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    Ten Minutes by Tractor is the convergence of wine journeys that began almost 40 years ago, a group of individuals and vineyards that fortuitously came together over time to create the winery that exists today. Their winery started in 1997 with three family owned vineyards in Main Ridge, all ten minutes by tractor apart. Since then they have added new vineyards, but all have their own unique character with different aspects, slopes, soils, altitude and winds which flow through the valleys up from Bass Strait. Cool places. Beautiful places. Places that are defined by the wines they make and which can seem like worlds apart. Now a blend of four vineyards, the Estate Chardonnay takes a different tack this year, the vintage warmth delivering a wine that has more width and volume. Grapes hand-harvested through march, whole bunch pressed and the unsettled juice was transferred to 19% new French oak barriques. Fermentation by indigenous yeasts preceded a partial (83%) malolactic fermentation in spring and regular stirring of lees was carried out over a 11 month barrel maturation. Bottled unfined after filtration. There’s an extra edge of white chocolate on the nose this year too, though backed with a more traditional white peach and nectarine that is the Ten Minutes by Tractor trademark. Underneath, it’s a broadly proportioned wine with a notable depth of flavour this year – a more full-throttle Estate Chardonnay – though with plenty of acidity to carry off the style. Try with creamed salmon roe that has richness to match the wine, also good to go with smoky fried bean curd, field mushrooms and creamy rice 13% Watch our exclusive Ten Minutes By Tractor Video HERE
  • 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. Their 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  
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    A fresh and fruity easy going white from the Central valley of chile. Altaria Blanc White Wine Miniatures Altaria Sauvignon Blanc white wine is pale yellow in colour, the nose has fragrant hints of grapefruit and citrus fruits. The palate has an abundance of tropical fruit flavours. Great with steam lemon drizzled green vegetables, green salads or chilled just by itself! Vegan
  • This organic estate lies in an iconic Spanish landscape: it was the home of Cervantes’ fictional knight Don Quixote. Moreover, there have been many centuries of the most bitter battles across this land between the invading Moors and indigenous Christians. The plight of a Moorish princess of the time inspired the name ‘Mureda’. She was orphaned in one of the many battles across the region, remained hidden and protected here by a knight. So the house became known as ‘The House of the Moor’ or ‘La casa de Mureda’. This was in tribute to the brave young girl’s plight in a time of great conflict. Amphorum Sauvignon Verdejo Blanco is a refreshing blend of Verdejo and Sauvignon Blanc. With a bright lemon colour, fresh and fruity aromas and crisp citrus flavours this organic certified wine has a pleasingly fruity finish. Fab with white bean stew, stuffed aubergine, stuffed vine leaves or turkey noodle salad 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 12%
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    Mesogeia, located in East Attica, Greece, is the place where this wine was made. For some, it is better known as the area surrounding parts of Athens. Compared to wine-producing regions such as Santorini or Crete, this area is on the south edge of continental Greece, where the micro climate for grape growth is definitely different from that on those islands. Thanks to the dry and long summers during the grape growing season, grape varieties that are cultivated in the area have to be resistant to heat and drought. Since 1979, this region has had its own geographical indication of origin, which is recognised as a PGI (Protected Geographical Indication) nowadays. Aoton is the ancient Greek word that defines the finest specimen of its class. Today, this name represents the winery dedicated to producing the finest wines with over four generations of experience. This long tradition of viticulture and wine production is continued by the oenologist Gkinis St. Sotirios. The family organic vineyards cover an area of 6 hectares, spread in Mesogia Land of Attica Region, where the climate is temperate Mediterranean with hot, dry summers and mild winters. This wine is made from a blend of Savatiano 70% + Roditis 30% Peania, from the 1.5 hectars vineyards at Mesogeia Attica on clay sand soils. Hand-picked, then vinified in stainless steel with 6 months of batonnage. Textural, curvy, silky, with a toasted nutty edge and a pleasing freshness... Good to go with vegetable risotto, this wine can also be an excellent pairing to fresh salmon and sea urchins. If you’d like to eat like a Greek, have the wine with a youthful graviera cheese besides fava dip and red onion; if you are a fan of Japanese food, go bold and try it with sashimi or Chinese deep fried tofu sesame balls
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    Retsina is a traditional Greek wine style which is flavoured with pine resin. If you've only ever tried the industrially-produced versions, don't let this put you off for life. The best examples of the style are genuine fine wines with a unique character and heritage. Aoton make one of the best, and it's worth going into a little detail about the winemaking process to show just how much care and attention is involved. A blend of 75% Savatiano and 25% Roditis, the fruit comes from organically farmed vineyards planted in the mid 1990's. From organic vineyards of 1,65 hectares at Gonetses-Markopoulo and Gropeza-Peania. The grapes are picked by hand in the cool of the night and the must is wild yeast fermented in stainless steel with 10 days of skin contact. During fermenation, 0.5g per litre of Aleppo pine resin, collected traditionally by hand from the forest of Kouvaras, is added. The wine is then aged for 10 months on its lees before bottling. Pale copper, light body. Herbs and floral nose. Distinct pallet, rosemary, tarragon, pine, lemon juice and lemon zest - the perfect match for roast chicken, goats cheese, young tender squid lightly floured and deep-fried, served with chips and salad, or vegetable-stuffed dolmades
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    Giovanni Cielo founded the winery in 1908. Fourth generation family members Luca and Pierpaolo now run the winery and work with over 2000 local wine producers. They continue with their ancestor's deep affinity with the earth and their desire to keep wine production as natural as possible. Bella Storia organic wine is a charity project of the Cielo e Terra winery. It supports the Murialdo World NGO in Italy and around the world. The Bella Storia brand philosophy is ‘do good and do it well’. The Bella Storia wine is a ‘well-made wine doing good’: it is organic and donates part of the value to charity. Bella Storia is also a social business offering products and services such as cinema; travelling; shops and catering. The charity aims to create self-sustainable job opportunities in the long term; so probably making the wine taste even better! The Berici Hills are a range of ancient volcanic origin rising between Verona and Padua, whose northern slope hosts the City of Vicenza. The south-facing hills and mild climate favour vine growing it prospered here for thousands of years. A selection of local organic vine growers contribute their grapes to the winery. The grapes are selected by type; origin and sugar content; so that only the best quality grapes are chosen. The wine making is based on cold vinification and soft pressing to enhance both the fragrance and complexity of flavour. Delicious unoaked Chardonnay with a lovely straw yellow colour. A bouquet of flowers and ripe peaches; followed by a taste that is velvety and round. Fab with hummus and potato skin dip, grilled shrimp salad, Hawaiian pizza, lobster roll or pork tenderloin with apple sauce Vegan, Organic
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    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.
