Tasting Notes

Dr Squid Gin has been lovingly made by Pocketful of Stones Distillery down at Long Rock, Penzance. 

Squid Ink is such a powerful ingredient that only a minimal amount is needed both for the distilling and colour or infusion of the gin. Vanilla was added to the base of the recipe to give a well-rounded mouthfeel and perceived sweetness, coupled with sea buckthorn for a tart, fresh fruit finish.

The gin is a savoury Mediterranean-style gin, from coriander, sea buckthorn and squid ink, with a smooth full mouthfeel from vanilla and a slight spice of pepper. Dr Squid Gin opens up when tonic is added releasing floral and citrus notes of meadow sweet and lemon.

Dr Squid pours black and when mixed with tonic turns a vivid pink. It also makes for a great Gin Mule when poured over crushed ice and ginger beer.

Also available in a rather sexy metal canister! Click here ...

PLUS as a fabulous handy keyring! See here...

Specifications

The bouquet has hints of blueberries, cherries, violets, tobacco leaf and spicy cedar wood. The mouthfeel is opulent with a generous lingering aftertaste. 

Accolades

• 90pts | Platter’s

  Weighty & serious Bordeaux blend, 70% cab with merlot & petit verdot in 2018, showing quintessential black-fruit aromas/flavours of cherry, currant & berry. 15% alcohol & 80% new oak deftly handled, as in 2015 (93 pts), though shade less freshness because of intense fruit-sweet finish. Also in 1.5L, as Teano. No 2016, 2017 untasted.

  Platter’s 2022

Specifications

Tasting Notes 

Production

This Sauvignon Blanc comes from a premium single vineyard located in Oliver, in the south end of the Okanagan Valley. A small portion of the blend is barrelaged Semillon also from Oliver. Michael Bartier and Eric Monnin set out to create wines that are Boutinot France in style, but honouring and respecting the land, viticulture, climate and vineyard sites of the Okanagan Valley. This cuvée Sauvignon Blanc is sourced from a premium single vineyard. For a little extra magic it is blended with a thimble of barrel-aged Semillon for texture and finesse.

Producer

Boutinot’s Head Winemaker, Eric Monnin, has made it his mission to explore exciting New World regions and vineyards, from South Africa to Chile and Argentina. While exploring sites in Okanagan Valley he had an immediate connection with British Columbian Winemaker, Michael Bartier, and his deep understanding of the region’s strengths and potential.

Michael and Eric set out to create a wine that is Boutinot France in style, whilst honouring the land, viticulture and climate of the Okanagan Valley.

The first cuvée, Project B Sauvignon Blanc is sourced from a premium single vineyard in Oliver and is blended with a thimble of barrel-aged Semillon from the same site for texture and finesse. A classically French, New World wine.

The name is in reference to the fact that the letter ‘B‘ surfaced as a constant in this partnership: a Boutinot-Bartier team, our first harvest from Plot B and as a special nod to the Boutinot Rhone symbol of quality, the worker Bee… a common thread that connects all elements of this project.

Alan's Personal Tasting Notes

"There’s no doubt that this is a serious quality Sauvignon blanc - well made, multi-layered with good complexity. Stylistically it sits in the middle of the mineral, citric styles of France and the riper, tropical fruit styles of the southern hemisphere. Will make me explore Canada further. Delicious - on its own or with food." January 2023

A fresh bright and charming expression of Loire Pinot Noir.

Tasting Notes

Warm, red berry fruit characterizes this fresh Pinot Noir. Ripe tannins are balanced by fresh acidity and subtle oak on the finish.

Method of Production

Grapes are grown on 15-year-old vines, planted at 8,000 vines per hectare on clay and chalk soils with areas of Portlandian clay. Yields are usually between 40 and 50hl/ha. The grapes are 100% destemmed after harvest and are allowed to cold soak for several days before temperature-controlled fermentation. Pigeages and pump-overs take place during maceration, which lasts between 20 and 30 days depending upon the vintage. Malolactic fermentation is carried out in cuves and demi-muids, followed by ageing for 10 to 12 months. This wine is bottled straight from the barrel without fining or filtration.

Producer

The small village of Maimbray, just to the north of Sancerre itself, is home to both Domaine Roblin and to Domaine du Pré Semelé. In fact the Roblins are just across the road from the Raimbaults and share a similar story of two brothers – 4th generation Matthias and Emile in this case – taking over from their father and implementing new ideas to move the family Domaine forward.

They have a total of 19 hectares of vines with a terroir made up of Kimmeridgian and Portlandian chalky clay (Terres Blanches) soils, spread across 45 separate parcels of vines, on the slopes around the villages of Maimbray and Sury-en-Vaux. Their vineyards are planted with 85% Sauvignon Blanc and 15% Pinot Noir, and in the winery their intervention is minimal: gravity does the work of pumps, and the wines see long lees ageing. The wine style is very pure, fruit-forward yet fine, and really top quality.

Sustainability

Vineyards are worked with the greatest of respect to the environment; no chemical pesticides or herbicides are used; carbon dioxide emissions are kept as low as possible; there is crop cover between rows of vines to help combat soil erosion, and green harvesting is practised to restrain yields and improve ripeness. Although not yet HVE accredited or certified organic, the Roblins employ many of the practices of both.

Specifications

Widely considered to be one of the best producers in Slovenia, Edi Simčič’s wines are truly unique, stoically traditional and proudly Slovenian.

Malvasia, or Malvazija as it is known in Slovenia, is a classic Mediterranean grape variety that is perfectly suited to the warm conditions in the Gorizia Hills. The Simcics make their version in a rich, structured style which is in direct contrast to many lighter versions from more coastal regions.

Tasting Notes

Ripe peaches and apricots define the nose along with hints of cigar box spice, woodsmoke and dried herbs from the maturation period. The first sip reveals a robust medium body, subtle tannins and a bold structure which will help the wine age gracefully over the next few years.

Information about Edi Simčič

Three generations are still at work here, passing knowledge and experience from father to son every day. Edi himself is still very much a key character at the centre of the business, with his son Aleks working alongside him and taking the winery into a new era, while Aleks’ two sons learn their trade to take up the family mantle one day. Historically, Slovenia has experienced more than its fair share of hardships, re-shaping the lives of the whole population. In the case of Goriška Brda, the whole region was under fascist rule by Mussolini’s Italy up until the end of World War II, after which it passed into Communist rule as part of the reestablished Yugoslavia.

