더 킬링워스 캐슬

Available Mon - Fri lunch (12-2:30pm) and Mon-Thurs dinner (6-6:30pm only). Our great values set menu showcases. 2 courses of simple, seasonal fare. Changes weekly & runs alongside main menu

Grape: Chardonnay, Pinot Noir, Pinot Meunier - Style: Fresh, zesty & elegant – Food Pairing: Aperitif & seafood. A relatively newcomer to the English sparkling scene, Gusbourne estate was founded by Andrew Weeber in 2004 who released his first vintage in 2006. The winery has since acquired a great reputation winning many awards along the way. This example is a true classic; fresh, clean and pure with aromas of sweet dough and baked apples. Balanced with a lengthy finish

Grape: Pinot Noir – Style: Fresh & fruity – Food Pairing: Aperitif & oysters. A third generation family producer headed by Frederic Savart who tends this 4 hectares vineyard. Premier Cru, l'Ouverture is made entirely with the Pinot Noir grape; fresh with rounded fruit it makes for an ideal aperitif

Grape: Pinot Noir, Chardonnay – Style: Complex & fruity – Food Pairing: Canapés. In the Champagne world where quantity precedes quality Ruinart stands for exclusiveness, elegance and savoir-faire. A blend of 40% Chardonnay and 60% Pinot Noir {of which 25% is reserve wine} it has a golden yellow colour with a beautiful brilliance, a very beady mousse with fine bubbles, a delicate fresh and fruity nose showing notes of white fruits, butter & Viennese pastries. The palate is harmonious, lively and vivacious, in perfect balance, with an extremely long finish

Grape: Prosecco – Style: Light, dry & crisp – Food Pairing: Amuse-bouche. Brothers Umberto and Luigi Cosmo run the estate of Bellenda located amidst the hills of Conegliano about 50 miles north of Venice. Definitive Prosecco, clean fresh and elegant, with delicate persistent bubbles and subtle citrus, mineral-laden lemon fruit flavours

Grape: Moscato – Style: Very light & sweet – Food Pairing: In the garden or for breakfast. Alessandra and Vittorio Bera are devoted to the Moscato grape and produce what the Italians call the ultimate breakfast wine, this no doubt due to its innocent alcohol content typically 5.5%, but it's great anytime. Delicate with a fleshy texture, well balanced, sweet and rounded with melon, elderflower and orange peel

Grape: Bacchus - Style: Crisp & aromatic – Food Pairing: Aperitif & light lunch. Parish records of 1120 mention three acres of vines close to where this property is situated today and acquired fame in 1163 when commissioned by the Crown to supply wine to the King. Piers Greenwood established New Hall in 1969 and now has 169 acres with the largest planting of Bacchus grape in the country. This aromatic and lively wine is full of citrus, green apple and nettle flavours. It is ideal as an aperitif or to be enjoyed in the garden

Grape: Riesling - Style: Aromatic & zesty – Food Pairing: Smoked meat & crispy greens. Dr Loosen estate is located outside Bernkastel in the Mosel-Saar-Ruwen region and has been in the same family for over 200 years. This is an elegant off-dry Riesling with that is crisp and clean with aromas of lemon and elderflower. This is an ideal wine to be enjoyed in the sunshine

Grape: Pinot Gris – Style: Rounded & fruity – Food Pairing: Spice & smoked fish. The family estate is run by brothers Maurice and Jacky Barthelmé and their wives Marie-Claire and Marie-Therese who cultivate the vineyards under biodynamic methods. Cuvée Albert is simply delicious; brimming with mandarin notes and floral elements it is balanced by beautiful minerality and ripe acidity

Grape: Chardonnay – Style: Rounded & flattering – Food Pairing: Chicken, crayfish & sweetbread. Situated in the village of Fleys to the east of the town of Chablis, this domaine has been in the Gautheron family for six generations. The plot of this particular vineyard is under organic vitification. Cuvée Emeraude has fragrant aromas of lemon and mineral notes, a silky-ripe mouth-feel and a flattering finish

Grape: Chardonnay – Style: Pure & expressive – Food Pairing: Hake, chicken & girolles. An outstanding 12 hectare property, based in the heart of Meursault, and now run by the young and talented Charles Ballot. The limestone soil of the Narvaux parcel is planted with 40 years old vines that are cultivated organically and a stringent form of lutte raisonnée is practiced in the vineyards. This is a powerful yet elegant wine showing great finesse from its minerality and delicacy of flavours

