Cantine Pellegrino has been a family operation since 1880, producing Marsala and a few select other specialty styles of the region. Amber in color with toffee, nutty aromas. On the palate this wine is rich and smooth with intense dry fruit flavors. This marsala is dry by DOC standards, but retains a small amount of residual sugar from the fermentation process prior to fortification with eau du vie. Aged for at least 2 years in French oak barrels. 

Commercial description

Churchill’s was founded in 1981 by winemaker Johnny Graham, whose family has been making wine in the Douro for six  generations. We were the first port shipper to be started-up in over half a century and are now the last independent British port house. Churchill´s ports are unique for their signature dry, fresh style. We produce all our ports from grade A grapes that are  hand-picked, foot crushed and naturally fermented for finest  quality wines with minimal intervention.  

VIBRANT - ORANGE BLOSSOM – SMOOTH 

Our iconic Dry White Port’s distinctive golden colour and smooth nutty f lavours are the result of skin fermentation followed by a careful ageing  process. With aromas of grated nutmeg and eucalyptus, this port is fresh and complex, showing hints of orange peel. SOURCING  Specially selected from higher altitude Grade-A vineyards. 

TASTING NOTES  

Colour: Vibrant golden colour. 

Nose: Grated nutmeg and eucalyptus. 

Palate: Fresh and complex with a hint of orange peel and a long peppery finish. 

WINEMAKING NOTES  Grapes are cold stored overnight at 10ºC before being crushed with stalks (100%) in the granite lagares at Quinta da Gricha. Light maceration by foot treading and fermentation on the skins. After fermentation, the wine goes through an ageing period in seasoned oak casks for approximately 10 years. 

CELLARING Filtered and ready for immediate drinking so does not require bottle ageing.   SERVING Best enjoyed within 2 years of bottling. Serve chilled (8º-10ºC)

TUACA is 100% natural, based on a 500-year-old recipe originating in the hills of Tuscany. The process begins according to tradition with the selection of the finest Italian brandy, ranging from 3 to 10 years old. It?s sourced from Faenza, a small city near Bologna, known for producing brandy with a pleasing aroma, amber colour and an exceptionally smooth finish. The final presentation is created as the master blender folds the Italian brandy into a blend of natural sugar and fine spirits before adding the crowning touch of soft citrus and vanilla essences.soure: tuaca.com

Hastings Distillers are New Zealand’s first producer of certified organic artisan spirits and liqueurs. The artisans behind it are Kate Galloway and David Ramonteu. On the back of their extensive background in winemaking they successfully create sophisticated, unique spirits and liqueurs that will always have a place on our shelves.

Combining their East Block 200 Gin, L’Opera bitter orange and Rubis Vermouth, ‘The Count’ pays tribute to the classic Negroni. 

Featuring all organic botanicals, the Count is a luscious and spicy assemblage of aromatic gin, fragrant seville and navel oranges, dark fruits, dried herbs and warm spice.  The palate is smooth and round with a pleasant, lingering bitterness.

Sophisticated, yet simple, The Count is ready to serve.

Pour cold over a single large ice cube and garnish with an orange twist.

ALL OF HASTINGS DISTILLERS PRODUCTS ARE BIOGRO CERTIFIED ORGANIC

Character

This Fine Tawny has fervent fans around the world who love it for its approachability and its caramel nuttiness. And who are we to argue?

Style

Young, vibrant wines are expertly blended and oak aged for up to three years. Fine Tawny has a fruitiness of youth and a nuttiness from the casks, while the ageing makes it lighter in appearance than ruby ports. A not-so-dark horse.

Goes well with

Creamier desserts like rice pudding as well as dried fruit and nuts. Pairs brilliantly with after-lunch card games.

Fernet Branca is a bitter, aromatic spirit made from of over 40herbs and spices, including myrrh, rhubarb, chamomile, cardamom and saffron, with a base of grape alcohol. The recipe is a secret, and wascreated by the young Maria Scala in 1845 in Milan. Scala's name became Maria Branca through marriage, and the product's name was born. TheFernet Branca is still produced in Milan by the company FratelliBranca, over seen by the Branca family. Fernet Branca is usually served as a digestif after a meal, but mayalso be enjoyed with coffee and espresso, or mixed into coffee and espresso drinks. It may be enjoyed neat at room temperature or with ice. Source: webtender.com 

newwine0723, newport, 

Sercial is one of the traditional Madeira grape offering the driest style from the island. 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.

This wine is then aged oxidatively in casks called Canteiro, usually on the top floor of the wine cellar, where the temperature is higher. Serical is the lightest, most acidic and delicate expression of Madeira that takes the longest to mature.

Classic medium sweet Madeira made from the Boal grape and undergoing oxidative ageing and heating to boot. Deep caramel and dried fruit characters on the nose and palate with sumptuous balancing acidity. The perfect Xmas tipple to go with Christmas cake and even cheese.

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.