Crispy duck pancakes; grilled quail; seared salmon or tuna; charcuterie, ham and other cold meats.

Grown in cooler Hawke's Bay sub regions, on a variety of soil types. Gravels provide structure, length and perfumed aromatics, while the clay soils provide roundness, sweet fruit and savoury characters. Grapes were fermented in closed top stainless steel tanks, with gentle maceration via rummage and pump-overs to extract colour and tannins. Only a small portion of oak was used to highlight aromatics and provide extra richness to the palate.

Barbecue sausages, pork ribs and soft cheeses.

Vinification by maceration with controlled temperature at 24°-26°C. After malolactic fermentation, brief refinement in French barrels.

Perfect for matching with grilled meat with its affinity for smokey tones and its natural sweetness which goes with any sauce.

Plumbago – named after the beautiful purple wild flower that grows in the woods surrounding the farmhouse and vineyards of Ulmo – is a single-variety Nero d’Avola. It is produced from the old vineyard at Lake Arancio which gives us this soft fruity version of this great Sicilian grape variety. Rounded tannins and perfectly judged wood makes it an immediately pleasurable wine. Ideal for Mediterranean cooking based on vegetables and all types of meat. Vinification: "Vinification: after destalking and pressing, the grapes ferment in stainless steel vats and remain on the skins for 14 days at 25⁰C with repeated mixing; at the end of the period racking by soft pressing. The wine thus obtained undergoes malolactic fermentation in stainless steel, in January it is transferred to wooden barrels for 10 months. Maturation: barriques and tonneaux used 3 and 4 times. "

Roast lamb and game dishes.

Traditional method, beginning with a pre-fermentative cold maceration. Fermentation is induced at 25ºC with native yeast. A maceration is carried out for 2 weeks, seeking a selective extraction of tannins in truncated cone-shaped deposits of 20,000L. Malolactic fermentation takes place in 2nd use French oak barrels.

Charcuteries and grilled white meats.

The Gamay is hand-picked and fully carbonic-macerated. No oak, just vibrant, crunchy, classic Loire Gamay.

A wine worthy of a rib-eye steak

Produced from a blend of Tempranillo, Garnacha and Graciano grapes selected from a dozen exceptional plots in the Sierra de Yerga mountains - ranging from remote vineyards on the hillsides near Quel to the Gatún peak. After hand-harvesting the bunches are transported to the winery and placed in cool storage before undergoing selection. This is followed by maceration, fermentation and racking over a period of 12 days. The wine is then transferred to oak for malolactic fermentation, and is aged for 12 months in new French oak before bottling.

Pair with fire pit ribs or 'tartufata' (truffled) Pizza.

Vineyard: Organic Viticulture is used to produce grapes for this characterful wine. Vinification: Traditionally vinified and then aged in concrete vats for 6 months.

Ideally paired with a meaty pasta dish and richer stews.

Grapes were carefully selected and hand-picked from vineyards located in Firgrove, Jonkershoek, Helderberg, Bottelary and Raithby. The wines were fermented separately until dry in traditional open concrete tanks with regular manual plunging. After malolactic fermentation in tank, the components were transferred to French oak barriques for 12 months maturation. After blending, the finished wine was aged a further 8 months in barrique and foudre. No fining and minimal filtration.

Match with smoky sausage on wood fired pizza

Vineyard: Organic viticulture is employed for this fruit. ␉␉ Vinification: A minimal intervention ethos and stainless steel fermentation is used for this wine.

Perfect for matching with grilled meat with its affinity for smokey tones and its natural sweetness which goes with any sauce.

Plumbago – named after the beautiful purple wild flower that grows in the woods surrounding the farmhouse and vineyards of Ulmo – is a single-variety Nero d’Avola. It is produced from the old vineyard at Lake Arancio which gives us this soft fruity version of this great Sicilian grape variety. Rounded tannins and perfectly judged wood makes it an immediately pleasurable wine. Ideal for Mediterranean cooking based on vegetables and all types of meat. Vinification: "Vinification: after destalking and pressing, the grapes ferment in stainless steel vats and remain on the skins for 14 days at 25⁰C with repeated mixing; at the end of the period racking by soft pressing. The wine thus obtained undergoes malolactic fermentation in stainless steel, in January it is transferred to wooden barrels for 10 months. Maturation: barriques and tonneaux used 3 and 4 times. "

Traditionally Coq au Vin, yet it goes equally well with roast chicken, or young game birds. For vegetarians, try matching youthful Bourgogne Rouge with pasta bakes or ratatouille.

