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26-50 of 51 products

  • £12.00

    MALBEC “Pablo Y Walter” (Argentina)

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    A 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
  • £8.00

    MERLOT “Peculiar Mr Pat” (Australia)

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    Production 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
  • £18.00

    MERLOT “Velvet Devil” (USA)

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    USA, Washington 2014

    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
    £18.00
  • £14.00

    MERLOT ‘”Bergerac Rouge Château Laulerie”

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    Tasting Note: Soft, supple Merlot from south-west France, popping with red berries, trailed by flower petals and a hint of pepper. Food Matching: Well matched with roast poultry, barbecues, summer lunches, and many cheeses. Best served at 16°C. Vineyard: Vineyards located in the sun drenched South-West region of Bergerac, planted on gravel, limestone and clay soils known locally as 'Boulbenes'. Its this soil combination that allows development of structure and flavour. ** VEGAN WINE **
    £14.00
    £14.00
  • £16.95

    MERLOT CAB SAV (Super Tuscan) “San Fiorenzo Bolgheri” (Italy)

    Production The Cabernet Sauvignon and Merlot vines are cultivated in sandy-silt soils typical of the Bolgheri region. The grapes are carefully selected and undergo 18 days fermentation and maceration in stainless steel followed by 12 months maturation in French oak, and a further 3 months in bottle. Tasting notes Aromas of ripe black fruits and plum compote with lifted minty notes. The palate is rich and structured with layers of bramble and black cherry fruit balanced by savoury, cedar and capsicum notes, firm tannins and a twist of sour cherry acidity on the finish. Food match Drink with ravioli and meat ragu, braised duck breast or grilled lamb chops.
    £16.95
    £16.95
  • £14.00

    MONTEPULCIANO “Biferno” (Italy)

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    Tasting Note: Plush, easy-drinking red from central Italy, a fragrance of blueberries with a warm underlay of spice followed by a mouthful of damson jam and plum cake. Food Matching: Enjoy with wood oven pizzas. Try it with a Capricciosa, or a Calzone for a twist on a classic. Vineyard: Grown in Molise, Central Italy - of which only 2% is graded as DOC - grapes are subject to excellent exposure, calcaerous soils and a maritime climate. Vines are 15 to 25 years old. Vinification: Traditional vinification with 10-12 days of maceration at a controlled temperature of 25°-26°C. The wine is aged for 18 months in large oak barrels, and then for 18 months in stainless steel tanks. ** VEGAN WINE **
    £14.00
    £14.00
  • £15.00

    PINOT GEWURZTRAMINER RIESLING “Yealands” (NZ)

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    Tasting Note: An intriguing New Zealand blend of richness and flavour, combining poached pears, melon and ginger, with happy results. Food Matching: Beautifully matched with all Asian cuisine, seafood, chicken and pork dishes. Vineyard: The Seaview Vineyard, in the Awatere Valley, is exposed to some of the toughest growing conditions in Marlborough; high sunshine and wind, cool nights and low rainfall which produces a smaller, thicker skinned berry with intense fruit flavours. The cool site regularly commences harvest up to one week later than other sub regions of Marlborough. All three aromatic varieties sit on sheltered, north facing slopes. The soil is predominantly wind blown loess. Vinification: Three aromatic parcels; Pinot Gris, Riesling and Gewurztraminer, were selected and harvested together. The fruit was crushed, de-stemmed then gently pressed, with the free run juice going to a stainless tank and the pressings portion going to a 1000L French oak oval and a selection of old French oak barriques. The free run juice in the stainless steel tank was settled for 72hrs and then the clear juice was then racked off to another stainless tank for a long cool fermentation to enhance the pure fruit flavours. The pressings portion in oak went through a natural fermentation and the french oak oval and barrels were stirred twice weekly post fermentation to develop structure and texture. Upon achieving a finely balanced blend, the wine was stabilised and filtered prior to bottling. ** VEGAN WINE **
    £15.00
    £15.00
  • £14.00

    PINOT NOIR “Cloud Factory”

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    The first explorers across the great oceans were greeted by the long white cloud which told them that they had at last sighted New Zealand. The long white clouds still bear the precious rain that, through the marvellous mechanic of the vine, is distilled by nature into this perfect Pinot Noir. ** VEGAN WINE **
    £14.00
    £14.00
  • £9.00

    PINOT NOIR “Sierra Grande” (Chile)

