The full bodied Grand Vin of the Dominus estate starts with elegant black cherry evolving towards well structured tannins. Early bottling has preserved more fruit character in this vintage. The Bordeaux style blend includes 75% Cabernet Sauvignon, 13% Cabernet Franc, 9% Merlot and 3% Petit Verdot.
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!
From California's Central Valley comes this delightfully fruity, crisp, fresh white wine, using a nicely balanced blend of Colombard and Chardonnay grapes. Great for sipping on sunny days...
The M3 vineyard is situated at Lenswood (500 metres above sea level). The production is hand picked to avoid any fruit damage.
As soon as the grapes- in whole bunches- are in the cellar, they are stocked overnight in a cold tank, then pressed the next day. The wine is fermented in French oak barrels (1/3 in new). The maturation process takes place for 9 months in oak with lees stirring, then 2 months in stainless steel tank on lees before the bottling.
Gold Sommelier wine Award 2018
Silver International Wine Challenge 2018
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
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!
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...
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.
This honeyed buttery white from sunny Californias Central valley, made from 75% Colombard and 25% Chardonnay has a lovely pear and pineapple infused nose, wityh plenty of ripe sweetness on the finish. It works well on its own or with some cheeses, cold buffets and some desserts.