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For their Sloe Gin, which uses a proportion of handpicked sloes from near the distillery in Gloucester, Bramley & Gage follow the tries and tested method of using a high sloe to gin ratio, moderate sugar and plenty of time Vegan -
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De Bortoli Wines is a 3rd generation family wine company, established by Vittorio and Giuseppina De Bortoli in 1928. Vittorio's Italian family values remain at the core of De Bortoli, with a culture of hard work, generosity of spirit and the sharing of good food, good wine and good times with family and friends. A soft, fresh & fruity dry white. Lifted aromas of ripe peach and nectarine complemented with tickle of oak. The palate is creamy, textured and finishes with a zip of crisp acidity to keep you wanting more. Fab served chilled with friends and maybe one or two nibbles... Vegan
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De Bortoli Wines is a 3rd generation family wine company, established by Vittorio and Giuseppina De Bortoli in 1928. Vittorio’s Italian family values remain at the core of De Bortoli, with a culture of hard work, generosity of spirit and the sharing of good food, good wine and good times with family and friends. Made by Steve Webber in the Riverina region, South Australia Vibrant red fruits with spice and sweet American oak – packed with red cherries and blackberries and on the finish gentle spice and mocha. Great with rich pasta dishes, braised pork belly and beef fajitas with salsa, rogan josh or fish finger & ketchup sandwiches
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Alpha Zeta was started in 1999 with a range of modern, fruit-driven wines from the hills outside Verona. Working with leading New Zealand winemaker, Matt Thomson, their aim was to work with growers (rather than buy bulk wine, which is standard among most wines from Verona at this price) to obtain ripe grapes (by reducing yields and picking later) and then, using Matt's expertise, preserve these flavours in the finished wines. The result is a realisation of the potential inherent in Veronese viniculture. The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress which helps to produce superior quality fruit. The grapes were hand harvested, destemmed, crushed and chilled on the way to the press with no addition of sulphur. The juice was naturally settled, racked and cultured yeasts were added to initiate fermentation which took place at 12-14°C. Half the wine was fermented in oak, and one third of the blend was put through malolactic fermentation in order to add complexity. Straw yellow and bright in the glass, this wine is aromatic and concentrated with a thread of minerality. The palate is clean, fresh and fruit driven, with a medium-bodied mouthfeel and long finish. Great with Dungeness crab mac n cheese or veggie equivalent!
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This product is on clearance - BBE Dec 2022 Artisan's aromatic citrus concerto is inspired by the fresh flavours of the Amalfi Coast with zesty lime, peppery rosemary, lemon verbena and a fruity finale of fragrant bergamot. This can of course be enjoyed on its own. Artisan especially love it mixed with a dry gin, sitting back and imagining themselves soaking up the sunshine on a pebbled beach…
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Made by Martin Ray Vineyards from fruit from the vineyards of Santa Barbara County, Russian River Valley, and the western reaches of Mendocino County, for their Angeline range. These coastal regions similarly tend toward uniform daytime temperatures and cool, foggy nights throughout the growing season to help concentrate the flavour as the sugar and acids develop. Member of Sonoma County Winegrowers Association - sustainability programme. The juice has had a tickle of oak whilst resting in the winery. Ripe Bosc pear, lemon mousse, and grilled pineapple with touches of honeysuckle on the nose. Subtle baking spices, sweet grass, a hint of quince paste and Tahitian vanilla overlay a broad palate framed by linear acidity and minerality. This wine pairs effortlessly with fresh fish or veggie tacos and mango salsa
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Banks 5 Island is a blend of five rums from distilleries in Trinidad, Barbados and Guyana. They add a little Batavia Arrack from Java and the result is a beautiful cocktail rum. Highly recommended
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23 different rums from seven different countries (Trinidad, Jamaica, Guyana, Barbados, Indonesia, Panama and Guatemala), have been blended together under the watchful eye of master blender Arnaud de Trabuc. Banks 7 is named in tribute to the seven unique styles of rum used to create this stunning drink
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Beefeater London Dry Gin was first made in 1820 by James Burroughs. It is still, to this day, made to the same recipe. Great in a martini, this is a spiced, fruity gin Vegan
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A concept from one of Uruguay’s leading Winemakers and Vineyard owner, Santiago Deicas. Employing natural wine making techniques and minimal intervention inspired by beer making processes. Highly innovative and really exploring the boundaries of wine making. They apply principles of organic agriculture with a strong focus in caring for the environment. The goal is to achieve a balanced viticultural ecosystem with the minimum possible intervention, while considering carefully the impact each of their actions may have. Made with Tannat grapes from the Progreso region in Canelones sustainably farmed. Around 7,000 years ago, wine-loving humans started to cultivate grapes rather than foraging them, and fashioned clay pots, which they filled with grapes and buried in the ground to maintain the temperature, and in which, over several months, the magic of winemaking happened. Therefore, they wanted to go back to the origins and do the same by using only a clay amphora, grapes and the indigenous yeast that are naturally present in the skins. Seducing aromas of dark berries, clay with chocolate notes. In the mouth the freshness is almost indescribable. Simple purity and deliciousness. Give it a blash with Uruguayan chivito, fallow deer roast, BBQ meats (veggie equivilent would be just as good), wild boar with chunky veg, quiche Lorraine with baby new pototoes or tomato pasta gratin Vegan
