Browse Wines

Browse Wines

2 x Domaine de l’Hortus Bergerie de l’Hortus Blanc 2016 2 x Prieuré Saint Jean de Bébian La Chapelle de Bébian...

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2 x Clos Centeilles Mosaïque de Centeilles 2015 2 x Clos Centeilles Carignanissime de Centeilles 2014 2 x Clos Centeilles 2011 2 x Les Clos...

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6 x Mas de Daumas Gassac Rosé Frizant 2014 6 x Domaine de l’Hortus Bergerie de l’Hortus Rosé 2016

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1 x Domaine de l’Hortus Bergerie de l’Hortus Blanc 2016 1 x Prieuré Saint Jean de Bébian La Chapelle de Bébian Blanc 2013 1...

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1 x Clos Centeilles Mosaïque de Centeilles 2015 1 x Clos Centeilles Carignanissime de Centeilles 2014 1 x Clos Centeilles 2011 1 x Les Clos...

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3 x Mas de Daumas Gassac Rosé Frizant 2014 3 x Domaine de l’Hortus Bergerie de l’Hortus Rosé 2016

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This cuvée, first made in 1985, is mostly aged in wood (for a year) and includes some carbonic maceration for the Carignan, blended after malolactic fermentation. It will age very well as the young wine is packed with ripe, oaky vanilla flavours with a backbone of tannin.

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Aromatic nose of dark, ripe fruit, liquorice, and garrigue herbs. Plenty of spicy, round and succulent Syrah fruit together with spice and menthol notes on the palate. Smooth tannins with a long and round finish.

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This delicious white wine is vinified in stainless steel with 20% in barriques. It is fresh, clean, lightly floral and all too easy to drink!

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Picpoul meaning "lip stinger" is noted for its freshness, crisp acidity and lemony fruit flavour which make it the perfect match to seafood and in particular...

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A classic example of a very well-made sweet Muscat de Saint Jean de Minervois, nectar on the palate. Traditionally drunk by the French as an apéritif, this style is now often served with foie gras, blue cheeses and desserts.

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This wine has a wonderful nose of fruit, cocoa and spices with overtones of aromatic herbs and leather. The palate is rounded and fruit driven. Maturation and bottling is done only in tanks and not in barrels for this cuvée in order to retain the primary fruit flavours. Bottling takes soon after, again to ensure that the fruit is “imprisoned in the bottle” (as the Marquis D’Angerville once said of his Meursaults).

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