A twelve-bottle collection of red wines selected for steak and other richly flavoured dishes, drawing on contrasting styles from Europe, South Africa and Argentina. The wines range from supple and aromatic to firmly structured, offering different combinations of fruit, tannin and acidity for a broad range of cuts and preparations.
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.
Clear garnet red with brick-orange reflections beginning to develop at the rim.
Rose petal, red cherry and raspberry are layered with anise, dried herbs, autumn earth and tobacco.
Structured but not heavy, with ripe red fruit, bright acidity and fine-grained tannins. Cherry stone and liquorice extend the savoury finish.
Serve with fillet of beef and porcini, braised beef and polenta, roast grouse or porcini risotto.
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 ribeye, pork ragù with polenta, grilled lamb koftas or mature Red Leicester.
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-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.
Serve with fillet steak, lamb cutlets, pork and fennel sausages or aubergine with lentils.
Bright ruby with developing garnet tones.
Red cherry, cranberry and raspberry are joined by rose, cinnamon, earth, thyme and stone.
Silky and poised, with red-berry fruit, fresh acidity and fine tannins. Mineral and spice notes give the finish precision.
Pair with fillet steak, roast chicken with tarragon, grilled salmon or beetroot and mushroom pithivier.
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.
Bright ruby with a translucent core and fine garnet edge.
Red cherry, raspberry and pomegranate are joined by rose, rooibos, forest floor and clove.
Medium-bodied and fresh, with tart red berries, fine tannins and a savoury finish of spice and woodland notes.
Serve with fillet steak, duck and red cabbage, grilled salmon, guinea fowl or mushroom risotto.
Deep ruby-purple with a concentrated core.
Blackberry, cassis and black cherry are joined by violet, graphite, thyme and cedar.
Full and structured, with dark fruit, bright acidity and close-grained tannins. Herbs, pencil lead and oak spice extend the finish.
Pair with rack of lamb, bavette steak, venison sausages with lentils or smoked aubergine and portobello mushrooms.
