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  • Pieropan's estate covers 58 hectares of vineyard which are situated on the stony hills of Soave Classico. The Pieropan family has been producing wines in Soave since the 1890s. Indeed, they were the first producer to bottle a wine with the name Soave on the label in the early 1930s. Nino Pieropan took over from his father in 1970 and was the first producer in Soave to make a single-vineyard wine, 'Calvarino', in 1971. Nino's two sons, Andrea and Dario, took over the running of the estate in 2017 when Nino fell ill and before he passed away in April 2018. From the 2015 vintage onwards, all Pieropan wines are organically certified. The grapes were grown in the vineyard of 'La Rocca', which takes its name from the adjacent medieval castle and fortress (La Rocca) that dominated the town of Soave, just east of Verona. The soil in La Rocca is unique in Soave in that it is a limestone outcrop (the same soil as in Valpolicella Classico) in a sea of basalt. Because of this soil, the family feels they get sufficient ripeness in the Garganega to make a wine solely from this variety. The selection of the grapes is made in the vineyard, before arriving in the cellar. After gentle, whole-bunch pressing using a nitrogen press, there was a short period of maceration on the skins followed by fermentation at 20ºC in stainless steel tanks and 500 litre oak casks. 60% of the wine remained in 500-litre oak casks while the remaining 40% was aged in 2,000 litre 'botti' or large barrels for one year. The wine was then aged for four months in bottle before release. 'La Rocca' is golden yellow in the glass, with intense, concentrated perfumes that follow through to the palate. On the nose, classic La Rocca aromas of nuts and exotic fruits lead to an elegant and beautifully balanced palate, with notes of spice and a long finish. The long finish has a light mineral edge. Goes well with clams and gnocchi, squid ink linguini, scallops, mushroom risotto, breaded camembert (French cows cheese) cannelloni with ricotta, Caprese salad (Italian Insalata Caprese), crab cassolette or creamed mushrooms Vegan  
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    Ten Minutes By Tractor is the convergence of a series of journeys that began almost 30 years ago. Over several years, four families came together, all sharing the dream of crafting beautiful wines which are expressive of their heritage. Between these four families (and still independently) they bought up some of the most premium, and perfect, vineyard sites in the cool climate Mornington Peninsula region. Eventually, the families came together and realised that they shared the same dreams and goals for their wines. They decided to pool their resources and form one unique winery. When deciding upon a name for their venture, someone remarked that their vineyards where 10 minutes away by tractor. The rest is history! Today, they produce some of the very best Pinot Noir and Chardonnay that Australia has to offer. Based in Victoria's Mornington Peninsula, they own some of the finest cool climate sites in the region. A unique Australian producer specialising in cooler climate, Burgundian style wines. The 10X is a benchmark amongst new world Pinot Noirs. Lashings of ripe vegetation, morello cherry, rhubarb and spice Lush with hoisin duck, rose flavoured chocolate or mushroom fu yung  
  • Ten Minutes By Tractor is the convergence of a series of journeys that began almost 30 years ago. Over several years, four families came together, all sharing the dream of crafting beautiful wines which are expressive of their heritage. Between these four families (and still independently) they bought up some of the most premium, and perfect, vineyard sites in the cool climate Mornington Peninsula region. Grapes hand-harvested late February-mid March. Whole bunches varied with different parcels between 0-20% with the destemmed portion all whole berries, and transferred to a mix of 5 tonne concrete and 1 tonne stainless steel tanks. Held cold for a few days to delay start of indigenous yeast ferment and typically spends a total of 25-30 days on skins. Cap management by pump over with some plunging towards the end of the ferment. Following pressing, the wine was transferred to 21% new 228 litre French oak barrels for 11 months. Natural 100% malolactic fermentation before bottling unfined and with minimal filtration. Geek Alert: Clones/Vineyards: Coolart (70%), Wallis (12%), Spedding (7%), Judd (6%), McCutcheon (5%) :: MV6 (71%), Abel (14%), 115 (9%), G5V15 (3%), 114 (3%)
    Winemakers: Sandro Mosele, Imogen Dillon, Martin Spedding 11 months ageing: 21% new 228 litre French oak barrels (François Frères) Using fruit from both ‘down the hill’ and ‘up the hill’ imbues this Pinot with welcome layers of flavour. There’s bright fruit, but it dovetails into something darker, the tannins nicely bitter in a savoury fashion. The detail, the completeness of a Pinot that is perfectly mid-weight and assured in its regional style. Great with beetroot and goats cheese, rabbit & mushroom pie, turkey dinner, kangaroo with mash or a veggie mushroom wellington Vegan This wine features in the 'Vinarchy Down Under' series
     
  • The wine is named after the esteemed South African, Abraham Izak Perold, credited with the development of the Pinotage variety. He toured Europe extensively to explore international grape varieties, returning with some 177 examples! The collection still exists at the Welgevallen Experimental Farm of the Stellenbosch University. However, the development of Pinotage was somewhat fortuitous, Abraham having left crossings of Pinot Noir and Cinsault in his garden while he was traveling. If it wasn't for young lecturer, Charlie Niehaus, who rescued the seedlings, this controversial variety may never have taken off! A fresh red from South Africa with a vibrant purple colour. It is packed with lively red berry and sweet black cherry fruit flavours and there’s a hint of spice and smokiness on the finish. Try with ham hocks & butter beans or smoky tofu, red lentils, garlic and paprika spice Vegan  
