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  • Sale!
    • Front opening fluted gift carton for 1 standard-sized bottle
    • Contemporary in style yet robust in strength
  • Sale!
    • Front opening fluted gift carton for 1 standard-sized bottle
    • Contemporary in style yet robust in strength
  • Sale!
    • Magnum wooden box with sliding lid
    • Perfect for 1.5 litre bottles
    • Maximum bottle size is 115 x 397mm
    • Features sliding lid and soft rope handle
    If ordered for delivery via courier this will be packaged in courier safe packaging.
  • Sale!
    • Contemporary 1 bottle wine box
    • Made from pine wood timber
    • Consists of a pine wood base, sliding lid and cotton rope handle
    • Designed to fit a standard bottle, maximum size 90 x 330mm
  • Sale!
    Ten Minutes by Tractor is the convergence of wine journeys that began almost 40 years ago, a group of individuals and vineyards that fortuitously came together over time to create the winery that exists today. Their winery started in 1997 with three family owned vineyards in Main Ridge, all ten minutes by tractor apart. Since then they have added new vineyards, but all have their own unique character with different aspects, slopes, soils, altitude and winds which flow through the valleys up from Bass Strait. Cool places. Beautiful places. Places that are defined by the wines they make and which can seem like worlds apart. Now a blend of four vineyards, the Estate Chardonnay takes a different tack this year, the vintage warmth delivering a wine that has more width and volume. Grapes hand-harvested through march, whole bunch pressed and the unsettled juice was transferred to 19% new French oak barriques. Fermentation by indigenous yeasts preceded a partial (83%) malolactic fermentation in spring and regular stirring of lees was carried out over a 11 month barrel maturation. Bottled unfined after filtration. There’s an extra edge of white chocolate on the nose this year too, though backed with a more traditional white peach and nectarine that is the Ten Minutes by Tractor trademark. Underneath, it’s a broadly proportioned wine with a notable depth of flavour this year – a more full-throttle Estate Chardonnay – though with plenty of acidity to carry off the style. Try with creamed salmon roe that has richness to match the wine, also good to go with smoky fried bean curd, field mushrooms and creamy rice 13% Watch our exclusive Ten Minutes By Tractor Video HERE
  • Sale!
    Ten Minutes By Tractor is the convergence of a series of journeys that began almost 30 years ago. Over several years, four families came together, all sharing the dream of crafting beautiful wines which are expressive of their heritage. Between these four families (and still independently) they bought up some of the most premium, and perfect, vineyard sites in the cool climate Mornington Peninsula region. Grapes hand-harvested late February-mid March. Whole bunches varied with different parcels between 0-20% with the destemmed portion all whole berries, and transferred to a mix of 5 tonne concrete and 1 tonne stainless steel tanks. Held cold for a few days to delay start of indigenous yeast ferment and typically spends a total of 25-30 days on skins. Cap management by pump over with some plunging towards the end of the ferment. Following pressing, the wine was transferred to 21% new 228 litre French oak barrels for 11 months. Natural 100% malolactic fermentation before bottling unfined and with minimal filtration. Geek Alert: Clones/Vineyards: Coolart (70%), Wallis (12%), Spedding (7%), Judd (6%), McCutcheon (5%) :: MV6 (71%), Abel (14%), 115 (9%), G5V15 (3%), 114 (3%)
    Winemakers: Sandro Mosele, Imogen Dillon, Martin Spedding 11 months ageing: 21% new 228 litre French oak barrels (François Frères) Using fruit from both ‘down the hill’ and ‘up the hill’ imbues this Pinot with welcome layers of flavour. There’s bright fruit, but it dovetails into something darker, the tannins nicely bitter in a savoury fashion. The detail, the completeness of a Pinot that is perfectly mid-weight and assured in its regional style. Great with beetroot and goats cheese, rabbit & mushroom pie, turkey dinner, kangaroo with mash or a veggie mushroom wellington 14% Vegan This wine features in the 'Vinarchy Down Under' series And also: Watch our exclusive Ten Minutes By Tractor video HERE
     
