Natural sweet wine with an explosion of aromas and flavours expressing the concentration of soils at its highest potential. Produced with the best Mencía grapes picked when overripe to get fruity aromas with underlying mineral hints together with a beautiful balance between residual sugar and acidity. Sweet and concentrated mouthfeel surprisingly fresh and elegant with a velvety smooth finish.

The ultimate in pudding sherry, this PX is one of the finest we've tasted.

Alcoholic Ribena? Could be! But it's more than that - ripe grapes, roses and lychees on the nose, followed by flavours of cassis and dark red fruits and a surprising mouth watering acidity. Delicious!

Late harvest moscatel from Navarra. A natural sweet wine with a great concentration of flavours and a fragrant and elegant character

Aromas of pears, peaches and white flowers. The palate has ripe stone fruit with lightly tropical notes. The honeyed sweetness is balanced by floral characters and fresh citrus acidity.

Château de Sainte Hélène is a exceptional sweet dessert wine from Sauternes. It is the second wine of the Second Growth (2ème Cru) Château de Malle, owned by the Comtes de Bournazel who have 400 years of wine making experience.

Sweet wine made from Pedro Ximénez grapes dried in the sun and old wines.
Ageing of 24 months in oak barrels, showing the Pedro Ximénez variety characteristics

A tasty new kind of aromatized dessert wine. The aromatics of the scented Geranium meld gracefully with the Orange Muscat, and the herbal minty taste of Damiana is a nice adjunct to the orange apricot tea Essensia flavors.

Tokaj Classic Tokaji Aszu 5 Puttonyos, botrytised, sweet, dessert wine of Hungary. This truly classic dessert wine made from grapes affected by noble rot has notes of orange, oriental spice and apricot. The sweetness is beautifully balanced by taught acidity which means it's never cloying. The 5 Puttonyos refers to the traditional method of determining how sweet the wine would be - baskets (puttonyos) of the botrytised grapes would be added to the must, and the more that were added, the sweeter the result would be. Nowadays the classification is given by the residual sugar left, ranging from 3-6 Puttonyos, 6 being the sweetest. This cuvee is made from 50% Furmint, 30% Lindenleaf and 20% Muscat, with 153 g/l residual sugar. This is top quality Tokay from a well known and sought after producer. Try with fruit tarts or foie gras.