The Decadence Hamper

Manufacturer and Tasting Notes

• Bordeaux Superieur Chateau Manoubrey Appellation Bordeaux Superieur Controlee 2005

  Bordeaux Superieur Chateau Manoubrey Appellation Bordeaux Superieur Controlee 2005:

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  A wine from the wonderful vintage of 2005, and of Superieur status, Chateau Manoubrey is produced from 58% Cabernet Sauvignon, 22% Merlot, and 20% Cabernet Franc, the classic Bordeaux blend. Supple and full of fruit, it will keep and yet is drinking well now. Very good with any meat dish.

• Champagne Grand Cru Blanc de Blancs Jean Pernet

  Champagne Grand Cru Blanc de Blancs Jean Pernet :

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  This champagne is produced by a smaller grower coming from vineyards of only six hectares in the Mesnil, recognised as the finest region of Champagne.  Produced from 100% Chardonnay grapes, this is a truly classic champagne of superb quality. Crisp, stylish with a splendid mousse, a continuity of small bubbles and a delicious palate, this is dry with great balance and length and bottle aged to add elegance.

• Sauvignon Blanc Chateau de la Blanche Appellation Cote de Duras Controlee 2007

  Sauvignon Blanc Chateau de la Blanche Appellation Cote de Duras Controlee 2007:

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  This is a ‘Lutte Raisonnee’ estate. Lutte Raisonnee means ‘the reasoned struggle’ and is a movement which attempts to manage disease and pests with a minimum use of chemicals and uses practices for sustainable viticulture. The white wine is produced on clay-limestone soils and is of 100% Sauvignon Blanc. It is crisp, fresh and long with the typical gooseberry bouquet, and long fresh finish with superb balanced acidity. The white wine is made from the 2007 vintage – disappointing for red wines, but absolutely outstanding for white wines. This wine is quite delicious.

• Warres Warrior Special Reserve Port

  Warres Warrior Special Reserve Port :

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  Warre’s Ports are distinguished for their structure, power and softly perfumed nose.  They have a particularly fresh and elegant style. Warre’s Ports are renowned the world over for their excellence and are consistently placed amongst the best in comparative tasting.  Dark red in colour, with a seductive rich perfume of ripe plums and cherries.  On the palate, complex with an excellent structure and a long lingering finish.

• Denhay Farm

  Denhay Farm:

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  With a tradition for producing the highest quality, specialist products, the award winning Denhay Farm continues to be recognised for its passion and quality of food.

  Denhay has 1000 Friesian Holstein cows in five herds, selected for the high protein quality of their milk. Their welfare is independently audited by the RSPCA’s Freedom Foods scheme. In summer they go out to graze the grass in the fields. In winter when the ground is too wet and cold, they are kept indoors and fed on a diet of grass and maize silage, supplemented with cereals - mainly wheat and soya. While inside, every cow has a mattress on which to lie.

  All the milk produced by the Denhay herds is used to make West Country Farmhouse Cheddar. Denhay is unique as a Cheesemaker in that they have one person responsible for everything from the breeding, feeding and welfare of the cows to the making, maturing and grading of the cheese.

• Four Anjels

  Four Anjels:

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  Having moved to the Cotswolds following a successful career in the city, Harry Roberston soon found the lure of running a small bakery far more appealing than retirement.

  Taken with the delicious homemade taste of the biscuits produced by Master Baker Geoff and his daughter Lorraine, Harry bought into the business. From small beginnings, Four Anjels now sells nationally, picking up several awards for its quality food. The range has expanded, reflecting the popularity and growth, to include cakes alongside the original biscuits.

  After seeing how the Master Baker baked his biscuit with so much love and attention, the company changed from its original name, Columbine Cakes’ bakery, to Four Anjels: named in honour of the Master Baker’s four granddaughters.

• Mother Meg's

  Mother Meg's:

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  Baking done the original way…

  Nestling in the Darling Downs in Queensland, Australia lays Mother Meg’s. Founded in 1992 by Kay Wormwell, Mother Meg’s was named for her grandmother whose famous baking inspired many of the unique and traditional recipes. Today’s owners, Ben and Kate Baker, maintain its loyalties to the original recipes using traditional techniques and premium Australian ingredients.

  Commitment to outstanding service and attention to detail, together with stylish and original packing designs all combine to produce the exceptional quality that makes this the premium brand in its class.