Calvados, Barbera, Gin, cider

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Spirit: Blood orangecello Primary Flavour: Blood orange Secondary Flavour: Ancho Chilli

Let’s be honest - cellos sound kinda nice and we all pretend to love them if we are on a  first date, but most of the time: BORING. Not any more. This cello is a disturbed, unhinged, raging hot mess of a drink. How, you ask? We infused zesty Australian blood orange peels with the dried husks of ancho chilli. It’s smokey, vibrant, zesty, bitter and sour.

It’s everything you ever wanted in a drink but were too self-concious and idiotic to ask for. So top it with Prosecco, top up your Negroni or drink it like a heathen - because this little number is music for your mouth. A symphony for your senses. A tango for your tastebuds. You get the drift....drink it.

Organic. Lalù’s Barbera just gets better. The new release is the first to include fruit from the new estate vineyard of Bricco Giubellini in Monforte. The vines here lie on Diano sandstone at a lofty 530 metres, an altitude that brings welcome freshness to warmer Piemonte vintages such as 2022 and 2023. The balance of the Barbera is drawn from fruit purchased from Monforte’s San Sebastiano—another site Lara Rocchetti and Luisa Sala believe exceptional for this variety.

Made with a mix of whole berries and bunches, the wine fermented and matured for eight months entirely in concrete. It’s a more powerful, sensual release than last year, still perfumed and vibrant yet more textural. The wine slinks out of the glass with pure red berries, violets and brown spices before turning towards more earthy shades of liquorice and woody herbs. The palate has joyous purity as well as a lovely mouthwatering quality from both the powdery tannins and the variety’s bright acidity while also hinting at Lalù’s light touch in the cellar. A first-class artisanal Barbera here.

This is a bit of a banger. Raspberry, almond paste, dried roses, a fair bit of white pepper and spice, aniseed too. It’s medium-bodied, frisky and fresh, plenty of red fruits, dried herb, a ‘mineral’ feel to it, not least with regards to acidity, peppery tannin, lots of energy, also kind of earthy and gravelly too, with a brisk finish of excellent length. GARY WALSH, The Wine Front

The 2020 Freisa Bonina is another fabulous wine in the entry-level portion of the range. Bright and translucent, the 2020 delivers striking complexity and nuance. Rose petal, lavender, spice, mint and dried herbs all open in the glass. The 2020 is translucent, bright and wonderfully expressive. For readers who want to explore Freisa, this is certainly a great start. ANOTONIO GALLONI,Vinous

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More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

Stefanetto comes from mature vines in Busso’s San Stunet vineyard (see notes for the Barbaresco San Stunet below). The higher altitude (380m above sea level), age of vines (25 to 50 years old) and limestone rich soils all contribute to a deeper and more structured Barbera than the Majano. Accordingly, this wine is raised in neutral barrels of various sizes for at least 12 months. It is also released with one extra year of age.

This has more overt flesh, more plummy fruit, wilder notes and powdery tannins. In short, it’s a dark and layered Barbera of enormous character and length.

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More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

This is a classy single vineyard barbera. From 45-65 year old densely planted vines, the Marun was the brainchild of Matteo Correggia. He sourced fruit from sandy soils at the top of the hill with a sunny exposition and good air flow to stifle vine disease.

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More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

Frank Moorhouse in his book Martini - a memoir states, "Every time it is served, the martini represents a journey towards an unattainably ideal drink". The idea of endlessly pursuing a perfection that does not exist is something well known to passionate winemakers. Having a winemaking background we thought we would delve into the mysteries of gin production. This was largely brought about by our fascination with martinis and all things gin.
The notion of the "unattainable ideal drink" led us into a series of trials and experiments and we have become fully immersed in the alchemy of batch distillation and the extraction of exotic and local botanicals. The MGC doffs its hat to London Dry Gin with the two major components being juniper berries and coriander seed. There are 11 botanicals in total (not including a lot of love) with the grapefruit peel and rosemary coming from the garden at Gembrook Hill Vineyard. The other botanicals are macadamia, sandalwood, honey lemon myrtle and organic navel orange, which are all sourced from Australia. The exotics in the mix are angelica root, orris root and cassia bark.

