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Mouton Cadet Select, is the result of the selection from the best parcels of highest terroirs across the Bordeaux region. Created in 1930, by Baron Philippe de Rothschild, Mouton Cadet has become a standard-setter for Bordeaux wines in France and rapidly overseas. The nose initially reveals black cherry, very ripe red fruit notes, hints of mocha and spice. From a supple and voluptuous attack on attractive fruit, the mid-palate displays powerful flavours with forward red fruit, leading into a long and spicy finish.

Effortless harmony and elegance is the simplest way to describe the sublime Henri Laurent Champagne. Rich in character and texture with dried apricot and honeyed notes, this is remarkable value non-vintage Champagne.

Naturally fermented and raised in a mix of the family's ancient concrete vats and steel, the fruit purity gives you insight into this great vintage with a lifted fragrance of market-fresh berries, lilac and cherrystone fruit. In the mouth it has a fleshy, juicy texture and bright, mouth-watering freshness.

Chateau Ducluzeau is owned by Bruno Borie, owner of the iconic Second Growth Ducru Beaucaillou in St Julien. The 10ha vineyard in Listrac being planted to 90% Merlot and 10% Cabernet Sauvignon (the highest percentage of Merlot in the entire appellation). Classic Bordeaux through and through - with beautiful notes of liquorice, rose, plum and blackberry.

Beautiful salmon-pink robe, displaying fragrant fruity and floral notes. Round and full-bodied texture in the mouth, with an agreeably tender and velvety freshness.

Bin 138 is inspired by the wines of Southern Rhône, where Shiraz, Grenache and Mataro are blended to create full-bodied wines. Each year fruit for Bin 138 is sourced from old Barossa Valley vines (some more than 100 years old) and matured for 12 to 15 months in seasoned oak hogsheads to allow the different varietals to shine through. Bin 138 is defined by its distinctive plum, raspberry pastille and underlying spicy notes. The first vintage release of this varietal blend was the 1992, labelled Old Vine Barossa Valley it was then elevated to Bin status for the 1998 vintage. Medium-bodied and refined, expect an initial outer husk of berried flavours followed by a mid-palate burst of fruits. It has Grenache driven aromatics with cherry and strawberry fondue aromas somewhat indulged by a fairy floss and sherbet dustiness. 93 Points, Huon Hooke, October 2016. 93 Points, Tyson Stelzer, October 2016.

"Scuro" is a blend of Sangiovese and Shiraz from our Dark Horse Vineyard, co-harvested and co-fermented. Scuro (meaning "Dark") is named for both its Italian roots and for the impressive dark colour that took us by surprise during fermentation. Extended maturation in French Oak Hogsheads has resulted in a powerful and generous wine with a deep ruby hue, rich palate and great cellaring potential. Certified Organic, Biodynamic, Vegan-suitable.

The 2017 is a smoky and juicy dark cherry-and-raspberry-noted wine with sappy freshness and a nice, crunchy finish. "The late Marcel Lapierre once said of Beaujolais, Ça se bois sous la douche. (Its a wine you can drink under the shower). While this captures the simple deliciousness of much Beaujolais, it doesnt do justice to the wines being produced by the finest artisans like Pierre-Marie Chermette. Of the wines of Domaine du Vissoux we would be more likely to say, Il est trop bon pour être bu sous la douche! Its too damn good to be drunk in the shower! Beaujolais can be the most joyful, compelling and life-affirming of wines. Yet in the hands of a master it can also be a wonderfully refined, long-lived Burgundy. Domaine du Vissoux is a producer capable of fashioning such wines. This is why their wines can be found in many of Frances finest restaurants and why Vissoux remains the highest-rated Beaujolais producer in the leading French wine guide, Les Meilleurs Vins de France. Owners Pierre-Marie and Martine Chermette were among the first in Beaujolais to use sustainable agricultural practices, shunning the use of any chemicals in the vineyard and encouraging as much life in the soil as possible. They prune hard to keep yields low, harvest by hand when the grapes are fully ripe and regularly carry out green harvests to further reduce the yields and ensure full ripeness for the harvest. The wines are made with minimal intervention: wild yeasts, minimal sulphur additions and no filtering if possible. Ageing is in traditional up-to-the-ceiling, neutral oak casks."