Dessert & Port Wines

Deep red in colour with an intensely fruity aroma of ripe raspberries and a hint of chocolate. Elegant on the palate, with excellent body and power. Ripe tannins and a long, decadent, anise spiced finish.

Founded in 1880 by Adriano Ramos Pinto, this Port House has always had a pioneering spirit – from the distinctive and stylish ‘art nouveau’ advertising from the 1900s to the continuing wide ranging vineyard research with results that have benefited the whole port trade. Champagne Louis Roederer, now the majority shareholder, perpetuates this philosophy and ensures continuity in a company renowned for wine-making excellence.

Goes well with game dishes, cheese soufflé, Serra cheese or other fatty cheeses and chocolate desserts.

Reddish tawny to the rim. The rich aroma has a ripe fruit tones with spicy vanilla notes. On the palate, its smooth sweet texture shows mellow ripe fruit with a ripe raisin and spicy wood tone and a bright fresh finish with hints of sweet red fruits and dark chocolate.

Founded in 1880 by Adriano Ramos Pinto, this Port House has always had a pioneering spirit – from the distinctive and stylish ‘art nouveau’ advertising from the 1900s to the continuing wide ranging vineyard research with results that have benefited the whole port trade. Champagne Louis Roederer, now the majority shareholder, perpetuates this philosophy and ensures continuity in a company renowned for wine-making excellence.

An intense and concentrated LBV with lovely brooding black fruit flavours married with a subtle spiciness.

Deep ruby in colour. On the nose, aromas of ripe and juicy blackberries, black cherries, strawberries and plums are married with subtle spicy notes and floral hints. On the palate, firm but ripe tannins and a lively acidity carry the sumptuous flavours onto the lingering finish.

Vegetarian;Vegan;Sustainable

Upon arrival at the winery, the grapes were destemmed and gently crushed. Fermentation took place in granite lagares with vigorous foot treading to extract the ideal levels of colour, flavour and tannin from the grape skins. The ferment was closely monitored to determine the ideal moment to halt the fermentation by fortifying with grape spirit, leaving some of the grapes’ natural sugars. The wines remained in the Douro until the spring following the harvest when they were transported downstream to the historic Sandeman cellars in Vila Nova de Gaia for ageing in oak casks for around four years. The wines were regularly tasted and analysed during this time and the final blend was assembled from a selection of the best casks. The LBV is bottled unfiltered, in order to preserve its great intensity of flavour.

43% Touriga Franca , 29% Touriga Nacional, 20% Tinta Roriz, 8% Tinta Barroca

This wine is luxuriously sweet and divinely tempting. Layers of coffee, chocolate, black berries and prunes dominate but they are beautifully balanced with a firm structure of acid and fine grained tannins.

It is a wonderful accompaniment to rich chocolatey desserts like chocolate mousse, brie with mango chutney, or salted caramel chocolate squares.

Big Break vineyard was chosen for this Late Harvest Mourvèdre. It's planted in deep sand-soil, is dry-farmed, and benefits from the drying winds that blow through Contra Costa County. The vineyard carried a light crop of grapes that ripened and dehydrated to a high sugar content. When the grapes arrived at the winery, the lot was 25% raisined. Working with ultra-ripe raisiny fruit to make this delicious wine had its challenges. The must began to ferment after three days in the tank, with a natural yeast fermentation, contributing to the complexity of the blend. Fermentation progressed and in a matter of three weeks the combination of alcohol and sugar caused the fermentation to draw to a close. The wine was racked to 30% new French oak barrels allowing the fruit flavours to show through without being masked by the oak.