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  1. Chateau Haut Terrier Blaye Cotes de Bordeaux Sauvignon, 2017

    With a honey and acacia nose, the freshness of the grapefruit and pineapple aromas emphasises a good concentration. The finish is full, fat and balanced. Goes well with all cooked fish, lobster, crayfish, scallops, foie gras, white meats, and some cheeses. Can also be used as an aperitif.

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  2. Chateau Andrea, Graves, 2014

    Graves, in Bordeaux, is reputedly the oldest vine growing region in the country and benefits not only from coarse gravel typical of the area, which stores heat from the sun in the day to keep the vines warmer at night. But also from large pine forests that protect the vineyards and the river Garonne to the east, which acts as a thermal regulator.

    Smooth and silky in the mouth with soft tannins and long finish. Délicieux!

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  3. Chateau D'Agassac, Haut Medoc, 2007

    This Cabernet Merlot blend from Chateau d’Agassac is a beautiful full and well-structured wine with good length. Red berries give way to menthol, tobacco and cedar fragrances so typical of this region of Médoc. While the palate features soft, velvety tannins and a silky structure with delicious flavours of fresh thyme, black pepper and camphor.

    "Fine depth of Cabernet/Merlot fruit, good southern Medoc elegance, length and class." Steven Spurrier, Decanter Magazine

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  4. Chateau Dalem, Fronsac, 2014

    Medium bodied with plenty of very fine, grippy tannin, medium acid, flavours of dark cherry, cacao and licorice flow into a fresh, medium length finish. Good right-bank character. Oak is evident but under control and integrates nicely. Pure bottled pleasure.

    Chateau Dalem is best served relatively cool (about 15 degrees) which gives the wine more freshness and lift. Young vintages can be decanted for up to 1 hour. This allows the wine to soften and open its perfume.

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    £30.00
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