This amontillado is a rare and exclusive treasure, with just 1,000 375ml bottles available, each drawn from a single cask that boasts an average age of 15 years. Its elegance and finesse are unmatched, and with a natural alcohol strength, it remains unfortified, preserving its authentic character.

Tasting Notes 

This embodies finesse with its rich, gourmet and wonderfully unique character. The perfect Amontilado from DO Montilla-Moriles, combines elegance with complexity and has a sensory appeal which shows a definite sense of place.

Production

The white chalky soils of the hills South of Montilla (Sierra de Montilla) and surrounding Moriles (Moriles Altos) are ideal for the cultivation of Pedro Ximénez grapes which produce the traditional wines for which Andalucía is well known among wine lovers. The Montilla-Moriles appellation, located in the province of Córdoba some 200 km away from Jerez, have produced for centuries these traditional wines.

Producers

Specifications

Textbook Alsace Gewurztraminer - elegant and harmonious.

Tasting Notes

A fantastic balance of ripeness, varietal character and finesse, with a fragrant rose water and lychee nose, lemon aromas and a slight steely character. The palate is the ideal balance of richness and freshness, with notes of rose petal, honey and faint hints of lemon.

Production

Produced traditionally by winemaker Michel Lihrmann - pneumatic pressing, temperature controlled fermentation, no fining and light filtration before bottling - to preserve the fruit, aroma and elegance of the grapes. His philosophy is to make wines with good acidity and fruit balance whilst retaining freshness and harmony.

Producer

Widely regarded as one of the best co-operatives in the world, Cave de Turckheim lies at the mouth of the Munster Valley. Working closely with 180 partners, its vineyards span the full breadth of Alsatian terroir and grape varieties. Cave de Turckheim only produces wine from the grapes of its member growers, it is a récoltant not a négociant.

Substantial investment in the winery has enabled the team to vinify many parcels of grapes separately, offering Michel Lihrmann (senior winemaker for 25 years) the chance to highlight each wine's nuances in his signature dry, yet fruit forward, style.

Committed to producing the highest quality wines, growers are encouraged to keep yields low - for example, Cave de Turckheim voluntarily caps yields for its Grands Crus vineyards at 45hl/ha rather than the permitted 55hl/ha - and to pick the grapes by hand. This is part of a long term and innovative strategy of sustainability that includes developing the largest holdings of organic vineyards in Alsace, using natural alternatives to chemical treatments, and a green overview of all vineyard practices. Alongside some great organic wines, the extensive range runs from the excellent value Tradition wines right through to individual Grand Cru bottlings, plus fantastic Crémants d’Alsace and Vendange Tardive dessert wines.

Sustainability

An awareness of social and environmental concerns has always been high on the agenda for the Cave de Turckheim’s growers. They were among the first in France to practice integrated agriculture, an approach that combines the best of modern tools and technologies with traditional practices, lowering the consumption of energy and other resources, reducing environmental pollution, conserving biodiversity and promoting sustainability. In 2014, all the members of the co-operative obtained Agri Confiance Volet Vert (Green Section) certification and in 2015, they all obtained High Environmental Value Level 2 certification. The growers are aiming for HVE Level 3 certification in late 2019.

In 2008, a number of growers decided to commit to the rigorous standards of organic viticulture. As part of Alliance Alsace, approximately 70 hectares of vines are now cultivated organically, having obtained organic certification in 2011, with a further 30 hectares in transition. These vignerons have revived ancestral practices, tilling the soil and undertaking work that facilitates the elimination of weeds and the combat against the two major diseases: powdery mildew which is tackled with sulphur and mildew which is treated with copper sulphate. Natural fertilisers are also used (nettle, horsetail, comfrey, and dandelion), fortifying the vines and increasing their natural resistance. Organic winegrowers meticulously observe their vines, enabling them to intervene in the right place and at the right time, rather than treating the plants systematically.

