Mix and match
We’ve all had that mixed case which is mostly good, but had one wine that you didn’t really like. Don’t settle with our mix and match offer – simply pick any 12 bottles (white, red, fortified or sparkling) for £200, or any 24 for £380. Offer ends on at 5pm on Tuesday 31st December.
Showing 1-19 out of 19 items
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Bodegas Emilio Lustau,
Drink now,
Bodegas Emilio Lustau was established in 1896 and was initially a small family concern until the founder`s son-in-law placed it on a business footing. The firm is perhaps best known as pioneering the Almacenista system, whereby individual dry Sherries are produced from small private holdings. These are bottled under Lustau`s name but with the individual bodega's name on the label as well. Today they are amongst the most sought-out Sherries in the region.
This award-winning sweet Sherry is reminiscent of rich, concentrated fig and raisin fruits. Made from Palomino Fino and sweetened with Pedro Ximénez, it is perfect with mature Cheddar cheese, light desserts and cakes.
This award-winning sweet Sherry is reminiscent of rich, concentrated fig and raisin fruits. Made from Palomino Fino and sweetened with Pedro Ximénez, it is perfect with mature Cheddar cheese, light desserts and cakes.
Neudorf Vineyards, Nelson,
Ready, but will keep,
Unlike the Chardonnay and Pinot Noir, the 2017 Sauvignon Blanc comes off vineyards on the Waimea Plains. Twenty percent is barrel fermented to try to get some more texture into the wine. Always a touch green, the 2017 is no exception, showing hints of green bean that come dangerously close to asparagus, but then it balances those with currant and pink grapefruit notes. It's plump and medium-bodied, with a bit of creaminess on the mid-palate.
Joe Czerwinski, The Wine Advocate (winter 2018)
Joe Czerwinski, The Wine Advocate (winter 2018)
Telmo Rodriguez,
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This wine is made from 100% Godello in Galicia in northwest Spain. It is vibrant, yet effortlessly elegant. The nose displays zesty citrus notes of lemon and pink grapefruit alongside a hint of green apple and dried thyme. Its acidity is fresh – thanks to the vines’ altitude of around 500 metres above sea-level – which works well with a fairly generous mouth-feel (thanks to four months on lees). In our opinion, what really makes this Godello stand apart is its cool, refreshing, mineral core which lasts long into the finish – perhaps a result of the slate bedrock on which the vines grow. Enjoy this with limey fish tacos, fennel-based dishes or simply as an apéritif.
Lucy Bland, Buying Assistant (August 2019)
Lucy Bland, Buying Assistant (August 2019)
Ready, but will keep,
The nose of this wine is very pure, with cool dark berry fruit aromas with plenty of garrigue. The palate reveals more concentrated blackberry flavours complemented by fresh rosemary and thyme. The abundant tannins are well-managed, fine and ripe, framed by Cabotte’s signature elegant acidity which makes its wines both refined and digeste. This is one for the dinner table. Drink now to 2023.
Oliver Barton, Buyer Assistant
Oliver Barton, Buyer Assistant
Ready, but will keep,
Frankland Estate is located 250 kilometres east of Margaret River in Australia’s most isolated wine region: Frankland River. This family-run estate was founded in 1988 with sustainability and organic viticulture at the heart of its philosophy. In addition, all their vines are dry farmed, allowing a distinct expression of the region’s cool climate and vintage variation.
This is a cool-climate Shiraz with aromas of black pepper, dried herbs and damson. Alongside this fresh, scented spice there is a plush, ripe fruit character from the 5% Malbec. There is a hint of toastiness from 18 months in French oak, supported by fine tannins and engaging, fresh acidity. Drink now to 2022.
This is a cool-climate Shiraz with aromas of black pepper, dried herbs and damson. Alongside this fresh, scented spice there is a plush, ripe fruit character from the 5% Malbec. There is a hint of toastiness from 18 months in French oak, supported by fine tannins and engaging, fresh acidity. Drink now to 2022.
