Sunday Best

BECAUSE THE GRAVY DESERVES BETTER.

The Sunday Roast Edit.

Sunday is the one day of the week where we actually slow down. You have gone to the butcher. You are making the Yorkshire puddings from scratch. You have spent four hours tending to the oven.

Do not fall at the final hurdle.

There is nothing more tragic than a glorious Rib of Beef or a slow-roasted Lamb Shoulder being washed down with a thin, acidic bottle grabbed as an afterthought.

This collection is dedicated to the Sunday Best. These are wines with shoulders. Wines with depth. Wines that have the structure to stand up to horseradish, mint sauce, and rich gravy.

From velvet-smooth Riojas to brooding Châteauneuf-du-Papes and oak-aged Whites, these bottles are designed to be decanted, shared, and savoured.

You’ve done the hard work in the kitchen. Pour a wine that respects the effort.

THE RULES OF THE ROAST

Not sure what to pour? Follow our cheat sheet to match the wine to your joint.

BEEF (Rib, Sirloin, Brisket) The Rule: Beef has fat and protein that coats the mouth. You need a red wine with tannin (that drying sensation) to cut through it and scrub the palate clean.

Look for: Bordeaux, Malbec, Cabernet Sauvignon, or Ribera del Duero.

LAMB (Leg, Shoulder, Cutlets) The Rule: Lamb is sweeter than beef and often served with herbs (mint, rosemary). You need a wine with savoury, earthy spice and slightly higher acidity.

Look for: Rioja (The classic match), Northern Rhône Syrah, or a Chianti.

PORK & CHICKEN (Belly, Roast, Stuffing) The Rule: These are lighter meats but often come with rich sides (bread sauce, stuffing, crackling). You need texture and body, not heavy tannin.