A super-premium Gin for people who love to drink Gin with Tonic! SW4 is a small batch gin made in Clapham & has a unique recipe of 12 botanicals which combine to make the perfect Gin to mix with tonic. A contemporary distinctive bottle, makes this Gin stand out from the Gin crowd! SW4 London Distilled Gin, is a big & complex gin made in the style of the original London Dry Gins of the mid to late 19th Century. It has 12 botanicals in its recipe, with Juniper being heavily predominant, but then behind it come the citrus & spice notes, from botanicals such as lemon peel & cassia, which give it the fullness & complexity. The whole is then brought together by the Orris Powder. Distilled gins of this style pre-date the Cocktail era of the early 20th Century, which tended to give rise to the somewhat more austere & less complex gins of that time. The older style gins being made to show at their best when mixed with water, ginger beer & most especially tonic, that eponymous drink of the British Empire. SW4 has taken this heritage & using up to date small batch distillation techniques brings you the 21st century version of the classic original gin style. Charles Maxwell, Master Distiller
- November 2009
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Defined by a delicate white floral note, soft nashi pear flavours, a hint of ginger spice & citrus purity on the palate. It has fruit clarity with underlying textural complexity. ...

Intense citrus & lime aromas are followed by a creamy, complex, & powerful palate. The naturally high acidity at harvest provides a lemon sorbet-like finish. The structure of this wine is unique with ultra-fine tannins giving the wine a powerful edge, excellent freshness & longevity. ...

The wine is a carefully structured blend, crafted to respect the individual characters of each variety & to capture their harmony when in concert. The palate is seamlessly powerful as well as elegant, with fine, persistent tannins, a vibrant black fruit spectrum & notes of liquorish. Most notably, the wine is complex, layered & unique. ...

San Giovanni Della Sala is a pale straw yellow in colour with greenish highlights. The nose is remarkable for its refined bouquet of floral aromas & notes of ripe fruit of peaches & pineapple. The palate is mouth-filling, balanced, persistent & sustained by bright freshness. ...

Light gold in colour, the 2008 Erbaluce is fresh & lively on the nose, with perfumes of mountain flowers & a touch of honey. On the palate it is dry & clean, with a lovely minerality on the palate. Sheltered by the Alps, Lessona did not undergo eolic erosion, so its sandy, acidic soil, with a p H of 4.5
- 5.5, is very well drained. In these conditions, the vines put down deep roots in search of the mineral nutrients they require. The climate is dry with wonderful light, & cool night breezes blowing from the Alps to the north mitigate the hot summer days. This in turn ensures a long growing season. Erbaluce di Caluso is an old traditional variety native to Piemonte but rarely seen outside Italy. The vines are planted at a density of 4, 000 vines per hectare, 300m above sea level & trained using a traditional pergola system called 'pergola canavesana'. The grapes were hand picked in the second half of September. The grapes were pressed immediately on arrival at the winery. Fermentation took place in temperature controlled stainless steel tanks. A small portion of the must was macerated on the skins at low temperatures & then blended with the rest. No malolactic fermentation was allowed to take place. After a period of ageing on the fine lees, the wine was bottled.
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Limited stock. Chocolate & cool earth notes on the nose, followed by cassis, tobacco & stewed plum flavours on the palate. This wine is elegant & beautifully balanced, rich yet smooth with medium body & supple tannins. Long & elegant finish. 100% Cabernet Franc. ...

This wine displays hints of violets, cherries, raspberries, wild herbs & hints of tar, as well as ripe tannins & high acidity. Long, elegant & complex on the finish. The grapes for this wine mainly come from the Ormeggio & Castagnola vineyas in the Orolungo region. The climate is dry with generous light, & cool night breezes mitigate the hot summer days & ensure a long growing season. Soils are marine sands, mixed with glacial sediment, rich in minerals & trace elements. These ancient marine sands make the soils here some of the most acidic in the wine producing world (p H4.5-5.5), but at the same time allow the vines' roots to explore deep into the ground & absorb minerals in quantities impossible in other conditions. Plant density is 5, 000 vines per hectare, using the best, newest clones. Vespolina grapes were h&-picked in the last week in September, whereas the Nebbiolo grapes were not harvested until the second week in October. The grapes were destemmed & pressed then the must vinified in the old, gravity-fed cellar which dates back to the beginning of the 19th century. Fermentation took place in squat, open upright oak casks with natural yeasts. Maceration lasted 3-4 weeks with regular punching down of the cap. The wine was aged in a mixture of new & old barriques (225L), puncheons (500L) & oval 15 hectolitre casks for 30 months. Grape varieties: 95% Nebbiolo, 5% Vespolina. SILVER
- Sommelier Wine Awards 2010. Limited stock.
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Colli Vicentini
- Romeo
- Intense & fruity with a rich scent of apple & grapefruit & just the right amount of sweetness.

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Good depth of colour & an alluring nose, with perfumes of maraschino cherries, red toffee apple & rose hips. On the palate the longer ageing has softened the tannins, giving a more savour profile with hints of leather & woodsmoke. The texture is fine & silky with a long finish. ...