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GRUET - Brut 75cl Bottle
Master wine producers from father to son and present in Champagne since 1670. Made exclusively from Pinot Noir grapes, this Champagne is full-bodied and powerful with exquisite fruit aromas.
£14.95
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NOSTALGIA - Ouzo 70cl Bottle
Ouzo Nostalgia is the traditional Greek apperetif, being an integral part of the Greek tradition, gastronomy and mentality. It revives memories of the bright sunlight and blue sea of Greece. The aniseed taste and the characteristic colour, which appears when water or ice are added, are a pleasant surprise for anyone tasting this national drink. Enjoy it straight, with water, or on the rocks to accompany traditional Greek appetizers.
£14.95
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JULES FERAUD - Brut Champagne 75cl Bottle
Rich, savoury aromas. Powerful but elegant, dry and balanced.
£15.95
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PERNOD 70cl Bottle
Pernod is made from the essence of star anise, a tree-growing fruit from North Vietnam and Southern China. The anethol that is extracted from this essential oil is mixed with the distilled essential oils of other herbs and spices. Pernod's secret formula includes mint, added for its cooling and digestive properties, and coriander, for its heady and subtle flavour. Pernod is different from the other anise spirits, as its subtle taste and bouquet come from the distillation of star anise alone. Pastis, on the other hand, is produced by maceration and includes liquorice as a major flavouring agent.
£15.99
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CLOUDY BAY - Pelorus Vintage 2001 75cl Bottle
Like walking into an old-fashioned bakery ... strawberry sponge cake with lashings of softly whipped cream, apple pies and freshly baked biscotti. The palate of Pelorus Vintage 2000 is crisp and voluminous, full of yeasty, doughy flavours that follow through to a finely balanced, elegant finish. The grapes were sourced from eight contract and estate vineyards located within the Wairau Valley in Marlborough. Soils vary from stony free draining gravels to fine silt loams containing some clay. Vineyards are planted at a density of 1850 vines/hectare and in 2000, yielded approximately 10 Tonne/hectare (4 Tonne/acre). Most vineyards are trained to the standard vertical shoot positioning trellis to minimise the development phenolics and tannins whilst maintaining acid levels. Budburst was accompanied by encouragingly warm weather, but an extended cold and wet period over flowering resulted in low yields. The remainder of the growing season was cool and settled, producing fruit with great concentration of flavour. Intermittent rainfall during the growing season ensured steady, but not excessive vine growth and all the fruit was harvested in excellent condition. The fruit was hand-picked and harvest commenced with pinot noir from the stonier soils in Rapaura on the 16th of March, continuing according to individual vineyard ripeness, concluding with Brancott Valley chardonnay on the 23rd of the same month. Four clones of pinot noir and five clones of chardonnay were used to blend Pelorus Vintage 2000. Following harvest, the grapes were pressed without crushing and after a short settling period, the juice was racked and inoculated mainly with Montrachet yeast. Some juice was racked to barrels and allowed to undergo a fermentation carried out by indigenous yeast. A warm primary fermentation in a mixture of stainless steel tanks, large oak vats and French oak barrels was followed by spontaneous malolactic fermentation. The base wines were then aged for a further nine months on lees prior to blending in November 2000. The final assemblage of approximately 60% pinot noir and 40% chardonnay was put on tirage in February 2001 using prise de mousse yeast and subsequently aged on lees for three years prior to disgorging early in 2004. The finished wine has an alcohol of 12.9%v/v, pH of 3.35, 6.2g/L titratable acid and 8g/L residual sugar.
