Bright acidity gives way to green apple and brioche notes. Older oak barrels have added texture and given a toasted hazelnut twist. For those looking for a high quality Chardonnay, this punches well above its weight.We ferment 80% of this Chardonnay in stainless steel and 20% in oak for a well textured, succulent style with a subtly savoury finish.FOOD MATCHBaked chicken with a creamy sauce, wild mushroom risotto or pasta with clams in white wine.Pinched between the Atlantic and the Mediterranean, the Haute Vallée de L’Aude benefits from a warm climate combined with high altitude, which results in wines with concentrated fruit yet refreshing acidity. Made from mostly hand-picked grapes, 20% has been vinified in old oak, imparting texture and body.
A clear, bright pale yellow in colour, with refreshing citrus aromas of grapefruit and lime that intermingle with subtle tropical fruit aromas, especially pineapple, and a touch of herbs. On the palate,it is a balanced, fresh and fruity wine, with velvety texture and a persistent, enjoyable finish.Ideal for serving with fish and shellfish, cooked with creamy sauces or butter. Also it is perfect accompanying pasta with seafood sauces and as aperitif, served with different cheese and dried fruits. Casablanca Valley can be identified by its closeness to the Pacific Ocean, influenced by the coastal breeze, which moderates temperatures. The land is basically formed by hills that increase in height asit goes east towards the Coastal Mountain Range. It has an alluvial origin, with sandy textures of high permeability, poor and shallow, which causes the valley to have low yields, compared to others. Thetemperatures are colder and templates, causing a slower ripening in the fruit and, in consequence, great character in flavour and aroma, for white varieties like Chardonnay and Sauvignon Blanc. The grapescome from vineyards that are approximately 12 years old in the Casablanca estate, trellised in simple vertical shoot position, with an average yield of 12 tons/ha. They were hand-picked into bins duringthe first week of March when they had reached the ideal state of ripeness. The grapes were transported to our Nancagua winery for vinification in stainless steel tanks at low temperatures with selectedyeasts, pumpovers, and delicate lees stirring to reach the desired final result. Prior to bottling the wine was fined with adjusted doses of bentonite and cold stabilized to prevent tartaric precipitations in thebottle.Suitable for Vegetarians and VegansThis wine is Organic.
Vibrant black fruit aromas with a touch of spice. On the palate layers of ripe plum, blackcurrant and juicy black cherry balance spicy, developed flavours. A well structured and complex wine with ripe tannins and bright acidity on the finish.The wine is made in the Uggiano estate South of Florence. the wine is aged in large oak casks for six months, this gives a nicely mature wine with impressive depth of flavour.Drink with casseroles and roast meats.Suitable for vegans.Suitable for vegetarians.
A lesser-known, yet great alternative
to Prosecco - the sparkling wine of choice in Verona bars!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
Serve with antipasti of cold meats and mature cheeses or Veneto-style
Suitable for vegetarians
A delightfully fresh, pale pink rose made from Grenache and Syrah grapes grown in the Languedoc Region in the South of France. The wine is delicate and bright with a fruity nose with light citrus hints. The palate is fruity and fresh and well balanced.Try with summer salads, grilled meats, chicken tagine or it is delicious on its own.
Bright and lively, packed with orchard fruit, and with all of the white flower aromas its name suggests. The perfect party wine, this is soft, approachable and all too easy to drink.This wine is Organic.Suitable for vegetarians and vegansIdeal as an aperitif, or with canapes or an antipasto selection
Bright ruby-red in colour with plum and red cherry aromas elegantly combine with subtle black pepper notes. The palate is juicy with ample fruit character. A delicate wood influence contributes complexity, good structure and rounded tannins. It has a soft texture and a fruity finish.Ideal with lean red meats and white meats such as chicken and turkey. Also pairs well with ripe cheeses such as Camembert, Roquefort, Mozzarella, and Gruyere, with goat cheese, and with nuts, walnuts, and dried figs. A pleasing companion to vegetable stews and pastas with mild sauces.Rapel Valley is located on the 6th Region, 160 km south to Santiago. This zone has good drainage, excellent fertility and great characteristics for agriculture, especially for red varieties like Cabernet Sauvignon, Carmenère and Merlot. This valley has a Mediterranean climate, it has coastal influence because it limits with the Cordillera de la Costa, which is low. There’s a great concentration of rain during winter (710 mm average) and in summer this valley receives southern winds with morning mist. Summers are very hot and have big temperature fluctuation. The grapes were manually harvested in mid April. Vinification begins with a prefermentation cold soak at 8°C for a week in order to extract the fruit. Alcoholic fermentation takes place between 25°C and 28°C with a pump-over program determined by daily tasting. Malolactic fermentation takes place naturally in stainless steel tanks and 20% of the wine was aged in barrels for 6 months; after this the wine blended in order to obtain a more complex character.Suitable for VegetariansSuitable for Vegans This wine is Organic.
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.
This medium bodied wine has an enticing nose of freshly baked Bakewell tart, homemade jam and almonds. The palate is fresh and bright and this freshness remains throughout with a lovely defining acidity which makes it a great food match.The grapes for this wine were grown in the cooler Hawkes Bay region on New Zealands North Island. A small proportion of the wine was aged in oak to highlight aromatics and provide extra freshness to the palate. Try with crispy duck pancakes, grilled quail, seared salmon or tuna, charcuterie, ham and other cold meats.
Bright medium red. Quite pure with hints of blueberry, raspberry, game and
woodsmoke. Fine grained texture, restrained, spice, slightly saline, fills the palate
with gentle flavours.The Abbey Vineyard at Tarrawarra is one of the Yarra Valley's premium vineyard
sites. It typically produces brooding dark fruited Pinot Noir with power and charm.