Grape: Roussette (Altese) – Style: Rich & mellow – Food Pairing: Pike & veal. Cru Frangy is rightly considered as one of the best villages of the appellation. As with many of the vineyards in this region the viticulture is "lutte raisonnée" (minimal use of chemicals, low yields, hand-harvested). The flavours are reminiscent of pear, gingerbread, spice and honey with a touch of nougat and the mouth-feel is soft, mellow

Grape: Sauvignon Blanc – Style: Fruity with a dry finish – Food Pairing: At the bar or in the garden with nibbles. First class Sauvignon from vines grown on perruche (sandy-clay) soil. The estate is managed according to the Terra Vitis program that pioneers respect for the environment and seeks natural rather than chemical solutions in the vineyard. A complex palate filled with aromas of gooseberry fool infused with elderflower and hints of summer fruit

Grape: Chenin Blanc – Style: Luscious, silky & generous – Food Pairing: Almonds & ripe cheeses. A leading Biodynamic estate of the region, Pierre and Catherine Breton practice organic viticulture based on a philosophy that stems from a love of the land. A delicious Vouvray, lime, apple and lychee fruit lend a thirst-quenching quality which combine with exceptional minerality and a long finish

Grape: Piquepoul – Style: Light & soft – Food Pairing: Mussels & cockles. Grange des Rocs wines are under the supervision of master consultant Claude Serra. This Picpoul is light, fresh and thirst quenching

Grape: see description – Style: Complex, elegant & long lasting – Food Pairing: Pulled pork shoulder & ewes milk cheeses. Exquisite and sublimely subtle wines that are unique for a variety of reasons. Firstly, the terroir is exceptional, the vines growing on a deep, well-drained soil formed by glacial deposits. Secondly, the upper Gassac valley has a cool microclimate that allows a longer growing season. Thirdly, the vineyards have been created in small plots surrounded by forest and garrigue. The wines consequently soak up the fragrances of the surrounding plant life of laurel, thyme, rosemary, lavender, arbutus, fennel, wild mint and lentisque. Fourthly, Daumas Gassac embraces an organic culture, eschewing chemical fertilizers, using only natural dung compost as well as tree and straw cuttings. This vineyard is composed of 20% each of the following grape varieties: Viognier from Condrieu, Chardonnay from Burgundy, Chenin from the Loire and Petit Manseng from Jurançon. The remaining 20% of vines include grape varieties from Georgia, Armenia, Madeira etc. As well as the slightly better known Roussanne, Marsanne, Clairette, Muscat. Description by Douglas Wregg

Grape: Grenache Blanc - Style: Aromatic & textured – Food Pairing: Artichokes & grilled fish. Foncalieu is one of the largest unions of winemakers in the south of France; this unusual collective produces everyday wines of great quality. This white Grenache has a delightful fresh nose of exotic fruits. Its dry and textured palate of hedgerow flowers, greengage and peach make it a pleasant accompaniment to most light dishes

Grape: Albariño – Style: Flavoursome & delicate – Food Pairing: Gurnard or John Dory. This is another great offering from our friends at Pinord winery. The vineyard is situated in Condado do Tea, a sub-zone of the Pontevedra province nestled along the Miño valley. Here the soil is rich in granite and slate. This delicious Albariño has the quintessential characteristics of the varietal: salt, ripe citrus and a touch of apricot. The result is a crisp wine with a good structure and polished edges

Grape: Verdejo – Style: Vibrant & intense – Food Pairing: Salmon & hard goats cheese. Finca Remendio is part of Bodegas Abanico, a partnership between Rafael de Haan and Nuria Altes who select the best wines that Spain has to offer. This is a pale-yellow wine with green hues and hints of tropical fruit on the nose. The palate is fresh and juicy with a good structure and a pleasant finish. A great alternative to Sauvignon Blanc

Grape: Loureiro – Style: mineral, fresh & zesty – Food Pairing: Grilled fish and peppered squid. Vasco Croft farms biodynamically in the Lima Valley of Portugal. This wine displays marvelous freshness and minerality, clean, lemony nose, with a touch of rose petals. A fresh wash of lime and grapefruit guided by a mineral edge precede a waxy texture with a persistent, uplifting finish

Grape: Xarel-lo – Style: fresh, saline & different (in a good way) – Food Pairing: Salted cod & lobster. The Mitjan family has managed this Cava estate for more than four generations. They produce a range of tasty still wines too, like this unusual Xarel-lo grape white. Here fermentation takes place in clay amphorae, helping the wine to breath during maturation. The result is fresh, elegant and herbaceous. These grassy aromas are complemented by a surprisingly saline finish making this a wine for the more adventurous palate

