This sparkling wine with a fine, persistent
perlage is a testimony to the heritage of
the Glera grapes from the historic
vineyards in Asolo. Pale, bright
straw-yellow colour, it has an intense,
floral, strong bouquet of apple, pear with a
hint of citrus fruit. With a sapid, slightly
mellow taste, it is ideal as an aperitif, but
also perfect with all courses of the meal
when served with fish and white meat
dishes. Serve at 6-8° C.
 

Sparkling wine made by natural
fermentation with the Charmat method. It
has a pale straw-yellow colour with
greenish highlights and perfect clarity
through a fine, abundant and persistent
perlage. The bouquet is honest and
elegant. Perfect as an aperitif, it is a wine
that can be drunk throughout the meal,
especially when paired with pasta, pizza,
fish and sushi. Serve at 6-8° C.
 

Sparkling wine made by natural
fermentation with the Charmat method. It
has a pale straw-yellow colour with
greenish highlights and perfect clarity
through a fine, abundant and persistent
perlage. The bouquet is honest and
elegant. Perfect as an aperitif, it is a wine
that can be drunk throughout the meal,
especially when paired with pasta, pizza,
fish and sushi. Serve at 6-8° C.
 

It takes 20 years for the African Baobab tree to bear fruit. So it’s fitting that the fruit’s pulp became the signature botanical of Whitley Neill Handcrafted dry Gin. This exceptional drink was created by Johnny Neill, a direct descendant of 8 generations of distillers and the last in a long line of distillers, whose heritage stretches back as far as the Baobab trees found in Africa today Inspired by his family’s sense of adventure, Johnny strove to create his own signature blend of Gin: a tribute to his English distilling heritage, and a homage to the enigmatic beauty of his wife’s African homeland. The result is Whitley Neill Handcrafted dry Gin; a balanced, distinctive Gin that blends classic Gin botanicals with exotic African essences to create a liquid with a flavour as unique as its heritage.

Tasting Notes:
Whitley Neill Gin is slightly softer and much smoother than traditional Gins, with rich notes of juniper and citrus,
pot pourri and exotic spices. The finish is a long one, with a subtle fade of herbs, cocoa and candied lemon peels, while the nose is
both citrus-sweet and peppery, with a distinctive floral aroma.

Fine sparkling wine obtained by natural
fermentation with the Charmat method.
Pale straw-yellow colour with greenish
highlights, it has a thin, abundant
perlage and a typically fruity bouquet.
The taste is soft, dry, delicate and mildly
sweet. Ideal as an aperitif or served with
dessert. Serve at 6-8° C.
 

Sparkling wine made by natural
fermentation with the Charmat method.
Rosé colour with violet highlights, it has a
fruity bouquet with a final hint of bread
crust and a characteristic, pleasant and
mildly sweet flavour, completed by a
creamy foam. Ideal as an aperitif. Serve at
6-8° C.
 

Whilst most of Johnny Neill’s inspiration for his award-winning Gins comes from his ancestors intrepid exploits abroad, this Rhubarb & Ginger Gin harks from fond memories made slightly closer to home. Post-war, the Whitley Family, now settled into rural England near Daresbury, cultivated their garden with thrilling flavours, serving as inspiration for both the table and indeed their experimentation with new Gins. Johnny’s’ latest Gin evokes childhood memories of visiting his grandparents on their farm by taking a firm Whitley family favourite in rhubarb and placed a warm twist on this with the addition of fresh ginger

Tasting Notes:
Inspired by the glory of English country gardens, the essence of rhubarb adds a tart crisp edge to the smooth English Gin base,
whilst the ginger extract warms the palate for a full bodied finish.

Botanicals: Juniper, lemon & orange peel, orris bark, angelica root, coriander seeds, rhubarb essence along with ginger extract.
Availability: 70, 20 & 5cl along with mixed 5cl gift pack.

Wine with an intense yellow colour.
Distinct, fruity, intense bouquet. Fresh,
harmonious taste. Ideal served with first
courses and fish-based dishes or
vegetables. Serve at 10-12° C.
 

Wine with a bright straw-yellow colour.
Fruity bouquet with exotic notes. Sapid,
harmonious taste. Ideal served with
soups, fish and mild cheeses. Serve at
10-12° C.
 

Wine with an intense red colour. Fine,
fruity bouquets reminiscent of wild
berries. It is full-bodied and round in the
mouth with a good, elegant structure.
Ideal served with red meat, game and
mature cheeses. Serve at 16-18° C.
 

Dark red wine, tending toward garnet.
Intense, winey bouquet with a hint of wild
blackberries. Full-bodied, it has a sapid,
round, slightly tannic taste. Ideal for
accompanying red meat, cheeses and
soup. Serve at 16-18° C.
 

Sparkling wine made by natural
fermentation with the Charmat method.
Pale straw-yellow colour and typical
intense, fruity bouquet, it has a
characteristic, sweet, well-balanced
acidic flavour and a creamy, persistent
foam. Ideal at the end of a meal served
with desserts or biscuits. Serve at 6-8° C.
 

Semi-sparkling wine made by natural
fermentation. Straw-yellow colour with a
hint of violet, it has a distinctive floral,
fruity, pleasant bouquet. Full-bodied,
mildly sweet, harmonious taste. Suitable
for any social occasion, it is ideal as an
aperitif, but also perfect when served
with light dishes and fish. Serve at
8-10° C.
 

Semi-sparkling wine made by natural
fermentation. Straw-yellow colour with a
hint of violet, it has a distinctive floral,
fruity, pleasant bouquet. Full-bodied,
mildly sweet, harmonious taste. Suitable
for any social occasion, it is ideal as an
aperitif, but also perfect when served
with light dishes and fish. Serve at
8-10° C.
 

Wine with an intense yellow colour. Distinct, fruity, intense bouquet. Fresh, harmonious taste.
Ideal served with first courses and fish-based dishes or vegetables. Serve at 10-12° C.
 

Wine with rosé colour. Winey, floral bouquet with a hint of wild blackberries. Full, round flavour
with a pleasant aftertaste. Ideal for accompanying white meat, cheeses and light soups. Serve
at 14-16° C.
 

Wine with a well-balanced dark red colour. Intense, winey bouquet with a hint of wild
blackberries. Sapid, round, slightly tannic taste. Ideal for accompanying red meat, cheeses and
soup. Serve at 16-18° C.
 

Best sold SKU. OUTSTANDING AND UNIQUE PACKAGING: sherry bottle and wax seal.

GRAPE VARIETIES: Garnacha and Tempranillo DATE HARVESTED : From the 2nd. week of September PROCESS : Traditional wine making, fermented at 28º C , followed by a 10 day maceration with skin contact. CRIANZA : Ageing for 3 months in American oak barrels being matured in its own bottle before sale. TASTING: Colour.- Clean and bright; ruby red with violet tones. Aroma.- Medium intensity, complex aromas combining matured fruity notes with spices and balsamic hints from its aging. Palate.- Soft and well structured attack, harmonic with tannins from the oak; long lasting aftertaste. SERVE AT : Between 16º-18ºC

PACKAGING: WRAPPING PAPER. The bottles are wrapped MANUALLY in our facilities. That's wine every bottle is UNIQUE.

GRAPE VARIETIES: Garnacha, Tempranillo VINEYARD CHARACTERISTICS: Vine age of 30 years for Garnacha and 20 years for Tempranillo. DATE HARVESTED : From 2nd week of September PROCESS : Traditional wine making, fermented at 28º C followed by a 15 day maceration with skin contact. After the malolactic fermentation both varieties are blended. AGEING : For 6 months in American oak barrels. Additional ageing in bottle before release. TASTING: Colour.- Very Clean and bright; ruby redcolour with crimson hues. Aroma.- Medium intensity, its complex aromas are a fine blend of spicy and ripe fruit scents. Palate.- Smooth and full flavoured in harmony with the tannins afforded by the oak. The taste lingers on for a long time. SERVE AT : 18ºC.

