BBQ Mix - 6 Bottle Case
Do you have a License to Grill this Bank Holiday? No matter your expertise level, it can still be tricky deciding what wines to have at a BBQ. It is easy to default to the standard go-to beer option. Hey, we like a tasty cold brew as well, but there is nothing like elevating your BBQ with just the right mix of wine. The Bank Holiday BBQ Cases include a red, white, and mixed case that takes all the guesswork away and turns up the heat on your soirée from lit to smoking hot fire. In each case, you will find excellent all-rounder wines that tick many of the boxes needed for whatever you choose to throw on the Barbie.
1x Jo Landron ‘Atmosphères’ NV - Vin Mousseux (France) – (Organic certification, Biodynamic methods)
Folle Blanche, Pinot Noir
A sparkling made from Folle Blanche (90%) and Pinot Noir (10%). Hand-harvested and made in the "Méthode Traditionelle." Fermentation is finished in the bottle; it spends 24 months on lees before disgorgement. The Pinot Noir gives the wine a little tinge of slight blush. Zesty, refreshing, mouth-watering acidity. Good complexity with white flower, citrus, and briochey goodness.
1xFinca Mas d’en Gil ‘Bellmunt’ 2017/18 - Priorat DOCQ (Organic certification, Biodynamic methods, Vegan)
White Grenache, Viognier
White wine from Priorat is not the norm, but Mas d'en Gil vineyard is at one of the highest points of Priorat with a constant regulating breeze coming over the Montsant from the Mediterranean. "Vi de Vila" or village wine is from the single site in Bellmunt valley, from broken slate terroir. Fermented in stainless steel and large oak barrels. It offers aromas of orange peel, stone fruit and spice with a slightly mineral palate and a Mediterranean herb finish.
1x Colutta 2019 - Friuli DOC (Organic methods, Vegan)
Giorgio Colutta's Pinot Grigio stands out from the crowd for many reasons: ageing on lees for at least six months gives great texture; grown on gently rolling hills in Colli Orientali del Friuli (a premium part of this region for Pinot Grigio) gives fruit-filled flavour, and meticulous attention to detail and careful winemaking practices ensure a minimum of sulphites is needed. Sustainability and self-sufficiency are a top priority at Colutta, with rainwater harvesting and solar power.
1x Antolini Classico Superiore 2017 - Valpolicella Ripasso DOC (Organic methods)
Corvina, Corvinone, Rondinella
Vineyards situated mid-slope, southeast exposition and using pergola planting to avoid cooking the grapes in the hot summers. The use of natural yeast and native woods like chestnut, cherry and mulberry is all part of the individuality of Pier Paulo Antolini's wines. His Ripasso is elegant and not overpowered with oak. Olives, and willow for supporting the vines, are grown on the estate.
1x Mas Las Cabes 2018 – Côtes du Roussillon AOC (Organic, Vegan)
Syrah, Grenache, Carignan, Mourvèdre
Hand-harvested, with natural yeast and some biodynamic treatments following the terroir-driven approach. A first for Domaine Gardiés. Ageing for eight months, one third in the barrel and two thirds in concrete, allows for development but not overpowering of the exceptional fruit. Sulphites 40mg/l so in essence a 'natural wine'.
1x Kamara ‘Pure Nimbus’ 2017 - Thessaloniki PGI (Organic certification, Vegan)
Xinomavro, Merlot, Syrah
Xinomavro or black sour is a big grape with characteristics of the Nebbiolo variety. Dimitrios, after studying at the University of California Davis could see the potential of softening this powerful grape with Syrah and Merlot. Both Syrah and Merlot are vinified together, with Xinomavro being fermented by itself. Blended after ferment and aged in oak barrels for 12 months, leaving us with a big intense ruby wine, with flavours of blackberries, plum, cracked black pepper and a hint of spearmint.
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