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  • Sale!
    Ten Minutes By Tractor is the convergence of a series of journeys that began almost 30 years ago. Over several years, four families came together, all sharing the dream of crafting beautiful wines which are expressive of their heritage. Between these four families (and still independently) they bought up some of the most premium, and perfect, vineyard sites in the cool climate Mornington Peninsula region. Eventually, the families came together and realised that they shared the same dreams and goals for their wines. They decided to pool their resources and form one unique winery. When deciding upon a name for their venture, someone remarked that their vineyards where 10 minutes away by tractor. The rest is history! Today, they produce some of the very best Pinot Noir and Chardonnay that Australia has to offer. Based in Victoria's Mornington Peninsula, they own some of the finest cool climate sites in the region. A unique Australian producer specialising in cooler climate, Burgundian style wines. The 10X is a benchmark amongst new world Pinot Noirs. Lashings of ripe vegetation, morello cherry, rhubarb and spice Lush with hoisin duck, rose flavoured chocolate or mushroom fu yung Watch our exclusive Ten Minutes By Tractor video HERE  
  • Sale!
    Ten Minutes by Tractor is the convergence of wine journeys that began almost 40 years ago, a group of individuals and vineyards that fortuitously came together over time to create the winery that exists today. Their winery started in 1997 with three family owned vineyards in Main Ridge, all ten minutes by tractor apart. Since then they have added new vineyards, but all have their own unique character with different aspects, slopes, soils, altitude and winds which flow through the valleys up from Bass Strait. Cool places. Beautiful places. Places that are defined by the wines they make and which can seem like worlds apart. Now a blend of four vineyards, the Estate Chardonnay takes a different tack this year, the vintage warmth delivering a wine that has more width and volume. Grapes hand-harvested through march, whole bunch pressed and the unsettled juice was transferred to 19% new French oak barriques. Fermentation by indigenous yeasts preceded a partial (83%) malolactic fermentation in spring and regular stirring of lees was carried out over a 11 month barrel maturation. Bottled unfined after filtration. There’s an extra edge of white chocolate on the nose this year too, though backed with a more traditional white peach and nectarine that is the Ten Minutes by Tractor trademark. Underneath, it’s a broadly proportioned wine with a notable depth of flavour this year – a more full-throttle Estate Chardonnay – though with plenty of acidity to carry off the style. Try with creamed salmon roe that has richness to match the wine, also good to go with smoky fried bean curd, field mushrooms and creamy rice Watch our exclusive Ten Minutes By Tractor Video HERE
  • Sale!
    Ten Minutes By Tractor is the convergence of a series of journeys that began almost 30 years ago. Over several years, four families came together, all sharing the dream of crafting beautiful wines which are expressive of their heritage. Between these four families (and still independently) they bought up some of the most premium, and perfect, vineyard sites in the cool climate Mornington Peninsula region. Grapes hand-harvested late February-mid March. Whole bunches varied with different parcels between 0-20% with the destemmed portion all whole berries, and transferred to a mix of 5 tonne concrete and 1 tonne stainless steel tanks. Held cold for a few days to delay start of indigenous yeast ferment and typically spends a total of 25-30 days on skins. Cap management by pump over with some plunging towards the end of the ferment. Following pressing, the wine was transferred to 21% new 228 litre French oak barrels for 11 months. Natural 100% malolactic fermentation before bottling unfined and with minimal filtration. Geek Alert: Clones/Vineyards: Coolart (70%), Wallis (12%), Spedding (7%), Judd (6%), McCutcheon (5%) :: MV6 (71%), Abel (14%), 115 (9%), G5V15 (3%), 114 (3%)
    Winemakers: Sandro Mosele, Imogen Dillon, Martin Spedding 11 months ageing: 21% new 228 litre French oak barrels (François Frères) Using fruit from both ‘down the hill’ and ‘up the hill’ imbues this Pinot with welcome layers of flavour. There’s bright fruit, but it dovetails into something darker, the tannins nicely bitter in a savoury fashion. The detail, the completeness of a Pinot that is perfectly mid-weight and assured in its regional style. Great with beetroot and goats cheese, rabbit & mushroom pie, turkey dinner, kangaroo with mash or a veggie mushroom wellington Vegan This wine features in the 'Vinarchy Down Under' series And also: Watch our exclusive Ten Minutes By Tractor video HERE
     
  • Sale!
    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
  • Sale!
    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
  • Sale!
    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
  • Sale!
    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!  
  • Sale!
    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…
  • Sale!

