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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. Our aim is to produce authentic, well-priced still and sparkling wines from local grape varieties. Allamanda Pinot Grigio is a light, easy-drinking Pinot Grigio. Fresh with a hint of citrus. Crisp and delicate on the palate with some honeyed fruit balanced by lemony acidity, minerality and a fresh, dry finish. Ideal for spaghetti with prawns & raw tomato sauce, ocean pie or Vietnamese rolls Vegan
- 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, fondue or vegetable stir fry with lemongrass 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
- London Cru's Baker St. is vinified from Bacchus grapes grown in the heart of the English countryside, with fruit sourced from top quality vineyards in Kent and West Sussex. 90% was fermented and aged in stainless steel tanks which preserves the purity of the Bacchus aromas. 10% of the wine was fermented and aged in old oak barrels adding a richer, lightly oaked character and builds the body and complexity of the final wine in the blend. The wine was aged on lees for 5 months after fermentation which continued to build the mouthfeel and texture of the wine. Aromas of elderflower and stone fruits mingle with ripe gooseberry. Real depth of flavour alongside succulent texture and a zingy finish. The definitive summer sipper. Match with freshly shucked oysters, or good fish and chips. What could be more English? Vegan
- The grapes for this fresh, lemony Chardonnay are fermented and matured in stainless steel with no oak contact, the aim is to retain the fresh varietal fruit, crisp, ripe acidity and weight to produce a classic Chardonnay
- This enjoyable white Wine produced by Borsari is grown in Sicilia. Zesty and zippy, makes fish and seafood dishes shine Vegan
- 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 our 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
- 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
- Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte. Catarratto is one of Sicily’s most planted white varieties. Carlotta Catarratto is a deliciously zesty white with hints of tropical fruit. Ideal as an aperitif or to accompany seafood, grilled fish, salads and cold white meats Vegan
- 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
- 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
- Dishes like eggs benedict for example or even a steak béarnaise will work just fine. 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 pairingVegan
- Based in the Colchagua Valley just south of Santiago, Vina Casa Silva as a winery was re-established in 1997. It was done so my Mario Silva a fourth generation descendant from one of Chile’s oldest winemaking dynasties. Pale straw hue and as fresh as a daisy! Not cloying like many Viogniers can be. There is peach and apricot fruit all backed up by a zippy acid backbone giving the wine structure and character. Good to go with delicately spiced Thai crab cakes, tempura, and jasmine rice Vegan
- The Castillo Clavijo range is produced by Bodegas Criadores de Rioja, a Bodegas which typifies twenty-first century Rioja in its careful balancing of tradition and innovation. The winery was established in 2000 with a view to modernise the production of Rioja wines whilst working with the scores of small, local growers to make wines that reflect the quality and history of Rioja. Under the careful eye of young winemaker Paloma Redondo, the all-singing, all-dancing winery is a palace of stainless steel - with oak barrels being used sparingly - but the wines themselves are true to the region, and eschew the vogue for an 'international style'. 90% Viura, 10% Malvasia. 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
- Castillo Ladera wines are sourced from one of the most advanced bodegas in La Mancha and they combine the traditional varieties of the region with international varieties. Made entirely from free run juice and fermented in temperature controlled, stainless steel tanks and then matured on fine lees until bottling. The resulting wines show unparalleled freshness and aromatics compared to many similarly priced wines from around the world. Vineyards are grown on the plains surround the town of Manzanares in La Mancha. Crisp white with citrus notes on the nose, and delicious vibrant apple flavours with a zesty tang courtesy of the Sauvignon Blanc on the palate. Sensational drunk on its own or with salads and seafood
- Tucked away down a little alleyway in SW6, the Roberson Winery is based in an old Victorian warehouse which was once a gin distillery. London Cru's Chancery Lane is a deliciously fresh, Chablis-style expression of Chardonnay, grown in Sussex and vinified by their cool-climate specialist winemaker, in their urban winery in Fulham. Aromas of fresh green apples, pears and a touch of freshly-baked bread. Light and delicate in the mouth, with soft, rounded texture and a long, mineral finish. London Cru's winemaker has worked extensively in Austria and Germany, and specialises in cool-climate wines. Drink up to 5 years after release. Match with a plate of Whitstable oysters, or a fresh English garden salad Vegan
- She is a woman that leads a double life at top speed: one week on the outskirts of Brussels, the next in Ingrandes-de-Touraine, in the Loire valley, and then back to the fold. Kathleen Van den Berghe, who trained as a construction engineer, dropped her career in business in 2010 to take up wine making. With her husband Sigurd Mareels, she breathed new life into the Château de Minière, which lies in the PDO Bourgueil. Their 18 hectares of vines are all Cabernet Franc. The vineyard has been certified as organic since 2013. This first white wine produced by the Château de Minière is made using Chenin vines from the Château de Suronde, which lies in Anjou and which the couple recently acquired. This transfer deprives it of the PDO, which is why it has the 'Vin de France' designation. Production is limited to 3,000 bottles. Harvested by hand, with grapes sorted on the stocks. Soft pressing, low temperature fermentation in stainless steel tanks. Matured for 4 to 6 months in stainless steel tanks. Straw-coloured robe of medium intensity. Aromas of white flowers and honey. Very fresh Works well with light turmeric & garam masala based curries, pork with apple sauce & crackling or goats cheese
Beaumont is a family owned and managed farm situated in the heart of the town of Bot River in the Overberg.
