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    Vintage 2019 Gilles and Nathalie Fèvre met at university where they both qualified as oenologists. Gilles is in charge of viticulture and Nathalie oversees vinification. Gilles’ great grandfather began growing grapes and making wine in and around the village of Fontenay-Près-Chablis over a hundred years ago. They have now been joined by their daughter Julie – a qualified agricultural engineer and oenologue in her own right. This is a wonderful 50-hectare domaine, all planted on Kimmeridgian limestone – 33 hectares of which are village Chablis. The name Fèvre has history in Chablis, Giles has traced his family back to 1745 and during the 19th century an ancestor, Zephyr, already had vines in Vaulorent. The domaine continues to grow and now they have 50ha of vines. Nathalie worked at La Chablisienne, the local and high-quality co-operative until 2004 when Domaine Nathalie & Giles Fèvre was born. They are now joined by their daughter Julie, not yet 30 but already handy in the vineyard and cellar.

    This Petit Chablis comes from parcels situated on the plate between the village of Fontenay-Près-Chablis and Chablis and grown on stony soils (Portlandien Limestone).

    Fresh and very fruity (like English sweets), crisp, aromatic, and a pleasure to drink!

    Fab with a steaming bowl of fish and mussel soup, or goats cheese spread onto crackers    
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    In the heart of the beautiful village of Solutré-Pouilly, at the foot of the famous rock of Solutré, Jean-Pierre and Sylvie Sève welcome you in the middle of the vineyards, you will be charmed by the panorama on the vineyard and the valley of the Saône. You will discover how, for 4 generations, the selection of our terroirs produces wines of very different characters, our Pouilly-Fuissé and Mâcon-Solutré will enchant your taste buds. Come to meet the authenticity and the passion of this family of vigneron for a good time to share. Sylvie and Jean Pierre Seve use oak carefully, not to create oaky flavours but to allow an exchange between oxygen and the developing wine. The results are spectacular, wine bursting with fresh apple aromas and hints of tropical fruits. Slightly buttery on the palate with a good acidity. Fab with boiled eggs dipped in mayo, caesar salad, snails with garlic butter, cheese omelette or chicken in a mango sauce with steamed jasmine rice
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    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
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    This South African Sauvignon Blanc is produced from grapes grown in the Western Cape home to some of South Africa's finest wines. With its slightly cooler climate the grapes are allowed to ripen more slowly, the perfect conditions to make top quality Sauvignon Wines. The nose has grassy aromas with a crisp well rounded gooseberry style to the wine, with bags of fruit on the finish. A  fab partner to smoked salmon, herby sauces and goats cheese salad
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    El Coto was founded in 1970 in Rioja Alavesa and has grown from modest beginnings into one of the best known Rioja producers. Today El Coto has over 700 hectares of vineyard in production across the three Rioja DOCa sub-zones of Rioja Alta, Rioja Alavesa and Rioja Oriental. They also source grapes from all three areas, but mostly from Rioja Alavesa. Head winemaker César Fernandez oversees production, starting with hand picking into 350 kilogram crates to ensure the grapes arrive at the winery in pristine condition. Modern and intelligently designed, the emphasis in the winery is on temperature control and gentle handling of the grapes. The Verdejo and Sauvignon Blanc grapes were sourced from the high-altitude vineyards in Rioja Oriental, vineyards are situated over 840 metres above sea level. The Viura grapes were mainly sourced from Rioja Alta, from limestone and clay soils. Viura dominant with a small percentage of Verdejo and Sauvignon Blanc 12% abv The grapes were instantly chilled upon arrival at the winery and then pressed using a pneumatic press. The grapes were then fermented at 14-18ºC in temperature controlled stainless steel tanks for 12-20 days, to preserve aromas and retain freshness. No malolactic fermentation was allowed to take place and the wine was bottled without ageing to maximise freshness and crisp acidity. This wine is pale lemon in colour with aromas of peaches, apples, citrus and tropical fruits. On the palate, it has lively acidity leading to a dry, fruity finish. A crisp sofa wine whilst watching the telly. Light snacks such as salty crisps, cheese bites, celery sticks or just by itself!
