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  • The Allram team consistently creates organic, high-quality wines by combining the knowledge of generations with state-of-the-art technology. Both, Grüner Veltliner and Riesling thrives in Lorenz’s hands, with the 2016 Gaisberg winning 97 pts at the International Wine Challenge in London receiving the white wine trophy. The nose has both a tangy and a creamy aspect and both are equally enticing. It’s light and easy palate, gentle pear fruit is supported by bright lemony freshness. The finish is dry and tangy. Partner with Scotch eggs, wiener schnitzel, spaghetti carbonara, morel mushrooms, white asparagus & braised leeks, fondue or vegetable stir fry with lemongrass Vegan
  • Ancre Hill Estates is located in the Welsh county of Monmouthshire. The 12 hectares of vineyards are perfectly positioned on south facing slopes close to the border town of Monmouth and the Wye Valley. The Estates' ethos is to deliver wines of the highest quality, utilising traditional Biodynamic and Organic Viticultural practices to produce the best possible fruits from carefully sourced and selected Varieties with excellent heritage. 100% Chardonnay wild yeast ferment in barrels and Foudre with an elevage of over 12 months for the base wine. Traditional Method with a further 5 years on lees. The wines produced at Ancre Hill express the terroir of ancient mudstone and sandstone soils, giving the wines their character and natural flavours, with no external intervention or manipulation in the winemaking process. A serious wine with 5 years lees ageing that had rounded it out to balance the tingling acidity and complement the grapefruit and green apple flavours with a lemon shortbread mellowness. A suitably long finish leaves your mouth watering and keen for another sip to explore the many dimensions of this wine. Fab by itself, or with oysters, smoked salmon & cream cheese on salted crackers, canapés, lobster or vegan fish and chips Vegan      
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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
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    The grapes for this fresh, lemony Chardonnay are fermented and matured in stainless steel with no oak contact, the aim is to retain the fresh varietal fruit, crisp, ripe acidity and weight to produce a classic Chardonnay
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    Luscious strawberry ice cream on the nose supported by a bright, berry fruited palate and an off-dry finish. Selected from old vine vineyards in the Lodi region of central California. 100% zinfandel grapes, lightly crushed to create a pretty pink wine. Serve chilled and drink with friends. This would go down great with a spicy jerk chicken! Vegan
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    Founded in 1950, this co-operative is in the Cotes d’Auvergne appellation in central France, to the north of Languedoc-Roussillon and west of the Rhône. It is named after Saint-Verny, a popular figure in Auvergne who was canonised in the 15th century, and is the patron saint of winemakers. This is the sole co-op in the Puy-de-Dôme département and offers excellent value for money. The vines are on the region’s sunny slopes of mineral-rich, volcanic, basalt soils. Hills protect the vines from the wind, as well as keeping rainfall to a minimum, and dry, sunny summers provide a long ripening season. The aroma on the nose is very fresh and clean, summer fruits with a little spicy cranberry overtaken by an array of almost sweet white fruits and melon. A delicious combination. On the palate, the feeling of this wine is one of richness in the mouth. A blend of red and white fruits like a fruit salad, superb ripeness and long-lasting flavours in the mouth. A fresh, juicy, summery fruit salad, partnered harmoniously with the balanced acidity which brings out the best in each of the flavours and allows them to thrive. A dry style of rosé, this wine is the perfect partner to salmon with new potatoes, soft cheese on salted crackers or tagine Vegan
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    Château Changyu Moser XV lies just west of Beijing in the province of Ningxia, in China’s most renowned wine-growing region. The winery has its roots in the Changyu company, founded in 1892 when Chinese diplomat Zhang Bishi imported more than 500,000 vines from the US and Europe, paving the way for Chinese wine production. Gold Diamond Golden Valley Icewine from the Liaoning region and produced from the Vidal grape variety. A world-class Chinese ice wine of thrilling purity and intensity, offering an array of quince, apricot, pineapple, dry figs, baked tangerine, green olives and sea-weed aromas. A persistent zesty freshness with a bit of toffee on the back-palate, and some smoky old cask character. Polished wine with excellent concentration.
    Absolute bliss with gorgonzola, roquefort or parmigiano-reggiano, salty nuts, anchovies, braised sea cucumber & spring onions, pâté or grilled eel with cajun spices    
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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. This first white wine produced by the Château de Minière is made using Chenin vines from the Château de Suronde, which lies in Anjou and which the couple recently acquired. This transfer deprives it of the PDO, which is why it has the 'Vin de France' designation. Production is limited to 3,000 bottles. Harvested by hand, with grapes sorted on the stocks. Soft pressing, low temperature fermentation in stainless steel tanks. Matured for 4 to 6 months in stainless steel tanks. Straw-coloured robe of medium intensity. Aromas of white flowers and honey. Very fresh Works well with light  turmeric & garam masala based curries, pork with apple sauce & crackling or goats cheese
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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
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    Owned and operated by Englishman Jonathan Hesford and his Kiwi wife, Rachel Treloar. Rachel's Maori and Cornish ancestry is reflected in their logo.

