Value White
Wild House Chenin Blanc WESTERN CAPE, SOUTH AFRICA
Ripe peach and tropical fruit on the nose with fresh citrus notes. Honeyed and textured on the palate with crisp acidity and hints of honey dew melon and lychee leading to a bright, zesty finish with fresh lemony acidity. The 2022 vintage won the ‘Best Value White’ trophy in the Wine Merchant Top 11 2023 Awards.

Food pairing: Brilliant with seafood, poultry and chargrilled vegetables.

Vegetarian, Vegan & Sustainable

Value Red
False Bay ‘Bush Vine’ Pinotage COASTAL REGION, SOUTH AFRICA
Wild yeast fermentation, low yielding bush vines and ageing in large French oak foudre inform this richly-fruited, yet savoury and satisfying Pinotage. Fresh, plummy aromas with savoury, smoky notes. The palate is ripe and rich with vibrant fruit, slightly rustic yet moreish tannins and a persistent finish.

Food pairing: Perfect with pork belly dishes or barbecued meats, game, or good old fashioned sausage and mash.

Vegetarian, Vegan & Sustainable

White of the Year
Diez Siglos Verdejo Ecológico RUEDA, SPAIN
A delightful fresh, zesty and characterful Organic Veredjo from the north of Rueda. This is a Verdejo with extra palate weight and richness, but with plenty of acidity to balance it.Fresh citrus and herbaceous characters on the nose. The palate has ripe stone fruit and an appealing texture. The finish is bright with crisp and zesty lime acidity.

Food pairing: Drink with grilled or fried fish, herby summer salads, goats cheese and Mexican dishes.

Vegetarian, Vegan, Organic & Sustainable

Red of the Year
La Perdrix Solitaire Malbec AUDE, FRANCE
A true French classic - the Languedoc has long been associated with Malbec (where it was originally known as Côt and traditionally an important component in blends). Notes of mulberry and underlying redcurrant and blackcurrant aromas. Complex, with fine raspberry and red-fruit flavours backed by a touch of chocolate truffle richness. A mid-weight harmonious wine, an expression of purity and youthful fruitiness.

Food pairing: Delicious with steak and meats from the grill. It works with seared tuna, too.

Vegetarian and Vegan

Premium White
Papagiannakos Assyrtiko ATTIKA, GREECE
Papagiannakos’ coastal location on the Attican peninsula infuses the wine with salinity and racing acidity, due to its proximity to the sea. Fresh floral aromas of citrus, white blossom, mandarin and lime. Further citrus characters on the textured, mineral palate with a refreshing saline acidity. A zesty, crisp and characterful white with potential to age.

Food pairing: Swordfish - straight off the griddle, or roast belly pork.

Vegetarian and Vegan

Premium Red
Domaine des Tourelles Red BEKAA VALLEY, LEBANON
A hugely characterful, high altitude red from one of the founding Lebanese wineries. Deep ruby red with fantastically expressive aromas of cherries, cedar wood, rosemary and cloves. A rich savoury palate with lots of Morello cherry and blackberry flavours, some earthy spice and fine tannins. A wine packed with flavour and heritage.

Food pairing: Perfect with rich, lamb casseroles or a spicy chickpea harissa stew.

Vegetarian and Vegan

Vila Nova Vinho Verde VINHO VERDE, PORTUGAL
Floral, citrus and gentle tropical aromas lead on to a palate which is deliciously off-dry with flavours of ripe melon and sherbet lemon acidity. The finish is refreshing with a classic spritz.

Food pairing: Great as an aperitif - or serve with salads, sushi and grilled fish

Vegetarian and Vegan

The Myth of Moti Nui Sauvignon Blanc DO ACONCAGUA, CHILE
The wine is sourced from grapes equally shaped by the Pacific Ocean that grow in the Aconcagua region’s coastal Leyda Valley, grapes that achieve a pungency and aromatic profile redolent of New Zealand’s Marlborough region on the other side of the Pacific Rim. Bright, aromatic and crisply textural. The Myth of Motu Nui is a delightfully aromatic Sauvignon Blanc as rich as the myths that inspire the name.