Grape: Gewürztraminer, Muscat, Sauvignon Blanc – Style: Fruity & aromatic – Food Pairing: Pressed meat terrines & blue cheese. We had the pleasure to discover Pinord's wines at a last minute tasting at the pub with Rosa Maria Tetas and her son Josep who brought along an amazing selection of goodies from their vineyards. We were charmed by their enthusiasm and focus on quality. Mireia is a blend of aromatic grapes named after Rosa Maria's daughter who is also involved in the winery. Intensely fragrant yet supple with fresh floral notes, this is a complex wine with a beautiful silky finish

Grape: Pinot Grigio – Style: Light & crisp – Food Pairing: Bar snacks & light lunch. Adria Vini is a winemaking venture jointly owned by Boutinot and Araldica Vini Piemontesi who is sourcing grapes from Pavia, Friuli and Veneto. This hand harvested Pinot Grigio is a light and floral wine with a lemony fresh finish

Grape: Cortese - Style: Aromatic & textured – Food Pairing: Artichokes & grilled fish. The wines from La Giustiniana continue to improve with every passing vintage. The changes wrought in the winery just over 10 years ago and the introduction of top young consultant winemaker Donato Lanati in 1998, are now being matched by improvements in the vineyard. This premier league Gavi has scents of green apples and pears that precede a perfectly balanced palate of honeyed almonds

Grape: Sauvignon Blanc – Style: Light to medium-bodied & very elegant – Food Pairing: Poached fish or chicken breast. Few properties in Tuscany are as immaculately tended or provide such meticulously made wines as Fontodi. 100% Sauvignon with a crisp, aromatic nose of grapefruit, white flowers and minerals, medium bodied with good acidity length and a dry finish. A great alternative to Kiwi or French Sauvignons

Grape: Vernaccia – Style: Elegant, flinty & dry – Food Pairing: fishes dishes in creamy sauces. We have met the truly inspiring Elisabetta Faguioli at the Real Wine Fair in London on several occasions; each time we fall in love with her wines and outlook on life and wished we all had an Elisabetta in our lives. From the many wines tasted we have chosen the Vernaccia "Fiore" for its minerality and clean elegance. Vineyards at Montenidoli have been organically tended for over fifty years. "With its unique microclimate brimming with life, the vineyards are aglow with fireflies by night and dancing with ladybugs by day" - Real Wine Fair

Grape: Assyrtiko - Style: Textured & complex – Food Pairing: Rich fish dishes & Savoury cheeses. One of the pioneers of the modern Greek wine revolution, Gaia Estate was established in 1994 by Leon Karatsolas and Yiannis Paraskevopoulos. Made from Santorini's indigenous grape Assyrtiko, the 80 year old vines grow on the arid volcanic-ash rich soil of the island. Fermentation takes place with only naturally occurring yeasts. Textural with amazing minerality, a trace of saltiness and lemon peel, this is an amazingly complex and delicious wine

Grape: Chenin Blanc – Style: Subtle, & soft – Food Pairing: Light starters. Simonsig vineyards are situated Northwest of Stellenbosch overlooking the Simonsberg Mountain, the estate has been the pride of the Malan family for generations. This vibrant Chenin is full of tropical aromas such as guava and mango that leap out of the glass. The flavours are ripe yet finely balanced by fresh natural acidity

Grape: Chardonnay – Style: Rounded & generous – Food Pairing: Grilled veal & Wild mushrooms. Cape Chamonix has some of the highest-planted vineyards in Franschhoek. Situated on the mountainside above the valley floor they range from 320 to 597 meters in elevation, at heights where a cooling breeze helps to mitigate the generally warm local climate. Winemaker Gottfried Mocke joined Chamonix in 2001 and completely turned around the winery. This is a well structured and mineral Chardonnay with aromas of lime, ginger and Seville orange. The palate is rich and complex with toasted almond and honeyed oatmeal characteristics

Grape: Sauvignon Blanc – Style: Lean, grassy & fresh – Food Pairing: Halibut & sole. Seven Springs is a new winery owned by Lincolnshire born Tim Pearson and wife Vaughan who originates from Stratford-upon-Avon. They found a suitable plot of land in the prestigious Hemel-en-Aarde region of the Western Cape in 2006 and set up their vineyard and structure from scratch. With the help of young winemaker Riana van der Merwe they are now producing delicious wines that represent the essence of the region. This Sauvignon focuses on minerals and cool pristine aromas. Herb like touches complement a good balance of fruit on the finish

