Classic dry Alsace Riesling. Hand picked from Riquewihr vineyards. Matured on fine lees for 4 months, no oak.  cropped to Grand Cru levels bringing superb concentration. Green apple, lime, dried pineapple, waxed honey, generous length and pleasing minerality.

The "Ba-Ne" is a blend of the two top red grape varieties of Piedmont: Barbera and Nebbiolo.  They work together wonderfully in a blend, Nebbiolo bringing high acidity, bold tannins, and elegance. The Barbera provides a richer body, and full plump fruit.

Abbazia's version sports an earthy nose reminiscent of terracotta, a lively wine with cola, raspberry and cherry fruits, a nutty mid palate with a long chalky finish. Superb value too!

Casa Vinicola Abbazia winery is located in Santo Stefano Belbo, a small town between Langhe Monferrato and Roero in Piedmont, Northwestern Italy. The winery was established in 1848, adjacent to an ancient Abbey built in 1028, in honour of Saint Gaudentius, the hermit saint who, around the 6th century, retired to the surrounding mountains to live a life of silence and prayer.

‘Bulls Blood’ from Eger in Northern Hungary. Kekfrankos blended with Kadarka, Cabernets, Merlot & Pinot Noir. Savoury herbs accenting earthy dark fruit, spices emerging on the mid palate with a mouth filling savoury finish. Gal Tibor is credited as the winemaker who created Ornellaia at Antinori in Tuscany before returning to his native Hungary.

Formerly known as the 'Reserve d'Angludet', this is the ‘Second Wine’ produced by Chateau Angludet with the younger vines on the estate and made in the same way as the flagship estate wine.

Chateau Angludet has a long history dating back to the 12th century situated in the Margaux plateau surrounded by Grand Cru Classes.

Made of a blend of 50% Cabernet Sauvignon, 45% Merlot and 5% Petit Verdot on deep gravel and pebble soils. Aged in French oak barrels.

Youthful bouquet that opens gradually to offer up a rich palate of wild fruit, violets, blackberry, blackcurrant and plum. Smooth palate, with fruit plumpness to the moderate tannins and a hint of toastiness.

Non-Alcoholic Mixed 3x2 Pack 

2 cans each of:

Tiny Hazy IPA
Tiny XPA
Tiny IPA

14.7% - Barrel Aged Rye Wine

Rye, it's a bastard to brew with, but it's worth it. This imperial strength rye blond, aged for three years in freshly emptied American bourbon barrels, pushes the boundries of what a beer can be. Velvet smooth, with the heat and vanilla-wood depth of a spirit, this brew is intentionally brewed with low carbonation and is best savoured unchilled. Enjoy with caution.

A luscious ruby port style mead wine, made with Black Doris Plums, a blend of native honeys (including Manuka honey) and French Brandy. See our twin gift pack with Pohutukawa White Port (375ml bottle of each Port)

A beautiful White Port style mead made with light and delicate Pohutukawa honey, with the added fruitiness of Greengage Plum. Silky smooth, this wine is fortified with pure neutral spirit to maintain the delicate characters of the honey and fruit.

375ml only due to limited availability of honey and plums. See our twin gift pack with The Duke's Port.

"Red Mead" is a stunning medium sweet mead and fruit wine (technically melomel). It is made from native honey (including Manuka honey), with the fruitiness of boysenberry and the richness of plum. It can be served at room temperature or chilled. We expect it will make a great Sangria.

"Red Mead" is a stunning medium sweet mead and fruit wine (technically melomel). It is made from native honey (including Manuka honey), with the fruitiness of boysenberry and the richness of plum. It can be served at room temperature or chilled. We expect it will make a great Sangria.

KONISHI SHUZO / HIYASHIBORI (GINJO) 13%-13.9% / JAPANESE SAKE 720ml

Creamy and aromatic, with a sweet and sour taste. This fruity sake is low in alcohol and is exhilarating at first taste. You can also enjoy this sake on the rocks!

This sake tastes a bit like Yakult, with a very pleasant lemon sourness. It is very popular in Japan, so much that the brewery invested in a automatic koji-making machine specifically for this sake. It uses 3 times the koji of normal sake.

This sake delivers a delightful dash of citrus with its 10% yuzu juice. The yuzu’s enlivening aroma and vibrant acidity bring a pleasant citrus kick without any bitterness. This is done through a combination of straining to remove the bitter oil from the yuzu, and a low-temperature pasteurization method usually used for high-end sake. Tsukasabotan “Yuzu” makes for a delicious aperitif and pairs with dishes containing squeezed citrus fruit.

Asahi Super Dry Mini Keg 2000ml

ABV: 5%

Region: Japan

Asahi Super Dry's master brewers dared to be different, taking inspiration from the dry taste of sake, they redefined beer forever. In Tokyo, on 17th March 1987, they created the world’s first Super Dry lager, a taste like no other.

Asahi Super Dry is brewed to our authentic Japanese recipe using only the finest ingredients and latest technology to give a crisp, clean and quick finish that never lingers - we call it Super Dry taste.