Turckheim’s commitment to the environment extends to the winery where it strives to conserve natural resources. Sorting waste for recycling, reducing its carbon footprint, using solar panels, and preventing pollution are just some examples of how environmental considerations are present in every aspect of its daily work. Committed to both the environment and its customers, Cave de Turckheim also plays an important role in the local economy.

Specifications

A lively, bright Touraine Sauvignon Blanc from one of the region's top producers.

Tasting Notes

Nose

A pleasant aromatic and pithy blend of gooseberry, white flowers and citrus on the nose. 

Palate

Complemented by quite a rich peachy and lemon palate that has lovely texture and a moreish, slightly grippy finish.

Production

Grown on flint, clay and limestone soils, the Sauvignon Blanc grapes are destemmed and crushed in an pneumatic press. After controlled settling, the juice undergoes alcoholic fermentation at about 18-19°C with selected yeasts. Ageing then takes place on the fine lees with no malolactic fermentation.

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

 It's a delightful journey to discover wines that stand out, providing a taste experience that's as rare as it is enchanting. 

Tasting Notes

Gold in colour with an intense perfume of apricot, violets and almond. A well rounded and complex palate, full of stone fruits such as apricot giving this wine an ample mouthfeel.

Production

Planted on calcium rich soils in small south facing plots in Chignin, Francin and Montmélian, the grapes are manually harvested.  Vinified at 20 °C over a period of three weeks with native yeasts. When alcoholic fermentation ends, malolactic fermentation begins, creating a round wine and long finish on the palate and decent ageing potential.

Producer

Tradition is hardly sufficient a word to sum up the Perrier family who have lived and worked in the Alps for more than seven generations. They seem to be hewn from the very rock that surrounds them.

The wine style and dedication to local varieties such as Jacquère has not wavered and like their mountains, they remain resolute. And all the better for it. These are wines are stunning, different and enthralling creating flavour and palates that you would be hard pressed to find anywhere else. Embodying their landscape and being resistant to change has made these wines special, delightful and truly regional.

Specifications

Produced from low-yielding Xarel-lo bush vines from one of Catalunya's most interesting indigenous varieties.

Tasting Notes

Nose

Aromas of ripe apple, flint and citrus fruit. 

Palate

The palate is bright and light-bodied, with ripe lemon acidity, stone fruit and a gently textural finish.

Production Method

Grapes are sourced from 35ha of vines cultivated on the Can Macia estate, near the Anoia river basin, near Odena. These low-yielding bush-trained vines are well suited to the production of still wine. The old vine Xarel-lo undergoes temperature controlled fermentation, and is kept on the lees for 4 months to give added texture.

The Estate

At 450m in altitude, the estate is the second-highest winery in the region and at the very limit of Cava production. Some of their vines are over 50 years old.

Mas Macià’s vineyards are now certified organic and the Bohigas family is planning to produce organic still wines initially before focusing upon organic Cava production.

Awards

• Silver at the 2020 Sommelier Wine Awards (2019 Vintage)

Specifications

East India Solera is a sweetened Oloroso. The name refers to the East India Company, a British trading company that transported cotton, silk, spices, tea, saltpetre and other commodities from the East Indies. As a fortified wine (which lasted longer), sherry was taken along as ballast and to serve the ship’s crew on its transatlantic journey.

Tasting Notes 

Colour

Dark mahogany in colour with green-amber edge.

Nose

It offers vibrant notes of maple syrup, brown sugar, shoe polish, raisin and chocolate beer nuts, all very well integrated. 

Palate

On the palate, it is smooth and rich at the beginning, full of prune and burned oranges peel flavours. Provocative spicy notes appear just before the nuttiness and terrific acidity cuts through the sweetness. With a truly unforgettable finish.

Production

Each wine (Oloroso and Pedro Ximénez) is matured, separately in its own solera for 12 years. Once blended together, the resulting sherry is returned to a 45-cask solera for a further 3 years ageing. In centuries gone by, casks with sherry were lashed to ships sailing for the Indies and were found to develop an extraordinary smoothness and complexity. Lustau has revived this style of sherry in the East India wine.