  • Sale!
    • Smart 2 bottle gift carton boxes
    • Also available in silver
    • Clever top opening hinged lid
    • Strong sturdy design
    • Smart 2 bottle gift carton boxes
    If this is ordered for delivery via courier it will be packed in courier safe packaging.
  • Sale!
    • Made from good quality fluted board
    • Window holes to showcase labels
    • Carry handle for ease of carrying
    • Ideal for Champagne or wine bottles
    • 100% Recyclable
  • Sale!
    A crisp and refreshing non-alcoholic sparkling white wine made with 100% Chardonnay grapes from sandy and calcareous soils in southern Spain. Crisp acidity & strong effervescence with hints of green apples & citrus peel accompanied with a floral aroma. Great to get any party started - bring on the sunshine! Vegan
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    A fresh and fruity easy going white from the Central valley of chile. Altaria Blanc White Wine Miniatures Altaria Sauvignon Blanc white wine is pale yellow in colour, the nose has fragrant hints of grapefruit and citrus fruits. The palate has an abundance of tropical fruit flavours. Great with steam lemon drizzled green vegetables, green salads or chilled just by itself! Vegan
  • Sale!
    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 estate utilises traditional Biodynamic and Organic Viticultural practices to produce the best possible fruits from carefully sourced and selected varieties with excellent heritage. 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. Predominantly Albariño. 100% whole bunch maceration for between 30 – 50 days. Fermentation finished in oak and stainless steel for ageing on gross lees for a minimum of 10 months. Natural MLF, no filtration, no fining, no SO2 additions. Deep, savoury, with nectarine & tangerine and lifted herbal notes. Drink it with charcuterie, strong cheese and olives, as well as autumnal foods, like squash, mushrooms and roasted dishes Vegan, Organic, Biodynamic
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    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. 'Pefriog' is Welsh for 'sparkling'. Made from Pinot Noir, this sparkling in fresh and intense, providing excellent value for money. Viticulture: Organic, Biodynamic Farming and Natural Wine Manually harvested grapes are pressed as whole bunches. Ambient ferment in stainless vats and concrete eggs. Matured in tank and concrete eggs. Secondary and malolactic fermentation happens spontaneously. Unfined and unfiltered. 18 months lees ageing. Zero dosage Blanc de Noirs. Very crisp, apple pith, melon and pear-skin, earthiness and minerality from the Pinot Noir. Try with Welsh rarebit, Glamorgan sausage, Conwy mussels, Sewin and samphire or smoky tofu with samphire 11% Vegan, Organic, Biodynamic
  • Sale!
    Mesogeia, located in East Attica, Greece, is the place where this wine was made. For some, it is better known as the area surrounding parts of Athens. Compared to wine-producing regions such as Santorini or Crete, this area is on the south edge of continental Greece, where the micro climate for grape growth is definitely different from that on those islands. Thanks to the dry and long summers during the grape growing season, grape varieties that are cultivated in the area have to be resistant to heat and drought. Since 1979, this region has had its own geographical indication of origin, which is recognised as a PGI (Protected Geographical Indication) nowadays. Aoton is the ancient Greek word that defines the finest specimen of its class. Today, this name represents the winery dedicated to producing the finest wines with over four generations of experience. This long tradition of viticulture and wine production is continued by the oenologist Gkinis St. Sotirios. The family organic vineyards cover an area of 6 hectares, spread in Mesogia Land of Attica Region, where the climate is temperate Mediterranean with hot, dry summers and mild winters. This wine is made from a blend of Savatiano 70% + Roditis 30% Peania, from the 1.5 hectars vineyards at Mesogeia Attica on clay sand soils. Hand-picked, then vinified in stainless steel with 6 months of batonnage. Textural, curvy, silky, with a toasted nutty edge and a pleasing freshness... Good to go with vegetable risotto, this wine can also be an excellent pairing to fresh salmon and sea urchins. If you’d like to eat like a Greek, have the wine with a youthful graviera cheese besides fava dip and red onion; if you are a fan of Japanese food, go bold and try it with sashimi or Chinese deep fried tofu sesame balls
  • Sale!
    Aoton is the ancient word for the finest specimen of its kind, something that represents the wines of the winery: fine quality with faith in the authenticity of the Mediterranean and the potential of the varieties. The night harvest, the 8 months with the fine lees, the pure pine resin, the oenologist Sotiris Gkinis, are all what make the rosé Retsina Lola of the Aoton winery special. This unique wine is made according to the classic white wine vinification process, with the addition of a small quantity of pine-resin to the 100% Mandilaria must during fermentation. The power of the fermentation dissolves the resin, leaving behind subtle resinous undertones. A wine with a very delicate taste and aroma, it brings the scent of dried strawberries, raspberries and pine needles. On the palate, flavours of melon and strawberries float over botanical base notes. The wine is perfect with, sardines, spicy sausages, and any olive-oil based dish
