Reserve Port is a house blend of premium wines produced from the same top grade “A” vineyards from which Churchill’s Vintage Ports are sourced. Reserve Port retains the structure and fresh fruit of a young vintage but has been softened by its age in wood and filtration prior to bottling.

This wine has a bright, full ruby colour with violet tones. On the nose, very distinctive with fresh blueberries and hints of eucalyptus and gum cistus; a very vibrant young Port with plenty of natural acidity but also balance and pedigree denoting its grade “A” vineyard origins.

Churchill’s 10 Year Old Dry White Port is an emblematic product for Churchill’s and unique in its style. This long ageing period gives it a balance and smoothness that is in a class of its own.

This white Port has a vibrant golden colour with grated nutmeg and eucalyptus on the nose. On the palate this wine is fresh and complex with a long peppery finish.

Churchill’s Late Bottled Vintage Port (LBV) is produced from the same Quintas that make Churchill’s declared Vintage Ports, so the result is an LBV with a real vintage pedigree: the excellent intensity of fruit and finesse.

Black Cherry colour. On the nose, rich blackberry aromas with resinous undertones. On the palate, smooth and complex, with juicy flavours of wild berries and black chocolate.

Churchill’s 10 Year Old Tawny starts its life as a young Vintage Port. It is partly aged in large oak vats before finishing its maturation in traditional port pipes. Although fully aged in wood, it retains the freshness of youth, which is reflected in its darker brick red colour and lively finish.

A rich brick red colour with flashes of amber, elegant and subtle, complex on the nose, with expressive notes of dry fruits combined with hints of orange peel, full on the mouth, this wine shows an excellent vinosity and freshness, allowing it to finish long and persistent.

All Churchill’s ports are made from Grade-A grapes that are hand-picked, hand-sorted, and foot trod in the ancient granite lagares (treading tanks). We allow an extended period of fermentation in lagares to limit the amount of brandy required in fortification and leading to a drier style of port.

Churchill’s 1997 is a Vintage Port wine in the classic style; not as ripe as the 1994 but with a concentration of fresher “greener” fruit. It has what we call in the trade a “steel girder”; i.e. a good tannin structure which binds and balances the fruit and ensures good ageing potential.

Amber with flashes of mahogany. The floral bouquet develops into spicy aromas on the palate producing a very rich feel. Its aromatic harmony is the sign of a fully-fledged cognac. To be enjoyed neat at 20 to 25°C (70° to 80°F)

Produced from young cognacs, this is rich in intense, fruity, floral aromas, reminiscent of the flowering vines in June. Its pale straw yellow colour is the image of summer. Its careful balance and lightness make it the ideal companion for cocktails and long drinks. To be enjoyed neat at 20 to 25°C (70° to 80°F)

A quality VSOP from the Maxime Trijol house, one of the few independents still controlling and performing all aspects of production in-house. Golden yellow. Fruity and floral on the nose and palate, with a long-lasting gaiety. The tannins from the oak have helped it to develop to the beginnings of maturity. A harmonious cognac. To be enjoyed neat at 20 to 25°C (70° to 80°F).

If this Fino’s pale straw colour is an anticipation of its delicate fragrance, its brightness is a prelude to the wine’s intensity. Fino Romate is a classic with a dry palate and pleasant acidity – the perfect aperitif. Yellow-straw, bright and transparent. Pungent and delicate. Light and dry on the palate. Aperitif, appetizers, cheese, Iberian ham, shellfish, nuts. Use an ice bucket with both ice and water to serve chilled between 6º & 8º C and serve in traditional wide-rimmed catavinos, or in white wine glasses.

Dark mahogany, the colour of seduction. Fruit aromas with hints of oak. On the palate, it is smooth, sweet and velvety. A perfect example of harmonious balance. To be enjoyed as a Dessert wine, with pastries. Serve chilled, between 10 & 12º C and in a white wine glass, or wide rimmed glass with ice.

Luminous amber colours. The aromas are pungent, almondy and persistent. On the palate it is slightly sweet, refined and with hints of dry flavours from the ageing. In short, the characteristics of an exceptional amontillado. Enjoy as an aperitif, with cheese, Iberian ham, shellfish, and nuts.

Within its hues of shiny old gold, this Oloroso has a deep, evocative fragrance. Its old solera gives it a full body and a dry palate with oak and nut flavours. Mahogany, bright and transparent. Very aromatic, fragrant and esterified. Enjoy with aged cheese, nuts, cured meats, and consommé. To be served between 12° and 14° C in a white wine glass.

A well aged Pedro Ximénez from Romate, matured in oak for over 20 years to produce a wonderfully rich and raisin heavy PX. It’s named after Francisco Jiménez de Cisneros, a Spanish cardinal and powerful politician who founded the institution that would become the Complutense University of Madrid, one of the world’s oldest seats of learning.

The grapes for this PX are harvested when very ripe and left out in the sun to attain a higher concentration of sugar. The result is a delicately exquisite, dark-coloured wine with a sweet flavour and a velvety texture. The average age of the wine in this solera is 15 years old.

Berneroy VSOP is a rich and full-bodied calvados. Like all the Berneroy range it is a blend of several Calvados chosen by our Cellar Master. The VSOP is aged for a minimum of 4 years in fine French oak barrels in order to offer a fruity and floral eau-de-vie with ripe apple flavors and elegant notes of vanilla. Enjoy as an after-dinner drink, over ice or in a variety of cocktails.

A quality aged Bas Armagnac from a famous house. Made by the Guasch family, who grow both Baco and Ugni Blanc grapes. Amber colour with mahogany highlights. Notes of vanilla, cinnamon and candied orange, with flavours of roundness in the mouth with floral, woody and spicy notes leading to a long and pleasing finish of grilled almonds and vanilla.

La Gitana is an exceptional example of manzanilla. A fresh and elegant sherry with a classic salty tang, this is delicious chilled on its own or with tapas.

The company was founded by James Demontry in 1836 and taken over by Edmond Briottet in the 20th century, whose family ownership it remains in today after almost six generations.

As is the case as regards all of the crèmes de cassis (blackcurrant liqueur), for the Dijon Crème de Cassis 15%, the most prestigious blackcurrant variety – the Noir de Bourgogne variety – the berries used are harvested exclusively in Burgundy, France. The berries are macerated in a water and alcohol solution for about 10 weeks; maceration is the best way to extract all flavours from these berries. Consequently, the alcohol-containing juice thus obtained is called infusion. After that, French white sugar is added to obtain this crème de cassis.