Eco-Friendly - Red .....................................................................................................................................................................................................
Below is a selection of some Eco-Friendly red wines. There are many other examples throughout our range.

Château Le Breuil 2003, Côtes de Bourg, Bordeaux - £7.63 per bottle Medium bodied supple dry red with classic blackcurrant overtones and a lovely fleshy fruitiness from this intensely ripe vintage. A definite cigar-box nose with hints of blackberry. The palate is dry and with a pronounced acidity making this essential to drink with cheeses, red meats or rich vegetarian dishes. Delicious now and until 2007. Standing about 200 metres from the Gironde, this 18 hectare estate makes one of the very best Côtes de Bourgs. Château le Breuil has been owned by the Doyen family since the beginning of this century, and under the current management of Henri Doyen, has been making wines with considerable fruit extraction and suppleness. Yields from the 20 year old vines are kept low (around 55-60 hl/ha) resulting in unusual concentration for this up and coming appellation. As with most dry reds which have a good tannic structure, foods with a rich mouth feel (and a little fat) soften them considerably, hence the classic pairing of Bordeaux wines with roast beef or strong cheeses. Merlot 75%, Cabernet-Sauvignon 20%, Malbec 5% BEEF/CHEESE/VEGETARIAN ..................................................................................................................................................................

Cabernet-Sauvignon, 2003 - Jordan Vineyards, Stellenbosch, South Africa - £10.36 per bottle Deep ruby colour, huge mouth-filling flavours of blackberry, cassis and vanilla. French oak barrels add a complex toastiness. Alluring in its youth but will reward those who resist temptation and explore the wine’s maturation potential. 93% Cabernet-Sauvignon with 7% Cabernet-Franc. Fermented in overhead retort-shaped, stainless steel fermentors. Pump-overs were done three times daily during fermentation. Extended maceration on the skins after fermentation. The use of gravity and gentle pressing ensure full-flavoured wines with soft, balanced tannins. The wine was racked into barrels where it underwent malolactic fermentation. After further racking it spent 20 months in new and used French oak barrels, before being lightly filtered prior to bottling. Gary and Kathy Jordan have been making world-class wines since 1993 on a farm with a history going back over 300 years. He's a geologist, she's an economist - together this husband and wife team is a phenomenon. Gary's parents, Ted and Sheelagh, bought the 146 hectare Stellenbosch property in 1982, and embarked on an extensive replanting programme, specializing in classic varieties suited to the different soils and slopes. From the Jordan hillside vineyards one has spectacular panoramic views of Table Mountain, False Bay and Stellenbosch. Gary and Kathy worked internationally for two years, refining their high-energy instincts with practical experience. They returned home to build a cellar in 1992. The following year, the vines were judged ready for making wines that would carry the Jordan name. From that first year it was obvious that a new star had been added to the winemaking firmament. Continuing success has enlarged the team, with the focus on producing fiercely individual wines that combine the fruity accessibility of the New World with the Classic Elegance. BEEF/CHEESE/GAME/VEGETARIAN ..................................................................................................................................................................