The full ripeness of selected Shiraz grapes brings you a serious wine with splendid ripe full plum extracts and spicy aromas, backed by hints of Eucalyptus.
styles of wine with usually mainly indigenous Portuguese grapes. Another bottle please?
Bursting with tropical fruit – especially banana and coconut – like biting into a Tim Horton’s donut!
The “trendy” grape in most Southern French bistros. Ideal with fish.
Highly fragrant with notes of peach, freshly cut flowers and a subtle hint of fennel.
From one of the oldest vineyards in Marlborough and reflects what this region is all about – purity, freshness and aromatics.
Often overlooked, this gorgeous white is a real alternative to New Zealand Sauvignon Blancs.
Classic German Riesling that loves “spicy” food.
“Blue Skies, Green Grass, Cold Water” – Brent Marris (the winemaker) reflecting on what New Zealand is all about. Like Sancerre on “steroids”.
Chablis should be the purest expression of Chardonnay; a glass of pure elegance.
Stunning Chenin Blanc – easily the best that “Robb Brothers” have tasted.
From a small family owned vineyard, producing a more modern, fuller and richer style.
Sangiovese – the “Chianti” grape is blended with Merlot – the “Bordeaux” grape to create this ultra smooth super Tuscan lookalike.
As it says on the tin – expresso coffee, vanilla and chocolate complimented with creamy cherry fruit.
This Montepulciano D’Abruzzo is a juicy, mouth filling red loaded with dark fruit supported by a streak of minerality that provides focus on length.
Velvety and Vivacious! Ripe, juicy flavours of blackberries, cherries and plums lead to notes of exotic spice on the finish.
With global warming, Loire Valley Pinot Noirs are coming to the fore. A real alternative to Burgundy.
Beautiful aromas of raspberry and red cherry with robust flavours of black plum, rhubarb and tobacco mixed with dark chocolate and pepper. There is brilliant tension between silky tannins and subtle fruit.
France’s hidden secret; - Beaujolais is soft in acid, low in tannins and always fruit forward.
Good Rioja should be “like walking through a forest, after rainfall – with uplifting forest floor aromas, mushrooms, wood bark and scents of ripening hedgerow fruit.”
From Sam Neill’s winery – a “Jurasically” sensational Pinot Noir. Endorsed by a lot of great restaurants.
Only Merlot gives you that unforgettable scented perfume and Fleur Fonplegade is a brilliant example.
Seamless fusion of two varieties – Shiraz and Cabernet. It is the epitomy of power, grace and elegance.
Lighter than champagne and relatively low in acidity, this funky bubbly is insanely gluggable – lemon sherbet fruit all the way.
This is an extremely clean, bright and forceful Prosecco, finished totally dry yet packed with fresh Prosecco fruit. White peaches and nectarines focus the fruit with great zeal.
Sold in more than 250 one star Michelin plus rated restaurants in Europe.
The cuvee Lady Rosé from Duval Leroy uncovers fragrances of stewed wild strawberries. On the palate; rose, flowery biscuit and honey suckle.
Aromas of apricots, orange and mandarin peel, candied citrus set the scene for an explosion of luscious citrus, creme caramel and marmalade flavours on the palate. Some nutmeg and spice are also detected. Very sweet flavours linger on the finish, with a balance of acid leaving you longing for more.
“Interesting earthly, floral and fruity notes, medium-bodied, lightly sweet, adding a fruity, ironlike, earthy finish.” Wine Spectator.
Fever-Tree – £2.70 (Indian, Elderflower, Light, Ginger Ale)
Schweppes – £1.80 (Tonic, Slimline, Soda, Ginger Ale)