Port was developed in Portugal in the 18th century – originally, they started fortifying Douro Valley wine with buckets of grape brandy to ensure it would survive long sea journeys. From these foundations, a precise and beautiful style of sweet wine developed – grape brandy is added to the wine before fermentation has ended, killing the yeasts that convert sugar into alcohol and leaving a wine that is sweet and high in alcohol. This sweet wine is then aged to bring greater complexity and depth.
All of our port is from a small producer in Douro Valley: Krohn. In the century and a half since its foundation, Krohn has built up an outstanding reputation and produce a wide range of beautiful styles. Their ports (with the exception of the white) are made with Touriga National, Touriga Francesca, and Tinta Barroca grapes, and they come from the highest quality vineyards – the magical combination of terroir, locality, aspect, incline and low-yielding vines. The vineyards are on single-row terraces on steep hillsides, ensuring the vines have plenty of sunshine and the best soil quality. They keep to traditional methods – the vineyards are biodynamic and organic, the grapes are picked by hand, and the highest quality wines are still trodden by foot.
Krohn Ruby £13A blend of grapes, vineyards and vintages, with 2 to 3 years in large, old oak barrels. This mature port has a deep red colour and has notes of sweet plum, cherry and hints of spice.
Krohn Lagrima White £16Aged in oak, this white port is elegant and sweet, with notes of caramel, honey, and nut, balanced by fresh acidity. We recommend decanting.Codega, Verdelho, Rabigato
Krohn 2005 Colheita £27 The 2005 vintage delivered a well-balanced crop which was hand harvested, trodden by foot, and matured in wood for at least seven years. Brick red colour, with rich layers of dried fruits, butterscotch, hazelnut, spice and cinnamon. We recommend decanting.
Krohn 2009 Vintage £33A cool winter and a hot summer produced healthy and ripe grapes with soft acidity. Fermentation took place in lagares (open granite tanks). The port was then aged in ‘pipes’ and larger casks. Notes of sour cherries, stewed prunes and herbs. We recommend decanting.
Krohn 1999 Colheita £33The grapes were hand harvested, trodden by foot, and matured in wood for at least seven years. Brick red in colour with rich and intense layers of rich dried fruit, caramel, nuts and candied peel backed by an appealing palate weight, black fruit acidity. We recommend decanting.
Krohn 1996 Colheita £38The grapes were hand harvested, trodden by foot, and matured in wood for at least seven years. Brick red in colour with a spicy nose of dates and caramel. The palate has rich dried fruit and candied peel characters, and tremendous length. We recommend decanting.
Krohn 1982 Colheita £60 The grapes for this vintage came from old vines, and fermentation was in open granite tanks called ‘lagares’, where the grapes are trodden by foot. The addition of grape spirit preserved the natural sweetness, before 30 years of aging in traditional ‘pipe’ barrels and larger casks. This Port is a deep gold to burnt orange colour, with a complex bouquet of crème brulee, nougat and marzipan. The palate is reminiscent of rich marmalade, prunes, crystallised ginger, nuts and lemon zest. Beautifully developed with balanced acidity. We recommend decanting.
Krohn Lagrima White
Krohn 2005 Colheita
Krohn 2009 Vintage
Krohn 1999 Colheita
Krohn 1996 Colheita
Krohn 1982 Colheita
Sherry is a style of fortified wine from the ‘Sherry Triangle’ of the Jerez-Xeres region in the south of Spain. After the fermentation of the grapes, grape spirit is added to increase the alcohol content, and then this strong wine is aged in a solera system. The solera system does three things – firstly, extended aging in oak develops complex flavours; secondly, it acts as a process of blending different wines from different vintages, adding further complexity; and thirdly, it defines the style of sherry depending on the length of aging and the development (or absence of) flor. While in barrel, wild yeasts can produce a waxy film on the surface of the liquid – flor – which controls the oxygen in the barrels. Little or no flor will give oxygen access and the wine will undergo oxidative aging, resulting in nutty oloroso or cream sherries, but a good flor covering will create a protective cap, which means the wine will age anaerobically and create fresh tasting fino and manzanilla sherries.
Most of our sherry is from Bodegas Fernando de Castilla from in the historic centre of Jerez. Headed by Jan Pettersen, a Norwegian and self confessed ‘sherry nut’, Fernando de Castilla focuses entirely on high-end, complex sherries – making the bodega to one of the most interesting and highly regarded of the small independent sherry houses in Jerez.
La Guita Manzanilla £15What differentiates Manzanilla sherry from Fino, is that it is made in the coastal town of Sanlúcar, here the flor in the solara grows more quickly in the warm and humid conditions, and the sea breeze adds salinity to the wine, developing the unique flavours of this style. This Manzanilla has a delicate, fresh demeanour and a saline minerality on the crisp finish.