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    Retsina is a traditional Greek wine style which is flavoured with pine resin. If you've only ever tried the industrially-produced versions, don't let this put you off for life. The best examples of the style are genuine fine wines with a unique character and heritage. Aoton make one of the best, and it's worth going into a little detail about the winemaking process to show just how much care and attention is involved. A blend of 75% Savatiano and 25% Roditis, the fruit comes from organically farmed vineyards planted in the mid 1990's. From organic vineyards of 1,65 hectares at Gonetses-Markopoulo and Gropeza-Peania. The grapes are picked by hand in the cool of the night and the must is wild yeast fermented in stainless steel with 10 days of skin contact. During fermenation, 0.5g per litre of Aleppo pine resin, collected traditionally by hand from the forest of Kouvaras, is added. The wine is then aged for 10 months on its lees before bottling. Pale copper, light body. Herbs and floral nose. Distinct pallet, rosemary, tarragon, pine, lemon juice and lemon zest - the perfect match for roast chicken, goats cheese, young tender squid lightly floured and deep-fried, served with chips and salad, or vegetable-stuffed dolmades
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    Aperol was originally produced by the Barbieri company, based in Padua, but is now produced by the Campari Group. While Aperol was originally created in 1919, by Luigi and Silvio Barbieri, it did not become successful until after World War II. Although it tastes and smells much like Campari, Aperol has an alcohol content of 11%—less than half that of Campari. Aperol and Campari have the same sugar content, and Aperol is less bitter in taste. Campari is also much darker in colour. Aperol is an Italian bitters apéritif made of gentian, rhubarb, and cinchona, among other ingredients. It has a vibrant orange hue. Its name comes from the Italian slang word for aperitivo, which is apero.
  • Sale!
    Banks 5 Island is a blend of five rums from distilleries in Trinidad, Barbados and Guyana. They add a little Batavia Arrack from Java and the result is a beautiful cocktail rum. Highly recommended
  • Sale!
    The Colonge family have been making wine in this part of the Beaujolais region since 1789. Lying in the heart of the northern, Cru, area of the region, they are based in the commune of Lancié.  The estate comprises  37 hectares divided between 4 appellations: Fleurie, Brouilly, Beaujolais-Villages and Beaujolais. Colonge’s Beaujolais-Villages is the epitome of what Beaujolais is all about. Light, fresh and full of juicy fruit. A lovely deep crimson in appearance, the nose is bursting with crunchy red fruit and sweet spice, backed up by a touch of pear drop and strawberry. The palate emphasises the ripe red fruit flavours backed up by good acidity and silky tannins that give way to a finish of strawberry jam notes. Try with roast chicken and new potatoes, haggis with neeps and tats, lightly fried smokey tofu with couscous, parsley, mint and tomatoes
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    Giovanni Cielo founded the winery in 1908. Fourth generation family members Luca and Pierpaolo now run the winery and work with over 2000 local wine producers. They continue with their ancestor's deep affinity with the earth and their desire to keep wine production as natural as possible. Bella Storia organic wine is a charity project of the Cielo e Terra winery. It supports the Murialdo World NGO in Italy and around the world. The Bella Storia brand philosophy is ‘do good and do it well’. The Bella Storia wine is a ‘well-made wine doing good’: it is organic and donates part of the value to charity. Bella Storia is also a social business offering products and services such as cinema; travelling; shops and catering. The charity aims to create self-sustainable job opportunities in the long term; so probably making the wine taste even better! The Berici Hills are a range of ancient volcanic origin rising between Verona and Padua, whose northern slope hosts the City of Vicenza. The south-facing hills and mild climate favour vine growing it prospered here for thousands of years. A selection of local organic vine growers contribute their grapes to the winery. The grapes are selected by type; origin and sugar content; so that only the best quality grapes are chosen. The wine making is based on cold vinification and soft pressing to enhance both the fragrance and complexity of flavour. Delicious unoaked Chardonnay with a lovely straw yellow colour. A bouquet of flowers and ripe peaches; followed by a taste that is velvety and round. Fab with hummus and potato skin dip, grilled shrimp salad, Hawaiian pizza, lobster roll or pork tenderloin with apple sauce Vegan, Organic
  • Sale!