  • One of Portugal's largest and most progressive producers with 600 hectares spread across estates in five regions from Douro in the north to Alentejo in the south. 70% Baga, 20% Tinta Roriz, 10% Touriga Nacional Hearty and rustic red from the Bairrada region of Portugal showing aromas of ripe berry and plum fruits. The palate is medium-bodied with supple tannins, dark fruit and warming spicy characters. Good with a roast lamb dinner (Quorn roast would also work just great)! 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. Our aim is to produce authentic, well-priced still and sparkling wines from local grape varieties. Allamanda Pinot Grigio is a light, easy-drinking Pinot Grigio. Fresh with a hint of citrus. Crisp and delicate on the palate with some honeyed fruit balanced by lemony acidity, minerality and a fresh, dry finish. Ideal for spaghetti with prawns & raw tomato sauce, ocean pie or Vietnamese rolls 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. Provincia di Pavia IGT is a key IGT title used in the Lombardy region of northern Italy. The designation unambiguously covers the Province of Pavia. Allamanda Pinot Grigio Rose is a Pinot Grigio made with a touch of Pinot Noir adding depth to this light and refreshing style. A fresh and enjoyable rosé from the Pavia region, south of Milan. A dry, fresh and fruity rose with delicate aromas of red berries. Crisp and lively on the palate. Lovely chilled by itself or with soft cheeses on crackers Vegan
  • The Allram team consistently creates organic, high-quality wines by combining the knowledge of generations with state-of-the-art technology. Both, Grüner Veltliner and Riesling thrives in Lorenz’s hands, with the 2016 Gaisberg winning 97 pts at the International Wine Challenge in London receiving the white wine trophy. The nose has both a tangy and a creamy aspect and both are equally enticing. It’s light and easy palate, gentle pear fruit is supported by bright lemony freshness. The finish is dry and tangy. Partner with Scotch eggs, wiener schnitzel, spaghetti carbonara, morel mushrooms, white asparagus & braised leeks, fondue or vegetable stir fry with lemongrass Vegan
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    Alpha Zeta was started in 1999 with a range of modern, fruit-driven wines from the hills outside Verona. Working with leading New Zealand winemaker, Matt Thomson, their aim was to work with growers (rather than buy bulk wine, which is standard among most wines from Verona at this price) to obtain ripe grapes (by reducing yields and picking later) and then, using Matt's expertise, preserve these flavours in the finished wines. The result is a realisation of the potential inherent in Veronese viniculture. The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress which helps to produce superior quality fruit. The grapes were hand harvested, destemmed, crushed and chilled on the way to the press with no addition of sulphur. The juice was naturally settled, racked and cultured yeasts were added to initiate fermentation which took place at 12-14°C. Half the wine was fermented in oak, and one third of the blend was put through malolactic fermentation in order to add complexity. Straw yellow and bright in the glass, this wine is aromatic and concentrated with a thread of minerality. The palate is clean, fresh and fruit driven, with a medium-bodied mouthfeel and long finish. Great with Dungeness crab mac n cheese or veggie equivalent!  
  • Alpha Zeta was started in 1999 with a range of modern, fruit-driven wines from the hills outside Verona. Working with leading New Zealand winemaker, Matt Thomson, their aim was to work with growers (rather than buy bulk wine, which is standard among most wines from Verona at this price) to obtain ripe grapes (by reducing yields and picking later) and then, using Matt's expertise, preserve these flavours in the finished wines. The result is a realisation of the potential inherent in Veronese viniculture. The fruit for this wine is grown in special, selected old vineyards with excellent south-east exposure, where growers have reduced their yields quite considerably to produce excellent quality fruit. The grapes were harvested once very ripe, then they were gently pressed and immediately cooled to preserve the aromas. Fermentation took place slowly at 18°C avoiding any skin contact. Ageing took place in stainless steel tanks. This wine has aromas of ripe peach and pear with slight hints of flint. It is refreshing and crisp on the finish, with attractive Pinot Grigio characters, On the palate, it is rich and well-balanced. Fab with lemon chicken piccata, cannelloni, seafood and vegetable anti-pasti or seafood risotto Vegan
  • Alpha Zeta was started in 1999 with a range of modern, fruit-driven wines from the hills outside Verona. Working with leading New Zealand winemaker, Matt Thomson, their aim was to work with growers (rather than buy bulk wine, which is standard among most wines from Verona at this price) to obtain ripe grapes (by reducing yields and picking later) and then, using Matt's expertise, preserve these flavours in the finished wines. The result is a realisation of the potential inherent in Veronese viniculture. The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress helping to produce superior quality fruit. The grapes were hand harvested, destemmed, crushed and pumped into temperature controlled stainless steel fermenters. The must was left in contact with the skins for seven days, then fermentation took place at up to 30°C. The wine was then moved to stainless steel tanks, where malolactic fermentation took place and the wine was held until bottling. This is a lively, youthful ruby coloured wine with fresh cherry aromas that develop into a rich cherry pie character in the mouth. The body is provided by the soft, supple tannins that match the concentrated fruit through to the characterful finish. Great with beef stroganoff, beans on toast, tuna fish sandwich or stuffed mushrooms Vegan  