    This wine is a blend of fruit sourced from the Marsala area on the west coast of Sicily, and from high altitude hillside vineyards near Alcamo. Gentle pressing, cool, slow fermentation in temperature controlled stainless steel tanks using selected yeasts. The wine was bottled young after a short period of ageing on fine lees in stainless steel.
    Ripe tropical fruit aromas with hints of barley sugar and a lightly herbal note. Stone fruit characters on the palate, gently honeyed, and finishing with fresh citrus acidity. Ideal as an aperitif or with pesce spada alla siciliana, butter-fried sardines that are stuffed with a mixture of toasted breadcrumbs, parsley, anchovies, pine nuts, and raisins, with the occasional addition of grated parmesan, sautéed prawns with chilli or grilled veg and soft goats cheese!
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    100% Pinot Grigio from the Delle Venezie Denomination of Controlled Origin, and grown in the morainic hills with a soil of calcareous and clayey origin. 4 months in steel prior to bottling. Pale yellow with intense with floral scents, harmonious and fresh. Excellent with fish dishes, both hot and cold. Ideal with fatty fish such as salmon, eel, herring, tuna!
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    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 Granitic soils with presence of red clay and quartz gravel at Fundo Paredones, cold coast of the Colchagua Valley. Only 9kms from the Pacific Ocean, the farm has a strong influence of the Humboldt current, with summer temperatures of maximum 25 o C on average. 100% hand picked.The grapes are entered into cold chambers until they reach 3°C. Manual selection of clusters and whole cluster pressing. Finally the overflow is done by natural decantation and fermentation with temperatures from 14-15°C for 21 days. 30% of this wine finished its fermentation in French barrels for 3 months. Management of lees 2 times a week until one week before bottling. 70% Stainless Steel, 30% in French barrel. Faint greenish yellow. Complex aromas of citrus, minerals, notes to grapefruit, palm honey and light clove notes through the barrel. Powerful acidity, very balanced on the palate, with structure and honeyed character, Elegant and pleasant finish. Fab with a chicken Sunday roast (or Quorn equivalent) - don't forget to pile on the veg! Vegan
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    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
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    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 12%, Vegan
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    Although their first commercial vintage was only in 2002, this is now one of the finest and most sought after domaines in Chablis. 6 hectares of Chablis Grand Cru and 5 hectares of Chablis 1er Cru Vaillon. These are wonderfully sited vineyards which for generations have been the personal property of the Moreau family. The family now have no connection or contract with the large and respected négociant of the same name. Christian, a larger than life personality, and his highly qualified oenologue son Fabien are making spectacular hand-crafted Chablis. All of their grapes are hand picked from vines which average 40-70 years old. The tiny plot of Grand Cru Valmur sits snuggly between Vaudésir to the north and Les Clos to the south. Domaine Christian Moreau Père et Fils owns a total of 3 acres of this famed terroir. The plot is densely planted (7000 vines per hectare) with vines averaging 50 years old. Up to 50% of the blend spends some time in oak, of which 90% are 2-3 year old barrels. Just 10% is new. Attractive floral aromas with a hint of honeysuckle, green apple, toast, and mandarin oranges. Extremely well-balanced structure with a crystal clear juicy acidity, layered with minerality. A truly powerful and complex wine. Made to go with snails in garlic and herb butter, sushi, grilled halloumi, tofu salad, Bresse chicken fricassée with morel mushrooms, or lobster, crab and shrimp pelmeni served with a langoustine bisque and truffle, potato and mushroom vareniki in a forest mushroom velouté
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    As grapes were never indigenous to Japan all grapevines had been introduced to the region with the movement of the spice route and silk roads over 2,000 years. It is believed that about 1,300 years ago grapevines were introduced to Japan where the climate was too hot, cold, wet – too extreme – to grow grapes for wine. Ultimately the existing grape variety most successfully grown in Japan became known as Koshu, which was the then name for the prefecture in which it grew. This prefecture then took the name of a Japanese prince and became Yamanashi, which remains the principal region producing Koshu. Responsible today for 40% of all Japanese grown wine grapes, it is believed to be the naturalised hybrid of a Georgian grape variety. Ampelographers continue to isolate the DNA of Koshu, but we do not actually know, outright, its source. What we do know is that it is a lurid pink on the vine, generally grown in the local tana method (overhead bamboo trellis). Château Mercian is the oldest established winery in Japan, starting out in 1870 having sent two young men to France to understand wine making in the European tradition. Indeed the descendants of these two men are still growing Koshu for Mercian today. Koshu grapes are grown in the Iwasake District of the Yamanashi Prefecture where the soils gravel and clay with good drainage. Harvest took place from late September to early October. Fermentation in oak barrel at between 18-21℃ for approximately 14 days, the wine was aged for 4 months in oak barrel. Citrus aromas of kabosu and yuzu with notes of white flowers, vanilla, almonds and nuts. With refreshing balanced acidity, rich fruit flavours and minerality spread in the mouth. Koshu, like many things Japanese, is all about subtlety of flavour, texture and the wine being part of a greater organoleptic experience than the wine itself, so imagine drinking this with a slurpy bowl of hot yum from a chilly noodle shop in the hills. It's part of the whole, not the whole, therefore the fruit is not overt, it's more about texture, acidity and finish rather than outright fruit flavour. Or why not go for white fish tempura or grilled chicken with yuzu pepper!    
