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What wines to watch out for in 2016 – Are our tastes changing?

Are our tastes are changing? A look at wine trends for 2016 shows that dry, lighter styles of wine seem to be on the up. With under the radar wine regions opening up and the number of high quality, back water producers being discovered our horizons have widened. Thanks to the web our wine knowledge is growing and our palates are developing a thirst for the pure, pale and polished . . .

Are we heading for a tend in more minimalist styles of wine?
Are we heading for a tend in more minimalist styles of wine?

Growing desire for the ‘pale and interesting’

Are we heading for a trend in more minimalist styles of wine? Gone are the heavy, oaked whites and red fruit bombs of the past.

We are seeing the rise of ‘less is more’ amongst reds, roses, whites and bubbly. The rise of the subtle and sophisticated, the delicate and dry, is certainly taking off.

Paler Pinots
Paler Pinots

White Wines in 2016

We’ve seen tastes for lighter styles of wines swell with the success of Pinot Grigio (Pinot Gris), Picpoul de Pinet (Languedoc) and cold climate (high altitude/ alpine) Sauvignon Blancs. As predicted last year Muscadet has seen a resurgence as has the ultimate French Chardonnay, White Burgundy. Thanks to Burgundy’s ascendence in fine wine sales at En Primeur interest in this fine honed style has seen people searching for less expensive Burgundian whites.

The ‘trickle down’ effect results in new discoveries as wine lovers hunt out cheaper alternatives that offer quality and value for money.

Top class Bordeaux Blanc - Chateau Lynch Bages
Dazzling, dry Whites

The UK is now the number one export market for Chablis. Lovers of Chablis are in turn uncovering the delights of the Cotes Chalonnaise and fans of Pouilly Fuisse are finding less pricey wines amongst its homeland, the Maconnais.

Bordelaise whites, the Bordeaux Blancs, continue to gain fans as their styles adapt to fresher, crisper tastes. Thanks to the combinations of grapes (usually Sauvignon Blanc, Muscadelle, Semillon and Sauvignon Gris) these whites can be fine tuned to suit a variety of palates and pair beautifully with food. The UK is Bordeaux’s largest export market for its dry white wines. High end Bordeaux Blancs are pricy but there are excellent mid range whites. Producers in Sauternes and Barsac are changing tack and turning from sweet white production to creating superb dry whites that meet with rave reviews. The trickle down effect is revealing hidden gems buried within the wine region, bringing little known appellations to light.

Lighter Loire whites are seeing a revival (lead by the strong growth in Muscadet and increasing interest in Chenin Blanc) so expect to see more wines from Vouvray and Saumur in the UK. You’ll also see Pinot Gris from New Zealand making its debut and more dry Riesling from Germany.

Rose Wines in 2016

Delicate, pastel Roses
Delicate, pastel Roses

Rose is where we see the swing towards the pale and pastel before our very eyes.

Fashion dictates the paler the better and ‘fab and faded’ is the order of the day.

We are seeing top notch roses from France being hailed as the must have ‘posh pink.’

Bordeaux Clairet - a Light Red?
Bordeaux Clairet – a Light Red?

Rose has enjoyed a huge rise in popularity over the past years and it’s now drunk all year round, having stepped away from being the typical summer time tipple. Sales of Rose have been lead by the USA but this is leveling off as dark, fruity ‘blush’ Zinfandels fall out of favour. France has long produced lighter syles of rose, Provence being famous for it. Rose wine sales top those of white wines in France and there are plenty to choose from. We are seeing wines coming into the UK from rising rose producers across the length and breadth of France. Expect to see light styles of rose coming in from Lorraine (Vin Gris), Lirac in the Rhone Valley and Arbois in Jura.

Many high ranking Bordealise Grand Cru Classe have a rose in their ranks and you’ll find Petit Chateaux producing them further down the scale. Two styles are produced – light, dry Bordeaux Rose and deeper coloured Bordeaux Clairet (a unique wine to Bordeaux). Bordeaux hasn’t really got to grips with marketing its Clairet outside its borders as most of the French perceive it as a ‘light red’ rather than a ‘rose’ – if you fancy trying something exceptional then Clairet is for you.