Producers

A traditional sweet style produced from the Grasparossa grape - widely considered to be the highest quality of the Lambrusco varieties, with thicker skin and ripe tannins. It has lashings of vibrant cherry and berry fruit.

Tasting Notes

Dark ruby red in colour with intense aromas of plum and ripe black cherry. The palate is fresh and vibrant with pure crushed black fruits balanced by fresh acidity and a touch of sweetness. The finish is clean and bright with a nip of tannin.

Production

The Lambrusco Grasparossa grapes are sourced from sandy-clay vineyards in the Castelvetro region south of Modena. Made using the Charmat method, with its second fermentation in tank.

Producer

This new range of high quality Lambrusco is a partnership between the Soliera cooperative and Medici Ermete, one of the most influential producers in the renaissance of ‘proper’ Lambrusco. Cantina di Soliera, with 422 member growers and a 40 year tradition of Lambrusco production, is situated in the heart of the Lambrusco di Sorbara zone north of Modena and is the DOC’s largest producer. The alluvial soils here are ideal for the cultivation of the low yielding Sorbara variety, the mixture of sand and clay produces wines which balance elegance and structure and are regarded by many as the finest Lambrusco. Grapes for the Cantina di Soliera range come from 20 ha of selected ‘cru’ vineyards here and in the neighbouring Grasparossa di Castelvetro DOC.

The Lambrusco family of grapes (there are many varieties, once numbered at 56) is thought to be one of the oldest in Italy and is predominantly found in Emilia-Romagna. Today the focus is on a handful of varieties, and Cantina di Soliera specialise in Lambrusco di Sorbara and Lambrusco Grasparossa, the most important of the 5 Lambrusco DOC’s in terms of quality. The former produces light, elegant, floral wines, while Grasparossa typically gives deeply coloured, weightier and more structured wines. Both make fantastic food wines – the delicate Sorbara with cold meats and seafood, the richer Grasparossa a perfect match for fatty sausages, charcuterie, tomato-based pasta dishes and cheeses.

Sustainability

Specifications

Tasting Notes

Colour

Straw-yellow in colour

Nose

A fragrant and crisp aroma with unmistakable floral notes and hints of ripened pear. 

Mouth

Its taste is dry and minerally, acidic yet balanced, and is both intense and enduring.

Background

Specifications

Light and creamy Prosecco - great with or without food (and now pocket-sized too!)

Tasting Notes

Hints of apple and peach on the nose. Light and delicate with citrus notes - this wine is dry, soft and creamy.

Production Method

From selected parcels of Glera grapes grown northeast of Treviso. Hand harvested at optimum ripeness to give the required balance between aromatics and good acidity. Gentle pneumatic pressing followed by slow, cool fermentation in stainless steel. Second fermentation in pressure tanks, lasting 4 weeks.

Producer

Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte. The aim is to produce authentic, well-priced still and sparkling wines from local grape varieties. All aspects of production, from grape selection through to vinification, maturation, blending and bottling are meticulously overseen by Araldica's winemaking team of Claudio Manera and Lella Burdese - assisted by Boutinot's Tony Brown MW. They source from a range of private growers and cooperatives, with whom they have long-term relationships, principally in Veneto, Friuli, Lombardy, Sicily, Puglia, Abruzzo and Sardinia

Specifications

A proper baby Chablis!

Tasting Notes

Aromatic fruit with the tiniest hint of sandalwood smoke on the nose. The palate has lovely weight with ripe, fleshy cooked lemons, a touch of stone fruit and a good mineral backbone. Far superior than the name "Petit" might suggest.

Production Method

Vineyards are in the Hautes Côtes, at the top of the slopes just above Domaine de la Motte's Chablis classified plots and so achieve good ripeness. The soil is Portlandian, which is less chalky than Kimmeridgian, and typically produces wines which are less mineral and more fruity, well suited to earlier drinking. Having said that, Motte’s wine has real finesse with good fruit character – very much their house style. Cool-fermented in stainless steel, malolactic fermentation is also in stainless steel and the wine is unoaked.