The farm, home to the region’s oldest wine cellar, was originally established in the 1700’s by the Dutch East India Company. In the 1940’s the wine business was initially started but wine production was discontinued in the late 1960’s.
Jayne and Raoul Beaumont bought the farm Compagnes Drift in 1974 and set about replanting the vineyards. However, the legacy of creating wines in the farm cellar under the family name was only initiated years later.Terrific value for a Chenin Blanc of this quality and much of the wine’s panache can be attributed to the dry vintage, which produced tiny berries packed with flavour. It’s wonderfully clean and vibrant, a sense of crystal cut citrus fruit fleshed out with a little fleshy peach and light honey. Yummy with lobster, Thai fishcakes or hot chickpea and tomato salad Vegan
- Special Cheeky Offer for Christmas You can't beat Chilean wines for a party. We have a limited number of 12 bottle cases for a special price of: ONLY £75
- 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 died in 2001 and 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
- Continental Platter Semillon, Biodynamic Semillon, green pepper, peach, lime, pure zingy yet ripe fruit with a dry salty twang. From the hands of Iconic Biodynamic wine maker Patrick Sullivan, comes this excellent little natural wine from Oz. The wine is super easy drinking, not funky, not murky, very clean fresh fruits, great balance and length, a crowd pleaser and very versatile glass of white. Grown in ancient sandy, schisty soils. The western end of the vineyard comprises of sandy loam on a clay base with the eastern end of the site shifting to sandy clay loam soils Biodyanmic farming, (not certified) grapes are harvested by hand, de-stemmed and pressed straight into tanks. Ferment is with indigenous yeasts. Short stainless steel fermentation then straight into bottle. Low sulphite and unfiltered Fab with sushi and sashimi Biodynamic
- South Africa’s most popular grape variety. Youthful, fruity character and a fresh, zesty acidity. Very well-balanced. A great partner for pork, chicken and vegetable dishes with a touch of sweetness to them
- 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
- D' Vine Inzolia, Terre Siciliane is a flavourful wine, made from Inzolia grapes. Zesty and zippy, makes fish and seafood dishes shine Vegan
- 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
- 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
- Domaine Baumard produces some of the finest Chenin Blanc in Layon in the Loire Valley close to Angers. This wine has a broad range of tropical fruit flavours, a mineral backbone and racy acidity balancing rich fruit with freshness. Pair with baked apples stuffed with honey, raisins & spices or toast spread with soft goats cheese and topped with juicy peach slivers Vegan
- When Frenchman François-Eugène Brun laid the foundation stone of Domaine des Tourelles in Chtaura back in 1868, he couldn’t have known that he had just begun to write the story of a marvellous Lebanese wine. Honouring this great heritage of artisan know-how and quality, Domaine des Tourelles produces today the best of wine, arak (its famous label 'Arak Brun') and liqueur. The prestigious Property is classified among the finest boutique wineries of the Middle-East, described in the Financial Times as “the most seductive winery” in Lebanon. Domaine des Tourelles White is an exotic blend of Viognier, Chardonnay and Muscat. Aromas of peach and jasmine followed by flavours of peaches and apricots with a rich, mouth-filling texture. Cry's out for black rice & squash salad, orange & pomegranate quinoa or gazpacho Vegan
- Sale!Domaine Saladin is located in a small village in the southern Rhone, about halfway between Montelimar and Avignon, on the right bank of the river; in the same family since 1422, it is today run by sisters Elizabeth and Marie-Laurence, with the support of their parents, Louis and Annick Saladin. The sisters strive to create natural wines: their vineyards have always been harvested by hand and cultivated and vinified organically. Their white is a blend of six Rhone varietals, all grown in the same plot; the blend was created by Louis Saladin for his wife, who used to serve the wine at her restaurant, Le Mazet, located right in the vineyards. The wine is from the 2008 vintage and displays pure and classy aromas and flavours of bruised apple, ripe pear and assorted stone fruits with a toffee apple edge that gives weight to the body and is run through by crystalline acidity. Go for roast chicken (or Quorn!) in cream with almonds and don't forget to load on the veg!