Like many other regions in the area, Goriška Brda’s whole agricultural industry suffered greatly under Communist rule, as all growers were expected to surrender a large portion of their grapes to the government, thus leaving growers with no resources to even consider quality growing and winemaking.

Upon independence and the formation of the Repubic of Slovenia in 1991, the family spared little time in pursuing their true calling as one of the leading winemakers of the country. Today their reputation is well-established, very deservedly so. Everything about Edi himself exudes gentleness, and this certainly comes across in the wines, thanks to patient growing, gentle handling in the cellar and utter perfectionism when it comes to ageing. Down in the cool cellars, none of the wines are rushed to be ready, and a masterful use of oak results in complex and slightly (but very attractively) oxidative wines.

Within Edi’s wheelhouse is a delicious Chardonnay, a wine he considers to be the first step everyone must take to fully understand his approach, after which comes the Sivi Pinot, the local name and style of Pinot Gris. The defining grape and wine of this project and indeed region is the indigenous Rebula, the true jewel in the Edi Simčič crown. Finally the range is rounded off with a red called Duet, a harmonious blend of Merlot, Cabernet Sauvignon and Cabernet Franc. These wines are very special, and Edi and family have worked tirelessly to show the world what their region and country is capable of. This is Slovenia. 

Specifications

A newcomer to the Artisanal Gin Market, named after Saint Amans, a small village in the department of Tarn-et-Garonne in the Midi-Pyrénées region of France and home to its producers. A gin that is smooth, fruity, floral and with a touch of spices.

Tasting Notes

From our own garden and the region of Saint Amans, we have selected the very best ingredients and botanicals for our gin. Grown from the same loving earth as the grapes themselves.

This gin is comprised of 18 different botanicals, including classic Juniper and, a French specialty, Espelette Pepper plus an extra hit of fresh raspberries for fruit and colour. Each of these components adds their special touch to the blend, truly defining the taste and character of our beloved Saint Amans

This floral gin is best served neat or paired with the following premium Indian tonic waters: Fever-Tree Refreshingly Light, Artonic or London Essence.

Producer

The South of France is a haven for winemakers; the climate producing some of the world's finest grapes. It is the love of these grapes that have formed the basis for our precious gin. Proudly named after the small hamlet in which we live, our gin is the result of a long-lived dream to create something sustainable and with purpose. Something to bring people together. Equally complex as it is balanced, we hope you will enjoy drinking it as much as we have enjoyed making it!

A Labour of love

In France, respecting the land and its produce is of great value. It seeps into everything we do and instills pride in what we create. For us, the botanical garden we have grown embodies all of this. Nestled between vineyards in the heart of Saint Amans, it is the home of our gin and a source of its ingredients.

The Perfect Match

Our partnership has brought together two very complementary interests; Anne's love of growing fruits, flowers and herbs alongside Jean-Louis' life-long fascination with 'marc de raisin' (a winemaking derivative - spirit of the grape). It's this harmony of skills that has laid the perfect foundation to create our gin.

Specifications

Take a walk on the white side, because there is life beyond the red!

Tasting Notes

White Vermouth -  Floral, citrus, herbaceous, with almond notes and a subtle mineral background. Delightfully light and refreshing, with a distinctly bitter and dry finish, in which fine notes prevail.

Producers

During the early years, Bodegas Lustau operated as an ‘Almacenista'. The Lustau family began bottling their own sherries and exporting by 1950. In the 1980s they expanded their range and introduced the Almacenista range concept of buying and maturing casks from small bodegas to share excellent quality names and styles with enthusiasts around the world.

In 1990 the winery was bought by the family-owned Louis Caballero group. Bodegas Lustau is considered a world-class benchmark for top-quality wines. Lustau produces all styles of sherry, from Manzanilla through to Pedro Ximénez, as well as special bottlings, single cask, VOS and VORS sherries. The En Rama range, produced from select barrels from each of the three towns, is a highly anticipated release each spring.

Lustau has, over the years, won multiple medals and trophies, including ‘Best Spanish Winery' and ‘Best Sherry Producer' at the IWSC and the Len Evans Trophy for consistency (won in 2011 and 2016) at the IWC. Current cellar master Sergio Martínez took charge of the winery's oenological team in 2016, after more than 14 years' worth of experience with Lustau. Sergio has been awarded the ‘Best Fortified Winemaker' Trophy by the International Wine Challenge three years in a row, following in the footsteps of the late Manuel Lozano who had won this award seven times. In 2022, Lustau celebrated its 125th birthday with a special release of three sherries in their Anniversary Collection, including a Manzanilla Pasada Papirusa, Amontillado Solera del Castillo, and a Vintage Sherry Añada 1996.

Production

Lustau use the solera system to make their Vermut, which is unique to Jerez. Cellar Master Sergio Martínez looks after the sherry that make up the base wines, and selects the best ones for the Vermut. Lustau's Master Distiller Fernando Pérez selects the botanicals and is responsible for the final assemblage of the wines. Fermentation in stainless steel casks. 

For moments when good food and wine
are at the heart of a gathering.

Tasting Notes

Production

The grapes are hand-harvested and processed using a pneumatic press in whole bunches, followed by juice fractionation. The pure cuvée is then selected, and cold static sludge removal is carried out. Selected yeasts are used for alcoholic fermentation at low temperatures, with grape varieties fermented separately. The wine is grown on full lees until December, when the first racking is done without sulfites. Blend tasting takes place in December, and bottling occurs from January to June.

Producer

Over 150 years of History! Founded in 1859, this independent and family run Maison Louis de Grenelle has passed down its expertise through the generations. It continues the tradition of making sparkling wines in the depths of its cellars burrowed underneath Saumur in the heart of the Valley of Kings, the Val de Loire.

Specifications

An intense and charming modern style of
 Chardonnay

Tasting Notes

A floral and herbal aromatic lift follows expressive and well-defined notes of lemon, lime and honeydew melon. Its creamy texture brings harmony to its pure and refreshing
 character.

