VINEYARD Planted on a sandy granite soil mixed with porphyry rock, the 70 years old vines reside on a small hill facing Mont Brouilly.

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1 Pure Liquid Baron Edmond de Rothschild Compagnie Vinicole, Château de Malengin (2010) Bordeaux, France Grapes Merlot, Cabernet Sauvignon, Cabernet Franc Appellation Montagne Saint-Émilion CGC (3cs) (5cs) In the French branch of the Rothschild family, the tradition of wine dates back to 1868 with the purchase of Chateau Lafite by James de Rothschild. After more than a century of family history interlinked with the world of wine, Baron Edmond de Rothschild (James great grandson) purchased two crus bourgeois in 1973: Chateau Clarke and Chateau Malmaison. The Compagnie Vinicole Baron Edmond de Rothschild" was born. Since then, La Compagnie Vinicole Baron Edmond de Rothschild has opened itself to opportunities worldwide starting with its venture with the Rupert family in South Africa. Following his fathers footsteps, Benjamin de Rothschild purchased two superb properties in 2003: the Chateau des Laurets and the Chateau de Malengin. He aimed at bringing out the full potential of the 90 hectares which straddle the two appellations of Puisseguin Saint-Emilion and Montagne Saint-Emilion. Within this area, the 45 hectares located on the "Montagne Saint- Emilion" Appellation are dedicated to the production of "Chateau de Malengin". TERROIR The vineyards of Chateau de Malengin are planted on south facing slopes and showing in places big rocks of limestone. This excellent clay and limestone soil gives the Saint-Emilion Merlot its distinctive taste.particular attention is given to vineyard management in order to achieve low yield and get quality grapes at optimum ripeness. VITICULTURE & VINIFICATION The grapes are handpicked (the machine is used as reinforcements when a faster response is required). The entire harvest is hand selected and destemmed before entering the vat. The wooden vats, stainless steel and concrete tanks are fully temperature controlled. After about one month of maceration in tank, the wine is then carefully aged in French oak barrels during 14 months. AGEING 60% in second fill barrells, rest in tanks - Duration : 14 months STYLE Deep purple colored, bright. Powerful and complex range of aromas, expresses ripe black fruits anointed an elegant oak and spicy. After a strong attack and fruity, the palate reveals a round, meaty flesh, warm and remarkably balanced. FOOD PAIRING Drink with grilled meat, and french cheese. Advised serving temperature: 18C. Château de Bellevue, Brouilly (2014) Burgundy, France Grape Gamay Noir Appellation Brouilly CGC (3cs) (5cs) HISTORY Château de Bellevue, one of the Barbet family s latest acquisitions, is a majestic estate, part of the Villié-Morgon village, in South Burgundy. Over the years, it has been the home of prestigious occupants, such as the Lumière Brothers, inventors of the cinema, or Princess Lieven of Russia. VINEYARD Planted on a sandy granite soil mixed with porphyry rock, the 70 years old vines reside on a small hill facing Mont Brouilly. WINEMAKING Harvested by hand, the grapes are vinified carefully using the gridding technique ( Grilled Hot ) to preserve fruitiness and elegance. AGEING Traditionally, the full cluster of this Gamay Noir grape develops its Brouilly terroir characteristics ageing on the lees for 9 months, revealing a satisfying fruitiness and minerality. TASTING NOTES Ruby in color, this wine invites aromas of raspberries and cherries, accented by spicy notes of cinnamon.

Bodegas Loli Casado, Xavier Flouret Fé (2009) Rioja, Spain Grapes Tempranillo, Mazuelo, Graciano Appellation Rioja CGC1052 1 14.67 176.00 0.