Grape: Chardonnay – Style: Complex, elegant & full-bodied – Food Pairing: Roast vegetables & dressed crab.Founded in 1934 by Pietro De Martino, the winery is still managed by his descendants with the help of award-wining head winemaker Marcelo Retamal. This organic Chardonnay is cultivated from a single vineyard situated in the cool Limari Valley north of Santiago. Nestled between ocean and dessert the valley is cooled by the Camanchaca fog that creeps from the west each morning. Full bodied and elegant, the wine has ripe citrus aromas balanced by a hint of oak

Grape: Sauvignon Blanc - Style: Tropical & herbaceous – Food Pairing: Salmon & pork. Family owned Tindall Vineyard aim is to produce single block wines of great quality representing the terroir of the Rapaura region of Marlborough. This wine has an amazing nose of tropical fruit aromas that are lifted by herbaceous notes. The palate is vibrant and smooth yet it is fresh and lively on the finish

Grape: Riesling – Style: Very light & easy-drinking – Food Pairing: In the garden on a hot day; with canapés and crunchy salads. Winemaker Fiona Turner realised her dream of growing her own grapes and crafting them into terroir driven wines in 2003 after converting a sheep farming station in this emerging sub-region of Marlborough, south of the Awatere Valley. She now produces a range of quality and expressive varietals. With only 10% abv, Fiona's Riesling is light and reminiscent of lime and grapefruit with subtle floral notes on the finish

Grape: Riesling – Style: Lean & citrusy – Food Pairing: Ceviche & seared tuna. Dandelion Vineyard is a collaboration of wine growers and vignerons who have teamed up and produce a range of wines from their favourites vineyards in different locations across South Australia. This Eden Valley Riesling is from 87 years old Colin Kroehn who has been tending his vines for 67 years. With a lively and fresh bouquet, this Riesling delivers a clean palate of citrus fruit followed by meringue tart attributes on the finish

Grape: Gamay – Style: Light-bodied & soft – Food Pairing: Spring lamb. The Foillard vineyards are situated on the slopes of the Cotes du Py near Villié-Morgon. The organic domain is run by Jean & Agnes Foillard who took over from his father in 1980. The wine is pure, bright and refreshing with aromas of rhubarb and blackberry and a silky smooth finish

Grape: Pinot Noir – Style: Soft, composed & elegant – Food Pairing: Seared Duck & rose veal. Domaine Heresztyn has been one of the consistently fine producers in Gevrey Chambertin. However, as Florence Heresztyn increasingly takes the reins, they have clearly reached another level of quality. The vineyard is now undergoing conversion to biodynamic viticulture. This elegant, lacy Chambolle-Musigny hails from two lieux-dits: "Aux Echanges" and "Les Bas Doix" two 65- year-old low-yielding parcels. Highly aromatic with forest fruit flavours, its delicateness of body does not prevent it maintaining a solid structure backed by soft and suave tannins

Grape: Merlot, Cabernet Franc – Style: Traditional & structured – Food Pairing: Slow cooked meat & Cheddar. Sarah and Bruno Marchand are responsible for this great value Claret which consists of 80% Merlot & 20% Cabernet Franc. Low yields from forty years old vines translate into great purity of fruit. An attractive nose of black cherries precedes a structured palate, with generous raspberry fruit, ripe tannins and a touch of vanilla and spice on the finish. Beautifully balanced, this is a serious wine with depth and complexity

Grape: Merlot, Malbec – Style: Medium-bodied & fruity – Food Pairing: Onglet steak & chin of beef. Luc de Conti is a wonderful character and a fine wine-maker, his exuberant approach to winemaking reflect his personality. Luc looks for purity and intensity with maximum expression of the grapes. The "Classique" is full of sun-gorged summer fruit aromas with hints of pepper on the finish

Grape: Carignan, Grenache, Mourvedre, Syrah – Style: Medium-bodied & fruit driven – Food Pairing: Grilled meats & poultry. A family owned vineyard for several generations, Chateau Les Ollieux Romanis, is situated in the heart of the Boutenac region, an area dedicated to the culture of the vine since Roman times. The wine is fermented and then aged in tank for 12-18 months. It shows lots of dark fruit flavours and a distinct purity that is overwhelmingly seductive, combined with a hint of spice and rosemary, bay and tobacco leaf

