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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, abalone, smoked salmon & cream cheese on salted crackers, canapés, lobster or vegan fish and chips Vegan      
  • Ancre Hill Estates is located in the Welsh county of Monmouthshire. The 12 hectares of vineyards are perfectly positioned on south facing slopes close to the border town of Monmouth and the Wye Valley. The estate utilises traditional Biodynamic and Organic Viticultural practices to produce the best possible fruits from carefully sourced and selected varieties with excellent heritage. The wines produced at Ancre Hill express the terroir of ancient mudstone and sandstone soils, giving the wines their character and natural flavours, with no external intervention or manipulation in the winemaking process. Fermented in barrels, concrete egg and stainless steel with an elevage of over 12 months for the base wine. Typically 2-3 years on lees. A feather-light Blanc de Noirs, certainly no flabbiness to this – apple-skin and brazil nut on the nose, ripe red apple and citrus on the palate, with tension and precision to it. Try with pork ribs, aged Comté, ceviche, sausages with caramelised onions or breaded garlic mushrooms and skinny fries!
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    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
  • Out of stock
    Cantina Bassoli have been cultivating vines since 1922, northwest of Carpi in Modena. The land has been passed from Father to Son and today, Riccardo Bassoli takes great care to preserve the wine making traditions of his ancestors. The wines of Bassoli are produced with great care to the environment and minimal intervention. 2020 will see the very first organic harvest for Bassoli and we eagerly await tasting the Bassoli Lambrusco; true to its taste and heritage. 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. 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, haggis neeps and tats, turkey sandwiches, salty crisps or mac n cheese!
  • New Organic Prosecco - due in August High quality, single estate, organic Prosecco. The eye-catching label reflects the nine mountain systems that make up the Dolomites. Soft and delicate fruit and floral aromas give way to peach notes on the palate, with an appealing texture and fresh finish. The Glera grapes are sourced from organically farmed vineyards in Veneto, overlooked by the Dolomites. They're hand-harvested at the end of September from Guyot-trained vines, which are planted in well-draining, fairly stony soils. Stainless steel fermentation keeps the wine light and fruity, and the second fermentation takes place in tank. Perfect aperitif wine, or serve with light salads and starters.
  • 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!    
  • Established in 2003, Adria Vini is a winemaking venture that has become the leading co-operative in the Monferrato hills of Piemonte. From selected parcels of Glera grapes grown northeast of Treviso, and with the addition on 10% Pinot Noir, also from the DOC region, to give colour and flavour. Hand harvested at optimum ripeness to give the required balance between aromatics and good acidity. Gentle pneumatic pressing followed by slow, cool fermentation in stainless steel. Second fermentation takes place in pressure tanks, where the wine spends 2 months on lees. A fresh and delicately fruity Prosecco Rosé with red berry and floral aromas. Lively on the palate with ripe strawberry and raspberry notes and a clean, refreshing finish. Serve chilled - with appetisers, or perfect on its own too! 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
     
  • Out of stock
    From that moment our fates were sealed. Entwined in life, in love and in adventure. Take our Kiss and start your own adventure!
  • 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. Nick worked for Marketing Week and Grey International in the 1990s. He left London a number of years ago to become a winemaker in Kent. His award-winning, Herbert Hall sparkling wine brand quickly achieved cult status and was picked by the Wall Street Journal as one of the top ten sparkling wines in the World. It has been a leading force in the shifting perception of English sparkling wines from curiosity to premium. Nick is also involved in the creation of Highgrove's Sparkling Wine. By his side is Kirsty Smith, who's infectious enthusiasm for making wine reflects the vivacity and vitality of the English Wine Industry. Since graduating from Plumpton, Kirsty has been working alongside Nick to make complex, traditional method sparkling wines. Potentially one of the youngest Head Winemakers amongst all of the top UK wineries, her listings include Harrods, Fortnum & Mason, Lea & Sandeman, Le Caprice and 67 Pall Mall - and Guest Wines! 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. Nick worked for Marketing Week and Grey International in the 1990s. He left London a number of years ago to become a winemaker in Kent. His award-winning, Herbert Hall sparkling wine brand quickly achieved cult status and was picked by the Wall Street Journal as one of the top ten sparkling wines in the World. It has been a leading force in the shifting perception of English sparkling wines from curiosity to premium. Nick is also involved in the creation of Highgrove's Sparkling Wine. By his side is Kirsty Smith, who's infectious enthusiasm for making wine reflects the vivacity and vitality of the English Wine Industry. Since graduating from Plumpton, Kirsty has been working alongside Nick to make complex, traditional method sparkling wines. Potentially one of the youngest Head Winemakers amongst all of the top UK wineries, her listings include Harrods, Fortnum & Mason, Lea & Sandeman, Le Caprice and 67 Pall Mall - and Guest Wines! 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
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    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. Nick worked for Marketing Week and Grey International in the 1990s. He left London a number of years ago to become a winemaker in Kent. His award-winning, Herbert Hall sparkling wine brand quickly achieved cult status and was picked by the Wall Street Journal as one of the top ten sparkling wines in the World. It has been a leading force in the shifting perception of English sparkling wines from curiosity to premium. Nick is also involved in the creation of Highgrove's Sparkling Wine. By his side is Kirsty Smith, who's infectious enthusiasm for making wine reflects the vivacity and vitality of the English Wine Industry. Since graduating from Plumpton, Kirsty has been working alongside Nick to make complex, traditional method sparkling wines. Potentially one of the youngest Head Winemakers amongst all of the top UK wineries, her listings include Harrods, Fortnum & Mason, Lea & Sandeman, Le Caprice and 67 Pall Mall - and Guest Wines! This is a blend 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
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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 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 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
  • 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
     