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    El Coto was founded in 1970 in Rioja Alavesa and has grown from modest beginnings into one of the best known Rioja producers. Today El Coto has over 700 hectares of vineyard in production across the three Rioja DOCa sub-zones of Rioja Alta, Rioja Alavesa and Rioja Oriental. They also source grapes from all three areas, but mostly from Rioja Alavesa. Head winemaker César Fernandez oversees production, starting with hand picking into 350 kilogram crates to ensure the grapes arrive at the winery in pristine condition. Modern and intelligently designed, the emphasis in the winery is on temperature control and gentle handling of the grapes. The Verdejo and Sauvignon Blanc grapes were sourced from the high-altitude vineyards in Rioja Oriental, vineyards are situated over 840 metres above sea level. The Viura grapes were mainly sourced from Rioja Alta, from limestone and clay soils. Viura dominant with a small percentage of Verdejo and Sauvignon Blanc 12% abv The grapes were instantly chilled upon arrival at the winery and then pressed using a pneumatic press. The grapes were then fermented at 14-18ºC in temperature controlled stainless steel tanks for 12-20 days, to preserve aromas and retain freshness. No malolactic fermentation was allowed to take place and the wine was bottled without ageing to maximise freshness and crisp acidity. This wine is pale lemon in colour with aromas of peaches, apples, citrus and tropical fruits. On the palate, it has lively acidity leading to a dry, fruity finish. A crisp sofa wine whilst watching the telly. Light snacks such as salty crisps, cheese bites, celery sticks or just by itself!
  • Sale!
    El Coto was founded in 1970 in Rioja Alavesa and has grown from modest beginnings into one of the best known Rioja producers. Today El Coto has over 700 hectares of vineyard in production across the three Rioja DOCa sub-zones of Rioja Alta, Rioja Alavesa and Rioja Oriental. They also source grapes from all three areas, but mostly from Rioja Alavesa. Head winemaker César Fernandez oversees production, starting with hand picking into 350 kilogram crates to ensure the grapes arrive at the winery in pristine condition. Modern and intelligently designed, the emphasis in the winery is on temperature control and gentle handling of the grapes. The grapes for the Verdejo are sourced from El Coto's Finca Carbonera estate, which reaches 850 metres above sea level, making it the highest vineyard in Rioja and ideal for the new white grape varieties approved by the Rioja Regulatory Board. A wide diurnal range aids the slow steady ripening of the grapes, ensuring they retain fresh acidity and perfumed aromatics. Half of the must was cold soaked, while the other half was pressed directly under inert gas. Fermentation took place at 16ºC in stainless steel tanks in order to retain freshness. Once alcoholic fermentation had finished, the wine remained on its lees for one month to enhance the wine's texture. This wine is pale lemon in colour with golden highlights. It has intense aromas of fresh citrus fruits and white peach alongside floral notes. On the palate, it is smooth with a lively acidity and a refreshing, elegant finish. Try with with fish tacos, salads with sharp vinaigrette dressings, shrimp, scampi, gazpacho, tomato soup, tapas, seafood pasta or simple omelettes    
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    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
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    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
     
