Baron de Badassiere  – Picpoul de Pinet

This wine is pale lemon in colour with a youthful rim. On the nose, it has aromas of citrus fruit, grapefruit, lemon and lime, and floral notes. On the palate, it has attractive weight, with a good balance of zesty acidity and minerality, as well as a touch of saltiness on the finish.

  • Feature(s): Vegan, Vegetarian
  • Winemaker: Graeme Paul, Joël Julien
  • Alcohol (ABV): 13 %
  • Acidity: 5.49 g/l
  • Residual sugar: 0.76 g/l
  • pH: 3.27

Mandrarossa – Viognier

This wine is yellow with golden hues. On the nose, it has aromas of ripe peaches and apricots. On the palate, it is well-structured, with fresh acidity and an underlying minerality.

  • Feature(s): Vegetarian, Vegan
  • Winemaker: Domenico De Gregorio
  • Alcohol (ABV): 13.5 %
  • Acidity: 5.8 g/l
  • Residual sugar: 1.28 g/l
  • pH: 3.25

Tinpot Hut, Marlborough Sauvignon Blanc

A complex and elegant wine with classic characters of blackcurrant bud and fresh cut thyme. Underlying ripe fruit and mineral notes from the grapes grown in the Blind River sub-region of Marlborough combine with more tropical notes of passion fruit and melon from the Wairau Valley vineyards. A stylish, rich Marlborough Sauvignon Blanc with vibrant aromatics and fine balance of acidity leading to a lingering finish.

  • Feature(s): Sustainable, Vegan, Vegetarian
  • Winemaker: Fiona Turner
  • Alcohol (ABV): 13 %
  • Acidity: 7.3 g/l
  • Residual sugar: 2.5 g/l
  • pH: 3.27

Altos Las Hormigas, Mendoza Malbec Clásico


Pioneers of a more elegant style of Malbec – fresh, perfumed and refined – the winemakers at Altos Las Hormigas practice biodynamic viticulture and adopt a minimal interventionist approach in the winery to ensure their wine stays true to its place of origin.

This Malbec is deep violet-red in colour. The nose displays characteristic notes of red fruits, plums, strawberries and subtle notes of peppermint. This wine is all about freshness – the palate is supple and juicy, with soft but structured tannins and a long finish.

  • Feature(s): Practising Biodynamic, Practising Organic, Vegan, Vegetarian
  • Winemaker: Alberto Antonini / Attilio Pagli / Leonardo Erazo
  • Alcohol (ABV): 13.5 %
  • Acidity: 5.13 g/l
  • Residual sugar: 2.03 g/l
  • pH: 3.8

Domaine Joël Delaunay, Touraine Gamay


Estate bottled since 1970, this fifth-generation family-run domaine was the first to bottle under screwcap in 2004 and practices sustainable viticulture across all their 34 hectares. This is a delicate red with a little semi-carbonic maceration to soften it further.

Ruby red in colour, this supple red is dominated on the nose by ripe cherries and red plums aromas and floral notes. This is a generous Gamay, with a soft texture and a spicy finish.

  • Feature(s): Vegetarian, Vegan
  • Winemaker: Thierry Delaunay
  • Alcohol (ABV): 14 %
  • Acidity: 5.6 g/l
  • Residual sugar: 0.5 g/l

Cento Cavalli – Nero d’Avola

The best sites on the estate’s vineyards are reserved for Grillo and Nero d’Avola, which is dark in colour with a fresh and ripe nose and hints of liquorice.

This wine is deep ruby in colour with a fresh and ripe nose and hints of liquorice. On the palate, it is full and fleshy with grainy tannins and a dark plum and chocolate character.

  • Feature(s): Sustainable, Vegetarian, Vegan
  • Winemaker: Matt Thomson & Alana McGettigan
  • Alcohol (ABV): 14.5 %
  • Acidity: 5.5 g/l
  • Residual sugar: 4.51 g/l
  • pH: 3.48

Famille Perrin, Ventoux Rouge

  • Grape Varieties:40% Grenache/Garnacha , 30% Syrah/Shiraz, 15% Carignano/Carignan, 15% Cinsault

The nose is enticing with notes of red fruit and morello cherries. The palate has refreshing acidity and it well-balanced with juicy fruit flavours and soft, plush tannins.

  • Winemaker: Pierre Perrin
  • Alcohol (ABV): 13.5 %
  • Acidity: 4.41 g/l
  • Residual sugar: 1.1 g/l
  • pH: 3.65

Ca’ di Alte, Prosecco Spumante Extra Dry


Alberto’s hand in the winery ensures the delicate aromas of the wines have been preserved. Bright, clean and lifted with pleasant floral notes and pear amongst the fine stream bubbles.

