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  • Sale!
    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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    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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    Gobillard is located in the heart of Champagne just 5km from Epernay. A pure, soft champagne with stylish character. Its fruit is fresh and appealing, bursting with apples and lemons. An uplifting note of freshly baked brioche adds complexity and class to an elegantly balanced palate. A perfect match with oysters, followed by fresh smoked Atlantic salmon. Now, you could finish off with a creamy brie and lightly toasted fresh bread dressed in salted olive oil  
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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
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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!

    Vegan

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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
  • 1 x Pet Nat 2020, Davenport Vineyards Sussex England 1 x Horsmonden Dry White 2019, Davenport Vineyards Sussex England 1 x Carr Taylor Cannonball 2020, East Sussex England 1 x Henners Native Grace Barrel Chardonnay 2018 East Sussex England 1 x Ravens Hill 2018, Three Choirs, Gloucestershire England 1 x Laneberg Reuben 2020, England
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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
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    Produced from an even stricter selection of grapes, both by origin and by level of maturity, Hugel Tradition wines display increased depth and personality. Made only from the four 'noble' grape varieties, these wines have enhanced potential for ageing in bottle. Rich and rounded, although still dry, it is ideal with terrines, white meats and fish in sauce.  Of all the Alsace varieties, Tokay Pinot Gris has the greatest ageing potential  
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    Hunter’s is a small owned estates, situated in the Wairau River Valley, Marlborough. Jane Hunter OBE is a highly trained viticulturist and together with the talents of her winemaker (and nephew) James MacDonald, Hunter’s wines has achieved an enviable reputation for producing some of the world’s finest Sauvignon Blancs. All the vineyards at Hunter’s are certified sustainable, ensuring the methods being used are the safest possible for the environment, protecting the people that work and live within and around the vineyard and ultimately anyone who enjoys the wine. The area produces grapes with a very complex and developed flavour, with intense varietal flavour – a hallmark of the Wairau River Valley. With over 80 gold medals awarded in competitions, both nationally and internationally, the Hunter’s range is of exceptional calibre. James MacDonald is meticulous in his winemaking approach, creating a unique style based on the intense and very pure fruit characteristics typical of the region’s wines. Hunter’s create quality wines that never cease to inspire. The name Hukapapa comes from the Maori language and literally translates to mean frost/ice. Juice from specially selected fruit was freeze concentrated and carefully vinified to produce a wine showing Riesling characters with a rich sweet palate balanced by natural acidity. This wine has wonderful aromas of lime, orange and stone fruit on the nose. The luscious palate has concentrated honeyed, citrus, marmalade flavours with a long lingering finish. Fab with nachos & melted cheese with jalapeño & freshly squeezed lime juice, antipasto, tripe, spring rolls or fruit salad
  • 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. 3 x Hunter's Pinot Gris 2018, Marlborough New Zealand 3 x Hunter's Sauvignon Blanc 2020, Marlborough New Zealand 3 x Hunter's Riesling 2014, Marlborough New Zealand 3 x Hunter's Pinot Noir 2019/2020, Marlborough New Zealand
  • The distinct ravine in the Stellenbosch Kloof ward allows the opportunity to harness the cooling influences from the False Bay on their south and east facing slopes. This captures the intense flavour compounds found in the grape skins. The distinct ravine which embodies Stellenbosch Kloof harnesses all the qualities of a well-orientated compass. Varying elevations and aspects allows Jordan to grow a selection of classic varieties to specific sites that optimise this expression through their location. The cooler south and east facing aspects, unique in Stellenbosch, hosts the more sensitive and aromatic white-skinned grape varieties. Stellenbosch Kloof enjoys a cooler Mediterranean climate with maritime influences from False Bay, 14km to the south, and a refreshing breeze channelled from the West Coast’s Benguela current 24km to the north-west. These two breezes culminate at the top end of the ravine and bring in early morning mists, especially from False Bay. Consequently, temperatures in this meso-climate can be measured at least 3° Celsius cooler than inland Stellenbosch during ripening periods. This adds a unique characteristic to Jordan wines. SOIL: Glenrosa and Hutton ASPECT: Coolers south- and east-facing slopes, 250 – 310m above sea level. AGE OF VINES: 21 – 35 years old CLONES: Davis & Burgundian clones The juice was barrel-fermented in a selection of 228 litre Burgundy-shaped French oak barrels (45% new, 30% second-fill and 25% third-fill Nevers and Burgundian oak barrels). The wine was matured 'sur lie' in the barrel for 9 months with occasional rolling of the barrels to accentuate the leesy character. 9% tank fermented Chardonnay was blended with the barrel-wine to ensure well-balanced citrus flavours. Both the tank and barrel fermented Chardonnay underwent malolactic fermentation. A variety of Chardonnay clones planted on different slopes, harvested at different ripening levels and all of it fermented and matured in French oak barrels. These practices help to achieve natural balance and allows for different textural components which are then blended to achieve finesse and complexity. Bold and graceful with fragrances of lemon biscuit and overripe oranges. Enjoy now paired with seared scallop dishes (try Vegan alternatives as they will work a treat as well!), Quorn Roast - remember to pile on plenty of steamed veg! Lobster, guinea fowl, or dishes that include wild mushrooms and slow roast tomatoes, white truffles. Sea bass with fennel purée is another good option!