Grape: Syrah, Cabernet, Carignan, Mourvedre, Grenache – Style: Complex, fruity & earthy – Food Pairing: Venison & roast beef. We had the pleasure to host John Bojanowski at the Ebrington Arms two years ago. He presented his wines at a special dinner and entertained us with his passionate views on winemaking and how in 1999 he, a guy from Kentucky and his wife Nicole, born in Narbonne got their hands on an old (1911) Carignan vineyard. This saw the start of Clos du Gravillas and their sublime red blend crafted from low yielding vines around the town of St Jean de Minervois. With the Rendez Vous, the emphasis is on rich fruit, a touch of spice and cassis, silky texture, great minerality and a fine finish

Grape: Grenache, Syrah, Mourvedre – Style: Expressive & vibrant – Food Pairing: Venison & pheasant. Mas des Restanques is owned by Jean-Luc & Josiane Faraud who gained organic certification in 2012. Their wines are fresh and straightforward. Floral on the nose, this is a medium bodied wine with elegant aromas of sappy and spicy red berries

Grape: Castelao, Touriga Nacional, Cabernet Sauvignon – Style: Rich & Full bodied – Food Pairing: Grilled red meat. The Santo Isidro Cooperative was founded in 1958 when the Portuguese government granted wine growers land in the village of Pegoes. Today, Jaime Quendera heads the winemaking of this now very modern winery. This rich and full-bodied red is aged for 9 month in oak barriques. Spice and sweet tannins complement aromas of plums, cherries and red berries

Grape: Mencia – Style: Full-bodied, dark & flavoursome – Food Pairing: Prime cuts. Bierzo is a remote region of northwest Spain located on the border of Galicia and Castilla y Leon and is considered by many to be the next 'big thing' in Spanish wine. Cherry-red in colour with a purple rim. Scents of cassis, liquorice and cocoa. Warm and concentrated palate with sweet tannins and hints of balsamic

Grape: Tempranillo – Style: Medium & fruit driven – Food Pairing: Duck & partridge. Bodegas Pinord was founded 150 years ago and is run by the Tetas family. Joan & Rosa Maria along with son and daughter Josep and Mireia focus on tradition but are also industrious in keeping the company at the forefront of Penedes wines. Clos de Torribas is a great alternative to Rioja; intense forest fruit aromas mingle on the palate with touches of spice and cedar on the finish

Grape: Cabernet Sauvignon, Merlot – Style: Refined & silky – Food Pairing: Roast dinner 2007 magnum: £64.00. The Carbonell-Figueras family took over this ex-cooperative in 1988 and transformed it into a modern winery under the helm of winemaker Josep Vadri. This Reserva is bright and clean with deep-rooted flavours of redcurrants, spice and tobacco. Its blend of Cabernet and Merlot make it a great alternative to pricier Bordeaux

Grape: Garnacha, Merlot, Cab Sav, Cariñena – Style: Robust & powerful – Food Pairing: Wild boar & stews. Located in the mountainous region of Tarragona, Priorat is one of the oldest winegrowing regions in Spain. Here Bodegas Pinord grow their vines on steep balconies (Balcons) between 300 and 600 metres above sea level on slopes of 15 to 20%. This is a big wine with toasted aromas of mature fruit, pepper and clove

Grape: Teroldego – Style: Full-bodied, dry, fresh & lively – Food Pairing: Slow cooked meats. Elisabetta Foradori heads this family estate that has garnered the reputation of being the best producer of wines made from the indigenous grape variety Teroldego. A wine with purity and focus displaying dark fruits, spice, floral notes, chocolate and herbs, exceptionally well balanced with a rich integrated silkiness

Grape: Barbera – Style: Intense aromas & soulful rusticity – Food Pairing: Veal shoulder, brisket & hearty stews. This estate is located in the hamlet of Vianoce in the hills of Asti. The winery has been in the Trinchero family since the 1920s when brothers, Secondo & Serafino bought the domain. It is now under the reigns to their sons, Renato & Ezio. These days, the cousins Trinchero are seen as some of the very best producers of Barbera in the country. Viticulture at the azienda is organic and meticulous care follows in the vinification itself. Terra del Noce is full of heady perfume and complex aromas on the nose. The palate follows suite with savoury liquorice, juicy cherries and hints of plums, all rounded up by a very uninhibited finish

Grape: Sangiovese, Mamolo, Colorino, Fogliatonda, Ciliegiolo – Style: Elegant & graceful – Food Pairing: Duck breast. Giovana Morganti is quickly becoming one of the best of a new generation of Tuscan winemakers and produces exceptional wines from her tiny estate in the southern Chianti Classico zone. Giovana is an outspoken advocate of natural farming and noninterventionist winemaking. Le Trame is a structure and elegant wine full of morello cherry aromas and Tuscan herbs

