36% Pinot Noir from Mailly, 22% Pinot Meunier from Ludes, 42% White grapes from Bisseuil. A blend of premier and grand crus with a majority of Pinot Noir and Meunier.Made using only pure cuvées (first presses) and the composition of the blend only rarely uses reserve wines when the harvest does not meet the house's vintage standards. Low dosage of sugar (approximately 5gr/L only) is added.

45% Pinot Noir, 45% Pinot Meunier, 10% Chardonnay Gardet was established in 1895 by Charles Gardet in Epernay. In the 1930s, his son, Georges Gardet, continued the family tradition by moving to Chigny-les-Roses to develop the Champagne Gardet brand. It was sold to the Prieux family in 2007. The Prieuxs have invested in the business, but wisely retained the features of the style of wine made over the years, only slightly refining it to be a little more forward-drinking with more fruit freshness and balance. The house owns around 7 ha of premier cru vineyards around their home villages of Chigny-Les-Roses, Ludes and Rilly la Montage. The long tirage time and the use of a high proportion of reserve wine has marked the house style, and in fact is a distinguishing feature of Champagne Gardet. Made from 90% Pinot Noir and Pinot Meunier, with 10% Chardonnay added to gives freshness and complexity. The grapes are all hand picked, sorted and pressed with only the juice from the first and second light pressings used. Fermented in steel tank using natural yeats, the wine is then transferred into bottle for the classic Mehtode Champenoise secondary ferment using inocculated yeasts, natural sugars and some reserve wines to add complexity and depth. The wine ferments for approx 24 months in bottle in the cool dark cellars of Maison Gardet, before disgorgement, refilling with the correct wine and approx 8grams of sugar and corking prior to sale.

A simple, unoaked style of Rioja that is fresh and vibrant and very easy drinking wine. 50% Tempranillo Blanco, 25% Viura & 25% Verdejo Established in 1882 by Felipe Ugalde, one of the founding members of the Rioja D.O.C., Bodegas Ugalde it is one of the few wineries which made wine during the Spanish Civil War (1936 -1938). Nestled between the North shore of the Ebro River and the Eastern-most skirts of the Sierra de Cantabria, the Ugalde team looked back on history and were inspired by Ugalde’s vision of 1882: Bringing Rioja terroir, as the new team understands it, into each bottle of Bodegas Ugalde.

This delicious Corsican wine expresses all the attributes of a high-end Corsican wine. The harmony of continental and indigenous grape varieties on this recognized "Terroir" gives elegance and aromatized wines with high potential. Vermentino and Bianco Gentil Located in the town of Aghione, on the east coast of the island of Corsica, the Barcelo estate bought by Daniel Barcelo 15 years ago, expresses all the attributes of a high-end Corsican wine. The well-oriented floors are located between sea and mountain. The harmony of continental and indigenous grape varieties on this recognized "Terroir" gives elegance and aromatized wines with high potential.

A wonderfully exotic and lighter style of dry white, using grapes grown within sight of the azure Mediterranean. Could this be our best value Southern French dry white??? It could be, and it is now a firm favourite among staff and customers. A delicious, zingy/zesty dry white with a style that just makes you smile. If you’re a Sauvignon Blanc fan, you really need to try this wine. So easy drinking and utterly delicious! Refreshingly dry and crisp it makes for delightful drinking especially on a warm summer’s day. Picked in the cool of the dawn and early evening, the Vermentino grapes are brought to the winery, sorted, and then pressed before the clear juice is settled in steel tank and chilled to clear any solids. The juice is then fermented at a cool 13 degrees for 3 weeks, with the aim to preseve the natural vibrancy, freshness and peach characters of the grape. After fermentation is finished the wine is racked through a series of tanks over several weeks to clear any lees, before a light filtration and bottling in the early spring following the harvest.