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    It’s all about the details at Meyer-Fonné, with an emphasis on tradition and respect for terroir. The winery and family home is in the village of Katzenthal, known for its distinctive granite soils. Meyer is a master at the art of blending and astutely applies this skill in mixing the wine from various parcels into complex, balanced cuvées. He also believes in raising his wines on fine lees in large, older foudres, as was the tradition in Alsace. All of Meyer’s bottlings are characterised by stunning aromatics and a signature backbone of minerality and nerve. 50% Riesling, 25% Muscat, 20% Pinot Blanc, 5% Sylvaner and Pinot Gris This is a distinguished Edelzwicker blend, containing at least 50% of the ‘noble’ varieties of Riesling and Muscat, with Pinot Blanc making up the balance. The wine tends to be a blend of the same proportions and parcels each vintage. With just two grams of residual sugar, the wine is technically dry. Very delicate nose. Faintly floral with the Muscat very discreet and no obvious single varietal character. Lovely and delicate to the palate with a notable Riesling-like linearity. Floral and delicate. Roast chicken (or Quorn) with mashed potatoes is just saying 'yes please!' Or why not spice things up with jerk chicken rice and peas... Vegan  
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    Giant Steps is a privately owned, estate based, Yarra Valley grower and winemaker that has forged a reputation for delivering some of Australia’s most consistent, over-performing, single vineyard varietal wines. The Yarra Valley range of wines is made from hand-picked fruit from the estate vineyards. Head winemaker Steve Flamsteed and his team are making some of the best wines in Australia from these sites. Their aim is to express in each wine the character of the Yarra Valley, grape and vintage, and this they achieve by meticulous work in the vineyards and minimum intervention in the winery. Fruit for this wine is sourced from the Sexton, Tarraford, Applejack and Wombat Creek vineyards. Wines from the Yarra Valley range are produced using indigenous yeasts, gravity-flow winemaking and minimal fining and filtration. All the fruit is 100% hand-picked and fermented in 500 litre French oak puncheons, of which 10% are new and 90% older oak. No malolactic fermentation or lees stirring took place. The wine was then aged for 7 months in 10% new and 90% used French puncheons. An elegant, refined and delicate Chardonnay that is also surprisingly voluptuous. The nose shows classic Yarra characters of fresh melon and intense citrus favours, underpinned with notes of marzipan and hazelnut. Crisp acidity ensures a refreshing, clean finish. Pairs well with ahi poke with quinoa and heirloom tomatoes, citrus spiced fried chicken wings or crab with cannellini bean salad and citrus vinaigrette Vegan  
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    When it comes to English wine there’s a lot to shout about, not least the stunning sparkling wines from Henners. Based just 4 miles from the sea in Herstmonceux, East Sussex, the 7 acre vineyard was created in 2007 by ex-Formula One engineer, Lawrence Warr. The winery was named in honour of Larry's French ancestor, Henners Dubois, who was forced to flee Paris for England during the French Revolution in the in the late 18th Century. Native Grace Barrel Chardonnay was produced from 100% Chardonnay in the exceptional 2018 harvest and only the most expressive fruit was selected for barrel fermentation. 2018 was a glorious vintage in England. During the season Henners identified parcels of vines showing the greatest potential, with good flavour development, ripeness and acidity balance. They hand harvested these grapes and press direct to barrel for fermentation. The wine went through malolactic fermentation in barrel before the barrels were blended back together. Using a combination of new and old French oak the wine was fermented and aged in barrel for 6 months before being blended together and bottled in late 2019.  The wine has been laid down for several months before its release in mid-2020. The time spent in barrel has added delicate spice and creamy, textural richness to the wine. Only 3800 bottles were made. Apple, lemon and stone fruit aromas with some toasty and buttery notes and a citrus streak. Delicate spice and creamy, textural richness from time spent in barrel. The freshness and natural acidity of the wine gives this excellent ageing potential and it is a great match for food. Pair with roast chicken, cheese soufflé, vegetables in a creamy broth or grilled fish. Vegan 12% ABV  
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    Paczków is one of the oldest Polish cities, city rights were granted to it at the beginning of the thirteenth century. Called the Polish Carcassonne Paczków offers a lot of attractions.