    Ancho Reyes Liqueur

    £34.85
    Ancho Reyes is a chilli-infused liqueur from Mexico. First created in 1927, ancho chillis are macerated in cane spirit for six months, producing a fiery drink that can be used to spice up classic cocktails, including Margaritas Vegan
  • Sale!
    Ancre Hill Estates is located in the Welsh county of Monmouthshire. The 12 hectares of vineyards are perfectly positioned on south facing slopes close to the border town of Monmouth and the Wye Valley. The estate utilises traditional Biodynamic and Organic Viticultural practices to produce the best possible fruits from carefully sourced and selected varieties with excellent heritage. The wines produced at Ancre Hill express the terroir of ancient mudstone and sandstone soils, giving the wines their character and natural flavours, with no external intervention or manipulation in the winemaking process. Fermented in barrels, concrete egg and stainless steel with an elevage of over 12 months for the base wine. Typically 2-3 years on lees. A feather-light Blanc de Noirs, certainly no flabbiness to this – apple-skin and brazil nut on the nose, ripe red apple and citrus on the palate, with tension and precision to it. Try with pork ribs, aged Comté, ceviche, sausages with caramelised onions or breaded garlic mushrooms and skinny fries!
  • Sale!
    Ancre Hill Estates is located in the Welsh county of Monmouthshire. The 12 hectares of vineyards are perfectly positioned on south facing slopes close to the border town of Monmouth and the Wye Valley. The estate utilises traditional Biodynamic and Organic Viticultural practices to produce the best possible fruits from carefully sourced and selected varieties with excellent heritage. The wines produced at Ancre Hill express the terroir of ancient mudstone and sandstone soils, giving the wines their character and natural flavours, with no external intervention or manipulation in the winemaking process. Predominantly Albariño. 100% whole bunch maceration for between 30 – 50 days. Fermentation finished in oak and stainless steel for ageing on gross lees for a minimum of 10 months. Natural MLF, no filtration, no fining, no SO2 additions. Deep, savoury, with nectarine & tangerine and lifted herbal notes. Drink it with charcuterie, strong cheese and olives, as well as autumnal foods, like squash, mushrooms and roasted dishes  
  • Sale!
    Andersbrook Shiraz is a rich, fruity, medium bodied red with spicy aromas with blackcurrant and forest fruits. Vibrant, positively humming with sappy wiry fruit with a bright mineral palate, cranberry fruit and a long, essential finish. The vines are trellised and planted in the shale soils towards the north east parts of the valley bordering the Swartland region. They are produced from only free run juice and fermented on skins in stainless steel tanks. The wine is left on fine lees for an extended period for greater palate weight and mouthfeel. This wine was made with the barbecue in mind, it’s a great partner to homemade burgers or sticky spare ribs 14% Vegan  
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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
  • Sale!
    Mesogeia, located in East Attica, Greece, is the place where this wine was made. For some, it is better known as the area surrounding parts of Athens. Compared to wine-producing regions such as Santorini or Crete, this area is on the south edge of continental Greece, where the micro climate for grape growth is definitely different from that on those islands. Thanks to the dry and long summers during the grape growing season, grape varieties that are cultivated in the area have to be resistant to heat and drought. Since 1979, this region has had its own geographical indication of origin, which is recognised as a PGI (Protected Geographical Indication) nowadays. Aoton is the ancient Greek word that defines the finest specimen of its class. Today, this name represents the winery dedicated to producing the finest wines with over four generations of experience. This long tradition of viticulture and wine production is continued by the oenologist Gkinis St. Sotirios. The family organic vineyards cover an area of 6 hectares, spread in Mesogia Land of Attica Region, where the climate is temperate Mediterranean with hot, dry summers and mild winters. This wine is made from a blend of Savatiano 70% + Roditis 30% Peania, from the 1.5 hectars vineyards at Mesogeia Attica on clay sand soils. Hand-picked, then vinified in stainless steel with 6 months of batonnage. Good to go with vegetable risotto, this wine can also be an excellent pairing to fresh salmon and sea urchins. If you’d like to eat like a Greek, have the wine with a youthful graviera cheese besides fava dip and red onion; if you are a fan of Japanese food, go bold and try it with sashimi
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    Aperol was originally produced by the Barbieri company, based in Padua, but is now produced by the Campari Group. While Aperol was originally created in 1919, by Luigi and Silvio Barbieri, it did not become successful until after World War II. Although it tastes and smells much like Campari, Aperol has an alcohol content of 11%—less than half that of Campari. Aperol and Campari have the same sugar content, and Aperol is less bitter in taste. Campari is also much darker in colour. Aperol is an Italian bitters apéritif made of gentian, rhubarb, and cinchona, among other ingredients. It has a vibrant orange hue. Its name comes from the Italian slang word for aperitivo, which is apero.
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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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    Located in the north of the Peloponnese, Nemea has a long tradition of history-engraved viticulture and is the home of the largest single vineyard in Greece. The Barafakas winery, in spite of being a young and boutique producer, has been deeply influenced by the history and culture of this region. Nemea is also the place, in Greek Mythology, where Hercules performed his first labour by killing the Nemea lion which had ravaged the area and threatened the locals. Knowing that, the lion in the winery’s logo absolutely has made the brand more identifiable in term of its origin. Dominated by the aromas of cherry jam and liquorice with notes of fresh red fruits, such as strawberry and a subtle hint of pomegranate, which help keep it fruity and refreshing. It then gradually releases hints of herbs and spices. The wine has no trace of oak barrel, thus making it a fruity and easy-drinking wine. On the palate the wine is dry, with high acidity, soft tannins and a medium long spicy finish. Try with stroganoff, pappardelle pasta with a porcini ragu or why not try a vegan ragu instead!      
  • Sale!
    Cola Mixer pack of 24*200ml glass Each Artisan recipe is made with 100% natural ingredients, expertly blended by Mikey Enright, owner of The Barber Shop, 2020 Global Gin Bar of the Year. Each bottle also features the stylish illustrations of artist Alan Walsh, providing outstanding quality on the inside and out.
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    Beefeater Gin