Red Wines in 2016

Lighter styles of reds are taking off – Pinot Noir has enjoyed a boom in popularity thanks to Burgundy’s market performance.

Lighter Reds
Lighter Reds

The knock on effect from this has also seen a Beaujolais revival and the red grape Gamay is predicted to become a winner. Wine regions around Burgundy are also tipped to rise – Jura in particular and Savoie to a lesser extent. Expect to see more Austrian red wines and German Pinot Noir this year.

You’ll also see more Cabernet Franc wines around too; more subtle than Cabernet Sauvignon, this grape is featuring more and more both in single grape variety wines (Loire) and in blends (Bordeaux).

Cru Bourgeois - the next big thing?
Cru Bourgeois – the next big thing?

Blending is no longer a mystery to wine lovers and wines made in this fashion from a combination of complimentary grapes are hot property. Bordeaux, as you know, is the world’s master blender and can adapt its styles to suit the trends. With recent vintages Bordeaux has shifted to a more classic style rather than bold block busters.

Thanks to the prestigious Bordelaise Grand Cru Classes having priced themselves out of most people’s reach there has been a resurgence of interest in the better wines nudging below the greats. Eclipsed by their top performing brethren these producers are a wonderful source of high quality wines at easily affordable prices. We’ve seen sales rocket on our Cru Bourgeois and Bordeaux Superieur Clarets.

Petillants - subtle Sparklers
Petillants – subtle Sparklers

Sparkling Wines in 2016

English Sparkling Wine is big news as our love affair with bubbly has moved beyond Champagne. This change in consumer’s tastes has meant that sparkling wines have become more of an everyday tipple rather than a luxury for special occasions. The UK is exploring beyond the realms of Prosecco to encompass sparkling Cremants and Vins Mousseux from across France.

Expect to see lightly sparkling ‘Petillant’ wines from France move up a notch this year.

Alpine Reds
New Alpine Reds

Grape Expectations in 2016 – Bolder Undercurrents

As the UK grows more adventurous with wine lovers on a quest to try something new the trend in trying out different wines is set to continue.

There are bolder undercurrents at foot here amongst higher altitude wines.

Long lost grapes such as the Chilean red grape Pais (of Spanish origin) are being revived, as are many forgotten French favourites. The Bordelaise red Petit Verdot grape is now being feted in Australian vineyards. New on the scene are the alpine red grape Mondeuse Noire (similar to Syrah) and the white Jacquere grape from Savoie in Eastern France.

It will be interesting to see what new delights 2016 brings but one thing is for sure; we are entering the age of plenty as far as wine is concerned. With more wines available than ever and access to undiscovered wine regions opening up there are an abundance of wines yet to savour!

Keep an eye on our website as we have some exciting new finds being added shortly.

Cheers and Happy New Year!

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The Ghost of Christmas Past – The drinks that time forgot

What were we drinking at Christmas in the Past? See if you recognise any of the forgotten favourites below . . .

Dubbonet - The Queen Mother's favourite1950s

After the end of World War II rationing continued until 1954. Wine was an upper class drink and the nation enjoyed Beers, Stouts, Pale Ale and Cider. The ladies enjoyed Port & Lemon. Sweet and alcoholic, this was made with Port and a dash of lemon juice – it’s still enjoyed today. Sweet Sherry was popular and Harveys Bristol Cream was a top seller.

Dubonnet was popular in the 50s, the Queen Mother used to like a Gin & Dubonnet cocktail.

The Queen also enjoys Dubonnet – in 2009 The Queen’s love of Dubonnet had staff at Lord’s cricket ground frantically searching for a bottle ahead of her attendance at the Second Ashes Test. Dubonnet was created in 1846 by the Parisian chemist/wine merchant, Joseph Dubonnet, as a means to make quinine more palatable for the soldiers battling malaria in North Africa, Dubonnet’s mix of fortified wine, a proprietary blend of herbs, spices and peels, and the medicinal quinine is a recipe that has earned it legendary status.

