Pure unoaked Chardonnay from the Western Cape.

Tasting Notes

Fresh, tangy stone fruit and pineapple on the nose. The fruit follows through on the palate with a ripe, juicy mouthfeel and crisp acidity. There is breadth and character in this wine that follows through to a refreshing finish.

Production

The Chardonnay grapes for this unoaked wine are sourced from long-established vineyards on the Wellington/Swartland borders of the Western Cape. This area receives little rainfall and the soil is a mixture of alluvial riverbed stones, decomposed granite, and shale. The vines are low-trellised and the grapes are picked by hand in the early hours of the morning to retain their freshness. On arrival at the winery, grapes are chilled and the juice settled in tank prior to fermentation. A proportion of the grapes are full bunch pressed, the rest are destemmed and cold fermented. We keep the wine on its fine lees in stainless steel tanks for as long as possible prior to bottling.

From the Producer

Boutinot South Africa is driven by our passion for discovery and desire to capture the real essence of South Africa in every bottle. It was the simple love of Loire Chenin Blanc that first led us to South Africa in 1994, where we pioneered the wild ferment style that has now been adopted by many producers in this region.

Since then we have been exploring the country's amazing vineyards to make fabulous wines from specific sites and plots that scream location, location, and terroir. Our home-grown South African winemaking team of JD Rossouw and Ryno Booysen drive the energy and enthusiasm for expressing the loveliest wines from their country, along with Samantha Bailey's expertise in finesse. The key is knowing the characteristics of each plot, understanding the benefits each cultivar can bring, breaking rules and pushing boundaries. We use a combination of knowledge, a love of nature and science to create versatile, expressive and food-friendly wines from a country that has been making wine for 360 years.

Specifications

Expressive Cabernet crammed full of varietal character and finesse.

Tasting Notes

Bursting with red and blackcurrant fruits, this is a really soft and pure Cabernet with gentle tannins and a hint of green pepper on the finish. Cool herby flavours mingle with red fruits and a nice touch of acidity.

Production

Sourced from selected areas of the Central Valley. Relatively cool short fermentation to preserve fruit aroma with maceration on the skins for only a few days to extract a nice colour but minimal tannins. Early bottling to keep the wine's youthful style.

Producer

Our winemaking team have been building relationships across Chile over the past two decades, sourcing fruit and wine from across the Central Valleys. We work with a number of small family growers who pay particular attention to quality and ensure that our winemaking team has the best possible fruit to work with . Freshness and purity are the preferred hallmarks of Boutinot's Chilean wines.

Each vintage Boutinot winemaker Guillaume Letang travels the vineyards of our grower partners, blending that year's truest expression's of Chile's unique terroirs.

Specifications

A wine full of finesse with a long and pure finish.

Tasting Notes

A deep and generous Pinot Noir showing ripe fruit flavours of raspberries and wild strawberries, balanced with subtle smoky notes and a deliciously lingering finish.

Producer

Our winemaking team have been building realationships across Chile over the past two decades, sourcing fruit and wine from across the Central Valleys. We work with a number of small family growers who pay particular attention to quality and ensure that our winemaking team has the best possible fruit to work with . Freshness and purity are the preferred hallmarks of Boutinot's Chilean wines.

Each vintage Boutinot winemaker Guillaume Letang travels the vineyards of our grower partners, blending that year's truest expression's of Chile's unique terroirs.

Production

Our Pinot Noir comes from a small Hacienda in Maule. The 40-60-year-old vines grow in the shadow of the El Dezcabazado volcano on stony, fertile soils. Maule is in the south of the region where glacial streams and pure mountain air keep temperatures low, allowing Pinot Noir to retain the acidity that is so crucial to a balanced wine. Grapes are harvested during the coolest part of the day to ensure they reach the winery in prime condition. Temperatures are kept low throughout the winemaking process, to allow the grapes to express their natural fruit characters. No oak is used.

Specifications

An excellent and affordable representation of an underrated Italian classic, originating from the picturesque vineyards nestled in the heart of the Soave region.

Tasting Notes

An excellent example of good quality Soave Classico, fresh and lightly fruity with delicate floral aromas of honeysuckle, elderflower and a hint of spice. Crisp and refreshing on the palate with good depth of honeyed fruit, and a clean, lightly nutty finish.