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Establecimiento Juanicó winery is one of the oldest and biggest in Uruguay, with the estate first established in 1740 and making wine from the 1830s onwards with a historic cellar built in the same period. Establecimiento Juanicó’s wine production is also one of the furthest-reaching – you will find in most restaurants in Uruguay under their Don Pascual brand and in top restaurants worldwide with the Familia Deicas brand, owned by the same family. 30% of the wine is aged in second use oak barrels from 4 to 6 months A luscious wine with intense purple colour and violet tones. Mineral aromas with notes of red peppers, spices, chocolate and almonds. Harmoniously integrated flavours of plums, raisins and blackberries with notes of spice, pepper and eucalyptus. Expressive wine which surprises the palate through pleasant yet marked tannins. Try with red meats with rustic herbs such as rosemary, tarragon and sage. Grilled Tuna. Lightly spiced Mexican food (tomato based sauces with garlic and chillies). Goats cheese, Gouda or Gloucester cheeses Vegan
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Old world meets new! A unique local expression ‘bodegóns’ are pictorial compositions of everyday objects and food in shich wine always plays a protagonist role. Uruguay has a long-standing tradition of bodegón and wine. The former, associated with Torres García and ‘Constructive Universalism’. The latter, associated with European immigrants. As ‘Constructive Universalism’ expresses art in a singular language, the wine tradition of those immigrants and the benefits of this land converge at Bodegones del Sur. Made from 100% Tannat. Fermented in stainless steel tanks and it is given a soft maceration. Vibrant coloured black centre fading to a deep purple rim. Rich nose of Christmas fruit cake, dried fruits, brown baking spices, cinnamon and glace cherries. Firm and full bodied with well-structured tannins but balanced by a bright acidity. Get stuck into a tasty lasagne, or why not try BBQ grilled pork or a vegan aubergine dhansak curry Vegan
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This lovely family estate was founded by Pauline Dietrich's father Michel in the medieval village of Rions in the area known as Premières Côtes de Bordeaux. They make fresh, approachable wines to Terra Vitis and Bee Friendly environmental standards. This quaffable white Bordeaux comes from two plots nestled in a hillside in Soulignac, in the heart of the Entre-Deux-Mers area of Bordeaux. Michel Dietrich and his wife Isabelle originate from Champagne and Alsace and they spent a while in Australia making wine. Returning to France they saw an opportunity to make superb wine in the Cotes de Bordeaux, and focusing on quality whites. Now their daughter has taken over the running of the business an winemaking and Michel is 'retired'! A blend of 60% Sémillon and 40% Sauvignon Blanc. The fresh fruit characteristic of Sauvignon Blanc is perfect match for the richness of Sémillon. The 35 year old vines are rooted in a clay-loam soil nestled into a hillside (60-102m above sea level) in the town of Soulignac, in the heart of the Entre-Deux-Mers. The wine is fermented in stainless steel tanks and matured on the lees for 4 months. This results in a refreshing yet complex wine. Best drunk young. Try with plaice in beurre noisette with capers and samphire, or with tomato fish curry (tomato, garlic, ginger, kashmiri chilli, a couple of fresh green chilli, onion, tomato, tamarind water, ground coriander and turmeric) and wild rice with clove, chowder, cardomon and cumin, tempura or sushi... Vegan
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The winery was established as a co-operative in 1959. In 2001 it joined with two other progressive, co-operative, cellars in the Campo de Borja region to become the Bodegas Borsao that we know today. 100% Garnacha grapes grown on alluvial soils in the foothills of the Moncayo mountain. The grapes undergo 6 hours cold maceration for the must to achieve a delicate colour; followed by slow temperature-controlled fermentation at 17ºC in stainless steel tanks. Delicate pink colour with aromas of ripe berry fruit and strawberry. Dry, approachable and well-balanced, with more appealing juicy strawberry fruit and a creamy mouthfeel. Serve with grilled white meats and fish with roasted Mediterranean vegetables Vegan
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London Cru's 2015 Cabot Sq was made in London from Cabernet Sauvignon grown in southern France. Organic vineyards on limestone soil yield amazing fruit, and a wine with pure blackcurrant flavour and great structure. Pure, intense blackcurrant and cedar flavour; full-bodied, with great structure; long, complex finish. 100% Cabernet Sauvignon from organic vineyards on limestone soil, farmed by Jeff Coutelou. Lots of fruit makes this good to drink on release, but its structure will allow it to improve over ten years. A full-bodied wine to drink with the best Sunday roasts, wood pigeon or veggie burgers and chunky chips Vegan
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Casa Silva's Cabernet/Merlot blend is another wonderful example of the producers quality, rich, balanced notes of raspberry & cherry are straight away evident on the palate with subtle spice makinging an appearance on the smooth, juicy tannins, another wine that really does punch above its price point. A flexible food wine, try it along side a rich beef stew but also its equally at home with a pepperoni pizza!
