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.