    On 11 September 2001, they were living one block away from the World Trade Center. After seeing both planes crash into the buildings from a few hundred metres, they left their apartment with what they could carry. In the aftermath of that disaster, they lost their home, jobs and their right to live in the States.

    The experience made them think about what really mattered in their life. They wanted a different environment for their children. They wanted to have more control over their direction and to spend our time working at something that truly motivates them. Enter wine...

    This wine is named after Bruce Springsteen’s song 'The Promised Land', which brings together two concepts which shaped Domaine Treloar. That there is an ideal place for each person and that you will only achieve your dreams through hard work and determination.

    A dry white wine made from Grenache gris 50%, Macabeu 30% and Carignan blanc 20%. Fermented in barrel with wild yeasts to give complexity.

    The nose is subtle with hints of pears and river stones.  The complex layers of flavours only appear after several seconds in the mouth. (It is not a quaffer!). Quince, wax and a smoky minerality. Serve only lightly chilled. Improves with a little aeration and decanting.

    Jon and Rachel love it with grilled fish, such as Bream or Bass. Also works with delicate pasta dishes with both creamy and tomato sauces and is excellent with Bouillabaisse and similar seafood stews - even Moules Mariniere. The greatest pairing they have experienced was a local delicacy called Carn de Parol with balsamic vinegar and truffle oil - go find!


  • Owned and operated by Englishman Jonathan Hesford and his Kiwi wife, Rachel Treloar. Rachel’s Maori and Cornish ancestry is reflected in their logo. On 11 September 2001, they were living one block away from the World Trade Center. After seeing both planes crash into the buildings from a few hundred metres, they left their apartment with what they could carry. In the aftermath of that disaster, they lost their home, jobs and their right to live in the States. The experience made them think about what really mattered in their life. They wanted a different environment for their children. They wanted to have more control over their direction and to spend our time working at something that truly motivates them. Enter wine…

    The secret is that normally a Cotes du Roussillon should have no more than 80% syrah, but this wine has around 95%, with Grenache added to soften the edges and Mourvedre to add a bit of spice.

    The nose is a powerful combination of chocolate cake, tobacco and dark berries. A concentrated, structured wine with great length.

    There is something about Syrah that just says 'beef'. Whether that is a lovely entrecôte and real chips, a proper roast or even a gourmet burger. And why not even try a chunky veggie equivalent!


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    Los Vascos is a vast estate that was acquired by DBR (Lafite) in 1988 which is located near Peralillo, within the Colchagua valley of Chile. Baron Eric de Rothschild searched for years for a vineyard  that had the potential to produce world-class Cabernet Sauvignon, and his judgment was certainly accurate as Los Vascos has proven to produce some of the most elegant and complex wines in the region. Cabernet Sauvignon is the classic grape of  Los Vascos’ vineyard and is the variety on which the estate has built its reputation. The common feature of all the vintages is ripe fruit, fresh aromas, and a supple, full-bodied structure. This wine has a sparkling ruby red colour and a pleasantly fruity nose with aromas of black cherries, raspberries and plums, all with a hint of spice. This is a silky, flavourful wine, with a supple tannin structure. A great classic still drinking extremely well with age. Calls out for burger and French fries!
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    Los Vascos is a vast estate that was acquired by DBR (Lafite) in 1988 which is located near Peralillo, within the Colchagua valley of Chile. Baron Eric de Rothschild searched for years for a vineyard  that had the potential to produce world-class Carménère, and his judgment was certainly accurate as Los Vascos has proven to produce some of the most elegant and complex wines in the region. The Vina Los Vascos Grande Reserve Carménère is beautiful purple crimson colour.   The grape variety's characteristics are reflected in the expression of fruit such as cherries, blackberries and plums. The nose offers notes of black pepper and bay, with hints of coffee, bitter chocolate, mint and nutmeg. On the palate, the attack is gentle, deep, balanced and seductive. This wine reveals the full potential of the Carménère grape. Enjoy with pasta & meatballs
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    Family owned. Don Cristobal began its production of wines with the 2001 harvest and entered that same year in the world wine market with its brand Cristóbal 1492 'Wines of the New World for the Entire World'. The new world wine began its history when Christopher Columbus discovered the American continent in 1492. An attractive nose of exotic fruits is followed on the palate by more peachy fruit. The palate is fresh and clean with generosity, the finish long and fine. Absolutely lovely by itself or with nibbles
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    English 6 Mixed Case


    English Wines Have Never Been So Popular!

