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Vegan Wine

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  • Sale!
    Château Musar first started producing the Musar Jeune range of wines in 2006 from the fruit of low-yielding Bekaa Valley vines at around 1,000 metres above sea level. Altitude keeps the average temperature at 25 ° C with hot sunny days and cool nights and with 300 days of sunshine a year, grapes are ripened to perfection. Unoaked and made according to Musar’s natural non-interventionist wine-making philosophy, Musar Jeune wines are vibrantly fruity, richly concentrated and the 2016 vintage is no exception.
    It is a blend of old vines Cinsault (45%), Syrah (45%) and Cabernet Sauvignon (10%) from organically certified vineyards, harvested from late August onwards. The wines fermented in concrete vats they were not fined or filtered and the sedimentation occurs naturally.
    Fresh, vibrant, fruity and soft with plenty of ripe red and dark fruit and a hint of sweet spice. The tannins are gentle and the finish smooth. It’s perfect for immediate drinking but also has years of ageing potential. Excellent by itself or with samosas, vegetarian tagine or pizza Vegan
  • The dynamic Vesco family took over the winery 10 years ago and have since revolutionised the viticultural practices and invested heavily in cutting edge technology for the winery and bottling line. Their hundred hectares of organic vineyards are located high up in the hills above Alcamo. The wines are all certified organic and planted on south-east facing slopes on sandy soils 150 – 300m above sea level. Ciello Bianco Catarrato, organic, hazy, unfiltered, fruity. Just 3 out of 5 on the funky scale, this little natural white wine has bags of fresh tropical fruits, lemon pith and southern olive oil texture. There is grapefruit on the palate keeping it fresh but with 12.5% abv, there is plenty of body in the wine to stand up to a salad of Octopus. This wine is unfiltered so can be quite cloudy, but that is normal. A great value Natural white for everyday drinking! Vegan  
  • The dynamic Vesco family took over the winery 10 years ago and have since revolutionised the viticultural practices and invested heavily in cutting edge technology for the winery and bottling line. Their hundred hectares of organic vineyards are located high up in the hills above Alcamo. The wines are all certified organic and planted on south-east facing slopes on sandy soils 150 – 300m above sea level. Nero d'Avola Ciello, fresh, fruity, organic, naturally made red wine from Sicily. Ciello make excellent value organic wines and this entry level Nero d'Avola has bags of crunchy, fresh dark fruits and spice to keep you happy with some simple Italian pasta dishes. Vegan  
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    In 1973 the first vines where planted when local wine retailer Alan McKechnie started harvesting the vines on his small fruit farm. With a little help from the 1976 record summer temperatures and bumper harvest, his small fruit farm begun to expand. After nurturing it for 11 years, Alan sold up in 1984 due to poor health and the new owner was found. Under the ownership of John Oldacre the vineyards flourished and the name was changed from Fairfield Fruit Farms to Three Choirs Vineyards due largely to John’s connections to the Three Choirs Festival, England’s oldest choral festival. John Oldacre sadly passed away in 2001, but the company largely remains in the hands of his family. Phoenix 40%, Madeline Angevine 20%, Seyval Blanc 20%, Orion 20% - The Vineyard is south facing on sandy loam soil. Most vines are 10-20 years old, all grapes are hand-picked. A crisp, refreshing wine with distinctly English hedgerow aromas and hints of crisp apple, fragrant elderflower and freshly cut grass. The ripe fruit flavours, balanced acidity and subtle residual sugar combine to create a refreshing wine, perfect on its own or with lemon steamed fish or with Waldorf salad 11% Vegan  
  • Sale!
    Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Castelvero. Produced from selected parcels of Montepulciano grapes, from low yielding 30 to 50 year old vines in the Chieti province of Abruzzo. After malolactic fermentation the wine was transferred to Adria’s cellars and matured in a combination of large Slavonian oak casks and French oak barriques for 6-8 months. An intense wine with cherry, ripe plum fruit aromas and warm, earthy spice. The palate is densely packed with morello cherry, cassis and bramble fruit flavours. Tannins are ripe, giving structure to a substantial wine with a fresh sappy finish. Go for a Gragnano pasta with Bolognese sauce or vegetable lasagne Vegan    
  • Sale!
    The rolling hills between the scattered medieval towns and villages of Gascony are predominately white wine country. Designated Pays de Gascogne in 1982, it was here that Paul Boutinot was drawn to source white wines from the locally grown Colombard and Ugni Blanc grapes. A fresh nose of lime, basil, freshly cut green grass and guavas. The medium-bodied palate continues with more green fruits and flowers; figs and tobacco flowers. Ideal as an apéritif or with fish and chips, simple vegetable or salad dishes Vegan
  • A no frills red and a stalwart of Boutinot's house wine offering, Cuvée Jean-Paul Rouge captures the magic combination of drinkability and complexity. The southern Rhône Valley is swathed in warm, sunny vineyards and peppered with hilltop, stone-hewn villages on its rocky outcrops. Outside of the delimited areas of the famous village appellations, the wine the local vignerons make and enjoy with their friends in the village cafés and bistros is Pays de Vaucluse. Cuvée Jean Paul Rouge is made predominantly from a blend of Grenache and Syrah from the Vin de Pays de Vaucluse. A classic Southern Rhône red; friendly and warming leafy, autumnal aromas and an ample, baked fruit palate. A delicious, uncomplicated, soft, fruity and very drinkable red. Drink with hearty food such as grilled meats and casseroles. Also great with BLTs, pizzas and mature, hard cheeses Vegan
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    Johanna and Franz Landauer-Gisperg, work on more than 30ha vineyards in Tattendorf/Lower Austria and are members of the 'Burgundy Maker' group  in the Termenregion. They are committed and passionate about our purpose to get the best possible quality of wine into the bottle in harmony with nature. This calls for harmony between the soil, climate and vine stock that they achieve with their specific organic cultivation. Low yield on gravel that dries up quickly and is rich in limestone produces fully mature grapes – a guarantee for the best wines.

