Sustainably farmed Estate vineyards provide top quality fruit for this premium Californian red. Rich and peppery with hints of juicy raspberry this is the perfect match to succulent roast beef.

Leffe Blond is a pale abbey beer, with a full, sunny, golden colour. It has a smooth and full bodied taste and a rich creamy head. Like all the Leffe beers, it is a connoisseur beer that is easy to drink.

In the 20 years since its foundation, Radio-Coteau has developed a cult-like following among the cognoscenti of The New California. Eric Sussman, winegrower and proprietor at Radio-Coteau, lives by the tenet, “the best fertiliser is the farmer’s shadow”. With his small team he makes some of California’s most exciting, nuanced and fresh cool-climate Chardonnay and Pinot Noir, from a range of coastal-influenced vineyards in Western Sonoma County and the Anderson Valley. Sussman has led a storied career spanning four decades and two continents. A New York native, he studied Viticulture and Agricultural Science at Cornell University, focusing on organic viticulture. Two formative years in France followed, apprenticing at Comte Armand and Jacques Prieur in Burgundy and Mouton Rothschild in Bordeaux. Sussman credits these seasons in France with solidifying his interest in crafting wines that speak of place, and the use of organic and biodynamic farming and low-intervention winemaking. He returned to the States in 1997, working at Bonny Doon and Dehlinger before starting Radio-Coteau in 2002, with a name that loosely translates to ‘broadcasting from the hillsides’, or more colloquially as ‘word of mouth’, a phrase that stuck with Sussman since his time in France. The Wingtine Chardonnay is named after a specialised cultivation tool, the wing tine shank. It is used by Radio-Coteau—and more broadly in the Sonoma Coast area—to cultivate their Goldridge (sandy loam) soils. Its unique design lifts and fractures the ground vertically and horizontally, reducing tractor passes while maintaining soil structure. The cuvée is sourced from both Radio-Coteau’s biodynamic estate vineyard and the Heintz Ranch Vineyard, just a stone’s throw away in Occidental. The estate vineyard’s SeaBed plot is home to several of the Wente clones, the original of which arrived from Burgundy in 1912. Described by Robert Parker as “one of the greatest Grand Cru sites for Chardonnay in California”, Heintz Ranch is an organically farmed site with mature vines (30-plus years old) and an excellent diurnal range, ensuring fruit with rich flavours and balanced acidities. Sussman believes the balance of the two parcels delivers the most striking result. The fruit was hand-harvested in late August from both sites, whole-bunch pressed, and fermented in a combination of concrete egg, stainless steel and neutral oak. Long and slow élevage on lees followed with no bâtonnage, and the wine went through full malo before being bottled without fining or filtration. Compared with Radio-Coteau’s Savoy Anderson Chardonnay, the Wingtine is the more delicate, floral and mineral-driven style (the Puligny to the Savoy Vineyard’s Meursault?). It’s a delightfully vibrant and expressive coastal Chardonnay; pure and focused, layered with orchard fruit, zesty citrus and fine texture before a classy, lingering and flint-scented finish.

Rich coffee flavor with notes of hazelnut, black pepper, bittersweet chocolate, red wine, tobacco, dates, and plums.

This wine is made with the thought of coming home from work, putting your feet up, and relaxing with a refreshing glass in hand. It's 100% chardonnay and is fruit-forward, clean, and has benefitted from barrel ageing which helped to round the wine and add just a touch of richness. A burst of apple, lemon curd and classic Californian vanilla oak flavours is a just reward for a hard day's work.

Murphy-Goode Pinot Noir comes from vineyards up and down the coast of California, including Arroyo Seco, Santa Maria Valley, and Monterey. Cool conditions in these prime growing spots keep grapes at a perfect balance between vibrant dark fruit character and bright acidity. Notes of vanilla from aging in French and American oak add complexity to the intense black cherry aromas and flavours.