Dinner Table Wine Selection
Buy Case (6 bottles)
Fincher & Co 'Awatere' Sauvignon Blanc, Marlborough, New Zealand, 2018
A superb example of Awatere Sauvignon. The Awatere Valley is a bit cooler than the rest of Marlborough so less overt tropical fruit, instead a more european note, tight, elegant and fresh. Asian-style seafood dishes - oysters, scallops, crab, clams, lobster, prawns. Thai green chicken curry or a Thai-style chicken salad. Grilled fish especially squid or swordfish. Dishes with herbs and greens - salmon with dill, for instance, but great with recipes that contain basil, coriander, rocket and especially mint. Salads with goats cheese and feta, asparagus, avocado or grilled red peppers, fresh tomato salads or salads with fennel, mango or papaya.
El Garbi, Terra Alta, Spain, 2018
El Garbi, the Arab wind that blows through our vineyards plays a vital role in ventilating the canopy and bringing warmth to the high altitude sites. Garnacha Blanca ripens to perfection, developing lifted apricot and white stone fruit notes. The weight of fruit on the palate is tempered by the oak; 100% new from the finest Boutes tonneliers in Bordeaux, adding a spicy complexity and structure to the already phenolic nature of the wine.
MAIA, Cotes de Provence Rose, France, 2019
An incredibly elegant Côtes de Provence rosé with layers of fruit balanced by refreshing acidity. The palate has a soft roundness and a grippy, tight finish.
Basa Verdejo, Rueda, Spain, 2019
From Rueda in Spain`s Castilla y León region, this blend of local varieties Verdejo (92%) and Viura (8%) is a crisp, delicately fragrant new listing for HH&C. With lemony, white peach flavours and a bright, lively palate, this is a refreshing accompaniment to light dishes or delicious served on its own.
Show of Hands Pinot Noir, Central Otago, New Zealand, 2018
Show of Hands is a reflection of the ambition of wine trade friends, Winemaker Ben Glover and Master of Wine Liam Steevenson. Single Vineyard Pinot Noir from 3 clones, fermented with 30% whole berry clusters in open top tanks. Left on skins for 21 days. French Oak for 12 months adds structure and spicy complexity. Aromas of ripe cherry, spice and cedar. Layers of bright red fruit, wild thyme, with chalky, supple earthiness on the palate. We blend the wine through a collective decision. Time for analysis is over, the final decision is made through a ‘Show of Hands’.
Immortelle, Cotes de Roussillon, France, 2018
The nose is complex with spice and clove notes, the palate is fleshy and mouth-filling with attractive dark fruits, plum and cassis. Overall it has a minerality and fine supple structure that makes it a very interesting and compelling drink.
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