    An elegant blend of hand-picked Zweigelt and St Laurent from limestone and gravel soil in Tattendorf from low-yielding vines. Vinified in oak barrel for 6-8 months. A wonderful perfume of dark woodland berries, exuberating elegance, and highlighting attractive fruit on the palate, with fine grained tannins, lively acidity, bringing harmony and balance. Fantastic wine for a share plate of cold meats, cheeses, nuts and dips, and good to go with veggie sausage, pierogi - pickled cabbage with mushrooms or creamy mash and onion gravy! Vegan
  • Established in 1928, De Bortoli Wines represents 90 years of successful winemaking legacy of the De Bortoli family. It was founded by Giuseppina and Vittorio De Bortoli, who moved from Italy to New South Wales for a better life. Over the years, the brand has earned a reputation for fine wines. Its Deen Vat Series range is a tribute to Vittorio’s son, Deen, who with the support of his wife, Emri, carried forward the family business to new heights using innovation and new technological skills. Gewurztraminer 80%, Riesling 20% The Bilbul winery in Riverina produces not only Willowglen Gewurztraminer Riesling, but also a number of De Bortoli's top end flag-bearers, not least the remarkable Noble One Botrytis Semillon. A Mediterranean climate, bringing warm summers and welcome rain in winter, is a fine match for the region's various loam soils. Sustainability is high on the winery's agenda, a firm hand being taken to water recycling, vineyard mulching and the control of greenhouse gas emissions, among other initiatives. The parcels of each varietal were chosen with particular characteristics in mind: spicy musk and rose petal flavours for the Gewurztraminer, floral and citrus for the Riesling. The parcels are fermented separately, using particular yeasts with each of them to emphasise their individual traits, with blending, clarification stabilisation and filtration following afterwards. Musk and spice meet on the nose, backed by a hint of citrus, while rosewater and Turkish Delight follow on the generous palate, accompanied by a crisp citrus lift from the Riesling. Good to go with Vietnamese vegetable rolls, tempura, Thai green curry, ramen noodles dusted with light sweet spices, Kung Pao chicken or just by itself Vegan
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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.

    English organic Pinot Noir, grown on a south facing sandy clay soil site. The grapes are 50% destemmed (without crushing the berries) and fermented with natural yeast for a 10 days before pressing. Fermenting juice from the press is moved straight into oak barrels (barrels are between 5 and 20 years old) where it completes fermentation. The wine is then matured in old oak barriques for 9 months before bottling. We bottle without filtration and this wine may have a slight sediment in the bottle. The 2018 vintage was one of the ripest years we have ever seen, with flavours of cherries and blackberry, a good dark colour and plenty of depth. It can be drunk now, or kept for up to 3 years to develop more complex flavours and a mellow character. Some hints of oak may emerge after a year or so. It benefits from opening a hour or two (or more) before you want to drink it. Try with rabbit stew, pheasant and mayonnaise sandwich, mushroom burger or smokey paprika lentils Vegan
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    Domaine Baumard produces some of the finest Chenin Blanc in Layon in the Loire Valley close to Angers. This wine has a broad range of tropical fruit flavours, a mineral backbone and racy acidity balancing rich fruit with freshness. Pair with baked apples stuffed with honey, raisins & spices or toast spread with soft goats cheese and topped with juicy peach slivers or a traditional Ethiopian Meal Vegan
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    Domaine des Tourelles Red is from one of the oldest and most highly acclaimed wineries in the Bekaa Valley. When Frenchman François-Eugène Brun laid the foundation stone of Domaine des Tourelles in Chtaura back in 1868, he couldn’t have known that he had just begun to write the story of a marvellous Lebanese wine. Honouring this great heritage of artisan know-how and quality, Domaine des Tourelles produces today the best of wine, arak (its famous label ‘Arak Brun’) and liqueur. The prestigious Property is classified among the finest boutique wineries of the Middle East, described in the Financial Times as “the most seductive winery” in Lebanon. Blended from old vine Syrah (40%), Cabernet Sauvignon (40%), Cinsault (15%), Carignan (5%), this is a rich, fruity red with ripe plum and cherry fruit and silky tannins. Aged in concrete vats. Screams out for a sausage casserole, bacon butty, or burger with French fries Vegan
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    Moulin Camus makes some fantastic wines from their vineyards around Muscadet. This is their Cabernet Franc (organic), a grape variety that is widely planted in the Loire, but not so much in this part, where white varieties prevail. However the wine is packed with flavour: notes of wild berries, hedgerows, leafy-spicy with hints of tobacco and black cherries. This wine really delivers and is amazing value. Try it ever so slightly chilled and it has enough robust flavours to suit outdoors dining accompanied by baked trout, tabbouleh, roast guinea fowl or lamb with a cumin and coriander crust Vegan
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    This is an unusual red, made from vineyards in the Muscadet region: an area known almost exclusively for white wines, and made with Gamay. This is not, however, some shy and retiring light red that thinks it’s a white. No, this has guts like no other Gamay from this far north. Dense fruits of morello cherries & victoria plums, with a satisfyingly full mid-palate, but none of the rasping acidity you find in less expensive Gamay's. This wine has real attitude. A blinder with sausage and mash with onion gravy, cauliflower cheese, haggis with neeps and tats, tuna steak or a big bowl of couscous with parsley, mint and tomatoes or raclette Vegan
  • The Domaine du Moulin Camus is based in Vallet, a small town to the West of Nantes within the Loire region. François Boulanger heads-up a family domaine that controls some 45-hectares, 25 hectares of which are classified as Muscadet. 100% Melon (organic) 35 year old vines schist soils. Battonage (lees stirred). This wine is the signature style of the region with some lees ageing giving the wine a soft texture with notes of pear, apple and citrus. It also has good acidity and a mineral background making it a good pairing with fresh seafood, spicy oriental noodles with vegetables and a piquant sauce or blinis topped with seafood Vegan
  • Out of stock

    Owned and operated by Englishman Jonathan Hesford and his Kiwi wife, Rachel Treloar. Rachel's Maori and Cornish ancestry is reflected in their logo.

