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This enjoyable white Sparkling Wine produced by Alberto Nani is produced in the Prosecco area of Veneto. Alberto Nani Prosecco Brut 'Organic' DOC is a delicious wine, made from Glera grapes. This wine has a cork closure and is crafted using organic practices and made to be suitable for vegan consumers. Whilst famed as an aperitif, the soft fizz of Prosecco also partners light chicken dishes, delicate seafood and salads well 11.5% Vegan -
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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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Alt. Sparkling Organic Rosé is a fresh and aromatic non-alcoholic sparkling rosé wine made with 100% Tempranillo grapes from sandy and calcareous soils in the middle of Spain. Crisp acidity & strong effervescence with hints of summer berries & watermelon accompanied by an aromatic aroma. This goes just as well for food as for parties. Perfect as an aperitif, and preferably with salmon, chicken, salads, hummus, quinoa, soft cheese and snacks Character: Medium Dry ABV: -0.0% -
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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 -
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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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Born in the 1990s through Drew Dowie and Norm Doole’s frustration at having to send their fruit to other wineries to vinify, Dowie Doole came to set a precedent for McLaren Vale. The winery’s range is an exploration of this region’s terroirs and the many varieties that generations of grape growers have brought with them from Europe. A great marriage of tradition, innovation and a little rebel spirit can be found in all their cuvées. From complex Shiraz, spicy Grenache and Tempranillo blend, to elegant Chenin Blanc, their range is one of the most interesting and contemporary in the region. 'Moxie' is a really fun and fruity sparkling Shiraz which has no vintage. To maintain its characteristic flavours and qualities, it is always made from a blend of Shiraz grapes from the current vintage, and some of the 1996 base wine (79% of the wine comes from the most recent vintage, the other 21% a blend of reserve wines going back to 1996). Very deep, rich crimson in colour with crimson hue. Notes of blackberries and black cherry fruits, spice box and a little pepper that carry through onto the rich, velvety, long and slightly sweet but not cloying palate. Chill it, pop it and serve at the barbi! 13.5% -
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For over 200 hundred years, the Loosen family have been making wines near Bernkastel in the Middle Mosel and since 1988 the maverick, charismatic and lovable Erni has taken on the reigns. Erni is one of the most likeable characters in the wine world which makes it hard not to like his wines! From the shadows of relative obscurity comes this fantastic Sekt. This sparkling Riesling from Erni Loosen’s Mosel vineyards is a top quality example very much in the minority for Sekt production. The vast majority of Sekt is mass produced wine, fermented in tank from juice obtained anywhere in Europe. This, however, is a Deutscher Sekt which means the grapes are German and the wine has been made in Germany. In this case, solely produced in the famous South West valley of the Mosel. As for the wine itself, this Sekt is a traditional style with second fermentation in bottle which is then filtered via the transfer method. This is a practice rarely used in sparkling wine production whereby any sediment is removed in tank as opposed to disgorgement techniques used in places such as Champagne. Because this is a traditional method sparkling wine, it has a deeper complexity than, say, a tank produced light sparkling wine such as Prosecco. The wine shows some light aromatics and flavours of green apple, lemon, lime, peach and apricot alongside richer buttery, toasted notes from the 9 months lees ageing. 12g/l RS Sekt is traditionally served in Champagne glasses as an apéritif. Sekt goes well with salmon canapés, bruschetta, delicious vol-au-vents or puff pastry filled with ragout fin. A good Sekt such as this one can also be paired with a light starter such as poached fish or steamed vegetables. Vegan -
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Italian sparkling wine is not all about Prosecco, as leading Franciacorta producer Ferghettina has proved time and time again. Ferghettina is a family winery - established in 1991 by Roberto Gatti, and run with his wife Andreina, and their children Laura and Matteo. Starting with just 3-4ha of vineyard and a small production of Franciacorta Brut, Ferghettina has now grown to become one of the finest Franciacorta wineries. Situated in the southern half of Lombardy on the edge of the town of Adro, just south of Lake Iseo, the majority of plantings are Chardonnay (approx. 70%) along with Pinot Noir (and just 4ha of Pinot Blanc for their still wines). They now have 200ha of vineyard across 11 different villages, mostly at 250-300m altitude. Each vineyard confers a unique character on the resulting base wine, giving Roberto a broad spectrum of styles to blend for each cuvée. It is this skilful blending, meticulous attention to detail and long bottle maturation that give Ferghettina's wines great finesse and individuality. The Gatti family manage 120 hectares of vineyards in six localities within the DOC. The alcoholic fermentation is carried out in stainless steel tank at controlled temperature between 16 and 18°C with selected yeast. Tirage is done in spring time of the following year, the wine spends 24 month ageing on the lees. At disgorgement 7 grams/litre of sugar is added. An exuberant, confident and bright style - lively and very approachable with a citrus fruits and golden apple character which is at the same time both incisive yet quite gentle. Try with cold spiny or rock lobster tails with mayonnaise (Parisienne style), flambéed apricots, sea scallops and leek tart or cooked with cream! -
