A three-bottle selection chosen specifically for fillet, rump and sirloin, with each wine offering a different balance of fruit, freshness and structure. From an unoaked Douro red through to Malbec and Ripasso, the collection provides contrasting pairings for leaner and more richly flavoured cuts.
Deep ruby-purple with youthful brightness.
Blackberry, black cherry and blueberry are lifted by violet, fresh herbs and a stony note.
Juicy and medium-bodied, with dark fruit, lively acidity and fine, grippy tannins. The finish is clean and mineral.
Pair with fillet steak and herb butter, lamb cutlets, pork and fennel sausages or aubergine with lentils.
Ruby-purple with vivid violet tones.
Ripe plum and black cherry are joined by violet, blackberry, black pepper, cedar and sweet spice.
Medium-bodied and succulent, with plum and dark berry fruit, fresh acidity and smooth, fine tannins. Spice lingers on the finish.
Serve with rump steak and chimichurri, lamb chops, steak and ale pie or aubergine with Puy lentils and smoked paprika.
Clear ruby red with vivid garnet highlights.
Morello cherry, raspberry and plum are joined by violet, cracked pepper, cocoa and cedar.
Juicy and structured, with bright red fruit, darker plum and gentle dried-fruit tones. Fine tannins and lively acidity carry a savoury finish.
Pair with sirloin or aged rump, pork ragù with polenta, grilled lamb koftas or mature Red Leicester.
