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Sparkling Wine & Champagne

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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. The Estates' ethos is to deliver wines of the highest quality, utilising traditional Biodynamic and Organic Viticultural practices to produce the best possible fruits from carefully sourced and selected Varieties with excellent heritage. 100% Chardonnay wild yeast ferment in barrels and Foudre with an elevage of over 12 months for the base wine. Traditional Method with a further 5 years on lees. The wines produced at Ancre Hill express the terroir of ancient mudstone and sandstone soils, giving the wines their character and natural flavours, with no external intervention or manipulation in the winemaking process. A serious wine with 5 years lees ageing that had rounded it out to balance the tingling acidity and complement the grapefruit and green apple flavours with a lemon shortbread mellowness. A suitably long finish leaves your mouth watering and keen for another sip to explore the many dimensions of this wine. Fab by itself, or with oysters, smoked salmon & cream cheese on salted crackers, canapés, lobster or vegan fish and chips Vegan      
  • Located in the heart of rural Sussex, Bolney Wine Estate is one of the oldest and most beautiful vineyards in England. Their story began five decades ago when their vines were first planted by Sam Linter’s parents, Rodney and Janet. Sam now heads up the family business, having inherited her parents’ love and passion for making luxury English wine. Sam, along with her expert team, produces award-winning still and sparkling wines from our famous Pinot Noir and Estate Bacchus to their classic English sparkling wine, Bolney Bubbly and Blanc de Blancs made from 100% Chardonnay. Developing nicely with age... A very stylish vintage, traditional method, quality sparkling wine.

    'This has the crunchy, enticing freshness of the very first, pale, almost translucent apples of the year. Underneath it brings earth, chalk, stone and yeast. The autolysis is distinct but expresses itself as a restrained, chalky background that imbues the entire wine with a soft, gentle and very fine creaminess. This is elegant, serious and lasting'. Anne Krebiehl MW

