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Te Mata is amongst New Zealand’s oldest wineries, founded in 1896 and enjoying a reputation for producing some of the country’s most iconic wines. This Estate Syrah from Hawkes Bay has a fabulous intensity and depth whilst retaining a grippy structure that steers it clear of any hint of flabbiness

Founded in 1997 in Knightwick by the Clift family with the intention of using hops grown at the family farm to make beer to sell in their pub, The Talbot. Over 25 years later, the now multiple award winning brewery, still only uses hops from Worcestershire & Herefordshire with UK barley and recently went Gluten Free.

A chestnut coloured best bitter brewed with crystal malt to give a robust malt flavour. Challenger and Sovereign hops give a bitterness to balance any sweetness. A perfect partner to stews or rich meals.

Teme Valley Brewery

Founded in 1997 in Knightwick by the Clift family with the intention of using hops grown at the family farm to make beer to sell in their pub, The Talbot. Over 25 years later, the now multiple award winning brewery, still only uses hops from Worcestershire & Herefordshire with UK barley and recently went Gluten Free.

All the easy drinking virtues of a light ale. Brewed with Worcestershire Challenger and Goldings hops to give a vivid hop aroma and a subtle bitterness. Perfect with a light lunch or to quaff on it's own.

Teme Valley Brewery

Founded in 1997 in Knightwick by the Clift family with the intention of using hops grown at the family farm to make beer to sell in their pub, The Talbot. Over 25 years later, the now multiple award winning brewery, still only uses hops from Worcestershire & Herefordshire with UK barley and recently went Gluten Free.

A rich winter beer fermented over 7 days to give a pleasant dry finish. Brewed in October to give time for the beer to condition and allow the flavours of crystal and chocolate malts, Pilgrim, Sovereign and Cascade hops to mingle. Not your run of the mill sweet sticky winter warmer.

Teme Valley Brewery

Made following organic pricciples but not certified, this is a lovely wild yeast fermented Negroamaro. Ruby red, with a nose of flowers and berries. This is full-flavoured with youthful fruits, distinctive acidity with a nice persistence through the palate.

The Toro region, 60 miles west of Ribera del Duero, is home to some remarkable 19th-century vines, but at the turn of the 21st century still lacked a superstar bodega. This arrived in 2001 in the form of Pintia, where the Vega Sicilia team have succeeded in bringing freshness and ageability to the wine without sacrixcing the wild, potent character of the appellation. The sandy soils here are unfavourable to phyllorera, so two thirds of the vines at Pintia grow on their own roots, allowing the native personality of the local Tinta de Toro clone of Tempranillo to shine through all the more.

Predominantly Sangiovese with 10% Petit Verdot, all from vines cultivated on gently sloping vineyards just 20km from the coast. Wild bramble and ripe plum fruit on the nose, warm and spicy with notes of mint and Mediterranean herbs. Fresh red berry and cherry characters combine with with supple tannins and juicy acidity on the palate.

Made from 100% Alicante Bouschet from the Antes and Boa Vista vineyards. The grapes are harvested as late possible to obtain the full richness of the fruit and tannins. The wine sees prolonged maceration on skins followed by 14 months maturation in barrel. The wine has intense notes of dark fruit and spice, which on the palate become plums and prunes, with smooth rich tannins providing a long rich finish with some good acidity.

Old Grenache and Carignan vines grown at altitude provide the fruit which is harvested slightly earlier than the norm to give balance to a wine which could otherwise risk stumbling into clumsy territory. The Grenache provides the driving beat pushing things forward with an intensity of dark fruit whilst the Carignan plays the accompanying harmony. No oak just small concrete tanks. Flippin, flippin gorgeous.,/P>

The Cigar; a name coined by Coonawarra Vignerons to describe the unique cigar-shaped strip of rich red terra rossa soil. Home to some of Australia’s most famous vineyards, the secret of Coonawarra lies in the intimate bond between the terra rossa soil, limestone layers, pure artisan water and a long cool ripening season. Fortunate to be part of this iconic place, Yalumba salutes the region’s pioneers and those privileged to inherit its future.