Bodegas Palacios Remondo,
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This is Rioja – but not as you know it. Made from over 95 percent Garnacha and from the Rioja Oriental at the easternmost point of this region, it is pure, elegant and utterly drinkable. The unique freshness in this wine comes from the fascinating La Montesa vineyard which is planted at 550 metres’ altitude in the foothills of Mt Yerga. In addition to this, the purity and richness of sweet red and black berry fruit is testament to the huge amount of focus and attention that the famed Álvaro Palacios and his team put into each of the vines throughout the growing season. This is a Rioja that will not cloud your sense on the first sip, but instead will leave them invigorated and intrigued.
Catriona Felstead MW, Buyer (November 2019)
Catriona Felstead MW, Buyer (November 2019)
Olivier Merlin,
Ready, but will improve,
This wine shows the quality of this excellent, chalky site. The nose is smoky and spicy, with a little oak showing. The fruit is rich and dense on entry, with some complex floral notes too, but what is most impressive is the tension and acidity of this wine, which finishes on a chalky note as though sucking on a stone. Drink 2020-2025.
Olivier is taking many steps to counteract the warmer summers and earlier harvests; managing the canopy to protect grapes from sunburn, using late-ripening rootstocks, reducing the amount of new oak he uses to keep the wines feeling fresher, and bringing harvest dates forward to retain acidity. The 2017 crop is around 15 percent down due to the dry summer which stressed the grapes. Picking began on 27th August and Olivier feels the wines are a little richer than 2016, but still with very good balance and well-integrated oak.
Olivier is taking many steps to counteract the warmer summers and earlier harvests; managing the canopy to protect grapes from sunburn, using late-ripening rootstocks, reducing the amount of new oak he uses to keep the wines feeling fresher, and bringing harvest dates forward to retain acidity. The 2017 crop is around 15 percent down due to the dry summer which stressed the grapes. Picking began on 27th August and Olivier feels the wines are a little richer than 2016, but still with very good balance and well-integrated oak.
Domaine Landrat-Guyollot,
Ready, but will keep,
La Rambarde’s bright, playful bouquet includes herbaceous, citrus and tropical-fruit notes, while the palate is fresh and tense, with a saline, mineral finish. The 17 hectares of Domaine Landrat-Guyollot cover three distinct soil types (marl, limestone and flint), all of which are represented in this complex, engaging wine, expertly blended by winemaker Sophie Guyollot. Drink now to 2021.
Will Heslop, Burgundy Buying Assistant (August 2019)
Will Heslop, Burgundy Buying Assistant (August 2019)
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Sancerre rosé from a quality producer like David Sautereau is a delightful, versatile wine that combines complexity with a sense of insouciance. David’s 2017 is a case in point. It’s characterised by floral and red berry aromas, fine tannins and “crunchy” acidity. A natural accompaniment to salads or poached salmon, it has sufficient personality to stand up to richer dishes too, such as Moroccan lamb tagine. Drink now to 2022.
Will Heslop, Burgundy Buying Assistant (spring 2019)
Will Heslop, Burgundy Buying Assistant (spring 2019)
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Flint’s 2018 Bacchus is different in style to its predecessor, with a definite mineral focus. Ben at Flint attributes this to the diverse characteristics that their various sites bring to the blend, as well as the exceptional vintage conditions. Notes of lime peel and wet stone characterise the nose and palate. The mid-palate has a refreshing salinity and textural mouth-feel, buffering England’s trademark acidity. Excellent as a light apéritif or with fresh seafood and salads. Ready to drink now
Daisy Gatt, Buying Assistant (spring 2019)
Daisy Gatt, Buying Assistant (spring 2019)
A rich red colour hints at this bitter’s original Sherry base which is infused with wormwood, sage, coriander, gentian, angelica and orange peel. Sweet aromas of ripe fruit are accompanied by citrus and herbal notes, layered over wood-smoke. The palate is velvety, intensely flavoured but balanced in fruit and poised between sweet and dry. The classic bitter finish is delicately accompanied by a distinctive nutty Jerez aftertaste. Perfect in a Negroni, it is also surprisingly good on its own poured over ice.
