The festive season is the perfect opportunity to crack open a bottle or two of sparkling wine to kick-start any celebration. Our range includes traditional method sparklers from Argentina and New Zealand alongside Grandes Marques Champagnes and an Italian sparkling wine made from an unusual indigenous grape variety. A celebratory meal wouldn't be complete without a sweet wine to round it off and we have something for everyone, from a South African straw wine to a rich, luxurious Sauternes.
This traditional method blend of Pinot Noir and Chardonnay is sourced from the Gualtallary sub-region of the Uco Valley, where the high altitude helps to ensure the fruit retains the acidity so important in sparkling wine production. Two years of lees ageing adds complex toasty notes which complement the crisp orchard fruits on the nose. Vibrant and beautifully balanced, this represents excellent value.
This blend from the House of Devaux is based on 'selection parcellaire' (parcel selection). The Pinot Noir from the warmer slopes of the Côte des Bars provides backbone and richness, with Chardonnay from the chalky Côte des Blancs and Montgueux providing finesse, freshness and aromas of white flowers and citrus. This blend of 'coeur de cuvée' (best of the first press juices) and reserve wine aged in oak and solera, undergoes extended lees ageing which adds toasty complexity and vanilla notes to the long creamy finish.
Fantini’s sparkler has a lovely citrus and green apple fruit character and a hint of minerality on the palate. Expressive, refreshing and easy to drink, this is a great alternative to Prosecco. Made from the indigenous Cococciola grape, its crisp acidity makes it ideal for sparkling production.
Chef de Cave Cyril Brun is a master blender who often compares his skills to those of a ‘nose’ making a perfume. This opulent Champagne has complex notes of pastry, almonds and ripe apricots, with a long, rich palate which finishes dry. A blend of wines from 60 crus throughout the Champagne region. Chardonnay, Pinot Noir and Pinot Meunier grapes are vinified cru by cru and variety by variety in stainless steel vats. Using 40% reserve wines with an average age of 10 years, and with extended lees contact prior to disgorgement, even the non-vintage is something special.
Akarua translates as ‘two vines’ in Maori which refers to the Chardonnay and Pinot Noir varieties which make up this traditional method sparkling wine. Hand harvested and whole bunch pressed, the lees ageing and use of oak-aged reserve wines results in complex savoury notes of sour dough lifted by perfumes of white flowers. Ideal as an aperitif or for celebrating with friends.
As an expert in ‘Noble Rot’, it’s no wonder winemaker/oenology professor Jean-Christophe Barbe wins so many awards for his Sauternes. This Grand Vin is a worthy addition to any Christmas table. Using only the most botrytis-affected grapes, hand-picked over multiple passes through the vineyard, the resulting wine is bright gold in appearance (thanks both to the botrytis and the lengthy time spent in oak) with intense notes of honey, sweet spice and candied fruits and a lively acidity that cuts through the richness on the palate.
Named after owner Charles Back’s mother, this straw-dried sweet wine made using only fully ripe grapes requires careful bunch selection. The four-week drying process and long slow fermentation creates complex tropical fruit flavours with hints of honey and citrus. A sumptuous dessert wine ideal to finish off any dinner occasion.