Producer

Domaine de la Motte is a 25 hectare, family-run winery handed down from father to son since 1950. Now under the stewardship of Bernard Michaut, an ex-chef, who works with his son Adrien. Their winemaking is meticulous and the wines are benchmarks for the region. They are fastidious about producing concentrated, mineral and very precise wines which reflect the particular terroirs of Chablis, with vines on both Portlandian and Kimmeridgian soils. Motte's wines are regularly chosen for the Tastevinage label, a rigorous selection by the Confrérie des Chevaliers de Tastevin of wines they regard as offering the best of the region in terms of quality and style.

Sustainability

Having been already committed to sustainable viticulture, Domaine de la Motte are HVE Level 3 certified. This underlines the quality of the work carried out by the teams to support the ripening grapes, whilst protecting the biodiversity of the vineyard.

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

A very classy St Emilion Grand Cru.

Tasting Notes

Juicy red and black fruits with some drier cedary streaks on the palate. A classy, complex wine with fantastic structure and a long-lingering finish.

Producer

Domaines Bouyer was a group of two top Bordeaux estates that by 2008 covered 18 hectares in Saint-Emilion. The Saint-Emilion properties Château Milon Grand Cru and Clos de la Cure Grand Cru have been in the Bouyer family for over seven generations, before being joined in 2010 by the newly purchased 56 are (0.56 hectare) Clos 56 in Pomerol. In the capable hands of Alexia and Pierre Bouyer, the domaine takes an ecological approach to the running of the estates aiming to bring out the best of their terroir marked by the fullness of ripe Merlot with intense red fruit aromas underpinned by delicate tannins.

Production

A portion of the vines are situated on the Saint Christophe des Bardes plateau and the rest are situated on the plateau of Saint Etienne de Lisse, covering a total area of 7.5 hectares. The vineyard has clay topsoil over limestone sub-soil. Vines are 25-30 years old with a vine density of 6600-9000 vines per hectare. Grapes are harvested both by hand and machine, yielding 35-40 hl per hectare. Vines are pruned in single guyot and leaf thinning and green harvesting is carried out. Prefermentation cold soaking. Vinification in tank with punching down and 3-4 weeks post-fermentation maceration in temperature controlled tanks. The wine was then matured between 12 - 15 months in barrel (new). Cellar potential between 10 - 15 years.

Specifications

A fresh bright and charming expression of Loire Pinot Noir.

Tasting Notes

Warm, red berry fruit characterizes this fresh Pinot Noir. Ripe tannins are balanced by fresh acidity and subtle oak on the finish.

Method of Production

Grapes are grown on 15-year-old vines, planted at 8,000 vines per hectare on clay and chalk soils with areas of Portlandian clay. Yields are usually between 40 and 50hl/ha. The grapes are 100% destemmed after harvest and are allowed to cold soak for several days before temperature-controlled fermentation. Pigeages and pump-overs take place during maceration, which lasts between 20 and 30 days depending upon the vintage. Malolactic fermentation is carried out in cuves and demi-muids, followed by ageing for 10 to 12 months. This wine is bottled straight from the barrel without fining or filtration.

Producer

The small village of Maimbray, just to the north of Sancerre itself, is home to both Domaine Roblin and to Domaine du Pré Semelé. In fact the Roblins are just across the road from the Raimbaults and share a similar story of two brothers – 4th generation Matthias and Emile in this case – taking over from their father and implementing new ideas to move the family Domaine forward.

They have a total of 19 hectares of vines with a terroir made up of Kimmeridgian and Portlandian chalky clay (Terres Blanches) soils, spread across 45 separate parcels of vines, on the slopes around the villages of Maimbray and Sury-en-Vaux. Their vineyards are planted with 85% Sauvignon Blanc and 15% Pinot Noir, and in the winery their intervention is minimal: gravity does the work of pumps, and the wines see long lees ageing. The wine style is very pure, fruit-forward yet fine, and really top quality.

