When spring arrives, we naturally gravitate towards wines that reflect the season: fresher, brighter and more food-friendly styles that elevate everything from aperitifs and shellfish to asparagus, spring vegetables, salmon and the first lamb of the season. Spring’s Wine Selection has therefore been curated as a mixed case that follows the spring table from the first glass to the last bite – with bubbles for celebration, crisp whites for green and sea-inspired dishes, and elegant pinot noirs for the slightly warmer, more flavourful dishes of spring.
This is a selection in which every wine has a clear role to play. Althea Prosecco Superiore opens the meal with energy and charm. Sainte Gabelle Colombard-Sauvignon Blanc and Frankland Estate Riesling bring freshness, aromatics and precision to fish, shellfish and the clean flavours of spring. Geyerhof Grüner Veltliner Hoher Rain adds a more herbal and mineral expression that is perfect for spring vegetables and asparagus. Scout by Leo – Sugar Mill Pinot Noir and David Finlayson Pinot Noir give the selection depth and elegance, with red berry notes, lively acidity and fine structure that make them natural partners for grilled salmon, poultry and lamb.
Althea Prosecco Superiore – Extra Dry
Althea Prosecco Superiore – Extra Dry is the most welcoming start to the selection. It is an elegant and lively sparkling wine with a fine, persistent mousse and generous aromas of green apple, pear, white peach, citrus and white flowers. On the palate it is fresh, juicy and well balanced, with a gentle touch of fruit sweetness that makes the style especially charming and easy to enjoy.
Made from 100% glera grown on the steep hillsides of Conegliano-Valdobbiadene, the grapes are hand-harvested and the wine is produced using the Charmat method, preserving its pure fruit character and delicate mousse. This makes it a natural choice as an aperitif, but also an excellent match for lighter spring dishes – think roe canapés, shellfish, salads, asparagus starters and buffet-style spring entertaining.
Sainte Gabelle Colombard-Sauvignon Blanc
Sainte Gabelle Colombard-Sauvignon Blanc is spring’s uncomplicated charmer – a wine with immediate drinkability, fresh acidity and an aromatic profile that instantly feels right for the season. Lemon, grapefruit, elderflower, freshly cut grass, blackcurrant leaf and a light tropical touch all come together to create a bright and inviting style. It is dry in style, yet soft in expression, making it both approachable and highly versatile with food.
The blend of colombard and sauvignon blanc is cool-fermented in stainless steel and then left to rest on its fine lees before bottling in order to preserve freshness, aromatics and pure fruit. That is exactly why it works so well with lighter spring dishes: prawns, smoked or cured salmon, goat’s cheese salads, open sandwiches and simple fish preparations where you want the wine to lift the dish without overpowering it.
Frankland Estate Riesling
Frankland Estate Riesling represents precision, tension and cool elegance. The nose leans towards wet stone, chalk, yellow citrus peel and floral notes, while the palate is crystalline, juicy and long, with texture, fruit and beautifully rounded acidity. It is a wine with both energy and finesse, and that combination makes it especially attractive with the pure, delicate flavours of spring.
The wine comes from the family’s own vineyards in Frankland River and is made with a gentle hand in the winery: the grapes are pressed immediately on arrival, the juice is clarified overnight, and fermentation takes place in stainless steel tanks. The result is a riesling of purity and precision, ideal for shellfish, simply prepared or lightly grilled fish, asparagus with lemon, fresh herbs and elegant dishes where acidity and minerality deserve centre stage.
Weingut Geyerhof Grüner Veltliner Hoher Rain
Weingut Geyerhof Grüner Veltliner Hoher Rain is a wine for those seeking spring’s more herbal, stony and gastronomic side. The style is juicy and lively, with pure fruit, subtle herbal spice and that classic grüner character that brings both energy and structure. It is a wine that feels almost like an ingredient in itself as much as a partner in the glass.
Geyerhof works artisanally in Kremstal, and Hoher Rain is hand-harvested, whole-cluster pressed, slowly fermented in stainless steel and matured on full lees until the end of February. That combination of precision, texture and freshness makes it an excellent partner for asparagus, young vegetables, herb-driven vegetable dishes, schnitzel with lemon, white fish and dishes where you want something dry, taut and truly gastronomic rather than simply fruity.
Scout by Leo – Sugar Mill Pinot Noir
Scout by Leo – Sugar Mill Pinot Noir is the light-footed red link in the selection and an excellent reminder of how well pinot noir works with spring cuisine. The wine shows a bright ruby colour and a fresh, juicy flavour profile with wild strawberries, ripe raspberries and a subtle touch of spice. The acidity is lively, the tannins are food-friendly, and the overall balance makes the wine both elegant and highly adaptable at the table.
The wine is made primarily from pinot noir sourced from Wilson Vineyard in Clarksburg AVA, with a small portion of grenache added for extra juiciness. The grapes are picked relatively early to retain freshness and moderate alcohol, fermented in stainless steel, then matured in older French oak before resting in tank and being bottled unfiltered. This makes it a perfect red for spring – especially with grilled salmon, chicken, mushrooms, lighter meat dishes and gentler lamb preparations where you want the charm of red wine without heaviness.
David Finlayson Pinot Noir
David Finlayson Pinot Noir brings a deeper and more serious dimension to the selection, while still preserving pinot noir’s elegance. The nose offers ripe raspberries, strawberries and vanilla, while the palate carries a fine layer of minerality and earthy nuance beneath the pure red fruit. The style is modern New World with a nod to Burgundy: generous, yet still nuanced and structured.
Made from 100% pinot noir sourced from vineyards in Stellenbosch and high-altitude sites in Tulbagh, the grapes are hand-sorted, destemmed, fermented in tank with regular pump-overs and macerated on the skins before the wine is matured for ten months in 300-litre French oak barrels, partly new and partly older. This gives both fruit and spice, along with greater complexity and structure, making it an excellent match for pink lamb, duck, mushroom dishes, grilled chicken and other spring dishes where you want a red wine with a little more depth while still retaining freshness and elegance.
