PORT, TAWNY, SHERRY AND MORE
Investing in expertise, passion & family since 1859, the remarkable and resilient legacy of fortified wine is close to the heart of Hancocks Family Merchants, time travel with us through these historic houses that have brought the style and the spirit of fortified wine through generations into stunning contemporary experiences.
David Guimaraens is one of the most influential figures in modern Port. A sixth-generation member of the Guimaraens family, David has shaped the contemporary styles of both Taylor’s and Fonseca, overseeing every detail from vineyard to bottle.
His philosophy balances heritage with precision: respecting centuries-old Douro practices while continually refining extraction, tannin management and vineyard expression.
David’s approach has produced some of the most celebrated Vintage Ports of the last three decades — powerful, structured wines built for longevity, purity and unmistakable house character.
LEAD WINEMAKER
Luis Sottomayor leads the winemaking for Sandeman with a focus on elegance, balance and technical mastery. Widely regarded as one of Portugal’s most awarded fortified winemakers.
Luis combines deep regional knowledge with a meticulous approach to blending and ageing. His work has helped define the modern Sandeman style: vibrant fruit, seamless complexity and impeccable consistency across every tier.
Under his guidance, Sandeman has earned global acclaim, reaffirming its place as one of the world’s most iconic Port houses.
LEAD WINEMAKER
Valdespino’s long-standing Technical Director and Head Winemaker, Eduardo Ojeda is widely regarded as one of the most respected figures in the Sherry region. With an unwavering commitment to traditional Jerez winemaking, he champions minimal intervention, long ageing and vineyard expression.
Ojeda works closely with some of Valdespino’s oldest and most historic soleras, preserving their character while maintaining exceptional technical precision. Under his stewardship, Valdespino continues to produce Sherries of outstanding purity, intensity and authenticity, reinforcing its position as a benchmark for world-class, traditional Sherry.
The vineyards of Porto - specifically the steep, arrid hills of the Douro Valley where the grapes for all Ports are grown - make up one of the oldest and most regulated appellations in the world.
Due to its status as a Protected Designation of Origin by the EU, Port is a fortified wine that by definition must come from Portugal, all other countries who produce this fortified style must be stated as Tawny.
International law fortifies the identity of this historic terrior, and acknowledges multi-generational work its original houses have dedicated to its many intricate traditions.
is fortified during the winemaking process by adding ‘aguardente’ or brandy (i.e. a high proof neutral grape spirit) to the wine at a specific stage during the production process.
In the case of Port, this addition takes place after about half the sugars have been consumed by the fermentation process. This retains residual sugar and increase alcohol content before aging the wine to develop character, making it rich, round and smooth on the palate.
Vines have grown in Portugal since ancient times. The Romans planted vineyards along the Douro River over 2,000 years ago, setting the foundations for what would become one of the world’s most famous wine regions.
The Treaty of Windsor in 1386 cemented a strong alliance between England and Portugal. This opened the door for English merchants to settle in Portugal and begin exporting large quantities of wine back home — often in exchange for salt cod. By the late 1400s, Douro wine was already a staple on English tables.
A single serve of Port is approximately 75ml, allowing for 10 even servings from the traditional 750 mL Bottle. This measure balances the higher alcohol and rich sweetness in Port Wine with the standard glass of table wine.
Forget the tiny glass — Port doesn’t need it. While tradition favoured small serves, a larger tulip-shaped wine glass actually does the job better. It gives the wine space to breathe, lifts the aromas, and makes every sip more expressive. The serve size is still around 75ml, but the experience is bigger, bolder, and far more enjoyable.
Port wine should be served relatively cool, around 13-16°C, store in a dark, temperate space, and chill gently to avoid shocking.
The rugged Douro Valley made overland transport nearly impossible. Instead, barrels of wine were floated down the river on rabelo boats to Oporto, where they could be loaded onto ships bound for England. This river journey, and the treacherous mouth of the Douro, became an iconic part of the Port story.
To survive the long sea voyage, merchants began adding grape spirit to the wine. This “insurance policy” stopped it from spoiling and gave birth to the rich, powerful style we now know as Port. By the 18th century, fortification during fermentation had become standard, creating the sweet, complex wines still loved today.
Today, Port remains one of the world’s most celebrated wines — a symbol of craftsmanship, celebration, and tradition. While still revered as the ultimate afterdinner drink, Port is also enjoying a new life in cocktails, casual serves, and by-the-glass programs, connecting centuries of history with a new generation of drinkers.
The brightest and most fruit-driven style of Port, Ruby is youthful, vibrant and loaded with red-fruit flavours such as cherry, raspberry and blackberry.
After fermentation it is stored in concrete or stainless-steel tanks to prevent oxidative ageing and preserve its deep colour and freshness. Finally it is blended to house style, then fined and cold filtered, Ruby Port remains smooth, juicy and aromatic.
It does not improve with age and is best enjoyed young — ideally consumed within a month of opening.