    On 11 September 2001, they were living one block away from the World Trade Center. After seeing both planes crash into the buildings from a few hundred metres, they left their apartment with what they could carry. In the aftermath of that disaster, they lost their home, jobs and their right to live in the States.

    The experience made them think about what really mattered in their life. They wanted a different environment for their children. They wanted to have more control over their direction and to spend our time working at something that truly motivates them. Enter wine...

    This wine is named after Bruce Springsteen’s song 'The Promised Land', which brings together two concepts which shaped Domaine Treloar. That there is an ideal place for each person and that you will only achieve your dreams through hard work and determination.

    A dry white wine made from Grenache gris 50%, Macabeu 30% and Carignan blanc 20%. Fermented in barrel with wild yeasts to give complexity.

    The nose is subtle with hints of pears and river stones.  The complex layers of flavours only appear after several seconds in the mouth. (It is not a quaffer!). Quince, wax and a smoky minerality. Serve only lightly chilled. Improves with a little aeration and decanting.

    Jon and Rachel love it with grilled fish, such as Bream or Bass. Also works with delicate pasta dishes with both creamy and tomato sauces and is excellent with Bouillabaisse and similar seafood stews - even Moules Mariniere. The greatest pairing they have experienced was a local delicacy called Carn de Parol with balsamic vinegar and truffle oil - go find!

    Vegan

  • Sale!
    Owned and operated by Englishman Jonathan Hesford and his Kiwi wife, Rachel Treloar. Rachel’s Maori and Cornish ancestry is reflected in their logo. On 11 September 2001, they were living one block away from the World Trade Center. After seeing both planes crash into the buildings from a few hundred metres, they left their apartment with what they could carry. In the aftermath of that disaster, they lost their home, jobs and their right to live in the States. The experience made them think about what really mattered in their life. They wanted a different environment for their children. They wanted to have more control over their direction and to spend our time working at something that truly motivates them. Enter wine… Made from old Carignan vines using partial carbonic-maceration, followed by 3 months of ageing in neutral barrels. This gives a low-tannin, refreshingly fruity wine that can be drunk slightly chilled with lunch or in summer.

    The lighter character of this Carignan, with no new oak, makes it a very nice choice for more delicate dishes.

    It's a lovely red wine to serve with fish, such as roast cod. Also can be enjoyed with a pumpkin risotto with truffle oil. It has enough body and ripe dusty southern fruit to pair with grilled meat too

    Vegan  
  • Sale!
    Owned and operated by Englishman Jonathan Hesford and his Kiwi wife, Rachel Treloar. Rachel’s Maori and Cornish ancestry is reflected in their logo. On 11 September 2001, they were living one block away from the World Trade Center. After seeing both planes crash into the buildings from a few hundred metres, they left their apartment with what they could carry. In the aftermath of that disaster, they lost their home, jobs and their right to live in the States. The experience made them think about what really mattered in their life. They wanted a different environment for their children. They wanted to have more control over their direction and to spend our time working at something that truly motivates them. Enter wine…

    The secret is that normally a Cotes du Roussillon should have no more than 80% syrah, but this wine has around 15%, with Grenache added to soften the edges and Mourvedre to add a bit of spice.

    The nose is a powerful combination of chocolate cake, tobacco and dark berries. A concentrated, structured wine with great length.

    There is something about Syrah that just says 'beef'. Whether that is a lovely entrecôte and real chips, a proper roast or even a gourmet burger. And why not even try a chunky veggie equivalent!

    Vegan

  • Sale!
    Owned and operated by Englishman Jonathan Hesford and his Kiwi wife, Rachel Treloar. Rachel’s Maori and Cornish ancestry is reflected in their logo. On 11 September 2001, they were living one block away from the World Trade Center. After seeing both planes crash into the buildings from a few hundred metres, they left their apartment with what they could carry. In the aftermath of that disaster, they lost their home, jobs and their right to live in the States. The experience made them think about what really mattered in their life. They wanted a different environment for their children. They wanted to have more control over their direction and to spend our time working at something that truly motivates them. Enter wine…

    'Motus et bouche cousou' means 'Mum’s The Word' in French. That’s because this wine contains more Mourvedre than is strictly permitted under the Cotes du Roussillon rules, but don’t tell anyone!

    Mourvedre, with low yields at optimum maturity, gives wine an aroma of saddle-leather and tobacco. It is aged in American oak barrels to add some roundness and toasty complexity to the underlying wild berries and hint of mushroom.

    The wild, animal character of the Mourvedre is a perfect match for game dishes. It goes very well with duck breast in a wine and chocolate sauce. Also great with venison steaks or stews. The tannin and acidity of the wine works a treat with birds like Pheasant and Guinea Fowl too. And if its cheese you're after then go for Bleu d'Auvergne. Or why not give griddles red peppers, aubergines & courgettes doused in olive oil and sprinkled with thyme...

