FESTIVAL FEVER
FESTIVAL FEVER

Bring on the Festival Fever!

12 Bottle Case (1 x of each)

Sparkling (1 bottle)

Derain Brut Nature Methode Traditionnelle, Burgundy, France
(100% Aligote)

This brut nature (zero dosage, no added sugar) has surprising freshness and acidity while retaining the emotions of the terroir and the grapes. A wonderful bubble, very well stylized, without noise but with fury. Expressing floral notes of quince and toasted apple while flavours of lime and minerality decorate the palate accompanied nicely by a saline finish. Biodynamic with very little sulphur, the Chut Derain is a wonderful bubble of Aligote to drink in all circumstances, to make many Champagne wines pale!

Pairing: Have as an aperitif, without food or with an assortment of dishes such as Fish, Vegetables, Light Meat, Cheese, Shellfish or Pork 

Whites (1 bottle of each)

Bera Bianchduset Moscato, Asti, Piedmont
(100% Moscato Bianco)

Golden yellow in colour. The nose is characterized by oxidative notes (Jura style) with slightly fruity hints. The palate is rich with texture, and very mineral. Persistent finish.

Pairing: Aged cheeses, Asian dishes, fish-based main dishes

Kindeli Luna Nueva White, Nelson, New Zealand
(Chardonnay, Pinot Gris, Sauvignon, Viognier)

This natural wine is a blend of Viognier, Pinot Gris, Pinot Blanc and Sauvignon Blanc, with the grapes spending time on skins and in amphora. Serious, yet sultry. Think stonefruit, peach blossom, passion fruit. 

Pairing: Grilled fish, blue cheese

Filippi Soave Castelcerino, Veneto, Italy
(100% Garganega)

A light white wine with good freshness, floral notes and aromas of almonds and fresh fruit. The palate is fresh and dry with a slightly salty taste and a hint of almonds on the finish. 

Pairing: Great with pasta dishes like cacio e pepe or carbonara, seafood, shellfish, fresh cheese or vegetable risottos, but we’ve found it is also a fine pairing with the aromatic heat of Thai or Vietnamese dishes Trust us!

Chateau Musar White, Bekaa Valley, Lebanon
(60% Obaideh, 40% Merwah, indigenous to the mountains of Lebanon and said to be related to Chasselas Chardonnay and Semillon)

Bright lemon in colour with pears, thyme, pine resin and lemongrass on the nose. The palate has an oily character with herbs and pine flavours and a zingy lemon acidity on the finish.

Pairing: Pâtés (especially foie gras), rillettes, seafood dishes

Orange (1 bottle)

Kamara Nimbus Ritinitis Orange Retsina, Northern Greece near Thessaloniki, Greece
(100% Assyrtiko maceration)

Bright yellow to amber colour. Intense nose with emerging aromas of thyme, lavender, oregano and ginger. Herbal and vegetal notes in the palate, with an intensive expression of bergamot and kumquat along with resin and thyme. Hints of Chios mastic at finish prove the quality of the pine resin used. Balanced acidity with a fruity and herbal feeling in the long-lasting aftertaste 

Pairing: Sushi, nigiri, eel, mussel risotto, grilled fish, grilled chicken, Mediterranean dishes!

Pink (1 bottle)

Zouina Volubilia Gris, Meknes, Morocco
(Caladoc, Marselan, Mourvedre and Cabernet Sauvignon)

A blend of Caladoc, Mourvedre, Marselan grapes, this wine has a pale colour and a very fresh, aromatic smell with floral notes of white flowers. In the mouth, it is fruity and refreshing with delicate fruit flavours of ripe balanced by a crisp palate with light notes of red fruits, even acidity and an attractive minerality.

Pairing: Light Dishes and Salads, Poultry, Shellfish for example grilled octopus salad

Reds (1 bottle of each)

Loxarel Ops Garnacha, Barcelona, Spain
(100% Grenache)

Grenache, Syrah, Mourvedre and Carignan. Aromas of violets and soft black fruits dominate and silky ripe tannins lubricate the transition in the mouth. Low yields (less than 40 hl/ha) give the wines their sturdy yet elegant structure.

Pairing: Lamb flavoured with thyme, chicken cooked with a salt crust, grilled aubergines with tomatoes

Ruth Lewandowski Feints Cuvee Zero, Mendocino, California
(30% Arneis, 33% Dolcetto, 15% Barbera & 14% Nebbiolo, 8% Montepulciano)

At first glance it is light and fresh and easy on its toes, but there is a lot more going on here with tons of life, vibrancy and energy. Working at once with all of the Piedmontese varieties found at Fox Hill makes this an unexpected wine. It's a co-fermentation of Dolcetto, Barbera, Nebbiolo, Arneis and a hair of Montepulciano...yes, four reds and a white (and nearly 30% white this year)! Full carbonic maceration keeps things poppy, light on its feet and fresh. For all intents and purposes this is the complex light red wine go-to and truly couldn't be more gluggable.

Pairing: It can be drunk (after a slight chill) in the hot summer sun with BBQ, coleslaw and cornbread, but also mushrooms and polenta and duck with all of its savoury characters.  Asian flavours like Vietnamese lemongrass beef or Cumin lamb also make good matches.

Les Vignerons d’Estezargues Les Oliviers, Gard, Cotes du Rhone
(Blend of Grenache, Cinsault, Carignan, Syrah)

Ripe red/dark fruit aromas and that characteristic garrigue and pepper notes. Lovely softness in the mouth with velvety tannins and confit fruits building across the palate, hints of tobacco and leather and a nice spine of acidity from the Syrah as well as some spicy blackcurrant fruit.

Pairing: Grilled tuna, lamb chops or couscous with roasted vegetables

A Los Viñateros Bravos Pais Volcánico, Itata, Chile
(100% Pais)

The delicate underbrush aromas of Itatas wild grass, soft red and orange fruits and a little bit of cassis are aromas and flavours that characterise this wine. A fresh wine, delicate, marked by fine grain tannins that give a very unique structure and create a long lingering ending with a distinctive mineral character due to the volcanic soils where the old vines thrive. 

Pairing: Charcuterie, Curries

Cider (1 bottle)

Charlie Herring Perfect Strangers, Hampshire, England
(95% apples, 5% South African Shiraz)

Based on a long forgotten northern Italian tradition of Vin ed Pom this cider from our 150-year-old apple trees receives a red wine dosage to produce a complex and phenol rich, gently sparkling cider aged in champagne bottles on its own lees for a minimum of 24 months.

Pairing: Lovely summer’s day, pork dishes and cheeses like for example Local pannage pork from the New Forest and creamy goat's cheese like Brightwell Ash.

Delivery Included

£250.00