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  • 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
  • Stylish grey gift carton for 12 bottles of wine
  • Stylish red gift carton for 12 bottles of wine
  • 6 O'Clock gin is made by Bramley and Gage - top English liqueur producers, and the gin itself is made with just 7 botanicals including elderflowers and citrus peel Vegan
  • 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
  • Have you been waiting for a gin where an appropriate garnish would be a slice of buttered toast? Well, here you go - Orange Marmalade Gin from Aber Falls in Abergwyngregyn, Wales. I mean, obviously there are many uses for a gin that packs such a hefty orange flavour profile, but come on. Toast garnish. It's the future Vegan
  • Tonic 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.
  • One of Portugal's largest and most progressive producers with 600 hectares spread across estates in five regions from Douro in the north to Alentejo in the south. 70% Baga, 20% Tinta Roriz, 10% Touriga Nacional Hearty and rustic red from the Bairrada region of Portugal showing aromas of ripe berry and plum fruits. The palate is medium-bodied with supple tannins, dark fruit and warming spicy characters. Good with a roast lamb dinner (Quorn roast would also work just great)! Vegan    
  • Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte. Provincia di Pavia IGT is a key IGT title used in the Lombardy region of northern Italy. The designation unambiguously covers the Province of Pavia. Allamanda Pinot Grigio Rose is a Pinot Grigio made with a touch of Pinot Noir adding depth to this light and refreshing style. A fresh and enjoyable rosé from the Pavia region, south of Milan. A dry, fresh and fruity rose with delicate aromas of red berries. Crisp and lively on the palate. Lovely chilled by itself or with soft cheeses on crackers Vegan
  • Established in 2003, Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Castelvero, the leading co-operative in the Monferrato hills of Piemonte. Our aim is to produce authentic, well-priced still and sparkling wines from local grape varieties. Allamanda Pinot Grigio is a light, easy-drinking Pinot Grigio. Fresh with a hint of citrus. Crisp and delicate on the palate with some honeyed fruit balanced by lemony acidity, minerality and a fresh, dry finish. Ideal for spaghetti with prawns & raw tomato sauce, ocean pie or Vietnamese rolls Vegan  
  • The Allram team consistently creates organic, high-quality wines by combining the knowledge of generations with state-of-the-art technology. Both, Grüner Veltliner and Riesling thrives in Lorenz’s hands, with the 2016 Gaisberg winning 97 pts at the International Wine Challenge in London receiving the white wine trophy. The nose has both a tangy and a creamy aspect and both are equally enticing. It’s light and easy palate, gentle pear fruit is supported by bright lemony freshness. The finish is dry and tangy. Partner with Scotch eggs, wiener schnitzel, spaghetti carbonara, fondue or vegetable stir fry with lemongrass Vegan
  • 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
  • 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 Estates' ethos is to deliver wines of the highest quality, utilising traditional Biodynamic and Organic Viticultural practices to produce the best possible fruits from carefully sourced and selected Varieties with excellent heritage. 100% Chardonnay wild yeast ferment in barrels and Foudre with an elevage of over 12 months for the base wine. Traditional Method with a further 5 years on lees. 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. A serious wine with 5 years lees ageing that had rounded it out to balance the tingling acidity and complement the grapefruit and green apple flavours with a lemon shortbread mellowness. A suitably long finish leaves your mouth watering and keen for another sip to explore the many dimensions of this wine. Fab by itself, or with oysters, smoked salmon & cream cheese on salted crackers, canapés, lobster or vegan fish and chips Vegan      
  • Sourced from old bush vines from Paarl and Drakenstein. No irrigation is used in the vineyards and very little crop control is needed due to the age of the vines naturally restricting yield. All grapes are harvested by hand. Produced from only free run juice, part of the blend is naturally fermented and a tiny percentage in old barrels. The wine is left on fine lees for an extended period for greater palate weight and mouthfeel. Andersbrook Chenin Blanc is a fresh, dry Chenin with orchard fruit and citrus aromas with soft, delicate orchard fruit on the palate well balanced by crisp acidity. Try with prawn & avocado salad, BBQ pork, pork pie or chunky sweet potato, squash &caramelised scallops Vegan  
  • 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  
  • This cuvée gets its name from the round pebbles in the vineyards. The vineyard is composed of multiple plots, each with their own distinct characteristics which give this wine its incredible complexity: Bois de la Ville and Les Serres have a deficient and filtering gravel bed making for perfect draining of water which forms great concentration of flavour in the grapes. Farguerol and Cansaud have red and blue clays which lend to the extremely rich aromatics of the wine. Finally, Cabrières and Revès, with chalky, limestone soils bring the overall structure and long finish to the blend. André Brunel Châteauneuf-du-Pape Rouge 'Les Cailloux' is a blend of Grenache, Syrah and Mourvèdre. The Syrah component is first aged in barrique; then, after the final blending, the new wine is aged for a further 18 months in large oak casks. This is a powerful, herb and plum scented Châteauneuf, with layers of spicy flavours and a long, elegant finish. Try with braised short ribs with thyme-roast sweet potatoes, beef stew and truffle, lamb tagine with prunes and star anise,  Ethiopian spiced lamb stew or butternut squash and cheddar bread pudding Vegan
  • Andre Brunel is such a calm, urbane gent that it is of no surprise to taste that his wines have the same kind of careful consideration and reserve that he does. But he's deceptively passionate too, and he pours as much of this passion into each of his wines, from his top Chateauneuf's to this great little number. The vines producing this cuvée are located north of Orange . The search for low yields as well as the clay-limestone subsoil of the terroir bring elegance and finesse to this wine, the Grenache bringing its fruit and roundness. Complex and intense with peppery spice, dense berry fruits and hints of raspberry, cocoa and vanilla at the finish. Will cellar for up to 3-4 years with ease. Try with a cold platter of meats and cheeses, chorizo with lentils, steak, Quorn gammon roast diced with puy lentils, and smoked paprika Vegan
  • Mixed Tonic pack of 24*200ml glass London Classic, Skinny London, Agave Lemon, Pink Citrus, Violet Blossom 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.
  • London Cru's Baker St. is vinified from Bacchus grapes grown in the heart of the English countryside, with fruit sourced from top quality vineyards in Kent and West Sussex. 90% was fermented and aged in stainless steel tanks which preserves the purity of the Bacchus aromas. 10% of the wine was fermented and aged in old oak barrels adding a richer, lightly oaked character and builds the body and complexity of the final wine in the blend. The wine was aged on lees for 5 months after fermentation which continued to build the mouthfeel and texture of the wine. Aromas of elderflower and stone fruits mingle with ripe gooseberry. Real depth of flavour alongside succulent texture and a zingy finish. The definitive summer sipper. Match with freshly shucked oysters, or good fish and chips. What could be more English? Vegan
  • 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
  • Banks 5 Island is a blend of five rums from distilleries in Trinidad, Barbados, Trinidad and Guyana. They add a little Batavia Arrack from Java and the result is a beautiful cocktail rum. Highly recommended
  • London Cru's 2015 Barbican was made in London from Barbera grown in north-west Italy. It is a medium-bodied, bright and refreshing red with brambly fruit flavours. Bright and pure, with brambly fruit flavours; lovely freshness and balance. The grapes for Barbican 2015 were grown in Piedmont, Italy, and the wine made in London. 100% Barbera, the wine was aged on its fine lees in French oak, with 10% new barrels. Lovely to drink on release, but with the potential to improve over five years or so. Try this with tomato or meat-based pasta dishes Vegan
  • 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.
  • This is the Navy-Strength edition of the famous Bathtub Gin from Ableforth's. As well as boasting a higher ABV than the original Bathtub Gin, this edition also has a bigger botanical punch thanks to the 'bashing up' (technical term) of the botanicals to release more flavour. The story goes that the term Navy-Strength was the result of the British Navy demanding gin to be bottled at 57% abv so that if it was accidentally splashed on gunpowder, the powder would still ignite. It was more likely that it was a weight-saving measure but that's not as fun now is it? As well as being named Best Compound Gin three years in a row at the World Gin Awards, Bathtub Gin - Navy-Strength was awarded the IWSC Trophy for Contemporary Gin in 2017! Vegan
  • With its deep ruby core and cherry-purple rim, the colour of this wine conjures up images of bunches of Gamay grapes. Beguiling aromas of both red fruits (redcurrants and cherries) and black fruits (blackcurrants and blackberries). Spicy notes – particularly cinnamon – add just the right amount of aromatic complexity. Juicy, approachable and thoroughly delicious, this is, quite literally, a mouth-watering wine. Works wonders with boeuf bourguignon, corned beef hash, cog au vin or sausage, mash with gravy or haggis (meat & vegetarian)
  • The Colonge family have been making wine in this part of the Beaujolais region since 1789. Lying in the heart of the northern, Cru, area of the region, they are based in the commune of Lancié.  The estate comprises  37 hectares divided between 4 appellations: Fleurie, Brouilly, Beaujolais-Villages and Beaujolais. Colonge’s Beaujolais-Villages is the epitome of what Beaujolais is all about. Light, fresh and full of juicy fruit. A lovely deep crimson in appearance, the nose is bursting with crunchy red fruit and sweet spice, backed up by a touch of pear drop and strawberry. The palate emphasises the ripe red fruit flavours backed up by good acidity and silky tannins that give way to a finish of strawberry jam notes. Try with roast chicken and new potatoes, lightly fried smokey tofu with couscous, parsley, mint and tomatoes
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    Beefeater Gin