Food pairing: Fish cooked simply served with lemon or a perhaps a goats cheese salad.

Vegetarian and Vegan

Terrazze della Luna Trentino Pinot Grigio TRENTINO, ITALY
Stone fruit, apple and floral nose. The palate shows delicate yet complex floral notes, a rounded mineral character and attractive green apple leading to fresh lemon acidity on the finish.

Food pairing: Excellent with lemon sole, snapper or baked seabream. Or try it with Carpaccio with Parmesan.

Vegetarian, Vegan & Sustainable

Wild House Chardonnay WESTERN CAPE, SOUTH AFRICA
A fresh, expressive nose with bright citrus and stonefruit aromas combining with lightly oaky notes. The palate is ripe and textural, the bright fruit balanced by taut acidity and savoury, toasty notes from long lees ageing and subtle oak influence.

Food pairing: Highly versatile, a variety of fish, vegetable and white meat dishes.

Vegetarian, Vegan & Sustainable

La Lisse Soie d’Ivoire Chenin Blanc AUDE, FRANCE
“Soft, ivory silk” by name, this Chenin Blanc from the South of France is silky on the palate too. Gently citrussy and herbal aromas lead to a densely fruity, peachy palate with great texture and a clean, lifted finish.

Food pairing: Wonderful with warmly spiced dishes - Thai red curries and aromatic rice, spicy mango salads or even a fruity chicken tagine.

Vegetarian and Vegan

Rubrum Coonawarra SOUTH AUSTRALIA
Notes of bright fruit characters of dark cherry, ripe cassis, and eucalyptus. Finishing with fine smooth tannins, showing the true joy of Cabernet Sauvignon from Coonawarra. Fresh and fruit driven, with juicy fruit upfront leading to gentle tannins on the mid palate with a long and flavoursome finish.

Food pairing: Roast lamb with thyme, juicy portabello mushroom burgers or great with a cheeseboard.

Vegetarian and Vegan

Château La Grangeotte Bordeaux Rouge SOUTH AUSTRALIA
Sweet ripe bramble fruit and red plums with an element of smokey black tea. Fresh and bright on the palate, with smooth supple tannins.

Food pairing: A surprisingly versatile red, that definitely shows its best side with a meal - grilled meat, cheeses or mushroom based dishes.

Sustainable

Araldica Barbera d’Asti ‘Ceppi Storici’ PIEMONTE, ITALY
Warm, spicy aromas of blueberries and plums, with subtle, smoky notes. The palate combines generous ripe fruit with lively acidity, juicy cherry characters and spicy notes beneath. Supple tannins offer an extra dimension to the texture. A refreshing smack of fruity acidity on the finish gives plenty of definition to the ripe fruit.

Food pairing: Great with simple dishes such as pizza and pasta, or drink with lamb shank.

Vegetarian and Vegan

Viña Borgia by Borsao Garnacha CAMPO DE BORJA
Vibrant aromas of redcurrant and bramble fruit, with appealing leafy notes. The palate has fresh, ripe red berry fruit, bright acidity and supple tannins.

Food pairing: This versatile wine can be paired with a variety of pasta and meat dishes.

Vegetarian, Vegan, Organic & Sustainable

False Bay ‘Old School' Syrah COASTAL REGION, SOUTH AFRICA
Full yet elegant with bramble fruits and also some earth and meaty aromas. The palate is structured and well balanced with fresh red fruit characters, gently spicy notes, fine tannins and a refreshing natural acidity.

Food pairing: Ideal with spicy dishes, red meats and rich Mediterranean dishes.

Vegetarian, Vegan & Sustainable

Pablo y Walter Malbec MENDOZA, ARGENTINA
A really pure expression of Malbec, deep red almost purple in colour and wonderfully aromatic with lifted violet, red currant and cassis notes. Muy, muy fantasticó – richly bloody, vibrant, Latin and velveteen.

Food pairing: A juicy steak, churrasco de chorizo marinated with garlic, parsley and olive oil, grilled vegetables with chimichurri sauce. Or try it slightly chilled - seriously, a cool version of this wine opens up a whole new world!