The grapes come into the winery with stalks as the Vallets believe that destalked wines lose their colour too quickly. The first 10cm of each barrel is filled with grapes which are crushed by foot, the barrel is then topped up with whole bunches and fermentation starts naturally after 2-3 days. Since yeasts are an expression of the individual vintage and vineyard no artificial yeasts are used. 3-4 times a day the pulp is trodden by foot to further extract colour and flavour. The wines are left in open top fermenters until the cap sinks then decanted into 20-30% well toasted new oak (a small percentage compared to most). After 15-20 months the wine is racked, blended and lightly fined with bentonite. Wines are not filtered but checked by candlelight, then bottled directly from barrel by hand on a cask by cask basis.

A large range of dishes complement the characters of this wine, like pasta dishes, grilled meat or even fish soup.

The 3 varietals were all harvested and vinified separately in order to facilitate maximum complexity. The grapes were destemmed and crushed before maceration on skins for 10-14 days, then ageing partly in steel vessels and partly in 2-year-old barrels for 3 months.

Venison, Prime rib of beef, classic sausage cassoulet, saddle of lamb with ratatouille or gratin dauphinois. Something hearty and generous. , roasted duck leg and a selection of root vegetables would pair well, with ratatouille or pan fried wild mushrooms ideal meat free options.

This wine is a blend of Grenache, Syrah and Mourverdre crushed and traditionally macerated for around 21 days. After fermentation in traditional concrete vats, the wine is bottled to capture the finesse of the wine.

Herb roasted lamb shank or vegetarian lentil smokey aubergine stew.

Small parcels of old vine Syrah and Cabernet Sauvignon are 100% manually harvested. Traditional vinification in concrete vats, after 10 days of fermentation the wine is blended and then aged for 18 months in French oak barrels (1/3 new, 1/3 first use, 1/3 second use).

A big bit of roast beef

The Garnacha vines are 70-100 years old, cultivated at 1,000-1,100 metres altitude near the villages of Acered and Alarba in Aragon, in slate and quartzite soils. Found amongst mountain herbs, almond and olive trees - the bush vines are dry-grown at this extreme altitude, where annual rainfall is very low (200-300mm).All the fruit is rigorously selected and, as such, these old vines yield less than 1.5kg of fruit per vine. After picking the grapes are held for a minimum of 48hrs in a cool room. Following a selection of the bunches the grapes are crushed into tanks, where they are held at 8°C to cold soak for up to 10 days.The temperature is then allowed to rise to bring on wild fermentation, and the tanks are plunged for gentle extraction. A couple of tanks were allowed an extended maceration to add weight and complexity to the blend. 40% of the wine was then aged in old, used, French oak barrels (500-650 litre) with low to medium toast. The component parts were blended, with some lees stirring, and bottled with a light filtration and no fining.

Enjoy with richly-flavoured pasta dishes such as lasagna or spaghetti bolognese, or ribs and burgers.

The Tinta del Pais (Tempranillo) vines are over 15yrs of age, and grow in a number of sites near Fuentecén. After a first selection of grapes in the vineyard, they undergo a pre-fermentation maceration for 3 days. Alcoholic fermenation takes over 14 days at 21- 23ºC. Malolactic fermentation is induced duing the latter stage of the alcoholic fermentation. The wine then matures for 7 months in new oak - 40% American, and 60% French with varying levels of toast.

Surely a winner with a cheese burger!

This wine is sourced from vineyards in the northern part of California’s Central Valley. The region around Lodi and Manteca enjoys significant influence from San Joaquin and Sacramento river deltas, which act as a natural cooling system to the often-searing heat. The effect is to provide freshness to the ripe, fruit charged Cabernet grapes. Individual Cabernet blocks are vinified separately and then blended to produce a wine which reflects the right balance between fruit and structure. The wine then spends 6 months in oak to provide a broad frame for this rich wine.

Enjoy with roast lamb or beef dishes and robust enough to partner quite spicy food.

Made exclusively from low-yielding, old vine Bobal fruit grown in the area known as ‘Medio Dia’ - where the soil is chalk/clay with little organic content. This, together with long hours of sunshine, and large variations between day and night temperatures, result in very low, yet high quality, yields. The grapes are destemmed and gently pressed followed by a long maceration at controlled temperature. Malolactic fermentation takes place, and then the wine is aged in new French ‘Allier’ barrels for eight months.

Great with barbecued red meats, paella, or spicy sausages.