Sustainability

Vineyards are worked with the greatest of respect to the environment; no chemical pesticides or herbicides are used; carbon dioxide emissions are kept as low as possible; there is crop cover between rows of vines to help combat soil erosion, and green harvesting is practised to restrain yields and improve ripeness. Although not yet HVE accredited or certified organic, the Roblins employ many of the practices of both.

Specifications

Tasting Notes

Accolades

• Chardonnay BA 2016
  • IWC London: Bronze medal (86 Points)
  Chardonnay BA 2015
  • IWC London: Silver medal (92 Points)
  Chardonnay BA 2010
  • IWC London: Gold medal (95 Points)

Specifications

This wine boasts a lively acidity that creates an exceptionally fresh, appealing, and gastronomic wine.

Tasting Notes

It has a vibrant yellow citrus hue, capturing the essence of the Vinho Verde region with delicate floral hints and a fruity fragrance. Its lively acidity creates a wine that is refreshingly fresh, appealing, and perfect for pairing with food.

Production

The previously selected grapes were de-stemmed and slightly pressed. The extracted juice is decanted by gravity. It was then fermented in stainless steel vats with temperature control during approximately 15 days. Before bottling the wine is filtered and stabilized.

Producer

Founded in 1917 in the Vinho Verde region, Calçada Wines is one of the oldest producers in the region focused especially on the production of still white and rosé wines and sparkling wines and is now the 3rd generation of the family to lead the business. In addition to producing high quality wines, Calçada brand is also synonymous with the art of hospitality - Casa da Calçada is a XVI palace converted into a luxurious hotel - it is a reference in hospitality and within the property we still proudly have what is considered the oldest vineyard in the region.

Specifications

 A beautifully integrated oak aged Chardonnay which punches above it's weight for the price.

Tasting Notes

Bright straw-yellow colour. Floral scents with notes of acacia and orange blossoms accompanied by tropical fruit, peaches and vanilla. An elegant, full and savory palate, with a well-balanced acidity and a persistent finish.

Producer

The 40 hectare Tenuta Aquilaia estate in Maremma (southern Tuscany), close to Scansano, was acquired by Azienda Uggiano in 2019. Only 15ha are currently dedicated to vineyards - of average age 15 years - although they have recently added a further 1.5 hectares to bring this total nearer to 17ha. Here they produce five red grape varieties: Sangiovese, Ciliegiolo, Alicante, Merlot and Petit Verdot; plus white varieties Vermentino and Chardonnay.

The area was an old Etruscan settlement and site of ancient winemaking, and several mementos of the Etruscan era are still visible.

Production

Cold Maceration of the must for 12-15 hours at a temperature of 10-12 degrees. Soft pressing and fermentation of juice (free-run must) at a temperature of 18-22 degrees. Elevation in French oak barriques for 6 months and subsequent ageing in steel tanks.

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.

Rich and full Ruby Port, with a smooth, soft finish. Krohn's 'entry-level' is in a different category to most Ruby Ports - mature and versatile.

Tasting Notes

Colour 

Deep red colour.

Nose

Fresh, plummy fruit aromas with a hint of spice.

Palate

The palate has plenty of lively cherry and curranty black fruit - rich and full with a soft finish

Production

Traditional grape varieties are sourced from Krohn's own vineyards, and supplemented by fruit from neighbouring farms working in partnership with Krohn. Here old vines are planted in schistous soils. Fermentation in temperature-controlled stainless steel vats, which is interrupted by the addition of grape spirit to preserve a certain degree of natural sweetness. This wine is a blend of different grapes, vineyards and vintages. Maturation - aged for 2 to 3 years in large, old oak barrels.

Producers

Wiese & Krohn was founded in 1865 by two Norwegians - Theodor Wiese and Dankert Krohn - shipping initially to Scandinavia and Germany. In the century and a half since its foundation, Krohn has built up an outstanding reputation. Long renowned for the quality of their sublime Colheitas (single vintage tawnies), they produce a remarkably complete range for a small house, and each wine excels in its category. Much of the secret lies in the high quality of their vineyards - the magical combination of terroir, locality, aspect, incline and low-yielding vines. Their Quinta do Retiro Novo estate in Sarzedinho, in the Rio Torto valley (where vinification takes place), is an grade vineyard. Indeed Krohn only work with grapes from A-graded vineyards across all of their ports, and their top wines are still trodden by foot. Since 2013 Krohn has been part of the Fladgate Partnership - alongside Taylor's, Fonseca and Croft.

