Sharing our love for the world of natural wines.
Sharing our love for the world of natural wines.
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It's Sauvignon Blanc day- here is a little article on the grape!
A glimpse into the Loire Valley and what it has to offer, the difference in terroir, climate and how each sub region makes delicious wines that ...
In this article, I will be exploring the traditional and modern techniques used in white wine production, the factors that affect the cost of ...
What sets these two apart, and which one should you reach for on your next trip to the wine store? In this exploration, we'll unveil the key ...
What is Natural wine? Read to find out all about what makes a wine natural.
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£69.00
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- New
- New
100% Chardonnay - Delicious wine and in a Magnum
AOC Cote d'Or
Oak ageing for 12 months
A fine bouquet hinting with flavours of spiced pear and subtle twists of peach. A creamy, textured palate with a balanced acidity and hints of minerality.
£69.00
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£22.00
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- New
- New
100% Chardonnay
AOC : Mâconnais
Oak ageing for 12 months
This wine has a beautiful intense yellow colour with reflections gold. The nose reveals, with power and elegance, notes vanilla and toasted, complemented by exotic fruits on the palate - a great wine!
£22.00
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£20.90Price
100% Cabernet Franc
Maceration 10-14 days, stainless steel tank fermentation. 23 year old vines, planted on the foothills of Panzoult give this Chinon a fruity character with a good tannic frame.
Can drink now but also will age well for 6-7 years. ...
£20.90Price
£25.90
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New Zealand
100% Pinot Noir
Our wine making style focuses on producing a well balanced Pinot Noir that is finely structured and has both elegance and texture. The fruit was hand harvested and immediately taken to the winery,where the grapes were 90% destemmed.
The must then underwent cool pre ferment maceration for seven...
£25.90
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£13.90Price
- On sale!
- On sale!
New Zealand
Grapes were hand picked then whole bunch pressed and juice settled for 4 hours. They were barrique fermented in French Oak barriques (27% new) and aged for 10 months before blending. A full malolactic fermentation occurred in spring, followed by lees stirring in winter every 2 weeks to stop post malolactic fermentation.<span...
£13.90Price