Vegetarian and Vegan

La Chapelle de Marin Côtes du Rhône RHÔNE, FRANCE
All you want from a proper Côtes du Rhône - ripe and characterful with smooth supple tannins. Attractive, juicy, bramble fruit and floral aromas, the palate is up-front and fresh with warm spice and real depth.

Food pairing: Lovely with stews, herby sausages and pasta with Mediterranean vegetables.

Vegetarian and Vegan

Aperitif
Domaine J.Laurens, Crémant de Limoux ‘La Rose No.7’ LANGUEDOC, FRANCE
Since 2003, Pinot Noir has been permitted in a Crémant de Limoux blend, leading to J.Laurens making their first non-vintage rosé in 2007. Don’t let the baby pink colour fool you – La Rose No7 is a seriously good sparkling wine! This pink fizz has lovely wild strawberry fruit on the nose, a fine, satisfying creamy palate and appealing fresh finish.

Food pairing: A versatile wine suited to most light foods, especially canapés and starters.

Sustainable

Starter
Domaine Roblin Sancerre Blanc ‘Terres Blanches’ LOIRE, FRANCE
Vibrant aromas of green apple and citrus. The palate is complex with ripe citrus and pear fruit, pithy grapefruit notes and an appealing stony edge to the long finish. The grapes were picked early to maintain their freshness.

Food pairing: Lovely as an aperitif, as well as with seafood, fish, white meat, and goats cheese.

Vegetarian, Vegan & Sustainable

Main course white
The Tea Leaf WESTERN CAPE, SOUTH AFRICA
A naturally fermented old bush vine brew, Tea Leaf hails from vineyards where the vines grow amongst South Africa’s native rooibos (red tea) plants that grow wild alongside the vines. Aromas of ripe citrus and peach with savoury, gently nutty notes. The palate combines firm, high-key fruit with a gentle, sandy texture true to the source vineyards’ soil leading to a long, lightly honeyed finish. A deeply satisfying wine, taut and concentrated, from a blend of high quality bush vine fruit.

Food pairing: Will work fantastically alongside your turkey dinner, alternatively, it’s also great with fish dishes.

Vegetarian, Vegan & Sustainable

Main course red
Felline Primitivo di Manduria PUGLIA, ITALY
A food-friendly Primitivo with vibrant berry and cherry fruit balanced by the fine structure and minerality derived from the abundant iron rich soils of the area. Aromas of cherry, red berry and balsamic from oak ageing. The palate has ripe fruits, bright acidity and rounded tannins.

Food pairing: A match made in heaven with meat, it would also be delicious with richer pasta dishes.

Vegetarian and Vegan

With the cheeseboard
Domaine des Tourelles Vieilles Vignes Carignan BEKAA VALLEY, LEBANON
The nose has an exotic mix of ripe fig, bright cranberry and raspberry fruit with notes of liquorice , it’s lifted and pronounced. The plate had more beautifully ripe red fruit characters, along side lively fig and date notes, the acidity perfectly balances the generous flavours and leaves a pure, clean finish.

Food pairing: Pair with strong flavoured cheeses, this also lends itself really well to rich, full flavoured meat dishes.

Vegetarian and Vegan

After dinner
Zuccardi ‘Malamado’ Fortified Malbec MENDOZA, ARGENTINA
Bodega Zuccardi Valle de Uco is led by Sebastián Zuccardi. Following in the footsteps of his Grandfather, Alberto and his Father, José, Sebastián’s aim is to create wines of great purity, firmly rooted in the terroirs of the Uco Valley, in the shadow of the Andes Mountains. The family makes wines that express their origin, the essence of their soils and the extreme climate conditions of the vineyards in the heart of every glass.

Food pairing: Enjoy a generous glassful in front of the fire, preferably with some of your Christmas chocolate (if there’s any left by this point...! ) or with a plate full of cheese.

