Al Muvedre is a varietal Monastrell from Alicante created by Telmo Rodríguez.

The grapes come from old vines in vineyards located in the town of Monóvar in the province of Alicante. The harvest, done by hand, is performed in late October, and goes through a process of fermentation in stainless steel and concrete. The wine is full of purple fruit, black olive tapenade and spice, a rustic, exciting expression of Monastrell.

Outstanding Barossa Valley fortified wine, matured in oak casks for several years to  allow the flavours to concentrate and develop complexity. This is a spicy, rich wine with dark fruit and pepper notes.

Rockford Wines' legacy

Rockford Wines is an icon itself and a relatively new one, established in 1971 by Robert O'Callaghan, who has forged a reputation for preserving winemaking tradition and saving many of the world's oldest grape vines from being pulled up in the Australian Government's vine pull schemes of the 1970s and 1980s.

The Rockford vintage shed houses equipment from 50 to 100 years ago, which was discarded by other wineries as modernisation took over.

Untouched – Muroka Nama Genshu – Jyunmai Ginjo 1

Zenkuro UNTOUCHED Muroka nama genshu is a very special style of sake which can only be produced in small amounts from each batch of sake. Only the sake from the very middle part of the pressing process is used, after it has been laboriously drip pressed. This middle take is the cleanest and most delicate portion of sake. Without processing, aging or blending, it immediately offers up sake with naturally well balanced flavours, gentle umami, soft viscosity and delightful aromas. In order to share this with you, the sake has been bottled in this fresh, untouched condition; un-filtered, unpasteurised and un-diluted.

Zenkuro UNTOUCHED will complement the full range of wonderful food flavours.

17% ABV

Dr John Forrest is a Riesling lover and that shines through in this deliciously honeyed lime zest and green apple tasting sweet wine. This luscious sweetie was made entirely from Riesling grapes which were late harvested and heavily botrytis effected. Botrytis is a form of rot, often known as 'noble rot' because it can make grapes and wines taste utterly succulent and delicious. It shrivels the grapes, concentrating the flavours of the juicy inside, creating less of it for winemaking but more intense flavours. Riesling works well as a grape for this purpose because it has naturally high acidity, which balances the flavours and sweetness of the wine. 

Nigori-Sake is only lightly filtered and has a milky colour and texture. It's generally the sweetest of all kinds of Sake, with a fruity nose and a mild flavour. 

This japanese unfilted (Cloudy) sake. made purely with rice and koji, this subtly sweet and smooth junmai nigori sake is a velvety delight.

Before serving, the bottle should be shaken to obtain the full range of flavour and it is advised to be served well-chilled.

SMV: -30 / Acidity: 1.3 

10.8% ABV

Fuoripista narrates an alternative route, a pathway out of the common, a
different perception and vision of nature. Fuoripista Pinot Grigio arises from
the cooperation of Foradori and Marco Devigili, biodynamic winegrower of
the Campo Rotaliano, and expresses the essence of a variety widely diffused
in Trentino. More than 8 months of skin contact in amphorae (tinajas from
Villarrobledo, Spain) liberates and emphasizes the delicate character of this
Pinot Grigio.

The Alary family's involvement in viticulture and wine production dates back as far as 1692. The estate now comprises 29 hectares of vines of which 26 hectares are Grenache dominant and 3 are Rousanne dominant - with holdings in Rasteau and Cairanne.

The wine is a deep red colour and opens with a nose of dried fruit, ripe plums and savoury notes. The palate is broad and rich with dark plum fruits and good tannin structure leading to a long mineral finish.

Unfined, unfiltered and organic.

Dry, dark and full bodied wine with impressive structure, made from 100% Syrah grown on 20 to 50 year old vines planted on limestone, sand and pebbles in the appellation of St Joseph. This wine is fermented in stainless steel and was aged for 16 months in second fill oak barrels.

From the Cairanne sub-region in the Cotes du Rhone. This is a powerful yet nuanced wine with an excellent smoothness. This Cote du Rhone is defined by its ripe fruit character and peppery spice. Excellent concentration and earthiness makes for a complex, satisfying red.

100% Tannat aged in oak tuns and wooden tanks for 12 to 15 months. This wine is a deep, intense red. Elegant on the nose, with aromas of black fruits (blueberry and blackberry) dominating the hint of spice. A remarkable fullness on the palate, with tannic chewiness and unexpected roundness. The long finish has vanilla delicacy. A delightful wine, both powerful and elegant. It can easily be kept for 8 to 10 years. ? Chateau Aydie.

Beautiful dry, refreshing, concentrated French Chenin Blanc with intense flavours of green apples, apricots, honey and white floral aromas. This outstanding wine comes  from one of the smallest and highest quality wine regions on the northern side of the Loire, which is dedicated entirely to the great white Chenin Blanc. 

This wine is great drinking now and will age well for the next two decades. 

This classic French rose is pale, dry and hails from Provence. It is pronounced ‘X’ and, yes, its flavour more than hits the spot if you love the flavours of refreshing dry pink wine from the Mediterranean - and let's face it, who doesn't?

This wine comes from the historical city of Aix-en-Provence and tastes of red fruit flavours such as summer berries, held together by a medium body and zingy finish. Its label features two Mandarin ducks, which are birds who famously stay together for life. 

This Pouilly Fumé is grown on chalky clay vineyards grown on sloping hillsides in the Loire Valley. This wine has a floral and smoky character which flatters the fruity aroma, roundness and long, flinty finish.

100% Muscat á petits grains from 40+ year old vines. Made using 'mutage', the addition of grape spirit to the must, and added before fermentation is complete. This halts fermentation, resulting in a complex dessert wine.

Aromas of white peach and honey. Stone fruit complexity on the palate. Lifted fruity acidity balances the rich, viscous texture. 

A great champagne made by father-son grower-winemaker team. The pair are based in Ay, also home to Champagne Bollinger, to which they sell approximately half of their grapes each year. The vineyards around Ay in the Champagne region are focussed strongly on Pinot Noir, which makes this wine taste toasty and rich. These alluring savoury qualities are softened, mellowed and added to in the autolytic process of ageing the bubbles in the bottle while the lees (decomposing yeast cells) break down, releasing deliciously rich flavours on the journey. 

A great champagne made in relatively small volumes, pushing boundaries of great flavour to new heights.