    Celebrate English Wine Week this month with £10 off our specially selected mixed case of 6 bottles

    This is as close as it gets to wines not only being delivered to your door but grown within a stones throw, and with some of it produced just down the road as well!

    The English Wine industry continues to grow and flourish producing top-notch wines that can give some of the more established wine regions around the world a run for their money.

    Our 6 mix case gives a good representation of what is out there, and shows just how good it is! SPECIAL ENGLISH WINE WEEK OFFER - SAVE OVER £10 REDUCED FROM £100.92 TO £90
  • Arnold Holzer's classic and very fruity style of Grüner Veltliner from the loess soils of Wagram in Austria. Holzer took over the estate in 2010, aged just 23. His vineyards are dotted around Grossriedenthal in the heart of Wagram and benefit from the löss (clay) soils that lend a pronounced fruit-rich quality to all of his wines. The grapes come from a mixture of the Eschenhof Holzer family vineyards and some from neighbouring friends in Grossreidenthal. Fuller and fruitier style of Grüner Veltliner, with big flavours of green apples, peach, grapefruit and spice. Pairs beautifully with spicy Thai green curry with tofu, wiener schnitzel, fava beans and crispy kale, wafer thin smoked ham, asparagus quiche or seafood salads or mild sheep's milk cheese. Vegan
  • Arnold Holzer is a young, innovative winemaker who is having a lot of fun with his wines. This Space Invaders inspired wine is an aromatic, textured style with a full and juicy body. As the Müller-Thurgau grapes are left to macerate on their skins for a few weeks, the wine is cloudy with a real depth of blood orange, candy peel, hints of passion fruit and a gentle tannin. It's an extraordinary wine with a real point of difference, without being too serious about it all. Try with quinoa spiced with cumin, orange & pomegranate, montasio cheese tart (frico friulano), thin-sliced octopus drizzled with sudachi, prawns steamed in banana leaves or Cajun-style charred salmon with cowboy potatoes Vegan
  • Young winemaker Arnold Holzer's bright red Zweigelt from the loess soils of Wagram in Austria. Holzer took over the estate in 2010, aged just 23. His vineyards are dotted around Grossriedenthal in the heart of Wagram and benefit from the löss (clay) soils that lend a pronounced fruit-rich quality to all of his wines. This Zweigelt is ripe with gently spicy summer berry and red cherry fruit. Succulent and mouth-watering acidity on the finish with hints of black pepper and silky-fine tannin. Zweigelt is one of those rare reds that pair well with fish, particularly shellfish. Try pairing it with fish cooked in wine or tomato-based sauce to really bring out the flavours. Also works well with terrine, smokey tofu, smokey bacon crisps or a bacon butty Vegan      
  • The Cattin family arrived in Voegtlinshoffen, a small village famous for its wines since the Middle-Ages, in 1720. The tradition of father working with son has been passed down through the generations ever since. Today, the estate is run by Jacques senior and Jacques junior, who joined his father in 2007. Both continue to be closely associated in the winemaking process. With a total of 60 hectares under their control, this is one of the largest family-run estates in Alsace.
    Cuvée Noble N°2 is a unique blend of Riesling and Pinot Gris (Clay and limestone). Both varietals are considered 'noble' varietals from Alsace. Together they make this wine fresh, aromatic with fruity flavours, very food-friendly.
    It is bright gold with citrus notes, pear and Mirabelle. Zesty flavours and fruitiness with a touch of spiciness and a fresh finish. Perfect as a pre-dinner drink. Excellent with seafood, fish (smoked fish), white cold meats or nacho's served with melted cheese, jalapeño & freshly squeezed lime 13% abv
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    Carlo Gancia is often recognised as the father of Italian sparkling wine. After travelling to France to study champagne in 1850, he produced the first wine in Italy using the Traditional Method. Gancia spent 15 years trialling small batches before producing his first commercial product on a larger scale in 1865. Today, Casa Gancia holds over 2000 acres of vineyards across the Piedmont region, one of the most prized vineyards in the world. In addition to this are Casa Gancia's historic wine cellars, nicknamed 'Underground Cathedrals' for their architecture, UNESCO have named them a world heritage site for their cultural and historical value. The Mini Prosecco Bottle, Gancia Prosecco Brut has a fine, yet rich and persistent perlage. A rich, fruity bouquet with aromas of orange and lemon, and hints of bread.
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    The VSOP expression from Gautier's range of Cognac. As one of the oldest Cognac houses around (they received a Royal Warrant to produce Cognac back in 1755!), you can bet they know a thing or two about crafted tasty spirits. The use eaux-de-vie from four different Crus of the region, resulting in a flavoursome VSOP. Bring out the cheese & fruit platter, pâtés, terrines, and especially cured meats, beef jerky, or mushrooms Bordelaise Vegetarian
