Showing 1–12 of 130 results
#Lou Rose by Peyrassol 75cl£10.75 Add to basketClear, brilliant appearance. Pale pink colour with bluish reflections. The aroma is highly expressive. spicy notes combined with red fruits (blackcurrants, redcurrants, wild strawberries) and Peach Melba, with citrus notes at the finish. Mouth feel is crisp, initially mineral, and then avidly fruity.
#Lou Rose by Peyrassol, AOP Côtes de Provence Magnum 150cl£26.00 Add to basketA real bouquet of soft fruits with a delivate style and lasting dry finish. Classic Provence Ros?!
Bollinger N/V Special Cuvee 75cl£42.75 Add to basket
Bollinger Special Cuvee Champagne is Bollinger’s Brut Non Vintage benchmark wine. Bollinger only produces two different blends; that designed for the Special cuvee, and that which will become Grande Annee. Following the harvest period, Bollinger’s decisions on blending are not made before January. The blend for the Special cuvee is an ideal version of the classic Champagne blend, using the different grapes of a given year from a variety of crus, with the addition of older, reserve wines.
This blend necessarily incorporates subtle variations each year whilst remaining consistent to a style. It is, therefore, the hardest of all to make. The Special Cuvee Champagne contains the full expression of the Bollinger style and the House.
Cahors le Cedre Chateau du Cedre 75cl£40.50 Add to basket
Cahors Chateau de Cedre, full bodied, ripe, subtle oak, southern French Malbec. Cahors Chateau du Cèdre has a lovely sweet and ripe fruit concentration with a lick of chocolate and espresso and hint of violets. Smooth and deep on the palate, it has real freshness and a hint of mineral saltiness, though that smoothing weight of ripe fruit and supporting oak is nicely set against ripe tannins.
Cahors le Grand Cedre Chateau du Cedre 75cl£79.50 Add to basket
Pascal Verhaeghe has been the driving force behind the Cahors “Quality Charter” and quality oozes from these wines. The estate was originally created by Charles Verhaeghe on vineyard land devastated by the frosts in 1956 in Viré-SurLot. Ecological viticultural methods eschewing weedkillers and chemical fertilizers, yield reduction by serious pruning, leaf stripping for greater sun exposure and air circulation, harvesting the grapes on the verge of overripeness yield the superb raw material essential to create fabulous wines. In the cellars the Verhaeghes aim for softness, richness and harmony through gentle extraction by long vattings and limited pigeage, malolactic fermentation and sensible use of oak.