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Perhaps the most radical winemaker in Bordeaux? Undoubtedly this is the antithesis to what we’ve become accustomed to seeing from this most traditional of French wine regions. Olivier Cazenave and his wife Anne discovered Château de Bel on the banks of the Dordogne in 2003. They have since expanded its vineyards to eight hectares, as well as taken on the farming of those of friends and family elsewhere in Bordeaux, with one-third of a hectare in Pomerol and two hectares in Montagne Saint-Émilion. Since 2016, all Olivier’s own vineyards are certified biodynamic. His wines are at turns classical, experimental, natural and never shying from controversy. 100% MerlotThe vines are planted on clay-silty soils close to the Dordogne river. Fermentation in stainless steel tanks to retain freshness and primary fruit flavours, like cherries and fresh raspberries. It's super fruity, rounded and a delight to drink. Proper claret! Olivier Cazenave is the most radical winegrower in Bordeaux. Multi-vintage bottlings, biodynamic farming, avant-garde packaging...in so many ways Olivier is re-imagining what is possible in this historic French wine region. Echappée - meaning an 'escape', such as a romantic getaway, or in cycling a 'breakaway' - is Olivier's multi-vintage house blend, the red version a mixture of a few recent vintages of Merlot from the biodynamic vineyards of Château de Bel. Olivier makes his wines non-vintage partly to create a reliable house style (as in Champagne), partly to distance the wines from what can sometimes be an unhealthy obsession with this or that vintage in Bordeaux. Intense garnet colour with notes of cherries and fresh raspberries. Fruity, round and very easy to drink. Grab a burger or two along with some sweet potato wedges and bliss out! Or try roasted duck with cherry sauce... Biodynamic
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Once part of the cave co-operative at Tain-Hermitage, the family vineyards of Domaine Chevalier are gradually being reclaimed by the brother and sister team of Nicolas and Marlène Chevalier. Following his formal agricultural studies in France, Nicolas spent four years honing his winemaking skills on estates in Australia, California and South Africa.Clay and limestone 100% Syrah. Les Voleyses is a lieux-dits parcel planted on limestone soils in 1986.The Voleyses Cuvée is made from younger vine fruit fermented in concrete and aged in stainless steel.Deep purple colour. Fragrant nose of blackberries, plums, a hint of leather. Layers of fruit roll over the palate, very soft and appealing. Chewy texture, medium finish. A Syrah for current drinking, enjoy with lamb with red peppers, tomatoes stuffed with garlic, rosemary, thyme and rice, spicy sausage casserole or steak
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Quite simply, these guys a small, tight-knit team, working from Dowsetts Farm in Hertfordshire, striving to make the very best spirits and package them in a way that delights. Every spirit they create starts with the same question: What story do they want this liquid to tell? From celebration spirits to woodland walks, each distillate tells its own tale. Four of their finest creations packaged in an ultra giftable format. 1x Mango & Black Pepper Gin 5cl, 1x Lychee and Raspberry Gin 5cl, 1x Marmalade Gin 5cl, 1x Flowerbomb Gin 5cl Copper foiling details and soft touch cardboard provide a luxurious handle to the gift pack. A fantastic gift idea!