    It is the only Polish town surrounded by a defensive wall from the fourteenth century, with 19 towers and three gate towers preserved in excellent condition.

    Located at the foot of the 'Hopla' hill reigning over Paczków is based on light sandy soil with coarser quartz debris.

    And at the foot of the vineyard, next to the historic barn from the eighteenth century, there is an even more advanced in years historic cowshed. In this restored building there is a wine cellar and rooms where the wines are produced!

    Siegerrebe (literally 'Victory vine' in German) is a white wine grape that is a must try!

    Hople's individual wines are named after car models from the Metamuseum Automotive which is right next to the vineyard.

    Very good white wine of the Siegerrebe variety, in aroma reminiscent of gewürztraminer from which it derives. Apple and floral notes dominate the nose, a noticeable note of tea rose. The taste is strong, thick, lively, long remains in the taste buds. It's a dry wine that texturally feels as though it’s going to be a dessert wine! Lush!

    Try with Riebekuchen (potato fritters served with stewed apples), honey-glazed ham or a lightly spiced coconut curry

  • 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 2019 growing conditions produced a slightly more restrained ripeness than the previous year, 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
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    Hunter’s is a small owned estates, situated in the Wairau River Valley, Marlborough. Jane Hunter OBE is a highly trained viticulturist and together with the talents of her winemaker (and nephew) James MacDonald, Hunter’s wines has achieved an enviable reputation for producing some of the world’s finest Sauvignon Blancs. All the vineyards at Hunter’s are certified sustainable, ensuring the methods being used are the safest possible for the environment, protecting the people that work and live within and around the vineyard and ultimately anyone who enjoys the wine. The area produces grapes with a very complex and developed flavour, with intense varietal flavour – a hallmark of the Wairau River Valley. With over 80 gold medals awarded in competitions, both nationally and internationally, the Hunter’s range is of exceptional calibre. James MacDonald is meticulous in his winemaking approach, creating a unique style based on the intense and very pure fruit characteristics typical of the region’s wines. Hunter’s create quality wines that never cease to inspire. This Chardonnay shows a bright, floral nose of nectarine, citrus and hazelnut. The front palate is tightly structured, displaying crisp peach characters and tight, linear acid. The wine is superbly balanced with fresh fruit characters, excellent oak integration all supported with Hunter’s characteristic balanced acidity. This wines drinks very well on release but will develop and evolve over the next 5-7 years. 100% barrel fermentation with 20% new, 80% 2-4 year old French oak barrels, 15-20% malolactic fermentation and 10 months’ barrel ageing. Try with spicy crab linguine with barba di frate or avocado toast Vegan  
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    Hunter's is a small owned estates, situated in the Wairau River Valley, Marlborough. Jane Hunter OBE is a highly trained viticulturist and together with the talents of her winemaker (and nephew) James MacDonald, Hunter's wines has achieved an enviable reputation for producing some of the world's finest Sauvignon Blancs. All the vineyards at Hunter's are certified sustainable, ensuring the methods being used are the safest possible for the environment, protecting the people that work and live within and around the vineyard and ultimately anyone who enjoys the wine. The area produces grapes with a very complex and developed flavour, with intense varietal flavour - a hallmark of the Wairau River Valley. With over 80 gold medals awarded in competitions, both nationally and internationally, the Hunter's range is of exceptional calibre. James MacDonald is meticulous in his winemaking approach, creating a unique style based on the intense and very pure fruit characteristics typical of the region's wines. Hunter's create quality wines that never cease to inspire. Lychee, peach and guava are the predominant aromas that make up this appealing Gewurztraminer. Cinnamon and Turkish delight characteristics complement these aromas to from a highly aromatic flavoursome wine with a lingering palate. It just needs Asian food loaded with lemon grass, tamarind, galangal, chilli and palm sugar and why not throw in a bit of tropical fruit. And if that doesn't grab your fancy then what about spicy sausages or good old Munster cheese! Vegan  
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    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. Continuing with the tradition of fermenting in older oak barrels, the fresh vibrant characters of the Sauvignon Blanc integrate with the French oak beautifully to produce white peach and lime aromas with hints of passionfruit and a grassy edge. The palate is rich and full of body but balanced with the classic Marlborough acidity that we have all come to know and love. Subtler oak notes (6 months) present themselves here along with the riper fruit flavour to give the wine interest and complexity. A great food wine, the 2017 vintage will continue to develop in character for many years to come.'Kaho Roa' translates to 'oak aged in Maori, New Zealand’s native language Get to know it better with a pasta dish, spring vegetables and buttery or creamy sauce, or simply grilled or pan-fried salmon, scallops and lightly smoked fish such as smoked eel and trout
  • Due in July so order now to guarantee stock - very limited! 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. Old vine Mendoza Chardonnay was selected from our Rapaura vineyard. Handpicked fruit was gently pressed, 100% free-run juice immediately filled to large oak casks for a high solid, indigenous fermentation. Following fermentation, 100% went through natural malolactic fermentation. The wine was aged in barrel on lees for 12 months and a further 6 months in tank before being racked and blended. The oak regime consisted of 100% French oak, 30% of which were new. A brilliant golden colour, the 2018 Offshoot Chardonnay shows a layered nose of nectarine and apricots, with a hint of nuttiness and pencil shaving oak notes. Stonefruit continues through to the palate where the soft elegant mouthfeel integrates beautifully with the French oak. The wine can be enjoyed now but will also develop and evolve over the next 5 years. Try with prosciutto wrapped figs, Caribbean jerk pork chops, mushroom omelette or pumpkin ravioli Vegan
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    Located in the picturesque Wairau Valley in the province of Marlborough, this family owned vineyard was founded in 1983 by Jane Hunter and her late husband Ernie. Since those early years, Jane had been owner, viticulturist and managing director of what has become one of New Zealand’s, most established wineries, Hunter’s Wines. The fruit for this wine was grown at two of their vineyards in the Rapaura region of Marlborough. The grapes were harvested at three different maturity levels in order to add complexity of the finished wine. The pressed juice was fermented in stainless steel and old French oak barrels before being blended back together for a brief period of lees ageing. Oxidative juice handling techniques were employed to minimise phenolic uptake. The nose of this Pinot Gris is very aromatic showing fresh cut green apple and spice. The palate is soft and dry to taste. The wine has many layers of flavour due to the varied ripeness of the grapes. This is a complex Pinot Gris that will age well over the next 5 years. It's a must with octopus with Thai dressing, Singapore crab,spicy aubergine, feta & pomegranate, Tofu and mixed veg Thai stir fry or Jamaican chicken curry
     
