Fortified Wine

Intensely Amber coloured. Balanced notes of toasted almonds, dried figs and raisins, with delicate hints of vanilla and wood on the nose. Soft, dry and moderately spicy.

Light, pale, fresh, crisp, a delightful summer aperitif, and like the Inocente, should be tried with fish, which it accompanies much better than many of the classic matches (Chablis, Sancerre etc...).

A bright aromatic white Port - lifted floral nuanced bouquet, and a Goldilocks palate that's just sweet enough, just fresh enough with orange citrus notes on the finish. A delight before or after dinner.

Hazy, powerfully refreshing (think camomile and lemon wedges) and quick to open with its cork stopper, it’s always within nibbling distance of a bowl of green olives for rapid deployment on a hot day.

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 well as being a delightfu...(read more)

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 style, while the other b...(read more)

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 style, while the other b...(read more)

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, 2013.

Very dry Amontillado, aged fifteen years with complexity and intense rich flavours on the dry finish. Among the Jerezanos this is the most popular of the Valdespino wines. Fabulous with 'jamon serrano'.

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 superior Amontillado is inte...(read more)

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)