2018 was a warm season with timely rain. Near perfect growing conditions even
though ripening occurred early. Good natural acidity, generous colour and flavour.
Hand sorting of fruit to ensure perfect fruit reaches the open fermenter. 18 days of
maceration. Matured on fine lees in new and used casks for 10 months. Gravity at
Try with Duck confit, Toulouse sausage, lentils de puySuitable for vegansSuitable for vegetariansThe De Bortoli family story is one of determination and triumph that started 90
years ago and is now told, generations later, across Australia. Their heritage
encompasses the universal story of immigrants making good in an adopted land,
the rise and rise of the Australian wine industry and the tale of a hardworking and
innovative family who considers good wine, good food and good friends to be
among the true pleasures in life. Today, as a fourth generation enters the family
business, De Bortoli is amongst the top wine producers of Australia with vineyards
spanning 6 premium wine regions.
A fine and bright sparkling wine with a delicate creamy foam. Pale yellow in colour, with a complex bouquet with fruity notes that remind of peach, green apple with second notes of lemon. Floral notes of acacia and rose flowers combined with a light spicy Mediterranean bouquet. Fresh and soft on the palate with a well balanced acidity and a long harmonious aftertaste.This wine is organic.Ideal as an aperitif. with hors d'ouvres and delicate first courses. Also goes well with shellfish, sushi and fish.
Special Parcel Purchase. Available while stocks last as winery has discontinued it.A fresh, dry wine with a crisp gooseberry, nettle and green pepper notes. An intense palate with lots of flavours with a bright style and refreshing, fruity finish.Made by Penalfor in Mendoza, Argentina. The wine is ethically produced and is 'Fair for Life'.Suitable for vegetarians.Suitable for vegans.
Bright, aromatic and juicy on the nose with just a touch of naughty bacon fat. True to the varietal, the
tiny proportion of Malbec in this blend gives a flowery perfume. This vintage is dangerously drinkable Shiraz due to its fine, bright fruit and soft silky elegance.Drink with Moroccan lamb tagine, roast vegetables and hard cheeses.Suitable for vegansSuitable for vegetariansOur Shiraz is sourced from ancient Victorian soils in order to achieve a wine with greater finesse,
purity and structure as well as typical eucalypt flavours and saline finish associated with the area.
Picked at night and crushed within an hour of picking before being sent to the fermentation tanks. The
Shiraz grapes were fermented in temperature-controlled tanks maintained at 22 - 25ºC to avoid
extracting any harsh tannins, with the fermentations pumped over to extract good colour. 20% of the
final blend is barrel aged. The winemaker also added 5% Malbec at the end of the whole process - a
sneaky technique that gives a mulberry fruit twist on the finish.
What strikes us is the beautiful lifted floral notes and lovely punchy mouthful of fruit
and earth on the palate. Bright and vibrant in colour, with aromas of raspberries, violets
and nutmeg. The palate is silky with great balance and a fine structure. A wine styled for
approachability.Try with grilled meats and vegetables, Wild game.This wine is Organic.Suitable for vegansSuitable for vegetariansTe Awanga Estate is a family owned wine business. It was borne out of a love of making
wine and of the place we call home, Hawke’s Bay. In 2006 they began searching out great
vineyard sites that would eventually supply the grapes to make the great wines of the
future. They have an enduring purpose: to grow, harvest and craft world class wines. And
smile while doing it.The Maraekakaho Vineyard is planted on an ancient river terrace that was formed by the
Ngaruroro River which now flows around 60 meters below the vineyard. With its
headwaters in the Kaweka Ranges to the west of Hawkes Bay, the river has created the
landscapes through glacial melts, floods and droughts over the last few hundred
thousand years. The old terraces that remain are made up of greywacke (a compressed
sandstone) boulders and gravels from the ranges, and a topsoil borne of windblown
loess, volcanic ash and humus created by ancient forests and vegetation.
Intense aromas of ripe citrus and herbaceous notes. Full-flavoured and fresh on the palate with tropical
flavours, lemon zest and green herbs. Bright and clean with a long finish.
Food match: Classic white for fish, chicken and rice dishes.Suitable for vegans.Suitable for vegetarians.The best quality grapes are sourced from re-grafted old bush vines, planted on gravel soils. Grapes are
picked at night to ensure they are cool when they reach the winery. Fermented for 22 days at 14 ºC,
then kept on fine lees for 4 months before bottling.AWARDS
Decanter World Wine Awards 2021
Ripe citrus and delicately tropical aromas lead to a textural, mineral palate with bright acidity, mandarin characters and appealing finish.Casa de Vila Nova is located in the North of Portugal. The vineyards are exposed to the Atlantic Ocean winds and influence. The grapes are harvested by hand.Try with Caesar or Tuna Nicoise salads or crab cakes.Suitable for vegansSuitable for vegetarians
This wine has a bright hue and is medium straw in colour. The wine is filled with big, bright fruit aromas of pear and peach. The wine is viscous and creamy in the mouth. All the flavour promised by the nose is amply delivered with a long finish. This wine has no oak ageing.Suitable for vegetarians.Lovely with spiced foods such as Thai or a Moroccan tagine.
A medium sweet, light bodied and fresh wine. Packed with redcurrant and strawberry fruits, this wine is well rounded with the perfect balance between bright, sweet fruit and crisp acidity with a surprisingly long finish.Can be enjoyed as an aperitif or with light dishes.