Serve RUBY PORT with Classic cheddar or sweeter Red Leicester, and Oat crackers before dinner or with
dessert, think chocolate cake, mousse or tart fruits like rhubarb or dark berries.
Tawny Port is made from wines aged 2–4 years in wooden barrels, developing warm nutty, caramelised and dried-fruit flavours. Notes of almond, toffee, baked apple and gentle spice complement its mellow, silky texture and amber hue.
Above this are Tawnies with an indication of age, representing blends of several vintages. Regardless of age, Tawny shows toasted nutty complexity and soft oxidative depth.
Once opened, it keeps well for around two months with minimal deterioration.
Aged Tawny Ports reflect the Port’s minimum average years in wood, achieved by blending multiple vintages.
Longer ageing brings greater complexity: silky textures and layered flavours of figs, roasted nuts, orange peel, toffee, caramelised spice and coffee. More delicate than younger Tawnies, these wines offer refined oxidative character and long, elegant finishes.
Once opened, they are best enjoyed within three weeks when stored at room temperature.
Perfect with caramel-based desserts and toasted nuts. For something fun, try caramel popcorn, toasted banana bread or butter-pecan ice cream.
Stronger aged hard cheeses, Parmesan or Manchego. warm, caramelized and spiced fruity desserts, Apple pie, Tarte Tartin, baked figs or Crème Brulee.
LBV or ‘Late Bottled Vintage’ Originally destined for Vintage Port, LBV became its own style when wines remained longer in barrel. Bottled four to six years after harvest, LBV is rich, structured and approachable — a “mini-Vintage” showing concentrated dark berry fruit, cocoa, spice and soft, integrated tannins.
Typically fined and filtered before bottling, it offers depth, power and immediate drinkability while still reflecting the character of the vintage.
White Port is made from traditional white Douro varieties and aged in stainless steel or large wooden vats to preserve bright aromatics and gentle oxidative notes.
Styles range from crisp and dry to fuller and lightly sweet, showing citrus, pear, stone-fruit, almond, honey and soft spice. More delicate than Ruby or Tawny but still expressive, it offers freshness, lift and subtle richness. Once opened, it keeps well stored chilled.
Serve LBV PORT with
Pairs well with blue cheese and dark chocolate. For a richer match, try chocolate lava cake, peanut-butter brownies or smoky barbecue brisket.
Serve WHITE PORT with
Excellent with olives, almonds and soft cheeses — and ideal for cocktails. For a refreshing twist, try lemon sorbet or kettle chips with sea salt.
Vintage Port is produced only from the grapes of a “Declared Vintage” year and accounts for about 2% of total production. Intensely concentrated with blackberry, plum and dark-cherry fruit, it also shows chocolate, spice and firm tannic structure.
These wines are powerful, rare and collectible, made for long ageing. Each house declares independently, and Vintage Ports evolve over decades, developing remarkable depth, complexity and elegance.
Serve VINTAGE PORT with
Handles strong cheeses and deep chocolate flavours with ease. For a luxurious pairing, try espresso chocolate tart, duck pâté or Wagyu sliders.
Taylor’s Port has a rich history that spans over three centuries, making it one of the most esteemed Port wine producers. Founded in 1692, the company has been family-owned and operated for generations, preserving traditional winemaking techniques and a commitment to quality.
79130
Full of intense blackcurrant and cherry aromas, this firm, full-bodied Ruby delivers generous black-fruit flavour. A vibrant introduction to Taylor’s classic character.
Pale brick colour with amber rim, offering ripe berry fruit layered with butterscotch, fig and prune. Nutty spice and mellow sweetness reflect gentle wood ageing.
79127
Deep ruby with concentrated blackcurrant, plum and liquorice. Luscious texture and firm tannins bring restrained elegance characteristic of Taylor’s celebrated house style.
The Taylor’s brand is recognized for its distinct style, characterized by intense flavours, complexity, and remarkable aging potential.
Taylor’s Port continues to be a benchmark in the world of fortified wines, offering a sensory journey that captures the essence of Portuguese winemaking excellence.
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79136
Deep brick with amber rim, this 10-Year-Old Tawny shows ripe berry fruit, delicate nuttiness and subtle chocolate and butterscotch. Smooth richness is balanced by a bright, elegant finish.
79137
Intense amber-tawny with complex spicy, jammy and nutty aromas. Orange-flower notes and fine oak from long cask ageing create an opulent, beautifully matured Port.
TAYLOR’S
Old-gold colour with driedfruit and honey notes over rich nutty aromas. Silky depth and a touch of austerity reflect the graceful maturity of extended cask ageing.
Taylor’s has one of the largest reserves of Aged Tawny
Port maturing in its lodges in Vila Nova de Gaia & offers the full range of ages.