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The De Bortoli family story is one of determination and triumph that started 90 years ago in war-torn Europe and is now told, generations later, across Australia. Their heritage encompasses the universal story of immigrants making good in an adopted land, the rise and rise of the Australian wine industry and the tale of a hardworking and innovative family who considers good wine, good food and good friends to be among the true pleasures in life. Grapes are both hand and machine harvested with a percentage of the hand harvested used for whole bunch inclusion. A combination of winemaking techniques are used to produce a final blend with complexity and balance. These include cold maceration prior to fermentation, inclusion of whole bunches and warm fermentation at 28˚C to 32˚C. Minimal handling and filtration is adopted to preserve fruit flavour. Perfumed and complex, with red fruit aromas and hints of spice and smoky oak. Gentle tannins with dark fruit flavours. Selected from vineyards in the Yarra Valley, predominantly Dixons Creek, Tarrawarra and Yarra Glen. 100% pinot noir. Works a treat with crispy duck, guineafowl, sizzling hot-plate beef, bacon-stuffed mushrooms or smoky tofu, brown rice in a light soy sauce...
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The Diwald family farm has been a pioneer of organic viticulture in Austria since 1980. Second generation winemaker Martin makes exquisite, small-batch wines. Martin interferes as little as possible in the cellar, deploying intuition, patience, humility, and a top-notch T-shirt collection. One of the stars of Austria’s new generation. A blend (usually made up of 50% Grüner Veltliner, 30% Chardonnay and 20% Weißburgunder) which combines elegance and liveliness. The Burgundian varieties Chardonnay and Weißburgunder play the elegant roles, while Grüner Veltliner portrays the cheeky, playful character. The different grape varieties are hand-picked and spontaneously fermented in separate stainless steel tanks. The Chardonnay and Weißburgunder always go thorough malolactic fermentation, while the Grüner Veltliner sometimes does because the wine matures on its fine lees. Natural and full malolactic fermentation was done. The ChaGrü is always a friendly guy, with some residual sugar and (due to malolactic fermentation) a certain roundness. As a rule, this is an impressively multi-facetted wine which offers a beautiful combination of fruit and spice. On its own or with Thai spice! Vegan
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Family owned. Don Cristobal began its production of wines with the 2001 harvest and entered that same year in the world wine market with its brand Cristóbal 1492 'Wines of the New World for the Entire World'. The new world wine began its history when Christopher Columbus discovered the American continent in 1492. An attractive nose of exotic fruits is followed on the palate by more peachy fruit. The palate is fresh and clean with generosity, the finish long and fine. Absolutely lovely by itself or with nibbles
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A sweet, aromatic, flavourful Scottish gin liqueur produced by the Edinburgh gin company. This has a beautiful floral flavour from natural elderflower essences
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A tasty Raspberry-flavoured gin liqueur made in Edinburgh using Scottish Juniper, and other botanicals, and an infusion of delicious, crisp Scottish raspberries. Very good stuff
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Arnold Holzer's classic and very fruity style of Grüner Veltliner from the loess soils of Wagram in Austria. Holzer took over the estate in 2010, aged just 23. His vineyards are dotted around Grossriedenthal in the heart of Wagram and benefit from the löss (clay) soils that lend a pronounced fruit-rich quality to all of his wines. The grapes come from a mixture of the Eschenhof Holzer family vineyards and some from neighbouring friends in Grossreidenthal. Fuller and fruitier style of Grüner Veltliner, with big flavours of green apples, peach, grapefruit and spice. Pairs beautifully with spicy Thai green curry with tofu, wiener schnitzel, fava beans and crispy kale, wafer thin smoked ham, asparagus quiche or seafood salads or mild sheep's milk cheese. Vegan
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Kentucky Straight Bourbon is full of character and simply done right. Named after Evan Williams, who opened Kentucky’s First Distillery along the banks of the Ohio River in 1783, it’s aged far longer than required by law. The result is a Bourbon that’s smooth, rich, and easy to enjoy. Medium amber, ight with deep vanilla and mint, along with notes of oak, brown sugar and caramel. Savour with Nashville-style fried chicken (don't forget the fries!), bacon wrapped sweet potatoes or chocolate mousse
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Renishaw Hall/English Wine Project Derbyshire Light gold in colour, displaying consistent bubbles. Hints of honeyed peach complements English apple. Splendidly balanced, this small batch sparkling cider is produced using only English grown apples. They select the best fruit, applying winemaking techniques to create a refreshing yet complex medium dry cider. Versatile, it’s a match for a variety of food types and styles, from fiery curry to a mature English cheddar Vegan
