Fortified and Dessert Wine

This rich amber herbal liqueur derived from the bespoke process used from creating the iconic Angostura aromatic bitters. Coffee and Chocolate on the nose followed by the addition of vanilla and almond in the palate.

Well-rounded, rich vanilla on the nose and palate, this vermouth also shows bitter orange, dates, cocoa beans and saffron flavours. Makes for a mean Negroni. Also available as a half-bottle.

A Traditional Banyuls, sweet, complex and marvellous, aged partly in glass bonbonnes which are exposed to the sun to achieve rancio characters, and part in old foudre. Banyuls Robert Pages is a blend of Grenache (90%) and Grenache Gris (10%). With 80 g/l residual sugar, this traditional style is a striking, fleshy wine with complex aromas of baked plums, dried figs, bitter orange, coffee, vanilla and spices. Incredibly complex and layered, the palate is opulent, round and sweet yet with a fresh and pure nutty finish. It is an excellent match with blue cheeses such as Roquefort or Gorgonzola or with a cheese plate in general.

More golden and nuttier than the manzanilla with a little sweetness which matches many soups very well - jerusalem artichoke with truffle oil for example.

An excellent aperitif or accompaniment to rice and fish dishes. A pale straw colour with a fresh almond nose and wonderful dry finish.

A beautiful golden brown colour with a toffee and caramel nose.

The largest Bodega in Sanlucar, noted for its fine Manzanilla. Bone dry with an elegant nutty finish.

Golden colour with a familiar Manzanilla and ripe sultana nose. On the palate it is rich and pleasantly cloying with a long sweet finish. Serve well chilled with creamy puddings.

Dark brown, like old polished mahogany, wonderfully cloying with an extremely rich raisin flavour. It is complex, persistent, velvety and long.

Clear, pale yellow colour with green hints of green - brilliant and intense. Extremely dry with the intensity of a wine maturing under flor.

Raisins, toffee and roast nuts on the nose. A complex, medium-weight wine with a superb tangy finish. A real tastebud teaser, this would make an excellent aperitif.? Wine, October 2003. Bronze Medal, IWC 2004

A gloriously rich and full bodied fortified wine from the island of Madeira, aged for 10 years in oak.

Pale, bright topaz colour with a golden tinge, fresh with dry fruit, wood and citrus flavours with a fresh and nutty persistent finish. Excellent as an aperitif but is also exceedingly good with flambees, dried fruits and spicy cheeses

Verdelho ripens more easily than Sercial and therefore lends itself to producing a medium dry wine. With age the wines develop an extraordinary smoky complexity.

A unique blend only made by Blandy’s, combining the islands Bual & Malmsey varietals, Blandy's 5 year old Reserva was aged in American oak casks in the traditional 'Canteiro' system. This comprises of the gentle heating of the wine in the lofts of the lodges in Funchal. Over the years the wine is transferred from the top floors to the middle floors and eventually to the ground floor where it is cooler. The wine underwent racking and fining before the blend was assembled and bottled. Decanter 2020 Gold Medal winner

One of the finest bargains in Port. First rate, artisan, trodden by foot in granite lagares. All grapes A quality - the port region is classified from A to F. Less sweet than most commercial Port. Robert M Parker 92/100 "a stunning example of what can be achieved and found in non-vintage port blends. This small port lodge has turned out a terrific, full-bodied, garnet/ruby-colored wine with a big, chocolatey, black-cherry, cedary nose, full-bodied, unctuously-textured flavors, and gobs of fruit and richness, as well as an off-dry, impressive finish." Jancis Robinson MW "Mid purplish crimson. Light meaty nose with some real interest and Douro character. Real edge and spice here. These top-quality ruby ports must be some of the best-value wines in the world! Peppery and not too sweet. Sheer pleasure..."

The late harvests (vendanges passerillées*) have established the fame of Pacherenc. These sweet wines are intense and have lovely complexity. Balanced, they are defined by their aromatic richness and by their lovely freshness. The slow natural concentration of sugar in the grapes preserves the necessary acidity for this balance. The first grapes are generally harvested from mid November and the last harvest takes place on 31st December. For the sweet whites, the harvest is entirely hand picked. * The passerillage (raisining) on the vine, is a small wonder of nature, helped by the hand of the winemaker, allowing the grapes to concentrate in sugars gradually.

From vineyards across the Garonne river from Sauternes. Similar style, less expensive. Full burnished gold, not particulalry aromatic, syrupy, nice apricoty baked apple flavours , decent oak grip and acid.