MAÏA Rosé, Côtes de Provence
From: £14.95 — or from From: £13.46 / monthA beautiful pale salmon pink colour, MAÏA is an incredibly elegant Côtes de Provence rosé with layers of fruit balanced by refreshing acidity.
Tasting Note: A real taste of Provence in a bottle. Beautiful pear drop notes with an uplifting and enchanting acidity. Dry, light and fresh bursting with summer berry fruit aromas and plenty of fullness.
Grapes: A blend of Grenache, Cinsault, Syrah and Cabernet Sauvignon Vintage: 2019 Alcohol (ABV): 13% Volume: 75cl
Clos De L’Eglise Macon Charnay
£13.95Production
Sourced from 30-50 year old vines from a single, once walled vineyard, sited next to a church.Tasting notes
This is an elegant, unoaked Mâcon-Charnay. Ripe citrus notes on the nose, with a complex palate which balances richness with a gently herbaceous and mineral streak.Food match
Ideal with a puff pastry chicken pie, or with roast belly pork.Awards
2015 Vintage
IWC 2017
Bronze
Fincher & Co, The Dividing Line Sauvignon Blanc
£18.75-
Alcohol – 12.5%
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Residual Sugar – 2.7g/l
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Allergens – Traditional fining using egg white
Flora & Fauna Blanc 2018
From: £9.00 — available on subscriptionThe vineyards of southern France are as abundant in wildlife as they are in vines, which carpet the land from the mountains to the sea. Working closely with growers we have complete control over quality ensuring that the natural flavours that this incredible terroir offers are carried all the way through to the glass. Created by Master of Wine Liam Steevenson and the Vineyard Productions The vineyards of southern France are as abundant in wildlife as they are in vines, which carpet the land from the mountains to the sea. Working closely with growers we have complete control over quality ensuring that the natural flavours that this incredible terroir offers are carried all the way through to the glass. Created by Master of Wine Liam Steevenson and the Vineyard Productions winemaking team.
Early picked White Grenache, is fermented in stainless steel tanks to retain its freshness and aromatic profile. Blended with 10% Sauvignon Blanc.
Tasting Notes The Sauvignon gives a green and herbal lift, with the wine showing incredible character, with almonds and stone fruit noticeable on both the nose and palate.
- Alcohol – 12.5%
- Residual Sugar – 1.2g/l
winemaking team.
Early picked White Grenache, is fermented in stainless steel tanks to retain its freshness and aromatic profile. Blended with 10% Sauvignon Blanc.
Tasting Notes The Sauvignon gives a green and herbal lift, with the wine showing incredible character, with almonds and stone fruit noticeable on both the nose and palate.
- Alcohol – 12.5%
- Residual Sugar – 1.2g/l
Flora & Fauna Rosé
£9.00The vineyards of southern France are as abundant in wildlife as they are in vines, which carpet the land from the mountains to the sea. Working closely with growers we have complete control over quality ensuring that the natural flavours that this incredible terroir offers are carried all the way through to the glass. Created by Master of Wine Liam Steevenson and the Vineyard Productions The vineyards of southern France are as abundant in wildlife as they are in vines, which carpet the land from the mountains to the sea. Working closely with growers we have complete control over quality ensuring that the natural flavours that this incredible terroir offers are carried all the way through to the glass. Created by Master of Wine Liam Steevenson and the Vineyard Productions winemaking team.
Tasting Notes Wild strawberries and raspberries continue onto the crisp and refreshing palate, where they are complemented by grapefruit and floral notes.
- Alcohol – 12.5%
- Residual Sugar – 1.2g/l
winemaking team.
Destemmed and crushed, free run juice and first two presses blended. Maceration of must for 5 days with SO2 addition. Cold settling. Alcoholic fermentation at 16 °C. Aged in concrete tanks for 2 - 12 months.
MUSCADET, FIEF DE LA BRIE SUR LIE, 2019
£9.00
El Garbi 2018 White Grenache
£17.00El Garbi 2018 White Grenache
From 30 year old vines growing at high altitude Garnacha Blanca ripens to perfection, developing lifted apricot and white stone fruit notes. The weight of fruit on the palate is tempered by the oak; 100% new from the finest Boutes tonneliers in Bordeaux, adding a spicy complexity and structure to the already phenolic nature of the wine.
Garacha Blanca has a reputation for richness and opulence. At this altitude with acidity retained, this wine shows an incredible minerality, giving the wine unexpected elegance and an ability to age in bottle.