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From the legendary 1840, Fonseca's first Vintage Port release, to the superb declared vintages of the last decade, the house has produced a succession of highly acclaimed wines even in the most adverse moments of history. James Suckling, in his authoritative book on Vintage Port, put it as follows: "The vintage Ports of Fonseca are perhaps the most consistently great of them all. Not only do they have a striking fleshiness and powerful richness when young, but they retain that youthfulness for decades." It is a blend of wines produced from white grapes grown mainly on the upper slopes of the Douro Valley. The grapes used include the Arinto, Malvasia Fina, Codega, Esgana Cão, Folgasão, Gouveio, Viosinho and Rabigato varieties. The individual wines are aged in oak vats for about three years, where they acquire mellowness and character. They are blended to produce a rich white port in the traditional smooth, full-bodied style. Rich, fragrant nose with aromas of mellow fruit and hints of honey and oak. Full body, velvety palate and long flavour some finish. Fonseca White is traditionally served chilled as an aperitif. It can also be drunk - poured over ice in a glass, topped up with tonic and a leaf of fresh mint. Accompanied by salted almonds or olives, it is an excellent aperitif
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Forest Gin is family-created small batch gin, produced by Lindsay and Karl Bond. To make it, they steep some classic gin botanicals (including organic juniper berries and coriander seeds) in organic grain spirit. They then take a pestle and mortar to bundles of botanicals which they forage from the Macclesfield Forest when they can - this includes wild bilberries, gorse flowers, raspberries and local moss, among others. This is distilled through their own copper condenser and blended with local spring water to bring it down to 42% ABV. The distinctive English Porcelain bottles feature a screen-printed design by Suzy Taylor of a weasel among the flora of the forest. Weasels are awesome. This is a fact! Try with smoked salmon, pâté, fish & chips, cucumber sandwiches or lamb curry Vegan
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Gianni Tessari is a reference name in the Veronese wine scene: a winemaker with an authoritative professional path. Since the 1980s, in fact, it has put its signature on several successful wines, recognized with world-class awards. In 2013 Gianni began a journey with the Marcato company that today bears his name, Giannitessari. Its success finds maximum expression with the vinification of durella grapes, a native Veronese grape that has courageously chosen to elevate from rustic variety to fine and excellent wine “A wine developed in detail, sculpted with devotion and care in the pursuit of the perfect balance. It expects from the enologist the same mastery of a sculptor as scrupulous as talented and creative: his majesty the Pinot Noir is demanding, though, in the end, it gives back as much. Its aromas and flavors bring out an elegance that few other wines can boast. A refinement which materializes in the cherry red, moulded in the rich 'minerality' of the grapes. The work of research and modeling is intense: the result is a work of art”. The fruit is grown in Roncà, Verona, Alpone Valley, and handpicked in cases, then aged after fermentation in 4,000 litre oak barrels for 6 months. Deep ruby colour with dark cherry on the nose. Quite rich and silky on the palate, with a fine fresh and lightly tannic finish. Fab with smoked pulled pork rolls, bacon & sausage sandwich, smoky bacon crisps or mushroom and smoked tofu stir-fried brown rice
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Hunter’s is a small owned estates, situated in the Wairau River Valley, Marlborough. Jane Hunter OBE is a highly trained viticulturist and together with the talents of her winemaker (and nephew) James MacDonald, Hunter’s wines has achieved an enviable reputation for producing some of the world’s finest Sauvignon Blancs. All the vineyards at Hunter’s are certified sustainable, ensuring the methods being used are the safest possible for the environment, protecting the people that work and live within and around the vineyard and ultimately anyone who enjoys the wine. The area produces grapes with a very complex and developed flavour, with intense varietal flavour – a hallmark of the Wairau River Valley. With over 80 gold medals awarded in competitions, both nationally and internationally, the Hunter’s range is of exceptional calibre. James MacDonald is meticulous in his winemaking approach, creating a unique style based on the intense and very pure fruit characteristics typical of the region’s wines. Hunter’s create quality wines that never cease to inspire. Old vine Mendoza Chardonnay was selected from our Rapaura vineyard. Handpicked fruit was gently pressed, 100% free-run juice immediately filled to large oak casks for a high solid, indigenous fermentation. Following fermentation, 100% went through natural malolactic fermentation. The wine was aged in barrel on lees for 12 months and a further 6 months in tank before being racked and blended. The oak regime consisted of 100% French oak, 30% of which were new. A brilliant golden colour, the 2018 Offshoot Chardonnay shows a layered nose of nectarine and apricots, with a hint of nuttiness and pencil shaving oak notes. Stonefruit continues through to the palate where the soft elegant mouthfeel integrates beautifully with the French oak. The wine can be enjoyed now but will also develop and evolve over the next 5 years. Try with prosciutto wrapped figs, Caribbean jerk pork chops, mushroom omelette or pumpkin ravioli Vegan