  • Sourced from old bush vines from Paarl and Drakenstein. No irrigation is used in the vineyards and very little crop control is needed due to the age of the vines naturally restricting yield. All grapes are harvested by hand. Produced from only free run juice, part of the blend is naturally fermented and a tiny percentage in old barrels. The wine is left on fine lees for an extended period for greater palate weight and mouthfeel. Andersbrook Chenin Blanc is a fresh, dry Chenin with orchard fruit and citrus aromas with soft, delicate orchard fruit on the palate well balanced by crisp acidity. Try with prawn & avocado salad, BBQ pork, pork pie or chunky sweet potato, squash &caramelised scallops Vegan  
  • Andersbrook Shiraz is a rich, fruity, medium bodied red with spicy aromas with blackcurrant and forest fruits. Vibrant, positively humming with sappy wiry fruit with a bright mineral palate, cranberry fruit and a long, essential finish. The vines are trellised and planted in the shale soils towards the north east parts of the valley bordering the Swartland region. They are produced from only free run juice and fermented on skins in stainless steel tanks. The wine is left on fine lees for an extended period for greater palate weight and mouthfeel. This wine was made with the barbecue in mind, it’s a great partner to homemade burgers or sticky spare ribs 14% Vegan  
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    This cuvée gets its name from the round pebbles in the vineyards. The vineyard is composed of multiple plots, each with their own distinct characteristics which give this wine its incredible complexity: Bois de la Ville and Les Serres have a deficient and filtering gravel bed making for perfect draining of water which forms great concentration of flavour in the grapes. Farguerol and Cansaud have red and blue clays which lend to the extremely rich aromatics of the wine. Finally, Cabrières and Revès, with chalky, limestone soils bring the overall structure and long finish to the blend. André Brunel Châteauneuf-du-Pape Rouge 'Les Cailloux' is a blend of Grenache, Syrah and Mourvèdre. The Syrah component is first aged in barrique; then, after the final blending, the new wine is aged for a further 18 months in large oak casks. This is a powerful, herb and plum scented Châteauneuf, with layers of spicy flavours and a long, elegant finish. Try with braised short ribs with thyme-roast sweet potatoes, beef stew and truffle, lamb tagine with prunes and star anise,  Ethiopian spiced lamb stew or butternut squash and cheddar bread pudding Vegan
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    London Cru's Baker St. is vinified from Bacchus grapes grown in the heart of the English countryside, with fruit sourced from top quality vineyards in Kent and West Sussex. 90% was fermented and aged in stainless steel tanks which preserves the purity of the Bacchus aromas. 10% of the wine was fermented and aged in old oak barrels adding a richer, lightly oaked character and builds the body and complexity of the final wine in the blend. The wine was aged on lees for 5 months after fermentation which continued to build the mouthfeel and texture of the wine. Aromas of elderflower and stone fruits mingle with ripe gooseberry. Real depth of flavour alongside succulent texture and a zingy finish. The definitive summer sipper. Match with freshly shucked oysters, or good fish and chips. What could be more English? Vegan
  • A concept from one of Uruguay’s leading Winemakers and Vineyard owner, Santiago Deicas. Employing natural wine making techniques and minimal intervention inspired by beer making processes. Highly innovative and really exploring the boundaries of wine making. They apply principles of organic agriculture with a strong focus in caring for the environment. The goal is to achieve a balanced viticultural ecosystem with the minimum possible intervention, while considering carefully the impact each of their actions may have. Made with Tannat grapes from the Progreso region in Canelones sustainably farmed. Around 7,000 years ago, wine-loving humans started to cultivate grapes rather than foraging them, and fashioned clay pots, which they filled with grapes and buried in the ground to maintain the temperature, and in which, over several months, the magic of winemaking happened. Therefore, they wanted to go back to the origins and do the same by using only a clay amphora, grapes and the indigenous yeast that are naturally present in the skins. Seducing aromas of dark berries, clay with chocolate notes. In the mouth the freshness is almost indescribable. Simple purity and deliciousness. Give it a blash with Uruguayan chivito, fallow deer roast, BBQ meats (veggie equivilent would be just as good), wild boar with chunky veg, quiche Lorraine with baby new pototoes or tomato pasta gratin Vegan  
  • A concept from one of Uruguay's leading Winemakers and Vineyard owner, Santiago Deicas. Employing natural wine making techniques and minimal intervention inspired by beer making processes. Highly innovative and really exploring the boundaries of wine making. They apply principles of organic agriculture with a strong focus in caring for the environment. The goal is to achieve a balanced viticultural ecosystem with the minimum possible intervention, while considering carefully the impact each of their actions may have. Made of 50% Petit Manseng and 50% Gros Manseng grapes, from sustainable farming in the Juanico region. Orange wine is a type of white wine made by leaving the grape skins and seeds in contact with the juice. The result is a deep orange-hued wine, with an incredible complex range of flavours, and an excellent match for foods that are bold, intense and spiced. Orange winemaking is an ancient process that naturally allows the use of little to no additives. Low in sulfites. It smells like apple, honey and Rock and Roll. Tastes like fresh fruit juice. We recommend to serve it cold with people who knowhow to value talent in what is different. Unfiltered wine, and so a little cloudy. Great with oven fired stone baked pizza with mozzarella pieces, sweet orange peppers, a dusting of chillies, olive oil and herbs and of course skinny fries or sweet and nutty Morrocan cous cous Vegan