Owned and operated by Englishman Jonathan Hesford and his Kiwi wife, Rachel Treloar. Rachel's Maori and Cornish ancestry is reflected in their logo.
On 11 September 2001, they were living one block away from the World Trade Center. After seeing both planes crash into the buildings from a few hundred metres, they left their apartment with what they could carry. In the aftermath of that disaster, they lost their home, jobs and their right to live in the States.
The experience made them think about what really mattered in their life. They wanted a different environment for their children. They wanted to have more control over their direction and to spend our time working at something that truly motivates them. Enter wine...
This wine is named after Bruce Springsteen’s song 'The Promised Land', which brings together two concepts which shaped Domaine Treloar. That there is an ideal place for each person and that you will only achieve your dreams through hard work and determination.
A dry white wine made from Grenache gris 50%, Macabeu 30% and Carignan blanc 20%. Fermented in barrel with wild yeasts to give complexity.
The nose is subtle with hints of pears and river stones. The complex layers of flavours only appear after several seconds in the mouth. (It is not a quaffer!). Quince, wax and a smoky minerality. Serve only lightly chilled. Improves with a little aeration and decanting.
Jon and Rachel love it with grilled fish, such as Bream or Bass. Also works with delicate pasta dishes with both creamy and tomato sauces and is excellent with Bouillabaisse and similar seafood stews - even Moules Mariniere. The greatest pairing they have experienced was a local delicacy called Carn de Parol with balsamic vinegar and truffle oil - go find!Vegan
Owned and operated by Englishman Jonathan Hesford and his Kiwi wife, Rachel Treloar. Rachel’s Maori and Cornish ancestry is reflected in their logo.
On 11 September 2001, they were living one block away from the World Trade Center. After seeing both planes crash into the buildings from a few hundred metres, they left their apartment with what they could carry. In the aftermath of that disaster, they lost their home, jobs and their right to live in the States.
The experience made them think about what really mattered in their life. They wanted a different environment for their children. They wanted to have more control over their direction and to spend our time working at something that truly motivates them. Enter wine…Named after their New York apartments distance from the World Trade Center. An aromatic, dry white wine made from 100% Muscat. Subtle elderflower aromas with a hint of citrus fruit. In the mouth it has flavours of grapefruit and peaches with a silky texture and long finish. Serve lightly chilled. Try with Vietnamese chicken with lemongrass and ginger, goats cheese or asparagus Vegan
- Family owned. Don Cristobal began its production of wines with the 2001 harvest and entered that same year in the world wine market with its brand Cristóbal 1492 'Wines of the New World for the Entire World'. The new world wine began its history when Christopher Columbus discovered the American continent in 1492. An attractive nose of exotic fruits is followed on the palate by more peachy fruit. The palate is fresh and clean with generosity, the finish long and fine. Absolutely lovely by itself or with nibbles
- Family owned. Don Cristobal began its production of wines with the 2001 harvest and entered that same year in the world wine market with its brand Cristóbal 1492 'Wines of the New World for the Entire World'. The new world wine began its history when Christopher Columbus discovered the American continent in 1492. Lime zest and lemon with oily notes. Rich mouth filling wine of nuts and honey. Give it a blast with white fish shallowed fried in oil and capers or spaghetti with blue cheese and walnuts
