One of our bestsellers, this villages-quality Rhone wine seriously over-delivers. Supple and rounded, whilst packing a hit of white pepper and spice over generous dried strawberry and herbal notes. Delicately oaked, this is soft and velvety yet structured enough to hold up to robust southern-French cuisine, which it compliments wonderfully. . 

14% abv

AIX now available in 75 cl! Magnums and larger formats are also available. Fragrant and well balanced, salmon pink in colour the nose is fresh and fragrant, delicate yet youthful and offers classy notes of watermelon, strawberries and flowers. 

13.5% abv

A cracking value red blend from Alentejano, in the south of Portugal.  Based on Tempranillo, known locally as Aragonez, this shows lifted aromas of blackcurrant and blueberries and just a touch of florality. The palate is bright and well-defined with layers of black cherry, plum and dark spice, over ripe tannins. Great stuff!

14% abv

A delicious, aromatic, semi-sparkling dessert wine with grapey notes... and all that at 5% ABV. A wine to make you smile!

Certified Sustainable, Practicing Biodynamic, Practicing Organic. Floral and citrusy with a little sultana and honey thing going on. A touch of plimsole rubber reminds you it can only be Riesling. A long, lingering finish with loads of creamy mouthfeel, backed up by acidity that zips through everything. Just the ticket! Drinks dry, though just nudging off-dry, which is perfectly judged against the racy acidity.

A great value red from Portugal, based on the Baga grape, which is native to the Bairrada region. Tightly knit and focused, with a firm structure allowing for ageing where desired. Careful oak use brings hints of toast and spice amongst black cherry and berry fruit. Benefits from decanting, whereupon the palate and flavours round out, unfurling its full complement of fragrance and wild berry tang. Exceptional value. Serve with roast pork and crackling or braised beef.  International Wine Challenge 2015 Best Value Red.

13% abv

Dried fruits, caramel, and exotic spices. The ULTIMATE pairing for sticky toffee pud, & cream! 

Vibrant and fruit-forward, with juicy berry fruit character and concentration. Fresh and easy drinking with a smooth finish. Fantastic with pasta and pizza. Organic

Ancora Rosso, Sangiovese, IGT Puglia is an approachable everyday-drinking red. The perfect midweek wine. A juicy, unoaked, food-friendly wine with appealing aromas of fresh red fruist. The palate has juicy berry fruit characters and a hint of spice. Soft, rounded tannins are balanced by tangy acidity. Ideal with simple pasta tossed in olive oli, garlic and Parmesan, pizzas and tomato-based dishes.

Made from certified organic Carménère grapes and aged in French oak barrels, this red wine boasts delicious notes of herbs, spices, and red and black fruits. With refreshing acidity and velvety tannins.

Delicate yellow colour. The nose displays the floral notes and touches of honey typical of this variety. Intense and luscious on the palate, with great balance that provides a fresh, intense mouthfeel.

Angostura Bitters was created in 1824 as a medicine, but as people kept taking it, they became intoxicated with its unique flavour and aroma. Now you will be able to find it behind almost every bar in the world, as it is an essential for many cocktails. Essential in an Old fashioned. Product of Trnidad & Tobago.

First off, I don't normally like Pinotage, but this completly blew me away! Transient Lands Pinotage is an ongoing project to source, blend and bottle special parcels of Pinotage across the Western Cape and become an expression of each vintage through the grape’s proverbial lens. The blend incorporates Pinotage from diverse locations, each contributing its unique character. This includes granitic soils in the Polkadraai Hills above Stellenbosch, an old vine block in Stellenbosch's Helderberg region, the cooler climate and sandstone soils of the Stanford Foothills on the South Coast, and sandy granite soils in the Paardenberg of the Swartland. There is no "burnt tyre" here, just clean, crunchy and beautifully made red wine.

Our favourite entry-level Italian white from the Monferrato hills made from Cortese, the Gavi grape. A quintessential northern Italian dry white produced in an easy-drinking, fresh style. Fresh, primary fruit aromas of green apples, grapefruit and ripe citrus fruit on the nose with lightly honeyed, lemony notes on the palate. The finish is fresh and crisp with citrus flavours, a hint of almond and mineral touches. Great value and delicious.

