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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  
  • Out of stock
    Ten Minutes By Tractor is the convergence of a series of journeys that began almost 30 years ago. Over several years, four families came together, all sharing the dream of crafting beautiful wines which are expressive of their heritage. Between these four families (and still independently) they bought up some of the most premium, and perfect, vineyard sites in the cool climate Mornington Peninsula region. From first sniff, this is a quintessential Ten Minutes by Tractor Chardonnay, with flashes of nougat, a drizzle of honey over white peach fruit. Despite the nose suggesting a big wine, this is actually more medium bodied than expected, the back end punctuated by grapefruit acidity, and delivering a wine that is less bombastic and more egalitarian than some of the Estate and Single Vineyard Chardonnay releases while retaining the classic house style. If anything, this will appreciate more time in bottle to grow through the finish. Give it a whirl with spaghetti carbonara but in the classic formula with pecorino, guanciale and no cream or pea risotto, grilled shrimp with apricot glaze & almond or honeycrisp apple pizza with balsamic onions
  • A small family winery from Galicia with more than 60 hectares of Albariño vineyards in the Salnés Valley in the Rías Baixas region. They pour all their expertise, scientific knowledge and humanity into growing the Albariño grape. Terra de Asorei’s logo is a visual poem. It is made up of six A’s, reminiscent of six families from the Salnés Valley with a long-standing winemaking tradition dating back to 1953, when the first Albariño Wine Festival was held in Cambados. These six A’s are a symbol of the courageous spirit of their winemaking fellowship: Adega (winery), Albariño, Authentic, Atlantic Art with Amor (love). Bright and clean, with a beautiful straw-lemon yellow colour. It is fresh, lively and elegant, with particularly noticeable stone fruit aromas. There is a good balance between the acidity and the alcohol. Its finish is dominated by a nice acidity and notes of green apple and stone fruits. Works a treat with shrimp fritters, fried chickpeas, Almejas a la Marinera (clams), tuna croquettes, chicken croquettes or stuffed fried sardines  
  • 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, morel mushrooms, white asparagus & braised leeks, fondue or vegetable stir fry with lemongrass Vegan
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    Alpha Zeta was started in 1999 with a range of modern, fruit-driven wines from the hills outside Verona. Working with leading New Zealand winemaker, Matt Thomson, their aim was to work with growers (rather than buy bulk wine, which is standard among most wines from Verona at this price) to obtain ripe grapes (by reducing yields and picking later) and then, using Matt's expertise, preserve these flavours in the finished wines. The result is a realisation of the potential inherent in Veronese viniculture. The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress which helps to produce superior quality fruit. The grapes were hand harvested, destemmed, crushed and chilled on the way to the press with no addition of sulphur. The juice was naturally settled, racked and cultured yeasts were added to initiate fermentation which took place at 12-14°C. Half the wine was fermented in oak, and one third of the blend was put through malolactic fermentation in order to add complexity. Straw yellow and bright in the glass, this wine is aromatic and concentrated with a thread of minerality. The palate is clean, fresh and fruit driven, with a medium-bodied mouthfeel and long finish. Great with Dungeness crab mac n cheese or veggie equivalent!  