- The Spitting Spider Chardonnay made by Dowie Doole of the McLaren Vale, Australia is a refreshing unoaked example of this popular white wine grape variety. Pale straw in colour this wine displays vibrant aromas of green apple, peach and lemon zest. The palate is a continuation of the aroma profile with bags of stone fruit and citrus flavours with crisp, fresh acidity Vegan
- Arnold Holzer's classic and very fruity style of Grüner Veltliner from the loess soils of Wagram in Austria. Holzer took over the estate in 2010, aged just 23. His vineyards are dotted around Grossriedenthal in the heart of Wagram and benefit from the löss (clay) soils that lend a pronounced fruit-rich quality to all of his wines. The grapes come from a mixture of the Eschenhof Holzer family vineyards and some from neighbouring friends in Grossreidenthal. Fuller and fruitier style of Grüner Veltliner, with big flavours of green apples, peach, grapefruit and spice. Pairs beautifully with spicy Thai green curry with tofu, wiener schnitzel, fava beans and crispy kale, wafer thin smoked ham, asparagus quiche or seafood salads or mild sheep's milk cheese. Vegan
- The Cattin family arrived in Voegtlinshoffen, a small village famous for its wines since the Middle-Ages, in 1720. The tradition of father working with son has been passed down through the generations ever since. Today, the estate is run by Jacques senior and Jacques junior, who joined his father in 2007. Both continue to be closely associated in the winemaking process. With a total of 60 hectares under their control, this is one of the largest family-run estates in Alsace.Cuvée Noble N°2 is a unique blend of Riesling and Pinot Gris (Clay and limestone). Both varietals are considered 'noble' varietals from Alsace. Together they make this wine fresh, aromatic with fruity flavours, very food-friendly.It is bright gold with citrus notes, pear and Mirabelle. Zesty flavours and fruitiness with a touch of spiciness and a fresh finish. Perfect as a pre-dinner drink. Excellent with seafood, fish (smoked fish), white cold meats or nacho's served with melted cheese, jalapeño & freshly squeezed lime 13% abv
- Newton Johnson Vineyards is owned and managed by the Newton Johnson family. The farm is based in the upper Hemel en Aarde Valley near the seaside town of Hermanus, an hour and a half’s drive out of Cape Town. This is a popular tourist destination, famous for some of the most spectacular land-based whale watching in the world lush indigenous fynbos, a floral kingdom, home to 1500 species and exclusive to the Cape, mountain walks and bike trails. Steely aromas of fresh lime and the soft, fruity nuance of peach blossoms. Sumptuous texture in the mouth, integrating bracing acidity in to a refreshing finish. Give it a go with Iona baked eggs or roasted butternut squash Vegan
The Schmitt winery has been in the family for over 230 years with Bianka and Daniel working their 16 hectares for the last decade. Bianka comes from Hungary and they met in 2012 when she was cellar hand in his parent’s winery. They work in full biodynamics which they learned from Alsace vigneron Patrick Meyer and are one of only 80 producers in Germany to be Demeter certified.
A blend of Burgundian varieties and some of the unique German crossings developed in the first half of the 20th century. The Scheurebe, Pinot Blanc, and Huxelrebe are given skin contact while the Pinot Gris and Ortega are directly pressed. Farming is certified biodynamic, fermentation is with wild yeasts, and no filtering or fining is done. Very minimal additions of sulfites added at bottling but otherwise nothing else.
The Idea behind the wine is to offer something uncomplicated and refreshing – an introduction to natural wine. The litre bottle is to say that it is a bottle for friends and for the table. Something to be enjoyed rather than analysed.