    Vegan

  • Sale!
    Owned and operated by Englishman Jonathan Hesford and his Kiwi wife, Rachel Treloar. Rachel’s Maori and Cornish ancestry is reflected in their logo. On 11 September 2001, they were living one block away from the World Trade Center. After seeing both planes crash into the buildings from a few hundred metres, they left their apartment with what they could carry. In the aftermath of that disaster, they lost their home, jobs and their right to live in the States. The experience made them think about what really mattered in their life. They wanted a different environment for their children. They wanted to have more control over their direction and to spend our time working at something that truly motivates them. Enter wine…

    An approachable yet spicy and stylish red wine made from 95% Grenache (including the Catalan variant Lladoner Pelut) and a touch of Syrah. It has more structure and freshness than many Roussillon Grenaches because it is grown on limestone and clay, rather than schiste and picked a little earlier.

    Aromas of ripe raspberries, dark chocolate and Caribbean spices. The palate is warm and spicy with flavours of dried fruits and chocolate cake.

    A lower tannin wine that is pretty versatile for a nice barbecue party or dishes like lamb chops, toad-in-the-hole or pasta dishes based on tomatoes. Spicy Moroccan chickpeas with chunky vegetables or why not try it with dark chocolate!

    Vegan

  • Sale!
    Owned and operated by Englishman Jonathan Hesford and his Kiwi wife, Rachel Treloar. Rachel’s Maori and Cornish ancestry is reflected in their logo. On 11 September 2001, they were living one block away from the World Trade Center. After seeing both planes crash into the buildings from a few hundred metres, they left their apartment with what they could carry. In the aftermath of that disaster, they lost their home, jobs and their right to live in the States. The experience made them think about what really mattered in their life. They wanted a different environment for their children. They wanted to have more control over their direction and to spend our time working at something that truly motivates them. Enter wine…

    A rich, stylish and complex red wine made from 40% Syrah, 30% Mourvedre, 20% Grenache and 10% Carignan. Aged in used oak barriques.

    Aromas of dark berries, Christmas spices and a hint of saddle-leather. The palate is rich and spicy with flavours of dark fruits. It has good structure and body and generally ages well for around 8 years.

    A very versatile wine for meat dishes of almost any kind, roast chicken, stews, steaks and grills. Vegetarians should try it with something rich and warming like aubergine parmigiana or a tomato and courgette tagine. And cheese or course, who could forget cheese?