2 Bodegas Loli Casado, Xavier Flouret Fé (2009) Rioja, Spain Grapes Tempranillo, Mazuelo, Graciano Appellation Rioja CGC (3cs) (5cs) pts Wine & Spirits Magazine Winemaker Loli Casado HISTORY: Founded in 1970 by Loli s grandfather the vineyards now cover just over 40 hectares. The winery has found a balance between the traditional methods alongside more recent innovations. TERROIR: The vines are planted on a very chalky clay soil. The temperature averages 12-13ºC and the annual rainfall is around 500 liters/m2. The vines are planted on south-facing slopes at an altitude averaging 700 meters. VITICULTURE & VINIFICATION: This wine is only made in the finest vintages. The hand-picked grapes, from 60 to 80 year-old vines, are received at the winery, destemmed, and transferred to the fermentation tanks within 30 minutes after being picked, and are then fermented at a maximum temperature of 30ºC. AGEING: The wine is aged in fine grained American oak casks (maximum age 6 years) for 36 months, and a further 18 months in the bottle. STYLE: Eye: Bright, intense cherry red - Nose: Red fruits stand out (blackberry, redcurrant), with toasted and chocolate hints - Palate: Complex, structured, fleshly, powerful, with roasted nuances and mature tannins. FOOD PAIRING: Delicious with red meats, poultry, meat stews and aged cheeses. WHEN TO DRINK: Now and up to 10 years, all year long. TECHNICALS: Alcohol: 14%, Total acidity: 5.25 g/l, PH: 3.45, Residual sugar: 1.2 g/l Quinta Do Pessegueiro, Quinta Do Pessegueiro (2011) Douro, Portugal Grapes Touriga Nacional, Touriga Francesa, Tinta Roriz, Vinhão Appellation Douro Size 750 ml 6 CGC (3cs) (5cs) pts by Wine Spectator - 90 pts by Wine Enthusiast WINEMAKER: João Nicolau de Almeida WINE-MAKING: The harvesting was in September. The grapes were moved to the cellar in 25-kilogram cases. After a 12-hour stay in the cold room, they were destemmed, partially pressed and moved by gravity to fermentation vats. The vinification was made in wood and stainless steel vats. Throughout the whole process, the grapes were softly moved without the use of pumps. AGEING: After the maceration, the wine was aged in French and Austrian oak barrels for 18 months. STYLE: Eye: Intense red color with purple reflections. Nose: Mint and red berries notes along with aromas of moist soil and rock adding a mineral note. Palate: Fresh taste with very fine tannins. Domaine Gilles Chollet, Pouilly Fumé (2014) Loire Valley, France Grape Sauvignon Blanc Appellation Pouilly-Fumé CGC (3cs) (5cs) TERROIR

3 50% sand 50% clay-limestone. The vines are cultivated in accordance with sustainable agricultural methods called Lutte Raisonnée. VITICULTURE & VINIFICATION Ageing in stainless steel vats and thermoregulated at F for a 10-day period. VINTAGE The 2014 vintage was characterized by a climatic discrepancy between the seasons. Paradoxically, after a long vegetative cycle, the warm, unexpected weather of September gave all its strength and potential to the fruits. The harvest started the last week of September. The wines display finesse and complexity along with vegetal aromas, long and persistent final, with a good ageing potential. TASTING NOTES Green light gold colour. Dry on the palate, this Pouilly Fumé displays fruit aromas with notes of citrus and white flowers. FOOD PAIRING It pairs well with crustacean, fish, roasted poultry and cheese. Agricola Castellana, Dama del Lago (2012) Castilla y León, Spain Grape Tempranillo Appellation Rueda CGC (5cs) (10cs) WINE MAKING PROCESS: - Stainless steel vats with temperature control - Maceration: Six days (with diary delestages and pumping over) - Fermentation: 25ºC till the descuve; after this 20ºC during days - Ageing: Three months in new oak barrel (70% American-30% French) TASTING NOTE: Ruby red colour, clean and brilliant with purple glints. On the nose, it is intense with aromas of black wild fruits (mulberry and blackberry). On the palate, it is soft and silky, well balanced with a lingering finish. MATCHING: Codfish, cheese or beef. SERVING TEMPERATURE: 14-16ºC. Les Hauts de La Gaffeliere, Bordeaux White (2015) Bordeaux, France Grape Sauvignon Blanc Appellation Bordeaux Blanc CGC (2cs) (3cs) (5cs) WINEMAKER Sandrine Le Cam TERROIR Clay-limestone and siliceous clay soils, the vine are around 20 years old. CULTURE & VINIFICATION Very short skin maceration followed by a low temperature fermentation at in stainless steel tanks and ageing on fine lees. TASTING NOTES With a captivatingly pale yellow color, Les hauts de La Gaffelière Bordeaux White breathes white flowers and exotic fruits. An early frank attack on the palate is balanced by a delicate, harmonious and lively finish. FOOD PAIRING Best with seafood and goat cheese.