Vintage

Harvest 2023 came early and was challengingyet of great quality. The temperate and very d late led to excellent health and quality of the grapes. It is a year defined by low average of 25% below, a consequence of a frost in the spring of 2022. A deep understanding of each parcel allowed us to precisely define the harvest time for each area, always in search of freshness and expression of our place. This year's wines show great purity and sharpness, vibrant acidity and fantastic complexity of scents.

History

It was the year 2002 when a group of friends decided to invest in Argentina. They knew little about wine production, but all were passionate wine lovers and excited about the vision of bringing Argentine wines to the world stage. They bought the land that would become Finca Ambrosia and set about turning their idea into reality. At this time, the Gualtallary district began to attract the interest of wine producers, primarily because of its outstanding soil and climate characteristics. Encouraged by the positive forecasts, the friends bought 3 more plots over the years, from which the current winery emerged. Today, Gualtallary is considered the best terroir for producing premium wines in the province of Mendoza.

Specifications

Wildman Wine leads the charge of fun fresh and fault free Australian Pet-Nat, driven by the maverick spirit of founder and winemaker, Tim Wildman MW.

Tasting Notes 

The 2023 vintage represents 10 years of Wildman Wine (first vintage 2014) and we couldn’t be happier with the result. The colour is “liminal pink”-that shade that sits between dry rosé and chillable red. The aromas are a riot of cherries-red cherry, cherry pip, glacé cherry-all the cherries! The palate follows up with pomegranate, blood orange, spice and a savoury, amaro twist of raspberry salted liquorice on the finish. The bubble are soft and more foamy rather than aggressively fizzy, and there’s a mouth-watering freshness from the snappy Nero acidity and the zippy, crisp Arneis.

Production Method

The Nero d’Avola was fermented with around 50% whole bunch for twenty four hours before being pressed off skins to achieve a hazy, rose petal colour. The whites were partially fermented separately before being blended into the reds before bottling, not only does this add extra acidity and freshness but it also washes out some tannin without reducing the intense fruit flavours. By making the Piggy as a rosé blend of white grapes and red grapes we think we’ve given it even greater drinkability and a mouth-watering freshness. The wine is bottled at around 12 g/L residual sugar and completes its fermentation in the bottle resulting in a final pressure of around 3 bar, producing a gentle, frothy foam rather than an aggressive fizz. Wild yeast, no adds, no filtration, no fining, zero sulphur = 100% natural goodness.

Producer

Wildman Wine leads the charge of fun fresh and fault free Australian Pet-Nat, driven by the maverick spirit of founder and winemaker, Tim Wildman MW.

The production has evolved dramatically since the first vintage in 2014. Fruit, predominantly Nero d'Avola and Zibbibo, are now sourced from the top-quality regions of Adelaide Hills and McLaren Vale thanks to a growing network of contacts, with guest appearances from other Italian varietals, Arneis and Fiano. The charmingly named Astro Bunny and Piggy Pop have won over drinkers and journalists across the globe with their vibrant, complex yet easy-going characters.

Specifications

A proper baby Chablis!

Tasting Notes

Aromatic fruit with the tiniest hint of sandalwood smoke on the nose. The palate has lovely weight with ripe, fleshy cooked lemons, a touch of stone fruit and a good mineral backbone. Far superior than the name "Petit" might suggest.

Production Method

Vineyards are in the Hautes Côtes, at the top of the slopes just above Domaine de la Motte's Chablis classified plots and so achieve good ripeness. The soil is Portlandian, which is less chalky than Kimmeridgian, and typically produces wines which are less mineral and more fruity, well suited to earlier drinking. Having said that, Motte’s wine has real finesse with good fruit character – very much their house style. Cool-fermented in stainless steel, malolactic fermentation is also in stainless steel and the wine is unoaked.

Producer

Domaine de la Motte is a 25 hectare, family-run winery handed down from father to son since 1950. Now under the stewardship of Bernard Michaut, an ex-chef, who works with his son Adrien. Their winemaking is meticulous and the wines are benchmarks for the region. They are fastidious about producing concentrated, mineral and very precise wines which reflect the particular terroirs of Chablis, with vines on both Portlandian and Kimmeridgian soils. Motte's wines are regularly chosen for the Tastevinage label, a rigorous selection by the Confrérie des Chevaliers de Tastevin of wines they regard as offering the best of the region in terms of quality and style.

Sustainability

Having been already committed to sustainable viticulture, Domaine de la Motte are HVE Level 3 certified. This underlines the quality of the work carried out by the teams to support the ripening grapes, whilst protecting the biodiversity of the vineyard.

Specifications

The second Vielles Vignes project from enigmatic winemaker Faouzi Issa.

Tasting Notes

Nose

The nose has an exotic mix of ripe fig, bright cranberry and rasberry fruit with notes of liquorice , it’s lifted and pronounced.

Palate

The palate had more beautifully ripe red fruit characters, along side lively fig and date notes, the acidity perfectly balances the generous flavours and leaves a pure, clean finish.

Production

Domaine des Tourelles have a 50 year old block of Carignan in their Amik vineyard in the Bekka Valley. The fruit from here provides an excellent component for the acclaimed Domaine des Tourelles Red, but winemaker Faouzi believed it could produce great wine in it’s own right. This first vintage highlights his belief in the project. The wine only sees concrete during production, being both fermented and aged for 24 months in his old but perfectly formed tanks.

Producer

Domaine des Tourelles was founded in 1868 by French adventurer François-Eugène Brun and is one of the most highly acclaimed and oldest wineries still operating in Lebanon. It was also the first commercial cellar in 'modern' Lebanon to produce wines, arak and other spirits. This place has history! The Brun family owned and ran the winery up until the last descendant died in 2003 but luckily two local families - the Issa and Issa el-Khoury families - joined forces to buy the property and continue the fine tradition of winemaking.

Today, this Bekaa Valley estate is run by the three Issa children - twins Faouzi and Johanne and their sister Christiane, alongside Emile Issa-el Khoury, son of one of the co-owners. This young and dynamic combination have introduced a handful of practices in the vineyards and cellar including the use of indigenous natural yeasts, no fining or filtering, and only very small amounts of sulphur. These techniques along with fruit from 40 hectares of ancient, organically cultivated and dry-farmed vineyards (among the oldest in the valley) and a winery perfect for hands-off winemaking, make Domaine des Tourelles one of the finest boutique wineries in the Middle East.