Domaine Saint-Germain,
Ready, but will keep,
Persan is a rare red grape native to the wine region of Savoie and has the potential of yielding wines worth ageing. The name "Persan" is believed to be a corruption of the synonym "Princens" which is also the name of a small hamlet by Saint-Jean-de-Maurienne in Savoie, praised since the 17th century for the quality of its vineyards. Persan once counted among the great varieties of Savoie, but has declined for a number of reasons, including its sensitivity to oidium. This example by Domaine Saint-Germains shows strong aromatics, with intense flavours of raspberries and violets. A wine to drink now and over the next 8 years.
Ambrosia,
Ready, but will keep,
Produced in Gualtallary, the sub-zone considered to be the “grand cru” of Mendoza, the 2015 Viña Unica Cabernet Sauvignon from Ambrosia is definitely a wine to savour. Its concentration and intensity is immediately evident on the nose. On the palate this wine oozes rich blackcurrant and plum fruit which is perfectly balanced by its fine tannins and fresh acidity. There is also a refreshing mineral core running through the wine, persisting long after your first sip. It is a stunning wine.
Catriona Felstead MW, Wine Buyer
Catriona Felstead MW, Wine Buyer
Chateau Miraval,
Ready, but will keep,
Miraval has become the go-to rosé for many and I don’t see that changing with the great 2018 vintage. Very pale in colour, this is fresh, vibrant but perfectly polite, with notes of peach, delicate wild strawberry and a floral lift too. The finish is long and balanced, with a touch of texture meaning that it works perfectly with food, yet doesn’t dominate the palate without. I know what I’ll be drinking this spring and summer…
Gary Owen, Private Account Manager, Fine Wine
Gary Owen, Private Account Manager, Fine Wine
Anthonij Rupert,
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Aromas of roasted hazelnuts and citrus fruit are evident on the nose and continue on the palate. The mousse is integrated and finely-textured adding vibrancy to the fresh fruit character, biscuit complexity and bright acidity. Long and cleanly dry on the finish, Perfect for drinking now.
Katherine Dart, MW, Wine Buyer
Katherine Dart, MW, Wine Buyer
Trevisiol L. e Figli,
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This finely crafted wine comes from Paolo’s vineyards in the iconic hamlet of Ogliano in Conegliano. Like the classic Valdobbiadene style, it is Extra Dry in style (between 12 and 17 g/l residual sugar), but the fermentation for this cuvée is longer, followed by three months’ aging developing more complex flavours. The nose is finely tuned with notes of green apple, flowers and perfume. The palate is robust and complex with peach, nectarine and a hint of fresh hazelnuts. Always a beautiful apéritif, it is also a fantastic partner for sushi and sashimi.
Matt Smith, Senior Buyer (winter 2019)
Matt Smith, Senior Buyer (winter 2019)
Recanati Winery,
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Founded in 2000, Recanati has already established itself as one of the leading lights in Israeli wine. Their aim is to produce wines that are varietally pure and true, while expressing a sense of place and embracing their Mediterranean origins. The property is constantly pushing to improve the quality of its wines further, sourcing fruit from key regions in Israel (with much grown at altitude to retain freshness and definition) and nurturing the resurgence of indigenous varieties.
Pale lemon in colour, the nose shows hints of citrus pith, layered with peach-stone. On the palate, this vibrancy continues with chalky minerality and more citrus overtones. Four months in old oak add texture and weight to the mid-palate and support the freshness of the acidity on the palate. Drink now to 2020.
Pale lemon in colour, the nose shows hints of citrus pith, layered with peach-stone. On the palate, this vibrancy continues with chalky minerality and more citrus overtones. Four months in old oak add texture and weight to the mid-palate and support the freshness of the acidity on the palate. Drink now to 2020.
Showing 1-19 out of 19 items
Fiona Hayes, Buyer (May 2019)