GRAPE VARIETIES: 50% Merlot, 30% Cabernet Franc, 20% Cabernet Sauvignon

TASTING NOTES

With its bright, clear hue and ruby glimmers, Château Cazeau 1560 reveals a distinctive nose characterised by black fruits, forest fruits and a hint of oak and toast.

The smooth attack gives way to an elegant structure dominated by notes of vanilla. Aromas of fig jam linger on the rich, warm finish.

AWARDS

2018 : Gold Medal – Concours de Lyon 2019

            Commended – IWC 2019

            Silver Medal – Concours de Bordeaux 2019

            Bronze Medal – Decanter World Wine Awards

GRAPE VARIETIES: 100% Merlot

TASTING NOTES

Château Cazeau Le Moulin reveals a deep, intense colour and a fresh, elegant bouquet combing violet, black berries and cherry underpinned by a hint of toast. The palate offers a rich, smooth attack dominated by fruity aromas, taut tannins, well-integrated oak and a delicate touch of acidity that gives the wine its tension and length.

FOOD & WINE PAIRING

Château Cazeau Le Moulin makes the ideal choice for grilled red meats, white meats in sauce or mild cheeses.

Enjoy served at 18°C.

AWARDS

2018 : Gold Medal – Concours AVGF 2019

          Gold Medal – Concours Gilbert & Gaillard 2019

          Silver Medal – Concours de Bordeaux 2018

GRAPE VARIETIES: 50% Merlot, 50% Cabernet Sauvignon

TASTING NOTES

Château Cazeau La Réserve reveals a deep garnet colour. The nose is elegant, intense and offers an explosion of fresh red fruits combined with a subtle hint of toast. The soft attack gives way to a rich and well-structured palate underpinned by silky smooth tannins that linger on the finish.

FOOD & WINE PAIRING

Château Cazeau La Réserve makes the ideal partner for red meats such as a grilled sirloin steak or a fillet of beef with porcini mushrooms. It is also an excellent choice for poultry or lamb as well as cheeses such as a mature gouda or laguiole.

Enjoy served at 18°C.

AWARDS

2019 : Silver Medal - Concours de Lyon 2020 /

           Silver Medal - Mundus Vini 2020

2016 : Gold Medal - Concours de Lyon 2019 /

          Silver Medal – CWSA 2018 /

          Silver Medal - Sakura Awards 2019

It is the maximum expression of Asolo Prosecco Superiore DOCG. The careful selection of grapes ensures a particular finesse and harmony, despite the low sugar content, balanced by a noteable body. The Prosecco Extra Brut is produced only in the DOCG territory in Asolo, highlighting the freshness and the character of the Glera grape..

GRAPE VARIETIES: 84% Merlot, 16% Cabernet Sauvignon

TASTING NOTES

Château Grandefont 1255 offers a bright colour and garnet reflections. The aromatic nose discloses notes of ripe fruits, prune and spice. The palate is smooth, rich and well-balanced. Château Grandefont 1255 is composed primarily of merlot which gives it a fleshy character and good length on the palate.

FOOD & WINE PAIRING

1255 de Château Grandefont makes the perfect partner for a turkey escalope in a creamy mushroom sauce, polenta or baked veal with prunes and dauphinois potatoes.

Enjoy served at 18°C.

AWARDS

2019 : Gold Medal - Concours de Lyon 2020

           Silver Medal - Concours de Paris 2020

2018 : Silver Medal - Concours de Lyon 2019

2017 : Bronze Medal – Decanter Awards 2018

2016 : Silver Medal - Concours de Bordeaux 2017

We're distributing Elisabeth that is one of the very rare organic cognac.

A beautiful Saint-Emilion Grand Cru, produced in limited quantities, and exclusively distributed by Vintex.

Baron d'Archange is our exclusive brand, produced from beautiful terroirs.

Prosecco is a delicate, refined wine that is characterized by its aromatic quality and its freshness, above all after secondary fermentation following the Martinotti method. The secondary fermentation enriches the wine’s fruity aromas. The moderate structure of this sparkling wine leaves space for a subtle, gently persistent perlage that provides vivacity, and tickles the taster’s palate. The Winemaking Process The harvest is followed by a gentle pressing and cold settling of the must. The primary fermentation takes place in steel tanks at controlled temperature of 18-19 degrees Celsius, using selected yeasts. The wine is kept on its lees for about three months, and, after having made it clear, it is put into an autoclave for secondary fermentation. After bottling, it is left to rest for 4-6 weeks before being put on the market. The Wine A bright straw color with a subtle but persistent fizziness. The taste is well-balanced, with an acidity that highlights the aromatic freshness, resulting in a very pleasant taste. It is a fresh, young wine that is extremely versatile, ideal for a modern, light cuisine or as an aperitif. It is particularly suited to a variety of cockails, and it is a good accompaniment to various appetizers, white meat and fish in general.

Italian vine, called Pulcinum in the ancient Rome. Sparse and winged bunch, medium and green to gold grapes; pruinose skin; medium trefoil leaves. The Winemaking Process The grapes named Glera mature towards the beginning of October. The initial vinification is done in white. The wine-must is placed in a closed pressureresistant recipient known as an “autoclave”, and made to ferment at 16° C with the inoculation of selected yeasts. When the fermentation is finished, it is refrigerated at 4° C and left in contact with the yeasts. When the period of refinement has transpired, it is isobarically filtered into another autoclave and then bottled. The Wine Light straw-coloured, sparkling, aromatic; fresh, fruity and flowery scent with apple and citrus fruit scents; delicate and soft taste with a balanced sourness. Serve at 6-8° C. Open upon use. This wine is suggested as aperitif and it is excellent with various cocktails, it pairs well with appetizers, white meat and fish in general. It is excellent when young.

Part of a skillful range of wines obtained from white grapes, with maniacal attention to detail in the process of producing its sparkling character, Montelvini presents Promosso Extra Dry, a fresh, dynamic sparkling wine that represents our vocation as producers of this category. The Winemaking Process The wine obtained from the vinification techniques is put in an autoclave, where it ferments again, in the presence of selected yeasts, at 16 degrees Celsius. On completion of the fermentation process, it is refrigerated at -4 degrees Celsius and left in contact with the yeast. After the aging period, the wine is centrifuged and undergoes isobaric filtration in a second autoclave, before being bottled. The Wine The aromas are delicate fruity, and distinctly spicy. On the palate there is a pleasurable acidity that is lively and fruity, with a dry, delicate body. It perfectly suits shellfish and white fish, as well as seafood; it is also excellent as an aperitif.

GRAPE VARIETIES: 80% Merlot, 20% Cabernet Sauvignon

TASTING NOTES

Château Grandefont La Gabare offers a dark red colour and garnet core. The elegant and aromatic nose combines notes of ripe red fruits, vanilla and spice. The palate is rich, fruity and balanced out by a pleasant freshness. The warm and direct tannins reinforce the seductive character of this exceptional Bordeaux.

FOOD & WINE PAIRING

Château Grandefont La Gabare makes an excellent choice for a starter of snails in garlic butter. It also works well with a shepherd’s pie, enchiladas or a cassoulet followed by a slice of camembert to finish.

Enjoy served at 18°C.

AWARDS

2018 : Gold Medal - Concours de Lyon 2020 

2017 : Silver Medal – Concours De Lyon 2018 /

           Bronze Medal – Decanter Awards 2018

GRAPE VARIETIES : 57% Merlot, 20% Cabernet Sauvignon, 12% Cabernet Franc, 11% Malbec

TASTING NOTES:

Château Picon 1070 reveals a deep and bright ruby red colour. The nose combines delicate oaky notes, such as vanilla and toast, combined with more powerful notes of ripe red fruits. The palate is velvety smooth, well-structured and harmonious with firm, ripe tannins.