12% abv

 Ash charcoal is also very popular on our barbecue. This medium density hardwood provides a consistent strong heat, but more importantly can burn for a long time thanks to its manageability. Perfect if you are thinking about low and slow cooking, but also great for the back garden barbecue with family and friends. If you do find your heat dropping off then don’t be afraid to add more at any time during your cook.

As this is charcoal will only impart mild flavour to your food, don’t be scared to use it for those long cooks.

Bigger is better! Our best-selling 'house' Chamapagne is part of the Bollinger family and exudes as much class and style. Now in magnum for twice the celebration.

Made from 100% Grand Cru & Premier Cru, Ayala Blanc de Blancs fully expresses the superb calibre of great Chardonnay from the best crus of the Côte des Blancs. It  is produced in small quantities, and only in exceptional years and benefits from 5 years ageing in the cellars which helps intergrate the remarkable minerality and complex flavours. Produced from the Grand Crus; Cramant, Chouilly and Le Mesnil-Sur-Oger, and also Premier Crus; Cuis and Vertus.

Tasting Note: Bright, pale yellow with white gold glints A delicate but expressive nose, showing wonderful aromatic freshness with notes of white fruits and lime. A striking voluptuous and vibrant silky texture on the palate. Passion fruits, citrus fruit, peaches and subtle notes of acacia honey. Voluminous, toasty, and extremely refined. 

Ayala has been our house Champagne since we opened and has gained many fans in that time. Part of the Bollinger stable, Ayala Brut Majeur is elegant, energetic, and dry, without being arid. Champagne is very food-friendly (if you’ve never tried with fish and chips, it’s a must!) and has the ability to enhance even the most subtle flavours beautifully. A world-class Champagne. House pour in The Woodspeen, The Goring and Restaurant Gordon Ramsey.

Ayala's zero-dosage Champagne. A lean, fresh, taut-yet-supple Champagne, given texture and body from extended lees ageing. Apple fresh, with pleasing preserved lemon and brioche notes. Delicious and ultimately refreshing. Perfect with oysters and sushi. Or fish and chips!

Ayala's Rosé has an unusually high proportion of Chardonnay in the blend, this gives the wine tremendous elegance and poise. The nose and palate are full of gentle red fruit character with hints of strawberries, raspberries and even blackcurrants.

Apricots and almonds - classic Viognier!  A Viognier of intense power, character and zest; soft apricots and chamomile tea are followed by a rich palate and a bitter almond finish.  Wonderfully creamy and full in the mouth, silky and very fruity. Goes well with Thai and Vietnamese dishes or strong cheeses such as Taleggio, Pont-l'Évêque and Roquefort.  Suitable for vegans.

13% abv

Established in 2009 by the Joubert family, their winemaking style is inspired by the Mediterranean climate. Their ethos is to create wines that reflect the unique terroir and elements of their remarkable location. In fact, Baleia is the only winery on the Lower Duiwenhoksrivier in Vermaaklikheid in the southern coastal area of the Cape. Baleia is Portuguese for whale and the striking labels are inspired by St. Sebastien Bay, the Whale Nursery of South Africa.

The true essence of Baleia is in the soil, consisting largely of pure, solid limestone with a very high mineral content. The climate, defined by their proximity to the sea, creates a particular mouthfeel to the wines with a chalky minerality and maritime salinity. This soil is also home to the very rare Canca fynbos, which is endemic to the South Coast and one of very few fynbos species to flourish in the alkaline environment of limestone outcrops.
Jancis Robinson in 2022 gave the Pinot Noir - 16.5 points.

Handcrafted and vapour infused in an Italian copper pot still, the 12 botanicals include three rare oriental peppers, handpicked in the remote mountain regions of Vietnam and Cambodia. Winner of gold at the USA Spirit Ratings 2019, it is a perfectly balanced London Dry gin whose flavour requires no garnish. It’s name honours the renowned, Ellen Cuffe, Countess of Desart, an exceptional politician and philanthropist in early 20th century Ireland. Ballykeefe Distillery is proudly located on her former estate.

