Delicious fresh and fruity Bacchus from horse owner Susannah Ricci's vineyards in Mereworth, Kent.

A traditional method sparkling wine made from 100% Pinot Gris grapes and aged for 6 months on the lees. Named after vineyard owner Susannah Ricci's favourite racehorse.

100% Grillo Hand harvested. Fermented in stainless steel. Aged on lees in tank for 6 months

100% Nero d'Avola. Hand harvested. De-stemmed. 15 day maceration in stainless steel tank. 30% aged in oak barrels for 6 months.

Aubert et Mathieu (first names Anthony & Jean-Charles) are two friends from Carcasonne who, after short careers in banking and wine marketing, decided to come together and specialise in premium wines made in collaboration with environmentally conscious estates from across the Languedoc-Roussillon region. Wanting wines of freshness, balance and complexity, they have chosen to work with low intervention growers at some of the highest altitudes. Their belief in sustainability continues throughout their practice, with eco-friendly packaging, carbon neutrality and engagement in supporting local biodiversity, in particular, a reforestation plan and supporting local beekeepers. Pneumatically pressed then fermented over 20 days in stainless steel at 18C using selected yeasts. Transferred to 1 year old 255L oak barrels for full malolactic and 6 months' maturation. Unfined, lightly filtered.

Aubert et Mathieu (first names Anthony & Jean-Charles) are two friends from Carcasonne who, after short careers in banking and wine marketing, decided to come together and specialise in premium wines made in collaboration with environmentally conscious estates from across the Languedoc-Roussillon region. Wanting wines of freshness, balance and complexity, they have chosen to work with low intervention growers at some of the highest altitudes. Their belief in sustainability continues throughout their practice, with eco-friendly packaging, carbon neutrality and engagement in supporting local biodiversity, in particular, a reforestation plan and supporting local beekeepers. Fermented using indigenous yeasts with daily pumping over. Matured 6 months in 230L French oak.

FRAM was launched in 2012 by Thinus Krüger. The name comes from a Norwegian exploration vessel that went to both the North and South Pole around 120 years ago and means ‘to move forward’. Inspired by his travels, Thinus took his extensive experience to explore the outer reaches of the Cape wine lands, the ‘here be dragons’ area of the wine map. In the spirit of exploration and discovery, Thinus works closely with farmers in the remote region of Clanwilliam, an area where the heat is fierce, yields are low, but quality is pristine for those who know how to manage the elements. In search of other special corners across the Western Cape, the regions of Robertson and the Swartland are also represented in the FRAM range. Thinus asserts a quiet confidence - he knows grapes, and he knows how to let them shine. Vintage after vintage, Thinus never fails to impress in the quality and balance of his wines, and despite his eclectic dress sense, a leopard print lycra one-piece was a particular highlight in 2018 Cape Wine Fair, Thinus is serious when it comes to his wines and respecting the land the grapes comes from, and as such is a fully signed up member of the Swartland Independent Producers creating wines that seek to reflect terroir and speak the language of the soil. Interplanted vineyard, 60 years old, mostly Palomino + bits of Chenel and Hanepoot.

FRAM was launched in 2012 by Thinus Krüger. The name comes from a Norwegian exploration vessel that went to both the North and South Pole around 120 years ago and means ‘to move forward’. Inspired by his travels, Thinus took his extensive experience to explore the outer reaches of the Cape wine lands, the ‘here be dragons’ area of the wine map. In the spirit of exploration and discovery, Thinus works closely with farmers in the remote region of Clanwilliam, an area where the heat is fierce, yields are low, but quality is pristine for those who know how to manage the elements. In search of other special corners across the Western Cape, the regions of Robertson and the Swartland are also represented in the FRAM range. Thinus asserts a quiet confidence - he knows grapes, and he knows how to let them shine. Vintage after vintage, Thinus never fails to impress in the quality and balance of his wines, and despite his eclectic dress sense, a leopard print lycra one-piece was a particular highlight in 2018 Cape Wine Fair, Thinus is serious when it comes to his wines and respecting the land the grapes comes from, and as such is a fully signed up member of the Swartland Independent Producers creating wines that seek to reflect terroir and speak the language of the soil. No oak Cinsault from the red sandstone north of Clanwilliam, 500m altitude. Natural fermentation and nothing added. Only love and sulphur.

Mike Peterkin of Pierro has owned the Fire Gully vineyard down the road from Pierro since 1988 with the wines made at Pierro but sold under this separate label. Hand harvested and bunch pressed. Fermented in barrique at 12-18C over 30 days. Matured in barrel for 8 months with regular lees stirring.

Mike Peterkin of Pierro has owned the Fire Gully vineyard down the road since 1988 with the wines made at Pierro but sold under a separate label. Hand picked and de-stemmed, the fruit has 4 days of maceration before fermentation at 25-27C, whicg lasted 10 days, with 4 punch downs each day. 20 further days on the skins before racking off to old oak barrel for mlf and 12 months maturation.

