BinThinking

Still on the move

Making GinToo at BinTwo?

On Monday 26th August we’ll be making our very own gin, literally on our own doorstep, right in the heart of Padstow. Between 10am and 5pm you’ll be able to witness the creation of the very first batch. Like all good ideas, it started over a drink…

The lovely Polly is standing in for the equally lovely Kate whilst she’s on maternity leave.  When Polly brought her beer loving husband into our little wine shop for an anniversary drink, none of us could have anticipated that it would lead to new product idea.

A dedicated “man of the hops and barley”, I think Vinnie was quietly taking the mickey out of us wine lovers and our sometimes esoteric tasting notes. We had served him a wine that we described as having a delicious saline note to the finish. With a wry grin he remarked that it was “like the flick of a mermaid’s tail”. I knew immediately that we just had to do something with that phrase. Fast forward to our own anniversary and Mary and I visited the Gin School at Salcombe Distillery to make our own personalised gin. There could be only one inspiration for the recipe. What started as a bit of fun took on a more serious note when we tasted the finished product and a new BinTwo product idea was born.

Padstow Mermaid Gin

The legend of the Padstow Mermaid…

Sir John Betjeman wrote that the mermaid met a local man at Hawker’s Cove and fell in love. Unable to bear living without him, she tried to lure him beneath the waves.  In desperation, he shot her to escape a watery grave. In her death throes, the vengeful mermaid cursed Padstow throwing a handful of sand towards the town.  The Doom Bar sandbank grew and over 600 vessels have since been wrecked on her sands.

There are other versions of the legend… none end well for the mermaid.

In making Padstow Mermaid gin, we looked to the legend (and to Vinnie*) for inspiration. At gin school, we developed a fusion of fifteen botanicals offering a fresh citrus kick and a delicious saline finish.  Careful use of Cornish seaweed and samphire from Padstow Kitchen Garden bring just a hint of the sea. You might almost say it’s like the flick of a mermaid’s tail.

We like to serve ours with one part gin to two parts tonic poured over plenty of ice with a slice of fresh lemon (or even preserved lemon if you’re feeling frisky), dried sea spaghetti from the Cornish Seaweed Company and a tiny pinch of Cornish Sea Salt.

Keen for our gin to be of Padstow origin but owning no still of our own, we found a Master Distiller who would come to us. The copper still “Prosperity” travels on the back of “Ginny” a 1973 VW camper.  Together they are known as “Still on the Move”.

Padstow Mermaid Gin will be hand-crafted in batches of just 140 bottles. Created by us, with an awful lot of help from some friends.

£45.00 (£40.50 to wine club members) BUY NOW

Served as our new house G&T and available to purchase by the bottle from about 5.15pm on 26th August!

* Polly would like it made clear that we are in no way suggesting that Vinnie is “a legend”.

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Tasmanian Burgundy slayer finds a new home in Cornwall…

Holm Oak is a labour of love for winemaker Bec Duffy and her husband Tim Duffy, viticulturalist. Since 2013 they have followed their dream of crafting delicious expressions of cool-climate Tasmanian wines and we’ve imported six of them for you to try.

(Read more about our tour of Tasmania…)

With 20 years’ experience gained in Australia and the US, Bec approaches winemaking with precision, continually perfecting her craft to let the wines speak authentically of their place of origin. Tim is a third-generation grape grower and an agronomist with extensive viticultural experience. Their complementary skills drive their vision to produce delicious wines that reflect their home, Tasmania’s pristine Tamar Valley, and their own personalities – honest, down to earth, genuine and authentic.

Holm Oak’s estate vineyards are steeped in sporting history. In the 1930s, Alexander Patent Racquet Co. selected the site for cultivation of Holm Oak trees, intended for use in the production of tennis racquets. Sadly, the wood from the Holm Oak trees didn’t meet the standards required by the company.

That’s where this story takes a fortuitous turn for the Tasmanian wine industry; grape vines were planted in the rich and fertile land in 1983, making Holm Oak one of the older vineyards in Tasmania. Using the original Pinot Noir and Cabernet plantings, they now also cultivate Arneis, Chardonnay, Merlot, Pinot Gris, Riesling and Sauvignon Blanc.