    £14.80
    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
  • Sale!
    100% Boal Grapes from various quality vineyards from Campanário, Estreito da Calheta and Prazeres. Grapes were pressed in a continuous press. Arresting of fermentation takes place at the desired degree of sweetness by adding alcohol (96%). Boal aged in French oak casks for over 10 years by the Canteiro method. For this blend selected wines are used from the estate's warehouses. With stable temperatures all year round, creating well balanced wines in sugar and acidity. Bright gold colour. Scents of oily nuts, caramel, figs, woody and iodine touch. Smooth honeyed palate, caramelised nutty flavours. Excellent acidity in the spicy fresh finish. Excellent as digestif, Christmas pudding, chocolate, crystallised fruits and cheese Vegan  
  • Sale!
    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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    A vibrant variation on the Boë Gin recipe, which has been infused with violets! Surely an excellent tipple for the summer months, this will go well in a classic G&T and likely make some dynamically colourful cocktails too Vegetarian
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    Bollinger has roots in the Champagne region dating back to 1585 when the Hennequins, one of the Bollinger founding families, owned land in Cramant. Before the Bollinger house was founded, in the 18th century the Villermont family practised wine making, though not under their family name. In 1750, Villermont settled in the location 16 rue Jules Lobet, which would eventually become the head office for Bollinger. In 1803 Jacques Joseph Placide Bollinger was born in Ellwangen, in the kingdom of Württemberg. In 1822, he moved to the Champagne region and began work at the Champagne house of Muller Ruinart, which no longer exists. Many other German nationals came to settle in the Champagne region. 60% Pinot Noir, 25% Chardonnay, 15% Meunier. Over 85% Grands and Premiers crus.
    Cellar aged for more than twice the time required by the appellation (3 years).
    Dosage:8 to 9 grams
    To the eye: a golden colour, distinctive of black grape varieties ; very fine bubbles. To the nose: a beautiful aromatic complexity ; ripe fruit and spicy aromas ; hints of roasted apples, apple compote and peaches. On the palate: a subtle combination of structure, length and vivacity ; bubbles like velvet; pear, brioche and spicy aromas, notes of fresh walnut.
    Try with sushi and sashimi, crayfish, grilled lobster, Sunday chicken roast (Quorn roast is just as good), parmesan or cured ham
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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  
  • Sale!
    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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    Bumbu Rum