Each botanical is distilled separately and then blended to our recipe - essentially a winemakers approach. We use a copper pot baine-marie alembic still. A still traditionally used for making perfume. This allows us to preserve the delicate nature of the botanicals we work with. The final component is the water used to break the gin back. We use Gembrook rainwater which is pure and fresh and allows the botanicals to shine through. At only 60kms from Melbourne this local source contributes to the definition of the unique "Melbourne Dry Gin" style.

The MGC is not chill filtered. We didn't want to take out the oils that contribute so much to the aromatics and mouth feel of the gin. So when the gin is very cold the oils become slightly insoluble and form a light haze. The French use the word louche to describe this. In a different context someone who is louche is of a shady character! Each bottle is numbered to reflect the small batches in which it is made. ANDREW MARKS, Distiller & Winemaker

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More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

Cavallotto’s Vigna del Cuculo is a major-league Barbera from a parcel of 50-plus-year-old vines on the western side of Bricco Boschis. This parcel is named after the cuckoo bird (cuculo)—we’re not sure why, and neither is Alfio Cavallotto! This wine's unique power and ridiculous quality can be attributed to the mature vines, low yields and powerful terroir of the Bricco Boschis. The western aspect and the preponderance of limestone temper Barbera’s natural acidity, and Alfio Cavallotto explains that this ‘Barolo’ terroir contributes to an aromatic range in Barbera that is closer to Nebbiolo.

The winemaking is also distinctive, with up to 18 days on skins (a long time for Barbera) and then aging for 20 months in the same mature Slavonian casks as the Nebbiolo wines. 2021 is a wonderfully fleshy and perfumed year for this benchmark wine. It’s got that core of pure, sweet, plummy fruit so particular to this Barbera, here infused with nuances of anise, dried flower and earthy minerals. The tannins are supple and elegant, the acidity ripe yet racy, and the wine finishes with unusual depth, finesse and complexity for the variety. Equally deep, complex and textural—not all Barbera is created equal.

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

We were first introduced to the distillery by Melbourne (and San Sebastian) bar owner, Gerald Diffey. He was fairly passionate about this range of gins he'd seen on a trip back to the UK and urged us to import some. We knew Gerald knew his stuff so we were interested but wary given the number of Gins in the market, but once we delved deeper into the operation and then tasted the range we were sold.

The distillery is a relatively new operation headed by Bob Russell and sons, Matthew and Stephen. It is unique in several senses but first off it is housed in a Victorian-era pumphouse in the now derelict Chatham Dockyard south of London. The dockyard was at one time of huge importance to the Empire building ships for the Royal Navy from Napoleonic times through to the Falklands. The pumphouse # 5 was used to pump out water for the dry docks. Russell saw an opportunity to revitalise a magnificent piece of English architecture, give some locals a job and indulge his passion for making bespoke spirits. To do this he decided to take the road less travelled in distilling and instead of buying in bulk spirit to make his Gin

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Distilled using locally grown barley and Kentish water, this is as fresh and bright as a sunny spring day in the countryside. Elegant and refined gin, with a lovely, half floral, half herbal lift. I tasted it before learning what botanicals had been used in its production, and suspect its fragrant quality comes from the local elderflowers. MAX ALLEN

Ingredients: Italian Juniper berries, locally sourced elderflower, Bulgarian Coriander seeds, Spanish orange peel, Italian lemon peel, Guatemala green cardamom, grains of paradise from Africa, European Angelica root and Orris root, our own neutral grain spirit and Kentish chalk filtered water.
 

Aged in small apple brandy casks for over 12 months, this rich and generous liqueur is a result of blending pressed French and British heirloom apple varieties with our apple spirit.

Complex and well-structured with baked apple and spice, balanced with firm tannins and cask influence.