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    PRODUCTION Our Pinot Noir comes from a small Hacienda in Maule. Traditionally fruit farmers, the Moreno Family diversified into wine. The story goes that after a Sauvignon Blanc and Merlot tasting, our winemaker Eric Monnin was served strawberries from the estate. He commented how delicious they were and if they could grow strawberries of this quality, then they must be able to grow Pinot Noir. Low and behold they had already begun working with the varietal and Eric tasted their beautiful Pinot Noir for the first time. The vineyards sit in the shadow of the El Dezcabazado volcano and the resulting soils are both rocky and fertile. Maule s in the southern part of the Central Valley and temperatures here are much cooler than further north. Pinot flourishes in this environment and enjoys the healthy conditions where it can usually ripen without damp. The cooler temperatures allow it to retain crucial acidity which helps provide balance to the ripe fruit. No oak is used. TASTING NOTE A delicate and elegant Pinot Noir showing ripe fruit flavours of plums and wild strawberries, balanced with subtle smoky notes and a deliciously lingering finish. ** VEGAN WINE **
    £9.00
    £9.00
  • £10.00

    PINOTAGE “False Bay” (South Africa)

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    PRODUCTION The grapes for False Bay Bush Vine Pinotage stem from a single vineyard of unirrigated bush vines in Stellenbosch. The attraction to this mature (planted in 1996), coastal, bush vine vineyard were the cooler temperatures and small, naturally balanced and concentrated berries. Made by Waterkloof's talented young Cellarmaster Nadia Barnard. Balanced grapes are hand harvested, fermented spontaneously with wild yeast and then raised in large wooden casks (or 'foudre' en Francais). The resulting wine therefore, is perhaps more 'Pino' than 'Tage'. No additions other than sulphur as a preservative. Grown, made and bottled in South Africa. Vegan friendly wine. False Bay - Real Wine, Coastal Vineyards, Sustainably Farmed, Hand Picked, Naturally Crafted, Wild Ferment, Cask Aged. TASTING NOTE Wild yeast fermentation, low yielding bush vines and ageing in large French oak foudre inform this richly-fruited, yet savoury and satisfying Pinotage. Plummy aromas with a faint hit of barbecued meat. The palate is full and rich with slightly rustic yet moreish tannins and an impressively long finish. ** VEGAN WINE **
    £10.00
    £10.00
  • £10.00

    PRIMITIVO “Salento” (Italy)

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    Tasting Note: Fruity Primitivo, spilling over with plums and black cherries, with a fine aroma of cracked black pepper. Winemaking: Harvested from vineyards in the heel of Italy and vinified using temperature-controlled stainless steel technology. Food matching: Tomato based game dishes. ** VEGAN WINE **
    £10.00
    £10.00
  • £12.00

    PROSECCO “Le Dolci Colline” (Italy)

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    PRODUCTION From selected parcels of Glera grapes grown northeast of Treviso. Hand harvested at optimum ripeness to give the required balance between aromatics and good acidity. Gentle pneumatic pressing followed by slow, cool fermentation in stainless steel. Second fermentation in pressure tanks, lasting 4 weeks. TASTING NOTE Fresh and gently fruity fizz from northeast Italy (Veneto) with citrus and green apple aromas. Delicate and lively on the palate with ripe, lightly grapey fruit, zesty acidity and a clean, refreshing finish. ** VEGAN WINE **
    £12.00
    £12.00
  • £18.00

    RIESLING – Charles Smith Kung Fu Girl

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    In 2006, Charles Smith started his eponymous range of wines, with the aim to create high quality, varietal specific wines true to the place of origin, at a price point everyone can enjoy. These Washington State wines are full of flavour, balanced and approachable, and have consistently garnered 90+ scores by leading industry critics. Growing up just outside of Sacramento, California, in the foothills of the Sierra Nevada Mountains, Charles began craving worldly travel at a young age, thanks to his Welsh mother and French father. Charles later moved to Denmark and while in Scandinavia, he spent the next nine years managing rock bands and concert tours throughout Europe, including the famed Danish duo, The Ravonettes. Wining and dining while on the road became a catalyst for his passion of wine, which ultimately triggered the career he has today. A self-taught winemaker, Charles is a true artisan and pioneer in the wine world. In 2009 Food & Wine magazine awarded Charles Winemaker of the Year, and in 2010 Seattle Magazine recognised him as their Winemaker of the Year. “Some people don’t think that food and wine pairing is that important, but they couldn’t be more wrong. Just like when you find the perfect pair of jeans, there is no other pair that will do. It can be good, but when it’s just right, you’ll never settle for less,” says Charles. ** VEGAN WINE **
    £18.00
    £18.00
  • £10.00