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    Located in the picturesque Wairau Valley in the province of Marlborough, this family owned vineyard was founded in 1983 by Jane Hunter and her late husband Ernie. Since those early years, Jane had been owner, viticulturist and managing director of what has become one of New Zealand’s, most established wineries, Hunter’s Wines. The 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    
  • 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. 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 mouth-watering 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! Vegetarian
  • Boutique English wine, grown and made in the Teign Valley, Devon. Huxbear Vineyard was planted by Ben and Lucy Hulland in 2007 on 14 acres of south and southwest facing slopes in the Teign Valley, Devon. A further planting was undertaken in 2013 bringing the total planted area to just over 15 acres. In the vineyard, minimum intervention vine growing and wine making practises are employed as well as integrated pest management to minimise the impact on the environment. In the winery, which is fully off grid with most of their power produced from our onsite solar array, they also strive to reduce their impact by repurposing and reusing equipment and stainless steel tanks, and by avoiding power intensive operations that are normally standard practise in the wine industry. All the fruit was grown at the Huxbear vineyard in the Teign Valley, South Devon on vines planted in 2007.  The vineyard is planted on south facing slopes at an altitude of 75-100 metres above sea level.  The soil is silt loam with granite and siltstone aggregates. The vines are planted at a planting density of 3500 vines/ha. Picked in 2 separate batches, half early and half late to encourage greater complexity of flavour in the wine, this wine is then fermented in stainless steel. Bottled in March 2022 with 8gl of residual sugar. Overall, 2021 was a fairly late harvest, coming off the back of some very mixed weather conditions; late spring frosts, rain at flowering and off and on throughout the growing season bringing lower yields and high disease risk that had to be carefully managed. Full and refreshing, this single varietal Bacchus has aromas of lime pastel, crunchy pineapple, bayleaf and grapefruit. It's just made to go with grilled fish served with a lemon wedge, chips and mushy peas, Lightly grilled chicken seasoned with green herbs, such as parsley, rosemary, basil, thyme or pasta with a creamy sauce and spring vegetables. Vegan
  • Boutique English wine, grown and made in the Teign Valley, Devon. Huxbear Vineyard was planted by Ben and Lucy Hulland in 2007 on 14 acres of south and southwest facing slopes in the Teign Valley, Devon. A further planting was undertaken in 2013 bringing the total planted area to just over 15 acres. In the vineyard, minimum intervention vine growing and wine making practises are employed as well as integrated pest management to minimise the impact on the environment. In the winery, which is fully off grid with most of their power produced from their onsite solar array, they also strive to reduce their impact by repurposing and reusing equipment and stainless steel tanks, and by avoiding power intensive operations that are normally standard practise in the wine industry. Pale gold in colour, this barrel aged wine is made from 100% Chardonnay. All the fruit was grown on the Huxbear vineyard in the Teign Valley, South Devon on vines planted in 2007.  The vineyard is planted on south facing slopes at an altitude of 75-100 metres above sea level.  The soil is silt loam with granite and siltstone aggregates. The vines are planted at a planting density of 3500 vines/ha. This wine was then fermented in stainless steel and underwent a malolactic fermentation and seven months ageing in lightly toasted one year old American Oak 225l barrels. Smooth and balanced, with fresh notes of starfruit, honeydew melon, granny-smith toffee apple, crunchy pineapple, macadamia, butter and coconut. Good to go with late summer vegetables such as red peppers, corn, butternut squash and pumpkin (pumpkin ravioli and a rich Chardonnay is very good), local lobster, citrus spiced fried chicken wings or a decent slice of mild cheddar with salty crackers Vegan
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    Jaffelin’s history is inseparable from that of the Collégiale Notre Dame de Beaune (the Notre Dame collegiate church in Beaune). Over the centuries, their cellars have housed the wines of the Collégiale and the Cardinals. The Chapitre’s cellars changed ownership in 1816, the year in which the Jaffelin brothers established their ' maison de négoce' (trading house). Today, their wines rest in the monastic tranquility of the Chapitre’s cellars as they did eight centuries ago. Rully, located in the Côte Chalonnaise, produces wines which are expressive and pleasant to drink when young. The grapes come from a parcel located to the southwest of the village, above the famous  'Les Pucelles' 1er cru. Bordered by forest, this terroir retains plenty of freshness and is one of the last to be harvested in the appellation area. The grapes are harvested by hand and then directly pressed in a pneumatic press. Alcoholic fermentation takes place entirely in stainless steel vats, after which the wines are transferred by gravity into French oak barrels, 20% of which are new. The lees are not stirred (bâtonnage) during ageing, which lasts 11 months. A beautiful golden hue with green tints. this wine is gold flecked with green, and the gold deepens with age. It is redolent with superb aromas of hedgerow flowers (acacia, may, honeysuckle, and a very delicate elderflower) as well as violet, lemon, white peach or flint. Time brings out honey, quince, and dried fruits. Indeed, this wine is full of fruit, which on the palate is lively and well-rounded, meaty and long. It has both the coolness and the polish of marble. Try with blue foor or French Bresse chicken with morel mushrooms, smails in garlic butter, or vegan pasta salad or hard cheeses such as Comté.
