In vino veritas

Because there is always time to add to ones cellar or establish reserves for the future, Anna Caidan has spotted some delicious nectars to take you off the beaten track and prepare you for some dining in style!
Wine Review


2016, Margaux

Deep purple colour, with exciting aromas of dark fruit (blackberries, blueberries, dark cherries, plums), tobacco and herbaceous notes. The palate is rich, with fine tannins and a long finish. Delicious with pancetta risotto, rack of veal with chanterelles, cheese (Saint Nectaire, Brie de Meaux, aged Gouda), and a raspberry tart.


Maté's Vineyard Chardonnay, 2017, New Zealand

Pale amber colour, with ripe white fruit and buttery aromas. The palate is crisp and refreshing, with notes of white peaches, candied orange peel, popcorn, butterscotch and gingerbread on the lingering finish. Ideal with asparagus, seafood, curried lamb, exotic fruit salad.


RBS Cabernet Sauvignon 2017, USA

Dark ruby red with powerful aromas of red and blue fruit. Full-bodied, with silky tannins, and developing flavours of raspberries, plums, blueberries, blackberries, liquorice, oak, black pepper, caramel and anise, on a lingering finish. Enjoy it with fine charcuterie and terrines, rib of beef with ceps, cheese (white Cheddar, Organic Stilton, aged Comté)


Sassicaia, 2016, Italy

Profound ruby colour, with rich and elegant aromas of bright red fruit, liquorice and balsamic tones. The seductive palate is dense, yet harmonious with sweet balanced tannins and a lively acidity coupled with notes of raspberry, cherries, blackberries, plums vanilla, tar and liquorice on the lingering finish. Perfect with fine charcuterie, duck breasts, chocolate cake.


Graacher Himmelreich Riesling Auslese Goldkap, 2016, Germany

Daffodil yellow in colour, with an intense nose of petroleum, lemon juice, acacia, overripe pineapple, mango, and honey. Extremely concentrated flavours of ripe tropical fruit, slate, flint and honey with a light smoky finish and a punchy acidity. Delicious with seafood and fish, veal with morels, desert (rhubarb crumble, raspberry cake, lemon tart)

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