  • When it comes to English wine there’s a lot to shout about, not least the stunning sparkling wines from Henners. Based just 4 miles from the sea in Herstmonceux, East Sussex, the 7 acre vineyard was created in 2007 by ex-Formula One engineer, Lawrence Warr. The winery was named in honour of Larry's French ancestor, Henners Dubois, who was forced to flee Paris for England during the French Revolution in the in the late 18th Century. Native Grace Barrel Chardonnay was produced from 100% Chardonnay in the exceptional 2018 harvest and only the most expressive fruit was selected for barrel fermentation. 2018 was a glorious vintage in England. During the season Henners identified parcels of vines showing the greatest potential, with good flavour development, ripeness and acidity balance. They hand harvested these grapes and press direct to barrel for fermentation. The wine went through malolactic fermentation in barrel before the barrels were blended back together. Using a combination of new and old French oak the wine was fermented and aged in barrel for 6 months before being blended together and bottled in late 2019.  The wine has been laid down for several months before its release in mid-2020. The time spent in barrel has added delicate spice and creamy, textural richness to the wine. Only 3800 bottles were made. Apple, lemon and stone fruit aromas with some toasty and buttery notes and a citrus streak. Delicate spice and creamy, textural richness from time spent in barrel. The freshness and natural acidity of the wine gives this excellent ageing potential and it is a great match for food. Pair with roast chicken, cheese soufflé, vegetables in a creamy broth or grilled fish. Vegan 12% ABV  
  • Located in the picturesque Wairau Valley in the province of Marlborough, this family owned vineyard was founded in 1983 by Jane Hunter and her late husband Ernie. Since those early years, Jane had been owner, viticulturist and managing director of what has become one of New Zealand’s, most established wineries, Hunter’s Wines. The grapes are source from over 100 hectares in the Wairau valley, with only the best quality grapes selected at all times. All of Hunter’s vineyards are run under sustainable certification, meeting all requirements set out by the sustainable wine growing board of New Zealand, which further solidifies the wineries dedication to quality. Fermented in stainless steel. A youthful wine exhibiting fresh lime, citrus and green apple characteristics with hints of tropical fruits. It’s invigorating acidity supports the lively and crisp structure of the wine presenting floral notes and a strikingly long finish on the palate. Gets on great with red snapper tacos with sweetcorn, avocado & lime salsa, chipotle mayonnaise, sausage roll (meat or veggie), or try Japanese tempura dishes    
  • Jane Hunter is probably best known for her Sauvignons, however, she also makes cracking whites from other grape varieties as well as pinot noir. This mixed case gives you the opportunity to find out for yourself. The Gewurztraminer and Pinot Gris are currently out of stock. However, we've popped a new sparkling wine in for you to try that's a little bit different but another fantastic addition to the Hunter's range, their Offshoot Pét Nat Sauvignon Blanc.
  • Champagne Joseph Perrier is a family-owned Champagne house that was founded in 1825 by Joseph Perrier and has been in the Pithois family since 1888. Joséphine is composed of 54% Chardonnay and 46% Pinot Noir from Premiers and Grands Crus. Dosage : 4,5g/L The nose opens with fresh and sweet notes intertwined. A succession of captivating aromas suggests great complexity : butter, sweet spices, dried fruits and candied fruits. The mineral freshness predominates. On the palate one finds an intense and finely fruity vinous expression. The balance is perfect. The flavours of spices, dried fruit and candied citrus dominate within a taut mineral frame. Perfect with Bresse chicken, risotto with shaved white truffle (or wild mushrooms), brie de Meaux or perch with new potatoes Vegan  
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    The word klippen is a geographical term for an outcrop of rock, whilst kop in Afrikaans translates as either a hillock or a head. The fruit was sourced from 35 specially selected grape growing families in the Robertson Valley. Vines are grown in deep alluvial soil that is rich in lime and receives an annual rainfall of only 280mm per year. The Chenin Blanc vines are planted on the riverbanks with a row direction from the northwest to southeast to utilize the prevailing sea breeze. Full bodied wine with powerful varietal flavours of pineapple, granadilla, melon and green apple. It has plenty of tropical fruit on the bouquet and the palate is quite well-bodied, more citrus fruit in character and has a lovely refreshing, crisp finish. Gets on fine with an Indian korma with coconut and mild spice or even a curry pot noodle! Vegan
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    The La Maglia Pinot Grigio BLUSH Rosé is easy-drinking, with strawberry and red berry notes, and a crispy finish.
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    When vines were first planted by the Scottish-born Ryrie brothers in 1838, our land named ‘Yering’ by the Aboriginal community became the first vineyard in the state of Victoria. In 1850, the site was sold to a Swiss-Italian immigrant, Paul De Castella. He increased the vineyard by 50 acres, sourcing vines from around the globe including some from Chateau Lafite. Throughout the 1800s, their vineyard was one of the largest in the area. Wines from the Yarra Valley began to make their mark on the world, with Yering Station among the leaders. In 1861, wines from their site won the prized Argus Gold Cup and in 1889 they again triumphed when awarded a Grand Prix at the World Exhibition in Paris. This marked our beginning of building global acclaim. Now the Rathbone family continue to passionately look to Yering Station’s heritage to inform its future, working tirelessly to preserve these precious artefacts. An introduction to the world of Yering Station, this wine stands as an exemplary Victorian expression. Produced with clean and modern winemaking techniques, it is silky, fresh and approachable. True to the regional style, it offers red cherries coupled with delicious savoury spice. A silky concentration provides richness and length. Try with sticky ribs, hoisin duck or pan fried mushrooms in soy sauce and sesame seeds  
  • A family rooted in the Wine Industry with more than 80 years of experience. Currently, the third generation is responsible for the destiny of the story that was created in 1939. It was at that time when Haroldo Santos Falasco, known as “Don Lolo”, began to walk the streets of his small hometown called Chacabuco to sell his wines.
