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!

With its funky, wonky bottle, this is instantly eye-catching, but this wine is no novelty! Made from the Nebbiolo grape - of greater fame in Barolo - but making no less of a wine here. And easier to approach in early years. Aromas of eucalyptus, exotic spice, underbrush and aromatic herb lead the nose. The tightly knit palate offers cranberry, dried cherry, star anise and clove set against taut, close-grained tannins. Winner of the GamberoRosso Italian wine award for the region. An off-piste but truly rewarding wine from Piedmont. Bolognese anyone?

At an altitude of 365 metres, Monthelie overlooks the Auxey-Duresses and Meursault valleys. The Changarnier family has lived in this village for several centuries, founding the domaine in 1720. Now, Claude and Antoine Changarnier continue this wine-growing tradition. Their professional careers carried them far from the wine world, but their Burgundy roots remain anchored in this terroir.

A Traditional Method sparkler made entirely from Chardonnay grapes. And a great alternative to an aperitif Champagne!

This sparkling wine has an expressive and very well-developed body with considerable finesse. Its fine fruit and its tangy acidity contribute to an elegant and very harmonious wine. A sparkling wine for every occasion.

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.

From the excellent Hermandad winery in Uco Valley, Argentina.

Aromas are reminiscent of ripe black fruits such as blackberries, ripe cherries and plums, with floral hints such as violets blended with spicy notes, vanilla and chocolate driven by the oaked toasty bouquet. It is full-bodied, with sweet tannins and a velvety texture in the mouth that finishes long and smooth.

This complex and elegant Malbec spends 18 months in French oak barrels. Drinking well now but can easily age for 15+ years. Only on it's second vintage, this wine is already recieving accolaides such as 92pts from Tim Atkin MW and is rated among the top 4% highest rated wines in the world on Vivino.

One of the UK's only single estate English vodkas, Ramsbury Vodka is distilled, blended and bottled in a historic Wiltshire countryside belonging to the renowned Ramsbury Estate. An ancient aquifer influences the locally sourced wheat and water to create an enigmatic and refined edition.

Each bottle possesses a distinguished aesthetic and takes effort to note the provenance and variety of the wheat used. A very dignified affair.

This exquisite and superb-value wine has a fine, elegant nose of fresh red-cherry fruit and sweet spice, and a perfumed bouquet with hints of pot pourri, raspberry tea and red liquorice. Developing notes of leather and tobacco. The balanced acidity – one of López de Heredia’s trademarks – is astonishing, as is its complexity and freshness, while the finish is enduring, mouthcoating and intense. A true masterpiece of Rioja winemaking.

Sourced from Limoux near Carcassone in South Western France this is a lovely, bright red fruity wine that is soft and easy drinking. Perfect with game or even on its own. Exceptional value.

A delicate and floral nose, with wild strawberry, macerated cherries, hints of cured meat and exotic spices. Showing both fresh and developed red fruits and a certain prettiness, but also a more savoury, rustic side. The aroma is so complex and intriguing it is hard to move on to actually taste the wine. On the palate the tannic finesse and freshness is striking. Both are hallmarks of Xinomavro, but remarkably executed here making it a versatile partner at the table. Give this some air and the palate experience only gets better. A wine that unfurls slowly, rewarding those who take the time.

Lovely to drink now but can certainly age for those who can wait.. Otherwise, decant ahead of time to allow full development.

From the producer

''Our Old Vines Rapsani produced from low yields and top-notch quality grapes is savoury and mineral with a core of herbs and incense along bright red fruit. Well structured and elegant on the palate it will reward cellaring.''

Verum Bodega Del Río Elorza Chardonnay,

Truly a wine from the very ends of the earth! Verum Chardonnay is a fresh and pure Chardonnay from a family producer in the Valle de Rio Negro, Patagonia, on the southernmost tip of Argentina. A small portion of the cuveé goes through barrel fermenting gives a lovely fresh, creamy texture with citrus and orchard fruits and a hint of spice. Very cool-Burgundian in style, and huge value. In this privileged setting Verum (Bodega Del Río Elorza) was born, a realisation of a combined dream between two families. Tim Atkin MW considers Del Rio Elorza to be one of the top 25 Argentine wineries to watch. 

On first sip, the Simpsons Wine Estate’s unoaked Gravel Castle Chardonnay instantly brings to mind Chablis; immense quality, but also due to the minerality and laser-like lemon and lime imparted by the Burgundy clone vines planted on chalky soils. Simpsons Wine Estate’s ethos is to consistently make the finest wines possible in Kent. And as you dive deeper into this wine’s fresh blossom, crunchy pear and tropical fruit sorbet flavours, it becomes apparent the Simpsons are probably the finest still winemakers working in the UK today.

