Feel free to scroll through our selection of available wines, shown below, or select White Wines to go directly to that selection. Beside each wine name you will find in parantheses if the wine is availabe in Regular Concentrate (C), 10 Litre High-end Concentrate (10), or 16 Litre (16) mix of Juice and Concentrate, or 23 Litre Full Juices (23).

Red Wines
White Wines
 

Red Wines

Alicante: (23)
This lush potent wine is excellent as a before or after dinner drink. Purple - red in color, it is sweet and aromatic. Its delectable smoothness is due to a low acid content, delivering a rich, earthy flavor. Easy to drink, easier to enjoy!
 
Amarone: (C/10/16/23)
Noblest of the red wines, with a rich ruby color and a healthy fragrance of raisins and spicy cherries. Dry and full-bodied, it delights the tongue with spice and raisin flavors - with tannin showing well in a long finish. It honors a meal of thick braised steak or game, as well as a juicy roast.
 
Australian Cabernet Sauvignon: (C)
Australian cabernet grapes are softer and fruitier than those from other regions - a smooth wine without the harsh tannin usually associated with this variety. Deep and dark in colour, it's rich with complex varietal fruit flavours - cherry, and blackberry - with soft hint of herbs. A bouquet of fruit and a hint of cassis greets the nose.
 
Australian Shiraz: (C/10/16/23)
A unique offering of richly concentrated flavours, deep dark red in colour. A lush fruity bouquet with a hint of cassis for the nose. Aging creates an elegant, velvety wine suitable for the most elaborate occasion, complimenting rich red meats and hearty main dishes.
 
Barbera: (10/16)
A wine known for its full body and intense fruit flavourings. This dry red wine is a pleasure to drink young. Serve with red meats, pasta, and mild cheeses.

Barolo: (C/10/23)
Deep in colour, this high tannin, full-bodied wine has a robust plumy flavour and a fragrant bouquet with oak undertones.  Delivers a crisp, astringent bite when fresh, somewhat tamed by aging. Serve with roasts, steaks, prime rib, lamb, and mild cheeses.
 
Bergamais: (C/10/16/23)
Crisp and refreshing, a succulent, medium dark wine tasting of cherries and jammy fruit. Usually enjoyed while fresh, it is also good with aging. Best served chilled, it suits desserts and is excellent as an aperitif.
 
Bordailles Rouge: (10)
This rich, medium-coloured wine is smooth with subtle fruit flavours of black currant, raspberry and cassis, and is low in tannins. Clean and refreshing in the mouth, it carries an aroma of bell pepper. Can be enjoyed young, but also ages well.
 
Cabernet Franc: (C/10/16/23)
A youthful buoyant red that is light and tasty with pronounced varietal character. A light and grassy flavour made up of sweet cassis, green pepper, black current, strawberry and chocolate. A mellow accompaniment with red meats, lamb and duck.
 
Cabernet Sauvignon: (C/10/16/23)
An aggressive, rich-coloured wine, medium to full-bodied.  Cherry-currant overtones and noticeable tannin produce a bold flavour. A hint of violet makes for a fragrant bouquet. Suitable for red meats, game, lamb, and duck.
 
Cabernet Sauvignon/Merlot: ((C/10/16/23)
A medium bodied red, easy to drink, that can be slightly chilled. Savory fruit aromas combine orange blossoms and blueberries with hints of cedar and pepper notes - flavors follow suit with a hint of oak. This wine pairs well with chicken, pork, and lamb, as well as with a variety of pastas with light sauces.
 
Cabernet Sauvignon/Shiraz: (10/16/23)
A lush, soft red wine. Medium in weight with classic components of both the Cabernet and Shiraz, offering a wonderful blend of currants and fields berries. Serve with rd meats and hearty main dishes.
 
California Red: (C)
This full-flavoured California wine is both consistent and economical. It's the perfect choice for everyday consumption either on its own, or with finger foods or a meal. Add it to soda water and fresh fruit, for a tasty, colourful spritzer.
 
Caniolo Rosso: (16)
Deep in colour, this rich wine is full-flavoured with earthy tone. A clean flavour with black pepper flavour and cherry-like overtones similar to a Chianti.
 
Chianti: (C/10/23)
Deep in colour, this rich, velvety wine is full-flavoured with a fruity aroma. A clean, spicy flavour with a subtle black pepper flavour and cherry-like overtones.  It can be enjoyed by the young and aged. The perfect partner for Italian foods, grilled meats,  pates and cheeses.
 
Gammay Noir: (10/23)
An excellent table wine, best served young. A distinctive dry and fruity flavour leds to a savory crisp finish. Excellent with white meats, pasta, pizza and cheese dishes.
 
Lambrusco: (C/23)
A fresh well-rounded, dry wine with a distinctive ruby red color, slightly sparkling with a deep violet aroma. Best when young, it is ideal for cutting rich food. One of those rare reds that can be served chilled; it's one of best picnic wines to be found, good with pizza, salami, and sausages. It's also the perfect foil for foods with heavy cheese sauces.

Malbec: (10/16)
Smooth, rich and full-bodied wine. Relishes flavours of plum and ripe berries. Serve with red meats, fish and pasta dishes with red sauce.