“Classic Cuvée is our signature, vintage, sparkling wine. A taste of the sunny, West Dorset countryside, not far from the Jurassic Coast. Made from our own grapes, at our own winery, near Bridport. We believe it requires long, patient cellaring to create an elegant, fine mousse, smooth texture and rich flavours. Made from Champagne grapes, but definitely from Dorset!” Rebecca Hansford & Ian Edwards (winemaker).40% Chardonnay/30% Pinot Noir/30% Pinot Meunier + 10% reserve wine Ageing: 3 years minimum before release, including at least 24 months on lees.A classic dry sparkling wine with a refined elegance. The colour is pale lemon straw with a steady stream of minute bubbles. It has appealing floral aromas of apple blossom interlaced with ripe melon and Constance pear plus a delicate thread of minerality. On the palate the fine mousse marries citrus flavours of grapefruit and Sicilian lemon with a crystalline structure and zesty acidity. The autolytic character is subtle. It has excellent poise and a persistent finish. Fantastic served alongside sushi, fish fingers, fish pie, jellied eels, cheese straws or salty chips Vegan -
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Founded in 1864, Gratien Meyer is an institution in Saumur with the cellar carved out of ancient tuffeau stone on the riverbank overlooking the Loire River. Alfred Gratien went on shortly after to forge great success with Champagne making also. This leading Loire sparkling producer employs quality production from vineyard to bottle. 100% hand-picked fruit from vineyards in Saumur, only first pressing used. The Crémant de Loire Appellation is among the most demanding as far as quality control goes for sparkling wine appellations in France. Method Traditionelle secondary fermentation in bottle followed by 36 months on lees (appellation only requires 12 months), stored in the extensive underground ‘caves’ at cellar. This fine Crémant de Loire (comprises 50% Chenin blanc, 40% Chardonnay; 10% Cabernet Franc which adds weight and body). Brimming with aromas and flavours of green apples, citrus and quince – typical of Chenin Blanc – complimented with a touch of toasty complexity. The palate shows persistence of flavour and lovely lip-smacking acidity in this classy French bubbly. It’s a winner for quality. Try with Thai noodle chicken salad, canapés or vegan 'egg' tortilla with 'faken' pieces. Oh yes give it a go with Croquetas de Jamon, smoked salmon omelette with pear salad, smoked salmon blinis, salt & vinegar kettle crisps or scallops with saffron -
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Hunter’s is a small owned estate, 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 have 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 complex, developed and 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 grapes are picked at optimum fruit ripeness to obtain delicate fruit flavours and particular attention was placed on a good acid/sugar balance of the fruit. The wine is treated by traditional methods, i.e. no sulphur was added so subtle oxidation occurred (the reverse of methods used for treating our table wines) yet one can still pick out the strong Marlborough fruit characters. The fruit is then gently pressed with low litres per tonne extraction. The resultant juice is fermented in stainless steel tanks before undergoing full malolactic fermentation. The Chardonnay, Pinot Noir and Pinot Meunier parcels are kept separate, blending just before tirage. This Non-Vintage Méthode Traditionelle spends 12-18 months on lees. The nose exhibits light yeasty characters with peach and citrus aromas. An elegant palate showing a blend of peach/citrus chardonnay components followed by the light berry fruits of the pinot noir. The mouth filling mousse completes the palate that is full and persistent. Try with blinis topped with a touch of Crème fraîche, smoked salmon, sea salt, dill, cheese straws or prawn cocktail crisps 12% -
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Boutique English wine, grown and made in the Teign Valley, Devon. Huxbear Vineyard was planted by Ben and Lucy Hulland in 2007 on 14 acres of south and southwest facing slopes in the Teign Valley, Devon. A further planting was undertaken in 2013 bringing the total planted area to just over 15 acres. In the vineyard, minimum intervention vine growing and wine making practises are employed as well as integrated pest management to minimise the impact on the environment. In the winery, which is fully off grid with most of their power produced from our onsite solar array, they also strive to reduce their impact by repurposing and reusing equipment and stainless steel tanks, and by avoiding power intensive operations that are normally standard practise in the wine industry. Until now this has been something of a Devonshire secret, available at farmers markets and a small number of local shops, but it's so good we want everyone to know about it. It's made using the methode traditonelle and spends more than 2 years on its lees to add depth and creaminess. Blend details: 55% Chardonnay (clone 96) 40% Pinot Noir (clone 777) 5% Pinot Meunier (clones 817, 865) All the fruit was grown at th eHuxbear vineyard in the Teign Valley, South Devon on vines planted in 2007. The vineyard is planted on south facing slopes at an altitude of 75-100 metres above sea level. The soil is silt loam with granite and siltstone aggregates. The vines are planted at a planting density of 3500 vines/ha. This batch of 2018s have been on the lees for 30 months, the dosage is 12g/l. It hasn't been MLF'ed or oaked. This is another fruit focused decision as they tend to find cookie cutter Champagne copies accessible, but lacking interest. They also wanted to make something 'different' but also 'English'. The 2018 harvest story is pretty much the same as it was for everybody else. Late start, blazing hot summer and a super early harvest. In fact, they had the whole thing in the bag by the end of September for the first time before or since (6 weeks earlier than the average year). It was also the first time that they had ever harvested any grapes in August. The wine itself has a classic fresh nose of green apples with hints of pineapple and freshly cooked pastries. The bubbles are fine and persistent. On the palate it is dry and shows plenty of fresh green apple with a touch of biscuitiness. Exceptional value for a fine English sparkling wine. Fab with a mackerel bap, Devonshire split or vegan 'fish' and chips 12% Vegan -
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Champagne Joseph Perrier is a family-owned Champagne house that was founded in 1825 by Joseph Perrier and has been in the Pithois family since 1888. Joséphine is composed of 54% Chardonnay and 46% Pinot Noir from Premiers and Grands Crus. Dosage : 4,5g/L The nose opens with fresh and sweet notes intertwined. A succession of captivating aromas suggests great complexity : butter, sweet spices, dried fruits and candied fruits. The mineral freshness predominates. On the palate one finds an intense and finely fruity vinous expression. The balance is perfect. The flavours of spices, dried fruit and candied citrus dominate within a taut mineral frame. Perfect with Bresse chicken, risotto with shaved white truffle (or wild mushrooms), devils on horseback, brie de Meaux or perch with new potatoes 12% Vegan Watch our exclusive Champage Joseph Perrier video HERE -
