From Fravaux in the Cote des Bar this vintage Champagne is made by the Gonet family, makers of Champagne since
1802. 100% Pinot noir this is a Brut Champagne excellent of course as an aperitif, but also good with Fruits de Mer
and smoked salmon.
Sauvignon at its best, this Sancerre made by Benoit Chauveau is crisp, dry yet fruity and evokes all those typical
Sauvignon flavours – citrus fruit & elderflower. Great just on its own or with fish and seafood
The most prestigious appellation in the Maconnais region of Burgundy, this dry white has a mere hint of oak from its
aging for 6 months in barrel. An ideal accompaniment to fish, shellfish and white meats – poultry
A delicious blend of Cabernet Franc and Merlot, this Bordeaux Rose is everything you could hope for a spring aperitif.
Fragrant and fruity, drink on its own or with barbecued or spicy Asian dishes!
From Champagne and Bordeaux producer, Michel Gonet, this traditional, predominantly Merlot, Bordeaux punches
above its weight. Drink on its own or pair with grilled and roast meat. Also great with the cheese board.
Vincent Peyre makes just 2000 bottles of his Chateauneuf-du-Pape using mainly Grenache noir grapes blended with
Syrah and Mourvedre. Aged in barrel for 12 months it is a powerful wine ideal for pairing with red meats, grilled or in
sauce, as well as characterful cheeses.