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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Wines by region
30 % Grenache, 40% Cinsault, 30% Mourvèdre Carefully hand harvested to avoid berries splitting in order to preserve flavours & aromas. Between 45hl/ha and 55hl/ha. Vines age: 5 to 40 years old. “Eye-catching pale coral...
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£22.80
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80% Mourvèdre, 20 % Grenache
Carefully hand harvested to avoid berries splitting in order to preserve flavours...
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£39.00
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95% Mourvèdre, 5% Grenache
Carefully hand harvested. 30 to 35 days of vinification, aged in foudre and barrel...
£39.00
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£50.00
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Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot.
Aged 12 months in French Oak Barrels ...
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Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot, and Syrah matured for about a year in custom concrete tanks
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£33.00Price
La Vie Blanc du Castel is a blend of strains – Sauvignon Blanc, Chardonnay and a touch of Gewurztraminer.
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£33.00Price
£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...
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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...
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£24.90
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- New
- On sale!
Nicolas Millerioux, Sancerre, Tradition
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