    Jorge Falasco, current director of the company and part of the 3rd generation, is in charge, along with his children, of continuing his father’s legacy: creating wines of excellence and quality for our country and the world.
    Bodega Los Haroldos has created a superb Mendoza sparkler from a blend of Chardonnay (70%) and Sauvignon Blanc (30%). A fresh nose of citrus fruit, peaches and acacia is followed by a fresh, lively palate and a soft, creamy mousse. Good accompaniment to getting any party started! Vegan
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    Los Tres Curas Carmenere is made from grapes grown in the Central Valley in Chile which is characterised by a temperate Mediterranean climate with a marked daily temperature range and the soils vary from sand to clay. The conditions produce high quality fruit and the vibrant wine has aromas of red berries and plums intermingled with spices, mocha and vanilla. On the palate are smooth silky tannins and mature berry fruit notes on the long pleasant finish. Try with a burger and chunky chips Vegan
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    Los Tres Curas Merlot is made from grapes grown in the Central Valley in Chile which is characterised by a temperate Mediterranean climate with a marked daily temperature range and the soils vary from sand to clay. The conditions produce high quality fruit and the wine has intense aromas of red fruits, cherries and plums with some light oaky notes of vanilla and toffee. On the palate it is deliciously fruity with rounded tannins and a long finish. Great for the BBQ, sticky ribs, roasted root vegetables with a honey glaze, or shepherd's pie Vegan
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    The Auvigue family has been working its vineyard for generations, closely following traditional Burgundy methods. The grapes come from family estates or are carefully selected from the best areas of the Pouilly Fuissé, Saint Véran and Mâcon appellations. To allow each parcel to remain true to itself, Jean-Pierre and Michel Auvigue always adapt the vinification process to the climate. The brothers pride themselves on producing Pouilly Fuisse of a traditionally classic nature.  When you meet them, you know that their wines are in safe hands. All hand-picked and carefully selected, the 2014 vintage is maturing nicely.  Rich and dense, exhibiting baked apple, white peach, honey and spice flavors. Balanced and lively, with a lingering aftertaste of fruit and spice. Perfect with poached fillet of sea bass with a knob of butter and lemon sauce or pommes dauphinoise Vegan  
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    Produced and Bottled by Martinez Gassiot & Co. Ltd Quinta da Eira Velha 1995 is another outstanding vintage port from this fine property. The wine has remarkable fruit, plenty of 'mouth feel', backed by the finesse for which this port house is renowned
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    Often referred to as the Grand Cru of the Midi (South of France), the Mas de Daumas Gassac top-tier wines have reached international cult status. Aimé Guibert,along with his wife Véronique, purchased the property in 1974, and began planting grapes. After years of traveling around the world for his family’s leather business, Aimé developed a love for the history and cultures of the world. This anthropological spirit led him to seek out rare grape varieties from around the globe. He even went so far as to find the grape of the wine served at the last supper! As a result, there are 40 different grape varieties planted on the property, from rare and uncloned vines from far flung places, including Israel, Portugal, Switzerland, Armenia, Madeira, etc. While many would see this as an extreme and crazy endeavour, this diversity led to unorthodox blends and truly singular wines. Created in the 1990s by the visionary founder of Domaine Mas de Daumas Gassac, Moulin de Gassac was a reaction to the EU’s vine-pull scheme that led to uprooting of hundreds of thousands of hectares of vines across the Languedoc. Aimé Guibert partnered with local vignerons who had good quality sites in order to save these terroirs. Today, the Moulin de Gassac wines represent the classic terroir of the Languedoc with the signature elegance and freshness of Mas de Daumas Gassac. A blend of Merlot, Syrah and Cabernet Sauvignon which has seen sometime in oak. Savoury, spicy juicy fruits collides with an underlying earthiness. Structured but approachable. Fab with lamb kebab and grilled chunky veg, tofu burgers and curly fries or red lentil stew  
  • Norte Chico wines are produced by Santa Carolina winery, founded in 1922 in Santiago and one of the oldest wine producers in Chile. The founder of the vineyard, Don Lorenzo Reus, brought the expertise of how to make wine from the old Central region of Mallorca (Spain) to the fertile Chilean Central Valley. Norte Chico Merlot is an exceptionally soft easy-drinking Merlot with vibrant red berry aromas, ripe plum flavours with a hint of chocolate. Try with refried beans, cheese and sour cream enchiladas, or chilli con (or sin) carne
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    The Nuy (pronounced Ney) Wine Cellar cooperative was established in 1963 and now has 23 members. They are one of the smallest cooperatives in south Africa but they have a big reputation. At their winery in Worcester, at the foot off the Langeberg Mountains, they make a range of wines including red and white muscadels (muscats) but Society members will be most familiar with the red version we have purchased over the last few years. Despite a tradition of making it production of muscadel has been in decline in recent years so is now only 12% of the winery's output but the wines have a great reputation and represent astonishing value for money. This pale-pink strawberry-scented South African classic is perfect with chocolate or cheese. Alternatively, enjoy in a tall glass with ice, soda, fresh ginger, a sprig of mint and a squeeze of lemon. Bottled ready to drink and can be kept open in the fridge
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    Party Mixed Case (12)