This fresh, dry white is a blend of varieties indigenous to Portugal’s Douro valley including Arinto (known to retain freshness even in hot conditions) and Gouveio (known as Godello in northern Spain). Made by  Bernardo Lencastre, this wonderful white has citrus aromas with delicate floral notes and hints of white peach. I love this wine – it’s a crisp with apple and lemon peel flavours, a juicy acidity, and a refreshing finish.

This Manzanilla has been aged for 8 years before bottling, making it a ‘Pasada’ style. The extra ageing on a ‘pasada’ builds complexity, body and adds a hint of oxidation as the veil of ‘flor’ begins to thin. It is also an ‘En Rama’ or ‘raw’ manzanilla meaning the wine has been bottled straight from the cask with no fining or filtration to preserve the body and freshness. The ‘Pastora’, or ‘shepherdess’, was the first Manzanilla brand launched by Barbadillo in 1827. The brand was resurrected in 2014 to launch this wine – Barbadillo’s finest Manzanilla.

A blend of two grapes native to Macedonia and rarely seen outside of the country. Complex and inviting aromas of bramble, damson plum, and wild cherry combine with subtle hints of vanilla and toasty, savoury notes. Beautifully textured with a mouth-filling palate of ripe fruits against a mineral backdrop leading to a long-lasting finish. A truly stunning wine at this price. Decanter's Platinum Award winner 2018.

15% abv

An easy blend of Gargenaga and Chardonnay from the shores of lake Garda. Easy drinking and perfect for parties.

When it comes to matching a wine with steak (or other red meat), look no further than this fabulous Cabernet Sauvignon. We have been searching for an easy drinking Cabernet Sauvignon to spearhead our Quaff range for a while now. I am thrilled to have discovered a fantastic red and white from the Pays d'Oc that really deliver exceptional value and seriously good quality. This is our go to weekday red. Give it a go - it's a belter!

Finding a really fabulous Sauvignon Blanc to spearhead our "Quaff" wine list meant delving deep into the Languedoc. This is produced in Gascony and as its name implies, it's a real belter. Packed with lovely citrus fruit, this is bright, clean and very crisp. Your perfect fridge door wine. Only 11% abv.

Jancisrobinson.com, June 2024, 15 points: "Lightly grassy gooseberry fruit and lime. Fresh, simple, unpretentious." Wine Merchant Magazine, June 2024: "Maybe a Sauvignon Blanc at 11% isn't a prospect to set the indie pulse racing, and we were prepared to be a little underwhelmed by this Cotes de Gascogne bottling. Yet what a pleasant bank holiday surprise it turned out to be, with its subtle grass and grapefruit undertones and easy going freshness. Despite the name, it's not really big, but it is quite clever."

Special Cuvée is the result of a masterful blending using a majority of Reserve wines, including some aged for more than 15 years in Bollinger’s cellars. In 1911, Bollinger’s British agent gave the idea for the name Special Cuvée - “special” written the English way, without an accent. He thought the French expression “Brut sans année” was no match for such a subtle champagne… More than a hundred years later, the name of Bollinger’s key figure champagne still symbolizes both its expertise and its history. A golden colour with a beautifully fine mousse. The nose is aromatic and complex with ripe fruit and spicy aromas. Roasted apples, apple compote and peaches burst on the palate. Brioche and notes of fresh walnut linger on the lasting finish. A subtle combination of structure, length and vivacity.

BIG-SIPPING BOTANICAL APERITIVO (NON-ALCOHOLIC)

A deeply refreshing bittersweet aperitivo bursting with herbal and citrus notes. Hand blended in small batches on Lannock Farm, Botivo takes over 1 year to make from start to finish. All natural and made using no flavourings, essences or preservatives. 

Sip over ice with soda or sparkling water and a juicy wedge of orange.

Also delicious with tonic or other bubbles.