  • 100% Boal Grapes from various quality vineyards from Campanário, Estreito da Calheta and Prazeres. Grapes were pressed in a continuous press. Arresting of fermentation takes place at the desired degree of sweetness by adding alcohol (96%). Boal aged in French oak casks for over 10 years by the Canteiro method. For this blend selected wines are used from the estate's warehouses. With stable temperatures all year round, creating well balanced wines in sugar and acidity. Bright gold colour. Scents of oily nuts, caramel, figs, woody and iodine touch. Smooth honeyed palate, caramelised nutty flavours. Excellent acidity in the spicy fresh finish. Excellent as digestif, Christmas pudding, chocolate, crystallised fruits and cheese Vegan  
  • Establecimiento Juanicó winery is one of the oldest and biggest in Uruguay, with the estate first established in 1740 and making wine from the 1830s onwards with a historic cellar built in the same period. Establecimiento Juanicó’s wine production is also one of the furthest-reaching – you will find in most restaurants in Uruguay under their Don Pascual brand and in top restaurants worldwide with the Familia Deicas brand, owned by the same family. Two different vineyards in Maldonado, on the east coast of Uruguay: Garzón and Cerro del Toro. Both in close proximity to the Atlantic Ocean, with stony calcareous soils. Temperatures heavily moderated by the Atlantic influence. 100% hand harvested, whole bunch press, and only 50% of the press juice used. Fermentation with selected yeast at low temperatures 14-16°C. Work on the lees to achieve roundness and creaminess. No malolactic. 9 months in French oak 2000 litre barrels. Delicate mineral nose, unripe pears and granny smith apples, and a touch of butter. Textured palate, with refreshing acidity, very long finish. Delicious, refined and joyful. Fab with grilled artichokes, spring rolls, crispy pork belly, baked feta pasta or chicken piccata (lemon sauce & noodles) Vegan  
  • Establecimiento Juanicó winery is one of the oldest and biggest in Uruguay, with the estate first established in 1740 and making wine from the 1830s onwards with a historic cellar built in the same period. Establecimiento Juanicó’s wine production is also one of the furthest-reaching – you will find in most restaurants in Uruguay under their Don Pascual brand and in top restaurants worldwide with the Familia Deicas brand, owned by the same family. 30% of the wine is aged in second use oak barrels from 4 to 6 months A luscious wine with intense purple colour and violet tones. Mineral aromas with notes of red peppers, spices, chocolate and almonds. Harmoniously integrated flavours of plums, raisins and blackberries with notes of spice, pepper and eucalyptus. Expressive wine which surprises the palate through pleasant yet marked tannins. Try with red meats with rustic herbs such as rosemary, tarragon and sage. Grilled Tuna. Lightly spiced Mexican food (tomato based sauces with garlic and chillies). Goats cheese, Gouda or Gloucester cheeses Vegan
  • Old world meets new! A unique local expression ‘bodegóns’ are pictorial compositions of everyday objects and food in shich wine always plays a protagonist role. Uruguay has a long-standing tradition of bodegón and wine. The former, associated with Torres García and ‘Constructive Universalism’. The latter, associated with European immigrants. As ‘Constructive Universalism’ expresses art in a singular language, the wine tradition of those immigrants and the benefits of this land converge at Bodegones del Sur. Made from 100% Tannat. Fermented in stainless steel tanks and it is given a soft maceration. Vibrant coloured black centre fading to a deep purple rim. Rich nose of Christmas fruit cake, dried fruits, brown baking spices, cinnamon and glace cherries. Firm and full bodied with well-structured tannins but balanced by a bright acidity. Get stuck into a tasty lasagne, or why not try BBQ grilled pork or a vegan aubergine dhansak curry Vegan
  • Establecimiento Juanicó winery is one of the oldest and biggest in Uruguay, with the estate first established in 1740 and making wine from the 1830s onwards with a historic cellar built in the same period. Establecimiento Juanicó’s wine production is also one of the furthest-reaching – you will find in most restaurants in Uruguay under their Don Pascual brand and in top restaurants worldwide with the Familia Deicas brand, owned by the same family. Cold pre-fermentation maceration from 3 to 5 days. Intense macerations until halfway through the alcoholic fermentation. 30% of the wine is then aged in second use oak barrels from 4 to 6 months. Deep straw colour with touches of green. A rich stone fruit nose with aromas of peach, apricot and nectarine. Balanced by a crisp and mineral acidity. Good to go with chicken and ginger noodles, seared scallops, pumpkin pasta, mild creamy shrimp curry, chicken tika or lamb tagine with raisins, almonds and honey, butternut squash risotto, pork chops, smoked ham, tarragon, lobster thermidore, carrot soup and roast vegetables! The choice is yours!!   Vegan
