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Abadia Retuerta Pago Negralada 2014 (1x75cl)

Awarded 95 points and a Platinum Best In Category (Best Northwest Spanish Red) at the 2017 Decanter World Wine Awards (www.decanter.com): see their August 2017 DWWA supplement (see blue link below)...

Abadia Retuerta Negralada 2014 - 2017 DWWA Decanter review

...and was awarded 93+ points by Wine Advocate (click here).

In their single vineyard wines Abadia Retuerto seek to bring out, above all, the true character of the terroir. Pago Negralada comes from a plot of Tempranillo, the noblest Spanish grape variety. The vines are planted in deep gravel soils intermixed with sand at the surface, and produce wines with a distinctive firm, tannic character.

To see an excellent information sheet/tasting note for this wine by the team at Abadia Retuerta, please click on the blue link below.

Abadia Retuerta Pago Negralada 2014 - fiche technique

£62.25

Alfred Gratien Brut Classique NV (1x75cl)

Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their December 2018 edition review of Value Champagne (see blue link below).

Alfred Gratien Brut Classique NV - December 2018 Decanter review

If exceptional had a name, it would be Champagne Alfred Gratien. Alfred Gratien Champagnes are handcrafted for guaranteed quality and consistency. A few miles away from Epernay’s bustling town centre, deep in the heart of a Champagne vineyard, are the Alfred Gratien Champagne cellars. It was here, on Rue Maurice Cerveaux, that Alfred Gratien set up his business and created his first cuvées in 1864. For over a century and a half, Alfred Gratien Champagnes have remained a family affair perpetuated by the expertise and know-how of their founder. For four generations, the Epernay-based Jaeger family have been handing down the trade of cellar master from father to son, ensuring the Alfred Gratien style lives on.

The pale yellow hue of this wine’s colour is complemented by its lively effervescence. The bubbles are small and quick to rise to a fine mousse. The nose is moderately intense yet complex. The sweet pastry, biscuit and orchard fruit notes are followed and enhanced by hints of citrus, white flowers and fresh butter. The initial taste is clean: this is a very silky and sparkling wine whose sugar content works well with its body. There is a certain chalky minerality and the texture is smooth. It is characterful without being overbearing. The finish is crisp, with a slight mineral undertone, and long at 6 to 8 seconds. It leaves an excellently balanced acidic aftertaste, with a sugar component that is undeniably pleasing on the palate.

Thi is an exemplary Brut Champagne, which places a great emphasis on the bubbles created in the wine. It has benefitted from its reserve wine content and its maturation in cellars. Superb complexity combines young aromas with notes gained through maturation in cellars.

Its balanced qualities mean it can be paired quite liberally. Avoid anything too salty, sugary, fatty or spicy, opting instead for balance. Ideal for your savoury or sweet-and-sour hors d’œuvre, and for apéritifs.

£36.60

Alfredo Maestro Tejero El Marciano 2017 (1x 75cl)

The 2016 vintage of this wine (now very hard to find - we can't) was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their March 2019 edition article on Discovery/New Wave Spain (see blue link below).

Alfredo Maestro Tejero El Marciano 2016 - March 2019 Decanter review

Alfredo Maestro Tejero’s vineyards are located within the Ribera del Duero D.O., but Alfredo has decided not to participate in the D.O., so his wines are classed as Vino de la Tierra de Castillo y León. They are completely natural wines, with no sulphur added in the vineyard or the winery. All vineyard treatments are natural and biodynamic practices are followed.

The isolated Gredos mountain range which lies 70 kilometres west of Madrid is home to a mosaic of tiny old-vine vineyards planted mainly to Grenache. El Marciano comes from one such 70-year-old granitic site lying at a staggering 1,150 metres elevation. The grapes are mainly destemmed, 20% whole bunches were retained and fermented with wild yeasts in stainless steel vat of 2000 litres with daily stirrings. The wine undergoes no filtration or fining and has no added sulphur.

This gorgeous wine typifies Alfredo’s delicate touch and respect for his land. It is juicy and flavoursome, laden with spicy blackberry aromas as well as raspberry, liquorice and a fresh earth scented palate. The texture is rock-sculpted (the granite bedrock of the site lies just a few inched below the surface) and the acidity is thrillingly bright, drawing all corners together.

The label is a representation of the remote and barren granite-ridden landscape that make up this wine’s terroir. It depicts Alfredo directing two martian vineyard workers who are clearly not comfortable in their endeavours. El Marciano translates from Spanish as The Martian. 

£15.20

Alter Ribeiro Blanco 2017 (1x 75cl)

The 2016 vintage was awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their March 2018 edition review of Galician Whites; (see blue link below).

