Product Search

Barsac, Sweet Wine

The 1971 Château Liot Sauternes is a rare and mature sweet wine from the Barsac appellation in Bordeaux. Château Liot is known for producing elegant, botrytis-affected wines primarily from Sémillon, with smaller proportions of Sauvignon Blanc and Muscadelle. While detailed tasting notes for the 1971 vintage are scarce, the wine's longevity suggests it has developed complex tertiary aromas and flavors over time.

Given the age of this vintage, the wine likely exhibits a deep amber color, with notes of dried fruits, honey, and nuts on the nose. On the palate, one might expect a balance between residual sweetness and acidity, with flavors of caramel, apricot, and perhaps a hint of spice. …
more >>>

Price: £99.00
Stock: 2 in Stock

Castello di Meleto - Riserva

This Chianti Riserva shows a deep ruby-red colour with brick-orange highlights. The nose offers aromas of dried cherries, plum, soft spice, and subtle leather and earthy undertones. On the palate, it is medium-bodied and smooth, with gentle tannins supporting flavours of stewed red fruits, hints of cocoa, and a touch of dried herbs, finishing long, balanced, and elegant.

Decanting: Stand upright for 2–3 days to allow sediment to settle. Decant carefully through a fine strainer and aerate 1–2 hours before serving at 16–18°C. Fragile corks are common; strain any fragments during decanting.
more >>>

Price: £99.00
Stock: 1 in Stock

Fattoria Poggiarelli

This Chianti displays a deep ruby-red colour with soft brick highlights. The nose reveals dried cherries, plum, subtle spice, and gentle earthy notes. On the palate, it is medium-bodied and smooth, with mellow tannins carrying flavours of stewed red fruits, hints of leather, and a touch of herbs, finishing balanced, approachable, and lingering.

Decanting: Stand upright for 2–3 days to allow sediment to settle. Decant carefully through a fine strainer and aerate 1–2 hours before serving at 16–18°C. Fragile corks are common; strain any fragments during decanting.
more >>>

Price: £99.00
Stock: 1 in Stock

Ruffino - Riserva Ducale
*** Gallon of 3,78 Liters ***

This Chianti Riserva displays a deep ruby-red colour with brick-orange highlights. The nose opens with dried cherries, plum, soft spice, and subtle leather and earthy notes. On the palate, it is medium-bodied and smooth, with softened tannins supporting flavours of stewed red fruits, hints of herbs, and a touch of cocoa, finishing long, balanced, and elegant.

Decanting: Stand upright for 2–3 days to allow sediment to settle. Decant carefully through a fine strainer and aerate 1–2 hours before serving at 16–18°C. Fragile corks are common; strain any fragments during decanting.
more >>>

Price: £399.00
Stock: 1 in Stock

Conti - Castello di Uzzano

This Chianti displays a deep ruby-red colour with brick-orange highlights. The nose shows dried cherries, plum, soft spice, and subtle notes of leather and forest floor. On the palate, it is medium-bodied and smooth, with gentle tannins supporting flavours of stewed red fruits, hints of herbs, and a touch of cocoa, finishing long, balanced, and elegant.

Decanting: Stand upright for 2–3 days to allow sediment to settle. Decant slowly through a fine strainer and aerate 1–2 hours before serving at 16–18°C. Fragile corks are common; strain any fragments during decanting.
more >>>

Price: £99.00
Stock: 2 in Stock

Ruffino - Gran Sigillo

This Chianti displays a deep ruby-red colour with warm brick highlights. The nose reveals dried cherries, plum, gentle spice, and subtle leather and earthy notes. On the palate, it is medium-bodied and smooth, with softened tannins carrying flavours of stewed red fruits, hints of herbs, and a touch of cocoa, finishing elegant, balanced, and lingering.

Decanting: Stand upright for 2–3 days to allow sediment to settle. Decant carefully through a fine strainer and aerate 1–2 hours before serving at 16–18°C. Fragile corks are common; strain any fragments during decanting.
more >>>

Price: £89.00
Stock: 1 in Stock

Villa Arceno
Clearance Offer - Last Bottle | Was £119 | Now £69

This Chianti displays a deep ruby-red colour with warm brick highlights. The nose offers dried cherries, plum, soft spice, and subtle earthy and leather notes. On the palate, it is medium-bodied and smooth, with gentle tannins supporting flavours of stewed red fruits, hints of herbs, and a touch of cocoa, finishing long, balanced, and elegant.

Decanting: Stand upright for 2–3 days to allow sediment to settle. Decant carefully through a fine strainer and aerate 1–2 hours before serving at 16–18°C. Fragile corks are common; strain any fragments during decanting.
more >>>

Price: £69.00
Stock: 1 in Stock

Malaspina Starda

This Chianti displays a deep ruby-red colour with brick-orange highlights. The nose opens with dried cherries, plum, gentle spice, and subtle leather and earthy notes. On the palate, it is medium-bodied and smooth, with soft tannins carrying flavours of stewed red fruits, hints of herbs, and a touch of cocoa, finishing balanced, elegant, and lingering.

