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Red Wine

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    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
  • 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 smokey tofu, red lentils, garlic and paprika spice Vegan  
  • Vintage 2018 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
  • One of Portugal's largest and most progressive producers with 600 hectares spread across estates in five regions from Douro in the north to Alentejo in the south. 70% Baga, 20% Tinta Roriz, 10% Touriga Nacional Hearty and rustic red from the Bairrada region of Portugal showing aromas of ripe berry and plum fruits. The palate is medium-bodied with supple tannins, dark fruit and warming spicy characters. Good with a roast lamb dinner (Quorn roast would also work just great)! Vegan    
  • 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 helping to produce superior quality fruit. The grapes were hand harvested, destemmed, crushed and pumped into temperature controlled stainless steel fermenters. The must was left in contact with the skins for seven days, then fermentation took place at up to 30°C. The wine was then moved to stainless steel tanks, where malolactic fermentation took place and the wine was held until bottling. This is a lively, youthful ruby coloured wine with fresh cherry aromas that develop into a rich cherry pie character in the mouth. The body is provided by the soft, supple tannins that match the concentrated fruit through to the characterful finish. Great with beef stroganoff, tuna fish sandwich or stuffed mushrooms Vegan  
  • 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  
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    This cuvée gets its name from the round pebbles in the vineyards. The vineyard is composed of multiple plots, each with their own distinct characteristics which give this wine its incredible complexity: Bois de la Ville and Les Serres have a deficient and filtering gravel bed making for perfect draining of water which forms great concentration of flavour in the grapes. Farguerol and Cansaud have red and blue clays which lend to the extremely rich aromatics of the wine. Finally, Cabrières and Revès, with chalky, limestone soils bring the overall structure and long finish to the blend. André Brunel Châteauneuf-du-Pape Rouge 'Les Cailloux' is a blend of Grenache, Syrah and Mourvèdre. The Syrah component is first aged in barrique; then, after the final blending, the new wine is aged for a further 18 months in large oak casks. This is a powerful, herb and plum scented Châteauneuf, with layers of spicy flavours and a long, elegant finish. Try with braised short ribs with thyme-roast sweet potatoes, beef stew and truffle, lamb tagine with prunes and star anise,  Ethiopian spiced lamb stew or butternut squash and cheddar bread pudding Vegan
  • Andre Brunel is such a calm, urbane gent that it is of no surprise to taste that his wines have the same kind of careful consideration and reserve that he does. But he's deceptively passionate too, and he pours as much of this passion into each of his wines, from his top Chateauneuf's to this great little number. The vines producing this cuvée are located north of Orange . The search for low yields as well as the clay-limestone subsoil of the terroir bring elegance and finesse to this wine, the Grenache bringing its fruit and roundness. Complex and intense with peppery spice, dense berry fruits and hints of raspberry, cocoa and vanilla at the finish. Will cellar for up to 3-4 years with ease. Try with a cold platter of meats and cheeses, chorizo with lentils, steak, Quorn gammon roast diced with puy lentils, and smoked paprika Vegan
  • London Cru's 2015 Barbican was made in London from Barbera grown in north-west Italy. It is a medium-bodied, bright and refreshing red with brambly fruit flavours. Bright and pure, with brambly fruit flavours; lovely freshness and balance. The grapes for Barbican 2015 were grown in Piedmont, Italy, and the wine made in London. 100% Barbera, the wine was aged on its fine lees in French oak, with 10% new barrels. Lovely to drink on release, but with the potential to improve over five years or so. Try this with tomato or meat-based pasta dishes Vegan
  • With its deep ruby core and cherry-purple rim, the colour of this wine conjures up images of bunches of Gamay grapes. Beguiling aromas of both red fruits (redcurrants and cherries) and black fruits (blackcurrants and blackberries). Spicy notes – particularly cinnamon – add just the right amount of aromatic complexity. Juicy, approachable and thoroughly delicious, this is, quite literally, a mouth-watering wine. Works wonders with boeuf bourguignon, corned beef hash, cog au vin or sausage, mash with gravy or haggis (meat & vegetarian)