Winemaking
The grapes, previously destemmed, are then gently pressed. This gentle pressing sees us extract only 50% (approximately) of all the juice available. The fermentation and ageing take place in top quality 500l French oak barrels. Ageing on lees for 5-6 months post-fermentation, helps build both texture and aromatic interest into our Garnacha Blanca. To ensure that we have sufficient blending material to deliver the complexity that is the hallmark of el Garbi, these barrels range from new through to three years old. After four years they are transferred across the cellar to help in the maturation of el Garbi Tinto.
Taste
Textured and long on the palate with flavours of toasted brioche, fennel and aniseed. Aromas of apricot, golden delicious apple and subtle baking spices.
Technical Details:
- Alcohol: 14%
- Residual Sugar: <0.5g/l
- Total Acidity: 6.5g/l
CÉU NA TERRA, ALVARINHO, PORTUGAL, 2019
£15.00
Cline Cellars North Coast Viognier
£13.95Production
Viognier is a tricky grape to grow in that it buds out early and is susceptible to frost. Also, it's thick skins require patience to get the full flavour potential of the grape. The vines basked in the sun during the day and were cooled at night which contributes to this Viognier's full-body weight and nice acidity. The grapes were handpicked and de-stemmed without being crushed then immediately pumped to the tank press where the juice was gently squeezed from the grapes. Juice was pumped to a stainless steel fermenting tank and the wine was chilled and settled overnight. The juice was then racked off the grape solids and inoculated with a pure strain of wine yeast. Fermentation proceeded at a cool 50 degrees F to preserve the lovely fruit character and kept in temperature controlled stainless steel tanks.Tasting notes
Wonderfully fragrant with notes of pithy stone fruits, bight jasmine and honeysuckle. The palate follows through with a richness of fruit including ripe peach and apricot. The finish is given finesse by the refreshing acidity.Food match
Pairs well with Gruyere or Camembert cheese, sushi, or tarragon chicken.
PETIT CHABLIS, LES MANANTS, DOMANE BROCARD, 2019
£13.50Out of stock
Wairau Valley, Sauvignon Blanc 2019
£13.00Sauvignon Blanc 2019
80% of our Wairau fruit comes from a single vineyard on Kerseley Estate on Dillons Point, with the final 20% coming from Alice Mills Vineyard in the heart of the lower Rapaura/Grovetown subregion, showing a similar soil type to Dillons Point.
Dillons Point is a relatively easterly vineyard site, and its microclimate is heavily maritime influenced, being less than 3.5 miles from the sea. This specific site sits on the banks of the Opawa River and therefore with a naturally high water table it is unusual in that the vineyard is not irrigated. The Kerseley Estate vineyard is visually beautiful, with a very individual character, quite different to the rolling plains of Marlborough. The heavy soil of this site combined with the effects of the sea, mean that the vineyard, which is naturally low yielding, produces noticeably concentrated fruit flavours with real mineral intensity.
The Alice Mills vineyard is nowhere near as fertile, giving more citrus and wet stone notes, as opposed to the jalapeno and passionfruit characteristics of Dillons Point. It is our intention to create wine that showcases the classic Wairau style, whilst at the the same time highlights the intensity and elegance of these individual sites.
Tasting Note
An aromatic, yet delicate Sauvignon Blanc with elegant aromas of melon and guava topped off by bright gooseberry notes.