Decanting: Stand upright for 2–3 days to allow sediment to settle. Decant carefully through a fine strainer and aerate 1–2 hours before serving at 16–18°C. Fragile corks are common; strain any fragments during decanting.
more >>>

Price: £99.00
Stock: 1 in Stock

Giaole - Ricasoli - MAGNUM BOTTLE OF 1,75 LITERS

This Chianti shows a deep ruby-red colour with warm brick highlights. The nose opens with dried cherries, plum, gentle spice, and subtle earthy and leather notes. On the palate, it is medium-bodied and smooth, with softened tannins supporting flavours of stewed red fruits, hints of herbs, and a touch of cocoa, finishing balanced, elegant, and lingering.

Decanting: Stand upright for 2–3 days to allow sediment to settle. Decant slowly through a fine strainer and aerate 1–2 hours before serving at 16–18°C. Fragile corks are common; strain any fragments during decanting.
more >>>

Price: £159.00
Stock: 1 in Stock

Barone Ricasoli

This Chianti displays a deep ruby-red colour with brick-orange highlights. The nose offers aromas of dried cherries, plum, soft spice, and subtle hints of leather and forest floor. On the palate, it is medium-bodied and smooth, with gentle tannins supporting flavours of stewed red fruits, hints of herbs, and a touch of cocoa, finishing long, balanced, and elegant.

Decanting: Stand upright for 2–3 days to allow sediment to settle. Decant slowly through a fine strainer and aerate 1–2 hours before serving at 16–18°C. Fragile corks are common; strain any fragments during decanting.
more >>>

Price: £89.00
Stock: 4 in Stock

Santa Lucia

This Chianti shows a deep ruby-red colour with warm brick highlights. The nose reveals dried cherries, plum, gentle spice, and subtle earthy and leather notes. On the palate, it is medium-bodied and smooth, with softened tannins carrying flavours of stewed red fruits, hints of cocoa, and a touch of herbs, finishing balanced, elegant, and lingering.

Decanting: Stand upright for 2–3 days to allow sediment to settle. Decant slowly through a fine strainer and aerate 1–2 hours before serving at 16–18°C. Fragile corks are common; strain any fragments during decanting.
more >>>

Price: £99.00
Stock: 1 in Stock

Fattoria di Pomino - Frescobaldi - RARE BOTTLE of 1,75 Liters

This Chianti displays a deep ruby-red colour with warm brick highlights. The nose offers dried cherries, plum, gentle spice, and subtle earthy and leather notes. On the palate, it is medium-bodied and smooth, with soft tannins carrying flavours of stewed red fruits, hints of herbs, and a touch of cocoa, finishing balanced, elegant, and lingering.

Decanting: Stand upright for 2–3 days to allow sediment to settle. Decant carefully through a fine strainer and aerate 1–2 hours before serving at 16–18°C. Fragile corks are common; strain any fragments during decanting.
more >>>

Price: £185.00
Stock: 1 in Stock

Vins de Proprietaire

A mature and traditional example from the Southern Rhône, this wine displays a brick-garnet hue with a fading rim. The nose offers tertiary aromas of dried red fruits, leather, tobacco leaf, and earthy undergrowth, with subtle hints of spice and old wood. The palate is delicate and fully evolved, showing mellow fruit, soft acidity, and gentle tannins leading to a dry, savoury finish.
more >>>

Price: £89.00
Stock: 1 in Stock

Cantine Terre del Dolcetto

A native black grape variety of Northern Italy grown almost exclusively in the provinces of Cuneo and Alessandria in Piedmont. It is relatively easy to cultivate, although it is susceptible to fungal diseases. It ripens before Barbera and Nebbiolo and is often grown in high north-facing sites which would be unsuitable for Nebbiolo. The finest Dolcetto wines come from grapes grown on soils rich with white marls, especially those found on the right bank of the River Tauro. The wines generally are low in tannins and acidity and are usually fruity and fragrant, often with hints of almonds.
more >>>

Price: £59.00
Stock: 2 in Stock

Bersano

This Dolcetto displays a deep ruby-red colour with garnet highlights. The nose reveals black cherries, plum, gentle spice, and subtle earthy and leather notes. On the palate, it is medium-bodied and smooth, with soft tannins carrying flavours of stewed red fruits and hints of cocoa, finishing balanced, elegant, and lingering.

Decanting: Stand upright for 2–3 days to allow sediment to settle. Decant slowly through a fine strainer and aerate 1–2 hours before serving at 16–18°C. Fragile corks are common; strain any fragments during decanting.
more >>>

Price: £69.00
Stock: 3 in Stock

Dessilani

The wines "Fara" shall be obtained within the company, from grapes coming from vines in the following proportions indicated below: Nebbiolo (Span) 50-70%; Vespolina and Uva Rara (Bonarda Novarese) alone or in combination from 30% to 50%. They can also contribute to such production the red grapes, non-aromatic, from the grape varieties suitable for cultivation in the Piedmont Region to the maximum extent of 10%.
more >>>

Price: £89.00
Stock: 4 in Stock

Contratto, Freisa, Piedmonte

1971 Freisa – Contratto (Piedmont)

The 1971 vintage is considered one of the classic post-war years in Piedmont, producing wines with structure and longevity. Freisa, one of the region’s traditional indigenous varieties and closely related to Nebbiolo, is known for its vibrant acidity and firm structure in youth. This bottling from Contratto — founded in 1867 and recognised for its traditional approach to winemaking — reflects a historic era of regional production shaped by patience and extended ageing.