Alter Ribeiro Blanco 2016 - March 2018 Decanter review

Alter came highly recommended by Lalo Antón of Izadi. He had admired this small, family-run winery since their first vintage a couple of years ago marked them out as one of the most serious producers in the region. The winery was founded by José Pérez Pousa on the banks of the Miño river in 2014, with the wish to preserve the tradition of their native land, where wine has been produced since the 2nd century BCE. The wine is named ‘alter’ to mean ‘another wine more’ in Latin.

Alter has 24 hectares of its own vineyards, which are divided into 168 small plots planted with native white varieties: Treixadura, Godello and Loureira. The vines are on average 15-30 years old, planted on decomposed granite with sand and clay. The vineyards benefit from a perfect mesoclimate with good diurnal ranges particularly during the growing season ensuring the fruit is able to fully ripen while retaining fresh acidity. All harvesting is done by hand, plot by plot at the perfect moment to ensure optimum level of ripeness which elongates their harvest.

The harvest in 2017 was challenging across the whole of Spain with Ribeiro being no exception. Growers contended with spring frosts and summer hail but low rainfall meant grapes were perfectly balanced in sugar and acidity. Local grapes such as Treixadura and Loureira were less impacted than non-indigenous grapes.

Each vineyard plot and variety were fermented separately in temperature-controlled stainless steel tanks, the cool ferment retaining the aromatic intensity of the grapes. Following fermentation, the wine was aged on lees for three to four months to add depth before the final blend was assembled. The 2017 is made up of 80% Treixadura, 10% Godello and 10% Loureira.

This wine has a bright straw colour with elegant aromas of white flowers, green apple and grapefruit on the nose. The palate is lively with brisk acidity and flavours of white peach dominating. This is a remarkably balanced and well structured wine with a long finish.

£14.50

Angelo Negro, Serra Lupini, Roero Arneis 2018 (1x75cl)

The 2017 vintage was Awarded 90 points and Highly Recommended status by Decanter in their May 2019 review - Italy's best whites for food (see blue link below).

Angelo Negro, Serra Lupini, Roero Arneis 2017 - May 2019 Decanter review

"We have been cultivating vineyards on the Roero hills since 1670, and we work to fully interpret the potential of this corner of Piedmont, dedicating our wines to prestigious native grape varieties, enhancing the identity of each one." 

Everything at the Angelo Negro winery is run at family level: Giovanni Negro is flanked by his wife Maria Elisa and their four children, Gabriele, Angelo, Emanuela and Giuseppe, who have all enthusiastically adopted the same philosophy. The estate now includes almost 70 hectares of vineyard, distributed among the historical Cascina Perdaudin in Monteu Roero, Cascina San Vittore in Canale and Cascina Basarin in Neive. Recently acquired the Cascina Baudana, in the municipality of Serralunga. The excellent position, different soils and micro-climates, and the meticulous work in the vineyards and in the cellar, produce very well-defined wines full of character, known and appreciated all over the world.

This wine is 100% Arneis.

To see an information sheet and tasting note for this wine which has been produced by the team at Angelo Negro, please click on the blue link below.

Angelo Negro 'Serra Lupini' Roero Arneis 2017 - fiche technique

£15.80

Antinori Pian Delle Vigne Brunello Di Montalcino 2013 (1x75cl)

The 2012 vintage was Awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their November 2017 edition review of Brunelllo di Montalcino 2012 (see blue links below).

Antinori PdV Brunello 2012 - November 2017 Decanter review

The Pian delle Vigne estate is located six kilometers (3.5 miles) to the south of the town of Montalcino  above the Orcia river valley. The property consists of 184 hectares (460 acres) , 65 of which (some 160 acres) are planted to vines situated between 130 and 200 meters (440-660 feet) above sea level and with an exposure which is principally to the southeast. The soil consists prevalently of clay and limestone and is rich in small stones. It takes its name from a period-style 19th century railroad station situated within the estate’s confines. 

This wine is 100% Sangiovese.

To see an excellent 3 page information sheet and tasting note that has been prepared by the team at Antinori, please click on the blue link below.

Antinori Pian Delle Vigne Brunello di Montalcino 2013 - fiche technique

£45.60

Barbadillo Mirabras 2016 (1x75cl)

Awarded 93 points and Highly Recommended status by Decanter in their March 2019 edition article: Revolutionary Road which covers sherry country's quiet revolution (see blue link below).

