About Us

Dear Wine Buyer,

Rankine Fine Wines was established at the end of 2004 by Stuart Rankine and began trading in early 2005.

Having worked in the London wine trade in sales for six years, I left a John Armit Wines after four and a half years to start Rankine Fine Wines.

I represent small, emerging, high quality wineries and ship directly to the UK market. As time progresses however you will begin to see other countries’ wines on the list as I broaden my portfolio to include fine wines from around the world. Every winery I list produces genuine hand-made, high quality wines and this will remain the focus of my buying strategy.

I am able to deliver full cases to any UK destination at your convenience.

If you have any queries or questions about this site or any of the wines please do not hesitate to contact me directly at info@rankinefinewines.co.uk.

Many thanks.

Stuart Rankine

Fryers Cove

In 1999, the first vines of Fryer's Cove were planted amongst beach vegetation. This area, which is eight hundred and twenty meters from shore and about twenty meters above sea level, is sought after for its ideal climate which translates into the prominently unique flavour and character of Fryer's Cove wine.

The concept of a vineyard in Strandfontein still prevailed in the family's mind, especially after Jan also acquired his winemakers' diploma at Elsenburg in 1990.
Once a reliable water supply was secured in the area by building a pipeline and bringing water for 29,5km from Vredendal to Strandfontein, Fryer’s Cove was established by the shareholders, Jan Ponk Trust, PW Hamman and the Laubscher-brothers, Jan and Pieter from the Sandveld.
The company took its name from the original Fryer's Cove which was named after the first commercial farmer in the area, a British settler named Richard Fryer.

The Vineyards
The Fryer's Cove Vineyards are located about eight hundred and twenty meters from the Atlantic Ocean and therefore benefits from its cool ocean breeze. Jan deals with the management of the vineyards and the business. The vineyards are divided into 4ha Sauvignon Blanc, 1ha Pinot Noir and 1ha Merlot. The outstanding flavour components in the wines are achieved by the drawn out ripening period of the grapes, which is due to the area's cool climate and adequate sunshine.The vineyard has proved successful since day one. The height above sea level varies from 15m - 40m. The soil consits of a red sandy upper layer with lots of limestone in the lower layers and even some seashells.

Bamboes Bay Sauvignon Blanc 2008

Winemaking

After grapes were picked, it was transported in a refrigerated truck to the winery in Stellenbosch. Grapes were destemmed and crushed at 14˚C. No dry ice due to shortage and no mash cooling due to electricity problems causing the cooling plant packing up. After a short period of skin contact in the tank press, the juice was drained and the skins pressed.
Juice were left to settle clear for 24 hrs after it was removed from the lees and inoculated with Vin 7 yeast.
Fermentation was done at 15˚C for 14 days. After fermentation the wine was left on the lees at 14˚C for 3 months until it was cold stabilized and bottled. Lees was stirred every week. A small portion of this wine was fermented in small French oak barrels and stayed on the lees for 4months.

Tasting
Light straw with a green tinge. Flavours of gooseberry, lychee and green figs and some minerality. Medium bodied with flavours of passion fruit, lychee, and green figs. The wine has a perfect balance between fruit, acidity and after-taste.
It is recommended to store this wine for at least one year after bottling before starting to consume. It will be best to drink within 5 years after bottling.

Price

£132.00 per case of 12 inc. VAT

Pinot Noir 2007

Winemaking
After grapes were picked, it was transported in a refrigerated truck to the winery in Stellenbosch. Grapes were destemmed and crushed to an open fermenter.
After a cold maceration period of 24 hrs and delicate punch downs, the crushed grapes were inoculated with yeast.
Fermentation was done at 26˚C for 5 days and the cap punched down every 6 hrs. After fermentation the wine was drained from the skins, the skins lightly pressed. Malo-lactic fermentation was done in barrels. After the malo-lactic fermentation was finished, the wine was matured for 14 months in 2nd and 3rd fill 300L oak barrels. A light egg white fining was giving prior to bottling and filtration was done only at bottling.

Tasting
Bright light red with an orange brown tinge. Flavours of ripe plums, cherries, herbs and vanilla spice with earthy and organic undertones. Medium bodied with flavours of plums and herbs. The wine has a perfect balance between fruit and tannin with a nice minerality on the after-taste.

It is recommended to store this wine for at least one year after bottling before starting to consume. It will be best to drink within 5 years after bottling.