The red grapes produced and harvested for the Paarl Heights Shiraz are from Malmesbury shale. This is a dense soil type with clay that has a good water retention ability so it's very suitable for later ripening varieties. The soil drains very easily, as excess water has unlimited drainage opportunities between the 'bedding planes' or layers of shale. The vines are never in a situation where they can sit back and enjoy life as they are forced to push their roots down in search of water. The wine is produced from only free-run juice and fermented on the skins in stainless steel tanks. The wine is left on the lees for an extended period for greater palate weight and mouthfeel.

It’s lovely with steak tartare, seared tuna, roast Mediterranean veg and some crunchy, matured hard cheese.

The Smalltown block was purchased in 2016, 40 hectares of 28 year old Shiraz and Cabernet in the premium Ebenezer District of the Barossa Valley. This wine was aged in new and tertiary French oak for 24 months. The oak lends a subtle texture and structure to the fruit leaving the palate fresh so this is a bright, varietal Cab that wears its oak lightly as a structural veil rather than anything more monstrous.

As the name implies, black is the key - anything chargrilled would be superb here, so think griddle pans and barbecues!

This Shiraz is sourced from the finest available vineyard sites across the premium Northern Barossa Valley including for the most part Greenock, Western Ridge and Ebenezer. Aged 11 months in a variety of oaks, all American and French, new and old, around 35% new. All oaks were AP John, Barossa coopered. As usual withSmalltown, it was fermented in open fermenters. They don’t set the blades too close together during crushing so a fair bit of whole berry in the ferment which gives the wine generous fruit and soft tannins.

Serve with roast meat dishes, or simply with fine ham and cheeses.

The Tempranillo and Graciano grapes are sourced from La Pasada Vineyard, at 700-800m altitude. The wine spends 36 months in a mixture of American and French oak, and 24 months in bottle prior to release.

Great by the glass and could be taken even slightly chilled. Would match very well with duck breast, crispy bacon, pasta, cold cuts & soft cheeses.

Optimal ripe grapes are essential for a good Pinot Noir. The full aromatic potential has already been developed, but the sugar content should be relatively low in order to preserve the variety's elegant style. For that, a part of the crop is harvested quite early and ferments at low temperatures exalting fruity aromas. The other part, fully ripe, undergoes a traditional, long maceration. About one-third ages in French oak barrels for several months adding complexity to the wine.

Try with lamb shank, calf's liver or a mushroom pasta dish. Hard cheeses would also suit.

The grapes are cultivated on traditional trellised vines planted in marl soil at Montresor's 'Capitel della Crosara' vineyard on the hills of Negrar within the Classico zone. Grapes are picked by hand in October. Made by the Ripasso (literally 'repassed') method, which involves adding the unpressed skins from the dried grapes which were used to make an Amarone to a young Valpolicella wine. This helps to add extra flavour and alcohol to the wine (causing it to start re-fermenting) and gradually the luscious flavours of Amarone are imparted to the wine. After this the wine is aged for 12 months in French and American oak casks along with some small barriques.

Perfect with all meats, especially lamb, pasta, and mild cheeses. Very good with Uruguayan empanadas and pastries.

Grown on the Clay- Calcareous soils of Progreso, this 100% Tannat is aged for 3 to 4 months in French oak barrels.

Decant and drink with roasted red meats and game.

Vines are trained on a low Guyot trellis at 4-5,000 vines/ha. The grapes were hand-harvested, de-stemmed and then crushed to small fermenters, for 12 days, with daily pumping-over. The wine was drained off at dryness, and the skins transferred to a small press. After pressing the wine was settled for two days, and then racked to stainless steel tanks for malolactic fermentation. After three years maturation in 50hl Slavonian oak casks it was racked from oak and gently fined.

A treat with rich, red sauce based pasta dishes, game and semi-cured cheese.

Sourced from Nieto's 40 year old vineyards in Lujan de cuyo, Mendoza. 40% of the liquid ages 6-8 months in third use French oak barrels.

Rich, complex and delicious with dishes that take time to prepare: a slow-cooked duck cassoulet, or warming beef casserole – try a Daube Niçoise, the southern French variation of the traditional beef daube which includes tomato, orange zest and black olives. Hearty vegetable dishes can work too – grilled aubergine with a herby tomato Provençal sauce or a tofu burger with all the trimmings.