Olive-gold and extraordinarily rich, this 40-YearOld Tawny shows concentrated dried fruit, honey and spice. Decades of evaporation create exceptional density and smoothness. 79218
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TAYLOR’S 50 YEAR OLD PORT
A rare 50-Year-Old Tawny crafted from ancient casks, showing profound dried-fruit richness, honeyed depth and polished oak. A collector’s edition reflecting Taylor’s finest vineyards.
Blended from specially selected aged Tawny stocks, this edition shows rich nutty depth, warm spice and classic Taylor’s grip. Seasoned oak pipes add character and structure.
Vintage Port represents the very best produce of a single outstanding year. It remains in vat for around two years before continuing to age in its bottle. Although Vintage Ports can be enjoyed when young, they will improve for many decades in a cellar and are among the most long-lasting of all wines. Taylor’s Vintage Ports in particular are noted for their longevity. Vintage Ports are the most structured and powerful of all Ports.
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TAYLOR’S VINTAGE 2000 PORT
Rich magenta colour with powerful black-fruit and cherry aromas. Floral lift and intense depth highlight the richness and aromatic precision of
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TAYLOR’S VINTAGE 2007 PORT
Opaque purple-black with dense blackcurrant, woodland fruit and subtle herbal notes. Violet and rose add lift to this stylish, racy Vintage expression.
79114
TAYLOR’S VARGELLAS VINHA VELHA 2017
From exceptionally old vines at Vargellas, this Vintage displays layered, balanced aromatics opening into deep, structured fruit. A precise and complete expression of the estate.
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TAYLOR’S VINTAGE 2009 PORT
Inky black with vibrant purity of black woodland fruit, raspberry and plum. Structured, concentrated and true to Taylor’s refined Vintage profile.
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TAYLOR’S VINTAGE PORT 2017
Inky and concentrated, this Vintage shows deep black fruit and refined structure. Elegant, precise and unmistakably Taylor’s in style.
79126
TAYLOR’S CHIP DRY WHITE APERITIF
Pale straw with fresh fruit and citrus layered over mellow oak and subtle spice. Crisp and refreshing, it offers bright fruit and gentle nuttiness as the benchmark dry white Port.
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TAYLOR’S LATE BOTTLED VINTAGE 2019
Intense aromas of blackcurrant and blackberry are layered with notes of raspberry and cherry, alongside hints of wild herbs, liquorice and coffee. Fresh and vibrant, with polished structure and the signature Taylor’s definition.
In 2025, Taylor’s created the first 80-YearOld Tawny Port. Just 1,945 bottles were released, marking the year 1945 when peace was restored after WWII. Each comes in an individually numbered ashwood case, a true collector’s item.
The Wine: Mahogany fading to copper gold, it offers aromas of rum and raisin, molasses, caramel, and cigar leaf. The palate is rich with nutmeg, fig pudding, and confit apricot, balanced by freshness and elegance. The finish is immense and enduring.
Enjoyment: Serve slightly chilled (12–16°C). Holds vibrancy for up to two months once opened. Perfect with figs, almonds, crème brûlée — or savoured as a celebration in itself.
Each year, Taylor’s releases a 50-year-old Single Harvest from its unrivalled reserves of aged cask Ports. The 1975 and 1976 are the the ninth and tenth in the series respectively. These are exceptional wines for collectors and milestone celebrations. For best enjoyment: Serve slightly chilled (12–16°C). Keeps fresh for up to two months after opening.
79236
TAYLOR’S SINGLE HARVEST
TAWNY PORT 1975
This is a wine born from a challenging season that delivered finesse, freshness, and depth.
Chestnut with an amber rim, it shows aromas of wild honey, treacle, and cherry compote, lifted by rosemary and mint.
The palate layers blood orange, dried figs, and apricot with lively acidity and a harmonious, long finish.
2026 Release Not yet Rated
79239
TAYLOR’S SINGLE HARVEST TAWNY PORT 1976
The Wine: Rich chestnut in colour with a broad amber rim. An elegant, perfumed nose of wild honey, treacle and tea leaf layered with red cherry compote.
Notes of cedar, cigar box, wild rosemary and fresh mint add complexity. The palate is luscious yet lifted by fresh acidity, showing flavours of blood orange marmalade, dried figs and apricot, with a bright, fresh and harmonious finish.
Since 1692
Making the finest Port wine
Fonseca is a distinguished Port producer with a remarkable history that dates back to 1815. Established by the Fonseca family, the brand quickly gained a reputation for crafting exceptional Ports that showcased the unique terroir of the Douro Valley in Portugal.
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Deep ruby colour with a fresh, vigorous nose. Intense cherry and blackcurrant aromas deliver a youthful, fruit-driven Ruby that reflects Fonseca’s vibrant, generous house style.
79176
Tawny-red fading to brick with aromas of apricot and plum. Mellow butterscotch and spice add warmth, creating a smooth, gently nutty Tawny with classic Fonseca softness.