Production

Montresor Soave Classico is made from a blend of Garganega and Trebbiano di Soave grapes cultivated in selected vineyards around the Soave hillsides. The vines are trained in the traditional trellis system, and grapes are picked by hand in September. The grapes are gently pressed in Bucher presses and fermentation in stainless steel vats at a controlled temperature of 16 degrees after a short maceration. Malolactic fermentation is actively prevented. The wine is held on lees for a few months and given a light filtration before bottling.

Producer

One of Verona’s historic houses, founded by Giacomo Montresor in 1892, with a reputation built on high quality, affordable Valpolicella and Amarone. In recent years, the range has grown steadily with vineyards being developed in Friuli and northern Veneto, around Conegliano. Their portfolio also includes impressive Prosecco wines.

The winery was family-owned until 2018 when Montresor was acquired by Cevico, a co-operative group based in Emilia Romagna, with two highly regarded Veneto co-ops as co-investors. Since then, a major investment programme has transformed the company – with modern production facilities and a new winemaking team rejuvenating quality across the board, while access to high quality grapes from the Veneto co-owners has enabled some excellent new wines to be developed.

Sustainability

In 2021 Montresor launched its new organic project, a range of 'Montresor Bio' wines. Some of its wines are already bottled in a lighter weight glass bottle (less than 420g) to reduce carbon dioxide emissions during transport, with the added benefit of reducing the amount of glass to be manufactured.

Solar panels are being installed at the winery to provide some of the electricity required in the production process; plus a water purification system to recover and recycle the water used at the winery.

Specifications

Deliciously juicy, forward style of Shiraz from cool Coastal vineyards.

Tasting Notes

Nose

A vibrant juicy style of Shiraz with ripe bramble and black cherry on the nose.

Palate

Fresh summer pudding fruits and gentle spice on the palate lead to a mellow and satisfyingly rich finish.

Production

The vineyards for this Shiraz clamber up the foothills of the Swartland mountains which are comprised of sandstone and alluvial soils. This region is hot and dry which forces these unirrigated vines to work hard to produce low yields and small berries. Produced from only free-run juice and fermented on skins in stainless steel tanks, a portion of the grapes are whole bunch fermented as the ripe stems add to the overall tannin quality of the wine. The remainder of the grapes are destemmed and pressed. After a third of the sugar has fermented, delestage is done once per day. The wine is drawn off at the bottom of the tank and transferred into a separate tank. Once complete, it is then transferred back into the fermentation tank onto the skins and stems. This method ensures more air is incorporated into the wine which helps to release the fresh, fruity, and spicy aromas known so well in this wine. When the final blend has been made, it is aged on fine lees for an extended period in French oak barrels along with around 15% from the previous vintage. This ensures a more complex wine with greater palate weight and mouthfeel.

Producer

Boutinot South Africa is driven by our passion for discovery and desire to capture the real essence of South Africa in every bottle. It was the simple love of Loire Chenin Blanc that first led us to South Africa in 1994, where we pioneered the wild ferment style that has now been adopted by many producers in this region.

Since then we have been exploring the country's amazing vineyards to make fabulous wines from specific sites and plots that scream location, location, and terroir. Our home-grown South African winemaking team of JD Rossouw and Ryno Booysen drive the energy and enthusiasm for expressing the loveliest wines from their country, along with Samantha Bailey's expertise in finesse. The key is knowing the characteristics of each plot, understanding the benefits each cultivar can bring, breaking rules, and pushing boundaries. We use a combination of knowledge, a love of nature, and science to create versatile, expressive, and food-friendly wines from a country that has been making wine for 360 years.

Specifications

An impressive addition to the Wild House range, predominantly from Elgin grown fruit, a coastal region renowned for high quality, cool climate Sauvignon Blanc.

Tasting Notes

A vibrant cool climate style of Sauvignon with intense citrus and crushed nettle aromas. Ripe, concentrated fruit is offset by a grapefruit tang and leafy characters. Taut and mineral with a long, textural finish.

 

Moments, stories and shared drinks are Unique. This wine knows the only way is that of sustainability, is Unique.

Nose

Unique is an organic wine of intense red fruit aromas and herbal notes reminiscent of peppermint and wild herbs, with some spice.

Palate

In the mouth, it’s a medium-bodied wine, with fine-textured tannins and balanced acidity.

Vinification

Wine fermented with native yeasts and aged in concrete vessels for 10 months. It has not been aged in oak barrels, which accentuates the fruity character of this Malbec.

The Estate

Trellised, 15 years old, with traditional irrigation and grapes harvested by hand.

Specifications

A richly flavoured yet very proper Sauvignon Blanc from a single Domaine in the south of France.