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Champagne Joseph Perrier is a family-owned Champagne house that was founded in 1825 by Joseph Perrier and has been in the Pithois family since 1888. 100% Chardonnay, including about 15% reserve wines. Ageing: 5 years. Dosage : 7g/L There is a lively attacking style, yet it is ample and fresh, with citrus overtones. There are sweet spicy flavours of cinnamon and vanilla with gourmet notes of biscuit, over a delicate lemony finish. Brilliant with oysters, salted nuts & olives, pastry canapés, cheese straws or crispy fried chicken and skinny fries 12% Vegan Watch our exclusive Champagne Joseph Perrier video HERE -
Champagne Joseph Perrier is a family-owned Champagne house that was founded in 1825 by Joseph Perrier and has been in the Pithois family since 1888. 35% Chardonnay, 35% Pinot Noir, 30% Pinot Meunier, including about 20% reserve wines. Ageing: 3 years. Dosage : 7g/L Length, freshness, balance, elegance and light! The nose is delicate, fine and complex. Notes of green apple and vine peach bring a fruity touch. Nice roundness on the palate, long and refreshing finish. Great as an aperitif or with salted crisps, nuts, cheese straws, crab mayo sandwiches, steamed dim sum or chicken with buttered boiled potatoes 12% Vegan Watch our exclusive Champagne Joseph Perrier video HERE -
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Champagne Joseph Perrier is a family-owned Champagne house that was founded in 1825 by Joseph Perrier and has been in the Pithois family since 1888. 35% Chardonnay, 35% Pinot Noir, 30% Pinot Meunier, including about 20% reserve wines. Ageing: 3 years. Dosage : 7g/L Length, freshness, balance, elegance and light! The nose is delicate, fine and complex. Notes of green apple and vine peach bring a fruity touch. Nice roundness on the palate, long and refreshing finish. Great as an aperitif or with salted crisps, nuts, cheese straws, crab mayo sandwiches or chicken with buttered boiled potatoes 12% Vegan Watch our exclusive Champagne Joseph Perrier video HERE -
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Joseph Perrier Cuvée Royale Brut became known from 1825 thanks to this style of champagne which is produced with 35% Chardonnay, 35% Pinot Noir, 30% Pinot Meunier, including about 20% reserve wines. Aged for 3 years. On the nose the aromas are fine delicate and complex, with notes of apple and pear suggesting the fruity style to come on the palate which has plenty of fresh attack, lots of life, and is yet supple, round and most refreshing on the finish 12% Watch our exclusive Champagne Joseph Perrier video HERE -
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Joseph Perrier is a medium sized champagne house located in the town of Chalons-en-Champagne, south east of Reims. A key pride of the house is its multi-generational leadership, since its inception in 1825 by Joseph Perrier himself until 1998. Benjamin Fourmon now leads the way, in what is very much, a boutique style Champagne House. Whilst an uncommon brand to most of the modern champagne buyers, JP was once a favourite of HRH Queen Victoria, and the royal seal adorning each bottle is a regal reminder of this preference. 25% Chardonnay, 70% Pinot Noir and 5% Pinot Meunier, of which about 12% is red wine from our own vineyards in Cumières. Ageing : 3 to 4 years. Dosage : 7g/L Caramel colour, with a medium strength bubble stream. It offers a nose of deep caramelised fruits, like sultanas, and a trace of honey. Then, you will find red fruits, with wild violet and liqourice notes to follow. Ripe yet racy, with beautiful length. Fine and full on the palate, with a touch of mint on the finish. Absolutely fabulous with Mac 'n' Cheese, fried field mushrooms, fried chicken with skinny fries, roasted squash with mint and toasted pumpkin seeds or tagliolini with white truffle! Go! Go! Go! 12% Watch our exclusive Champagne Joseph Perrier video HERE -
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Champagne Joseph Perrier is a family-owned Champagne house that was founded in 1825 by Joseph Perrier and has been in the Pithois family since 1888. 100% Chardonnay, including about 15% reserve wines. Ageing: 5 years. Dosage : 7g/L There is a lively attacking style, yet it is ample and fresh, with citrus overtones. There are sweet spicy flavours of cinnamon and vanilla with gourmet notes of biscuit, over a delicate lemony finish. Always a safe bet with oysters, caviar, calamari, salmon gravadlax, fish & chips, creamy camembert, blue cheese, macadamia nuts, seaweed wrapped in firm tofu or salty french fries 12% Watch our exclusive Champagne Joseph Perrier video HERE
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Champagne Joseph Perrier is a family-owned Champagne house that was founded in 1825 by Joseph Perrier and has been in the Pithois family since 1888. 50 % Chardonnay, 41 % Pinot Noir, 9 % Pinot Meunier. Ageing minimum : 6 years Dosage : 4,5g/L The intense and concentrated nose suggests fragrances of white flowers. Full and concentrated on the palate it balances power and delicacy. Good to go with lobster and fat chips, scallops wrapped in prosciutto, oysters fried with chorizo, smoked salmon or smoked firm tofu slices & creamy wild mushroom on crackers 12% Vegan Watch our exclusive Champagne Joseph Perrier video HERE -
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Established in 1931 as Cantina Sociale Cooperativa Destra Tagliamento, the company Viticoltori Friulani La Delizia is the largest wine-making facility of the Region Friuli Venezia Giulia. 90% Glera 10% Pinot Nero from the Veneto region. Perfect pink picnic size Prosecco! Fresh and fruity, with notes of strawberry and red apple and a delicate fizz. Ideal as an aperitif, or as a perfect combination to summer salads or a strawberry tart 11.5% -
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In 1991 Will Davenport planted 5 acres of vines at Horsmonden in Kent, while simultaneously working for a Hampshire vineyard and, unintentionally, this became the beginning of a life-long business as a wine producer.
