Fortified Drinks & Aperitifs

NOSE
Lightly alcoholic, zesty orange with complex herbal scents harmonized with a touch of vanilla
BODY
Intense orange top with herbal and woody body notes, pleasantly bittersweet and salty
TEXTURE
Velvety and rounded, with long-lasting orange and wood memories
FINISH
Herbal, long and pleasant with a typical bitterness

These wines began their life as Manzanillas and then the flor was allowed to die away so they continued their maturation with exposure to the air in the barrel. Therefore the wine has a deep topaz colour with roasted almond character yet retains the characteristic tangy flavour of Manzanilla. This wine has been slightly sweetened with Pedro Ximenez to give it a raisined edge.

Barbadillo

Barbadillo’s Finos are more Manzanilla-like in style, but are aged in Bodegas with less exposure to the cooling sea breezes. The flor in the barrels grows vigorously in these cellars so the wine is a little more nutty and toasty than the more appley and yeasty Manzanillas of Sanlucar.

Barbadillo

PX, as it is better known in its abbreviated form, is the very richest and stickiest style of Sherry to be found. The Pedro Ximénez grape is picked and sun-dried to produce very concentrated sugars in the raisined grape. The result is an ultra sweet wine with a treacly texture and flavour. It is often enjoyed poured over vanilla ice cream.

Barbadillo

The Verdelho grapes are fermented off the skins for about four days and therefore the wine is sweeter than the Sercial. With a average age of about 10 years in cask the wine becomes very concentrated and develops spicy and dried fruit characters with warm marmalade flavours.

Blandy's Madeira

A unique blend only made by Blandy’s, combining Bual’s (50%) nutty spicyiness and Malmsey’s (50%) luscious dried fruit flavours. Aged 5 years in cask.

Lovely golden-chestnut colour with a fine golden rim. Characteristic and classic Madeira bouquet of dried fruits, toffee and hints of oak and spices. Sweet, very rich, smooth and full-bodied, balanced by a very fine acidity. A long aftertaste with notes of honey and spicy oak.

Blandy's Madeira

Blandy’s 10 year old Malmsey is fined and does not require decanting. It is a superb accompaniment to dessert dishes, especially fruit, cakes, rich chocolate puddings and cheeses. It has been bottled ready for drinking and will keep for several months after opening.

“The non-vintage 10-Year-Old Malmsey has an introspective, marmalade, fig and burnt sugar-scented bouquet that gently unfurls in the glass. The palate is very well-balanced, with a viscous entry that lacquers the mouth. The acidity is very well-judged, lending the finish a sense of poise and tension that neatly counterbalances the richness and precocity. This is very well-made.” 90 points (Robert Parker Wine Advocate)

Blandy's

The perfect stocking filler - a pack that contains a 5cl miniature of each of the main styles of Madeira.

Contains 1 miniature each of:

• Blandy's 5 year old Sercial
• Blandy's 5 year old Verdelho
• Blandy's 5 year old Bual
• Blandy's 5 year old Malmsey

Blandy's

Cultivated, harvested, vinified, elaborated, aged and bottled at the Chateau.

Grape varieties : 60% Merlot and 40% Cabernet Sauvignon.

Patiently aged at least five years in 225 L French oak casks.

Tasting notes of the Winemaker :

Beautiful amber color with golden tints, it offers a powerful aromatic nose, with subtle hints of ripe yellow fruits like apricot, honey and raisins, spice and flowers, oranges !

It is pleasantly sweet and refreshing with a great harmony between grape flavours and Cognac aromas.

Intense, elegant and distinguished, this Pineau is the inimitable meeting of roundness and elegance that makes it one of the most famous ambassadors of its appellation.

Always served chilled, the Pineau d’Orignac is not only delicious as an aperitif ; it is also excellent with meals and desserts and very good with cheese too.

- Yvan Meyer (Vinificateur and Oenologist)

Chateau d'Orignac

Aperitivo "DOLCE VITA" is a brilliant mix of herbs, roots, sweet spices and Vermuth. A secret recipe with Rubharb and bitter orange notes. A complex herbal fragrance to create a fresh aperitif, easy to mix and perfect for moments with friends. A unique infusion with 100% all natural flavours.

Delicate notes of orange peels, pleasantly bitter, a slightly fresh spicy hint and a unique oriental touch given by the rubharb and the saffron on the palate. Long lasting finish.

Bepi Tosolini

Cherry, mint and walnut aromas, with notes of lemon zest, cardamom and toffee... with flavors of orange, nuts, chocolate and coffee; finishes fairly sweet, with lemon and herb notes.

Colours, aromas, flavours and … properties! The Fernet-Branca recipe is a special journey through the 27 herbs, roots and spices of its special secret and one of a kind formula.

Every single herb represents a distinct universe, experience and discovery.

Fernet-Branca

Aromas of candied oranges, honey, pine resin and exotic fruits. Full and fleshy on the palate.

The history of Pineau des Charentes can be traced back to the 16th century when Henry IV came to the throne of France. Legend has is that in the 1589 harvest time, a winegrower accidently poured grape must into a barrel already containing eau de vie. The mixture was rolled to the back of the Lord’s cellar. A few years later, the barrel was needed as a result of a bumper harvest. The owner was somewhat surprised by the marvellous brew, limpid and sunny as the land of Charentes

Rich and complex, fruity (blackcurrant, blackberry, cherry…) and slightly spicy (cinnamon, vanilla). Soft attack, balanced. Flowing, round tannins are unobtrusive and pleasant. Aromas of ripe red fruits.

Maxime Trijol

The story goes that on 19 April 1870 , a stockbroker, caught up in a discussion with colleagues whilst in the Carpano wine shop about the increase in share prices on that day – one and a half points – ordered his usual Carpano vermouth but asked for the barman to add half a measure of bitter, using the regional expression “Punt e Mes”. The drink immediately became popular as an aperitif before lunch, as recalled by the barman of the time Maurizio Boeris

Punt e Mes has a golden orange color with topaz tones, herby aromas and dark red, black dahlia with vermilion shades. The initial taste is one of sweetness, characterised by an intriguing accent of orange. This is followed by the characteristically bitter taste of the quina and ends on a sweet note.

Carpano