Merlot: (C/10/16/23)
A luscious purple-red wine with a rich smooth flavour and subtle fruity overtones, while a touch of acidity teases the palate. A delightful spicy bouquet is reminiscent of fresh fruit. Excellent with tomato-based pastas, pizza, cheese, beef and pork.
 
Merlot/Montepulciano: (15)
Much like Cabernet/Merlot but is softer and fruitier. This blend has ripe cherry flavours with hints of tobacco and mint.
 
Montepulciano: (C/10/16/23)
A brillant colored wine, which traces in noble ancestry to central Italy. A fresh gropy bouquet greets the nose with scents of leather and violets. The dry velvety flavor results in a rich, full taste. This wine partners well with Italian - style pasta dishes, light meats and roasted meats.
 
Nebiolo Barolo: (16)
Jealously guarded varietal from its native Italy. Very problematic, sensitive grape for growers. Very moody and changeable during cellar and aging processes and lots left mostly to chance.
 
Pinot Noir: (C/10/16/23)
A rich, dark red wine, surprisingly smooth. Very fruity with spicy undertones, and a full bouquet reminiscent of black currant. Gentle oaking adds complexity. Ages delightfully. Serves well with cheeses and red meats.
 
Pinotage: (16)
 
Portuguese Style Rose: (C)
Soft pink in the glass, this refreshing off-dry wine has a clean acidity with strawberry flavours. Perfect for chilling, it complements almost any food, most notably ham, ribs, poultry and  light desserts.
 
Red Bourgeron: (10)
 
Red Zinfandel: (C/10/16/23)
Deliciously rich, deeply red, delightfully fruity aptly describes this medium-bodied wine. Sweet berried overtones of candied raspberries both tease and satisfy, enriching flavors of blackberry, spices and pepper. A rarity red, best served chilled alongside goulash, pepper steak, BBQ spare ribs and spicy pastas.
 
Rosso Italiano: (C)
Granet in colour, with a complex nose of spiced and dried fruits. A medium- bodied wine imparting generous fruit flavours ending in a satisfying finish. Great with spicy pasta and dishes.
 
Sangiovese: (C/10/16/23)
A rich, dry wine, showing burgundy red in the glass - balanced and crisp. Its aroma whispers of cherry and raspberry, spiced with vanilla and cinnamon, as well as coffee, leather, plums and bay leaves. The finish is clean and pleasant, yet slightly sweet as a result of the tannin and wood sugars. Best matched to red meats, fowl and vegetables.
 
Sangiovese/Shiraz: (15)
An earthy, truffle scented wine. Light acidity and ample tannins. The outcome is a unique medium-bodied wine with fresh berry and plum flavours, with hints of dried flowers and spice.
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Shiraz/Montepulciano: (15)
Dark red nearly purple aromatic wine, with flavours of blackberries and pepper. Early drinking appeal also has the ability to age well.
 
Valpolicella: (C/10/23)
This fresh, dry wine boasts a deep, ruby-red colour and a delicate bouquet. Intense raisiny and floral flavours culminate in a long, lingering finish. Excellent aged. Serve chilled with almost any dish, especially beef stroganoff and Italian foods.
 
Vieux Chateau du Roi: (C/10/16/23)
This rich, hearty, robust Rhone red is full-bodied with a complex bouquet. It shows flavours of plum and wild berry on the palate, ending in a long full finish. Its tannic backbone allows for graceful aging. An excellent companion to pepper steak, casseroles and barbecued red meats.
 
Zinfandel Blush: (C/10/23)
Fruity and refreshing with just a hint of rose, offering a refreshing taste with berry overtones like candied raspberries. A medium-bodied, easy drinking wine, it's best served chilled as an aperitif or with hors d'oeuvres and light meals.

White Winesback to top
Blanc de Blanc: (C)
 
Australian Chardonnay/Semillon: (C/10/16/23)
Rich in varietal character, a dry wine with a crisp tartness and fruity bouquet. Delectable overtones of vanilla, cloves and butterscotch. Ages to a surprising smoothness and complexity with a hint of oak aftertaste. Good with pastas and shellfish.
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Chamblaise: (C/10/16/23)
Light-coloured with a full flavour, this wine is smooth, clean and well-balanced. Can be enjoyed fresh since long aging is not  required. Serve chilled with fish and seafood.
 
Chardonnay: (C/10/16/23)
A very dry, yet full-bodied wine, it boasts a crisp, refreshing acidity with hints of honey and apple in the bouquet. Slight  oaking is recommended. Great with pastas, veal and pork.
 
Chardonnay/Viognier (15)
This unique, medium to full-bodied wine displays fruity, floral and spicy on the nose, with apricot and peach flavours. This wine is cabable of aging.
 
Chenin Blanc: (C)
Fruity and mellow with a distinctive floral aftertaste, it finishes crisp and clean. Flavourful in its youth, however aging releases flavours of apple and honey. Good with fish,  white meats and desserts.

