White

On the nose, pronounced notes of green apple and peach followed by a floral note of acacia. Dry, with beautiful freshness and great minerality, this Malvazija is balanced with pronounced flavour intensity, lasting and fine quality. A note of green apple reappears on the after taste.

Pairs really well with zucchini and shrimp risotto, light meat dishes, chicken, pasta, fish and vegetable dishes, seafood and fresh cheeses.

Benvenuti winery is situated in the quiet Istrian village of Kaldir, Croatia, overlooking nearby town of Motovun. They grow three grape varieties- Malvasia Istriana, Teran and Muscat. Throughout history, these varieties have been giving the best results in Istria. Benvenuti is committed to using this unique territory sustainably.

Family values and tradition are the key "condiments" of Benvenuti wines. Their grape variety reflect the abundance of their vineyards, located on several specific micro-locations. The terraced configuration and the white soil, along with the micro-climate, give the grapes character which translates to very mineral, fresh wines.

This Grüner Veltliner is of medium intensity and green-yellow in colour. Pepper can easily be detected on the nose, suggestive of the typical Grüner spiciness whilst the palate is expressive of aromatic herbs and stone fruit, with a dense and complex structure.

This is a perfect wine for accompanying fish; trout and salmon are especially good pairings. it also lends itself to a little spice in food, finding a good partner in asian cuisine

All the Amalaya wines are fruit driven in style, with a finesse that unites them. The trophy winning Torrontes/Riesling is silky on the palate, refreshing and bursting with aromas of citrus, blossom and grapefruit.

This wine is pale gold in colour with youthful highlights. On the nose, there are intense aromas of grapefruit which are balanced with a touch of minerality and floral notes. On the palate, it has a crisp acidity with a long, mineral finish.

he grapes went through a double selection process, firstly in the vineyard and then again on the sorting table at the winery. The grapes are pressed without any maceration. A slow fermentation took place using selected yeasts, for around 30 days at a controlled temperature of 14°C, which helped to retain the varietal fruit character. The wine was aged in stainless steel tanks for three months before a further two months in bottle.

MONOGRAPH ASSYRTIKO captures a multileveled manner, which can be achieved with this Greek variety, when it is cultivated with knowledge and persistence, on the semi-mountainous calciferous soils of Koutsi, Nemea.

A Youthful Assyrtiko, friendly and refreshing, which can be enjoyed just as much with fine seafood, light appetizers or on its own, unchaperoned; or perhaps just with good company…

100% Assyrtiko

This very special Riesling is coming from Columbia Valley, Washington.

Winemaker's notes:

"White peach, mandarin orange and apricot are delivered with a core of minerality that makes this dry Riesling shimmer with energy and freshness. Another epic vintage of Kung Fu Girl. Pair with spicy ramen, Sriracha pork tacos, Chinese takeout."

A fabulous dessert wine, sweet and luscious with fine acidity for a clean finish. The nose is fresh with classic botrytis marmalade and ripe nectarine. Flavors on the palate are rich, with honey and a finishing twist of bitter orange.

The French would serve this as an apéritif but it is also good with paté or blue cheeses such as Roquefort.

Vegetarian, vegan, sustainable.

The Verdejo grapes are selected from parcels of vines, 20-25 years old, grown in pebbly, clay and chalky soils at between 700 and 800m altitude. Harvesting takes place by 3 different processes: part green daytime harvest by hand, part mechanised and part night-time harvest. Each parcel is vinified separately using wild yeasts in stainless steel. Fermentation takes place at a controlled temperature of 18-22ºC, and the wine remains on lees for a short period.

Fresh stone fruit aromas with notes of fennel and thyme. The palate is ripe and texural with white peach and herbal characters, balanced by crisp acidity and minerality.

Great match with baked fish with fennel.

Recently rated 5 Stars in Decanter, this aromatic Pinot Gris grows really well in the cool climatic conditions and produces a dry white with stone fruit aromas of peach and nectarine on the nose. The front palate displays vibrant, juicy flavours of stone fruits and ripe red apples, whilst the mid palate is full, creamy and well textured followed by a lingering, rich yet clean grapefruit driven finish.

The 'M3' opens with aromas of white flowers, grapefruit, and white peach. Notes of brioche and toast add complexity to the elegant fruit. The palate is long and flavoursome, with great texture and bright acidity. Savoury, toasty nuances from the oak are beautifully integrated and linger on the finish.