Proper white Côtes du Rhône; fresh, medium-bodied, vinous. The nose is pretty and delicate, with a
waft of fennel tops and hints of hedgerow flowers. The flavours are nuanced and refined rather than
overt. Careful use of oak adds texture and structure without masking the freshness of this very
drinkable white.

 From selected vineyards in the southern Rhône, Each parcel is picked separately in the cooler
early daylight hours for gentle pressing that same morning, and each is fermented at a low
temperature. To a base of Grenache Blanc, they blend Viognier along with co-fermented pairs of
Roussanne/Marsanne and Bourboulenc/Clairette. Over the years they have increased the proportion
vinified in stainless steel, with just under a third of the wine now vinified and matured for 6 months
French oak barrels (mostly 3rd fill but some new) to add complexity and creaminess.

The name Timorasso often crops up when wine lovers speculate about what Italy's future great white wines might be. Revived from near-extinction by a handful of producers, it still occupies only 20 or so hectares in it's native Piedmont. 

Summer-meadow scents unfold from the glass, with fresh apple, bitter lemon, and a touch of kerosene. This is a wine to spend time with - honeyed aromas come with aeration, along with warm cereal notes. Intense, long, persistent, floral, fruity, with a warming sensation on the palate. Soft, elegant, and complex. A mineral note very typical of Timorasso, with touches of chamomile, ripe yellow plums, and toasted almond in the finish. A wine that entices and leaves you wanting more.

The creation of this wine was a judicious blending exercise to marry aromatics and lift with a generous, velveteen palate. Grapes are sourced from vineyards across Southeast Australia. They are picked at night to avoid high daytime temperatures and crushed immediately after picking. Temperature-controlled fermentation avoids extraction of harsh tannins and maintains the juicy fruit flavours.

Broken Record captures Southeast Australia’s essential joy. Soft and juicy plummy fruit flavours are balanced by smooth, savoury tannins.

Enjoy with spicy red meat dishes like kofta or tagine, or grilled vegetables and halloumi.

Bruichladdich's flagship unpeated single malt release, made with 100% Scottish barley. It's also bottled at a hearty 50% ABV, which is a chunk higher than equivalent releases from almost any other distillery (usually 40-46%). This bottling strength is said to help bring the barley notes to the fore. Head Distiller Adam Hannett works with an ever-increasing range of casks aged alongside Lochindaal as well as changing profiles and varieties of carefully traced barley to put together a refreshing whisky with the signature fruity and floral Bruichladdich house style.

The Caparzo 2017 Brunello di Montalcino is a ripe and well-balanced wine from a vintage that was much lauded in the press. Many of the regions wines were excellent this year, but Caparzo have shown ability to maintain elegance and restraint amongst the many overblown and high alcohol examples that resulted from this very warm vintage. At 13.5% abv the wine shows full phenolic ripeness without becoming a monster. Aged in traditional Slavonian oak casks for two years, and in bottle for a further three years before release. 

Aromas of dark fruit, dried leaves and hints of cedar follow through to a medium to full body, a solid core of fruit and chewy tannins and a flavourful finish. Warm and aromatic and already filling out nicely but with potential to age beautifully for the next 5-10 years. Top class.

13.5% abv

This exceptional Pinot Nero is produced in tiny quantities from Cavit's very best vineyards. A very fine example of the grape by any standards. Grown on the south-west and south-east facing slopes around Povo; a mixture of glacial limestone and volcanic soils. Hand-harvested in mid-September. The must is fermented in contact with the skins for 10 days, and matured for 20 months in 225 litre French oak barriques. The wine spends around 10 months in bottle before release.

Monte del Frà translates as ‘Hill of Monks’ and is in the heart of the Bianco di Custoza DOC. It now consists of over 65 hectares of vineyards is owned and run by brothers Eligio and Claudio Bonomo. It is one of the most progressive and dynamic producers in the region and has been particularly innovative in its adoption of modern viticultural techniques.