FOOD & WINE PAIRING:

Château Picon 1070 makes the ideal partner for duck slivers with mashed potato, fish and meats in a red wine sauce or even a duck foie gras with cherry jam.

Enjoy served at 18°C.

AWARDS:

2017 : Gold Medal - Lyon 2019

2016 : Gold Medal – CWSA 2018

           88/100 – Decanter Magazine

           14/20 – Guide Bettane & Dessauve 2019

GRAPE VARIETIES : 60% Merlot, 40% Cabernet Sauvignon

TASTING NOTES

Château Picon La Réserve reveals a deep, dark carmen red hue. The elegant and complex nose discloses aromas of red fruits and roasted notes. The palate is powerful, concentrated and opulent. Ripe fruit aromas combine harmoniously with notes of toast and vanilla. A complex yet harmonious wine and a reference point in the appellation.

FOOD & WINE PAIRING

Château Picon La Réserve makes the ideal partner for sophisticated French dishes such as roast lamb in garlic or a fillet of beef ‘rossini'. It also works well with more everyday dishes such as spaghetti bolognese or a vegetable bake.

18°C.

AWARDS

2016 : Gold Medal – Concours de Bordeaux 2018

           Gold Medal – CWSA 2018

           Double Gold Medal – Sakura Awards 2018

           Bronze Medal – Decanter Awards 2018

           90/100 Wine Enthusiast

           16/20 Coup de Cœur – Bettane & Dessauve

GRAPE VARIETIES : 50% Merlot, 45% Cabernet Sauvignon, 5% Petit Verdot

TASTING NOTES

Château Gandoy Perrinat 1281 displays a bright red hue and a direct nose dominated by red fruit aromas. The palate is rich and oily with a delicate tannic backbone.

FOOD & WINE PAIRING

Château Gandoy Perrinat makes the ideal partner for a grilled sirloin steak, a mushroom stew or a cheese board.

Enjoy served at 18°C.

AWARDS

2017 : Gold Medal - Concours de Macon 2019

           Gold Medal - Sakura Awards 2019

2016: Silver Medal – Concours de Bruxelles 2018 /

          Silver Medal – Concours Vinalies Internationales 2018 /

          Silver Medal – Concours Gilbert & Gaillard 2017

GRAPE VARIETIES : 100% Sauvignon Blanc

TASTING NOTES

Château Gandoy Perrinat 1281 is bright and clear with a pale yellow hue. The nose reveals delicate aromas of citrus fruits and white flowers combined with mineral notes. The fresh attack gives way to a harmonious mid-palate characterised by notes of hazelnut and honey.

FOOD & WINE PAIRING

Château Gandoy Perrinat 1281 is ideal served as an aperitif or with seafood, shellfish, grilled fish and smoked salmon. It also makes the ideal partner for fresh or mature goats cheeses, Comté or Saint-Félicien.

Enjoy served between 10°C and 12°C.

AWARDS

2019 : Gold Medal - Sakura Awards 2020

2018 : Gold Medal - Concours de Bordeaux 2019 /

          88/100 Andreas Larsson

2017 : Bronze Medal - Concours de Paris 2018

GRAPE VARIETIES: 75% Merlot, 25% Cabernet Sauvignon

TASTING NOTES

Château Gandoy Perrinat La Bastide displays an intense ruby red colour with crimson reflections. The nose offers fruity and spicy notes combined with a hint of toast. The palate is rich and well-balanced with silky smooth yet well-structured tannins. The finish is exceptionally elegant with lingering fruity aromas.

FOOD & WINE PAIRING

Château Gandoy Perrinat La Bastide works perfectly alongside a veal escalope with morel mushrooms, a duck breast or a sirloin steak in red wine sauce.

Enjoy served at 18°C.

AWARDS

2016: Gold Medal – Concours Gilbert & Gaillard 2018

          Silver Medal – Concours Mundus Vini

GRAPE VARIETIES: 55% Merlot, 25% Cabernet Sauvignon, 15% Cabernet Franc, 5% Malbec

TASTING NOTES

Château Guillaume Blanc 1562 offers a deep, bright, ruby red colour. The elegant nose reveals notes of red fruits and sweet spice. The palate is smooth and well-balanced with velvety tannins. The fruity aromas intertwine with notes of toast and vanilla which linger on the long and intense finish.

FOOD & WINE PAIRING

Château Guillaume Blanc 1562 is the ideal choice for duck slivers with caramelised apples, a sirloin steak marinaded in herbs, a courgette bake and a blue cheese to finish.

Enjoy served at 18°C.

AWARDS

2018 : Silver Medal - Vinalies Internationales 2020

2016 : Gold Medal – Concours de Bordeaux 2018

          Gold Medal – China Wine & Sprits Awards 2018

          Silver Medal – Concours IWC 2018

Given its great value, King João II specifically mentions the Quinta do Gradil estate in the endowment rights of the Cadaval manor, in a royal document dated 14 February of the year 1492.

GRAPE VARIETIES 50% Tannat and 50% Touriga Nacional.

WINEMAKING & AGEING Fermented in stainless steel vats, 70% of the lot aged in French oak barrels.

TASTING NOTES Wine of great aromatic intensity. In the mouth it is vigorous and unique by the combination of grape varieties. Touriga Nacional tames Tannat's great tannin character. The result is a balanced and very versatile wine.

In this region quite different wine profiles are made, due to the diversity of reliefs and micro climates, in several places of the region. The proximity with the capital, provides an increase of knowledge of these wines with temperate maritime influence, like the bordeaux profile. Many national and international specialists bet on the wines of Lisbon as one of the most interesting regions along with a great future.

GRAPE VARIETIES: 100% Merlot

TASTING NOTES

Château Guillaume Blanc La Réserve offers a bright purple hue and indulgent aromas of ripe red and black fruits, licorice and spice. The palate will entice you with its smooth texture, velvety tannins, elegant and well-integrated oak and long, intense finish.

FOOD & WINE PAIRING

Château Guillaume Blanc La Réserve makes the ideal partner for a fillet of beef, a duck breast in fig sauce or white meats such as veal in a creamy sauce or a rabbit stew. Finish off the bottle with a chunk of mature mimolette at the end of the meal.

Enjoy served at 18°C.

AWARDS

2016 : Silver Medal – Concours de Lyon 2018

2016 : Bronze Medal – Concours de Mâcon 2018

2016 : Bronze Medal – Decanter Awards 2018

2016 : Commended – IWC 2018

           15/20 –  Guide Bettane & Dessauve 2019

2015 : Gold Medal – CWSA 2018

2014 : 88/100 Andreas Larsson

GRAPE VARIETIES: 94% Merlot, 5% Cabernet Sauvignon, 1% Cabernet Franc

TASTING NOTES

Château Les Roques reveals a bright and intense purple colour with violet glimmers. The expressive nose opens up with aromas of ripe red fruits combined with subtle yet complex notes of black fruits and spice. The palate is harmonious, well-balanced and fleshy with a smooth tannic backbone and a long, rich finish.

FOOD & WINE PAIRING

Château Les Roques is the ideal choice for a barbecued Piri-Piri chicken with potato wedges, a bacon, onion and goats cheese omelet or even a goose confit with sorrel.

Enjoy served at 18°C.

AWARDS

2016 : Gold Medal – Concours Gilbert & Gaillard 2017

           Quoted in the Guide Hachette 2019

Grapes are harvested in the second half of September and gently pressed. Second fermentation by Charmat method in stainless steel for about two months at low temperatures for a slow fermentation and a fine and elegant perlage.

 Straw yellow with greenish hints, this wine has a fine and persistent perlage. Fruity scent with tones of pear and golden apple. Very agreeable taste, sapid, with fruit and flower notes.