    RIOJA (Tempranillo) “Vega del Rayo” (Spain)

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    PRODUCTION Produced from selected Tempranillo grapes sourced in Rioja Alta. Fermentation at 24 to 26ºC with 8 to 10 days maceration on the skins. No oak ageing. Bottled early. TASTING NOTE A modern, vibrant, unoaked tempranillo. Pure, vibrant, juicy red fruits, fresh cherries and plums, with hints of black pepper and spice. Soft and easy to drink with approachable ripe fruit yet well-structured, with super light tannins. ** VEAN WINE **
    £10.00
    £10.00
  • £23.00

    SANCERRE (Sav Blanc) “Domaine Pré Semelé” (France)

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    A classic Sancerre with ripe gooseberry fruit and zesty acidity. The style is full and round yet fresh and well-balanced.
    £23.00
    £23.00
  • £16.00

    SANGIOVESE SHIRAZ – Some Young Punks The Squids Fist

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    Australia, Clare Valley 2016

    Battle in the deep, 2 grapes colliding, inky + punchy = squidtastic. Sangiovese is the grape of Chianti with the power of a traditional Aussie Shiraz.. wow.
    £16.00
    £16.00
  • £10.00

    SAUVIGNON BLANC “Cloud Factory” (NZ)

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    PRODUCTION Judiciously sourced from 3 vineyard sites between the Waihopai, Wairau and Awatere Valleys. Fruit for this wine comes from vineyards throughout Marlborough’s Wairau Valley. From the coastal vineyard of Rarangi (coastal pea gravels, sand and silts, cooler coastal site) up through the central (old river bed gravels with think fertile top soil) and southern valley vineyards (clay loams over silts and gravels, warm sheltered site ) to the Rapaura area vineyards (stoney river bed soils). The vines are grown on the VSP trellis system to give optimal cropping to gain maximum flavour during the growing season. Grapes are picked and immediately pressed to tanks for clarification. The fruit was gently pressed, cold settled, racked and cool fermented with selected yeast strains to enhance the unique aromatics & flavours. Each individual parcel was then racked, before being blended together to create this generous full-textured style. The wine was then filtered, and bottled to retain & capture the remarkable freshness of Marlborough Sauvignon Blanc. TASTING NOTE Perfumed with nettle ripe tropical fruits which are also evident on the palate along with limey flavours and a rich minerality - classic Marlborough Sauvignon. The wine is sappy fresh, clean and delicious. ** VEGAN WINE**
    £10.00
    £10.00
  • £11.50

    SAUVIGNON CHENIN SEMILLON “Circle of Life” (South Africa)

    Production Circle of Life White is neither defined by grape varietals, nor indeed a specific block within the vineyard, but instead encapsulates the myriad soils, aspects, altitudes and grape varieties found on this windswept, biodynamic farm. The windswept vineyard blocks are all, south facing (less sun exposure), 200-350m above sea-level and a mere 2 miles from The Atlantic. These factors combine to produce low yields, balanced grapes and wines with a true sense of place. Production is a miserly 4 tons per hectare. Grapes are hand-harvested and brought to the cellar by horses for hand-sorting. Extracting juice from the grapes is achieved through pressing the whole bunches. This is the most delicate way to extract the juice. After a settling period of 24 hours, a large proportion of the juice was destined for co-fermentation. That is to say, we determined a blend of Sauvignon Blanc and Chenin Blanc prior to fermentation and transferred the majority into old 600 litre barrels, with the balance going into stainless steel tanks. Ultimately, this allowed for a better integrated and more complete end product. After a very long, natural yeast fermentation of seven months, the wine was left on the primary lees for a further four months. This helped to add more complexity and weight to the palate. The wine was then racked to fermentation tank and the final blend was made up, with the addition of further Sauvignon Blanc and Chenin Blanc. “The wine was then bottled in January 2014. We make the wine as naturally as possible, with no additions of acids or enzymes allowed. Tasting notes The Sauvignon Blanc aromas are prominent on the nose, with beautiful lime and prickly pear notes. Intense flavours, with great balance. A tight mineral core and creamy mid palate from the Chenin Blanc allows for great complexity and a persistent finish. The Sauvignon Blanc lends lovely, fresh acidity to the wine. Food match Try with Sashimi of Tuna, smoked potato gnocchi or red snapper. Awards 2013 Vintage Sommelier Wine Awards 2017 Bronze ** VEGAN WINE **
    £11.50
    £11.50
  • £12.00

