A six-bottle selection of white wines chosen for their affinity with fish and seafood, balancing maritime freshness, mineral character and texture. From long-aged Muscadet and Albariño to Chablis, English Pinot Meunier and Verdejo, the collection covers a wide range of seafood preparations.
Clear golden yellow with a subtle green reflection.
Yellow peach and pear are joined by preserved lemon, anise, stone and a gentle bread note.
Broad and fresh, with ripe citrus and stone fruit, firm acidity and a waxy lees texture. Liquorice, mineral and saline notes shape the finish.
Pair with scallops, monkfish with saffron, roast hake with parsley or smoked haddock fish pie.
Luminous pale gold with bright clarity.
Quince, green apple and citrus zest are layered with white flowers, almond, brioche, pineapple, fennel and sea spray.
Layered and gastronomic, with lemon and pear wrapped in creamy lees texture. Hazelnut, dried fruit and vivid acidity lead to a chalky, saline finish.
Serve with roast turbot and beurre blanc, scallops with celeriac, smoked eel with apple or mild goat’s cheese.
Bright straw-gold with green-gold reflections.
Mandarin, lime and white peach are joined by quince, orange blossom, brioche, fennel and hazelnut.
Textured and energetic, with stone fruit and preserved citrus held by Atlantic acidity. Saline, mineral and nutty notes lengthen the finish.
Pair with roast turbot, crab ravioli, creamy mussels and leeks or aged Manchego.
Pale gold with a delicate rose-gold tint.
Kentish pear and crisp apple are joined by white blossom, red winter berries and a suggestion of sweet spice.
Mouth-filling yet bright, with poached pear, apple skin and subtle redcurrant wrapped in a creamy lees texture. Chalky freshness keeps the finish dry and precise.
Serve with seared scallops, lobster with herb butter, moules marinières or cauliflower cheese with a crisp crumb.
Pale lemon-gold with a bright green glint.
Green apple, lemon and white flowers are joined by oyster shell, chalk and a light iodine note.
Fresh and rounded, with citrus and orchard fruit, incisive acidity and a creamy texture. Stone, lemon and salinity carry the finish.
Pair with oysters, mussels in cider, sea bass with sorrel or goat’s cheese soufflé.
Bright yellow-green with developing golden depth.
Fennel, ripe pear and pineapple are joined by citrus oil, almond and light toast.
Fresh and creamy, with orchard and tropical fruit, integrated acidity and a finish of oak spice, fennel and toasted almond.
Serve with roast hake and brown-shrimp butter, saffron risotto, chicken and leek pie or asparagus with hazelnuts.