    £17.00 £15.00
    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
  • The grapes for this fresh, lemony Chardonnay are fermented and matured in stainless steel with no oak contact, the aim is to retain the fresh varietal fruit, crisp, ripe acidity and weight to produce a classic Chardonnay
  • 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  
  • 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
  • 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
  • Located in the heart of rural Sussex, Bolney Wine Estate is one of the oldest and most beautiful vineyards in England. Their story began five decades ago when our vines were first planted by Sam Linter’s parents, Rodney and Janet. Sam now heads up the family business, having inherited her parents’ love and passion for making luxury English wine. Sam, along with her expert team, produces award-winning still and sparkling wines from our famous Pinot Noir and Estate Bacchus to our classic English sparkling wine, Bolney Bubbly and Blanc de Blancs. Developing nicely with age... A very stylish vintage, traditional method, quality sparkling wine.

    'This has the crunchy, enticing freshness of the very first, pale, almost translucent apples of the year. Underneath it brings earth, chalk, stone and yeast. The autolysis is distinct but expresses itself as a restrained, chalky background that imbues the entire wine with a soft, gentle and very fine creaminess. This is elegant, serious and lasting'. Anne Krebiehl MW

    Absolutely lovely by itself or try with oyster tempura, green apple, wasabi & lime mayo, shizo, sea bass with fried potatoes or creamy au gratin potties with a light drizzle of truffle oil  
  • 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, cardomon and cumin, tempura or sushi... Vegan  
  • 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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