    You can't beat Chilean wines for a lockdown party. Every day tasty wines to enjoy on the sofa after a long day of home schooling or with a takeaway treat at the end of the week ... breathe and relax!
  • Pomona was the Roman goddess of fruitful abundance, typically illustrated carrying a cornucopia, and associated with the flourishing of fruit trees and orchards. The name Pomona comes from the Latin word ‘pomum’, meaning fruit. Pop the cork on this delicious Prosecco and enjoy soft aromas and flavours of sweet apple. It is fresh, delicate and well-balanced and is best served with friends Vegan
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    The Finca Quarra winery and vineyards are over 1800 meters above sea level, which imparts great character in the wines.  It is a valley surrounded by mountains, with cool nights and warm days and just enough rain to almost stress the vines, which combine to provide grapes that are rich in flavours. To further enhance these excellent conditions they add the work of a great team of winemakers consisting of Luis Mounier, Pancho Lavaque and Marcelo Peleritti. The results are elegant wines with personality which always respect what the terroir provides. Great aromatic intensity with tropical fruit, citrus and floral notes Very fresh with a sweet entrance and lively acidity, a long finish. Try with wholewheat noodles mixed vegetable stir fry with tofu in a coconut sauce Vegan  
  • Planted in 1972, formerly the most northerly vineyard in the world. Located in a three sided walled garden that has a radiating effect on the vines and raises average temperatures by approximately 1 deg C. The majority of the vines are pruned to guyot single and double depending on the strength of growth of the individual vine.The layout of the vineyard is slightly northerly to suit the layout of the land.The vineyard is tended to entirely by hand.
    The picked fruit is then taken directly to the winery and pressed that day. Seyval Blanc/Pinot Noir.
    Following the press, the juice is allowed to stand for 24 hours before being racked off.After racking inoculation takes place with yeast and a MLF bacteria to increase, the yeast is designed to aid the varietal characteristics, whilst the MLF softens the acids from malic to lactic bacteria.
    During March the year after harvest the wines are put through secondary fermentation (traditional method), followed by 18 months on its lees.
    It has fine small bubbles and light mousse with a light straw hue Aroma – hints of lemon zest, apple, elderflower and citrus fruits. And on the palate yummy lemon pie, fresh apple, biscuit, custard cream, doughnut, cream, and beautifully balanced. Drinking well now and will improve for a further 10 years. ABV 12 %
    Perfect with a wide selection of savoury canapés and h'ors d'oeuvres Vegan
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    Kesselstatt owns a total of 4.4 ha. of the field Kaseler Nies´chen and has since 1889 owned the historic monastery of the place: Skt. Irminen. Incidentally, the name Nies'chen goes back to one of the nuns of the monastery, who was named Angela, but was called 'Nies'chen'. the well-drained slate-containing dark blue soil helps to place the field among one of Kesselstatt's most distinguished possessions.

