepper. Good to go with lamb chops, seared tuna, baked trout, rabbit, roast guinea fowl, roast beef, Rigatoni with summer squash, spicy sausage and goat cheese - you name it! Vegan
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    She is a woman that leads a double life at top speed: one week on the outskirts of Brussels, the next in Ingrandes-de-Touraine, in the Loire valley, and then back to the fold. Kathleen Van den Berghe, who trained as a construction engineer, dropped her career in business in 2010 to take up wine making. With her husband Sigurd Mareels, she breathed new life into the Château de Minière, which lies in the PDO Bourgueil. Their 18 hectares of vines are all Cabernet Franc. The vineyard has been certified as organic since 2013. Wine to age from 100-year old vines, ages for 2 years in new and used oak barrels. 100% Cabernet Franc Deep colour. Nose of cassis and toast. On the palate the wine is both fresh and structured. Long and very aromatic finish with hints of spice and leather. A gastronomic wine. Pairs well with red meat, cooked or grilled. Meals with reduced and concentrated sauces, game and stewed meat, liver & onions, mushrooms, lentils - it's a bit of an all rounder! Vegan
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    Château Fontesteau Bordeaux France Tucked away down a long, winding drive is Château Fontesteau. Built in 1277 the château is situated in the very heart of the Haut-Médoc. A place of historic interest, it is known that King François 1st of France stayed there and a crowned salamander, the king's symbol, decorates the front door. Today the house is surrounded by 34 hectares of vineyards and owner Joachim Immelnkemper, has invested heavily in both the restoration of the château and the development of the winemaking facilities. In 1997 a temperature controlled cellar was built to house the increasing numbers of new oak barrels whilst Dominique Fouin makes the most of the modern winemaking equipment including micro-oxygenation. The dominant grape in the blend is Cabernet Sauvignon with Cabernet Franc and Merlot. Chateau Fontesteau Cru Bourgeois Haut Medoc has an explosive nose of ripe cherry and blackcurrant fruit with floral hints. Rich generous palate, tasty, full bodied, supple, well integrated tannins to the long finish
  • Tucked away down a long, winding drive is Château Fontesteau. Built in 1277 the château is situated in the very heart of the Haut-Médoc. A place of historic interest, it is known that King François 1st of France stayed there and a crowned salamander, the king's symbol, decorates the front door. Today the house is surrounded by 34 hectares of vineyards and owner Joachim ImmeInkemper, has invested heavily in both the restoration of the château and the development of the winemaking facilities. In 1997 a temperature controlled cellar was built to house the increasing numbers of new oak barrels whilst Dominique Fouin makes the most of the modern winemaking equipment including micro-oxygenation. The dominant grape in the blend is Cabernet Sauvignon with Cabernet Franc and Merlot. Chateau Fontesteau Cru Bourgeois Haut Medoc has an explosive nose of ripe cherry and blackcurrant fruit with floral hints. Rich generous palate, tasty, full bodied, supple, well integrated tannins to the long finish. Try with roast partridge, beef (or nut, lentil and mushroom) wellington with mushroom duxelles, beetroot risotto, confits de canard with green salad & dauphinoise potatoes or beef stew and dumplings  
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    The property was built in 1610 in an old dwelling which was later to belong to Général d'Armagnac during the Napoleonic period. Located at Daignac, it is a magnificent stone-built building with a tower. Today Alain Duc is owner of Château de Laborde. Bordeaux is the largest vineyard for appellation wines in the whole of France. Situated in the South West near the Atlantic, it is crossed by the rivers Garonne and Dordogne and enjoys a temperate maritime climate. The richness, the quality and the diversity of its wines derive from the particular character of the terroirs, the experience of the winegrowers and the art of blending. The tide, which flows up both of the region's rivers, brings very specific characteristics to the wines. With its huge size, Bordeaux reds offer an infinite palette of flavours and combine their qualities in myriad different ways. Destemming and crushing of the grapes. Alcoholic fermentation at controlled temperature with selected yeasts and maceration of the skins. To obtain a wine for ageing, rich in tannins, this takes 3 to 4 weeks. Ageing in barrel for at least 6 months, so that the wine develops its bouquet and its aromas. 60% Merlot, 30% Cabernet Sauvignon, 10% Cabernet franc Intense, dark red colour. Ripe fruit on the nose with vanilla and elegant oak. Full on the palate, tannic, round, with well-balanced fruit and oak aromas. Oaky without excess. A traditional oak-barrel Bordeaux. Good to go with Hunan beef stir-fry, lamb noodle soup, lamb kebabs, partridge and pheasant and with dishes that include mushrooms and truffles or veggie wellington!  
