Founded in 1877 by Jean Bouillot the estate of Louis Bouillot is a specialist Crémant de Bourgogne producer now run by Jean-Claude Boisset and it produces a range of excellent Méthode Traditionnelle sparkling wines from sites across the Côte d’Or.
Since 1943, only are entitled to the appellation contrôlée «Muscat of Beaumes-de-Venise», the wines coming from the white and black grape variety “Muscat à petits grains”, harvested on a limited territory of the communes of Beaumes-de-Venise and Aubignan.
The respect of the conditions of production (mode of size, yield, natural wealth of sugar and musts, …) makes this wine remarkable. At the foot of the massif des Lace of Montmirail, the Vignerons de Beaumes-de-Venise are the only ones to cultivate this grape in the Rhône Valley.
Moorilla’s Praxis Pinot Noir is a contemporary Tasmanian expression of new-world wine techniques. Generous, plush, mouth filling. A plunging amalgam of cherry, dried strawberries and ripe black fruits. Acidity here is supporting and soft, the emphasis is on the bold flavour. A pinot best drunk young – with good friends and fine food.
Region: Berriedale, Tasmania
Includes a selection of mild and delicate cheeses, accompaniments and a dry white wine;
- Alta Langa Camembert Tre Latte 250g
- Taleggio Dop 200g
- Casizolu Slow Food Presidio 200g
- Senga Fig & Amaretti Jam 220g
- Mario Fongo Mini Lingue 100g
- Pinot Grigio wine from Hand Picked Wines Australia
Aromas of freshly cut peach, white flowers and brioche introduce a palate of porcelain tannin and fine lines of elegant texture and natural acidity, culminating in a complex array of stone fruits and subtle toast.
Region: Margaret River, WA
The term “mutemuka” can be roughly translated as “a sake made with pure intentions or without ornamentation.” Mutemuka’s signature Sake is made from two varieties of rice the brewery grows organically. For their Moto [starter mash] they use Kaze Naruko a strain of ‘Sake rice’, but the majority of the rice used is Hino-Hikari a prized ‘table rice’. Sake made with table rice tend to be more robust and richer in palate weight due to the proteins, fats and amino acids that become involved in the fermentation. The ‘Mutemuka’ is initially aged for about half a year at room temperature before release resulting in a beautifully full-bodied Sake. Mutemuka has dominant aromas of yeast and fragrant rice and a rich palate with notes of Jasmine rice and white radish with an earthy, savoury taste. This Sake has great food matching applications because of it’s unique savoury palate. Perfect with salty snacks or ingredients like coastal greens or oysters; seafood dishes; or hard cheeses like Tête de Moine.
Includes a selection of classic full flavoured cheeses, accompaniments and Pinot Noir;
- Morbidi Blu di Pecora 200g
- Casamadaio Caprotto 200g
- Ubriaco di Amarone 200g
- Senga Strawberry Balsamic jam 220g
- Mario Fongo Rosemary Lingue 150g
- Pinot Noir from Handpicked Wines Australia
Green apple and lime zest mix with preserved lemons on the zesty nose; the mouth is clean, crisp and refreshing, with a bit more juice and body, but finishes with a sensation of citrus and salt.
Region: Loire Valley, France