
We quite simply only sell wines we like to enjoy at home. Take a look at our choices this month.
De Chanceny Cremant de Loire Rose NV
“I am writing this thinking about summer days whilst the snow is falling!” ahh the irony, especially after a lovely Easter weekend where temperatures hit double digits, triggering a family lunch outside with a glass or two of this delicious fizz. Made just like Champagne from Cabernet Franc and aged for almost 16 months in bottle before the cork is popped, this humble sparkling wine really shows it’s class. Packed with delicious summer crunchy red fruits and a super silky soft, raspberry yoghurt style finish, it really is everything you will ever need for an impromptu get together. Pop a few in the fridge because I can’t help thinking you won’t need many excuses to celebrate in style in 2021”
TARQUIN DE BURGH – M.D.

Chateau La Verriere Rouge 2016
Alain Bessette, the owner of Chateau La Verriere, is the man who makes Rival Bellevue for us. I’ll never forget the look of surprise, alarm, and delight on his face when I requested the first special bottling run of Rival in magnums. He asked if I was selling to supermarkets, to which I replied “No, just Scottish people”. Chateau La Verriere is Alain’s main wine and collects gold medals with the ease of Usain Bolt. It is aged longer in oak than Rival Bellevue and so benefits from some bottle age to fuller reveal its beauty. Alain very kindly let us have his last 96 bottles of the excellent 2016 vintage in six-bottle wooden cases. These have been cellared at the winery and were shipped over to us in March this year. It is a stonking bottle for £15 and has matured beautifully to produce a rich and full-bodied wine with lots of dark damsons and plum fruit, warm spice, wood smoke, and soft mocha. If you miss out, don’t panic, we have some of the 2018 and more on the way arriving in late April which is just as good but you’ll need to tuck it away for a few years to get the magic aged flavours!
WILL NICOLSON – DIRECTOR


Pinot Noir ‘Tradition’ Pfluger 2019
Pretty much all New World Pinot Noir is a bit too jammy and confected for my tastes, and other Old World expressions can sometimes prove a tad overpriced and underwhelming.
This example of Pinot Noir from the Pfalz region in Germany however, hits the spot both financially and indeed tastebud wise. Made by the up and coming ‘natural’ wine all-star Alexander Pfluger, this has bags of depth to the red cherry fruit and smoky, earthy notes coming through on the palate. Light in body as a Pinot should be but the remarkable rich texture really makes it hang together beautifully.
ROSS MCKENZIE – OFFICE/WAREHOUSE MANAGER

Chateau Rival Bellevue Bordeaux Superior 2017
As we head towards the hopeful easing of restrictions and the possibility that we might be able to socialise in the garden I thought about good party pleasers and our Chateau Rival Bellevue Bordeaux Superior 2017 came to mind. It is such an easy to enjoy wine and has been glugged at more than one family gathering in times of olde. Everyone always says, ‘ooh that’s delicious’ and it doesn’t break the bank. A merlot blend, it is rich with a mingle of blackcurrant and smoky oak making it extremely moreish.
FIONA HOLT – ACCOUNTS

Vire Clesse ‘Harmonie’ Domaine de la Verpaille 2018
I’ve always been a huge fan of wines from Burgundy. It was my go-to when I was selling wine in retail and a customer asked for something special. My rule of thumb is that, if you are looking for a Chardonnay that is crisp, citrusy, and oozes with minerality then Chablis is the one. However, the wines further south in the Maconnais become richer, fatter, and more honeyed. I absolutely love this southern style which is packed full of ripe candied fruits, dried apricots, peach and a touch of exoticism. The intense bouquet is complemented on the palate with fresh citrus, orange and hints of toffee. The wines from Verpaille are all produced Biodynamically and with very little intervention, which makes them a true example of a wine produced as naturally as possible. You are getting a whole lot of quality for your money with this Harmonie Vire Clesse!
CHRISTINE NICOLSON – MARKETING
Chateau de Rayne Vigneau 2016 Sauternes
Château de Rayne Vigneau 2016 is composed of 80% Sémillon, 20% Sauvignon Blanc, and a small touch of Muscadelle. The growing season was challenging at first, followed by a superb finish. A mild winter was succeeded by a rather unsettled but sunny spring. The estate’s terroir helped the vines withstand the summer drought, and timely September rains brought the fog needed for botrytis to develop. Harvest took place under ideal conditions with beautifully concentrated noble rot just after the frost.
This vintage opens with aromas of passion fruit and orange blossom. The palate is intense yet fresh with a powerful yet harmonious structure. Vibrant notes of grapefruit, pineapple, and bergamot shine through.
Château de Rayne Vigneau derives its name from it's two early owners: Baron de Rayne and Étienne du Vigneau. At the time of the 1855 Classification, the estate was known simply as Château Vigneau. The property remained in the Rayne family from the 18th century until 1961, when it was sold on. Today, Château de Rayne Vigneau encompasses a substantial 84-hectare vineyard in Sauternes, planted with 74% Sémillon, 24% Sauvignon Blanc, and 2% Muscadelle. The 30 year old vines form one continuous block, which is unusual for an estate of this size. It is also on one of the highest plateaus in the appellation and situated next to the prestigious Chateau d'Yquem.
After pneumatic pressing, the wine is fermented in French oak barrels, 50% of which are new. It then matures in the same proportion of new oak for roughly 18 months. The wine is delicious to drink whilst young but if you can keep your hands off it, it really comes into its own after 12-30 years.
It pairs beautifully with a wide range of dishes, its sweetness and finesse complement seafood—particularly shellfish, lobster, crab, and fresh oysters. Foie gras is a classic match, but it also works well with roasted chicken, veal, or pork, especially when the preparations include spice or a hint of sweetness. Spicy Asian dishes, raw fish such as sushi or sashimi, and a variety of cheeses—both hard and soft—also make excellent companions.
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