  • This lovely family estate was founded by Pauline Dietrich's father Michel in the medieval village of Rions in the area known as Premières Côtes de Bordeaux. They make fresh, approachable wines to Terra Vitis and Bee Friendly environmental standards. This quaffable white Bordeaux comes from two plots nestled in a hillside in Soulignac, in the heart of the Entre-Deux-Mers area of Bordeaux. Michel Dietrich and his wife Isabelle originate from Champagne and Alsace and they spent a while in Australia making wine. Returning to France they saw an opportunity to make superb wine in the Cotes de Bordeaux, and focusing on quality whites. Now their daughter has taken over the running of the business an winemaking and Michel is 'retired'! A blend of 60% Sémillon and 40% Sauvignon Blanc. The fresh fruit characteristic of Sauvignon Blanc is perfect match for the richness of Sémillon. The 35 year old vines are rooted in a clay-loam soil nestled into a hillside (60-102m above sea level) in the town of Soulignac, in the heart of the Entre-Deux-Mers. The wine is fermented in stainless steel tanks and matured on the lees for 4 months. This results in a refreshing yet complex wine. Best drunk young. Try with plaice in beurre noisette with capers and samphire, or with tomato fish curry (tomato, garlic, ginger, kashmiri chilli, a couple of fresh green chilli, onion, tomato, tamarind water, ground coriander and turmeric) and wild rice with clove, chowder, cardomon and cumin, tempura or sushi... Vegan  
  • The winery was established as a co-operative in 1959. In 2001 it joined with two other progressive, co-operative, cellars in the Campo de Borja region to become the Bodegas Borsao that we know today. 100% Garnacha grapes grown on alluvial soils in the foothills of the Moncayo mountain. The grapes undergo 6 hours cold maceration for the must to achieve a delicate colour; followed by slow temperature-controlled fermentation at 17ºC in stainless steel tanks. Delicate pink colour with aromas of ripe berry fruit and strawberry. Dry, approachable and well-balanced, with more appealing juicy strawberry fruit and a creamy mouthfeel. Serve with grilled white meats and fish with roasted Mediterranean vegetables Vegan  
  • This terrific red Wine produced by Borsari is produced in the Campania area of Italy. Light and fresh red, a flexible choice to partner with a range of dishes from simple chicken to spicy lamb or beef or Moroccan chick pea terrine Vegan  
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    Luscious strawberry ice cream on the nose supported by a bright, berry fruited palate and an off-dry finish. Selected from old vine vineyards in the Lodi region of central California. 100% zinfandel grapes, lightly crushed to create a pretty pink wine. Serve chilled and drink with friends. This would go down great with a spicy jerk chicken! Vegan
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    London Cru's 2015 Cabot Sq was made in London from Cabernet Sauvignon grown in southern France. Organic vineyards on limestone soil yield amazing fruit, and a wine with pure blackcurrant flavour and great structure. Pure, intense blackcurrant and cedar flavour; full-bodied, with great structure; long, complex finish. 100% Cabernet Sauvignon from organic vineyards on limestone soil, farmed by Jeff Coutelou. Lots of fruit makes this good to drink on release, but its structure will allow it to improve over ten years. A full-bodied wine to drink with the best Sunday roasts, wood pigeon or veggie burgers and chunky chips Vegan
  • Since creating the first Amarone in 1936, generations of grape growers have tended their vineyards and handed down the region’s history and culture on behalf of Cantina Valpolicella Negrar. They share in the pride and joy of belonging to a cooperative winery staffed by people who love their home and make wine by emulating the tradition and beauty of this generous region.
    Corvina 70% Corvinone 15% Rondinella 15%. 12 to 18 months in mixed barrels.
    Intense ruby red colour. Complex nose of red fruits, vinous and spicy. Harmonious, full-bodied and velvety smooth with well-balanced tannins and acidity. Try with chicken roasted with thyme, rare tuna steaks or aubergine parmigiana and rocket salad Vegan
     
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    Hector and Pablo were born in Mendoza, the cradle of wine and were raised together. Their childhood and their home were always connected to a sensorial world, with aromas, ingredients and flavors that, over time, motivated them to choose the path to become enologists. As adults, they would find these familiar memories and similar passions. Since 2002 they have been dedicated to their project as a small family winey. Cara Sucia - means 'dirty face' and is a nod to the winemaking brothers Héctor and Pablo's childhood. Cereza is a natural crossing of Muscat of Alexandria and Listan Negro grown extensively in Chile and Argentina. This fresh red wine of Santa María de Oro, Rivadavia, was born of an old cherry pergola from 1940. Cereza meaning 'cherry' is a traditional Argentinian grape previously used for making deeply coloured white or rose wine locally. It is elaborated in concrete eggs, part with marcs and part without marcs as if it were a white wine. It's not like anything we've tried before but is a very drinkable wine with nice tannins, good acidity and aromas that combine red fruits as strawberries, roses and dried herbs. Give it a bash with tuna niçoise salad, fish tacos with cilantro or herb and asparagus salad 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. Catarratto is one of Sicily’s most planted white varieties. Carlotta Catarratto is a deliciously zesty white with hints of tropical fruit. Ideal as an aperitif or to accompany seafood, grilled fish, salads and cold white meats Vegan  
  • Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinotand Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte. Carlotta Sangiovese is a smooth fruity wine from Puglia in the south of Italy. Easy drinking with black cherry fruit and a smooth finish. Carlotta Sangiovese is ideal with simple pasta that is tossed in butter and Parmesan or with tomato based sauces Vegan  
  • Santiago Achurra Larrain founded the winery in 1961 and alongside new generations of his family, has grown the winery to be amongst Chile’s top 20 producers. The vineyards are located in the Curico Valley, where a mild- Mediterranean-like climate and varied soils offer superb conditions for growing many different varieties. Long, dry summers with radiant days and cool nights help the grapes attain the maximum potential. Winemaking is led by Benoit Fitte, who left his native France to join the winery in 2001.