Sustainability

The Krohn estate - which is part of the Taylor Fladgate portfolio has long been committed to the ecological well-being of their vineyards and the Douro valley. To this aim they have developed a model for sustainable vineyard cultivation designed for the steep hillsides of the Douro, where 28,000ha of vineyard (62% of the vineyard area of the region) is planted on hillsides with a gradient over 30%. This involves the construction of narrow terraces inclined at 3º to the horizontal – to allow the perfect balance between rainwater run-off and its penetration of the soil. This avoids top soil erosion which is a key challenge in mountain viticulture.

These terraces each support just one row of vines, and alongside the vines a temporary carpet of selected plant species is sown. This flourishes between November and late spring, preventing invasive plants from taking hold, and eliminating the need for herbicides to control unwanted vegetation.

The cover crop dies back naturally with the onset of summer, when the vines are active. The terrace system leaves tracks between the single row of vines and the foot of the bank, allowing access for machinery to mow any unwanted vegetation into a natural mulch. The mulch reduces water loss and restores natural organic matter to the soil. The absence of herbicides means that vegetation can regenerate easily and naturally each year. They also work hard to ensure the correct selection of vine varieties and their distribution within the vineyard, so that varieties can thrive naturally in each location, developing their own unassisted natural resistance to drought, disease and vineyard pests.

Alongside this Sustainable viticulture model the estate produces renewable energy with photovoltaic panels and has robust energy, water and waste management policies.

This vineyard model earned the Partnership the prestigious BES Biodiversity prize in 2009 (recognising achievement in the fields of conservation and environmental sustainability).

Specifications

Only 7 miles along the road from Châteauneuf-du-Pape but not as well known globally so represents much better value!

Tasting Notes 

Only 7 miles along the road from Châteauneuf-du-Pape but not as well known globally so represents much better value!

Tasting Notes 

Only 7 miles along the road from Châteauneuf-du-Pape but not as well known globally so represents much better value!

Tasting Notes 

A newcomer to the Artisanal Gin Market, named after Saint Amans, a small village in the department of Tarn-et-Garonne in the Midi-Pyrénées region of France and home to its producers. A gin that is smooth, fruity, floral and with a touch of spices.

Tasting Notes

From our own garden and the region of Saint Amans, we have selected the very best ingredients and botanicals for our gin. Grown from the same loving earth as the grapes themselves.

This gin is comprised of 18 different botanicals, including classic Juniper and, a French specialty, Espelette Pepper plus an extra hit of fresh raspberries for fruit and colour. Each of these components adds their special touch to the blend, truly defining the taste and character of our beloved Saint Amans

This floral gin is best served neat or paired with the following premium Indian tonic waters: Fever-Tree Refreshingly Light, Artonic or London Essence.

Producer

The South of France is a haven for winemakers; the climate producing some of the world's finest grapes. It is the love of these grapes that have formed the basis for our precious gin. Proudly named after the small hamlet in which we live, our gin is the result of a long-lived dream to create something sustainable and with purpose. Something to bring people together. Equally complex as it is balanced, we hope you will enjoy drinking it as much as we have enjoyed making it!

A Labour of love

In France, respecting the land and its produce is of great value. It seeps into everything we do and instills pride in what we create. For us, the botanical garden we have grown embodies all of this. Nestled between vineyards in the heart of Saint Amans, it is the home of our gin and a source of its ingredients.

The Perfect Match

Our partnership has brought together two very complementary interests; Anne's love of growing fruits, flowers and herbs alongside Jean-Louis' life-long fascination with 'marc de raisin' (a winemaking derivative - spirit of the grape). It's this harmony of skills that has laid the perfect foundation to create our gin.

