Aromas of citrus fruits, combined with floral and mineral notes. This creates a lovely freshness and elegance in mouth which is in addition to an acidity allowing a balance between aromatic power and softness. Serve 4c to 8c. 100% Chardonnay with grapes grown on clay-limestone on Kimméridgien soil in the area of Tonnerre, close to Chablis. Perfect for aperitifs or starters such as confit of poultry with pears or dried fruits, scallops or river fish. The Moutard family is one of the leading Champagne producers. Several years ago the family purchased a domain in Burgundy and began producing a range of interesting offerings, including Pétillant-Naturel - and the Pet’ Mout’ range was born! The wines are produced according to Methode Ancestrale - a traditional method of making sparkling wine that is, in fact, the world’s most ancient. The wine is bottled before the primary fermentation is finished, delivering a lower pressure, lightly sparkling wine in the pétillant style. The wine is finished without the addition of secondary yeasts, sugars, or sulphites. Grapes used for both of these wines are sustainably farmed and harvested from the area of Tonnerre, which is close to Chablis in Burgundy. So, what’s this got to do with the flatulent sheep on the label? The name is a play on words: it could be an abbreviation of Pétillant Moutard, or an alternative is Péter Mouton (French dictionaries at the ready!). Even serious wine can have a bit of fun.

Sharp, clean acidity with a steely minerality against a fruit profile of granny smiths and zingy citrus fruit. Bready notes from the secondary fermentation give a rich complexity that rounds off this fantastic wine. 100% Chardonnay Made by a Champagne house in the Champagne style, but grapes grown in Chablis making this a superb value fizz.

A bright Champagne with a juicy mix of black cherry and candied pink grapefruit. This Cuvee is the pillar of the Moutard production. Refined, rich nose which evokes notes of butter, almond and brioche. Lively, elegant and balanced palate with good mouthfeel. From the Cotes des Bar region of Champagne. Made with 80% Pinot Noir, 20% Chardonnay from vines an average of 20 years old. The Moutard family has been making wine since 1642 from its base in Buxeuil on the sunny slopes of the Cote des Bar and started producing Champagne in 1927. Brut Champagne is a dry style of Champagne and it has a little bit of sugar added after the fermentation process, but still tastes dry to the palate. Try with Oysters, Cheese platters or fried food (fish and chips with Champagne is a delight!) Also available as a half bottle, Magnum and Jeroboam.

A rich aromatic richness on a nose, fruity, creamy notes. Fantastic mouthfeel, well rounded with long length. Beautiful balance and length. This is one of the only Champagnes made up of six of the seven permissible Champagne grape varieties. The six grapes used are Chardonnay, Pinot Noir. Pinot Meunier, Arbane, Petite Meslier and Pinot Blanc - the latter three are all classed as rare varieties. This very rare and outstanding Cuvee is created with equal amounts of the six grapes and vinified in oak barrels for 9 months. This is a truly unique Champagne which pays homage to Champagne making traditions.

A delightfully lively wine with a subtle red berries aroma and delicious tartness on the palate. This is a beautifully dark pink colour in the glass. Serve 4c to 8c during aperitif and dessert, 6c to 9c during the meal. Made with 100% Pinot Noir grapes grown on clay-limestone on Kimméridgien soil in Tonnerre, close to Chablis. The Moutard family is one of the leading Champagne producers. Several years ago the family purchased a domain in Burgundy and began producing a range of interesting offerings, including Pétillant-Naturel - and the Pet’ Mout’ range was born! The wines are produced according to Methode Ancestrale - a traditional method of making sparkling wine that is, in fact, the world’s most ancient. The wine is bottled before the primary fermentation is finished, delivering a lower pressure, lightly sparkling wine in the pétillant style. The wine is finished without the addition of secondary yeasts, sugars, or sulphites. Grapes used for both of these wines are sustainably farmed and harvested from the area of Tonnerre, which is close to Chablis in Burgundy. So, what’s this got to do with the flatulent sheep on the label? The name is a play on words: it could be an abbreviation of Pétillant Moutard, or an alternative is Péter Mouton (French dictionaries at the ready!). Even serious wine can have a bit of fun.