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Located in the picturesque Wairau Valley in the province of Marlborough, this family owned vineyard was founded in 1983 by Jane Hunter and her late husband Ernie. Since those early years, Jane had been owner, viticulturist and managing director of what has become one of New Zealand’s, most established wineries, Hunter’s Wines. The fruit for this wine was grown at two of their vineyards in the Rapaura region of Marlborough. The grapes were harvested at three different maturity levels in order to add complexity of the finished wine. The pressed juice was fermented in stainless steel and old French oak barrels before being blended back together for a brief period of lees ageing. Oxidative juice handling techniques were employed to minimise phenolic uptake. The nose of this Pinot Gris is very aromatic showing fresh cut green apple and spice. The palate is soft and dry to taste. The wine has many layers of flavour due to the varied ripeness of the grapes. This is a complex Pinot Gris that will age well over the next 5 years. It's a must with octopus with Thai dressing, Singapore crab,spicy aubergine, feta & pomegranate, Tofu and mixed veg Thai stir fry or Jamaican chicken curry
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Champagne Joseph Perrier is a family-owned Champagne house that was founded in 1825 by Joseph Perrier and has been in the Pithois family since 1888. This champagne has a special place in the history of the House. It is from a family plot of Pinot Noir in Cumières that this precious red wine comes, giving the blend a unique personality. 25% Chardonnay, 70% Pinot Noir and 5% Pinot Meunier, of which about 12% is red wine from their own vineyards in Cumières. Ageing : 3 to 4 years. Dosage : 7g/L First you will find red fruits, with wild violet and liquorice notes to follow. Ripe yet racy, with beautiful length. Fine and full on the palate, with a touch of mint on the finish. Try with cherry tomato zakousk (creamy scallop sauce), salmon with new potatoes or blue cheese & pear salad or spinach & walnut salad Vegan Watch our exclusive Champagne Joseph Perrier video HERE
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When vines were first planted by the Scottish-born Ryrie brothers in 1838, our land named ‘Yering’ by the Aboriginal community became the first vineyard in the state of Victoria. In 1850, the site was sold to a Swiss-Italian immigrant, Paul De Castella. He increased the vineyard by 50 acres, sourcing vines from around the globe including some from Chateau Lafite. Throughout the 1800s, their vineyard was one of the largest in the area. Wines from the Yarra Valley began to make their mark on the world, with Yering Station among the leaders. In 1861, wines from their site won the prized Argus Gold Cup and in 1889 they again triumphed when awarded a Grand Prix at the World Exhibition in Paris. This marked our beginning of building global acclaim. Now the Rathbone family continue to passionately look to Yering Station’s heritage to inform its future, working tirelessly to preserve these precious artefacts. An introduction to the world of Yering Station, this wine stands as an exemplary Victorian expression. Produced with clean and modern winemaking techniques, it is silky, fresh and approachable. True to the regional style, it offers red cherries coupled with delicious savoury spice. A silky concentration provides richness and length. Try with sticky ribs, hoisin duck or pan fried mushrooms in soy sauce and sesame seeds
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Bodega Los Haroldos is owned by ‘Familia Falasco’ who have over 70 years’ experience producing fine wines from premier high altitude vineyard sites in Mendoza. Their history began in 1939 when Octavio Rufino Falasco emigrated from Italy to Argentina and initially sold his wine from a basket on the front of his bike. With time and hard work he bought more land and established a winery in San Martin, East Mendoza. Today third generation Jorge Daniel Falasco leads the destiny of this family business and many of the fourth generation work with him, ensuring the future of the family’s involvement in the production of fine wines. The wine is aged for 6 months in American oak barriques. Ripe red and black fruits, smoke and chocolate all show on the forward and intense nose. The palate has elegant tannins and subtle acidity that all underpin the brambly fruit, sweet smoke and savoury meatiness on the finish. The smoky elements of this wine will work beautifully with the natural flavours of barbecue (especially wood fired). Also pizza and pasta dishes will do a treat Vegetarian