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    As grapes were never indigenous to Japan all grapevines had been introduced to the region with the movement of the spice route and silk roads over 2,000 years. It is believed that about 1,300 years ago grapevines were introduced to Japan where the climate was too hot, cold, wet – too extreme – to grow grapes for wine. Ultimately the existing grape variety most successfully grown in Japan became known as Koshu, which was the then name for the prefecture in which it grew. This prefecture then took the name of a Japanese prince and became Yamanashi, which remains the principal region producing Koshu. Responsible today for 40% of all Japanese grown wine grapes, it is believed to be the naturalised hybrid of a Georgian grape variety. Ampelographers continue to isolate the DNA of Koshu, but we do not actually know, outright, its source. What we do know is that it is a lurid pink on the vine, generally grown in the local tana method (overhead bamboo trellis). Château Mercian is the oldest established winery in Japan, starting out in 1870 having sent two young men to France to understand wine making in the European tradition. Indeed the descendants of these two men are still growing Koshu for Mercian today. Koshu grapes are grown in Yamanashi Prefecture and harvest took place from early September to early October. Fermentation in a stainless steel tank at 18 to 20 degrees for about 14 days, The wine was aged for about 8 months in a stainless steel tank. Pale yellow colour. Refreshing aromas of citrus fruits such as lemon, lime, sudachi and apple, nuance of toasted bread derived from Sur Lie Method appears. Fresh acidity is accented by pleasant astringency extracted from the skin of Koshu grapes. Bang to go with green salad, various sashimi or seafood dishes with toasty flavours such as fish pie, roasted Spanish mackerel seasoned with Saikyo miso, sautéed cuttlefish or seafood paella    
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    Chateau Musar was established in 1930 by Gaston Hochar at the tender age of 20. His inspiration was both the 6,000-year winemaking history of Lebanon’s Bekaa Valley and also his time in Bordeaux – a connection which was strengthened during the Second World War when he befriended Major Ronald Barton of Château Langoa-Barton while he was stationed in Lebanon. In 1959 he graciously stepped aside for his two eager sons Serge and Ronald. Today it is overseen by the third generation: like their father and uncle, Serge’s eldest son Gaston now manages the day-to-day operation of the winery. The Musar property is located in the southern end of Bekaa Valley, around 30km north of Beirut. Here the altitude and shelter from surrounding mountains provide excellent growing conditions; the Bekaa valley is almost completely disease and frost free with long mild summers and just enough rain in the winter. The wide range of gravelly soils over limestone is also ideal for viticulture. Made from the fruit of Viognier, Vermentino and Chardonnay vines planted since 2000 at around 1,000m above sea level in the Bekaa Valley.
    Musar Jeune White is fermented in cement-lined vats and released a year after the harvest.
    Musar Jeune White is an unoaked blend of Viognier, Vermentino, Chardonnay from youthful Bekaa Valley vines. Crisp and aromatic, this eclectic blend of French and Italian varieties has its own distinct personality – passionfruit, apples, elderflowers – and a dry, refreshing finish.
    No need to decant; enjoy chilled (12°C) with grilled fish, herb-scented roast chicken, seafood salads and spicy oriental dishes.
    Vegan
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    The winery was established by Gaston Hochar in 1930 after returning from Bordeaux. Gaston Hochar was succeeded by his sons, Ronald and Serge Hochar, with the latter managing the estate from 1959 till his death in 2014, and Ronald Hochar assuming marketing and finance department responsibilities from 1962 Serge Hochar's sons have succeeded him at the winery. Gaston Hochar is now in charge of the day-to-day running of the winery, and Marc Hochar is in charge of the winery's commercial aspects. In the 1930s and 1940s when Lebanon was under French control, the winery was an important customer for local French Army troops stationed in Lebanon. A French officer named Ronald Barton(whom Gaston named his second son after), and was stationed in Lebanon, was highly influential to the early development of Chateau Musar's wines, as Barton was affiliated with the Bordeaux wineries Château Langoa-Barton and Château Léoville Barton. In 1959, Serge Hochar becomes Chateau Musar winemaker, while completing his winemaking studies at the University of Oenology in Bordeaux, under the tutorage of Jean Riberau and Emile Peynaud. Before the Lebanese Civil war (1975-1990), the Chateau Musar wines were mostly sold to domestic markets, however the war changed that. Gaston Hochar's son Ronald Hochar helped market the wine abroad and from the late 1970s and early 1980s the wine became more popular abroad. Wholly unique, the style has been described as resembling ‘dry Sauternes’ or mature white Graves. Chateau Musar Whites develop tawny hues and mellow spicy characters as they age. The cellars at Ghazir holds bottles of this wine dating as far back as 1954. About the Winery The Lebanon-based family winery, Chateau Musar was established in 1930. A blend of Obaideh (related to Chardonnay) 60% and Merwah (related to Semillon) 40% grapes with the Merwah bring fermented and aged in new Nevers oak barrels for 9 months on the lees and the Obaideh fermented in stainless steel vats, these two different fermentation methods are used to match the two different grape characteristics. Fermentation temperatures for both ranged from 19-23°C with malolactic fermentation taking place. It was blended in June 2015, bottled in the August after cold stabilisation and the vintage released in 2021 after 7 years of ageing. Golden-yellow colour with a complex aroma of beeswax, orange peel and a delicate savoury character. Its bursting with flavour, ranging from herb-scented runny honey, to ripe peach, banana, fresh almonds and hazelnuts. A full-bodied white despite having fresh acidity and a saline edge which results in an attractive textural balanced wine. Good length and if cellared well, will keep for decades. This wine excels with pâtés, rillettes, seafood dishes and will match spicy food as the wine has such intense flavours
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    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 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
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    Created in 1999, in Carcassonne, South of France, LGI WINES was Alain Grignon’s vision of the international export markets in relation to the Languedoc and Gascony wine regions. Fresh and crisp, De Chansac white offers wonderful intensity, crammed full of vibrant gooseberry fruit with hints of citrus. Produced from 100% Sauvignon, grown in Gascony it reflects all the freshness that this maritime climate imparts. Try with chicken cooked in a light lime sauce with steamed rice