£16.19
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BECHEROVKA 70cl Bottle
An excellent, 100% natural, traditional alcoholic beverage of the best quality. For those who drink Becherovka it is no surprise that this popular classic of Czech alcoholic beverages is a 100% natural product without any chemical conservatives, artificial colors or emulsifiers. It contains only water from Karlovy Vary, quality alcohol, natural sugar and a very specific and harmonic blend of herbs and spices - that is all Becherovka is made from. Have a look at the information in small print on other liquor brands and compare. It is very important to understand this self-evident truth, because it means that no two bottles of Becherovka are absolutely identical. Of course two bottles of Becherovka filled on the same day are practically the same but the drink can vary slightly from day to day, not to mention over weeks, months or years. Like its recipe, Becherovka's production process has not changed over the last 200 years. It has been modernized only in that the company uses the most modern technologies available at the time. But the fact that Becherovka is a living, natural product necessarily causes slight changes in color, taste and aroma. Just take our herbs and spices, which come from all over the world - strong rainfall or periods of drought, different soil, time of harvest and many other factors can cause fluctuations in the strength and taste of the herbs and spices we use. Of course, we cooperate with well-known suppliers of herbs and spices who guarantee the best quality; nevertheless, while the quality remains unchanged, the taste may vary slightly. With so many kinds of herbs and spices in Becherovka, just imagine the potential for variability! But the ingredients are not the only factor responsible for the final appearance, taste and aroma of Becherovka. The beverage's maturing process in oak barrels plays an important role in its production as well. We have many oak barrels - small, dark ones from the beginning of the 19th century, but also giant barrels only a few years old. Before final filtration and bottling, Becherovka spends several weeks in these barrels to settle a little and to become mellow and fine. During these weeks in the barrels, Becherovka slowly changes ever so slightly. It becomes darker and its taste becomes more well-rounded. This is no secret, and lovers of Becherovka who have had the opportunity to drink a glassful from an older bottle know it. The Czech Agriculture and Food Inspection knows it, too, and confirms that this process is absolutely natural and normal. Although Becherovka is a living product, it is always excellent and long-lasting. Should a consumer find a bottle of Becherovka from the end of the last century buried in his grandparents' garden, it still is Becherovka - the unmistakable features are still present in this excellent beverage. We have to admit that the discovery of an old or even very old bottle of Becherovka in one's backyard or among the old junk in the attic is a very rare event. Becherovka is usually consumed very soon after purchase, so a thorough search would be necessary to find an older bottle. Becherovka experts cannot agree on whether the time the beverage spends in the bottle makes the taste of the herbs more prominent or whether the taste of the spices dwindles away with time. Be that as it may, both professional and (the much more frequent) laymen's speculations about Becherovka's taste and ingredients are never-ending and this will not change in the future.
£16.89
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ROEDERER ESTATE - Quartet, Anderson Valley Brut NV 75cl Bottle
Tasting Notes: This crisply elegant multi-vintage wine dazzles with complex pear, spice and hazelnut flavors. Fresh and lightly fruity, with great finesse and depth of flavour. Equally comfortable with candlelight dinners and summer picnics, the Anderson Valley Brut is not just for toasting! It's also wonderful with egg dishes (think brunch), sushi, spicy Asian food, fish and white meats with creamy sauces. Crush: Only the cuvee (first pressing of 120 gallons/ton) is used, gently pressed from the pulp with minimal skin contact. Fermentation: Fermented at 65F in high-grade stainless steel tanks. No malolactic fermentation, to ensure the wines age well and retain the fresh style that is one of the characteristics of Roederer wines. Reserve Wines: Special oak-aged reserve wines make up 11-15% of the final blend. En Tirage: Aged a minimum of two years on the yeast. Winemaking / Technical Notes: Roederer's winemaking style is based on ownership of its own vineyards and the addition of oak-aged reserve wines to each year's blend. Aged from one to three years, these special wines help create a multi-vintage cuvee in the traditional Roederer style, known for its body, finesse and depth of flavour. Roederer Estate Anderson Valley Brut builds on the 200-year winemaking tradition established by Champagne Louis Roederer in France. The first California sparkling wine produced by Roederer, the Anderson Valley Brut has established a reputation as one of California's premier sparklers.
£16.89
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GRUET - Brut Rosé 2002 75cl Bottle
Enjoy this superb pink Champagne. The taste is creamy and complex with a wonderful rich Pinot Noir nose. You will love its fine bubbles revealing the red fruit aromas. The current vintage is already showing great elegance. The complexity and finesse will develop after maturation. It will be perfect throughout a meal.
£17.69
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RICARD 70cl Bottle
Ricard is the number one pastis, or aniseed-flavoured beverage in the world. A refreshing apperitif, Ricard is a long-time favourite in France and is a blend of natural ingredients, unaltered since its creation by Paul Ricard in 1932. The principal ingredient of Ricard is star anise, a rare spice that grows near the southern Chinese border and the north of Vietnam. Others include licorice from Syria and aromatic herbs from provence. The quality and harmony of the ingredients are the reason for its success and unique flavour. This refreshing beverage is traditionally served with 5 parts water and 1 part Ricard, making it 'The French Milk' where it 'louches' or turns cloudy and white in appearance.
