Bordeaux reds were once called 'clairet', meaning light-coloured. So merchants of old found ways of beefing it up - wine books even give you the 'Bordeaux Recipe' of times gone by, using dark black Spanish wine Tarragona - illegal but tasty!

Le Batteleur shows you that beefy black Tarragona and fruit-fragrant Bordeaux marry together perfectly when done by a master winemaker, like out Jean-Marc Sauboua. It's named after the battle fought where our Chai now stands, where loyal Bordeaux was lost by the English king.

It's a great house red - dark ruby in colour, ripe berry/bramble fruit. Full, warm and rich - like claret with a touch of smooth, sunny Spain. A real pleasure to drink.