A ‘named’ Côtes du Rhône Villages since 1967, Cairanne was granted ‘cru’ appellation status in 2016, in recognition of the quality of the wines and terroir. Located in the heart of the southern Rhône valley, to the east of Orange, its 1,087ha of vineyards lie between the two Rhône tributaries of Ayges and Ouvèze, rising from the alluvial valley floor to the hillside slopes of La Monté de Ventabren. On the various soils of this Mistral buffeted hill are to be found the majority of Domaine Boutinot’s vineyards with La Pauline and Les Six Terrasses, two of the appellation’s best plots, nudging the summit. Both are broad terraces of ‘argilo-calcaire’ - heat-retaining limestone pebbles over water-retentive clay. The pebbles help maintain diurnal temperature variances and aid ripening, while the roots find water in the clay to sustain the vines during the summer growing season. As with all Domaine Boutinot’s plots, they are managed by minimal intervention and both vineyards benefit from the all-day sun and the cleansing Mistral winds. Planted mostly in 1969, the old bush vine Grenache Noir ripens slowly and evenly to produce low yields of deeply concentrated grapes, all harvested by hand into small baskets and destined to form a significant part of the blend of La Côte Sauvage. Vinification is traditional, in open-topped tronconique (6,000l oak vats) and using only the natural yeasts present on the grapes, with long cuvaison, gentle remontage and manual pigeage. Parcels of Grenache Noir, Syrah, Carignan and Mourvèdre are then selected to be matured for twenty two months in French oak, a combination of 228l barrels and 600l demi-muids of differing ages, carefully chosen so that the oak is integrated and the wine retains the finesse for which Cairanne is noted. Selecting the final assemblage of La Côte Sauvage involves tasting each barrel and each demi-muid (at least 110 barrels) to create this luxuriously elegant wine.

Try with meaty, full-flavoured sausages, or steak with peppercorn sauce.

Produced from 15-30 year old Garnacha vines from selected vineyards at 500-600m altitude and 10 year old Syrah vines. The poor stony, sandy soils, low night-time temperatures and moderate yields give grapes with excellent colour, extract and acidity. Fermented at 22-25C with 15 days maceration followed by 3 months maturation in French oak barriques (new or 2nd year).

Located in Zamora in western Spain, this 18th Century winery was taken over and renovated by the Fernández Rivera family in 1998. Here, all of the family's expertise with Tempranillo is captured in the cellars dug directly into the limestone rock, producing a rich, luscious, organic red - probably one of the best value wines in Spain.

This Zinfandel pairs particularly well with robust, heavy foods like rare prime rib, roasted pork tenderloin, and chili con carne. Also grilled lamb shank with grilled winter vegetables, pasta bolognaise, and blue cheese.

The vineyards run adjacent to this road and consistently produce some of Cline's most complex, concentrated and unique lots of Zinfandel. Cline Cellars has chosen to dry-farm the ancient, head-pruned vines, a practice employed by the Italian and Portuguese immigrants who planted this vineyard well before the turn of the century. The Oakley terroir is characterized by the hot sun, sandy soil, and an unique band of air that flows from the Sacramento and San Joaquin Rivers, producing a stunning and concentrated Zinfandel. The grapes from the Live Oak Vineyard were harvested at high natural sugar levels and treated gently in the cellar to emphasize the explosive fruit characteristic of the block. The fruit was almost entirely de-stemmed and lightly crushed, with a large proportion of whole berries remaining in the must. Fermentation occurred at moderate temperatures in stainless steel tanks, using a selection of cultured yeasts. After eight days of gentle "pump-overs" and near dryness, they drained and pressed the wine from its skins. The Live Oak Zinfandel was minimally handled before being put down to barrel. The wine was aged for 15 months in 40% new, medium toasted, French oak barrels.

Grilled lamb chops and rosemary baked potatos.

Vinification by thermo-regulation, aging in barrels, it is recognized Grand Cru.

Roast lamb and game dishes.

Traditional method, beginning with a pre-fermentative cold maceration. Fermentation is induced at 25ºC with native yeast. A maceration is carried out for 2 weeks, seeking a selective extraction of tannins in truncated cone-shaped deposits of 20,000L. Malolactic fermentation takes place in 2nd use French oak barrels.

Drink this Reserva with lamb, roast pork, or mushroom risotto.

Reservas are only produced in years of exceptional quality - and from the most select vineyards. The Tempranillo is sourced from La Pasada, and the Graciano from La Montesa vineyard. After a long maceration the wine spends 12 months in 60% American and 40% French oak (both used and new), followed by 24 months in bottle.

