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  • £11.95

    CAB SAV SYRAH CINSAULT “Domaine de Tourelles” (Lebanon)

    Production 100% manually harvested blend of Cabernet Sauvignon (40%), Syrah (40%), Grapes are grown on 15-20 year old vines on sandy limestone, with clay sub-soils. Cinsault (15%) and Carignan (5%). Traditional vinification in concrete vats, after 10 days fermentation the wine is blended and then aged in concrete vats for 16 months. Tasting notes A traditional blend. Deep ruby red with fantastically expressive aromas of cherries, cedar wood, rosemary and cloves. A rich savoury palate with lots of Morello cherry and blackberry flavours, some earthy spice and fine tannins. A wine packed with flavour and heritage. Food match Perfect with rich, lamb casseroles or a spicy chickpea harissa stew. Awards 2014 Vintage IWC 2018Great Value RedIWC 2018GoldIWC 2018Trophy
    £11.95
    £11.95
  • £9.50

    CORVINA CORVINONE RONDINELLA “Urban Park Apassimento” (Italy)

    Production Produced from Corvina, Corvinone and Rondinella grapes harvested from hillside vineyards north of Verona. 'Appassimento' refers to the process by which the grapes are dried for a few months before being pressed and vinified - this technique is more common in the Veneto than elsewhere in Italy. In this instance the grapes are dried for 30 days before vinification, and the wine spends 6 months in oak. The resulting red is rich with some residual sweetness. Tasting notes Bright berry and black cherry aromas, and a touch of spice. The palate has all of Valpolicella's appealing fresh cherry and ripe bramble fruit, along with added weight and complexity from maturation in oak. Supple tannins lead to a finish of delicate sweetness, offset by fresh acidity. Food match Great with barbecues, slow-cooked and caramelised meat dishes, or strong-flavoured cheeses.
    £9.50
    £9.50
  • £24.95

    GRENACHE SYRAH “Cuvée Papale CNDP”

    PRODUCTION 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
  • £13.95

    MALBEC “La Mascota”

    Tasting Note: Intense and rich Argentinian Malbec, packed with black fruits, both fresh and baked and freshened with a waft of liquorice and vanilla. Food Matching: Ideal to match with grilled meats or strong cheeses. 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. Vinification: 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.
    £13.95
    £13.95
  • £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
  • £10.95

    MUSCAT “Galaem”

    PRODUCTION The Denominación de Origen Protegida Alicante, on the Eastern coast of Spain enjoys a warm climate throughout the year and the positive influences of the Mediterranean. The inland mountainous areas have a Continental climate. The best grapes of Muscat from organic farming are selected, carefully picked then vinified. Cold pellicular maceration in a pneumatic press for 6-8 hours followed by fermentation with selected yeasts at 14ºC. TASTING NOTE Bright yellow with green hints. On the nose the wine is intense and complex with a wide range of exotic fruit aromas, lychee, passion fruit and floral tones with a hint of minerality. Rich and aromatic, smooth and fresh with a long finish. FOOD MATCH Perfect to accompany fish dishes, paellas, sea food and white meats. It is also an excellent aperitif.
    £10.95
    £10.95
  • £11.95

    PINOT NOIR “Novas”

    PRODUCTION The Casablanca Valley is influenced by its proximity to the Pacific Ocean and its coastal breezes that moderate temperatures. The area ranges from soft rolling hills to higher hills toward the Coastal Mountain range in the east. The poor, sandy loam soils are alluvial in origin, relatively shallow and very permeable, resulting in yields which are generally low in comparison with other Chilean valleys. Temperatures are much cooler here, allowing the grapes to ripen very slowly to produce rich flavoured wines. The Casablanca Valley is influenced by the Pacific Ocean and the Humboldt Current, resulting in constant humidity and average temperatures of 25ºC in the summer and 14ºC in the winter. The spring of 2015 was cooler than average and the relative humidity was higher. This caused uneven budbreak and later ripening. An increase in rainfall forced an earlier harvest in April. The grapes are harvested into 400-kg bins and transported to the winery, where first the clusters and then the grapes (after destemming) are selected on a conveyor belt. Once in the tank, they undergo a pre-fermentation maceration for 3 days, followed naturally by alcoholic fermentation with native yeasts. During this stage, temperatures are kept at 24-26º C, with a gentle pumpover routine. A 2-3-day post-fermentation maceration is then carried out. Malolactic fermentation occurs spontaneously in stainless steel tanks and barrels. The wine is filtered through 1-micron membranes and then bottled. 70% of the wine is aged for 6 months in French oak barrels. TASTING NOTE Pale ruby red in colour with a lifted nose of raspberry and red currant fruit with gentle spice notes from barrel aging. The palate shows delicious ripe summer fruit character and is perfectly balanced by soft tannins and refreshing acidity. It has a long and elegant finish. FOOD MATCH Very good with white meats and oily fish. The perfect partner for mushroom-parmesan risotto.
    £11.95
    £11.95
  • £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 2017Bronze
    £11.50
    £11.50
  • £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
    £10.95
    £10.95
  • £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