  • Bodegas Máximo was founded in 2002 to produce modern style wines that offer exceptional value while retaining their ‘sense of place’. The fruit is sourced from the Tierra de Castilla zone in Castilla-La Mancha and vinified at their state-of-the-art winery, where the focus is on temperature control and gentle handling of the grapes to ensure freshness and balance in the wines. The Tempranillo vines are planted on shallow, clay-calcareous soils. They are planted at an average altitude of 700 metres above sea level. The large diurnal temperature range here helps to prolong the growing season, allowing the phenolics within the grapes to develop slowly. Here, the Tempranillo grape is capable of producing extremely concentrated and aromatic wines. The wine was fermented in temperature controlled stainless steel vats macerating with the skins over a period of 12 days. The wine was then aged for six months in new oak (60% American white oak from the Northern Appalachians and 40% French). It was then aged for a further six months in bottle prior to release. This Tempranillo is ruby red in colour. On the nose, subtle vanilla and tobacco nuances express themselves under a layer of ripe red cherries, plums and spices. On the palate, it is lively with velvety, smooth tannins. The finish is long, with lingering hints of liquorice and mint. Fab with beef burritos, grilled aubergine, pizza or moussaka  
  • 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
  • This terrific red Wine produced by Borsari is produced in the Campania area of Italy. Light and fresh red, a flexible choice to partner with a range of dishes from simple chicken to spicy lamb or beef or Moroccan chick pea terrine Vegan  
  • Moulin Camus makes some fantastic wines from their vineyards around Muscadet. This is their Cabernet Franc (organic), a grape variety that is widely planted in the Loire, but not so much in this part, where white varieties prevail. However the wine is packed with flavour: notes of wild berries, hedgerows, leafy-spicy with hints of tobacco and black cherries. This wine really delivers and is amazing value. Try it ever so slightly chilled and it has enough robust flavours to suit outdoors dining accompanied by baked trout, tabbouleh, roast guinea fowl or lamb with a cumin and coriander crust Vegan
  • 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
  • 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. Calmel & Joseph are winemakers of our time. They have their own strategy and not entirely without success. Due to the increasing temperature, the winegrowers in the south of France have been forced to look for alternatives to the perfect viticulture. Calmel & Joseph seem to have found these. For example, the gentlemen prefer to grow their grapes on the north-eastern slopes at an altitude of 300-400 meters, so that the mistral can give the most cooling to the grapes, and the sun gets the least grip on the grapes, and not entirely to no avail! The value for money of the Vieille Grange is truly fantastic. Vieille Grange 'Les Fines Roches' Merlot from the south of France is wonderfully soft, round and fruity with a silky aftertaste. Line it up with pasta dishes with tomato-based sauces, especially with pancetta/bacon or mushrooms, grilled chicken, especially with Mediterranean grilled veg such as peppers, courgettes and aubergines or mac & cheese  
  • 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 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
  • The Cantina di Negrar brand is the soul of Cantina Valpolicella Negrar and pays homage to the philosophy of cooperative production while also recalling the territory’s historical vestiges: the effigy of St. Mark’s Lion standing tall on a column in the centre of Negrar is testimony of the Venetian Republic’s domination in the sixteenth century. This Ripasso Valpolicella is made from grapes grown in the heart of the Valpolicella Classica area, in the town Roselle in the hills of Negrar. His style emphasises the profile of the typical and traditional Valpolicella: a well-distributed harmonic structure of flavour, smell and taste, creating a unique style of simplicity and elegance. 70% Corvina, 15% Corvinone, 15% Rondinella It pairs wonderfully with all types of red meat, both grilled and braised. Excellent with traditional Veronese dishes, such as lasagna with black truffle  
