BBQ Whites - 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 Coriole ‘Fiano’ 2019 - McLaren Vale, South Australia (Organic methods, Vegan)
Australia's first Fiano. The Lloyd's have always had an affinity for Italy, including referring to their winery as "le cantina." The Fiano grape comes from Campania, making it perfect for Maclaren Vale (the Mediterranean of Australia). Harvested in February, 15% is fermented in old Hogshead French oak barrels. This wine is very versatile with nectarine and baked apple, a balance of great natural acidity, soft, creamy texture and an array of citrus characters.
1x Di Filippo ‘Malafemmena’ Pet Nat - Bianco dell’Umbria IGT (Organic certification, Biodynamic methods)
Hand-harvested from Roberto Di Filippo's biodynamic vines, once pressed it rests in temperature-controlled stainless steel tanks, before the must and natural yeast is put in bottle in spring, allowing for spontaneous fermentation. Pet Nat is short for Pétillant Naturel, meaning first fermentation in bottle and no second fermentation. After three months, fermentation ends producing a light sparkling wine with notes of pear, peach and brioche. Medium body and gutsy. A fun wine with structure and length.
1x Fillaboa 2018/19 - Rías Baixas DO (Vegan)
From a single vineyard site, on the hillside overlooking the Té river, where the mist rolls in from Portugal as the morning sun hits the cold river. The vines are trained using the Pergola method, to protect the grapes from mildew. Hand-harvested then fermented in stainless steel tanks using indigenous yeasts. With scents of apricot and honey on the nose, before the mouth-watering acidity and citrus flavours take over the palate. Well balanced with a beautiful richness. This is why Fillaboa is one of Spain's iconic wines.
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