Hand Picked Staff Favourites Collection Mixed Case  £79.56


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Palacio de Bornos Rueda Verdejo (Rueda)

Located in Rueda, Palacio De Bornos was founded and began making wine in 1976, alongside the Appelation of Origin Rueda. The initial years were dedicated to consolidating the brand in the Castilla y Leon region, to later begin a rapid expansion both nationally and internationally.  Palacio de Bornos was the first winery in Spain´s Castilla y León region to produce a sparkling wine, in 1978. Since those early days they have sought to exploit the great potential of the Verdejo grape in a single variety wine, with its individual, unique character, to produce a very high-quality traditional-method sparkling wine.  Palacio de Bornos boasts 308 hectares of their own vineyards, in the towns of Rueda, Pollos and La Seca, which is more than 30 years old.  The Palacio De Bornos Verdejo presents hues of yellow colour with greenish tones. Intense floral aroma, fresh acidity and fruity notes on the palate. See more here

Bodegas Lleiroso Luz Millar Roble (Ribera Del Duero​)

Founded in 2001, Bodegas LLeiroso is located in Valbuena de Duero, in the middle of Ribera del Duero’s “Golden Mile”, just a few metres from the river that nourishes the vineyards and close to the Santa María de Valbuena monastery, an impressive 12th-century building, which houses a spa and The Ages of Man Foundation. This is a unique location, where history, art and the culture of wine merge in one special spot.  This red is bright, red cherry with glints of violet.  On the nose, there is a high aromatic intensity, well-assembled red berry fruits with notes of barrel, cinnamon, coconut and vanilla.  The palate is fresh, full, balanced, long and pleasant on the finish.  Pairs well with Charcuterie, cheese, fish stews, rice dishes and pasta. See more here

Cabriz Dao Sauvignon Blanc (Dao, Portugal)

Cabriz tells a story that is born in Dão, in a trip through the heart of Portugal, through the lands, hills, and people, presenting a wide portfolio that seeks to fulfil all segments and moments of consumption but always following the same principle: to produce wines that have a great quality.  The Cabriz Dao Sauvignon Blanc is made of 100% Sauvignon Blanc.  Winemaker Osvaldo Amado sets about creating this fresh, well-balanced white through a cool 15-degree ferment in stainless steel, where it undergoes regular batonnage for 2 months in tank followed by natural clarification and 2 months in bottle prior to release. The resulting wine is an explosion of tropical fruit flavours with a fuller body than Sauvignon fans might be used to which can be enjoyed easily by itself or will suit fish dishes, Mediterranean or Asian-inspired flavours.  An absolutely delicious bottle of wine which is sure to have you coming back for more! See more here

Biscardo Neropasso Originale Veneto Rosso​ (Veneto, Italy)

The soil for this wine varies considerably, adding to the complexity of the wine. Brown and red soil on silts, loam rocks formed from the Cretaceous period, compact red soil on basalt and compact red soil on Eocene limestone. Each valley gives different qualities to the wine, although there is always a high calcareous concentration, with lots of big stones in the first half metre of the ground. Intense ruby red turning to garnet with ageing. The bouquet is spicy with hints of cherry, black cherry and plum compote. fine and velvety palate, persistent, with soft tannins at the end. Recommended with Pasta, white and red meats, fresh and aged cheeses. See more here

Wild & Wilder The Courtesan Riesling (Clare Valley, South Australia)

Wild & Wilder is all about good clean fun. Working hand in hand with their merry (in a good season) band of growers, they craft wines of supreme quality but don’t take it all too seriously. Great fruit, grown by great people and made with a lot of love by people that know that wine is all about the good times, delicious food and creating great memories. Founded by Giles Cooke MW & Fergal Tynan MW, who also make the Thistledown wines, the mundane is just not in their DNA. Being involved in every stage of the winemaking process from bud burst to bottle means that every bottle from Wild & Wilder is an experience you’ll want to try again. See more here

Vina Cobos Felino Mendoza Malbec (Mendoza, Argentina)

In 1989, Paul Hobbs visited Mendoza for the first time. Driving over the Andes from Chile with his longstanding friend Jorge Catena, brother of the famous Nicolas Catena, he fell in love with the place, the people, but also with the potential to make great wine.  From vineyard sites in Luján de Cuyo, Maipu and Valle de Uco at altitudes of 2300 to 3835 feet above sea level. The diurnal temperature variations, long growing season and altitude give a tremendous purity of fruit.  Fermentation is in 8 and 17-ton closed-top stainless steel tanks. There is a 2-3 day period of cold maceration and 14 days total maceration followed by a 3-month malolactic fermentation in barrel and a period of 9 months oak ageing in French and American Oak of which a small percentage is new.  The resulting wine is violet red with black tones. An attractive nose with aromas of fresh black fruits and prunes. The palate displays good concentration, balance and sweet yet supple tannins. A beautiful accompaniment to any meal, but particularly well with hearty casseroles and red meat. See more here

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