26 years later the vineyards now make up 24 acres, grown on 5 parcels of land, 9 grape varieties and a multitude of soil types and micro-climates. The vineyards are mostly at Horsmonden in Kent, with a smaller vineyard next to the winery at Rotherfield, East Sussex.
Will was always a keen supporter of organic farming and in 2000 he made the decision to convert all the vines and winery to organic systems, certified by the Soil Association.
The 2018 newly released, is made from 63% Chardonnay, 19% Pinot Noir and 18% Pinot Meunier. With 4 years maturing in the bottle on lees, it has plenty of yeast character combined with the surprisingly youthful fruit. This is a wine that is delicious now and will develop further over the long term. (Total sulphites 32 mg/L) Fantastic with salt & vinegar laden fish & chips (don't forget the peas!) - vegan alternative is just as good, lobster in tarragon butter or chicken with mayo, basil & capers 12% ABV Vegan -
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A family rooted in the Wine Industry with more than 80 years of experience. Currently, the third generation is responsible for the destiny of the story that was created in 1939. It was at that time when Haroldo Santos Falasco, known as 'Don Lolo', began to walk the streets of his small hometown called Chacabuco to sell his wines.Bodega Los Haroldos has created a superb Mendoza sparkler from a blend of Chardonnay (70%) and Sauvignon Blanc (30%). A fresh nose of citrus fruit, peaches and acacia is followed by a fresh, lively palate and a soft, creamy mousse. Good accompaniment to getting any party started! 12.5% VeganJorge Falasco, current director of the company and part of the 3rd generation, is in charge, along with his children, of continuing his father’s legacy: creating wines of excellence and quality for our country and the world. -
We are Lost in a Field, think different, drink different, join us on our mission! Here’s to the crazy ones, the misfits, the rebels, the troublemakers, the round pegs in the square holes. Lost in a Field is on a mission to rescue the fast disappearing heritage grape varieties planted in the UK in the last century and to craft them into delicious, low intervention pét-nat using traditional winemaking methods. Established by Tim Wildman MW in 2021 with help from Darcy Gander. This is their Great British old vine story, seen through the technicolor prism of the German cross heritage grape varieties planted in the 1960s, 70s and 80s by eccentric amateurs. They are helping to rescue abandoned and neglected old vine plots through the Lost Vineyard Preservation Society. This is a grassroots movement, bringing together local communities and the UK wine trade through volunteer programs, crowdsourced funding and collaborations with like-minded businesses. The 2022 Lost in a Field ‘Frolic’ pét-nat is a blend of 14 heritage grape varieties from vineyards in five English counties, most of which were planted in the 1980s and 1990s with the oldest being established in 1972. The wine is made from a majority of Madeleine Angevine for aromatics, Reichensteiner for acidity, Schönburger for perfume, with Triomphe d’Alsace and Rondo for colour and small amounts of Bacchus, Huxelrebe, Ortega, Madeleine Sylvaner, Siegerrebe, Seyval Blanc, Phoenix, Dornfelder and Leon Millot The 2022 wine has a beautiful and remarkable colour – coral pink, lychee skin or candy floss? You’ll be the judge. From three and a half tonne of fruit they made 2920 bottles.. Alcohol 9.5% Free SO2 0g/L Total SO2 9 g/L Residual sugar (RS) 1.4 g/L Delicate aromas of red current and raspberry lead to a featherlight body (just 9.5%) and a gentle mousse that is soft and foaming rather than aggressively fizzy with creamy flavours of rhubarb and gooseberry fool. Tastes like a wild English hedgerow and has the weight and drinkability of a Gin and Tonic. Perfect summer sipping! In a nutshell: Fruity, fault free, zero sulphur English pét-nat made from heritage grape varieties from old vines. 9.5% “Tastes like summer, and dangerously drinkable" – Tamlyn Currin, JancisRobinson.com -
At an altitude of 365 metres, Monthelie overlooks the Auxey-Duresses and Meursault valleys. The Changarnier family has lived in this village for several centuries, founding the domaine in 1720. Now, Claude and Antoine Changarnier continue this wine-growing tradition. Their professional careers carried them far from the wine world, but their Burgundy roots remain anchored in this terroir. A Traditional Method sparkler made entirely from Chardonnay grapes. And a great alternative to an aperitif Champagne! This sparkling wine has an expressive and very well-developed body with considerable finesse. Its fine fruit and its tangy acidity contribute to an elegant and very harmonious enjoyment experience. A sparkling wine for every occasion with a balanced taste. Served chilled amongst fabulous people or why not serve with prawn & mango salad?!? 11.5% -
Lyme Bay is a small, dedicated West Country company passionate about producing delicious and award-winning English Wines, Fruit Wines, Ciders, Meads and Liqueurs from their home in Devon’s beautiful Axe Valley. Charmat is the technique of secondary fermentation in tank rather than in bottle which gives and light, crisp flavour designed for easy drinking. Seyval Blanc plus Pinot Blanc, Pinot Noir, Meunier, Chardonnay and Reichensteiner grapes, are used to create a bright, fruit-forward and elegant, yet approachable English sparkling wine. Pronounced notes of lemon and Granny Smith apple stand out amongst a vibrant and delicate mousse with a clean finish. Fresh, fruity and quaffable. Perfect for a small treat or reward and an ideal gift to say “thank you” or “congratulations” 11% -