For Kelly-Washington wines, founders Tamra (winemaker at Seresin Estate) and Simon seek the most unique and diverse parcels of high-quality fruit, translating this into their elegant and true wines. Old vines, high density planting, vineyards of altitude, organic and biodynamic farming – these are the attributes they seek from the growers they work with. They enforce strict hand harvesting and make use of alternative fermentation and maturation vessels – such as concrete eggs, large barrels and amphora to ensure they only enhance the natural elegance, texture and balance of the fruit they source. The grapes were 100% whole bunch pressed with minimal settling to encourage natural fermentation. Fermentation took place in a mixture of 2nd, 3rd and 4th fill old French oak barrels and puncheons. The wine was left for 11 months on full lees with occasional stirring.

For Kelly-Washington wines, founders Tamra and Simon seek the most unique and diverse parcels of high-quality fruit, translating this into their elegant and fragrant wines. Old vines, high density planting, vineyards of altitude, organic and biodynamic farming – these are the attributes they seek from the growers they work with. They enforce strict hand harvesting and make use of alternative fermentation and maturation vessels – such as concrete eggs, large barrels and amphora to ensure they only enhance the natural elegance, texture and balance of the fruit they source. The grapes were 100% destemmed and fermented using inoculated yeast in small open top stainless steel with gentle pumping over twice a day. The juice was left on skins for only 24 hours. The wine was then moved to 100% French oak, 18% new and the balance in neutral barrels for 10 months.

Winemaker Rob Fischer cut his teeth at Domaine Carneros then Donum estate, Etude, Lyric and Beaulieu Vineyards. Along with owner Baron Ziegler they have such a strong network of relationships in Sonoma County that back in 2014 when they were offered a parcel of grapes that weren’t going in to production, Valravn was born. Today Valravn has spread its wings finding a vineyard parcel here and a row there to craft quintessential Sonoma County wines that are out of the gate approachable, delicious and table ready. Grapes are hand-harvested from select vineyards - roughly one third each Sonoma Coast, Russian River, and Carneros AVAs. The Sonoma Coast portion is cut selections from our Marine Layer designated wines, including Bohemian, Heintz, Gaps Crown and Marine Layer Estate vineyards. The Russian River component is based on Old Wente clone vines planted on Goldridge soils. Rounding out the blend is a cool (for the AVA) Carneros site with gravelly soils and a direct maritime influence from the San Francisco Bay.

Winemaker Rob Fischer cut his teeth at Domaine Carneros then Donum estate, Etude, Lyric and Beaulieu Vineyards. Along with owner Baron Ziegler they have such a strong network of relationships in Sonoma County that back in 2014 when they were offered a parcel of grapes that weren’t going in to production, Valravn was born. Today Valravn has spread its wings finding a vineyard parcel here and a row there to craft quintessential Sonoma County wines that are out of the gate approachable, delicious and table ready. Hand-sorted grapes undergo cold soak in the cellar, followed by primary fermentation in small open-top stainless steel tanks. Following primary, the wine transferred to a blend of 20% new Cavin, François Freres, Remond, Fouailly, and Tremeaux barrels for ten months malolactic and aging. Dark garnet in colour, the 2020 Valravn Pinot Noir explodes out of the glass with rich scents of blackberry compote, cinnamon, and cedar. While showing the salty balance of cool-climate Pinot Noir, the wine exudes concentrated black fruits on the palate, coming from the Russian River vineyards, which comprised about 40% of the blend. An unctuous palate weight balances flavors of cassis, black plum, and framboise. The wine has excellent complexity and plays in a category far above its modest price point.

The La Poda wines were launched in 2017 by Grupo Bodegas Palacio and Almudena Alberca MW to create a cutting edge, food-friendly range spanning key Spanish regions. La poda means pruning, and ultimately careful pruning makes for a stronger, more robust, and more beautiful vine allowing the winemaker to produce genuine wines. Fermented in stainless steel tanks at a controlled temperature. The wine is not aged at all, in the interest of preserving the most Atlantic and pure expression of the variety.

The La Poda wines were launched in 2017 by Grupo Bodegas Palacio and Almudena Alberca MW to create a cutting edge, food-friendly range spanning key Spanish regions. La poda means pruning, and ultimately careful pruning makes for a stronger, more robust, and more beautiful vine allowing the winemaker to produce genuine wines. Hand harvested. Grapes transported to the winery in 20kg boxes. Fermentation took place in stainless steel tanks, with temperature control and cold maceration. Released young to preserve the fresh fruit aromas.

The Stonehorse wines are full of character like the teams of Clydesdale horses that used to work the heavy clay soil in the vineyard, long before tractors were invented. the Stonehorse Riesling comes from estate grown vineyard fruit in the Clare Valley with an average vine age of 58 years. The Clare Valley is renowned for producing some of the best Riesling in the world. Lemons and limes with tropical undertones of lychee and stone fruit. Fresh, with taut acidity a balanced and structured palate which if carefully cellared will age gracefully

The Barossa Valley is world famous for concentrated styles of Shiraz. Bogan Shiraz is well known to be a quintessential, full bodied style of Shiraz. The two Shiraz vineyards from which this wine is sourced complement each other well – The Marananga block provides intense, old vine produce with particular “blue fruit” offerings. The Nuriootpa block provides more “black fruits.” Winner of Australia’s Best Shiraz, Great Australian Shiraz Challenge. Lots of dark berries and hints of both black and white pepper and a subtle lick of French oak pushing forward from the back of the palate.