We love Spring, so why not treat yourself with some fresh whites, juicy reds, interesting small batch spirits and craft beers. We've got some great ideas as the weather starts to improve and here are a few suggestions below, to wet your whistle....
This amazing Cabernet Franc/ Tannat blend is vibrant and packed with aromas redolent of ripe plums, sweet spices and hints of green pepper. Fresh and round on the palate, this is a very pleasant, food-friendly wine.
The Lantignié `Granit Rose` is a blend of different parcels grown on granite soil in Lantignié, a tiny town in west Beaujolais. The wine is perfumed with floral notes and red and black cherries. The palate is posied and well-balanced with fine tannins and lifted acidity.
For this, Peter Finlayson`s love of innovation led him to blend a classic barrel-fermented portion of Chardonnay with a fruity non-malo unwooded portion. The combination of new French oak coupled with the bright fruit of the unwooded portion presents voluptuous bright flavours of butterscotch, melon and creamy peach.
Purity, vibrancy and harmonious balance result from the careful selection and blending of specific clones grown on clay soils in the cool Elgin Valley. A broad, seductive compote of concentrated black cherries, cranberries and savoury forest floor aspects is supported by dry oak tannins.
Evergreen dwarf shrubs or trailing vines from North America are better known as cranberries. Cranberry shrubs or vines grow in acidic bogs throughout the cooler regions of the northern hemisphere and produce small, very acidulous and slightly tart berries. This Cranberry Liqueur retains the slightly acidulous taste of the fruit.
Briottet`s Caramel Liqueur combines the comfy softness of caramel with the characteristic note that fleur de sel confers on it. Their recipe -- which employs cream -- will take you back to the flavours of yesteryear.
The family behind Les Hauts de Milly, Didier Defaix and Hélène Jaeger-Defaix, own vineyards in both Chablis and Rully through marriage, along with vineyards in the Côte d’Auxerre just south of Chablis.
Silent Pool Damson Gin is made using locally grown Damsons that are steeped in the Albury gin to fully extract all their wonderful flavour, before gentle filtration. On the nose there are berry fruits mixed with crisp juniper and slight spiciness. The palate is bittersweet with the damson fiving way to hints of almond.
Albury Sloe Gin is made to a traditional recipe with a twist. An initial hint of rich berry is followed by subtle notes of juniper and almond, ending on a pleasantly warming finish. Enjoy over ice, either neat or with a squeeze of lemon. Add a splash to your Christmas fizz or sip from a hip flask on a winter stroll.
The Soutiran Signature Champagne spends 6 years ageing on lees, thus creating a beautifully rich and complex wine. The nose combines aromas of stewed pears, peaches and stone fruits. It has a really fascinating touch of aniseed too.
The Wismer-Parke Pinot Noir has aromas of plush, ripe red berry fruit on the nose. On the palate, the wine is extremely poised, with silky tannins, bright fruit and racy acidity. A rich and complex wine.
Jane first produced wines under this label in Australia in 2012, when she made three barrels of a Pinot from Mornington. This Pinot Noir is initially reserved but after some time in the glass the wine opens up with aromas of blackberries, plum and spice. The palate is full of sweet fruit, balanced by spices and savoury flavours.