Frei.Körper.Kultur is about re-working the idea of tradition. Freikorperkultur is normally written as one word. This is separated on the bottle to three. Frei – be free (be brave to be free), Korper – body (we are all the same kind) and Kultur – culture (cultivate your nature). In essence, natural wine is just pure wine – nothing fancy or clever – and that wine is individual because the people behind it are individuals.Biodynamic
- It’s all about the details at Meyer-Fonné, with an emphasis on tradition and respect for terroir. The winery and family home is in the village of Katzenthal, known for its distinctive granite soils. Meyer is a master at the art of blending and astutely applies this skill in mixing the wine from various parcels into complex, balanced cuvées. He also believes in raising his wines on fine lees in large, older foudres, as was the tradition in Alsace. All of Meyer’s bottlings are characterised by stunning aromatics and a signature backbone of minerality and nerve. 50% Riesling, 25% Muscat, 20% Pinot Blanc, 5% Sylvaner and Pinot Gris This is a distinguished Edelzwicker blend, containing at least 50% of the ‘noble’ varieties of Riesling and Muscat, with Pinot Blanc making up the balance. The wine tends to be a blend of the same proportions and parcels each vintage. With just two grams of residual sugar, the wine is technically dry. Very delicate nose. Faintly floral with the Muscat very discreet and no obvious single varietal character. Lovely and delicate to the palate with a notable Riesling-like linearity. Floral and delicate. Roast chicken (or Quorn) with mashed potatoes is just saying 'yes please!' Vegan
- The Simpson’s have been making award-winning wines at Domaine de Sainte Rose, their stunning, southern French property, for the past 16 years. In 2014 they brought their expertise and savoir-faire back to the UK establishing Simpsons Wine Estate in Barham, Kent, with an aspiration to create the finest quality English wine. They laid down their roots amidst the pristine beauty of the Elham Valley – an unspoilt seam in the North Downs of Kent where the contours of the land, the climate and the soil could scarcely be improved upon for viticulture. The Gravel Castle Chardonnay is pale gold in colour with citrus and nashi pear aromas. Refreshing tropical fruit flavours are complimented by a smooth, textured palate. Burgundian Chardonnay clones 96 and 548 were carefully hand harvested from the Roman Road and Railway Hill vineyards. The grapes were then gently pressed and the juice was cold settled for 24 hours. Once racked, the juice was inoculated with aromatic yeasts. Following the primary fermentation, the wine underwent a partial malolactic fermentation to soften the acidity and increase mouthfeel. The wine was aged on fine yeast lees prior to bottling in spring 2019. The Simpsons’ vineyards occupy glorious positions on the sunny, sheltered slopes of the North Downs of Kent, protected from the whimsy of the English climate by ancient woodland and anchored in the iconic chalky soils so highly revered in the world of both still and sparkling wine. Try with crispy Quorn nuggets and salty chips! Vegan
- Created by Will Davenport in his back garden... and organic! This English wine has aromatic peach and floral fruit with a background of yeasty flavour and a soft broad palate - a wine with real structure which can be drunk now. The perfect 2018 growing conditions produced ideal ripeness, making a similar in style to the previous year, though fresher and retaining a crisp backbone. A wine that could be kept for a couple of years, or enjoyed in its youth. It will age to become softer and more aromatic over the next 6 - 12 months. The blend of varieties includes Bacchus, Ortega, Faber, Siegerrebe and Huxelrebe that blend together to make a complex, fragrant and balanced dry white wine. No yeast is added because the grapes have yeast on their skins. The alcohol is 11.5% giving the wine a wonderful lightness and delicacy. 10% of the blend in was fermented in large foudres (massive oak casks traditionally used in Alsace) which gives the wine a really soft texture and smooth creamy structure - without making the wine taste of oak. Waldorf salad is a must or good old fish and chips but do make sure you include the peas! Vegan
- Hunter’s is a small owned estates, situated in the Wairau River Valley, Marlborough. Jane Hunter OBE is a highly trained viticulturist and together with the talents of her winemaker (and nephew) James MacDonald, Hunter’s wines has achieved an enviable reputation for producing some of the world’s finest Sauvignon Blancs. All the vineyards at Hunter’s are certified sustainable, ensuring the methods being used are the safest possible for the environment, protecting the people that work and live within and around the vineyard and ultimately anyone who enjoys the wine. The area produces grapes with a very complex and developed flavour, with intense varietal flavour – a hallmark of the Wairau River Valley. With over 80 gold medals awarded in competitions, both nationally and internationally, the Hunter’s range is of exceptional calibre. James MacDonald is meticulous in his winemaking approach, creating a unique style based on the intense and very pure fruit characteristics typical of the region’s wines. Hunter’s create quality wines that never cease to inspire. This Chardonnay shows a bright, floral nose of nectarine, citrus and hazelnut. The front palate is tightly structured, displaying crisp peach characters and tight, linear acid. The wine is superbly balanced with fresh fruit characters, excellent oak integration all supported with Hunter’s characteristic balanced acidity. This wines drinks very well on release but will develop and evolve over the next 5-7 years. 100% barrel fermentation with 20% new, 80% 2-4 year old French oak barrels, 15-20% malolactic fermentation and 10 months’ barrel ageing. Try with spicy crab linguine with barba di frate or avocado toast