  • Alpha Zeta was started in 1999 with a range of modern, fruit-driven wines from the hills outside Verona. Working with leading New Zealand winemaker, Matt Thomson, their aim was to work with growers (rather than buy bulk wine, which is standard among most wines from Verona at this price) to obtain ripe grapes (by reducing yields and picking later) and then, using Matt's expertise, preserve these flavours in the finished wines. The result is a realisation of the potential inherent in Veronese viniculture. The fruit for this wine is grown in special, selected old vineyards with excellent south-east exposure, where growers have reduced their yields quite considerably to produce excellent quality fruit. The grapes were harvested once very ripe, then they were gently pressed and immediately cooled to preserve the aromas. Fermentation took place slowly at 18°C avoiding any skin contact. Ageing took place in stainless steel tanks. This wine has aromas of ripe peach and pear with slight hints of flint. It is refreshing and crisp on the finish, with attractive Pinot Grigio characters, On the palate, it is rich and well-balanced. Fab with lemon chicken piccata, seafood and vegetable anti-pasti or seafood risotto 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  
  • 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
  • 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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    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
  • Establecimiento Juanicó winery is one of the oldest and biggest in Uruguay, with the estate first established in 1740 and making wine from the 1830s onwards with a historic cellar built in the same period. Establecimiento Juanicó’s wine production is also one of the furthest-reaching – you will find in most restaurants in Uruguay under their Don Pascual brand and in top restaurants worldwide with the Familia Deicas brand, owned by the same family. Two different vineyards in Maldonado, on the east coast of Uruguay: Garzón and Cerro del Toro. Both in close proximity to the Atlantic Ocean, with stony calcareous soils. Temperatures heavily moderated by the Atlantic influence. 100% hand harvested, whole bunch press, and only 50% of the press juice used. Fermentation with selected yeast at low temperatures 14-16°C. Work on the lees to achieve roundness and creaminess. No malolactic. 9 months in French oak 2000 litre barrels. Delicate mineral nose, unripe pears and granny smith apples, and a touch of butter. Textured palate, with refreshing acidity, very long finish. Delicious, refined and joyful. Fab with grilled artichokes, spring rolls, crispy pork belly, baked feta pasta or chicken piccata (lemon sauce & noodles) Vegan  
  • Establecimiento Juanicó winery is one of the oldest and biggest in Uruguay, with the estate first established in 1740 and making wine from the 1830s onwards with a historic cellar built in the same period. Establecimiento Juanicó’s wine production is also one of the furthest-reaching – you will find in most restaurants in Uruguay under their Don Pascual brand and in top restaurants worldwide with the Familia Deicas brand, owned by the same family. Cold pre-fermentation maceration from 3 to 5 days. Intense macerations until halfway through the alcoholic fermentation. 30% of the wine is then aged in second use oak barrels from 4 to 6 months. Deep straw colour with touches of green. A rich stone fruit nose with aromas of peach, apricot and nectarine. Balanced by a crisp and mineral acidity. Good to go with chicken and ginger noodles, seared scallops, pumpkin pasta, mild creamy shrimp curry, chicken tika or lamb tagine with raisins, almonds and honey, butternut squash risotto, pork chops, smoked ham, tarragon, lobster thermidore, carrot soup and roast vegetables! The choice is yours!!   Vegan
  • This lovely family estate was founded by Pauline Dietrich's father Michel in the medieval village of Rions in the area known as Premières Côtes de Bordeaux. They make fresh, approachable wines to Terra Vitis and Bee Friendly environmental standards. This quaffable white Bordeaux comes from two plots nestled in a hillside in Soulignac, in the heart of the Entre-Deux-Mers area of Bordeaux. Michel Dietrich and his wife Isabelle originate from Champagne and Alsace and they spent a while in Australia making wine. Returning to France they saw an opportunity to make superb wine in the Cotes de Bordeaux, and focusing on quality whites. Now their daughter has taken over the running of the business an winemaking and Michel is 'retired'! A blend of 60% Sémillon and 40% Sauvignon