Grape: Montepulciano – Style: Light to medium bodied, fruity & fresh – Food Pairing: At the bar with snacks & light starters. This is a stout Montepulciano fermented in stainless steel tanks. Light and juicy, with a whiff of fresh herbs and a palate of Morello cherry and white pepper, rounded and harmonious with plenty of juicy fruit flavours leading to a soft finish

Grape: Primitivo – Style: Full-bodied, fruity & warming – Food Pairing: Pork chop & rich tomato based sauces. From an estate steeped in tradition and famed for its Primitivo, attention to detail is taken very seriously in its organic vineyards. Flavours of sour black cherry, plum and toffee, smooth and warming, it finishes on a high note with an aftertaste of toasted almonds

Grape: Cinsault, Syrah, Cabernet Sauvignon – Style: Youthful, fruity & medium-bodied – Food Pairing: Roasted vegetables & lamb shoulder. The Hochar family runs Chateau Musar, the first vineyard was planted in 1930 by Gaston Hochar at the age of 20 after returning from Bordeaux. Musar is the first producer in Lebanon to achieve organic certification. For this list we have chosen one of their newer offering the Musar Jeune, a vibrant mix of Cinsault, Syrah and Cabernet Sauvignon. Intense flavours of blackcurrants and blueberries are complemented by hints of spice on the finish

Grape: Gamay – Style: Light & juicy – Food Pairing: Liver parfait & grilled vegetables. The winery of Good Hope was founded in 1998 by two international wine producers, Ben Radford and Alex Dale. Planted on the eastern slopes of the Berg river in the Wellington region, this unconventional Gamay is not fined nor filtered. It has striking strawberry and cranberry aromas followed by a clean and fresh finish

Grape: Pinot Noir – Style: Ripe, structured & savoury – Food Pairing: Duck, venison & semi-soft cheeses. This boutique Bodega is situated in the heart of the beautiful Patagonian region of Argentina. Winemakers Alberto Antonini and Mariano Vignoni produce a fine array of terroir driven wines using minimal intervention in the vineyards or winery. Harvested from five to 10 years old vines, the Pinot Noir is perfectly balanced with its aromas of ripe cranberries and fresh raspberries. A little ageing in French oak barrels bestow its finish with subtle earthines

Grape: Malbec – Style: Medium-bodied, fruity & well balanced – Food Pairing: Rib-eye with bone marrow & offal. Quara Estate is situated in the heart of the Cafayate Valley at about 5900ft above sea level. The vineyards benefit from cool mountain air and just enough rain not to strain the vines. Winemaking is shared between a great team of passionate professionals: Luis Mounier, Pancho Lavaque and Marcelo Peleritti. This Malbec is lightly oaked and has an intense ruby colour. A well balanced wines showing fruity notes of spiced plums held by a rounded tannins and seductive acidity

Grape: Carignan – Style: Rustic, earthy & off-piste – Food Pairing: Sausages & lentil based stews. Meeting Enrique and Rolando Villalobos in London was one of the highlights of a series of wine tastings we attended at the start of the year. Enrique, a well-known Chilean sculptor bought a property in Lolol, western Colchagua in the seventies, amid the fields were 10 acres of Carignan vines growing wild amongst rosehips and other thorny shrubs. So inaccessible were they, that the cows would eat the grapes before anyone thought of transforming them into wine. Since 2007, with the help of his sons Martin and Rolando, they produce a fine Carignan to a small and almost rudimentary scale. The vineyard is biodynamic, vines grow amongst trees, hidden by indigenous grasses and forbidding bushes. Harvest is a challenge, but the result is worth all the hard work. This is a rustic red, abundant in good tannins, flavoursome red berries and spicy scents

Grape: Cabernet Sauvignon – Style: Rounded & concentrated – Food Pairing: Read meat. Perez Cruz is an innovative boutique winery that concentrates on the production of French varietals in the Alto-Maipo, the highest area above sea level where vines are grown. With intense blackcurrant and eucalyptus aromas, this Cabernet is plentiful in jammy fruit and velvety smooth tannins

Grape: Pinot Noir – Style: Light, soft & youthful – Food Pairing: Light meals & pub classics. Northwest of Santiago in the province of Valparaiso lays the Casablanca valley, a cool climate region ideal for the culture of Sauvignon, Chardonnay and Pinot Noir grape varieties. Early morning fog keeps temperatures low and adds moisture to an otherwise dry terrain. Casa Azul's elegantly structured Pinot Noir displays bags of youthful berry fruit characteristics. This is a great value wine with plenty of pleasing attributes

