Please click on a category to view products.
Magnums / Jeroboams
Champagne and Sparkling by type
Wines by Country
Spirits - Other
Fleurie ‘Clos de la Roilette’ Magnum 2012 (Beaujolais, France)
A single vineyard Fleurie, amusingly named after a racehorse, and a great example of why good cru Beaujolais is perhaps France’s greatest wine bargain at the moment. The owner of this vineyard in the 1930’s named it after his racehorse as a snub to ‘les officiels’ who were trying to make him name the vineyard in a more official fashion to conform with the new appellation laws.
Made from old vines situated right on the border of Fleurie and Moulin-á-Vent, this wine is soft and delicate, yet full-bodied and rich too, and is a perfect bottle (magnum, no less!) to drink now or age for at least five years – great Beaujolais can and does improve with age!
Masi Costasera Amarone Classico 2008 (Italy)
Bright and intense on the nose with aromas of preserved cherries and dried plums together with hints of fruits of the forest and cinnamon. Good weight from the alcohol and structured on the palate opening out to attractive aromas of cherries and vanilla and a long velvety finish.
Renieri Brunello di Montalcino 2007 (Italy)
Renieri have a 128 hectare estate in the southern portion of Montalcino, yet only 30 hectares of this estate are planted with vineyards. Yields are carefully controlled here – averaging around one bottle per vine, roughly 1kg of grapes per vine – and much of the vineyard was replanted in 1998, to improve the overall vine health of the vineyard. Sangiovese is the mainstay grape of the estate (and the only variety allowed in Brunello di Montalcino), but typically for a high quality Tuscan estate, there is Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Syrah planted too.
The winemaking takes place in an underground cellar, a necessarily wise choice for the scorching Montalcino summers, and is also gravity fed to ensure grapes remain gently handled after harvest.
The wine undergoes fermentation in stainless steel tanks with pumping over during the ferment to extract colour from the skins, followed by a maceration on the skins for a further 3 to 4 weeks. This makes a big-boned style of Sangiovese, which isn’t known for either its ability to produce deep colours or for dramatically full-bodied wine: however, Renieri Brunello di Montalcino, like most Montalcinos, comes in at a healthy 14% alcohol.
The Brunello di Montalcino has a two-part ageing process: firstly, 24 months in small oak barriques, then a further 24 months in the enormous old oak botti casks. These are the traditional casks for ageing Brunello di Montalcino and add the more rounded, soft-yet-full style that’s typical of this style of Sangiovese.
home | products
| about us | terms | policies
| search | checkout
Search our online product list:
For a hard copy of our catalogue please click here.
Tel/Fax: 01483 54 84 84
A map of our location is available here.
Shop Opening Hours:
10.00am - 6.00 pm
Monday to Saturday
Sundays/Bank Holidays/later opening by appointment.