    This wine is unoaked to focus on the fresh, primary fruit character. A pale red colour with aromas of cherry, strawberry and hints of sweet spice. A well balanced wine which is smooth and rounded on the palate with appealing freshness and juicy red fruits. A great companion to salmon, duck, mushroom risotto or pizza and even turkey dinosaurs! Vegan
     
  • Based in the Colchagua Valley just south of Santiago, Vina Casa Silva as a winery was re-established in 1997. It was done so my Mario Silva a fourth generation descendant from one of Chile’s oldest winemaking dynasties. A blend of 70% Cabernet Sauvignon & 30% Carmenere, to give a ruby red coloured wine. On the nose you will find fresh and intense aromas of fudge and ripe red fruits. On the palate, it is juicy with notes of red cherries, very good acidity and soft tannins leading to a long finish. 10% of the wine is aged in French oak barrels for four months which is blended with rest of the wine which is vinified in stainless steel tanks. Fabulous with homemade burgers and chunky chips Vegan  
  • Founded in 1892, Casa Silva is 100% owned and managed by the Silva Family, a family whose origins are from the heart of the Colchagua valley and they fiercely transfer the pride of their roots, respect for nature and the people of the Colchagua to the rest of the world. Chardonnay brings peachy fruit, while Semillon adds a zesty lemon tang. A small proportion of oak-aged Chardonnay rounds out the blend, bringing a richness of flavour rather than any overt spiciness. The result is a tasty white, full of tropical fruit and melon flavours, honeyed notes and freshness. Enjoy solo or with soft white cheeses, roast chicken, white fish or fennel risotto Vegan  
  • The Silva family has its origins in the Colchagua Valley and projects its work out from there to the world each day. Its wines reflect its commitment and the passion each member of the family has to and for the earth. Viña Casa Silva is a 100% family-owned company that seeks to transfer the pride of its roots and its respect for nature and their people, to the world and its future generations. Hand picked and aged in 2 year old French oak barrels for 12 months, this 100% Pinot Noir is dominated by red fruits on the nose, strawberries, cherries and pomegranate, with subtle notes of cinnamon which add aromatic complexity. Juicy and refreshing on the palate, this wine has a sweet raspberries and wild forest fruits flavours. Its cool coastal origin at Paredones adds a refreshing acidity, soft tannins and an elegant long finish. Good to go with broccoli cauliflower pasta with tahini sauce, mushroom risotto or grilled lamb chop with spring vegetables or a nutroast with creamy mash Vegan
  • Founded in 1892, Casa Silva is 100% owned and managed by the Silva Family, a family whose origins are from the heart of the Colchagua valley and they fiercely transfer the pride of their roots, respect for nature and the people of the Colchagua to the rest of the world. Pale yellow with green hues, clean and brilliant. High aromatic intensity, with notes of orange blossom, lemon yellow, white pear, fresh pineapple and bay leaves. The palate is high, fresh, good acidity volume and character appear herbaceous and citrus flavours with a slight hint of salinity at the end. The finish is balanced and floral Good to go with steamed fish and seasonal vegetables in lemon butter, green Thai curry, or freshly steamed samphire Vegan
  • Based in the Colchagua Valley just south of Santiago, Vina Casa Silva as a winery was re-established in 1997. It was done so my Mario Silva a fourth generation descendant from one of Chile’s oldest winemaking dynasties. 100% Carménère, hand picked with 85% aged in new French oak barrels for 12 months; 15% in stainless steel tanks. The fruit for this wine is sourced from vineyards planted in Los Lingues, 20km north-east of the Angostura site. Here the terroir gives the Carmenere a smokier, more savoury style; still with gob-fulls of blackberry and blackcurrant fruit however. A sensational wine of depth and character. Deep ruby with a violet rim. On the nose, intense, with notes of ripe black fruits with hints of wild forest fruits. On the palate, good balance between fruit and oak, good structure, powerful, sweet and round tannins, and notes of boysenberries and hints of tobacco. Excellent finish. Perfect with spicy sausage, chilli con (or sin) carne, mildly spice Indian dishes such as baba ganoush, lamb bhuna etc Vegan
  • As part of their ongoing search for the maximum expression of quality, the Silva family has been a pioneer in the production of excellent Carmeneres from their Los Lingues Vineyard at the foot of the Andes Mountains. Small sectors of this vineyard have been selected to produce this Carmenere, the result of the first micro-terroir study conducted in Chile. Intense ruby red with violet hues. On the nose, delicate aromas of red and black fruits with hints of coffee. On the palate, harmonious, with very good structure, soft tannins and notes of ripe red fruits, spices and a soft touch of black pepper. Long, lingering finish. Vintage 2012, this 100% Carmenere derives from several pre-selected micro-plots of size between 0.1 and 0.4 hectares, all from Viña Casa Silva’s Los Lingues Estate located at the foot of the Andes Mountains in the Colchagua Valley. Try with bacon (or vegan equivalent or smokey tofu) - there's a smoky edge to Carmenère that works well with dishes that include smoked bacon (think spinach, bacon and blue cheese salad) or with a hearty smoked bacon chop or rib. Empanadas, especially with green olives Vegan
