Wine & Dine @ Home with Collins Fine Food

5 December @ 7:00 pm - 9:00 pm

Sparkling Wine & Champagne

  • 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 our 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 our classic English sparkling wine, Bolney Bubbly and Blanc de Blancs. 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, and salty crisps
  • Produced from grapes grown in vineyards in the Northern villages of Piave, in the province of Treviso. Three different grape varieties are used to make this wine Merlot, Cabernet Sauvignon & Pinot Nero which were harvested before they were fully ripened to retain the freshness of fruit characters and acidity. Delicate rose colour with fresh aromas of small red berries. Refreshingly light characters of wild strawberries, very well balanced, with a fine mousse and a long finish. Fantastic chilled by itself or with canopies
  • Gobillard is located in the heart of Champagne just 5km from Epernay. A pure, soft champagne with stylish character. Its fruit is fresh and appealing, bursting with apples and lemons. An uplifting note of freshly baked brioche adds complexity and class to an elegantly balanced palate. A perfect match with oysters, followed by fresh smoked Atlantic salmon. Now, you could finish off with a creamy brie and lightly toasted fresh bread dressed in salted olive oil  
  • 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  
  • 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

     
  • 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
  • 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. Gentle pneumatic pressing - with 5% Brachetto juice added. Followed by slow, cool fermentation in stainless steel. Second fermentation in tank, lasting 4 weeks. A delicate pink sparkling rosé with strawberry and raspberry aromas and soft berry characters on the palate. Fresh acidity balanced by zesty, cherry notes makes this an easy and appealing fizz. Perfect aperitif and picnic wine Vegan  
  • “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
     
  • 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 InThe 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 estates, situated in the Wairau River Valley, Marlborough. Jane Hunter OBE is a highly trained viticulturist and together with the talents of her winemaker (and nephew) James MacDonald, Hunter’s wines has achieved an enviable reputation for producing some of the world’s finest Sauvignon Blancs. All the vineyards at Hunter’s are certified sustainable, ensuring the methods being used are the safest possible for the environment, protecting the people that work and live within and around the vineyard and ultimately anyone who enjoys the wine. The area produces grapes with a very complex and developed flavour, with intense varietal flavour – a hallmark of the Wairau River Valley. With over 80 gold medals awarded in competitions, both nationally and internationally, the Hunter’s range is of exceptional calibre. James MacDonald is meticulous in his winemaking approach, creating a unique style based on the intense and very pure fruit characteristics typical of the region’s wines. Hunter’s create quality wines that never cease to inspire. 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
  • Hunter’s is a small owned estates, situated in the Wairau River Valley, Marlborough. Jane Hunter OBE is a highly trained viticulturist and together with the talents of her winemaker (and nephew) James MacDonald, Hunter’s wines has achieved an enviable reputation for producing some of the world’s finest Sauvignon Blancs. All the vineyards at Hunter’s are certified sustainable, ensuring the methods being used are the safest possible for the environment, protecting the people that work and live within and around the vineyard and ultimately anyone who enjoys the wine. The area produces grapes with a very complex and developed flavour, with intense varietal flavour – a hallmark of the Wairau River Valley. With over 80 gold medals awarded in competitions, both nationally and internationally, the Hunter’s range is of exceptional calibre. James MacDonald is meticulous in his winemaking approach, creating a unique style based on the intense and very pure fruit characteristics typical of the region’s wines. Hunter’s create quality wines that never cease to inspire. The 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
  • 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 our Bridge block was selected to make this wine. We 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, we 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 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 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. 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, macadamia nuts, seaweed, 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  
  • 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
  • In 2007, the House Barons de Rothschild has installed the head office in Reims, on the corner of the boulevard Lundy and the street Camille Lenoir. The head office is in the heart of the city in an 19th century dwelling, close from the most renowned Houses of Champagnes. Everything starts in the heart of the renowned Grands Blancs vineyards, a part of the Champagne region where Chardonnay has pride of place. The painstaking care lavished on each Barons de Rothschild Champagne reflects an exceptional commitment to quality that gives them such rarity value. Just like two centuries ago, each bottle rests in cellars hewn out of the rock where darkness and silence reign in respect for the fine Champagne in the making. A carefully balanced blend, for a highly sophisticated champagne. Each style of Barons de Rothschild champagne has the exceptional characteristics of a great champagne. Barons de Rothschild’s Brut is a rich and complex. It is made by blending wines aged at least 3 years, Chardonnay, Pinot Noir and Pinot Meunier from the Champagne region’s best terroirs. This unique blend gives the wine its fine bubbles, its golden colour, and its fine, subtle aromas of white fruit. It has a low dosage and is kept at least six months after disgorgement process, for a pleasant, balanced mouthfeel. Enjoy as an aperitif or with prawn cocktail, crayfish, salted chunky fries,  or fried chicken with french fries Vegan
  • 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, taps or truffle crisps Vegan
  • Bollinger has roots in the Champagne region dating back to 1585 when the Hennequins, one of the Bollinger founding families, owned land in Cramant. Before the Bollinger house was founded, in the 18th century the Villermont family practised wine making, though not under their family name. In 1750, Villermont settled in the location 16 rue Jules Lobet, which would eventually become the head office for Bollinger. In 1803 Jacques Joseph Placide Bollinger was born in Ellwangen, in the kingdom of Württemberg. In 1822, he moved to the Champagne region and began work at the Champagne house of Muller Ruinart, which no longer exists. Many other German nationals came to settle in the Champagne region. 60% Pinot Noir, 25% Chardonnay, 15% Meunier. Over 85% Grands and Premiers crus.
    Cellar aged for more than twice the time required by the appellation (3 years).
    Dosage:8 to 9 grams
    To the eye: a golden colour, distinctive of black grape varieties ; very fine bubbles. To the nose: a beautiful aromatic complexity ; ripe fruit and spicy aromas ; hints of roasted apples, apple compote and peaches. On the palate: a subtle combination of structure, length and vivacity ; bubbles like velvet; pear, brioche and spicy aromas, notes of fresh walnut.
    Try with sushi and sashimi, crayfish, grilled lobster, Sunday chicken roast (Quorn roast is just as good), parmesan or cured ham
  • P.O.A - Very limited stock Please email hello@guestwines.com 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. The nose shows powerful flavours of lemon and baked apple, jasmine, butter and vanilla with hints of caramel and marzipan. The palate is clean fresh green apple entry quickly followed by classic Chardonnay characters of baked lemon and minerals. The mousse is soft and gives a lovely delicacy to the wine. The long finish is buttery and toasty - this is a sophisticated and elegant wine        
  • 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! 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 English Wine Project was founded in 2011 by Kieron Atkinson, 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. Pressed by feet, made by wild fermentation, this free spirited wine is 100% natural. Madeleine Angevine/Muscat/Rondo/Seyval Blanc *Store upright and serve cold. Handle with care not to disturb sediment, and pour directly* Vibrant cherry red, with fresh fruit, hedgerow, red current on the nose with brambly, rhubarb and apple crumble palate! The purest, wildest, free spirited ‘hero’ wine your tastebuds will ever encounter! ABV 10.5% Try with tapas, charcuterie board, mushroom risotto, smokey bacon or smokey tofu or quiche 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
     
  • The wine has been made by Alison Nightingale of Albourne Estate in Sussex, which is rapidly growing to become one of England's premier still wine producers. Made from 100% Pinot Noir, the company said the estate's vines are Burgundian clones that give a "fine purity and delicacy of fruit". Cherry red in colour but very dry. Excellent with the cheese and crackers or served chilled on it’s own!
  • 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
  • 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. 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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