  • Hector and Pablo were born in Mendoza, the cradle of wine and were raised together. Their childhood and their home were always connected to a sensorial world, with aromas, ingredients and flavors that, over time, motivated them to choose the path to become enologists. As adults, they would find these familiar memories and similar passions. Since 2002 they have been dedicated to their project as a small family winey. Cara Sucia - means 'dirty face' and is a nod to the winemaking brothers Héctor and Pablo's childhood. Cereza is a natural crossing of Muscat of Alexandria and Listan Negro grown extensively in Chile and Argentina. This fresh red wine of Santa María de Oro, Rivadavia, was born of an old cherry pergola from 1940. Cereza meaning 'cherry' is a traditional Argentinian grape previously used for making deeply coloured white or rose wine locally. It is elaborated in concrete eggs, part with marcs and part without marcs as if it were a white wine. It's not like anything we've tried before but is a very drinkable wine with nice tannins, good acidity and aromas that combine red fruits as strawberries, roses and dried herbs. Give it a bash with tuna niçoise salad, fish tacos with cilantro or herb and asparagus salad Vegan
  • Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinotand Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte. Carlotta Sangiovese is a smooth fruity wine from Puglia in the south of Italy. Easy drinking with black cherry fruit and a smooth finish. Carlotta Sangiovese is ideal with simple pasta that is tossed in butter and Parmesan or with tomato based sauces 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
  • Based in the Colchagua Valley just south of Santiago, Vina Casa Silva as a winery was re-established in 1997. It was done so my Mario Silva a fourth generation descendant from one of Chile’s oldest winemaking dynasties. A blend of 70% Cabernet Sauvignon & 30% Carmenere, 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  
  • 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
  • Based in the Colchagua Valley just south of Santiago, Vina Casa Silva as a winery was re-established in 1997. It was done so my Mario Silva a fourth generation descendant from one of Chile’s oldest winemaking dynasties. 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
  • 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
  • Based in the Colchagua Valley just south of Santiago,Viña Casa Silva as a winery was re-established in 1997. It was done so my Mario Silva a fourth generation descendant from one of Chile’s oldest winemaking dynasties. 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  
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    Castillo Ladera wines are sourced from one of the most advanced bodegas in La Mancha and they combine the traditional varieties of the region with international varieties. Made entirely from free run juice and fermented in temperature controlled, stainless steel tanks and then matured on fine lees until bottling. The resulting wines show unparalleled freshness and aromatics compared to many similarly priced wines from around the world. The grapes are sourced from a mixture of trellised and bush vines in the Manzanares district of La Mancha- renowned for it’s limestone soils. The majority of the grapes are machine harvested at night in order to maintain the acidity and bright, fruit flavours. An appealing fruity red with fresh cherry fruit on the nose and soft red fruit on the palate. This red is ideal with charcuterie, tender white octopus drizzled in olive oil and sprinkled with paprika, aubergine & tomato rice Vegan  
  • Charles Palmer Vineyards is a family run wine estate at Winchelsea in Sussex. The estate’s vineyards benefit from an ideal climate for vines, with its close proximity to the sea, south facing slope, and its terroir in particular. The lowest part of the vineyard is a mere 5 metres from sea level and sits above a bed of Kimmeridgian clay similar to the Grand Crus of Burgundy. Their vines were first planted in 2006 specifically with the aim of producing a sparkling wine of the highest standard. Production is small and meticulous. Made using the 777 Burgundy clone Pinot Noir grapes. This Red wine is fully fermented on the skins in order to extract the delicate flavours of bright red and black fruits, with a silky finish. They do not age in oak, this allows the wine to display fantastic purity of fruit. A match for wood pigeon, rabbit stew, mushroom risotto or a pork burger in a bun with chunky chips Vegan  
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    In the 20th century, Château Capion changed owners several times. Sold in 1900 to a family of wine negociants, the Wormsers, they were tragically deported to Auschwitz in 1944. In the sixties, the Château belonged to the Salasc family whose own land had been expropriated when Lake Salagou near Lodève was created. In 1996, the Bürhers moved to Capion, embarking on a renovation of the Château’s grounds by adding fountains, a French garden, an ornamental pond and an Italian dovecote. In 2016, Château Capion was bought by Oleg Chirkunov. With a major overhaul of the vineyard, as well as the estate’s conversion to organic farming, a new phase in Capion’s story has begun.