Vegetarian and Vegan

Sepp Moser Blanc de Blancs Brut Nature KREMSTAL, AUSTRIA
This is a delicious traditional method sparkling wine that is both organic and biodynamic to boot. Appealing nose of ripe orchard fruit and brioche, from two years spent on lees. The palate is complex and textural with wild apple, lightly toasty notes, bright balancing acidity and a long and creamy finish.

Food pairing: This slightly richer style is delicious with scallops, grilled turbot or serve as an aperitif.

Vegetarian, Vegan, Organic, Biodynamic & Sustainable

2018 Les Héritiers Saint-Genys Santenay Blanc BURGUNDY, FRANCE
A perfect example of the potential for whites in this southern AOP of the Côte de Beaune. Wonderfully bright and pure on the nose, flavours are long and complex with a hint of pithy white grapefruit adding freshness. Well-balanced, ripe fruit but not at all heavy rather fresh and vital with a lovely long finish.

Food pairing: An indulgent apéritif that can continue as you dine, perfect with a really good fish pie or roast chicken.

Vegetarian and Vegan

2021 Queirón Mi Lugar Blanco RIOJA, SPAIN
Intense aromas of stone fruit with white blossom and notes of fennel and thyme. The palate is bright and complex with apricot, peach and hints of passion fruit alongside lightly honeyed, brioche and almond characters. The wine has structure and weight, with notes of clove and tobacco on the long finish.

Food recommendations: Would be fabulous with lighter seafood dishes served in a cream or butter sauce.

2019 Akrathos Assyrtiko HALKIDIKI, GREECE
A crisp and uplifting Assyrtiko, with complex notes of lime, citrus blossom and peach, highlighted by mineral overtones. Generously textured, with lovely balance and a long, lemony finish.

Food recommendations: Ideal with seafood, lighter pasta dishes and white dishes.

Vegetarian and Vegan

2019 Mulderbosch Single Vineyard ‘Block W’ Chenin Blanc WESTERN CAPE, SOUTH AFRICA
Founded in 1989, multi award-winning Mulderbosch Vineyards is one of South Africa’s foremost wine producers. In 1996, Mulderbosch was one of the very first producers in the Cape to ferment Chenin Blanc in barriques. The resultant wine garnered an avid following and Mulderbosch Vineyards has since become synonymous with the variety. Mineral in profile, this wine is tightly wound in its youth, slowly maturing over time to release delicate floral notes, wet stone nuances, sweet melon and vanilla overtones. Textured, rich and tense on the palate, this is a superlative example of Chenin Blanc with a saline finish.

Food pairing: Perfect with shellfish, milder, soft cheeses , cheese soufflé and pork belly.

Vegetarian and Vegan

2020 Waterkloof Boreas STELLENBOSCH, SOUTH AFRICA
A wine is only bottled under the Waterkloof label when one of the vineyard blocks on the Schapenberg offers up something extraordinary. This fourth such release from a great vintage for reds is a wonderfully complex Bordeaux blend, predominantly Cabernet Franc.Sublimely complex aromas of redcurrant, plum and red cherry with cedary spice and a hint of pencil shaving. The predominance of Cabernet Franc gives a wine of subtlety and elegance with lifted berry fruit and a supple, finely structured mid palate. Firm yet fine tannins frame the spicy, ethereal finish.

Food pairing: Decant 2 hours before serving with rib of beef or similar.

Vegetarian, Vegan & Sustainable

2018 Dunico Primitivo di Manduria PUGLIA, ITALY
Sourced from low-yielding Primitivo vines that grow in sandy soils near to sand dunes. The harvest here typically takes place a little earlier - towards the end of August. After vinification the wine ages from 9-12 months in French barriques. Vibrant aromas of black cherry with hints of balsamic and clove. The palate is rich and complex with layers of dark fruits, fig, supple tannins and bright acidity leading to a long finish.

Food pairing: Can be paired with rich meat dishes and spicy foods.

Vegetarian and Vegan

2020 Clos du Val Red Blend Cabernet Sauvignon, Petit Verdot, Malbec CALIFORNIA, USA
Opening with fresh aromas of cherry, raspberry and strawberry, this beautifully balanced red blend showcases bright acidity and a rich, velvety mouthfeel. Enticing flavours of plum, dark chocolate, and black liquorice are followed by a long, smooth finish.

