The Drink Shop.com: Wine
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PAUL PRIEUR - Sancerre 2005 75cl Bottle
Paul's Sancerre is aromatic, lots of body, depth and flavour. Will easily keep for several years after the vintage.
£11.49
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LOPEZ DE HEREDIA - Vina Gravonia Crianza 1994 75cl Bottle
Produced as if it were a red wine with long wood ageing. This white Riojan is a classic. A sherried nose and great dry full flavours on the palate. Will mature well for the next 5-7 years. Mainly Viura & Macabeo with some red grapes additionally.
£11.79
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DAVID TRAEGER - Verdehlo 2003 75cl Bottle
The 2003 David Traeger Verdelho is an attractive and tantalizing dry white, showing all the hallmark characters of the Verdelho variety. It displays lemon, lime and tropical aromas with a touch of white peach. This wine has melon-like mouth-filling flavours, an excellent fine acid structure and a lingering, stylish finish. Drink now to 2012. The fruit for this wine is grown at David Traeger's Nagambie Lakes vineyard.
£11.89
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CHANSON PERE & FILS - Chablis 2003 75cl Bottle
Gold colour with green nuances. Aromas of yellow fruit and white flowers with toasted bread nuances. This wine is appealing and elegant. It is well balanced, fruity and mellow with a hint of spice, mineral with a good persistence. To be enjoyed with starters, charcuteries, fish and shellfish, white meat in cream sauce.
£11.95
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HARVEYS - Bristol Cream 15x 5cl Miniatures
Harveys Bristol Cream features flavours of roasted nuts and raisins, with a subtly spicy finish. Harveys Bristol Cream is usually served well chilled as an aperitif, as an after-dinner drank straight, or on the rocks with a wedge of lime or slice of orange. The ice lessens the viscosity and the citrus lowers the sweetness to create a refreshing drink. As a dessert wine, serve with cheesecake, flan, bread pudding or creme brulee.
£11.95
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TURKEY FLAT - Grenache Noir 2001 75cl Bottle
This wine is made from 90-year-old Grenache vines grown on the Turkey Flat Vineyard. These old vines produce fantastically concentrated fruit which translates into a style of Grenache for which Turkey Flat has become famous. The 2001 Grenache displays aromas of dark cherry, plum and spice. The palate is full with cherry chocolate and plum flavours, overlain with warmth and peppery spices. Grenache has its origins in Spain, in particular the Northern Province of Aragon. A favourite in Southern Australia due to its ability to withstand extremes of heat, aridity and wind, it produces wines of exceptional quality, providing yields are kept low (around 2 tonnes/acre or approximately 32 hectolitres/HA). The vines are traditionally spur pruned, in the goblet style of Southern France. Grenache has been a very popular variety in the Barossa Valley and has traditionally been the mainstay of fortified winemaking. A major decline in the consumption of fortified wine styles during the 1960s and 1970s saw many Grenache vines removed. Renewed interest in the variety as a dry table wine has meant that the few old vines that do remain are now highly prized.
£11.95
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CAMPO VIEJO - Gran Reserva 1999 75cl Bottle
Garnet cherry-red in color with aromas of stewed fruit, wood, and spicy nuances?a lot of character and a long finish. An elegant wine that is a wonderful complement to beef rib roast, sauced meats, casseroles and aged cheese. Aged for five years (two in oak casks, three in the bottle). In addition to a 400 acre Estate vineyard, the Bodega Juan Alcorta sources grapes from an area of almost 4700 acres. Most of the vineyards consist of old vines, over 25 years old, and mainly of the Tempranillo variety. The vines are arranged in plots, and are carefully selected for each wine. The vine growth cycle is carefully monitored and a series of growing guidelines are laid down for each estate. Elena Adell, has been involved in the project for the new Bodega Juan Alcorta from the very beginning, in which an ideal setting has been created for elaborating and enjoying wine.
£11.99
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GEOFF WEAVER - Riesling 2004 75cl Bottle
Following a warm March they were faced with a cool and wet April. Despite this their low crop vines fully matured the grapes. Ripeness is crucial for quality wine. Low crop levels are the key to ripen grapes of real concentration and flavour. Fragrant, lime fruit with floral and citrus overtones. Gently flavoured with the fruit elements apparent on the nose carrying through to the palate. Fine fruit with a mineral edge and a crisp finish. Even, mouthfilling, lingering flavour. The overall impression is delicate and savoury. Wonderfully long and subtle flavour. Ideal with seafood but can be enjoyed with a wide range of foods or on its own. Best with subtly flavoured rather than heavy foods.