  • Grape Varieties:100% Glera
  • Region:Veneto

This Prosecco is a light straw yellow with fine bubbles. A pleasant bouquet with notes of pear and white flowers that follow onto a palate which is bright and clean with a refreshing finish.

  • Feature(s): Vegan, Vegetarian, Sustainable
  • Winemaker: Alberto Marchisio
  • Alcohol (ABV): 11.5 %
  • Acidity: 6 g/l
  • Residual sugar: 15.4 g/l
  • pH: 3.24

Familia Castaño, Organic Rosado


This organic, 100% Monastrell Rose wine is a bright pink. Intense notes of red apple, red grape and strawberry compliment is vibrant acidity and long finish.

  • Grape Varieties:100% Monastrell
  • Region:Yecla, Murcia

A bright pink, this wine shows intense ripe red fruits aromas of strawberries, cranberry and apple with hints of rose petals. On the palate it is fresh, where the fruits compliment a vibrant acidity and a long persistent finish.

  • Feature(s): Certified Organic, Vegan, Vegetarian
  • Winemaker: Mariano López
  • Alcohol (ABV): 12 %
  • Acidity: 5.9 g/l
  • Residual sugar: 2.5 g/l
  • pH: 3.3

MARSHA – Castelao Nat Fiz 2019 (Pet Nat)

Renegade Urban Winery – 2019 ‘Marsha’ Castelao Nat Fiz Rosé (Pet Nat)

Grown in Lagos, Portugal. Made in London. A really fruity, fresh, naturally fizzy wine. Has a real red soft fruit palate but a nose of ripe bananas!

Kyra – Sauvignon Blanc 2019

Bordeaux grown, South African experimental yeasts used to ferment. A people pleaser. Clean, crisp, tropical-ish, dry, France meets SA/NZ. Zesty, minerally, clean. Well made modern Sauvignon. Not a funky wine. Not a divisive wine. A pleaser.

SHILPA – Barrel fermented Pinot Noir 2019

Grown in Essex, UK. Made in London. A very different pink. Whole bunch pressed and barrel fermented in secondary French oak barrels using wild yeast. Think barrel fermented chardonnay but with more red fruit, a delicate and refreshing mouth feel with medium plus acidity that is reassuringly English. Like no English pink out there.

‘Courtney’ 2019 Nero Di Troia

Grown in Puglia, Made in London
A medium bodied and soft style of red. A really unusual wine, aromatic with notes of palma violets and cardomom on the nose. Integrated and soft tannins in the mouth. Nice and fresh, great with food or a solo drinking wine. Juicy and fruity, but dry. Cheery and fig flavours. Approchable and distinctive.

‘Rahul’ 2019 Skin Contact Bacchus

Grapes grown in Herefordshire, England
Vintage 2019
Grape: Bacchus
Hand harvested then shipped by Renegade in refrigerated trucks at 2˚C direct to the London winery.
Wine fully made in London, UK.
This wine was made by destemming the grapes over a wire mesh by hand. Essentially we rub the bunches and let the grapes drop through into the fermentation tank. We do this so as to be very gentle and reduce skin breakage. The grapes then start fermenting spontaneously, without the addition of any yeast – otherwise known as wild fermentation. Naturally present yeasts are already within the winery environment and on the grape skins. Think sourdough. No additions of sugar, nutrients, or de-acidification methods/any other winemaking was used to make this wine.
The grapes were detemmed and left to ferment in our Georgian Qvevri, essentially a large, amphora style vessel. Grapes were left on the skins for 102 days before being pressed off and transferred back into the Qvevri to age.  
The wine was bottled unfiltered and unfined, with only very minimal additions of sulphur to help the wine age in bottle and minimise oxidation. 
What’s the wine like? Well as it’s completely unfiltered and unfined it’s very slightly hazy to look at in the glass. Even though it has had 102 days on skins, it’s not a waxy, orange wine. It’s a more peachy and fresh and very aromatic white. Why? Well 2019 was a good year in the UK but it ended up wet and cold. I know as we picked almost every vineyard in the rain!!!

It’s got an elderflower and white peach nose. It’s quite light and delicate on the palate. It’s not what you would expect from a wine of this style. Again, because we don’t chaptilise (add sugar to grape juice) the 2019 vintage was slightly lower in alcohol and also slightly higher in acidity. It is a wine of the year it was made in. It’s a sessionable summer sizzler. 

Perrier Jouet Grand Brut

“Silvery gold in the glass, Perrier-Jouët Grand Brut is a vibrant, stylish cuvée characterised by delicate floral aromas, rounded out by fresh fruit and hints of buttery brioche and vanilla. Though crisp and light, it combines freshness with a lingeringly rich, generous finish, preserving its distinctive balance and harmony to the very end” – LOLZ

20% Chardonnay

40% Pinot Noir

40% Meunier


Up to 15%


8-10 grams per litre


Three years