A wine we imported from our friends at the famous St John restaurant in London. a typical cepage of Sauvignon Blanc 58%, and Sémillon 42%. The wine was whole bunch pressed and fermented exclusively in stainless steel, presumably to
retain freshness. The nose presents a lovely combination of tropical and fresh notes, epitomised by primary marks of guava, lemon myrtle, crushed stones, paw paw, passionfruit, melon rind, and yellow daffodils.

True to form, Cabernet Franc from deep gravel soils to the west of Saint-Nicolas, Loire Valley. Deep red berry fruit, supported by taut acidity, subtle black tea-like tannins, all wrapped by vegetal herbal notes.

A completely overlooked region for Bordeaux varietals, produced on true Ponca, or technically known as flysch soils. 85% Merlot, 15% Cabernet Sauvignon wine from Friuli Venezia Giulia. perfectly proportioned core of briary red fruit, with cedar and tobacco, and gravely tannins.