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  • Pieropan's estate covers 58 hectares of vineyard which are situated on the stony hills of Soave Classico. The Pieropan family has been producing wines in Soave since the 1890s. Indeed, they were the first producer to bottle a wine with the name Soave on the label in the early 1930s. Nino Pieropan took over from his father in 1970 and was the first producer in Soave to make a single-vineyard wine, 'Calvarino', in 1971. Nino's two sons, Andrea and Dario, took over the running of the estate in 2017 when Nino fell ill and before he passed away in April 2018. From the 2015 vintage onwards, all Pieropan wines are organically certified. The grapes were grown in the vineyard of 'La Rocca', which takes its name from the adjacent medieval castle and fortress (La Rocca) that dominated the town of Soave, just east of Verona. The soil in La Rocca is unique in Soave in that it is a limestone outcrop (the same soil as in Valpolicella Classico) in a sea of basalt. Because of this soil, the family feels they get sufficient ripeness in the Garganega to make a wine solely from this variety. The selection of the grapes is made in the vineyard, before arriving in the cellar. After gentle, whole-bunch pressing using a nitrogen press, there was a short period of maceration on the skins followed by fermentation at 20ºC in stainless steel tanks and 500 litre oak casks. 60% of the wine remained in 500-litre oak casks while the remaining 40% was aged in 2,000 litre 'botti' or large barrels for one year. The wine was then aged for four months in bottle before release. 'La Rocca' is golden yellow in the glass, with intense, concentrated perfumes that follow through to the palate. On the nose, classic La Rocca aromas of nuts and exotic fruits lead to an elegant and beautifully balanced palate, with notes of spice and a long finish. The long finish has a light mineral edge. Goes well with clams and gnocchi, squid ink linguini, scallops, mushroom risotto, breaded camembert (French cows cheese) cannelloni with ricotta, Caprese salad (Italian Insalata Caprese), crab cassolette or creamed mushrooms Vegan  
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    Ten Minutes by Tractor is the convergence of 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 Watch our exclusive Ten Minutes By Tractor Video HERE
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    De Bortoli Wines is a 3rd generation family wine company, established by Vittorio and Giuseppina De Bortoli in 1928. Vittorio's Italian family values remain at the core of De Bortoli, with a culture of hard work, generosity of spirit and the sharing of good food, good wine and good times with family and friends. A soft, fresh & fruity dry white. Lifted aromas of ripe peach and nectarine complemented with tickle of oak. The palate is creamy, textured and finishes with a zip of crisp acidity to keep you wanting more. Fab served chilled with friends and maybe one or two nibbles... Vegan
  • Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte. 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  
  • The Allram team consistently creates organic, high-quality wines by combining the knowledge of generations with state-of-the-art technology. Both, Grüner Veltliner and Riesling thrives in Lorenz’s hands, with the 2016 Gaisberg winning 97 pts at the International Wine Challenge in London receiving the white wine trophy. The nose has both a tangy and a creamy aspect and both are equally enticing. It’s light and easy palate, gentle pear fruit is supported by bright lemony freshness. The finish is dry and tangy. Partner with Scotch eggs, wiener schnitzel, spaghetti carbonara, morel mushrooms, white asparagus & braised leeks, fondue or vegetable stir fry with lemongrass Vegan
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    Alpha Zeta was started in 1999 with a range of modern, fruit-driven wines from the hills outside Verona. Working with leading New Zealand winemaker, Matt Thomson, their aim was to work with growers (rather than buy bulk wine, which is standard among most wines from Verona at this price) to obtain ripe grapes (by reducing yields and picking later) and then, using Matt's expertise, preserve these flavours in the finished wines. The result is a realisation of the potential inherent in Veronese viniculture. The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress which helps to produce superior quality fruit. The grapes were hand harvested, destemmed, crushed and chilled on the way to the press with no addition of sulphur. The juice was naturally settled, racked and cultured yeasts were added to initiate fermentation which took place at 12-14°C. Half the wine was fermented in oak, and one third of the blend was put through malolactic fermentation in order to add complexity. Straw yellow and bright in the glass, this wine is aromatic and concentrated with a thread of minerality. The palate is clean, fresh and fruit driven, with a medium-bodied mouthfeel and long finish. Great with Dungeness crab mac n cheese or veggie equivalent!  
  • 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  
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    Made by Martin Ray Vineyards from fruit from the vineyards of Santa Barbara County, Russian River Valley, and the western reaches of Mendocino County, for their Angeline range. These coastal regions similarly tend toward uniform daytime temperatures and cool, foggy nights throughout the growing season to help concentrate the flavour as the sugar and acids develop. Member of Sonoma County Winegrowers Association - sustainability programme. The juice has had a tickle of oak whilst resting in the winery. Ripe Bosc pear, lemon mousse, and grilled pineapple with touches of honeysuckle on the nose. Subtle baking spices, sweet grass, a hint of quince paste and Tahitian vanilla overlay a broad palate framed by linear acidity and minerality. This wine pairs effortlessly with fresh fish or veggie tacos and mango salsa