Tasting Notes

A wonderfully sunny style of Sauvignon Blanc, broad and quite tropical with delicate smokey notes, ripe citrus acidity and a richly-textured finish

Production

Domaine de Vedilhan (pronounced 'Domaine de Ved-ee-ohn') is the estate of the Fayet family based in the village of Moussan, close to Narbonne. Uniquely, a brook runs around the estate which provides much needed water in this very hot climate, giving the wines their freshness and appeal. Vines are managed using the 'lutte raisonnée' method and terroir is a combination of limestone, sand and sea shale, meaning the vines dig deep for their nutrients and thus produce excellent quality grapes. 50% of the production from this Domaine is used for Boutinot wines. Since 1999, our winemakers have been working closely with the Fayets on all aspects of the production, from when to harvest to the exact blend or style of wines.

Producer

Like all good stories, that of Boutinot France is both long and a little bit complicated! Boutinot began as a tiny importer in 1980, specialising in French wines. Paul Boutinot himself began by personally selecting the wines from France, back in the UK he would unload the trailer by hand. And deliver the crates of wines to customers himself. But good things grow and by the end of the decade we had become a bigger and better company. A company that not only sought out great wines but made them too. After 10 years later, Boutinot France started in January 1990. The first office was in the middle of the vines in Julienas; perfectly located to navigate the Beaujolais and Macon regions on the quest to make beautiful wines.

Samantha Bailey, who started as a wine enthusiast, was there at the beginning of this adventure. Since then, she has grown into our Master Blender and has key responsibilities: building long-standing relationships, tasting, understanding the terroir and appellations, and pushing the boundaries. She is at the heart of the whole process from blending to quality assessment, making sure there is always a Boutinot touch in every cuvée. We are proud to also count Guillaume Letang and Julien Dugas in our winemaking team. Guillaume oversees the South of France and Languedoc, whilst Julien looks after our property in Cairanne. Together they have the local knowledge to select and blend the very best wines from throughout. Eric Monnin oversees every aspect of production and makes sure everything our winemakers blend and source is top quality.

Alan's Personal Tasting Notes

"Single domaine Sauv Blanc from the South of France. More depth, complexity and texture than Bellefontaine - but with the same citric acidity and ripe fruit flavours. A good step up from Bellefontaine and bang on the money at under a tenner." Tasted June 2024

Specifications

Tasting Notes

Bright yellow color with greenish reflections. Delicate hints of apple, citrus and nuances of white fruits. Fresh and salty, with a long and elegant finish.

Vinification

Specifications

Expressive Cabernet crammed full of varietal character and finesse.

Tasting Notes

Bursting with red- and blackcurrant fruits, this is a really soft and varietally pure expression of Cabernet with gentle tannins. Cool herby flavours mingle with red fruits and a nice touch of acidity.

Producer

Our winemaking team have been building realationships across Chile over the past two decades, sourcing fruit and wine from across the Central Valleys. We work with a number of small family growers who pay particular attention to quality and ensure that our winemaking team has the best possible fruit to work with . Freshness and purity are the preferred hallmarks of Boutinot's Chilean wines.

Each vintage Boutinot winemaker Guillaume Letang travels the vineyards of our grower partners, blending that year's truest expression's of Chile's unique terroirs.

Production

We source our Cabernet fruit from the Colchagua Valley which sits in the middle of Chile’s main central valley. Colchagua is widely regarded as one of the best locations for red varieties in Chile and many illustrious wineries are based here. The warm, Mediterranean type climate suits Cabernet really well, allowing it to ripen fully, late into the season. A cool short fermentation to preserve fruit aroma and maceration on the skins for only a few days to extract nice colour but minimal tannins. No oak is used. Early bottling to keep the wine's youthful style. We love the pure, blackcurrant characteristics which are always so present in our Cabernet blend.

Specifications

Passage du Sud, meaning "On it's way South"... is a tribute to the migrating birds which are leaving behind the cold season to reach warmer Mediterranean places.  This fruity and well balanced white is typical of the South of France styles.

Tasting Notes

Nose

Pale lemon yellow. Blending floral notes on the nose, with fresh pear, lime and green apple.

Palate

 A fresh, crisp medium-bodied white, creamy in texture. Ample acidity in the lingering finish.

Production

The grapes are harvested early in the season. After a gentle pneumatic pressing, with extraction of the premium juices only, the juice is clarified prior to fermentation. The temperature controlled fermentation (16 to 18°C) occurs in stainless steel tanks. The malolactic fermentation is stopped to preserve the freshness in the wine. The resulting wine is aged for 4 months on its fine lees with regular stirring before bottling.

