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Pfeffo Riesling


Bad Durkheim, Pfalz

Located north of Alsace and to the west of the Rhein

Haardt mountains provide shelter

Pfalz climate – one of warmest in southern Germany

Soils – mix of loam (sand/clay), clay and chalk



Off dry - meaning fruity without being sweet. A predominance of lime citrus aromas mixed in with a little white peach. Finely balanced, fresh acidity with vibrant texture/mouthfeel.

Enjoy as an aperitif, with lightly spiced dishes (fish/white meat), duck confit.

Neno de Vino


Valdeorras DO (Demoninacion de Origen) - designated wine region in Spain’s NW region of Galicia.

Valdeorras translates as Valley of Gold, the valley in question the Sil.

Whites are made predominantly from Godello and reds from Mencia.

The Atlantic Ocean is a major influence on the climate bringing rainfall/a between 850-1000mm and a cooling effect. Summer temps are high, up to 40 deg and winters are cool. Sil valley soils comprise slate and schist – perfect soils for giving mineral elements to a wine


Bodegas Somoza

Stone ftuit aromas with a touch of citrus.

Fills the palate - full of flavour, good acidity and long aftertaste.

Goes with shellfish, white fish, poultry, young manchego.

Pallio di San Floriano


Castelli di Jesi is the wine region surrounding the town of Jesi in the Marche region - a short distance inland from Ancona on the Adriatic sea.

A high, hilly area with a multitude of different aspects, altitudes and soils.

Age worthy wine that can last over ten years and mature into a marvelous, rich, nutty, truffle infused beauty.


Monte Schiavo

Deicate stone fruit aromas mixed with some light tropical fruits. Very round and clean on the palate, not overly acidic and a hint of almond on a long finish. Shellfish, light pasta dishes and salads are ideal accompaniments.

Les Volcans Pinot Noir Puy de Dome


Wines made by Cave de Verny, a collection of small growers with an average of 2 hectares each. All grapes are sourced from vines grown on volcanic soils in the Puy de Dome region.

The landscape is dotted with extinct volcanoes and the wines pick up the character of the geology in their textures and flavours. Most vineyards are located at an altitude above 400m so the warm temperatures are attenuated by the cool evening air.

The Loire, Lallier and Lot rivers have their source here.

The wider area, Massif Central, covers 15% of the country’s landmass.

Pinot Noir

Cave de Verny

Soft red fruit aromas and a flinty edge ahead of a fresh flavoured, rounded, lightly spiced palate. Works across meats, vegetarian and fish dishes. Light enough to enjoy unaccompanied.

Montescudaio Rosso


A super Tuscan – not Sassicaia or Tignanello – but a very well crafted blend of Sangiovese, Merlot and Cabernet Sauvignon.

Montescudaio lies to the west of the Chianti Classico region, still in hilly territory but lower level and approaching the coastal plain.

Sangiovese must comprise at least 50% of the blend and the remainder made up from a list of other permitted varieties, including international varieties such as Cabernet Sauvignon, Merlot, Cabernet Franc.






Lots of black cherry fruit aromas from the sangiovese component and then a plummy roundness on the palate courtesy of the merlot. Balance freshness provided by the Snagiovese and Cabernet Franc.

Great pasta wine, cooked and cured meats. Lentil and Aubergine dishes.

Cap de Ruc Crianza


From the Montsant DO, 100 miles west of Barcelona - horse shoe shaped DO that wraps itself around its better known wine neighbour, Priorat. Difficult, mountainous terrain comprising slate and granite – perfect vine growing conditions that produce expressive wines.

High altitude wine with high summer temperatures to help provide ripeness and freshness.

Aged for 12 months in 400l barrels, old not new.




(Catalonian Carignan)



Black fruit aromas with flavours of blackcurrant, black cherry and damson.

Minreal edge adds some cleanness and balance. Full bodied in a graceful sort of way.

Fuller flavoured dishes - barbecued meats, game, casseroles; tangy cheddars.