Barbadillo Mirabras 2016 - March 2019 Decanter review

This wine is inspired by the age-old methods of vinification of the Sherry district. The grapes come from Barbadillo’s ‘Cerro de Leyes’ vineyard in the Santa Lucía estate from Palomino vines planted in 1972.

Before being pressed, the grapes are prepared in a very traditional way known as ‘Soleo’ where the picked grape bunches are left in the sun to increase the sugar concentration. Manzanilla butts are then used for a traditional cask fermentation using the natural yeasts from the vineyard. The young wine is then transferred to stainless steel and cement tanks for 18 months, under a veil of ‘flor’ before bottling with minimal fining. The result is something unique and represents a journey back in time in termsof aromas and flavours; ones that might have been more familiar in the 19th century.

The wine has remarkable character for a Palomino white; pale golden colour, dry with good acidity, toasted maize and honeyed nose with an unctuous sensation on the palate, revealing flavours of yeast, bread crust and a hint of old oak.

£19.50

Barros 10 Year Old Tawny Port (1x75cl)

Awarded a Gold medal and 95 points at the 2019 Decanter World Wine Awards (click link for details)

For other 2019 DWWA winners, click here.

Awarded a Gold medal and 95 points at the 2018 Decanter World Wine Awards (click link for details).

For other 2018 DWWA winners, click here.

Awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their January 2018 edition panel review of Tawny Port (see blue link below).

Sogevinus Barros 10yo Tawny - January 2018 Decanter review

Having celebrated their 100th year of trading in 2013, Barros Port is undoubtedly one of the most prestigious companies producing and trading in Port. Much of their success comes from Colheita Ports - old Tawnies from a single year matured in cask for a minimum period of seven years.

Hand-harvested at their best moment, the grapes are destemmed, crushed and vinified in a careful maceration with extraction of colour, tannins and pellicle aromas, complemented by permanent pumping-over during fermentation. This process takes place in vats at a controlled temperature between 28-30ºC. At this phase grape brandy is added, creating a fortified wine. A wine of an exceptional quality, obtained by the selection of several harvests. It is matured in wood for variable periods of time and  the age mentioned on the label is an average age of the different wines used in blending this port. This is instrumental in the wine expressing its character which is influenced by the ageing in oak casks.

With a brown-tawny colour, the nose is dense with dried fruit aromas, with delicate vanilla and chocolate notes. The soft and silky texture and the subtle nuances of wood are balanced by a fresh acidity which culminates with a long and elegant finish.

When served slightly chilled, it is the ideal choice to serve with appetizers like strong cheeses. The velvety texture and the  aromatic expressions stand-out remarkably with main courses with dried fruits. Irresistible with pate as well as aubergine and nuts. Wonderful choice to serve with a myriad of delicious caramel brownies, chocolate and pistachio pavê and nuts crostini with goats cheese.

£21.75

Bellenda Prosecco San Fermo Brut Conegliano Valdobbiadene Prosecco Superiore 2017 (1x 75cl)

Awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their January 2019 edition panel tasting  review of Prosecco Superiore/Conegliano Valdobbiadene (see blue link below).

Bellenda Prosecco San Fermo Brut Conegliano Valdobbiadene Prosecco Superiore 2017 - January 2019 Decanter review

These thoughts from the team at Bellenda sum them up perfectly. "We consider, believe, create: these three words constitute the synthesis of what Bellenda is all about, who we are who work there, our family, and our close bond with our land. We love exploring the vast world of sparkling wine. That is a world that holds an enormous fascination for us and enables us to express ourselves in so many ways: sparkling or semi-sparkling, with or without sediment, classic or Charmat method can be woven and combined together, depending on the fruit from the vineyard, on local traditions, or even on a simple desire to try one’s hand at something never before attempted."

Please click on the blue link below to see an excellent fiche technique for this prosecco from the winemakers at Bellenda.

Bellenda San Fermo Brut - fiche technique

£15.50

Bertani Amarone Valpantena DOCG, 2016 (1x75cl)

Awarded a Gold medal and 95 points at the 2019 Decanter World Wine Awards (click link for details)

For other 2019 DWWA winners, click here.

This wine comes from the hills of the Valpantena, the only 'cru' subzone in the Valpolicella area. Bertani’s traditional devotion to producing Amarone is also found in this wine, a modern and balanced Amarone, but still authentic and rich in body. New fermentation technology and drying methods give balance and elegance to the wine’s exuberant fruity notes, blackberry flavour, hints of mint, sweet cherry and spicy notes that are typical of this valley

The vines are vertical-trellised and Guyottrained, with a planting density of 5000 vines /ha. Production area is he Valpantena hills, north of Verona. The soils are calcareous-marl in the east and calcareous-clay in the west, rich in iron.