    Absolutely lovely by itself or try with oyster tempura, green apple, wasabi & lime mayo, shizo, sea bass with fried potatoes or creamy au gratin potties with a light drizzle of truffle oil  
  • Frizzante (slightly sparkling) semi-dry red wine produced with the best grapes harvested from the oldest vines in the historic Bassoli family property. Deep ruby red colour with a lovely purple hue coming from the grasparossa grape. Its refreshing acidity and the small bubbles complement the fruitiness of this amazing frizzante red.  Original handcrafted wax seal on the bottle making this a perfect unmatchable gift. Soft concentrated rich dark fruit nose, the palate has slightly spicy floral rich cherry fruit with jammy notes, lovely acidity and length. A match for cold meat and cheese platter, Quorn mini-sausages, salty crisps or mac n cheese!
  • This is the perfect little gift for that special someone. Let them know you're thinking of them. Champagne Joseph Perrier Cuvee Royale Brut and Champagne Joseph Perrier Cuvée Royale Brut Rosé half bottles, gift wrapped with personal message, gold or silver gift carton and direct delivery. Individually priced items RRP £43.
  • Veuve Ambal is a family-run wine company established over 100 years ago in the heart of the Burgundy region. It is now the largest producer of Crémant de Bourgogne. The talent and dedication of its team has enabled it to become the market leader and specialist of this Appellation in France. Sparkling Wine Charles Pelletier Rosé Brut made with Pinot Noir, Gamay and a touch of Chardonnay are blended together in order to obtain a base wine in the style of France's most reputed sparkling wine producers. Harvesting is carried out manually and followed by gentle pressing in order to respect the fruit. They then select the first press of their best batches to obtain the highest quality base wines. They retain full control over quality by vinifying all of their wines ourselves. In order to produce expressive Crémants de Bourgogne, they add a 13g/l sugar dosage. It is aged on racks for 12 months in order for its aromas to intensify. On the nose the fruit is delicate to begin with but reveals an evolution of red fruit summer pudding notes. The palate is lively and harmonious with medium and tasty final structure Served chilled as an aperitif!
  • She is a woman that leads a double life at top speed: one week on the outskirts of Brussels, the next in Ingrandes-de-Touraine, in the Loire valley, and then back to the fold. Kathleen Van den Berghe, who trained as a construction engineer, dropped her career in business in 2010 to take up wine making. With her husband Sigurd Mareels, she breathed new life into the Château de Minière, which lies in the PDO Bourgueil. Their 18 hectares of vines are all Cabernet Franc. The vineyard has been certified as organic since 2013. Dry sparkling red wine 'pétillant naturel' (méthode ancestrale), single bottle fermentation without addition of yeast or sugar. Expressive nose and colour of red fruit. Special and festive wine for aperitif and desserts with chocolate and red fruit. 100% Cabernet Franc Deep red colour, very aromatic nose, of morello cherry, raspberry and cassis. On the palate the wine is both fresh and structured. Long and very aromatic finish with hints of spices and ripe fruit. Festive and original wine for aperitifs, cocktails and desserts. Also pairs with chocolate desserts, fresh red fruit or sorbet Vegan
  • 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 blackberried 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!
  • 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  
  • 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 Bottled: 16 & 17 June 2015
    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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    Carlo Gancia is often recognised as the father of Italian sparkling wine. After travelling to France to study champagne in 1850, he produced the first wine in Italy using the Traditional Method. Gancia spent 15 years trialling small batches before producing his first commercial product on a larger scale in 1865. Today, Casa Gancia holds over 2000 acres of vineyards across the Piedmont region, one of the most prized vineyards in the world. In addition to this are Casa Gancia's historic wine cellars, nicknamed 'Underground Cathedrals' for their architecture, UNESCO have named them a world heritage site for their cultural and historical value. The Mini Prosecco Bottle, Gancia Prosecco Brut has a fine, yet rich and persistent perlage. A rich, fruity bouquet with aromas of orange and lemon, and hints of bread.
  • A nine acre vineyard in Marden, Kent, owned by Nick Hall, and named by him in memory of Herbert, his grandfather. Planted with 40% Chardonnay and 30% each of Pinot Noir and Pinot Meunier, and farmed organically. Handmade, Traditional Method. Primary fermentation in stainless steel tanks with 10% of the blend fermented in oak barrels. Secondary fermentation in bottle. Malolactic fermentation adds richness while retaining the integrity of the fruit. Chardonnay 40% Pinot Noir 30% Pinot Meunier 30% White gold with very fine bubbles. Honeysuckle, white peach. Balanced acidity, gentle mousse, soft citrus and stone fruit, light autolytic characteristics and elderflower on the finish. Good to go with Whitstable oysters, hot little new potatoes topped with cold crème fraîche & caviar, fish & chips (vegan fish and chips works just as well) Want to get know the producer? Nick & Kirsty took part in our Vinarchy In The UK webinar series: click HERE to see their interview! Vegan
  • A nine acre vineyard in Marden, Kent, owned by Nick Hall, and named by him in memory of Herbert, his grandfather. Planted with 40% Chardonnay and 30% each of Pinot Noir and Pinot Meunier, and farmed organically. Handmade, Traditional Method. Chardonnay 35% Pinot Noir 35% Pinot Meunier 30% Pale pink with slow, lingering very fine bubbles. Peach blossom, white chocolate. Fresh balanced acidity, gentle mousse, wild strawberry. Emphasis on fruit rather than autolytic/oxidative characteristics. Try with grilled squid, brie or mozzarella or aubergine parmigiana Vegan
  • 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
  • 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 has achieved an enviable reputation for producing some of the world’s finest Sauvignon Blancs. All the vineyards at Hunter’s are certified sustainable, ensuring the methods being used are the safest possible for the environment, protecting the people that work and live within and around the vineyard and ultimately anyone who enjoys the wine. The area produces grapes with a very complex and developed flavour, with intense varietal flavour – a hallmark of the Wairau River Valley. With over 80 gold medals awarded in competitions, both nationally and internationally, the Hunter’s range is of exceptional calibre. James MacDonald is meticulous in his winemaking approach, creating a unique style based on the intense and very pure fruit characteristics typical of the region’s wines. Hunter’s create quality wines that never cease to inspire. Jane Hunter loves pink bubbles so the decision was made to create a MiruMiru™ Rose. Wonderfully blush pink colour. Aromas of subtle strawberry and raspberry with a touch of fresh brioche. The palate is refined with freshness and balanced acidity. Blended from Pinot Noir 55%, Chardonnay 42%, and Pinot Meunier 3%, this traditionally bottle fermented wine is stored on lees for 18 months. Try with an assortment of canapés
  • Born in South Australia, where her father was a contract grape grower, Jane Hunter gained a degree in Agricultural Science at the University of Adelaide. Jane has been described by the London Sunday Times as the First Lady of New Zealand wine and was awarded an OBE for service to the wine industry in 1993. Jane has an Honorary Doctorate of Science from Massey University received the inaugural Wine & Spirit Competition Women in Wine Award. In 2009 Jane was awarded the Companion to the New Zealand Order of Merit (CNZM). A special parcel of fruit from their Bridge block was selected to make this wine. They chose this vineyard as it shows classic Rapaura characters. Passionfruit and grapefruit dominate the nose. The palate is soft and juicy with some fresh acidity.
    Pétillant Naturel (pet nat) translates to naturally sparkling. To achieve carbonation, they bottle the wine while it is still fermenting and close the bottle with a crown seal. The yeast continues to ferment the sugars, producing carbon dioxide that becomes trapped in solution. The wine is cloudy as there is no filtration prior to bottling, kind of like a pale ale beer. The sediment at the bottom of the bottle is the dead yeast cells that settle once the fermentation process has completed.
    James Suckling (Sept 2019) – “A pet nat with plenty of solids, this has extremely tangy, bright, fresh, passion fruit and pineapple and delivers as a fizzy, alcoholic- tropical fruit punch. Thoroughly decent party juice” Try with sushi, oven fired pizza or a rather large Scotch-egg! Vegetarian
     