    43% Syrah - 37% Grenache - 20% Mourvèdre
    Ruby colour with a hint of purple. On the nose, aromas of fresh dark cherry, myrtle and spices (cardamom, black pepper). The palate confirms this – a vivid start, full bodied. Hints of Vanilla and Acacia continue into a long finish, giving depth. Enjoy with rack of lamb, hard cheeses or charcuterie. Le Chemin des Terrasses is an introduction to what the Terrasses du Larzac can offer the wine enthusiast: freshness, fruits, spice – the expression of its terroir. Try with pigeon with croutons, pheasant casserole or chunky veggie burger, wild mushroom and sweet potato wedges Vegan
  • 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
  • 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 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 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
  • 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. 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 first Pomerol estate purchased by Catherine Pere-Verge in 1985. The majority of the vineyard parcels are in a terroir with fine, sand and gravel soil. Their best parcels have terroirs with clay and gravel soil, which are located not far from Chateau Clinet. The vines are planted at a density of 5,500 vines per hectare. On average, the vines are close to 30 years of age. From the 2013 vintage the winery have used micro vinification techniques This is a rich powerful Pomerol. Full bodied, the plum, cedar, lead pencil and concentration are typical of the region. Lovely with mushrooms on toast, tender beef with truffle shavings, beef (or mushroom, walnut and lentil) wellington, tagliatelle with girolles
  • 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
  • Château Musar first started producing the Musar Jeune range of wines 10 years ago 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 years of ageing potential. Excellent by itself or with samosas, or pizza Vegan
  • 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
  • The dynamic Vesco family took over the winery 10 years ago and have since revolutionised the viticultural practices and invested heavily in cutting edge technology for the winery and bottling line. Their hundred hectares of organic vineyards are located high up in the hills above Alcamo. The wines are all certified organic and planted on south-east facing slopes on sandy soils 150 – 300m above sea level. Nero d'Avola Ciello, fresh, fruity, organic, naturally made red wine from Sicily. Ciello make excellent value organic wines and this entry level Nero d'Avola has bags of crunchy, fresh dark fruits and spice to keep you happy with some simple Italian pasta dishes. Vegan  
  • Australia is still one of the countries that can produce base wine for very decent house style drinking. There are unexploited vineyards in unfashionable regions with old vines (Riverland), there is plenty of land being farmed organically with the fruit being sold to wineries, and actually a surplus of production in certain regions (Barossa and Margaret River). The Pot à Cab Sav is 100% Margaret River biodynamically-farmed fruit on ironstone soil. Grapes are destemmed, macerate and ferment with their own yeasts for one month in tank and the juice is transferred to used barrels for six months, before being bottled without filtration or fining and only a small amount of added sulphur. The nose is appealing, flaunting pyrazine aromatics of bell pepper and peppercorn and flavours of coffee, bitter chocolate and wood tannin. A match in heaven with stuffed portobello mushrooms, grilled steak & chunky chips or spicy sausages & mash Biodynamic  
  • Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Castelvero. Produced from selected parcels of Montepulciano grapes, from low yielding 30 to 50 year old vines in the Chieti province of Abruzzo. After malolactic fermentation the wine was transferred to Adria’s cellars and matured in a combination of large Slavonian oak casks and French oak barriques for 6-8 months. An intense wine with cherry, ripe plum fruit aromas and warm, earthy spice. The palate is densely packed with morello cherry, cassis and bramble fruit flavours. Tannins are ripe, giving structure to a substantial wine with a fresh sappy finish. Go for a Gragnano pasta with Bolognese sauce or vegetable lasagne Vegan    
