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Benoit Gautier, Argilex, Vouvray
  • New

100% Chenin Blanc

Dry Chenin Blanc grape (5 grs of residual sugar) from a flint and clay soils, the perfect companion with seafood, Japanese food and raw fish and winter favourites such as Tartiflette or a Raclette dishes and goat cheeses. 

90/100 WINE SPECTATOR 

£15.90 Price
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Benoit Gautier, Saint Georges de Gautier, Vouvray
  • New

100% Chenin Blanc

Semi-dry Chenin Blanc (18 grs of residual sugar) from flint and clay soils. Alcoholic fermented in stainless vats with temperature control. Maturing on fine lees for 7 months then bottling in early April to preserve the freshness and natural aroma of the wine.

Ideal with blue cheeses and Asian food such as Thai cuisine. A cuvee named after the patron saint of England to who the church next to the vine plot is dedicated. What could be better than Cuvee St Georges enjoyed along with the country’s national dish – a sumptuous and spicy curry. 

£14.90 Price
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Chateau Auguste, Bordeaux
  • New

80% Merlot, 10% Cabernet Sauvignon, 10% Cabernet Franc - 13.5%

Clay-limestone slopes. Barrel ageing for few month before bottling.

The wine is fruity, fresh, and very well-balanced.

Awarded 90 Points from James Suckling 

£15.90 Price
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Chateau du Parc, St Emilion Grand Cru
  • New

80% Merlot, 20% Cabernet Franc

14.5%

25,000 bottles produce per year 

Winemaking in 500-litre barrels, fermented temperatures between 80° and 86°F. Aged in 100% new oak barrels. 

Château Du Parc is a bold, traditional red of the highest quality. Stylish and modern, this wine is medium-bodied with supple tannins, a rounded opulent bouquet, and a frank onset. Its complexity is unearthed in the soft fruit nose contrasted against notes of broad- shouldered spice and wood.

Awarded

94 points from James Suckling for the Saint-Émilion 2016.

91 points by Andreas Larsson, voted Best Sommelier in the world 2007.

90 points from Robert Parker 

£44.00 Price
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