    Vegan

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    Born in the 1990s through Drew Dowie and Norm Doole’s frustration at having to send their fruit to other wineries to vinify, Dowie Doole came to set a precedent for McLaren Vale. The winery’s range is an exploration of this region’s terroirs and the many varieties that generations of grape growers have brought with them from Europe. A great marriage of tradition, innovation and a little rebel spirit can be found in all their cuvées. From complex Shiraz, spicy Grenache and Tempranillo blend, to elegant Chenin Blanc, their range is one of the most interesting and contemporary in the region. Dowie Doole's Hooley Dooley Red is a delicious blend of Cabernet Sauvignon, Shiraz and Merlot grapes. Rich crimson in colour with a beautiful bouquet of dark berries, liquorice and spices. The palate is long and flavoursome exhibiting blackcurrant and dark chocolate flavours complemented by spicy, vanillin oak. The tannins are fine, long and soft making it ideal for early drinking. Goes great with pizza, mild Indian takeaways and at the BBQ! Vegan
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    For over 200 hundred years, the Loosen family have been making wines near Bernkastel in the Middle Mosel and since 1988 the maverick, charismatic and lovable Erni has taken on the reigns. Erni is one of the most likeable characters in the wine world which makes it hard not to like his wines! From the shadows of relative obscurity comes this fantastic Sekt. This sparkling Riesling from Erni Loosen’s Mosel vineyards is a top quality example very much in the minority for Sekt production. The vast majority of Sekt is mass produced wine, fermented in tank from juice obtained anywhere in Europe. This, however, is a Deutscher Sekt which means the grapes are German and the wine has been made in Germany. In this case, solely produced in the famous South West valley of the Mosel. As for the wine itself, this Sekt is a traditional style with second fermentation in bottle which is then filtered via the transfer method. This is a practice rarely used in sparkling wine production whereby any sediment is removed in tank as opposed to disgorgement techniques used in places such as Champagne. Because this is a traditional method sparkling wine, it has a deeper complexity than, say, a tank produced light sparkling wine such as Prosecco. The wine shows some light aromatics and flavours of green apple, lemon, lime, peach and apricot alongside richer buttery, toasted notes from the 9 months lees ageing. 12g/l RS Sekt is traditionally served in Champagne glasses as an apéritif. Sekt goes well with salmon canapés, bruschetta, delicious vol-au-vents or puff pastry filled with ragout fin. A good Sekt such as this one can also be paired with a light starter such as poached fish or steamed vegetables. Vegan  
  • Arnold Holzer's classic and very fruity style of Grüner Veltliner from the loess soils of Wagram in Austria. Holzer took over the estate in 2010, aged just 23. His vineyards are dotted around Grossriedenthal in the heart of Wagram and benefit from the löss (clay) soils that lend a pronounced fruit-rich quality to all of his wines. The grapes come from a mixture of the Eschenhof Holzer family vineyards and some from neighbouring friends in Grossreidenthal. Fuller and fruitier style of Grüner Veltliner, with big flavours of green apples, peach, grapefruit and spice. Pairs beautifully with spicy Thai green curry with tofu, wiener schnitzel, fava beans and crispy kale, wafer thin smoked ham, asparagus quiche or seafood salads or mild sheep's milk cheese. Vegan
  • Arnold Holzer is a young, innovative winemaker who is having a lot of fun with his wines. This Space Invaders inspired wine is an aromatic, textured style with a full and juicy body. As the Müller-Thurgau grapes are left to macerate on their skins for a few weeks, the wine is cloudy with a real depth of blood orange, candy peel, hints of passion fruit and a gentle tannin. It's an extraordinary wine with a real point of difference, without being too serious about it all. Try with quinoa spiced with cumin, orange & pomegranate, montasio cheese tart (frico friulano), thin-sliced octopus drizzled with sudachi, prawns steamed in banana leaves or Cajun-style charred salmon with cowboy potatoes Vegan
  • Young winemaker Arnold Holzer's bright red Zweigelt from the loess soils of Wagram in Austria. Holzer took over the estate in 2010, aged just 23. His vineyards are dotted around Grossriedenthal in the heart of Wagram and benefit from the löss (clay) soils that lend a pronounced fruit-rich quality to all of his wines. This Zweigelt is ripe with gently spicy summer berry and red cherry fruit. Succulent and mouth-watering acidity on the finish with hints of black pepper and silky-fine tannin. Zweigelt is one of those rare reds that pair well with fish, particularly shellfish. Try pairing it with fish cooked in wine or tomato-based sauce to really bring out the flavours. Also works well with terrine, smokey tofu, smokey bacon crisps or a bacon butty Vegan      
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    The Castaño family are the original pioneers of the DO Yecla. Starting in the 1950s Ramón Cantaño Santa, with an extensive family history of viticulture, built the first modern winery in the region and over the successive decades he added to his family’s holdings so now the estate encompasses 450 hectares of primarily old, bush vine Monastrell. Starting in the 1980s the family began bottling wines under their own name continuing to innovate and improve the reputation of Monastrell from Yecla. Hécula is an old-vine Monastrell sourced from two districts, Las Gruesas & Pozuelo, both in the northern part of DO Yecla. Here the soils are high in lime content and at a higher elevation than the rest of the region, the Monastrell is dense and rich but with balanced acidity and ripe tannins. Hécula is destemmed, fermented in stainless steel tanks with a maceration of 10 days followed by ageing in French and American oak barrels. Fermentation took place in stainless steel tanks for 10 days at 24- 26°C. The wine was then aged for six months in oak barrels of which 50% were new. The oak used was 80% French and 20% American. A deep purple colour in the glass, this wine exudes rich, elegant aromas of blueberries, ripe raspberries and liquorice with a subtle floral touch and a chalky character. On the palate, it is full-bodied, with an inviting richness and soft fruit that is integrated with oak notes in this extremely well-balanced red. Fab with meat and potato hot pot, chilli con (or sin) carne with red rice or coq au vin Vegan    
  • Newton Johnson Vineyards is owned and managed by the Newton Johnson family. The farm is based in the upper Hemel en Aarde Valley near the seaside town of Hermanus, an hour and a half’s drive out of Cape Town. This is a popular tourist destination, famous for some of the most spectacular land-based whale watching in the world lush indigenous fynbos, a floral kingdom, home to 1500 species and exclusive to the Cape, mountain walks and bike trails. Steely aromas of fresh lime and the soft, fruity nuance of peach blossoms. Sumptuous texture in the mouth, integrating bracing acidity in to a refreshing finish. Give it a go with Iona baked eggs, roasted butternut squash or grilled sardines with a drizzle of red chilli and lemon Vegan
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    Cave de Fleurie dates back to the First World War when the women of the village tended the vines whilst the men were at the front line. The spirit of cooperation between the women led to the formal creation of the cooperative in 1927. Today, the Cave has members across Beaujolais and produces excellent value for money wines. Fresh, attractive and bright with clean fruit flavours – archetypal Beaujolais, in other words. A striking and vivid red colour with several punnets worth of red berry fruit on the nose and palate. Soft and fresh with light ripe tannins and crisp acidity. Great with bangers and mash! Vegan  
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    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
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    The Haas family has been growing grapes in Montagna in the province of Bolzano in the Alto Adige for generations. However, it is only with Franz, the current proprietor, that they have begun to produce and bottle quality wines. Franz studied at Geisenheim before working as a broker of Italian wines into the German market. After several years, he took over the running of the family business. Franz Haas goes to tremendous lengths to grow good grapes and then strives to preserve the flavours of the fruit during winemaking. As a result, the wines that he produces are infused with great character and show a rare purity and balance on the palate. The grapes for this wine were grown in hillside vineyards on the mid to high slopes around the village of Montagna, with south to south -west sun exposure. The soil is very rich and deep, with a high content of silt and clay due to the erosion of the mountain slopes above. Yields are 70 hectolitres per hectare. 2010 was the first year that fruit was included from their higher altitude vineyards (750-900 metres above sea level). These vineyards, which were 'experimental' when Franz first planted them, because of a law prohibiting plantings at such an altitude, are now legal since the law changed in 2010. Franz feels that the lower yields and longer growing season at such altitudes gives wines of greater complexity and intensity. Fermentation took place in cool temperature controlled stainless-steel tanks, followed by small quantities in large oak casks, with no skin contact. The wine was left for four months on its lees to add complexity and give the wine a fuller body. Maturation took place in stainless steel tanks followed by three to four months ageing in bottle. This Pinot Grigio is intense straw-yellow in colour, with a fragrant floral bouquet of sage, hay, almonds and sandalwood. After some time in the bottle, notes of honey and lime blossom develop. On the palate, it is fresh and medium bodied with great finesse and elegance. It's just crying out for antipasti, especially seafood and vegetable-based ones like seafood salad or marinated fish like octopus, vegetable-based risottos such as risotto primavera or sushi! Vegan  
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    “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
     
