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ALBARINO “Mar de Frades” (Spain)
Wine, WhiteAromas of berries and warm spice with a touch of coffee and dark chocolate. The palate is generous with beautifully complex red berry and spicy fruit, supple tannins, juicy acidity and a hint of black pepper. All balanced by mocha and toasty notes from oak maturation£18.00£18.00 -
£17.00 -
AMARONE “Villa Belvedere” (Italy)
Wine, RedProduction Aftual manual-picking in mid-September, the Corvina, Rondinella and Corvinone grapes are stored on racks in drying rooms, until the January following the harvest. Fermentation takes place with skin contact and continual pumping over. The wine is aged in oak for 24 months. Tasting notes Rich aromas of ripe black cherry and plum, with dried fruit characters and a touch of spice. The palate is plush with ripe plum and bramble characters, a hint of vanilla, supple tannins and juicy acidity. Food match A good match for rich pasta dishes, game and grilled or roasted red meats.£28.00£28.00 -
BACCHUS ROSE – Poulton Hill Estate
Wine, RoseA vibrant addition to the Poulton Hill Estate wine range, a classic, crisp and elegant Cotswold rosé. Beautifully light salmon pink in appearance with strawberry and delicate rose on the nose. The palate is dry, fresh and vibrant, bursting with delicious summer fruits with a wonderfully long and satisfying finish.£15.00£15.00 -
£15.00 -
BAROLO (Nebbiolo) “Araldica Flori” (Italy)
Wine, RedProduction Made from Nebbiolo grapes cultivated around the town of Barolo in southern Piemonte. These are trained on a low Guyot trellis at a density 4-5,000 vines/ha. The grapes were hand-harvested, de-stemmed and then crushed to small fermenters, for around 12 days, with daily pumping-over. This ensures good colour and flavour extraction, but avoids over extraction of the abundant Nebbiolo tannins. The wine was drained off at dryness, and the skins transferred to a small press. After pressing the wine was settled for two days, and then racked to stainless steel tanks for malolactic fermentation. After three years maturation in 50hl Slavonian oak casks it was racked and bottled. Tasting notes A complex nose combining plum, mulberry, ripe strawberry and brown spice with delicate floral and violet notes. Tannins are firm and pleasingly supported with plump fruit and a rounded texture, giving a good lengthy finish. Food match Perfect with wild boar sausages, venison, roast lamb or gamey stews. ** VEGAN WINE **£23.00£23.00 -
CAB SAV “Passion has red lips” (Aussie)
Wine, RedBursting with red and blackcurrant fruits, this is a really soft and pure Cabernet with gentle tannins and a hint of green pepper on the finish. Cool herby flavours mingle with red fruits and a nice touch of acidity.£16.00£16.00 -
CAVA – Pere Ventura
Wine, SparklingA delightfully fresh, fruity and elegant style of Cava with lively citrus characters and lovely balancing acidity. The Parellada gives finesse and acidity, whilst the Xarel-lo develops to give full fruity aromas and flavours.£18.00£18.00 -
CHABLIS “Domaine de Motte” (France)
Wine, WhiteRipe lemon on the nose. The palate is well balanced with fresh zesty fruit and a long citrussy finish, remarkable elegance and finesse. Far superior than the name 'Petit' might suggest.£19.00£19.00 -
Champagne “Mumm” (France)
Wine, SparklingFrance£43.00
A rich and wide aromatic palate of white fruits, pear, baked apple, apricot, subtle notes of honey, hazelnuts, dried currants and brioche. The finish is long, harmonious and structured, with a beautiful freshness.£43.00 -
CHAMPAGNE – Champagne Charles Chevalier Brut d’Honneur
Wine, SparklingPRODUCTION The vines are mainly planted in shallow soil which encourages the roots to grow deeply into the underlying chalk, providing them with water and warmth. The Pinot Noir vineyard in Aÿ has a sunny, south-facing slope, which allows the grapes to reach excellent maturity. Sustainable and environmentally friendly agriculture is practiced wherever possible. The harvest is always done by hand. Grapes are whole bunch pressed and the juice is racked to a tank where it is allowed to settle for at least 12 hours. The clear juice is racked and yeast added to encourage a thorough fermentation at a cool temperature, approximatly 15-17°C. After a short period of post ferment maturation, the wine is bottled with a yeast addition to allow for secondary, in bottle, fermentation. The dosage is 9 g/l. TASTING NOTE A fine Champagne, made in the classic tradition of the houses of Aÿ. Principally Pinot Noir and Chardonnay with a little Pinot Meunier, matured in cool chalk cellars before release. ** VEGAN WINE **£25.00£25.00 -