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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. 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
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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
  • 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
  • Establecimiento Juanicó winery is one of the oldest and biggest in Uruguay, with the estate first established in 1740 and making wine from the 1830s onwards with a historic cellar built in the same period. Establecimiento Juanicó’s wine production is also one of the furthest-reaching – you will find in most restaurants in Uruguay under their Don Pascual brand and in top restaurants worldwide with the Familia Deicas brand, owned by the same family. Two different vineyards in Maldonado, on the east coast of Uruguay: Garzón and Cerro del Toro. Both in close proximity to the Atlantic Ocean, with stony calcareous soils. Temperatures heavily moderated by the Atlantic influence. 100% hand harvested, whole bunch press, and only 50% of the press juice used. Fermentation with selected yeast at low temperatures 14-16°C. Work on the lees to achieve roundness and creaminess. No malolactic. 9 months in French oak 2000 litre barrels. Delicate mineral nose, unripe pears and granny smith apples, and a touch of butter. Textured palate, with refreshing acidity, very long finish. Delicious, refined and joyful. Fab with grilled artichokes, spring rolls, crispy pork belly, baked feta pasta or chicken piccata (lemon sauce & noodles) Vegan  
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    Establecimiento Juanicó winery is one of the oldest and biggest in Uruguay, with the estate first established in 1740 and making wine from the 1830s onwards with a historic cellar built in the same period. Establecimiento Juanicó’s wine production is also one of the furthest-reaching – you will find in most restaurants in Uruguay under their Don Pascual brand and in top restaurants worldwide with the Familia Deicas brand, owned by the same family. Cold pre-fermentation maceration from 3 to 5 days. Intense macerations until halfway through the alcoholic fermentation. 30% of the wine is then aged in second use oak barrels from 4 to 6 months. Deep straw colour with touches of green. A rich stone fruit nose with aromas of peach, apricot and nectarine. Balanced by a crisp and mineral acidity. Good to go with chicken and ginger noodles, seared scallops, pumpkin pasta, mild creamy shrimp curry, chicken tika or lamb tagine with raisins, almonds and honey, butternut squash risotto, pork chops, smoked ham, tarragon, lobster thermidore, carrot soup and roast vegetables! The choice is yours!!   Vegan
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    This lovely family estate was founded by Pauline Dietrich's father Michel in the medieval village of Rions in the area known as Premières Côtes de Bordeaux. They make fresh, approachable wines to Terra Vitis and Bee Friendly environmental standards. This quaffable white Bordeaux comes from two plots nestled in a hillside in Soulignac, in the heart of the Entre-Deux-Mers area of Bordeaux. Michel Dietrich and his wife Isabelle originate from Champagne and Alsace and they spent a while in Australia making wine. Returning to France they saw an opportunity to make superb wine in the Cotes de Bordeaux, and focusing on quality whites. Now their daughter has taken over the running of the business an winemaking and Michel is 'retired'! A blend of 60% Sémillon and 40% Sauvignon Blanc. The fresh fruit characteristic of Sauvignon Blanc is perfect match for the richness of Sémillon. The 35 year old vines are rooted in a clay-loam soil nestled into a hillside (60-102m above sea level) in the town of Soulignac, in the heart of the Entre-Deux-Mers. The wine is fermented in stainless steel tanks and matured on the lees for 4 months. This results in a refreshing yet complex wine. Best drunk young. Try with plaice in beurre noisette with capers and samphire, or with tomato fish curry (tomato, garlic, ginger, kashmiri chilli, a couple of fresh green chilli, onion, tomato, tamarind water, ground coriander and turmeric) and wild rice with clove, chowder, cardomon and cumin, tempura or sushi... Vegan  
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    Stoneburn Vineyard was established in the heart of Marlborough’s famous Wairau Valley in 1989 on a stony riverbed site. Named after the owners’ Scottish heritage, the vineyard has gone from strength to strength in terms of production and quality. Stoneburn wines are made by their world-class winemaker, James Macdonald. James grew up amongst the vineyards and wineries. It was a natural progression for him to move into the winemaking field after his family’s involvement in the industry for three generations. Pale lemon coloured, the nose is powerful and exotic, with gooseberry, passion fruit and elderflower notes. The palate is medium to full bodied, with very intense tropical fruit blending with greener notes of capsicum.  The finish is ripe, crisp and long. Try with lobster, freshly sliced vine tomatoes or a fresh herb salad Vegetarian