Try with seared tuna, pink lamb and roast veg.

Adobe reserva range seeks to reflect the natural balance that must exist between the land, the vines, and their environment by minimizing the use of non-natural elements that are external to the vineyard. Pressing is at low temperature to extract colour and aromas but no harsh tannins. The fermentation is relatively cool with gentle pumpovers. After fermentation is finished, 10% of the blend is aged for 6 months in French oak to give more complexity to the wine.

Pasta sauces based on tomatoes, red meat, spicy sauces and aged cheese.

The grapes are picked into crates and refrigerated at once at 10° before being selected by hand. After destemming and crushing, they ferment at 25° for 12 days with two mixing over each day. After about 18 days they are pressed with a vertical press. Maturation in barriques previously used 2 or 3 times for about 6 months

Needs a full flavoured dish to stand up to big flavours in this wine.

Vineyard: Aged for 24 months in 1 and 2 year-old American oak, Phantom exits with an enthralling and passionate finish. Vinification: Aged for 24 months in 1 and 2 year-old American oak, Phantom exits with an enthralling and passionate finish.

Fantastic with a Florentine steak!

From Paarl vineyards grown on sandy loams, where picking early is crucial to finesse this tricky cultivar’s essential notes of blueberry, bramble, and natural leafiness. An accomplished Merlot, correct yet moreish in the glass.

Light cheeses and roast rib of beef

total destemming. 1 to 2 weeks of maceration and fermentation. Indigenous yeasts or yeasting. Vertical or pneumatic pressing.

pairs perfectly with cured meats and cheese

The ancient tradition of Kirke harvest is a reason to celebrate for our winery: during a full moon, when grapes reach maturity, women pick them gently by hand. The harvested grapes are delivered to the cellar before sunrise, while they are still cool, preserving their integrity before crushing or pressing.

Roast duck with a cherry jus or roast lamb with a redcurrant reduction.

Yeasts Natural occurring yeasts Fermentation temp 28 °C Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 5 days, left for 2 days before pressing, racked to barrel for malolactic fermentation. Wood Maturation 10 months in barrel. 10 % new French oak, balance 3rd and 4th fill barrels

Roast pork, lamb or a warmly spiced tagine.

The vineyards are planted on sandy soils at an altitude of 750 metres above sea level. Gobelet trained Tempranillo vines at a density of 1,600 vines/hectare. The vines average 60-100 years in age and as a result produce small yields of just 1-1.5kgs/vine. Fermented at 28ºC in stainless steel and then aged for 12 months in French oak barriques.

Red meat, Meat ragout, Aged cheeses

Once the harvest operations are completed in the last decade of August, the vinification in the cellar takes place with maceration of 6-8 days in contact with the skins, at a controlled temperature of 22-24 ° C. Maturation in barriques for about 6 months follows.

Serve with lamb, or chicken and chorizo dishes.

The Tempranillo grapes are sourced from 30 year old vines. The wine is aged for 6 months in French oak.

Decant and drink with roasted red meats and game.

Vines are trained on a low Guyot trellis at 4-5,000 vines/ha. The grapes were hand-harvested, de-stemmed and then crushed to small fermenters, for 12 days, with daily pumping-over. The wine was drained off at dryness, and the skins transferred to a small press. After pressing the wine was settled for two days, and then racked to stainless steel tanks for malolactic fermentation. After three years maturation in 50hl Slavonian oak casks it was racked from oak and gently fined.

Try with lamb shank, calf's liver or a mushroom pasta dish. Hard cheeses would also suit.

The grapes are cultivated on traditional trellised vines planted in marl soil at Montresor's 'Capitel della Crosara' vineyard on the hills of Negrar within the Classico zone. Grapes are picked by hand in October. Made by the Ripasso (literally 'repassed') method, which involves adding the unpressed skins from the dried grapes which were used to make an Amarone to a young Valpolicella wine. This helps to add extra flavour and alcohol to the wine (causing it to start re-fermenting) and gradually the luscious flavours of Amarone are imparted to the wine. After this the wine is aged for 12 months in French and American oak casks along with some small barriques.

Turkey pairs well along with roast lamb and an earthy mushroom risotto.

The Earthscape label is named according to the lie of the land on which Pyren is planted, from the soil structure in its quartz laden mass, to the rolling valleys, and skyward facing peaks. 50 % whole berry and 50% whole bunch carbonic maceration. Wild yeast fermentation. Aged exclusively in 2nd/3rd use Hungarian 500L barrels for 6-8 months.