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The Guntrum family roots go back until 1648, to the small village of Wörrstadt in Rheinhessen. Ever since, the Louis Guntrum family has been growing grapes and making wine. The 8th generation, Louis Jean George Guntrum, built today's Estate building in 1923 - it offers a beautiful and spacious environment to produce some of the finest wines from Germany, but also impresses with its stunning location directly adjacent to the Rhein river. Today, the estate is owned and managed by the 11th generation Louis Konstantin Guntrum. His dry Riesling has wonderfully delicate notes of white peaches, apricot and juicy pears, its classic Riesling from a classic producer, try alongside sushi but avoid any vinegary sauces & dressings, it's also a good partner to the first part of Peking Duck (skin rolled up in pancakes with plum sauce) - go on, give it a try! Vegan
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Quite simply, these guys a small, tight-knit team, working from Dowsetts Farm in Hertfordshire, striving to make the very best spirits and package them in a way that delights. Every spirit they create starts with the same question: What story do they want this liquid to tell? From celebration spirits to woodland walks, each distillate tells its own tale. 8 bright botanicals including fresh garden mint and whole Sicilian lemons. Infused with oriental lychees and fresh British Raspberry juice. Zero added sugar, all the sweet flavours and aromas comes directly from the fruit. A beautiful natural pink hue Go on, have a dabble with cashew & coconut prawn curry, rhubarb ice-cream, Turkish delight, or rose & lemon cake!
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Lyme Bay is a small, dedicated West Country company passionate about producing delicious and award-winning English Wines, Fruit Wines, Ciders, Meads and Liqueurs from their home in Devon’s beautiful Axe Valley. A delicious blend of damson and elderberry with notes of festive spices. Just heat gently in a saucepan and serve warm (with a tot of brandy!) on chilly winter evenings. Perfect for Christmas but actually a tasty low alcohol drink at any time of year, try topping up with tonic to make a long spritzer! Vegan
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A variation on the Manchester Gin recipe, now featuring an infusion of scrummy raspberries! Excellent for cocktails and mixed drinks - and ought to be delicious splashed in a glass of Champagne! Vegan
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In 1990, the countryside house of the family in the Beqaa at Tanaïl had been abandoned to civil war and was inhabited by several families of squatters. Vegetation was scarce as the wells were damaged and the fence non-existent. It took the Ghosns’ best negotiating skills to reclaim the land. Massaya is run by brothers Sami and Ramzi Ghosn in partnership with Frédéric and Daniel Brunier from Domaine du Vieux Télégraphe and Dominique Hebrard, formerly from Château Cheval Blanc.Grapes grown on the hillsides of the Beqaa Valley at 900 to 1 200 metres above sea level. It is made from grenache noir 35%, cinsault 35%, tempranillo 30%. 40 years on average. Matured in vats for 12 months prior to release. A fresh, thirst-quenching wine for everyday drinking, distinguished by hints of spice and pepper. Drink when young to fully enjoy its fruitGood to go with spicy lamb dishes, mildly spiced Indian dishes, Provençal stuffed vegetables, roast grouse, black pudding or gammon roast (or Quorn equivalent) Vegan
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The Meletti Family has been producing extraordinary hand crafted cordials for generations. Silvio Meletti started the company in 1870 when he endeavored to produce an anise-flavored liqueur that would rival or surpass the best products of Italy and France. Lemon trees have been cultivated on the Amalfi coast since 200AD. The Meletti Family selects only the finest Sorrento lemons from groves located along the coast. This type of lemon is noted for its low acidity and thick skin. The rich oils give this liqueur its rich body and intriguing aroma. The final blend is aged for an additional 3 months before being bottled and released. This is a delicious citrus liqueur with a full rich mouth feel and the inviting aroma of fresh lemons
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Nikolou Winery is located in the heart of Koropi, at the very place where Nikolou family has been producing wines since 1875. Retsina PGI Attiki, Traditional appellation. From a 20-year old vineyard of NE Attica. Savatiano 100%. Early harvesting in stacks, vinification and static settling for 48 hours in stainless steel tanks. Addition of pine resin and alcoholic fermentation with selected yeasts at controlled temperature. Light yellowish green color. Mastiha (a resin with a slightly pine or cedar-like flavour gathered from the mastic tree) and herbs are combined with the fresh-fruity aromas of alcoholic fermentation. Rich body, characteristic of Savatiano variety, with long aftertaste. Accompanies crispy fish, shrimps, seafood, stuffed vineleaves and delicacies of Greek gastronomic tradition
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Rhubarb has long been celebrated in Orkney, with recipes passed down through generations of Orcadians over the years. We love to use traditional methods and ingredients from times past.
