Pheasant, partridge and venison want wines with savoury depth and a little spice. Frederick Stevenson's silky Barossa Grenache and a peppery, pure Cotes du Rhone from the great Jamet family lead the way, with Justin Girardin's Santenay Blanc, all hazelnut and orchard fruit, for the smoked fish course. Serious bottles for the best eating months of the year.
Save 10% on the individual bottle prices when you buy all three wines together as a case.
In the case:
Type: Mixed Case
Farming: Sustainable
Winemaking: Traditional