Viticulture

Vermentino is a late ripening Mediterranean grape variety, well-suited to hot, sunny and dry climatic conditions. To craft this distinctive and beautifully balanced white, our winemakers have selected rough terroirs located in the Eastern part of the Pays d’Oc appellation. There, the vines are widely sun-exposed and tempered by cooling sea breezes.

Specifications.

A bold, fruit‑driven Pinot Noir with irresistible richness

Tasting Notes

Ruby red in colour. Gorgeous flavours, almost syrupy in its concentration. Dark, rich and potent, with layers of complex black cherry, raspberry and cinnamon. Deep, with pretty fruit cake and spicy aromatics.

Producer

Back in 1988, three families decided to invest in a winery in Romania, starting with 650 hectares of slightly unloved vineyards and a rusty, once state-owned winery.

Yet Englishman Philip Cox and his Romanian wife Elvira, have turned the Cramele Recas Estate into the most successful winery in Romania. Recas are now recognised globally for their impressive scale and breadth of fascinating wines, including natural and orange wine from organic grapes. Despite the scale the emphasis is on making good wines that over-deliver, and as a result they’ve struck on a magic formula that has seen sales and demand boom. Vineyards are a combination of evolved plantings from 1447 and more recent planting, whilst the winery has seen significant investment and boasts state of the art facilities where innovation thrives. Recas are in every way a modern, dynamic winery, whose open minded approach and quality sets them apart … a winery you really can’t ignore.

Production

100% estate grown grapes from the Dealul Uberland vineyard. The altitude here is around 250 m, with soil rich in iron oxide and loess on fractured limestone bedrock.

25% of the grapes were transfered directly into 1000 Kg bins without being destemmed then sealed and put through a carbonic macceration fermentation for 10 days in order to produce the strawberry fruit part of the blend. The remaining 75%was destemmed lightly crushed and then macerated and fermented normally at 25°C in stainless steel automated fermenters. Both wines were then seperately pressed and the noncarbonic maceration wine was lightly oaked for 2 months before blending.

Specifications

This is a pretty, soft and fruity Vinho Verde rosé made from the local Espadeiro grape.

Tasting Notes

Fresh red berries on the nose, the palate has delicate wild strawberry and zesty redcurrant fruit, off-dry with a soft and appealing finish.

Production

Produced from the red Espadeiro grape which is cultivated here in Vinho Verde (also found in Galicia, northern Spain). The must undergoes temperature-controlled fermentation in stainless steel.

Producer

Casa de Vila Nova is owned by the Lencastre family, of aristocratic Portuguese lineage (one of their ancestors became the first Baron of Varzea do Douro in the 1800s). This land has been in their family since the 12th century - the ivy-clad tower that still remains from that time is now surrounded by Vila Nova (new house) that was built in the 1700s, and the property was gradually extended over the centuries.

The estate is near the town of Penafiel, close to the eastern border of Portugal's Vinho Verde wine region, around a 30-minute drive east from Oporto. In the late 1970s the family planted vines over 12 hectares - mainly local Portuguese varieties. In 2008 Bernardo Lencastre and his brothers took over the running of the property, revitalised the vineyards, and began making vinho verde and bottling their own wines - the first generation to do so. They now have around 42 hectares of vineyard.

Here, in the Entre-Douro-e-Minho sub-region of Sousa, their vineyards are influenced by winds from the Atlantic Ocean - creating the perfect climate to ripen varieties such as Avesso, Loureiro and Alvarinho.

Specifications

A wine cocktail made with Mendoza grapes and infused with natural botanicals, and a touch of fine bubbles. This refreshing low alcohol blend of Syrah and Bonarda is ideal served over ice with a slice of grapefruit.

Tasting Notes

Grapefruit, hibiscus and lime.

Production

This blend of Syrah and Bonarda is sweetened with white must and a dosage of natural flavouring. Lightly sparkling and low in alcohol. 

Producer

Specifications

A wine cocktail made with Mendoza grapes and infused with natural botanicals, and a touch of fine bubbles. This low alcohol spritz is a blend of Malbec and Bonarda, serve chilled over ice and a slice.

Tasting Notes

Orange, classic botanicals and lemon.

Production

This blend of Malbec and Bonarda is low in alcohol, and sweetened with white must and a dosage of natural flavourings. Lightly sparkling. Serve very cold with ice and a slice of orange. It can also be combined with herbs such as rosemary to enhance aromas.