  • Sale!
    The La Maglia Pinot Grigio BLUSH Rosé is easy-drinking, with strawberry and red berry notes, and a crispy finish.
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    Vinified at the The Winery by Laneberg Wine - Team Valley Gateshead. Pinot G is a dry white wine, with characteristic pear and citrus flavours. 100% Pinot Gris. From Walton Brook Vineyard, Leicestershire It was racked four times to settle out the yeast lees and filtered and bottled in May 2019. Works well with pork belly, creamy risotto or with crunchy celery Vegan
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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  
     
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    Casa Vinicola Botter is a wine producer and distributor in Italy The company was founded in 1928 as a small business selling local Veneto wines in barrels. After World War II, it moved onto bottled wine and began to develop its export markets. Botter is now managed by the third generation of the family and over 90 percent of sales are made outside Italy. Fiano can produce wonderfully complex white wines. Lunate have produced a fine example of what can be achieved with this underrated grape variety. Aromatic nose offering floral notes and hints of honey and spice. The palate has good weight and plenty of fruit, whilst there is enough acidity to keep the finish fresh and clean. Good as an aperitif with olives and smoked almonds or with panzanella and sardines 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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    In 2007, the House Barons de Rothschild has installed the head office in Reims, on the corner of the boulevard Lundy and the street Camille Lenoir. The head office is in the heart of the city in an 19th century dwelling, close from the most renowned Houses of Champagnes. Everything starts in the heart of the renowned Grands Blancs vineyards, a part of the Champagne region where Chardonnay has pride of place. The painstaking care lavished on each Barons de Rothschild Champagne reflects an exceptional commitment to quality that gives them such rarity value. Just like two centuries ago, each bottle rests in cellars hewn out of the rock where darkness and silence reign in respect for the fine Champagne in the making. A carefully balanced blend, for a highly sophisticated champagne. Each style of Barons de Rothschild champagne has the exceptional characteristics of a great champagne. Barons de Rothschild’s Brut is a rich and complex. It is made by blending wines aged at least 3 years, Chardonnay, Pinot Noir and Pinot Meunier from the Champagne region’s best terroirs. This unique blend gives the wine its fine bubbles, its golden colour, and its fine, subtle aromas of white fruit. It has a low dosage and is kept at least six months after disgorgement process, for a pleasant, balanced mouthfeel. Enjoy as an aperitif or with prawn cocktail, crayfish, salted chunky fries,  or fried chicken with french fries Vegan
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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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    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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    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  
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    The Simpson's have been making award-winning wines at Domaine de Sainte Rose, their stunning, southern French property, for the past 16 years. In 2014 they brought their expertise and savoir-faire back to the UK establishing Simpsons Wine Estate in Barham, Kent, with an aspiration to create the finest quality English wine. They laid down their roots amidst the pristine beauty of the Elham Valley - an unspoilt seam in the North Downs of Kent where the contours of the land, the climate and the soil could scarcely be improved upon for viticulture. This beautiful Provencal-style English rosé is created from 100% estate-grown Pinot Noir. Its delicate aromas and attractive colour captures the essence of summer. The Railway Hill Rosé, so called because the Canterbury to Folkestone light railway passed through this site in the late 19th and first half of the 20th Century, has fresh aromas of grapefruit, lime and lychee and displays clean stone fruits flavours balanced by a crisp mouth-watering finish. The Simpsons’ vineyards occupy glorious positions on the sunny, sheltered slopes of the North Downs of Kent, protected from the whimsy of the English climate by ancient woodland and anchored in the iconic chalky soils so highly revered in the world of both still and sparkling wine. Try with smoked salmon crème fraîche blinis, cheese straws, roasted chicken with garlic and thyme or just by itself whilst sat in the sun! Vegan
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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. 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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    Founded in 1880, Santa Rita has been one of the pioneers of the modernisation of Chilean viticulture – seeking out new regions to grow different varietals. A fragrant aroma of luscious, tropical fruit and juicy grapefruit are beautifully rounded out by soft vanilla and hazelnut undertones. Wonderful fruit flavours are enhanced by a pleasant acidity and sweetness. An outstanding Chardonnay, elegant and beautifully balanced. Complex and lingering on the finish. Fab just by itself nicely chilled or with light snacks 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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    South American Beauties

    £92.00
    Easy drinking whites from Argentina and Chile.
