Cool Christmas Hamper

Manufacturer and Tasting Notes

• Sauvignon Blanc Chardonnay W Klug VDP d'Oc 2006

  Sauvignon Blanc Chardonnay W Klug VDP d'Oc 2006 :

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  Situated in the Oc region, the largest vineyard area in the world, the grapes are harvested when just ripe, destemmed, crushed and left to macerate for a few hours then gently pressed.  Fermentation takes place at low temperature (18-20 degrees C).  The Chardonnay is matured in oak barrels for 6 months and then blended.  The wine is clear and bright, with a hint of greenish shading, the bouquet is of citrus and pineapple.  The taste is full and round with good balanced acidity. This wine drinks well as an aperitif or with any fish dish.

• Barber's

  Barber's:

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  The Barber family have been farming since the early 1800's in Ditcheat, a village within Somerset’s ‘Golden Triangle’, an area at the eastern end of the county where the combination of climate, soil type and rich grassland has traditionally produced the finest cheddars in the world.

  Initially the milk was sold from the farm and cheese was just made to feed the family and farm workers. As time passed it proved more beneficial to make cheese than to sell milk and soon Barbers were buying milk from other nearby farms as well as using all their own milk to make cheese. In the 1950's as a result of family links with Wales, manufacture concentrated heavily on producing Caerphilly wheels for the Welsh mining community.

  Today the company has returned to producing West Country Farmhouse Cheddar, which is the focus of the business, and has continued to expand the farm along side, which now includes milking around 1700 dairy cows.

  Barber’s 1833 Vintage Reserve Cheddar is matured for two years, rather than the usual 16 or 18 months. Critics have repeatedly praised its deep, complex flavour, its pleasing acidity and its long, satisfying finish.

  Although, where possible much of Barber’s production has been mechanised the essential cheddaring process (the turning of the curd), is still done by hand - essential, the family believes, for quality control.

  In addition to the 1833 Vintage Reserve Cheddar Barber’s sells a wide range of cheddars under the Maryland and Haystack brands.

  Barber’s natural starter cultures are also supplied to other eminent Somerset cheesemakers, including Montgomery’s, Keen’s and Westcombe.

• Loch Fyne Oysters

  Loch Fyne Oysters:

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  Loch Fyne is a beautiful loch based in Argyll, surrounded by hills, and boasts the title of being the longest sea loch in Scotland. It also gives its name to a company founded in the 1970s which has now expanded to include an Oyster Farm which is the largest producer of oysters in the UK, a Mussel Farm, a Smokehouse producing a range of quality smoked salmon, an Oyster Bar, restaurant, shop, and a nationwide Mail Order service. The Shop and Smokehouse are housed in a former cattle byre beside the Inveraray Road at the foot of Glen Fyne, and a mile across the water at Ardkinglas lies the mussel and oyster fishery. In 2003, the ownership of the company passed into the hands of its employees, many of whom have worked there since its inception.

• Tracklements

  Tracklements:

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  Based in the heart of the Wiltshire countryside, William Tullberg and his son Guy have been making outstanding products since 1970. They are driven by their two aims; the desire to produce the finest condiments available, and of maintaining the tradition of making it in small batches without artificial preservatives, colourings or thickeners. Tracklements are understandably proud of their products and their hand-made manufacturing process. They grind their own mustard from whole seed and spices, use only wine and cider vinegars, use fresh garlic, chilli and pimentos, and wild horseradish root which is gathered by gypsies on the banks of the Humber.