Château d’Or et de Gueules ‘Trassegum’ White organic

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  Château d’Or et de Gueules ‘Qu’es a Quo’

  A new cuvee from Diane’s Estate just south of Nimes. Made from 100% Carignan grapes from very old vines and aged in barrels for eight months. It’s difficult to find new words for a new wine from Diane as they are all just soooo good! This is no exception; rich with fruit and depth of colour with elegant balance. Drink now to 2022

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  Other Single Varietal Red
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  Champagne Marc Chauvet Brut Tradition

  Really! Honestly! Go no farther than Marc Chauvet for your Champagne. If you don’t want to spend £25, then try Blanquette de Limoux, but please don’t resort to cheap Champagne!

  To my mind Clotilde’s latest cuvee is her best yet! Soft, full, biscuity and long-lasting (in the palate, that is – I suspect the bottle will be polished off very quickly!)

  o 1/3 each Chardonnay, Pinot Noir, Pinot Meunier
  o 2/3 2015 vintage, 1/3 reserve wine
  o Dosage 12gms
  o Disgorged in after 3 years sur lattes

  Previous years’ accolades;

  Top 12 Fizzes for Christmas 2012 Daily Telegraph -“”Warm in style, nicely biscuity, with personality but one that will please a variety of tastes. Very box office.”

  A previous cuvee was also in Oz Clarke’s 250 Best Wines of 2011: “a fascinating wine,” and recommended by Victoria Moore in The Daily Telegraph November 2010: “delicious.”

  and recommended in The Guardian May 2010: “impressive.”

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  Mixed Blend
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  Excelsior “Paddock” Shiraz South Africa

  This is widely regarded as the El Nino year in South Africa. The summer was hotter and riper than normal which required some adaptation in the vineyards to ensure a quality grape harvest. Grapes were harvested earlier than normal to ensure that there was freshness in the wines. The positive aspect of the drought was a very healthy crop with good concentration. The red wines from 2017 are rich and very structured.
  30% of the wine was aged in french and american oak barrels for 8 months.Spicy and dried herbs, every bit a Shiraz but with more restraint and structure than an Aussie Shiraz of the same price (in my humble opinion). Good spice and tannins make it good with food but it’s still soft enough to enjoy on its own. Maybe it’s the 15% of Petit Verdot in the blend which elevates it from the norm?

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  Shiraz/Syrah
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