    £30.95
    A spiced rum drink based on 16th and 17th century 'bumbo' recipes, Caribbean spices are added with no artificial flavourings or colours at all 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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    Since creating the first Amarone in 1936, generations of grape growers have tended their vineyards and handed down the region’s history and culture on behalf of Cantina di Negrar. They share in the pride and joy of belonging to a cooperative winery staffed by people who love their home and make wine by emulating the tradition and beauty of this generous region. Located in the foothills of Valpolicella at an altitude between 100 and 200 metres above sea level. Soil type: very varied, from limestone to clayey
    Ruby red with garnet reflections. Spicy with notes of vanilla and hints of cherry and black cherry. Soft and round with sweet tannins that blend well with the wine’s texture. The finish is long, ending with spicy tones.
    Try with a spaggy bol, aubergine parmigiana or pizza with sun dried tomatoes
     
  • Sale!
    Since creating the first Amarone in 1936, generations of grape growers have tended their vineyards and handed down the region’s history and culture on behalf of Cantina di Negrar. They share in the pride and joy of belonging to a cooperative winery staffed by people who love their home and make wine by emulating the tradition and beauty of this generous region. Garganega is the queen of white Veronese grape varieties, typical of Soave. Located in the heart of the Soave area, on foothills 80 metres above sea level with soils of volcanic origin. Grassed vineyard. Training system: modified Veronese pergola. Age of producing vines: 20 to 30 years. Straw-yellow with greenish reflections with fine delicate notes of white fruit, lightly floral. Harmonious, fresh, combining freshness with a final note of bitter almond, typical of the Garganega grape variety. Good to go with mussels cooked in white wine, garlic and parsley, roast zucchini stuffed with goat cheese or a bowl of pesto pasta!  
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    Their mascot and static ambassador is a gnarly 12ft Wooden Moose that guards the road down to their distillery. Left behind in July 2018 after a music festival that takes place a couple of fields over from the distillery, he’s been here ever since, keeping watch over the farm. Made entirely of scrap wood and scaffolding, he regularly gets battered by wind and storms, slowly deteriorating ever since his arrival. Festival installations are rarely built to last. With his future looking sketchy, the distillery immortalised the moose in their branding and across their range of flavourful rums so his legend can live on forever.

    By drinking Wooden Moose rum, you’ll be keeping his spirit alive long after he’s gone!

    Banana and peanut butter – an age-old (and delicious) combination. Now, the folks behind Wooden Moose have put it into its spiced rum! Made with a base of Guyanese rum, it's rich, nutty, and subtly sweet! Now then!
  • Sale!

    Their mascot and static ambassador is a gnarly 12ft Wooden Moose that guards the road down to their distillery. Left behind in July 2018 after a music festival that takes place a couple of fields over from the distillery, he’s been here ever since, keeping watch over the farm. Made entirely of scrap wood and scaffolding, he regularly gets battered by wind and storms, slowly deteriorating ever since his arrival. Festival installations are rarely built to last. With his future looking sketchy, the distillery immortalised the moose in their branding and across their range of flavourful rums so his legend can live on forever.

    By drinking Wooden Moose rum, you’ll be keeping his spirit alive long after he’s gone!