    Establecimiento Juanicó winery is one of the oldest and biggest in Uruguay, with the estate first established in 1740 and making wine from the 1830s onwards with a historic cellar built in the same period. Establecimiento Juanicó’s wine production is also one of the furthest-reaching – you will find in most restaurants in Uruguay under their Don Pascual brand and in top restaurants worldwide with the Familia Deicas brand, owned by the same family. 30% of the wine is aged in second use oak barrels from 4 to 6 months A luscious wine with intense purple colour and violet tones. Mineral aromas with notes of red peppers, spices, chocolate and almonds. Harmoniously integrated flavours of plums, raisins and blackberries with notes of spice, pepper and eucalyptus. Expressive wine which surprises the palate through pleasant yet marked tannins. Try with red meats with rustic herbs such as rosemary, tarragon and sage. Grilled Tuna. Lightly spiced Mexican food (tomato based sauces with garlic and chillies). Goats cheese, Gouda or Gloucester cheeses Vegan
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    A vibrant variation on the Boë Gin recipe, which has been infused with violets! Surely an excellent tipple for the summer months, this will go well in a classic G&T and likely make some dynamically colourful cocktails too Vegetarian
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    Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte.
    This wine is a blend of fruit sourced from the Marsala area on the west coast of Sicily, and from high altitude hillside vineyards near Alcamo. Gentle pressing, cool, slow fermentation in temperature controlled stainless steel tanks using selected yeasts. The wine was bottled young after a short period of ageing on fine lees in stainless steel.
    Ripe tropical fruit aromas with hints of barley sugar and a lightly herbal note. Stone fruit characters on the palate, gently honeyed, and finishing with fresh citrus acidity. Ideal as an aperitif or with pesce spada alla siciliana, butter-fried sardines that are stuffed with a mixture of toasted breadcrumbs, parsley, anchovies, pine nuts, and raisins, with the occasional addition of grated parmesan, sautéed prawns with chilli or grilled veg and soft goats cheese!
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    100% Pinot Grigio from the Delle Venezie Denomination of Controlled Origin, and grown in the morainic hills with a soil of calcareous and clayey origin. 4 months in steel prior to bottling. Pale yellow with intense with floral scents, harmonious and fresh. Excellent with fish dishes, both hot and cold. Ideal with fatty fish such as salmon, eel, herring, tuna!
  • Sale!
    From April 1958 to today the 'Cantina Sociale Veronese del Garda' has continued to engage in a gradual and constant growth starting from the beginning with 11 founding members and a few hectares. The area pertaining to the company includes, the hilly area south-east of Lake Garda and the majority of the vineyards fall within the areas with controlled designation of origin Bardolino, Custoza, Lugana and Bardolino Superiore DOCG. The soils here are of morainic origin, loose and rich in skeleton that give minerality to the wines. 100% Pinot Grigio grown on morainic hills with a clayey and calcareous subsoil. Maturation: 3 months in steel tanks Delicate and fruity with fresh with notes of raspberry. Its taste traits make it perfect in combination with fish dishes, both hot and cold. The fish sauces with tomato sauces go well with this Pinot Grigio, ideal thanks to the acidity to degrease the greasiness even for fatter fish such as tuna and salmon
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    Since April 1958 the 'Cantina Sociale Veronese del Garda' has continued its commitment to gradual, constant growth: from just 11 initial members, there are now over 200 who contribute their grapes and bring to the Cantina Castelnuovo del Garda a harvest from approximately 1,000 hectares of vineyards. The name chosen gives to the due consideration of the area from which this wine comes. The territory, in fact, gives particular characteristics thanks to its rich composition of fossil debris, typical of the morainic inland of Garda Lake. Grown in morainic hills with a soil of calcareous and clayey origin. Verona, the Scaligera city, is one of the main cities in the Veneto region of Northern Italy. Among Italy’s great art cities, its wealth of art and archaeology has earned it a place on the list of UNESCO world heritage sites. Verona is famous as the city of Shakespeare’s Romeo and Juliet, but also for its Arena: a huge first century Roman amphitheater where concerts and opera are still performed. Soft pale yellow, scents of Williams pear with notes of Narcissus flowers. Fresh and soft. Goes well with crudités and is ideal for sea and land first courses. Try it with spaghetti chicory and anchovy sauce
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    Their mascot and static ambassador is a gnarly 12ft Wooden Moose that guards the road down to their distillery. Left behind in July 2018 after a music festival that takes place a couple of fields over from the distillery, he’s been here ever since, keeping watch over the farm. Made entirely of scrap wood and scaffolding, he regularly gets battered by wind and storms, slowly deteriorating ever since his arrival. Festival installations are rarely built to last. With his future looking sketchy, the distillery immortalised the moose in their branding and across their range of flavourful rums so his legend can live on forever.

