Shopping Search

Domaine de Nizas Le Mas Rouge 2007 Region: Vin de Pays D’OC Variety: 100 % Estate grown grapes: 50% Cabernet Sauvignon, 40% Syrah, 10 % Petit Verdot  Winemaker’s Comments: Le Mas (or little farm) is an original blend mixing Atlantic and Mediterranean influences. The wine reveals a very intense bouquet of red berry fruits, spice and toasted oak aromas. Cabernet and Petit Verdot give their structure and a lingering finish while Syrah brings its delicate fruity aromas and soft tannins. This very well balanced wine is ready to drink but can be aged in a cool cellar for 3 to 5 years. Wine and Food: This approachable and food friendly wine will perfectly accompany your roast beef or lamb. Serve at 16-17°C. Open one hour before tasting. Alcohol by volume: 14%

Domaine de Nizas Le Mas Rouge 2007. Region: Vin de Pays D’OC Variety: 100 % Estate grown grapes: 50% Cabernet Sauvignon, 40% Syrah, 10 % Petit Verdot.  Winemaker’s Comments: Le Mas (or little farm) is an original blend  mixing  Atlantic  and  Mediterranean  influences. The wine reveals a very intense bouquet of red berry fruits, spice and toasted oak aromas. Cabernet and Petit Verdot give their structure and a lingering finish while Syrah, (shiraz) brings its delicate fruity aromas and soft tannins. This very well balanced wine is ready to drink but can be aged in a cool cellar for 3 to 5 years. Wine and Food: This approachable and food friendly wine will perfectly accompany your roast beef or lamb. Serve at 16-17°C. Open one hour before tasting. Alcohol by volume: 14% Eagle Vale Semillon Sauvignon Blanc 2009. James Halliday has assess this wine at 93 Points. The Previous 2 vintages were also assessed at 93 by JH. Varieties: Semillon, Sauvignon Blanc. Alcohol: 13.0 % vol. Palate: A classic lively and refreshing style from cool climate vineyards. Clean gooseberry and full array of intense tropical fruit flavours. Citrus and mineral brightness, with intense fruit character and a clean lingering finish. Food: Enjoy on its own or as an aperitif. Great match with light dishes such as seafood pasta and gourmet salads.  Drink now when young, crisp and  lively. Winemaking Method: Each variety is fermented separately. Then the must is racked and the temperature is brought to 16 C for a slow fermentation to retain maximum flavours and freshness. The wines are left to settle and cold stabilised and then neatly blended together prior to being earth filtered and bottled. Extreme handling care and minimal use of sulphur to retain clean and strong fruit characters. Bottling: Available in screw cap closure to keep the freshness.

Domaine de Nizas Le Mas Rouge 2007 Region: Vin de Pays D’OC Variety: 100 % Estate grown grapes: 50% Cabernet Sauvignon, 40% Syrah, 10 % Petit  Verdot    Winemaker’s Comments: Le Mas (or little farm) is an original blend mixing Atlantic and Mediterranean  influences. The wine reveals a very intense bouquet of red berry fruits, spice and toasted oak aromas. Cabernet and Petit Verdot give their structure and a lingering finish while Syrah, (shiraz) brings its delicate fruity aromas and soft tannins. This very well balanced wine is ready to drink but can be aged in a cool cellar for 3 to 5 years. Wine and Food: This approachable and food friendly wine will perfectly accompany your roast beef or lamb. Serve at 16-17°C. Open one hour before tasting. Alcohol by volume: 14% Eagle Vale Semillon Sauvignon Blanc 2009. James Halliday has assess this wine at 93 Points. The Previous 2 vintages were also assessed at 93 by JH. Varieties: Semillon, Sauvignon Blanc Alcohol: 13.0 % vol. Palate: A classic lively and refreshing style from cool climate vineyards. Clean gooseberry and full array of intense tropical fruit flavours. Citrus and mineral brightness, with intense fruit character and a clean lingering finish. Food: Enjoy on its own or as an aperitif. Great match with light dishes such as seafood pasta and gourmet salads.  Drink now when young, crisp and lively. Winemaking. Method: Each variety is fermented separately. Then the must is racked and the temperature is brought to 16% C for a slow fermentation to retain maximum flavours and freshness. The wines are left to settle and cold stabilised and then neatly blended together prior to being earth filtered and bottled. Extreme handling care and minimal use of sulphur to retain clean and strong fruit characters. Bottling: Available in screw cap closure to keep the freshness.