  • Cheaper by the Case - £159.34 The perfect case for Christmas! Jane Hunter is probably best known for her Sauvignons, however, she also makes cracking whites from other grape varieties such as Riesling and Pinot Gris as well as Pinot Noir to rival Burgundy (dare we say). This mixed case gives you the opportunity to find out for yourself. 1 x Hunter's Miru Miru Rosé Sparkling - Wonderfully blush pink bubbles, strawberry and raspberry zing, perfect for party canapés 1 x Hunter's Miru Miru Sparking - A sparkling to give Champagne a run for it's money 2 x Hunter's Pinot Gris 2020 - Aromatic and complex, soft and dry, wonderful wine for festive foods 2 x Hunter's Kaho Roa Barrel Fermented Sauvignon Blanc 2017 - a real treat for Sauvignon lovers if you haven't tried it yet! 2 x Hunter's Riesling 2014 - developing wonderfully, only a handful left in stock now! 2 x Hunter's Pinot Noir 2020 - Ripe plum and berries, rich cherry and spice ... sooo good on it's own and with food!
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    A super example of Grenache Blanc, with a fresh straw-lemon colour, this has aromas of nectarine, mandarin, pineapple, brioche and blossom. The palate is creamy and textured with peach and mandarin flavours, and a vibrant tropical finish. A 45% portion of the wine was fermented with an indigenous yeast strain, in the barrel to enhance the texture and mouth feel of the wine. The wine was left on extended lees contact for 80days after fermentation and stirred regularly during this period. Only second and third-fill barrels were used during this process. An 8% portion of the final blend is a tank fermented Grenache blanc. This was added to the blend to enhance freshness, minerality and overall complexity. A seafood paella wouldn't go amiss... The 2020 has just been awarded a Decanter Wine Awards Gold Medal.  
  • A fantastic crowd pleaser made by the guys at KWV. This unoaked Chenin blanc has lovely peach and apple blossom aromas. It's fruity on the palate with a soft and luscious finish that leaves you wanting more. Great just by itself or with smiked trout, lamb kebabs, fish & chips, shrimp tempura, ceviche and seafood tartar salads,  or soft and creamy cheeses like Brie and Camembert!
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    This estate covers 110 hectares in the heart of the commune of Rovereto in Gavi, 40 hectares of which are under vine. Here the grapes give pure, rich and balanced wines. Two single vineyard wines are produced, both of which are unoaked so the character of each vineyard shines through in the glass. The 'Lugarara' is always the more open and forward of the two wines. The wine's aromas of stone fruit and lime peel are immediately beguiling, making this one of our most widely sold wines. The 'Montessora', more mineral driven, has greater intensity and needs longer to show off its best. It will age easily for up to a decade or more. Lugarara is a vineyard located in Rovereto di Gavi at around 300 metres above sea level. Soils are grey marl with loose, sandy topsoil. The vines face south/southeast, are Guyot trained and are planted at a density of 4,000 vines per hectare. The Cortese grapes were hand picked and gently pressed upon arrival at the winery. They then underwent a cool fermentation in temperature-controlled, stainless-steel tanks at 16°C. Unoaked, the wine was bottled in the spring following the harvest. Straw-yellow in colour with a greenish hue, this wine delights with aromas of white fruit, stone fruit and lime zest, which are immediately beguiling and are followed by a subtle yet persistent bouquet of green apples. The palate is well balanced with fresh acidity and good structure, and there are almond notes on the finish. Try with anti-pasti, grilled prawns, pasta with basil and pine nuts or seafood laska Vegan  
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    Calçada is a producer in Northern Portugal, the Minho, where this unique wine comes from. A producer making a selection of wines from varieties such as Alvarinho. This is their classic Vino Verde. Very fresh, light and easy drinking. Lowish in Alcohol at only 10% Great for summer drinking Vegan
  • On the doorstep of the village of Castelnau de Guers, a few kilometers away from Pézenas and the Mediterranean Sea, the Domaine de Castelnau has very ancient origins. Owned by the Lords of Guers as early as the 13th century, Béatrice and Christophe Muret have lovingly been tending to their precious legacy since 1997, thus carrying on their wine-grower forefathers’ vocation. 100% Chardonnay fermented in stainless steel tanks with a short amount of time spent resting on its lees. Nose of peach, citrus fruit with hints of exotic fruits and vanilla toastiness. The palate is round, with a fairly fine, very pleasant texture, the balance is perfect with just the right amount of freshness and some subtle spice. The expression is quite rich but without excess. Very nice wine, easy to pair, especially with grilled white fish, trout with almonds or tempura or a herby chunky vegetable stew  Vegan
  • Les Roulants Ugni Blanc Colombard is a zesty fruity wine made by the very capable co-operative Les Vignobles Foncalieu who are like no other cooperative. Their technical teams include international talents who revel in a mosaic of huge terroirs. So it comes as no surprise to learn that Michel Bataille and the 1,200 wine growing estate owners made the choice to produce upmarket wines. In order to achieve excellence in terms of quality, they have invested in a number of cutting-edge facilities. Try with a mixed bean salad with lemon dressing or fish bites with fries Vegan
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    Currently, the third generation is responsible for the destiny of the story that was created in 1939. It was at that time when Haroldo Santos Falasco, known as 'Don Lolo', began to walk the streets of his small hometown called Chacabuco to sell his wines. Stainless steel fermentation, no oak.
    100% Torrontes A nose of peach, apricot and honeysuckle moves to a dry palate with passion fruit, honeyed lemon and orchard fruits. Well balanced and rounded.
    Perfect with oven baked salmon or tagine with lemon and herbs or Ma Po tofu
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    Currently, the third generation is responsible for the destiny of the story that was created in 1939. It was at that time when Haroldo Santos Falasco, known as 'Don Lolo', began to walk the streets of his small hometown called Chacabuco to sell his wines. Stainless steel fermentation, no oak. Tasting Note: Peach and apricot with some floral and aromatic notes. The palate is complex, fresh and unctuous with a lingering finish. Good match to food with some spice, such as many Asian dishes Vegetarian
