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Aromas of vanilla, cracked black pepper and dark damson fruit. On the palate this wine is round and fleshy, beautifully balanced and packed full with robust red fruit flavours and a lick of oak.

This is high altitude Chardonnay grown in the Tunuyan vineyards in Mendoza’s Uco Valley – 50% isfermented and aged in French oak barriques which lends a hefty creaminess to the citrus and stoneyminerality. It’s flipping good Chardonnay frankly

Grenache Blanc (mostly) with 20% Roussanne and a splash of Clairette, barrel fermented before a further 6 months in oak, this has a richness about it with some lovely spicy notes; serve it as an aperitif but I’d be more tempted to make it work a bit harder alongside richer flavoured poultry or fish dishes.

The southern Rhone is one of our favourite regions of France – dotted with fabulous, old medieval villages such as Cairanne where almost everyone has a hand in winemaking. Whilst Chateauneuf du Pape might be the largest and most famous appellation, the value is to be found elsewhere and we are delighted to include this full-flavoured, organic, spicy blend of Grenache, Syrah and Mourvedre. Perfect with red meats and summer barbecues.

Domaine Eyverine

Blended from a careful selection of fine peated Single Malts distilled on the Islands of Scotland. Double barrelled for added depth and a mellow oak-spice finish. Second maturation in first-fill Bourbon barrels

Caisteal Chamuis

A beautiful minerality and freshness with aromas of white fruits such as pear and white peach. Soft citrus notes, as well as almond shell and white flowers, are part of the great bouquet. On the palate it is balanced and elegant

Aromas of violet, ripe black fruits, smoky spice and savoury characters. Dark plum and blueberry characters on the palate, with notes of cedar and liquorice, and well-integrated oak giving structure and weight - all balanced by bright acidity.

The grapes are cultivated on traditional trellised vines planted in marl soil at Montresor's ‘Capitel della Crosara’ vineyard on the hills of Negrar within the Classico zone. Grapes are picked by hand in October. Made by the Ripasso (literally ‘repassed’) method, which involves adding the unpressed skins from the dried grapes which were used to make an Amarone to a young Valpolicella wine. This helps to add extra flavour and alcohol to the wine (causing it to start re-fermenting) and gradually the luscious flavours of Amarone are imparted to the wine. After this the wine is aged for 12 months in French and American oak casks along with some small barriques.

A warm, inviting, richly fruity nose, with aromas of fresh morello cherry, ripe plum and hints of dried fruits. The palate is similarly full-flavoured with concentrated, crunchy black cherry, brown spice and vanilla notes and a hint of liquorice. The long finish has the classic bitter cherry fruit finish typical of ripasso.

Montressor

Fresh black cherries and cassis notes of the nose. With a juicy palate showing soft tannins with more red fruit flavours, and a touch of spice on the finish.

Aberlour’s character balances malt and fruit. Matured solely in first fill bourbon, this release offers a crisp, clean, refreshing look at a distillery usually famed for sherry influence. Crisp green apples and juicy pears makes for a refreshing palate with a subtle spearmint finish. One of 1245 bottles in this release

Morrison Scotch Whisky Distillers

Matured for 9 years in ex-Islay Bourbon barrels. The rural Aberdeenshire water, along with local peat and coal fed stills gives a dram with vibrant fresh smoke, sea spray and a hint of citrus zest.

Morrison Scotch Whisky Distillers

A 16 yr old Port Cask finish, full of spiced peaches with dark chocolate covered cherries

Morrison Scotch Whisky Distillers

First-fill Bourbon cask with juicy pear drops and sweet green apples with lingering sweet vanilla on the finish.

Morrison Scotch Whisky Distillers

Another cracker from Glenburgie, however this 10-year-old has been matured in luxurious PX Sherry Hogsheads. Decadent and sweet with notes of toasted pecan nuts drizzled in golden syrup, this is not one to be missed.

Morrison Scotch Whisky Distillers

Sweet vanilla, lemon zest and a dusty barley sugar note that lingers in the mouth.

Morrison Scotch Whisky Distillers

An integral part of some of the world’s best-loved blends, although built in 1971 it didn't release a single malt until 1992. and even now distillery bottlings are rare. Bottled in a run of 794 bottles, the wisky has spent 12 years in Bourbon Hogsheads give fruity notes of honeyed granola, dried pineapple, papaya, and toasted almonds

Morrison Scotch Whisky Distillers

Fragrant, with over-ripe bananas and notes of pear drops.

Morrison Scotch Whisky Distillers

A sophisticated, elegant 100% Bellone wine that embodies its terroir. It is named after one of the mythical Dioscuri, venerated in the ancient Temple of Castor and Pollux, whose imposing ruins are among Cori’s archaeological treasures.

