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Underground Brut Non Vintage

The nose is straw and melon, the palette is rich and mouth filling with fresh fruit. A well structured wine that drinks far beyond its price.

Clover Hill Vintage Sparkling

Subtly complex, it reveals rich, creamy layers of chardonnay fruit, which integrate beautifully with the sherbet pinot characters.

Croser Vintage

Plenty of full-bodied fruit with some subtle mealy notes, soft strawberry fruit and citrus zest to keep things fresh.

Stefano Lubiana NV Brut Reserve

Its cool Tasmanian origins are as clear as a bell, and highlighted by the region’s Chardonnay driven crisp, citrussy acidity which defines the wine’s classic structure.

Leura Park Estate Vintage Grande Sparkling Blanc de Blanc

Estate Grown. Finely beaded with a creamy texture and an elegant, refreshing finish. Barrel fermented and aged, the palate reveals citrus sorbet notes, subtle oak and white nectarine. Crafted from estate grown premium Bellarine fruit this is a hallmark sparkling of texture and finesse.

42 Degrees South Sparkling

Variety: 90%Chardonnay and 10% Pinot noir. Region: 100% Campania, Coal River Valley, Southern Tasmania Tasting notes: Aromas of toasty brioche and delicate citrus subtly emerge from the fine beads. Full and crisp flavours of apples with lengthy creamy structure. Food matching suggestions: Matched perfectly to a dozen natural oysters and creamy chicken dishes

Ruggeri Argeo prosecco DOC

Straw color. Inviting aromas and flavors of golden delicious apple, sweet pear, lemon blossom, and nectarine with a silky, vibrant, bubbly, dryish light-to-medium body and a smooth, interesting, medium-length finish with accents of Meyer lemon and quince with no tannins and no oak. This is Prosecco in a well-tailored suit with crisp apple and nectarine aromas, bright lemon and quince flavors and a touch of richness on the finish. - See more at:

Billecart-Salmon Brut Réserve

Appearance: This cuvée, with reflections of straw yellow, stands out by the finesse of its slowly rising bubbles and its persistent and abounding mousse. Aroma: Maturity touched with floral freshness for this cuvée that breathes aromas of fresh fruit and ripe pears. Palate: A full and accurate flavour combined with a fine freshness and a rich bouquet bear witness to the ageing of this cuvée in the House’s traditional cellars. Serving: The BILLECART-SALMON Brut Réserve is the ideal partner for every occasion. It is perfect as an aperitif and can be enjoyed with a wide

Laurent Perrier Cuvee Rose

Elegant, with colour changing naturally from a pretty raspberry hue to salmon-pink. A precise nose of extraordinary freshness and a wide range of red fruits: raspberry, redcurrant, strawberry, black cherry. A fresh and sharp attack for this supple and rounded wine. On the palate, it offers the sensation of plunging into a basket of freshly picked red berries. Serve between 8°C and 10°C. The Cuvée Rosé Laurent-Perrier bottle, with its generous, curvaceous lines, is unique – an invitation to self-indulgence. When Bernard de Nonancourt launched Cuvée Rosé Laurent-Perrier in 1968, he decided to present his creation in a uniquely distinctive bottle to magnify this very special cuvée. He found his inspiration in the rather stubby bottles manufactured in the time of King Henri IV, adding the seal-like monogrammed ‘LP’ shield. The packaging, which seemed very modern at the time, has gradually evolved since 1968. These days, Cuvée Rosé Laurent-Perrier is sold in an extremely elegant presentation case reminiscent of the delicate colour of the wine and its Pinot Noir grapes. It is a highly-valued and much sought-after gift, the world over.

Dom Pérignon Vintage Champagne

"The wine’s opulence – contained and succulent, round at heart – reveals itself in the mouth". The envelope slides and stretches, and the wine becomes more complex and edgy, silkier than it is creamy. "The whole eventually melts into an exquisite bitterness tinged with the briny taste of the sea". The immediate impression is of the mildness of the pure, airy, bright bouquet. A floral, fruity pastel tone then unfolds and quickly darkens into candied fruit, ripe hay and toasted notes, along with hints of licorice. THE 2006 HARVEST The weather in 2006 was mixed, but warm and dry overall. While July was scorching hot, August was unusually cool and wet. The almost summery weather in September made the vintage possible by drying out the few patches of botrytis and maturing the grapes far more than usual. The harvest began on September 11 and lasted nearly four weeks.