Our take on the traditional aperitif from North-West France – enjoy as such or serve with blue cheese or dessert. WILLIE SMITH

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More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

We wanted to taste the Juniper. We wanted it to taste different to our Melbourne Dry Gin. We wanted it to taste amazing.

The Single Shot is a gin made in a single distillation, unlike the MGC’s original Melbourne Dry Gin, in which botanicals are individually distilled then blended together. The result is a full flavoured gin, so much so it may louche (form a fine glazy mist) in a G&T or Martini, which MGC celebrates as a mark of distinction.

Even before its release, Melbourne Gin Company has received major international accolades for Single Shot becoming the most awarded gin that no one has yet tasted.

Double Gold at the 2018 San Francisco World Spirits Awards;
Gin Master at the 2018 Gin Masters Awards London,
Gold Medal at the 2018 World Gin Masters – Asia (Hong Kong)
Since 2013 when MGC launched their first pioneering product, Melbourne Dry Gin, their fascination with the alchemy of gin has kept them busy conducting trials, perfecting their techniques and playing with different botanicals to create Single Shot.

Described as a "cask-finished English grain spirit" because it hasn't spent enough time in barrel to be designated as whisky (there is a whisky in the works, due for release this year), this has just the faintest hint of pale golden colour and is bursting with ethereal aromas of sweet, freshly milled malted barley, a touch of honey, some lightly toasted linseed and sesame. It's sweet and fine on the tongue, with a deliciously seductive, gently oily texture. An intriguing and unique spirit. MAX ALLEN

Ingredients: With a specially selected blend of our holy trinity of grains mixed with our Kentish water before being distilled carefully through our traditional pot still.
 

Four Pillars Rare Dry Gin is crafted to deliver the best of all worlds: a perfect, classic gin and also something that would fascinate and delight even the most hardened gin fanatic. It’s spicy but with great citrus, a truly modern Australian gin.

Four Pillars Rare Dry Gin captures the essence of contemporary Australia’s heritage in Europe and Asia. We’re using whole oranges which is unusual but Australian citrus is highly aromatic and supports the spicier botanicals like cardamom.

The cinnamon and star anise add rich fruitcake tones, the Tasmanian pepperberry leaf provides warmth rather than heat, and the lemon myrtle is a beautiful alternative to lemon peel.

Our Rare Dry Gin has been awarded medals at a number of prestigious international competitions: Double Gold in the San Francisco World Spirits Competition in 2014 and 2016, Silver in the London International Wine & Spirits Competition 2014, and Gold at the Hong Kong International Wine & Spirits Competition 2014.  fourpillarsgin.com.au

Distilled in Battersea, south London, this is named after Ralph Dodd, an early nineteenth-century entrepreneur whose many schemes included the creation of the London Distillery Company. The venture failed - indeed Dodd was taken to court for his innovative notion to issue transferable shares - but his sprit lingered on. So when the brand new London Distillery Company started producing gin in 2013, it was called Dodd's. The bulk of the botanicals, including the honey, are distilled in a copper pot still, while the more delicate ones are cold distilled in a vacuum still. The two streams are then blended and married before bottling.

The nose is creamy, then a leafy shiso-like aroma emerges with fat fruits behind. In time there is subtle juniper, a menthol hit, some celery, and sweetness. The mouth feel is very silky, which distracts you initially from the high, fresh and brightly warm perfume. You're inside the pine forest eating ras el hanout baklava. DAVID BROOM, Gin: The Manual

Robust and wonderful, Claude Navy Strength is our full flavoured, full bodied gin with a hint of Australia, carrying a delicate touch of Southern Sassafras foraged from the Victorian mountains. Despite its humble beginnings, Claude has won the hearts and tastebuds of gin lovers and critics around the world, winning double gold at the World Spirit Awards. It continues to be one of our most popular gins and a staple for any drinks cabinet.

Beautiful on ice or as a Gibson Martini. We also love it as a G&T using a good quality tonic. BIG TREE

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!