A beautiful pale salmon pink colour, MAÏA is an incredibly elegant Côtes de Provence rosé with layers of fruit balanced by refreshing acidity.
On the nose the wine is eager and intense, with orange peel and red currant aromas. The palate carries these flavours through, with a soft roundness and a grippy, tight finish.
SUNNYCLIFF ESTATE CHARDONNAY, 2018
£7.50
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
MUSCADET, FIEF DE LA BRIE SUR LIE, 2019
£9.00
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%
El 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
PETIT CHABLIS, LES MANANTS, DOMANE BROCARD, 2019
£13.50
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 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.
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.
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
Production
AOP Cérons, a small enclave in the Graves region with a specific microclimate enabling the production of botrytis affected dessert wines, is one of the oldest, and possibly one of the least known, Bordeaux appellations. Viticulture is sustainable at Cérons and the winemaking is precise and measured, producing wines with a fine minerality and balance. The vineyards are on a plateau of gravel over limestone overlooking the river Garonne, perfect terroir for Sémillon in particular. The vineyard is composed of 90% Sémillon along with 5% Sauvignon Blanc and 5% Muscadelle with 80% botrytis affected Semillon and 18% Sauvignon in the final blend which is matured in old oak for at least 2 years.Tasting notes
Floral, honeyed aromatics and flavours of bitter orange and fragrant honey with a herbal, saffron twist. This is finely balanced with the rich sweetness matched by an elegant freshness on the finish Still seems quite youthful so will drink well for several more years.Food match
Drink as an apéritif - very French! - with blue cheese or with zesty fruit tarts. Sweeter wines such as this, with a little age to them, also make an interesting pairing with sweeter seafoods such as lobster and scallops.
Production
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
Production
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
Production
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
Production
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.
Production
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
Production
Thanks to being almost completely surrounded by the Sèvre river, this 9 hectare estate benefits from a unique micro-climate and Pierre-Henri is able to select the best plot for each style of wine. To create a wine which best accentuates the vibrancy of Melon de Bourgogne (Melon Blanc).He chose ‘La Cantire’, a fully organic, north-facing plot with schist soil. Grapes are grown organically and were harvested in the cool of the night (again for maximum freshness) and cool macerated on their skins for 12 hours. Once pressed, fermentation was carried out using yeasts naturally present on the grape skins. Unlike the richer style of Muscadet Sèvre et Maine sur Lie (which is bottled in the Spring after harvest), Vendange Nocturne is bottled in early December with no lees ageing and is naturally lower in alcohol (11%). Pierre-Henri’s decision to name the variety - Melon Blanc - on the label means the wine can only be classified as a Vin de France, even though it originates from one of the best sites in Muscadet Sèvre et Maine.Tasting notes
Lovely, green melon fruit, deliciously fresh and bright yet savoury and sapid too with a touch of salinity on the finish which is satisfying and flavoursome. Alcohol is 11% so refreshingly light.Food match
Hailing from the western Loire, this light bodied yet tasty white wine pairs well with a variety of seafood, fruits de mers, mussels, simply cooked fish. But also it's lightness in alcohol, at just 11%, makes for the perfect aperitif.
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 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