  • Founded in 1965, Les Vignerons d’Estézargues is located in the Gard département on the ‘wrong’ side of the Rhône, some 20 kilometres west of Avignon. It handles fruit sourced from almost 400 hectares of vines, mostly classified as either Côtes du Rhône or Côtes du Rhône Villages Signargues, the latter an appellation created in 2004 for red wines only and encompassing the communes of Estézargues, Domazan, Saze and Rochefort du Gard. A medium-full bodied blend of 50% Grenache, 30% Syrah and 20% Mourvédre. Only natural yeast fermentations are employed and sulphur levels are kept to an absolute minimum. Neither is there any fining or filtration on any of the red wines. Being one of the warmer pockets of the southern Rhône, the vines tend not to be under too much threat from rot and the crop arrives at the cellar in a healthy condition, which helps negate the use of additives; the natural alcohol and tannins within the wines adding to their stability. Plenty of forward pepper and spice notes, a touch of liquorice and sweet fruit moving through to a mouth covering tarry finish. Try with a venison casserole, mixed grilled vegetables, slow cooked pork shoulder with celery & braised rhubarb, sausage sandwich with grilled mushrooms and tomatoes or pork pie Vegan      
  • A no frills red and a stalwart of Boutinot's house wine offering, Cuvée Jean-Paul Rouge captures the magic combination of drinkability and complexity. The southern Rhône Valley is swathed in warm, sunny vineyards and peppered with hilltop, stone-hewn villages on its rocky outcrops. Outside of the delimited areas of the famous village appellations, the wine the local vignerons make and enjoy with their friends in the village cafés and bistros is Pays de Vaucluse. Cuvée Jean Paul Rouge is made predominantly from a blend of Grenache and Syrah from the Vin de Pays de Vaucluse. A classic Southern Rhône red; friendly and warming leafy, autumnal aromas and an ample, baked fruit palate. A delicious, uncomplicated, soft, fruity and very drinkable red. Drink with hearty food such as grilled meats and casseroles. Also great with BLTs, pizzas and mature, hard cheeses Vegan
  • Established in 1928, De Bortoli Wines represents 90 years of successful winemaking legacy of the De Bortoli family. It was founded by Giuseppina and Vittorio De Bortoli, who moved from Italy to New South Wales for a better life. Over the years, the brand has earned a reputation for fine wines. Its Deen Vat Series range is a tribute to Vittorio’s son, Deen, who with the support of his wife, Emri, carried forward the family business to new heights using innovation and new technological skills. Fruit from Riverina for Deen Vat 1 Durif was cold-soaked and fermented with a small amount of Viognier. A part of this wine was stored in stainless steel while remaining matured in a combination of new & old American oak for 12 months. The resultant blend showcases a lovely crimson colour with purple rim. Aromas and flavours of dark fruits, spices and chocolate oak are beautifully integrated with fine tannins to culminate in a generous & long finish. Enjoy this full-bodied red with grilled rib-eye steak alongside roasted rosemary potatoes, or roasted vegetables  
  • The De Bortoli family story is one of determination and triumph that started 90 years ago in war-torn Europe and is now told, generations later, across Australia. Their heritage encompasses the universal story of immigrants making good in an adopted land, the rise and rise of the Australian wine industry and the tale of a hardworking and innovative family who considers good wine, good food and good friends to be among the true pleasures in life. Victoria, Australia has many unique wine regions from the cool climate Yarra Valley to the rich cambrian soils of Heathcote. Explore each of these renowned regions with Regional Reserve.Fruit is sourced from carefully selected parcels of Shiraz grown on the red volcanic soils of Northern Heathcote. Fruit is harvested at 14.0-15.0 Baume to achieve a balance of fruit ripeness and soft acidity. Grapes are destemmed and crushed into both static and rotary fermenters. The resultant wine is then fermented for up to two weeks on skins prior to pressing and racking. A third of the blend is matured for 5 months in older casks and the remainder stays in the tank for freshness and brightness. Deep red with purple edge. Ripe dark fruit aromas of brandy and plum, white pepper. Plump dark fruits, dense, gentle tannins, cedarwood, delicious. Works wonders with steak in a blue cheese sauce with boiled potatoes and steamed veg, eggplant and chickpea casserole or moussaka  