Specifications

Tasting Notes

Wine

Specifications

Tasting Notes 

The vineyard’s pure fruit quality radiates pear, white peach and lemon. Bright stone fruit follows through on the palate which is marked by a rich texture and a thrilling line of acidity. The wine has a persistent finish showing subtle hints of white spice and orange blossom. 

Vinification

This Chenin Blanc has been fermented and aged as naturally as possible, without intervention and in search of an authentic reflection of its origin. The grapes were handpicked in the early morning hours to preserve fruit integrity. The fruit was then gently pressed after a brief period of skin contact. The juice was settled overnight without the use of settling enzymes and from here it was fed directly to French oak barrels (all seasoned oak) where fermentaion occured spontaneously. The wine was aged on its lees in barrel for 9 months, with no batonage. The wine was bottled after a coarse filtration in November 2020. 

Accolades

• 95 points Tim Atkin

Alan's Personal Tasting Notes

"From a coastal Old Bush Vines but somehow it feels riper than the Metzer Montane (also Bush Vine but inland). Non-interventionist winemaking at its purest. Clean, fresh fruit, with a seam of bright acidity & salinity. Some complexity due to some time on lees possibly? No real oak Inuence but a perfectly drinkable fresh, clean, linear white with good fruit intensity and that interesting mineral salinity. Maybe a touch pricey at £24 but a good, well-made wine - nevertheless. 

We had this with curry and the palate felt a little subdued but on it's own it’s showing really well with multiple layers, impressive fruit delivery and perfect poise & balance - with good, holding length."

Specifications

Tasting Notes

Colour

Light yellow with a hint of lemon. 

Nose

The aroma is elegant and intense. Aromas of white flowers and fruits with a spicy background.

Palate

The palate is crisp, with a creaminess of bread and butter complemented by ripe white flesh. Balanced, full-bodied, with a refreshing acidity on the finish that energises the whole. A joy to carry the aroma of the Rioja landscape.

Winemaking

With grapes from old vineyards in Viura de Rioja Alavesa, this wine recovers the classic way of making Rioja whites, which was to age them in barrels to extend their longevity. A careful process in which this white has been aged for 10 months on the lees in French oak barrels from different cooperages, to have more profiles of aromas and flavour nuances.

Producer

A man of his time, an essential figure in the political and social life of Bilbao at the end of the 19th century, in 1894 Cosme Palacio Bermejillo took over the reins of the family winery that his father founded in Laguardia in 1863 to turn it into the most advanced winery in the Rioja Alavesa. With his characteristic vision of the future and with his sights set on the main wine reference, Bordeaux, he introduced fundamental changes that laid the foundations for modern DO Ca. Rioja wine.

At the end of the 1980s, Cosme Palacio marked a before and after in the history of the wines of this land, creating a style of winemaking at the forefront of its time. Today, Cosme Palacio enjoys great international recognition for being considered the bridge between the Classic Rioja style and the Modern Rioja.

Specifications

Tasting Notes 

This wine is 100% Semillon, and has the tell-tale notes of honey, dried apricots, butterscotch and ripe mango. Make sure to serve it well chilled.

Vineyards

Vine age: 19 years.
Density: 2,800 vines per hectare.
Normal vineyard yield: 8-9 tons per hectare.
Soils are well-drained compromised lightly structured Clovelly and Avalon.
Vines are planted 1.4 m apart to avoid density as Semillon can be vigorous in growth. Intensive leaf and shoot management in October allow for even ripeness and provided shade to achieve maximum fruit concentration.

Vinification

An intensive, 4-stage, harvest selection in which only noble rot berries were selected containing sugar of between 34 and 36°B. Prior to pressing the berries went through another selection process to ensure that only 100% noble rot berries were pressed. Pressing occurred over a three-day period with a minimal 95 Litres per ton of Semillon recovered. Juice was settled and racked to small 225 Litre selected French oak barrels. No yeast inoculation occurred and the juice fermented naturally down to 150 grams residual sugar per litre. The wine has spent 28 months in barrel before stabilisation and bottling.

Winemaker Comments

"This wine has developed into a well-integrated sweet wine with enticing nutty and honey flavours. We are proud to release this wine with delicate similarities to the revered French Sauternes which was one of our main objectives. Enjoy now or age for 10 to 15 years to develop further complexity."

Accolades

Specifications

Araldica's top-tier Barolo from selected vineyards. An approachable, richly-flavoured style expertly blended by Lella Burdese.

Tasting Notes

A fine, expressive style with Barolo's classic combination of mature, lightly floral aromas with richness and structure.

Nose

Dark plum, leather and delicate violet aromas, plus notes of woodsmoke and brown spice.

Palate

A full, firm and ripe red with rich, powerful flavours. All are balanced by ripe tannins, complex savoury notes and a long finish.

Production

Vines are trained on a low Guyot trellis at 4-5,000 vines/ha. The grapes were hand-harvested, de-stemmed and then crushed to small fermenters, for 12 days, with daily pumping-over. The wine was drained off at dryness, and the skins transferred to a small press. After pressing the wine was settled for two days, and then racked to stainless steel tanks for malolactic fermentation. After three years maturation in 50hl Slavonian oak casks it was racked from oak and gently fined.

Producer

Araldica is Piemonte's most forward-thinking co-operative, situated in Castel Boglione, in the heart of Barbera d'Asti territory. Here they work with 230 grower members to source quality grapes from around 690ha of vineyards. Many of their members joined the cooperative in the 1950s and have a long and loyal relationship with the winery. They produce wines from Piemonte's main DOC / DOCG regions - predominantly Barbera, Gavi and Moscato, but also including Barolo, Barbaresco and Roero Arneis.

Founded in 1954 by Livio Manera, father of the current Managing Director and winemaker Claudio Manera, Araldica has developed over the past 60+ years to become a major winemaking force in Piemonte, supplying wines across the globe. Claudio's wife Lella heads up quality control at Araldica, where she is responsible for the blending and approval of all wines.