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    White Castle Vineyard is a Welsh vineyard situated near the market towns of Abergavenny and Monmouth it is owned and run by Robb and Nicola Merchant. Having purchased the 12 acre small holding in 1995 they converted the milking parlour into their home a year later, however it was 2008 before the dream of owning a vineyard become a reality, the 5 acre gently sloping, south facing field was purchased, soil tests were performed and vines ordered. May 2009 saw the planting of 4000 vines, the varieties of vines planted were Pinot Noir, Regent, Rondo, Seyval Blanc & Phoenix, now there was no turning back, May 2010 saw a further planting of 800 vines this variety being Siegerrebe. May 2019 marked their 10 year Anniversary since first planting and to mark this milestone they have planted a further 2000 vines these varieties are Pinot Noir and Cabernet Franc.
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    Te Awanga, with its sea views and breezes, coastal loams and salty air, is the main line for us.  The vineyards, the people, the winemaking, the tinkering, the thinking, the planning and dreaming  – these moving parts all eventually arrive at the one point – Te Awanga.   It’s where it all comes together. Te Awanga has made a dry style of organic Pinot Gris, with lovely, aromatic fruit flavours of pear, lychee, and quince. It can be drunk on its own as an easygoing dry white wine or served with all types of food. Try it with with spicy vegetable dishes, or Thai octopus salad or anything in a creamy sauce! Vegetarian
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    Te Awanga, with its sea views and breezes, coastal loams and salty air, is the main line for us.  The vineyards, the people, the winemaking, the tinkering, the thinking, the planning and dreaming  – these moving parts all eventually arrive at the one point – Te Awanga.   It’s where it all comes together. Rod McDonald spent nine years as winemaker at Vidal Estate in Hawke’s Bay and was awarded New Zealand Winemaker of the Year in 2006. He left later that year with a few ideas about what Hawke’s Bay wines could be like, where the great wines would come from, and started Rod McDonald Wines to prove it.
    Fruit for this wine came from a vineyard situated inland west of Hastings on an old riverbed. Naturally higher than normal acidity was characteristic of Syrah grapes this year producing a real definition in aromatics.
    Post ferment it was rested for up to two weeks on skins to advance and condense the tannin structure making the wine more approachable and supple. The wine was pressed and run to tank and new and used French oak barriques, where it was matured for 12 months.
    Classic white pepper, thyme and violet aromas lead into a palate that is elegant and pure. Plum and blueberry flavours give way to an attractive savoury character. The tannins are fine and supple in this attractive wine. Give it a blast with sausage meatball and butternut squash traybake, spicy lentil burgers or roasted duck breast with plum sauce & sesame noodles 12% abv Vegetarian
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    It’s the story of a man named Giovanni Battista Cantele and his family’s winery. He’s the first character in this tale, which begins in the city of Imola during the First World War. Giovanni Battista Cantele had left the city where he was born, Pramaggione, as he followed the woman who would one day become his wife and the mother of his children Augusto and Domenico. A curiously good value white from Puglia, the heel of Italy's boot, made from the Bombino grape.