A perfumed wine, displaying spice notes, lavender and violets, with fruit aromtics of warm strawberries, blackberries, and the quintessential note of sea-spray that the region is known for. Peppery, fresh and alive with youthful tannins, the moderate to long palate has intense red-purple cassis fruit.

Yalumba

It’s called Austrian Pepper as you’ll find plenty of peppery spice in it. Perhaps the hottest thing from Austria. It’s not just wine. It is just the most peppery-fruity Grüner Veltliner on the block. Spice up your life!

Light straw yellow with hues of green. Fresh apricots and honey dew on the nose with lifts of lime. The palate is bright and fresh with vivid acid and juicy fruits. The balance of fruit and acid give the wine depth with matched vibrancy. It is a wine to be served well chilled and enjoyed on any occasion.

Philip Shaw Wines

With prices, especially for alcohol, soaring over the past couple of years, we’ve been tirelessly scouring the market and pushing our suppliers to find budget-friendly, yet interesting wines. Let’s be honest, no one needs more cheap Sicilian Merlot or another bland Sauvignon Blanc/Chardonnay blend from Chile.

That’s why we’ve curated The Mid-Week Wonder Case!

This selection features 6 wines that deliver exceptional value for money. It’s an ever-changing mix that reflects our latest finds—whether it’s a gem we believe should cost more or a bottle Ed enjoyed last night and was pleasantly surprised by. All this for just £60, including local delivery to any “B” postcode.

Sourced from elevated sites throughout the Barossa and Eden Valleys, The Struie reflects the cooler side of the region and showcases the subtle nuances that are gained from hillside viticulture.

The Struie is a wonderfully aromatic and deeply concentrated wine produced from the harmonious combination of both regions, delivering layers of dark chocolate characters and defining structure. Nuances of plum, blackberries, violets and hidden spice characters all further enhance the natural elegance and tension of the fruit quality. The Struie will certainly age tremendously well over the next decade.

Torbreck

Heavily peated single malt whisky made with a mix of Concerto and Laureate malted barley with an in-grain phenol content of 77ppm. Fermented with Pinnacle MG+ and Safspirit M-1 Yeasts. Aged in first-fill Bourbon and re-fill whisky barrels.

Torabhaig

A nose of honey, apricots and marmalade extends to a luscious yet well balanced palate. There is some acidity here which adds freshness and keeps the wine very clean. Warm stone fruits, orange citrus and nectarine linger on the pleasing finish.

Viña Requingua

An aged brandy with a dark noble amber color. The aroma is deep and warm with traces of dried fruit and nuts. It displays elegant notes of spices (vanilla, cinnamon, nutmeg). Lush and unctuous on the palate.

Torres Brandy

The Jaime I brandy has been made with very old soleras aged from selected distilled white wines. Some of the soleras started off as distilled Parellada wines destined for our Torres 10 brandy, and which have been kept aside for many years to create a valuable reserve stock. These old reserves have been enriched with our best soleras, the oldest being 30 years old.

Torres Brandy

Sweet tangerine orange skin with hints of lemon, black pepper and citrus acidity.

Merlet & Fils

From hop growing country, made with pale malts giving a nice golden colour. Fruity and malty with a spicy hop finish. Trois Monts refer to three hills close by - more like bumps! Nevertheless a great beer in a corked champagne bottle.

3 Monts Brewery

Comprised of varietals that flourish in Paso Robles’ distinct growing region, Troublemaker consists of Syrah, Grenache, Mourve'dre Zinfandel and Petite Sirah. Syrah is the backbone of the wine, setting the stage for a fruit-forward style and a full body. Sweet and bright red fruit flavors of Grenache blend with the rustic and lively flavors of the Mourve'dre. The Zinfandel adds its signature zing to round out the blend and Petite Sirah contributes to the deep ruby color.

This intensely rich wine is deep purple in color and radiates aromas of black fruit, cherry and spicy black pepper. On the palate, loads of vanilla, caramel and black current gracefully evolve into soft supple tannins and a signature zing that balances the wine.