Fernando de Castilla Fino £15To create a fresh and light style, the wine has been made using only the first pressing of the grapes, and fermentation took place at a higher temperature to reduce fruity esters. Bottled after spending 4-5 years in the solera system. Pale in colour with a powerful and aromatic nose. Bone dry, with a sensuous texture and complex savoury, nutty, flavours balanced by an elegant and tangy acidity .
Fernando de Castilla Amontillado £17This Amontillado began life as a Fino, spending 3 years under flor yeasts in a fino solera, but was then re-fortified and spends 5 years in a flor-less Amontillado Solera. An extraordinarily fine, complex and sophisticated drink. Beautiful shining amber colour, fascinatingly complex raisined, nutty, tangy nose and a flavour displaying layer upon layer of deliciously plump sensations on the way.
Fernando de Castilla Cream £17The classic Cream is produced from an Oloroso that has been aged for 6 years, and prior to bottling 20% of young PX is blended into the wine. A rich amber colour. Fascinatingly complex with a light Christmas pudding nose of dried fruits, nuts, and a well flambéed crust. The rich concentrated flavours and tangy acidity are softened by a sweetness on the palate which brings it all together in a wonderfully balanced way.
Bodega Alvear Solera 1927 PX £21Further inland than the vineyards for La Guita and Fernando de Castuilla, Bodega Alvear is in the warmer Montilla – aka Pedro Ximenez country. The Solera System for this wine was started in 1927. This sweet wine looks and tastes like a sweet sherry. Fantastically coloured the darkest purple, it has aromas of prunes and chocolate, is sumptuous and rich, with concentrated fruit flavours on the seemingly unending finish.
Fernando de Castilla PX £24Pedro Ximénez grapes are harvested and dried for up to 2 days in the hot September Spanish sun, intensifying their sweetness. The grapes are too sweet to ferment naturally, so are fortified to 15% alcohol. Ageing then takes place in a solera system producing the Classic PX which is on average 12 years old. Opaquely dark mahogany colour, and the nose seduces with intense dried fruit aromas of raisins, prunes and dates, coupled with brown spices of nutmeg and clove, this becomes reminiscent of Christmas cake. Unctuous sweetness marries well with the intense and complex flavours freshened by a slice of acidity.
Fernando de Castilla Antique Fino £25To create a fresh and light style, the wine has been made using only the first pressing of the grapes, and fermentation took place at a higher temperature to reduce fruity esters. The Antique Fino is carefully selected from the classic fino and is aged for a further 4 years before being fortified again – this additional alcohol protects the wine, allowing less wine making intervention and a more natural product. Only two or three casks of this are bottled each year, to ensure the quality of this exceptional wine. Rich and long with greater depth and complexity than a standard Fino. Appealing salty tang and a long citrus finish. Very fresh and pure.
Fernando de Castilla Antique Oloroso £34This Oloroso comes from the second pressing of the grapes – the fruitier and more textural pressing. This wine does not spend any of its life under flor and, on average, this wine spends 20 years in the solera system. The Antique Oloroso is bottled without blending, cold stabilization or filtration of any kind in order to preserve the subtlety, purity and distinctive aromas. Very pure and classic attributes, fine polished and beautifully crafted. Quite earthy and masculine. Very dry and aromatic with walnut, spices and orange peel notes.
Fernando de Castilla Antique Amontillado £36This Amontillado comes from a very old Fino (8 yrs old) which is refortified and introduced into a solera of Amontillado where it spends a further 12 years. A very serious and austere sherry with the classic greenish amber tint, typical of aged amontillados of a rich golden colour. There is a real tang to both nose and palate with orange peel, eucalyptus, varnished wood, fennel and a myriad of other flavours against the background canvas of stark dryness and tense acidity defeated by the overwhelming complexities – a really sublime wine.
Fernando de Castilla Antique PX £36Pedro Ximénez grapes are harvested and dried for up to 2 days in the hot September Spanish sun, making the grapes incredibly sweet. The initial wine has a sugar content of around 300 grammes per litre and is very concentrated. Having spent a long period, around 20-30 years, in barrels the final sugar content of the Antique PX is around 450 g per litre and the colour has developed over a period from a dark mahogany into an intense black. Contains all the drama and intensity you would expect from a 20 year old, concentrated PX. There is coffee, liquorice, sweet tobacco, prunes, figs, raisins, tea and a dozen other fleeting scents with a surprising lightness and delicacy. An incredible, seductive, luscious and wonderful to drink sherry.
