Delicious, expressive Rioja whose aromatic Sauvignon Blanc makes a pleasant, fruity, unusual white wine.
Intense, fragrant bouquet with pineapple and grapefruit as first notes, backed by hints of green apple, jasmine, mineral aromas.
Fresh, crisp entry leads to a silky, flavourful mouth, with its lively acidity deliciously complementing tropical/citrusy flavours.
Fully-filtered must is slowly fermented at a temperature of 15°C in order to preserve its freshness and lively fruitiness.
Pair with salty cured-cheeses, seafood, simple fish dishes and tangy desserts; seafood pasta and rice, like the typical Valencian paella, are also an excellent match.
Silver Medal - Concours Mondial du Sauvignon
90points - The Toronto Star by Gord Stimmel
89points - Tim Atkin
Full-Bodied and Rich Red Wines
Full-bodied wines typically have more tannin, higher alcohol, and dark fruit flavours such as blackcurrant. Since these wines have so much pigment, they are higher in anthocyanin which has shown positive benefits to cardiovascular health. As far as flavour, these wines are the biggest on the spectrum and thus, pair with equally bold flavoured food.
Room Temperature (63-69 °F / 17-21 °C)
Barbecue, Mexican Foods, Smoked Meats, Red Meat & Steaks, Savory Mushroom Dishes, Black Pepper
Thai prawn, ginger & spring onion stir-fry
200g raw, peeled tiger prawns from a sustainable source
1 green Thai Chilli, chopped
3 garlic cloves, 1 crushed and 2 finely sliced
1 bunch coriander, leaves and stalks separated
1 tbsp caster sugar
juice 1 lime
3 tbsp fish sauce
2 tbsp groundnut oil
3cm piece ginger
Ginger, finely sliced, then shredded
8 Spring onions, finely sliced
1 red pepper, thinly sliced
85g water chestnuts, sliced
1 tbsp soy sauce
Egg or rice noodles, to serve
Lime wedges, to serve
1. Put the prawns in a bowl. Put the chilli, crushed garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
2. Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
3. Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.
How to get this item
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