Hope Family Wines

Three spirits come together to give a balance of flavour like no other. Grain whiskey gives sweet flavours. Malt whiskey gives fruit flavours. And pot still whiskey gives spice flavours.

The complex yet approachable flavours in the whiskey are derived from - three types of grain, triple distillation and the blend of all three Irish whiskeys.

Triple cask-matured for depth and balance. Over a period of several years it is aged in traditional refill barrels, ex-bourbon barrels and ex-sherry butts.

Tullamore Distillery

A crisp, bready lager with a floral lemon hop flavour and lightly sweet finish. Gluten free.

Twisted Barrel Ale

Their most heavily fruited sour to date. Soft and smooth with layers of apricot and strawberry rounded out with creamy vanilla.

Twisted Barrel Ale

West Coast Session IPA, dry and refreshing with citrus notes and a balanced bitterness.

Twisted Barrel Ale

A crisp, bready lager with a floral lemon hop flavour and lightly sweet finish. Gluten free.

Twisted Barrel Ale

The Basque country is to classic Spain as chalk is to cheese. The lettering is different, and the names make you wonder if you've suddenly and accidentally wandered into Greece. Like many parts of Spain, vineyards in the Basque Country have been tended since Ancient Roman times. The region is bounded by the Bay of Biscay to the north and to match the resulting cuisine, the wines are piercingly acidic and refreshing.

Rezebal have 20 hectares of high-trained vines on the green, humid coastal outskirts of Zarautz in the small Chacolí de Guetaria DO. The Rezabals (Mireya and Anders) were folk singers in their youth, but their family history lay in wine and in 1996 they decided that wine was where their future lay too. They now have some 20 hectares of high trained vines on the green, humid coastal outskirts of Zarautz in the small DO of Txacolí Getariako, about halfway between the important Basque towns of Bilbao (Bilbo) and San Sebastián (Donostia).

Their entry wine is pure Hondarrabi Zuri, the most important indigenous grape of the region, with an exuberant lemony punch, a refreshing buoyancy and the hallmark, bracing acidity found nowhere else in the peninsula and just 11% alcohol. This is classic, coastal Txacolí with just the rightamount of spritz, typical of the style.

Living by the rule of St. Benedict, a lifestyle summed up by the motto Ora et labora -‘Pray and Work’, the monks of Mount Saint Bernard Abbey strive to earn their living by the work of their hands.

Once it had become clear that their traditional income from dairy farming was no longer viable due to consistently low milk prices, the monks turned their thoughts to possible alternatives. After much careful research and discussion they took the decision to revive another traditional alternative - monastic brewing.

Being part of the great Trappist tradition they chose to produce a dark, strong ale, but one with a clearly English character.

Tynt Meadow is mahogany-coloured, with a subtle, warm red hue and a lasting beige head. Its aroma carries hints of dark chocolate, liquorice, and rich fruit flavours. The beer is full-bodied, gently balancing the taste of dark chocolate, pepper, and fig. It leaves a warm and dry finish on the palate.

Mount Saint Bernard Abbey

Freshly picked and fermented Frappato grapes are blended with ultra-ripe Nero d'Avola that have dried on the vine to provide a delightful "Appassimento" style red - rich, savoury and a real crowd-pleaser.

Baglio Gibellina

A ripe and supple red made by the traditional Tuscan 'Governo’ method, involving a slow refermentation of the freshly produced wine with the addition of semi-dried grapes to give concentration.

Youthful aromas of ripe plum and cherry with spicy bramble fruit. Full flavoured and generous on the palate with good concentration of red berry fruit backed by fresh acidity and supple tannins. An approachable, rounded style with a mellow, gently spicy finish.

Ripasso wines benefit from extra structure and fruit delivered by using the skins of sun dried grapes. This wine is bursting with cherries on the nose, has great depth of flavour, silky smooth fruit and a long, rich velvety finish.