This scrumptious and unusually delightful wine goes exceptionally well with grilled lamb or pork, sautéed asparagus and curried deviled eggs. Also fab with rack of lamb, duck confit are steak tartare.

The Ancient Vines Mourvèdre draws from some of our oldest, most historic and shyest-bearing vineyards. These blocks produce fruit of stunning concentration as a result of sensitive farming practices, the singular Oakley terroir, and an unique cooling band of air that flows in from the San Joaquin and Sacramento Rivers. By naturally restricting yields to only 2 to 3 tonnes per acre, we achieve a sublime expression of the Mourvèdre fruit. These grapes hold characteristics of dark, dusty berry fruit that makes their Ancient Vines Mourvèdre so lustrous. Individual lots of grapes were harvested separately according to ripeness and balance of acidity. Grapes undergo total de-stemming and a very gentle crushing to ensure a large proportion of whole berries in the must. Fermentation occurred in stainless steel tanks with select cultured yeasts. It was then maintained at the ideal temperature to aid in the extraction of flavor and colour. The wine was pressed off its skins at dryness before being racked to dark toasted American Oak (approximately 30% new) where it was gently aged for 10 months and then stored in neutral cooperage.

Barbecued meats, steaks, rich meat dishes.

Small batches of grapes are gently crushed and then transferred to open fermenters, where the Viognier and Shiraz are co-fermented. Foot treading is undertaken two thirds of the way through fermentation, the wine is basket pressed and transferred to a mixture of old French and American oak to complete fermentation and mature. The barrel ferments are aged on lees, there is no racking until final blending and no fining or filtration.

Pair with wild game but especially dishes including duck.

The wine was fermented in sweep arm fermenters between 25C to 28C in stainless steel tanks to maximise flavour and colour and to preserve primary fruit flavours. Matured using new French oak with a small component aged in old French oak.

Wild Game, especially venison or mutton.

Vineyard: Sharing latitudinal pedigree with Gisborne in New Zealand; Sonoma and Napa Valleys in the USA; Mendoza in Argentina; Sicily in Italy and Jerez in Spain, Victoria is the southern-most and coolest State of mainland Australia, famed for its diverse wine regions and cool climate. Home to Fowles Wine vineyards and winery, the Strathbogie Ranges is characterised by massive granite boulders – the very boulders that have given rise, over millions of years, to the sandy loam soils in which our vines grow. This is a harsh Australian landscape with soil that is nutrient poor and retains very little water – difficult for farmers to grow livestock, but a wonderful landscape for grape growers seeking to grow fruit with great intensity. Couple these attributes with the cool climate, gentle aspect and glorious summer sunshine and the Strathbogie Ranges is an ideal region for growing grapes and making wine. The mean January temperature is 19.15°C and the average annual rainfall in our family vineyards is 700 mm (28 inches). Harvest in the Strathbogie Ranges generally occurs from late February through to early May. The Fowles Wine vineyards and winery are located in the dramatic granite landscape of Strathbogie Ranges region of Victoria, Australia. Fowles Wine crafts some of Australia’s finest cool climate wines, winning many of Australia’s most prestigious wine medals and trophies. The Fowles Wine team is energetic and enterprising, continuing to break new ground by proudly taking the Strathbogie Ranges ‘message in a bottle’ to the world with some of Australia’s most exciting wines. Vinification: Fermented in sweep-arm fermenters to maximise colour and flavour. Wine was fermented around 24C in stainless steel tanks to preserve primary fruit flavours. Matured using new and old French and American oak.

Grilled meats, especially a BBQ steak on a summers day!

Soft plum, with an earthy richness.

The intense berry fruit in this wine makes it an excellent partner to dishes like roast turkey or try with a fine piece of British beef.

Harvest was carried out by hand. The bunches were de-stalked and the berries were hand sorted before crushing and fermenting in stainless steel tanks. Pump overs were performed for 6 days before a further maceration of 5 days. After pressing, the wine was then racked into 50% new French oak barrels for malo-lactic fermentation and 20 months of ageing. 

Great by the glass and could be taken even slightly chilled. Would match very well with duck breast, crispy bacon, pasta, cold cuts & soft cheeses.

Optimal ripe grapes are essential for a good Pinot Noir. The full aromatic potential has already been developed, but the sugar content should be relatively low in order to preserve the variety's elegant style. For that, a part of the crop is harvested quite early and ferments at low temperatures exalting fruity aromas. The other part, fully ripe, undergoes a traditional, long maceration. About one-third ages in French oak barrels for several months adding complexity to the wine.

