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3 Results for  In Bond (click here to view In Bond results)

2016 El Campo Reserva Privada Central Valley Cabernet Sauvignon (Bottle - 1/75cl)

This is another great wine from El Campo, full of fruity blackcurrant and cherry notes, easy drinking with lots of flavour. The perfect match to your Sunday roast!

QuantityPrice

9 Available

£8.34

2016 Verite Wines Sonoma County Mixed Case (x1 Desir, x1 La Muse, x1 La Joie) (Case - 3/75cl)

La Muse: 93% Merlot, 5% Cabernet Franc, 2% Malbec
La Joie: 84% Cabernet Sauvignon, 11% Merlot, 5% Petit Verdot
Le Désir: 82% Cabernet Franc, 12% Merlot, 6% Malbec

In Bond


10 Available£1,112.04

2016 Warwick Estate Three Cape Ladies Stellenbosch (Bottle - 1/75cl)

Warwicks Stellenbosch Three Ladies, was one of the first Cape blends. Pinotage, Shiraz and Cabernet Sauvignon interact beautifully to give a superbly easy but complex ride. Vibrant with energy to drink now, but made also to evolve over time when the leatheryness of the Shiraz and savoury spice of the Cabernet will emerge. Great barbeque wine. A James Bond favourite too!

QuantityPrice

21 Available

£17.04

2016 Moorooduc Estate Mornington Peninsula Pinot Noir (Bottle - 1/75cl)

Richard and Jill McIntyre established the Mooroduc Estate in 1982. It has grown from a small family wine business in Mornington Peninsula (Australia). 

The family’s aim is to produce top quality wine. They are hands on with their care of the vineyard and minimise the use of chemicals. They use wild yeast ferments and minimal intervention in their winemaking with a touch of traditional Burgundian techniques.

After hand harvesting, the grapes are totally de-stemmed and put in stainless steel vats. The fermentation process, starting with wild yeast, lasts for an average of 20 days with...

QuantityPrice
£24.00

2016 Spice Route Swartland Mourvedre (Bottle - 1/75cl)

Grapes were hand harvested, destalked and lightly crushed into open concrete fermenters. Manual punch downs were done three times a day during fermentation. Fermentation lasted seven days, after which the wine was pressed off the skins and transferred to old French and American barrels for malolactic fermentation and 14 months ageing.

QuantityPrice

36 Available

£12.48