Fortified and Dessert Wine

A delicious sweet wine. Essences of pear and honey, with a long delicious finish. The perfect sauternes substitute. Dreamy with blue cheese. Château Haut-Mouleyre is located in the village of Escoussans, in the Entre-Deux-Mers winegrowing region, on the right bank of the Garonne. Near Cadillac, an ancient walled town populated since the XXth century by the monks who planted the vineyards, this beautiful traditional girondine house bears witness to the rich historic heritage of the region. A region famous for its La Sauve Majeure abbey, built in the XXIth century. The vineyard is crossed by the Mouleyre stream which is at the origin of the name of the Château : spread over the south and southwest-facing hillsides overlooking the Garonne riverbed, the vineyards have taken advantage of a privileged position which gives maximum exposure to sunlight, and a good soil drainage. Committed to the respect of the environment and its terroir, the property is certified HVE 3 (High Environmental Value level 3). The terroir and hillsides of Cadillac have always been known for their fruity, refined, delicate and lively sweet wines. The combination of these elements with the influence of the Garonne allow the Sémillon grapes to develop Botrytis Cinerea, the same "noble rot" as the more illustrious Sauternes region. Château Haut-Mouleyre Cadillac AOP is made from 100% Sémillon old vines.

Outstanding Vin Santo produced from half Trebbiano and half Malvasia trained to guyot and grown organically in San Casciano Val di Pesa, Argiano at an altitude of 300m. The grapes were hand-picked on September 20th 2017 and were placed on bamboo racks to dry for four months until they were gently pressed the following January and run off to ferment and breed on 110l 'Caratelli' barrels for the next five years. The wine was bottled in Febuary 2023. Only 436 37.5cl bottles were produced in total. The wine came out at 13.5 % abv with a residual sugar level of 290 g/l and a total acidity of 6.3 g/l. You know you are on to something special when Monica Larner of erobertparker.com writes of the wine "This is an extremely precious production of just 400 bottles (tiny 375-milliliter bottles), and I am honored to review this wine....an excellent and precious Vin Santo del Chianti Classico". We feel very honoured to have 120 of these truly wonderful little bottles to share with you.

Lionel Comelade produces this stunning wine from ancient vine Macabeu and Grenache Gris grown on amazing black and white schist soil vineyards between Estagel and Latour de France in the Roussillon. Both white grapes were harvested later in the season in 1992 with high sugar levels. The grapes were partially fermented in concrete vats and then neutral brandy was added to stop fermentation and keep natural sweetness in the wine. Then the wine was passed to second use oak barrels and left in the cellar for 34 years before bottling (to order). No ‘topping up’ of the barrels occurred in the 34 years. The wine is tremendous, possibly surpassing the 1988. It is ‘ambre’ in colour. A bright, wild nose with orange rind, orange oil and warm spices. The palate is thrilling with great complexity and depth with thrilling, wild acidity which really charms. Astonishing and quite unique. The wine is one of the best value fortified wines in the world. 34 years of age, so interesting and delicious. A steal at this price. please note: The photo is of a different vintage.

Made from ugni blanc grapes and is composed of pineau from the early 2000s and very old batches going back to 1973. Bottling since 2011, this limited series is now in its fifth bottling (820 bottles worldwide) and is a unique expression of very old pineau.

A result of the assembly of the fresh harvested grape must mixed with young cognac. The blend is then placed in large stainless-steel vats to be carefully aged. It’s then cold filtered and packaged entirely by hand. Known for their premium quality and exquisite taste profile.

Attractive cassis nose with powerful, concentrated fruit aromas. Fresh, rich, firm and full of fruit including, dark berries and chocolate. A wine with good body, structure and length. Single Quinta wines need decanting as they are usually a decade old, and will throw a sediment as they age. Walnuts are an excellent accompaniment to Vintage Port, along with rich flavoured cheeses such as Silton and dried fruits.

Intense aged Fino, laced with scents of the sea and profound “flor” aromas. Clean and fresh, with a slight taste of tangy yeast. An excellent aperitif or accompaniment to “tapas” such as ham, almonds or cheese. Try it also with seafood, sushi and sashimi.

A result of the assembly of the fresh harvested grape must mixed with young cognac. The blend is then placed in large stainless-steel vats to be carefully aged. It’s then cold filtered and packaged entirely by hand. Known for their premium quality and exquisite taste profile.

Rolly-Gassmann is a domaine like no other and has a unique style. It is located at Rorschwihr, a sleepy village on the northern rim of Haut-Rhin. The vineyards are located in Rorschwihr and the neighbouring Rodern and Bergheim. The wines are small masterpieces with very good definition. They all carry the signature of Rolly-Gassmann, a certain shameless, velvety sweetness. The fruit is rich and manages to balance the fruit with a vibrant acidity to form wines that melt on the palate.

Croft is one of the most distinguished and highly regarded of all the Port houses. Founded in 1588, it is also the oldest. The rich and powerful 2003 is a fine example of this excellent vintage. Sweet, aromatic and impactful, with a ripe, sumptuous palate and supple, rounded tannins.

In the mouth the rich, delicious fruitiness of this wine combines with grainy, beautifully integrated tannins to produce an unbridled eruption of texture and flavor. Similarly to the Fonseca Vintage Ports and the Guimaraens Vintage Ports, blended from the wines of its three estates, the company also offers rich, velvety Single Quinta Vintage Ports produced entirely from the produce of Quinta do Panascal. These are the pure expression of the estate's terroir. Like the Guimaraens Vintage Ports, these are made in years that produce smoother, more accessible wines that do not need to be stored for a long time before being enjoyed. Situated on the steep right bank of the river Távora, Quinta do Panascal is one of the most renowned vineyards in the Douro region. In the words of a saying, "From Roncão and Panascal come the best wines of Portugal".