Ruhlmann, Riesling Vieilles Vignes (2014) Wine - Still - Rosé Alsace, France Grape Riesling CGC1271-14 1 13.00 156.00 0.

4 Ruhlmann, Riesling Vieilles Vignes (2014) Wine - Still - Rosé Alsace, France Grape Riesling CGC (3cs) WINEMAKER: Andre Ruhlmann TERROIR: The vines are planted on 3 different levels on the hillside and are more than 30 years old. They grow in a clay, limestone and silty soil, deep rooted to prevent the impacts of drought. CULTURE AND VINIFICATION: The grapes are harvested by hand and the whole berry is pressed pneumatically. Traditional fermentation is through a temperature-controlled process, and ageing takes place in stainless steel vats for 8 months. TASTING NOTES: Eye: golden pale yellow, very bright. Nose: hints of blackcurrant and lemongrass. Beautiful freshness with floral notes. Palate: masculine character, very structured. Full bodied with a persistent fruit aroma highlighting the lychee and mandarin. FOOD PAIRING: Excellent with fish, shellfish and white meat but also with typical Alsatian cuisine or Sushi. Ruhlmann, Crémant d'alsace Brut Ruhlmann (NV) Wine - Sparkling - White Alsace, France Grapes Pinot Blanc, Pinot Auxerrois, Pinot Gris Appellation Alsace CGC (3cs) (5cs) WINEMAKER: Andre Ruhlmann TERROIR: These vines are planted in alluvial soils on a plain at the foot of the hills which allow water to percolate but still retain heat. CULTURE & VINIFICATION: The traditional method which is the same as that of champagne makers; a long, steady process of fermentation to build effervescence, followed by ageing on laths. TASTING NOTES: Eye: pale, clear yellow, with fine bubbles. Nose: fine, subtle aromas, blending with floral and fruity notes of white peaches and apricots. Palate: an elegant, long lasting sparkle of very fine bubbles characterize this Cremant; a positive attack, developing in the mouth a roundness full of flavor; peach once more, with hints of hazelnut. FOOD PAIRING: The Cremant Brut RUHLMANN is a sophisticated apritif and an ideal cocktail. Its subtle fruity freshness enhances the gastronomic experience throughout a meal, from foie gras to seafood, poultry to desserts. TEMPERATURE: Serve chilled, between 6-8C (43-47F) TECHNICALS: Alcohol: 12%, Total Acidity: 3,58 g/l, PH: 3.18, Residual Sugar: 4. 3g/l A.R. Lenoble, Champagne Blanc de Blancs Grand Cru (NV) Wine - Sparkling - White Champagne, France Grape Chardonnay Appellation Champagne CGC points by Wine Spectator WINEMAKER: Anne & Antoine Malassagne (2cs) (5cs) GRAPE VARIETAL: 100 % Chardonnay from Chouilly, One of the 6 villages classed as a Grand Cru in the Côte des Blancs HISTORY: Founded in 1920, Maison Lenoble is one of the rare Champagne houses that is still entirely independent and family-run. TERROIR