'Old Tom' is a style of gin, dating back to the 18th century, where the gin would be lightly sweetened, to give a smoother finish. We realised this traditional method would allow the tart rhubarb we were picking for each batch to shine to its full potential.
Try with strawberry ice cream! Vegetarian -
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Founded in 1964 by Gaspare Baiata and several like-minded, forward-looking growers. Thanks to their maritime climate and the winds sweeping off the sea through their vines, they have been able to maintain an environmentally friendly approach, and now produce organically certified Grillo and Nero d’Avola. The soil is fertilised with infusions of organically produced herbs and legumes. Grecanico is the Sicilian incarnation of Garganega. Here it serves up a characterful and lively drop, full of tropical fruits, smooth and fresh. Give it a go with chargrilled rabbit stuffed with cotechino (an Italian large pork sausage) , fried polenta & oven dry cherry tomatoes or a savoury mushroom roast
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Paolo Leo, born in 1960, was born into a family where producing wine was an inevitable legacy; in the early 20th century, his father began to vinify his grapes in the Monticello Masseria, then his son Paolo Leo, born in 1960, was born into a family where producing wine was an inevitable legacy; in the early 20th century, his father began to vinify his grapes in the Monticello Masseria, then his son Paolo Leo inherited the land and built the palmento (the first stone building used to produce wine) in the village. The Appassimento method is where, following the maturation of the grapes until a high sugar level is reached, a drying is obtained in the plant, or a concentration of all the solid components of the grape that enhances aromas and flavours. This technique, feasible only in regions with an excellent climate such as Salento, gives rise to robust wines, with a marked character of overripe fruit without however an exaggerated sweetness. 100% Primitivo The wine is aged for 5 months in American oak barriques and 6 months in stainless steel tanks. Intense ruby-red colour, with a complex bouquet, reminiscent of cherries, raspberries and redcurrants. The oak ageing adds a pleasant roasted and spicy aroma. On the palate, it is full-bodied, supple and well-balanced with a long finish.Try at the BBQ, or with mature Cheese, or roast ham
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Passoã is a passion fruit liqueur with a full-bodied sweetness that brings a twist and burst of zest to the palate. Made with real passion fruit from Brazil, Passoã is unmistakably tickled red with an intensely stimulating flavor. It is the ideal ingredient for simple mixes, easy to make, drink and share. The must-have? The Sangria, especially if you invite your friends and want to make it at home. But don't let the mixing stop there! It is the perfect way to add a little passion to your favorite classic and frozen cocktails! With Passoã there are no boundaries to the delicious drinks you can make. Passoã was created over 30 years ago. Since then, the red liquid in the distinguishing black bottle has become a household name amongst the cocktail novices. Cocktail parties at home are not complete without it. With an ABV of 20%, Passoã is a great low alcohol option, also when served with tonic water or ginger ale. Ever wondered what the fading sunset on the bottle represents? It's an invitation of the ideal time to improvise an easy-going moment with friends
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In February 1994, Jeremy visited his family in South Africa. His sister, Amanda was working as a wildlife film maker and had met Emma at Lloyd’s Camp. She knew that the camp was looking for a cook and had volunteered his services. He was interviewed by Emma, who recommended him for the job. During the seven inspirational years, working with Charles Back at Fairview, Jeremy self-funded his post grad degree in wine business at Adelaide University. Emma pursued her photography and the family expanded. Now making wine of their own since 2005 they just haven’t had the time to look back! These guys are keen conservationists and work with organisations such as TUSK, and the Endangered Wildlife Trust with a percentage of the takings on the wines going to such causes. Grenache and Carignan grapes were harvested on Welgegund farm on western facing slopes above Wellington and the Syrah from two different vineyards in the Swartland. Carignan vines are over 45 years old and are registered heritage vines. None of these vineyards are irrigated. The wine was fermented with natural vineyard yeast strains and aged in 300 litres French oak barrels for 20 months with Syrah in new barrels. Limited release with unique artwork on each vintage, this wine will age for up to 10 years. A rich generous wine which combines charm with power, red berry and spice with a long satisfying finish. Pair with warming hearty autumnal dishes such as game pies, beef (or veggie) Wellington, osso bucco, braised lamb shanks or traditional South African lamb and tomato bredie Get to know more about when Painted Wolf and Guest Wines teamed up Vegan
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