£11.99
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GUICCIARDINI STROZZI - Vernaccia Di San Gimignano 2003 75cl Bottle
From the majestic hills around San Gimignano in Tuscany. A lovely wine made from indigenous grapes. A classic italian wine, chill well and drink anytime. Don't be afraid of keeping this one either! 100% Vernaccia. Aromatic aperetif style dry white wine.
£11.99
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A BICHOT & CIE - Cotes de Beaune Villages 1998 75cl Bottle
A firm, fruity and distinctive wine, well structured and classic. The bottles have been specifically selected by the Confrerie des Chevaliers di Tastevin.
£12.39
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TRIMBACH - Gewurztraminer 2004 75cl Bottle
The 2003 Vintage in Alsace was a great one, with perfect grapes and good acidity. Grapes are sourced from growers in the region where Jean and Pierre Trimbach personally oversee selection. 100% Gewurztraminer by law. Traminer arrived from Northern Italy about 1511, clonal selections done in 1870 led to the Alsace label Gewurztraminer, literally spicy Traminer. This wine is sourced from quality producers in the region, many of whom have links with the Trimbachs over many generations. The wine is fermented to the point of dryness to achieve an alcohol content traditionally between 12.5-13% This wine is a vibrant golden colour with a perfumed nose full of lychee, spice and geranium notes. In the palate it is rich, powerful and ripe with intense lychee fruit and a luscious dry, spicy finish. At 12.5% alcohol but with great balance this is a textbook example of Gewurztraminer. SA perfect wine to enjoy as an aperitif or as a companion to smoked fish. Excellent with spicy Chinese style dishes, pates, terrines, and strong cheeses such as Roquefort, blue cheeses and of course the famous Alsace Munster. This wine is ready to drink now but will age for at least five years.
£12.39
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SOUTHBANK ESTATE - Hawkes Bay, Reserve Syrah 2002 75cl Bottle
The grapes for this Hawkes Bay wine were principally from the Dartmoor Valley. Machine picked in early April and fermented in small open top fermenters, the wine developed intense white pepper notes during fermentation. As with most of Crossroads' red wines, hand plunging and controlled temperatures have produced an aromatic fruity wine with gentle but firm tannins balancing the palate structure. The wine was aged for 10 months in a mix of new and seasoned French and American oak, 20% of which was new. Contrary to a commonly held perception, Syrah performs best under moderately warm climatic conditions rather than extremely hot conditions. As such it is highly suited to the Hawkes Bay climate. The resulting wines tend to be highly aromatic and flavoursome combining elements of blueberry, blackberry and ground white pepper. These flavours are given lift and sweetness from aging the wine in small French and American barriques. The firm tannin structure enhances the enjoyment of this wine by prolonging the palate length while making it the perfect accompaniment to strongly flavoured, rich, red meat dishes.
£12.59
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DOMAINES DES CARBONNIERES - Gigondas 1999 75cl Bottle
Black red in colour with a full plummy flavour.
£12.89
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EGON MULLER - Scharzhofberger Kabinett 2003 75cl Bottle
Only the 'Prodikat'-wines from the Scharzhofberg and from Wiltinger braune Kupp carry vineyard designations. In almost every year it is possible to produce Kabinett wines. Muller has never followed the official classification according to Oechsle-levels or sugar content at harvest but for them, Kabinett is made from grapes ripe enough not to need Chaptalisation (the addition of sugar to the grape juice before the fermentation (before it is wine), in order to increase the alcohol of the wine by fermenting the amount of sugar added), and yet not overripe. These wines are unique because in the Saar's cool climate the grapes can be fully ripe and still have very low sugar content. They can achieve physiological ripeness around 70 degrees Oechsle in a lesser, late ripening vintage like 1987 but may need as much as 95 degrees Oechsle in years with hot summers like 2003. For the consumer it is important to know that they use the term 'Kabinett' merely as a guarantee that the wine is not chaptalised or 'naturrein' as such wines were called by their ancestors. (Theoretically, it is possible to label these wines simply as 'Scharzhofberger' Q. b. A. but by convention it is expected that Q. b. A. will be chaptalised.) Their Kabinett has only 7 to 9% alcohol and often the slatey minerality and the Saar's acidity dominate the fruit flavours. They are off dry but can taste quite dry because of the low alcoholic strength. Kabinett wines are very refreshing when young but can age gracefully for 10 or more years. Especially Kabinett wines from the Scharzhofberg develop tremendous complexity with bottle age.