Their son Carlo, also a qualified winemaker, is now part of the Araldica winemaking team. Livio pioneered developments in winemaking techniques - especially with regard to the production of Barbera - and Araldica have since continued to be instrumental in the distribution of Barbera and Gavi within the UK market and internationally. As Claudio states their aim is "...to provide a range that is both understandable and accessible. Quite simply, wine for drinking and enjoying."

Awards

Specifications

East India Solera is a sweetened Oloroso. The name refers to the East India Company, a British trading company that transported cotton, silk, spices, tea, saltpetre and other commodities from the East Indies. As a fortified wine (which lasted longer), sherry was taken along as ballast and to serve the ship’s crew on its transatlantic journey.

Tasting Notes 

Colour

Dark mahogany in colour with green-amber edge.

Nose

It offers vibrant notes of maple syrup, brown sugar, shoe polish, raisin and chocolate beer nuts, all very well integrated. 

Palate

On the palate, it is smooth and rich at the beginning, full of prune and burned oranges peel flavours. Provocative spicy notes appear just before the nuttiness and terrific acidity cuts through the sweetness. With a truly unforgettable finish.

Production

Each wine (Oloroso and Pedro Ximénez) is matured, separately in its own solera for 12 years. Once blended together, the resulting sherry is returned to a 45-cask solera for a further 3 years ageing. In centuries gone by, casks with sherry were lashed to ships sailing for the Indies and were found to develop an extraordinary smoothness and complexity. Lustau has revived this style of sherry in the East India wine.

Producers

One of the smallest and most prestigious wineries in Spain.

Marrying Tempranillo with 10% Graciano, it's compact, focused, and well-balanced, with crunchy black cherry and blackberry fruit framed by spicy, aromatic oak.

Tasting Notes 

Aged for 24 months in American and French oak. 

Nose

Deep violet with chocolate and vanilla

Palate

Compact focused, and well-balanced, with crunchy black cherry and blackberry fruit mocha, soft cinnamon, and smooth vanilla framed by spicy, aromatic oak.

Producer

Valserrano is a long established family Bodega that lies in the best part of the region, on the limestone ridges of the Alavesa area in the Rioja Alta near Haro. It is based on the same principal as a good French Château which is to use fruit only from their own vineyards, set rigorous standards in the cellars and, following fermentation in stainless steel, they age the wine in oak part of which is renewed each year. The wines have elegance and pungency combined with the soft spicy allure that only well made Tempranillo can offer. They are very good indeed and have received really high score from renowned wine critics

Vineyards

Valserrano estate lies on 65 hectares of vineyards that belong to the family. The domaine is planted with 80% of Tempranillo, the basis of any good Rioja wine and Mazuelo, Garnacha, Graciano and Viura.

The family recently planted a vineyard with Maturana red and another with Chardonnay to see how these minority varieties perform in the Rioja Alavesa. Once fermented, their wine mature in underground natural cellars over 200 years old.

Accolades

• Received 92 points at Decanter’s Affordable Excellence Red Rioja Tasting Panel, November 2022
• 93 points Tim Atkin's Rioja 2022 Special Report

Specifications

A classic dry gin, with loads of floral (hibiscus flowers) and citrus notes (lemon and orange peel, lemon grass, lemon verbena), a freshness (Japanese tea), length and long sherbety finish (gorse and orris).

"We like to compare it to those early Cornish spring mornings. When it’s still a wee bit cold, the sea is that crystal clear blue but you know it’s still too cold to jump in to. You’re probably wrapped up, but you feel warm and it’s crisp, invigorating. You know those mornings."

Serving Suggestion

The Cornish Dry is perfect served with premium tonic, garnished with a twist of orange. Keep the garnish simple so that the flavours and aromas of the gin stand out. Delisious in a classic negroni or a dry martini but two of our favourite cocktails at the minute are a Dirty Gibson and a Marmalade Cocktail.

Dirty Gibson

• 2.75 oz Caspyn Cornish Dry Gin
• 3/4 oz Dry Vermouth
• 1 tsp cocktail onion brine

Stir well in a shaker with ice, then strain into a chilled martini glass. Garnish & serve!

Marmalade Cocktail 

• 2 oz Caspyn Cornish Dry Gin
• 1 1/2 oz fresh squeezed lemon juice
• 2 tablespoons Orange Marmalade

Make the 1 1/12 oz of fresh squeezed lemon juice, using about 1 small lemon or half of a larger one.

Fill a martini shaker half way full with ice. Add a few ice cubes to an 8 oz glass.

Combine all the ingredients into the martini shaker and shake for 30 seconds. Strain the contents of the shaker over the 8 oz glass.

International Awards

• IWSC Silver 2018 - Gin & Tonic
• The Gin Guide Awards - Category Winner 2018
• The Spirits Business - Silver 2018

Specifications

Amazing Chenin Blanc from Mac's final Wesburn release. A special wine.

Tasting Notes

Mac has chosen not to provide traditional tasting notes for any of his wines. His aim is that his wines hopefully capture vineyard life and vitality. As such the wines are constantly evolving. He believes that the only tasting notes that matter are yours!

The Wine

This is the final release of Wesburn Chenin Blanc.  Mac feels that this variety matches perfectly with the Wesburn vineyard. It's a textural, flinty version of the variety. Immensely cellar-worthy and finely detailed. 

On the list of the country's best Chenin Blancs, this sits in the top echelon. A phenomenal final release of this unique wine, Wesburn Chenin going out with a bang. This will unwind in the bottle for the next decade or more.

The Vintage

"2016 was a year that tested the vine and tested us. Ripening was condensed in a manner we have not witnessed and freshness came and went in a blink. So with all our picking crews working overtime, not to mention the staff in the winery, we went to work and didn’t stop until the last grape was squeezed to barrel. However, it is becoming very exciting that we have sites that can and do cope with such an array of seasonal challenges."

Alan's Tasting Notes

"This is really interesting. Fully dry but with a lovely, honey mouthful initially which gives way to a refreshing, mineral acid rich mouth feel. Oozes class, depth, and interest and I suggest this will develop well in bottle and continue to change its spots over the next few years."

About Mac Forbes

If you love premium and artisanal Australian wine, Mac Forbes is a name you need to know. He’s not only one of the country’s most talented winemakers, but he’s one of the most influential spokesmen for promoting the concept of Australian ‘terroir’, believing that wine should represent a time and a place.