Fernando de Castilla Antique Palo Cortado £41Palo Cortado is a rare variety of sherry that is initially aged under flor to become a fino or amontillado, but inexplicably loses its veil of flor and begins aging oxidatively as an oloroso. The result is a wine with some of the richness of oloroso and some of the crispness of amontillado. Only about 1-2% of the grapes pressed for sherry naturally develop into palo cortado. The name means ‘cut stick,’ in reference to the mark made on the cask when this style of wine is recognized. Since the wine was originally destined to be a fino or amontillado, it will initially have had a single stroke marked on the cask. When the cellar master realises that the wine is becoming a palo cortado, he draws a cross (or cut) through the initial stroke (or stick), resulting in a crossed stroke or ‘cut stick’ (/). At this time the wine will be fortified to about 20% abv, to prevent spoilage from contact with the air and ageing continued separately from its original solera. This sherry is on average 30 years old. A fine rare wine, which combines the pure tangy nuttiness of Amontillado with the smooth smoky richness of Oloroso in an elegant complex style.
La Guita Manzanilla
Fernando de Castilla Fino
Fernando de Castilla Amontillado
Fernando de Castilla Cream
Bodega Alvear Solera 1927 PX 375ml
Fernando de Castilla PX
Fernando de Castilla Antique Fino 500ml
Fernando de Castilla Antique Oloroso 500ml
Fernando de Castilla Antique Amontillado 500ml
Fernando de Castilla Antique PX 500ml
Fernando de Castilla Antique Palo Cortado 500ml
vv Dessert Wine
Grangeneuve Monbazillac, SW France £13The vineyards are along the Dordogne: a micro-climate favouring the development of botrytis (noble rot) which intensifies sweetness and flavour in grapes. Botrytis affected grapes are hand harvested and gently pressed before fermentation in steel tanks. The wine is then matured for 24 months. Notes of honey, nectarine and marmalade, with a bright acidity. Semillon 80%, Sauvignon Blanc 10%, Muscadelle 10%
Ginestet Sauternes Bordeaux, France £15Botrytis (noble rot) is allowed to affect the grapes, concentrating their sweetness and flavour, and they are hand selected before gentle pressing to preserve the delicate flavours and tropical sweetness. Notes of honeyed apricots, sweet florals, honeysuckle, sweet lemon juice, citrus peel and marmalade, with a rich and smooth texture. Semillon 75%, Sauvignon Blanc 20%, Muscadelle 5%
Stella Bella Pink Muscat £15The grapes are hand picked to ensure optimum sweetness and flavour, and the fermentation is stopped early by rapid cooling in order to maintain the natural grape sugars. The wine has a light natural spritz and a brightly fruity palate, of strawberry, orange blossom, rosewater and Turkish Delight, with a zesty fresh acidity and delicate finish. Muscat Rose à Petits Grains 100%
Maury Grenache Noir, Agly Valley £16The vines are from the unique terroir of the Agly Valley: they grow on black shale and layered schist soils, producing grapes with pronounced minerality and flavour concentration. This red sweet wine is full-bodied, powerful and rich, with intense flavours and aromas of dried red fruits, bitter-sweet dark chocolate and coffee. Pair with chocolate desserts. Grenache 100%
Prunatelli Vin Santo del Chianti Rufina Toscana Italy £32Made only in the best vintages, the grapes are hand picked and then hung from the rafters to dry, intensifying their sweetness, then aged in oak “Caratelli” for 6 – 10 years before bottling. A soft honeyed wine with layers of fig, raisin, spice, orange peel, cocoa, chestnuts, and creme caramel. Malvasia 35%, Trebbiano 35%, Sangiovese 30%
Stratus Icewine Ontario Canada £32Situated in the heart of Niagara wine country, Stratus has quickly become one of the benchmarks for quality within the flourishing Canadian wine industry. This Riesling Icewine is reserved and subtle with classic Niagara aromatics of lime, grapefruit, honey and stone fruits. Riesling 100%
Tokaji 5 Puttonyos, Hungary £33Tokaji is the oldest known style of sweet wine: the grapes are hand selected for botrytis (noble rot), known as aszú in Hungarian, which intensifies the flavours and sweetness. This wine was then aged in oak for two years. This beautiful sweet wine has intense notes of tropical fruits, apricot jam and fig, with the lightest touch of herbal bitterness on the looong finish. Drink slightly chilled, with blue cheeses or fruit desserts. Muscat 100%
Grangeneuve Monbazillac 500ml
Ginestet Sauternes 500ml
Stella Bella Pink Muscat 375ml
Maury Grenache Noir 500ml
Prunatelli Vin Santo del Chianti Rufina 500ml
Stratus Icewine 375ml
Tokaji 5 Puttunyos 500ml
v = vegetarian
vv = vegan
o = organic
n = natural