White Wine

Shop All White Wine

A world of flavour, bright and mineral or golden and rich. Bone-dry Chablis, aromatic Riesling, creamy barrel-fermented Chardonnay, vibrant Sauvignon Blanc… white wine refuses to be pinned down, and we love it for that. Our collection brings together the finest expressions for every moment.

The Style Spectrum

Light-bodied: Crisp, refreshing, high acidity. Unoaked Sauvignon Blanc. Perfect as an aperitif or with light seafood. 

Medium-bodied: Balanced fruit and texture. Chablis and Chenin Blanc. Versatile food wines. 

Full-bodied: Rich, creamy, often oak-aged. Barrel-fermented Burgundy and top Chardonnay. Excellent with roast poultry and creamy sauces.

What Shapes the Style

Stainless steel: Preserves freshness, fruit purity, and crisp acidity. 

Oak fermentation: Adds texture, vanilla, toast, and spice. 

Malolactic fermentation: Creates a creamier, rounder mouthfeel. Classic in Burgundy Chardonnay. 

Lees ageing (sur lie): Adds richness and biscuity complexity.

Seasonal Recommendations

Summer: Crisp Sauvignon Blanc and fresh Chenin Blanc

Autumn: Medium-bodied Chardonnay or a white Rhône blend. 

Winter: Full-bodied, oak-aged Burgundy alongside roast chicken or creamy soups.

Spring: Aromatic Riesling or vibrant Sauvignon Blanc for lighter menus.

Serving Temperatures

Light, crisp whites: 7–10°C. Serve well chilled. 

Aromatic whites (Riesling): 8–12°C.

Medium-bodied (Chablis, Chenin Blanc): 10–12°C. 

Full-bodied, oak-aged whites: 12–14°C. Too cold and you lose the complexity.

FAQ

1. What is the difference between white wine and red wine? White wine is produced with little to no skin contact, resulting in lighter colour, lower tannins, and a flavour profile driven by bright, aromatic flavour. Red wine involves extended maceration with grape skins, contributing colour, tannins, and a different textural profile.

2. Should white wine always be served cold? Chilled, yes, but the ideal temperature depends on the style. Light whites are best at 7–10°C, while richer oak-aged whites are better at 12–14°C. Serving a full-bodied white too cold will mask its complexity.

3. Can white wine age? Certain styles age beautifully. Top Burgundy, fine Riesling, and quality Chenin Blanc can develop for a decade or more, developing rich secondary character. The key factors are good acidity, concentration, and careful winemaking.