£12.89
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CAPE MENTELLE - Cabernet Merlot 2004 75cl Bottle
Sweet liquorice and blackcurrants, hints of vanilla and blueberry, are a classic definition of the 'Trinders' style. The wine is slippery smooth and immensely gluggable with just the faintest suggestion of tannin. The delicious array of flavours linger on the palate. Cabernet sauvignon and merlot are predominantly sourced from the estate's 'Trinders Vineyard' and three long-term growers within the Margaret River region. The soils are comprised of laterite gravel loam over sandy clay sub-soil. The estate vines are planted at 2200 vines/ha and vertically trained on 1.5m trellises for cane pruning. In the other vineyards, the vines are close-spaced at 5000 vines/ha and trained on 1.8m vertical trellises. Small amounts of Cabernet and Merlot have also been introduced from our southern vineyards Foxcliffe and Chapman Brook. Budburst got off to an early start after a relatively warm and dry winter. However September and October were quite wet, windy and cold which slowed down shoot growth and had a detrimental effect on flowering. Warmer weather in November saw the vines regain vigour and by December, supplementary irrigation was applied to keep the vines from stress Another fine vintage seemed assured, assisted by judicious shoot removal and canopy management during December to February. Harvest commenced a week or so later than usual. Grape flavours were highly aromatic this year with higher than normal acid levels. This was due to an unusually mild December to March period and lower than average yields. The Trinders blend is comprised of 26 parcels of fruit from eleven different vineyards. Merlot was harvested quite late between 29th March and 13th April mostly around the 25.0 brix point. Cabernet ripened over an extended period from the 20th March to 20th April. Merlot and cabernet attained sugar levels between 24.5 and 26.5 brix. Where vine growth was balanced, the seasonal conditions allowed fruit flavours to be very fine, while the juice acidity varied from moderate to very good. Another cracker vintage permitted fleshy, generously proportioned but eminently harmonious wines to be produced. Light crushing is followed by a warm (28 - 30C) fermentation before cooling down to 25C for the completion of fermentation. Regular pumping over for colour, flavour and tannin extraction occurs during the vigorous phase of ferment, tapering off towards the end. The degree of tannin extraction is determined by taste to achieve a balanced level of tannin mouthfeel. Batches are treated individually with skin contact ranging from 4 to 28 days. Each batch is given a light pressing; the harder pressings are separated. Once dry, the wine is inoculated for malolactic fermentation which occurs in stainless steel tanks, after which the wine is racked to 50:50 French and American oak barrels (35% new) for 15 months. The final blend of 56% Cabernet Sauvignon, 36% Merlot, 4% Cabernet Franc and 3% Petit Verdot was bottled in October 2003. Analysis:14.5% alcohol; 6.7 g/l acidity; pH 3.49
£12.95
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GRANJA FILLABOA - Albarino Rias Baixas 2002 75cl Bottle
A classic Spanish dry wine. Great fruit with hints of oily lemons. Very clean and refreshing.
£12.95
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GEOFF WEAVER - Sauvignon Blanc 2004 75cl Bottle
Aromas of intense gooseberry and a tropical fruit nose with a hint of cut grass. Fragrant yet powerful. Intensely flavoured with the fruit elements apparent on the nose carrying through to the palate. Ripe fruit with richness on the middle palate and a soft lingering finish. A middle palate richness with delicacy are features of the Sauvignon blanc (and in fact all Geoff Weaver wines). This is as a result of fully ripened grapes, grown in a cool environment, which preserves the natural acid levels. Along with 2002, one of the best sauvignon blanc wines ever.
£12.99
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AMAYNA - Chardonnay 2003 75cl Bottle
Intense as the sea, the mineral nature and complex aromas of this chardonnay recalls toasted almonds, dried fruit, and papaya blended with fine oak. Well-structured and elegant on the palate, with a deliciously long finish.
£13.26
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PASCAL JOLIVET - Pouilly Fume 2005 75cl Bottle
A wine with power and elegance, ripe yet clean fruit and attractive minerality throughout the nose and palate. To pair with fish, seafood (salmon) and sushi.
