Search Results

A spirit from Alsace made from distilling pears from Rhone.

Sourced from the 11ha flagship Martinenga vineyard, 100% Nebbiolo, 6 months in barrique, 12 months in Slovanian oak. An aromatic, red fruit and spice nose with a multi layered palate of savoury wood and fruit.

This small batch rum is aged twice in seperate sets of American Bourbon casks before being bottled in 2017. Unsweetened, uncoloured and lightly filtered this is a Caribbean rum in it's purest form. Tropical fruits, cloves and nutmeg are complemented by an oaky muscavado sweetness.

Bollinger needs no introduction. 60% Pinot Noir, 25% Cardonnay and 15% Pinot Meunier with 5-10% of reserve wines included in the blend and a high proportion of the wine coming from Premier and Grand Cru sites. Substantial and complex fruit with a biscuity egde and creamy acidity.

This is the most delicious Brandy de Jerez. Aged in sherry casks with no artificial colouring. Smooth, full of fruit and delicious.

Vin de Constance was one of the great wines of the early 19th Century enjoyed by Napoleon, Dickens and Jane Austen. 100% naturally sweet Muscat, peach, pear and tangerine.

A pleasant pale gold amber colour; subtle, developed aromas of brioche, toasted bread and fresh butter. Fresh, complex and creamy in the mouth with delicate effervescence. This vintage Cuvee will enchant connoisseurs for aperitif, can replace afternoon tea for afficionados or be enjoyed over fish, poultry or soft flowery cheese. Uncork 30min before serving to allow the wine to open up and develop its aromas.

Was £83 Now £70.49

Les Caxetiers is a Premier Cru vineyard based in Gevrey-Chambertin that produces exceptional Pinot Noir. Another top wine from the great Vallet-Freres!

The top Armagnac from Chateau De Pellehaut made from their finest grapes. The Armagnac is a blend of reserves with a minimum age of 20 years.

Hine has a much publised connection with Beaminster and we stock three of their most recognisable blends. Thomas Hine married the daughter of a gentleman who owned a Cognac House in Jarnac. By 1817 the company was renamed Thomas Hine & Company. VSOP status requires that the the contents must have spent at least four years in cask although in reality many of the brandies will be considerably older.