    Banana and peanut butter – an age-old (and delicious) combination. Now, the folks behind Wooden Moose have put it into its spiced rum! Made with a base of Guyanese rum, it's rich, nutty, and subtly sweet! Now then!
  • Sale!

    Their mascot and static ambassador is a gnarly 12ft Wooden Moose that guards the road down to their distillery. Left behind in July 2018 after a music festival that takes place a couple of fields over from the distillery, he’s been here ever since, keeping watch over the farm. Made entirely of scrap wood and scaffolding, he regularly gets battered by wind and storms, slowly deteriorating ever since his arrival. Festival installations are rarely built to last. With his future looking sketchy, the distillery immortalised the moose in their branding and across their range of flavourful rums so his legend can live on forever.

    By drinking Wooden Moose rum, you’ll be keeping his spirit alive long after he’s gone!

    A juicy, fruity spiced rum from the Wooden Moose range! A base of Guyanese rum has been treated to the addition of caramelised pineapple and tangy passion fruit. This is sure to make some rather vibrant Daiquiris!
  • Sale!

    Their mascot and static ambassador is a gnarly 12ft Wooden Moose that guards the road down to their distillery. Left behind in July 2018 after a music festival that takes place a couple of fields over from the distillery, he’s been here ever since, keeping watch over the farm. Made entirely of scrap wood and scaffolding, he regularly gets battered by wind and storms, slowly deteriorating ever since his arrival. Festival installations are rarely built to last. With his future looking sketchy, the distillery immortalised the moose in their branding and across their range of flavourful rums so his legend can live on forever.

    By drinking Wooden Moose rum, you’ll be keeping his spirit alive long after he’s gone!