Price
£120.00 per case of 12 inc. VAT

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Scali Wines

Wines handcrafted by Willie & Tania de Waal, fifth generation vignerons on their family farm, Schoone Oord.
The grapes from Scali are hand harvested from selected low yielding vines after which the bunches are personally sorted by hand according to the centuries old tradition. Only ripe fruit is crushed, fermented in open "kuipe" and gently pressed in a basket press. These carefully made wines are then matured in 225 litre French and American oak barrels and is left unfiltered.
Meticulous attention to detail symbolises their passion for, and respect of tradition in the art of winemaking.

Blanc 2007

THE GRAPES
Low yields and fenolic ripeness on a balanced vine are the key elements we work for in the vineyard. From pruning of the vines in winter, desuckering in spring, green harvesting at veraison which includes removing of any green berries on remaining bunches, to removing of any raisins or damaged berries just before harvest, meticulous attention are given to fruit quality and vine balance. After this vineyard triage, the final quality control is done by Tania and me on top of the fermentation vat before destemming.

WINEMAKING
The grapes are hand harvested early in the morning into well vented crates of 10kg capacity. Destemming the Chenin Blanc takes place on top of open fermentation vats in which the grapes ferment with skin contact for approx. 48 hours. The wine is pressed in a 220 litre basket press and transferred to French oak barriques where fermentation completes. The Chardonnay is immediately pressed after destemming and fermented in French oak barriques.

AGEING & BLENDING
Scali Blanc consists of 73% Chenin Blanc, 19% Chardonnay and 8% Viognier and was aged separately, on it’s lees, for 12 months in old French oak barriques, after which it was bottled at our cellar.

Alc: 14.5% vol

TASTING NOTES
Seductive complexity of ripe summer fruits with spices and a long, lingering, well balanced after taste with excellent structure and tanin. We recommend ageing of 3 to 5 years and that this wine be decanted to allow it to express it’s true soul!

PRICE

£168.00 per case of 12 inc. VAT

Syrah 2004

THE GRAPES
Low yields, small berries with dark colour and fenolic ripeness on a balanced vine are the key elements we work for in the vineyard. From pruning of the vines in winter, desuckering in spring, green harvesting at veraison which includes removing of any green berries on remaining bunches, to removing of any raisins or damaged berries just before harvest, meticulous attention are given to fruit quality and vine balance. After this vineyard triage, the final quality control is done by Tania and Willie on top of the fermentation vat before crushing.

WINEMAKING
The grapes are hand harvested early in the morning into well vented crates of 10kg capacity and cooled over night to 5°C. Crushing and destemming takes place on top of each open oak fermentation vat. Pre-fermentation maceration at a temperature of 10°C maximum, lasts for approximately 7 days with regular CO2 additions to provide a blanket against oxidation. We tend to make more use of natural fermentations, but might partly inoculate a cultured yeast, with regular pigeage, followed by a maceration for another 7 to 14 days. After this 28 day skin contact, the wine is pressed in a 220 litre basket press and transferred into barriques where malolactic fermentation completes.

AGEING
Scali Syrah is aged for 24 months; the first 12 months in 50% new and 50% second fill French oak barriques and the rest of the aging time in older French oak barriques, after which it is bottled unfined, unfiltered and may deposit sediment.

PRICE

£180.00 per case of 12 inc. VAT

Pinotage 2005

THE GRAPES
Low yields, small berries with dark colour and fenolic ripeness on a balanced vine are the key elements we work for in the vineyard. From pruning of the vines in winter, desuckering in spring, green harvesting at veraison which includes removing of any green berries on remaining bunches, to removing of any raisins or damaged berries just before harvest, meticulous attention are given to fruit quality and vine balance. After this vineyard triage, the final quality control is done by Tania and Willie on top of the oak fermentation vat before crushing.

WINEMAKING
The grapes are hand harvested early in the morning into well vented crates of 10kg capacity and cooled over night to 5°C. Crushing and destemming takes place on top of each open oak fermentation vat. Pre-fermentation maceration at a temperature of 10°C maximum, lasts for approximately 7 days with regular CO2 additions to provide a blanket against oxidation. We prefer that fermentation take place naturally during which time we do regular pigeage. Fermentation is followed by a maceration for another 7 to 14 days after which the wine is pressed in a 220 litre basket press and transferred into barriques where malolactic fermentation completes.