    There is a very warm microclimate here. The slope foot has a high water retention capacity, due to a very high fine soil content. In the upper part of the location it is very stony, so water is stored there less well.

    If the upper section remains exposed to the wind, the lower section is protected from the wind. The elegant wines are characterised by a cool spicy expressive minerality. The village of Kasel is close to the Kaseler Nies'chen lage. From here you can see the Ruwer and the forested ridges opposite. Blue slate | South to Southwest | 15-70% | 170-240m above sea level

    VDP classified location.

    Kaseler Nies´chen Riesling 2006 has a beautiful golden colour. It has a straight and floral scent with a touch of nectar and hints of pineapple, pears and grass. The taste is off-dry yet still fresh and crisp with great elegance and a softness, which makes the wine very charming and harmonious. At the same time, because of age you will find smoky mineral and spicy tones, something that gives the wine a good bang especially towards the finish. The wine can be enjoyed for itself, but is like born for gastronomy. It will be an excellent companion to most seafood dishes as well as to sushi, cheesy scalloped potatoes and ham, marinated pork chops grilled to perfection and topped with a spicy salsa starring pineapple, mango, and apple sauce, seared sea scallops are served with a papaya sauce featuring red bell pepper, jalapeño, red onion, fresh lime juice, and cilantro, aged goats cheese with crackers, spicy noodles with bean curd or pork tenderloin cooked on the stovetop and covered with crisp apples in a wine sauce! Serve chilled but not ice cold. 9.5% abv Retailing around £49 we're offering this as a bargain price of £22.75. Don't miss this chance to try an older riesling!
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    Rieslingfreak was born from a long-running love for the Riesling variety. Established by John Hughes in 2009, Rieslingfreak started as a passion-project and has grown to a portfolio of 11 different Riesling styles. Since the beginning, their mission has been to produce quality Rieslings that best represent both style and region. They craft Rieslings that showcase the strength of various South Australian wine regions, including Clare Valley, Eden Valley and Polish Hill River. With a collection that has been created with each of the Rieslingfreak wines being assigned a number, and the number represents both the region where the grape is grown, and the style of the Riesling in the bottle. Rieslingfreak was born from a long-running love for the Riesling variety. Established by John Hughes in 2009, Rieslingfreak started as a passion-project and has grown to a portfolio of 11 different Riesling styles. This is his Eden Valley Riesling. The fruit is sourced from two vineyards between Eden Valley and Flaxman’s Valley. It's made in a dry style, looking to capture the sublime characters of these brilliant vineyards. The quality is clear, the expression is pure. The vintage is the best he's seen. This is Eden Valley Riesling in top form. Pale straw in colour, and has aromas of vibrant lemon and limes, sweet spice and almond blossom. The palate is full of lemons, grapefruit and apples. Perfect to serve alongside a lemony-pasta with prawns, a pot of steamed mussels or try matching with a beautiful snapper fillet, lightly picked veggies, goats cheese, pork belly or oysters!  
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    Their story begins in the early 1990's with 'The Gang Of Four' - the owners of five newly-planted vineyards in Bannockburn. Upon a handshake they decided to work together to produce wine under one label. This handshake bound the owners of Molyneux, Mansons Farm, Verboeket Estate and Full Circle until 2004 when Mt Difficulty Wines Ltd was officially formed, and the majority of the individual vineyards passed into the ownership of the company. The hardest part for the Gang of Four was in choosing a name for the label. The colourful story of Roaring Meg comes from Central Otago's pioneering past. Discovery of gold in the 1860's attracted many young men to Central Otago in search of their fortune. Following them came a number of enterprising young women equally keen to share in the spoils. Legend has it that Meg was one such lady; a high spirited, fun-loving young thing with an eye for opportunity. This Roaring Meg Pinot Noir exhibits a lovely mix of red and black berry fruits with further complexity gained from oak spice. These characters are balanced by soft tannins, balanced acidity and a fruit-driven finish. Good to go with hoisin duck, double shroom burger with French fries or smokey walnut-stuffed portobellos with bacon pieces Vegan