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The vineyard is at home Masottina in Conegliano Valdobbiadene DOC famous and is based on the unique micro-climate grapes of the highest quality. Prosecco grapes for this come from the region of Veneto (Treviso), where they grow on vines about 30-80 meters high. The soils here have an average texture, are morainic, and very clayey part. The fruit for this wine is organically grown and issues such as sustainability, environmental protection, and conservation of biodiversity are essential for the winery. The grapes are manually harvested in September. The main fermentation takes place at a controlled temperature with selected yeasts. Fine and persistent perlage, with a pale straw with light greenish highlights. Elegant, fresh. Releasing hints of citrus fruits: lemon, grapefruit, citrus and perceptible notes of apple, from fresh green apple to the softy sweetness of quince. It finishes with hints of peppermint and almond. On the palate it is vibrant and soft, fresh and crispy citrus notes. Persistent and balanced, it rounds the palate with hints of ripened fruits and sapidity. Excellent harmony between smoothness and the fresh fruit. Goes with a bang! And a party! 11.5% -
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The Nyetimber estate counts three major milestones in its history. Its earliest beginnings saw it named in the Domesday Book in 1086, almost 1,000 years ago, when the peaceful valley of Nitimbreha made its first appearance in recorded history. (It’s believed Nitimbreha refers to a newly timbered house or perhaps a small timber plantation.) The second milestone was the planting of the first vines, almost 900 years later, in 1988, when the holy trinity of sparkling wine grapes – Chardonnay, Pinot Noir and Pinot Meunier – found a new home in the lee of the South Downs. And thirdly, Eric Heerema became the Owner and Custodian of Nyetimber in 2006, believing that the estate, with its ideal soil and location, had yet to achieve its full potential. Eric recruited Head Winemaker Cherie Spriggs and Winemaker Brad Greatrix, who both shared his vision of crafting the finest English sparkling wines. And since then, Nyetimber wines have gone on to achieve global acclaim, winning international awards and blind-tasting competitions, as well as being recognised by some of the world’s most celebrated wine experts. The pale-golden hue and fine bubbles make Nyetimber's flagship Classic Cuvee Multi-Vintage the ideal occasion-ready drink – whether it’s toasting a big birthday or simply finishing a busy week. Following extensive ageing in their cellar (usually more than three years), their Classic Cuvee Multi-Vintage has distinctive toasty and spicy aromas. A palate of honey, almond, pastry and baked apples gives it a hint of decadence. Intense yet delicate, elegant yet complex – it’s no wonder it’s consistently crowned one of the best English sparkling wines. 55 to 65% Chardonnay 30 to 40% Pinot Noir 5 to 15% Pinot Meunier A sumptuous blend of Chardonnay, Pinot Noir and Pinot Meunier. Their Classic Cuvee Multi-Vintage is best enjoyed in the sunshine with some freshly caught seafood – preferably with the waves lapping at your feet or with eggs benedict or big bowl of French fries Vegan -
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The Nyetimber estate counts three major milestones in its history. Its earliest beginnings saw it named in the Domesday Book in 1086, almost 1,000 years ago, when the peaceful valley of Nitimbreha made its first appearance in recorded history. (It’s believed Nitimbreha refers to a newly timbered house or perhaps a small timber plantation.) The second milestone was the planting of the first vines, almost 900 years later, in 1988, when the holy trinity of sparkling wine grapes – Chardonnay, Pinot Noir and Pinot Meunier – found a new home in the lee of the South Downs. And thirdly, Eric Heerema became the Owner and Custodian of Nyetimber in 2006, believing that the estate, with its ideal soil and location, had yet to achieve its full potential. Eric recruited Head Winemaker Cherie Spriggs and Winemaker Brad Greatrix, who both shared his vision of crafting the finest English sparkling wines. And since then, Nyetimber wines have gone on to achieve global acclaim, winning international awards and blind-tasting competitions, as well as being recognised by some of the world’s most celebrated wine experts. A wine designed with food very much in mind, the Cuvee Chérie Multi-Vintage was initially made to complement delicate British desserts, but it is equally well-suited to gently spiced and fragrant savoury dishes. This cuvee has the delicate sweetness of honey notes, balanced with pure citrus lemon and tangerine flavours and a refreshing minerality. Elegant, delicate and fresh, it works particularly well with richer foods. 100% Chardonnay One of Nyetimber's most versatile sparkling wines, their Cuvee Chérie Multi-Vintage works with everything from classic English desserts such as strawberries and cream to aromatic cuisines of Japan, China and Thailand. Simply fabulous with strawberries & cream, fruit tarts, afternoon tea, meringue dishes or spiced & fragrant Asian cuisine - Chinese, Japanese or Thai! Vegan -
