Our spring favourites

Elegant vintages, prestigious regions in white and red, Anna Caidan has selected some emblematic wines to sublimate your meals.
Wine Review


Barsac 2015

Yellow golden colour. The nose displays crisp and sensual expressions of exotic fruits (pineapple and fresh mango) mixed with spicy touches of crunchy ginger. The mouth is precise, dynamic on a solid acidity frame guaranteeing freshness and balance in the powerful and richness of the liquor. This Barsac is very airy and enjoys a beautiful tension from the typicality of the soils of the property. A charismatic Barsac tailored for long cellaring. Exquisite with lobster, veal scallops with Roquefort or apricot tart Tatin.


Casato Prime Donne Selection 2016 Brunello di Montalcino

Casato Prime Donne 2016 seduces with elegance. This wine gently blends fine tannins with a typical structure of the appellation. Pair beautifully with Poultry terrine, beef wellington, cheese (Gouda, Parmesan).


Alión 2017, Ribera Del Duero

Alión 2017 is powerful and coherent. It has a nice balance between blackberry notes and mineral nuances. Truffles flavours are present on the palate. The wine embodies depth and firmness. Wonderful with game with sauce, partridges with truffles, or cheese (Manchego, Torta del Casar, aged cheddar).


Magill Estate Shiraz 2018, Adelaide Hills

Magill Estate Shiraz 2018 has a bright carmin colour. The bouquet is complex, salted biscuits, rosemary, oregano, bay leaf, and clove. It embodies a shiraz that clearly bears Magill’s imprint. On the palate, flavours explode, fig, juniper, pink pepper, black berries and chocolate, then almonds and pastries. Velvety tannins fully express the style of Magill Estate Shiraz. Perfect with beef filet with pepper, roast duck or cheese (Cheddar, Emmenthal, Munster).


Pinot Noir Te Wahi 2015

Te Wahi 2015 delivers beautiful floral notes evolving on scents evoking forest and humus. Spicy notes punctuate the bouquet revealing a graphite minerality. The palate enthralls with exquisite generosity, delivering ripe black berries and spicy notes. With finesse, the structured Pinot Noir highlights the refined texture of the tannins and a nice balance thanks to a sustained acidity. Great pairing with quails with ceps, truffles risotto, roast lamb.

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