  • 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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    Since creating the first Amarone in 1936, generations of grape growers have tended their vineyards and handed down the region’s history and culture on behalf of Cantina di Negrar. They share in the pride and joy of belonging to a cooperative winery staffed by people who love their home and make wine by emulating the tradition and beauty of this generous region. Garganega is the queen of white Veronese grape varieties, typical of Soave. Located in the heart of the Soave area, on foothills 80 metres above sea level with soils of volcanic origin. Grassed vineyard. Training system: modified Veronese pergola. Age of producing vines: 20 to 30 years. Straw-yellow with greenish reflections with fine delicate notes of white fruit, lightly floral. Harmonious, fresh, combining freshness with a final note of bitter almond, typical of the Garganega grape variety. Good to go with mussels cooked in white wine, garlic and parsley, roast zucchini stuffed with goat cheese or a bowl of pesto pasta!  
  • Back in 1647, Scipione di Marzo, founder of the estate, left San Paolo Belsito to escape the plague that was raging his hometown and found shelter in Tufo. It is said that he brought with him the vines of a variety then called Greco di Nola. After planting it in this new soil, he became the creator of the Greco di Tufo. Since then, the estate has used its own nursery to produce its vines, thus keeping the genetic inheritance practically unchanged since its origins. The di Marzo estate has managed to preserve its historical tradition while using the latest technology. This approach results in a unique quality wines. Straw yellow with golden hues. To the nose it is complex, with a predominance of flint with notes of orange blossom and wild Mediterranean flowers which evolve into more fruity notes with a very discreet trace of eucalyptus. To the mouth it is very fresh, with a clear and pleasant mineral taste. The aftertaste is fruity and slightly flowery, with citrusy notes. It is a wine with a good structure, intense and persistent. Its fresh acidity makes it one of the few wines which accompany beautifully our traditional tomato sauce in every form. Ideal with Pizza, pasta with tomato sauce as well as garlic based southern Italian dishes. Also ideal with seafood appetisers, grilled and fried fish such a sea bass or mini tomato bruschetta with baked bocconcini in prosciutto
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    David and Linda Carr Taylor realised their ambition of planting a vineyard when, in 1969, David purchased 21 acres of land surrounding his family home in the beautiful East Sussex countryside. A blend of Wurzer, Reichensteiner, Bacchus that create a light refreshing wine at 10.5% abv! The Carr Taylor Cannonball is a crisp white wine with white peach and honey and has a balanced sweetness. It makes a perfect aperitif and goes equally well with richer pasta dishes, Asian dishes, mild cheeses and light desserts. Very easy drinking!  
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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. Chardonnay brings peachy fruit, while Semillon adds a zesty lemon tang. A small proportion of oak-aged Chardonnay rounds out the blend, bringing a richness of flavour rather than any overt spiciness. The result is a tasty white, full of tropical fruit and melon flavours, honeyed notes and freshness. Enjoy solo or with soft white cheeses, roast chicken, white fish or fennel risotto Vegan  
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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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    Founded in 1892, Casa Silva is 100% owned and managed by the Silva Family, a family whose origins are from the heart of the Colchagua valley and they fiercely transfer the pride of their roots, respect for nature and the people of the Colchagua to the rest of the world. 100% Chardonnay from the Colchagua Valley, Chile 100% Hand picked & Hand sorting of bunches before press to select only the best. Lees work in the tank. 20% aged in French oak barrels for 4 months; 80% in stainless steel tanks. Bright with golden hues. On the nose, delicate aromas of white peaches with hints of honey, slightly fumé. On the palate, creamy, soft, with balanced acidity and notes of bananas. Long, agreeable finish. Try with dishes like eggs benedict or fine rich fish such as turbot, grilled chops with mushrooms, late summer vegetables such as red peppers, corn, butternut squash and pumpkin (pumpkin ravioli and a rich Chardonnay is very good). Cheddar cheese is a good bet if you're looking for a chardonnay cheese pairing or snails in garlic butter Vegan
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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 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 glarlic 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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    The Lamy’s have been a family of winemakers since 1640 in Saint Aubin, Burgundy. The Pillot familyfound its origins in the town of Chassagne-Montrachet in 1595. The union of Thérèse Pillot and René Lamy brought together two wineries located in the best climates of the communes of Chassagne-Montrachet, Saint-Aubin, Santenay and Beaune. It was in 1973 that Thérèse and René Lamy settled in the hamlet of Morgeot in Chassagne-Montrachet. They alone exploit the vineyards and the cellar. By dint of hard work, the farm has expanded to 20 hectares spread over the communes of Chassagne-Montrachet, Saint-Aubin, Santenay, Meursault and Beaune. The estate’s workforce has grown accordingly: Florence, daughter of René and Thérèse, and her husband Sébastien joined Domaine Lamy-Pillot in 1998 and it was in 2004 that Karine, her older sister, and her husband Daniel completed the family farm. Made by Sébastien Caillat-Lamy who is considered to be one of the top winemakers in Chassagne-Montrachet. ‘Pot Bois’ is a lieu-dit thant many consider of 1er cru quality. The vineyard is situated on the hills of Chassagne-Montrachet and is surrounded by Grand Montagne and Caillerets 1er cru. Produced from 50-year-old vines and is both vinified and aged in 30% new French oak for 18 months. Wine that has a bright pale-yellow colour. The nose is already very open and has a lot of complexity and class. It evokes citrus fruits, the minerality of a great terroir and a refined woodland. The palate is all in finesse with character and race. The structure is delicate, the balance is perfect, and the complexity of the nose extends into the mouth. Long and intense finish. Great with roasted scallops and citrus juice, salmon en papillote with lime or mushrooms on toast