Hard, full-flavoured cheeses and cold cuts are well-suited. Beef in all its glory, grilled, roasted, barbecued... are an ideal match.

Renacer RePasso Malbec is made using the Ripasso technique, renowned in Italy, using partially dried grapes in the winemaking process which intensifies the flavours, enriching the fruit and creating full-bodied, medium-toned, wines with rich blackberry, plum, and floral notes.

Roasted duck with honey, quail cooked with figs, cheese.

15 to 28 days of maceration depending on the plot. 12 months aging into oak barrels with 30% new.

A delicious accompaniment to hearty food: grilled meats, meaty sausages with mash, or, as would be served in France, with puy lentils; shepherd's pie, mushroom ragoût, or simply a good pizza.

Common practice in the Côtes du Rhône is to bottle the best cuvées as a single, named, village wine and the rest as more basic Côtes du Rhône Villages. Boutinot’s philosophy, on the other hand, is to start with the intention of making the very best Côtes du Rhône Villages possible by sourcing wine from the vineyards of named villages, and enriching them with a small proportion of barrel-aged wine from Sablet and Séguret. Boutinot's Côtes du Rhône Villages 'Les Coteaux' is therefore a selection of the best Grenache Noir and Syrah from some of the 17 named Côtes du Rhône Villages. We source wine from a number of growers with exceptional terroir and so have the flexibility to select only the very best fruit for each vintage (rejecting parcels that do not meet our high standards). Mostly unoaked, a small proportion (15%) is part-aged for up to 20 months in a few new, but mostly older, oak barrels to bring depth and subtle notes of complexity.

Rich meat stew; pasta with fresh pesto, aubergine and smoked bacon.

Alasia Langhe Nebbiolo is produced from Nebbiolo grapes cultivated in the Langhe hills around the town of Alba in the Piemonte region. The vineyards have a south westerly aspect and are situated at altitudes between 200 and 300m above sea level. The vines have an average age of 30 years. Planting density is 4,000 to 4,500 vines per hectare and the soil is limestone-clay. Piemonte low Guyot trellis system is used. Grapes are typically hand harvested in early October. Fermentation in stainless steel tanks at 25 - 30 C; pressed when dry and transferred to stainless steel tanks for malolactic fermentation. The wine is then racked to a mixture of French oak barrels (40%) and large traditional Piedmont oak vats for 12 months maturation. Finally these two components are blended and bottled.

Hearty meat and vegetable stews, roast pork.

Grapes come from 40 year old bush vines. Vineyards are 700 metres above sea level to the north east of Jumilla, on sandy, chalky, rocky soil. The grapes were hand-harvested. Fermented in stainless steel. Aged in French and American oak for around 4 months.

Rich, complex and delicious with dishes that take time to prepare: a slow-cooked duck cassoulet, or warming beef casserole – try a Daube Niçoise, the southern French variation of the traditional beef daube which includes tomato, orange zest and black olives. Hearty vegetable dishes can work too – grilled aubergine with a herby tomato Provençal sauce or a tofu burger with all the trimmings.

A ‘named’ Côtes du Rhône Villages since 1967, Cairanne was granted ‘cru’ appellation status in 2016, in recognition of the quality of the wines and terroir. Located in the heart of the southern Rhône valley, to the east of Orange, its 1,087ha of vineyards lie between the two Rhône tributaries of Ayges and Ouvèze, rising from the alluvial valley floor to the hillside slopes of La Monté de Ventabren. On the various soils of this Mistral buffeted hill are to be found the majority of Domaine Boutinot’s vineyards with La Pauline and Les Six Terrasses, two of the appellation’s best plots, nudging the summit. Both are broad terraces of ‘argilo-calcaire’ - heat-retaining limestone pebbles over water-retentive clay. The pebbles help maintain diurnal temperature variances and aid ripening, while the roots find water in the clay to sustain the vines during the summer growing season. As with all Domaine Boutinot’s plots, they are managed by minimal intervention and both vineyards benefit from the all-day sun and the cleansing Mistral winds. Planted mostly in 1969, the old bush vine Grenache Noir ripens slowly and evenly to produce low yields of deeply concentrated grapes, all harvested by hand into small baskets and destined to form a significant part of the blend of La Côte Sauvage. Vinification is traditional, in open-topped tronconique (6,000l oak vats) and using only the natural yeasts present on the grapes, with long cuvaison, gentle remontage and manual pigeage. Parcels of Grenache Noir, Syrah, Carignan and Mourvèdre are then selected to be matured for twenty two months in French oak, a combination of 228l barrels and 600l demi-muids of differing ages, carefully chosen so that the oak is integrated and the wine retains the finesse for which Cairanne is noted. Selecting the final assemblage of La Côte Sauvage involves tasting each barrel and each demi-muid (at least 110 barrels) to create this luxuriously elegant wine.