    A juicy, fruity spiced rum from the Wooden Moose range! A base of Guyanese rum has been treated to the addition of caramelised pineapple and tangy passion fruit. This is sure to make some rather vibrant Daiquiris!
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    David and Linda Carr Taylor realised their ambition of planting a vineyard when, in 1969, David purchased 21 acres of land surrounding his family home in the beautiful East Sussex countryside. A blend of Wurzer, Reichensteiner, Bacchus that create a light refreshing wine at 10.5% abv! The Carr Taylor Cannonball is a crisp white wine with white peach and honey and has a balanced sweetness. It makes a perfect aperitif and goes equally well with richer pasta dishes, Asian dishes, mild cheeses and light desserts. Very easy drinking!  
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    Founded in 1892, Casa Silva is 100% owned and managed by the Silva Family, a family whose origins are from the heart of the Colchagua valley and they fiercely transfer the pride of their roots, respect for nature and the people of the Colchagua to the rest of the world. Chardonnay brings peachy fruit, while Semillon adds a zesty lemon tang. A small proportion of oak-aged Chardonnay rounds out the blend, bringing a richness of flavour rather than any overt spiciness. The result is a tasty white, full of tropical fruit and melon flavours, honeyed notes and freshness. Enjoy solo or with soft white cheeses, roast chicken, white fish or fennel risotto Vegan  
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    Founded in 1892, Casa Silva is 100% owned and managed by the Silva Family, a family whose origins are from the heart of the Colchagua valley and they fiercely transfer the pride of their roots, respect for nature and the people of the Colchagua to the rest of the world. 100% Chardonnay from the Colchagua Valley, Chile Granitic soils with presence of red clay and quartz gravel at Fundo Paredones, cold coast of the Colchagua Valley. Only 9kms from the Pacific Ocean, the farm has a strong influence of the Humboldt current, with summer temperatures of maximum 25 o C on average. 100% hand picked.The grapes are entered into cold chambers until they reach 3°C. Manual selection of clusters and whole cluster pressing. Finally the overflow is done by natural decantation and fermentation with temperatures from 14-15°C for 21 days. 30% of this wine finished its fermentation in French barrels for 3 months. Management of lees 2 times a week until one week before bottling. 70% Stainless Steel, 30% in French barrel. Faint greenish yellow. Complex aromas of citrus, minerals, notes to grapefruit, palm honey and light clove notes through the barrel. Powerful acidity, very balanced on the palate, with structure and honeyed character, Elegant and pleasant finish. Fab with a chicken Sunday roast (or Quorn equivalent) - don't forget to pile on the veg! Vegan
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    The Silva family has its origins in the Colchagua Valley and projects its work out from there to the world each day. Its wines reflect its commitment and the passion each member of the family has to and for the earth. Viña Casa Silva is a 100% family-owned company that seeks to transfer the pride of its roots and its respect for nature and their people, to the world and its future generations. Hand picked and aged in 2 year old French oak barrels for 12 months, this 100% Pinot Noir is dominated by red fruits on the nose, strawberries, cherries and pomegranate, with subtle notes of cinnamon which add aromatic complexity. Juicy and refreshing on the palate, this wine has a sweet raspberries and wild forest fruits flavours. Its cool coastal origin at Paredones adds a refreshing acidity, soft tannins and an elegant long finish. Good to go with broccoli cauliflower pasta with tahini sauce, mushroom risotto or grilled lamb chop with spring vegetables or a nutroast with creamy mash Vegan
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    Founded in 1892, Casa Silva is 100% owned and managed by the Silva Family, a family whose origins are from the heart of the Colchagua valley and they fiercely transfer the pride of their roots, respect for nature and the people of the Colchagua to the rest of the world. Pale yellow with green hues, clean and brilliant. High aromatic intensity, with notes of orange blossom, lemon yellow, white pear, fresh pineapple and bay leaves. The palate is high, fresh, good acidity volume and character appear herbaceous and citrus flavours with a slight hint of salinity at the end. The finish is balanced and floral Good to go with steamed fish and seasonal vegetables in lemon butter, green Thai curry, or freshly steamed samphire Vegan
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    Founded in 1892, Casa Silva is 100% owned and managed by the Silva Family, a family whose origins are from the heart of the Colchagua valley and they fiercely transfer the pride of their roots, respect for nature and the people of the Colchagua to the rest of the world. 100% Carménère, hand picked with 85% aged in new French oak barrels for 12 months; 15% in stainless steel tanks. The fruit for this wine is sourced from vineyards planted in Los Lingues, 20km north-east of the Angostura site. Here the terroir gives the Carmenere a smokier, more savoury style; still with gob-fulls of blackberry and blackcurrant fruit however. A sensational wine of depth and character. Deep ruby with a violet rim. On the nose, intense, with notes of ripe black fruits with hints of wild forest fruits. On the palate, good balance between fruit and oak, good structure, powerful, sweet and round tannins, and notes of boysenberries and hints of tobacco. Excellent finish. Perfect with spicy sausage, chilli con (or sin) carne, mildly spice Indian dishes such as baba ganoush, lamb bhuna etc Vegan
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    As part of their ongoing search for the maximum expression of quality, the Silva family has been a pioneer in the production of excellent Carmeneres from their Los Lingues Vineyard at the foot of the Andes Mountains. Small sectors of this vineyard have been selected to produce this Carmenere, the result of the first micro-terroir study conducted in Chile. Intense ruby red with violet hues. On the nose, delicate aromas of red and black fruits with hints of coffee. On the palate, harmonious, with very good structure, soft tannins and notes of ripe red fruits, spices and a soft touch of black pepper. Long, lingering finish. Vintage 2012, this 100% Carmenere derives from several pre-selected micro-plots of size between 0.1 and 0.4 hectares, all from Viña Casa Silva’s Los Lingues Estate located at the foot of the Andes Mountains in the Colchagua Valley. Try with bacon (or vegan equivalent or smokey tofu) - there's a smoky edge to Carmenère that works well with dishes that include smoked bacon (think spinach, bacon and blue cheese salad) or with a hearty smoked bacon chop or rib. Empanadas, especially with green olives Vegan
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    Founded in 1892, Casa Silva is 100% owned and managed by the Silva Family, a family whose origins are from the heart of the Colchagua valley and they fiercely transfer the pride of their roots, respect for nature and the people of the Colchagua to the rest of the world. 100% Chardonnay from the Colchagua Valley, Chile 100% Hand picked & Hand sorting of bunches before press to select only the best. Lees work in the tank. 20% aged in French oak barrels for 4 months; 80% in stainless steel tanks. Bright with golden hues. On the nose, delicate aromas of white peaches with hints of honey, slightly fumé. On the palate, creamy, soft, with balanced acidity and notes of bananas. Long, agreeable finish. Try with dishes like eggs benedict or fine rich fish such as turbot, grilled chops with mushrooms, late summer vegetables such as red peppers, corn, butternut squash and pumpkin (pumpkin ravioli and a rich Chardonnay is very good). Cheddar cheese is a good bet if you're looking for a chardonnay cheese pairing or snails in garlic butter Vegan
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    The Castillo Clavijo range is produced by Bodegas Criadores de Rioja, a Bodegas which typifies twenty-first century Rioja in its careful balancing of tradition and innovation. The winery was established in 2000 with a view to modernise the production of Rioja wines whilst working with the scores of small, local growers to make wines that reflect the quality and history of Rioja. Under the careful eye of young winemaker Paloma Redondo, the all-singing, all-dancing winery is a palace of stainless steel - with oak barrels being used sparingly - but the wines themselves are true to the region, and eschew the vogue for an 'international style'. Made from a blend of predominantly Viura, along with a dash of Malvasia and Garnacha Blanca grown around Alberite, which is located just over 7 km from Logroño. Barrel fermented with 4 months lees ageing. Castillo Clavijo Rioja Barrel Fermented Viura barrel fermentation brings out exotic fruit, vanilla and clove flavours. It is rich and creamy but with a fresh finish Fabulous with a vegan creamy avocado pasta, garlic prawns or grilled squid Vegan
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    Famous for his natural tonics, Don Cazacabel is a healer with powers that attracted Mexicans from hundreds of miles around. A fainthful student of Toltec, Olmec and Aztec traditions, his Tequila recipes only use the best, natural ingredients that the fertile land can offer and his philosophy has been the inspiration for Cazcabel Tequila.

