Graham's Late Bottled Vintage Port is a superb expression of Graham's house style with impressive, concentrated fruit flavours, spicy complexity and depth balanced by excellent balance and structure. The finish is long and velvety.

Oscar Extra Dry vermouth is French in style, with strong notes of wild fennel, dog rose and oak. Ideal in cocktails.

Valcatrina Tinto has a good concentration on the nose. Rich in aroma with notes of black ripe fruit combined with notes of spices from the ageing in oak barrels. In the mouth it presents good structure with ripe tannins. The aftertaste is rich, elegant and long.

This is a beautiful, balanced blend of native Portuguese varietals - touriga nacional, touriga franca and tinta roriz. A full bodied wine that will pair deliciously well with a summer barbecue. #5 Top Best Buys Wine Enthusiast 2017.

Quinta do Noval is an astonishing wine estate, with a rare combination of deep history and innovation. Founded in 1715, it has changed hands just twice over 300 years. The most important thing to understand about Quinta do Noval is, that unlike the other famous names in the world of Port, Noval is a single estate, a single vineyard, a producer that controls every step of production from vine to bottle. The Quinta do Noval 20 Year Old Tawny Port is made entirely from fruit cropped from the Quinta do Noval estate, so this is a step up in quality as well as age from the 10 year old. In Port and the Douro, Richard Mayson has referred to this category as, “the epitome of balance combining freshness and delicacy with the secondary toasted almond and walnut complexity from ageing in wood.” Noval’s contribution to the 20-year-old field is pure premier league. Sublimely elegant and refined, there’s so much intricacy and toffee-scented depth. It’s a perfect example of how delicious and complex a 20-year-old Tawny Port can be.

A new generation at Cockburn’s challenged our winemakers to produce a range of experimental ports – using the highest grade lots usually reserved for our best wines. Ports that are fresh, lively, and can stand on their own two feet regardless of how you drink them: mixed or neat. Ports without limitations. The pride of every port producer, a great tawny that turns heads and fills glasses is usually appreciated with great solemnity. But we were never ones to bottle things up. We wanted to make a wine that can be the life and soul of the party. This is Tawny Eyes: make it yours, drink it how you want, and don’t be afraid to mix it up.

Made in;Sanlúcar de Barrameda from Palomino Fino grapes grown on chalky 'albariza' soils characteristic of Jerez, the grapes are pressed and fermented in stainless steel before fortification. The wine is first biologically-aged under flor yeast and then oak barrels within a traditional solera system. The wine is around 3 years old on average, as soleras do not produce wines of a singular age due to continuous fractional blending over many years. Straw in colour with greenish highlights, light-bodied and dry on the palate with notes of peach blossom and the sea. Enjoy in classic and modern cocktails such as the Tuxedo, Jabberwock, Alberto, Second Serve, or La Perla. Try swapping half the amount of vermouth for sherry in classic recipes for an added layer of complexity, or swapping half the spirit for sherry in cocktails such as the Margarita or Negroni for a lower ABV drink. About Fernando De Castilla: Bodegas Rey Fernando de Castilla is named after the thirteenth century king, also called "El Santo", who conquered much of western Andalusia. The eponymous king is said to have discovered the exceptional qualities of the soil and climate of the Marco de Jerez and its ability produce wines of exceptional quality. Despite the historical name, the bodega is relatively young in Jerez terms, having been founded in the 1960s by Fernando Andrada-Vanderwilde as Fernando III and then renamed in 1972. The Andrada-Vanderwilde family has been involved in winemaking in the area for two centuries, but Fernando initially focused on producing exceptional brandy before expanding to Pedro Ximénez and sherry vinegar. In 1999 Norwegian-born Jan Pettersen was able to realise his lifelong passion and, together with a group of investors, bought the bodega to produce high-end sherry.

Made from Palomino Fino grapes grown on chalky 'albariza' soils characteristic of Jerez, the grapes are pressed and fermented in stainless steel before fortification. The wine is biologically-aged under flor yeast in American oak barrels within a traditional solera system. The wine is around 5 years old on average, as soleras do not produce wines of a singular age due to continuous fractional blending over many years. Straw coloured, with notes of stone fruit on the nose, followed by saline driven citrus and nuttiness on the palate. Enjoy in classic and modern cocktails such as the Bamboo, Trident, Remember the Alimony, Rebujito, or Lifetime Ban. Try swapping half the amount of vermouth for sherry in classic recipes for an added layer of complexity.

Made from Palomino Fino grapes grown on chalky 'albariza' soils characteristic of Jerez, the grapes are pressed and fermented in stainless steel before fortification. The wine is first biologically-aged under flor yeast and then aged oxidatively, both in American oak barrels within a traditional solera system. The wine is around 7 years old on average, as soleras do not produce wines of a singular age due to continuous fractional blending over many years. Amber in colour, aromatic on the nose and soft notes of hazelnut on the palate. Enjoy in classic and modern cocktails such as the Adonis, Sherry Cobbler, Up-To-Date Cocktail, U.S.S. Wondrich, or Session Manhattan. Try swapping half the amount of vermouth for sherry in classic recipes for an added layer of complexity. About Fernando De Castilla: Bodegas Rey Fernando de Castilla is named after the thirteenth century king, also called "El Santo", who conquered much of western Andalusia. The eponymous king is said to have discovered the exceptional qualities of the soil and climate of the Marco de Jerez and its ability produce wines of exceptional quality. Despite the historical name, the bodega is relatively young in Jerez terms, having been founded in the 1960s by Fernando Andrada-Vanderwilde as Fernando III and then renamed in 1972. The Andrada-Vanderwilde family has been involved in winemaking in the area for two centuries, but Fernando initially focused on producing exceptional brandy before expanding to Pedro Ximénez and sherry vinegar. In 1999 Norwegian-born Jan Pettersen was able to realise his lifelong passion and, together with a group of investors, bought the bodega to produce high-end sherry.

Naturally fermented from Australian honey, Daringa Mead possesses an intense aroma of honeycomb and wax, like birthday candles. The palate is unctuous and flavour-rich. This is a big, sticky, spicy old-school mead.