Mac specialises in single-vineyard Pinot Noir, Chardonnay, and Cabernet from the Yarra Valley. His wines are delicate and finely etched, characterised by subtlety and grace.

His Pinot Noirs are fine-boned, Chardonnays are loved by those who look for fruit purity rather than winemaking artifice in the variety, his array of off-dry Rieslings from the Strathbogie Ranges are some of the country's most unique.

And his ever-expanding range of experimental wines is a treasure-trove for the curious drinker and he is honestly one of the most genuine and affable winemakers you'll ever meet!

Specifications

Keith's homage to his forbears who planted the Hunter Valley. Entirely sourced from blocks over 100 year.

Tasting Notes

Heady aromas of jaffa and orange blossom over deeper concentrated blackcurrant, cola, anise and blackberry. Lifted hints of juniper and crushed herb build as the wine breathes. Black-fruits dominate the palate with lashings of inky dense, muscular blackcurrant and black-cherry, over a liquorice-like sweetness balancing rich dark chocolate dryness and a black-olivine savouriness. This foundation is firmly bonded and taut, lasting, with all parts contributing an iron-clad assertion. Exotic expression with luxuriant waves of fine oak delivering fume` spices and subtle roast-coffee-like extract.

Production

The history of Tulloch in Pokolbin began in the late 1880s when JY Tulloch (Keiths Great-Grandfather) married Florence Kester. Keith is the second Keith Tulloch winemaker, the first being his great Uncle, Keith Kester Tulloch. This Shiraz has been deeply influenced by Keithy's love of the Rhône, in particular the great Hermitages of Jaboulet (where he worked the vintage in 1996 and revisited in 2003). Winemaking has been adapted to gain more fruit power and greater overall wine personality, resulting in a profusion of powerful flavours and aromas.After vintage experience with Paul Jaboulet in the Rhône Valley (France), and having been able to observe the making of “La Chapelle” close-hand, this winemaking incorporates similar Rhône Valley techniques for flavour complexity and palate length. Sourced from old dry-farmed Hunter Valley vineyards, the grapes are fermented with a trace of Viognier in open vats for 4 weeks, with plunging by hand. It is matured for 20 months in a mixture of fine French oak barriques to impart a fine, velvety oak support.

Producer

“I cannot remember being more impressed with an initial release of wines than those”, said James Halliday when he first tasted Keith Tulloch’s wines.

These thoughtful, hand-crafted wines hail from the Hunter Valley with a nod in part to the great Rhône Valley wines of Hermitage and Cote Rôtie. For those who may have tasted any legendary Hunter Shiraz wines of the 40s, 50s and 60s, tasting many of the modern Hunter wines can be a depressing experience but Keith Tulloch is very different, adding to that great legacy with a series of wines that uniquely capture the exotic spice and hedonistic pleasure of dense and rich Shiraz fruit. These are sensuous, subtle wines with the velvety texture of fine burgundy.

Sustainability

Keith Tulloch have attained the CLIMATE ACTIVE certification by the Australian Government. This means that the winery, vineyard and offices are certified carbon neutral as well as its wines (including glassware, boxes, shipping, bottling). This carbon neutral certification is one of the most rigorous in the world. Every emission created by the vineyard and the winemaking process has been reduced where possible; and where emissions are unavoidable the pollutants have been offset through carbon abatement so that the business and its products have zero net greenhouse gas emissions. Keith Tulloch is also a member of Sustainable Winegrowing Australia (previously known as Entwine) which requires wineries to report and reduce waste whilst promoting sustainable practices. A 65kw solar array has been installed, providing the vast majority of the estate’s power needs.

Keith Tulloch winery and vineyards are also officially sustainable under the Sustainable Winegrowing Australia certification which was developed by the Australian Wine Research Institute (AWRI).

In the vineyard Keith Tulloch engages in regenerative agriculture, minimising the use of chemical sprays and actively promoting soil health, life and biodiversity. It has started a program of revitalising native vegetation around the vineyard, which creates habitat for native insects, birds and animals which benefit the vineyard ecosystem. The business has eliminated single-use plastics and has instead moved onto biodegradable alternatives to prevent plastic waste. All Keith Tulloch wines have moved from heavy glass to lightweight eco glass, which considerably reduces greenhouse gas emissions from glass production and transport. The winery has enacted an array of water efficiency measures to eliminate water waste and to recycle waste water for use in the parks and gardens. The vineyard is now composted and fertilised only by organic fertiliser, re-using a product that would otherwise go to waste and reducing soil degradation and emissions from synthetic fertilisers.

The estate continues to uphold organic viticulture principles in the vineyard, and this is improving year-on-year. Investments in agricultural equipment in the next financial year will further reduce the use of some chemical sprays, however there is no plan at this point to certify these practices.

Specifications

This award winning Champagne is the epitome of the Castelnau Style.

Tasting Notes

To savor this Brut champagne is to embrace the refined, vibrant character of, complemented by a core of luscious yellow-stone fruits and the rich, full flavor of Pinot Noir. Crafted from a blend of wines from the current harvest and 30% reserve wines, this champagne, with its toasty nuances, exudes depth and generosity.

Production

Aged for a minimum five yearsi n the cellars, this champagne is the legacy of decades of skill and passion. It celebrates the rich diversity of terroirs, from which Chardonnay, the majority grape in the blend, is sourced, to impart its full freshness, depth of flavour and length.

Producer

Champagne Castelnau is located in the heart of Reims, and represents the very essence of the region. With 809 hectares of vineyards across 150 crus, a unique grape growers’ collective guarantees exceptional supply and consistently outstanding Champagne.

The House’s flagship champagne, Brut NV, (formally named ‘Brut Réserve’), showcases the prolonged ageing that defines the signature Castelnau style. This deliberate choice was introduced many years ago, in the pursuit of complex, feather-light champagne that would stand apart from the rest.  Aged for a minimum 5 years in the cellars, this champagne is the legacy of decades of skill and passion. It celebrates the rich diversity of terroirs, from which Chardonnay, the majority grape in the blend, is sourced, to impart its full freshness, depth and length.