- Alcohol – 13.5%
Fincher & Co On The Brink
From: £21.95
Orallo Albarino
£12.95Production
Terroir plays such an important role at this estate. The Girards are fortunate enough to be able to blend grapes from each of Sancerre's three key soil types, Terres Blanches (limestone), Caillottes (chalky limestone) and Silex (flint). The grapes are hand-picked and gently pressed, fermented at 18°C by indigenous yeasts in stainless steel vats - all to preserve natural aromas, elegance and complexity. The final blend brings together the different elements of the three terroirs to create a balanced, complete wine.Tasting notes
A ripe and generous style of Sancerre with a real depth of fruit; the crunchy, herbaceous aromatic notes often found in Sauvignon Blanc have been skilfully restrained, allowing fruity layers of green apples and lemons to show through.Food match
The wine comes from Verdigny in the heart of goats cheese country so is ideal with a soft, tangy 'crottin'. Also great with delicate flat fish in a caper sauce.Awards
2018 Vintage
Decanter World Wine Awards 2019
Silver
Fincher & Co Amped & Wilde
From: £29.95Amped & Wilde
Menade Organic Verdejo
£12.95Production
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
Sancerre Girard
£13.95Production
Terroir plays such an important role at this estate. The Girards are fortunate enough to be able to blend grapes from each of Sancerre's three key soil types, Terres Blanches (limestone), Caillottes (chalky limestone) and Silex (flint). The grapes are hand-picked and gently pressed, fermented at 18°C by indigenous yeasts in stainless steel vats - all to preserve natural aromas, elegance and complexity. The final blend brings together the different elements of the three terroirs to create a balanced, complete wine.Tasting notes
A ripe and generous style of Sancerre with a real depth of fruit; the crunchy, herbaceous aromatic notes often found in Sauvignon Blanc have been skilfully restrained, allowing fruity layers of green apples and lemons to show through.Food match
The wine comes from Verdigny in the heart of goats cheese country so is ideal with a soft, tangy 'crottin'. Also great with delicate flat fish in a caper sauce.Awards
2018 Vintage
Decanter World Wine Awards 2019
Silver
Ontanon Tempranillo Blanco
£11.95Production
In 1988, a Rioja winemaker found a bunch of white grapes growing amongst the Tempranillo vines in his Murillo de Rio Leza estate in Rioja Baja. After several years of investigation, the Consejo Regulador of Rioja accepted that this was a natural mutation of the usually red Tempranillo grape and approved it as a variety to be grown DOCa Rioja. It is thought that just one generation separates the white and red versions of the grape - similar to white mutations of both Pinot Noir and Garnacha. The grapes are sourced from vineyards at around 600m altitude and are harvested in early October - picked in the early morning and taken immediately to the winery. There they are slowly pressed to extract the must, and the seeds are separated from the must to maintain optimal aromas and flavours during the fermentation process. This occurs over a period of 14 days at controlled temperature. Following fermentation the juice spends 2 months on lees.Tasting notes
Delicate citrus and stone fruit aromas, white flower and a hint of orange blossom. The palate has texture, minerality and balance with stone fruit and citrus characters, crisp acidity and an elegant, lengthy finish.Food match
A good match for poultry, risotto and roasted vegetable dishes.Awards
2018 Vintage
Decanter World Wine Awards 2019
Bronze
2017 Vintage
Colla Langhe Riesling
£16.95Production
Made from Riesling grapes cultivated in Poderi Colla's Cascine Drago Estate in Alba. The vineyard faces west-northwest and is around 350 metres above sea level. The vines were planted in 1987. Vine density is 4,000 plants per hectare and average yield is 5,000 litres per hectare. The hand-selected Riesling grapes are soft-pressed and allowed to settle at 8 to 10 degrees C for 24 hours. The must is then fermented in stainless steel at a controlled temperature of 22 degrees C maximum. This is followed by a partial malolactic fermentation and the wine is left on the lees for a few months. Finally, the wine is cooled and clarified before being bottled in the spring.Tasting notes
Attractive varietal aromas of lime and citrus with delicately floral, lightly honeyed notes. The palate is fine and taut with crisp green apple, lime and mineral notes giving complexity and concentration - all balanced by lively acidity. A serious wine, but in a gently Italianate way - which, with bottle age, develops the complex, spicy notes typical of fine, mature Riesling.Food match
Serve as an aperitif, with light fish based dishes or Risotto a l'herbe.
leyenda las cruces sauvignon blanc
£9.95Tasting notes
A sensory delight. Pale yellow with green highlights. It shows intense aromas of pure pink grapefruit, peach and a herbacious nettley character. The zesty palate is vibrant with lots of citrus and stone fruit flavours, crunchy texture and a delightful mouthwatering finish.Food match
Great with shellfish or with some good old fish and chips!Awards
2019 Vintage
Sommelier Wine Awards 2020
Pub & Bar Trophy
Sommelier Wine Awards 2020
Gold
Borsoa Seleccion Blanco
£8.50Production
Selected grapes from vines grown on stony, sandy soils, at an altitude of 500 metres. Hand harvested mid–end September. Temperature-controlled fermentation of between 14º-18º C in stainless steel, then matured in French oak bordelaise barrels for three months.Tasting notes
Stone fruit and limey citrus aromas with tropical characters Lightly creamy mouth-feel from the well integrated oak and a bright, clean finish.Food match
Perfect with creamy chicken and tarragon or grilled fish.Awards
2017 Vintage
Sommelier Wine Awards 2019
Bronze
