Created in support of Mind in Harrogate District and inspired by our friends John and Pat Barnes, this twelve-bottle collection brings together six contrasting wines, with two bottles of each. Sommelier’s Choice will donate 10% of the proceeds from each collection sold to support Mind in Harrogate District’s work.
Clear straw with a fine, persistent bead.
Pear and green apple are joined by acacia, lemon zest and a light stony note.
Bright and gently creamy, with orchard fruit, citrus and floral notes carried by fine bubbles and a savoury edge.
Pair with dressed crab, smoked haddock fishcakes, tempura vegetables or a goat’s cheese tart.
Bright pale yellow with vivid green reflections.
White flowers, grapefruit and ripe peach lead into mango, fresh herbs and gooseberry.
Fresh yet rounded, with citrus, peach and yellow plum supported by tangy acidity and a light mineral note.
Serve with potted shrimp, grilled goat’s cheese, sea bass with salsa verde or Thai green chicken salad.
Pale lemon yellow with bright green reflections.
Passionfruit and lychee lead into pink grapefruit, elderflower and freshly cut herbs.
Punchy and expressive, with tropical fruit, lime and gooseberry carried by incisive acidity. A subtle stony note steadies the dry finish.
Pair with asparagus and goat’s curd, sea-bass ceviche, Thai green vegetable curry or grilled prawns with lime and coriander.
Delicate pale pink with bright clarity.
Strawberry, watermelon and pomegranate are joined by orange blossom and citrus peel.
Soft at first, then crisp and dry, with red berry and melon fruit supported by lively acidity and a clean floral finish.
Serve with smoked salmon sandwiches, tomato and burrata salad, grilled prawns or lightly spiced couscous.
Bright ruby red with a youthful purple hue at the rim.
Ripe red cherry and plum develop into blackberry and blackcurrant, with black olive, earthy spice and a light violet note.
Juicy and medium-bodied, with black plum, cherry and blackberry supported by soft tannins and fresh acidity. Liquorice and dried herbs add savoury depth.
Pair with grilled pork, chorizo, roast chicken, tomato-based pasta or semi-hard cheeses.
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 roast pork belly, beef meatballs in tomato sauce, chicken with chorizo or mature Manchego.