    Cazcabel tequila is created in an independent micro distillery in the town of Arandas, located in the highlands of the Jalisco mountains in Mexico.

    The elevation of Arandas ensures that the agave are well hydrated and that they have mineral and nutrient rich soil which allow them to grow larger than anywhere else in Jalisco.

    Once harvested they use autoclaves to steam their piñas and start converting the carbohydrates and starches into fermentable sugars. Autoclaves have many benefits including being able to regulate temperatures which allow for an even cook and a beautifully clean tequila.

    After fermenting in steel tanks for 10 days, Cazcabel is distilled using a combination of copper pot and steel stills and then chill-filtered to get rid of any impurities. The combination of these processes gives Cazcabel tequila its well rounded but amazingly smooth and balanced flavour.

    Each sip comes with a fresh, crisp and earthy agave flavour, with a hint of citrus and a crack of black pepper. Good with sushi, carnitas, ceviche or Tequila lime vegan tacos
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    Famous for his natural tonics, Don Cazacabel is a healer with powers that attracted Mexicans from hundreds of miles around. A fainthful student of Toltec, Olmec and Aztec traditions, his Tequila recipes only use the best, natural ingredients that the fertile land can offer and his philosophy has been the inspiration for Cazcabel Tequila.

    Cazcabel tequila is created in an independent micro distillery in the town of Arandas, located in the highlands of the Jalisco mountains in Mexico.

    The elevation of Arandas ensures that the agave are well hydrated and that they have mineral and nutrient rich soil which allow them to grow larger than anywhere else in Jalisco.

    Once harvested they use autoclaves to steam their piñas and start converting the carbohydrates and starches into fermentable sugars. Autoclaves have many benefits including being able to regulate temperatures which allow for an even cook and a beautifully clean tequila.

    Cazcabel Reposado uses 100% agave, rested in American oak barrels for eight months and balances the beautiful, clean and earthy agave flavour of the double distilled blanco with the complex but subtle aromas of toasted oak. Blends nicely with Tajín sweet potato fries, mango sorbet, sushi and spicy dragon rolls or something off the BBQ! Vegan

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