Drambuie - another Royal favourite
Drambuie – another Royal favourite

Drambuie was the first liqueur to be allowed in the cellars of the House of Lords in 1916.

A year later Buckingham Palace ordered a case for its cellars. From that point on Drambue gained favour during the 50s despite production being interrupted by two World Wars. Drambuie is a liqueur made from scotch whisky, honey, herbs and spices. According to legend the drink was created for Bonnie Prince Charlie after the Battle of Culloden in 1746. The Prince gave the recipe to his loyal clan chief, John MacKinnon, and the MacKinnons produced Drambuie until William Grant & Sons bought the brand in 2014.

The Snowball - still popular today!
The Snowball – still popular today!

The Snowball was invented at some point in the 1950s and its popularity peaked in the 70s.

The Snowball dropped out of fashion but thanks to Nigella Lawson (and more than a few avid fans) the Snowball has become fashionable again. It’s a mixture of Advocaat and Lemonade with a squeeze of fresh lime juice, garnished with a maraschino cherry. It’s sold commercially in small bottles but is easy to make at home.

Babycham - made with pears
Babycham – made with pears

Babycham was invented in the 1940s by the Showering brothers in Shepton Mallet, Somerset.

Babycham is a sparkling drink made from pear juice and was first bottled commercially in 1953. This was the start of a successful journey for the little drink. It became one of the largest selling alcoholic drinks enjoyed by women and was the first alcoholic product to be advertised on British TV.

Heineken - probably the first Lager in the UK!
Heineken – probably the first Lager in the UK!


The 1960s saw a boom in the British economy; this was the decade when we saw the spread of Indian restaurants and the first Lager take off. Heineken signed a deal with the English brewers Whitbread which enabled them to produce Lager at their brewery in Luton. The rest is history!

Wine drinking still remained a minority activity in the 60s but with the rise of the ‘dinner party’ more middle class families were serving it at their dining tables.

Blue Nun, Italian Chianti in straw flasks and Mateus Rose were the wines of choice. Empty bottles of Mateus Rose and Chianti were used as ‘chique’ candle holders!

Blue Nun is a German Liebfraumilch and between the 1950s and 1980s was probably the largest international wine brand. After World War II Blue Nun was so fashionable it sold for the same price as a Bordeaux Second Growth Grand Cru Classe!

Chianti bottle being used as a candlestick
Chianti bottle being used as a candlestick

Mateus Rose was created in Portugal in 1942 and production began at the end of the Second World War. It reached the height of fashion in the 70s and by the late 1980s Mateus accounted for over 40% of Portugals table wine exports and world wide sales were 3.25 million cases a year. As with most boom or bust situations the over exposure lead to Mateus falling from grace but it is fast picking up as a ‘retro wine’.

Sherry parties also took off at this time and although the preference for sweet Sherry remained dominant posher parties included Dry styles such as Amontillado and Fino.

Cinzano - Bianco with lemonade was a very popular choice in the 70s
Cinzano – Bianco with lemonade was a very popular choice in the 70s


The 1970s saw the rise of Campari, Cinzano and Martini & Rossi as fashionable drinks. They are all Italian Vermouths – fortified wines with combinations of herbs dating back to the late 1750s.

Cinzano came in the form of sweet white Cinzano Bianco and Extra Dry, Martini in the form of sweet, amber coloured Rosso. Both were mixed with lemonade. Campari was more bitter (often likened to cough syrup) and was drunk with soda.

Pony - the little drink now long forgotten
Pony – the little drink now long forgotten

The ‘little drink with the big kick’ took off in the 70s. This was Pony. Pony performed the trick of putting sweet cream sherry into a small bottle. Cherry B was a similar product that contained cherry brandy in a little bottle.

For those of us old enough to remember it Lambrusco was the Lambrini of the 70s and early 80s – it was cheap, cheerful and quaffable. Lambrusco back then came in a sparkling, sweet red and white and to my mind was the fore runner of the alcopop – but that’s a matter of personal opinion and another story.

