Showing 1–42 of 50 results
A really popular white from Sicily. This Grillo has delicious white peach and melon aromas. It is a soft and very well balanced wine and such good value!
One of the largest wineries in Sicily, Sibiliana Vini uses the latest in modern winemaking technology to produce a fantastic range of wines from indigenous Sicilian grapes.
A mix of small plots of a multitude of exotic old fashioned grapes resulting in a flavoursome, rich yet vibrant wine from the heart of Spain. Best with seafoods or salads.
The small amount of these grapes that remain means it is not possible to vinify them separately so the grapes tend to be harvested together as a Field Blend.
Vinos Mas Buscados – literally meaning most wanted – make some criminally good wines in the Southern part of Spain known as La Mancha. Friends and Masters of Wine, Fergal Tynan and Giles Cooke set off on a journey to find the unsung heroes of Spain, be they regions, growers or winemakers.
This Macabeo is a diverse old world wine with a new world twist. Some oak fermentation and lees contact has added great texture, weight and savoury notes while allowing the tropical and citrus fruit to shine as well. Drink this on its own or with fish served with a creamy sauce.
The ‘La Patagua’ project from Vinos Inacaya sets out to create excellent value wines, as naturally as possible, that faithfully reflect the place they come from.
An aromatic wine full of citrus and tropical fruit, with good acidity that keeps the flavours fresh. Drink this on warm summer’s day – perfect for a picnic!
A bright fruit-bursting wine that emphasises vineyard over bodega, which discards the hackneyed image of Rioja, everything about this wine is intentionally provocative to challenge your view on what Rioja is. Clean and crisp, intense yet fresh, the stone fruit, peachy notes are supported by tropical passion fruit and mango with citrus undertones. A long complex finish.
In the foothills of the Serra de Estrela (Star Mountain), Quinta das Maias was first established in 1893. It is now a registered organic estate, capturing the freshness and focus that this vineyard offers. The name of the estate derives from the Portuguese word for the month of May, which is when the Weaver’s Broom (known as Giesta, but here as Maias) flowers here.
Malvasia dominated dry white from this registered organic, high altitude estate. Citric, clear and brilliant, with floral notes of lime and lemon. On the palate it is fresh, elegant and structured, in the classic line of the Dão white wines.
Badenhurst Family wines are grown, made and matured in the Swartland appellation of South Africa making natural wines on their 60 hectare estate. One of the first wines we stocked when we first opened, and still just as good.
Adi Badenhorst’s Secateurs Chenin Blanc is probably the best bang-for-buck white wine we’ve ever sold. Why is this wine so special? Why does it win so much rapturous admiration? Because it surprises people with its quality. This is immensely mouth-watering – struck rock, clotted cream and orange blossom, with a lightly creamy, zingy finish. Pair with pork chops, seared tuna and soft cheeses.
An 8 hectare estate certified Organic and Biodynamic. Florent and Marine bought the estate in 2016 when he gave up his job as an industrial welder to follow the dream of running a biodynamic vineyard.
Aromas of honey, beeswax and dried fruit which are typical of Semillon are superbly well balanced by crisp acidiy and a lovely length. Pair with oysters, fish, shellfish or mild cheese such as Goat’s cheese.
Xarel-lo, a local grape variety of the Penedès region of Catalonia, is a grape best known for producing Cava. Caves Marti Serda is a family run winery founded in 1986 and have made this wine with two aims in mind – promoting drinking of local wines and to recover the old art of vintage insulting (the label is playfully covered in Spanish swear words and phrases!). Lovely ripe fruits, Refreshing and thirst-quenching, with cotrus and floral fruits, the wine has had 4 months ageing in oak that adds a subtle creaminess on the finish.
Pair this lively, sweary but lovable wine with shellfish, salads and creamy risotto dishes for the perfect match.
Sustainable agriculture from old vineyards with a high chalk content. The Tardana fruit comes from un-irrigated bush vines at 400 m altitude. This native grape variety its so adapted to the terroir that it ripens very late, in October, after the reds. Scrummy white fruits, flowers, ripe pears. Creamy and well balanced acidity.
Fattoria di Vaira is one of the largest biodynamic farms in Italy. Here they cultivate vegetables, grains and cereals, and produce fresh cheeses, olive oil and honey. After several years of applying biodynamic practices, their soil has been restored, reaching a degree of purity similar to wild soil.
The PITA Verdejo pushes the norm for Rueda. Further South within the region and therefore on more chalky soils, but still at high altitude. Emilio’s Verdejo displays minerality alongside its fruity and floral aromatics. It has have plenty of fresh acidity to balance the natural weight of the grape variety. A wonderful aperitif, with summer salads, or maybe some roast chicken. Especially for those looking for an alternative to Sauvignon Blanc!