  • With three hundred years of history, Loudenne is one of the oldest estates in the Médoc region. Loudenne's vineyard looks over and gently descends towards the wide Gironde estuary. Thanks to the care lavished on the vineyard and the wines, this property, located in the Médoc appellation area, was promoted to Cru Bourgeois Supérieur status in the 2003. The red wines are aged in oak barrels for 14 months after traditional vinification; they are then bottled and kept in the cellar for at least a full year before being released onto the market. Through low yields and traditional vinification, Château Loudenne produces rich, balanced wines. They are well-structured and reveal fruity flavours. 50-50 Cabernet Sauvignon/Merlot a third new French oak aged for 12-15 months medium toast. Deep crimson colour, a strong, complex nose with notes of dark fruits (cherries, blackberries, blackcurrants), toast, and more delicate notes of vanilla. Some vintages also have elegant, fresh notes of mint. The wine is dense, concentrated, and fruity on the palate with a pleasant tannic structure, a full body, and a long finish. Good to go with smoky paprika dishes, puy lentils, charcuterie, especially paté and terrines. Cold roast beef. Cold game pies. Simple grilled meat like a steak frites or sausage with chips or Shepherd’s pie  
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    Stretching over some 100 hectares in the commune of Pauillac, the vineyards of Lynch-Bages sit among favourably designed hillcrests located south and southwest of the city. Located at the 45th parallel, 50 km north of Bordeaux, the terroir of Lynch-Bages enjoys a temperate climate. Lynch-Bages Estate owes part of its name to the ancient hamlet of Bages, which for centuries was home to generations of winemakers. The area of 'Batges' is mentioned as early back as the sixteenth century in the terriers (estate records) of Lafite. In 1749, The property  passed into the Lynch family for seventy-five years. Lynch-Bages is classified among the Fifth Growths (Cinquièmes Crus) in the prestigious 1855 Classification. In the 1930s, General Félix de Vial leased the vineyard to Jean-Charles Cazes, who was already in charge of Château Ormes de Pez in Saint-Estèphe. Cazes would go on to purchase both properties on the eve of the Second World War. Lynch-Bages has been run by the Cazes family ever since. Following a particularly wet winter that recorded mixed temperatures, the wine season began with a slightly late bud break. However, it followed a normal pattern thanks to mild temperatures at the beginning of April. The 2018 vintage was then marked by two periods. The first saw relatively mild temperatures but heavy rainfall, from March to early July. The second period began mid-July with fine summer weather, hot temperatures and excessive sunshine. Full flowering occurred in line with the 20-year average. Thanks to ideal weather conditions, harvest started on 19 September with the Merlot and was followed by Cabernet Sauvignon, Cabernet Franc and Petit Verdot until 9 October. Upon arrival at the cellar, the sanitary state of the grapes was perfect, with rich sugar content and exceptional polyphenols. Alcoholic fermentation was straightforward and homogeneous and average vatting time was 21 days. During the runoff from 15 to 29 October, the vats produced juice yields that were below expectations. Then came the time for malolactic fermentation, one third of which took place in vats and two thirds in barrels. It was completed in November. The first blends were carried out in December. Ageing: Wooden barrels for 18 months (75% new oak). Blend: 72% Cabernet Sauvignon, 19% Merlot, 6% Cabernet franc, 3% Petit Verdot Lynch-Bages 2018 offers a seductive mouthfeel with powerful yet silky tannins. On the palate, there is a strong prelude of black chocolate, rosemary and spices on a fresh core leading to a long finish. Fab with gulasch, tiroler gröstl, Lebanese kofte, Italian meatballs with tagliolini, burger with all the trimmings and chunky chips or roast phesant with roasted potatoes and don't forget to pile on the veg!