    By drinking Wooden Moose rum, you’ll be keeping his spirit alive long after he’s gone!

    Banana and peanut butter – an age-old (and delicious) combination. Now, the folks behind Wooden Moose have put it into its spiced rum! Made with a base of Guyanese rum, it's rich, nutty, and subtly sweet! Now then!
  • Sale!

    Their mascot and static ambassador is a gnarly 12ft Wooden Moose that guards the road down to their distillery. Left behind in July 2018 after a music festival that takes place a couple of fields over from the distillery, he’s been here ever since, keeping watch over the farm. Made entirely of scrap wood and scaffolding, he regularly gets battered by wind and storms, slowly deteriorating ever since his arrival. Festival installations are rarely built to last. With his future looking sketchy, the distillery immortalised the moose in their branding and across their range of flavourful rums so his legend can live on forever.

    By drinking Wooden Moose rum, you’ll be keeping his spirit alive long after he’s gone!

    A juicy, fruity spiced rum from the Wooden Moose range! A base of Guyanese rum has been treated to the addition of caramelised pineapple and tangy passion fruit. This is sure to make some rather vibrant Daiquiris!
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    Founded in 1892, Casa Silva is 100% owned and managed by the Silva Family, a family whose origins are from the heart of the Colchagua valley and they fiercely transfer the pride of their roots, respect for nature and the people of the Colchagua to the rest of the world. 100% Chardonnay from the Colchagua Valley, Chile Granitic soils with presence of red clay and quartz gravel at Fundo Paredones, cold coast of the Colchagua Valley. Only 9kms from the Pacific Ocean, the farm has a strong influence of the Humboldt current, with summer temperatures of maximum 25 o C on average. 100% hand picked.The grapes are entered into cold chambers until they reach 3°C. Manual selection of clusters and whole cluster pressing. Finally the overflow is done by natural decantation and fermentation with temperatures from 14-15°C for 21 days. 30% of this wine finished its fermentation in French barrels for 3 months. Management of lees 2 times a week until one week before bottling. 70% Stainless Steel, 30% in French barrel. Faint greenish yellow. Complex aromas of citrus, minerals, notes to grapefruit, palm honey and light clove notes through the barrel. Powerful acidity, very balanced on the palate, with structure and honeyed character, Elegant and pleasant finish. Fab with a chicken Sunday roast (or Quorn equivalent) - don't forget to pile on the veg! Vegan
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    The Silva family has its origins in the Colchagua Valley and projects its work out from there to the world each day. Its wines reflect its commitment and the passion each member of the family has to and for the earth. Viña Casa Silva is a 100% family-owned company that seeks to transfer the pride of its roots and its respect for nature and their people, to the world and its future generations. Hand picked and aged in 2 year old French oak barrels for 12 months, this 100% Pinot Noir is dominated by red fruits on the nose, strawberries, cherries and pomegranate, with subtle notes of cinnamon which add aromatic complexity. Juicy and refreshing on the palate, this wine has a sweet raspberries and wild forest fruits flavours. Its cool coastal origin at Paredones adds a refreshing acidity, soft tannins and an elegant long finish. Good to go with broccoli cauliflower pasta with tahini sauce, mushroom risotto or grilled lamb chop with spring vegetables or a nutroast with creamy mash Vegan
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    Founded in 1892, Casa Silva is 100% owned and managed by the Silva Family, a family whose origins are from the heart of the Colchagua valley and they fiercely transfer the pride of their roots, respect for nature and the people of the Colchagua to the rest of the world. Pale yellow with green hues, clean and brilliant. High aromatic intensity, with notes of orange blossom, lemon yellow, white pear, fresh pineapple and bay leaves. The palate is high, fresh, good acidity volume and character appear herbaceous and citrus flavours with a slight hint of salinity at the end. The finish is balanced and floral Good to go with steamed fish and seasonal vegetables in lemon butter, green Thai curry, or freshly steamed samphire Vegan
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    As part of their ongoing search for the maximum expression of quality, the Silva family has been a pioneer in the production of excellent Carmeneres from their Los Lingues Vineyard at the foot of the Andes Mountains. Small sectors of this vineyard have been selected to produce this Carmenere, the result of the first micro-terroir study conducted in Chile. Intense ruby red with violet hues. On the nose, delicate aromas of red and black fruits with hints of coffee. On the palate, harmonious, with very good structure, soft tannins and notes of ripe red fruits, spices and a soft touch of black pepper. Long, lingering finish. Vintage 2012, this 100% Carmenere derives from several pre-selected micro-plots of size between 0.1 and 0.4 hectares, all from Viña Casa Silva’s Los Lingues Estate located at the foot of the Andes Mountains in the Colchagua Valley. Try with bacon (or vegan equivalent or smokey tofu) - there's a smoky edge to Carmenère that works well with dishes that include smoked bacon (think spinach, bacon and blue cheese salad) or with a hearty smoked bacon chop or rib. Empanadas, especially with green olives Vegan
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    Casa Silva's Cabernet/Merlot blend is another wonderful example of the producers quality, rich, balanced notes of raspberry & cherry are straight away evident on the palate with subtle spice makinging an appearance on the smooth, juicy tannins, another wine that really does punch above its price point. A flexible food wine, try it along side a rich beef stew but also its equally at home with a pepperoni pizza!
  • Sale!
    Founded in 1892, Casa Silva is 100% owned and managed by the Silva Family, a family whose origins are from the heart of the Colchagua valley and they fiercely transfer the pride of their roots, respect for nature and the people of the Colchagua to the rest of the world. From Colchagua’s best terroirs, these perfectly balanced wines are complex and intensely elegant. They are made with the precise use of oak and have the structure necessary to accompany a wide range of culinary possibilities. This wine 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. Bright and intense ruby red. On the nose, aromas of black cherries and plums with hints of spices. On the palate, flavoursome: round, powerful, with sweet soft tannins and balanced acidity. Long finish. Try with salami, Hungarian goulash or mildly spiced Indian dishes Vegan 13%
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    The Castillo Clavijo range is produced by Bodegas Criadores de Rioja, a Bodegas which typifies twenty-first century Rioja in its careful balancing of tradition and innovation. The winery was established in 2000 with a view to modernise the production of Rioja wines whilst working with the scores of small, local growers to make wines that reflect the quality and history of Rioja. Under the careful eye of young winemaker Paloma Redondo, the all-singing, all-dancing winery is a palace of stainless steel - with oak barrels being used sparingly - but the wines themselves are true to the region, and eschew the vogue for an 'international style'. Made from a blend of predominantly Viura, along with a dash of Malvasia and Garnacha Blanca grown around Alberite, which is located just over 7 km from Logroño. Barrel fermented with 4 months lees ageing. Castillo Clavijo Rioja Barrel Fermented Viura barrel fermentation brings out exotic fruit, vanilla and clove flavours. It is rich and creamy but with a fresh finish Fabulous with a vegan creamy avocado pasta, garlic prawns or grilled squid 12%, Vegan
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    Famous for his natural tonics, Don Cazacabel is a healer with powers that attracted Mexicans from hundreds of miles around. A fainthful student of Toltec, Olmec and Aztec traditions, his Tequila recipes only use the best, natural ingredients that the fertile land can offer and his philosophy has been the inspiration for Cazcabel Tequila.

    Cazcabel tequila is created in an independent micro distillery in the town of Arandas, located in the highlands of the Jalisco mountains in Mexico.

    The elevation of Arandas ensures that the agave are well hydrated and that they have mineral and nutrient rich soil which allow them to grow larger than anywhere else in Jalisco.

    Once harvested they use autoclaves to steam their piñas and start converting the carbohydrates and starches into fermentable sugars. Autoclaves have many benefits including being able to regulate temperatures which allow for an even cook and a beautifully clean tequila.

