2003 Dom Perignon Vintage Champagne 75cl
"Very much part of the Dom P family with its reductive, smoky nose with tight lemony fruit and a hint of citrus peel. Beautifully balanced - perhaps not quite as intense as the marvellous 2002 but there is no hint of its being a heatwave wine and it still has lots of unfurling to do. Ramrod straight in structure. Bit of a peacock's tail on the finish. Thoroughly satisfying" - Jancis Robinson
2003 trebbiano d'abruzzo, edoardo valentino, loreto aprutino, ab 75cl
This wine shows a kaleidoscope of flavours that are creamy and crisp at once. ranging from freshly toasted hazelnuts to coconut shavings. pour a glass and give it a little time to open and out comes that elegant, minerally nose with ripe citrus aromas. take a sip and experience how full and mouth-filling it is, how piquant and almost fat (but not quite). note how refined the flavours are, how intensely they are rendered by its swathe of acidity, the sort that gives wines like this great potential for improvement with age. observe how long the minerally finish is with its notes of hazelnuts and liquorice. world-quality, refined wine.
2005 gevrey-chambertin 1er cru 'la perriere', domaine heresztyn 75cl
Domaine heresztyn has been one of the consistently fine producers in gevrey-chambertin - wonderful glossy precocious wines with morello cherry and bilberry fruit and a certain stoniness that betokens good ageing potential. 'la perriere' is a charming wine with cherry-fruit aromas and harmonious tannins
2005 monbazillac ancienne cure 'cuvée abbaye' 50cl
Monbazillac has a long history (it's recorded as early as the 14th century) and is one of the world's great sweet wines. the 'cuvée abbaye' (70% sémillon, 30% muscadelle) with its spanking botrytis, is absolutely stunning, a wine to give top sauternes a run for its money. deep gold, honeyed, fat with peachy botrytis tones, gingerbread, hazelnuts, fresh mint and eucalyptus on the palate
1971 baron de lustrac armagnac 70cl
Only the finest eaux de vie from the best terroirs create baron de lustrac vintage armagnacs. once distilled, they are aged in 420lt oak barrels inscribed with the year of distillation.
In cask the tannins impart their calming influence on the turbulent youth of the uncoloured eau de vie, in addition to lending it colour and flavour.
the colour can range from pale straw to rich amber and the oak and brandy react together throughout the ageing process developing the complex flavours and aromas of the finished product.
part of the alcohol evaporates naturally during the long years in cask, we call this "la part des anges"(angel's share) .
Sipsmith limited edition sloe gin 2009 50cl
Sipsmith hand craft their spirits in tiny batches with skill, care "and almost fetishistical love". prudence, their beautiful handmade copper still is london's first since 1820 and they use her to distill english barley spirit with ten carefully selected botanicals. this is then blended with the exceptionally pure water of lydwell spring, the source of the thames and left to rest on wild sloe berries, hand-picked from the exceptional vintage of 2009. the result is a truly handmade sloe gin that is subtle, complex and bursting with flavour.
Royal beluga caviar 50g
Royal Beluga caviar tastes fine and creamy with a delicate texture and is particularly prized by food experts all over the world. Royal Beluga is the largest member of the Sturgeon family occasionally weighing over a ton, however typically between 100 to 250 kilograms and having 30 kilos of truly exceptional Beluga Caviar that are light to dark steely grey, a product of its own rarity and exquisite flavour. This Beluga Sturgeon lives in a semi wild environment in closed off sections in the Black Sea.
Artisan du chocolat opulence pyramid box 850g
An impressive dinner party box in a pyramid shape when closed. When opened, the box sits on its lid and flaunts its 3 tiers filled with 110 chocolates. this is an intricate box, made and covered by hand, in shades of gold and brown with an intricate print . this clever box becomes a centrepiece and centre of conversations as the lid becomes a display base for the opened box. the tiers encase couture chocolates, truffles, liquid salted caramels, pearls, rochers, peels, nougats, gingers and more. a grand box with a little bling.
Elegant & english biscuit selection tin 450g
Elegant & english are refined all-butter biscuits, each with subtle and interesting infusions of two natural flavours that ebb and flow on the palate. sand crisp – and the perfect complement to a cup of tea at any time of day. classic, stylish, and as english as cary grant and audrey hepburn. inside the tin, you will find chocolate & raspberry, vanilla & cream and ginger & lemon flavours.
Panbriacone 700g
Panbriacone loosely translates as drunken bread and it's fair to say that the panettone is liberally soused with passito wine. a must-have christmas offering, made by bonci, a well-known family pasticceria in montevarchi, tuscany, who have been producing cakes and other specialities for over 50 years
Duck rillettes 180g
A staple of the french charcuterie, duck legs are cooked until the meat falls off the bone. it's then teased into strands, mixed with the fat and salt & pepper to create these delicious rillettes
Wild boar salami with red wine 375g
The real boar company produces a range of fantastic salamis, cotswold reared and cotswold made. "great depth of flavour. it really goes the whole hog. mixed herbs add a savoury touch to succulent fats and piggy richness… the full-on character of this boar meat would give the finest milano a real run-for-its-money!" mike feasey, chef & food critic
'riccardo giusti' 3 gold medal balsamic vinegar 250ml
Founded in 1605, giuseppe guisti in modena is the oldest and most awarded 'acetaia' in italy. extraordinarily dense and with a pleasantly sweet aftertaste; from the old recipe of riccardo giusti, a selection of the latest harvest and 8 years ageing in the antique barrels of giusti's family renders this round, full bodied balsamic
Primo organic extra virgin olive oil d.o.p tonda iblei 500ml
Voted "the best extra virgin olive oil of the year in the world" in the "flos olei 2010", this oil is fruity, with a complex palate including intense tomato, herbaceous grasses and culinary herbs. a fruity intensity, with balanced tones of bitter, spicy and sweet flavours, this extra virgin oil offers the unmistakable spicy fragrance of vine tomato and is delicious for any mediterranean dish or as a condiment for cooked and raw food
Godminster vintage organic cheddar 1kg truckle
There have been dairy cows grazing on the fertile pastures of godminster, in somerset, for over a hundred years. godminster vintage organic cheddar is unusually creamy and made with milk from their own organic dairy herd. using a 70 year old recipe, the cheese is allowed to mature for at least 12 months and the entire process is carried out locally, using traditional methods, to create a modern british cheddar
Fine cheese co. crackers selection tin 450g
The perfect partners for parmesan, delicate soft cheeses and creamy bries.
a stylish tin containing olive oil, rosemary and chive crackers
Italian honey with white truffle 130g
'miel al tartufo bianco' may sound unusual but the truffle flavour gently permeates the honey and is a fantastic accompaniment to cheese - sublime
Le moulin de daudet black olives 500g
Cured and flavoured in provence by the formidable mme. arnaud, head of this family firm, these black olives coated with oil and herbs are widely regarded as being among the best commercially produced olives available
Spiced winter chutney 288ml
A wonderful fresh tasting chutney homemade from locally sourced seasonal ingredients by part time nurse penny in her dad's old preserving pan
Quince purée 113g
A sweet accompaniment for hard, strong cheeses like manchego and cheddar
Bladnoch whisky marmalade 340g
The award-winning galloway lodge preserves make marmalade in small batches (the old-fashioned way). this example is flavoured with a generous tot of bladnoch whisky
Mini whisk tag
'champagne' quotation postcard