Food pairing: Portobello mushroom with butter and garlic, slow-braised beef or hard cheeses such as an aged cheddar or gouda.

Vegetarian and Vegan

2018 Tahbilk, ‘Old Vines’ Cabernet/Shiraz NAGAMBIE LAKES, AUSTRALIA
The old vines deliver a generous and expressive wine, with underlying elegance. Hints of bay leaf, mint and pepper weave seamlessly around dark berry, spice and plum fruits with herbal and cedar oak derived complexity.

Food recommendations: Roast beef.

2020 Nanny Goat “Queensberry Vineyards” Pinot Noir CENTRAL OTAGO, NEW ZEALAND
The nose is floral and expressively perfumed with rose petal and violets overlaying a lattice of dense mixed berry fruit, Black Doris plum, and toasted brown spice interwoven with an intriguing whole bunch derived herbaceous lift. The palate is taut and powerful with powdery fine tannins up front lending a sinewy elegance. A fine streak of acidity offers a lively backdrop to the red and blue berry fruit core, presenting a wine that is both powerful and dense but beautifully light on its feet.

Food recommendations: Rack of lamb with thyme and caper salsa verde.

Organic & Sustainable

2016 Château Lanessan, Haut-Médoc BORDEAUX, FRANCE
Château Lanessan has belonged to a succession of eight generations of the Bouteiller family since the 18th century. Drinking beautifully now, this has a classic Médoc cigar box nose, followed by a textured, fleshy, plum fruit and aniseed-scented palate.

Food pairing: Your Sunday roast of choice: beef, lamb or nut.

Vegetarian

2021 Papagiannakos Melias (50cl) ATTIKA, GREECE
Unique Greek dessert wine from the Malagouzia grape (‘melias’ is from the Greek word for honey). Aromas of candied citrus peel, honey, barley sugar and dried fruit - with just a hint of ripe pineapple. The palate is luscious and intense with layers of orange, honey, citrus and peach. Ripe apricot acidity gives a long, balanced finish.

Food pairing: Fantastic with crème brulée or baklava, or serve with chilled melon. We’re also quite partial to serving desert wine with a cheese course.

Herrenhof Lamprecht Sand & Lime Pinot Blanc STYRIA, AUSTRIA
In the words of Gottfried Lamprecht the owner of Herrenhof Lamprecht winery ‘I want craftsmanship perfection in wine, without additives, in the spirit of natural wine. As it used to be – real, but with modern understanding and without esoteric swirling. This delicious Pinot Blanc with subtle apple and pear notes with a herbal, thyme twist is Gottfried’s ‘gateway drug’ - minimal intervention with a year spent in neutral local oak for a touch of added substance.

Food pairing: This is a very easygoing style, the restrained acidity making it a good match for roast chicken, salads and mild cheeses.

Vegetarian, Vegan, Organic & Sustainable

Shadow Point Chardonnay SAN BERNABE, USA
This is a modern CA Chardonnay, on the nose there is an appealing salinity over toasted hazelnut aromas. The palate has a stone fruit and struck match structure to it that gives it a gentle minerality.

Food pairing: This wine wants buttery chicken, pork tenderlion or a mushroom stroganoff.

Vegetarian and Vegan

Domaine des Tourelles Vielles Vignes White BEKAA VALLEY, LEBANON
This 50/50 blend of Merweh and Obeidi (indigenous Lebanese varieties) is golden in colour, the nose has natural aromas of ripened grapes, apple skin and a mix of herbs and spices. Mineral and savoury on the palate, the wine shows notes of dried figs and fresh almonds on the finish. The Merweh vineyards are over 100 years old and have not been pruned for the last two decades, resulting in extremely low yields and concentrated flavours.

Food pairing: Try with baba ghanouj or sea bream with vegetables.