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The Nyetimber estate counts three major milestones in its history. Its earliest beginnings saw it named in the Domesday Book in 1086, almost 1,000 years ago, when the peaceful valley of Nitimbreha made its first appearance in recorded history. (It’s believed Nitimbreha refers to a newly timbered house or perhaps a small timber plantation.) The second milestone was the planting of the first vines, almost 900 years later, in 1988, when the holy trinity of sparkling wine grapes – Chardonnay, Pinot Noir and Pinot Meunier – found a new home in the lee of the South Downs. And thirdly, Eric Heerema became the Owner and Custodian of Nyetimber in 2006, believing that the estate, with its ideal soil and location, had yet to achieve its full potential. Eric recruited Head Winemaker Cherie Spriggs and Winemaker Brad Greatrix, who both shared his vision of crafting the finest English sparkling wines. And since then, Nyetimber wines have gone on to achieve global acclaim, winning international awards and blind-tasting competitions, as well as being recognised by some of the world’s most celebrated wine experts. 45 to 75% Chardonnay 25 to 55% Pinot Noir <5% Pinot Meunier Reserve wine 10-20% Residual Sugar 9 grams This beautiful sunset-pink Multi-Vintage rosé has us dreaming of long, sunny days. Offering a unique combination of aromas, including British summer fruits and shortbread. Its creamy, round texture and refreshing redcurrant, raspberry and cherry flavours give it an elegant and silky finish. Made from a blend of Pinot Noir, Chardonnay and Pinot Meunier, this is one the driest wines in our range. Its distinctive red fruit flavour lends itself to weightier dishes, making it the perfect year-round wine. An absolute blinder with salmon fillets, brown crab, guinea fowl or lightly smoked tofu Vegan -
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Pomona was the Roman goddess of fruitful abundance, typically illustrated carrying a cornucopia, and associated with the flourishing of fruit trees and orchards. The name Pomona comes from the Latin word ‘pomum’, meaning fruit. Pop the cork on this delicious Prosecco and enjoy soft aromas and flavours of sweet apple. It is fresh, delicate and well-balanced and is best served with friends Vegan -
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. Ponte di Rialto Prosecco Spumante Brut is a deliciously light refreshing Italian sparkling wine made from the Glera grape in Veneto. It is a crisp wine with a soft finish and a mouthful of bubbles that is great value. A fantastic way to begin a party! Great with avocado on toast! Vegan -
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Planted in 1972, formerly the most northerly vineyard in the world. Located in a three sided walled garden that has a radiating effect on the vines and raises average temperatures by approximately 1 deg C. The majority of the vines are pruned to guyot single and double depending on the strength of growth of the individual vine.The layout of the vineyard is slightly northerly to suit the layout of the land.The vineyard is tended to entirely by hand.The picked fruit is then taken directly to the winery and pressed that day. Seyval Blanc/Pinot Noir.Following the press, the juice is allowed to stand for 24 hours before being racked off.After racking inoculation takes place with yeast and a MLF bacteria to increase, the yeast is designed to aid the varietal characteristics, whilst the MLF softens the acids from malic to lactic bacteria.During March the year after harvest the wines are put through secondary fermentation (traditional method), followed by 18 months on its lees.It has fine small bubbles and light mousse with a light straw hue Aroma – hints of lemon zest, apple, elderflower and citrus fruits. And on the palate yummy lemon pie, fresh apple, biscuit, custard cream, doughnut, cream, and beautifully balanced. Drinking well now and will improve for a further 10 years. ABV 12 %Perfect with a wide selection of savoury canapés and h'ors d'oeuvres Vegan -
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Planted in 1972, formerly the most northerly vineyard in the world. Located in a three sided walled garden that has a radiating effect on the vines and raises average temperatures by approximately 1 deg C. The majority of the vines are pruned to guyot single and double depending on the strength of growth of the individual vine.The layout of the vineyard is slightly northerly to suit the layout of the land.The vineyard is tended to entirely by hand. First task is the pressing of the grapes, all of the sparkling wines from the English Wine Project are whole bunched press, they do not crush and destem as although this practice leads to greater yields and potentially more varietal flavour. Following the press, the juice is allowed to stand for 24 hours before being racked off. After racking inoculation takes place with yeast and a MLF bacteria to increase, the yeast is designed to aid the varietal characteristics, whilst the MLF softens the acids from malic to lactic bacteria. The fermentation is a controlled process and the juice/wine is fermented for approximately 3 weeks until dry and the sugar has converted to alcohol. During this period the wine is racked with bentonite only – making it a vegan and gluten free product. Post fining the wine is then filtered and bottled. All movements throughout the wines time in the winery is controlled and movements are kept to a minimum. Appearance – Pastel pink Aroma – wild strawberry, raspberry, rhubarb Taste – wild strawberry, raspberry, rhubarb, red apple, Grape variety: Pinot Noir ABV 12 % Good to go with chicken schnitzel, creamy risotto, chocolate desserts, goats cheese on salted crackers or something off the barbi! Vegan -
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The wines are made by Kieron Atkinson of the English Wine Project at Renishaw Hall in Derbyshire.
