Reduced to Clear.

This organic prosecco is pale lemon in colour and intensely aromatic with a bouquet of ripe pear, apple, white flowers and citrus. 

Balanced with a refreshing acidity and a mouth-filling, creamy mousse.

Suitable for vegetarians.

Suitable for vegans.

Last of this vintage

A fresh and fruity Rosé from the South of France. Dry with lots of red berry fruit and a smooth finish.

Drinks well on its own or with grilled or barbequed meats.

Suitable for vegans.

Les Vignobles Foncalieu are a strong cooperative with some 650 winegrowers who have 4000 hectares of vines between them. They based in the heart of the Languedoc and they are focused on making quality wines.

Reduced to Clear.

A vivid yellow coloured wine with hints of green. This is a dry wine with a good length and a powerful finish.

Serve chilled with oysters, seafood, pates, deli meats and pork dishes. Also goes well with goats cheeses and gruyere cheese. 

Reduced to Clear.

Delicately floral with aromas of stone fruit and hints of white spice. It has a generous mouthfeel, with delicious ripe lemon peel characters and a mineral finish.

Food match: Dry Weissburgunder is a good match for pork, chicken and veal dishes.

Weingut Messmer, in the Pfalz region, was founded by Herbert and Elizabeth Messmer in 1960. It's situated in Burrweiler, in the south-west of Germany, less than 50 miles from the border with France and to the north-west of Stuttgart. The yellow sandstone buildings had already been home to winemaking for around 250 years before they arrived.It's still in the family's hands today, with son Martin overseeing the estate alongside his brother Gregor, who supervises production in the vineyard and winery. Their vineyards cover 27 hectares, with around two-thirds of the area planted with white varieties (predominantly Riesling, Pinot Gris and Pinot Blanc) and the rest with red varieties (Pinot Noir in the main).The terroir is made up of seven different soil types: slate, red sandstone, granite, limestone, loam, sand and 'muschelkalk' - a calcareous soil with substantial deposits of fossilised mussel shells. Gregor works to preserve the health and mineral content of the soils - they use only organic fertilisers, and in 2011 they began the biodynamic cultivation of some sites. In the winery fermentations are cool, slow and small batch; grapes are only ever partially de-stemmed; and wines are bottled without fining and with only the gentlest filtration.

Reduced to Clear.

Aromas of bright strawberry fruit. Fresh and juicy red berry characters on the palate with savoury and spice notes, all backed by supple tannins.

Approximately 70% of the Pinot Noir is kept in stainless steel, whilst 30% spends 3-4 months in 500- 900 litre old oak barrels - for micro-oxygenation.

Food match: Drink with crispy duck pancakes or char sui pork dishes.

Weingut Messmer, in the Pfalz region, was founded by Herbert and Elizabeth Messmer in 1960. It's situated in Burrweiler, in the south-west of Germany, less than 50 miles from the border with France and to the north-west of Stuttgart. The yellow sandstone buildings had already been home to winemaking for around 250 years before they arrived.It's still in the family's hands today, with son Martin overseeing the estate alongside his brother Gregor, who supervises production in the vineyard and winery. Their vineyards cover 27 hectares, with around two-thirds of the area planted with white varieties (predominantly Riesling, Pinot Gris and Pinot Blanc) and the rest with red varieties (Pinot Noir in the main).The terroir is made up of seven different soil types: slate, red sandstone, granite, limestone, loam, sand and 'muschelkalk' - a calcareous soil with substantial deposits of fossilised mussel shells. Gregor works to preserve the health and mineral content of the soils - they use only organic fertilisers, and in 2011 they began the biodynamic cultivation of some sites. In the winery fermentations are cool, slow and small batch; grapes are only ever partially de-stemmed; and wines are bottled without fining and with only the gentlest filtration.

Reduced to Clear.

A bright, vibrant wine with spicy red berry fruit such as blueberry and mulberry, exotic spice and creamy vanilla, evident ripe tannins and a long finish. This wine drinks well young but will improve over the next 6 to 8 years, gaining more complexity. 

The grapes were hand-picked into small baskets and taken to the cellar. A portion was fermented in open bins and hand-punched four times a day. The rest was fermented in a rototank. No commercial yeast was used as these grapes ferment well with their own yeast. The wine matured in a mixture of French and American oak barrels for 14 months. Approximately 30% was new wood.

Recommendation Deeply flavoured dishes. Peking duck, sweet & sour Pork belly, mushroom risotto.

Suitable for vegans

Suitable for vegetarians

Awards:   Decanter Medal Silver        Platter's South African Wine Guide 4.5 stars

Painted Wolf Wines is a quality boutique family business producing a range of commercially appealing specialist wines. They work with grape growers in various appellations in South Africa. Making wine from organic and sustainably farmed grapes, and donating around 4% of annual turnover to African wild dog (Painted Wolf) conservation is at the core of their company philosophy. 

Reduced to Clear.

This refreshing, aromatic wine has wonderful aromas of fresh limes and ripe citrus, with a juicy gooseberry palate and lingering finish.

Pair it with your favourite seafood and pasta dishes. 

The fruit for this wine was grown in four Wairarapa vineyards, each with differing soils. One is stony loams, from which this wine is predominantly produced, while the others are a mixture of silt loams and hillside clays. This variety provides different flavour profiles, which helps us to increase the complexity of the finished wine. These vines are relatively young, and are cropped at low yield levels to give intensely flavoured grapes.

The focus in the winery is to capture the pure fruit flavours that come from the vineyard, whilst adding complexity through our winemaking efforts to produce a multi-dimensional wine. This is achieved by tank fermenting the juice using yeasts that are able to ferment at low temperatures – preserving the essential fruit flavours.

Reduced to clear old label stock.

Plentiful aroma with sweet notes, chamomile and secondary aromas of peach, citrus and tropical fruits. All assembled in perfect harmony with the creamy notes and spices from the oak barrels.

Fermentation in stainless steel vats at a controlled temperature and matured on the lees in oak barrels for four months.

 Try with simple grilled fish and shellfish, garlic prawns or grilled squid.

Suitable for vegans

Suitable for vegetarians

On the border between Rioja and Navarra, Victor Manzanos carries on the work of the four generations before him.

With over 250ha of owned vineyards at his disposal, including some of the oldest vines in Rioja, Bodegas Manzanos is fortunately placed to put both the sub-region of Rioja Oriental and the name Manzanos firmly on the map as one of the most important areas and producers in Rioja. This range of wines is a modern take on the traditional landscape of Rioja, championing the native grape varieties, Tempranillo, Viura and Garnacha. The team is the youngest in the region, a talented a group of people with the sole purpose of making wines that people will enjoy.