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    The Demuerte range of wines match their beautiful design to beautiful flavour. Grapes are manually harvested and hand selected to ensure only the best are used. The limestone soils of their low yield vineyards, together with the local climate in Yecla, Murcia of acutely cold winters and exceedingly hot summers enable the wines to develop distinctive character. Demuerte White is a strikingly modern white wine blending majority Sauvignon Blanc with Verdejo. Aged on lees in stainless steel tanks for 4 months, the resulting wine appears bright straw yellow in colour with aromas of orchard fruit and white flowers. The palate shows hints of peaches in syrup, apricot, citrus fruits and tropical notes. Fresh acidity, light yet creamy in body with a long finish of white fruit and herbs. Good to go with fish tacos, green salads, red gazpacho, shrimp scampi, tomato soup and tapas
  • Domaine du Colombier has been a family property since 1887, passed down for several generations. It was in 1957 that Mr Guy Mothe specialized in the vinification of Chablis. Currently, his three sons, Jean-Louis, Thierry and Vincent, cultivate 55 hectares of vines. It is located 4 km from Chablis in the town of Fontenay-Près-Chablis Chablis, a village of 140 inhabitants hidden behind the Grands Crus. Produced from 100% 50-year-old Chardonnay vines and spent up to 18 months ageing in stainless steel tanks prior to release. Lemon zest, crunchy green apple, mineral and simply moreish! Serve with lightly buttered snails, scallops, vegan 'seafood mix' or salty crisps 12%
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    The Collet family has been located in Chablis since 1792 – the date of birth of the first French Republic – and has, through all the generations, consecrated themselves to their vineyard and winemaking. The men and women of this long lineage have passed down their passion fo working the vines as well as their demanding work ethic from generation to generation. Around the middle of the 20th century, the Chablisien vineyards experienced an unprecedented enormous growth. At this time, Jean Collet decided to found the Domaine Collet. He was figured among the pioneers of Chablis who decided to start exporting their wines. In fact, it was in 1959 that Jean boarded an airplane for the first time to fly to the USA to sell his wine. From Jean to Gilles, and now Gilles to Romain the ideas of modernity and tradition have coexisted at Domaine Collet in the hope of seeking out a unique know-how, or savoir-faire to wine-making. Chablis is Burgundy’s white wine outpost and is one of France’s most northern wine regions. Having said this it comes with no surprise that it produces wines that are high in acidity and rather steely, unlike the luscious and oaky white wines from the rest of Burgundy. They are perfectly refreshing and a well-loved style of wine around the world, that very few wine regions can produce. The town Chablis lies in the valley of the River Serein, surrounded by hills. In this valley the soils have a very important effect on the wines, it brings the characteristic steeliness to the wine. The best sites are overlaid with Kimmeridgian clay which contains rich marine fossils. Chablis is split in to four distinct quality levels. Pale lemon with the faintest of green tints. Rather a classy nose here, elegance, lemon peel and minerals. The lively citrus notes continue on the palate and there is a good sense of tension. Elegant rather than full bodied. Fab with gougère, a baked savory choux pastry made of choux dough mixed with cheese, snails in garlic butter, oysters, seared scallops, grilled halloumi or poulet à l’ estragon (chicken tarragon)
  • Between the coast and countryside, Domaine Les Yeuses was built in the 13th century by the Templars at the site of an ancient Roman villa. During the centuries, the buildings housed a hospital, the First Consul of Mèze during the French Revolution, and then a winemaking cellar. The estate gets its name from a forest of evergreen oak trees (yeuses in the local dialect). Today they have nearly disappeared, replaced by a path of olive trees. The vineyard of Domaine Les Yeuses comprises over 80 hectares (197 acres) of limestone-rich moderate hillsides which enjoy a maritime breeze. This unique location suits a wide variety of grapes. The estate has been in the Dardé family for more than 30 years. Jean-Paul and Michel, brothers, share the vineyard and winemaking responsibilities. The winery is continuously recognized for its wide range of varietal wines; indeed, the geography of the vineyard gives the red, white and rosé wines a lively acidity and distinctive profile. The vineyard of 80 hectares (197 acres) with a view of the Mediterranean is located on limestone-clay sandy soil on low hillsides. The Mediterranean climate accompanies the grape year-round while the proximity to the Sea provides cool temperatures at the end of maturation to maintain the fruit that is characteristic of Southern French wines. Made from Sauvignon Blanc and Vermentino grown on sandy soil. The grapes are harvested at a high maturity in order to preserve the aromatic typicity. After a skin maceration, grapes are pressed in a pneumatic press, and then cold settling of the juice. Fermentation under controlled temperature at 15°C. Ageing in tank during 6 months. Pale with green tints. Elegant nose, very fresh and minty with broom flowers and box tree aromas. The attack is clear with long aromas. Well balanced wine with aromas of white flesh fruit, such as peach. Great with fish tacos with quinoa and black beans, Hawaiian garlic shrimp or vegan 'crab' cakes
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    Domaine Les Yeuses was built in the 13th century by the Templars at the site of an ancient Roman villa. The estate gets its name from an ancient forest of evergreen oak trees ('yeuses' in the local dialect). Today, sadly, they have nearly disappeared, but are being replaced by a path of olive trees. The vineyard of Domaine Les Yeuses comprises over 80 hectares (197 acres) of limestone-rich gentle slopes which enjoy a maritime breeze. This unique location suits a wide variety of grapes. The estate has been in the Dardé family for more than 30 years. Jean-Paul and Michel, brothers, share the vineyard and wine-making responsibilities. Round and rich wine in the mouth with aromas of exotic fruit. Fine apricot and apple pie aromas with ripe peach on the palate and creamy lemon flavours and a pleasing citrus zing on the finish. Absolutely fab with Pad Thai, pork with noodles, turkey and all the trimmings, Japanese noodles topped with Shichimi Togarashi or duck Bahn mi topped with pickled vegetables and a spicy ginger sauce with orange and sesame oil... get in!
