To celebrate the 150th anniversary of the Grand Marnier company, Jacques Marnier Lapostolle created the Cuvee du Cent Cinquantenaire in 1977. Before it was marketed it was exclusively reserved for family & friends & today it is a flamboyant expression of the family craft that has gone on for 6 generations. It richly harmonises exotic bitter orange Citrus Bigaradia with rare XO cognacs.

Colour: Beautiful, reddish-gold with light amber on the rim. Aroma: Rich nose of aged cognac with background notes of cocoa, cinnamon & other spices. Flavour: Macerated bitter orange flavours enriched by notes of coffee, honey, bitter almonds & spices. The finish is long & complex.

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Navans name comes from Navana, a small village on the north-eastern coast of Madagascar, one of the islands most renowned vanilla-producing regions. Navan is the association of natural vanilla from Madagascar with fine French cognacs. Navan continues the House of Grand Marniers passion for combining cognac with pure, natural flavours. It is a 40% alc/vol liqueur, an ideal balance between the complexity of cognac & the smoothness of natural vanilla. Nava can be enjoyed straight up, on the rocks, or in delicious cocktails. ...

Drawing on Grand Marnier Cordon Rouge heritage, the fifth & sixth generations of the Marnier-Lapostolle family have created Quintessence, a sublime reinterpretation of the original creation. Long-aged Grand Champagne cognacs some coming from Paradis itself, are combined with twice-distilled bigaradia citrus essence. The bigaradia peel is soaked in neat alcohol to create the first distillate; another batch of peel is then added to achieve a double distillation, which refines & intensifies the aroma. These intricate processes help to develop an exceptional aromatic richness
- never has a liqueur been so exciting...

Colour: Vibrant amber hues & copper reflections when light plays on its texture. Aroma: Fresh, lively & delectable, lovely orange notes followed by fruity, floral & heavier notes of almond & vanilla. Flavour: Elegant & subtle harmony. Well-integrated notes of citrus fruit, vanilla, caramel, almond & honey. The finish is exceptionally long lasting.


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Limited stocks. Grand Marnier is unique for being exclusively based on Cognac to give a rich & smooth taste to the orange liqueur. Its makers, Marnier-Lapostolle, established their distillery at Neauphle-le-Chateau in the 1820s, but only began producing Grand Marnier in 1880. The cognac is actually aged elsewhere, at Chateau de Bourge in the Charente area. ...

Sancerre is the name of the famous wine appellation but also the name of the beautiful medieval hilltop village overlooking the Loire river. The Grand Maison Sancerre is made from sauvignon blanc grapes grown on the siliceous-clayey soils (on the east side of the appellation, on the hills facing the Loire). This unique terroir gives to their wine the natural flinty tastes so characteristic of Sancerre. This handcrafted wine is stylish & modern. Nose: lively gooseberry, intense varietal aromas. Palate: Wonderfully fresh, citric & aromatic with an elegant, crisp & long finish. This wine is fantastic as an Aperitif, with oysters & lobster, also excellent with goat cheeses. ...

The Daly Road has a deep garnet colouring with flashes of royal violet suggesting the youth of this wine. The nose is intense with rich black forest aromas, blackberries & blackcurrant, dark juicy cherries with rich chocolate fudge cake & lashings of vanilla cream. Further complexities of old leather notes & earthy aromas of autumn leaves & damp soil. The palate is equally intense with dark berry fruits, dark cherries & blackberries complimented by cinnamon notes, chocolate covered coffee beans & raspberry liquorice. The earthy aromas also continue onto the palate with hints of dried oregano, basil & a touch of mint. A wine with elegant & silky smooth tannins & incredible generosity of flavours that linger long after the wine is gone. 81% Shiraz, 19% Mourvedre. The different grape varieties were fermented separately in a combination of 7 & 11 tonne open fermenters. Fermentation was generally complete after 7 days, during which time the fermenters were pumped over 3 times daily. After the completion of the fermentation & the secondary malolactic fermentation, the wine was blended & matured in a combination of American & French oak hogsheads for 18 months. ...

Filsell 2010 is a refined & elegant wine, displaying more ethereal characters than previous vintages. An incredible depth of colour gives some indication as to the vibrant aromas which arise from the glass, which has lifted notes of ripe raspberries, sweet spices (nutmeg & cinnamon) & choc-mint layered subtly with aniseed & freshly baked bread. The palate is fine, with seamlessly integrated tannins & rounded acidity. The concentration & length of flavour is excellent, with sweet red berry fruits, spice & milk chocolate lingering on the palate well after tasting. ...

Grant's Filsell vineyard with near century old vines is considered one of the best vineyards in the Barossa Valley & consistently produces fruit of great intensity & concentration. Planted in 1920, this vineyard also produces the fruit for Grant's flagship Shiraz, the highly acclaimed Meshach. Filsell is known to loyal followers as Meshach's younger brother. The cooler 2011 vintage required careful fruit monitoring in the vineyard & selective hand picking of most blocks. The wines produced are of exceptional quality, thanks in part to the lower crops of the old vines used to produce Filsell Shiraz. ...

A traditional blend of Grenache & Shiraz produced using the saigne method, which involves bleeding the juice from the skins after a short period of contact. Twelve different ferments were all selected for this wine with each one showing individual characteristics unique to this style. The wine was fermented at cool temperatures to maintain delicate aromas, & then halted when the desired residual sugar level was reached. ...

The wine shows a complex nose with ripe stone fruits, rock melon & apricots on the nose. A rich & generous palate, the fruit flavour continues from the nose & layers of flavours are assisted by the wine's time on lees. A fresh, crisp & medium-bodied wine, showing good acid balance, & a delicious lingering finish. The fruit was crushed & cold-settled before starting fermentation. Juice was racked off & yeast added, so the juice could ferment in stainless steel tanks for about eight weeks. A portion of the blend underwent malolactic fermentation on yeast lees & a further 20% was aged on yeast lees for about four months to add complexity & viscosity to the wine. After settling, filtering & stabilising, the wine was then blended & bottled. ...