Sometimes all you need is cava. Let’s chill a bottle, bubbles are the best way to relax and take it easy. Fresh and fruity with lively bubbles to smile, sparkle and shine.

Josep Masachs is a family-run winery with a rich history dating back to 1920, located in the renowned Penedès region of Spain. Known for their artisanal approach, they specialize in crafting exceptional organic and vegan cavas, as well as still wines, using traditional methods that honor their heritage. Over generations, the Masachs family has combined innovation with respect for the land, producing wines that reflect the unique terroir of their vineyards, including the historic Sant Pau Mountain. Today, they continue to uphold their legacy of quality and sustainability, offering a range of elegant and distinctive wines that celebrate their deep-rooted passion for winemaking.

It pours straw yellow with green highlights.
Fresh and expressive primary aromas such as green apple and pear along with dried nuts and fresh baked bread notes.
Primary fruity flavours on the palate, combined with those from the ageing on lees. Fresh with medium structure. Good balance between the acidity and the fruit concentration.
This cava has the perfect balance of dryness, bubbles and fruit to enrich any dining experience. It is a is a fantastic

A classic southern Rhone white blend made up of 50% Roussanne, 30%
Grenache Blanc, 10% Viognier and 10% Marsanne from Costieres de Nimes AOC. 

After a short skin maceration, fermentation is conducted at 18°C in stainless tanks
with no malolactic fermentation to retain as much freshness as possible.
The Grenache Blanc brings minerality, the Viognier brings aromas of apricot and peach and the Marsanne and Roussanne add citrus and floral complexity.

Deep ruby red color. The fragrant bouquet is dominated by
violet, cherry and blackberry. On the palate, the wine is harmonious
and dry; the soft tannins and moderate acidity contribute to the
structure of this Tuscan treasure

Deep ruby red colour, with violet hues. Fruity and spicy
bouquet, whit important reminders of cinnamon and licorice. Dry
and soft on the palate, with a pleasantly tannic aftertaste

Ruby red colour, aromas of red fruits. In the mouth it is fresh withan excellent tannic texture. Ideal for first and second courses based on meat. Destemming and pressing of the grapes, fermentation and after a part of the wine is aged for 6 months in wooden barrels.

Italian designers bring their best bling to the design of the new Pizzolato Prosecco, which contains zero alcohol but loads of lovely aromatic flavour. This lightly sparkling wine is certified organic. 

More famous for The Godfather than for blood coloured red wine, Francis Ford Coppola has forged a name for both and this big red is an opulent, dark, plush, soft wine with flavours like black plums, black pepper and a spicy note. Deliciously smooth and easy to love.
The mysterious origins of the Zinfandel grape were uncovered in 2002 when DNA fingerprinting confirmed that Italy’s Primitivo and the slightly trickier to pronounce, Crljenak Kastelanski, an ancient Croatian variety, are genetically identical to Zinfandel. One grape, three different names and countries. And innumerable styles of different wines made from it - variety is the spice of life and of the wine lover's choice.

This Grenache, Shiraz, Mouvedre show a classical bouquet of blackberry, raspberry, spice, and cocoa. The palate is full and round with concentrated dark fruits, keen acid and silky tannins. Winemaker Corey Ryan "cut his teeth” at Henschke where he worked for ten years.

Fresh, light bodied and convincingly Prosecco like, only this lively Australian bubbly contains no alcohol. This is one of out top picks of zero alcohol wines currently available and is proving highly popular with customers. 

The wines in the plus & minus range are firstly made as wine, which contains alcohol, aromas and flavours.
It then goes through a process to remove the alcohol. This process sees the wine go through a high vacuum, low pressure distillation machine which separates the alcohol from the wine by creating a vacuum (negative pressure) at a low temperature. The cool temperature allows the retention of aromas, which are removed along with the alcohol. The final step sees the aromas returned back into the wine and, finally, the winemaker bottles it and sends it out to the market.

Grape varieties: Gamay

Winemaking: Hand harvesting on very demanding terroirs offering highest potential regarding the preservation of fresh fruit aromas, Beaujolais features. Our winemakers aim the perfect balance between jammy fruit and tannic structure. Semi-carbonic maceration – alcoholic fermentation with daily rack and return – malolactic fermentation – blending and fining.

Soil: Granite, sand and silica.
Climate: Continental climate with cold and dry winters and hot and sunny summers.
Aging: Ageing in vats.

Tasting notes:
Beautiful ruby red colour of good intensity. Elegant, with fresh fig and ripe red berry aromas (black cherry, wild strawberry), as well as delicate spicy notes. Nice structure on the palate with a long liquorice finish.

Food matches: Cold meats, grilled poultry and cheese.
Best served between 14°C and 16°C / 57+F and 60°F.

This wine is a rediscovery of the old tradition of using partially-dried grapes to add richness and concentration. The Barbera grapes were grown on southwest-facing slopes in the Monferrato hills, at 250-400m altitude. Soils here are clay and limestone. Following the traditional passito technique - a portion of ripe Barbera grapes (around 20%), left on the vine for nearly a month after the main harvest to sun dry, were blended with fresh Barbera grapes before fermentation. This sweetens, enriches and softens the resulting acidity.

Tasting notes

A fleshy and juicy red with aromas of sweet ripe plums and cherries. The palate shows ripe fruit-forward characters of cherry and wild plum and the ripe rounded finish is balanced by fresh bramble acidity.

Food match

A good match for roast poultry or game, or rich stews and pasta dishes.

The Rasteau Cru lies in the heart of the Côtes du Rhône region. The vineyards are bathed in morning sun; sheltered by the Dentelles and have a mainly northerly aspect. The soils are dominated by clay and limestone, with cobbles on the surface, which retain heat and create drainage. Wine has been made here since Roman times, and the region is famous for its fortified, sweet Vin Doux Naturels. Dry red wines have been included under the Cru appellation since 2010. Grapes mature more slowly, and the harvest is later than other appellations; the extra time being highly suited to the region's dominant variety of Grenache Noir. 

This wine is a blend of Grenache with a small proportion of aromatic Syrah and Mourvèdre fermented in traditional concrete vats. The wine is matured for 12 months in the same concrete vats before release in the regulation appellation bottle.

Tasting notes

This wine manages to be serious, as you would expect from a Cru Rhône, but with a freshness and precision that really lifts it. All liquorice, garrigue, and spice, wrapped around a vibrant red and black fruit core.

Food match

Pair with roasted duck leg, slow cooked vegetable ragu, or a beautiful cheese platter.

Grenache Noir 65% , Mourvèdre 25% , Syrah 10% Vegetarian, Vegan, Sustainable

Specially selected by Boutinot's French winemaking team, les Crus du Sud is a handcrafted selection of wines from the Southern Rhône.

Churchill Grafite is a great red from a great Portuguese wine producer. It's a blend of Touriga Nacional, Touriga Franca and Tinta Roriz (the Portuguese name for Tempranillo), which combine to make a dry, deeply coloured and full bodied wine. Spicy notes add complexity to the layers of ripe blackberry, dark plum and cedar aromas in this fab red wine. Bring on the cold nights. This wine is ideal for them.