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    Situated in Davayé, at the foot of the rock of Solutré, the Chavet family have 12 hectares under vine, 10 of which are in the appellation of St Véran. The current custodian, Christophe, is the sixth generation of Chavets to manage the Domaine. The vines, which average around 35 years old, are planted on stoney, clay-limestone soils facing south-east to south-west. The planting density is an unusually high 8,000 vines per hectare.
    After picking, a stringent selection and gentle pressing, the wine is simply fermented in cuve at around 18 °C for 6-7 weeks. Once the alcoholic and malolactic fermentations are completed, the wine spends a further 4-5 months in cuve, sur lie, prior to bottling the following spring. The resulting wine is fine, crisp, clean, fresh and minerally with excellent intensity and personality. This is absolutely lovely just by itself served slightly chilled. Or you can grab yourself an anchovy pizza, albacore tuna served on a lemon drizzled green salad or asparagus with morel mushrooms
  • Located over the Bassin of Thau and all along the Via Domitia, the Vineyard was created in 1330. It was the property of a religious order: the Holy-Spirit order. During the religious wars, monks abandoned their properties. Several families took care of the vineyard but its name was given by François Engarran in 1595 when he became the owner. The vineyard then remained in the Engarran family until 1652. In 1966, the Morin family (winegrowers from father to son since 1830) became the vineyard’s owner under Albert Morin’s authority. It is totally under the AOP Picpoul de Pinet. The estate is located on a calcareous plateau covered with very small stones and fine sand. Near the Bassin of Thau, the vines face the Morning sun. The Tramontane, dominant, dry and cold wind blows the clouds and dries out the soils. This lack of water is partially balanced by the sea sprays coming from the Bassin of Thau. Made from Piquepoul grapes grown on clay and limestone soil. Piquepoul is the latest ripening grape of the vineyard. It is harvested at the end of September and even sometimes at the beginning of October. Night harvest in order to preserve aromas and freshness. Immediate pressing and cold settling at a very low temperature. Once fermentation is achieved, the wine is aged on fine lees with regular stirring of the lees in order to bring richness and roundness. Bright and pale yellow wine with very fresh aromas of white flowers, acacia and hawthorn; fresh and saline palate but with a slight roundness for a Picpoul. This wine is a 'gourmet' Picpoul. Good to go with salmon, swordfish, scallops, oysters, clams and rich cream or butter sauces, fish pie, mahi mahi with mango & avocado salsa salad or a salad topped with strawberries and goat cheese...    
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    Gilles and Nathalie Fèvre met at university where they both qualified as oenologists. Gilles is in charge of viticulture and Nathalie oversees vinification. Gilles’ great grandfather began growing grapes and making wine in and around the village of Fontenay-Près-Chablis over a hundred years ago. They have now been joined by their daughter Julie - a qualified agricultural engineer and oenologue in her own right. This is a wonderful 50-hectare domaine, all planted on Kimmeridgian limestone - 33 hectares of which are village Chablis. The name Fèvre has history in Chablis, Giles has traced his family back to 1745 and during the 19th century an ancestor, Zephyr, already had vines in Vaulorent. The domaine continues to grow and now they have 50ha of vines. Nathalie worked at La Chablisienne, the local and high-quality co-operative until 2004 when Domaine Nathalie & Giles Fèvre was born. They are now joined by their daughter Julie, not yet 30 but already handy in the vineyard and cellar.

    This Chablis comes from parcels situated beside the village of Fontenay-Près-Chablis, at the very heart of Chablis’ vineyards, on high plains or steep hills, all their Chablis is grown on stony soils (Kimmeridgian Limestone) which allows for a moderate production. Most of the vineyards are between 15 and 25 years old. Some parcels were planted by Gilles’ great grandfather, Marcel, around 1950/1960.

    Fresh and fruity (white flesh fruits, like peach and pear, with citrus notes), and already showing good minerality.

    It also makes a good partner to traditional Burgundy recipes such as 'jambom persillé' (ham with parsley), and is ideal with a fresh bowl of oysters, crab sandwiches or avocado dip with salty tortillas! Now then!