£17.69
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AALBORG - Taffel 70cl Bottle
The classic Aalborg Taffel Akvavit has an exceedingly pure aroma of caraway, supported only by the slightest suggestion of orange. It's body and aromas open up the taste. Friends of Aalborg Taffel Akvavit could say the same in 1846, as the recipe has remained unchanged ever since - and the result likewise. A crystal-clear aquavit, full of character, best enjoyed chilled as an accompaniment to herring and other good food, and preferably in cheerful company. It is the preferred aquavit of Danes and in 2002 was elected best aquavit in the world at The International Wine and Spirits Competition held in London.
£17.89
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AYALA - Brut Majeur NV 75cl Bottle
Pale gold in colour with a fine mousse. This wine is rich and aromatic on the nose. On the palate, it is well balanced and shows great finesse and complexity. Pinot Noir gives this wine richness and a long finish while Chardonnay, from the finest soils of the Cotes des Blancs, adds delicacy, liveliness and freshness. Pinot Meunier, mainly from the Marne Valley, gives this wine an appealing fruitiness and roundness. The origin of the cru's gives a good idea of the quality of the wine... Pinot Noir: Ay, Mareuil sur Ay, Louvois, Bouzy, Tours sur Marne, Chigny les Roses, Rilly, Ecueil. Chardonnay: Cramant, Chouilly, Cuis, Vertus. Pinot Meunier: Venteuil, Cerseuil, St Martin d'Ablois, Chavot. These villages are ranked at the very high level of 94 to 95% on the echelle des crus scale. Ideal as an aperitif, Champagne Ayala Brut can also match a whole meal. It will pair perfectly with seafood, scallops, lobster, crab, fresh or grilled fish, fish terrines, salmon or beef carpaccio. Sushis and Asian food are also a good pairing. Cheeses : Soft and blue cheeses: Boursault, Coulommiers, Chaource, brie, Brillat-Savarin. Desserts: Excellent with crumble with red berries or figs, and apple, pear, peach or fig based tarts.
£17.89
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TOSOLINI - Grappa Vigna Nuova 50cl Bottle
Raw material: Pomace from various grape types. Production zone: Friuli Venezia Giulia. Profile: White, with the extraordinary purity of fresh marc and must aromas. Soft, delicate palate. Alcohol content: 38% alc./vol. Serving temperature: 8-10C.
£17.95
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TOSOLINI - Grappa de Chardonnay 50cl Bottle
Raw material: Pomace from Chardonnay grapes. Production zone: Collio and Colli Orientali del Friuli Venezia Giulia. Tasting profile: Limpid. Intense flowery aromas, with hints of hawthorn and artemisia. Stylishly clean flavour, with an elegant, lingering key-note of apple. Alcohol content: 38% alc./vol. Serving temperature: 10-12C.
£18.09
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TOSOLINI - Grappa de Merlot 50cl Bottle
Raw material: Pomace from Merlot grapes. Production zone: Grave del Friuli. Tasting profile: Transparent and crystal-clear. There is a distinct note of brushwood aromas, with marked hints of raspberry. Pleasant and delicate, but distinct. Bright and fruity aftertaste. Alcohol content: 38% alc./vol. Serving temperature: 10-12C.
£18.09
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TOSOLINI - Grappa de Pinot 50cl Bottle
Raw material: Pomace from Pinot Grigio grapes. Production zone: Collio and Colli Orientali del Friuli Venezia Giulia. Tasting profile: White, transparent, with a fine, lingering note of withered flowers and aromatic hay. Dry flavour with a lingering aroma. Alcohol content: 38% alc./vol. Serving temperature: 10-12C.
£18.09
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AALBORG - Jubileaum 70cl Bottle
Aalborg Jubilaeums Akvavit is golden and elegant with a few simple aromas. Dill is encountered in the refined company of coriander, the prinme characteristic of this pure, fruity aquavit. Star aniseed and citrus can also be discerned, all nicely rounded off with a piquant, burnt quality suggestive of caramel. It was introduced in1946 to celebrate the 100-year jubilee of Aalborg Taffel Akvavit. Excellent with fish, in particular, fried fatty fish. Pickled duck or chicken with a full-bodied light sauce will also be enhanced by this charming aquavit.
