Chateau Roubine is one of the oldest wine estates in France and has been making wine since the 14th Century in Provence in the south east. The property was awarded with the cru classe title in 1953 by the French Ministry of Agriculture. 

The bottle this rose is in today reflects the chateau's long history and is printed with the Templar coat of arms, featuring a dragon and lion protected by the sun's rays. The vineyard is planted in 13 different grape varieties and this is a dry, light bodied, refreshing Mediterranean rose. 

This wine is the approachable easy going face of Minervois. Blend of Carignan and Grenache and just a tiny amount of Syrah, the wine is softer and much easier drinking than you might expect Minervois to be. Rustic charm by the bucket load but it also very obviously a well made wine. 

 40% Carignan, 40% Grenache, 20% Syrah

Dry on the palate, textured tropical orange, apricot and lemon, complex and full bodied with wonderful underlying spicy notes combining with rosemary, tarragon just a hint of vanilla and honeycomb.

Jurancon is an appellation in South-West France, near the Spanish border. Centered around the town of Pau it produces stunning white wines based on the native grapes of Petit Manseng and Gros Manseng.

The two grapes are related to each other- as the names imply Gros Manseng grapes are more robust and larger grapes, often used to make rich dry white wines. Petit Manseng smaller and low yielding, higher in acid and sugar with a higher skin-to-juice ratio.  Petit Manseng is more more in the sweeter wines of the region.  The two grapes grow together in harmony enjoying the same climate and terroir... often blended together to produce wines with floral, tropical, honey, citrus, and sweet spices in wines.  Wines of the Jurancon appellation must be at least half Petit Manseng and Gros Manseng.  There is a tiny amount of Petit Manseng grown in NZ.

Domaine Nigri sits at 300 meters elevation, facing the Pyrenees mountains, the heart of the Jurancon appellation.

The Amedee cuvée by Philippe Brisebarre is a dry Vouvray vinified and aged in 500 litre barrels. It reveals subtle aromas of white-fleshed fruits, accompanied by gentle vanilla notes. On the palate, this wine offers a beautiful liveliness and great aromatic complexity, harmoniously combining the flavours of ripe fruits, honey, and gentle spices. 

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. 

The l’Ancestrale is a natural sparkling wine made in the pétillant style. The fermentation starts in tank and the wine is then bottled while still fermenting (at around 18-20 grams sugar) and then finishes in the bottle without the addition of any sugar and using only the natural yeasts. Generous citrus notes, subtle hints of toasted almonds. Mineral and complex with a persistent foam.

Peyrassol Croix Méditerranée Rouge 2022 offers a classic southern French blend, led by Merlot and Grenache with Mediterranean warmth and generosity. Aromas of ripe blackberry, plum and wild herbs are layered with black pepper and dried lavender. Gentle oak use adds hints of cedar, spice and subtle toast, supporting a supple palate with soft tannins and a smooth, savoury finish. A vibrant, easy-drinking Provençal red with balance and charm.

From one of only 14 Cru Classé houses in Provence comes this delightful Syrah and Grenache rosé. Strawberries and citrus on the nose give way to a light, fragrant, fruity palate with hints of peach, violets and vanilla.

From the sun-soaked limestone terraces of Bandol, this powerful red captures the very soul of Provence. Château de Font Vive is a small, almost secret estate — no flashy marketing, just pure dedication to Mourvèdre and Grenache. In the glass, it’s an explosion of dark cherries, ripe plums, and blackberry, wrapped in peppery spice and Provençal herbs. Silky yet robust tannins give it a bold structure, while a long, warming finish leaves you craving the next sip. Whether you enjoy it now with a hearty lamb stew or cellar it for a decade, this is Bandol as it was meant to be — rich, authentic, unforgettable. If you’re looking for a wine that turns a meal into an occasion, this is it. 

Grape 85% Mourvèdre, 15% Grenache

95% Malbec and 5% Merlot from Cahors in the south of France. This is a juicy and concentrated wine with ample fruit flavours. Notes of plums and cherries are supported by subtle spiciness and a distinct minerality. This is a great value wine from a lesser known appellation.

This lovely dry Sauvignon Blanc has delicious bright fruit flavours and a French-Kiwi connection as it is made in the Loire Valley, France, by a family that also owns a winery in Marlborough. 

Flavours here are remarkably aromatic on the nose with floral and fruit aromas of citrus, apple and gooseberry aromas with hints of passionfruit on the palate.

Mourvedre is a southern French grape (also known as Mataro in Spain) and is known for its dark delicious chocolatey flavours and aromas of mocha, earth and bold black fruit ripeness. 

The late ripening Mourvedre grape is typically used as a blending grape but here it stands alone in a spicy, smooth, soft and fruity red. 

Country / Région:
France.

Color:
Light gold with silver & lasting fine bubbles.

Nose:
Pleasant fresh white Flower notes, typical of Chardonnay with seductive notes of fruit aromas.

Palate:
Dancing freshness with lots of vitality. The wine greets your palate with grapefruit zest with a touch of minerality.

Soil type:
Clay and limestone.

Grape varieties:
Chardonnay.

Vinification:
First fermentation in stainless steel tanks with temperature control to protect the delicate primary aromas of the Chardonnay. Light ageing on fine lees to perfect the structure of the wine and the base bubble. Then the “prise de mousse” is done in sparkling tanks with temperature control of 18-20° to create a fine texture, to reach a depth with a lot of aromatic sparkle at a pressure of 2.5 bars.

Alcohol:
12% Vol.