     
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    This South African Sauvignon Blanc is produced from grapes grown in the Western Cape home to some of South Africa's finest wines. With its slightly cooler climate the grapes are allowed to ripen more slowly, the perfect conditions to make top quality Sauvignon Wines. The nose has grassy aromas with a crisp well rounded gooseberry style to the wine, with bags of fruit on the finish. A  fab partner to smoked salmon, herby sauces and goats cheese salad
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    El Coto was founded in 1970 in Rioja Alavesa and has grown from modest beginnings into one of the best known Rioja producers. Today El Coto has over 700 hectares of vineyard in production across the three Rioja DOCa sub-zones of Rioja Alta, Rioja Alavesa and Rioja Oriental. They also source grapes from all three areas, but mostly from Rioja Alavesa. Head winemaker César Fernandez oversees production, starting with hand picking into 350 kilogram crates to ensure the grapes arrive at the winery in pristine condition. Modern and intelligently designed, the emphasis in the winery is on temperature control and gentle handling of the grapes. The Verdejo and Sauvignon Blanc grapes were sourced from the high-altitude vineyards in Rioja Oriental, vineyards are situated over 840 metres above sea level. The Viura grapes were mainly sourced from Rioja Alta, from limestone and clay soils. Viura dominant with a small percentage of Verdejo and Sauvignon Blanc. The grapes were instantly chilled upon arrival at the winery and then pressed using a pneumatic press. The grapes were then fermented at 14-18ºC in temperature controlled stainless steel tanks for 12-20 days, to preserve aromas and retain freshness. No malolactic fermentation was allowed to take place and the wine was bottled without ageing to maximise freshness and crisp acidity. This wine is pale lemon in colour with aromas of peaches, apples, citrus and tropical fruits. On the palate, it has lively acidity leading to a dry, fruity finish. A crisp sofa wine whilst watching the telly. Light snacks such as salty crisps, cheese bites, celery sticks or just by itself! 12% ABV Vegan
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    Clean and bright, with a pale yellow colour with green hues. Good intensity on the nose, with tropical fruit and citrus flavours. On the palate, fresh and round, balanced with a good acidity, and fresh fruit aromas.
    A great match to a creamy mushroom risotto.
     
  • The Vinho Verde region is finally being recognised as the wonderfully diverse area that it is. With consumers looking for lighter wines that excite and satisfy, the company Viniverde fits the bill perfectly. It is a holding company founded in 2008 dedicated to the production, commercialisation and marketing of diversified DOC 'Vinhos Verdes' wines.

    Adega Ponte da Barca, the principal Viniverde shareholder has more than 50 years of experience and it is where Viniverde has its headquarters and operations centre. They possess amazing knowledge producing Vinhos Verdes with the grapes coming from Lima sub-region. These grapes used in producing their wines allow young, aromatic, light and fresh wines with globally unique characteristics. The consistency and high quality of their wines have led to many awards and they include the single grape variety wines - Loureiro, Alvarinho and Vinhão.

    The Adega Cooperativa de Ponte da Barca, CLC, was provisionally founded in 1963 and its activity began in 1968.It occupies a Production area of about 849ha and is mainly located in the valleys of Lima and Vez Rivers.

    Nowadays, it possesses about 1,100 associates. Which involves the entire area of Ponte da Barca and Arcos de Valdevez councils.In order to keep up with the new market tendencies, the winery has been supplying itself with modern and sophisticated technologies for the past years which combined with traditional methods, allows it to guarantee the quality, authenticity and image that its wines hold in the market today.

    The grapes used in producing their wines allow young, aromatic, light and fresh wines with globally unique characteristics. The consistency and high quality of their wines have led to many awards and they include the single grape variety wines - Loureiro, Alvarinho and Vinhão.

    Fresh, sparkling, lower in alcohol, easy drinking. Just a few of the characteristics that leads to Vinho Verde having a resurgence in popularity as it re-markets itself as the best white wine in Portugal.

    Este is an aromatic and refreshing Vinho Verde with classic fruity aromas and a modern character. Slightly sweet with spice, lifting acidity and lingering fruit notes. Drink it chilled with some seafood, such as barcalo with boiled potatoes, and transport yourself to your favourite seafront restaurant in Portugal. Alternatively, why not give it a go with sushi!

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    Located in the picturesque Wairau Valley in the province of Marlborough, this family owned vineyard was founded in 1983 by Jane Hunter and her late husband Ernie. Since those early years, Jane had been owner, viticulturist and managing director of what has become one of New Zealand’s, most established wineries, Hunter’s Wines. The fruit for this wine was grown at two of their vineyards in the Rapaura region of Marlborough. The grapes were harvested at three different maturity levels in order to add complexity of the finished wine. The pressed juice was fermented in stainless steel and old French oak barrels before being blended back together for a brief period of lees ageing. Oxidative juice handling techniques were employed to minimise phenolic uptake. The nose of this Pinot Gris is very aromatic showing fresh cut green apple and spice. The palate is soft and dry to taste. The wine has many layers of flavour due to the varied ripeness of the grapes. This is a complex Pinot Gris that will age well over the next 5 years. It's a must with octopus with Thai dressing, Singapore crab, spicy aubergine, feta & pomegranate, Tofu and mixed veg Thai stir fry or Jamaican chicken curry