£18.39
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TETLEYS - Original 24x 500ml Cans
Tetley's Original is a traditional style canned ale with a full-bodied hoppy flavour and a refreshing crispness on the palate. (Non Widget Ale)
£18.59
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GAMMEL DANSK 70cl Bottle
The ingredients in Gammel Dansk are carefully selected for their aromatic, sharp and bitter qualities. The ingredients include spices from many different places around the world: roots that are reputed to have medicinal powers, and berries that are well-known particularly to children from the Roskilde area on the Danish island of Zealand. Every autumn, the company buys all the buckets of rowan-berries the children can pick. The names of every ingredient and the exact blend cannot be revealed, however. There are only two employees who know the recipe.
£18.89
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MASTERBREW 12x 500ml Bottles
This is the beer that Shepherd Neame is best known for in the brewery's Kentish heartland - a distinctive, mid-brown bitter ale, with all the hoppy aroma you'd expect of a beer brewed in the heart of the hop country. Well balanced, with a taste that's been described as 'wonderfully aggressive, tinged with sweetness'. Master Brew is brewed using only the finest Kentish barley and hops, and is the best-selling cask ale brewed in Kent. A clean, dry, refreshing, session bitter, having a touch of sweetness, but displaying an assertive and vibrant hop with a lingering bitter finish.
£18.95
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PASTIS 51 70cl Bottle
Paul Ricard was the first to market the modern day Absinthe of Pernod in 1938 and is still made by Pernod-Ricard. Pastis 51 however derives its name from first being produced in 1951!
£18.95
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OUZO 12 12x 5cl Miniatures
First produced in 1880 by the Kaloyannis brothers in Constantinople, the increasingly successful business moved to the Athenian port of Piraeus in 1919. The brothers produced various styles of ouzo, but the one preferred by connoisseurs came from barrel number 12. So, as the legend goes, No. 12 Ouzo was born. It became the best-known, top-selling ouzo brand in Greece and eventually the biggest and most famous ouzo around the world. Over the years Ouzo 12 has remained true to it's original recipe. The spirit's characteristic taste comes from carefully selected herbs and spices - aniseed, star anise, fennel, nutmeg, coriander, cinnamon and cardamom. These are distilled in traditional copper pot stills and the resulting liquid is placed in barrels to marry the complex flavours until they attain the full, distinctive taste for which Ouzo 12 is famous. Ouzo 12 is best drunk either neat, on the rocks, or mixed long with water, lemonade or soda.
£18.99
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BODDINGTONS - Draught 24x 500ml Cans
If you like your beer chilled, creamy and easy to drink then Boddingtons Pub Ale is definately for you. Brewed at the famous Strangeways Brewery in Manchester, England, Boddingtons Pub Ale was first exported in 1994 and is now enjoyed in English style pubs and bars in more than 30 countries around the world.
£19.29
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DISTILLERIES PROVENCE - Pastis Henri Bardouin 70cl Bottle
Some herbs, such as thyme, rosemary, savory and sage are actually harvested in Forcalquier. The exact place and date of the harvest varies each year. However, some always come from the same area, such as verbena citronella from Forcalquier. Other items, including the spices, of course, arrive from more distant lands; China may supply the star anise, or the licorice may come from Syria. They extract the aromatic principles from the harvested and dried herbs. We let them macerate in alcohol. The temperature, time and alcohol content yield the desired taste. The infusion is ended and extraction takes place. In our press, we separate the infused liquid from the herb part to obtain the last juice to be added to the infusion. After the herbs are pressed, they still contain many aromas and essences. By distilling them in our old still, we extract them. Some infusions are also distilled to give them greater finesse. Mixing the infusions and distillates produces the flavoured spirit. This flavoured spirit, a product of each of the herbs and spices, is what they need to assemble the product. And this is the most delicate part of the process. The volume of the infusions varies according to temperature, so the infusions are weighed as opposed to measured. Their aromatic characteristics can vary also according to harvest. The dosage of anethole and sugar are also crucial. To keep the product's qualities constant, it is essential for a taster to analyze and taste the product at every stage of production. Final assembly, which must be perfectly executed, creates this symphony of aromas and flavours. Next there are the final inspections followed by the final tasting. A taster directs this final phase. The last procedure is bottling.