  • It’s all about the details at Meyer-Fonné, with an emphasis on tradition and respect for terroir. The winery and family home is in the village of Katzenthal, known for its distinctive granite soils. Meyer is a master at the art of blending and astutely applies this skill in mixing the wine from various parcels into complex, balanced cuvées. He also believes in raising his wines on fine lees in large, older foudres, as was the tradition in Alsace. All of Meyer’s bottlings are characterised by stunning aromatics and a signature backbone of minerality and nerve. 50% Riesling, 25% Muscat, 20% Pinot Blanc, 5% Sylvaner and Pinot Gris This is a distinguished Edelzwicker blend, containing at least 50% of the ‘noble’ varieties of Riesling and Muscat, with Pinot Blanc making up the balance. The wine tends to be a blend of the same proportions and parcels each vintage. With just two grams of residual sugar, the wine is technically dry. Very delicate nose. Faintly floral with the Muscat very discreet and no obvious single varietal character. Lovely and delicate to the palate with a notable Riesling-like linearity. Floral and delicate. Roast chicken (or Quorn) with mashed potatoes is just saying 'yes please!' Or why not spice things up with jerk chicken rice and peas... Vegan  
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    Giant Steps is a privately owned, estate based, Yarra Valley grower and winemaker that has forged a reputation for delivering some of Australia’s most consistent, over-performing, single vineyard varietal wines. The Yarra Valley range of wines is made from hand-picked fruit from the estate vineyards. Head winemaker Steve Flamsteed and his team are making some of the best wines in Australia from these sites. Their aim is to express in each wine the character of the Yarra Valley, grape and vintage, and this they achieve by meticulous work in the vineyards and minimum intervention in the winery. Fruit for this wine is sourced from the Sexton, Tarraford, Applejack and Wombat Creek vineyards. Wines from the Yarra Valley range are produced using indigenous yeasts, gravity-flow winemaking and minimal fining and filtration. All the fruit is 100% hand-picked and fermented in 500 litre French oak puncheons, of which 10% are new and 90% older oak. No malolactic fermentation or lees stirring took place. The wine was then aged for 7 months in 10% new and 90% used French puncheons. An elegant, refined and delicate Chardonnay that is also surprisingly voluptuous. The nose shows classic Yarra characters of fresh melon and intense citrus favours, underpinned with notes of marzipan and hazelnut. Crisp acidity ensures a refreshing, clean finish. Pairs well with ahi poke with quinoa and heirloom tomatoes, citrus spiced fried chicken wings or crab with cannellini bean salad and citrus vinaigrette Vegan  
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    The Simpson’s have been making award-winning wines at Domaine de Sainte Rose, their stunning, southern French property, for the past 16 years. In 2014 they brought their expertise and savoir-faire back to the UK establishing Simpsons Wine Estate in Barham, Kent, with an aspiration to create the finest quality English wine. They laid down their roots amidst the pristine beauty of the Elham Valley – an unspoilt seam in the North Downs of Kent where the contours of the land, the climate and the soil could scarcely be improved upon for viticulture. The Gravel Castle Chardonnay is pale gold in colour with citrus and nashi pear aromas. Refreshing tropical fruit flavours are complimented by a smooth, textured palate. Burgundian Chardonnay clones 96 and 548 were carefully hand harvested from the Roman Road and Railway Hill vineyards. The grapes were then gently pressed and the juice was cold settled for 24 hours. Once racked, the juice was inoculated with aromatic yeasts. Following the primary fermentation, the wine underwent a partial malolactic fermentation to soften the acidity and increase mouthfeel. The wine was aged on fine yeast lees prior to bottling in spring 2019. The Simpsons’ vineyards occupy glorious positions on the sunny, sheltered slopes of the North Downs of Kent, protected from the whimsy of the English climate by ancient woodland and anchored in the iconic chalky soils so highly revered in the world of both still and sparkling wine. Try with crispy Quorn nuggets and salty chips! Vegan
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    London Cru is central London’s first winery. They source grapes from all over Europe and, using state-of-the-art equipment, they handcraft wonderful and award-winning wine in a converted gin distillery near Earl’s Court. Each bottling is named after a London street whose first few letters match those of the grape variety used, for example Albemarle Street Albariño and Charlotte Street Chardonnay. Hence Grenache for Gresham Street.Named after London’s Gresham Street, running parallel to Cheapside through the heart of The City. Home to banks, insurers and financial services, maybe it’s a nod to the fact that this is a wine worth investing in. Also part of London Marathon route, Gresham Street is one to chase down. Made in London using Grenache grapes harvested from 90-year-old vines in northeast Spain, grown at 1km above sea level. Bright, animated and packed with violet, red cherry, blackberry, herbs and spices; it’s excellent with curries, barbecues, pie and mash or an evening with a boxset Vegan  
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    Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book 'The Landscape of New Zealand Wine'. Fruit was sourced from prime vineyards in Marlborough’s Southern Valleys and the central Wairau Plains (specifically Woodbourne, Renwick and Rapaura). Soil types vary from the young alluvial soils of Rapaura and Renwick, which contain high proportions of New Zealand’s ubiquitous greywacke river stones, to the older and denser clay-loams of the Southern Valleys. Most of the vineyards were trained using the divided Scott Henry canopy management system, with the balance on a two- or three-cane vertical shoot positioning trellis. Harvested largely by machine during cool (often cold) night-time conditions, the grapes were trucked to the Greywacke winery in the Omaka Valley, where they were lightly pressed to yield a modest volume of high-quality juice. The juice was then coldsettled and racked prior to fermentation, primarily using cultured yeast in stainless steel for cool, slow fermentation. A portion of the juice was allowed to undergo spontaneous indigenous yeast fermentation in old oak barrels. All vineyard batches were left on lees and kept separate until late July, when the blend was assembled. The wine was bottled in mid-August 2020. Summer fruit salad of ripe golden peaches, honeydew melon, nectarines and passionfruit, with a generous splash of cassis and a sprinkling of lime zest. A delicately aromatic, ripe interpretation of Marlborough Sauvignon Blanc. The palate is generous and textural, showing great concentration and finishing with a crisp, succulent finish. Get pally with cured olives, green salads with vinaigrette dressing, zucchini quiche, artichoke dip, green hummus, crab cakes or pork meatballs Vegan
  • When it comes to English wine there’s a lot to shout about, not least the stunning sparkling wines from Henners. Based just 4 miles from the sea in Herstmonceux, East Sussex, the 7 acre vineyard was created in 2007 by ex-Formula One engineer, Lawrence Warr. The winery was named in honour of Larry's French ancestor, Henners Dubois, who was forced to flee Paris for England during the French Revolution in the in the late 18th Century. Native Grace Barrel Chardonnay was produced from 100% Chardonnay in the exceptional 2018 harvest and only the most expressive fruit was selected for barrel fermentation. 2018 was a glorious vintage in England. During the season Henners identified parcels of vines showing the greatest potential, with good flavour development, ripeness and acidity balance. They hand harvested these grapes and press direct to barrel for fermentation. The wine went through malolactic fermentation in barrel before the barrels were blended back together. Using a combination of new and old French oak the wine was fermented and aged in barrel for 6 months before being blended together and bottled in late 2019.  The wine has been laid down for several months before its release in mid-2020. The time spent in barrel has added delicate spice and creamy, textural richness to the wine. Only 3800 bottles were made. Apple, lemon and stone fruit aromas with some toasty and buttery notes and a citrus streak. Delicate spice and creamy, textural richness from time spent in barrel. The freshness and natural acidity of the wine gives this excellent ageing potential and it is a great match for food. Pair with roast chicken, cheese soufflé, vegetables in a creamy broth or grilled fish. Vegan 12% ABV  
