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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.

A prestigious 1er Cru Classé estate, Château Coutet is the oldest and largest property in Barsac. The name Coutet is derived from the Gascons word for knife and the estates wines are renowned for their fresh cutting acidity and crisp lively palate. A blend of Sémillon (75 5%), Sauvignon Blanc (23%) and Muscadelle (2%), the wines show beguiling aromas of citrus, tropical fruits, white flowers, honey and ginger, revealing more candied fruit, gingerbread notes with age. The wine is matured in oak barriques for 18 months.

BODEGAS Y VINEDOS ARTAZU Pasos de San Martin Grenache, Navarra

Fresh and young dominated by red cherries and juicy plums.

Cockburn's Special Reserve Port is one of many new premium quality and historic ports to join our range at Dan Murphy's. Established by Scotsman Robert Cockburn in 1815, who returned to Portugal after first visiting the country as a soldier fighting under Wellington in the Napoleonic Wars. Cockburn's vineyard holdings are some of the largest in the Douro region which gives the house valuable flexibility in selecting only the very best fruit for their ports. This LBV Port is from one specific vintage harvest and has been matured in oak for 4-6 years. Notes of Morello Cherry and dark chocolate makes this Port a spicy must have!

This is a unique wine made from fortified Botrytis Semillon that is aged at length in large oak barrels. Very rich with flavours of chocolate and coffee which also make it a perfect accompaniment to both of these two. Inspired by a wine made by Vittoria De Bortoli in the 1930s, Black Noble is very complex with excellent length.

The mellowing effect of ageing in oak casks has created a soft, elegant Madeira that is perfect with soups or as an aperitif.

Regal Rogue Wild Rose is a semi-dry Aperitif, led by tropical fruit and fruit spice notes. Marrying a Shiraz Rose blush from the Adelaide Hills and native illawara plums, Rosella and Strawberry gum with Rhubarb and Kina. Best quaffed over ice or in a refreshing Spritzer with a fresh lemon wedge and mint sprig.