  • The De Bortoli family story is one of determination and triumph that started 90 years ago in war-torn Europe and is now told, generations later, across Australia. Their heritage encompasses the universal story of immigrants making good in an adopted land, the rise and rise of the Australian wine industry and the tale of a hardworking and innovative family who considers good wine, good food and good friends to be among the true pleasures in life. Grapes are both hand and machine harvested with a percentage of the hand harvested used for whole bunch inclusion. A combination of winemaking techniques are used to produce a final blend with complexity and balance. These include cold maceration prior to fermentation, inclusion of whole bunches and warm fermentation at 28˚C to 32˚C. Minimal handling and filtration is adopted to preserve fruit flavour. Perfumed and complex, with red fruit aromas and hints of spice and smoky oak. Gentle tannins with dark fruit flavours. Selected from vineyards in the Yarra Valley, predominantly Dixons Creek, Tarrawarra and Yarra Glen. 100% pinot noir. Works a treat with crispy duck, guineafowl, bacon-stuffed mushrooms or smoky tofu, brown rice in a light soy sauce...
  • Created in 1999 in Carcassonne, South of France, LGI WINES was the brainchild of Alain Grignon who wanted to work with an international market. He wanted to offer an excellent quality/price ratio, spreading the good word of the wines of the South of France. Intense dark berry flavours, gentle tannins, rounded in style with a lovely soft finish. Sourced from vines over 40 years old, this is a classic Languedoc variety. Rack of lamb, roasted vegetables, stews, Sunday roast  
  • The region of El Colorado is one of the highest in Canelones. De Lucca’s 50ha of vineyards, on clay and limestone soils are a perfect example of biodiversity, and they include a pond or other water feature in all of them. Sustainable production with careful management of the vines, and respect for the environment. No chemicals and only own compost is used as fertiliser. Hand harvested. Aged 6 months in used American oak. Deep purple crimson. Lovely floral perfume. Wild strawberry fruit and cranberry. As it opens up in the glass it seems to become savoury and darker fruited. Dry, fine texture. Really does have some floral notes. Tannins give it a darker, firmer and more savoury quality. Elegant and fine boned. Go for spicy sausage casserole Vegan
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    The region of El Colorado is one of the highest in Canelones. De Lucca’s 50ha of vineyards, on clay and limestone soils are a perfect example of biodiversity, and they include a pond or other water feature in all of them. Sustainable production with careful management of the vines, and respect for the environment. No chemicals and only own compost is used as fertiliser. Hand harvested. Aged 6 months in used American oak. Deep purple crimson. Lovely floral perfume. Wild strawberry fruit and cranberry. As it opens up in the glass it seems to become savoury and darker fruited. Dry, fine texture. Really does have some floral notes. Tannins give it a darker, firmer and more savoury quality. Elegant and fine boned. Go for spicy sausage casserole 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.

    English organic Pinot Noir, grown on a south facing sandy clay soil site. The grapes are 50% destemmed (without crushing the berries) and fermented with natural yeast for a 10 days before pressing. Fermenting juice from the press is moved straight into oak barrels (barrels are between 5 and 20 years old) where it completes fermentation. The wine is then matured in old oak barriques for 9 months before bottling. We bottle without filtration and this wine may have a slight sediment in the bottle. The 2018 vintage was one of the ripest years we have ever seen, with flavours of cherries and blackberry, a good dark colour and plenty of depth. It can be drunk now, or kept for up to 3 years to develop more complex flavours and a mellow character. Some hints of oak may emerge after a year or so. It benefits from opening a hour or two (or more) before you want to drink it. Try with rabbit stew, pheasant and mayonnaise sandwich, mushroom burger or smokey paprika lentils Vegan
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