     
  • Innocent Bystander's reputation has been built upon the style of their regional and varietal wines, which reflect the soil, climate and topography of the cool Yarra Valley. Owned by one of Australia's leading family-owned wine companies, Brown Brothers, the Yarra Valley fruit is harvested and immediately transported to their winery in Milawa, Northern Victoria. Here the winemaking team process the grapes in their 'Kindergarten Winery', specially designed for small batches and different winemaking techniques for minimal intervention.

    The fruit for the Moscato was sourced from a number of vineyard sites across the Swan Hill region of North West Victoria. Soils here are predominantly calcareous sandy loam. The wine is a blend of two different types of the Muscat grape: 84% Muscat of Alexandria and 16% Black Muscat.

    Harvested in the cool of the night, the fruit was chilled and crushed with six hours skin contact to extract a vibrant hint of pink from the Black Muscat grapes. The juice then underwent a cool fermentation in stainless steel vats to retain the freshness and to trap the natural effervescence. Fermentation was stopped at 5.5% alcohol by chilling the wine before it was then bottled under pressure.

    Vivid pink in colour, this highly aromatic wine has notes of blackcurrant, Turkish delight, mandarin peel and a hint of candy floss. The palate has intense flavours of strawberry, violets and honeycomb. This Moscato is rich and fruity with balanced residual sugar, a cleansing natural acidity and a spritzy finish.

    Great by itself or made with crushed ice into a slush with fresh strawberries and mint! See recipe for your own Moscato Granita here and toast to World Moscato Day.

    Vegan

  • Champagne Joseph Perrier is a family-owned Champagne house that was founded in 1825 by Joseph Perrier and has been in the Pithois family since 1888. Joséphine is composed of 54% Chardonnay and 46% Pinot Noir from Premiers and Grands Crus. Dosage : 4,5g/L The nose opens with fresh and sweet notes intertwined. A succession of captivating aromas suggests great complexity : butter, sweet spices, dried fruits and candied fruits. The mineral freshness predominates. On the palate one finds an intense and finely fruity vinous expression. The balance is perfect. The flavours of spices, dried fruit and candied citrus dominate within a taut mineral frame. Perfect with Bresse chicken, risotto with shaved white truffle (or wild mushrooms), brie de Meaux or perch with new potatoes Vegan  
  • 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 Vegan  
  • 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 Vegan  
  • 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 Vegan  
  • 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
  • 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. 25% Chardonnay, 70% Pinot Noir and 5% Pinot Meunier, of which about 12% is red win Ageing : 3 to 4 years. Dosage : 7g/L First you will find red fruits, with wild violet and liquorice notes to follow. Ripe yet racy, with beautiful length. Fine and full on the palate, with a touch of mint on the finish. Try with cherry tomato zakousk (creamy scallop sauce), salmon with new potatoes or blue cheese & pear salad or spinach & walnut salad Vegan  
  • 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. 25% Chardonnay, 70% Pinot Noir and 5% Pinot Meunier, of which about 12% is red win Ageing : 3 to 4 years. Dosage : 7g/L First you will find red fruits, with wild violet and liquorice notes to follow. Ripe yet racy, with beautiful length. Fine and full on the palate, with a touch of mint on the finish. Try with cherry tomato zakousk (creamy scallop sauce), salmon with new potatoes or blue cheese & pear salad or spinach & walnut salad Vegan