AGEING
Scali Pinotage is aged for 24 months in 50% new and 50% second and third fill French oak barriques after which it is bottled unfined, unfiltered and may deposit sediment.

PRICE

£168.00 per case of 12 inc. VAT

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Boschkloof Winery, Stellenbosch

Boschkloof is a family owned wine farm and private wine cellar. It is managed by Dr Reenen Furter, previously a radiologist by profession, his wife Dalene, and son-in-law, part owner and wine-maker, Jacques Borman.
With over 23 years of experience, Jacques has the reputation of creating ever bigger and more complex wines - winner of numerous Gold Veritas awards and Gold medals at Vinexpo. Jacques philosophy is that wine must be made as naturally as possible, away from over-fining and over-interference. His wine has a South African character, but classical forms of vinification will always be his benchmark.
It was decided at the outset that a limited quantity of high quality or specialized wines would be produced and that the principal goal would be to ensure that each wine released would rank among the very best in its category.
The farm is 25 hectares in extent and situated in the district of Stellenbosch in one of South Africa's prime red wine producing regions. The topography of the land consists of rolling hills with the Stellenbosch mountains as a backdrop. Table Mountain and False Bay can be seen from high points on the farm.
While the daytime temperatures in summer are fairly high, the cool ocean breeze causes a drop in temperature and cool nights. This ensures full, crisp and healthy fruit.
The Mediterranean climate and heavy lime-rich soil with average low vine vigour, create an ideal situation for the production of quality grapes and wine. All vines are trellised and drip irrigated.

BOSCHKLOOF 2006 Cabernet Sauvignon
Alc : 14.5
Vineyard 30 years old. Grapes harvested at 24.5/ 25.0 Balling.
Yield 4 tons per hectare. Natural fermentation at 26 – 28 C.
After alcoholic fermentation grapes were left on skins for 28 days
Matured in 225L French-oak barrels for 19 months
Bottled on the farm.

TASTING
A classic Cabernet with ripe blackberry richness.
Dense dark ruby red / black colour with ripe cassis and toasty oak on nose.
Chocolate and black-current fruit flavours mingle with spicy aroma.
Full flavoured palate and firm structure. Supple, yet complex, well integrated.
Generous long finish, classically dry.
Great potential for ageing and further development for the next 6 years.
This is a blend of 90% Cabernet Sauvignon and 10% Cabernet Franc

PRICE
£132.00 per case of 12 inc. VAT


BOSCHKLOOF 2006 Cabernet Sauvignon / Merlot
Alc: 14.5
This is a blend of 61% Cabernet Sauvignon and 39 % Merlot.
Grapes harvested by hand at 25B.
Fermented in stainless steel tanks at controlled temperature of 25 – 26 C.
Natural fermentation – no yeast were added. After alcoholic fermentation left on skins for 20 days.
Matured in 225L French oak barrels for 17 months
Certified and bottled on the farm.

TASTING
A full-bodied, oak matured red wine with intense deep ruby black colour.
Ripe spicy nose, coffee,choclate, ripe plum and complex toasty oak bouquet.
A big consentrated middle palate with long after-taste of fruit, blackberries and
undertones of vanilla, mocha and spice.

Good to drink now, but will continue to improve for the mext 5 to 8 years.

PRICE
£132.00 per case of 12 inc. VAT


BOSCHKLOOF CONCLUSION 2005
Alc : 15.0
Grapes were specially selected and harvested by hand.
Vineyard yield was very low at 4-6 Tons / ha.
To achieve a more intense concentration, 30% of the juice was bled off before natural fermentation in open 500L barrels.
During this process skins were punched down 4-6 times per day.
After completion of alcoholic fermentation, further skin contact was allowed for an average
of 30 days.
Matured in new 225L French oak barrels for 25 months.

TASTING
Boschkloof Conclusion is a true expression of good grape quality, area and terroir.
The wine was made as natural as possible.
On the nose the aromas are chocolate, vanilla and some lovely cigar box flavours.
The wine is highly concentrated with a big but elegant mid-palate.
It has a long finish and great potential for ageing.