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    Chateau Musar was established in 1930 by Gaston Hochar at the tender age of 20. His inspiration was both the 6,000-year winemaking history of Lebanon’s Bekaa Valley and also his time in Bordeaux – a connection which was strengthened during the Second World War when he befriended Major Ronald Barton of Château Langoa-Barton while he was stationed in Lebanon. In 1959 he graciously stepped aside for his two eager sons Serge and Ronald. Today it is overseen by the third generation: like their father and uncle, Serge’s eldest son Gaston now manages the day-to-day operation of the winery. The Musar property is located in the southern end of Bekaa Valley, around 30km north of Beirut. Here the altitude and shelter from surrounding mountains provide excellent growing conditions; the Bekaa valley is almost completely disease and frost free with long mild summers and just enough rain in the winter. The wide range of gravelly soils over limestone is also ideal for viticulture. 2015 was a challenging vintage for Chateau Musar which started with an April frost, then, a heatwave arrived in August and went right through September up until harvest, stressing the Cabernet Sauvignon vines resulting in a 65% loss of the crop. However, the story of the quality is different. The 2015, which has been released earlier than the usual 7 years from vintage, has ended being a belter of a wine. The blend is the usual equal parts one third of each of Cabernet, Cinsault and Carignan, but this year the Cabernet is, aromatically at least, taking a back stage. The nose is much more dominated by the floral, spice and red fruit components of the Cinsault and Carignan. However, the tannins are all Cabernet and so is the powerful finish which lingers with all the beautiful hallmarks of this wine: leather, incense, balsam, wood smoke, cedar wood, and undergrowth.
    Try with Kafta, sfeeha, pork rillettes, roasted red peppers with tapenade, moussaka, kebab or black bean chilli Vegan
  • Chateau Musar was established in 1930 by Gaston Hochar at the tender age of 20. His inspiration was both the 6,000-year winemaking history of Lebanon’s Bekaa Valley and also his time in Bordeaux – a connection which was strengthened during the Second World War when he befriended Major Ronald Barton of Château Langoa-Barton while he was stationed in Lebanon. In 1959 he graciously stepped aside for his two eager sons Serge and Ronald. Today it is overseen by the third generation: like their father and uncle, Serge’s eldest son Gaston now manages the day-to-day operation of the winery. The Musar property is located in the southern end of Bekaa Valley, around 30km north of Beirut. Here the altitude and shelter from surrounding mountains provide excellent growing conditions; the Bekaa valley is almost completely disease and frost free with long mild summers and just enough rain in the winter. The wide range of gravelly soils over limestone is also ideal for viticulture. Hochar Père et Fils is sourced from specially selected vineyards near the village of Aana in the Bekaa Valley, characterised by deep, gravelly soil over a limestone base. Low yields (25-30 hectolitres per hectare) result in concentrated wine and the altitude keeps the average yearly temperatures at around 25 °C, encompassing cold, snowy winters, mild springs and hot summers. The Hochar Père et Fils 2016 is a blend of Cinsault (50%), Grenache (35%) and Cabernet Sauvignon (15%). The grapes were fermented between 27 °C and 29 °C with maceration in cement vats, followed by 6 months in French Nevers oak barrels
    The Hochar of this year is bright ruby red in colour with red fruits, plums, sloes and cherries on the nose and palate. This balanced and elegant wine combines vibrant fruit on a medium body with soft tannins, good acidity and cellared well, it will keep for several years. Works well with lamb tagine with prunes, lamb with couscous and orange blossom water, cinnamon, almond and date stuffing, Jamaican goat curry, Quorn gammon roast with smokey paprika spiced lentils Vegan
     
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    Château Musar first started producing the Musar Jeune range of wines in 2006 from the fruit of low-yielding Bekaa Valley vines at around 1,000 metres above sea level. Altitude keeps the average temperature at 25 ° C with hot sunny days and cool nights and with 300 days of sunshine a year, grapes are ripened to perfection. Unoaked and made according to Musar’s natural non-interventionist wine-making philosophy, Musar Jeune wines are vibrantly fruity, richly concentrated and the 2016 vintage is no exception.