Aromas of tropical fruits with a hint of apple and spice. A rich and textual wine displaying lovely aromas of tropical fruits with a hint of apple and spice. Best served slightly chilled to allow the full texture of the wine to flourish. A marvellous wine match with any meal but particularly great with anything from the sea! Think salt and pepper squid, freshly shucked oysters or char-grilled chilli salmon with lime. The fruit for the Sunburnt Chardonnay was grown in McPherson's vineyards in the Goulburn Valley. This region has long, baking, sunny days and mild evening temperatures - perfect for the growing of great Chardonnay. The grapes were harvested during the cool of the night to maintain fruit freshness. The wine was barrel fermented in various parcels, with extended lees contact to build structure yet retain good fruit balance. Released for the first time in 2015, Sunburnt is made for those who love to enjoy the warmth of the sun and the chill of a great Australian white wine in equal measure.

This wine is velvety, fresh, lively, fruity, light and fluid with a fine perlage; it is well-bodied and harmonic, and has very good acidity and alcoholic degree; it is very persistent on the palate and best drunk when young. The bouquet is pleasant, light, fine, delicate, persistent and fruity with a characteristic hint of green and golden apple, followed by floral notes. Selected and healthy grapes are harvested, crushed and destemmed. Follows 15- day maceration in steel vats. After the alcoholic fermentation, the wine is decanted, obtaining the base wine for this sparkling Raboso. Storage and ageing In a cool and dark place. Maximum ageing 1 year. Surprisingly light, this is excellent as an aperitif or with pork, cheese or dessert. The Trevisana Bio range is organic and certified by the Vegan Society

Soft and velvety with an intense hit of ripe blackberries and dark plum on the tongue allied to notes of dark chocolate and a slight touch of black pepper. It also benefits from a long and satisfying finish - John Clarke, the Independent The wine itself is an intense red colour with blue and purple tones. Floral notes to violets and plum with traces of white pepper and chocolate. In the mouth it is direct and triangular with good acid / tannic balance. Fat and intense aftertaste. Silver Medal - Mundus Vini 2021 High Altitude, Single Vineyard This single vineyard Malbec is from a farm located in an area bordering the Cordillero of Los Andes Mountains, Calingasta, just west of the San Juan province of Argentina. It is located 1650 metres above sea level, located on the slope of the Cordillero de Los Andes and is crossed along its entire eastern margin by the Los Patos River. The water with which these cultivated valleys are irrigated come exclusively from the completely pure snow thaw of the Andes Mountains. Due to the sun exposure, the great thermal amplitude and the height (it is the highest cultivated area with vines in San Juan and one of the highest in Argentina) the grapes are developed with a high concentration of aroma and big body. A fine example of Boutique Bulk (tm)

A delicious bouquet of cherry, plum, and black cherries under liquor with hints of toasted almond; interesting final notes of coffee, tobacco and cocoa. Colour-wise, this is deep, dark, and intense, with pleasant slight granite shades. Powerful, warm flavours with light tannins. Created from 45% up to 95% Corvina grapes, Corvinone up to maximum 50% if substituting the same percentage of Corvina, Rondinella (from 5% to 30%) and small percentages of Oseleta and Molinara grape varieties. Amarone della Valpolicella combines well with game and grilled red meats as well as with long seasoned aged hard cheese. Also a great contemplation wine. The grapes are carefully sorted in the vineyards and only healthy ripe clusters are harvested and put in single-layer wooden crates or bamboo frames which allows air to circulate and prevent the crushing of the grapes. The grapes remain in ventilated winery cellars for 3-4 months until they have lost at least half of their initial weight and a sugar concentration of 25%-30% remains in the grapes. Fermentation takes place in January-February aned, one concluded, the wine is placed in wooden barrels to age - for this, large Slavonian oak barrels and French oak barriques are used. After the wood aging process “affinamento”, the Amarone is checked and tasted by oenologists. This phase is concluded by deciding which cuvee will be placed in bottles. Once bottled, the wine is left in “affinamento” to age for a period before release to the market.

Full ruby, with violet nuances. A perfumed aroma with a very fruited complex. Full-bodied and fruited, smooth, with sweet tannins and a long finish. A blend of Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca, Tinto Cao, Sousao Presented in a fantastic decanter and gift box.