4. Alexis Sauvignon Blanc
Refreshing light aromatic wine
Meal suggestion: salads, seafood and fish

5. Premier de Lichine Bordeaux red
The Bordeaux region in the South West of France, produces some of the finest wine in the world.
Meal suggestion: salads, seafood and white meat
Temperature: 8 - 10⁰C

6. Premier de Lichine Bordeaux Sauvignon Blanc white
The Bordeaux region in the South West of France, produces some of the finest wine in the world.
With its attractive color, this wine has all the characteristics reflected by the noble grape varieties grown in the region.
Meal suggestion: red meat and cheese
Temperature: 16 - 18⁰C

7. Cote du Rhone, Cruse
Notes: rich fruity aroma and flavor
Meal suggestion: roast meat, casseroles and cheese

8. Beaujolais, Cruse
Notes: The region of Beaujolais in Southern Burgundy is well known for the light, fruity easy drinking red wine.
Bouquet: Fresh, fruity aroma and flavor to Beaujolais wine
Temperature: 10 - 12⁰C
Meal suggestion: white meat and cheese

9. Brouilly Cruse
The superb red color of this wine is succeeded by complex and intense aromas of red fruits, ten, as the wine develops.
On the palate, the wine reveals a splendid structure, very well-balanced, with low acidity and well-marked tannins, there by proving to be potentially of excellent aromatic composition.

10. Les Tours de Laroque, St Emilion
It features a fine bright red color, a fruity nose and pleasant smoothness on the palate, followed by agreeable tannic qualities.
Meal suggestion: roast meats, cheeses.
To be uncorked at least one hour before serving at room temperature.

11. Cotes du Rhone 97
Most of wine produced in the Cotes du Rhone is red and reflects the warm, sunny climate of this region. The Grenache and Syrah grape varieties give the wine its body and a rich fruity aroma and flavour. Cotes du Rhone should be served at room temperature and is an ideal partner to roast meats, casseroles and cheese.

12. Chateau du Taillan: situated at the Southern end of the Medoc is produced from the classic grape varieties of Cabernet Sauvignon, Merlot and Cabernet Franc. The wines are deep ruby when young, becoming bright garnet with age. The wine evolwes from combination of wild fruits and fresh greenery of the countryside aromas to the spicy oakiness due to aging in barrel. As the wine matures in bottle a complex bouquet to underlie the fruit with hints of leather and liquorice. These impressions are confirmed n the palate where the flavours mellow with the passage of time