Grape: Cabernet Franc – Style: Light & youthful – Food Pairing: Fillet of beef or veal & sage. Gary Mills trained under Paul Draper at Ridge Monte Bello before starting his own label. Grapes are sourced from single vineyards in the province. This Cabernet Franc is made in a "Touraine" style through carbonic maceration and would not shy away if tasted along a Beaujolais Cru. Youthful and fruity with notes of herb coated blackcurrants and dusty red earth; it is simply moreish

Grape: Pinot Noir – Style: Ripe, fresh & savoury– Food Pairing: Duck breast & venison. It is said that all of Martin Spedding's wine parcels can be reached in just ten minutes by tractor, hence the catchy name of this winery. However there are no gimmicks in how winemaking takes place here. The emphasis is solely on quality. 10X is a blend of the fruits from some of the estate's home vineyards and those of Spedding and Coolart Road a little further to the north. It shows aromas of plums and violet complemented by ripe forest berries and earthy beetroot. This is a pretty wine perfectly balanced with acidity and good tannins

Grape: Pinot Noir, Syrah, Zinfandel – Style: Fruit-driven & lush – Food Pairing: T-bone & other rare meats. Sokol Blosser is an organic family winery started by Bill and Susan Sokol Blosser in 1971 and under the supervision of their son and daughter Alex and Alison. Evolution is a dark garnet wine with fresh and lush aromas of raspberries laced-up with hints of ripe lemons. Easy drinking, it is both vibrant and juicy

Grape: Syrah – Style: Savoury & mineraly – Food Pairing: Lamb & barbecued meats. Rhone Ranger Bob Linquist has been making this particular Syrah for 31 consecutive vintages. The fruit is sourced from vineyards in cooler climate of Los Alamos, Edna Valley, Santa Maria and warmer climate Paso Robles. This Syrah is savoury with hints of spice and purity of fruit

Grape: Syrah, Grenache, Cinsault – Style: Dry, light & refreshing – Food Pairing: Salads & nibbles. Gerard Bertrand's wines successfully link the grape variety to the terroir and the expertise in the winery. A classically light pink wine with aromas of raspberries. The palate is fresh and fruity with a slightly spicy finish and good acidity

Grape: Cinsault, Grenache, Cabernet, Carignan Tibouren, Syrah, Mourvedre – Style: Crisp – Food Pairing: Lobster. This is a glorious 82 hectare property sitting in its own natural amphitheatre right in the heart of Provence between the towns of Lorgues and Draguignan. This Cru Classé estate received its sustainable farming certification in 2008. This is a crisp and bright rosé with subtle berry fruit showing floral and herbal nuances with a hint of spiciness

Grape: Petit Manseng – Style: light, fresh & uplifting – Food Pairing: ewes milk cheeses & panna cotta. For three generations the Larrieu family has been growing wines on the steep hillsides of the Côteaux de Jurançon. Jean-Bernard has become a familiar face over the years, bringing to London wine tastings his Manseng wines in both dry and sweet offerings. The vineyards are tended organically. Hand picking for the late harvest can happen as late as December. This aromatic Petit Manseng is fresh and uplifting with balanced aromas of honey-coated exotic fruits with a soupcon of spice on the nose

Grape: Muscat Blanc a Petits Grains – Style: light & aromatic – Food Pairing: Blue cheeses & fruity desserts. The village of St Jean de Minervois is famous for its sweet and rich tasting Muscat which is fortified on reaching its minimum sugar content of 125gr per litre. A floral nose with aromas of orange blossom, rose petals and fruity aromas of peach and apricot, sublime sweetness on the palate with a satisfying balancing acidity

Grape: Grenache Noir – Style: light, fresh & uplifting – Food Pairing: Chocolate & blue cheese. Robert Pouderoux's family have been vignerons and winemakers in Maury since 1826. This Vin Doux is heavenly, dark and luscious. It has intense aromas of blackberries, cherries and chocolate with hints of leather and tobacco on the finish

Grape: Moscato – Style: Sweet with a fine fizz – Food Pairing : Egg Benedict & fresh fruits. Alessandra and Vittorio Bera are devoted to the Moscato grape and produce what the Italians call the ultimate breakfast wine, this no doubt due to its innocent alcohol content typically 5.5%, but it's great anytime. Delicate with a fleshy texture, well balanced, sweet and rounded with melon, elderflower and orange peel