    SAUVIGNON GRIS “El Viejo”

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    PRODUCTION Sauvignon Gris tends to mature very early and has a high sugar level. The grapes are a beautiful dusky pink/apricot colour and they have thick skins. Sourced from a very small plot in the Casablanca Valley, these low yielding vines were first planted when cuttings were brought over to Chile by European settlers. A single varietal Sauvignon Gris wine. The grapes were crushed and gently pressed to achieve fresh, clear, elegant juice. This was then fermented slowly at cool temperatures to retain the very distinctive regional and varietal characters. No oak was used on this wine. TASTING NOTE The only Sauvignon Gris in our list – it's an aromatic cousin of Sauvignon Blanc - think somewhere between Chile and New Zealand. A fresh aroma of waxy lemons, lime and grapefruit with a hint of frangapani. Fresh and clean on the palate with invigorating acidity. FOOD MATCH This has bags of character and personality, it really impresses in the glass with food. Try it with a variety of dishes such as scallops with mushrooms and white wine sauce, BBQ garlic prawns or salmon, grilled oysters, and poached white fish with summer salads containing parsley, pepper or lemon. ** VEGAN WINE **
    £12.00
    £12.00
  • £10.00
    £10.00
  • £11.00

    SAUVIGNON SEMILLON “Sixty Clicks” (Aussie)

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    A belter of a wine - smashingly good and pacey. A breezy nose of squeezed lime, melons and fresh pineapple. This has a bright, tangy palate of citrus fruit and crunchy cranberry with a fine white tannic structure and tight finish.
    £11.00
    £11.00
  • £10.95

    VERDEJO “Bodegas Menade” (Spain)

    Production The Verdejo grapes are selected from parcels of vines, 20-25 years old, grown in pebbly, clay and chalky soils at between 700 and 800m altitude. Harvesting takes place by 3 different processes: part green daytime harvest by hand, part mechanised and part night-time harvest. Each parcel is vinified separately using wild yeasts in stainless steel. Fermentation takes place at a controlled temperature of 18-22ºC, and the wine remains on lees for a short period. Tasting notes Fresh stone fruit aromas with notes of fennel and thyme. The palate is ripe and texural with white peach and herbal characters, balanced by crisp acidity and minerality. Food match Baked fish with fennel ** VEGAN WINE **
    £10.95
    £10.95
  • £11.00

    VERDEJO – Protos

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    Intense aromas of stone fruit, tangerine oil and citrus. A rounded and complex palate, with peach and apricot fruit and notes of grass and fennel. Textural, though bright and pure with a long finish.
    £11.00
    £11.00
  • £11.00

    VIOGNIER – Domaine de Vedilhan

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    PRODUCTION Domaine de Vedilhan (pronounced 'Domaine de Ved-ee-ohn') is the estate of the Fayet family, based in the village of Moussan close to Narbonne. Uniquely, a brook runs around the estate which provides much-needed water in this very hot climate, giving the wines their freshness and appeal. Vines are managed using the 'lutte raisonnée' method and terroir is a combination of limestone, sand and sea shale, meaning the vines dig deep for their nutrients and thus produce excellent quality grapes. 50% of the production from this Domaine is used for Boutinot wines. Since 1999, our winemakers have been working closely with the Fayet’s on all aspects of the production, from when to harvest to the exact blend or style of wines. The Viognier was picked early and carefully selected and handled in the winery to maintain its acidity and fresh aromatics, and was vinified without oak. TASTING NOTE Honeysuckle on the nose; richly textured and nicely balanced with flavours of apricots and a satisfying delicate bitterness on the finish. ** VEGAN WINE **
    £11.00
    £11.00
  • £9.95

    VIOGNIER PICPOUL GRENACHE “Cicada”

    PRODUCTION An unusual blend of Viognier (30%), Picpoul Blanc (30%) and Grenache Blanc (40%). Sourced from clay limestone soils in Richerenes in the Vaucluse for the Grenache Blanc and Picpoul, with the Viognier sourced in the Northern Rhône (so the wine is classified as Vin de France). Vinified in stainless steel, with a short maceration of one week. Alex Favier then puts the final blend together. TASTING NOTE Easy-drinking, unoaked and not too serious but still a properly flavoursome white wine with lovely aromatics on the nose, nice weight on the palate and a fresh, bright finish. FOOD MATCH Coconut flavoured Thai and Vietnamese dishes, or as a delicious foil to barbecued or grilled mackerel.
    £9.95
    £9.95
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