     
  • 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 : 38g/L On the nose you find notes of daffodils and irises, with air this wine opens up showing sweet notes. Great with Chinese takeaway, crispy fried chicken and salted french fries or go for dessert and crème brulée Vegan  
  • 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  
  • 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 Vegan  
  • 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 First 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  
  • Made by the Laneberg urban winery based in the north east of England. This is their very first semi-sparkling! Made with 100% Seyval Blanc grapes grown in England. This wine is dry with citrus and apple flavours, it is perfect for parties and celebrations and is a bit of affordable luxury! At only 10% vol alcohol and very little residual sugar it is a lower alcohol alternative to other fizzes. Fantastic with salty crips, nuts, cheese straws or canapés Vegan
  • In 1991 Will Davenport planted 5 acres of vines at Horsmonden in Kent, while simultaneously working for a Hampshire vineyard and, unintentionally, this became the beginning of a life-long business as a wine producer.

    26 years later the vineyards now make up 24 acres, grown on 5 parcels of land, 9 grape varieties and a multitude of soil types and micro-climates. The vineyards are mostly at Horsmonden in Kent, with a smaller vineyard next to the winery at Rotherfield, East Sussex.

    Will was always a keen supporter of organic farming and in 2000 he made the decision to convert all the vines and winery to organic systems, certified by the Soil Association.

    Made from 70% Chardonnay and 30% Pinot Noir. The wine has a light rose colour and shows the characters of Pinot Noir, with the backbone of the Chardonnay giving it some structure. Perfect slightly chilled for a summer day. Enjoy as an aperitif, or with light summer canopies or salmon Crème fraîche blinis Vegan
  • In 1991 Will Davenport planted 5 acres of vines at Horsmonden in Kent, while simultaneously working for a Hampshire vineyard and, unintentionally, this became the beginning of a life-long business as a wine producer.

    26 years later the vineyards now make up 24 acres, grown on 5 parcels of land, 9 grape varieties and a multitude of soil types and micro-climates. The vineyards are mostly at Horsmonden in Kent, with a smaller vineyard next to the winery at Rotherfield, East Sussex.

    Will was always a keen supporter of organic farming and in 2000 he made the decision to convert all the vines and winery to organic systems, certified by the Soil Association.

