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The grapes for this wine come from the Belford vineyard owned by the Elliott family, situated 15km north/north-west of the Tyrrells winery. The grapes were handpicked then lightly crushed before a relatively cool fermentation in stainless steel. After a short period on gross lees, the wine was racked and left to mature in stainless steel until bottling. The last of the semillon picked, this wine has a fuller palate commonly associated with the Belford vineyard, with great fruit intensity and a slightly higher acid intensity than normal years due to the cooler growing conditions.

A beautifully orchestrated sparkling, this bright, salmon-pink wine has a fine bead and aromas of honeyed red fruits with some delicate toasty notes too. The palate is bright and flavoursome, with strawberry biscuit flavours, cleansing acidity and a clean, zesty finish.

Candied fruit, straw and bready cracked-yeast characters are full and appetising to sniff. In the mouth, it's full and rich and loaded with toasty lees-age and pilot flavours, finishing nicely dry, with balanced soft acidity and plenty of verve with a sustained and satisfying finish. 'A refined, sophisticated sparkler with layered complexity and a zesty citrus element. An absolute gem!' - Bob Paulinski | Vintage Cellars Master of Wine.

The Guigal family owns vineyards in prime locations throughout the Appellations of Côte-Rôtie, Condrieu, Hermitage and Saint-Joseph from where their iconic wines are produced. The Guigal cellars are located in the centre of the town of Ampuis, on the right bank of the Rhône River, about 40 km south of Lyon. The Côtes du Rhône region stretches 200 km from Vienne in the north to Avignon in the south. Côtes-du-Rhône is the workhorse red of the southern Rhône Valley and is blended from up to 13 grape varieties, but usually leans heavily on grenache and syrah (Shiraz). Deep, bright, garnet-red in colour, it is a fresh, crisp wine with small soft fruit and spices. A full-bodied, elegant wine, with mellow tannins, warmth and aromatic intensity.

Aged for extended time on its yeast lees, it has complex fruit and with ageing is still fresh with strawberries, cherries and Granny Smith apples. Combined with nutty marzipan brioche and beautifully complex creamy mousse, this is a stunning Sparkling white wine by Croser. Limited Stock | Available in selected stores only.

Pale sunshine yellow color and slight frizzante, this Moscato d'Asti has intense aromas of peaches, rose petals and ginger. On the palate, it is delicately sweet and sparkling with balanced acidity, good complexity and a finish of fresh apricots. The grapes are selected from small vineyards located in Castiglione Tinella. The vineyards are planted with 4,500 vines per hectare, which are almost 40 years old. Only the best Moscato grapes with extended maturation are used for the Cascinetta. The grapes are crushed, pressed and naturally clarified. Must is kept without sulfites in a cold storage, at low temperature in order to naturally prevent fermentation. Before the bottling, we add yeast and temperature is increased to 12°-14° C. Alcoholic fermentation occurs in stainless steel pressured tanks to preserve natural CO2 from the fermentation. The fermentation is stopped at 5% Alc. by reducing the temperature. There is no malolactic fermentation to preserve acidity, varietal fruit character and freshness. The history of the Vietti winery traces its roots back to the 19th Century. Only at the beginning of the 20th century, however, did the Vietti name become a winery offering its own wines in bottle. From 1919 Patriarch Mario Vietti began making the first Vietti wines, selling most of the production in Italy. His most significant achievement was to transform the family farm, engaged in many fields, into a grape-growing and wine-producing business. Then, in 1952, Alfredo Currado (Luciana Viettis husband) continued to produce high quality wines from their own vineyards and purchased grapes. The Vietti winery grew to become one of the top-level producers in Piemonte and was one of the first wineries to export its products to the USA market. Alfredo was one of the first to select and vinify grapes from single vineyards (such as Brunate, Rocche and Villero). This was a radical concept at the time, but today virtually every vintner making Barolo and Barbaresco wines offers single vineyard or cru-designated wines. Alfredo is also called the father of Arneis as in 1967 he invested a lot of time to rediscover and understand this nearly-lost variety. Today Arneis is the most famous white wine from Roero area, north of Barolo. Setting such a fine example with Arneis, even fellow vintners as far away those on the west coast of the United States now are cultivating and producing Arneis!

Taittinger Brut Reserve contains a blend of 40% Chardonnay and 60% Pinot Meunier. A golden-yellow beauty with an expressive aroma of fruits, flowers and vanilla pod. The palate is delicate and equally fruity with hints of honey for a touch of sweetness.

Marchand & Burch Cremant de Bourgogne is soft and balanced with delicate bubbles complementing its fruity palate. Finished with a touch of citrus notes that adds vibrancy to its taste, this golden-yellow wine is best served chilled, at 7-8C.

Tsarine is made by Chanoine Frères, which was founded in 1730; only the house of Ruinart is older. The Tsarine Cuvee Champagne was originally created in honour of the Russian tsars, since Russia was a major export market for champagne in the nineteenth century. The cepage is approximately 33% pinot noir, 33% pinot meuniere and 34% chardonnay. Golden hues highlight the aspect of this cuvée, imparting brightness and elegance. Delicate effervescence is enhanced by a chorus of fine bubbles. Aromas are expressed gradually on notes of mirabelle plum and freshly picked grape blossoms. Yellow fruit flavours peach, apricot and nectarine gradually blend with those of bitter orange, producing a well-balanced wine with remarkable breadth that finishes on lemony notes.

Richly perfumed with the mouth-watering aromas of freshly toasted sourdough, custard danish and home-baked yoyo biscuit. The zesty perfume of lemon curd and citrus zest is complemented by a hint of oceanic oyster shell and sea spray. The persistent bead drives the long and elegant palate which is creamy yet crisp, with rich flavours of honey-almond nougat and citrus tarts, complemented by a slate-like minerality and the zesty zing of acidity akin to a freshly picked lemon.