Blanc. The fresh fruit characteristic of Sauvignon Blanc is perfect match for the richness of Sémillon. The 35 year old vines are rooted in a clay-loam soil nestled into a hillside (60-102m above sea level) in the town of Soulignac, in the heart of the Entre-Deux-Mers. The wine is fermented in stainless steel tanks and matured on the lees for 4 months. This results in a refreshing yet complex wine. Best drunk young. Try with plaice in beurre noisette with capers and samphire, or with tomato fish curry (tomato, garlic, ginger, kashmiri chilli, a couple of fresh green chilli, onion, tomato, tamarind water, ground coriander and turmeric) and wild rice with clove, cardomon and cumin, tempura or sushi... Vegan  
  • Out of stock
    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
  • In the heart of 200 uninterrupted hectares the Domaine Calmel & Joseph sits in a remarkable geographical position. At altitudes near to 300 metres, the cultivated plots are surrounded by richly diverse woodland and wild Mediterranean scrub. Volcanic, clay and limestone. The climate is typically Mediterranean, warm and sunny with low rainfall. Winters are mild, summers are hot and the usual dry conditions ensure that the grapes ripen fully. Vines are ploughed; no weed killer is used. Pruning is short to regulate the vine's growth and its yields. The grapes are picked at night, in two passes. The first harvest is done at a relatively early stage in maturity, to keep freshness in the wine. Then 15 days later a second harvest is done, to get good concentration and varietal aromas. Grapes are destemmed and then macerated at 5°C for 4 hours. Fermentation is temperature-controlled 15°C (no malolactic fermentation). Some of the Chardonnay is aged for three months in oak barrels then bottled. Elegantly pale, shimmering, limpid. In this vintage that was wetter than previous years, the aromas remain powerful. We find the same notes of apricot, vine peach and aniseed that are characteristic of our Villa Blanche Chardonnay, with the discreet fragrance of vanilla and coconut in complement. The palate is perfectly balanced, fresh, fruity and dense at the same time, thanks to harvesting in two stages to ensure ideal ripeness, and the important work of blending. Full bodied and harmonious on opening with exotic notes of mango and citrus fruit, and finishing on supremely smooth toasted notes. Try with eggs benedict, steak béarnaise or pumpkin ravioli      
  • In the heart of 200 uninterrupted hectares the Domaine Calmel & Joseph sits in a remarkable geographical position. At altitudes near to 300 metres, the cultivated plots are surrounded by richly diverse woodland and wild Mediterranean scrub. Vineyards growing in three parts of the Languedoc wine region: Mediterranean, Oceanic and Pyrenean terroirs. Clay-limestone and gravelly soils. This gives our Sauvignon Blanc a more complex balance. The grapes are picked at night, in two passes. The first harvest is done at a relatively early stage in maturity, to keep freshness in the wine. Then 15 days later a second harvest is done, to get good concentration and varietal aromas. Grapes are destemmed and then macerated at 5°C for 2 hours. Fermentation is temperature-controlled 14°C (no malolactic fermentation). 15% matured in new oak barrels for 3 months. 85% matured for 3 months on fine lees in stainless steel vats. Glimmering with greenish reflections. An expressive, elegant nose with notes of citrus such as lemon and pink grapefruit and exotic fruit such as mango, evolves to embrace a trace of menthol, a hint of elderberry and a slight flintiness that completes this incredible aromatic complexity. The palate is clean and pure, with the fruit of white peach and apricot, floral notes of iris and a subtly toasted finish. Complexity and vivacity have attained supreme harmony in this wine since 2017, and our Sauvignon Blanc is meeting with increasing acclaim. Give it a whirl with penne tossed with rocket and pesto, falafel with cucumber sauce or grilled garlic parmesan crusted scallops
  • Out of stock
    Since creating the first Amarone in 1936, generations of grape growers have tended their vineyards and handed down the region’s history and culture on behalf of Cantina Valpolicella Negrar. They share in the pride and joy of belonging to a cooperative winery staffed by people who love their home and make wine by emulating the tradition and beauty of this generous region. 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
  • 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  
  • 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!  