Established in 1989 by Martin Shaw and Michael Hill Smith MW, Shaw + Smith's aim is to make contemporary, high quality wines that stand among the best of their type in Australia. The wines are made exclusively from fruit grown in the Adelaide Hills, one of Australia's coolest and most exciting regions. Shaw + Smith specialise in grape varieties suited to cooler climates, such as Sauvignon Blanc and Chardonnay, and also make outstanding wines from Shiraz and Pinot Noir.

GOLD Sommelier Wine Awards 2018

 Sustainable, Vegan, Vegetarian

“Very bright, polished platinum with green, vivacious hue. Complex, appealing nose with pear, citrus and floral notes developing into lemon cream, oatmeal and marzipan richness. On the palate the wine is medium bodied and linear but retains generous focused citrus fruit flavours with sleek, balanced and crisp acidity. The wine remains vivacious and fresh on the finish with clean citrus fruit and stony minerality. The wine has a long, very pleasant lingering finish. Decanting and exposure to air opens the aroma and palate of the wine“, Chris Williams, Winemaker

Food pairing: grilled fish, white and red meat

Meerlust Estate has been the pride of the Myburgh family since 1756. Today, the dedication to quality winemaking continues under the guidance of 8th generation, Hannes Myburgh. Cellar Master, Chris Williams, who has worked on the estate since 1995 has been in charge of winemaking since 2004. The name Meerlust means “pleasure of the sea”, as the property is situated 5km from False Bay (and 15km south of Stellenbosch), with the cooling influence of the coast, allowing the grapes ripen slowly.

Aasvoël, meaning a vulture in Afrikaans, got it's name because the winemaker, Pieter, didn't have a chance to buy enough grapes to make this beautiful wine every year. 

"I became an Aasvoël - an Afrikaans word for a ”vulture” - sitting on a pole, watching the vineyard. If something falls off the truck, I pick it up (figuratively speaking of course!). In other words, if it is a high production year, I get some grapes."

Production of Aasvoël is usually very small- with only so many bottles available, and the wine is 100% Verdelho, which is indigenous grape of Portugal, but it's grown really successfully in South Africa where it's mostly used in blends and it's quite a rare find as single variety wine, therefore more special.

The wine is medium-bodied with aromas of ripe apricots, peaches and pears, bursting with citrus and tropical fruits. It's very refreshing and elegant on the palate, beautifully balanced with a lot of fruits, hint of spices and slight bitterness with a long finish.

Great wine to enjoy on a hot summer nights, on it's own or paired with anything spicy, grilled chicken, seafood, salads and creamy cheeses.

This is a blended dry white wine comprised of 71% Chenin blanc, 14% Viognier, 8% Verdehlo and 7% Clairette blanche.

Brilliant golden straw colour. Intense citrus and yellow fruit aromas on the nose with underlying honeysuckle floral notes. Notes of marzipan, toasted almonds and brioche hint to time on the lees in oak.
The entry on the palate bursts with citrus and white peach flavours leading to a textured and rich mid-palate. There is immense complexity in this wine with a sense of elegance and freshness. The wine finishes with a slight salinity which leaves one wanting more.
This wine is a perfect accompaniment to Lobster Bisque, Seafood Paella, Sushi or any mildly spicy dish. Drinks well
on release but will reward with cellaring for up to 10 years from harvest.

Production: 3250 bottles.

Until May 2018, Miles Mossop’s day job was as winemaker at Tokara, a position he had held since the winery started-up in 2000. The agreement Miles had with GT Ferreira, the owner of Tokara, allowed him to vinify 10 tonnes of bought in grapes and put them under his own label each year. Now completely independent and now making wines in two different locations in Stellenbosch, Miles is starting to extend both production and the range he produces.

Miles Mossop Wines started out as a three-wine project.

The white wine, called Saskia, was first produced in 2004. It has remained pretty constant in its source and the make-up of the blend from the start. It is effectively two-thirds Chenin sourced from 30 year old Stellenbosch vineyards, and one third Viognier sourced from vines farmed by Willi Mostert on the Paardeberg side of the Swartland.

More recent vintages have seen the (beneficial) addition of a barrel or two of Verdelho and Clairette, which with their lower alcohol and well-defined acidity, have made the blend a lighter stricter and more linear. All the components are fermented individually in older barrels and left on its lees for added complexity. Blending is only completed just prior to bottling. The Chenin generally goes through a partial malo-lactic fermentation, whilst the Viognier enjoys a full conversion.

The wine is named after Saskia-Jo, Miles and Samantha’s elder daughter.

Newton Johnson was founded in the mid-1990s by Cape Wine Master, Dave Johnson and his wife, Felicity (Née Newton). Over the past twenty years, the winery has built a reputation for producing some of the Cape’s finest Pinot Noir’s. This is not a massive surprise since Dave’s CWM thesis was on the variety.