Vicentini is a family business where Agostino works with his wife, Teressa, and their children Emanuele and Francesca. Based in San Zeno, a village at the mouth of the Val d‘Illarsi which resides inside both the Soave and Valpolicella DOCs, but is outside of their respective Classico zones. But don't let this last point cloud your vision to their outstanding wines produced in two distinct and great terroirs. The first terroir is on volcanic rock within the Valle dei Ciliegi, here the land is largely responsible for their "Valpolicella" and "Soave Casale". The second terroir is on limestone in the commune of Terrelunghe, where Garganega and Trebbiano di Soave are grown for the 'Terrelunghe' Soave. A beautiful style which is a long time Veronese tradition. Recioto di Soave is rarely produced, only ever in the best vintages - and this 2023 is simply gorgeous. Garganega grapes were picked and left to dry for 6 months, concentrating them. After softly crushing these bunches, the juice ferments at controlled temperatures in stainless steel for three weeks. The result a rich dessert wine of wonderful tension. Lush fruit, beautiful texture and fine, balancing acidity. Crystalised fruits with almond paste and a touch of lemon sing clear on the palate. Versatile indeed, but one feels that a beautiful, soft blue cheese and handfuls of the finest almonds you can find shall be the Recioto's best partner. Wonderful.

Jancis Robinson OBE MW 18/20 Orangey gold – looks quite unctuous. Wonderfully pure botrytis. Crystallised apricots. Sweet and lots of acidity and a bit of sulphur. But it's all set for a great future. Brava!

Wonderfully exuberant, pungent, full, aromatic nose. Luscious, ripe, black cherry and plum fruit with notes of cedar and spice. The wine is wonderfully rich, rounded, concentrated, with layers juicy berry flavours and attractive notes of cedar. An elegant wine with good complexity. Lovely, intense finish full of flavour.

Rolly-Gassmann is a domaine like no other and has a unique style. It is located at Rorschwihr, a sleepy village on the northern rim of Haut-Rhin. The vineyards are located in Rorschwihr and the neighbouring Rodern and Bergheim. The wines are small masterpieces with very good definition. They all carry the signature of Rolly-Gassmann, a certain shameless, velvety sweetness. The fruit is rich and manages to balance the fruit with a vibrant acidity to form wines that melt on the palate.

This wine is a remarkable example of the Noval style. Treated exactly like a Vintage Port with only noble grape varieties from the Quinta, trodden by foot and unfiltered. Its main difference is that it is aged for five years in casks instead of the two years typical of Vintage Ports. Definitely an LBV with a difference, with fine structured tannins, great freshness and purity of fruit.

Very Limited presentation to commemorate Cambridge Wine Merchants' 30th Anniversary, presented in a cream and gold Ramos Pinto 30 Year Old branded box with exclusive CWM 30th Anniversary branding. Amber coloured with orange and garnet tones. The delicate green highlights of the meniscus is characteristic of old cask-aged wines and illustrates the quality and advanced age of this fine port. This complex, perfectly balanced port shows rich aromas of dried fruit and vanilla. Agitate the glass and spice aromas of cinnamon and cocoa are liberated. In the mouth, the attack is fresh, fine and delicate. Ripe, dried fruit softly emerges with almond and hazelnut, culminating in vanilla flavours which linger gracefully on the palate. Appreciate this elegant Port at the close of a fine meal with good friends.It should be served at 15º- 19ºC.

All four of Blandy's 10 year olds in one gift pack, at a very tasty price. Sercial, Verdelho, Bual and Malmsey, all abolutely delicious! I know what I want for Christmas

More classic Sauternes style. Rich stone fruits, a smoky backbone, and a syrupy finish. Declared a 1er Cur Classé at the 1855 Sauternes and Barsac Classification, Château Coutet has been producing wine since 1643. Boasting both the largest vineyard in Barsac (thirty-eight-and-a-half hectares) as well as the largest cellar (110 meters), Château Coutet has been owned by the Baly family since 1977 and managed by Aline Baly since 2009.

Attractive cassis nose with powerful, concentrated fruit aromas. Fresh, rich, firm and full of fruit including, dark berries and chocolate. A wine with good body, structure and length. Single Quinta wines need decanting as they are usually a decade old, and will throw a sediment as they age. Walnuts are an excellent accompaniment to Vintage Port, along with rich flavoured cheeses such as Silton and dried fruits.

This is a lovely dessert wine with a bright, golden colour. On the nose, it offers aromas of ripe apricot, honey, and orange blossom, along with hints of jasmine and citrus zest. On the palate, it is rich and full-bodied, with flavours of candied citrus, stone fruit, and a touch of tropical fruit. The sweetness is well-balanced with a refreshing acidity that keeps the wine from being cloying. The finish is long and satisfying, leaving lingering notes of honey and apricot.

From the Bergqvist family-owned vineyard at the heart of Douro Port vineyards, this Port is elegant with a fine balance between damson sweetness and structure. The spirit, well integrated, adds richness as well as density. Drink now.

90/100 Georgia Hindle, Decanter "Creamy, honeyed and citrus flavours, lemon and grapefruit rind giving the spiced frame with flint and salt giving some mineral touches too. It has a nice weight and density with cool, apple, pear, mango and lemon fruit on the finish. Feels supremely clean and well worked if lacking a little more unctuousness. 115g/l residual sugar. 3.52g total acidity. 3.88pH."