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This brand new champagne not only looks good, it's a ultra brut style, which means it is dry in taste (and contains just 4.5 grams per litre of residual sugar). 

This is a blend of the three classic champagne grapes and the blend is 60 % Meunier, 30 % Chardonnay and 10 % Pinot Noir sourced from seven different parcels across the Côteaux Sud d'Épernay and Vallée de la Marne . Its rich flavours are derived from 40% of reserve wine, which was aged on lees in barrel. This portion contributes weight and texture as well as complexity in flavour.

It is fabulous drinking year round thanks to its full body and flavoursome style. 

What the reviews say...

Antonio Galloni, Vinous - 91 Points

"The NV Extra Brut Ultradition, the entry-level wine in this range, is wonderfully deep and fleshy, with plenty of Meunier character driving the blend. Dried pear, chamomile and spice are some of the notes that open in the glass. Generous and inviting, the Ultradition has plenty to offer. This release is based on 2017, with reserve wines from 2016 and 2015. Drink it over the next few years." 

Slowly aged in American ex-bourbon barrels for five years. Enjoy as a sipping tequila to appreciate the balance between its agave-forward flavor and the oaky, woody notes imparted by the aging process.

The MacNair?s Lum Reek range, which comprises a non-age statement, 12-year-old and 21-year-old, is a combination of peated Islay and peated Speyside malt blended together with older GlenAllachie. It has been matured at The GlenAllachie Distillery near Aberlour in Speyside and vatted by Master Distiller Billy Walker, one of the most respected blenders in Scotland. All are bottled at natural colour, non-chill filtered and 46% ABV and above.

The Lum Reek peated whiskies are inspired by the famous Scottish toast ?lang may yer lum reek?, which literally means ?long may your chimney smoke? and is used to wish someone a long life and prosperity.

Lum Reek 12 Year Old is a peated blend that has been matured in a combination of red wine, Pedro Ximenez and ex-bourbon casks. Sweet peat smoke rolls off the nose in waves, accompanied by butterscotch and bittersweet mocha. The palate offers notes of heather, bog myrtle, butterscotch, toffee and sweet spices, wrapped in peat smoke.

46% ABV l 700mL

Part of the Diageo specials release in 2018 this geriatric whisky was aged in refill American oak hogsheads and bottled at a punchy 55.3% ABV. Inchgower is famous for its spicy newmake with notes of tomato, and this is a real tropical fruit salad complexed further by spice and nuts. Oily on the finish, this is a weighty number which will keep any palate busy.

Scallywag 12 Years Old is a limited edition expression combining Speyside Single Malts which have been 100% Sherry matured in Oloroso and Pedro Xim?nez casks. This bottling is offered to you at natural cask strength of 53.6%, natural colour and non-chill filtered.

This Prosecco is produced from Glera grapes using a vinification process where there is no contact with the skins. It starts with a soft pressing of the grapes to create the "free-run" must, which is then cleaned through a process of decantation.

After being left to ferment for approximately 15 days and having been skillfully racked several times, the wine takes on an elegant fragrance and a perfect organoleptic balance.

The winter period is key to the filtration and for obtaining a clear wine, keeping all the microbiological characteristics, the yeasts and the good bacteria intact.

The wine stabilises and during the following spring the bottling process enables the yeasts, that are naturally present in the wine, to activate the natural and spontaneous second fermentation in the bottle, resulting in a perfectly harmonious, low acidity and extremely drinkable wine.

ALCOHOL: 11% vol.
RESIDUAL SUGAR: 1 g/l
Total SO2: 48 mg/l
ACIDITY: variable, depends on the vintage, often below 5 g/l

This whisky is a return to the days when Bunnahabhain made big peaty whiskies. Ce?banach means 'Smoky mist' in Scots Gaelic,  and this dram certainly packs a rich, smoky profile that classic Islay fans will love. It was matured in ex-bourbon casks and bottled without chill-filtration.

Waikoa is Maori for happy waters, which is exactly how winemaker Jannine Rickards wants this lovely refreshing new white wine to be seen and enjoyed. 

The 2021 Waikoa blend is made with grapes grown on vineyards in the Gladstone area at the northern end of the Wairarapa valley. The vines are managed by Urlar and farmed organically. 

This vintage is 100% Sauvignon Blanc fermentation its skins and has flavours of citrus along with refreshing acidity and lively grip on the finish. 

This wine was bottled with minimal sulphur dioxide additions.

Drink lightly chilled. 

The flagship Isle of Raasay Single Malt bottles at 46.4% ABV with natural colour and non-chill filtered.

This whisky emulates some of the older styles of Hebridean single malts, with subtle, fragrant smokiness balanced with dark fruit flavours. Interestingly it is aged in Chinkapin oak cask and casks that previously held rye whiskey and Bordeaux red wine.

Super full bodied Californian Merlot, taking this popular smooth red grape to new heights of greatness.

If you're looking for an impressive complex red from a warm climate and with drink-me-now appeal as well as great ageing potential, try this beauty. 

Jeb Dunnuck -95 Points

"My favourite in the lineup, the 2018 Ch?teauneuf Du Pape Habemus Papam plays in the more full-bodied, powerful end of the spectrum, showing a smoking good core of ripe red and blue fruits, roasted garrigue, toasted spices, violets, and earth-like aromas and flavors. With plenty of mid-palate depth, an expansive, rounded texture, and a great finish, this sexy 2018 can be enjoyed any time over the coming 10 to 15 years. As with all the 2018s from this estate, the texture as well as the balance are spot-on."

In keeping with anCnoc?s traditional style, this whisky takes its name from the peat harvesting process. The term ?r?dhan? [roo-an] refers to the final stage, in which the peat is stacked for several weeks to dry out ahead of burning to create the signature smokiness associated with the range.  

Colour
Pale Straw

Nose
A light fruitiness kicks off this elegant dram. Delicate floral notes play their part before bowing out to a burnt wood smokiness.

Taste
On the palate, it takes on a whole new character. Earthy peat smoke still prevalent, it is now accompanied by the more robust notes of spice and burnt sugar. The finish is smooth and warm.