£13.49
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PASCAL JOLIVET - Sancerre Rouge 2004 75cl Bottle
A rare and distinctive red made exclusively from Pinot Noir gives delicate and soft fruit aromas with a clean finish. To pair with grilled meats, fish and red fruits.
£13.69
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MEERLUST ESTATE - Chardonnay 2003 75cl Bottle
This pale gold wine, with its initial aroma of honey, is reminiscent of lemons and limes with hints of creaminess. It develops a buttery and roasted hazelnut bouquet with hints of nougat, marzipan and white chocolate. Enjoyable with all fine food. Tasting notes: Clear & bright, pale gold with pronounced green hue. Lime, crushed lemongrass & cream on the nose. Very fresh with hints of toast, honey & roasted nuts as well as nougat & marizpan. Fresh on the palate with citrusy and tropical fruit flavours followed by a rich creaminess & concentrated fruit finish. Palate also shows a pronounced chalkiness & minerality making it ideal for seafood. Soil Type: Alluvial soil with clay subsoil. Vinification: 100% barrel fermented in heavy toasted 300 litre Allier barrels. After alcoholic fermentation, the wine went through malo-lactic fermentation in barrique and was in contact with the fine lees for 12 months. For the first eight months Batonnage takes place twice a month, thereafter once a month.
£13.79
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EGON MULLER - Scharzhof 2004 75cl Bottle
All Muller's wines are Rieslings. Qualititswein by German legal standard, it is made of the grapes from their vineyards in Saarburg, Kanzem and Wawern and from the Wiltinger Braunfels and Wiltinger Kupp vineyards. Depending on the quality and the size of the vintage and the ripeness of the grapes, they may also use grapes from Wiltinger braune Kupp and even from the Scharzhofberg. The 'Scharzhof' is an off-dry wine that typically balances the sweetness with the minerality from the slate soils and the acidity of the Saar. It is meant to be drunk young but can be aged for 5 to 8 years.
£13.89
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PASCAL JOLIVET - Sancerre Blanc 2005 75cl Bottle
Crisp flavours over mouth-watering acidity with an attractive intense lemon-peel tang in the long clean finish. Match with fish, seafood and of course, perfect summer drinking.
£13.89
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AMAYNA - Sauvignon Blanc 2005 75cl Bottle
The poor soils and gentle ocean breezes create tremendous aromatic potential and the great intensity reflected in the wine's floral aromas and fresh, exotic fruit. A full, balanced wine with personality and exquisite elegance.
£13.92
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DOMAINE Des ESPIERS - Gigondas Tradition 2003 75cl Bottle
Deep dark purple colour with heady notes of violets and black fruits. Soft ripe tannins and a very long concentrated finish.
£13.99
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GEOFF WEAVER - Chardonnay 1999 75cl Bottle
Fresh, complex, melon fruit with subtle cream, spice and nut overtones. Hints of oak. A fine flavoured wine of excellent depth of flavour. Ripe and robust but still restrained when compared with most Australian Chardonnays. One of Weaver's more opulent wines. A wine of freshness and delicacy. Dry, crisp and long flavour. Flavourful but delicate foods are ideal partners for this wine. Happily accompanies a wide range of foods, in particular seafood, such as prawns, barramundi or lobster. The '99 vintage was warm but rain in the latter part of March slowed ripening. They were fortunate to have a spell of sunny weather from the 28th of March until the 30th when they picked the Chardonnay. The ripe flavour was excellent and achieved at slightly lower sugar levels than the previous 2 years. Oak maturation; 12 months in French oak barriques. All from forests in the centre of France and Vosges. Half new oak and half second use.
£13.99
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TURKEY FLAT - Butchers Block 2004 75cl Bottle
Robert Parker scored this wine with a massive 92 points, 1 point higher than the 2001 vintage! The Butchers Block is a traditional Barossa blend made with grapes selected from the Turkey Flat vineyards, including some from the original old vine plantings. It is a blend of Mataro (Mourvedre), Shiraz and Grenache, with the proportions of each variety varying from vintage to vintage. The 2002 vintage of Butchers Block is a blend of 54% Mourv?dre, 24% Shiraz and 22% Grenache. Each varietal component of this wine was vinified separately in large oak vats, and subsequently matured in French oak hogsheads for 18 months. The result is a warm, earthy, full-bodied red with seamless oak integration. The nose is spicy and complex with aromas of leafy raspberry, cherry, and sandalwood with hints of cocoa, sage, leather and white pepper. The palate displays flavours of black cherries, spice, red currants and pepper with an appealing soft tannin finish.