    After fermenting in steel tanks for 10 days, Cazcabel is distilled using a combination of copper pot and steel stills and then chill-filtered to get rid of any impurities. The combination of these processes gives Cazcabel tequila its well rounded but amazingly smooth and balanced flavour.

    Each sip comes with a fresh, crisp and earthy agave flavour, with a hint of citrus and a crack of black pepper. Good with sushi, carnitas, ceviche or Tequila lime vegan tacos
  • Sale!
    Famous for his natural tonics, Don Cazacabel is a healer with powers that attracted Mexicans from hundreds of miles around. A fainthful student of Toltec, Olmec and Aztec traditions, his Tequila recipes only use the best, natural ingredients that the fertile land can offer and his philosophy has been the inspiration for Cazcabel Tequila.

    Cazcabel tequila is created in an independent micro distillery in the town of Arandas, located in the highlands of the Jalisco mountains in Mexico.

    The elevation of Arandas ensures that the agave are well hydrated and that they have mineral and nutrient rich soil which allow them to grow larger than anywhere else in Jalisco.

    Once harvested they use autoclaves to steam their piñas and start converting the carbohydrates and starches into fermentable sugars. Autoclaves have many benefits including being able to regulate temperatures which allow for an even cook and a beautifully clean tequila.

    Cazcabel Reposado uses 100% agave, rested in American oak barrels for eight months and balances the beautiful, clean and earthy agave flavour of the double distilled blanco with the complex but subtle aromas of toasted oak. Blends nicely with Tajín sweet potato fries, mango sorbet, sushi and spicy dragon rolls or something off the BBQ! Vegan
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    Sale!
    Although their first commercial vintage was only in 2002, this is now one of the finest and most sought after domaines in Chablis. 6 hectares of Chablis Grand Cru and 5 hectares of Chablis 1er Cru Vaillon. These are wonderfully sited vineyards which for generations have been the personal property of the Moreau family. The family now have no connection or contract with the large and respected négociant of the same name. Christian, a larger than life personality, and his highly qualified oenologue son Fabien are making spectacular hand-crafted Chablis. All of their grapes are hand picked from vines which average 40-70 years old. The tiny plot of Grand Cru Valmur sits snuggly between Vaudésir to the north and Les Clos to the south. Domaine Christian Moreau Père et Fils owns a total of 3 acres of this famed terroir. The plot is densely planted (7000 vines per hectare) with vines averaging 50 years old. Up to 50% of the blend spends some time in oak, of which 90% are 2-3 year old barrels. Just 10% is new. Attractive floral aromas with a hint of honeysuckle, green apple, toast, and mandarin oranges. Extremely well-balanced structure with a crystal clear juicy acidity, layered with minerality. A truly powerful and complex wine. Made to go with snails in garlic and herb butter, sushi, grilled halloumi, tofu salad, Bresse chicken fricassée with morel mushrooms, or lobster, crab and shrimp pelmeni served with a langoustine bisque and truffle, potato and mushroom vareniki in a forest mushroom velouté
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    Perhaps the most radical winemaker in Bordeaux? Undoubtedly this is the antithesis to what we’ve become accustomed to seeing from this most traditional of French wine regions. Olivier Cazenave and his wife Anne discovered Château de Bel on the banks of the Dordogne in 2003. They have since expanded its vineyards to eight hectares, as well as taken on the farming of those of friends and family elsewhere in Bordeaux, with one-third of a hectare in Pomerol and two hectares in Montagne Saint-Émilion. Since 2016, all Olivier’s own vineyards are certified biodynamic. His wines are at turns classical, experimental, natural and never shying from controversy. 100% Merlot
    The vines are planted on clay-silty soils close to the Dordogne river. Fermentation in stainless steel tanks to retain freshness and primary fruit flavours, like cherries and fresh raspberries. It's super fruity, rounded and a delight to drink. Proper claret! Olivier Cazenave is the most radical winegrower in Bordeaux. Multi-vintage bottlings, biodynamic farming, avant-garde packaging...in so many ways Olivier is re-imagining what is possible in this historic French wine region. Echappée - meaning an 'escape', such as a romantic getaway, or in cycling a 'breakaway' - is Olivier's multi-vintage house blend, the red version a mixture of a few recent vintages of Merlot from the biodynamic vineyards of Château de Bel. Olivier makes his wines non-vintage partly to create a reliable house style (as in Champagne), partly to distance the wines from what can sometimes be an unhealthy obsession with this or that vintage in Bordeaux. Intense garnet colour with notes of cherries and fresh raspberries. Fruity, round and very easy to drink. Grab a burger or two along with some sweet potato wedges and bliss out! Or try roasted duck with cherry sauce... Biodynamic
     