    13.5%
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    Boutique English wine, grown and made in the Teign Valley, Devon. Huxbear Vineyard was planted by Ben and Lucy Hulland in 2007 on 14 acres of south and southwest facing slopes in the Teign Valley, Devon. A further planting was undertaken in 2013 bringing the total planted area to just over 15 acres. In the vineyard, minimum intervention vine growing and wine making practises are employed as well as integrated pest management to minimise the impact on the environment. In the winery, which is fully off grid with most of their power produced from our onsite solar array, they also strive to reduce their impact by repurposing and reusing equipment and stainless steel tanks, and by avoiding power intensive operations that are normally standard practise in the wine industry. All the fruit was grown at the Huxbear vineyard in the Teign Valley, South Devon on vines planted in 2007.  The vineyard is planted on south facing slopes at an altitude of 75-100 metres above sea level.  The soil is silt loam with granite and siltstone aggregates. The vines are planted at a planting density of 3500 vines/ha. Picked in 2 separate batches, half early and half late to encourage greater complexity of flavour in the wine, this wine is then fermented in stainless steel. Bottled in March 2022 with 8gl of residual sugar. Overall, 2021 was a fairly late harvest, coming off the back of some very mixed weather conditions; late spring frosts, rain at flowering and off and on throughout the growing season bringing lower yields and high disease risk that had to be carefully managed. Full and refreshing, this single varietal Bacchus has aromas of lime pastel, crunchy pineapple, bayleaf and grapefruit. It's just made to go with grilled fish served with a lemon wedge, chips and mushy peas, Lightly grilled chicken seasoned with green herbs, such as parsley, rosemary, basil, thyme or pasta with a creamy sauce and spring vegetables. Vegan
  • Out of stock
    Boutique English wine, grown and made in the Teign Valley, Devon. Huxbear Vineyard was planted by Ben and Lucy Hulland in 2007 on 14 acres of south and southwest facing slopes in the Teign Valley, Devon. A further planting was undertaken in 2013 bringing the total planted area to just over 15 acres. In the vineyard, minimum intervention vine growing and wine making practises are employed as well as integrated pest management to minimise the impact on the environment. In the winery, which is fully off grid with most of their power produced from their onsite solar array, they also strive to reduce their impact by repurposing and reusing equipment and stainless steel tanks, and by avoiding power intensive operations that are normally standard practise in the wine industry. Pale gold in colour, this barrel aged wine is made from 100% Chardonnay. All the fruit was grown on the Huxbear vineyard in the Teign Valley, South Devon on vines planted in 2007.  The vineyard is planted on south facing slopes at an altitude of 75-100 metres above sea level.  The soil is silt loam with granite and siltstone aggregates. The vines are planted at a planting density of 3500 vines/ha. This wine was then fermented in stainless steel and underwent a malolactic fermentation and seven months ageing in lightly toasted one year old American Oak 225l barrels. Smooth and balanced, with fresh notes of starfruit, honeydew melon, granny-smith toffee apple, crunchy pineapple, macadamia, butter and coconut. Good to go with late summer vegetables such as red peppers, corn, butternut squash and pumpkin (pumpkin ravioli and a rich Chardonnay is very good), local lobster, citrus spiced fried chicken wings or a decent slice of mild cheddar with salty crackers 11.5% Vegan
  • On the doorstep of the village of Castelnau de Guers, a few kilometers away from Pézenas and the Mediterranean Sea, the Domaine de Castelnau has very ancient origins. Owned by the Lords of Guers as early as the 13th century, Béatrice and Christophe Muret have lovingly been tending to their precious legacy since 1997, thus carrying on their wine-grower forefathers’ vocation. 100% Chardonnay fermented in stainless steel tanks with a short amount of time spent resting on its lees. Nose of peach, citrus fruit with hints of exotic fruits and vanilla toastiness. The palate is round, with a fairly fine, very pleasant texture, the balance is perfect with just the right amount of freshness and some subtle spice. The expression is quite rich but without excess. Very nice wine, easy to pair, especially with grilled white fish, trout with almonds or tempura or a herby chunky vegetable stew  13% Vegan
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    Les Roulants Ugni Blanc Colombard is a zesty fruity wine made by the very capable co-operative Les Vignobles Foncalieu who are like no other cooperative. Their technical teams include international talents who revel in a mosaic of huge terroirs. So it comes as no surprise to learn that Michel Bataille and the 1,200 wine growing estate owners made the choice to produce upmarket wines. In order to achieve excellence in terms of quality, they have invested in a number of cutting-edge facilities. Try with a mixed bean salad with lemon dressing or fish bites with fries 12% Vegan
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    Currently, the third generation is responsible for the destiny of the story that was created in 1939. It was at that time when Haroldo Santos Falasco, known as 'Don Lolo', began to walk the streets of his small hometown called Chacabuco to sell his wines. Stainless steel fermentation, no oak.
    100% Torrontes A nose of peach, apricot and honeysuckle moves to a dry palate with passion fruit, honeyed lemon and orchard fruits. Well balanced and rounded.