Brilliant straw yellow colour; delicate fruity nose, yellow peach, hawthorn; fragrant, fresh palate with mineral notes.

Cincinnato

Aromas of honeyed, ripe stone fruit with citrus and lightly spicy notes. The palate is complex with lime, citrus characters balanced by a spicy minerality, structure and length. Showing some development, but with the potential to age for 5 years or more.

Cavit

Bottled from a single Sherry Butt at cask strength after 27 years for a run of 197 bottles. A warming, aromatic nose of cinnamon, nutmeg and cloves, with soft brown sugar on the palate

Morrison Scotch Whisky Distillers

Sileni's state of the art winery, vinifies grapes using modern and traditional methods which help to produce a dry, refreshing, all round well structured wine. Pale lemony green in colour with a satisfying nose of kiwi, lime, gooseberry, tropical fruits and a touch of grassiness. Whilst the palate displays taut acidity, zingly citrus fruits, gooseberry, stone fruits and minerality.

Sileni Estate

Alice is a medium-dry well-rounded cider with a moreish sharpness. At 4.6% she sits at the drier end of their core range yet is still smooth and mellow with a very slight tart finish; a result of the balanced blending of Celtic Marches homegrown cider apples. This cider is a true Herefordshire delight!

After a career in major cider manufacturing and a break to bring up her young family, Susan Vaughan decided to join her brother Robert Hancock’s back on the family farm in Bishops Frome Herefordshire. The family has been growing fruit and hops on the farm for over 100 years. Their farming roots go back deep into Mid Wales and the Welsh borders where many of their family still farm today. They are now drawing on that heritage and the abilities acquired from a history in the cider and brewing industry to produce quality ciders on the family farm.

Celtic Marches

Beautiful to the core, this palate pleasing medium cider is far from mediocre. Molly is a meticulously balanced cider with a golden glow. This scrumptious sip is smooth, well rounded and has a wonderful apple nose; a signature quality of Celtic Marches homegrown Herefordshire Cider apples. Molly’s bittersweet and bittersharp mash includes Dabinett, Harry Masters, Ashton Bitters and Three Counties.

After a career in major cider manufacturing and a break to bring up her young family, Susan Vaughan decided to join her brother Robert Hancock’s back on the family farm in Bishops Frome Herefordshire. The family has been growing fruit and hops on the farm for over 100 years. Their farming roots go back deep into Mid Wales and the Welsh borders where many of their family still farm today. They are now drawing on that heritage and the abilities acquired from a history in the cider and brewing industry to produce quality ciders on the family farm.

Celtic Marches

A profusion of sweet ripe fruit with pineapple and golden apple to the fore, as well as an appealing ‘grapiness’. Touches of rosewater and honey and a delicate spiciness add character and interest. Fresh and fragrant on the palate with the fine bubbles lending a creamy texture.

Tenuta Olim Bauda

One of the oldest vineyards in St Emilion, there is evidence of it being used for wine production by the Romans, the actual Chateau was built in the 1850s. Purchased by Americans Denise & Stephen Adams in 2004, they have spent a fortune renovating the Chateau and winery, and also embarked on an extensive replatning program- removing the Cab Sauv vines and converting the vineyard and winemaking to Biodynamic status, (they were certified organic in 2013, and Biodynamic in 2020). The 2017 is 90% Merlot and 10% Cab. Franc, wild yeast fermentation and surprisingly elegant and floral for 14.5% abv

Château Pichon Longueville Comtesse de Lalande is located on Bordeaux’s Left Bank, in the world-renowned Pauillac appellation. Under the 1855 Classification, which Napoleon III requested for the Exposition Universelle de Paris, Pichon-Lalande falls under the Deuxièmes Grands Crus Classés, or Second Classified Growth category.

Pichon Longueville Comtesse de Lalande and Pichon Longueville Baron were once one large property. At the time of Baron Joseph de Pichon Longueville’s death in 1850, his estate was split between his two children: his daughter Virginie who married the Comte de Lalande (Château Pichon Longueville Comtesse de Lalande) and his son Raoul who inherited the title of Baron (Château Pichon Longueville Baron).

Edouard and Louis Miailhe, descendants of an old Bordeaux family of vineyard owners and wine brokers, purchased Château Pichon Longueville Comtesse de Lalande in 1925. May Eliane de Lencquesaing, Edouard’s daughter, inherited it in 1978 and ran it until 2007. It was under her ownership that Pichon Comtesse’s reputation as a prized Pauillac wine flourished and earned its “super second” reputation (referring to its Second Growth classification). The consistent quality, year after year, was simply indisputable. The château's seminal 1982 vintage even garnered the perfect score of 100 points by wine critic Robert Parker.