Founded in 2011 by Kieron, who left the British Army after nine years’ active service to start a new career in English wine; the English Wine Project supports and champions English and Welsh wine to help improve the quality of its production across the U.K
Kieron completed the only UK wine production course and became Technical Advisor for the UK branch of the Rothschilds. By June 2011 Kieron had taken over the historic vineyard at Renishaw Hall in north Derbyshire, where he looks after the site and produces multiple award-winning wines, conducts wine tours and oversees the development of the wine product to bring it to today’s widening market.
Riderless Charger is the ultimate expression of Pet Nat. No chemical additions have been made to produce this wine: NO SO2 NO finings NO filtration and NO cold stability products.
The artwork on the label is that of Freddy Paske, who is an award-winning figurative artist focusing on the relationship between what is shown and what is seen. Freddy was Queen Elizabeth II's final artist in residence.
Made from 90% Pinot Blanc and 10% Pinot Noir with an abv of just 10.5% from a wild ferment of indigenous yeasts. The ferment finishes in the bottle in order to preserve those wonderful bubbles! The wine was also racked a couple of times to reduce sediment (but not too much as it’s important not to lose those unique flavours). The wine was then riddled, disgorged and topped-up with more Pet Nat as in the Tradition Method way, the wine was then sealed with a crown cap.
Expect some sedimentation and tartrates to form. This may lead to some gushing if not poured directly after opening. Served well chilled.
Naturally bright pink hue, with hints of citrus, strawberries, yellow pear and sherbet. Textured, fresh and ripe with just a slight titillation from the sparkle!
Try with a freshly baked apple tart & custard, locally sourced pork pie or a shredded pork stir-fry (plus veggie equivalent would be just has good)!
Vegan
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In 2014 co-founders, Kristina Studzinski and Ann-Marie Tynan, discovered suitable vine-growing land and established ‘Off The Line’ on a wonderful, south-facing site on the lower slopes of the Weald in East Sussex. The vision: to grow grapes and make original English rosé wines on site in a modern, purpose-built winery. Wines that stand out from the crowd in style, appearance and quality. That vision has been realised. They are proud, pioneers of award winning original, English rosé wines both still and sparkling. They chose the name ‘Off The Line’ as the vineyard is adjacent to the Cuckoo Trail, formerly a railway line nicknamed the Cuckoo Line. In the spring, Cuckoos return here to nest and can often be heard calling. “Making wine is a combination of what nature provides, human endeavour and a good understanding of science and technology. You need to be dedicated and driven while keeping faith that the vines will reward your endeavours” – Kristina “Labels matter. Wine making is fun so we have fun with our labels. Every year is different which gives a unique quality, a personality to each wine. Our labels reflect that.” – Ann-Marie Both are committed to doing their utmost to preserve our natural environment and, wherever they can, to enhance it. They are more than a business; they are a place within the countryside and part of a community respecting the environment at all times. The Lady of Charmat is a multi-vintage sparkling brut rosé made from grapes grown at 'Off The Line Vineyard' in East Sussex. The fruit was whole-bunched pressed and aged in stainless steel tanks with a secondary fermentation taking place in a tank, a method also referred to as ‘the Charmat method’. A blend of 40 % Rondo, 30% Dornfelder, 22% Pinot Noir and 8% Regent. 4g residual sugar. This vivid pink, dry, sparkling rosé is easy drinking and fruit driven. It has definition, character and expresses red fruit flavours with character and identity. Good to get any party started but also goes great with glazed ham with redcurrant and citrus jelly, salmon and cream cheese canapés or tinned strawberries with condensed milk Vegan -
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Juliet Victor is a relatively new estate and was founded in 2015 by József Váradi. Located in the heart of Hungary's Tokaj region, in the historic town of Mád, Juliet Victor has 25 hectares of some of the highest quality and most historically significant areas. Juliet Victor produces linear, mineral-driven wines which emphasise the volcanic terroir and express the individual qualities of each of the vineyards. Low sulphur and no additives. Wine is made from native blend of Keknyelü and Budai Zöld grape varieties, organically grown on volcanic slopes of Lake Balaton in Hungary. Unlike the vast majority of Vitis vinifera grape varieties used in viticulture, Kéknyelu is not a hermaphrodite vine, but female. This means that male (Budai Zöld) vines are also required for pollination. Winegrowers have traditionally planted rows of male and female vines separately, relying on the wind to facilitate pollination. Label is a calligraphy artwork drawn by a double-amputee Japanese artist. All packaging materials like bottle, screwcap, labels are recycled and sourced from local producers to minimise carbon-footprint. Grapes were grown with sustainable methods at the Tiwari Estate, located on the northern Volcanic slopes of the Lake Balaton in Hungary. Made in the Traditional Method with no dosage = no added sugar. Fine bubbles of this single-estate dry sparkling truly expresses the volcanic terroir of Badacsony. From a glorious flower field, floral and herbal bouquet ascends to the nose complimented by ripe pear, yellow melon, minerality, and honey, balanced with fine acidity. Evoking joy of an endless summer. Good to go with simply cooked fish and shellfish especially crab and prawns, beetroot cured salmon with horseradish, tempura of red mullet and sea vegetables (kombu) with a sweet and sour dip or salads and vegetable dishes that include citrus, especially orange or chicken stew with paprika and dumplings, fish tacos or mussels steamed in white wine - the choice is yours! Vegan -