Our Cellar Master, Carine Bailleul crafts our stylish wines and her talents have been widely acknowledged. In 2021, Carine was shortlisted for the IWC ‘Sparkling Winemaker of the Year’ award, and Champagne Castelnau has for the last two years been recognised within Drinks International’s annual list of the ‘World’s Most Admired Champagne Brands’.

Champagne Castelnau’s stunning new packaging design, with beautiful premium textured labels, provides a strong brand identity with unique features and highest quality Champagne cues.  Luxurious, glamorous, classic and traditional, the new design perfectly reflects the brand’s superior product credentials.

Specifications

A striking Ukrainian white wine!

Tasting Notes

A structured palate with pears in honey, apples, almonds in caramel, floral and spices.  Full bodied which finishes with a clean lingering freshness.

Specifications

Tasting Notes

This golden, almost amber coloured wine has a very intense, appealing nose of sweet tropical fruits, peach, apricot, citrus fruits and some spice. The palate is packed full of white fleshed and stone fruits, with the medium body ending with a long sweet finish, supported by crisp acidity. Clean and fresh, very mineral, hints of honey and plenty of persistence.

Producer

Owner & winemaker, Rosalia Molina, makes organic wines in one of Spain's highest altitude wineries. Her mission is to make wines that express the typicity of DO Manchuela: the vineyard, the altitude and the varieties planted.

This is a climate on the edge of what is possible: at 1,100 metres above sea level, the grapes experience a large diurnal range that encourages even ripening and helps to retain natural acidity. Rosalia's vineyards are certified organic, she uses only natural fertilisers, promoting biodiversity by welcoming chickens, sheep and pigs from local farms to roam the vineyards freely. Grapes are hand harvested and vinified as naturally as possible with native yeasts and little other intervention. The wines are then aged in clay amphora and some in French oak to give texture and complexity.

Winemaking

Harvested in January, when the grapes have frozen due to temperatures remaining below minus five degrees for at least five days but never below minus 13 degrees. These weather conditions mark the beginning of the harvest, which is why it is only produced in exceptional years. A manual harvest of frozen but healthy grapes without any trace of rotting are quickly pressed in the same vineyard as the grape, with the ice crystals still in the grape causing s a high concentration of sugars in the must and plenty of acidity. Due to the dehydration, this improves the extraction of aromatic components.

As the water is first to freeze within the grape, an increased concentration of sugars are obtained from the must. The grapes must be pressed before the ice crystals break down. The yeasts for fermentation are native, providing much of the character and personality of the terroir. Fermentation is a very slow process, it can take 2 to 3 months and is carried out in small stainless steel tanks to provide a completely natural wine, with no added sulphites and the stabilisation and clarification are also a natural sedimentation process.

Specifications

Specifications

a

A youthful and modern unoaked Malbec,
 with an elegant character.

Tasting Notes

It reveals clean, ripe black and blue fruit, dried thyme, and French lavender aromas and flavors. The palate is generously fruity, with a refined chalky texture, culminating in a long and complex aftertaste.

Vintage

Harvest 2023 came early and was challenging yet of great quality. The temperate and very date led to excellent health and quality of the grapes. It is a year defined by low average ds of 25% below, a consequence of a frost in the spring of 2022.  A deep understaning of each parcel allowed us to precisely define the harvest time for each area, always in search of freshness and expression of our place. This years wines show great purity and sharpness, vibrant acidity and fantastic complexity of scents.  Fermented in stainless steel tanks,  Aged for 6 months in concrete and 3 months in bottle.

History

It was the year 2002 when a group of friends decided to invest in Argentina. They knew little about wine production, but all were passionate wine lovers and excited about the vision of bringing Argentine wines to the world stage. They bought the land that would become Finca Ambrosia and set about turning their idea into reality. At this time, the Gualtallary district began to attract the interest of wine producers, primarily because of its outstanding soil and climate characteristics. Encouraged by the positive forecasts, the friends bought 3 more plots over the years, from which the current winery emerged. Today, Gualtallary is considered the best terroir for producing premium wines in the province of Mendoza.

Specifications

Alta No. 10 is an elegant, luscious, complex Tawny Port,

Tasting Notes

Colour

Tawny

Nose

Very complex aroma, showing lots of dried fruits, toffee, caramel and cask notes 
 
Palate

Luscious, complex tawny with a velvety texture and a refreshing finish 

Production

he grapes are handpicked, hand sorted and destemmed into granite lagars, where 
they are foot-stomped for up to four hours. The must is then fermented by wild yeasts 
at temperatures ranging from 20-25°C, and spirit is then added at the appropriate time 
to stop fermentation. At the end of the maceration the ferments are drained, 
pressed, and transferred to old port  casks to undergo maturation, before eventual blending and bottling. As with all ports, blending is the key and we use a variety of aged parcels, with different levels of sweetness and acidity including a small proportion of some really old barrels (at least 40 years old). The aim is to deliver an elegant, complex Ten-Year-Old Tawny style where the sweetness takes a back seat and the Pedra Alta acidity provides the focus. This is the first Ten-Year-Old produced on the estate and is a fitting tribute to the positive impact João has had on the estate since he started in 2009.  

This wine is truly exciting showcasing the incredible potential of McLaren Vale Grenache.

Tasting Notes 

Forgotten IDA Grenache is light crimson in colour, generous raspberry and rhubarb tart bouquet with subtle fruit sweetness and creamy but textured palate.

History

The closest vineyard to the sea in Australia, the Lost Buoy vines grow within 50 meters of the cliff edge, high above the rolling waves of the Great Southern Ocean. The maritime influence refreshes the vines to create a naturally healthy growing environment.

The Lost Buoy vineyard is planted with eight acres of Grenache and seven acres of Shiraz vines. With an average age of 15 years, the vines’ roots are anchored deep into the Pliocene Hallett Cove Sandstone and Burnham Limestone of the cliff head, bringing an intricate minerality to the wines. The elemental growing conditions and shallow soils produce a humble yield of perfectly balanced fruit, on average just 1.5 to 2 tonnes per acre.

Winemaker, Matt O’Leary, is on deck to steer the fruit through the winemaking process, producing a fleet of wines to showcase and respect the distinctive characters of the grapes and where they are grown.

Now that the Lost Buoy vineyard has been found again, the vines speak clearly of the ocean they overlook, producing wines with elegance, vitality, crisp maritime acidity and earthy mineral complexity.