CHARDONNAY “Les Volets” (France)
Wine, White£9.00
This brilliant medium-bodied Chardonnay which has pure aromas and flavours of green apples, lemons and limes, with just a whisper of stony minerality.£9.00 -
CHARDONNAY “Listening Station” (Aussie)
Wine, WhiteLemon and vanilla on the nose with a round, fruity body and a hint of vanilla oak character. Has more ripeness than a Macon and more savouriness than the New World, making it ideal by the glass.£10.00£10.00 -
CHARDONNAY – Eve
Wine, WhiteBright and aromatic Chardonnay with clean citrus notes, layered with riper, tropical fruits. The palate is clean with a pure fruit driven expression. Mango and pineapple combine with green apple and lemon to give a fantastically fruit driven style of Californian Chardonnay which is not masked by ugly oak.£18.00£18.00 -
CHENIN BLANC VIOGNIER – “Percheron” (South Africa)
Wine, White£9.00
Flavours and aromas of sweet apples, citrus fruit and ripe melon. It’s an easy drinking, summery kind of wine.£9.00 -
FLEURIE (Gamay) “La Reine de l’Arenite” (France)
Wine, RedPRODUCTION 'Arenite' is the terroir of pinky, crumbly sandstone of the La Madone vineyards, rated as one of the best vineyards in Fleurie. At up to 450m altitude and with soils still untouched by phylloxera, goblet trained vines on the east and south east facing vineyards lie below the Chapel of the Madonna at the top of the hill. Gamay Noir vines range from 40 to 90 years of age. Grapes are hand-picked and wholeberry fermented for 8-10 days (traditional maceration carbonique) followed by a further 2 or 3 days on the skins to assist with aromas. No use of cultured yeasts. Pressed after an 8-10 day cuvaison. First press wine was returned to vat and left for 8 months before bottling. TASTING NOTE Very pretty indeed, a heady perfume of freshly picked irises and peonies drifts above the crushed berry fruit nose. Ripe tannins and fresh acidity support a palate of Morello cherries, strawberries with wonderful savoury finish. ** VEGAN WINE**£18.00£18.00 -
GAMAY “Les Pivoines”
Wine, RedPRODUCTION Gamay vines grown on the slopes of the rolling Beaujolais hills. Whole bunch Gamay is fermented using traditional carbonic maceration techniques. A short cuvaison is used in order to keep the upfront, juicy, fruit characters. TASTING NOTE Exhuberant fruity red wine with juicy crushed strawberries, cherry characters and an intriguing savoury twist. The palate is soft and approachable with vibrant acidity and a mouthwatering floral, morello cherry finish. ** VEGAN WINE **£11.00£11.00 -
GARNACHA “Borsao” (Spain)
Premium Pink, WinePRODUCTION Selected Garnacha grapes from 15-30 year old bush vines grown on stony, sandy soils, around 450 metres above sea level. 6-8 hours cold maceration on skins followed by gentle pressing. The free run juice undergoes long, cool fermentation of between 14º-18º C in stainless steel tanks at a controlled temperature. TASTING NOTE A delightfully pale Garnacha rosé with intense aromas of bright red fruits, raspberries and strawberries. The palate has ripe red berry and cherry fruit characters, balancing acidity, and an appealing red fruit finish.£10.00£10.00 -
GRENACHE “Angels & Cowboys” (USA)
Premium Pink, Wine, RoseTasting Note: Flowers and citrus blossom on the nose, racy grapefruit and refreshing minerality in the mouth. Food Matching: This dry Rosé is one of those rare wines that work well with vegetable dishes and spicy ethnic foods. Enjoy it with roast chicken, salmon, seared tuna, summer salads and any sushi from vegetables to strong fish, crab cakes, shrimp cocktails and ceviche. Vinification: Angels & Cowboys Rosé was made using the traditional Provençal method. To preserve nature’s generosity along with old-world tradition, the grapes were harvested at 21° brix. This retained the youthfulness of the fruit, creating a wine style both vibrant and complex. The grapes were lightly crushed and left to macerate on their skin. Once the juice achieved its perfect pale pink hue and began to show fragrant phenols from the skin-contact, the juice was pressed off the must then closely monitored while it underwent a long cool fermentation. Upon completion of fermentation, the Rosé aged on its yeast lees for a little over 2 months, creating great depth and mouthfeel.£12.00£12.00 -
GRENACHE SYRAH “Cuvée Papale CNDP”