The blend consists of:
Cabernet Sauvignon 59%, Merlot 18%, Cabernet Franc 14%,
Petit Verdot 5%, Shiraz 4%

PRICE
£192.00 per case of 12 inc. VAT

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How to Order

Please send an email to the address below or call:

Stuart Rankine
Rankine Fine Wines
PLEASE NOTE MY NEW NUMBER:
Tel: +44 (0) 20 7193 2907
Mobile: +44 (0) 7968 79 79 39
Email: info@rankinefinewines.co.uk

Rudi Schultz

Rudi Schultz is one South Africa's most revered winemakers. He has also been the winemaker at Thelema Mountain Vineyards with cellar master Gyles Webb since 2000. Prior to that, Rudi worked at Jordan which is also based in Stellenbosch.

As you know, Rudi Schultz now has his own signature label from South Africa - Rudi Schultz Wines. Rudi's untiring devotion and attention to detail have paid off as his 2002 vintage received 93 points in Wine Spectator, his 2003 vintage received 90 points in Wine Spectator and his 2004 received 4.5 stars in the 2006 John Platter Wine Guide.

I am pleased to offer his latest, 2006 vintage. This harks back to the classic style of 2004 (very much Syrah not ‘Shiraz’) and scored an impressive 93 points in Wine Spectator.

Rudi Schultz Syrah, Stellenbosch 2006 - 93 points WINE SPECTATOR
£144.00 per case of 12 inc. VAT
“Almost exotic, with nearly flashy raspberry ganache, braised fig and bittersweet cocoa notes. But the buried acidity is superfresh, and the long, graphite-filled finish lets the fruit, black tea and spice notes hang on nicely, while leaving a mouthwatering feel. Impressive. Drink now through 2012.—J.M.”

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Tastings and Events

It is my pleasure to announce an evening with Hannes Myburgh, eight generation owner of the prestigious Meerlust Estate in South Africa.

Most of you will be familiar with the Estate’s excellent wines and this is an opportunity not to be missed.

The venue is yet to be confirmed but it will be Central London.

It would be very helpful if you could let me know AS SOON AS YOU CAN whether you and guests would like to attend. Ticket prices are likely to be around £75 and space will be limited.

I apologise for the late notice but couldn’t turn the opportunity down.

All the best

Stuart

RSVP

DINNER WITH MEERLUST ESTATE, STELLENBOSCH, SOUTH AFRICA
HOSTED BY OWNER, HANNES MYBURGH
THURSDAY 15TH OCTOBER, 7.30PM
CENTRAL LONDON
(VENUE TO BE CONFIRMED)


Stuart Rankine
Rankine Fine Wines
PLEASE NOTE MY NEW NUMBER:
Tel: +44 (0) 20 7193 2907
Mobile: +44 (0) 7968 79 79 39
Email: info@rankinefinewines.co.uk


Brook Cottage
Petworth Road
Chiddingfold
Surrey
GU8 4UA

Terms:
* All cases are 12 x 75cl unless otherwise stated.
* Minimum delivery is one case of 12 bottles or two cases of 6 bottles.
* Delivery to UK mainland to one address is charged at £15.00 on orders less than £250.00 otherwise delivery is free.
* Payment on receipt of invoice – cheques or bank transfers only.
* All wines are offered subject to final confirmation E&OE.
* If you are not satisfied with any wine on delivery simply return any unopened bottles to me for a full refund.
* Any breakage must be reported to me within three days of receipt.

Meerlust Estate

Long recognized for producing world-class wines, Meerlust Estate has been the pride of the Myburgh family since 1756. Today, the traditional dedication to the art of winemaking continues under the guidance of Hannes Myburgh, eighth generation custodian of this seventeenth-century national monument. Meerlust, with its historic manor house, classic wine cellar, family cemetery, dovecote and bird sanctuary is situated fifteen kilometers south of Stellenbosch, with the blue crescent of False Bay a mere five kilometers away. The Estate is uniquely positioned for the production of wines with exceptional complexity and character. In the summertime, ocean breezes and evening mists roll in from the coast to cool the vineyards.
The grapes ripen slowly, thus achieving full, concentrated varietal flavours. The soil consists of predominantly deep, well drained Hutton and Clovelly soil types, affording the vines excellent drought resistance and an ideal substrata for producing concentrated, complex wines. One hundred and ten hectares are planted with varieties such as Chardonnay, Cabernet Sauvignon, Cabernet Franc, Merlot and Pinot Noir.

Chardonnay 2007

VINIFICATION
Picked by hand, partial whole bunch pressing and immediate transfer of free run to 300 liter French Oak Hogsheads. 60% new barrels, 40% second fill. Fermentation in oak, partial un-innoculated fermentation. Partial malo-lactic fermentation. Maturation in oak for 12 months with occasional lees stirring before bottling.

