Origin: Loire Valley France
Type: Sparkling
Monmousseau is one of the leading producers of sparkling wines in Touraine. 70% Chenin blanc, 30% Chardonnay (sometime referred to as “pineau de la Loire”) Aged for 18 months on lees imparts a touch of bready, yeasty complexity. This method traditional sparkling shows excellent finesse of mousse and purity of fruit with citrus, pear notes with a long fine consistent bead of bubbles.
Origin: Heathcote VIC
Type: Red Blend
Maker of raw, natural and low intervention wines, Gilles Lapalus, has turned out a simply smashable Heathcote red. Bright fruit nice grippy tannins derived from fruit rather than oak make this a great food, friendly red wine. The Heathcote fruit provides a density and core of black fruit well handled in this red blend.
Origin: Friuili Venezia Italy
Type: Prosecco
A new source of fruit in Friuli’s San Martino al Tagliamento, (a village which has only just been granted Prosecco status), and just 12 g/L residual–the lowest possible for Extra Dry–has seen Babo’s Prosecco go from strength to strength. Made using the Charmat method (also known as ‘cuve close’ or, more straightforwardly, ‘tank method’), this has fresh, floral aromas, a creamy mouthfeel and notes of pear skin, nectarine and citrus. Abiding by the DOC regulations, it has to be labelled as a non-vintage, though the wine actually comes from a single vintage.
Origin: McLaren Vale SA
Type: Riesling
This elegant and tangy Riesling has pretty aromatics of green apples and white flowers with a zest of grapefruit skin. On the palate you will enjoy a crunchy, youthful acidity followed by some bittersweet lime fruit and a super cleansing finish – it’s a classic dry riesling yet with the perfect amount of fleshy, generous fruit.
Origin: Yarra Valley VIC
Type: Pinot Gris
Brilliant very pale straw colour with ripe pear aromas laced with musk. Light and dry the palate is subtlety flavoured with fruit and spice. Very dry finish and highly drinkable.
Origin: Margaret River WA
Type: Skin contact Pinot Grigio
A fascinating white that can be thought of as a full-bodied, complex
Rose. Created by hippy/surfie WA wine maker Ben Gould who hand picks the grapes and wild ferments before leaving on skins for 10 days. Full bodied, fruity and very interesting. Low fi, Certified Organic and Biodynamic.
Origin: Daylesford VIC
Alcohol: 6.4%
Made from a single varietal of apples – Bulmer’s Norman, is a traditional English style cider with strong tannins that will pair up well with cheese. This complex cider is the perfect accompaniment to cheese.
750ml bottle