Fonseca’s commitment to excellence and its unwavering pursuit of crafting outstanding Ports have made it a beloved choice among wine enthusiasts around the world. With a diverse range of Ports that span different styles and vintages, Fonseca continues to be a symbol of excellence in the world of fortified wines.
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79192
Russet colour with crimson highlights and a fragrant ripe-fruit bouquet. Silky texture, subtle oak and fresh acidity lead to a long, elegant, plummy finish true to a mature 10-Year-Old.
79159
Deep amber with russet highlights and a superb bouquet of ripe, plummy mature fruit. Warm cinnamon, butterscotch and subtle oak nuances create a richly layered 20-Year-Old Tawny.
A richly concentrated organic Port with an opulent black-fruit nose and layered berry, plum and cherry flavours. Firm, well-integrated tannins give structure and depth.
Fonseca has belonged to the first rank of Vintage Port producers since the mid-nineteenth century.
Fonseca Vintage Ports are noted for their luscious fruitiness which develops great opulence and complexity with age. Wines born of inspired winemaking and a thorough understanding of viticulture and terroir, they appeal, perhaps more than any other house’s Vintage Ports, to the enthusiast and connoisseur.
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FONSECA VINTAGE 2000 PORT
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FONSECA VINTAGE 2009 PORT
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Inky purple colour with impressive depth. Concentrated and opulent dark-fruit richness defines the nose, showcasing the hallmark power and intensity of the Fonseca style.
Impenetrable black with exuberant blackberry and blackcurrant aromas. Spicy and herbal notes evolve into hints of coffee, cocoa, prune and wild gumcistus in this hedonistic Vintage.
FONSECA GUIMARAENS VINTAGE 2015 PORT
Opaque purple-black with a classic Fonseca nose of heady woodland fruit. Powerful yet fine and complex, it shows purity and depth characteristic of the Guimaraens Vintage years.
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79174
A narrow magenta rim and inky core introduce dense woodland fruit. Dark, succulent aromas blend with brighter red-berry notes, creating a vibrant and complete Vintage expression.
Dense purple-black with pure black fruit aromas of cherry, cassis and blackberry jam. Mint, violet and subtle tropical notes lift the fragrance in this refined, expressive Vintage.
FONSECA BIN 27 FINEST RESERVE PORT
Fonseca Bin 27 delivers a rich, fruitforward Reserve style blended from premium reserve wines to showcase the house’s hallmark depth and generosity.
Packed with ripe blackberry, cassis and dark-cherry flavours, it is smooth, supple and chocolate-edged on the finish. A consistent global favourite, Bin 27 is also the #1 Port in the United States, recognised for its quality, approachability and strong brand heritage.
Sandeman is a historic name in Port and Sherry wines, founded in 1790 by Scottish entrepreneur George Sandeman. Known for quality and innovation, it was among the first to brand barrels with a hot iron stamp. Over time, the company expanded to Vila Nova de Gaia, where its Port has aged for over 200 years.
Aromas of vanilla and evolved dried fruit lead into a smooth palate of red-fruit freshness and gentle spice. Wood-aged complexity adds depth and balance to this classic Tawny.
77001
Brilliant ruby colour with clean red-fruit, plum and strawberry aromas. Full, generous flavours and balanced structure make this a vibrant, fruit-forward expression of young Ruby Port.
Intense ruby colour with rich redfruit aromas touched by subtle age. Powerful young-Port character meets refined finesse, creating a balanced and expressive Reserve.
For over two centuries, Sandeman has built a legacy of craftsmanship, passing down winemaking expertise through generations. Rooted in the Douro Valley, their wines reflect a balance of tradition and precision, consistently delivering depth, character and elegance. Today, Sandeman remains globally recognised for producing wines that combine quality, distinctiveness and enduring appeal.
Ripe fruit, jam and nut aromas with hints of vanilla and raisin introduce this flavoursome 10-Year-Old Tawny. Full-bodied and appealing, it finishes with persistent, well-aged richness.
Old-gold amber with intense aromas of honey and spice. Deep flavours of apricot, hazelnut and vanilla create a rich yet graceful expression shaped by long cask ageing.
Awarded the Trophy for Best Fortified Wine at the International Wine Challenge 2025, this Sandeman 20YO stands as one of the most celebrated 20-year-old Tawnies in the world.
20YO PORT
Sandeman 20YO is a benchmark aged Tawny, offering harmony, complexity and beautifully integrated oak influence.
Two decades in seasoned casks build layered notes of dried apricot, orange peel, roasted nuts and warm toffee, all carried on a silky, refined palate.
The iconic “Don” logo—a caped figure in a student’s cloak and Andalusian hat—symbolizes excellence.
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SANDEMAN 40YO PORT
An intense 40-Year-Old Tawny with layers of vanilla, oak and honey over concentrated dried-fruit richness. Smooth development reveals superb balance of wood age and enduring vibrancy.
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SANDEMAN LBV PORT 20
Deeply hued LBV packed with blackberry, cherry and plum, enriched by cedar, ginger and pepper spice. Firm tannins and lively acidity lead to a long, elegant, Vintage-style finish.