The Custoza Superiore "Cà del Magro" by Monte del Frà is a white wine with an extraordinary quality/price ratio. We are on the famous hill of Custoza above Lake Garda and just 15 km from the centre of Verona. Produced from a blend of local varieties (Garganega, Trebbiano Toscano, Cortese and Incrocio Manzoni), the wine is aged for 4 months in oak, giving its rich, opulent texture. It pairs well with fish, white meat, and Asian spice.

Cachaça 51 is one of Brazil's most common cachaça brands and, like all cachaça, is distilled from fermented raw sugarcane juice. Cachaca 51, made from one of the finest cane harvests in Brazil, is probably one of the most popular cachacas in the world. Ideally used in cocktails, especially Caipirinhas - mix fresh lime wedges, sugar, ice and Cachaca 51.

Caiaffa works to the principle of synergistic agriculture. They believe that nature is man's greatest collaborator and that it is nature which maintains balance. Certified organic, they do not use insecticides or pesticides in order to encourage a balanced ecosystem and work at one with nature.

Amazingly fresh nose, with aromas that bring to mind a cosy pub in winter. Smooth and easy drinking and showing impressive length. A touch of ‘bittersweet’ on the palate with liquorice and smoky notes balancing a rustic bramble-fruit profile. Despite these 'weighty' descriptors, the wine retains a lightness of touch and works just as well at cellar temperature as it does fireside. Three months in oak gives a rounded palate and balance. Great to pair with smoked ham or bacon, game, hearty soups and stews.

Hailing from Piedmont, in northern Italy this is a fine, and beautifully made style of Sauvignon, with citrus fruit characters lifted by ripe gooseberry and floral notes. Zesty acidity balances perfectly with the considerable weight on the palate, and crisp grapefruit flavours make this an attractive and characterful wine. Vegan and Sustainable. 12% abv

Alvaro Palacios Camins del Priorat is a wonderfully full bodied red wine from the Priorat region of Catalunya, Spain. A pioneer wine-maker in this region and Decanter Wine Man of the Year 2015, Alvaro Palacios is capable of producing some of the finest wines in the entire country. This Camins del Priorat, a Garnacha and Carignan blend with a tiny amount of Syrah, Cabernet Sauvignon and Merlot, delivers a spectacular initial attack of berries and red fruits with a real pleasantly jammy feel and a tense but smooth finish.

Campari - an absolute classic from Italy.

Campari Bitter is one of the best known and most successful bitter liqueurs worldwide. The half-bitter liqueurs known in Italy as Amaro were used, originally, because of their digestive effect and were sold exclusively in pharmacies. However, as people began to appreciate and enjoy them more, other entrepreneurs began to produce the bitter for their own drinking purposes. Gaspare Campari was one of them and in 1862 presented his "Bitter all'uso d'Hollandia" for the first time in his own bar in the Galleria in Milan. And so Campari Bitter was born! 86 ingredients shape its flavour, including spices, herbs, fruits and roots from around the world. 

The most popular and classic way to enjoy Campari is as an aperitif. To do so simply pour the bitter liqueur over a few ice cubes. Even in long drinks, this Italian drink always taste great. You could try it for example, combined with soda, orange juice or other mixers such as Tonic Water. The bitters taste particularly great in cocktails like a Negroni. The combination of Campari, Gin and Vermouth with an orange zest is one of the absolute classics in the cocktail world- definitely a drink that you should mix with Campari.

From Sicilian native grape, Grillo, this is an exotic and exuberant wine, rich with tropical fruit flavours of fresh-cut pineapple and zippy lime. Fresh and easy drinking, and full of Mediterranean character. Notes of exotic white flowers add further complexity and enjoyment to this lovely, satisfying wine. Full of sunshine, even if the UK is not!

12.5% abv

Intense ruby colour, violet notes. Lightly tannic, full and persistent aroma. Well balanced and easily drinkable.

Sambuca di Sicilia is an area which has produced fabulous grapes for centuries and Cantine Cellaro's wines are an incomparable expression for this historical area of vines.

Great with red meat, barbecued and grilled meat, excellent with first courses, game birds and seasoned cheese. Try it with eggplant Caponata or braised cauliflower 'Vrocculi Affucati'.

