Until 31st August this product is discounted by 50%*

Peachy Canyon was established by Doug and Nancy Beckett in 1988. It is situated just west of Paso Robles in the Central Valley region of California. They have 18 hectares of vineyards and produce a range of varietal wines, although they are particularly renowned for the individuality and vibrancy of their Zinfandels.
This wine is a classic example of Zinfandel from California, displaying a rich red-fruit profile of cherries, redcurrants and wild strawberries on the nose, with more subtle notes of tobacco, sweet vanilla and coconut spice that extend on the finish and open up in the glass. A perfect accompaniment for steak and chips or a red meat stew.

Cherry jam, damson and bramble fruit are layered with hints of thyme, sage and black olives. The tannins are smooth and the acidity brings freshness to the rounded mouthfeel. Perfect to enjoy with griddled red meat dishes, roasted vegetable and robust pastas.
Katherine Dart MW - Buyer


This wine is a classic example of Zinfandel from California displaying a rich red fruit profile of cherries, redcurrants and wild strawberries on the nose, with more subtle notes of tobacco, sweet vanilla and coconut spice that extend on the finish and that open up in the glass. A perfect accompaniment for steak and chips or a red meat stew.
Fiona Hayes - Buyer





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Lightish cherry red. Surprisingly red fruited for Syrah. Firmer and darker on the palate but still juicy with a light spice. Fine tannins, elegant yet straightforward.
Julia Harding MW, jancisrobinson.com. 30th June 2017.

Until 31st August this product is discounted by 50%*

Ruby red colour is typical. The aromas hint a classic cedar, with black fruit and spice layering with herbal top notes. The plate it ripe and elegant, with smooth tannins and bright acidity. The fruit on the mid-palate has atrtractive richness and concentration. Drink now – 2018.
Katherine Dart MW, Berry Bros. & Rudd


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The fruit is handpicked from Domaine Drouhin's Roserock vineyard in the Southern part of Eola-amity Hills AVA. 2014 is a good, classic vintage according to Veronique Drouhin and this wine is very tightly knit. There is a purity of red fruits that is most apparent, which is carefully balanced with more floral and herbal notes that add complexity. The tannins are savoury and there is a lively acidity that lingers on the finish.
Fiona Hayes, Wine Buyer

Floral and restrained, the red fruit perfume is very enticing. Chalky and savoury tannin structure with a vibrant and zesty acidity. Very good and I would recommend lying a couple of bottles down to see how it ages after a few years.
Fiona Hayes, Wine Buyer

April rains disrupted flowering and reduced yields, but gave the vines enough water to survive a third year of drought. Mild temper-atures in August proved ideal for ripening. The thirty-four parcels were fermented separately; we combined the twenty-five that best expressed the vineyard’s distinctive character. Thirteen months in barrel has softened tannins and added complexity. Enjoyable in its youth, this fine wine will evolve over the next ten years to 2026.

This comes from some of the original Frog’s Leap vineyards around their historic red barn. Lush but not overpowering, the complexity is enhanced by giving Merlot cold feet (in clay) and a warm body (from extended evening sunshine). Beautifully judged.
Rich & full-bodied.
94% Merlot, 6% Cabernet Sauvignon.

This is Birichino’s first bottled vintage from the Antle Vineyard. The grapes have – to now – been picked much earlier than the other sites winemakers Alex and John work with. Compared to their entry-level Pinot, Saint Georges, or their other single-vineyard Pinot, Lilo, this is a more muscular style, offering a rockier, grippier palate.
Fiona Hayes, Wine Buyer

The youngest vines here are a mere 50 years old, but most are fast approaching 90 years of age and are largely on their own rootstocks. A field blend of many varieties including Sauvignon Blanc, Sauvignon Vert, Tocai Fruilano, Chasselas and Sémillon, yields are incredibly low and trellising is non-existent. The concentration is mind-blowing and, at 12 percent alcohol, this wine is tightly wound. The lees contact is highlighted by aromas of toasted nuts and brioche, as well as an additional depth and phenolic grip on the mid-palate. There is tense, taut acidity, with a savoury core that persists rather subtly on the finish. 
Fiona Hayes, Wine Buyer

100% Merlot. Rich, bright red fruits dominate this cuvee, with a density on the core of cherry and licorice. Tannins are rich and round with the sweetness form the American oak evident. Long length and concentrated.
Fiona Hayes, Wine Buyer

A blend of 75 percent Cabernet Sauvignon, 14 percent Merlot, six percent Petit Verdot and five percent Cabernet Franc, the grapes for this wine come from Ridge’s iconic Monte Bello vineyard in the Santa Cruz mountains. The complex terroir and the elevation of the Monte Bello property, combined with meticulous attention to detail in the vineyards and winery enable the Ridge wines to age remarkably, while also offering accessibility in youth. This 2014 has a generous profile with a mix of red and black fruits. Sweet and savoury spice aromas combine with cloves, while a herbal top-note adds complexity and depth to this Bordeaux blend. It has a velvety texture with ripe but broad tannins and refreshing acidity. Drink now or keep for a further six to eight years (2024-26).
Fiona Hayes, Wine Buyer

Richer than the 2012 but with the same orange blossom fragrance that seems to be the hallmark of this exceptional site. 19 months in French oak (26% new) adds creaminess to the fruit power. Hugely impressive considering the vines are quite young – you can see why David Ramey really rates this site. I’d give this a couple of years in the cellar to shed some of the youthful exuberance. I’ve been a follower of David’s wines for a number of years and the latest releases are right at the top of the tree. Drink 2019 to 2025+.
Fergus Stewart, Private Account Manager

Between 70 and 100 percent whole-cluster depending on the vintage, the wine is foot-trodden before going into a traditional basket press. With natural yeasts, the wine spends 10 months in 70 percent new François Frères barrels, is then racked off its lees and then undergoes a further eight months’ ageing in barrel, then one year in bottle prior to release. At 14 percent alcohol, this Pinot is perfectly formed, with bright red fruit and rose perfume alongside well-integrated and handled tannins. There is a density that is a nod to Napa, but a measured character that is rather more “Old World” in style.
Fiona Hayes, Wine Buyer