Excellent as an aperitif, it is suitable both to celebrate and to be enjoyed at any moment of the day. It perfectly matches with starters, light main courses and superb with fish.

Climate: Hot, dry and minimal frost across the region during the period of critical growth leading up to harvest has enabled high quality grapes with intense varietal flavours to be grown. The dry winter did result in reduce yields from some vineyards planted on sandy soils but overall yields were as expected. The growing conditions lead to the development of riper richer fruit flavours in the reds which can be seen in this wine. 
Grape variety: 100% Shiraz.  Vintage 2017 
Specs: alcohol by volume: 14.0 % 
Viticulture: Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase both colour and flavour intensity. 
Vinification: After night harvesting the Shiraz grapes were crushed into static fermenters. After a brief cold soak to extract colour and flavour, the must was inoculated with Rhone style yeast strain. Controlled fermentation occurred over ten days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst still retaining a soft juicy palate structure. Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction. To avoid any harsh tannins and bitterness only free run and first pressings were used in this blend. After pressing the wines were settled for three weeks before racking onto new American oak for 6 months. 
Tasting notes by the Winemaker – Liz Marwood. Colour – Deep crimson. Nose – Intense blackcurrant aromas with pepper, liquorice and oak. Palate – Ripe plum, spice and chocolate flavours following through to a velvety tannin finish supported by toasty vanillin oak. 
Serve at 15°-18°C now or with careful storage may enjoyed for up to seven years. 
Foods that complement this Shiraz are: Eggplant parmigiana, BBQ T-Bone steak with café de Paris butter and panforte. 

Climate: Hot, dry and minimal frost across the region during the period of critical growth leading up to harvest has enabled high quality grapes with intense varietal flavours to be grown. The dry winter did result in reduce yields from some vineyards planted on sandy soils but overall yields were as expected. The growing conditions lead to the development of riper richer fruit flavours in the reds which can be seen in this wine. 
Grape variety: 97% Pinot Noir. Vintage 2017 
Specs: alcohol by volume: 14.0 % 
Viticulture: Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase both colour and flavour intensity. 
Vinification: After night harvesting the Pinot Noir grapes were crushed into static fermenters. After a brief cold soak to extract colour and flavour, the must was inoculated with a Burgundian style yeast strain. Controlled fermentation occurred over ten days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst still retaining a soft juicy palate structure. Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction. To avoid any harsh tannins and bitterness only free run and first pressings were used in this blend. After pressing, the wines were settled for three weeks before racking and undergoing secondary fermentation in stainless steel. After a period of maturation, the wine was then fined, finished and bottled. 
Tasting notes by the Winemaker – Liz Marwood. Colour – Mid red with a crimson hue Nose –  Fresh red fruits such as Morello cherries, strawberries and raspberries are supported by a subtle earthiness. Palate – The soft velvety tannins on the palate provide the perfect backbone for a cornucopia of flavour- red berries, violet, rhubarb and just a hint of vanilla. 
 
Serve at 15°-18°C (or chilled) Drink now or with careful storage may enjoyed for up to five years. 
Foods that complement this Pinot Noir are: duck and cranberry terrine; Christmas ham; chorizo, haloumi and faro salad 

The grapes are gently pressed then the must naturally decants. The fermentation takes place in steel tanks at 14 ° -15 ° C. Second fermentation at a controlled temperature of 13 ° to 14 ° C for about nine months, according to the Long Charmat Method. After bottling the wine rests in the bottle for three months. 

Star-bright straw yellow with a persistent perlage of tiny bubbles. Intense aroma with nuances of apple, peach and grapefruit. Dry and fresh flavor with citrus and mineral notes with a long aromatic persistence. 

Excellent as an aperitif this Ribolla Gialla is a wonderful accompaniment to shellfish and crustaceans. Ideal  with raw seafood and sushi. 

Climate: Hot, dry and minimal frost across the region during the period of critical growth leading up to harvest has enabled high quality grapes with intense varietal flavours to be grown. The dry winter did result in reduce yields from some vineyards planted on sandy soils but overall yields were as expected.  Large temperature differentials from night to day have resulted in wines with excellent natural sugar/acid balance. 
Grape variety: 100% Chardonnay, vintage 2017 
Specs: alcohol by volume: 13.5% 
Viticulture: Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase flavour intensity. 
Vinification: Harvested during the cool of the night to retain freshness and varietal character, the Chardonnay was then de-stemmed and pressed gently in an airbag press to release juice without extracting too much tannin. 
The juice was then clarified before being inoculated with specifically chosen yeast strains designed to bring out the varietal characters of the wine. Fermentation was in stainless steel tanks and temperatures were kept between 14 and 16 degrees C to allow for a longer ferment, again, in order to retain freshness and allow for maximum aromatic production. 
The wine was then stored in stainless steel on French oak to produce complexity, stirred on lees to create texture and mouthfeel, before being fined, finished and bottled. 
Tasting notes by the Winemaker – Liz Marwood Colour – Light straw with a vibrant green hue. Nose – Dominant varietal aromas of nectarine, rockmelon and citrus blossom are supported by toasty oak characters with undertones of flint. Palate – Creamy lemon curd, nectarine and white peach are the dominant flavours supported by subtle oak derived charry characters. Long and elegant with a crisp finish. 
Serve at 6°-10°C now or with careful storage may enjoyed for up to three years. 
Foods that complement this Chardonnay are: Roasted pork shoulder with apples, whole baked snapper with a butter, Barramundi Chardonnay and lemon thyme sauce, panna cotta with Barramundi Chardonnay poached peaches. 

Grapes are softly pressed, then fermentation takes place at a controlled temperature of 17° - 18°C, after which the wine rests on fine deposits at  12° - 13°C until spring, allowing a more complex and mellow structure.

Deep bright straw yellow. Elegant with hints of orange blossom and fruity notes of apple, pear and exotic fruit shaded with nutty tones. Dry, delicately full and pleasantly bitter. 

Ideal with cold cuts and soft cheese. Excellent with white meat and main courses dressed with red sauces.

Climate: Hot, dry and minimal frost across the region during the period of critical growth leading up to harvest has enabled high quality grapes with intense varietal flavours to be grown. The dry winter did result in reduce yields from some vineyards planted on sandy soils but overall yields were as expected. The growing conditions lead to the development of riper richer fruit flavours in the reds which can be seen in this wine.  
Grape varieties: 65% Shiraz, 35% Petit Verdot, Vintage 2017 
Specs: alcohol by volume: 14.0 % 
Viticulture: Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase both colour and flavour intensity. 
Vinification: After night harvesting the Shiraz and Petit Verdot grapes were crushed into separate static fermenters. After a brief cold soak to extract colour and flavour, the must was inoculated with Rhone style yeast strain. Controlled fermentation occurred over ten days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst still retaining a soft juicy palate structure. Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction. To avoid any harsh tannins and bitterness only free run and first pressings were used in this blend. After pressing the wines were settled for three weeks before racking onto new American oak for 6 months. The wines were then blended before being finished and bottled. 
Tasting notes by the Winemaker – Liz Marwood. Colour – Deep crimson with purple hues. Nose – Big bold aromas of Satsuma plums, blackcurrant, liquorice, vanilla bean and white pepper. Palate – Full up-front rich plum and dark berry flavours following through to soft, savoury tannins supported by a backbone of charry oak and vanilla bean flavours. 
Serve at 15°-18°C now or with careful storage may enjoyed for up to ten years.  
Foods that complement this Shiraz Petit Verdot are: Wild duck braised in sour cherries, chargrilled quail with radicchio, red grape and walnut salad, chicken liver pate with raisins aged cheddar

Grapes are lightly pressed and undergo a cold fermentation in the skins for 24 hours to increase their aromas. Fermentation at a controlled temperature of 17° - 18°C follows. The wine rests for about six months at 12° - 13°C to optimize its aromatic composition.

