A three-bottle selection built around the natural affinity between structured red wine and steak. Each wine brings a different balance of fruit, acidity and tannin, offering versatile pairings across classic cuts from fillet and sirloin to ribeye and rump.
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.
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.