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    As grapes were never indigenous to Japan all grapevines had been introduced to the region with the movement of the spice route and silk roads over 2,000 years. It is believed that about 1,300 years ago grapevines were introduced to Japan where the climate was too hot, cold, wet – too extreme – to grow grapes for wine. Ultimately the existing grape variety most successfully grown in Japan became known as Koshu, which was the then name for the prefecture in which it grew. This prefecture then took the name of a Japanese prince and became Yamanashi, which remains the principal region producing Koshu. Responsible today for 40% of all Japanese grown wine grapes, it is believed to be the naturalised hybrid of a Georgian grape variety. Ampelographers continue to isolate the DNA of Koshu, but we do not actually know, outright, its source. What we do know is that it is a lurid pink on the vine, generally grown in the local tana method (overhead bamboo trellis). Château Mercian is the oldest established winery in Japan, starting out in 1870 having sent two young men to France to understand wine making in the European tradition. Indeed the descendants of these two men are still growing Koshu for Mercian today. Koshu grapes are grown in the Iwasake District of the Yamanashi Prefecture where the soils gravel and clay with good drainage. Harvest took place from late September to early October. Fermentation in oak barrel at between 18-21℃ for approximately 14 days, the wine was aged for 4 months in oak barrel. Citrus aromas of kabosu and yuzu with notes of white flowers, vanilla, almonds and nuts. With refreshing balanced acidity, rich fruit flavours and minerality spread in the mouth. Koshu, like many things Japanese, is all about subtlety of flavour, texture and the wine being part of a greater organoleptic experience than the wine itself, so imagine drinking this with a slurpy bowl of hot yum from a chilly noodle shop in the hills. It's part of the whole, not the whole, therefore the fruit is not overt, it's more about texture, acidity and finish rather than outright fruit flavour. Or why not go for white fish tempura or grilled chicken with yuzu pepper!    
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    Chateau Musar was established in 1930 by Gaston Hochar at the tender age of 20. His inspiration was both the 6,000-year winemaking history of Lebanon’s Bekaa Valley and also his time in Bordeaux – a connection which was strengthened during the Second World War when he befriended Major Ronald Barton of Château Langoa-Barton while he was stationed in Lebanon. In 1959 he graciously stepped aside for his two eager sons Serge and Ronald. Today it is overseen by the third generation: like their father and uncle, Serge’s eldest son Gaston now manages the day-to-day operation of the winery. The Musar property is located in the southern end of Bekaa Valley, around 30km north of Beirut. Here the altitude and shelter from surrounding mountains provide excellent growing conditions; the Bekaa valley is almost completely disease and frost free with long mild summers and just enough rain in the winter. The wide range of gravelly soils over limestone is also ideal for viticulture. Made from the fruit of Viognier, Vermentino and Chardonnay vines planted since 2000 at around 1,000m above sea level in the Bekaa Valley.
    Musar Jeune White is fermented in cement-lined vats and released a year after the harvest.
    Musar Jeune White is an unoaked blend of Viognier, Vermentino, Chardonnay from youthful Bekaa Valley vines. Crisp and aromatic, this eclectic blend of French and Italian varieties has its own distinct personality – passionfruit, apples, elderflowers – and a dry, refreshing finish.
    No need to decant; enjoy chilled (12°C) with grilled fish, herb-scented roast chicken, seafood salads and spicy oriental dishes.
    Vegan
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    The winery was established by Gaston Hochar in 1930 after returning from Bordeaux. Gaston Hochar was succeeded by his sons, Ronald and Serge Hochar, with the latter managing the estate from 1959 till his death in 2014, and Ronald Hochar assuming marketing and finance department responsibilities from 1962 Serge Hochar's sons have succeeded him at the winery. Gaston Hochar is now in charge of the day-to-day running of the winery, and Marc Hochar is in charge of the winery's commercial aspects. In the 1930s and 1940s when Lebanon was under French control, the winery was an important customer for local French Army troops stationed in Lebanon. A French officer named Ronald Barton(whom Gaston named his second son after), and was stationed in Lebanon, was highly influential to the early development of Chateau Musar's wines, as Barton was affiliated with the Bordeaux wineries Château Langoa-Barton and Château Léoville Barton. In 1959, Serge Hochar becomes Chateau Musar winemaker, while completing his winemaking studies at the University of Oenology in Bordeaux, under the tutorage of Jean Riberau and Emile Peynaud. Before the Lebanese Civil war (1975-1990), the Chateau Musar wines were mostly sold to domestic markets, however the war changed that. Gaston Hochar's son Ronald Hochar helped market the wine abroad and from the late 1970s and early 1980s the wine became more popular abroad. Wholly unique, the style has been described as resembling ‘dry Sauternes’ or mature white Graves. Chateau Musar Whites develop tawny hues and mellow spicy characters as they age. The cellars at Ghazir holds bottles of this wine dating as far back as 1954. About the Winery The Lebanon-based family winery, Chateau Musar was established in 1930. A blend of Obaideh (related to Chardonnay) 60% and Merwah (related to Semillon) 40% grapes with the Merwah bring fermented and aged in new Nevers oak barrels for 9 months on the lees and the Obaideh fermented in stainless steel vats, these two different fermentation methods are used to match the two different grape characteristics. Fermentation temperatures for both ranged from 19-23°C with malolactic fermentation taking place. It was blended in June 2015, bottled in the August after cold stabilisation and the vintage released in 2021 after 7 years of ageing. Golden-yellow colour with a complex aroma of beeswax, orange peel and a delicate savoury character. Its bursting with flavour, ranging from herb-scented runny honey, to ripe peach, banana, fresh almonds and hazelnuts. A full-bodied white despite having fresh acidity and a saline edge which results in an attractive textural balanced wine. Good length and if cellared well, will keep for decades. This wine excels with pâtés, rillettes, seafood dishes and will match spicy food as the wine has such intense flavours
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    Chateau Musar was established in 1930 by Gaston Hochar at the tender age of 20. His inspiration was both the 6,000-year winemaking history of Lebanon’s Bekaa Valley and also his time in Bordeaux – a connection which was strengthened during the Second World War when he befriended Major Ronald Barton of Château Langoa-Barton while he was stationed in Lebanon. In 1959 he graciously stepped aside for his two eager sons Serge and Ronald. Today it is overseen by the third generation: like their father and uncle, Serge’s eldest son Gaston now manages the day-to-day operation of the winery. The Musar property is located in the southern end of Bekaa Valley, around 30km north of Beirut. Here the altitude and shelter from surrounding mountains provide excellent growing conditions; the Bekaa valley is almost completely disease and frost free with long mild summers and just enough rain in the winter. The wide range of gravelly soils over limestone is also ideal for viticulture. 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 2019 is a blend of Cinsault (50%), Grenache (40%) and Cabernet Sauvignon (10%). The grapes were fermented between 27 °C and 29 °C with maceration in cement vats, followed by 6 months in French Nevers oak barrels.
    A fragrant and deeply coloured vintage, full of generously ripe and brambly fruit.  There are black cherry, plum and blueberry notes on the nose and palate with a touch of spice. The 2019 vintage has great ageing potential although the tannins are already soft, ensuring its immediate appeal and approachability upon release in the spring of 2022. “It has the DNA of the grand vin and is akin to fine Chateauneuf-du-Pape in its complexity, with delicious cherry notes flooding out from the Cinsault.” Jonathan Ray, The Spectator Magazine February 2022 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 13.5%, Vegan
     