  • Based in the Colchagua Valley just south of Santiago,Viña Casa Silva as a winery was re-established in 1997. It was done so my Mario Silva a fourth generation descendant from one of Chile’s oldest winemaking dynasties. This has the blackcurrant nature of Cabernet Sauvignon, the spicy nature of Shiraz and the plum-like nature of Merlot all wrapped up in a single grape. Try with salami, Hungarian goulash or mildly spiced Indian dishes Vegan Carmenere  
  • Founded in 1892, Casa Silva is 100% owned and managed by the Silva Family, a family whose origins are from the heart of the Colchagua valley and they fiercely transfer the pride of their roots, respect for nature and the people of the Colchagua to the rest of the world. 100% Chardonnay from the Colchagua Valley, Chile 100% Hand picked & Hand sorting of bunches before press to select only the best. Lees work in the tank. 20% aged in French oak barrels for 4 months; 80% in stainless steel tanks. Bright with golden hues. On the nose, delicate aromas of white peaches with hints of honey, slightly fumé. On the palate, creamy, soft, with balanced acidity and notes of bananas. Long, agreeable finish. Try with dishes like eggs benedict or fine rich fish such as turbot, grilled chops with mushrooms, late summer vegetables such as red peppers, corn, butternut squash and pumpkin (pumpkin ravioli and a rich Chardonnay is very good). Cheddar cheese is a good bet if you're looking for a chardonnay cheese pairing or snails in garlic butter Vegan
  • Based in the Colchagua Valley just south of Santiago, Vina Casa Silva as a winery was re-established in 1997. It was done so my Mario Silva a fourth generation descendant from one of Chile’s oldest winemaking dynasties. Pale straw hue and as fresh as a daisy! Not cloying like many Viogniers can be. There is peach and apricot fruit all backed up by a zippy acid backbone giving the wine structure and character. Good to go with delicately spiced Thai crab cakes, tempura, and jasmine rice Vegan  
  • The Castillo Clavijo range is produced by Bodegas Criadores de Rioja, a Bodegas which typifies twenty-first century Rioja in its careful balancing of tradition and innovation. The winery was established in 2000 with a view to modernise the production of Rioja wines whilst working with the scores of small, local growers to make wines that reflect the quality and history of Rioja. Under the careful eye of young winemaker Paloma Redondo, the all-singing, all-dancing winery is a palace of stainless steel - with oak barrels being used sparingly - but the wines themselves are true to the region, and eschew the vogue for an 'international style'. Made from a blend of predominantly Viura, along with a dash of Malvasia and Garnacha Blanca grown around Alberite, which is located just over 7 km from Logroño. Barrel fermented with 4 months lees ageing. Castillo Clavijo Rioja Barrel Fermented Viura barrel fermentation brings out exotic fruit, vanilla and clove flavours. It is rich and creamy but with a fresh finish Fabulous with a vegan creamy avocado pasta, garlic prawns or grilled squid Vegan
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    Castillo Ladera wines are sourced from one of the most advanced bodegas in La Mancha and they combine the traditional varieties of the region with international varieties. Made entirely from free run juice and fermented in temperature controlled, stainless steel tanks and then matured on fine lees until bottling. The resulting wines show unparalleled freshness and aromatics compared to many similarly priced wines from around the world. The grapes are sourced from a mixture of trellised and bush vines in the Manzanares district of La Mancha- renowned for it’s limestone soils. The majority of the grapes are machine harvested at night in order to maintain the acidity and bright, fruit flavours. An appealing fruity red with fresh cherry fruit on the nose and soft red fruit on the palate. This red is ideal with charcuterie, tender white octopus drizzled in olive oil and sprinkled with paprika, aubergine & tomato rice Vegan  
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    Founded in 1950, this co-operative is in the Cotes d’Auvergne appellation in central France, to the north of Languedoc-Roussillon and west of the Rhône. It is named after Saint-Verny, a popular figure in Auvergne who was canonised in the 15th century, and is the patron saint of winemakers. This is the sole co-op in the Puy-de-Dôme département and offers excellent value for money. The vines are on the region’s sunny slopes of mineral-rich, volcanic, basalt soils. Hills protect the vines from the wind, as well as keeping rainfall to a minimum, and dry, sunny summers provide a long ripening season. The aroma on the nose is very fresh and clean, summer fruits with a little spicy cranberry overtaken by an array of almost sweet white fruits and melon. A delicious combination. On the palate, the feeling of this wine is one of richness in the mouth. A blend of red and white fruits like a fruit salad, superb ripeness and long-lasting flavours in the mouth. A fresh, juicy, summery fruit salad, partnered harmoniously with the balanced acidity which brings out the best in each of the flavours and allows them to thrive. A dry style of rosé, this wine is the perfect partner to salmon with new potatoes, soft cheese on salted crackers or tagine Vegan