Biscardo Vini

COLOUR Bright and deep ruby.
NOSE A loaded and dense perfume of cassis, licorice and strawberry sorbet is deepened by ocean scents of dried shells and crayfish bisque. Ironstone rock brings earthy notes which give way to dried rose petal and vanilla butter intrigue.
PALATE So intense, tight, lengthy and exciting. A fresh and succulent entry pulls inward with firm, linear tannins driving the flavours long. Fresh raspberry, wood spice, vanilla and peanut complexities linger.

Vasse Felix

Vat 9 is a blend of the best of Tyrell's old blocks that sit on the strip of red soil that runs through the winery.

The 2018 vintage, one of the earliest Shiraz harvests seen, was simply spectacular for Shiraz in the Hunter Valley. Warm, dry conditions kept cropping levels down, producing wines of great concentration and length of flavour. Intense purple in colour, the wine displays a pretty, red-berry nose with hints of subtle oak and lifted spice. The medium-bodied palate shows soft, sweet fruits and more of that subtle oak, all complemented by a fine, clean acid structure and long tannins. This is a classic Vat 9 that is destined to have a long life in the cellar.

Tyrrell's Family Winemakers

This wine is produced from selected Tempranillo, Mazuelo and Graciano grapes sourced from 30 to 40 year old Rioja Alta vineyards whose distinctive stony soils are ideal for the long, even ripening of quality grapes. The fruit is hand harvested in mid October. Each variety is fermented separately in small tanks using natural yeasts at 28-30° C. After 20 days on the skins the wine is gently pressed and racked to stainless steel tanks for malolactic fermentation. The clear wine is then racked to 2nd and 3rd year American and Russian oak barrels for 24 months maturation before blending and bottling.

An intense wine, classically designed and crafted. Aromas of ripe red berries, a touch of oak, cinnamon and spice. The palate is silky and ample with layered complexity - berry fruit, spice and liquorice building to a complex finish.

A fine, crisp and fresh wine, with peach and pear characteristics, and refreshing acidity on the finish.

Monacesca

Made from a blend of Loureiro 50%, Avesso 15% and Arinto 35%. Floral, citrus and gentle tropical aromas lead on to a palate which is deliciously off-dry with flavours of ripe melon and sherbet lemon acidity. The finish is refreshing with a classic spritz.

Aromas of ripe plum and cherry with spicy, savoury notes. This is a fruit-forward style of Chianti - the palate is bright and sappy, with redcurrant and bramble fruit providing fresh acidity, and supple tannins giving structure.

Villa La Pagliaia

Villa Maria's finest Sauvignon, the grapes come from the Fairhill vineyard which surrounds Villa Maria's Marlborough winery in the Wairau Valley. The typically warm days and cool nights during the growing season lead to intense concentrated flavors with a fresh energetic line of acidity while the predominantly clay based soils give weight and structure to the wines. Sustainable practices and an emphasis on biodiversity brings life into the vineyard ensuring healthy, resilient vines that produce complex and characterful wines

The summer was dry and mild with Marlborough’s signature high sunshine hours and cool nights delivering fruit in the best possible condition. The early autumn in 2021 provided Marlborough with very stable weather conditions therefore fruit was able to reach optimum physiological and flavour ripeness. The fruit was impeccably clean and the lower yields meant that the grapes packed a punch in flavour and concentration. The grapes were fermented in a mix of Franch oak puncheons and barriques followed by 11 months aging in barrel and a further 6 months on lees in stainless steel tanks.

With vibrant citrus aromas accompanied by lifted florals and smoky notes on nose, this is a multi-dimensional wine with a zesty acid backbone and a structured mineral texture.

A stylish and concentrated Verdicchio with fresh intense aromas of grapefruit and lime, as well as honeyed stonefruit. The palate is fresh and fruity; very approachable, with apple, pear and ripe stone fruit. A mouthfilling minerality adds to the complexity and palate weight.

An intense nose, packed with aromas of nuts, spice and vanilla leads on to a palate showing great structure and roundness.

Domine de Savagny