TASTING NOTES
Very youthful, vivid and with a brilliant bright platinum colour and pronounced green hue. Complex nose with citrus fruit, green apple & cream flavours, the nose becomes creamy & nutty with delicious bouquet of marzipan, halva & oatmeal. On the palate the wine is full bodied & generous, but still balanced by crispy acidity. There is ripe tropical fruit & creaminess balanced by a pure minerality typical of the variety. The wine has a long, very pleasant lingering finish indicating the richness and persistence of the vintage.

PRICE

£198.00 per case of 12 inc. VAT

Rubicon 2004

Decanter Magazine, April 2009

VINIFICATION
The varieties were fermented separately in steel tank for 10 days. After malo-lactic fermentation, the wines were blended in a ratio of 63% Cabernet Sauvignon, 27% Merlot and 12% Cabernet Franc. Once blended, the wine was matured in Nevers barriques for 24 months. 80% new wood and 20% second fill. After bottling, the wine was further matured for 24 months before release.

TASTING NOTES
Intense, opaque dark purple core with slight gradation to a bright magenta rim. The nose is complex with rich cassis and plum fruit, a pronounced muskiness with hints of star anise, creamy oak and lifted graphite and cedar aromas. The palate is rich and well structured with dense black fruit, fresh acidity and linear, satin tannins. There is a delicious, layered textural quality from the mid palate which is very elegant and concentrated. Very complex and complete with a long finish and great persistence.

PRICE

£240.00 per case of 12 inc. VAT

Merlot 2005

VINIFICATION
Grapes hand-picked & selected before crushing. Fermented in stainless steel tanks with partial uninnoculated fermentation. Daily remontahe and delistagefor gentle extraction. A portion of the wine was given extended maceration on the skins for five weeks before pressing. Malo-lactic fermentation proceeded in 300 litre French Oak Hogsheads. Maturation in 60% new Nevers French Oak, 40% second fill Nevers for 17 months before bottling. The Meerlust Merlot 2005 is a blend of 89% Merlot and 11% Cabernet Franc for structure.

TASTING NOTES
Deep, youthful purple colour with a ruby rin. A typical Merlot nose with juicy plum and mulberry fruit, lifted spiciness and hints of dark chocolate and inkiness.
The palate offers generous, ripe, pure Merlot fruit with refreshing acidity, structured yet silky tannins and pronounced length and minerality.

PRICE
£216.00 per case of 12 inc. VAT

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Muratie Wine Estate

Muratie Melcks White 2008

Due to the ever increasing demand on our Melck's Red, we have been requested to find a sister for the Melck's Red, thus the maiden vintage of our Melck's White. Our intentions were to produce a wine that is fruity, light and accessible. Our Sauvignon Blanc is ideally served chilled on those hot, lazy summer days. This wine is an everyday, refreshing Sauvignon Blanc with crisp, tropical flavours and a zesty finish. Fruity and light and very "user friendly".Alc: 13.5 RS: 3.4 pH: 3.15 TA: 6.2

£96.00 per case of 12 bottles inc. VAT

Muratie Melcks Red 2006

The Melck's Red 2006 is a soft fruity, easy, and accessible red wine with good structured ripe tannins. Alc: 13.5 RS: 2.1 pH: 3.82 TA: 5.1

£96.00 per case of 12 bottles inc. VAT

Muratie Isabella Chardonnay 2008

Elegant Burgundian style Chardonnay with notes of citrus and a lingering minerally finish. The wine was carefully wooded to enhance the already fruity flavours, without the wood character being too overpowering. Alc: 13.0 RS: 2.3 pH: 3.34 TA: 5.5

£132.00 per case of 12 bottles inc. VAT

Muratie Merlot 2006

Deep intensive ruby red to inky black. A combination of plums and chocolate come to the fore followed by blackcurrants and dark chocolate on the palate. The full intense assortments of flavours provide a feast for the palate. The wine has lots of body, yet subtle with well integrated oak giving it a lasting finish.Alc: 14.5 RS: 1.8 pH: 3.67 TA: 5.1

Muratie Cabernet Sauvignon 2007

Deep ruby with intensive centre. Great balance and integration of fruit and oak. The wine has a strong mid palate and offers a full, lingering aftertaste. Alc: 13.0 RS: 1.5 pH: 3.85 TA: 5.3