Producer

Specifications

 Inspired by the fanciful tales of Pierre Renard and his father, .......

Tasting Notes

The 2023 is a blend of Muscat, Vermentino, Marsanne & Sauvignon Blanc. Light yellowcolour with some green reflections. The nose has young citrus fruit notes, and fresh white flowers. Dry with lovely freshness to it, the lemon citrus notes open out with fresh mint sensations and beautiful acidity on the finish.

Production

From approximately 20 year old vines from vines planted at around 4,000 vines per ha on selected plots on clay and limestone soils in the area of Comté Tolosan around Toulouse in Gascony. This area benefits hugely from the influence of the Atlantic, giving freshness and acidity and making it perfect for white wine production.

The grapes are picked at night and undergo a six hours skin-contact extracting as much of as possible of the precious components. After a gentle pressing, the fermentation is carried out at cold temperature enhancing the subtle fruit flavors. Finally, a three months ageing on its fine lees.

Producer

Pierre et Papa is a compact range of high quality whites, reds and rosés made from grapes sourced throughout Southern France. With packaging influenced by old advertising ephemera, Pierre et Papa's nostalgic feel is very much in tune with the desire to seek out honest value.

Specifications

Entry-level Muscadet with good typicity; fresh and saline.

Tasting Notes

Delicate citrus and stone on the nose. The palate is bright and fresh, full of more citrus with a mineral streak and a hint of salinity.

Production

Sourced from a small number of growers in Muscadet with whom Francois Chainier has developed long-term relationships. The wine is blended by Francois to ensure a consistent style and quality for each vintage.

Producer

Formed in 1973, Pierre Chainier is both a négociant and the owner of some 250 hectares of vines in the heart of Touraine, from which it sources classic Loire varieties. Its eight Touraine estates include Domaine de la Bruyère in the newly established appellation of Touraine-Chenonceaux. Conversely, Clos de Nouys, its 25 acre Vouvray estate, is one of the oldest in the appellation. Here, vines average 35 years of age in vineyards that were already listed amongst the best sites on geological maps dating from 1907.

Sustainability

Los Cardos means "The Thistles" in Spanish. Their presence indicates an unmistakable sign of good terroir.

Tasting Notes 

Yellow-green and gold color. Intense, tropical aromas with notes of mango, pineapple and peach. Very good volume, balance and freshness. Citric and mineral.

Vinification

The grapes are harvested from the third week of February to the first week of March. A moderate protective destemming and a crushing at room temperature are carried out. Pressing is soft, and fermentation takes place at low temperatures, in stainless steel tanks, to protect the primary aromas.

The Estate

Alluvia Vineyard is located in Gualtallary, Tupungato, Uco Valley, at 1,350 meters (4,430 feet) above sea level. The soils are sandy loam, stony, and with a high calcareous content. On the other hand, Los Cerezos Vineyard is located in the Cordón del Plata mountains, Tupungato, Uco Valley, at 1,000 meters (3,280 feet) above sea level. Here, there are loam soils of variable depth, with a calcium carbonate layer 120 cm (47 in) from the surface. Both estates have warm days and cool nights, with an average temperature variation of 14 °C (57.2 °F) in Los Cerezos and 12.5 °C (54.5 °F) in Alluvia, and an average annual rainfall of 280 mm (11 in). The vines yield 12 tons per hectare, and they are grown in espaliers, using drip irrigation. At Doña Paula, our vineyards have always been managed using sustainable agricultural practices.

Specifications

Tasting Notes 

This wine has a soft, salmon pink colour and is bursting with aromas of strawberries and rose petals. The palate is vibrant with a good balance between the bright acidity and flavours of Turkish delight, strawberries and red cherries. The finish is juicy and dry and the wine has a pleasant length.

A fresh, dry and vibrant Rosé made via direct pressing of Cabernet Sauvignon providing a wine with an alluring salmon colour and appealing drinkability.

Vintage Conditions

2022 was an excellent vintage for the Rosé on Dornier. The ripening season was cooler than the previous vintage. The result of this cooler season was that the grapes ripened at lower sugar levels and with a fresher natural acidity and more delicate flavours. 

Fermentation and Ageing

The Cabernet Sauvignon ripened in late February. The grapes were handpicked and pressed directly after destemming in order to obtain light pink juice. The resultant light pink juice fermented for 14 days at 12 degrees Celsius and spent a further four months on full lees to provide fullness and body to the wine. 