The chalky soils of the South Downs are on the same seam that runs from Champagne and Chablis, and the maritime influence of the coast being just eight miles away results in a long, slow ripening season that produces immensely complex grapes. 

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. 

A broody, black-hearted Syrah from La Mancha, packed full of blackcurrant, blackberries, dark cherries and kirsch-like perfume. Not only is the flavour well concentrated, with a sumptuous smooth tannic finish, it’s also a biodynamic wine that’s not going to break anyone’s bank.  There’s a lot of bang for your buck here.

Biodynamic & vegan.

45% Cabernet Sauvignon, 20% Merlot, 10% Malbec, 10% Bonarda, 5% Petit Verdot, 5% Syrah, 5% Tannat.

An exceptional wine from the esteemed Los Haroldos in Mendoza, Argentina. Complex and elegant aromas reveal notes of sweet spices, black pepper, dried figs and dried tree fruits, intertwined with touches of vanilla and cedar from the oak. Full fruited on the palate, with a gentle yet balanced acidity. Firm and robust tanins lead to a long, memorable finish. Best paired with grilled red meat, lamb, game, stew or strong cheese.

It surprised us to learn that there are now over 50 listed wineries in the state of Idaho. Kirby Vickers has been growing a few acres of vines near Snake River for over 20 years, and our man on the ground in the state testifies that Vickers wines are 'the very best, by a very long margin'. When asked why he's not on the official state list of wineries, Kirby replies that if they ever mention him, he'll sue them! He values his privacy, his quiet farm life. There is not even a sign on the roadside to alert its existence. His wines, however, need no fanfare. It's hard not to think of Burgundy and the Cote d'Or in particular when tasting these wines; extremely refined and elegant, defined purity of fruit with a touch of the exotic in warmer years. And at just over £20 a bottle, really quite incredible value. Fans of Burgundy will be LOVE this rare and exceptional treat. The 2016 is already developing beautifully and will reward further cellaring for those who can resist.

A composition of Terlano’s three most traditional white varieties, namely Pinot Bianco, Chardonnay and Sauvignon. This cuvée - which was one of the wines produced when the winery was founded - is a complex and layered wine. Pinot Bianco, as the main variety, provides the freshness and a good acid structure. Chardonnay delivers a pleasing warmth and mellowness and Sauvignon adds the fine aromatic character.
Green apple and white peach combine with fine nuances of lemon balm and mint to create the typical aroma of the classic Terlano.
Strong peachiness on the palate too, lending the Terlano its lively yet rounded character. The multifaceted, well structured palate is an interplay of freshness and minerality and leads to a wonderfully persistent finish.

Proper Barolo, from a single vineyard in the commune of Bussia - one of the most highly rated of all. Firm, aromatic nose, showing red berries, delicate herbaceous and spicy nuances, hint of black berries, dried floral notes and mushrooms. Clear, bright, tart and juicy fruit with light roasted nutty notes and tobacco. One to enjoy now or will happily cellar for 10 years plus.

Biodynamically farmed and 100% organic. A delicious blend of Sauvignon Blanc 57%, Chenin Blanc 39%, Semillon 4%. The Sauvignon Blanc aromas are prominent on the nose, with beautiful lime and prickly pear notes. Intense flavours, with great balance. A tight mineral core and creamy mid palate from the Chenin Blanc allows for great complexity and a persistent finish. The Sauvignon Blanc lends lovely, fresh acidity to the wine. The wine is made as naturally as possible with no added acids or enzymes. Quite frankly this is really outstanding value for a wine from low yieding vines, hand picked and transported to vinification on pack horses!

The family now own 52 acres including a hectare of Valmur Grand Cru. This is from a single vineyard 1er Cru vineyard. White gold with green tints, the nose reveals mint and pineapple. The palate is powerful yet restrained with fine acidity and a creamy texture.

The warm, sun-filled afternoons and cool nights of dry creek valley foster the ripe flavors and plush tannins that we love in top-quality merlot . Aromas and flavors of red licorice and blackberry that meld with hints of toasted oak, milk chocolate and roasted coffee.

Merlot blended together with a small percentage of Petite Sirah leads to dark fruit flavors and enhance the tannic structure in the wine. The grapes were cold soaked to extract vivid color and flavour. Aged for seven months in a combination of French and American oak barrels to impart notes of chocolate and vanilla in the finished wine.

BOTANICALS

''We work with nine carefully chosen ingredients, each lending their own individual characteristics, and all sourced with our usual attention to detail.

Sugar Kelp plays the starring role, bringing a complex, maritime edge to proceedings and we work with local diver and seaweed expert Lewis Mackenzie to gather this magical seaweed from our local sea-lochs in a sustainable harvest.

Lewis picks the gold-green fronds from hidden underwater forests by hand in the springtime before taking them to be dried locally.