This Tuscan estate makes an excellent range of wines, from this, their entry level Sangiovese, up to their top-scoring Brunello del Montalcino. Specialsing in the Sangiovese grape, they know how to make high-quality wines that are full of Italian flavour.

Intense on the nose, fruity and spicy, with ripe blackberries, wild strawberries, rose spice and vanilla. Medium bodied and fresh on the palate, where the red fruit character persists. 

James Suckling 91 points

13.5% abv

Quince, nectarine and a light flint or gravel nuance are set against understated honey and florals. Richness is the word to describe the global impression of the palate: creamy, ripe, stone fruit – peach and nectarine – with a vanilla opulence and a twist of granadilla and lemon oil adding contrast. 

Grape Varieties Alicante Bouschet, Touriga Nacional, Cabernet Sauvignon, Syrah

A blend that changes slightly each year, the last few vintages of this wine have been on fire. Beautifully defined dark fruit (there always seems to be a generous lick of cassis in this wine, even when the Cabernet component is actually quite modest), just a frame of toasty oak (although that roasted Alentejo character amalgamates with that too), and just enough Alicante crunch to keep it all fresh and energetic.

Older vintages are still drinking well, and with the improvements in this great value wine, there's no reason more recent vintages won't last even longer.

GRENACHE NOIR 70%, CINSAULT 30% The grapes are sourced from vineyards cultivated near to Lake Thau, set in a formerly volcanic region just inland from the sea. This has a particular micro-climate – as the proximity of the water has a moderating affect on the typically Mediterranean temperatures, allowing optimal ripening whilst retaining fresh acidity. The grapes are harvested in the early morning, then the wine is vinified as a classic rosé de presse, with soft pressing and cold fermentation.

 CEP Sauvignon Blanc is unique and may be easiest to understand by comparing it to other regions. It does not have the fruity sweetness found in New Zealand or the melon and gooseberry oak inflected fatness of most California Sauvignon Blanc. It is also not grassy like a typical Sancerre but there is bright acidity, mineral, citrus and green notes. Nick and Vanessa met Bob Hopkins a few years ago at an Integrated Pest Management class. As organic farmers you attend IPM classes to learn how to attract beneficial pests that will combat nasty insects in the vineyard. That way you can avoid pesticides. Nick took a shine to Bob and mentioned that his brother wanted to make crisp, minerally, zippy Sauvignon Blanc, but, of course, we cannot grow Sauvignon Blanc at our very cold estate vineyard. Bob was kind enough to offer us Sauvignon Blanc from his blocks of 40 year old vines. And the result is uniquely delicious. This is not the Bordeaux style of Sauvignon Blanc that Vanessa made when she was winemaker at Peter Michael where there is barrel aging and often Semillon in the blend. On the contrary, the grapes are picked to capture the citrus, green papaya, lemon blossom, chalky side of Sauvignon Blanc. It is tank fermented to retain acidity and freshness and bottled in the December following vintage.

Chablis, Chablis, Chablis... As familiar as the school run, and very often as mundane. But this delivers a memorable treat; sensuous, vivacious, and exactly what Chablis should be. No interference from oak, yet almost Burgundian in personality - a result of top class fruit and superlative winemaking.  A steely structure defines the palate with wonderful linear precision.

As satisfying as getting the last parking space. Enjoy.

Sumptuous and refreshing and absolutely en-pointe for the coming months (cue; sunshine). Made from traditional Muscadet grape Melon de Bougogne, showing that trademark touch of salinity we know and love, enlivened with a touch of Sauvignon blanc for added ‘lift’ and aromatic quality. 

12% abv

A summery blend of Gamay and Pinot noir fromt the Nantais region of the Loire Valley. Comparable to a great Beaujolais, but without the ‘bubblegum’ notes those wines sometimes impart.  Juicy and refreshing, with light tannins, medium body, and a moreish finish. Also lovely lightly chilled.

Located just 1 km from the World famous Château Petrus vineyard. Blackberry, cherry, vanilla and earthy fruit aromas. Juicy fruit with good perfume, a lovely minerality and integrated oak. Delicious mature Pomerol.