A superb lightly oaked Wairarapa Pinot Noir offering all the depth, complexity, structure and wind chiselled savouriness you'd expect.

The nose brims over with red fruit and spice; juicy plum, red currant, autumn mushrooms and dried cardamom.  The palate is weighty but soft and reveals itself over time.

MELON LIQUEUR

LIQUEUR (FUKUOKA STRAWBERRY OSAKE FUKUOKA AMAOU)

In creating its range of sakes, shôchu and mirin in Kyôto, Takara Shûzo first and foremost produces prestigious sakes according to processes that its artisan brewers have perpetuated since 1842.

The new Shirakabegura brewery 白壁蔵 in Hyôgo offers this well-balanced Kimoto Junmai 生酛純米 sake, brewed according to the traditional Kimoto-Zukuri process, a slow and rigorous brewing process, the same one since the Edo era!

With its sweet and mellow rice aromas, close to the flavours of melon, enjoy it well-chilled with white meats and fish or for a refreshing aperitif.

Tasting notes:

Straw gold yellow. Fine and elegant nose mixing white fruit aromas (pear, quince) with vanilla notes. Fruit driven on the palate, the attack is fresh, followed by a round and supple texture. Flattering oaky notes appear on the aftertaste.

Food matches:

White meat, poultry, salads and pasta.

Winemaking: Night and morning harvest. Gentle crushing of the grapes – short maceration on the skin (between 6 and 12 hours) in order to get aromatic complexity – light pressing – pre-fermenting oxygenation of one part of the Chardonnay to keep freshness – controlled Alcoholic fermentation in vats (18-20°C / 65-68°F)

Soil: A wide variety of soils such as sand, clay, chalk, schist, gravel and pebbles.
Climate: Selection of vines located in the coolest areas of the Languedoc region near Limoux (wide temperature range between cool nights and warm days) and in the Gard region where the weather is warmer. The wine combines the strength and the freshness of the Limo
Aging: Maturation with stirring of the lees.

Tasting notes:

Brilliant garnet red color. The nose reveals nice aromas of ripe fruits (strawberry, blackberry) with delicate coffee notes. Harmonious and elegant on the palate, offering a round structure, full of red and black berries.

Food matches:

Red meat, poultry, pasta and cheese.

Winemaking: Optimum ripeness of the grapes - de-stalking and crushing of the grapes – a part of the harvest benefits from a “flash détente” process to enhance an optimum level of color and fruity aromas – the other part follows a traditional alcoholic fermentation in vats with 2 rack and return per day.

Soil: Coming from different regions of the Languedoc (The Aude, the Herault and the Gard) where each offers a different type of soil (schist, marls, chalk and clay).
Climate: The hot and windy Mediterranean climate, along with the interesting diversity in the soils of these 3 areas, result in powerful and fruity wines.
Aging: Long maceration (3 weeks) with micro oxygenation before malolactic fermentation in vats to develop the color and to supple the tannins.

A delicate floral and fruity wine that is made from Castelao, Camarate and Cabernet Sauvignon sourced from Portugal's Lisboa region.

Our first sparkling pink Portuguese wine and it's dry, medium bodied and super zest with aromas of citrus fruits and biscuits. It is soft and refreshing with a delicate acidity that gives it a great balance.  Great match with salads and good company.

Fresh, delicate aromas of almond, stone fruit with a hint of old oak. Cirrus is the rounder of the two Chardonnays with lovely ripe, textural tropical stone fruits wrapped with moreish, mouth-filling phenolics.

A classically styled rose from the wine's spiritual home in Bandol in Provence, Southern France made with 50% Mourvèdre, 25% Grenache and 25% Cinsault.

Bleu Rivage rose has an intense melon pink colour and a nose that is slightly spicy with accompanying hints of citrus fruits. On the palate, this wine is robust and round with good balance, and a grapefruit-like finish.

Chateau du Trignon is located on the Trignon river which divides Sablet and Gigondas in the southern Rhone.

The Roussanne grapes are planted on clay-limestone alluvial terraces which provide hot, stony, well-drained soils which decrease vigour and push ripeness. The wine is pneumatic pressed, with settling and fermentation in thermo-regulated stainless steel vats at low temperatures to retain freshness.

KONISHI SHUZO / HIYASHIBORI (GINJO) 13%-13.9% / JAPANESE SAKE 720ml

Formerly known as the 'Reserve d'Angludet', this is the ‘Second Wine’ produced by Chateau Angludet with the younger vines on the estate and made in the same way as the flagship estate wine.

Chateau Angludet has a long history dating back to the 12th century situated in the Margaux plateau surrounded by Grand Cru Classes.

Made of a blend of 50% Cabernet Sauvignon, 45% Merlot and 5% Petit Verdot on deep gravel and pebble soils. Aged in French oak barrels.

Youthful bouquet that opens gradually to offer up a rich palate of wild fruit, violets, blackberry, blackcurrant and plum. Smooth palate, with fruit plumpness to the moderate tannins and a hint of toastiness.