When there is no 'r' in the month, the kelp is left to recover and grow, ensuring this vital local habitat for sealife is not harmed.''

HOW ITS MADE

''We make every drop of our award-winning Isle of Harris Gin here in the small village of Tarbert.

Our local distillers create this first offering from our island distillery in a small copper gin still which sits alongside her larger whisky-making sisters in the distillery's bright Spirit Hall.

We've nicknamed our gin still 'The Dotach' in honour of a similarly small and feisty local woman who is fondly remembered here in Harris from days gone by.

We use Sugar Kelp seaweed, gathered sustainably by hand from local sea-lochs, as our key botanical to express our island's unique maritime nature.

The spirit is softened by the fresh, low-mineral rainwaters which flow from the nearby source stream of Abhainn Cnoc a ’Charrain.

We bottle Isle of Harris Gin by hand here at the distillery too, before applying the labels and closing each one with a natural cork and wood stopper.

Finally, we apply a paper seal bearing our distillery's geographical coordinates to every single bottle by hand, your guarantee of a truly Outer Hebridean gin, made in the Isle of Harris and nowhere else.''

Originally from Bordeaux, Carmenere has come into it's own in the warmer climes of Chilé. Now considered a 'flagship' grape for the country, it produces wines that please Old & New World wine-lovers alike. An intense violet-red colour, generous aromas of black fruit, red berries, green peppers, and hints of violet give this wine a very well-balanced palate with supple, soft tannins, blackberries, and a juicy, lasting finish. Pair with beef stew, roast beef, or any other hearty dishes.

Russolo Doi Raps is a white wine of rare elegance and freshness, a blend of Pinot Bianco, Pinot Grigio, Sauvignon Blanc from the high quality region of Fruili-Venezia-Giulia. The nose reveals warm and intense aromas that immediately bring to mind ripe fruits and roses, remeniscent of Gewurztraminer. In the mouth it is pleasantly soft, round, well supported by an excellent acidic shoulder and overall elegance. Closes with a nice return on the fruit before a final clean and excellent persistence. Soft and enveloping, it is a wine to pair with first courses based on shellfish, such as linguine with lobster. Also excellent as an aperitif or with Asian cuisine.

100% Turbiana (aka Verdicchio) grown on the southern shores of Lake Garda in an organic vineyard. Some extended skin contact gives some wonderful texture to what is otherwise a delicate wine. Like Soave on steroids! Stainless steel fermented with 6 months on lees bringing some savoury notes. A real winner with seafood. Fans of Muscadet or Soave will find a lot to like here. 

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'.

A hugely satisfying and individual Rioja. 75% Tempranillo, 25% Garnacha & Graciano. Bright and clear red-cherry colour. The nose is intense, dominated by red plum fruits, along with boysenberry, black plum, and liquorice. Though a powerful and complex wine, there is a delicacy to the palate. Notes of oriental spice and orange nod to the difference and individuality of this wine. Soft, fine tannins, yet firm enough to provide the wine with a good structure and the oak use is subtle and well-integrated. Utterly delicious.

Sourced from plots Laguilera, Iscorta and La Rueda, carefully selected and picked by hand. The three varieties are vinified separately. The Tempranillo goes through a cold maceration for two days in stainless steel vats where it stays through alcoholic fermentation, then the wine is transferred to 2-year-old French oak barrels to go through malolactic fermentation and age for about 8 months. For the Graciano and Garnacha fermentation and ageing occurs in concrete vats, retaining freshness.

2016 was a hit and miss year in Bordeaux, but Chateau Guillot Clauzet really hit the spot with careful management and selection to create this succulent and opulent Pomerol. Ripe and plummy, overlaid with smokey leather and forest-floor aromas, this elegant wine has matured beautifully. No need to wait - this is ready to enjoy now - but will continue to develop game and spice notes over the coming years with proper storage. Try alongside venison, pheasant, or strong cheeses. Delicious. 

13% abv

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.

Kreuth is pale straw-colored with brilliant highlights, showing aromas of tropical fruits and minerals. It is a full-bodied, perfectly balanced wine that offers flavors of rich pear and apple nectar. Ideal with seafood, poultry or appetizers.

The Kreuth vineyard, where yields are strictly limited, is located at an altitude of 1,000 feet, rooted in volcanic soil. After a temperature-controlled fermentation in oak barrels this age-worthy wine is matured for 12 months in large oak casks, with 20% of the wine resting in barriques. The result is a wine of exceptional quality and poise that will evolve for many years in bottle. 13.5% abv

James Suckling 94 points

Wine Advocate 93 points

A properly Mediterranean scented rosé with a beautiful pink complexion. Ultra pale in colour, clean and fresh on the nose and the palate. Grenache Noir (46%), Cinsault (27%) and Rolle (9%) provide structure, supplemented by Syrah (8%), Mourvèdre (7%), Tibouren (2%) and Carignan (1%) for complexity. The palate is pretty with red fruit characters backed by gentle acidity. The finish is long and complex and with just a touch of aeration really shows its class. As always, a food wine par excellence.