£14.29
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DOMAINE DANIEL DAMPT - Chablis 1er Cru Cote de Lechet 2004 75cl Bottle
A great intensity of flavour displaying full-biscuity notes. Predominantly flinty with aromas of caramel, butter cream, honey, green apples, white flowers and a touch of mint. Good concentration and freshness on the palate with flavors of caramel and butter. Long, lingering finish. Accompanies light seafood preparations, simple cold chicken dishes, cold shrimp, and cracked crab. Grilled dishes are too bitter, but with cheese as an aperitif, this wine is very hard to beat. Try your favourite Chinese chicken salad, or shrimp, wrapped with bacon and drizzled with lime juice.
£14.39
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CHÂTEAU TOUR HAUT CAUSSAN - Cru Bourgeois Medoc 2001 75cl Bottle
Cabernet based. A well crafted classic Bordeaux. Tobacco and earthy notes with hints of oak on the finish. Will live another 3-5 years easily.
£14.49
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CAPE MENTELLE - Shiraz 2002 75cl Bottle
A near perfect vintage marred only by a slight drop in yield. Lush ripe plump-prunes; densely packed with loads of fruit laced with spice. Lucious palate, supple and harmonious structure with a complex flavour range from sweet to savoury. Shiraz is mainly sourced from our Wallcliffe and Trinders vineyards near the winery, planted respectively 26 and 13 years ago, grown on gravel laterite soils derived from weathered granite with a gravel-clay sub-soil. The vines are predominately vertically trained and cane pruned. A portion of the vineyard is also trained by both the Scott Henry and TK2 method to help control the vigorous nature of the variety in certain parts of the vineyard. A small amount of Shiraz is also sourced from the McHenry and Darnell vineyards planted respectively 7 kilometres west and 20 kilometres east of Margaret River, both on the banks of the Margaret River. Here the soils are a free draining, alluvial based soil type with a sheltered northerly aspect, the vines are also cane pruned with the canopy trained vertically. Shoot and leaf removal is employed during the course of the season on all vines. The Karri Park vineyard is a new addition to the blend and offers fruit exhibiting intense peppery flavours. This vineyard is located on coastal sands, in the southern part of the cape and is grown in a similar fashion to the other vineyards we source from. Budburst got off to a really early start after above average temperatures and below average rainfall between June-August, However September and October were quiet wet, windy and cold which slowed down shoot growth and had an awful effect on flowering. By November the vines regained their vigour with warming temperatures. With soil moisture depleted by the end of December, some supplementary irrigation was applied to keep the vines from stress but not enough for further shoot growth. Vines reveled in these conditions and the promise of another fine vintage seemed assured, assisted by judicious shoot removal and canopy management during December to February. Harvest commenced a week or so later than usual for most vineyards. We found grape flavours were highly aromatic this year with higher than normal acid levels. This was due, no doubt to an unusually mild December to March period and the lower than average yields, due to the poor flowering and fruit set in spring. Rainfall was scarce right up until the middle to late part of April. The rain of course had no effect on the whites as all white vineyards were harvested by the end of March. An abundance of Marri blossom this season kept the silvereyes (a bird with a voracious appetite for sweet things) well fed with nectar, hence left the grapes alone. Harvested over a ten day period from the 4th April to the 15th April in excellent weather and just before the first autumn rains. Sugar levels ranged from 23.5 brix to 25.9 brix and acids levels ranged between 5.6 and 7.2 grams per litre. The mild conditions resulted in vibrant fruit flavours and more spice characters than seen in warmer years. Yields were quite moderate ranging between 5.2 and 7.3 tonnes per hectare, enhancing flavour concentration. About 20% of the fruit is hand-picked and conveyed to the fermenters as whole bunches with the balance machine harvested and crushed on top of the bunches. Fermentation proceeds rapidly with the ferment warmed to 32C to achieve a fast initial maceration. On the 7th day the wine is drained off and the skins gently pressed with hard pressing kept separate. Malo-lactic fermentation follows quickly in large vats after which the wine undergoes a series of rackings. The wine was aged mostly in a combination of French and American oak barrels of which 30% was new; the balance was aged in large oak vats. Oak is used so it plays a subservient role to fruit flavours. Blending and bottling took place in October 2003
£14.69
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