Beaujolais Nouveau was also fashionable. Each year the new Beaujolais is released on the third Thursday in November, and not earlier, by decree of the French Government. In the 70s just after midnight on the given day a race began to ship the wine out all around the world as quickly as possible. It generated stunts and excitable headlines. There were car or balloon races, even elephant and rickshaw races, to bring the first bottles to Paris, Britain, Belgium and Germany.

Tabboo & Mirage - exotic drinks with tropical flavours
Tabboo & Mirage – exotic drinks with tropical flavours


With yuppie culture taking off in the 80s Champagne consumption rocketed. Prior to this date Champagne had been only drunk on special occasions. Top class Bordeaux Grand Cru Classe also enjoyed a boom and wine investment became ‘cool’. Bordeaux’s 1982 vintage was dubbed as ‘legendary’ by critic Robert Parker, causing its value to go through the roof. Having 100-point scales and a host of new wine publications, collectors could now make well informed decisions on what to buy, a trend that has continued to this day.

Exotic cocktails and drinks were the ‘in thing’ during the 80s – this was the era of fruit flavoured spirits Taboo and Mirage and the Blue Hawaii.

The movie popularised Chardonnay
The movie popularised Chardonnay


Sales of Chardonnay boomed in the 90s, in part due to the film Bridget Jones’s Diary. Unlike todays crisp Chardonnays these were heavier styles; aged in oak barrels with vanilla and butter like flavours. A backlash occurred in later in the decade when people tired of the style and the phrase ‘ABC – Anything But Chardonnay’ was coined.

Our tastes became sweeter and Alcopops arrived in the 90s with brands such as Hooch, Smirnoff Ice and Bacardi Breezer filling supermarket shelves. Sales of Lambrini, a Perry (pear) drink boomed, as did strong, white Cider such as White Lightening.

We also saw sales grow in wines from around the world – red Zinfandel from the USA, sparkling Cava from Spain and Chenin Blanc from South Africa.

This movie knocked Merlot off its pedestal
This movie knocked Merlot off its pedestal

The Noughties

The Millenium has seen Sauvignon Blanc take over from Chardonnay, Pinot Noir battle Merlot (thanks to the film Sideways) the rise of Pinot Grigio and Prosecco. It’s seen Bordeaux break the bank thanks to the Chinese bubble in wine investment and Burgundy rise to the fore. Italian wines have stepped up to the mark and we are now used to seeing quality Argentian Malbecs, New Zealand Sauvignon Blancs, Spanish Riojas etc.

Our tastes have expanded to encompass all quarters of the globe and wines made from far flung grapes.

Thanks to the internet we can explore wine and its countries of origin, share our likes and dislikes and make wonderful new discoveries. The horizons are endless.

When we look back in the future I wonder what drinks we will consider to be nostalgic? Or what drinks from the past we will have brought back?

Merry Christmas!

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The Many Shades of Grey – Pinot Gris and Pinot Grigio: How to spot a marvel from a monster

Pinot Grigio; aka ‘the Grey Pinot,’ has many faces. Curiously coloured with a myriad of shades, this little French grape adopted by Italy holds surprising potential. Originally a mutation, it has its beginnings in myth for this grape is both a Chimaera and a Chameleon capable of producing a variety of different styles of wine. Discovering the Pinot you prefer can be a minefield – here’s how to spot a marvel from a monster . . .

The Chimaera, a creature of many parts
The Chimaera, a creature of many parts

The Chimaera

Pinot Grigio is the same grape as the French grape Pinot Gris. It’s thought to have originated in Burgundy and it is a naturally occurring chimaera; a genetic mutation of the red grape Pinot Noir that occurred centuries ago. (The genetic term is derived from the Chimaera of Greek mythology, a fire breathing monster that was part lion, part goat, and part dragon.)

Like a Chameleon, Pinot Gris can take on a range of colour
Like a Chameleon, Pinot Gris can take on a range of colour

Pinot Gris must have come as quite a shock to those ancient wine makers. The leaves of both Pinot Noir and Pinot Gris are so similar that you can’t tell the difference between the two grape vines . . . until the bunches of grapes begin to ripen and take on colour. Unlike the dark purple of Pinot Noir, the grapes of Pinot Gris are bathed in grey.