Bright straw yellow with greenish tones. A highly personalized fragrance in which sage, pepper and tomato leaf tones are accompanied by the luscious perfumes of apricot, grapefruit and exotic fruit. Rich, inviting and aromatic flavour.

The high acidity of Sauvignon has the ability to make most foods shine. Wonderful with light appetizers, shellfish salads, grilled fish, white meats such as chicken or veal.

Climate: Hot, dry and minimal frost across the region during the period of critical growth leading up to harvest has enabled high quality grapes with intense varietal flavours to be grown. The dry winter did result in reduce yields from some vineyards planted on sandy soils but overall yields were as expected.  Large temperature differentials from night to day have resulted in wines with excellent natural sugar/acid balance. 
Grape varieties: 95% Chardonnay; 5% Viognier, vintage 2017 
Specs: alcohol by volume: 13.5% 
Viticulture: Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase both colour and flavour intensity. 
Vinification: Harvested during the cool of the night to retain freshness and varietal character, the Chardonnay and Viognier were processed separately. Both were de-stemmed and pressed gently in an airbag press to release juice without extracting too much tannin. 
The juices were clarified before being inoculated with specifically chosen yeast strains designed to bring out the varietal characters of the wines.  
The wines were then stored in stainless steel and stirred on lees to create texture and mouthfeel before being blended together, fined, finished and bottled. 
Tasting notes by the Winemaker – Liz Marwood. Colour – Mid straw with a vibrant green hue. Nose – Lifted aromas of rockmelon, pear, apricot and orange blossom. Palate – The elegant palate is crisp and fresh with predominant flavours of stone fruit and melon. Nuances of sweet violets are balanced by a mineral finish. 
Serve at 6°-10°C now or with careful storage may enjoyed for up to three years. 
Foods that complement this Chardonnay Viognier are: Fresh chargrilled prawns, poached chicken salad, broad bean bruschetta with goats curd.  

Fermentation on skins lasts for 15-20 days after harvesting at a controlled temperature of 26° - 28° C. Malolactic fermentation follows alcoholic fermentation with further ageing on fine deposits in large barrels until spring.

Andreas Larsson: Dark ruby with a purple hue. Sweet berries, cherry and leather. The palate is quite rigid and dense with juicy cherry fruit, young tannin, good freshness and fairly long finish. Markus Del Monego: Deep purple red with violet hue and almost black centre. Juicy fruit, cherries and mulberries, mild spices and hints of vanilla in the background. On the palate well structured with rather good weight and length.

Perfect with beef, especially roasts, ideal also with salami and medium-sharp cheeses.

Climate: Hot, dry and minimal frost across the region during the period of critical growth leading up to harvest has enabled high quality grapes with intense varietal flavours to be grown. The dry winter did result in reduce yields from some vineyards planted on sandy soils but overall yields were as expected.  
Grape variety: 100% Pinot Grigio. Vintage 2017. 
Specs: alcohol by volume: 12.5 %. 
Viticulture: Trained onto two wire vertical trellises with both wires mechanically pruned back to 2 buds. The canopy is managed through reduced water to restrict its vigour and increase both colour and flavour intensity. 
Vinification:  Harvested during the cool of the night to retain freshness and varietal character, the Pinot Grigio was destemmed and pressed gently in an airbag press to release juice without extracting too much tannin or colour. The juice was then clarified before being inoculated with specifically chosen yeast strains designed to bring out the varietal characters of the wine. Fermentation was in stainless steel tanks and temperatures during ferment were kept cool to allow for a longer ferment, again, to retain freshness and allow for maximum aromatic production. The wine was stored in stainless steel tanks and stirred on lees to produce mid palate complexity and to create texture and mouthfeel before being fined, finished, and bottled. 
Tasting notes by the Winemaker – Liz Marwood. Colour – Light straw with a vibrant green hue. Nose – Vibrant and fresh, this pinot grigio is the perfect wine for summer. Pear, white nectarine and grapefruit aromas leap out of the glass with a nuance of honeysuckle ever present.    Palate – The palate is crisp, clean and refreshing having flavours that are complementary to the aromas as well as a distinct Meyer lemon character. 
Serve at 6-10°C. Drink now or with careful storage may enjoyed for up to seven years. 
Foods that complement this Pinot Grigio are: whole baby snapper grilled on the BBQ; coconut poached chicken with a mango and wild rice salad; abalone ceviche

This Belgian gin is greatly appreciated by Gin enthusiasts and even people who are not really fond of Gin.
Typical of the Livin-Gin is the strong taste but with a soft aftertaste.

There is a nice balance between the 11 botanicals: a clearly present juniper, slightly spicy because of rosemary, coriander, black pepper,... and floral especially because of the lavender blossoms with a pleasant citrus note.

Livin-Gin (3 types) can be used for pure drinking as well as with Tonic, but is also ideal for making delicious cocktails.

One of the best selling gins we sell.

This Belgian gin is greatly appreciated by women, but men as well despite the pink color.

A powerful gin based on the Livin-Gin Original with lots of flowers makes the gin more versatile, the taste stays intact in many complex cocktails.

During the First World War Charles Rubbens distilled gin in his well-known distillery in Belgium. On the basis of a recipe from an English soldier he distilled the Poppies Gin. The typical flavor was the result of a refined and balanced mixture of selected botanicals. Poppies Gin was a coveted drink among the British soldiers during the war '14 -'18. A sip poppies gin warmed them on long cold nights in the trenches and helped them retain the courage. The stone jars were passed on from man to man and were highly appreciated.

D DAY GIN is a drink with a story, a gin that is very interesting to taste and has a lot of depth. Both spicy and fresh, powerful but nice.
Its structure is reminiscent of the construction of a refined perfume, a sultry solid base, with lots of body and a spicy character and finally something fresh and refreshing.
An intense deep smell of herbs and spices such as juniper, rosemary and nutmeg. With a refreshing layer of citrus and oriental smells, think of ginger and coriander but very subtle.
The gin starts with an overwhelming number of flavors that are mainly spicy and very lively in the glass.

Gin-cream is a groundbreaking innovative product with an overwhelming taste that can be used in many desserts, as well as in cocktails.
Gin distillate is the basis of the product, supplemented with extra fruit distillates and processed in a creamy creme.
Never before have we experienced so much interest just before it was launched!

(The word cream indicates the structure, it does not contain cream.)

The variant Fruiti is more red fruit oriented.

Gin-cream is a groundbreaking innovative product with an overwhelming taste that can be used in many desserts, as well as in cocktails.
Gin distillate is the basis of the product, supplemented with extra fruit distillates and processed in a creamy creme.
Never before have we experienced so much interest just before it was launched!

(The word cream indicates the structure, it does not contain cream.)

The variant Tropi is more mediterranian/tropical fruit oriented.

A modern delicious gin with strawberry flavor in a nice gift bottle at a very competitive price, this scores on all levels!
The inscription on the bottle and the accompanying cards are available in any language.

Livin-Gin master Batch did not just get that name.
It is the result of many experiments to give gin fanatics a superior gin experience.
For the rest? 70cl delicious liquor in a nice box.

The ginerous series, generous in herbs for the Gin.
In a perfect balance between 14 botanicals.
Spicy and citrus, firm and yet soft, floral with spice. One that asks for a second!
In a fun and new packaging form.

Be Ginerous!

The ginerous series, generous in herbs for the Gin!
Make no mistake, these flowers gin can be quite sturdy.
It's all about of the herbs ...
A caress on everyone's tongue.

In a fun and new packaging form!

Be Ginerous!

The ginerous series, generous in herbs for the Gin!
Your ideal cocktail gin.
Fruity, floral, strong with spices and what an aroma! One that certainly scores with the ladies.
In a fun and new packaging form.

Be Ginerous!

The ginerous series, generous in herbs for the Gin!
Firmly with 34 botanicals in it.
A dry-gin with a bomb of flavors.
One that deserves a place in everyone's gin bar.
In a fun and new packaging form!