Specifications

Producer

Finca Ambrosia is the story of Argentinian’s wine revolution over the last 20 years where it has moved from big Malbecs to terroir driven fine wines. This revolution started 100kms south of Mendoza City in the Uco Valley, which is only 70km long and 40kms wide. The Andes give the Uco Valley its 2 critical attributes: alluvial soils with high quality and varied terroir and altitude which is unique to Argentina, enabling good acidity and luxurious tannins.

The friends bought land at 1250m in the sub-district of Gualtallary in the Uco Valley’s northern district of Tupungato. At the time the only neighbours were Moët & Chandon and Zapata Catena’s now world-famous Adrianna vineyard. Gualtallary’s terroir has a limestone concentration giving its wines minerality and is considered one of South America’s top terroirs for premium wines.

Finca Ambrosia produces the highest quality malbec, cabernet sauvignon, chardonnay and cabernet franc gapes from its 59ha and is 1 of only 3 artisanal producers in Gualtallary.

Since first harvest, Finca Ambrosia’s high-quality fruit was in demand from Argentina’s top wineries such as and Trapiche, Altos Los Hormegas and Vina Cobos. In 2010 renowned Argentinian winemaker Daniel Pi was engaged to make wine for the owners, paying him with bottles of the wine. One such bottle came to the attention of Robert Parker in 2012 who awarded it 95 points – an outstanding score for a first vintage!

Daniel Pi remains a key member of the team which has also been supported by Chile’s famous ‘terroirista’ Pedro Parra. Finca Ambrosia now has its own brand and style of interpretation of Gualtallary’s terroir. It has a growing reputation in Argentina and internationally where the soil, natural environment and team’s artisanal work are seen in its wine’s freshness, elegance and fruit purity.

Vintage

 2022 was a long and dry growing season of outstanding quality. Veering on the cooler side of average temperatures, yields were still plentiful, and grapes achieved ideal ripeness throughout a very long cycle. Rainfall was limited, but abundant glacial water and sporadic showers were timed perfectly to help the vine’s balance.  After cooler autumn and ideal growing conditions in February and March, they were able to produce
 wines with remarkable quality.

Viticulture

Soil: Limestone atop quaternary gravels and sand, shaped by wind erosion. Fermentation Vessel: Initial fermentation occurs in stainless steel tanks, succeeded by a traditional secondary fermentation in the bottle. Ageing: Matured on lees for a period of 12 months.

Specifications

Obscure yet delicious premium Spanish White!

Tasting Notes 

This is the tenth vintage of Florpower (MMXXII, i.e., 2022), and released as La Bota 119 in the series. An unfortified white wine which follows vintage 2010 and 2012 (releases 44, 53 and 57) in origin and winemaking practices, and even more the 2014-2021 vintages (releases 67-114). With 2022 they continue to search for the point of balance and freshness, the perfect expression of the vineyard through the biological ageing process, which is now shorter than in the pioneering vintages.

Production

Exclusively from Palomino Fino sourced from vines aged between 55 and 85 years old in the blessed plot known as Pago Miraflores La Baja, Sanlúcar.  In this vintage they have dispensed with tenuous ageing under flor in steel tanks after intense biological aging in traditional 600-litre Sherry casks. The wine is fermented in the same casks in which they later aged under flor for eight months until bottling at the end of May 2023.

Producers

Equipo Navazos was born out of a group of friend’s passion to share the authentic, traditional wines of Jerez de la Frontera, Sanlúcar de Barrameda, El Puerto de Santa Maria and Montilla … legitimately some of the greatest wines of the world!

These wines come from soleras and individual casks that remain, relatively neglected by the market in corners of many of Andalusia’s most prestigious bodegas. These unexpected yet fortunate findings have been made available to wine lovers around the world in limited quantities under the La Bota series (consecutively numbered editions, with the date of each saca or withdrawl date on the label) … in doing so respecting generations of expertise and care for these rare and beautiful wines. Today their efforts are increasingly focused on producing their own exceptional wines, such as Florpower, that truly express the character of Sanlúcar and its unique terroir. Outside of Andalusia, Equipo Navazos have collaborated with winemakers including Dirk Niepoort and Sergi Colet to develop authentic and individual wines that never fail to impress.

Specifications

A wine is only bottled under the Waterkloof label when one of the vineyard blocks on the Schapenberg offers up something extraordinary. This fourth such release from a great vintage for reds is a wonderfully complex Bordeaux blend, predominantly Cabernet Franc.

Tasting notes

Sublimely complex aromas of redcurrant, plum and red cherry with cedary spice and a hint of pencil shaving. The predominance of Cabernet Franc gives a wine of subtlety and elegance with lifted berry fruit and a supple, finely structured mid palate. Firm yet fine tannins frame the spicy, ethereal finish.

A well-balanced elegant white Burgundy

Tasting Notes

This appellation is often overlooked, a crime! An intense mineral and citrus character with strong hints of complex nutty, buttery flavours. Very well balanced with crisp acidity and good texture, this is a concentrated yet elegant wine.

Production

The Fuissé region in the south of Burgundy is 250-300 metres above sea level. The soil there is predominatly argilo-calcareous. At Fussiacus the average vine age is 25 years so that the plants are in balance and at their peak of production. The techniques are those of organic farming albeit not certified. The harvest here is by hand.

This Pouilly Fuissé is produced in the traditional Burgundy style, with entirely manual grape harvesting. The grapes are gently pressed using a pneumatic press. The must is then fermented in French oak "Foudres" of 25 hectolitres using only natural yeast. The wine goes through malolactic fermentation in oak and is matured for a further 9 months.

Producer

Jean-Paul Paquet began to work the vines of Les Vieux Murs in 1978.

The Chardonnay grape thrives on the limestone and clay soils of the Mâconnais vineyards of Burgundy. At Domaine Les Vieux Murs the 30 to 50 year old vines are in perfect balance to produce fruit of optimum ripeness. Jean-Paul has now been joined by his son Yannick in the family business. Yannick has travelled widely to broaden his knowledge and is quickly earning himself a great reputation.

Specifications

Only 7 miles along the road from Châteauneuf-du-Pape but not as well known globally so represents much better value!

Tasting Notes