5 Of the 320 villages that make up Champagne, only 17 are classified as Grand Cru and 44 Premier Cru. The 18 hectares of Maison Lenoble's vines stand precisely on these Grand Cru and Premier Cru villages, Chouilly and Bisseuil. VITICULTURE: 13% of reserve wine, aged in oak barrel for 5 to 8 months. Very low dosage: 5 g/l AGEING: Aged on lees for 4 years STYLE: Eye: Golden color with the greenish tints so typical of a Blanc de Blancs. Extremely fine bubbles. Nose: Initial floral scents followed by rich white fruit aromas. Palate: A fleshy, full-bodied wine with buttery flavors the unique expression of those renowned Chouilly Chardonnays. A lingering, long-lasting finish. S. Delafont, La Clape (2012) Languedoc-Roussillon, France Grapes Mourvèdre, Syrah, Grenache Appellation Languedoc-La Clape CGC (2cs) (3cs) (5cs) TERROIR Clay-limestone soil. A summer sea breeze hydrate the vineayrd, allowing the grapes to reach the phenolic and aromatic maturity. CULTURE & VINIFICATION Traditional vinification with a very long maceration (between 25 and 50 days) under strict temperature control followed by 12-months of ageing with 60% of the wine in French oaks and 40% in stainless steel barrels. TASTING NOTES Style: Pale with grey and green tints. The nose is complex with note of exotic fruits and white flowers. The mouth is round with long and fresh final. FOOD PAIRING Superb with grilled lamb, beef prime rib with morel sauce, duck breast with honey and spices. TEMPERATURE Serve between F (16-17 C) 89 pts Wine Spectator Château Dereszla, Tokaji Aszú 5 Puttonyos (2007) North Hungary, Hungary Grapes Furmint, Hárslevelű Appellation Tokaji Aszú Size 500 ml 6 CGC (3cs) (5cs) pts by Wine Spectator Fruity notes and freshness - these are the first impressions when you taste this wine. Citrus, exotic fruits, dried fruits and notes of honey appear on the nose and in the long and intensive aftertaste. The natural sugar content is in excellent harmony with the acidity. GRAPE VARIETIES: 70% Furmint, 30% Hàrselevelȕ. SOIL: Some vineyards are on volcanic stones (andezite and riolite tufa), some are on loess. VINIFICATION: Aszù grapes macerate with fermenting must for 14 hours. The second fermentation is done in stainless steel tanks, where it is matured for two months. AGEING: 2 years in oak barrel, 1 year in bottle.

6 Château Kefraya, Blanc de Blancs (2014) Bekaa Valley, Lebanon Grapes Viognier, Clairette, Sauvignon Blanc, Bourboulenc, Chardonnay CGC (3cs) (5cs) A typical blend of grapes varieties reveals floral notes such as lily and acacia, mingled with flavors of honey, apricot and mango. Its aromatic expression is rich, vigorous and extremely fresh. WINEMAKER Fabrice Guiberteau GRAPE VARIETIES 40% Viognier, 20% Clairette, 16% Sauvignon Blanc, 14% Muscat Blanc, 10% Chardonnay TERROIR To highlight the freshness of the wine, the white grapes are planted on the west side of the Domaine, with a high altitude, and deep silty soils to keep a good water reserve for the summer. CULTURE & VINIFICATION A sustainable wine growing program allows for biodiversity in a healthy environment. An exclusively manual harvest on the estate vineyards. After destemming, the berries undergo maceration on the skins. The grapes are then pressed and left to settle at 46 F (8 C). Follow a cold liquid stabilization and alcohol fermentation at a controlled 60 F (16 C) and stabilization. Bottling at the château, 6 months after vinification. TASTING NOTES Eye: A brilliant, clear yellow with gold highlights. Nose: The nose is clear and elegant with a fine complexity. The first bouquet is very expressive, revealing intense Muscat and floral notes with hints of apricot. The second bouquet is fruitier and offers notes of peach, watermelon and fresh apricots with discrete notes of white flowers. Palate: The initial impression is lively and full-bodied. This wine is round, fresh and aromatic on the palate. It has nuanced, exotic notes which are underpinned with honey and lilac. FOOD PAIRING Perfect with smoked salmon, grilled or poached shellfish, cooked fish in sauce or goat cheese.

Wine List events. Meeting Rooms. Private Dining Rooms. 5 Station Road, Cippenham, Slough, Berkshire, SL1 6JJ

Wine List events. Meeting Rooms. Private Dining Rooms. 5 Station Road, Cippenham, Slough, Berkshire, SL1 6JJ Chef s TABLE. COOKERY SCHOOL. corporate CATering events. Meeting Rooms. Private Dining Rooms CHEF S TABLE Wine List 2017 Wine LisT 2017 Our carefully prepared wine list features the different countries