    Perfect with oven baked salmon or tagine with lemon and herbs or Ma Po tofu
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    Lyme Bay is a small, dedicated West Country company passionate about producing delicious and award-winning English Wines, Fruit Wines, Ciders, Meads and Liqueurs from their home in Devon’s beautiful Axe Valley. Bacchus is somewhat of a baby when it comes to the wine world. Originally created in Germany in the 1930s, the Bacchus grape is believed to be a combination of a Riesling-Silvaner crossed with Müller-Thurgau and was not commercially available in wines until the 1970s. By comparison, Pinot Noir is one of the oldest grapes used for wine, dating back to Ancient Rome, so it just goes to show how much of a ‘new kid on the block’ that Bacchus is! But today, it is the UK’s fourth most planted grape variety behind Chardonnay, Pinot Noir and Pinot Meunier, going from strength to strength in recent years and has somewhat cemented itself as the flagship English wine. The 2021 Bacchus blend included fruit from Essex, Kent, and Hereford. Extended skin contact was used on specific parcels to enhance phenolics, before each parcel was fermented in individual lots at temperatures ranging from 12°C to 17°C, with selected yeast strains. After racking, the wines were selected and blended, then left to rest on fine lees before final filtration and bottling in May 2021. Clear, pale lemon / light straw in colour. A heady nose of elderflower with an abundance of citrus, green mango and blackcurrant leaf. A fresh and zesty wine, with a balanced, rounded body. Crisp acidity adds excellent structure to the palate and lifts the light tropical and citrus character. Perfect with Vegan 'fish' & chips and minted peas... 11.5% Vegan
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    Lyme Bay is a small, dedicated West Country company passionate about producing delicious and award-winning English Wines, Fruit Wines, Ciders, Meads and Liqueurs from their home in Devon’s beautiful Axe Valley. An award-winning blended 100% chardonnay wine with a depth of fruit and body that takes Lyme Bay Chardonnay to the next level in winemaking quality. A beautiful, long, hot summer in 2020 enabled grapes to fully ripen on the vine, resulting in intensity of flavour and body. This is a blend of aromatic and non-aromatic chardonnay fruit sourced from a collection of growers in Essex where the microclimate and soil allows the grapes to achieve excellent ripeness, harvested between 8 – 20th October 2020. Fermented in a mixture of stainless steel and oak at cool temperatures using selected Burgundy yeast strains to enhance complexity, stone fruit, floral characters and minerality. Post fermentation there was full malolactic fermentation and extended fine lees ageing with some bâtonnage to accentuate the natural weight and ripe fruit. Light gold in colour. A complex nose of creamy green & red apples, toast, peaches & a hint of mango. Rounded with nice weight, ripe stone fruit characters combine with the subtle creaminess of the oak creating layers of flavour and complexity. A crisp and complex framework makes this wine an excellent match with food, and it also has the structure to support extended ageing. 12.5%
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    Produced by Endeavour Vineyards in the Marlborough district of New Zealand. This sauvignon blanc shows intense ripe citrus and fresh herb aromas, balanced by a ripe tropical fruit character on the palate which displays good weight and texture, with a focused mineral acidity which delivers fantastic length to the wine. Fantastic by itself or with steamed fish and fennel or Chinese leaf & cucumber salad 12.5% Vegan
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    Françoise Feuillat-Juillot was born into wine. Growing up at the highly regarded Domaine Michel Juillot in Mercurey, she immersed herself in all aspects of winemaking from a very young age (literally immersing herself, rather terrifyingly she once fell into a vat). After exploring a career in international trade, she could no longer resist the pull of her native Burgundy and she returned to her roots, knowing that she really wanted to make wine. She formally studied oenology at the University of Djion for a year before joining forces with grower Maurice Bertrand in 1989. Montagny is one of the few Cote Chalonnaise appellations that is devoted exclusively to Chardonnay.
    Hand harvested. The Montagny Les Crêts is a small parcel of 1 hectare located on the stony hillsides of the village consisting of limestone clay. The vines are 28 years old.
    The alcoholic fermentation and the malolactic fermentation take place in thermo-regulated vats. The wine is aged on lees for 8 months. Mineral, chalky nose with a touch of oyster shell and floral notes appearing. Round and smooth palate, essentially floral but with a fresh touch of minerality on the finish. Makes a fine accompaniment to hard cheeses, goats cheese, crab, snails, scallops or Vietnamese spring rolls 13.5% Vegan
     
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    This dry and crisp French white is seriously up for anything. Comes from the luscious hills of true wine country too. Dinner party pairings, or to enjoy whilst dancing the night away. NICE's Sauvignon Blanc has the sass of a grape that knows it’s got it. Each can = 250ml (that's the same as a large glass). SOLD AS A PACK ONLY 11.5%
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    Nikolou Winery is located in the heart of Koropi, at the very place where Nikolou family has been producing wines since 1875. Retsina PGI Attiki, Traditional appellation. From a 20-year old vineyard of NE Attica. Savatiano 100%. Early harvesting in stacks, vinification and static settling for 48 hours in stainless steel tanks. Addition of pine resin and alcoholic fermentation with selected yeasts at controlled temperature. Light yellowish green color. Mastiha (a resin with a slightly pine or cedar-like flavour gathered from the mastic tree) and herbs are combined with the fresh-fruity aromas of alcoholic fermentation. Rich body, characteristic of Savatiano variety, with long aftertaste. Accompanies crispy fish, shrimps, seafood, stuffed vineleaves and delicacies of Greek gastronomic tradition 12.2%
  • Norte Chico wines are produced by Santa Carolina winery, founded in 1922 in Santiago and one of the oldest wine producers in Chile. The founder of the vineyard, Don Lorenzo Reus, brought the expertise of how to make wine from the old Central region of Mallorca (Spain) to the fertile Chilean Central Valley. A fresher, crisper style of Chardonnay due to it being unoaked. A very well rounded Chardonnay that displays signature tropical notes, pineapple and papaya, for example. Nice minerality and good complexity which make it a good accompaniment to fried vegetables with ginger, cauliflower soup or sushi 12.5%
  • Norte Chico wines are produced by Santa Carolina winery, founded in 1922 in Santiago and one of the oldest wine producers in Chile. The founder of the vineyard, Don Lorenzo Reus, brought the expertise of how to make wine from the old Central region of Mallorca (Spain) to the fertile Chilean Central Valley. Norte Chico Sauvignon Blanc is a fresh, crisp Sauvignon with gooseberry and citrus fruit flavours. Works well with a fruit salad or Thai fishcakes 11.5%  
  • The Riverland wine region, in the Lower Murray Zone, is widely considered to produce wines that are a ‘cut above’ in quality. It is here that the wines of Patterson’s are made. Patterson’s sources its wines from a co-operative of independent producers whose wines are made separately in designated single-vineyard batches. Unoaked and blended with a small proportion of Semillon, this is soft and creamy on the palate, whilst retaining a crisp acidity. Blending from the same palette of parcels in each vintage gives our winemakers unrivalled control over the quality of the blends, as well as assuring consistency from year to year. An abundance of ripe apples, zesty citrus and stone fruits are present on the palate with a clean finish. Great by itself on a sunny day...

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