Vegetarian and Vegan

Domaine de la Grande Courtade Alvarinho LANGUEDOC, FRANCE
Originally planted as an experiment to see if climate change had produced more favourable conditions for certain varieties. The result was a beautifully balanced, refreshing white. Zesty, vibrant citrus notes are paired beautifully with refreshing acidity.

Food pairing: Perfect with shellfish, try it with oysters, mussels or perhaps seafood risotto or spaghetti alle vongole.

Vegetarian, Vegan, Organic & Sustainable

Domaine de la Motte Petit Chablis CHABLIS, FRANCE
Aromatic fruit with the tiniest hint of sandalwood smoke on the nose. The palate has lovely weight with ripe, fleshy cooked lemons, a touch of stone fruit and a good mineral backbone. Far superior than the name “Petit” might suggest.

Food pairing: This Petit Chablis is a light fruity wine that marries perfectly with oysters and all shellfish.

Bedoba Saperavi KAKHETI, GEORGIA
Made from the indigenous grape variety Saperavi and partially vinified in traditional qvevri vessels, Bedoba means `Day of Luck’. Winemakers Nugzar Ksovreli and Thierry Fontannaz found inspiration in the history and legacy of the winery’s founders, the Konchosvilli family, whose cellars date back to 1737. This wine is dark purple in colour. The nose opens with a powerful savoury-spicy bouquet of blackberries, herbs, flowers and black pepper. The palate has a creamy, juicy texture, ripe tannins and black fruit flavours.

Food pairing: Delicious with lamb, mushroom based dishes and hard cheeses.

Sustainable

CoPa Cinsault RIO ITATA, CHILE
Bright ruby red colour, with notes of red fruits, raspberry and strawberry with a floral hint and spice white pepper notes. Soft tannins palate and a structural backbone that keeps the wine fresh, complex, with typicity and pleasant finish.

Food pairing: Try with a thai curry, braised meat dishes or grilled vegetable skewers.

Vegetarian and Vegan

Le Riche Cabernet Sauvignon STELLENBOSCH, SOUTH AFRICA
A Stellenbosch classic from one of the Cape’s star Cabernet producers. A pure varietal nose with fine cassis and black cherry aromas and notes of violet and cedar spice. The palate is ripe and fruit forward with nice depth of fresh blackcurrant fruit and fresh acidity. Well-integrated oak and fine-grained tannins support the lengthy finish.

Food pairing: Try with slow-cooked lamb shank or a rich and savoury beef or veggie stew.

Vegetarian, Vegan & Sustainable

Château Carcanieux, Cru Bourgeois Médoc BORDEAUX, FRANCE
Ripe cassis fruit, oak spice and a leafy note to the ripe tannins. Gently feral and showing a hint of maturity, the sous bois-flavoured finish is long and spicy with a lingering, fruity core. This is an excellent quality Cru Bourgeois.

Food pairing: Try with a peppered steak, chargrilled lamb or venison.

San Silvestro Appassimento Barbera PIEDMONTE, ITALY
An elegant and silky Barbera, with ripe blueberry and cherry jam flavours complemented by delicate toasty notes. The richly fruited palate is balanced by lovely freshness and a velvety texture.

Food pairing: Great with rich meat stews or lentil based dishes. This was also be fantastic with stronger flavoured cheeses.

Vegetarian and Vegan

Andeluna ‘Altitud’ Malbec MENDOZA, ARGENTINA
The grapes are grown in Tupungato, which is situated at an altitude of 1,300 metres above sea level. The wine was aged in French oak barrels for eight to 12 months, followed by a minimum of six months in bottle, prior to release. This wine is a full flavoured Malbec with intense aromas of red fruits and violets. Sweet fruit on the palate is backed by soft, but high volume tannins which give the wine a long and exquisite finish.

Food pairing: Steak or lamb shanks.

Gómez Cruzado Rioja Predilecto RIOJA, SPAIN
Bright and aromatic with cherry and berry characters and a hint of liquorice. The palate is complex with layers of plum, bramble and forest fruits, all supported by fine tannins, and long and elegant on the finish.

Food pairing: Rioja and lamb, a match made in heaven.