Be Ginerous!

CHOUFFE Coffee is a liqueur based on Esprit d'Achouffe (beer brandy) obtained by distilling CHOUFFE.
 Addition of grain alcohol and 100% natural coffee extracts and a strong dash of Mc CHOUFFE give this exceptional result: a delicious coffee liqueur !!!
 CHOUFFE Coffee you drink warm (max 60 ° C.) with a layer of whipped cream or ice cold but never only because ... all gnomes love it.

Chouffe Cream is a liqueur based on Esprit d'achouffe obtained by distilling Chouffe.

Addition of grain alcohol and 100% natural vanilla extracts and a strong dash of Mc Chouffe give this exceptional result a delicious Cream Liqueur!

Couffecream you drink ice cold with a block of ice but never alone because ... all gnomes love it.

WINEMAKING

The preservation of aromatic and fruit flavours from the vineyard through to the winery is of the utmost importance in our Sauvignon Blanc. Thus, fruit is 100% field destemmed before being gently pressed into stainless steel tanks. The juice is fermented at cool temperatures with selected yeast strains aimed at developing a full flavour spectrum: from green and citrus notes to riper, more tropical flavours.

ANALYSIS

Alcohol                    13.0%
pH                            3.25
Titratable Acidity    7.2g/L
Residual Sugar        4.0g/L

TASTING NOTE

A classic, warm vintage expression of Waihopai Valley Sauvignon Blanc. A lifted perfume of lime leaf, passion fruit pulp and fine mineral complexities are delivered on a palate that sets plush, smooth textures against a nervous tension created by bright acidity.

WINEMAKING

A portion of fruit was given skin contact to help enhance a salmon pink colour into the wine, thereby endorsing the signature style for The Ned Pinot Gris. The fruit was then gently pressed and fermented in stainless steel tanks. Temperature control ensured a slow, steady fermentation to preserve aromatics. Selected yeast strains were chosen to enhance varietal intensity and mouthfeel for this Pinot Gris.

ANALYSIS

Alcohol                       14.0%
pH                               3.5
Titratable Acidity       6.0g/L
Residual Sugar           5.2g/L

TASTING NOTE

Instantly recognisable as The Ned with its skin-contact derived, delicate salmon pink colour, the 2018 Pinot Gris has a gentle aromatic of baked yellow apple, persimmon and powdered ginger embedded in a warm, spicy palate with a deliciously slippery feel.

WINEMAKING

Gently pressed to minimise colour and tannin pick up; the resulting juices are fermented in temperature controlled, stainless steel tanks with select yeast strains, chosen for their ability to capture and enhance aromatic intensity whilst contributing positive palate texture attributes.

ANALYSIS

Alcohol                     13.0%
pH                             3.45
Titratable Acidity     5.9g/L
Residual Sugar         4.2g/L
 

TASTING NOTE

The wonderful rose petal scented aroma dovetails into pure berryfruit characters with bright crisp acid edges and finishing with fleshy tangelo and watermelon flavours.

WINE MAKING

Ripe chardonnay fruit was completely destemmed before being gently pressed and the juice settled prior to fermentation. Fermentation was carried out in a mixture of 500 L French oak puncheons and temperature controlled, stainless steel tanks. Following fermentation the wine was aged on full yeast lees for a further 9 months, with periodic yeast lees stirring to build weight, complexity and mouthfeel. During this time around 50 % of the batches underwent malolactic fermentation.

 

ANALYSIS

Alcohol                     14.0%
pH                             3.4
Titratable Acidity     5.3g/L
Residual Sugar        ‹1g/L

 

TASTING NOTE

Vibrant fruit is at the core of this wine: yellow citrus and white peach are expertly married with subtle toastiness and malo-derived creaminess. A rich and full flavoured Marlborough Chardonnay that combines classic varietal flavours with warm, roasted nut and smoky French oak. Texture and bright acidity concentrate the mid-palate and ensure a refreshing, lengthy finish.

WINEMAKING

Our Pinot Noir vines are planted in the deep clay loams of the Southern Valley’s, universally regarded as the finest Pinot Noir terroir in Marlborough. The vines are cane pruned and meticulously tended to achieve a naturally balanced crop of intensely flavoured fruit. Completely de-stemmed, but not crushed with the
aim of achieving a significant percentage of intact berries in the ferment. Individual batches were macerated cold prior to a five day fermentation where the cap temperature was allowed to peak at between 30o - 32oC. The wine remained on skins post fermentation to optimise tannin extraction whilst locking in the deep, ruby colour. Drained and pressed; this wine was aged in mix of tank and French oak puncheons for nine months during which time it underwent a complete malo-lactic fermentation.

ANALYSIS

Alcohol 13.5%
pH 3.45
Titratable Acidity 5.1g/L
Residual Sugar 1.6g/L

TAST ING NOT E

Lifted red and blue berry fruit perfume contrasts with the more savoury elements of oak spice, smoke and forest floor. These aromatic themes carry directly to the palate where they are given structure and mouthfeel by a core of fine, ripe tannin balanced against a seam of positive acid freshness.

A taste for adventure and discovery runs through all eight generations of the Whitley Neill family tree. So it should come as no surprise that at the turn of the century, Frederick Neill found
himself on a voyage through Asia, where he discovered the fragrant and citrus infused lemongrass. A popular ingredient within local delicacies, the lemongrass was blended with warming ginger as well as a variety of exotic herbs and spices giving Whitley Neill Lemongrass & Ginger Gin its distinctive, fragrant, citrusy taste.

A handcrafted gin of exceptional quality, with a flavour that’s as rich as its ancestry.

A passion for discovery runs through all eight generations of the Whitley Neill family tree. So it’s perhaps fitting that while honeymooning in the beautiful Sicilian countryside, Frederick Neill and his new wife fell in love all over again, this time with the vibrant, zesty flavour of Sicilian blood oranges. Using his finely-honed distilling techniques, Freddy strove tocreate a gin recipe that would evoke the memories of his Sicilian honeymoon. And it’s this recipe that led to the creation of Whitley Neill Blood Orange Gin.

A handcrafted Gin of exceptional quality, that’s bursting with the dynamic citrus flavour of Sicilian blood oranges in every drop, for a smooth, crisp taste of the Mediterranean sun.

A Luxurious handcrafted gin of exceptional quality with bright vibrant flavours of juniper followed by a herbaceous floral note from the Violetexceptional quality with bright vibrant flavours of juniper followed by a herbaceous floral note from the Violet

A taste for adventure and discovery runs through all eight generations of the Whitley Neill family tree. So it should come as no surprise that at the turn of the century, Frederick Neill found himself on a voyage through Persia, where he discovered a range of exotic fruit, herbs and spices to add inspiration to the Greenall Whitley family’s collection of Gin recipes. While there, he was surprised to discover quince fruits growing in the ancient mountains. And it’s the unmistakable sweet tang of Turkish quince, blended with a heady mix of Persian herbs and spices that gives Whitley Neill Quince Gin its distinctive, alluring taste. A handcrafted gin of exceptional quality, with a flavour that’s as rich as its ancestry.

Whilst most of Johnny Neill’s inspiration for his award-winning Gins comes from his ancestors intrepid exploits abroad, this Raspberry Gin harks from fond memories made slightly
closer to home. Post-war, the Whitley Family, now settled into rural England near Daresbury cultivated their garden with thrilling flavours, serving as inspiration for both the table and indeed their xperimentation with new Gins. Johnny’s’ latest Gin evokes childhood memories of visiting his grandparents on their farm by taking the famous Whitley family
Gin and introducing the fresh, fruity twist of raspberries

After a soft and light pressing, the must ferments without skins in steel tanks at a controlled temperature for about ten days adding selected yeasts. Second fermentation takes place using the Charmat method in stainless steel for about two months at low temperatures for a slow fermentation and a fine and elegant perlage.