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Since 1865 the Domènech family has worked lands in Penedès with passion to obtain the best fruit of the vineyards. Francisco José Domènech (1839-1909) was the founder of the winemaking tradition in the family and the first to seek perfection of a well-done work. Vallformosa Cava is a brand with more than 150 years of experience in making wines and cava of the greatest quality. Established in 1865 in Vilobí del Penedès, southwest of Barcelona, in the heart of the Cava D.O, Vallformosa creates cavas of premium quality, which display an unconventional, singular character of their own. These are cavas with a youthful spirit for enjoying at any time, enhanced by the care taken to achieve the utmost quality. Key to this approach is the close relationship between Vallformosa and its grape suppliers, of which 500 growers are members of the ‘Soc Vallformosa’ club. This initiative offers growers support and benefits throughout the year, such as technical advisory services, the implementation of industry best practices, training, tastings, meteorological warnings via a specially developed app, and phytosanitary alerts. To enhance this relationship further, Vallformosa promises fair payment terms to its growers, paying 30 days from receiving the grapes at harvest, whilst other wineries will often pay 30 days after rating the wine, in approximately February the following year. Vallformosa has been working for a long time towards achieving the maximum expression in organic grapes and is painstakingly respectful of origin and the environment. The company has an agreement in place with the Pla de Manlleu Farmers’ Association (AAPM) to promote the ‘+500’, a vine-growing area in the Upper Penedès, at more than 500 metres altitude, which yields slower-ripening, premium-quality grapes for Vallformosa’s wines and cavas. Vallformosa pioneered the implementation of environmental measures and was one of the first companies to install its own biological wastewater treatment plant. 100% of Vallformosa’s electricity consumption comes from renewable energy, 99% of all the waste generated is recycled or reused, and 40% less water than the industry standard is consumed during the production process. Vallformosa uses lighter, low density bottles that save raw materials and reduce CO2 during transport, both for the glass processing plant and the final consumer. Made from Garnatxa and Monastrell. Their classic rosato is Very pale pink cherry in colour. Fine, persistent bubbles, Clean and bright. On the nose aromas of red fruits like cherries, strawberries and blackberries are presented. Also floral aromas of roses and notes of undergrowth. The palate is intense, fresh, full-bodied and persistent with hints of red fruits. Very fresh and lingering finish with hints of strawberry and raspberry. Try with buffalo wings, baked camembert with garlic bread or canapés Vegan -
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Vallformosa Cava is a brand with more than 150 years of experience in making wines and cava of the greatest quality. Established in 1865 in Vilobí del Penedès, southwest of Barcelona, in the heart of the Cava D.O, Vallformosa creates cavas of premium quality, which display an unconventional, singular character of their own. These are cavas with a youthful spirit for enjoying at any time, enhanced by the care taken to achieve the utmost quality. Key to this approach is the close relationship between Vallformosa and its grape suppliers, of which 500 growers are members of the ‘Soc Vallformosa’ club. This initiative offers growers support and benefits throughout the year, such as technical advisory services, the implementation of industry best practices, training, tastings, meteorological warnings via a specially developed app, and phytosanitary alerts. To enhance this relationship further, Vallformosa promises fair payment terms to its growers, paying 30 days from receiving the grapes at harvest, whilst other wineries will often pay 30 days after rating the wine, in approximately February the following year. Vallformosa has been working for a long time towards achieving the maximum expression in organic grapes and is painstakingly respectful of origin and the environment. The company has an agreement in place with the Pla de Manlleu Farmers’ Association (AAPM) to promote the ‘+500’, a vine-growing area in the Upper Penedès, at more than 500 metres altitude, which yields slower-ripening, premium-quality grapes for Vallformosa’s wines and cavas. Vallformosa pioneered the implementation of environmental measures and was one of the first companies to install its own biological wastewater treatment plant. 100% of Vallformosa’s electricity consumption comes from renewable energy, 99% of all the waste generated is recycled or reused, and 40% less water than the industry standard is consumed during the production process. Vallformosa uses lighter, low density bottles that save raw materials and reduce CO2 during transport, both for the glass processing plant and the final consumer. Manual and mechanical harvesting of Macabeo: early September. Xarel·lo: mid-September. Parellada: first week of October. Dealcoholisation of white wine by low temperature vacuum distillation through rotating cone columns. Addition of sugar in the form of rectified concentrated must. Pasteurisation and carbonation. Bottled under pressure. Fantastic for any occasion! Pale yellow, clean and bright. Initial aroma of white fruit, like pear or apple that ripens through the aromas of banana, to finish with more tropical and exotic aromas like pineapple or mango. It has a soft and pleasant entry, with an imposing structure to the palate, tropical aromas, leaving a delicate and long lasting aftertaste. Recommended to be served at any time, as an aperitif or with all types of food. Serve at 7-8°C.0.0 % Vol. RESIDUAL SUGAR: 60 g/L Vegan
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