The harvest is done by hand and starts in the middle of September. The best grapes are selected so that only the healthiest and ripest bunches are sent to the drying rooms of the winery in Grezzana, where they are laid out in single-layer crates. In mid-January, the grapes are destemmed and crushed, then fermentation starts, at first at a temperature of 4°-5°C, which then reaches 22°C in the final stages.

Part-aged in Slavonian oak barrels with an average capacity of 25 hl, and a small part in barriques for about 30 months. Bottling is followed by at least six months of maturation.

80% Corvina Veronese and 20% Rondinella.

An intense red colour with purplish highlights. On the nose, marked and intense aromas of very ripe cherries, sour cherries, fruits of the forest, spicy and nutty notes typical of the Valpantena. Good follow-through of red fruits on the palate, with supple tannins to give depth. It is a full-bodied wine, best suited to rich dishes, mature cheeses and strong-flavoured meats.

£31.35

Berton Reserve Barossa Shiraz 2017 (1x75cl)

The 2015 vintage was awarded 95 points and a Platinum Best In Show at the Decanter World Wine Awards (www.decanter.com(see blue link below).

Berton Reserve Shiraz 2015 - August 2017 Decanter review

Established by Bob and Cherie Berton in May 1996, Berton Vineyard's estate covers 30 hectares of land located on gently rolling hills at 450 metres above sea level, in a subregion of Eden Valley in South Australia. The superb Reserve Shiraz and Reserve Chardonnay wines are still sourced from this plot. In 2007, Bob purchased the Yenda winery in the heart of the Riverina. This state-of- the-art facility has the capacity to process 20,000 tonnes and enables Berton Vineyard to produce value for money wines which sit alongside their premium single vineyard offerings.

The grapes come from the Barossa Valley, in South Australia. Situated at a latitude of 34° South, the region is made up of rolling hills and valley floors. The growing season often sees hot, warm weather with temperatures of 35°C, which can result in vine stress, helping to concentrate the flavours in the berries. The wide diurnal temperature differences help to retain balancing acidity. Some of the grapes come from Berton's original vineyard in the Eden Valley, where the climate is cooler. The vine age is varied, but all vines have been spur pruned and are generally trained on a single wire cordon trellising system. The vines are planted at approximately 1.8 metres apart with 3.6 metres between the rows, to allow machinery access. The soil styles in the vineyards are varied, ranging from clay, to limestone and sandy soils, with each terroir adding its own characteristic to the final wine.

The wine was fermented in stainless steel tanks with regular skin submersion in order to extract the required colour and flavour from the grapes. After fermentation, the wine was pressed off into stainless steel tanks where it completed malolactic fermentation in the late autumn. The wine was then racked off into both French and American oak barrels resulting in a rich, spicy complex Shiraz.

Shiraz 93%, Durif 4%, Cabernet Sauvignon 3%.

The Reserve Shiraz is deepest dark red with a very youthful and vibrant garnet hue. The aromas are powerful and complex with a wealth of fruit ranging from ripe black cherries and blackberries with hints of eucalypt and spice. The rich and full palate displays soft flavours of plum skin, mulberry and hints of vanilla and blackberry, These abundant flavours are underpinned by fine vanilla from the oak and defined by exciting spicy tannins.

£14.25

Berton Reserve Coonawarra Cabernet Sauvignon 2016 (1x75cl)

The 2014 vintage was awarded 96 points and rare Outstanding status by Decanter (www.decanter.com) in their April 2017 edition review of New World Cabernet Sauvignons (see blue link below) in which it emerged as the runaway Number One.

Berton Reserve 2014 - April 2017 Decanter review

Sourced from vineyards in the prized Terra Rossa region of Coonawarra: here the warm days are moderated by offshore breezes and the rich red loam over well-draining limestone soils are the foundations for Coonawarra's justified reputation for producing premium-quality Cabernet Sauvignon grapes.

This Coonawarra beauty (97% Cab Sauv) has an intense, ripe berry bouquet with hints of chocolate and liquorice. The palate is brimming with crushed blackcurrant fruit flavours enhanced by subtle eucalyptus and mint notes characteristic of this region and is beautifully complemented by elegant French oak notes.

£14.05

Bisol Crede Valdobbiadene Prosecco Superiore 2017 (1x 75cl)

Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their January 2019 edition panel tasting  review of Prosecco Superiore/Conegliano Valdobbiadene (see blue link below).

