Showing 1–42 of 51 results
The Ruby half of the Niepoort ‘twins’ is a classic rich Ruby, with assertive bright primary fruit. Classically trodden and fermented in granite lagares, it is then aged in large old vats, where oxidative development is minimal. With time, Ruby Dum retains its youthful, strong character, dominated by red cherries and plums with great freshness from ageing in large wooden vats in the cool cellars of Vila Nova de Gaia.
Twenty plants and herbs are used in preparing this white vermouth. The nose shows soft flower aromas (chamomile or mint) with some vanilla sweetness. The palate is smooth, with flavours of liquorice, cinnamon and ginger. It should be served cold, accompanied by a slice of lemon and an olive.
Deep dark brick red. Rich ripe dark fruits, with hints of prunes, figs, blackberry and cherry. Warm fruit, full bodied with sweet ripe mellow finish. It is a perfect match with chocolate and medium-bodied cheeses or ham. It is also an excellent accompaniment to wild game dishes, especially duck. Can be served with desserts made with red fruits.
Pale gold with an intense and complex aroma of ripe golden fruit, blending tropical aromas with crystallized orange, plus hints of spices. On the palate is full bodied with a mature luscious tone and finishes with a balanced freshness and a long lasting finish.
Maury lies in a schistous valley to the west of Perpignan in the Rousillon. Fortified wines are made here from Grenache Noir, Grenache Gris and Carignan. These 500 litre barrels have lain undisturbed since the early days of the co-operative. The mother wine is topped up each vintage with a selection of the best Maury. Gerard Gauby has tasted all the barrels; 450 50cl bottles have been drawn from each barrel selected, and bottled by hand without fining or filtration.
Ancient vines, hand picked and 100% foot trodden and fermented in the circular granite lagares at Vale de Mendiz. This wine ages 4-6 years in large old oak vats (opposed to Vintage, that ages 2-3 years). LBV fills the gap between the rubies and the vintage ports since a Ruby Port should be drunk quite young and a great Vintage Port may need 15 to 20 years to really open up and show its splendour.
Cocchi Americano means much more to Asti than a simple wine made with the infusion of herbs and spices. An aperitif par excellence, it is a taste of Asti’s gastronomic history going back to the 1900’s. Enjoyed with ice and soda at every corner of the town, it is still the perfect partner of long chats under the setting sun.
Delicious neat on the rocks with a small lemon zest, it is an essential ingredient for the creation of the most classic cocktails, from Negroni to Manhattan. Remarkably complex and an obvious cut above most vermouths. It has the classic bittersweet character of the style, but enhanced by layers of fruity complexity and herbal bitterness. A rich and full-flavoured aperitif, and a cocktail ingredient that makes its presence known.
The time in oak barrels gives the vermouth an enveloping warmth and softness to the deliciously complex aromas of balsamic and mint reminiscent of old medicinal remedies of the past. There are further intriguing notes of refreshing absinthe, orange peel and vanilla. The palate is full and soft with initial balsamic and mint flavours. These flow into a pleasantly bitter aftertaste balanced by sweeter rhubarb and gentian notes with muscovado sugar, and a light tannic structure from the refinement in oak.
Niepoort’s Crusted bottling is based on some of the highest quality ports from a range of vintage harvests. 100% foot trodden and granite-fermented fruit, often ports that were originally destined for Vintage Port. This is amazing with Cheddar, Stilton, or even chocolate!
A beautifully bottled Reservado Pisco from Capel in Chile. After maturing in American oak barrels, the traditional grape brandy has been put into bottles shaped like the Moai statues on Easter Island. Distilled from Muscat and Pedro Ximenez grapes, this is really aromatic and herby, and has flavours of spice and peppery fruit.