WinePRODUCTION In Châteauneuf-du-Pape, the soils are free-draining clay and sand, strewn with the famous galets roulés - large, round pebbles covering the soil. The Galets act like night storage heaters, absorbing heat during the day and releasing it at night, creating a warm microclimate around vines and ripening the grapes very quickly. Vines are trained en gobelet (bush vines) as dictated by the appellation law. Blended from selected parcels of Grenache Noir and Syrah, fermented for up to four weeks and aged mostly in cement foudres with some in old oak barrels for between 12 to 15 months. TASTING NOTE Blended by Alex Favier, one of the region's best winemakers, this is an archetypal and rustic Châteauneuf-du-Pape, showing lovely ripe, spiced, black fruit aromas and a velvety, warm palate. Very correct, in a deliciously traditional style. FOOD MATCH Hearty dishes such venison casserole or coq-au-vin, griddled steak or roast beef . Also works well with an oozingly ripe cheese.£24.95£24.95 -
HOUSE FIZZ – Palladiano Durello
Wine, SparklingPRODUCTION The Durello grape is local to the Veneto region - grown on the volcanic hillsides of Monti Lessini, between Verona and Vicenza. The name of the grape refers to the small, late-maturing berries (duro = hard). Durello's naturally high acidity and cool, hillside vineyards produce complex, long lived wines to rival Italy's finest sparklers. Production of Durello Spumante is mostly in the hands of a few small growers, traditionally producing bottle fermented wine with up to 6 years on lees. However the variety is also well-suited to the production of fresh, zesty, tank-method wines such as this - aged for 2-3 months on lees. TASTING NOTE Citrus and gently floral aromas lead to a very fresh and zippy palate with crisp green apple and lightly honeyed characters. A refreshing and approachable style of fizz - yet with texture and depth underlying the bright fruit. ** VEGAN WINE **£10.00£10.00 -
MALBEC “La Mascota”
Wine, RedTasting Note: Intense and rich Argentinian Malbec, packed with black fruits, both fresh and baked and freshened with a waft of liquorice and vanilla. Winemaking: The harvest is carried out by hand using bunch selection before destemming and crushing at the winery. Fermentation and maceration occurs in stainless steel tanks for a minimum of 25 days at 23-25ºC. Natural malolactic fermentation also takes place followed by ageing in new French and American oak barrels for 15 months. The wine is then filtered & bottled. Vineyard : The vines for these grapes are planted on deep and stony soils in the vineyards of Finca La Mascota in Cruz de Pietra, Maipu, Mendoza. Food matching: Ideal to match with grilled meats or strong cheeses. ** VEGAN WINE **£15.00£15.00 -
MALBEC “Pablo Y Walter” (Argentina)
Wine, RedA celebration of Mendoza - the colour, culture and flavour and a celebration of friendship.Visit Mendoza in Argentina and you can't help but be struck by the vibrant street life of this exciting city. We wanted to create a lable to reflect the vibrancy and life Mendoza oozes, and so Pablo Y Walter was created. It's the lovechild of Argentinean winemaker Walter Bressia and Boutinot winemaker Guillaume Letang. We've been working with Walter for many years (the Pablo refering to our original owner, Paul Boutinot) and this Malbec is the perfect way to celebrate their long friendship. ** VEGAN WINE **£12.00£12.00 -
MERLOT “Peculiar Mr Pat” (Australia)
Wine, RedProduction The Merlot grapes that make this wine were grown in the glorious Australian sunshine. Merlot thrives along the banks of Australia’s largest river, the Murray, near the bustling inland town of Mildura, in the middle of Australia’s food bowl. A Mediterranean climate, with plenty of sunshine, we carefully tend the vines and enrich the ancient, sandy soils with recycled organic matter from other crops that also thrive locally, to make the most of every precious drop of water. Speckled light reaches through lush green vine canopies to ensure the berries ripen steadily throughout late summer in time for harvest in Autumn. Tasting notes Bright, plush, deeply tasty Merlot from Riverland vineyards, this is abundant in freshly picked red fruit with a soft tannic profile and a long, moreish finish. Food match This wine can be enjoyed with a wide range of meat dishes, and minimal winemaking intervention means that this wine can also be enjoyed, guilt-free by Pescatarians, Vegetarians and Vegans. ** VEGAN WINE **£8.00£8.00 -
MERLOT “Velvet Devil” (USA)
Wine, RedUSA, Washington 2014£18.00
A kick-ass Merlot from the 2nd largest wine drinking county in the world... dark cherries, cedar, and pipe tobacco. Named the ‘Velvet Devil’ due to it’s soft, smooth velvety texture.£18.00