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SANDEMAN VINTAGE PORT 16
Opaque and almost black, this Vintage shows intense, wellripened black fruit supported by resinous notes. Hints of cocoa and chocolate reflect its excellent maturation and depth.
A fresh, aromatic White Port with bright fruit and citrus lift. Its smooth, versatile profile makes it ideal for mixing in modern cocktails or serving chilled on warm occasions.
A vibrant Rosé Port showing fresh berry aromatics and lively balance. Designed for cocktails and casual drinking, it offers an easy, refreshing style suited to many occasions.
Quinta de la Rosa was bought as a christening present for Claire, grandmother of owner Sophia Bergqvist - 6th generation in the Port trade and the only British woman managing a Port house.
79045
Aged 3–4 years for extra depth, this vibrant Ruby offers richer colour, fuller body and concentrated fruit. Long-finishing and not too sweet, it reflects La Rosa’s classic balanced style.
Full of soft, rounded fruit yet built with strong structure, this LBV shows concentrated dark-berry richness. Vibrant and youthful, it offers weight and balance across a long, fulfilling palate.palate.
79003
Fresh and versatile, this chilled White Port shows stone-fruit notes and gentle honeyed richness. Ideal as an aperitif or in a White Port & Tonic, showcasing its vibrant house style.
Through a combination of perfect vineyard sites, high above the Douro river, a winemaking philosophy that puts quality above everything else, and a business sense that matches the mojos with their giant operations, Quinta de la Rosa have proved that small can be beautiful and that individual, characterful Ports are still being produced in Portugal.
DE LA ROSA TAWNY PORT
A nutty, gently complex Tawny showing evolved dried-fruit richness. Smooth and balanced, it’s excellent served chilled as an aperitif or enjoyed after dinner with its soft, matured depth.
DE LA ROSA TAWNY PORT 10 YEAR OLD
A rich, elegant 10-Year-Old Tawny with dried-fruit intensity and Douro-influenced nuttiness. Complex and powerful on the palate, it finishes long, warm and satisfyingly mature.
79053
DE LA ROSA TAWNY PORT 20 YEAR OLD
Golden in colour, this superb 20-Year-Old delivers almond, spice and dried-fruit complexity. Seductive texture and mature liqueur notes create a refined Tawny with impressive depth and length.
79097
DE LA ROSA VINTAGE PORT 16
Opaque in colour with deeply rich aromas of dark chocolate, black cherry and mature dark fruit. Structured and intense, it highlights the depth and generosity of a classically styled Vintage Port.
In the world of large-scale, corporatisation and internationally-owned port organisations, it is a treasure to come across a tiny, family-owned bodega that can compete with the giants of the industry.
Tawny is the name given to Australia’s most popular fortified wine style, formerly known as ‘Tawny Port’. Australia recently agreed to discontinue the use of the term ‘Port’ in line with international labelling agreements, with ‘Port’ now used exclusively by the Portuguese.
Rich and decadent with roasted almond, marzipan and lifted rancio spice. Dense fruitcake and dark spice create an indulgent palate with remarkable depth, finishing long, luscious and persistent.
Under the guidance of winemakers Michael Fragos and Bryn Richards, Chapel Hill strives to craft wines with purity and balance that articulate the charm of McLaren Vale.
Perched on the edge of the spectacular Onkaparinga Gorge at the northern end of McLaren Vale, shallow rocky soils are a feature of the site with some of the geology formations dating back 600 million years.
Established in 1988 and is located in the heart of the Barossa Valley, Grant Burge Wines are a proud Barossa winery dedicated to crafting award-winning wines.
BURGE
GRANT BURGE AGED TAWNY
Aged in old oak, it delivers generous flavours of caramel, raisin, dried fig and warm baking spice, with a smooth, rounded palate of toffee, roasted nuts and gentle sweetness lifted by bright acidity.
Rich, mellow and remarkably polished for its age, it remains one of the most awarded and dependable Australian Tawnies available.
This 10YO Tawny is a standout Barossa fortified, consistently recognised on the show circuit for its depth and balance — often outperforming even traditional Ports in competition.
Spicy fruit flavours are a legacy of the high proportion of grenache and add a lifted freshness to the more complex aged characters in the background. The palate is smooth and rich, with the midpalate sweetness balanced by a drying finish.
‘These blends are a living history of the De Bortoli family, with some parcels of wine dating back decades.’
Golden-hued with mocha, toffee and aged rancio spice. Concentrated and luscious with deep nutty richness, the palate is full and savoury before tapering to a long, dry, elegantly mature finish.
This collection of aged Premium Fortifieds mature in oak barrels at the De Bortoli family winery. Considered winemaking, along with patience & passion help to craft their range of Premium Fortified wines.