  • 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!    
  • 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    
  • 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
  • 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  
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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  
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    That little something that will certainly get that party going! Clean bright yellow straw colour with a green tinge. Aromas of freshly peeled oranges and tropical fruit. Dense with a great mouthfeel, rich and crisp, with pear and a touch of orange zest. This wine goes well with shellfish, seafood and smoked fish as well as salads, pasta and rice dishes. An easy all-rounder!
  • 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
  • De Bortoli Wines is a third generation family wine company, established by Vittorio and Giuseppina De Bortoli in 1928. They emigrated to Australia from their mountain village in the foothills of the Italian Alps, near the historic town of Asolo, and their Italian heritage still drives the way the family makes its wine. Always looking forward, De Bortoli have launched new zero alcohol wines under the popular Willowglen range. The wines are made using the Sigmatec technology, which ensure elimination of alcohol with minimal aroma loss. A fruity 0% non-alcoholic wine, this is aromatic with floral notes on the aroma thanks to the Gewurztraminer. The palate has plenty of grapefruit, peach and floral flavours. This is an easy-going white to enjoy by itself or try matching with Asian cuisine  
  • 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 Diwald family farm has been a pioneer of organic viticulture in Austria since 1980. Second generation winemaker Martin makes exquisite, small-batch wines. Martin interferes as little as possible in the cellar, deploying intuition, patience, humility, and a top-notch T-shirt collection. One of the stars of Austria’s new generation. A blend (usually made up of 50% Grüner Veltliner, 30% Chardonnay and 20% Weißburgunder) which combines elegance and liveliness. The Burgundian varieties Chardonnay and Weißburgunder play the elegant roles, while Grüner Veltliner portrays the cheeky, playful character. The different grape varieties are hand-picked and spontaneously fermented in separate stainless steel tanks. The Chardonnay and Weißburgunder always go thorough malolactic fermentation, while the Grüner Veltliner sometimes does because the wine matures on its fine lees. Natural and full malolactic fermentation was done. The ChaGrü is always a friendly guy, with some residual sugar and (due to malolactic fermentation) a certain roundness. As a rule, this is an impressively multi-facetted wine which offers a beautiful combination of fruit and spice. On its own or with Thai spice! Vegan
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    Bruno Blondelet is the older one. Ever since starting out, he devoted himself to developing his national market. Paris, its brasseries, its restaurants, and even the Senate, now account for three quarters of his output. The rest is kept for the local market. While this metalworking and soldering hobbyist leans over mechanical objects, from now on he lets his son-in-law lean over the vines. Florian Fargeau is the future.  He found his path in wine at the same time as he swept his wife off her feet; until then, he had not found his real passions in life. This man, who had signed up for military life, discovered the domaine while on leave - and will become a winemaker. He set himself to the task; training, learning. He crafts, tastes, tries out new formulas, grows the property, draws up plans for the future.  The wheels are in motion. Made from a number of small vineyards (totalling 12 hectares); they make separate Sauvignon Blanc wines from each of the vineyards and then blend them into a classic Pouilly Fumé.  Bruno is keen to create an aromatic Sauvignon Blanc expressive of the grape and of the unique flinty soils of the Pouilly Fumé region and so this wine is unoaked. This is a lovely, delicate wine with classic gooseberry and green apple aromas and flavours but also with hints of pineapple, lime tangerines and nectarines. There is a touch of flintiness, a little like wet stones. Like a good Sancerre this is a pretty, elegant Sauvignon Blanc. There is a very light creaminess to the wine veering towards a medium body but the wine is essentially light and refreshingly crisp as you would expect! Fab with grilled shrimp, rigatoni with sausage greens and beans, chicken tandori or a pulled pork sandwich
  • 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
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    Domaine de Galuval is nestled between Cairanne and Rasteau in the hinterland of Provence in the Southern Rhône.  It has 49 hectares in various parcels covering some of the best terroir around the Mont Ventoux, along with some of the oldest vines in the region of local varietals such as Caladoc.  Low intervention and perfect growing conditions combined with careful parcel selection and judicious ageing result in thoroughly modern wines that remain true to the individual character of each vintage. Winemaker Emmanuel Couzi’s style is guided by the richness of the fruit and the diversity of each terroir.

