Grape: Merlot, Cabernet Franc, Cabernet Sauvignon
Aroma: Subtle aromas of ripened blackberries with a touch of warm green pepper.
Body & Taste: This wine is dominated by fruit, of a great complexity. A nice ruby colour. Well balanced. Very subtle with structured tannins.
Suggested Food Pairing: Goes well with red meats, roasts and aged cheese.
Aroma: Floral notes followed by subtle notes of oak and fresh fruit.
Body & Taste: Good structure on the palate. This wine is tangy, well-balanced and shows the lovely fullness one expects from a Premier Cru. A combination of linden blossom and almond give way to a long, rounded finish.
Suggested Food Pairing: Try it with dill-marinated salmon served with a warm leek and balsamic vinegar flan for the contrast of flavors. Grilled chicken, with crispy skin and moist meat is a good counterpoint to the oaky finish of this defined wine.
Grape: Sauvignon Blanc
Aroma: Fragrant aroma reminiscent of nettle, currant, sweet passion fruit and dried herbs with some underlying mineral notes.
Body & Taste: A full complex spectrum of flavours from herbal notes through to ripe tropical fruit salad, including tangy grapefruit, blackcurrant, passion fruit, capsicum and tomato leaf. Good fruit sweetness and soft texture are supported by firm but balanced acidity which refreshes and promotes a long, stony
Suggested Food Pairing: Excellent aperitif or seafood wine. Goes well with pasta in pesto sauce and even Thai food.
Les Vendangeurs Bourgogne Chardonnay A.O.C.
Flowery notes with hints fresh fruits yet complex with notes of honeyed toast. An excellent dry Chardonnay, very well-balanced, at once fresh and mellow. Serve well chilled, 8-10ºC
Les Vendangeurs Bourgogne Pinot Noir A.O.C.
Characteristic black currant, cherry and blackberry notes with undertones of lime flower and mint. Full-bodied and well- balanced with subtle oak hints and a long liquorice finish. Serve slightly chilled, 16-18ºC
Mellow white flower and fresh peach notes with characteristic gun-flint, mineral hints. Subtle hints of dried fruit and hazelnut on the finish. Serve well chilled, 8-10ºC
Côtes du Rhône
Complex aromas of blackberries with spicy notes. Rich and lively with supple tannins. Serve slightly chilled, 16-18ºC
Novy Shiraz 2010, Napa Valley, USA
The complex aromas of dried herb, berry, leather, meat and smoke are pure, direct and pleasingly supple, easing nicely on the finish. This maintains an easy-drinking allure while remaining adequately complex. The tannins show good grip.
Chateau Latour Martillac 2007, Pessac Leognan-Bordeaux, France
Ripe and full, with the charcoal black fruit of very ripe plums, and dark chocolate. A hedonistic wine, with a good backbone. Complex, interesting and reflective of its terroir.
Bodega Roda Reserve 2007, Rioja, Spain
The 2007 Roda Reserva is a blend of 89% Tempranillo, 8% Garnacha and 3% Graciano with half the crop aged in new oak for 16 months. It has a ripe, dark berry, espresso and cassis bouquet that unfolds nicely in the glass and demonstrates complexity and harmony. The palate is medium-bodied with taut tannins. It displays fine acidity with clean fruit flavors of wild strawberry, raspberry, tart red cherries and a touch of citrus peel.
Querciabella Chianti Classico 2012, Tuscany, Italy
Sour cherries and cardamom, raisins and noble lavender, mouth compact but multifaceted in many streams and red fruits.
St. Urbans-Hof Riesling 2013, Mosel, Germany
Brilliant fruit and Mosel-slate mineral flavors, lively acidity, and ripe floral aromas. Delicious on its own, or a perfect accompaniment to light or spicy dishes.
Cloudy Bay Te Koko 2011, Marlborough, New Zealand
Te Koko 2011 offers aromas of lemon citrus, bees wax and passion fruit flower. The palate is generous with layers of green mango, white pepper and flint; it’s richly textured but shaped by fresh acidity. Subtle tropical fruit and taught minerality linger on the plush finish. Te Koko is incredibly food friendly, complementing a range of cuisine. We particularly enjoy it with savoury dishes highlighted by fresh herbs or aromatic spice.