Specifications

Tasting Notes

Wine

Specifications

Grüner Veltliner 'Langenlois', named for the winery’s home village, where the vineyard parcels for this wine are located. 

Tasting Notes

Juicy, straightforward, fruity and well structured. Has a bit more acidity but also a little more body than in the previous year.

Nose

Inviting creamy nose with aromas of orange zest, fresh meadow notes and apples extremely crisp.

Palate

Juicy with lively fruit, light to medium body, aromas of citrus and quince, filigree in the finish, stimulating and charming.

Producer

Weingut Weszeli, in Langenlois, a now-famous wine village located on the river Kamp where it wends its way down to the Danube at Krems. There is a crazy patchwork of Burgundy-like Cru vineyards which have helped put Austria on the map as a source of world-class whites. The story of this winery echoes that of many others. A former city-slicker, Davis Weszeli struck out in search of something new, with one clear goal: to feel closer to nature. He discovered his calling in the form of a traditional Kamptal winery in 2011, and from then on he has been on a mission to create authentic, unique wines whilst always prioritising sustainability in organic viticulture, and a principle coined by Davis himself: Terrafactum, the importance of the unique nature of the earth and terroir of Kamptal.

Davis makes charming and impressive Grüner Veltliner and Riesling, the two grapes he feels best suits the climate and soils of Kamptal. 

There are three levels of Grüner Veltliner - Felix, Langenlois & Käferberg ÖTW, offering a fascinating journey into a grape oft-overlooked for its more famous stablemate, Riesling. 

Specifications

A bright, delicate rosé bursting with Atlantic freshness.

Tasting Notes

This wine presents a light salmon colour and a effervescence that favours the release of 
its fruity aroma. It reveals a great freshness on the mouth, with a vivid acidity.

Production

The previously selected grapes were de-stemmed and lightly pressed. The extracted 
juice is decanted by gravity. It then fermented in stainless steel vats with temperature 
control over two weeks. Before bottling the wine was filtered and stabilized.

Producer

Founded in 1917 in the Vinho Verde region, Calçada Wines is one of the oldest producers in the region focused especially on the production of still white and rosé wines and sparkling wines and is now the 3rd generation of the family to lead the business. In addition to producing high quality wines, Calçada brand is also synonymous with the art of hospitality - Casa da Calçada is a XVI palace converted into a luxurious hotel - it is a reference in hospitality and within the property we still proudly have what is considered the oldest vineyard in the region.

Specifications

 This amazing Pinot Noir is sure to become a delightful part of your daily routine!

Tasting Notes

The Daily August Pinot Noir has a subtle scent of cherry and blueberry, paired with the delicious aromas of cassis and red pepper.

Production

Grapes are hand-picked and then sorted again in the winery. Each parcel is vinified separately. Shortly before bottling the cuvée is assembled. Vinified in barriques in their double stored cellar dug out of the rock and dating from 1792.

Producer

When August Kesseler took over the company founded in 1924 by his parents, he was just 19 years old.

At the time it consisted of a small 2.5ha large-barrel wine business, and he worked hard to achieve the enviable international reputation he enjoys today. Located in the Pinot Noir heartland of Assmannshäusen, in one of the most prestigious wine growing areas for Riesling - the Rheingau, August Kesseler have some of the best Pinot Noir and Riesling sites that the lower and middle Rheingau have to offer spread over 32.5 hectares.

Specifications

A wonderful and innovative blend of Sauvignon Blanc and Rolle (otherwise known as Vermentino) from southern France.

Tasting Notes

A deliciously refreshing change from straight Sauvignon Blanc. Luscious exotic fruit aromas from the Rolle are balanced by the clean, zingy fruit of Sauvignon, resulting in a wonderfully aromatic smooth dry white.

Production Method

For this wine two parcels of Sauvignon Blanc and Rolle (the traditional French name for Vermentino) were selected from the sun-drenched vineyards of southern France. Their position, on alluvial sand and silt, encourages the vines to root deep into the soil, finding the water they need to sustain them during the long, hot summers. Each plot is harvested in the cooler early mornings and the Sauvignon Blanc is always harvested a few weeks before the later ripening Rolle. Both varieties then undergo cold maceration in stainless steel tanks, followed by gentle pressing and alcoholic fermentation on fine lees (at a temperature of 16-18°C) to bring out the creamy texture of the Rolle, which perfectly balances the freshness of the Sauvignon Blanc.