A stunning blend of Castelão, Aragonez, and Touriga Nacional. Hand-crafted, traditionally made Portuguese blend, foot-trodden in granite lagars an bottled unfined and unfiltered.

Touriga Nacional and Aragonez provide beautifully ripe, dark berry fruit, but it's the indigenous Castelão that brings this wine to life. It's this lesser-known variety that adds intrigue, with redcurrant acidity, freshness, and bright cherry with a sour edge; perfectly balanced agianst a deep and brooding backdrop. There's a lovely leafy herbaceous note and rusticity to the tannic structure that balances the more modern fruit component. Overall, a just a really great wine to drink!

2019 vintage

Olivier & Lafont are one of our ‘go to’ producers in the Rhône. Baptiste Olivier grew up in Bordeaux, worked extensively around France and America, then settled in the Rhône Valley before partnering with longtime friend Gérald Lafont to craft wines under their own names. This is their Crozes-Hermitage, a spicy, dark and aromatic red composed entirely of syrah. Sourced from 35 year old vines, the wine expresses blackcurrant, black olive and a bit of smokiness. Some time in older 600L barrels has rounded out the wine nicely while still allowing the fruit to shine through. It's so easy to go wrong with Crozes and it can often be a bitter disappointment - literally. This is certainly not the case here. Excellent now but built to age.

2017 vintage

Gérald Lafont and Baptiste Olivier are known throughout France as two of the Rhône Valley's top oenologists. Their consulting work for many of the best estates throughout the region and in Provence has given them access to a percentage of the grape yield from some of the highest acclaimed vineyards in the region. Their collective wine-making knowledge and experience, combined with their access to some of the top fruit in the region, allows them to consistently create some of the best value wines in the Rhône today.

A luscious blend of 60% Grenache, 20% Mourvèdre, 10% Syrah and 10% Cinsault. Made from vines up to 70 years of age, the deep roots mine the mineral depths of one of the world's most famous terroirs. Such deep, entrancing aromas emanate from the glass; a rich blend of red and dark berry fruit, mixed with notes of earth, garrigue herbs, and hints of spice. It is structured and full-bodied, yet soft and sensual. Wonderfully minerality runs throughout the wine, mingling with lush cassis and dark jammy fruits that caress the palate.

This is a dry generous, serious Rosé, best enjoyed with food. Smooth and rounded, it has raspberry, almond and red appleskin aromas and a warm finish. Made of 85%  from Rhône grape Cinsault and 15% Mourvedre from vines planted since 2000 at around 1,000m above sea level in the Bekaa Valley.
Musar Jeune Rosé is made of  ‘saignée’ (‘bled’) method and pressing method using pink juice removed from Cinsault and mourvedre grape must, fermented in cement-lined vats and released unoaked a year after the harvest.
No need to decant; enjoy chilled (12°C) with baked salmon, shellfish, roast pork or tomato-based pasta dishes.

Musar Jeune White is an unoaked blend of Viognier, Vermentino, Chardonnay from youthful Bekaa Valley vines. Crisp and aromatic, this eclectic blend of French and Italian varieties has its own distinct personality – passionfruit, apples, elderflowers – and a dry, refreshing finish. Vines planted since 2000 at around 1,000m above sea level in the Bekaa Valley.
Fermented in cement-lined vats and released a year after the harvest.
No need to decant; enjoy chilled (12°C) with grilled fish, herb-scented roast chicken, seafood salads and spicy oriental dishes.

Named for the daughter of CVNE’s founder, Eusebio Real de Asúa, this juicy Ribera extends the company’s flair for winemaking beyond the boundaries of its Rioja heartland.

Bela is produced from hand harvested, carefully selected grapes from CVNE's own vineyards situated at more than 800m altitude in the village of Villalba de Duero. The soils are calcareous clay and sandy loam and the climate here is continental. The wine making process is traditional, with pre-fermentation cold maceration in stainless steel tanks, and, following fermentation, six months ageing in American and French, new and one-year old oak barrels.

We love a good Chianti - especially when served alongside hearty Italian fare! This is Italian “food wine" par excellence. Young, tasty Sangiovese with aromas of tomato leaf, violets and red fruits. A fresh, fruit-forward core of dark cherry strawberry with fragrant, mouth-watering acidity. Medium bodied, with delicate tannins and a fragrant palate. A compliment to most dishes – try with Bolognese or Ragu.