Straw brilliant yellow with a very fine and persistent perlage. Fruity scent of golden apple and pear, with a fine undertone of citrus and grapefruit. Pleasantly sapid with a good acidity.

Excellent as an aperitif, this wine can either open or close the meal. Perfect with crustaceans and shellfish, ideal for special occasions or for quick snacks.

City of London is a connoisseur’s London Dry Gin, flavoured with a fine balance of juniper berries, angelica, liquorice and coriander seeds – with fresh orange, lemon and pink grapefruit added also to give the gin its distinctive zesty notes

Aroma: Juniper aroma with zesty pink grapefruit, orange and lemon. There are also subtle notes of celery, sage and parma violet.

Appearance: Crystal clear

Taste: clean and characterful. It’s a classic London dry gin with attractive  parma violet, orris root, liquorice, zesty citrus and enlivening black pepper sauce.

After taste: Piney juniper, citrus and subtle peppery spice linger on the palette after tasting.

Christopher Wren Gin has been designed by expert Master Distiller Tom Nichol. This premium gin combines the subtle flavours of juniper, coriander, angelica root, liquorice and sweet orange to give a complex gin that balances quality and flavour.

City of London Square Mile Gin is a one-shot London dry gin flavoured with juniper berries, coriander seeds, orris root, angelica, liquorice, fresh orange & lemon and a few other botanicals.

Grapes are harvested in the second half of September and gently pressed. Second fermentation by Charmat method in stainless steel for about one month at low temperature for a slow fermentation and a fine and elegant perlage. 

Straw yellow with greenish hints, this wine has a fine and persistent perlage. Fruity scent with tones of pear and golden apple. Very agreeable taste, sapid, with fruit and flower notes.

Excellent as an aperitif, it is suitable both to celebrate and to be enjoyed at any moment of the day. It perfectly matches with starters, light main courses and superb with fish.

Alcoholic fermentation with the addition of selected yeasts at a controlled temperature of 16° - 18°C for about 15 - 20 days. The wine is stored in steel tanks until late spring at a temperature of 12° - 13°C to obtain a good development of secondary aromas.

 Light yellow with slight green hues. Fruity perfumes of honey and ripe fruit. Elegant structure, full flavor, a slight undertone of almonds, good persistency.

This wine goes wonderfully well with tasty dishes such as risottos and pastas, fish appetizers, especially lobsters and shellfish.

A bold wine, well-structured, that attracts you at first sight by its yellow-green color that suggests nobility and freshness. It is supported by an aromatic complexity that includes notes of dried fruit, pear and quince, complemented with fine nuances of honey and vanilla, with a long and round taste.

The wine is certified as organic by AustriaBio Garantie.

Grape variety: Chardonnay

Year: 2017

Type: dry, white wine

Alcohol %: 14.5

Food pairing: white meat meals, seafood, light cheese

Serving temperature: 8°-10°C 

A fresh wine, typical for the Dobrogean terroir, with intense aromas of elderberry flowers, exotic fruits and vine flowers. The taste is refreshing due to its high acidity, with a long finish that reminds one of citrus and sweet fruit.

The wine is certified as organic by AustriaBio Garantie.

Grape variety: Sauvignon Blanc

Year: 2017

Type: dry, white wine

Alcohol %: 13,2

Food pairing: light white meat meals, light cheese

Serving temperature: 8°-10°C 

The yellow color with green hues, followed by the strong floral, but also delicate notes of citrus and spice, wins you over from the beginning. The taste is full, fresh, balanced and in harmony with the rich nose.

The wine is certified as organic by AustriaBio Garantie.

Grape variety: Muscat Ottonel

Year: 2017

Type: dry, white wine

Alcohol %: 13

Food pairing: white meat meals, fine cheese (brie, camembert), seafood

Serving temperature: 8°-10°C 

It is an attractive and friendly summer wine with a pale pink color and flavours of strawberries, fresh raspberries and spices. The taste is fresh and energizing, being supported by a higher acidity, with a persistent finish and a burst of fruit and spices.

The wine is certified as organic by AustriaBio Garantie.

Grape variety: Cabernet Sauvignon

Year: 2017

Type: dry, rose wine

Alcohol %: 13.8

Food pairing: any meals, except desserts

Serving temperature: 6°-8°C 

ORGANIC WINE MADE WITH GARNACHA 

REGION: Campo de Borja

ALCOHOL: 14 % Vol. 

GRAPE VARIETIES: Garnacha 100%

VINEYARD CHARACTERISTICS: Selected grapes from vineyards located in our land of extreme aridity, at an average elevation of 500 m. The conditions of cultivation of organic farming were fulfilled.

DATE HARVESTED : 2^nd week of October

WINE MAKING :  Traditional method fermenting between 24 º C and 26 ° C, a maceration over 14 days in stainless steel tanks is carried out. Once obtained the desired objectives, it is drawn off and pressed.

TASTING:  Colour.- Intense cherry red with violet nuances. Clean and shiny appearance.Aroma.-  Good aromatic intensity of the variety that offers very fresh and nice red and black fruits. Good aromatic intensity, it has a clean and powerful aroma of marked varietal character. The aromas of ripe black fruit are noteworthy.Palate.-  Soft, broad and structured, round, rich in nuances, with a silky and harmonic feeling at the end.

SERVE AT: 16º C

PACKAGING: “Seduccion” Bordeaux bottle  313 mm

A typical wine for this Romanian variety, Fetească Neagră has fine and fresh aromas of dried plums, blackcurrants and spices. The taste is rich, velvety, round, medium full-bodied, with soft tannins, and the finish is long, sweet and spicy.

The wine is certified as organic by AustriaBio Garantie.

Year: 2016

Grape variety: Fetească Neagră

Type: dry, red wine

Alcohol %: 13.5

Food pairing: sirloin steak, matured cheese

Serving temperature: 8°-10°C 

SEMI-SWEET and SEMI-SPARKLING WINE. BLUE BOTTLE.

GRAPE VARIETIES: 50% Viura and 50%
Chardonnay.
DATE HARVESTED: 1st week of September
for Viura and 4th week of August for
Chardonnay.
WINEMAKING PROCESS:
The grapes arrive to the press and the flower
must is obtained through a slight pressure.
Once the must is obtained, the process of
racking is carried out to get a clean and
transparent must. It ferments in stainless steel
tanks with selected yeasts, controlling the
fermentation temperature at 14-16 ° C.
The blend of both varieties takes place after
the alcoholic fermentation. A monthly
bottling is done to guarantee the freshness
and youth of this semi-sparkling wine. The
bottling is carried out at 5° C.
TASTING:
Colour: Pale-yellow with greenish hues.
Aroma: High intensity of varietal character.
Fresh fruit aromas with floral white
fruit notes.
Palate: Rich on the palate, very lively, fresh,
young, voluminous and sweet in the mouth,
with a very long finish and memories of the
seasoned fresh grapes.
SERVE AT: 8º C

SEMI-SWEET and SEMI-SPARKLING ROSE WINE. BOTTLE PAINTED IN PINK.

GRAPE VARIETIES : Garnacha and Merlot

WINEMAKING:The grapes arrive to the stainless steel tanks where a maceration between 8 and 10ºC is carried out for 12 hours. The aim is to obtain a small extraction of color and varietal aromas. Fermentation takes place in stainless steel tanks with selected yeasts and at control temperatures between 14 and 16ºC. The blend of both varieties takes place after finishing the alcoholic fermentation. A monthly bottling is carried out to guarantee the freshness and youth of this wine.

TASTING:  

Color.-  Bright strawberry pink with some purplish tones.

Aroma. - Wonderfully expressive, with aromas of ripe raspberry and strawberry

Palate. – Yummy, fresh and young. Flavors follow the same pathway, with hints of red fruits throughout the glass.,

SERVE AT: 8 ºC

UNIQUE PACKAGING: SANDED BURGUNDY BOTTLE. CRIANZA WINE.