Crisp and very dry with aromas of tangy citrus and red apple. 40%

White pepper aromas complemented by lemon grass flavours and clean finish. 42%

Bursting with citrus zest and juniper aromas and hints of angelica. 48%

Notes of cardamom and orange blossom with suggestions of cinnamon. 43.3%

Chase's is located at Rosemaund Farm near Hereford. Their gin is made from the vodka that is produced at the farm making it truly single estate from field to bottle. 48%

Floral and summery with rounded juniper notes and a zesty, harmonious finish. 41.6%

Hendrick's make their pot-still distilled gin using cucumber as one of the primary botanicals. 41.4%

NB Gin is made in North Berwick by a husband and wife distilling duo. Made from 100% British grain and 8 botanicals: juniper, lemon peel, grain of paradise, coriander seed, angelica, cardamom and orris root. 42%

Made in Warwickshire, this London Dry Gin is enhanced by a unique botanical mix of Cotswold lavender, bay leaf, coriander, lime, black pepper and cardamom. 46%

This unaged Cachaça, made from sugar cane distillate is the ingredient of the famous Caipirinha cocktail. 38%

Premium golden rum with smooth and rounded aromas. 40%

Notes of vanilla and tropical fruit highlighted by subtle hints of toasty oak and honey. 40%

Amber rum with silky notes and subtle sweetness. Aromas of molasses, toffee and caramel. 40%

Full and rounded with notes of syrupy spice, fruits and vanilla. 40%

Distilled from winter wheat and filtered through quartz and charcoal. 40%

Distilled from English barley in a copper pot still called Prudence. 40%

Handcrafted in copper batch pot, the result is a smooth and pleasant spirit. 40%

West Dorset dairy farmer Jason Barber claims the world's first pure milk vodka. 40%

Ochard fruit with hint of peat, vanilla and oat. Spice nutmeg and cinnamon on the palate with a sweet, lingering salty finish. 46%

Peated Springbank at cask strength matured in very small casks. Sweet, creamy, spicy malt. Soft peat smoke, custard apples & dried peels. 51.7%

Finished for two years in Oloroso sherry casks. Rich, fruity palate with notes of clean malt, buttery toffee. 46%

Full bodied on the nose with traces of apple & pear, slightly fragrant with spicy overtones. The palate is sweet with hints of honey and vanilla followed by a dry finish. 46%

Aromatic notes of vanilla on the nose followed by a creamy smooth palate and a butter icing finish. 43%

Matured in three different casks, Pedro Ximenez Sherry, Bourbon and Oloroso Sherry. Rich aromas of sherried fruit, treacle and notes of Armagnac. 43%

Full bodied aromas of dark chocolate and baked apples followed by subtle nuances of lemon and cinnamon. Powerful spicy finish with plenty of finesse. 54.1%

Great Orcadian malt with notes of heather roots, cut grasses and winter spices. Aromas of acacia honey precede a long finish of dry oak and a gentle, weaving smoke. 40%

An unusual peated Speyside malt. Sweet and heavily smoked with peppery spice that tingles the palate followed a warm nuttiness on the finish. 40%

Rich with notes of tropical fruit on the nose followed by a creamy palate packed with sweet vanilla. 43%

Fresh and herbal nose with hints of smoke. Long and peppery finish with spicy warmth. 43%

Rich and weighty with heady smoky aromatics. Flavours of chocolate-coated raisins and winter spice precede a long lasting finish. 54.2%

A classic young Porto with red fruit aromas that achieve a perfect balance of sweet and mature tannins

Delicate aromas shored by a complex palate of dried fruit flavours

Founded in 1737, Offley Forester is one of the oldest Port Houses. Elegant and complex aromas of black berries and hints of balsamic and cinnamon

This dry sherry heralds from Sanlucar de Barrameda which can be found close to the coast giving Manzanilla its trademark salty tang. Dry on the palate with a delicate freshness and hints of nuttiness

Mellow, rich and smooth. Displaying plenty of finesse and a great apple bouquet. 42%

The Kingston Black Apple Aperitif is made by blending the famed juice from the legendary Kingston Black apple with Somerset Cider Brandy. It is full of apple flavours and leaves the palate with an intriguing dry finish – similar to a white Port or a Pineau des Charentes. 18%

Exceptionally well balanced combining a buttery nuttiness with mandarins and vanilla. Long and warmly finish. 42%

A fifth generation family of distillers based in Condom in the Gers departement, Ryst-Dupeyron produces a great range of fine Armagnac. 42%

A fifth generation family of distillers based in Condom in the Gers departement, Ryst-Dupeyron produces a great range of fine Armagnac. 40%