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Noble Fine Liquor
Color Me Badd Mixed Pack

Named to celebrate the band that spawned arguably one of the biggest tracks of 20 years ago, this squad of lively rosé and tinto tastebud matadors will have you crooning I Want To Sex You Up all the way to the chiller. A rave in the marshes, aperitivo on the terrazzo, Thursday lunch wines with Tanya from daycare - whatever it is, the Ribelle Rosato from Camillo Donati is the perfect social lubricant. 100% Barbera harvested early to retain acidity, it then it undergoes it’s primary ferment in steel tanks before refermenting in bottle to produce a deft and delicious frizzante, a blend of piquant, currant-like acidity, savoury fruit and light, herbaceous structure. Following in the same vein of this type of liquid herbal medicine (that we all wish we’d be prescribed by someone for these Covid blues) is La Trompa from Succés Vinicola and Cuvée Crush from Julie Cathcart and Toby Bainbridge. La Trompa eases in at a breezy 11%, crunchy, slurpy and bright, and yet, still under all that juicy good-good there’s just the right amount of delicate backbone. Made from trepat, a native grape of Conca de Barberà, it sees only three days of maceration before 5 months on lees….and 5 minutes down your throat. Cuvée Crush is a slightly more savoury and subtle but equally as gluggable tonic at 9.5%. Ancient seashells can be found underfoot in the vineyard where this groslot (grolleau) is gown on alluvial soils that impart a cool and lean earthiness. After harvest the grapes are macerated for just 3 days (is this a thing you ask?) with no remontage or pigeage to retain it’s delicacy and freshness. This is easy drinking, zero-thinking wine at it’s best. Rounding out this quaffable quintuplet are La Galoche Rouge from Domaine Saint-Cyr and Domaine de Bablut’s Topette á Lundi. Heading into more fruit driven, brambly territory, both exhibit an excellent balance of ripe fruit to acidity, with some characterful and to-type variations according to cépage. La Galoche, 100% gamay, undergoes a cold carbonic maceration for three days (it is a thing!), then spends its élevage in concrete tanks and old oak barrels. The resulting glou is aromatic and plump with ribbons of blackberry and red currant rippling through - and just a soupçon of who-cares-just-drink-me, NOW. Topette á Lundi sees grolleau and cabernet franc come together in a stalkier and more edgy, lighthearted blend. Soft spice and fresh cherry tickle in all the right places and in words from the vignerons (that could actually reference this whole selection) “TOPETTE est un vin de soif, facile, rigolo, qui ne se prend pas la tête”.
Photo of Noble Fine Liquor Color Me Badd Mixed Pack  Bottle
Named to celebrate the band that spawned arguably one of the biggest tracks of 20 years ago, this squad of lively rosé and tinto tastebud matadors will have you crooning I Want To Sex You Up all the way to the chiller. A rave in the marshes, aperitivo on the terrazzo, Thursday lunch wines with Tanya from daycare - whatever it is, the Ribelle Rosato from Camillo Donati is the perfect social lubricant. 100% Barbera harvested early to retain acidity, it then it undergoes it’s primary ferment in steel tanks before refermenting in bottle to produce a deft and delicious frizzante, a blend of piquant, currant-like acidity, savoury fruit and light, herbaceous structure. Following in the same vein of this type of liquid herbal medicine (that we all wish we’d be prescribed by someone for these Covid blues) is La Trompa from Succés Vinicola and Cuvée Crush from Julie Cathcart and Toby Bainbridge. La Trompa eases in at a breezy 11%, crunchy, slurpy and bright, and yet, still under all that juicy good-good there’s just the right amount of delicate backbone. Made from trepat, a native grape of Conca de Barberà, it sees only three days of maceration before 5 months on lees….and 5 minutes down your throat. Cuvée Crush is a slightly more savoury and subtle but equally as gluggable tonic at 9.5%. Ancient seashells can be found underfoot in the vineyard where this groslot (grolleau) is gown on alluvial soils that impart a cool and lean earthiness. After harvest the grapes are macerated for just 3 days (is this a thing you ask?) with no remontage or pigeage to retain it’s delicacy and freshness. This is easy drinking, zero-thinking wine at it’s best. Rounding out this quaffable quintuplet are La Galoche Rouge from Domaine Saint-Cyr and Domaine de Bablut’s Topette á Lundi. Heading into more fruit driven, brambly territory, both exhibit an excellent balance of ripe fruit to acidity, with some characterful and to-type variations according to cépage. La Galoche, 100% gamay, undergoes a cold carbonic maceration for three days (it is a thing!), then spends its élevage in concrete tanks and old oak barrels. The resulting glou is aromatic and plump with ribbons of blackberry and red currant rippling through - and just a soupçon of who-cares-just-drink-me, NOW. Topette á Lundi sees grolleau and cabernet franc come together in a stalkier and more edgy, lighthearted blend. Soft spice and fresh cherry tickle in all the right places and in words from the vignerons (that could actually reference this whole selection) “TOPETTE est un vin de soif, facile, rigolo, qui ne se prend pas la tête”.

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