Greek goddess, Amaltea was given a goat’s horn by her young foster son, Zeus and was then placed amongst the stars. The goat, the horn and the constellation has become the basis of biodynamic farming.
However, you can just ignore all that and enjoy the wine! Ripe fruits, fresh acidity with hints of stone fruit and Mediterannean herbs.
Intense tropical fruit up front and a crisp, clean finish. The different grapes tie together perfectly, creating a smooth, layered, off-dry white wine that can hold its own or stand up to just about any food pairing you dare to serve it with. It is extraordinarily food-friendly, from light salads to the hottest fusion-style cuisine.
Mas Blanch i Jové is a small winery with 17 hectares of land producing harmonious wines, packed with fruit, character and soul. The vineyards are situated in the mountains, 700m above sea level which gives a freshness to the wines which perfectly balances the fruit. They don’t use pesticides or herbicides and have been certified Organic since 2015. In addition the winery is fully powered by solar energy. and all wines are vegan friendly and low sulphur.
If you are not familiar with orange wines, then this is a great place to start! This little Sicilian wine offers all of the characteristics of natural, orange wine, rich, pithy fruit character, savoury herbs, ginger and spices. Ideal for curries and classic Sicilian dishes.
The name Vinosophia is a play on words of philosophy in Italian, or their philosophy of wine. Winemaker Franco D’Eusanio has taken over the estate from his father who has grown vegetables and vines organically since the early ’90’s, and choosing to respect the environment, local traditions and the consumer. Notes of spring blossom, white pepper, oranges and fragrant flowers with a gentle but persistent finish.
Organically grown in just 2.5 hectares of vineyards in the foothills of the Pyrenees, this is a beautiful blend of the local varieties, Gros Manseng and Petit Courbu. A delicious foodie wine, with flavours of pear, orange and pineapple. Try with cheese or meats.
Between the sea and the mountains, in the Pyrenean foothills, Clos Labree produce dry Jurançon wines, organically on the hillsides of Chapelle de Rousse.
This is a dry, full-bodied white, tailor-made for the local foods of Jurancon such as mushrooms, cheese, charcuterie.
The beautiful estate of Mora & Memo sits high in the hills in the south east of Sardinia just a few kilometres from the sea. Scents of rosemary, thyme and sage. Really well balanced, perfect with seafood and delicate meat served with light sauces, soups or pasta.
A neglected and obscure local varity, which Spain is becoming well known for revisiting these lesser known grapes. They are producing some stunning wines including this Cañada París which represents the terroir of Baldovar. Marked minerality accompanied by the soft but lively acidity of the variety. Made using organic and low intervention methods, this is well worth a try for those who like something a little different!
Davenport Winery started in 1991 when Will Davenport planted 5 acres of vines at Horsmonden in Kent. Always a supporter of organic farming practices, the winery was one of the first in England to be certified fully organic in 2000.
The benchmark wine of the Davenport Winery, aromatic peach and floral fruit made from Bacchus, Ortega, Faber, Siegerrebe and Huxelrebe, with a soft creamy texture.
The Frey winery has been in the heart of the village of Ober-Flörsheim for four generations. This is the highest settlement in the south-west of Rheinhessen, where the family’s roots as winegrowers go back into the 18th century. Philipp and Christopher Frey, the youngest generation of the family, and their father Stefan are now in charge, tending 23 hectares of organic vines.
Delicious flavours of apricot, melon and pears with a creamy, soft and smoky finish.
Jean-Christophe Bott has been responsible for Domaine Bott-Geyl since 1993. The vineyards were converted to organic status in 2000 and biodynamic in 2002. jean-Christophe concentrates on low yielding vines and his wines are made using natural and minimalist techniques. Intense, spicy and exotic notes are expressed in this well-balanced, elegant wine.
The Cuvée Dentelle is 100% Petit Manseng. The grapes are picked very ripe, end of October / start of November, as if picking for a sweet wine. This gives the wine huge concentration along with low yields. The wines are vinified entirely in 1-2 year old barrels sourced from some of the best Châteaux in Bordeaux. Jean-Joseph uses natural yeasts which can be challenging to vinify given the level of ripeness of the grapes. Throughout the process SO2 levels are kept at a minimum in line with biodynamic regulations.
‘Tee’ is named for the use of green tea in the making of this wine. Loveblock were amazed at the antioxidant properties of green tea, known in Japan and China for centuries but now being discovered in fields such as medicine and beauty, and so they are exploring its use in wine. Aromas of verbena and chamomile followed by flavours of mandarin and grapefruits, notes of herbs and spices.
Craig Hawkins is a young winemaker based in the Swartland, South Africa, where he rents about 11ha of vineyard. Having travelled extensively throughout Europe, and then worked as wine maker for Lammershoek, he now makes makes a huge variety of different wines under his own Testalonga label.
With its super bright acidity and lime, pear & pineapple aromas, this is the perfect spring/summer afternoon tipple.