The Bird in Hand range is a limited release of premium quality wines created from the best parcels of fruit from every vintage.

Best known for his Rieslings, Jeff Grosset's Chardonnay is also known for its pure expression of variety and place. Free-run juice fermented in French oak and 30% malolactic fermentation has resulted in a riotously perfumed Chardonnay with bright, fresh fruit.

The Capitel della Crosara vineyard lies in the heart of the Valpolicella region and gives its name to Montresor's top Amarone and Ripassso. This is an excellent example with bright, fresh cherry fruit.

Ruby red in colour with violet hues this wine has a complex nose of ripe red fruits. The palate is dry yet soft withthe right amount of tannins and good length.

Allegrini’s take on the “Ripasso” method is made from a portion of grapes dried just for this wine (and not from the Amarone pomace). It's a smooth, velvety wine with ripe, juicy dark fruit and silky tannins.

Deep red in colour. Hints of blackberry and blackcurrants mix with spicy, balsamic notes on the nose. Great structure on the palate and a long, persistent finish.

The vineyards belonging to this estate are superb; low-trained and planted on the volcanic soils of the slopes of Mount Vulture at altitudes of up to 800 metres above sea level. The area is one of Italy's most remote and poorest. It is isolated and undeveloped and according to consultant winemaker Alberto Antonini, is like stepping back in time a few centuries.

Dark ruby in colour. Savory aromas on the nose with mineral and black fruit. Well-structured and elegant, with mineral, smoky, balsamic, and subtle hints of black fruit

An abundance of lemon zest, tangerine oil, quince and white fruits are leaping all over your mouth. White almonds and minerality give this a wonderful balance

Tomas Postigo has made with his name in Ribera del Duero mainly as the ex winemaker of Pago De Carraovejas. Tempranillo (Tinta Fina) 85%, 10% Cabernet Sauvignon and 5% Merlot, and aged for 12 months in new French oak is a very high quality wine. Big dark prune like fruit with a real meat edge this is a blockbuster of a wine.

The deep crimson-coloured 2006 Quinta Sardonia gives up an aromatic array of cedar, Asian spices, incense, and blackberry. Savoury and supple on the palate, it has enough underlying structure to evolve for 2-3 years and should be at its best from 2012 to 2026.

In his Ribera Del Duero 2022 Special Report, Tim Atkin MW tasted his way through 578 wines from 160 producers and chose the 2020 Mirum as his top wine of the year, awarding it with 98 points. That rates it as high as Pingus & Unico at a fraction of the price.
No small feat for this estate which is rocketing into the echelons of Spanish wine.

Sourced from three estate vineyards in the Livermore valley which are planted on sloping benchs to produce luscious wines with deep richness. Each vineyard is picked ripe to accentuate the deep jammy fruit flavours, yet the alcohol remains balanced. Aromas and flavors of raspberry, blackberry, spice and black pepper. With a firm tannic backbone and ripe chewy finish.

Recioto Giovanni Allegrini is deep ruby red in color and has a spicy bouquet with hints of dried fruit. It is full and velvety on the palate.

One of the great grapes of Madeira. This 10YR Verdelho has a lovely tangy apricot core , intermingled with some thrilling acidity that is the hallmark of Barbeito Madeiras. Keeps for an age in the fridge once opened, makes for a very stimulating aperitif. Off dry, but real complexity here, highly commended.

Very dry, light, crisp with a slightly salty flavour. Fresh and intriguing on the nose.

Lustau’s Fino del Puerto has an intensely fruity character in its infancy with notes of ripe yellow apples, pears and white peach all present. In many ways it is more like white wine than a Sherry on the nose. The palate gives away its origins though; it is very pure with a savoury backbone. Delicate touches of dried apricot vie with a hint of marmite on the subtle, yet long finish

The Deluxe Cream is very much the “crème de la crème” of Cream Sherries. Rich and sweet with notes of figs, prunes, walnuts and cinnamon. It is long and lingering on the palate. Serve slightly chilled in the summer or at room temperature during the winter months.

Nose: a nutty, sweet expression. Salted caramel and hints of dried apricots. Honeydew melon, even some maple syrup. Toasted almonds, hazelnuts and golden raisins. Really elegant notes of polished oak and wax as well. Less spectacular than the Amontillado Cuatro Palmas for example, but definitely part of the same family.

Mouth: less powerful than you may think from the alcohol strength. Citrus, again a hint of toffee / peach sweetness. Light wood (cedar oak), nutty notes (walnuts) and a relatively soft salty tang. Cinnamon. Hints of leather. Long, nutty finish with more acidity and some heat from the alcohol.

This is the VS Cognac from Richard Delisle, featuring a beautiful amber hue. As a VS Cognac, the youngest eau-de-vie in the blend will have aged in the cask for at least 2 years before it joined this wonderful ensemble of brandies.

Popular premium French gin produced in small charentais pot stills. 19 botanicals compete for attention in the bottle. Bottled at a punchy 44%!

A VSOP expression from Richard Delisle in France. This Cognac is made with eaux-de-vie that has aged in a cask for at least 4 years before it was bottled. As such, it's a little bit fancier and comes with a shiny presentation box. It won a Silver Medal at the Spirits Business Cognac Masters 2012

XO Cognac from Richard Delisle - an indulgent and impressively aged expression, where the youngest eau-de-vie in the blend is matured for at least 6 years before being bottled. Would you just look at that gorgeous ruby hue! Top quality stuff indeed.