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April is a month that makes me truly hungry. The days are brighter, we all start to get a little more active outdoors, and the first spring bounty shows up in markets. I’m inspired to cook, and hope that you are too. I’ve chosen some favourite wines that stimulate the appetite for this month’s selections. Château La Nerthe (pronounced ‘Nert’) is one of the most historic estates in in the southern Rhone Valley region of Châteauneuf-du-Pape. Startling vineyards are carpeted with smooth and round rocks (stones that range from rugby ball size to golf balls) giving meagre life to vines. It’s a profound appellation, making mostly red blends (Grenache is the king of grapes here), and a precious few whites. La Nerthe is lionized for powerful yet elegant wines that age magnificently. For dinner sear, then pan roast some thick veal chops, decant and inhale deeply with every sip. I’ve also picked a crazy outlier from the Champagne region – not sparkling as you’d expect, but a still Pinot Noir, made by the fabulous grower Champagne house of Pierre Paillard. From a vineyard rated Grand Cru, it combines delicate, silky fruit, with a powerful, chalky presence. I love Californian Zinfandel when the wines are elegant and fresh. Dutton-Goldfield have made a beaut from a century old vineyard that is full of old-school mountain wine character. Duck, beef, lamb, pâté, rich cheese, wild mushroom ragoût - April’s wine selections are all ultra-adaptable with Spring cuisine.

  • 3 bottles
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The Wine Club Premium Red - April 2018 banner

April is a month that makes me truly hungry. The days are brighter, we all start to get a little more active outdoors, and the first spring bounty shows up in markets. I’m inspired to cook, and hope that you are too. I’ve chosen some favourite wines that stimulate the appetite for this month’s selections. Château La Nerthe (pronounced ‘Nert’) is one of the most historic estates in in the southern Rhone Valley region of Châteauneuf-du-Pape. Startling vineyards are carpeted with smooth and round rocks (stones that range from rugby ball size to golf balls) giving meagre life to vines. It’s a profound appellation, making mostly red blends (Grenache is the king of grapes here), and a precious few whites. La Nerthe is lionized for powerful yet elegant wines that age magnificently. For dinner sear, then pan roast some thick veal chops, decant and inhale deeply with every sip. I’ve also picked a crazy outlier from the Champagne region – not sparkling as you’d expect, but a still Pinot Noir, made by the fabulous grower Champagne house of Pierre Paillard. From a vineyard rated Grand Cru, it combines delicate, silky fruit, with a powerful, chalky presence. I love Californian Zinfandel when the wines are elegant and fresh. Dutton-Goldfield have made a beaut from a century old vineyard that is full of old-school mountain wine character. Duck, beef, lamb, pâté, rich cheese, wild mushroom ragoût - April’s wine selections are all ultra-adaptable with Spring cuisine.

  • France
  • California

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