Pinot Grigio that hails from Sicily has a rich nose with notes of apple, pear and tropical fruit. Fresh with lively acidity. Great with fish, shellfish and vegetable dishes.

Mato Bay wines pay homage to the remarkable bays of the New Zealand coastline. With this and the classic crisp style of Marlborough Sauvignon Blanc in mind, their winemakers have produced a vibrant, tropical fruit flavoured wine truely representative of one of New Zealand's most picturesque regions.

Intense ruby red colour with violet reflections. Complex bouquet with lots of red fruits. Full bodied, soft, quite tannic and harmonious. Ready to drink. Excellent with rich first courses, red meat, game and medium seasoned cheeses.

Cielo e Terra is a joint venture between the Cielo family, who have been making wine in the Veneto for over a century, and the Cantine dei Colli Berici. Drawing on the Colli Berici’s enormous vineyard resources, combined with the Cielo family’s winemaking skills and commercial acumen, Cielo e Terra consistently produces wines which are fantastic value for money from both indigenous and international varietals.

Ciao Bella Pinot Grigio is a well balanced, light and delicate white wine full of Italian personality. It is a perfect conversation wine with easy flavours that wont intrude on food or conversation.

Sweet style of Vermouth to be enjoyed with cola or over ice.

The Italian style of Bianco Vermouth (spicy, with a little sweetness) offers an alternative to the extra dry style for a range of cocktails.

Not only has this family estate won 60 Golds in a decade, but also 'Best Wine in the World'. That was for their 2005 Shiraz in 2008! The secret to this weighty, spice packed red is the sandy soils, which hold little rain for the vines, plus the unrelenting hot sun. The result is a modest yield of small berries crammed with juicy flavour. With this style of wine, award winning winemaker Jaime Quendera is now forging a reputation for Setúbal's rich, bold reds. Mostly Shiraz along with a splash of local variety Alicante, Jaime finished the wine in expensive oak barrels to add a gorgeous spicy vanilla lift to the blueberry, blackberry and peppery fruit. A fine treat to serve with spicy chorizo sausages, a hearty stew or the Sunday roast.

It’s no coincidence Pillastro is one of our bestselling Italian reds – customers love all that richness, warmth and bold, ripe fruit. Pillastro comes from Puglia, in Italy’s deep south, best known for big, smoky wines made from prized local varieties Primitivo and Negroamaro. It is made by Angelo Maci, a leading figure in the quality revolution of the last two decades, whose cellar Cantine Due Palme has twice been named Winery of the Year. Angelo made this wine purely from Primitivo, which produces rich, powerful reds with plenty of ripe fruit. A period of oak ageing has infused the wine’s generous plum and damson character with notes of spice and vanilla. Enjoy with hearty casseroles, pasta with a rich tomato sauce, or garlic roasted lamb.

Big Red El Bombero has been a top choice with customers for many years. And in seriously good vintages, like 2012, winemaker Javier Domeque crafts a sophisticated Gran Reserva version using the pick of the crop from his oldest vines. To qualify for Gran Reserva status, the wine was aged in oak for three years with further time in bottle prior to release. It's made entirely from Garnacha, an important component of many full bodied Spanish reds, and also of Châteauneuf du Pape from neighbouring France. At 14% vol, it's a touch less powerful than El Bombero itself but full of rich berry flavour and with delicious spicy complexity from American oak. The 2011 is perfect right now. Just decant for an hour and serve with roast shoulder of lamb.