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    Château Musar first started producing the Musar Jeune range of wines in 2006 from the fruit of low-yielding Bekaa Valley vines at around 1,000 metres above sea level. Altitude keeps the average temperature at 25 ° C with hot sunny days and cool nights and with 300 days of sunshine a year, grapes are ripened to perfection. Unoaked and made according to Musar’s natural non-interventionist wine-making philosophy, Musar Jeune wines are vibrantly fruity, richly concentrated and the 2016 vintage is no exception.
    It is a blend of old vines Cinsault (45%), Syrah (45%) and Cabernet Sauvignon (10%) from organically certified vineyards, harvested from late August onwards. The wines fermented in concrete vats they were not fined or filtered and the sedimentation occurs naturally.
    Fresh, vibrant, fruity and soft with plenty of ripe red and dark fruit and a hint of sweet spice. The tannins are gentle and the finish smooth. It’s perfect for immediate drinking but also has a few years ageing potential. Excellent by itself or with samosas, vegetarian tagine or pizza Vegan
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    The Château Saint Cyrgues estate is located in the South of France, near Nîmes. It faces the Petite Camargue, one of the most beautiful sites in France, and the Mediterranean Sea.  The estate is over a hundred years old, but keeps up with the times as it is certified organic. The winery was established on the site of the ruins of Saint Cirice des Marges church. Nothing is left of the old priory now but the estate has a rich past life and many people have travelled and given life to this soil. As in the whole Rhone Valley the mistral blows throughout the year really helping the vines grow. One of the most southerly vineyards in the Rhone Valley. Vinification: Grenache Blanc 2/3 whole bunch, crushed and fermented, 1/3 destemmed, crushed and macerated for 10 days on skins. So a lighter orange wine. Native yeast fermentation, matured in stainless steel then mixed together before bottling. Unfined and unfiltered. No added Sulphur. A little bit floral on the nose with flavours of peach and summer fruits on the palate. If you are new to Orange wine this really is one of our top recommendations to ease you in Try with a saucy Moroccan-spiced lentils, one pan Mediterranean chicken with roasted red pepper sauce, spicy crab pasta or beetroot burgers with sweet potatoes wedges... Vegan, Natural, Organic
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    CLEARANCE Special Offer - Advent Calendar - ONLY 1 AVAILABLE

    We're counting down to Christmas, the decorations are going up around us and Christmas planning is in the making. It will be a different Christmas experience for us all but we hope to inject some festive cheer with our Christmas Cases and limited edition Advent Calendar. Join us in festive cheer with our special collection of award-winning gins, vodkas, liqueurs, whiskeys and rums.  Open a door each day of our Advent Calendar and explore an amazing array of hand-selected and locally sourced tipples to make the run up to Christmas a truly merry affair. And on Christmas Day pop open a delicious bottle of Fizz.
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    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. Ciello Bianco Catarrato, organic, hazy, unfiltered, fruity. Just 3 out of 5 on the funky scale, this little natural white wine has bags of fresh tropical fruits, lemon pith and southern olive oil texture. There is grapefruit on the palate keeping it fresh but with 12.5% abv, there is plenty of body in the wine to stand up to a salad of Octopus. This wine is unfiltered so can be quite cloudy, but that is normal. A great value Natural white for everyday drinking! Vegan  

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