A six-bottle collection of red wines selected to complement the richness and texture of steak. The line-up moves from fruit-led, supple styles to more structured and savoury expressions, giving a useful range of pairings for fillet, sirloin, rump, ribeye and larger sharing cuts.
Deep ruby-purple with youthful intensity.
Black cherry, plum and cassis are joined by blackberry, cedar and a touch of vanilla.
Generous and polished, with red and black fruit, fresh acidity and silky tannins. Cocoa, pepper and a faint smoky note carry the finish.
Pair with charcoal-grilled ribeye, sirloin with peppercorn sauce, beef lasagne or portobello mushrooms with blue cheese.
Ruby red with purple and garnet tones.
Blueberry, raspberry and blackberry are layered with anise, vanilla and lightly toasted oak.
Balanced and approachable, with ripe berry fruit, fresh acidity and gentle tannic grip. Subtle oak spice adds depth.
Serve with rump steak and roasted peppers, beef meatballs in tomato sauce, lamb chops or mature Manchego.
Inky purple-red with a deep ruby core and garnet highlights.
Dark cherry and black plum are joined by dried sage, mint, cocoa and toasted spice.
Medium to full-bodied, with ripe red and black fruit shaped by firm, polished tannins. Pepper, cocoa and dried herbs linger on the finish.
Pair with grilled sirloin, paprika-roasted pork, hare casserole or baked lentils with chorizo and peppers.
Concentrated garnet with a deep ruby core.
Black cherry and mulberry are joined by violet, black pepper, cocoa and light toast.
Supple and lively, with plum and red berries, fine tannins and fresh acidity. Floral, peppery and earthy notes add savoury depth.
Pair with chateaubriand, sirloin, roast lamb or venison sausages with lentils.
Deep ruby-garnet with mature brightness at the rim.
Blackcurrant and plum are layered with cedar, tobacco and a restrained earthy note.
Polished and balanced, with dark fruit, integrated tannins and savoury freshness leading to a long, composed finish.
Serve with sirloin and shallot jus, roast lamb, mushroom pie or mature Cheddar.
Deep ruby-purple with a dense, youthful core.
Blackberry, damson and blackcurrant are joined by violet, pepper, garrigue and liquorice.
Dense yet fluid, with dark fruit, supple tannins and fresh acidity. Herbs, liquorice and a stony note shape the finish.
Pair with rosemary-roast lamb, ribeye, merguez and chickpeas, or pork belly with fennel.