The Chameleon

Although Pinot Gris takes the name ‘Gris’ thanks to the soft grey tone of its grapes; like a Chameleon, Pinot Gris can take on a range of colour variations. It’s gentle grey tones can range from dusty violet hues to soft bronzed tones of pink.

Dusky violet Pinot Gris
Dusky violet Pinot Gris

It also has a bewildering variety of regional names in France. It was known as Pinot Beurot in the Middle Ages; a reference to the grape’s colour being similar to that of the homespun habits worn by the Cistercian monks. You’ll also find this grape called Gris Cordelier after the Franciscan monks known as Cordeliers. The monks were responsible for pioneering the spread of Pinot Gris beyond the borders of France in the 1300s.

Outside France it’s known as Pinot Grigio (Grey Pinot) in Italy, Grauburgunder (Gray Burgundy) in Germany and Szurkebarat (Grey Monk) in Hungary.

Marvel or Monster?

Bronzed pink Pinot Gris
Bronzed pink Pinot Gris

It’s not surprising that Pinot Gris is known both as a marvel and a monster. It’s Italian namesake, Pinot Grigio, has enjoyed meteoric success; sales have rocketed and over half of the UK’s wine drinkers are said to quaff it. The problem with new found fame is that a lot of Italian Pinot Grigio has become mass produced and is lacking the delicate, mild, citrus crispness that endeared it to British wine lovers in the first place.

Bad Pinot Grigio can be insipid and bland.

However this grape’s true merit is the different styles of wine that it is capable of producing.

Wine made from Pinot Gris
Wine made from Pinot Gris

Pinot Gris is not only multifaceted but in the right hands its its multidimensional. It can produce a whole array of white wines from bone dry and light bodied right through to full bodied and deliriously sweet.

Low in acidity and high in sugars, Pinot Gris flourishes in cool climates. Germany and Alsace (northern France) produce both semi sweet (Moelleux) and sweet, late harvest (Vendages Tardives) Pinot Gris with spicy, nectar-like, intense flavours.

Generally French Pinot Gris tends to be more complex and more full bodied than Italian Pinot Grigio. Flavours tend to be deeper too – typically of pear, stone fruit and sweet spices.

In the Loire, Pinot Gris is used to produce Malvoisie Coteaux d’Ancenis, a subtly sweet fruity and floral style. There is one exception in the region – Christophe Rethore makes a dry Pinot Gris with only 2.5 grams of residual sugar. The result is a startlingly good dry Pinot Gris that I highly recommend.

Le Chapitre, Pinot Gris, Val de Loire 2014 £6.99

Le Chapitre, Pinot Gris, Val de Loire
Le Chapitre, Pinot Gris, Val de Loire

Domaine Rethore Davy’s Pinot Gris is grown on steep south facing slopes (10% gradient) which are divided between quartz and schist. These soils were specifically chosen to bring out the best characteristics of this expressive grape variety. Here, on the Mauges plateau, crossed by the valleys of the River Evre, the Pinot Gris makes a striking wine. Le Chapitre combines all the refreshing qualities of Pinot Gris in perfect harmony. The grapes are harvested in September when the grapes are nearly over ripe but before Noble Rot sets in. At this pivotal point, Domaine Rethore Davy captures the lush flavour of Pinot Gris with its twinkling acidity to produce its award winning wine.

Tasting Notes:

Soft, smoky Pinot Gris from the Loire Valley. Crisp, fresh and mouth watering. Gently spiced flavours of ripe pear, white peach and lychee with a touch of lemon and ginger. Pleasantly intense aromas and very nicely balanced with floral overtones. Generous with a lingering freshness.

100% Pinot Gris. 12.5% abv. 75cl.

Mists on the Mauges
Mists on the Mauges

Food & Wine Pairing:

Pinot Gris is the perfect wine to sit and relax with on its own but Le Chapitre also pairs well with food. It’s lovely with seafood such as crab spring rolls or chilli prawns, smoked salmon or gravlax, squid or grilled fish – try it with stuffed sardines. Le Chapitre is good with chicken or turkey, pulled pork, salamis, ham and pates, salads, soups and lightly spiced Asian cuisine.