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    The Guntrum family roots go back until 1648, to the small village of Wörrstadt in Rheinhessen. Ever since, the Louis Guntrum family has been growing grapes and making wine. The 8th generation, Louis Jean George Guntrum, built today's Estate building in 1923 - it offers a beautiful and spacious environment to produce some of the finest wines from Germany, but also impresses with its stunning location directly adjacent to the Rhein river. Today, the estate is owned and managed by the 11th generation Louis Konstantin Guntrum. His dry Riesling has wonderfully delicate notes of white peaches, apricot and juicy pears, its classic Riesling from a classic producer, try alongside sushi but avoid any vinegary sauces & dressings, it's also a good partner to the first part of Peking Duck (skin rolled up in pancakes with plum sauce) - go on, give it a try! Vegan
  • Lyme Bay is a small, dedicated West Country company passionate about producing delicious and award-winning English Wines, Fruit Wines, Ciders, Meads and Liqueurs from their home in Devon’s beautiful Axe Valley. An award-winning blended 100% chardonnay wine with a depth of fruit and body that takes Lyme Bay Chardonnay to the next level in winemaking quality. A beautiful, long, hot summer in 2020 enabled grapes to fully ripen on the vine, resulting in intensity of flavour and body. Our Chardonnay 2020 is a blend of aromatic and non-aromatic chardonnay fruit sourced from a collection of growers in Essex where the microclimate and soil allows the grapes to achieve excellent ripeness, harvested between 8 – 20th October 2020. Fermented in a mixture of stainless steel and oak at cool temperatures using selected Burgundy yeast strains to enhance complexity, stone fruit, floral characters and minerality. Post fermentation there was full malolactic fermentation and extended fine lees ageing with some bâtonnage to accentuate the natural weight and ripe fruit. Light gold in colour. A complex nose of creamy green & red apples, toast, peaches & a hint of mango. Rounded with nice weight, ripe stone fruit characters combine with the subtle creaminess of the oak creating layers of flavour and complexity. A crisp and complex framework makes this wine an excellent match with food, and it also has the structure to support extended ageing.
  • Lyme Bay is a small, dedicated West Country company passionate about producing delicious and award-winning English Wines, Fruit Wines, Ciders, Meads and Liqueurs from their home in Devon’s beautiful Axe Valley. An intense, aromatic wine with tropicality, minerality, and characteristic English hedgerow. Made from 100% Bacchus grapes, best served lightly chilled. A beautiful, long, hot summer in 2020 enabled the grapes to fully ripen on the vine, resulting in intensity of flavour and body. The 2021 Bacchus blend included fruit from Essex, Kent, and Hereford. Extended skin contact was used on specific parcels to enhance phenolics, before each parcel was fermented in individual lots at temperatures ranging from 12°C to 17°C, with selected yeast strains. After racking, the wines were selected and blended, then left to rest on fine lees before final filtration and bottling in May 2021. Clear, pale lemon / light straw in colour. A heady nose of elderflower with an abundance of citrus, green mango and blackcurrant leaf. A fresh and zesty wine, with a balanced, rounded body. Crisp acidity adds excellent structure to the palate and lifts the light tropical and citrus character. Perfect with Vegan 'fish' & chips and minted peas... Vegan
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    Produced by Endeavour Vineyards in the Marlborough district of New Zealand. This sauvignon blanc shows intense ripe citrus and fresh herb aromas, balanced by a ripe tropical fruit character on the palate which displays good weight and texture, with a focused mineral acidity which delivers fantastic length to the wine. Fantastic by itself or with steamed fish and fennel or Chinese leaf & cucumber salad Vegan
  • Martin Winery was founded in 1997, initially a joint venture between a British and a Chinese enterprise. Martin Vineyard rests in harmony with its natural habitat in Yanhuai Valley, Huailai (Herbei Region) in northern China, and is renowned for its distinctive traditional Chinese grape varieties and wines that perfectly express the local terroir with sandy loam soils. This delightful wine is made from Longyan (Dragon Eyes) – a Chinese indigenous grape variety. Longyan is a dark skinned vitis vinifera variety traditionally grown for table grapes for over 800 years in China, exact origins are unknown but is European in its heritage, now grown in northern regions to produce dry white wines. Grape growing is at around 750m and the province does gain some benefit from costal influences preserving acidity, although the region also suffers from monsoons. It has seen 6 months resting in tank prior to release. Pale straw in colour and enjoys aromas of lemon, pear, green apple, honey and white flowers, clean, crispy and refreshing on the palate with a refreshing acidity. This wine pairs well with seabass, scallop and prawn, sweet and sour chicken. Steamed dim sum, scallops, steamed whole fish or tea infused stir-fry shrimps ABV%: 11.5
  • Françoise Feuillat-Juillot was born into wine. Growing up at the highly regarded Domaine Michel Juillot in Mercurey, she immersed herself in all aspects of winemaking from a very young age (literally immersing herself, rather terrifyingly she once fell into a vat). After exploring a career in international trade, she could no longer resist the pull of her native Burgundy and she returned to her roots, knowing that she really wanted to make wine. She formally studied oenology at the University of Djion for a year before joining forces with grower Maurice Bertrand in 1989. Montagny is one of the few Cote Chalonnaise appellations that is devoted exclusively to Chardonnay.
    Hand harvested. The Montagny Les Crêts is a small parcel of 1 hectare located on the stony hillsides of the village consisting of limestone clay. The vines are 28 years old.
    The alcoholic fermentation and the malolactic fermentation take place in thermo-regulated vats. The wine is aged on lees for 8 months. Mineral, chalky nose with a touch of oyster shell and floral notes appearing. Round and smooth palate, essentially floral but with a fresh touch of minerality on the finish. Makes a fine accompaniment to hard cheeses, goats cheese, crab, snails, scallops or Vietnamese spring rolls Vegan
     