    The 2014 newly released, is made from 50% Chardonnay, 26% Pinot Noir and 24% Pinot Meunier. With nearly 5 years maturing in the bottle on lees, it has plenty of yeast character combined with the surprisingly youthful fruit. This is a wine that will develop further over the long term but is already starting to show some delicious flavours and complexity. 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 Vegan
  • A family rooted in the Wine Industry with more than 80 years of experience. Currently, the third generation is responsible for the destiny of the story that was created in 1939. It was at that time when Haroldo Santos Falasco, known as “Don Lolo”, began to walk the streets of his small hometown called Chacabuco to sell his wines.
    Jorge Falasco, current director of the company and part of the 3rd generation, is in charge, along with his children, of continuing his father’s legacy: creating wines of excellence and quality for our country and the world.
    Bodega Los Haroldos has created a superb Mendoza sparkler from a blend of Chardonnay (70%) and Sauvignon Blanc (30%). A fresh nose of citrus fruit, peaches and acacia is followed by a fresh, lively palate and a soft, creamy mousse. Good accompaniment to getting any party started! Vegan
  • 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 Tradional 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?!?
  • The Can Macià estate in Odena - around 50km north west of Barcelona and just 10km from the foothills of Montserrat - dates back 800 years and still belongs to the same family, of which Jordi Casanovas Bohigas is a direct descendant. He, together with his daughter Maria Casanovas Giró, run the winery and estate. A classic blend of Macabeo, Parellada and Xarel-lo - from 35 hectares of vines cultivated on the Can Macia estate, in the Anoia river basin near Odena. Made using the traditional Cava method - the wine is matured for an extended period of 24 months before disgorgement to enhance the complex, fruity aromas. Works well as an aperitif, pan con tomate or truffle crisps Vegan
  • P.O.A – Very limited stock Please email via the Enquiry Form or call us on 0191 5634976 A new era for English wine began in 1988 when the first Nyetimber vineyards were planted in the heart of West Sussex. The aim – to make premium sparkling wine that would rival Champagne. That aim has been fully realised, and over the years the wines have attracted international acclaim and set a high benchmark for premium sparkling wines the world over. Just over fourteen hectares (thirty-five acres) of gentle, south-facing slopes of greensand soil were planted with Chardonnay, Pinot Noir and Pinot Meunier, the classic varieties of the Champagne region. Mellow gold in colour with hints of green, this wine has a fine bead and delicate mousse. The nose displays powerful aromas of lemon, spice and vanilla with subtle notes of caramel and minerality. A clean fresh citrus entry on the palate is quickly followed by classic Chardonnay characters of baked lemon and minerals. The bubbles are soft and give a lovely delicacy to the wine. The long finish is full of citrus and toast. Residual Sugar: 11.0 g/L Acidity: 10.0 g/L Wine pH: 3.17 Region: West Sussex Absolutely scrummy with white crab, lobster, fritto misto, octopus, mussels or sushi Vegan  
  • 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. Our Classic Cuvee Multi-Vintage is best enjoyed in the sunshine with some freshly caught seafood – preferably with the waves lapping at your feet Vegan  
  • 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, our 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
  • 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      
  • 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.

    Davenport's ever-popular Pét Nat, a purely natural wine, is fermented by natural yeasts with no added sulphites. It is a light, refreshing, slightly cloudy sparkling wine and is absolutely the perfect summer drink. The wine is bottled during harvest while the wine was still fermenting, keeping a light fizz in the bottle. It has a slight yeast sediment adding a great yeasty edge to the fruit aromas. This is a natural wine in every way and is difficult to make, so Davenport only use the best grapes available to them that they know will end up with the right flavours and balance in the wine. The alcohol level is low, at 8.5%. Grape Varieties: Auxerrois (73%), Pinot Meunier (13%), Faber (14%) Try as an aperitif or with shrimp & veggies in a light coconut green curry, charcuterie board, mature gouda style goat cheese, cured boar sausage or salty nuts Vegan
  • 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. 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 advocado on toast! Vegan
  • Planted in 1972, formerly the most northerly vineyard in the world. Located in a three sided walled garden that has a radiating effect on the vines and raises average temperatures by approximately 1 deg C. The majority of the vines are pruned to guyot single and double depending on the strength of growth of the individual vine.The layout of the vineyard is slightly northerly to suit the layout of the land.The vineyard is tended to entirely by hand.
    The picked fruit is then taken directly to the winery and pressed that day. Seyval Blanc/Pinot Noir.
    Following the press, the juice is allowed to stand for 24 hours before being racked off.After racking inoculation takes place with yeast and a MLF bacteria to increase, the yeast is designed to aid the varietal characteristics, whilst the MLF softens the acids from malic to lactic bacteria.
    During March the year after harvest the wines are put through secondary fermentation (traditional method), followed by 18 months on its lees.
    It has fine small bubbles and light mousse with a light straw hue Aroma – hints of lemon zest, apple, elderflower and citrus fruits. And on the palate yummy lemon pie, fresh apple, biscuit, custard cream, doughnut, cream, and beautifully balanced. Drinking well now and will improve for a further 10 years. ABV 12 %
    Perfect with a wide selection of savoury canapés and h'ors d'oeuvres Vegan
     
  • Sale!
    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. Made from the traditional Cava grape varieties of Macabeo, Xarel-lo and Parellada. Pale straw yellow with greenish hints. The bubbles released are small and lively. Its fruity aroma is a mixture of ripe green apple, pear and apricot, with fermentation notes of pastry and nuts. Full bodied and fresh in the mouth, with a light touch of acidity. Round and elegant. A long, classic finish with a fruity character. Great as an aperitif, truffle crisps, canapés or tapas! Vegan
  • Sale!
    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. 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
  • 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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