Offers & Bin Ends

Chase English Potato Vodka has been awarded 1st place (double gold medal), in the 2010 San Francisco World Spirits competition from an entry field of 115.A wholesome buttery scent on the nose, with a full bodied and creamy texture. Vodka is complex on the palate, with notes of mashed potato and butter, leading onto a slightly smoked almond finish, with a hint of black pepper.

Golden yellow colour with green hues. This wine is delicate and fresh aromas of white fruits like apple and pear. Dry, complex and full bodied on the palate with aromas of brushwood and a liveliness that is typical of the clay soil of the area. This Premier Cru Chablis unites minerality, fruitiness and complexity.

Bright, plush, deeply tasty Merlot from Riverland vineyards, this is abundant in freshly picked red fruit with a soft tannic profile and a long, moreish finish.

A complex wine that keeps you going back to my glass with a fusion of savoury and sage notes and supple raspberry and dark fruit.

This is a full, dry Olorosso from the excellent house of Barbadillo. Try with nuts and an armchair.

Chilworth Manor Rosé 2018 is a Provence style rosé with a hint of strawberries and cranberries. It is made from Pinot Noir and Pinot Meunier grapes, all handpicked in 2018 and gently pressed.

Intense purplish red color. Sweet, spicy and intense aromas, with notes of red fruits and herbs (such as Herbes de Provence). In the mouth, this wine is soft, velvety, fresh, and well balanced.

Cabernet Franc 50%, Malbec 45%, Casavecchia 5%. There are three varieties that make up this complex and balanced wine of intense violet color. Cabernet Franc provides very spicy and floral notes, while Malbec gives notes of red fruits. It has a long finish in the mouth, and is very persistent for its tannins. It is a very elegant blend with a great structure.

The wines of Bodegas Tobelos are a fusion of tradition and modernity, guided to satisfy new tendencies and life styles.

Gambal's Pinot Noir is manually harvested and then 100% de-stemmed, not crushed, and cold macerated of 5-8 days. Alcoholic fermentation for 10-14 days, gentle pressing and then malo-lactic fermentation in barrel. The wine then rests on its fine lees for 10-16 months.