A fresh, unoaked Chardonnay offering incredible value for money. A world away from the over-oaked, buttery fruit-bombs of 15 years ago! The fruit was picked in the first weeks of February and immediately crushed, destemmed, and chilled to drainer and screw-press to minimise juice contact with the red coloured skins of the grape. The juice is then fermented at temperatures of 14° – 16°C using a carefully selected yeast to optimise varietal expression. Finally, the wine is blended and filtered for bottling as soon as possible to retain freshness and crisp fruit flavours. Berton Vineyards was established in 1996 by Bob and Cherie Berton when they purchased a block of land in High Eden, a subregion of the Barossa Valley, South Australia. This idyllic property sits 450m above sea level on gently rolling hills - except for the Chardonnay block which is anything but gentle. Bob and Cherie set about planting the first Berton Vineyard cuttings that spring - ten acres of Shiraz and seven acres of Chardonnay - without any permanent water - it wasn't until the following year, in 1998 when the dam filled that the vines got a decent drink. It was due to these conditions and the seemingly hydrophobic podsolic soils that the vines struggled to become established. After a few years where the vines still looked like rootlings, a Swedish friend jokingly called it the bonsai vineyard - and the name stuck and later became the name of their premium Shiraz. High Eden has a high annual rainfall so the vines are looking good these days but they still remember the early days every time they crack open a bottle of Bonsai! After the dam was established and water plentiful, they went on to plant Cabernet sauvignon, Chardonnay and Sauvignon Blanc. In 2005 the decision was made to purchase a winery to process the 100 odd tonnes that was produced at the High Eden Vineyard. In 2005 when the former Southcorp winery in Yenda became available, Bob and Cherie joined with Jamie Bennett, Paul Bartholomaeus and James Ceccato to form Berton Vineyards the company. The winery was purchased and the guys moved to their new home in November 2005. For the next few months, they were kept busy buying up fruit and arranging contact crushing for the 2006 vintage. In January 2006 the first grapes rolled across the weighbridge, and so began the scariest vintage they have all experienced. With very few staff we managed to crush and process 13,000 tonnes. Thankfully life at the winery has become easier since then.

A beautiful fruity wine made from the Müller-Thurgau grape from the Trentino area of Italy. Cantina Lavis is an historical winery located at the heart of the Trentino subregion. Founded in 1850 by the Cembran family, it has been a cooperative since 1948. Manual harvesting in mid September, soft pressing in an inert environment, static decantation of the must, and fermentation at a controlled temperature in stainless steel tanks. Ageing on the lees for around 5/6 months before bottling.

Created from a blend of white grapes grown and harvested by hand from vineyards in Tuscany, this is an elegant wine with a refined taste and a captivating bouquet 60% Trebbiano, 15% Malvasia, 20% Chardonnay, 5% Moscato

Produced on an old farm guarded by a magnificent, unspoilt environment and natural ecosystem which is home to the vines that produce this wine. Organic agricultural techniques are employed in the vineyard: this is the ideal situation for the vine to grow and live, with an excellent vegetative and productive balance. Maso Franch reveals the noble vocation of the agricultural ecosystem. The perfect time for harvest is established by testing the grapes in the vineyard. Only when fragrance and salinity are joined by ripe and sweet sensations is the grape harvested by hand into small crates. After soft pressing and slow fermentation, the wine begins its long journey inside the cellar: an extremely rational and artisan procedure in which each passage undergoes meticulous assessment. The wine spends at least 24 months on its own lees, part in steel and part in small barrels made of French oak. Minimal racking, lots of patience and constant tasting allow this wine to express all the potential of a unique and extraordinary territory. Only after spending several months ageing in the bottle is Maso Franch ready to be uncorked.

A delicious Italian white wine brimming with orange blossom and quince characters, produced by this multi-award winning wine producer. Based at the foot of mount Cetona in a region- the Tuscan area- which is as generous as it is beautiful, renowned worldwide for its excellent grapes. Even today their work is inspired by their past, supported by the story they carry on their shoulders, by a heritage that every day encourages them to overcome hurdles, to increase the quality standard of a production process which is tradition rooted but always designed and carried out as a function of innovation. Passion and ambition are two of the most important guiding principles in their company culture, this is probably the reason why one of their priorities is to expand constantly their strategic goals even by crossing regional borders looking for new excellence to offer consumers. Barbanera is today an ethically and technologically advanced company, a conscious productive reality, proud of the high level reached by its products, proud of the value and passion of workers and employees always aiming at getting better results and proud of the special care and attention for their many clients whom, over the years, have prized us with their loyalty.

his wine is made from ripe, hand harvested grapes grown in the prestigious Leyda Valley, a place famous for producing premium quality white wines that are more than a match for those Sauvignon's hailing from Marlborough or The Cape. I really like to show this to friends and ask them to guess the place and price - without fail they normally guess twice the price and always from New Zealand! Made in traditional style for white wine. Grapes are hand harvested during the night and morning hours. Upon reception at the winery the juice is fermented for 25 days at 12-13° C in stainless steel tanks.

A charming southern French wine from our old friend, the talented Xavier Roger, whose name derives from the grape growth cycle. Exactly 172 days between the bud break in the Spring and the leaf fall in the Autumn.