- Hunter's is a small owned estates, situated in the Wairau River Valley, Marlborough. Jane Hunter OBE is a highly trained viticulturist and together with the talents of her winemaker (and nephew) James MacDonald, Hunter's wines has achieved an enviable reputation for producing some of the world's finest Sauvignon Blancs. All the vineyards at Hunter's are certified sustainable, ensuring the methods being used are the safest possible for the environment, protecting the people that work and live within and around the vineyard and ultimately anyone who enjoys the wine. The area produces grapes with a very complex and developed flavour, with intense varietal flavour - a hallmark of the Wairau River Valley. With over 80 gold medals awarded in competitions, both nationally and internationally, the Hunter's range is of exceptional calibre. James MacDonald is meticulous in his winemaking approach, creating a unique style based on the intense and very pure fruit characteristics typical of the region's wines. Hunter's create quality wines that never cease to inspire. Lychee, peach and guava are the predominant aromas that make up this appealing Gewurztraminer. Cinnamon and Turkish delight characteristics complement these aromas to from a highly aromatic flavoursome wine with a lingering palate. It just needs Asian food loaded with lemon grass, tamarind, galangal, chilli and palm sugar and why not throw in a bit of tropical fruit. And if that doesn't grab your fancy then what about spicy sausages or good old Munster cheese!
- Brilliant pale straw-yellow colour with slight green hues, pale on rim. The nose is elegant and evenly presented with pungent passionfruit aromas along with aromatic herbs and mouthwatering wet-stone mineral notes. Delicate lime and exotic tropical fruit and floral nuances unfold with aeration. Dry to taste and medium-bodied, tightly bound and refined flavours of passionfruit and ripe tropical fruits form a slender core. Aromatic herbal notes unfold, with mineral interest. The mouthfeel is smooth and very fine-textured, with lively acidity underlining the fruit providing drive and energy. This is well-balanced and refreshing, the flavours carrying through to a dry, grainy-textured finish with passionfruit and minerals. This is a refined and elegant, passion fruit Sauvignon Blanc with liveliness and energy. Pea and mint risotto is what this needs! Vegan
- The fruit for this wine was grown at two of our 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 or Tofu and mixed veg Thai stir fry
- 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 grapes are source from over 100 hectares in the Wairau valley, with only the best quality grapes selected at all times. All of Hunter’s vineyards are run under sustainable certification, meeting all requirements set out by the sustainable wine growing board of New Zealand, which further solidifies the wineries dedication to quality. Fermented in stainless steel. A youthful wine exhibiting fresh lime, citrus and green apple characteristics with hints of tropical fruits. It’s invigorating acidity supports the lively and crisp structure of the wine presenting floral notes and a strikingly long finish on the palate. Gets on great with red snapper tacos with sweetcorn, avocado & lime salsa, chipotle mayonnaise, sausage roll (meat or veggie), or try Japanese tempura dishes
- Bodegas Lacus can be found in the hotter, drier sub region Rioja Baja. There Luis Arnedo makes around 5,000 bottles of this wine a year. He’s obviously some kind of winemaking magician, because all of his crisp and energetic wines seem to defy the heat of the vineyards. Inédito Single Vineyard Rioja Blanco is an extremely rare pure Garnacha Blanca from 50-year-old vines. It’s aged for seven months in oak barrels, which imparts a vanilla cream flavour over the fresh tropical fruit, peach, quince, wild herbs and tangy grapefruit. It would go wonderfully with flavours like roast chicken, fennel, tarragon and butter, not to mention lemon-doused, deep-fried morsels
- The word klippen is a geographical term for an outcrop of rock, whilst kop in Afrikaans translates as either a hillock or a head. The fruit was sourced from 35 specially selected grape growing families in the Robertson Valley. Vines are grown in deep alluvial soil that is rich in lime and receives an annual rainfall of only 280mm per year. The Chenin Blanc vines are planted on the riverbanks with a row direction from the northwest to southeast to utilize the prevailing sea breeze. Full bodied wine with powerful varietal flavours of pineapple, granadilla, melon and green apple. It has plenty of tropical fruit on the bouquet and the palate is quite well-bodied, more citrus fruit in character and has a lovely refreshing, crisp finish. Gets on fine with an Indian korma with coconut and mild spice or even a curry pot noodle! Vegan