Roast duck with a cherry jus or roast lamb with a redcurrant reduction.

Yeasts Natural occurring yeasts Fermentation temp 28 °C Method De-stalked, hand sorting of berries, crushed, pumped into s/s tanks, pumped over for 5 days, left for 2 days before pressing, racked to barrel for malolactic fermentation. Wood Maturation 10 months in barrel. 10 % new French oak, balance 3rd and 4th fill barrels

Try with lamb shank, calf's liver or a mushroom pasta dish. Hard cheeses would also suit.

The grapes are cultivated on traditional trellised vines planted in marl soil at Montresor's 'Capitel della Crosara' vineyard on the hills of Negrar within the Classico zone. Grapes are picked by hand in October. Made by the Ripasso (literally 'repassed') method, which involves adding the unpressed skins from the dried grapes which were used to make an Amarone to a young Valpolicella wine. This helps to add extra flavour and alcohol to the wine (causing it to start re-fermenting) and gradually the luscious flavours of Amarone are imparted to the wine. After this the wine is aged for 12 months in French and American oak casks along with some small barriques.

Grilled lamb chops and rosemary baked potatos.

Vinification by thermo-regulation, aging in barrels, it is recognized Grand Cru.

Served perfectly alongside juniper berry rubbed roast Venison fillet with red wine jus.

10% of the must was held cold prior to inoculation to encourage aromatic intensity. Wine was fermented at around 24C in stainless steel tanks and matured in a combination of old and new, small and large, English and French oak. One third of the wine was matured in 140 year old 5000L English oak casks.

Great with cheese and hearty meat dishes.

A Primitivo grape variety that has been dried slightly using "il giro del picciolo" technique where the stems of the grape bunches are twisted so that they no longer receive nourishment. They are left for about 12 days and in that time they lose 25-30% of their weight, which concentrates the juice and natural sweetness of the grapes.

Tuscan bean soup and crusty bread dipped in olive oil.

This wine is fermented for 10 days in stainless steel tanks and further settled for 4 months before being bottled.

Enjoy with roast lamb or beef dishes and robust enough to partner quite spicy food.

Made exclusively from low-yielding, old vine Bobal fruit grown in the area known as ‘Medio Dia’ - where the soil is chalk/clay with little organic content. This, together with long hours of sunshine, and large variations between day and night temperatures, result in very low, yet high quality, yields. The grapes are destemmed and gently pressed followed by a long maceration at controlled temperature. Malolactic fermentation takes place, and then the wine is aged in new French ‘Allier’ barrels for eight months.

Particularly good with light and medium flavoured meals, such as pizza and braai (BBQ).

Vineyard: Portions of Thelema's younger vineyards are selected for this fruit-driven yet complex wine Vinification: All components 18 months in 2nd, 3rd, and 4th fill barrels.

Drink this Reserva with lamb, roast pork, or mushroom risotto.

Reservas are only produced in years of exceptional quality - and from the most select vineyards. The Tempranillo is sourced from La Pasada, and the Graciano from La Montesa vineyard. After a long maceration the wine spends 12 months in 60% American and 40% French oak (both used and new), followed by 24 months in bottle.

Great with lamb chops, dishes with chorizo, and hearty vegetable casseroles.

100% Tinta del Pais (Tempranillo) grapes are selected from a number of different plots near Fuentecén, at 900m altitude. Soils here are a combination of stone, clay and white limestone and vines are over 25 years in age. A first selection of grapes takes place in the vineyard, where those from the highest and coolest areas are chosen, which have experienced a slower and smoother ripening of the berries. A pre-fermentation maceration of the grapes takes place at 10ºC for 3 days, followed by alcoholic fermentation over 18 days at 22-26ºC - with pumping over and daily pumping-down. Malolactic fermentation takes place in batches, both in tank at the start of fermentation and also in barrel at its end. The wine matures for 12 months in oak barrels - 70% French (with different levels of toast) and 30% American. Between 25-30% of the barrels are new, with the rest coming from 2nd, 3rd and 4th use oak.