Fruit is allowed to stay on the vine until very ripe when the concentration of flavours has developed. After crushing and partial fermentation to retain some sweetness, the wine is pressed and then fortified with a neutral spirit prior to maturation in small and large format oak casks.
Medium Tawny showing ripe dark fruit, roasted nuts and barrel-aged spice. Smooth and balanced with chocolate, almond and nutty layers, it finishes flavoursome and persistent with gentle richness.
Ruby-tinged Tawny with aromas of toffee, caramel and dried fruit lifted by subtle oak. Velvety and smooth, it reveals caramel and rancio complexity before finishing long, rich and satisfying.
Much like the careful control around the conditions of Port classification, Sherry or ‘Jerez’ is a Spanish fortified white grape wine style preserved in a Protected Designation of Origin. The “Sherry Triangle” surrounds its birthplace and namesake; “Jerez de La Frontera” where all Sherry must be made in order to be sold within the European Union. Outside of Europe, no wine labelled as any variation on Sherry may be imported.
13th century spanish King Alfonso X awarded lands in the city of Jérez to knights in his service. Amongst them was Don Alfonso Valdespino.
89820
Amber-hued and aromatic, showing hazelnut, spice, and subtle flor notes. Dry, ample, and beautifully balanced, the palate is layered with nutty complexity and a long, savoury finish that reflects extended ageing.
89825
Light golden in colour with a delicate, lifted nose of flor and citrus. Fresh, crisp, and dry on the palate, it is elegant yet pungent, delivering a refined and expressive Fino style.
89828
Bright and saline, with fresh herbs and sea-spray aromatics. Aged under flor in Sanlúcar, this Manzanilla is nutty, seamless, and beautifully balanced, finishing with an elegantly crisp, refreshing note.
The Valdespino family have been involved in the Sherry trade since 1430, making Valdespino the oldest sherry Bodegas (Houses). In 1883, Valdespino became a purveyor of Sherry to the Royal House of Spain and since 1932 to the Royal House of Sweden, a testament to the quality of Valdespino.
Today, Valdespino remains the only bodega to produce a Single Vineyard Sherry.
An extraordinary, rare Moscatel of immense age and power, famed for its 100-point score. Intensely complex with layers of dried fruit, spice, and caramelised richness, it delivers incredible depth and persistence. Only 100 half bottles are released each year.
‘El Candado’ translates to ‘The Padlock’ - the tradition of ‘locking away’ the most precious barrels.
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El Candado is an iconic PX Sherry made from sundried Pedro Ximénez grapes and aged in Valdespino’s traditional solera system. Intensely sweet yet balanced, it bursts with flavours of raisin, fig, toffee, treacle and warm spice, finishing long and velvety.
Recently awarded the Trophy for Fortified Champion at the New Zealand International Wine Show 2025, it remains one of the most recognised and celebrated PX expressions globally.
Pale straw in colour with a fresh, pungent, and nutty nose. Very dry and crisp on the palate, it shows delicate savoury notes and a light, saline edge, prized for its elegance and purity.
Located just outside the historic heart of Jerez, Real Tesoro combines centuries-old solera-aged stocks with modern production facilities. While the wines continue to mature in traditional cellars, contemporary bottling and quality control ensure consistency and precision — bringing together heritage and modern winemaking in a way that stays true to the style of Jerez.
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Dark amber with hazelnut, oak, and dried fruit aromatics. Smooth, dry, and well-balanced, the palate is complex yet elegant, finishing long and savoury with a pleasant nutty persistence.
89853
Mahogany in colour with aromas of dried fruit, raisin, and oak. Velvety and rounded, it is rich yet balanced on the palate, offering sweet complexity and a lingering, smooth finish.
Light golden straw with fresh apple and hazelnut aromatics. Bright, dry, and delicately poised, it combines freshness with layered complexity, evolving beautifully across each sip into a crisp, savoury finish.
89854
Intensely dark mahogany, offering aromas of dried fruit, caramel, and spice. Rich and unctuous, it shows Christmas pudding flavours of raisin and nut, balanced by velvety smoothness and a long, indulgent finish.
An aristocratic lady visiting the cellars was tasting Harveys Bristol Milk when she was invited to try a new, richer blend.
“If that is Milk, then this must be Cream,” she declared — and Harveys Bristol Cream was born.
Harveys was founded in 1796 in Bristol. At that time, sherry was transported by ship from Spain in oak casks and then blended in Bristol. Harveys Bristol Cream was created in the companys cellars in the 1882 by John Harvey II and his brother Edward.
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HARVEY’S BRISTOL CREAM SHERRY
No. 1 Sherry Brand Globally. Golden amber in colour with fragrant, nutty aromatics. Rich, mellow, and velvety on the palate, it shows balance between sweetness and freshness, crafted from Palomino and Pedro Ximenez grapes.
Harvey’s remains the world’s most iconic Cream Sherry. Enjoy Harveys Bristol Cream chilled over ice with a fresh lemon wedge.