  • 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. 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
  • 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
  • Founded in 1892, Casa Silva is 100% owned and managed by the Silva Family, a family whose origins are from the heart of the Colchagua valley and they fiercely transfer the pride of their roots, respect for nature and the people of the Colchagua to the rest of the world. 100% Chardonnay from the Colchagua Valley, Chile 100% Hand picked & Hand sorting of bunches before press to select only the best. Lees work in the tank. 20% aged in French oak barrels for 4 months; 80% in stainless steel tanks. Bright with golden hues. On the nose, delicate aromas of white peaches with hints of honey, slightly fumé. On the palate, creamy, soft, with balanced acidity and notes of bananas. Long, agreeable finish. Try with dishes like eggs benedict or fine rich fish such as turbot, grilled chops with mushrooms, late summer vegetables such as red peppers, corn, butternut squash and pumpkin (pumpkin ravioli and a rich Chardonnay is very good). Cheddar cheese is a good bet if you're looking for a chardonnay cheese pairing or snails in garlic butter Vegan
  • Based in the Colchagua Valley just south of Santiago, Vina Casa Silva as a winery was re-established in 1997. It was done so my Mario Silva a fourth generation descendant from one of Chile’s oldest winemaking dynasties. Pale straw hue and as fresh as a daisy! Not cloying like many Viogniers can be. There is peach and apricot fruit all backed up by a zippy acid backbone giving the wine structure and character. Good to go with delicately spiced Thai crab cakes, tempura, and jasmine rice Vegan  
  • The Castillo Clavijo range is produced by Bodegas Criadores de Rioja, a Bodegas which typifies twenty-first century Rioja in its careful balancing of tradition and innovation. The winery was established in 2000 with a view to modernise the production of Rioja wines whilst working with the scores of small, local growers to make wines that reflect the quality and history of Rioja. Under the careful eye of young winemaker Paloma Redondo, the all-singing, all-dancing winery is a palace of stainless steel - with oak barrels being used sparingly - but the wines themselves are true to the region, and eschew the vogue for an 'international style'. Made from a blend of predominantly Viura, along with a dash of Malvasia and Garnacha Blanca grown around Alberite, which is located just over 7 km from Logroño. Barrel fermented with 4 months lees ageing. Castillo Clavijo Rioja Barrel Fermented Viura barrel fermentation brings out exotic fruit, vanilla and clove flavours. It is rich and creamy but with a fresh finish Fabulous with a vegan creamy avocado pasta, garlic prawns or grilled squid Vegan
  • 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  
  • Caves S. Joao, established in 1920, became a dominant force in Portuguese winemaking in the early 20th century with their houses Porta dos Cavaleiros in Dão and Frei Joao in Bairrada. Given the shifting trends in consumer preferences, Bairrada and Dão fell to obscurity in the 1990s when critical influence drove the demand for bigger, extracted, warmer climate wines. As in all things, however, what comes around goes around! Sure enough, 20 years later savvy consumers and food-conscious sommeliers are looking for finesse and freshness and heading back to Bairrada and Dão. In 2013, the Costa family, owners of the estate, decided to open their cellars and offer the old vintages in stock, ranging from 1959 to 2000. Quinta do Poço do Lobo, the 35ha estate in Pocariça, Cantanhede was acquired in 1972. This is an opportunity to taste a perfectly aged, mature Bairrada white, showcasing the capacity for longevity that this region is known for. A library release from the winery itself, with the bottles kept in pristine condition for decades, these wines show a complexity that cannot be derived in any other way. 100% Arinto, a high-acid varietal well suited to long cellaring. 100% Arinto. Vines planted in 1950. Tended in clay and limestone soil at 50-100 m (164-328 ft) elevation. Open top, extended skin fermentation. 24 months on cement tanks, filtered and bottled. It offers caramel, herbs along with ripe peachy fruit, orange peel and tangy oxidised notes, offering a nutty finish along a backbone of fresh acidity. Perfect with seafood dishes like cioppino, steamed mussels or clams casino. Roast pork or chicken are also beautiful pairs as do salted almonds, manchego cheese, potato tortilla or vegan Squeaky Bean Italian Deli Ham Style. Decant briefly prior to serving. 11.5%abv  
  • 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
  • Out of stock
    Tucked away down a little alleyway in SW6, the Roberson Winery is based in an old Victorian warehouse which was once a gin distillery. London Cru's Chancery Lane is a deliciously fresh, Chablis-style expression of Chardonnay, grown in Sussex and vinified by their cool-climate specialist winemaker, in their urban winery in Fulham. Aromas of fresh green apples, pears and a touch of freshly-baked bread. Light and delicate in the mouth, with soft, rounded texture and a long, mineral finish. London Cru's winemaker has worked extensively in Austria and Germany, and specialises Match with a plate of Whitstable oysters, or a fresh English garden salad Vegan
  • Domaine Au Pied du Mont Chauve was born from the charismatic Francine Picard, daughter of one of the largest wine-growing families in Burgundy, who after several professional experiences decided to return to the origins and resume the historic property managed by her father. Mont Chauve in the local dialect means Montrachet and the Domaine is located in the wonderful Chateau de Chassagne-Montrachet, although you will not find the name on the label because their neighbour Bader-Mimeur, had already registered the name before the family bought the castle.