  • When it comes to English wine there’s a lot to shout about, not least the stunning sparkling wines from Henners. Based just 4 miles from the sea in Herstmonceux, East Sussex, the 7 acre vineyard was created in 2007 by ex-Formula One engineer, Lawrence Warr. The winery was named in honour of Larry's French ancestor, Henners Dubois, who was forced to flee Paris for England during the French Revolution in the in the late 18th Century. The Native Grace Chardonnay is produced from 100% chardonnay from rows 78-87 of the Henners vineyard. Chardonnay loves this site, especially in warm years and these rows were identified during ripening and harvest as having outstanding potential for still wine production, with excellent sugar levels, low acidity and displaying wonderful classic chardonnay fruit flavours including stone fruit, floral and citrus notes All grapes were picked by hand. Fermentation at cool temperatures in stainless steel tanks, with a neutral yeast, before the wine went through malolactic fermentation. Delicate aromas of elderflower and green apple lead on to clean and elegant palate. Crunchy green apple and lemon fruit combine with a good palate weight to provide lovely concentration and a long finish with distinctive minerality. Fab with cauliflower cheese, white cheddar, Devonshire crawfish served with red rice and boiled Jersey potatoes Vegan  
  • A nine acre vineyard in Marden, Kent, owned by Nick Hall, and named by him in memory of Herbert, his grandfather. Planted with 40% Chardonnay and 30% each of Pinot Noir and Pinot Meunier, and farmed organically. Handmade, Traditional Method. Primary fermentation in stainless steel tanks with 10% of the blend fermented in oak barrels. Secondary fermentation in bottle. Malolactic fermentation adds richness while retaining the integrity of the fruit. Chardonnay 40% Pinot Noir 30% Pinot Meunier 30% White gold with very fine bubbles. Honeysuckle, white peach. Balanced acidity, gentle mousse, soft citrus and stone fruit, light autolytic characteristics and elderflower on the finish. Good to go with Whitstable oysters, hot little new potatoes topped with cold crème fraîche & caviar, fish & chips (vegan fish and chips works just as well) Want to get know the producer? Nick & Kirsty took part in our Vinarchy In The UK webinar series: click HERE to see their interview! Vegan
  • A nine acre vineyard in Marden, Kent, owned by Nick Hall, and named by him in memory of Herbert, his grandfather. Planted with 40% Chardonnay and 30% each of Pinot Noir and Pinot Meunier, and farmed organically. Handmade, Traditional Method. Chardonnay 35% Pinot Noir 35% Pinot Meunier 30% Pale pink with slow, lingering very fine bubbles. Peach blossom, white chocolate. Fresh balanced acidity, gentle mousse, wild strawberry. Emphasis on fruit rather than autolytic/oxidative characteristics. Try with grilled squid, brie or mozzarella or aubergine parmigiana Vegan
  • Hunter’s is a small owned estates, situated in the Wairau River Valley, Marlborough. Jane Hunter OBE is a highly trained viticulturist and together with the talents of her winemaker (and nephew) James MacDonald, Hunter’s wines has achieved an enviable reputation for producing some of the world’s finest Sauvignon Blancs. All the vineyards at Hunter’s are certified sustainable, ensuring the methods being used are the safest possible for the environment, protecting the people that work and live within and around the vineyard and ultimately anyone who enjoys the wine. The area produces grapes with a very complex and developed flavour, with intense varietal flavour – a hallmark of the Wairau River Valley. With over 80 gold medals awarded in competitions, both nationally and internationally, the Hunter’s range is of exceptional calibre. James MacDonald is meticulous in his winemaking approach, creating a unique style based on the intense and very pure fruit characteristics typical of the region’s wines. Hunter’s create quality wines that never cease to inspire. This Chardonnay shows a bright, floral nose of nectarine, citrus and hazelnut. The front palate is tightly structured, displaying crisp peach characters and tight, linear acid. The wine is superbly balanced with fresh fruit characters, excellent oak integration all supported with Hunter’s characteristic balanced acidity. This wines drinks very well on release but will develop and evolve over the next 5-7 years. 100% barrel fermentation with 20% new, 80% 2-4 year old French oak barrels, 15-20% malolactic fermentation and 10 months’ barrel ageing. Try with spicy crab linguine with barba di frate or avocado toast Vegan  
  • Hunter's is a small owned estates, situated in the Wairau River Valley, Marlborough. Jane Hunter OBE is a highly trained viticulturist and together with the talents of her winemaker (and nephew) James MacDonald, Hunter's wines has achieved an enviable reputation for producing some of the world's finest Sauvignon Blancs. All the vineyards at Hunter's are certified sustainable, ensuring the methods being used are the safest possible for the environment, protecting the people that work and live within and around the vineyard and ultimately anyone who enjoys the wine. The area produces grapes with a very complex and developed flavour, with intense varietal flavour - a hallmark of the Wairau River Valley. With over 80 gold medals awarded in competitions, both nationally and internationally, the Hunter's range is of exceptional calibre. James MacDonald is meticulous in his winemaking approach, creating a unique style based on the intense and very pure fruit characteristics typical of the region's wines. Hunter's create quality wines that never cease to inspire. Lychee, peach and guava are the predominant aromas that make up this appealing Gewurztraminer. Cinnamon and Turkish delight characteristics complement these aromas to from a highly aromatic flavoursome wine with a lingering palate. It just needs Asian food loaded with lemon grass, tamarind, galangal, chilli and palm sugar and why not throw in a bit of tropical fruit. And if that doesn't grab your fancy then what about spicy sausages or good old Munster cheese! Vegan  
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    VERY LIMITED STOCK Hunter’s is a small owned estates, situated in the Wairau River Valley, Marlborough. Jane Hunter OBE is a highly trained viticulturist and together with the talents of her winemaker (and nephew) James MacDonald, Hunter’s wines has achieved an enviable reputation for producing some of the world’s finest Sauvignon Blancs. All the vineyards at Hunter’s are certified sustainable, ensuring the methods being used are the safest possible for the environment, protecting the people that work and live within and around the vineyard and ultimately anyone who enjoys the wine. The area produces grapes with a very complex and developed flavour, with intense varietal flavour – a hallmark of the Wairau River Valley. With over 80 gold medals awarded in competitions, both nationally and internationally, the Hunter’s range is of exceptional calibre. James MacDonald is meticulous in his winemaking approach, creating a unique style based on the intense and very pure fruit characteristics typical of the region’s wines. Hunter’s create quality wines that never cease to inspire. The 2020 growing season was one to remember for the amazing weather conditions in Marlborough. During Summer and Autum where they had warm and dry conditions throughout, allowing for clean fruit and an early start to the vintage. These conditions resulted in grapes that was picked with good natural acidity relative to their sugar and flavour ripeness. 2020 will prove to be an exceptional vintage. This wine is a blend of Pinot Noir, Riesling, Chardonnay and Gewurztraminer grapes with each variety contributing unique characteristics to the final wine. Fruit was picked in the cool of the morning. The Pinot Noir grapes were left to soak on skins for 24 hours to pick up some colour before pressing. The varieties were fermented separately before the wine was blended and Estate bottled. This wine is Certified Vegan by the NZ Vegetarian Society. Bright, salmon-pink, even colour throughout. The nose is soft and bright, nuances of field strawberries, stonefruit, lemon melded with rose petals and a white spice hint. Medium-light bodied, dry to taste, aromas of field strawberries in focus, followed by lemon zest, stonefruit, a little white pepper and rose petals linger on the closing. The wine is refreshing with lively acidity balance, flow smoothly with a touch of creaminess to a cleansing, dry finish. Serve this as an aperitif and match with cold smoked salmon and cream fraiche
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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