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    The Royal Tokaji Wine Company was established in 1989 in the village of Mád in the Tokaji region and is a joint venture 63 local growers led by Istvan Szepsy, who was a descendant of the legendary Mate Szepsy, and foreign investors, among those the celebrated wine author Hugh Johnson. Hugh has put all his effort into preserving the unique values of the Tokaji region to create high quality aszú wines and pioneered the production of single vineyard wines. Today, The Royal Tokaji Company has become one of the most famous wineries in Tokaji. Fine Tokaji wines became almost extinct when Hungary fell under Communist rule after the 1939-1945 war when quantity replaced quality. Acknowledged as one of the region's top winemakers, Karoly Ats combines traditional techniques with modern technology to create the award-winning Royal Tokaji range. Tokaji is produced by blending hand-picked shrivelled or 'aszu' berries with top quality base wines (from the Furmint grape variety). A medium amber colour with a nose of orange peel, figs and cinnamon. The sugar on the palate is well-balanced by the fine acidity, leading to a clean, refreshing finish. Will continue to improve over several years but drink now slightly chilled. Just wow with Sichuan or Thai dishes that combine heat and sweetness, stilton cheese, caramelised apple, chocolate pudding or Christmas pudding Vegan
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    The San Vincenti estate is located in the municipality of Gaiole in Chianti, in the heart of the historically most ancient part of Chianti, 30 kilometres from Siena. San Vincenti (St.Vincent), the protector of fields, vineyards and wine-makers, portrayed in ecclesiastic iconography holding a bunch of grapes in his hand, is the patron saint of the small hamlet that rises up near the vineyard. 100% Sangiovese that has seen 12 months in oak 3 months in bottle Intense ruby red with purple hues. Warm and fruity nose, with hints of cherry and blackberry, accompanied by a hint of cassis and tobacco. The full and smooth taste with a hint of ripe fruit and spices, cinnamon pepper and cocoa. Its acidity is tasty and rich. Goes well with Tuscan sausages with fennel braised wit lentils, meatballs & polenta, bistecca alla Fiorentina, tomato pasta dishes, roast goose or good old fashioned pizza!    
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    This Santa Rita Gran Hacienda Cabernet Sauvignon has deep and intense violet-red in colour. Notes of red and black fruits are predominate on the nose with a touch of spice, plus the aromas of vanilla, cloves, and tobacco that come from the oak. Sweet, elegant, and smooth tannins lend depth to the well-rounded palate and lead to a fresh, fruity, and juicy finish Vegan
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    Simon Hackett Hills View Shiraz is made by McLaren Vale legend Simon Hackett. Simon Hackett was born and raised in the Barossa Valley where his family have been connected with the wine trade for many generations. – four generations of the Hackett family followed agricultural pursuits in South Australia. 100% Shiraz , a portion of the wine was barrel fermented in 2nd year American oak hogsheads. Once fermented dry, the total wine was matured in 2nd year American hogsheads for 10 months. Decent purple red colour precedes a lovely nose of sweet fresh cherry, ripe strawberry with intense spicy plum and lemon gum eucalyptus aromas abound. These red fruits follow through on the palate and are then lifted with a touch of blackberry which dominates mid palate. Juicy tannins support the fruity flavours of the wine with a silky ripe finish with hints of vanilla, pepper and soft oak. 10 years old and still showing wonderful fruit flavours, soft and juicy. A lot of wine in a smaller package! Good with chilli con (or sin) carne, sausages braised with smokey bacon and cider or mixed bean and cracked pepper stew Vegan
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    Sixteen Ridges in Herefordshire was founded in 2007 and now has three vineyard sites in Worcestershire. This Bacchus certainly gives Touraine Sauvignon a run for its money - there are fresh scents of green bell pepper, grass, citrus and herbs. The palate starts with fresher citrus notes before descending into a leafy, mulchy finish with touches of white pepper, gooseberry and hay. The perfect accompaniment to Cornish turbot, served with mint peas and samphire or Waldorf salad Vegan
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