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Shortcuts to Super Sparkling Wines – Don’t Pass Over Regional Specialities

It’s about time that sparkling wines broke out of the box; all too often we miss out on wonderful regional specialities as they don’t get to reach our shores. Champagne, glorious though it may be, is only one region in France that produces sparkling wine. There are over 20 others that we simply just don’t get to hear about and one in particular is a pretty well kept secret . . .

Bordeaux's speciality:  Cremant de Bordeaux
Bordeaux’s speciality: Cremant de Bordeaux

If you are looking for a shortcut to a source of super sparklers that won’t break the bank you’ll be surprised that Bordeaux has more than a few under wraps. We all know that Bordeaux is a premium source of high quality wine and has top class and talented wine makers at every turn. But what is not common knowledge is that Bordeaux has a long tradition of making its own sparkling wine.

Bordeaux’s sparkling wine is made by wine makers equally as talented as those who produce their excellent reds. It’s made exactly the same way as Champagne and it has its own niche following inside France – it’s exclusively used at official functions by decree of the Mayor in preference to Champagne.

To be honest you don’t get to see much of it in the UK as it’s consumed by French wine lovers before we get much of a look in.

saint emilion cremant
Cremant from Saint Emilion

Bordeaux’s speciality is the sparkling wine Cremant de Bordeaux. There are only 7 French Cremant AOCs that are permitted to make this style of sparkler, namely Alsace, Bordeaux, Burgundy, Rhone, Jura, Limoux and Loire. Cremants (named for the French word meaning ‘creamy’ which refers to the frothy mousse of bubbles) are an excellent alternative to Champagne and each region has its own style. Each style is dictated by the region’s native grapes, terroir and wine making techniques. Cremant de Bordeaux is softer and more gentle than crisp, zesty Cremant d’Alsace.

The French adore their fizz, but they are leaving Champagne in favor of other sparkling wines – Cremants now account for half of sparkling wine sales in France.

Clos des Cordeliers has been producing Cremant since 1892
Clos des Cordeliers has been producing Cremant since 1892

The production of sparkling wines in Bordeaux is far from prolific but Cremant de Bordeaux has its roots in the 19th century. Saint Emilion has been making Cremants in the ancient cloisters, Clos des Cordeliers, since 1892 and Sauternes & Barsac were experimenting with sparkling wines as far back as the 1870s. The AOC Cremant de Bordeaux was created in 1990 and today you’ll find specialist small producers making Cremants as well as a few prestigious names – Jean Luc Thunevin of Premier Cru Chateau Valandraud is a Cremant producer.

Prices are very reasonable, partly thanks to Cremant being eclipsed by Bordeaux’s world famous reds and partly thanks to Cremant de Bordeaux being undiscovered outside France.

Highly Recommended

Cremant de Bordeaux – Jean Baptiste Audy £8.99


This is a recent discovery and it is produced by the most renowned producer of Cremants de Bordeaux for Jean Baptiste Audy (we can’t tell you who, as it’s a secret).


The producers are located in the heart of the Entre Deux Mers, near Langoiran, on the banks of the Garonne river. The Cremant is made in underground caves deep in the natural limestone galleries along the Garonne which are ideally suited for the process thanks to their high humidity.

Langoiran is a small town that spirals up a crag over the River Garonne, opposite Graves AOC. High on the crag sits the 13th century fortress Chateau de Langorian. In its heyday Langorian’s ancient dock catered for important river traffic and locally built barges used to carry stone quarried from the hillside and barrels of wine up the river.

Langorian by the river
Langorian by the river

This Cremant is made in exactly the same way as Champagne (using the Methode Champenoise); grapes are hand picked into small baskets and fermented in stainless steel vats, the second fermentation is done the following year in bottle, riddling is also done by hand as is disgorgement and the final product is then aged for several months more. The grapes used are the same grapes that go into classic Bordeaux white wines: Semillon and Muscadelle and are from vineyards on chalky limestone soils. This grape combination characterises this Cremant de Bordeaux with the hallmarks of subtle complexity married with a fine fragrance and lovely body.