REGION: D.O. Campo de Borja
ALCOHOL: 13,5% Vol.
GRAPE VARIETIES:
Garnacha and Tempranillo.
Selected vineyards over 30 years old for
the Garnacha, and over 20 years old for the
Tempranillo.
DATE HARVESTED:
From the second week of September
PROCESS :
Traditional method, fermented at 28ºC with
control temperature. Afterwards we proceed
to maceration with the lies through 15 days.
CRIANZA:
After the malolactic fermentation we proceed
to the pass in oak for a minimum period
of 9 months in American oak, fulfilling
its ageing in bottle.
TASTING:
Colour.- Red ruby colour with maroon tones,
clean and brilliant.
Aroma.- Medium intensity, complex aromas
where the toasted and dry fruits intermingle
with the jammy fruits.
Palate.- Soft attack, wide, harmonic with
the tannin of the oak, well assembled with a
wide aftertaste.
SERVE: 18ºC

Elaboré sur notre domaine familial de Saint Maurice, à Bizanet, ce vin, baptisé  "La Rousedo", "La Roseraie" en langue d'oc, offre un bouquet floral et charmeur. Ce rosé tendred et d'une grande persistance aromatique est né d'un assemblmage de cinsault et de grenache gris, deux cépages traditionnels du Pays d'Oc profondémént enracinés dans les grés ferrigineux de notre terroir.

La fraîcheur gourmande de ce vin accompagnera délicieusement la cuisine méditerranéenne et les salades estivales.

Alentejo, this beautiful land where tranquility and greatness come together. The vast fields, vineyards, olive trees and the whitewashed houses in the villages make this place unique. This wine reflects the essence of this Region, in a calm moment of complicity between men and their animals, companions in the field, all surrounded by the beauty and mystery of this region s landscape.

GRAPE VARIETIES Trincadeira, Aragonez and Alicante Bouschet.

TASTING NOTES Ruby color wine, with red and black fruit aromas and a hint of chocolate.This is a well-balanced wine, with soft tannins and good freshness.

This cuvée is selected from the final crop of the Syrah-Carignan-Grenache grape varieties and left to age in oak barrels for a velvety character and finesse.

This wine got a bronze medal at the Concours Général de Paris in 2015 and a silver medal at the Concours Mondial de Bruxelles in 2018. It got a "very favorite" by the Guide Bettane et Desseauve in 2017 with the mark 15/20.

Grapes taken from the highest quality terroir. The maceration period lasts 3 weeks, with a 5 day period of pre-fermentation chilling in order to keep the best expression of the fruit. The extraction, emphasized in the heart of maceration becomes softer over the course of alcoholic fermentation for more accuracy. 40% in barrels of 225 liters of one or two wines to preserve the fresh fruitiness of the wine. The first nose is fresh, evoking early summer mornings. After aeration, it becomes deeper, more matured on floral and peppered notes. The frank attack gives way to a mouth of beautiful density, carried by silky tannins. A velvet sensation underlines the small red berries (cherry, blackcurrant, blackberry, raspberry) mixed with violet enhanced by small touches of spices and pepper wich predict a future fine and elegant bouquet. A model of seduction.

Perfectly paired with delicious mediterranean cuisine using olive oil, garlic or thyme, rich dishes such roast pork with bay leaves and shallots or duck with olives. Serve also with slow-cooked dishes such as beef bourguignon, meat stews or simmered veal with vegetables. Mature cheese will emphasize its silky and velvety texture.

This cuvée is taken from a selection of Syrah, Carignan and Grenache grape varieties. This fruity blend forms a bold Mediterranean character that is synonymous with pleasure.

This wine got a 90 points medal by Wine and Spirits Magazine in 2017. It has been classified in the Top 50 Chine by Sud de France in 2017.

Using traditional winemaking methods, the maceration lasts 2 weeks. Via a gentle extraction and kept at a low temperature to preserve the fresh flavor, this mature crop naturally releases tannins, colors and aromas. Aged in stainless steel vats on fine lees for 6 months to give a round and soft flavor. The nose, endowed with a beautiful intensity, is greedy, with aromas of salted butter caramel. The mouth, delicate from the attack, is straight with silky tannins. We find the greedy notes of the nose with added touches of marshmallow to finish on salted notes. A very beautiful structure is well balanced by this so particular freshness of this vintage.

During the summer, this wine is best served slightly chilled. It is perfect paired with Mediterranean cuisine such as grilled meat with herbs, fresh goat cheese and tapenade. In winter, drink this wine with traditional French dishes such as tartiflette, cassoulet and duck confit.

This cuvée is taken from a selection of our old Syrah, Carignan, Grenache and Mourvèdre grape varieties and left to age in oak barrel. This wine, of limited production (70 to 100 barrels per year), deserves to be and benefits from being decanted before tasting.

This wine was marked by the Guide Bettane and desseauve with a 15/20. This cuvee also got a gold medal at the Concours General Agricole in Paris in 2016.

Grapes come from the oldest vines, mostly from the cooler terroirs. The extraction is smooth and precise thanks to the perfectly ripe material. The maceration lasts for 4 weeks. This serves to structure and extend the mouth, resulting in a wine of high finesse. 70% of the cuvée is aged for 12 months in new or one-wine barrels of 225 liters. The attack of mouth is straight, the mouth quite in length. The delicate texture is fine, so allowing a remarkable structure for a wine of such a delicacy. The aromatic, on flint in background, reveals notes of ripe fruits, violet and slight aromas of cocoa and smoke. A great elegance.

The power and refinement of Grande Réserve allows for simple pairings based on quality and texture such as beef carpaccio, braised rib of beef or simply grilled duck breast. Roasted or stewed game such as venison or hare also echoes its power. The silky texture of blue cheese underlines the finesse of this wine’s tannins.

MASAHIRO OKINAWA CRAFT GIN – RECIPE 1

700ml, 47% abv.     6 bottles/case; 88 cases/pallet

*TOKYO WHISKY & SPIRITS COMPETITION 2019: SILVER

The Masahiro gin is the first to come out of the tropical Japanese island of Okinawa. The distillery’s expertise lies in Awamori, Okinawa’s traditional spirit, making gin a new endeavor for the distillery. The botanicals include roselle hibiscus flowers, guava leaves, and Balinese long pepper, but the most interesting addition is goya, the green Okinawan bitter melon. The gin is also distilled in pots stills, as opposed to more traditional columns. At 47% ABV, it’s bursting with floral flavors, tropical fruit, and green notes from the bitter melon.

Masahiro Distillery was founded in 1883 by Shobun Higa, whose father Shozoku Higa was the Master Chef for the ancient Ryukyu Kingdom. With the help of Shozoku Higa’s reputation and connections, the distillery was awarded the license to make the traditional Okinawan spirit ‘awamori’ and has since established itself as one of the oldest and largest distilleries in Okinawa. Shozoku’s passion for cuisine can be found alive and well today in Masahiro Distillery’s company philosophy for producing only the best liquors.

Enhancing tradition with modern business philosophy, Masahiro Distillery is the first Okinawan distillery to be certified for ISO 9001 (the international standard for a quality management system).

Tasting Note:

Nose: Citrus aroma with freshness originally from a Japanese traditional spirit – Awamori

Taste: Feel freshness in the mouth due to its citrus and southern botanicals, originally from Okinawa

Finish: Long-lasting flavor, even after finishing the drink

YOLO FIZZ is carbonated wine made from Pinot Grigio, which exists both in white and rosé. "You Only Live Once" so you might as well start having fun when you are still young. The uncomplicated and practical packaging in canisters has been designed for young people, who are always on-the-move. This experience of light fizzy and trendy wines may help them to develop a taste for wine.