Marsala is made on the italian island of sicily, around the coastal town of marsala. it is made from the local grape varieties catarratto, grillo and inzolia, fermented to dryness like sherry, then fortified.
The cheeky, punch-packing ripe fruit of this fine ruby port makes it the perfect port for everyday, informal occasions. it pairs perfectly with cheeses or chocolate cake. once opened, it will stay fresh for up to six weeks, so you have plenty of time to enjoy.
This special reserve port was first created in 1969. then, it was the first of its kind and caused a revolution in the way port was seen and drunk by people around the world. selected from only the finest, most concentrated flawlessly perfect grapes from cockburn’s vineyards at quinta dos canais, which are picked by hand during the harvest and then after a little 'pisa' (that’s the word for grape-treading in portugal) these are turned into wine.
Blandy's duke of clarence is fined and does not require decanting. It is a superb accompaniment to dessert dishes, especially fruit, cakes, chocolate puddings and soft cheeses. It has been bottled when ready for drinking and will keep for several months after opening.
Deep youthful ruby colour. intense rich fruity nose crammed with pure blackberry, cassis, cherry and plum aromas interwoven with notes of spice. the palate full bodied and round, with a smooth velvety texture balanced by firm mouth filling tannins. the juicy black fruit flavours linger into the rich luscious finish.
Colour: deep tawny. aromas: complex nutty aromas, combined with hints of honey and figs. on the palate: rich, mature fruit flavours; beautifully mellowed; with a luscious, long finish. occasions & pairing: perfect matchwith sweet desserts, such as apple pie with cinnamon or almond cake.
Graham’s lbv has attractive liquorice and floral aromas, and fresh blackberry flavours. it also, like the six grapes, has hints of the native gum cistus plant, which grows around the vineyards in the douro, imparting very subtle aromas of mint to the wine. its rich concentration of ripe fruit is balanced by the added complexity of spices, all held together by superb structure and balance.
Graham's 2004 quinta dos malvedos vintage port has a black/purple colour. A lovely complex nose with excellent sweet and rich fruit aromas such as black cherry, black currant and blackberry. On the palate it is packed with solid, structured, rich and intense black fruit flavours and an admirably long finish.
Probably more correctly described in style as ‘declassified vintage port’ aLtrhough officially designated as a reserve ruby. This port is youthful with blackberry fruit characters and the fresh aromas of cassis and liquorice.
The fine white is a slightly sweeter blend than the extra dry. This is achieved by fermenting the grape must for a slightly shorter time to preserve the natural sugars in the fruit, which give the fine white its flavours of honey and nectar and its slightly richer amber hue. It has sweet citrus characteristics and maintains a good balance of freshness and delicacy. It should be served chilled, between 6 and 10º celsius.
Harveys bristol cream features flavours of roasted nuts and raisins, with a subtly spicy finish. it is usually served well chilled as an aperitif, as an after-dinner drink straight, or on the rocks with a wedge of lime or slice of orange. the ice lessens the viscosity and the citrus lowers the sweetness to create a refreshing drink. as a dessert wine, serve with cheesecake, flan, bread pudding or creme brulee.
Smith woodhouse ruby port is a blend of young ports from different harvests. they are especially blended to have robust fresh fruity aromas and flavours. with lush berry flavours, hints of pepper and spices, this is an excellent accompaniment to cheese, nuts or desserts, especially chocolate based. a characterful ruby, fantastic slightly chilled.
Stone's original green ginger wine is still made to the same recipe by blending the finest quality raisins and pure ground ginger and is enjoyed in so many ways by millions of consumers each year. many enjoy stone's on its own or over ice, but it is most famously drunk as a 'whisky mac' when mixed with whisky. the warmth of stone's is a perfect complement to the smooth taste of the whisky. this perennial 'winter warmer' is the perfect way to relax on the long dark evenings.
Intense amber tawny colour. opulent and voluptuous nose of complex spicy, jammy and nutty aromas, hints of orange flower and a fine oakiness coming from the long period of aging in cask. the palate is full of very rich and concentrated flavour and has a long mellow finish.
Taylor's 10 year old tawny port is a deep brick colour with amber rim. rich and elegant nose combining aromas of ripe berry fruit with a delicate nuttiness and subtle mellow notes of chocolate, butterscotch and fine oak wood. smooth and silky on the palate and full of ripe figgy, jammy flavours which persist on the long finish.
Deep ruby red colour, black morello cherry on the nose, great vibrancy and wonderful freshness of fruit. on the palate, cassis, plums and blackberry combine harmoniously with the well-integrated and tightly knit tannins. long elegant finish.
Uncompromisingly dry, refreshing and distinctive, tio pepe is the perfect partner for savoury nibbles, olives, fried fish, spanish ham and of course tapas. tio pepe is best enjoyed within a year of bottling.
Otima 10 is a superb, light and beautifully balanced ten year old tawny port that is clearly different with a striking uLtra-modern package designed to appeal to a new, younger generation of port enthusiasts.