Limited stocks. Grand Marnier is unique for being exclusively based on Cognac to give a rich & smooth taste to the orange liqueur. Its makers, Marnier-Lapostolle, established their distillery at Neauphle-le-Chateau in the 1820s, but only began producing Grand Marnier in 1880. The cognac is actually aged elsewhere, at Chateau de Bourge in the Charente area. ...

Sancerre is the name of the famous wine appellation but also the name of the beautiful medieval hilltop village overlooking the Loire river. The Grand Maison Sancerre is made from sauvignon blanc grapes grown on the siliceous-clayey soils (on the east side of the appellation, on the hills facing the Loire). This unique terroir gives to their wine the natural flinty tastes so characteristic of Sancerre. This handcrafted wine is stylish & modern. Nose: lively gooseberry, intense varietal aromas. Palate: Wonderfully fresh, citric & aromatic with an elegant, crisp & long finish. This wine is fantastic as an Aperitif, with oysters & lobster, also excellent with goat cheeses. ...

Grant's finest wines from aged vineyards, perfect fruit, exceptional vintages, the best oak & painstaking treatment. Highly prized. The Abednego is deep crimson in colour. The intense berry nose is complimented with herbal & mint characters & with hints of smoky oak. This is an exceptionally well balanced wine, with the complexities of the nose carrying on to the palate. Concentrated berry fruit & spice is integrated with earthy, savoury & dried herb flavours followed by soft tannins that give the wine excellent structure & a long satisfying finish. ...

The Daly Road has a deep garnet colouring with flashes of royal violet suggesting the youth of this wine. The nose is intense with rich black forest aromas, blackberries & blackcurrant, dark juicy cherries with rich chocolate fudge cake & lashings of vanilla cream. Further complexities of old leather notes & earthy aromas of autumn leaves & damp soil. The palate is equally intense with dark berry fruits, dark cherries & blackberries complimented by cinnamon notes, chocolate covered coffee beans & raspberry liquorice. The earthy aromas also continue onto the palate with hints of dried oregano, basil & a touch of mint. A wine with elegant & silky smooth tannins & incredible generosity of flavours that linger long after the wine is gone. 81% Shiraz, 19% Mourvedre. The different grape varieties were fermented separately in a combination of 7 & 11 tonne open fermenters. Fermentation was generally complete after 7 days, during which time the fermenters were pumped over 3 times daily. After the completion of the fermentation & the secondary malolactic fermentation, the wine was blended & matured in a combination of American & French oak hogsheads for 18 months. ...

Filsell 2010 is a refined & elegant wine, displaying more ethereal characters than previous vintages. An incredible depth of colour gives some indication as to the vibrant aromas which arise from the glass, which has lifted notes of ripe raspberries, sweet spices (nutmeg & cinnamon) & choc-mint layered subtly with aniseed & freshly baked bread. The palate is fine, with seamlessly integrated tannins & rounded acidity. The concentration & length of flavour is excellent, with sweet red berry fruits, spice & milk chocolate lingering on the palate well after tasting. ...

A traditional blend of Grenache & Shiraz produced using the saigne method, which involves bleeding the juice from the skins after a short period of contact. Twelve different ferments were all selected for this wine with each one showing individual characteristics unique to this style. The wine was fermented at cool temperatures to maintain delicate aromas, & then halted when the desired residual sugar level was reached. ...

The wine shows a complex nose with ripe stone fruits, rock melon & apricots on the nose. A rich & generous palate, the fruit flavour continues from the nose & layers of flavours are assisted by the wine's time on lees. A fresh, crisp & medium-bodied wine, showing good acid balance, & a delicious lingering finish. The fruit was crushed & cold-settled before starting fermentation. Juice was racked off & yeast added, so the juice could ferment in stainless steel tanks for about eight weeks. A portion of the blend underwent malolactic fermentation on yeast lees & a further 20% was aged on yeast lees for about four months to add complexity & viscosity to the wine. After settling, filtering & stabilising, the wine was then blended & bottled. ...

The wine is vivid red in colour. The nose shows complex aromas of raspberries & cherry fruit with subtle oak adding cinnamon & spice. The palate is fine with sweet ripe fruit tannins giving the wine great balance. The wine finishes with ripe fruit flavours, tempting you to go back for more. The fruit was crushed, de-stemmed & fermented in a static fermenter for 6
- 7 days on skins prior to pressing to stainless steel tanks where the wine underwent malolactic fermentation. After the completion of the secondary fermentation the wine was transferred to American & French oak hogsheads for maturation in oak for 12 months.
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This Shiraz shows deep violet colouring with pleasing aromas bursting from the glass. A highly perfumed Shiraz, the nose features red berry fruits, spice, confectionary notes & milk chocolate. A generous & round palate, the red berry flavours fill the mouth & are complimented by boiled lolly flavours, milk chocolate notes & sweet vanilla. The wine has soft tannin structure with well integrated acid that compliments the sweeter aspects of this wine. ...

The Kraft Sauvignon Blanc is pale straw in colour with vibrant green melon, fresh ripe pineapple & subtle passion fruit aromas, which are complimented by delicate florals. The palate is round with crisp fruit flavours; grapefruit, honeydew melons & the varietally characteristic green herbaceous tones. The clean fruit flavours are enhanced by refreshing lemon citrus & crisp acidity leaving a lingering & satisfying finish. 100% Sauvignon Blanc. Once the fruit was crushed & drained through a press tank, the free-run juice was cold-settled for 48 hours, before being racked off gross lees. To ensure crispness & freshness are sustained within this variety, fermentation was carried out at a low temperature & then separate batches were blended accordingly for maximum varietal flavour & balance. ...