Cremant de Bordeaux Brut - Jean Baptiste Audy
Cremant de Bordeaux Brut – Jean Baptiste Audy

Tasting Notes:

Deliciously fresh and frothy with a delicate mousse of bubbles. A Bordelaise speciality made the same exacting way as Champagne with flavours of lime, pear and quince underpinned by subtle hints of white cherry blossom, crushed walnuts and caramel. Very aromatic and well balanced. A nice long frothy finish.

70% Semillon, 30% Muscadelle, 12% abv. 75Cl

Food Pairing:

The ideal temperature to enjoy it is chilled between 5 – 7°C. Perfect for enjoying as an aperitif, Cremant de Bordeaux is also great with desserts (raspberry trifle in particular!), appetizers, smoked salmon, prawns, chicken and turkey.


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Christmas Cheer with Nappy Valley NET and Bordeaux-Undiscovered

We’re delighted to have partnered with Nappy Valley NET, the Mums Guide to South West London life, in the run up to Christmas to produce the perfect stocking filler – a special case with a saving of £19.89!

nappy valley caseAvailable to Nappy/Valley/Netters and our Customers this case is crammed with 12 irresistible wines for the festive season; including divine Pinot Gris and Bordeaux Blanc, award winning Clarets, delicious Bordeaux Rose, Oscar winning White, and Gold Medal Pinot Noir, this case is full of tempting treats. View here.

The case features:

2 Le Chapitre, Pinot Gris, Val de Loire 2014

Pinot GrisSoft, smoky Pinot Gris from the Loire Valley. Crisp, fresh and mouth watering. Gently spiced flavours of ripe pear, white peach and lychee with a touch of lemon and ginger. Pleasantly intense aromas and very nicely balanced with floral overtones. Generous with a lingering freshness. 100% Pinot Gris. 12.5% abv. 75cl.

2 Chateau Roc de Levraut Bordeaux Superieur 2012 – Bronze Medal

roc de levraut Refined Bordeaux Superieur with soft, melting tannins and lovely balance. Layered flavours of blackcherry, blackurrant, chocolate and mulberry with notes of anise, cinnamon and vanilla. Fine, fresh and full of finesse. 60% Merlot, 40% Cabernet Sauvignon 13.5% abv. 75cl

ballan larquette rose2 Chateau Ballan Larquette Bordeaux Rose 2013 – Silver Medal

Bordeaux Rose. Satiny smooth, delicious and elegant with good refreshing acidity. Sensuous flavours of dark red cherry and ripe strawberry lifted by mouthwatering notes of pink grapefruit, sweet hay and spice. A sophisticated wine. 45% Merlot, 35% Cabernet Sauvignon and 15% Cabernet Franc. 12.5 % abv. 75cl

2 Chateau Rioublanc Organic Claret 2010 – Gold Medal Winner rioublanc claret

Organic Gold Medal Winning Claret. Beautifully balanced with great structure and a fine nose of luscious black fruits. Deep flavours of blueberry, ripe blackberry and dark plum with notes of vanilla, pepper and oak. Soft, elegant tannins awith a nice lasting finish. Decant 2 hours before serving. 75% Merlot, 25% Cabernet Sauvignon. 13.5% abv. 75cl.

ballan white2 Chateau Ballan Larquette 2013 – Bordeaux Oscar Winner

Stylish Bordeaux Blanc with good structure, acidity and balance. Light, bright and thirst quenching. Layered flavours of lime, apple, white peach and sweet red gooseberry with notes of dried herbs and acacia blossom. Lovely long finish. 50% Semillon, 50% Sauvignon Blanc. 12.5% abv. 75cl

2 Le Chapitre, Pinot Noir, Val de Loire 2014 – Gold Medalpinot noir

Pure, fine Pinot Noir from the Loire Valley. Remarkably fresh and beautifully structured. Flavours of morello cherry, kirsch and mocha with overtones of pepper, earl gray tea and forest floor. Polished, soft tannins and lovely balance. Vibrant and full of finesse. 100% Pinot Noir. 12% abv. 75cl.