Bisol Crede Valdobbiadene Prosecco Superiore 2017 - January 2019 Decanter review

In each bottle of Bisol Prosecco Superiore, the traditions of a family that has tended its vines in the Valdobbiadene area since 1542 are combined with the history of a landscape whose generosity is only matched by the difficulty of cultivating its steep, rocky hills. Each Bisol Prosecco Superiore has its own, unique identity which varies depending on the nature of the specific terroirs in which the grapes are grown. After all, the Glera grape, from which this type of wine is made, is particularly sensitive to variations in the soil and microclimate.

"Crede" is a dialect word for clay, which is a defining feature of the terrain in Valdobbiadene in which the grapes for this Prosecco Superiore are cultivated. These ancient slopes - at one time the seabed - were formed as the land slowly buckled and curved upwards, arranging the strata of the soil almost vertically.

To view a fiche technique / information sheet for this prosecco from the winemakers at Bisol, please click the blue link below.

Bisol Crede Valdobbiadene Prosecco Superiore - fiche technique

£15.00

Bisol Jeio Prosecco Valdobbiadene Brut NV (1x 75cl)

Awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their January 2019 edition panel tasting  review of Prosecco Superiore/Conegliano Valdobbiadene (see blue link below).

Bisol Jeio Prosecco Valdobbiadene Brut NV - January 2019 Decanter review

In each bottle of Bisol Prosecco Superiore, the traditions of a family that has tended its vines in the Valdobbiadene area since 1542 are combined with the history of a landscape whose generosity is only matched by the difficulty of cultivating its steep, rocky hills. Each Bisol Prosecco Superiore has its own, unique identity which varies depending on the nature of the specific terroirs in which the grapes are grown. After all, the Glera grape, from which this type of wine is made, is particularly sensitive to variations in the soil and microclimate.

The minerality of the Conegliano hills combines with the characteristically delicate acidity of the Valdobbiadene terroir to inject life into Jeio Brut, a Prosecco Superiore that invigorates the palate. 

With its fresh personality and decisive notes of golden apple, citrus, and spring blossom, this is the perfect wine for drinking throughout a whole meal. It also makes a superb companion to a round of sophisticated hors d’oeuvres.

To view a fiche technique / information sheet for this prosecco from the winemakers at Bisol, please click the blue link below.

Bisol Jeio Prosecco Valdobbiadene Brut NV - fiche technique

£14.20

Blank Canvas Hawkes Bay Syrah 2015 (1x75cl)

Awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their July 2019 tasting/review of carbonic maceration reds (see blue link below).

Blank Canvas Hawkes Bay Syrah 2015 - July 2019 Decanter review

Matt Thomson has worked over forty vintages in numerous wine regions around the world. "Blank Canvas represents my story as a winemaker. It is an endeavour that is entirely my own expression of winemaking, is from my own funding, and is exclusively my risk". The 'Blank Canvas' is the vineyard and the variety, the winery the brush and palette (no pun intended) at the winemaker's disposal, all the while defined by the scientific grounding Matt laid at university and has built upon over the past 23 years. With partner Sophie Parker-Thomson, the aim is to break some rules with the Blank Canvas wines, but they feel in order to break the rules, you need to know them. This is what sets the Blank Canvas wines apart.

A parcel of special Syrah fruit was sourced from a single vineyard run by a good friend in Hawkes Bay’s famous Gimblett Gravels sub-region. The vineyard is over 15 years old with very low-yielding vines. The freedraining nature of the Gimblett Gravel soils with vineyards being situated on an historic riverbed facilitate this. The vines are VSP trained and cane-pruned on a single fruiting wire with high density planting.

In an unprecedented approach, Matt has co-fermented a select parcel of Syrah fruit with 7.5% Gruner Veltliner skins. This is a similar technique to what is done in Northern Rhone but with Austria’s hallmark white variety instead of France’s Viognier. Matt specifically chose Gruner so the finished wine would benefit from its white pepper note. 60% whole bunches were fermentated. The wine was hand-plunged and fermented by cultured and wild yeasts. Maturation of 10 months in new and seasoned French oak was carried out before the wine was blended and bottled unfiltered in March 2015.

100% Syrah (the Gruner skins above aside!).

Rich, powerful and brooding, the Blank Canvas Syrah is a world first for its inclusion of a unique co-fermentation partner, Gruner Veltliner. Black and red plum and boysenberry perufmes sit alongside savoury notes, particularly bacon. The black pepper and juniper of Syrah complement the white pepper notes of Gruner Veltliner. It has a velvet-like texture, fine tannins and acidity that only a cool-climate can deliver. It is incredibly dense and dark, yet hauntingly perfumed and elegant.

£23.50
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