Past Shipments

Soave Classico, Campagnola, Italy, 2008

The sea of rolling vineyards dotted with heftily walled villages, castles and fortified monasteries, that flows east of Verona, makes for a heady reminder of the violent regional feuding from which Shakespeare drew his inspiration for his Veronese tragedy, Romeo and Juliet. The region’s major commodity then was wine, as it still is today; although happily minus the feuding.

This is Soave country. Made mostly from the fresh and floral Garganega grape, Soave, and especially Soave Classico, is considered northern Italy’s greatest white wine.

4th generation wine-maker Luigi Campagnola has produced a charming and typical Soave Classico, full of honey-suckle, floral flavours, hints of almond, citrus, orchard apples and crisp balance that will pair with most light fish dishes, dry white meats and fresh salads. This Soave is an absolute winner, and scored very highly with our tasting panel.

Mandrarossa Fiano, Italy, 2008

Another gem from the island of Sicily, although this time from a mainland Italian variety; the lovely, rich Fiano grape originally stems from the Campania region of Southern Italy, to the Southeast of Naples. The famous Planeta winemaking family, owners of Mandrarossa, must be justifiably proud of their winemaker, Carlo Carino, for this particular wine - last year’s winner of a prestigious Decanter World Wine International Award, named top global white wine in its price category.

Beautifully adapted to the Sicilian climate to produce a typically fresh and vibrant white wine, the Mandrarossa is everything a Fiano should be, but with a little Sicilian twist: it has a lovely and unusual dryness, derived from having spent time on its skins.

The combination of fresh acidity, apricot and citrus flavours mixed with lavender and herbs, and the seductive beeswax finish is why so many food critics love Fiano.

The Mandrarossa Fiano is a perfect example of this: a joy to drink on its own, but will also pair very well with big creamy dishes and foods with high fat contents, like fatty meats, creamy, not-too-spicy curries, and tandooris.

Four Seasons Sauvignon Blanc, India

No grape has adapted to India better than Sauvignon Blanc, and no one makes it better than the Four Seasons winery.

Originally a French grape variety found in the Bordeaux and Loire Valley regions, in recent years Sauvignon Blanc has spread across the world like a wine-lover’s wildfire, due to its rugged, adaptable nature and iconic grassy flavours. However each country has its own particular style, and India is no exception.

Dry and grassy, with hints of citrus and lychee, it is the added elements of luscious tropical fruits that mark this out as a high quality, typically Indian Sauvignon Blanc.

This is a versatile food wine, and can be paired with salads and fish, however the acidity and fresh vegetal hints will also support weightier dishes, such as tandoors and mild or medium curries.

Nero d'Avola Private Label, Italy, 2008

Nero d'Avola – the 'black' wine of the southern Sicilian village of Avola – is without doubt Europe's up-and-coming red grape variety.

For Centuries a secret, guarded closely by local village winegrowers, it is only recently that Nero d'Avola has been recognized by the world at large. A grape of massive texture and complexity, it is often compared in power, quality and style to fine new world Shiraz – always at a fraction of the cost.

For our second own label wine we decided to go off the beaten track, to bring to India this undiscovered gem; a treat of a wine for an excellent price. This is a dark and sensual drink, with bold plum and luscious, concentrated cherry fruits, musky minerals, and hints of fresh Mediterranean thyme.

Wonderful on its own, or paired with heavy dishes including red meats, medium spiced curries, full flavoured tandoor, and good strong cheeses.

Chianti Colli Fiorentini, Lanciola, Italy, 2007

Like Bordeaux, Italy's Chianti wine growing region requires little introduction. If the world of art, food and wine has a navel around which it pivots, then that navel is Tuscany, with the Chianti regions at its heart.

A short drive south of the magnificent city of Florence lies the Chianti sub-region of the Colli Fiorentini; 'the Florentine Hills'.

Known for its pleasingly fruity, rose-hip fragrant and mineral rich red wines made from Sangiovese, Italy's star grape, this is a food wine like no other, crafted to complement a massive array of foods and cooking styles, from the fresh vegetables and pastas of Italy, to the lightly curried paneer and white meat based dishes of India. Needless to say, it is also a pleasure on its own.

De Martino Estate Merlot, Chile, 2006

One of the key estates leading the charge of Chilean wine, the De Martino family, now in its fourth generation of wine making, has consistently pushed the boundaries of new world wine with its dynamic approach to the science of viticulture and simple good taste.

One of the first producers of organic wine in Latin America, and the first winery in the world to receive UN approval to trade Carbon Credits, De Martino was recently named one of the icon wineries of tomorrow by Decanter magazine.

This sensually expressive Merlot is packed full of raspberries and cherries supported by a mildly tannic backbone, and topped off with a dusting of toasty oak flavours.

Excellent on its own, or with paneer, white meat dishes with very mildly spiced - and not-too-oily sauces.

St. Urbans-Hof Riesling, Germany, 2007

Amongst the oldest vineyards in Europe, the steep, vine-covered slopes leading down to Germany’s Mosel river produce some of the most famous and long-lived white wines in the world. They are also considered by many as among the most physically beautiful.

The Weis family, owners of St. Urbans-hof (‘St Urban’ being patron saint of German wine, and ‘hof’ meaning estate) own small parcels of a number of these vineyards and have done so for many generations.

Currently in charge is Nik Weis, who has taken the winery to a new level, becoming one of Germany’s most celebrated young producers. He can often be seen toiling along the steeper slopes of his vineyards with a hand plough, where tractors fear to go.

Crisp, yet mineral rich with bags of citrus zest, honey-blossom and subtle hints of the telltale Riesling petrol nose mark this is as a superb example of this most aristocratic white grape variety.

With its balance of sweetness and high acidity, this is a wine for eastern food, and will pair with many lighter European, Indian, and especially Thai dishes - however it is also a joy to drink chilled, and on its own.

Hunter's Pinot Noir, New Zealand, 2006

It is not often you find a wine-maker in the Queen’s honours list, and unsurprisingly Jane Hunter’s OBE is only one of a multitude of accolades amassed by this talented and notoriously independent minded wine-personality and viticulturalist.

At the same time as vigorously working to promote New Zealand’s Marlborough region on the world stage, Hunter’s has also developed a wine-making style which has been much copied in Marlborough itself and further afield.

Hunter’s Pinot Noir is the classic Marlborough Pinot: packed with new world fruit – cherries, plums and hints of raspberry – while also displaying the elegance and structure found in Burgundy, the Pinot Noir grape’s old world home.

Three years of bottle age have lent the wine an added layer of concentrated dark fruits including raisins and dried plums, making this wine ideal for gamey meats, tandoors and fine cheeses.

Rolf Binder Shiraz, Australia, 2005

South Australia’s Barossa Valley is both the spiritual and practical home of big, bold-styled Shiraz-based reds. The hardy, alluvial soil, drainage, and powerful, sun-tempered by the maritime breeze off the South Indian Ocean, make for the finest combination of conditions anywhere on Earth for the production of massive Shiraz-based wines of great complexity.

Renowned wine-maker, Rolf Binder, is a typical Barossa master at the difficult art of creating complex wines with massive character and big, bold flavours. Stuffed full of perfumed cedar, tobacco, and spices, and balanced with hot plum and dark cherries, this is Barossa as it should be: big, rich and bursting onto the palate.

Designed primarily for drinking either on its own or with big, barbecued meats – this is very much a meaty wine for meaty dishes.