Graham’s Late Bottled Vintage Port (LBV) is a superb wine, selected from the finest production of what was a spectacular year. Whereas Vintage Port spends two years in casks and then matures in bottle, LBV is matured in seasoned oak and then bottled at between four and six years of age; hence the term, ‘late bottled’. Its ageing process encourages the wine’s development, and as such, at the time of bottling it is ready to drink without the need for decanting.

Deep, brilliant old gold in the glass offering aromas of toffee, honey and cold tea. On the palate we find toffee, dried fruits and tea leaf, with a cleansing hint of spirit and old oak on the finish.

Madeira is a wine and the name of the Portuguese island it comes from, 1000 kilometres south west of Portugal, off the coast of Africa. The soils here are volcanic and the climate has a high rainfall. Wines made here were historically shipped in barrels in the hills of ships where the heat baked (maderised) them, hence the name Madeira came into being. Today the wines are baked in the wineries to emulate the style. This one is medium sweet with rich flavours of caramel, dried apricots, walnuts and spice. Fresh acidity adds balance and this is an ideal Madeira for cooking with or sipping lightly chilled.

Garibaldi Dolce is a sweet, fortified wine is made from grapes grown in the western part of Sicily. This wine spends two years minimum in wooden casks, which lends complexity and depth. The palate offers notes of vanilla, caramel, dried fruit and figs.

This is a semi-dry, complex dessert wine. The palate offers notes of orange peel, quince and raisin. 

Garibaldi Dolce is a sweet, fortified wine is made from grapes grown in the western part of Sicily. This wine spends two years minimum in wooden casks, which lends complexity and depth. The palate offers notes of vanilla, caramel, dried fruit and figs.

Niepoort is one of the oldest port families in the Douro in Portugal; the home of port and producers of a range of outstanding sweet ports, including this refreshing white. This is made the same way as ruby port, only using white grape varieties, all indigenous to Portugal. 

Serve on ice in a short glass or lightly chilled as an aperitif or late summer after drink. Surprisingly, deliciously different and very, very good. 

Terrantes is one of the noble Madeira grapes offering a medium dry style. The base wine is fortified to 17-20% and stored in “estufas” which are heated to 45 degrees celsius for no less than 3 months.

A brilliant, deep gold colour in the glass that then offers aroma of dried fruits, raisins, hazelnuts and walnuts. The palate is medium dry with flavours of almonds, dried fruits and spices with impeccable acid balance. 

This sweet tawny port from Graham's is a blend of ports aged in old oak casks for an average of 10 years. This is where great tawny port starts as it is part of the reserve category of port. This classification includes 10, 20, 30 and over 40 year old designations. 

These age indications allow port producers the freedom to fine tune their wines, which are aged in seasoned oak casks of between 600 to 640 litres in size. This controlled oxidative aging process allows the wines to develop slowly into nutty flavoured, complex tawny ports as the colour fade and esters and acetals develop in the wines. 

Think of this as a great dessert wine or drink it in a more classic style as an accompaniment to an aged cheddar cheese board. 

Few flavours delight ones palate in a way that leaves you wanting more. None more so than the rich taste of cocoa! ANGOSTURA, celebrated worldwide for its rich history in creating aromatic and orange bitters, has expanded its renowned collection to include ANGOSTURA cocoa bitters. We only use the worlds finest, the Trinitario cocoa from Trinidad and Tobago. This paired with 200 years of unparalleled bitters expertise have resulted in this truly decadent, indulgent new flavour. Top notes of rich bitter, floral, nutty cocoa with a bold infusion of aromatic botanicals provide endless possibilities to remix classic cocktails and put a luxurious spin on a main dish or a sweet treat. Trinidad and Tobago is one of the few countries designated as a 100% fine or flavour cocoa producer. A status it has held for decades.

Yalumba first began making wines at the Angaston winery more than 167 years ago, and the production of fortified wines has long been part of that history. Today, Yalumba maintains its reputation for premium quality fortified wines by occasionally releasing very small parcels of show reserve stocks.

This is classic fortified muscat with a lovely balance of floral, sweet fruits and Xmas cake. Sumptuous stuff with enough acidity to carry it through the palate without becoming cloying.