Effervescent wines born of passion
The dark blue-coloured Merlot wine grape variety is a Bordeaux speciality adored for its vibrant black cherry flavours, supple tannins, and chocolate-like finish.
Pair and play with a wide variety of foods and treats.
The Bordeaux fusion of Cabernet Franc and Sauvignon Blanc, Cabernet Sauvignon red wine grapes have thick skin, hardy vines and are naturally low yielding. The consistent profile and flavour of the wine express a classic, full-bodied character with high tannins and noticeable acidity.
The rich flavour and high tannin content in Cabernet Sauvignon is the perfect pair to grilled meat, peppery sauce, and dishes with high flavour.
Cabernet Franc red wine grapes, the parent grape of red wine classics like Merlot and Cabernet Sauvignon, are complex with aromas of raspberry, blackberry, and bell pepper.
The higher acidity makes Cabernet Franc an excellent match to tomato-based dishes, vinegar-based sauces, and rich legumes like black beluga lentils.
Petit verdot is a red grape variety principally used as a blending partner in Bordeaux, but in warmer climates, it has shown promise as a smooth, full-bodied single-varietal wine.
As a bold wine with a shorter finish, Petit Verdot does well with pungent, roasted meats, such as Cuban-style pork or burgers with blue cheese.
Loved for its “green” herbal flavours and acidity, Sauvignon Blanc is a popular and unmistakable white wine grape that grows abundantly. This factor gives it great versatility in wine, from lean to bountiful.
Sauvignon Blanc pairs wonderfully with herb-driven sauces on chicken, tofu, fish, and other Asian flavours such as Thai or Vietnamese cuisine.