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. Ten years later, Boutinot France was founded in January 1990. The first office was in the middle of the vines in Julienas; perfectly located to navigate the Beaujolais and Mâcon 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 Nicolas Rager in our winemaking team. Guillaume oversees the South of France and Languedoc, whilst Nicolas 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. Today, Boutinot’s French office is located in Mâcon, and has over 20 employees who take care of production across the whole of France, covering fresh whites and rosés from Gascony, mineral wines from Burgundy, and joyful varietal wines from Languedoc among others. We don’t use any single model to source our wines; instead, a combination of sources are used, from large-scale, high-quality co-ops to small, family growers and single domaines, as well as our own vineyards in Cairanne. Drawing on the expertise of our winemakers and a network of partner growers, we seek to deliver the highest quality-to-price ratio possible for every wine.

Alan's Personal Tasting Note

"On first opening I wasn’t that impressed by this. Fresh, dry n crisp make it adequate, but I thought it lacked a bit of character and seemed a bit dilute. However, with a bit of food and oxidation it came to life and developed more weight, riper fruit and a lovely creamy complexity. This is what I was expecting from the later ripening Rolle ( Vermentino). This definitely gives it an edge, one of these wines that just needs a wee bit of time to show it’s best." August 2025

Specifications

Tasting Notes 

This is a dry and fresh style of wine designed to drink young. It is pale straw yellow in colour with an aromatic nose of exotic fruits and floral notes. The palate is clean and mineral with an abundance of citrus fruit and green apple.

Producer

Jérémie Huchet himself is a fourth-generation winemaker known for his organic practices and deep respect for Muscadet traditions. He uses a mix of stainless steel vats and glass-lined concrete tanks to preserve the wine’s purity and minerality.

Specifications

Delicious traditional method sparkling wine that is both organic and biodynamic to boot.

Tasting Notes

Appealing nose of ripe orchard fruit and brioche, from two years spent on lees. The palate is complex and textural with wild apple, lightly toasty notes, bright balancing acidity and a long and creamy finish.

Production

The 100% Chardonnay grapes are cultivated in vineyards with dark, gravelly soils, in Hollabern, Apetlon. The grapes are harvested towards the end of August, are destemmed and pressed. Natural yeasts bring about spontaneous fermentation in stainless steel, followed by a second fermentation in bottle, and over 24 months spent on lees.

Producer

The Vitikultur Moser estate was originally founded by the famous Austrian wine producing pioneer, Lenz Moser. Lenz Moser's son, Sepp Moser, began operating under his own name in 1987, and handed over the direction of this family-owned estate to his own son Nikolaus in the year 2000.

This family estate comprises of 50 acres of vineyards in two prominent wine regions; Kremstal (22 ha) and Neusiedlersee (28 ha). In the Kremstal, Nikolaus produces an international range of varieties as well as the ever more important local varieties of Gruner Veltliner and Riesling. The reds are produced on the gravelly soils of the warm southern Neusiederslee village of Apetlon. All Vitikultur Moser wines have been organic (and all estate wines biodynamic) since 2007.

Sustainability

Vitikultur Moser harvest their grapes by hand and emphasise a 'gentle' vinification in the cellar with spontaneous fermentation -minimum intervention in the winemaking process encourages each wine to develop its own individual style.

In 2006 Nikolaus Moser officially moved the estate to biodynamic viticulture – one of the first to do so in Austria – and became Demeter certified. 2009 saw the release of the estate’s first certified organic wines. Nikolaus is very keen to reduce the amount of copper and sulphur used in the vineyards, and this year saw a reduction of two thirds over what was sprayed previously. He composts all the estates pomace and vine trimmings, and there is an ongoing effort to plant trees around the vineyards.

Specifications