Made to our exacting specifications, Les Argelieres is a unique range of modern, fruity varietal wines from the Languedoc, made with the aim of showing the elegance, subtlety and perfect varietal 'signature' of each grape variety as planted in the warmth of Southern France. This ripe and tropical fruit-laden Chardonnay shows how well the noble Chardonnay grape can blend and fuse with toasty oak, from grapes grown on cooler hill sites and with a yield that is limited so as to express the buttery, golden apple and creamy characters that this grape is known for. Almost New World in character, but with layers of complex minerality and freshness. The ripe grapes are picked at optimum time, with sugar and acidity crucial. The grapes are picked by hand, and pressed using a soft pneumatic press to minimise brusing and over extraction. The juice is cool settled for 2 days, then fermented in steel thermo-regulated tanks using natural yeasts for around 23 days, before a portion is racked into used and new French oak with a high degree of toast to bring rich buttery, toasty, vanilla notes to the finished wine. The acidity is adjusted to allow for any variation and the wine bottled after ageing on lees in tank.

Coquille de Fleur Rosé epitomises everything one loves about the South of France lifestyle! Fruit-forward and vibrant, it is perfect for late summer evenings and aperitifs enjoyed on the terrace. The grapes are harvested at night, when temperatures are low, in order to keep the grapes fresh and to avoid oxidation. Upon arriving at the cellar, they are carefully pressed. Only the best juices are selected to craft this wine. After a 24h off-settling, the clear juices are drawn and left to ferment for 15 days between 13 and 15°C, in stainless steel tanks. The juices are drawn from the tanks to age on their fine lees for at least 5 months before bottling, protecting the wine from oxidation and enhancing aromas, complexity and texture.

In the heart of Provence, halfway between Aix-en-Provence and St Tropez, is situated Château Terrebonne with a landscape of garrigue, oak forests, olive groves and vines. Traditional in stainless steel tanks with temperature control

60% Grenache, 30% Cinsault and 10% Syrah Beautifully packaged and produced in the southern French Languedoc-Rousillon, this is a superb example of the quality of wines that are now being produced in the South of France by this renowned winemaker Xavier Roger. The grapes used to produce this wine are harvested mechanically at night when the temperatures are low to avoid oxidation and preserve the freshness of the fruit. The grapes are then pressed almost directly after harvest. As they leave the press, the best juices are carefully selected by the winemakers for fermentation. This process is carried out at a very cool temperature of around 15°C. Finally, the wine is aged on its fine lees to achieve intense and perfect aromas.

A really startling and profoundly enjoyable red with lush fruits and soft integrated tannins. The grapes for this wine come from old Carignan vines, some of which are up to 80 years old.

This delicious Corsican wine expresses all the attributes of a high-end Corsican wine.T he harmony of continental and indigenous grape varieties on this recognized "Terroir" gives elegance and aromatized wines with high potential. Located in the town of Aghione, on the east coast of the island of Corsica, the Barcelo estate bought by Daniel Barcelo 15 years ago, expresses all the attributes of a high-end Corsican wine. The well-oriented floors are located between sea and mountain. The harmony of continental and indigenous grape varieties on this recognized "Terroir" gives elegance and aromatized wines with high potential.

Made to our exacting specifications, Les Argelieres is a unique range of modern, fruity varietal wines from the Languedoc, made with the aim of showing the elegance, subtlety and perfect varietal 'signature' of each grape variety as planted in the warm vineyards of Southern France. Grown on selected cooler hill sites and with a yield limited by pruning and grape selection, this Cabernet Franc is a worthy award-winning red, offering ripe black fruits, a typical hint of capsicum, herbs and a lovely cherry and chocolate style so reminiscent of a Bordeaux red blended with a dollop of New World. Our winemakers look for the best time to harvest. The grapes are then destemmed, crushed and sent to maceration for about ten weeks. This long process is ideal to extract the fruity character of the variety. Daily tastings by our experts in the cellar ensure a nice structure with supple tannins.

When it comes to matching a wine with steak (or other red meat), look no further than this fabulous Cabernet Sauvignon. The story began last December on a buying trip to Languedoc. We were tasting with Xavier Roger, and had tried the 2021 vintage of a number of existing wines. He then produced a Cabernet Sauvignon which I thought was stunning. There was one small problem – no label, no name! Fast forward to a cold March morning when I was out for an early morning jog. As I stopped for a breather just past Ilkley Monastery, I was greeted by a field of Belted Galloways – a truly beautiful and majestic breed. By the time I’d arrived home, I’d decided on ‘Big Beltie’ for the fantastic, nameless Languedoc Cabernet and Wendy in our Design office soon had the label designed. The wine is now here and even better than I remember!