French Columbard: (C)
A crisp varietal wine with an extremely fragrant fruit bouquet, best enjoyed in its youth. A tingle of acidity carries the wine to a long finish. A nice companion to fish and poultry.
 
Gewurztraminer: (C/10/16/23)
With a unique bouquet of lychee fruit, cloves and rose petals, its spicy character remains rich and soft whether finished dry or slightly off-dry. Best with spicy foods like Thai and Indian, and finger foods like pate and well-aged cheeses.
 
Johannisberg Riesling: (C/16/23)
Pale, and delicately flavoured with a slight tartness. Clean taste with flinty lime flavour and spicy bouquet. Uniquely  suited to freshwater fish and other seafood.
 
Liebfraumilch: (C/10)
Light and elegant, this popular German-style wine has a delicate bouquet. Its fruity flavour is soft in the mouth. Refreshing while young, it pairs well with seafood, veal and fruit.
 
Malvasia: (23)
A rich and textured wine tha tis light to the tongue. It offers lush aromas and flavours of honey and ripe Bosc pears with hints of allspice, leading to a crisp, clean finish. Generally served cold, it pairs well with many light appetizers. Excellent with seafood, antipasto dishes and grilled vegetables.
 
Muller-Thurgau: (10/23)
Created in the 19th century by crossing the Riesling and Sylvaner grapes. Yields a low acidity and floral aroma. Intense aromatic, subtle, fruity perfume. Light in body, the wine has delicate dry taste that is well sustained by crisp acidity. Best in its youth.
 
Muller-Thurgau/Gewüztraminer: (15)
This blend combines the distinctive bouquet and spicy flavour of the Gewüztraminer with the low acidity, soft and fruity flavours of the Muller-Thurgau. This medium sweet wine is meant to be consumed early.
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Palomino: (23)
A unique welcome addition to any table! A very aromatic light dry wine with low acid, made with palomino sherry grape from Spain. You'll appreciate the surprising nutty flavour, not unlike plain peanuts - along with essences of apple and spice. All ends in a slightly bitter finish. Great with spicy foods, fish, and fowl.
 
Piesporter: (C)
A fragrant fruity aroma fills the nose while savouring a spicy, full-bodied flavour with a touch of acidity. A suitable partner  for fruit, seafood, ham and veal.
 
Pinot Blanc: (C/10/16)
A lightly weedy aroma precedes this, dry, tangy, fruity wine. Soft undertones of apple and peach round out the full-bodied flavour. Best consumed early, it's good with seafood, salads and  white meats.
 
Pinot Grigio: (C/10/16/23)
A succulent introduction - the gentle scent of honey and herbs. This dry, straw - colored wine is light, yet pleasingly tart with softening hints of green melon. The finish is clean and crisp. It marries well with pastas in cream sauce, fish, and grilled chicken.
 
Riesling: (C/10/16)
A light to medium-bodied wine with a fruity flavour and subtle, flowery aroma. Smooth in texture, mellow in taste, it enhances  chicken dishes and mild cheeses.
 
Riesling/Muller-Thurgau: (15)
A dry to semi-dry wine, which has a rich floral nose, light fruit notes and soft acidity. This medium sweet wine is meant to be consumed early.
 
Ruisseau Blanc: (C)
A rich, medium-bodied wine with a bouquet of pear and apple. Savour flavours of vanilla, spice and toasted butterscotch. Ages well. Best served with veal and quiche as well as light meats  and goat cheese.
 
Sauvignon Blanc: (C/10/16/23)
A light, fruity aroma introduces this delightfully dry wine. Fragrant herbal flavours with a spicy tingle of mint. Crisp, yet  refreshing, it enhances fresh green salads, seafood and chicken.
 
Soave: (C)
A fresh, vibrant easy drinking wine, pale straw in color, with a delicate spice and herbal aroma. The clean, crisp fruity flavour is enlivened with a pinch of citrus, a hint of almonds. This well-balanced wine is best served slightly chilled as a companion to poultry, seafood, shellfish and veal. Best served young.
 
Trebbiano: (16)
 
Verdiccio: (C/10/16)
Full-bodied and complex with herbal aromas in the bouquet and flavours of lemon and peach. The finish is crisp and clean. Best  enjoyed fresh. Goes well with pastas in seafood sauce, and veal.
 
Vidal Blanc: (10)
A well-rounded yet crisp white, exuding aromas of honeyed apricots and peaches. The palate notes forward fruit flavours balanced by a fine layer of acidity. This semi-dry wine sits well beside chicken, fish and veal dishes.
 
Viognier: (10/16/23)
A full-bodied wine whose grapes are the most diffcult grapes to grow. Fruity aroma with a hint of spice. Ages extremely well. Matches weel with Asian or Indian cuisine.
 
Viognier/Chardonnay: (15)
Viognier, when blended with Chardonnay, is a unique medium to full-bodied wine. It displays fruity, floral, and spicy aromas on the nose, with apricot and peach flavours. Serves well with any foods that Chardonnay would as well as spicy dishes.
 
White Bordailles: (C)
The smooth, fruity bouquet heralds a soft, light herbaceous flavour with a subtle almond taste. Crisp yet delicate, it is best with shellfish, white meats and poultry.