Together with Graham, this is one of the great 1970's and now achieving full maturity. Still vibrant, with notes of figs, prines and bittersweet chocolate.

In a flight of 1977s this showed the most typical 'vintage' character. Well balanced fruit and alcohol with a long finish, and although already quite developed should still evlove further. June 2...(more info)

The only vintage Taylor’s declared in the 1950s. According to the Fladgate Partnership, ‘one of the most underrated vintages of the century’. Taylor’s own two great vineyards in the Douro, Quinta...(more info)

Ruby Dum and Tawny Dee - the Niepoort 'twins' as reflected on the bottles. These wines come from the same lot, but over a five year period are aged differently so that the one is rich and ruby in...(more info)

The best Fino on the market, single vineyard (Macharnudo district) and barrel-fermented, a bit fuller bodied than most. A perfect accompaniment to smoked fish (and almost any other fish dish) as...(more info)

The best PX available. So rich, so sweet and yet so moreish. (Must be tried poured over ice cream with raisins soaked overnight in PX)

Brambly ripe blackberry fruit with nice balance of fruit acidity and sweetness. Supple and succulent.

Maury is a Vin Doux Naturel, like Muscat de Beaumes de Venise or de Rivesaltes, but Maury is red and made predominantly from Grenache. It can be aged in the rancio style, but this is the youthful...(more info)

Described as an "Oloroso Dulce" on the label, it is only just sweet enough to soften the old, dry and concentrated flavour.

Delicious, rich but balanced an intense style of White Port beautifully made this makes a wonderful aperitif - As featured by Kate Goodman on the BBC Food and Drink programme Monday, 11th March,...(more info)

The best Fino on the market, single vineyard (Macharnudo district) and barrel-fermented, a bit fuller bodied than most. A perfect accompaniment to smoked fish (and almost any other fish dish) as...(more info)

Aged eight years under a natural layer of 'flor' yeast, and given a further eight years of 'oxidative' ageing prior to being blended with a small amount of Pedro Ximenez before bottling. This sup...(more info)