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    The Morgassi Superiore winery was created by Marino Piacitelli in 1993 and is today regarded as one of the top producers of the increasingly fashionable wine, Gavi. A small estate of 50 hectares, the winery is now managed by sisters Marina and Cecilia Piacitelli. Unusually for the region, Morgassi only releases its whites after a year’s bottle ageing, meaning its wines are richer and more elegant than many of its rivals. Translucent shades of straw yellow and greenish reflections which emphasise the wine's clarity and brilliance. Very delicate while intense bouquet with elegant and pervasive flower notes which in time blend and give way to the sweetness of more intense white and citrus fruit aromas, rising to prominence after a few minutes. On the palate it starts off decisively, with sharpness and precision. Long almost bitter finish, typical of the Cortese grape, with its decisive imprint of freshness, witness of the wine's potential for ageing. Recommended for eating with fish and seafood generally, chicken, salads, antipasti, lighter risottos, creamy sauces, pesto... Vegan      
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    “Philippe Guerin produces some of the most profound Muscadet I’ve ever tasted.” - Richard Kelley MW Muscadet is having something of a renaissance right now, particularly among the zeitgeisty sommeliers, and that momentum will only gain further strength with the release of the 2018 vintage, which is considered to be the best harvest since 1989. This crystalline example from Philippe Guérin is a lip-smacking palate cleanser, packed with zesty, pure, unoaked fruit. The pithy grapefruit notes are balanced by sweeter impressions of white grape and green melon and the High C of acidity that pierces through the whole brings a wonderful tensile quality to the palate. It’s the classic pairing for oysters, but you won’t go wrong with any raw fish or crustacean dishes either. Fondue is another good bet. And if that doesn't wet your whistle then try stir-fried rice with mixed peppers Vegan  
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    Nature, curiosity, adventure, passion and the desire to create a new and unique wine united five friends who planted 9 grape varieties on the slope of the Niemczański hill. Each variety has been carefully selected to create a unique taste and atmosphere of wine of local origin. Niemczańska Vineyard was established in 2017. Relatively young plantings in 2018 gave the first small yields and the first Niemcz wine was created from this vintage. White, delicate wine, made from grapes, from which red wines are most often obtained, is therefore the so-called blanc de noir. The taste has fruity notes: ripe peach, passion fruit, lime. It is characterized by perfectly balanced acidity and perceptible residual sugar content. It goes perfectly with Asian cuisine, bryndza cheese or apple pie
  • Out of stock
    Nature, curiosity, adventure, passion and the desire to create a new and unique wine united five friends who planted 9 grape varieties on the slope of the Niemczański hill. Each variety has been carefully selected to create a unique taste and atmosphere of wine of local origin. Niemczańska Vineyard was established in 2017. Relatively young plantings in 2018 gave the first small yields and the first Niemcz wine was created from this vintage. Cabernet Blanc blend of Cabernet Sauvignon, and is a modern grape variety created in cooperation with German and Swiss institutes, from a cross between Cabernet Sauvignon x Solaris. The only plantings in Poland are on the Niemczańska vineyard. It is is characterized by green flavours such as grass, gooseberry, green pepper and nettle, sometimes elderberry. Think: freshly cut grass, herb, nettle, fresh lemon zest, along with a surprising twist of raspberry! It goes perfectly with pea risotto, grilled tuna with minty potatoes, sea bream and asparagus or stewed rabbit with chunky veg  
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    Nikolou Winery is located in the heart of Koropi, at the very place where Nikolou family has been producing wines since 1875. Retsina PGI Attiki, Traditional appellation. From a 20-year old vineyard of NE Attica. Savatiano 100%. Early harvesting in stacks, vinification and static settling for 48 hours in stainless steel tanks. Addition of pine resin and alcoholic fermentation with selected yeasts at controlled temperature. Light yellowish green color. Mastiha (a resin with a slightly pine or cedar-like flavour gathered from the mastic tree) and herbs are combined with the fresh-fruity aromas of alcoholic fermentation. Rich body, characteristic of Savatiano variety, with long aftertaste. Accompanies crispy fish, shrimps, seafood, stuffed vineleaves and delicacies of Greek gastronomic tradition
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    Norte Chico wines are produced by Santa Carolina winery, founded in 1922 in Santiago and one of the oldest wine producers in Chile. The founder of the vineyard, Don Lorenzo Reus, brought the expertise of how to make wine from the old Central region of Mallorca (Spain) to the fertile Chilean Central Valley. A fresher, crisper style of Chardonnay due to it being unoaked. A very well rounded Chardonnay that displays signature tropical notes, pineapple and papaya, for example. Nice minerality and good complexity which make it a good accompaniment to fried vegetables with ginger, cauliflower soup or sushi
  • Norte Chico wines are produced by Santa Carolina winery, founded in 1922 in Santiago and one of the oldest wine producers in Chile. The founder of the vineyard, Don Lorenzo Reus, brought the expertise of how to make wine from the old Central region of Mallorca (Spain) to the fertile Chilean Central Valley. Norte Chico Sauvignon Blanc is a fresh, crisp Sauvignon with gooseberry and citrus fruit flavours. Works well with a fruit salad or Thai fishcakes  
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    Founded in 1964 by Gaspare Baiata and several like-minded, forward-looking growers. Thanks to their maritime climate and the winds sweeping off the sea through their vines, they have been able to maintain an environmentally friendly approach, and now produce organically certified Grillo and Nero d’Avola. The soil is fertilised with infusions of organically produced herbs and legumes. Grecanico is the Sicilian incarnation of Garganega. Here it serves up a characterful and lively drop, full of tropical fruits, smooth and fresh. Give it a go with chargrilled rabbit stuffed with cotechino (an Italian large pork sausage) , fried polenta & oven dry cherry tomatoes or a savoury mushroom roast
  • Founded in 1964 by Gaspare Baiata and several like-minded, forward-looking growers. Thanks to their maritime climate and the winds sweeping off the sea through their vines, they have been able to maintain an environmentally friendly approach, and now produce organically certified Grillo and Nero d’Avola. The soil is fertilised with infusions of organically produced herbs and legumes. No additional sulphur was added to this wine. Grillo, also known as Riddu, is a white wine grape variety which withstands high temperatures and is widely used in Sicilian wine-making and, in particular, for Marsala and fresh Sauvignon like whites. This wine is fresh on the palate with lush flavours of apples and a hint of orange and great tropical fresh mineral tones. Great with Courgette stuffed and fried! Vegetarian

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