Produced using ‘Méthode Champenoise’ this delightful frothy, creamy, sparkling Bordeaux wine doesn’t disappoint.
From the hand-picked grapes to the second fermentation in bottle, the wine bears much resemblance to good
Champagne. Selected for Gordon Ramsay’s prestigious restaurant in central Bordeaux.
Produced using the same methods as the Blanc, the Rose is made with the red grape varieties of ‘aromatic’ Cabernet
Franc and Merlot. A gold medal winner in the French sparkling wine competition.
Excellent value Sauvignon from a great Loire winemaker – Benoit Chauveau. From Kimmeridgean soil, the wine is
slightly acidic and evokes typical Sauvignon notes of grapefruit combined with elderflower. Ideal as an aperitif or
equally good accompanying seafood and fish dishes.
From our neighbours in Bordeaux, the Fournier family, this Bordeaux blanc is primarily Sauvignon, but with some
Semillon and hint of Muscadelle added! Great all-rounder but particularly good as an aperitif. Light and fruity.
A delicious blend of Cabernet Franc and Merlot, this Bordeaux Rose is everything you could hope for in a spring
aperitif. Fragrant and fruity, drink on its own or with barbecues or spicy Asian dishes!
Renowned Champagne and Bordeaux producer, Michel Gonet, makes this traditional Bordeaux red using pure
Merlot. Pair with grilled and roast meat & poultry. Also a great accompaniment to the cheese board.
From the Peyre family in the Rhone, Divinitas belongs to the Lirac appellation, just across the river from Chateauneufdu-Pape. Rich, spicy and fruity this wine – rich in Syrah – pairs well with all red meats including game.