• From the gentle slopes of Southern France comes Denis’ debut wine for Angels and it’s a seriously classy one that had us grinning from ear to ear from the first sip. No wonder this guy is so highly sought after!

• Dark red in colour, with a sumptuous mix of spicy aromas and gorgeous dark fruits such as cherries and blackcurrants, this wine boasts a superb structure and the long, round finish that’s typical of wines from the area.  

• 2017 was a sensational vintage so snap up a bottle of this fruity, full bodied Rhône wine before word gets out and it’s all gone!

• This is a big wine not to be taken lightly! A deep magenta in the glass with aromas of plum, dark berries, chocolate and raisins along with earthy hints and pepper, all combined to give layer upon layer of plush aromatic complexity. Be sure to decant to appreciate its full effect.
• The grapes for this wine are hand-grown and picked by Tait Hamilton from his vineyard in Heathcoate, on the border of the Mount Camel Ranges. Tait’s vineyard grows magnificent fruit, and it’s a pleasure to make wine from the best grapes.
• It’s pretty straight forward to make a good wine with fantastic fruit like this… but to show at its best it needs good (read expensive) new oak barrels. Bondholder funding helped me to buy the luxury oak which takes this wine to the next level. The funding is only part of the story, NW also links us to wonderful Angels which gives the wine a home.

Sam, Winemaker

• This wine gives Sam the opportunity to incorporate new technologies and techniques in his winemaking to showcase wines from around the state of Victoria.
• The fruit for this wine was from the Gentle Annie vineyard, which Sam has been working with for over 20 years. This wine is full bodied and well balanced with luscious fruit flavours, think red fruits, blackcurrant, black pepper and spicy note from oak... deee-lish!
• Intense flavours, full bodied but a bit more restrained than your standard Aussie Shiraz... this is superbly stylish and beautifully balanced, you'll love it!

• Carmen is one of South Africa's finest wine makers, as one taste of her superb Shiraz - made especially for our Angels - quickly illustrates.
• South Africa may have come late to the Shiraz ball, but it's played catch up quickly, and now produces some of the best in the world. This one, with its dark, rich plum fruit punch and smokey oaky, peppery finish is a delicious example.
• Punchy, explosive and with all the weight of a dozen half-backs, the only way to improve this wine is to drink it with a bit of cow that has been briefly shown the grill. A meat-eater's idea of heaven in a glass.

• Australia produces some of the most scrumptious Shiraz in the world... so when your golden boy Sam tipped us off about some top-notch grapes, we didn’t think twice about giving him the extra funding to snap 'em up.
• This is as full-flavoured as Shiraz gets. Bags of dark brambly fruit have been supercharged by all that lovely Aussie sun. Sam’s balanced the power-packed fruit with a peppery warmth, a creamy texture and a long jammy finish that just goes on forever.
• Smooth enough to drink on its own - or it’s perfect with a big bowl of spag bol or a bubbling lamb casserole. Yum.

• When Scott Feldtmann (who looks after the Gentle Annie vineyard) offered me some pristine fruit from his own vineyard, Major Plains, I knew it would be too good an opportunity to pass up! The vineyard is dry grown and produces a very small crop of intensely coloured and concentrated fruits.
• To show at its best, high end red wine needs new oak barrels, and these are expensive. Bond funding helped me to buy the best oak which lets this wine sing. Truth is, I wouldn’t be making this wine without the fantastic support of Bondholders!
• An impressive inky depth fills your glass with a purple rim. It has a great intensity of flavour - rich and powerful with great length. There is also a velvetiness to it, which makes it attractive to drink rather than just being all about power. I hope you’ll be blown away by it!

Sam, Winemaker

• Last year Mauricio Lorca had a close call when freak late frosts decimated many vineyards in Mendoza. Thanks to Angel funding he was able to rescue his Tannat grapes in pristine condition before the frosts hit.

• For the few who managed to avoid disaster, 2018 produced one of the best Argentine vintages in recent times. A Tannat as powerful and perfumed as this one won’t come around too often.

• This is a big, powerful red, full of ripe dark fruit. Lush to drink, its spicy and savoury flavours and herbal aromas are a feast for the senses. If you love huge satisfying reds, this one’s got your name on it.
   

• Want to take Tierras del Arlanza to the next level? Have no fear, the Selección Especial is here!

• It’s a big, juicy, oaky monster that tastes just like super-expensive Ribera del Duero.

• Wait for a special occasion, grab a leg or shoulder of lamb, smother it in olive oil, garlic and rosemary, and slow roast it for several hours. Serve with this wine, and you’ll wonder how ordinary life has been up until this moment.

Eamon, Wine Guy

• Christian has created the Naked Godfather of the big reds - and it's at a price you won't believe.
• He semi-dried grapes in the Italian sunshine to create a deliciously intense wine like nothing we've tasted before.
• Every delicious sip is jam-packed with tantalisingly intense fruit. It's dark, brooding, powerful and practically bursting with sumptuous Italian charm.

• When we first bought the Jas de Bressy vineyards they were in a poor shape, however we were able to keep all the old vines on the estate to make this Châteauneuf-du-Pape.
• As we harvest this estate at the end of the season we are able to harvest the whole bunch of grapes without desteming, as even the stems are ripe enough at this point. The wine we end up is very concentrated and requires much longer ageing in oak.
• Our Chateau Jas de Bressy is subtle and elegant, with the sort of robust red colour and dark fruit flavours you would expect from the highest quality Châteauneuf-du-Pape. While you can drink it now, if you were to wait for 10-20 years you will be able to see the flavours fully develop.

Frederic Maillet, Winemaker