£19.29
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VEUVE CLICQUOT - Yellow Label 37.5cl Half Bottle
A Champagne House is eventually judged on the quality of its Brut Non Vintage. It is in the making of such a wine that the true Art of Champagne blending reveals itself. This is an art in which the House of Veuve Clicquot excels. Our Brut Yellow Label reflects the superb vineyards we own and the consistent nature of our House style. The predominance of Pinot Noir provides the structure that is so typically Clicquot, while a touch of Pinot Meunier rounds out the blend. Chardonnay adds the elegance and finesse essential in a perfectly balanced wine. Grapes from as many as 50 to 60 different Crus go to the blending of Yellow Label. Traditionally, the proportion of each grape variety used is : 50 to 55% Pinot Noir - 15 to 20% Pinot Meunier - 28 to 33% Chardonnay. These figures vary slightly from year to year according to conditions. The Chef de Caves has to achieve the total consistency of taste, which makes Yellow Label so immediately recognisable, so utterly reliable both in terms of quality, colour and bouquet. He will draw on priceless Reserve wines for the blend: from 25 to 35%, sometimes as much as 40% to ensure the continuity of the House style. Each of these older wines - perhaps 9 years old - is kept separately to preserve the unique qualities of the vineyard and the vintage. First, Yellow Label looks beautiful: golden-yellow, with a foaming necklace of tiny bubbles. Next it is so pleasing to the nose: initially reminiscent of white fruits and raisins, then of vanilla and later of brioche. Note the fine balance between the fruity aromas coming from the grape varieties and the toasty aromas following the ageing in the bottle. The first sip delivers all the freshness and forcefulness so typical of Yellow Label with a symphony of fruit tastes following on. Here is a true member of the powerful Brut family, well structured, admirably vinous. The lingering aromas echo and re-echo, with each fruit or spice note distinct. Veuve Clicquot Yellow Label manages to reconcile two opposing factors - forcefulness and finesse - and to hold them in perfect balance. This consistent power to please makes it ideal as an aperitif, and perfect as the Champagne to enjoy with a meal.
£19.29
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MERCIER - Brut Rosé NV 75cl Bottle
Salmon-pink with strong strawberry fruit and a light but appealingly fresh palate.
£19.39
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LANSON - Ivory label Demi-Sec NV 75cl Bottle
The dosage is a skilled act that has been improved and refined over the years. In the 19th Century, Demi-Sec (half dry) was the pre-dominant champagne style. One of the best pairings for the delicate smoothness of Lanson Ivory Label is with fruit and dessert. To the eye : A yellow straw colour with glints of old gold, a reminder of the Pinot Noir in the blend. On the nose : Aromas of ripe fruit, cinnamon, and honey. On the palate : Fruity, very full, all roundness and sensuality.
£20.29
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LANSON - Black Label Brut NV 75cl Bottle
A quality Champagne, loved the world over and is a showcase for the ideas and character of those making it. Three grape varieties come into making of Lanson Brut: Pinot Noir and Pinot Meunier (black grapes) and Chardonnay (white grapes). An impressive range of 40 to 50 crus are blended together to form this Champagne and they are all vivified seperately so the cellar master has an exceptional choice of aromas available to him, thus guaranteeing the consistent Lanson taste at all times. Lanson is one of the very few Champagne Houses not practising malolactic fermentation, a fact to be noted in Champagne. This Lanson tradition allows wines to develop to the full and to better their wealth of aromas. 3 Years ageing in over 4 miles of cellars, combined with the cellar master's expertise, are essential components of perfect maturing. Lanson Brut's brilliant and clear colour is remeniscent of the straw colour and hints of amber characteristic of the Pinot Noir grape. In the glass, it is lively with a fine string of bubbles. On the nose, the impression is one of vitality and scents of spring, mixed with a touch of 'toast' and honey. To the palate are bouquets of ripe fruit and citrus fruit to create a sensation of fullness, fruitiness and lightness. A pleasant racy wine with a long and lingering taste.
£20.79
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NEWCASTLE BROWN ALE 12x 500ml Bottles
First brewed in 1927, Newcastle Brown Ale is a unique and stylish premium ale with a distinctive deep red colour and a rich, creamy head.
£20.79
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FREIXENET - Cordon Negro Magnum 1.5lt
Freixenet, pronounced 'fresh-eh-net' is a light Cava appreciated for its intense freshness. The high content of the Parellada grape coupled with fermentation at a controlled temperature of 12 degrees C produces fine, intense and fruity aromas. Brilliant pale yellow in colour. Fine and persistent mousse. Clean and light on the palate with an elegant and long length.
£20.95
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CAFFREYS 24x 500ml Cans
An Irish ale revived by Bass in 1994. Great nitro-pour, light creamy texture, flavours are light with nut and fruitiness, finishing slightly bitter. Give it a try.
£20.99
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