Muratie Cape Vintage Port 2007

Port affecionado's after dinner dream. Alc: 19.5 RS: 89.1 pH: 4.07 TA: 4.7

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Constantia Uitsig

Constantia Uitsig
Sauvignon Blanc 2008

This well balanced cool climate wine shows hints of green pepper and naartjies on the nose, with a touch of green apple on the palate.
Yield : 11 tons/ha
Bailing at harvest: 22/23
Skin contact : Yes
Wood contact : No
Ph : 3.2
Alcohol : 12.5%
Sugar : 2.3 g/litre
Acid : 7.5
Production : 9200 x 6
Bottled : 1 August 2008



Constantia Uitsig
Chardonnay Unwooded 2009

This unwooded Chardonnay shows a complexity of varietal aromas and citrus flavours with a well balanced palate and a subtle nuttiness on the finish.
Yield (ton/ha) : 6,4
Alcohol : 13,5%
Residual sugar (g/•) : 2,27
Balling at harvest : 23 - 23,5°
Total acid (g/•) : 6,5
Vinification & Oaking : No wood. 2 fermentations, one warm @17°celcius & one cold @14°celcius.



Constantia Uitsig
Semillon 2008

This elegant, subtly wooded wine shows good complexity on the nose marshaled by fine acidity.
Typical characteristics of apricot and honey on the nose with a lingering aftertaste.
Yield (ton/ha) : 6,5
Alcohol : 13,85%
Residual sugar (g/•) : 2,3
Balling at harvest : 23,5°
Total acid (g/•) : 7,4
Vinification & Oaking : Barrel fermented & matured for 7 Months, only used 2nd & 3rd fill barrels.



Constantia Uitsig
White 2008

This wine shows complexity on the palate with the integration of the Semillon and Sauvignon Blanc. It has well balanced flavours of honey and citrus making it an excellent food wine.
Yield (ton/ha) : 6,5
Alcohol : 13,32%
Residual sugar (g/•) : 2,1
Balling at harvest : 23,5°
Total acid (g/•) : 7,2
Vinification & Oaking : Barrel fermented & matured for 7 months, only used 2nd & 3rd fill barrels.


Constantia Uitsig
Constantia Red 2004

This wine captures the essence of a cool climate blend and is an excellent example
of new world wine with well integrated fruit and subtle tannins, give structure to this complex red wine. Aromas of soft violets and underlying cassis follow through to the palate.
50 % Merlot / 41 % Cabernet Sauvignon / 9% Cabernet Franc
Vines Planted : 1991
Block : 13 & 8
Soil : Duplex; Hutton
Yield : Merlot 10 tons/ha
Cab/Sav 4 tons/ha
Bailing harvested : 24°B
Skin contact : During fermentation
with 3 pump
overs/Day
Wood contact : 15 Months 70%
New and 30% 2nd
in French Oak
PH : 3,5
Alcohol : 14%
Sugar : 3 g/l
Acid : 5,8
Production : 6300 x 6

Noble Hill Vineyards

VIOGNIER 2007
Like a beautiful blonde with an astrophysics PhD,
the Viognier is a pleasure to behold but isn't afraid
to show its substance. Lightly wooded (6 months)
with subtle notes of apricot and kiwi, this clean
and creamy wine pairs gracefully with poultry or
fish but doesn't loose its luster with red meats.

Viticulture by Etienne and Paul
Soil Northern slopes of the Simonsberg in welldrained
soil containing clay sand and gravel
Harvest 6 tons/ha at 24°B
Oenology by Rodney and Kowie
Blend 100% Viognier
Oak 6 months in 2nd and 3rd fill French

Tasting notes
Color Pale straw with a golden hue
Aroma Exuberant kiwi and apricot
Flavor Clean and creamy
Under the hood
pH: 3.33 Alc.: 14.3% Sugar: 4.3 g/l Acid: 5.8 mg/l

£114.00 per case of 12 bottles inc. VAT

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ANNUAL WINE TASTING - WEDNESDAY 1ST DECEMBER 2010

Invitation to a wine tasting with

Rankine Fine Wines

Wednesday 1^st December 2010

6.30 pm to 8.30 pm

The Cadogan Hotel

Salon Oscar and Lillie

75 Sloane Street

London, SW1X 9SG

RSVP

020 7193 2907

info@rankinefinewines.co.uk

Venue directions - http://www.cadogan.com/the_hotel/location.asp