For over 150 years, Rutherglen has been celebrated as the heart of Australia’s finest Muscats. A little further north, in Bilbul, the Riverina region produces premium Show Liqueur Muscats, well deserving of their many accolades across both local and international wine awards.
Nut brown with a golden-green hue, offering intense aromas of raisin, fig, and spice. The palate is rich and luscious with Muscat flavours of dried fruit, toffee, and caramel, balanced by subtle oak sweetness and a lingering, velvety finish.
Fresh and aromatic, showing raisin, dried fruit, and nut characters. As time in barrel develops, notes of toffee and caramel emerge, delivering a rich yet balanced Muscat with warmth, sweetness, and smooth texture.
Deep within the heart of Sicily lies the Marsala region - a place of mineral rich soil, warm temperatures and an abundance of sunshine. Florio Marsalas have been produced in this land for nearly two centuries.
The philosophy of the Florio brand is that of creating cultured, light and refined wines, appropriate for use as an aperitif or after-dinner drink. It is unsurpassed as the ultimate ingredient in everyday and gourmet cooking, so it is not surprising that Florio Marsala is ranked the number one Marsala in the world.
FLORIO GRAN CHEF
Amber with streaks of gold, showing oak, almond, and dried fruit aromatics. Balanced and elegant, the palate is warm and nutty with hints of liquorice and spice, finishing smooth with savoury complexity.
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Amber with golden reflections, offering raisin, vanilla, and oak aromas. Warm and full-bodied, the palate shows elegant flavours of bitter almonds and dried fruit, finishing long with richness and finesse.
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Rich amber with topaz highlights, showing aromas of dates, apricot, and prune. Smooth, velvety, and full-bodied, the palate delivers concentrated dried fruit flavours balanced by sweetness and warmth, with a lingering, indulgent finish.
The Cavalier family of wines is made by Josh Scott, of Allan Scott Family Winemakers fame.
Josh has always been an “innovation guru” - well known for his role as winemaker in the family business, as well as a stint creating one of the New Zealand’s most successful craft beers.
Josh is New Zealand’s first qualified Cicerone (basically a “Beer Sommelier.”)
As the perfect combination of winemaker & craft brewer, who better to brew the Cavalier family of wines.
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This Cavalier is dominant and aggressive. Bringing a bellowing roar that unites.
A classic green ginger wine with aromas of dark manuka honey and spiced apricot pudding. Earthy sweetness with a bold warming ginger that dives right down your throat. Curl your lip and it will bite your tongue. Produced using premium New Zealand grapes cofermented with natural ginger.
Brewed not made, in New Zealand.
This Cavalier is suave, heroic and reckless. A charming chaser of the light.
Crafted in the spirit of Ruby Port, with red berry fruits wrapped in a smooth and rich texture. Decadent fruit sweetness delights the senses with flavour and an undeniably appealing lusciousness. Serve slightly chilled as an appetizer or leave to warm and reveal the full range of flavours, perfect for an evening indulgence.
Brewed in New Zealand. Sweet as.
This Cavalier is loud, proud and courageous. A vigilant guardian of the troop.
A cream sherry style with a twist. Mixing fresh fruits, with rich and nutty deliciousness.
This convivial wine will be just as happy consumed chilled on its own as it would be beside your favourite desert.
Brewed in New Zealand. Sweet as.
Sweetened spirits infused with flavors like fruits, herbs, or spices. They range from creamy and indulgent to herbal and bittersweet. Many of these are integral ingredients to iconic cocktails as well as the ability to be enjoyed neat, over ice, or used to enhance desserts.
AMA RO LIQUEUR
Born in Venice in 1920, Select Aperitivo is the original Venetian aperitivo that is crafted with 30 botanicals including juniper berries and rhubarb root for a refined harmony of bitter, floral, and citrus notes.
Lightly sweet with rose petals, dried orange peel, and cherry. A subtle earthy spice of cassia bark, allspice, coriander, and saffron as well as black tea and tobacco. The bitterness is soft and elegant
Peychaud’s Aperitivo is a refreshing spirit that’s easy to drink, and the perfect addition for fun and fresh cocktails. Use it in the perfect Aperitivo Spritz.
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ArtSpritz represents the historic Italian tradition of the orange aperitif reinterpreted in a modern way. Selected herbs are individually infused with the best techniques for a bouquet of perfumes that will make this spritz your official go-to drink.
A modern and creative touch that was born in Piedmont from a family that, since 1820, passionately produces wines, aperitifs and liqueurs of great quality!
Vermouth is an aromatised fortified wine, traditionally made from a neutral base wine that is fortified with grape spirit and infused with a blend of herbs, spices, and botanicals. Originating in Italy and France, vermouth is produced in a range of styles from dry to sweet. It is widely used as an aperitif and is a key ingredient in many classic cocktails such as the Martini and Negroni.
A good Vermouth pick is a must to balance out bitters and botanicals with aromatic sweetness, our top picks give a variety of notes to craft the perfect cocktail, present in many classics.