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    Tucked away down a little alleyway in SW6, the Roberson Winery is based in an old Victorian warehouse which was once a gin distillery. London Cru's Chancery Lane is a deliciously fresh, Chablis-style expression of Chardonnay, grown in Sussex and vinified by their cool-climate specialist winemaker, in their urban winery in Fulham. Aromas of fresh green apples, pears and a touch of freshly-baked bread. Light and delicate in the mouth, with soft, rounded texture and a long, mineral finish. London Cru's winemaker has worked extensively in Austria and Germany, and specialises Match with a plate of Whitstable oysters, or a fresh English garden salad Vegan
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    Charles Palmer Vineyards is a family run wine estate at Winchelsea in Sussex. The estate’s vineyards benefit from an ideal climate for vines, with its close proximity to the sea, south facing slope, and its terroir in particular. The lowest part of the vineyard is a mere 5 metres from sea level and sits above a bed of Kimmeridgian clay similar to the Grand Crus of Burgundy. Their vines were first planted in 2006 specifically with the aim of producing a sparkling wine of the highest standard. Production is small and meticulous. Made using the 777 Burgundy clone Pinot Noir grapes. This Red wine is fully fermented on the skins in order to extract the delicate flavours of bright red and black fruits, with a silky finish. They do not age in oak, this allows the wine to display fantastic purity of fruit. A match for wood pigeon, rabbit stew, mushroom risotto or a pork burger in a bun with chunky chips Vegan  
  • The Ilberts have been farming vines in Cahors since 1901 but selling grapes to the local co-op. However, between 1998 and 2005, current vigneron Julien phased out the selling of his grapes and created Combel-la-Serre. He today farms 26 hectares at 320-350 metres above sea level on the highest reaches of la causse, an old Occitan term for the region’s famed limestone plateau. He shuns the addition of Bordeaux grapes to his Malbec (otherwise known here as Auxerrois) and avoids using oak on many of his wines, only sparingly on those he does, so letting the pure fruit of these special grapes ring true. All in all, rugby-loving Julien makes Malbecs that are veritable vins de soif with no shortage of joie de vivre.
    Malbec grapes from different plots in the village of Cournou, 35-year-old vines planted on causse limestone and clay. Traditional short fermentation with the aim of maximum fruit extraction, aged on lees in cement tanks. No oak is used and the wines are not inoculated with yeasts - ambient yeasts used. No malo is used. Bright, intense purple colour, recognisably Malbec with bramble fruit and grip, yet at just 12.5% alcohol it’s a genuine vin de soif – even for serving slightly chilled in warmer summer months. Radically brilliant. Give it a go with spaggy bol, spicy sausage, smokey lentil soup, cassoulet Vegan
     
  • Perhaps the most radical winemaker in Bordeaux? Undoubtedly this is the antithesis to what we’ve become accustomed to seeing from this most traditional of French wine regions. Olivier Cazenave and his wife Anne discovered Château de Bel on the banks of the Dordogne in 2003. They have since expanded its vineyards to eight hectares, as well as taken on the farming of those of friends and family elsewhere in Bordeaux, with one-third of a hectare in Pomerol and two hectares in Montagne Saint-Émilion. Since 2016, all Olivier’s own vineyards are certified biodynamic. His wines are at turns classical, experimental, natural and never shying from controversy. 100% Merlot
    The vines are planted on clay-silty soils close to the Dordogne river. Fermentation in stainless steel tanks to retain freshness and primary fruit flavours, like cherries and fresh raspberries. It's super fruity, rounded and a delight to drink. Proper claret! Olivier Cazenave is the most radical winegrower in Bordeaux. Multi-vintage bottlings, biodynamic farming, avant-garde packaging...in so many ways Olivier is re-imagining what is possible in this historic French wine region. Echappée - meaning an 'escape', such as a romantic getaway, or in cycling a 'breakaway' - is Olivier's multi-vintage house blend, the red version a mixture of a few recent vintages of Merlot from the biodynamic vineyards of Château de Bel. Olivier makes his wines non-vintage partly to create a reliable house style (as in Champagne), partly to distance the wines from what can sometimes be an unhealthy obsession with this or that vintage in Bordeaux. Intense garnet colour with notes of cherries and fresh raspberries. Fruity, round and very easy to drink. Grab a burger or two along with some sweet potato wedges and bliss out! Or try roasted duck with cherry sauce... Biodynamic
     

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