     
  • 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 Vegan
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    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

  • From the start, I set out to create an extra-pure, sugar-free and very expressive champagne. We chose the exceptionally fresh 2015 vintage and aged it for 72 months to produce roundness, power and perfect balance.” Benjamin Fourmon The family-owned Joseph Perrier wine brand is located in Chalons-en-Champagne in France.  They are known for their classic and vintage wines. Established in 1825 by Joseph Perrier, this champagne house is currently managed by the Pithois Family since 1888.  The vineyards of this estate are set up around 21 hectares. You can find the estate vineyards just above the Marne River and on the elevated northern slopes of Valle de la Marne. The soil quality (chalky)and extremely pleasant climate of this place helps it to produce the choicest quality of classic Champagne quality of grapes such as Chardonnay, Pinot Noir, Pinot Meunier. The grapes are handpicked and treated in the cellars in a very natural way. Only manual riddling is followed in these cellars even today. Also, the cellars, which were constructed during the times of the Romans have natural light-reflecting solutions to ensure that fermentation happens in the purest way possible, without the need for any artificial additives. The Cuvée Royale Brut NV champagne is the flagship product of the Joseph Perrier Champagne house. This drink has a great piece of history attached to it. Due to its exquisite taste and unique flavours, the Cuvée Royale Series was the chosen champagne at the royal court of England, during the time of Queen Victoria and King Edward V11. Perfect for a refreshing aperitif. This champagne pairs superbly with sushi and shellfish. And it is absolutely sublime with Asian food. Chill in an iced bucket for 20 minutes before serving. Best enjoyed at 8-10°C Watch our exclusive Champage 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. 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 Vegan Watch our exclusive Champage 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. 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 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 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 or chicken with buttered boiled potatoes Vegan Watch our exclusive Champagne Joseph Perrier video HERE
  • 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 Watch our exclusive Champagne Joseph Perrier video HERE
  • Sale!
    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 Watch our exclusive Champagne Joseph Perrier video HERE  
  • Sale!
    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 Watch our exclusive Champagne Joseph Perrier video HERE  
  • 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! 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 : 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 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. 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 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. 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 Watch our exclusive Champagne Joseph Perrier video HERE
  • La Gioiosa is one of Italys leading Prosecco producers and globally a top 5 Prosecco brand. Owned by the Moretti Polegato family and based in Treviso, in the heart of Prosecco country. Unique to the Prosecco region, the winery chills 100% of production prior to secondary fermentation to ensure optimum freshness. Every single glass is as fresh as the first of the vintage. Alcohol Free wines have just natural ingredients and but techniques to ensure it is alcohol free vary. This includes removing sugar pre fermentation to more sophisticated techniques of spinning the alcohol out through cones. Across Europe beers below 0.5% ABV are classed as alcohol free. In the UK drinks that are between 0.05% and 0.5% ABV are classed as non-alcoholic. Whole grapes are put into the pneumatic press for soft pressing. The resulting must, after a first racking, is placed into controlled temperature tanks at 0% where it remains until it is used for the production of 0% sparkling. Very pale straw yellow and an intense, fine and persistent perlage. Intensely fruity aroma with clear hints of ripe golden apple, exotic fruit salad and citrus fruits; a persistent flowery aroma reminiscent of acacia and wisteria flowers and typical of Prosecco. Great as an aperitif! Vegan  
  • This is a first release of this 100% organic Chardonnay sparkling wine, made in a similar style to the Limney Estate sparkling wines, without yeast added (primary fermentation), unfiltered and with minimal added sulphur. It was fermented in stainless steel. The wine has a dry balance and aromas of white fruit (peach, baked apple) with a clean finish. Although delicious to drink now, it will age for years to come. Total sulphites 19 mg/L Alcohol: 11.79% vol
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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.

    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
  • Out of stock
    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 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?!?
  • Cavit (Cantina Viticoltori del Trentino in full) is a major Italian wine co-operative based in Trentino. It makes a wide variety of wines in all styles with its most popular grape variety being Pinot Grigio and glera (Prosecco). Cavit has a number of wine selections showcasing common Trentino grape varieties and styles at different price ranges, but it is arguably best known for its line of value-driven varietal Italian wines. A deliciously light and fruity Prosecco with hints of apple and peach on the nose and a fresh, softly sparkling palate with characters of soft ripe stone fruits. Will ensure getting any party started! Great as an aperitif or with light canapés Vegan
  • 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”
  • Out of stock
    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, fritto misto & calamares fritos or truffle crisps Vegan
  • Out of stock
    No Longer Available 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        
  • Out of stock
    Very limited stock Please email hello@guestwines.com or call us on 0191 5634976 to make enquiries. 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  
  • Out of stock
    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. 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  
  • 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
  • Sale!
    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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