Fortified/Dessert Wine

Monbazillac, Domaine De L`Ancienne Cure. This aromatic, complex and sweet organic Monbazillac is made from a blend of hand-harvested Sémillon and Muscadelle grapes. Aromas of dried fruit, white peach and honey, this is rich and generous with a full texture, fresh and lively fruit and with a long honeyed finish. Pairs really well with pâté, blue cheese, or fruit desserts.

Jurançon Clos Uroulat, Domaine Charles Hours. The Jurançon Clos Uroulat is 100% Petit Manseng, late harvested in early November; it is quite simply one of the most captivating and finest dessert wines available.

East India Solera, Bodegas Lustau NV. Lustau has, over the years, won multiple medals and trophies, including ‘Best Spanish Winery' and ‘Best Sherry Producer' at the IWSC and the Len Evans Trophy for consistency (won in 2011 and 2016) at the IWC. Current cellar master Sergio Martínez took charge of the winery's oenological team in 2016, after more than 14 years' worth of experience with Lustau. Sergio has been awarded the ‘Best Forti?ed Winemaker' trophy by the International Wine Challenge three years in a row, following in the footsteps of the late Manuel Lozano who had won this award seven times.

Alta No. 10 Ten-Year-Old Tawny Port, Quinta Da Pedra Alta NV. Situated above the Pinhão River, in Soutelinho-Favaios near Alijó in the highest part of the Cima Corgo sub region of the Douro, sits Quinta da Pedra Alta winery. Two of the real strengths of the site are the variety of vineyard altitudes - from 230m to 550m - and the breadth of indigenous varieties planted across the 35-hectare estate. This allows the Pedra Alta team to produce a dynamic range of styles from fresh and elegant whites, to richer Douro reds, as well as several Ports, which includes an exciting modern interpretation of White Port, a 10-year-old Tawny, and a robust Vintage Port.