Bordeaux | France

Unmistakably claret on the nose; dark damson fruit backed by good depth on the palate. Although easy to enjoy on its own, this is definitely in the food wine camp.

Awards

2010 Vintage: Sommelier Wine Awards 2012 – Gold & By the Glass
2010 Vintage: Decanter World Wine Awards 2012 – Bronze

About the Producer

’58 Guineas’ was the reported price Sir Robert Walpole (First Lord of the Treasury) paid in 1713, to smuggle twenty hogsheads of claret into Britain, where it was highly prized by London’s fashionable wealthy elite. Made from grapes grown on clay/limestone hillsides, vinified traditionally in temperature controlled stainless tanks at between 28 and 30 degrees respectively for about 15 days with a 7 day maceration, resulting in youthful colour and intensity. The wine is unoaked.

Food Pairing

Great with BBQ meats or bangers and mash – a great all-rounder.