Add to that one of the smartest Chardonnay’s in the country plus, more recently, a pair of outstanding Rhône style wines. The result? Well, three Patter Five Stars in the 2016 guide is a good benchmark to start with.

Southend Chardonnay was aged in French barrique for 9 months, it's complex and smoky, but smells of ripe citruses and peaches which are present on the palate as well with a touch of ginger, sweet spices and buttery brioche.  Clean and elegant with nice minerality.

Pairs very well with pork dishes, poultry, vegetarian food or salmon and tuna.

This is a delightful Pinot Blanc with intense fruit forward nose, with a youthful expression of peach, quince and vanilla. Fresh and soft on the palate. A very delicate rounded wine with discrete, refined acidity and a persistent fruit finish.

Certified organic and vegan friendly,  it's perfect when paired with onion tart, pâtés, chicken vol-au-vent, soufflés with cheese or potatoes and
green vegetables.

Since 2001, the family's land has been managed exclusively based on organic farming methods.Since 2012, they have been certified organic and now Fernand Engel is the largest organic estate in Alsace. The company is known for its consistent commitment to respect nature.

The diversity of the soils and the variability of the climate give Alsatian wines an eminently complex dimension, making each vintage a new challenge. Thanks to their experience and expertise, they have understood that it is by respecting the raw material, by listening to it, that they will guide the genesis of the wine as naturally and as faithfully as possible. Manipulation is limited and each wine is a reflection of its terroir.

This wine has a fresh light yellow colour touched with hints of lemon. The continuous pin-prick bubbles show the bottle fermented effervescence. The Crémant has a much less aggressive fizz and because of this it gently slides onto the palate which a fantastic creamy expression which is then backed by hints of white flowers and white summer fruits.

Specific clones were selected on the advice of Pierre-Marie Guillaume, the owner of France's top nursery in Charcenne (east of Dijon). After intense analysis, seven Chardonnay clones (55% of the plantings), four Pinot Noir clones (25%) and two Meunier clones (20%) were selected. The vines are planted on south and south west facing slopes. In addition, 1,000 Italian Alder trees were planted to act as a natural windbreak to the breezes coming from the Jurassic Coast, four miles to the south. Bride Valley has been sustainably farmed for centuries and although the grapes are not certified organic, the vineyard continues to follow organic principles.

The first English "Crémant" is a blend of the 2015 and 2016 vintages, produced from the Champagne trio of Chardonnay, Pinot Noir, and Meunier. The wine was initially fermented in stainless steel, then transferred to bottle for the second fermentation according to the traditional method. It has shorter lees ageing, lower pressure, and a slightly higher dosage than other Bride Valley wines to produce a creamy texture worthy of the name.

Steven Spurrier and his wife Arabella are behind Bride Valley, located in West Dorset. Steven, while running Les Caves de la Madeleine and L'Academie du Vin in Paris in the 1980s, had soil (chalky) samples from Arabella's 80 hectare estate tested and the results came back: "very similar to Champagne". This is not surprising because the village of Kimmeridge is just 24 miles as the crow flies from Bride Valley. After two decades and three visits from Boisset's sparkling wine expert, Georges Legrand, vines were planted on the best sites in the bowl of the amphitheatre-like estate. Three hectares were planted in 2009, rising to a total of 10 hectares in 2013 when planting was completed.

Pale lemon in colour, with perfumes of tropical fruit and a touch of vegetal notes. Rich yet fresh with a lime zest character, which comes from the Greco fruit, balancing the richness. We love this wine with pasta & pesto.

VEGETARIAN

Cantina Terlano is well known in Italian wine drinking circles for producing Italy’s longest lived white wines. Many memorable wines from the 1950s and 1960s, which rank amongst the greatest white wines of the world, were made here.

Fresh light yellow with slightly greenish nuances. This cuvée has a multifaceted structure with a hint of herbs and spices, including aniseed, mint and sage, as well as nuances of fruit aromas, especially apricot, mandarine, honeydew melon and passion fruit, all underpinned with salty mineral components. On the palate, Nova Domus is complex and delicate, offering a creamy softness in an interesting symbiosis with an aromatic minerality, and has the texture for a very long finish.

Works very well with caviar and a good pairing with grilled salmon steaks, fiorentina T-bone steaks, saltimbocca alla romana or braised knuckle of veal; also with a parmigiana with aubergines and truffle fondue.

Pinot Blanc: 60%
Chardonnay: 30%
Sauvignon Blanc: 10%