Langley's No.8 is the most English of gins (every possible aspect being English) & the first gin to specifically target the discerning & sophisticated male gin drinker & give him a gin that is truly tailored to his requirements, from the taste profile of the product to the brand packaging. The quest was to produce a gin of classic, timeless quality, using traditional methods, to deliver that old English style gin, where the botanicals one would expect are really prominent, when mixed or drunk straight yet, perfectly balanced. This is how it evolved; First the unique recipe was developed with Langley's Distillery & Burlington. The team/panel involved have gin credentials that are, arguably, second to none. The number of, split & balance of the botanicals was the first key step. Followng several trials, eight secret botanicals were distilled, just once. Pot Still Connie (Constance, named after the Master Distillers late Mother) was used. This was the smallest possible still to use, to enable h&-crafting, small batch yet consistent quality production. Connie was produced in Engl&, in 1960, by John Dore & Co, the oldest pot still producers in the world. The next step was to blend it with the best quality grain spirit. After several trials, a 100% English grain spirit was selected. Being the most neutral & pure available, this enabled the true flavour profiles of the botanicals to come through. The final stage was to get the strength right. 50 different strengths (every ABV decimal point from 40%
- 45%) were tested. Twelve were selected by the team/panel to go through to final stage. Of the twelve put through, the eigth one tasted, 41.7%, was chosen, ensuring that the true taste of the gin came through, was not overpowered & the classic timeless expereience enjoyed when mixed with any tonic water. As a result, Langley's No.8 was born. Tasting Note: A big, robust gin yet, with a smooth & lingering finish, complete the complex experience one gets from Langley's No.8. The initial big flavours of Juniper & Coriander are followed by a sweet & zesty zing of citrus with a finish that delivers a creamy mouth-fill & drying length. The smoothness of the finish enables one to savour Langley's No.8 over ice &, when mixed with tonic, the true flavours maintain a presence that marries perfectly with tonic water.
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A punchy Old Tom, delicately sweet without being overpowering. A gin that holds notes & secrets of a bygone era essential for classic gin cocktails. ...

Langleys Old Tom gin, revives a classic style that offers any gin enthusiasts something slightly sweeter for their cocktails & mixed drinks. ...

From the vineyards in Coudray-Macouard, the Cabernet Franc is planted on chalky-clay soil. This harvest yielded 60 hl/ha & was fully destemmed before a gentle pressing. Maceration was undertaken for 12 to 24 hours to obtain colour & body before fermentation at controlled temperatures to preserve the fresh fruit aromas. Filtration was through kieselguhr & the wine was cooled before bottling to avoid the formation of tartaric crystals. This exceptionally summery dry Rose made wholly from selected Cabernet Franc vines offers a wealth of raspberry fruit & a fresh, leafy characters. Have a glass on your terrace as an aperitif or enjoy it with a meal. This dry rose is a typical Cabernet Franc. It goes perfectly with raw vegetables, salads & grilled meat
- the perfect summer wine!
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Vibrant & racy fruit, bready yeast flavours & zesty appley freshness is accompanied by the waxed-lemon flavours of Chenin Blanc
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Delicate partridge-eye colour due to the age on lees. This varietal wine is a perennial favourite & often sells faster than Langlois can produce it, although they never compromise on quality to release early. The flavours are of pure raspberry & blackcurrant with a freshness that leaves a good many more illustrious sparkling Roses standing. The Cremant de Loire Appellation is among the most demanding sparkling wine appellations in France (far more stringent than, for example Saumur or Vouvray Brut, for the former of which the Langlois wines would naturally qualify). Under the auspices of Bollinger, Langlois has further augmented the regulations to equal, & even exceed, those of Champagne: A majority of chalky soils, very favourable to elegant wines. Hand picking in small baskets in order to collect only the best grapes. 150kg of grapes for 100 litres of must. A minimum maturing of 12 months in bottle. Selection of the grapes on the best terroirs of the area of Saumur. Total control of the pressing on a pneumatic press. Fermentation in small vats, allowing precise control. A minimum maturing of 24 months in bottle, or more, depending on the cuvee. Don't be a Scrooge & crack open a dirt-cheap pink hoping the hue will mask its faults. It won't. Serve instead this redcurrant & strawberry laden rose made, a la methode champenoise, from cabernet franc grapes, & rejoice. Jane Mac Quitty The Times 22 November 2008. ...

Langlois-Chateau has developed a partnership with 3 wine growers over the past 10 years. Some estates are located on caillote soils (small white chalky stones). The vineyards are situated on the right side of the Loire Valley facing Sancerre. Fermentation of the must is carried out at low temperatures (18 to 20 Deg C), ageing in tanks lasts until Summer time & continues with a maturation period in bottles for 3 to 6 months. Pale yellow with green flecks. This wine has fresh & intense nose with aromas of citrus fruits & a rounded palate of almond & fruity flavours with a hint of gunflint. This Pouilly Fume is ideal with all seafood & also goes perfectly with dry cheeses like Crottin de Chavignol. It can also be served as an aperitif. ...

Pale yellow with silvery reflections. A fresh & intense nose of citrus fruits & almonds. The palate is wonderfully fruity with a note of gunflint on the finish. The mouth is enhanced by a pleasant minerality.. ...

A lifted fresh & approachable, fruity Saumur which offers the freshness of its chalky soil with the white flowers & honeyed characteristics of its grape varietal. This fine & elegant wine would be ideal with fish, seafood & asparagus. ...

In 1982, Bernard Leroux produced the first vintage of the wine which was to be the Domaine Langlois-Chateau red & white. Since then, & as a result of the success that it has had, Langlois-Chateau has incresed its vineyard holding in the Saumur area & consistantly increased the quality of the wines. This wine is produced with fruit from the Coudray-Macouard & St-Florent vineyards (a total of 20 hectares). Following the harvest, the grapes were totally destemmed & then maceration took place for 15 days. Fermentation was undertaken in tanks at controlled a temperature. A leafy fresh example of Cabernet Franc with vibrant raspberry & cassis flavours & a pleasant herby undercurrent. Well balanced with a long finish. Let your self be charmed by it as a young wine or enjoy its full potential after several years of ageing. Serve with grilled meat, poultry & soft cheese. ...