Springs Necessities!

It combines perfectly with aromatic and spicy foods such as Thai food, as well as with seafood such as oysters and fresh white fish. It complements well with many appetizers and first courses: dried fruits, fresh cheeses with olive oil and fresh herbs.

Textbook Kiwi Sauvignon Blanc from a pioneering Marlborough producer. Tropical aromas of passionfruit, guava and blackcurrant combine with nettle and subtle chalky mineral notes. The rich, full palate with grapefruit and blackcurrant leaf has herbaceous overtones and a delicate sea salt character, through to a long, mineral finish. A real crowd-pleaser.

From old vineyards located between 300m to 600m above sea level, this Sicilian Nero d’Avola/Frappato blend has an intense red fruit on the nose, displaying lots of red berries. It is warm and full-bodied with harmonious acidity and smooth and elegant tannins. Fantastic with pasta and mild cheeses but so versatile it will go with pretty much anything.