    The emblem of the Domaine de Galuval, the Rooster spins around as the weathervane is battered by the wind. The Mistral and the benefit it brings are what help their vineyards to prosper, ventilating the vines, keeping the grapes healthy and chasing away the clouds to allow them to reach perfect maturity.

    This wine is born from a quartet of local grape varieties: Grenache blanc, Viognier, Roussanne and Clairette. They played on the identity and complementarity of the grape varieties to create a beautiful balance. Each expresses its varietal notes for a wine all in finesse, very aromatic with subtle floral notes.

    The colour is golden yellow with green reflections. The nose develops complex aromas on the white flower, honeysuckle and linden.

    The palate is elegant and airy, it opens with a beautiful round approach, a fruity palate and sustained freshness. An unexpected delicate signature for the region.

    Great with Asian soup (Japanese, Chinese, Vietnamese, Thai) Asian style chicken. Asparagus potage (Soup), fried goat cheese with butter lettuce, green apple, almond, borage, sweet meyer lemon cream with cardamom, Mediterranean king prawns, broccoli risotto, calamari, cheese quiche or chicken tagine

     
  • 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
  • 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!
  • 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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    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
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    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.

    Both winemakers and complementary in the organization of the field, Nathalie and Gilles divide the tasks. Passionate about the work of a winemaker, Gilles takes care of the vines, with the aim of respecting the heritage passed down through the generations. Thus, they work in reasoned production, limiting interventions to the vine to allow the terroirs to express themselves as much as possible.

    One of the possible explanations behind this Climat’s name is quite sinister; 'Fourche' (fork) might refer to a fork in the road or else a gibbet!

    This Chablis 1er Cru Fourchaume (one of the most noted Chablis 1ers crus) originates from vineyards situated on long slopes facing the sunrise, allowing rapid soil warm up which aids quality maturing. Chardonnay (planted between 1942 and 1989) Kimmeridgian soil. Vinification and ageing on fine lees during 12 months (minimum) in air-conditioned stainless steel tanks. Measured filtration.

    Chablis is known for its incredible structure and mouth-watering salinity. If you haven't had the pleasure of falling in love with Chablis yet, what are you waiting for?

    The shiny, clear, pale hued Chablis exudes white fruits notes. The swirl reveals more intense and complex aromas, fresh, elegant, as well as a light mineral reduction to tie it all up. The palate is fresh, elegant, and vigorous: great volume, lovely white fruits persistence and delicate vibrant mineral, pure, superb balance.

    Ideal with cooked oysters, and a wonderful accompaniment to the local specialty Jambon au Chablis, curried shrimps or vegetable sushi rolls

       
  • Out of stock
    Vintage 2019 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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