The Staff Picks Christmas Case

The Wines We're Actually Drinking This Year

🏆 Hand-Selected by Our Award-Winning Team

This is the case for adventurous wine lovers who want something 
more interesting than the usual suspects. These are the bottles 
our team fought over when we were planning our own Christmas 
dinners – bold choices from exciting regions that'll have your 
guests asking "where did you find this?!"

Why Staff Picks?
✓ More adventurous regions & grapes (Greek Assyrtiko, anyone?)
✓ The wines we're genuinely excited about
✓ Conversation starters at the table
✓ Step up in complexity and interest
✓ Still covers every course perfectly

WHAT'S INSIDE:

🍾 English Sparkling to Start the Day
Black Chalk Classic Cuvée, England
"We're biased, but English sparkling is world-class now. This one 
rivals Champagne houses at twice the price – and it's made just 
down the road in Hampshire."

🦐 Greek White for Seafood
Assyrtiko, Muses Estates, Greece
"Santorini's star grape – crisp, mineral, utterly delicious with 
smoked salmon or prawns. Your guests won't have tried this before."

🦃 South African Chenin for Turkey
Old Vine Chenin Blanc, Brookdale, South Africa
"From 40-year-old vines. Rich enough for turkey and all the 
trimmings, with beautiful texture and weight."

🦃 Italian Red for Turkey (or Ham)
Roccafiore Sangiovese, Umbria, Italy
"Elegant, food-friendly, from a gorgeous family estate. The 
light-red-with-turkey crew will love this."

🥩 Aussie Blend for Beef
Malbec/Cab Sauv, Hey Diddle, Australia
"Bold, punchy, perfect for red meat. The Aussies know how to 
make a crowd-pleaser."

🍯 Pedro Ximénez Sherry to Finish
PX Sherry, Diatominist, Spain
"Liquid Christmas pudding. Absolutely divine with cheese, 
ice cream, or just a glass on its own by the fire."

Why Our Team Chose These:

"We wanted to showcase wines you won't find in the supermarket – 
interesting grapes, family producers, regions people are excited 
about. This case represents what we're actually serving at our 
own Christmas tables. It's a step up in adventure and complexity, 
but still incredibly food-friendly."
– Duncan & The Team