    The grape's history is cloudy, with it likely being confused with a good many others, some of which have huge yields of fairly average wine. Cantele are doing their best to elevate the variety and we think they've done it. Lovely fresh fruit with a honeyed character that gives a welcome extra dimension for an inexpensive bottle. The palate is light and simple. Works well with Anguilla marinata (marinated eel), prawn and sweet potato fritters, whole-roasted flounder or finger food
     
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    The Raconteur Bush Vine Chenin Blanc is hand-picked then fermented in stainless steel tanks. Natural yeast fermentation with no oak. Then finally left on its lees for six months to round out, adding a layer of complexity. The bush vines are 29-year-old goblet looking in shape producing high-quality bunches whilst being dry grown. Bush vines are are quite hard to manage, as they cant be machined harvested and tend be older generally. Chenin in South Africa has become one of the key grapes the country is known for. This bush vine Chenin Blanc is pure, expressing peach and passion fruit with a lick of white pear. A crisp palate with a semi scented finish. It’s a total smasher, perfect with lighter meals, pear and walnut salads, grilled fish, scallops or jerk chicken Vegetarian
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    South Africa offers some of the best value for money wine in the market today, this is a prime example. Made in Swartland, the heart of up and coming winemakers in South Africa. The sub-region its self saw a re-imagining with the Swartland Revolution festival and the Swartland independent producers foundation. Their aim is to make wines that show typicity and a true to original style with its own rules in varieties that can be used as well as winemaking practices. The region focuses mainly on Chenin and Shiraz grapes with smaller plantings of Mourvedre, Grenache, Carignan and Cinsault. Syrah is hand-picked then fermented on the skins. Using pump overs and punch downs to keep the juice and skins in constant contact aids the aromatic profile. Natural yeast fermentation with 20 days of skin contact after fermentation adding texture to the palate. Finally aged in French foudres for over a year to soften and round out while adding a layer of complexity. The Raconteur Syrah is pure, expressing a fruit-forward front palate of blackberries and black current with a lick of toast. A juicy mid-palate, soft tannin with a semi scented finish. Its made to be quaffed, preferably while enjoying a Karoo lamb on the braai, ostrich steaks in a red wine sauce with saffron pilau rice, pie and mash or veggie sausages in a bun with sliced fried mushrooms & caramelised onion Vegan
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    Bright pale gold in colour. The bouquet shows aromas of cinnamon, nutmeg, lychee and rose petals. The palate is rich, intense, luscious and well balanced with a dry, spicy finish
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    Salento is the heel of the 'boot'. This limestone based peninsula separates the Adriatic Sea from the Ionian Sea and provides grapes grown in the flat, dry landscape with endless sun – perfect for Primitivo.
    Grapes are harvested at normal ripeness and vinified traditionally. They are pressed and fermented for 15 days under temperature control. A portion of the harvest is left to dry on the vines for an additional 3-4 weeks. After harvest these sweet, ultra ripe grapes are vinified traditionally. When fermentation is complete, the finished wine from the first harvest is re-passed over the pomace from the second. This starts another round of fermentation in the first wine which increases the alcoholic content and gives it deeper colour and more complex aromas.
    Intense ruby-red in colour with a full and complex nose this wine's incredible richness is due to the appassimento process whereby the grapes are dried on racks after picking to concentrate the flavours. A soft and attractive red wine with the fruit sweetness to go well with pheasant, partridge with honey roasted parsnips or foraged wild mushroom & truffle lentil stew
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    Over 150 years ago, Anthony Vidal was born in Barcelona, Spain. A young man with a spirit for adventure, he sailed across the world to New Zealand arriving in 1888 with just an apple and a penny in his pocket. He joined his uncle Joseph Soler, one of New Zealand’s pioneering vintners, and together they worked hard to clear the wild and undeveloped landscape for vineyards. Anthony’s subsequent years were spent learning the art of viticulture and winemaking at his uncle’s side using techniques from their homeland to train the vines. The free-draining and stony soils of Hawke's Bay's famed Gimblett Gravels region, together with warm summer temperatures and a long ripening season, are ideal for growing top quality Syrah. Very low yields contribute further to making this a wine of exceptional concentration and richness. Matured 18 months in French oak barrels giving a warm vanilla edge to the strong, powerful fruit and rich, yet supple, tannins. Try with sausage chilli tray bake, ratatouille or egg, bacon & mushroom in a bun  
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    In 1888 Anthony Joseph Vidal arrived in New Zealand and was one of the first winemakers to appreciate the natural potential of Hawkes Bay. He established Vidal in 1905 and his commitment to crafting classic, elegant wines remains an inspiration to this day. Voted Raymond Chan's Winery of the Year in 2017, Vidal produces well balanced and understated wines. The team opt for minimal intervention in the winery and vineyard, carefully selecting grapes from New Zealand’s best winegrowing regions, including Marlborough and the renowned Gimblett Gravels sub-region in Hawkes Bay. This New Zealand Vidal Sauvignon Blanc has a lovely mouthwatering acidity with gooseberry and tropical fruit flavours. Absolutely ideal with seafood dishes or a delightful aperitif
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    This is a fresh and mineral expression of Grüner Veltliner with white florals and stone-fruit aromatics that continue onto the palate. The acidity is precise and racy, balanced by delicate notes of white pepper spice and a refreshing core of orchard fruit. Try it with roasted vegetable dishes or salads. Drink now.

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