History

Dornier is a family owned winery situated in The Golden Triangle area of the upper Blaauwklippen Valley Stellenbosch. The primary focus at Dornier lies in the production of premium quality wines with minimal intervention which are expressive of the unique terroir of The Golden Triangle whilst showcasing the complexity and finesse of the noble grape varieties planted at Dornier. Reverence for tradition is salient at Dornier as is difference where it leads to improvement.

Dornier Wine Estate is located on 3 different farms in the Upper Blaauwklippen Valley namely Groenkloof, Heldemeer and Stellenrust (Homestead) the latter of which includes a historic Sir Herbert Baker designed homestead and one of the first wine cellars ever built in Stellenbosch in the late 1600s.

Dornier proudly boasts an A rating with IPW (Integrity and Sustainability) given its ongoing efforts incorporated and devotion towards sustainable farming practises with integrity. 

Dornier also holds an A Rating with WIETA - a pro-active world-class and sustainable ethical trade programme for the South African wine industry and aligned sectors. given its efforts incorporated and devotion towards facilitating fair working conditions and sustainable ethical trade within the wine industry and its aligned sectors.

Specifications

Western Cape richness, sea‑breeze softness,  Pinotage at its most decadent.

Tasting Notes

Meduim bodied red with flavours of plum, dark berries and some hints of vanilla. The 
palate is smooth and fresh.

Vinification

Grapes are picked by hand in early morning and de-stemmed. nly free run juice is used. 
Juice is clarified by flotation and clean juice used for the fermentation. Selected yeast 
are used for a cold fermentation in stainless steel tank for 18 days. Wine is left on the 
lees for 3 months before racking. Stabilization and filtration before bottling.

Producer

Perdeberg Group is one of South Africas leading wine producers and exporters with its head office situated in the shadows of the Paardeberg Mountain in Paarl. Established in 1941, we offer customers a complete solution to meet the ever-changing needs of 
their consumers. The unique composition of our vineyards significantly contributes to the quality of our wines. These dry land bush vines create exceptional fruit concentration more than vines subjected to unnatural vineyard practices. The structure and complexity in these smaller berries bring intense colour, added body and bold flavours

Specifications

Tasting Notes

This has a characteristic straw colour. Its intense bouquet is aromatic and shows golden apple, pineapple and honey aromas. To the palate it is fresh and fragrant, as sweetness and acidity are properly balanced. The fine mousse makes it slightly creamy, with an elegant and persistent finish.

The Production

After being left with skins for a few hours at low temperature, the must is separated. After clarification and a first filtering, the must is left to macerate at low temperature in small stainless steel autoclaves. During fermentation the foam is removed. To stop fermentation, the must is cooled and before bottling it undergoes micro filtering again. Bottling is carried out in November, two months after harvest.

Producer 

Piedmont is almost as famous for truffles as it is wine, those elusive delectable delights that need to be rooted out from the depths of the forest, so scarce but so worth it. Much the same can be said for.....

Olim Bauda, secluded and out of the way, down a long drive off the busy Via Prata, the path gently meanders continuously rising to finally reveal the family home through a grove of trees, or if you arrive in truffle season, more likely through a rolling mist. The estate is run by three siblings, Dino, Diana and Gianni who have devoted themselves to creating fresh, expressive Barbera d’Asti and clean, pure scintillating Gavi in the most delicate low interventionist way and without doubt they are worth all the trouble you might encounter to enjoy them.

Sustainability

Working organically in the vineyards since 2019 with the aim of certified organic wines for the 2022 vintage. Sustainable agricultural practices, following the rules for integrated farming which prohibit the use of herbicides. Rigorous green harvesting and bunch selection in the vineyards ensure that only perfectly ripe fruit is harvested.

Specifications

Two grape-filled trailers one red, one white, one chaotic winery and an inevitable oops... et voilà - Quel Bazar! A happy accident turned liquid masterpiece. This collision created Blouge, a juicy, aromatic, unexpected wine with a little wild side - because the best things in life aren't predictable.

Tasting Notes

Red cherry notes from the Pinot Noir meet with lychee and tropical fruit notes from the Gewurztraminer to create a flavour that's both charming and enjoyable. Juicy and aromatic with refreshing acidity.