Tasting Notes:
Now showing a mature brick-garnet hue with amber tones at the rim, the nose is savoury and finely evolved. …
more >>>

Price: £99.00
Stock: 1 in Stock

San Grato

Produced using a careful selection of grapes from the Garda Classico Rosso. The grapes once harvested are placed in a “fruttaio” (a well ventilated room) to dry out, they are pressed and the wine is “rested” in wooden barrels for a year. Here is a wine with a deep translucent red colour and spicy perfume. A harmonious wine, dry and velvety with a hint of tartness. Served with spiedo (a local spit roast from the city of Brescia and Lombardy) with game and roast meats.
more >>>

Price: £69.00
Stock: 2 in Stock

Luigi Nervi & Figlio

Gattinara is a red Italian wine produced from Nebbiolo grapes grown within the boundaries of the commune of Gattinara which is located in the hills in the north of the province of Vercelli, northwest of Novara in the Piedmont region. The wine is made from a minimum of 90% Nebbiolo grapes and is renowned for its longevity. Notes: a meaty, chunky wine with a subtle, clean nose. Hints of tar and bark, with undertones of cherries and rose petals. Light tannins.
more >>>

Price: £99.00
Stock: 3 in Stock

Francoli

This Ghemme shows a garnet-red colour with warm brick highlights. The nose offers dried cherries, plum, gentle spice, and subtle earthy and leather notes. On the palate, it is medium-bodied and smooth, with refined tannins supporting flavours of stewed red fruits, hints of truffle, and a touch of cocoa, finishing long, balanced, and elegant.

Decanting: Stand upright for 2–3 days to allow sediment to settle. Decant carefully through a fine strainer and aerate 1–2 hours before serving at 16–18°C. Fragile corks are common; strain any fragments during decanting.
more >>>

Price: £89.00
Stock: 1 in Stock

Kiola - Batasiolo

This Grignolino shows a light ruby-red colour with brick-orange highlights. The nose offers aromas of red cherries, cranberry, soft spice, and subtle earthy notes. On the palate, it is light to medium-bodied and smooth, with delicate tannins supporting flavours of stewed red fruits and a hint of herbs, finishing fresh, balanced, and approachable.

Decanting: Stand upright for 2–3 days to allow sediment to settle. Decant gently through a fine strainer and aerate 1–2 hours before serving at 16–18°C. Fragile corks are common; strain any fragments during decanting.
more >>>

Price: £69.00
Stock: 5 in Stock

Marchesi Fracassi

The Grignolino wine have a light ruby red color, tending to orange with aging. Have a characteristic odor and delicate in the mouth are dry, slightly tannic, bitter pleasant, with a characteristic aftertaste.
more >>>

Price: £69.00
Stock: 1 in Stock

Bersano - HALF BOTTLE of 50cl

This Grignolino displays a light ruby-red colour with soft brick-orange highlights. The nose reveals red cherries, cranberry, gentle spice, and subtle earthy hints. On the palate, it is light to medium-bodied and smooth, with delicate tannins supporting flavours of stewed red fruits and a touch of herbs, finishing fresh, balanced, and elegant.

Decanting: Stand upright for 2–3 days to allow sediment to settle. Decant gently through a fine strainer and aerate 1–2 hours before serving at 16–18°C. Fragile corks are common; strain any fragments during decanting.
more >>>

Price: £49.00
Stock: 4 in Stock

Enologica Valtelinese

Inferno is one of five viticultural sub-zones specifically identified as producing Valtellina wines of particularly high quality: the other four are Grumello, Sassella, Maroggia and Valgella. Inferno means 'hell' in Italian, and refers to the slopes between Sondrio town and the village of Tresivio. Although DOC laws do not explain the origins of this name, it has been suggested that in summer the slopes here get noticeably hotter than the rest of the valley. Just across Sondrio to the west is Sassella, the finest of the Valtellina sub-zones.
more >>>

Price: £89.00
Stock: 10 in Stock

Rocca Bernarda - Riserva

This Merlot Riserva shows a deep ruby-red colour with garnet highlights. The nose opens with black cherries, plum, gentle spice, and subtle hints of leather and earth. On the palate, it is medium-bodied and smooth, with soft tannins carrying flavours of stewed dark fruits and a touch of cocoa, finishing balanced, elegant, and lingering.

Decanting: Stand upright for 2–3 days to allow sediment to settle. Decant carefully through a fine strainer and aerate 1–2 hours before serving at 16–18°C. Fragile corks are common; strain any fragments during decanting.
more >>>

Price: £69.00
Stock: 4 in Stock