    Au Pied du Mont Chauve came into being at the end of the 2000s; the Picard family was then the owner of vines historically established on the Chassagne-Montrachet, Saint-Aubin, and Puligny-Montrachet estates. It was, therefore, perfectly natural for the name Au Pied du Mont Chauve to take root in Francine Picard's mind. After all, the latter is the nickname given to the well-known Montrachet's hill. Au Pied du Mont Chauve is bestowed with an extremely rich plot in those three exceptional winegrowing villages and those three exceptional winegrowing villages and offers no less than 20 prestigious 'climats' - specially delineated plots of land, specific to Burgundy vineyards. Au Pied du Mont Chauve: Chassagne-Montrachet 1er cru 'Les Chenevottes'.

    La Garenne is a premier Cru vineyard of 9.87ha that produces Chardonnay more oriented to elegance than to power. In fact, the vineyard is located at a higher altitude than the average of the Premier Cru of Puligny. Ideal paired with crab, scampi, lobster, seared scallops or mushrooms on toast
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    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
  • 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 color. 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
  • Out of stock

    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
  • Out of stock
    Are you looking for a special gift for a wine lover? Choose our Classic France gift case showcasing 3 fabulous French classical wines from Chablis, Burgundy and Rhone, presented in three bottle case and delivered - taking all the stress away from you. 1 x Domaine Nathalie et Gilles Fèvre Chablis 1er Cru Fourchaume 2019 France 1 x Domaine A F Gros Bourgogne Hautes Côtes de Nuits Rouge 2018, Burgundy France 1 x Andre Brunel Châteauneuf-du-Pape 'les Cailloux' 2010 France If you would like to chat to us about creating a bespoke gift then please Click here
  • 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    
  • 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
  • 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, 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
  • 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
  • Out of stock
    Domaine Baumard produces some of the finest Chenin Blanc in Layon in the Loire Valley close to Angers. This wine has a broad range of tropical fruit flavours, a mineral backbone and racy acidity balancing rich fruit with freshness. Pair with baked apples stuffed with honey, raisins & spices or toast spread with soft goats cheese and topped with juicy peach slivers or a traditional Ethiopian Meal Vegan
  • 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, complex 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
  • This 130-hectare vineyard is located at the foot of the Gascogne Pyrenees and specialises in white varietals. Warm weather during the day and cool nights give ideal conditions to produce fresh, characterful Sauvignon Blanc. Pascal Debon is smitten by Sauvignon Blanc. In Gascony, he discovers the Sauvignon of Domaine de l’Herré with its unique aromas and flavours, coming from the exceptional microclimate. The richness and the potential are here on these fawn sandy soils, on the fringes of the special climatic conditions which come from the Atlantic Ocean and the Pyrenees : they give the vineyard warmth and freshness. At the heart of the Bas Armagnac region, the vineyards of the Domaine de l’Herré are planted on one of the best terroir of the appellation composed mainly of fawn sandy soils (sand, ferrite and clay). At optimum maturity, the grapes are harvested during the coolest hours of the night, inert with nitrogen to protect them from oxidation and then brought directly into the press, where they undergo temperature-controlled skin maceration. This pellicular maceration aims to migrate the aromatic precursors contained in the skins of the grapes to the juices. Thanks to a slow and careful pressing, it is practically only the drippings that will be kept cold until they are fermented. Under the greenish yellow colour, the medium and simple nose evokes fruity, mineral and vegetal notes. On the palate, it offers a slender mouthfeel that leads into a medium finish. Enjoy this dry, light and fruity white featuring lively acidity. Served chilled alongside oysters, green salad or asparagus quiche    

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