These 6 bottles were acquired upon release by Chris for his personal cellar and have spent their lives in bond before being transferred to our cellars in November ‘24. On intial inspection the bottles have a uniformed fill level at base neck, with good capsules and clean labels.

A generous vintage dominated by stone fruit, apple and melon with citrus and delicate apple blossom. Savoury minerality hovers in the background and supports the wine nicely, with long lasting acidity offering a bright finish and a food friendly profile.

A pioneer in the Uco Valley, Bodega Piedra Negra was established in 1996; François Lurton was the first person to plant vines in the foothills of the Andes Cordillera, at an altitude of 1100 m.a.sl., in semi-desert conditions in the middle of what would become the Geographical Indication of Los Chacayes (the poor, gravelly, alluvial soil is reminiscent of Pessac-Léognan in Bordeaux!). Drawing on expertise acquired all over the world, he immediately introduced environmentally friendly growing methods, and his 99 hectares of vines are managed organically and in adherence to biodynamic principles. In addition to Argentine selections of Malbec, the estate also grows French selections of the grape (known as Cot)

The malbec was fully fermented in 225-litre French oak barrels with a revolving system & post-fermentation maceration for one month in the barrel before Malolactic fermentation with weekly bâtonnage. The Cot was fermented in concrete tank before transfer to French first use oak barrels for the Malolactic fermentation and ageing. Aged 24 months in new French oak.

Deep red-garnet colour. Intense red fruit notes, balanced with complex coffee notes from the aging in oak. Complex & full bodied with ripe tannins highlighting the red and black fruits with floral notes showing great length, with mocha nuances on the finish.

Produced from a small (0.49 ha) plot of 50 to 68 year old vines, this is classic Chambolle. Hand harvested and fermented using only indigenous yeast it then underwent maturation in 35% new oak barrels.

Maison Roche de Bellene

Maison Roche de Bellene

Intense greenish yellow colour. Its aromas are reminiscent of ripe white fruits, with citrus and spicy notes such as thyme and ginger, intertwined with hints of vanilla, toasted almonds and caramel, contributed by fermentation and ageing in French oak. On the palate it has a sweet, unctuous, oily impact, refreshed by a marked acidity, which makes it long and persistent.

A man of conviction but by no means a zealot, Eric Texier likes to push the boundaries. Despite having no experience or contacts in wine, Eric decided to give up his career as a nuclear engineer and study winemaking in 1992, interning with Jean-Marie Guffens at Verget in Mâcon. Lacking the network to buy his own vineyard, Eric did his time with established winemakers then made négoce wines with the fruit of like-minded purists. Although he considers his approach to viticulture to be that of an old-fashioned paysan, don’t be fooled. Eric is more of a pioneer than he would have you believe. His fresh take on an old terroir has been instrumental in reviving appellations of the Northern Rhône that would otherwise have been lost. The estate consists of two very distinct terroirs - Brézème in the Drôme (left bank of the Rhône) and the Ouvèze valley in the Ardèche (right bank). Brézème is a limestone hillside facing south, the last ridge of the Vercors Massif at the mouth of the Drôme river, whilst the Ouvèze valley, on the Ardèche side, marks the geological separation between the Massif Central and the Cévennes, where the vineyards facing south, are granitic with a mixture of schist and gneiss on its surface and islands of limestone.

Declassified to Vin de France, as opposed to the more usual Côtes-du-Rhône due to its production method, a blend of 55% Grenache, 30% Cinsault and 15% Clairette (a white grape).

All fruit is organic, harvested by hand, partly de-stemmed and co-fermented with native yeasts in open-top concrete tanks. As with all Texier wines, no extraction techniques are employed, aged in concrete for 12-18 months, unfined, unfiltered and bottled with only the smallest amount of sulphur. The blend of red and white grapes producing a joyfully bright wine, with crunchy red fruit, beautiful texture from the concrete fermentation, and incredible purity and drinking pleasure.

Situated in the Haut Medoc, sandwiched between Margaux and St Julien, Chateau Beaumont has long been a favourite of ours, producing classic Bordeaux from a blend of Cabernet Sauvignon and Merlot with just a dash of Petit Verdot. It’s a property with a long history dating back to the 1770s whilst the Chateau itself was built in 1854. Over the years ownership has passed between some of Europe’s wealthiest families but it now rests with Grands Millesimes de France, falling ultimately under the control of Suntory and Castel.

Chateau Beaumont