  • Jaffelin’s history is inseparable from that of the Collégiale Notre Dame de Beaune (the Notre Dame collegiate church in Beaune). The Chapitre’s cellars changed ownership in 1816, the date when the Jaffelin brothers established their 'maison de négoce' (trading house). A true 'Vin de France' - a blend of Pinot Noirs from the Languedoc (80%), Burgundy (10%) and the Loire (10%). The influence of the southern climate gives this wine ripe and jammy nuances of dark fruits such as blackcurrant, blackberry and black cherry. 80% of the Pinot Noir come from Pays d’Oc for the colour, the roundness and the fruits; and 20% from the Loire for the minerality and acidity of the Pinot. The wine is vinified in stainless steel tanks and no oak is used in order to keep the freshness of the ripe Pinot Noir grapes. A lively cherry and red berry-scented pinot, with a soft and rounded pallet with black cherry and blackcurrant flavours. Perfect with a Sunday roast, duck confit, lamb tandoori or shroom sausages and mash! Vegan
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    Champagne Joseph Perrier is a family-owned Champagne house that was founded in 1825 by Joseph Perrier and has been in the Pithois family since 1888. Joséphine is composed of 54% Chardonnay and 46% Pinot Noir from Premiers and Grands Crus. Dosage : 4,5g/L The nose opens with fresh and sweet notes intertwined. A succession of captivating aromas suggests great complexity : butter, sweet spices, dried fruits and candied fruits. The mineral freshness predominates. On the palate one finds an intense and finely fruity vinous expression. The balance is perfect. The flavours of spices, dried fruit and candied citrus dominate within a taut mineral frame. Perfect with Bresse chicken, risotto with shaved white truffle (or wild mushrooms), devils on horseback, brie de Meaux or perch with new potatoes Vegan  
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    Champagne Joseph Perrier is a family-owned Champagne house that was founded in 1825 by Joseph Perrier and has been in the Pithois family since 1888. 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  

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