100% Gamay, hand harvested, naturally fermented (carbonic maceration) and aged in cement and stainless steel, this wine shows lovely violet and cherry on the nose accompanied by red fruits such as raspberry, more cherry, and cranberry on the palate; simple, easy-drinking, and delicious. Grab a magnum (1500ml) of this and share it among friends over a charcuterie board or some roast chicken. Domaine Dupeuble’s rouge is a great expression of Beaujolais and a magnum at this price should not be passed up. Run, don’t walk!Read more about Ryan
This organic Italian red is from Fattoria Fibbiano in the Pisa Hills of Tuscany. Manually harvested and then fermented in stainless steel for 10 days utilizing only the natural yeasts on the grapes. The wine is then aged in cement tanks for four months, where it goes through malolactic fermentation, then 12 months in Slavonian oak and finally four months in bottle. The result is a magnificent full red; intense red fruit aromatics and strong cherry, raspberry and blackberry on the palate. Partnered with a slight salinity from the marine-rich soil, the smooth tannins provide a solid structure for the clean and otherwise very fresh fruit forward wine. The finish is persistent and keeps you wanting more. Now the only trick is to learn how to pronounce the grape! (hint: chee-lee ‘eh JOH-loh)Read more about Martha
Back again this year, one of my favourite Beaujolais. The Fleurie appellation is known for its delicate, floral personality. Beside that lies Moulin-a-Vent, known for it’s muscle and structure. The Les Moriers vineyard sits right on the line between the two – giving firm structure and body with delicate floral aromas. A real gem to drink now, slightly chilled or hold for a few years.
A dry and mineral focused Riesling from the famed Watervale sub-region of the Clare Valley of Australia. Unusually, the vines for this wine are grown on their own roots – not grafted – and the yields are pretty low which helps the fruit quality. On the palate it has a mouth watering lime citrus tang with notes of elderflower, grapefruit, ripe melon and hints of quince. It leaves with a very clean and dry finish.
When it comes to food matching with this Riesling, simplicity, delicacy and freshness are key. For crisp, dry Riesling with clear lemon-lime characters, fish, shellfish and crustaceans are perfect partners, especially served with a touch of lemon, capers, butter sauce or Asian-inspired dressing.Read more about Gaby
Wine Category Manager
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Part Time Retail Staff
In 1716 Cosimo de Medici, the Granduke of Tuscany, created the first wine laws to protect what he saw as important viticulture areas; Pomino was one of these areas (though it did not receive official DOC status until 1983!). Thank goodness Cosimo had great taste and that Pomino has stood the test of time! This blend of Sangiovese 60%, Cabernet Sauvignon 20% and Merlot 20% has a pronounced and inviting bouquet of cherries, blackberries and violets with dried herbs and leather. The palate is balanced with black cherry, anise and a slight gamey note. Medium bodied, fresh acidity and fine grained tannins make for an elegant, balanced and classic red that will easily compliment pasta with meat sauces, roast chicken, lamb dishes.
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Brand, Communications & Event Manager
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Sommelier and Retail Manager
Bandol is a small region located in Provence, France. Usually, enjoying Bandol is a test of patience, as most need a period of up to 10 years to age and develop. However, this Bandol is approachable right now and relatively ‘affordable’ in comparison to other wines from the region. Made of 95% Mouvedere and 5% Grenache, this organic wine has a blackberry nose with hints of spice, chocolate and dry earth. The palate is full of fruit, spice and tannins. Enjoy with a hearty stew on a cold night.Read more about Kathryn