Wine Specials

If you enjoy the crisp zesty style of pinot grigio but fancy a change, give this a go. It displays very marked mineral notes, delicate  scents of fruits and flowers along with faintly aromatic hints. A good wine with delicate seafood dishes like the insalata di mare,  fettucine with crab or goujons of sole. At just 12% alcohol a good choice when you don’t want anything too heavy. Suitable for  vegetarians 

Classic soave with aromas of white flowers and a rounded soft palate of golden delicious apples and soave’s trademark almond  nuttiness. Try this with richer seafood dishes like the avocado granchio, gamberi tempura or branzino livornese. Good too with  white meat dishes if you prefer white wine. 12.5% alcohol and suitable for vegetarians 

Truly brilliant wine making. A blend of viognier and Marsanne grapes grown in the hear of enclave des papes in valreas. The 50 year  old vines produce a structured complex wine with creamy citrus flavours and a lovely fresh finish. The perfect wine with Tim’s fabled  lobster linguine or the scallops. 13.5% alcohol and suitable for vegetarians and vegans 

This is essentially turbo-charged chianti. The governo method is similar to the Ripasso method used in valpolicella. Semi-dried  Sangiovese grapes are refermented with the original juice to give added concentration and roundness to the wine. Full of plum and  bramble fruit with a rounded spicy finish. The perfect wine with a simply cooked steak – the tagliata would be ideal. 13% alcohol  and suitable for vegetarians and vegans 

If you like your reds with a soft sweetly fruited palate, this bold red from Puglia ticks all the boxes. Flavours of blueberry plums and  brambles are kept alive with a twist of tannin on the finish. Try it with richly sauced meat dishes like the beef Barolo, steak italiana or  even the lasagne. 13% alcohol ad suitable for vegetarians and vegans 

The latest vintage from Julien Bonneau who has been awarded ‘best young talent’ in Bordeaux. A blend of 70% merlot and 30%  cabernet sauvignon fermented in tank before being aged in barrel for 12 months, this is drinking well now with supple red fruits and  spice on the palate. Try this with the rack of lamb, liver and bacon or mushroom stroganoff. 14% alcohol.