If you are looking for a glass of Crianza Rioja, that soft, round and elegant red wine which Spain is renowned for, then try this delicious, round and really drinkable wine. Produced from top-quality grapes at the peak of ripeness and aged for 12 months in American oak barrels, this is a generous, mouth filling wine with a succulent undertone of vanilla on the finish. Established in 1882 by Felipe Ugalde, one of the founding members of the Rioja D.O.C., Bodegas Ugalde it is one of the few wineries which made wine during the Spanish Civil War (1936 -1938). Nestled between the North shore of the Ebro River and the Eastern-most skirts of the Sierra de Cantabria, the Ugalde team looked back on history and were inspired by Ugalde’s vision of 1882: Bringing Rioja terroir, as the new team understands it, into each bottle of Bodegas Ugalde.

The Teroldego grape is native to Trentino and has been cultivated here since ancient times. It is extremely rich in polyphenols and grows perfectly in the sub Mediterranean climate of South Tyrol. The grapes, which are the source of the most characteristic Teroldego wine, ripen on the gentle slopes of the Avisio Hills around the Rotaliana Plain. Manual harvesting started in early October. Fermentation was at controlled temperatures in stainless steel tanks with malolactic fermentation in fibreglass reinforced concrete tanks, ageing on the lees for approximately 5/6 months in fibreglass reinforced concrete tanks, with a portion aged in French oak barrels that have been used once previously, prior to bottling.

A blend of Carignan, Grenache, Syrah and Cinsault, , this is a super little wine that punches way above its station! Pierre Cros, an ex rugby player, is a genuine maverick winemaker from the Languedoc wine region. Above all he is a great character. His domaine is situated in the small village of Badens in the Minervois, surrounded by the Canal du Midi to the South and the Montagne Noire to the North. It is here in the intense heat of the southern sun that little else grows except the vine and olive tree…and it is here that Pierre Cros cultivates his 20 hectares of vines including the classic Southern French varieties of Grenache, Carignan and Syrah as well as some very interesting Touriga Nacional and Nebbiolo. Low yield and vines dating from 1905 contribute to the production of some extremely fascinating and popular wines which are deep and structured and very enjoyable. “I neither pretend to teach you how you should taste my wines… nor when… or why… or (even worse) with whom. I would just like to outline certain reflexions and ideas, which in my opinion are important for today’s wine world. I would like to tell you, for example, that above all I am a peasant, a hillbilly if you like, with all my knowledge and all my doubts. And I am surely a full man, proud about his roots and proud to rrrrrole the R’s like people do in my country.” Pierre Cros Fermentation is carried out in concrete tanks.

A charming southern French wine from our old friend, the talented Xavier Roger, whose name derives from the grape growth cycle. Exactly 223 days between the bud break in the Spring and the leaf fall in the Autumn.

A fruity, smooth and easy going Shiraz - far too easy to drink! Berton Vineyards was established in 1996 by Bob and Cherie Berton when they purchased a block of land in High Eden, a subregion of the Barossa Valley, South Australia. This idyllic property sits 450m above sea level on gently rolling hills - except for the Chardonnay block which is anything but gentle. Bob and Cherie set about planting the first Berton Vineyard cuttings that spring - ten acres of Shiraz and seven acres of Chardonnay - without any permanent water - it wasn't until the following year, in 1998 when the dam filled that the vines got a decent drink. It was due to these conditions and the seemingly hydrophobic podsolic soils that the vines struggled to become established. After a few years where the vines still looked like rootlings, a Swedish friend jokingly called it the bonsai vineyard - and the name stuck and later became the name of their premium Shiraz. High Eden has a high annual rainfall so the vines are looking good these days but they still remember the early days every time they crack open a bottle of Bonsai! After the dam was established and water plentiful, they went on to plant Cabernet sauvignon, Chardonnay and Sauvignon Blanc. In 2005 the decision was made to purchase a winery to process the 100 odd tonnes that was produced at the High Eden Vineyard. In 2005 when the former Southcorp winery in Yenda became available, Bob and Cherie joined with Jamie Bennett, Paul Bartholomaeus and James Ceccato to form Berton Vineyards the company. The winery was purchased and the guys moved to their new home in November 2005. For the next few months, they were kept busy buying up fruit and arranging contact crushing for the 2006 vintage. In January 2006 the first grapes rolled across the weighbridge, and so began the scariest vintage they have all experienced. With very few staff we managed to crush and process 13,000 tonnes. Thankfully life at the winery has become easier since then. Vintage 2020 will be one we don’t forget in a hurry. Throughout budburst and ripening the Riverina region was experiencing drought conditions, so supplementary water was crucial. Harvested in the beginning of March, just before Coronavirus lock down, this Shiraz was crushed and transferred straight to ferment, maintaining a temperature of around 26-28° to maximise colour extraction. Fermented in stainless steel with French oak chips, this wine is pressed at 1 baume and left to ferment until dry. Malolactic fermentation is commenced after racking onto French oak, after this is complete the Shiraz parcels are blended, filtered and stored in stainless steel until bottling.