    It is a blend of old vines Cinsault (45%), Syrah (45%) and Cabernet Sauvignon (10%) from organically certified vineyards, harvested from late August onwards. The wines fermented in concrete vats they were not fined or filtered and the sedimentation occurs naturally.
    Fresh, vibrant, fruity and soft with plenty of ripe red and dark fruit and a hint of sweet spice. The tannins are gentle and the finish smooth. It’s perfect for immediate drinking but also has a few years ageing potential. Excellent by itself or with samosas, vegetarian tagine or pizza Vegan
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    One of Bordeaux’s leading winemakers Pascal Delbeck who, for twenty years, was responsible for the wines produced at Ausone for Ms Chalon-Dubois (co-owner until 1997) and continues to make the wine at neighbouring Ch Bélair, Ier Cru Classé St Emilion.

    His new ventures are in Lalande-de-Pomerol and St-Georges St-Emilion, two appellations which offer very high quality wines at a fraction of the price of a Pomerol or St Emilion. They will benefit from further cellaring.

    The appellation of Saint Georges Saint-Emilion is recognised for a long time as the most prestigious and the most confidential of the satellites of Saint-Emilion; the site benefits of an exceptional panorama and covers 14 hectares magnificently exposed on south-facing, clay-limestones slopes and sands from Perigord.

    60% Merlot, 35% Cabernet Franc and 5% Cabernet Sauvignon. 25 year old vines hand harvested. Aged in French oak barrels for 15 months (30% in new barrels, 20% in barrels of 3 year white wines and 50% in barrel of 1 year wine). Very deep garnet red. Nose is exotic, tarry, spicy. Very good attack, silky, ripe black fruit, good body, tannins very finely integrated. Youthful and supple, no awkward edges. Fab with cassoulet, roasted goose and all the trimmings, aged mimolette cheese, phat veggie burger with lightly spiced yam fries
  • Chateau Fargueirol has one of the longest histories in the Southern Rhone Valley. Or perhaps it is better to say that the Revoltier family dates back to 1340. The Revoltier family held the property in those days, but left the area, after the Revolution. The Revoltier family did not come back to the region until 1974, when Joseph Revoltier purchased 10 hectares of land that needed to be completely re-cultivated, as the vines were left untended for years. The estate takes its name from its geographical location where their vines are planted in the Fargueirol lieu-dit. Produced from a blend of 70% Grenache, 20% Syrah, 5% Mourvedre and 5% Cinsault. The terroir is all rocks and stone soils. The wine is aged in mostly foudres, with 25% of the wine being aged in tank for 9 months before bottling. Good to go with Christams Dinner, Morrocan chicken tagine with olives, lamb dolma (Turkish lamb-stuffed peppers), or smoky cauliflower steaks  
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    Once part of the cave co-operative at Tain-Hermitage, the family vineyards of Domaine Chevalier are gradually being reclaimed by the brother and sister team of Nicolas and Marlène Chevalier. Following his formal agricultural studies in France, Nicolas spent four years honing his winemaking skills on estates in Australia, California and South Africa.
    Clay and limestone 100% Syrah. Les Voleyses is a lieux-dits parcel planted on limestone soils in 1986.
    The Voleyses Cuvée is made from younger vine fruit fermented in concrete and aged in stainless steel.
    Deep purple colour. Fragrant nose of blackberries, plums, a hint of leather. Layers of fruit roll over the palate, very soft and appealing. Chewy texture, medium finish. A Syrah for current drinking, enjoy with lamb with red peppers, tomatoes stuffed with garlic, rosemary, thyme and rice, spicy sausage casserole or steak
     

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