Production

Blouge' is a combination of 'Blanc' and 'Rouge'. For Bazar, Pinot Noir and Gewurztraminer co-fermented to make a wine that's fun, bright, and bouncy

Producer

Specifications

Gardner Street is the historic name of Henners’ home village of Herstmonceux. The old name captures the hand-harvested, artisanal craft of tending vines & wines down English country lanes. A modern marriage of fresh, floral Bacchus with a little barrel-fermented Chardonnay.

Tasting Notes

Aromatic, bright and zesty. . Notes of elderflower and gooseberry accompanied by fleshier stone and citrus fruit flavours of melon, white peach and orange. Hints of white currant and lime zest are softened by a creaminess and structure on the palate that delivers a lovely balance of fresh, bright acidity and vibrant fruit and floral aromas that leap out of the glass.

Producer

When it comes to English wine there’s a lot to shout about, not least the stunning sparkling wines from Henners. Based just 4 miles from the sea in Herstmonceux, East Sussex, the 7 acre vineyard was created in 2007 by ex-Formula One engineer, Lawrence Warr. The winery was named in honour of Larry's French ancestor, Henners Dubois, who was forced to flee Paris for England during the French Revolution in the in the late 18th Century.

Boutinot was the sole distributor of Henners from this time and developed strong ties with the winery and its wines… so when the opportunity arose 10 years later to buy the estate, they jumped at the chance. Planted with traditional Champagne varieties of Chardonnay, Pinot Noir and Pinot Meunier, the vines thrive in an idyllic microclimate created by the vineyard’s proximity to the sea, low altitude (only 24 metres above sea level) and steep, sunny, south facing slopes.

All Henners wines are hand-crafted from start to finish; with separate fermenting of varietals and their vine clones to allow a broader range of wines for final blending; extended lees ageing for added complexity; and holding back of all bottles for at least 3 years prior to release to add depth and richness to every wine.

Boutinot was the sole distributor of Henners from this time and developed strong ties with the winery and its wines… so when the opportunity arose 10 years later to buy the estate, they jumped at the chance. Planted with traditional Champagne varieties of Chardonnay, Pinot Noir and Pinot Meunier, the vines thrive in an idyllic microclimate created by the vineyard’s proximity to the sea, low altitude (only 24 metres above sea level) and steep, sunny, south facing slopes.

All Henners wines are hand-crafted from start to finish; with separate fermenting of varietals and their vine clones to allow a broader range of wines for final blending; extended lees ageing for added complexity; and holding back of all bottles for at least 3 years prior to release to add depth and richness to every wine. Hand-crafted with every attention to detail, our winemakers create award winning wines of depth, complexity and elegance that are perfect for any occasion.

Production Method

Sourced from vineyard partners in Essex and Kent we harvested the vineyard parcels separately and fermented as small lots to allow the expression of their respective sites to shine through. 30% of the blend was fermented in neutral 300L French oak barrels and allowed to go through malolactic fermentation, while the remaining parcels were fermented at cool temperatures in stainless steel and did not go through malolactic fermentation.

A Note on Sustainability

Henners estate is a founder member of Sustainable Wines of Great Britain (SWGB), an initiative established in 2020 with an aim to ensure sustainability is at the heart of the English and Welsh wine industry. In 2025 Henners received SWGB’s Gold Trademark, for working to enhance the sustainability of the winery and winemaking practices, minimising the volume of water used per bottle of wine and disposing of the winery wastewater responsibly and reducing their carbon footprint per bottle of wine. This is an endorsement to Henners’ commitment to winemaking and winery management that have minimal environmental impact, as well as the ongoing promotion of biodiversity in the vineyards and protection of soils. This is no easy task to attain, requiring annual review for accreditation and ongoing improvement in methodology.

Specifications

Vibrantly-labelled skinsy combo of Sauvignon Blanc and a blob of Pinot Grigio, this is hazy, natty fun but deliciously drinkable and clean.

Tasting Notes

A wonderfully perfumed orange wine, awash with jasmine, candied mandarin peel and sea spray. The palate transcends fruit and herbal components, with a lime cordial freshness, incorporating subtle spiced oak across a well textured tannin profile.

Producer

Brothers Brian and Kevyn Joy planted Pyren Vineyard in 1999, surrounded by state forest and farmland. Basking in the sunshine of the glorious Warrenmang valley in the Victorian Pyrenees the vineyard is now under the expert care of Brian’s son, winemaker Leighton Joy alongside viticulturist Graeme Miles. The vines, approaching 25 years in the ground, are producing better fruit than ever before, through a combination of maturity and evolving best practise in the vineyard and winery. The use of organic farming methods (though uncertified) and minimal intervention winemaking techniques underscores their dedication to preserving the natural integrity of the wines. The surrounding mountains play their part and Pyren is planted in an east-west orientation, providing invaluable shade to both fruit and the ground in the warmest part of the day. In winemaking terms, there is a staunch commitment to spontaneous, wild yeast fermentation. Subsequently, pressed wines are encouraged to talk, to generate character, and to evolve in the cellar.

