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This juicy, full of fruit Aussie red sums up the best of Aussie wine – gorgeous ripe fruit, good intensity and freshness. Great value too. Way & Cat is short for ‘wayfaring catador’, catador being Spanish for taster. So the name is a tribute to how the team source their fruit – they head out into the vineyards to taste the grapes of their grower friends. When they find the selections they like, they vinify each parcel separately, then blend the results into fruit first expressions of the varieties they chose.
That blend changes vintage by vintage, depending what performs well that year. It's top for versatility too – great as a glass on its own, tasty with roasted vegetable quiche, sausage and mash. And just the ticket at a barbecue.
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In 2003 Barbara Laithwaite and Cherry Thompson planted 4,000 vines in a hectare of the Chiltern Hills. Just 10 years later, their 2009 took top position at the prestigious Judgement of Parsons Green, the 2010 won two Trophies, 91 Decanter points and medals galore, and this 2011 has just scooped its second Gold to add to four Silvers. You can enjoy it at the renowned Le Manoir restaurant too. Barbara has now planted another hectare of vines next to the first. Crafted from Chardonnay, Pinot Noir and Pinot Meunier, this 2011 is testament to meticulous viticulture and the winemaking skills of Ridgeview’s Roberts clan and Barbara's winemaker son, Henry. Who needs Champagne when you have English bubbly this good? Serve at your next celebration.
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The grapes come from very old vines - between 60 and 100 years old. Yields are minute (about half of a Grand Cru Bordeaux), which accounts for the opulently black colour and incredible intensity of flavour. The power-packed wine was then aged in oak casks to lend an even more luxurious layer of creamy rich and lavish oak complexity. This is an outstanding, weighty red that even manages to out-power the original Cabalié – it's that deep and concentrated! It will be a truly decadent and delicious partner to your year-end parties and Chinese New Year feasts - and it will look wonderful on the table too.
The grapes come from very old vines - between 60 and 100 years old. Yields are minute (about half of a Grand Cru Bordeaux), which accounts for the opulently black colour and incredible intensity of flavour. The power-packed wine was then aged in oak casks to lend an even more luxurious layer of creamy rich and lavish oak complexity. This is an outstanding, weighty red that even manages to out-power the original Cabalié – it's that deep and concentrated! It will be a truly decadent and delicious partner to your year-end parties and Chinese New Year feasts - and it will look wonderful on the table too.
When Belgian entrepreneurs, Christopher and Christel, moved to Barcelona over a decade ago, they had one simple dream: to grow, harvest and bottle the best organic cava in the world! Together, with winemaker Joan Soler, they select grape growers whose vineyards are high up in the mountains, close to they winery. They must also practise natural, organic methods, minimising the need for sulphites, and allowing for a pure expression of Spain’s Catalunya region.
This Cava Brut is made using the classic method for sparkling wines and the region’s local grapes – Macabeo, Parellada and Xarel-lo – and ageing on lees for 12 months. An abundance of bright Granny Smith apple, citrus and floral flavours make it a refreshing fizz for any occasion.
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