The primary botanical in Taurinorum Superiore is Artemisia pontica (Assenzio Romano). Its leaves and flowers are used to impart the wine’s distinctive aromatic and bitter profile. The sagebrush is cultivated, harvested, and dried exclusively in Piedmont, ensuring consistency and quality.
Bright and limpid with aromas of citrus, elderflower, and peach. On the palate it is silky and harmonious, with floral, herbal, and stone fruit notes balanced by subtle sweetness, making it an ideal aperitif or red-berry pairing.
Pale gold with a lifted nose of citrus peel, menthol, and herbs. Crisp, dry, and delicately bitter, it balances almond and fruit pit flavours with freshness, finishing elegant, persistent, and refreshing.
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Amber with copper glints, offering aromas of compote, walnut, and spice. Rich and complex on the palate, it shows layers of citrus, cinnamon, and dried fruit lifted by herbal notes, finishing smooth with balanced sweetness and spice.
Since its creation, the Dolin company of Chambéry has drawn its inspiration from the French Alps, sourcing its ingredients from the bounty provided by the surrounding mountains to create original recipes that remain a secret today.
So the story goes; Reid+Reid co-owners Chris and Stew Reid fired up their Craft Distillery after Chris Reid’s hobby project ‘got out of hand’. With his previous background in winemaking, it was a no-brainer for Lead Distiller Chris to produce a truly Kiwi Vermouth alongside the pair’s flagship Reid + Reid Native Gin.
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REID RED VERMOUTH
Made with Martinborough Pinot Noir and aged for more than 12 months in French Oak Barrels, Reid + Reid Red Vermouth is perfect for a truly Kiwi negroni.
Rosso Antico’s bouquet is made from 33 botanicals that were selected carefully to create a unique harmony. The result is a well-balanced taste of spice and herbs with a pleasantly bitter mouthfeel.
Named ‘The Prince of Aperitifs’, for its iconic advertising campaigns in the 1960s & ‘70s, this original vermouth still features prominently as a stylish aperitif; enjoyed neat or mixed, traditionally with orange peel.
60 mL Taylor’s Chip Dry
200 mL Fever-Tree Premium Indian Tonic
GARNISH: Mint leaves & lime zest
Fill a highball with ice, add Chip Dry Port, top with Fever-Tree Premium Indian Tonic & stir gently.
60 mL Fonseca Bin 27
30 mL Vodka
15 mL Cranberry Juice
GARNISH: Green Olives
Stir all ingredients with ice in a mixing glass until chilled. Strain into a martini glass.
15 ml Quinta de la Rosa White Port
45 ml Vodka Citron
60 ml Fever-Tree Lemonade
GARNISH: Lemon wheel
Fill a highball with ice. Add all ingredients & stir well.
50 ml Sandeman Tawny
15 ml Fever-Tree Mediterranean Tonic Orange slices + zest
GARNISH: Macerated Orange wedge & Cinnamon stick
Fill a highball with ice, add Tawny, top with Fever-Tree Mediterranean Tonic & stir well. Tip: Macerate orange slices in zest for 4+ hours
45 ml Sandeman 10 Year Old Tawny
20 ml Dry Gin
20 ml Rosso Antico Vermouth
GARNISH: Orange twist
Stir all ingredients with ice. Strain into Rocks Glass over fresh ice.
30 mL Taylor’s 10 Year Old Tawny
25 mL Bourbon or Aged Rum
1 barspoon Marmalade (~5 mL)
20 mL Fever-Tree Soda Water
GARNISH: Marmalade & Ginger Smoke
Shake Tawny, bourbon & marmalade with ice. Double strain into a rocks glass over fresh ice. Add soda & stir
30mL Valdespino El Candado PX
30mL Vodka
30mL Fresh Espresso
10mL Simple Syrup
GARNISH: Three Coffee Beans
Shake hard with ice. Strain into a chilled coupe.
60ml Select Aperitivo
90ml Prosecco
30ml Soda Water
GARNISH: Orange Slice
Build over ice in a wine glass. Add prosecco, then Select, top with soda & stir gently.
50mL Grant Burge 10YO Tawny
10mL Bourbon
1 barspoon Demerara Syrup
2 dashes Bitters
GARNISH: Orange Twist
Stir with ice & strain over fresh ice in a Rocks Glass.
60mL Dolin Dry Vermouth
15mL Gin
GARNISH: Lemon Twist
Stir with ice. Strain into a chilled martini glass.
50mL Florio Dry Marsala
20mL Lemon Juice
15mL Sugar Syrup
10mL Egg White (optional)
GARNISH: Lemon Twist
Shake hard with ice. Strain into a chilled coupe.
60mL De Bortoli Show Liqueur Muscat
60mL Tonic
30mL Lemonade
GARNISH: Mint & Citrus Peel
Build over ice in a highball & stir gently.