According to Leighton “The intention is to meld the expression of high-quality fruit with integrity and artistic freedom, and the endeavour to fine tune the best style for the fruit is a continuous one”. This philosophy has led to the creation of several unique wine ranges The Earthscape range seeks to express single grape varieties grown on quartz soils, in terroir-driven ways, while their “Little Ra Ra” wines have allowed Leighton to develop a more playful expressions of the Pyrenees. They also produce a Reserve, of their best fruit, traditionally crafted, and designed for aging. All in all Pyren are an ideal blend of innovative spirit and traditional reverence.

Production

Estate grown Sauvignon Blanc, farmed organically and hand harvested. 100% whole bunch carbonic fermentation is undertaken for a duration of 13 to 16 days, after which the wine is transferred to 500L French oak and Acacia barrels and left on lees or 3-4 months.

Sustainability

Composting and under vine mulch underpin an organic approach in the vineyard, where synthetic fertiliser and herbicide has long been abandoned. Although not certified organic yet the vines are organically farmed. The focus at Pyren is on soil health and biological diversity. Water use is managed thoughtfully as the property relies on its own catchment.

Specifications

Juicy, vibrant Romanian Syrah bursting with blackberry, violet and pepper spice.

Tasting Notes

Purple-red with violet reflections, good limpidity. Intense aromas of red fruits (sour cherries, blueberries, black currants), floral aromas (violets). Fresh acidity, medium body, supple tannins, a velvety wine with integrated alcohol and an long elegant finish. Perfect balance between rich flavours, modest alcohol and tannins.

Producer

Back in 1988, three families decided to invest in a winery in Romania, starting with 650 hectares of slightly unloved vineyards and a rusty, once state-owned winery.

Yet Englishman Philip Cox and his Romanian wife Elvira, have turned the Cramele Recas Estate into the most successful winery in Romania. Recas are now recognised globally for their impressive scale and breadth of fascinating wines, including natural and orange wine from organic grapes. Despite the scale the emphasis is on making good wines that over-deliver, and as a result they’ve struck on a magic formula that has seen sales and demand boom. Vineyards are a combination of evolved plantings from 1447 and more recent planting, whilst the winery has seen significant investment and boasts state of the art facilities where innovation thrives. Recas are in every way a modern, dynamic winery, whose open minded approach and quality sets them apart … a winery you really can’t ignore.

Production

The Shiraz for this wine is sourced from vines managed as part of a strict yield‑control strategy in the vineyard. As Shiraz naturally tends to over‑crop, unmanaged vines can produce thin, diluted wines. To prevent this, the team at Cramele Recaș removes a proportion of the developing grape clusters shortly after flowering, before the berries begin to swell. This early intervention focuses the vine’s energy on a smaller number of bunches. From that point onwards, vineyard work centres on achieving full, even ripeness, ensuring the remaining grapes develop generous flavour concentration and deep colour.

In the winery, the handling of Shiraz is intentionally straightforward, relying on simple, careful processes designed to preserve the natural character of the grapes. The aim is to maintain the variety’s inherent fruit expression and ensure the resulting wine remains open, approachable, and agreeable, without excessive manipulation or intervention

Specifications

Where fine bubbles meet timeless finesse.

Tasting Notes 

This wine displays good aromatic intensity, with aromas of green apple and fennel combined with notes of white flowers and citrus. The palate is very nice, fresh, tasty, with a good carbonic sensation and good persistence, giving a very long finish.

Production Method

The winemaking process consists of a soft press (bladder press), to extract the must. Then it is continuously stirred for 24 hours or longer, and fermentation by grape varieties is carried out. Once fermented, the blend is made. The wine is pressed, clarified and refrigerated, and the second fermentation in the bottle is carried out for about 12 months. Afterwards, it is disgorged, and the expedition liquor is added depending on the type of cava.

Producer

Vallformosa is one of the top 5 Cava producers in Spain. Family-owned, and with a history spanning 150 years, their focus on quality, innovation and sustainability has seen them win countless awards, including numerous gold medals at last year’s IWC and IWSC awards including Spain’s best white wine.

Specifications