Holm Oak’s premium estate-grown Pinot Noir, ‘The Wizard’ was inspired by the site’s tennis heritage. Sourced from six specific rows of the vineyard, it was named after the famous tennis racquet of the same name. Produced by Alexander Patent Racquet Co, it was used by Australia’s Jack Crawford when he won Wimbledon in 1933.

 

HolmOakArnesArneis 2018

 

Goes well with Antipasto

The savoury and textural characters of this Arneis make it a great match for an Antipasto platter.

Winemaking notes

The fruit for this wine was harvested when the fruit was showing classic honeysuckle and grapefruit characters. The fruit was pressed and allowed to settle for 18 hours before being transferred to a Numblot concrete egg (25%) and stainless steel. The wine underwent natural fermentation. Following fermentation, the wine was aged on yeast lees for 5 months prior to bottling..

Tasting notes

This is a lovely classic style of Arneis. It has vibrant honeysuckle, lychee and grapefruit characters on both the nose and palate. The partial fermentation and maturation in the concrete egg adds texture and complexity. The palate has delicious flinty, slatey acidity and great concentration.

Price

£17.00 or just £15.30 to wine club members.

Buy now

 

 

 

 

 

Holm Oak Chardonnay

Chardonnay 2018

Goes well with pork

The rich lusciousness of this Chardonnay matches really well with full flavoured pork, and there is enough acidity in the wine to cleans the palate after eating that delicious crackling!

Winemaking notes

The fruit was harvested at 125 abv to retain high natural acidity, while the fruit was showing strong citrus and grapefruit characters, as well as some floral notes. The fruit was pressed to tank and allowed to settle for 24 hours and then racked to barrel (20% new French oak and 80% 1-4 year old). The wine underwent 100% natural fermentation, and 20% malolactic fermentation. The wine was matured in oak for 10 months prior to bottling.

Tasting notes

This is a refined and elegant cool climate Chardonnay. The nose displays aromas of citrus fruit, apricot kernel and white peach with spicy integrated oak, whilst the palate is fine and minerally.

Price

£21.00 or just £21.50 to wine club members.

Buy now

 

 

 

 

 

Holm Oak NVNewWizardChard-QBNXWXThe Wizard Chardonnay 2017

 

Goes well with fresh lobster

The richness and texture of crayfish lobster requires a wine with depth and complexity. ‘The Wizard’ Chardonnay is a perfect match as it has the body, weight and palate presence to bring out the best in this crustacean.

Winemaking notes

‘The Wizard’ Chardonnay is a blend of only the five best barrels of Chardonnay from the 2017 vintage. The fruit for this wine was whole bunch pressed and then transferred to barrel for full wild fermentation. 80% of the wine underwent malolactic fermentation and 80% was matured in new French oak. A mix of coopers is used to ensure we get great complexity without overt oak characters. The wine was lees stirred monthly for 12 months prior to being bottled in May 2018.

Tasting notes

This is a refined and elegant Chardonnay. Full barrel fermentation with 80% new oak and 100% wild fermentation has resulted in a wine with great complexity and style. The nose displays aromas of citrus fruit, apricot kernel, and white peach with spicy integrated oak, whilst the palate is fine and minerally.

 

Price

£39.50 or just £35.55 to wine club members.

Buy now

 

 

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The Protégé Pinot Noir 2018

 

Goes well with smoked salmon

The Protege Pinot has lovely fresh fruit aromas and juicy acidity. It is a lighter style of Pinot, but has enough intensity to match well with the smoked salmon. The acidity in the wine balances well with the oiliness of the fish.

Winemaking notes

This Pinot made to be a lighter more fruit driven style of Pinot. To achieve this the fruit was picked at moderate sugar levels when the fruit was displaying lovely fresh strawberry and cherry characters. The fruit was then de-stemmed and fermented on skins for 10 days. Specific yeasts which are known to enhance fruit aromatics are used to conduct the ferment. Following fermentation the wine was matured in tank prior to being bottled.

Tasting notes

This fresh, lively and aromatic Pinot shows lovely lifted strawberry and spice characters on the nose. These aromatics carry through to the palate which has fine, soft tannin, lovely bright fruit and juicy acidity. This is a gorgeously light Tasmanian Pinot Noir which is perfect drinking at any time.

Price

£17.00 or just £15.30 to wine club members.

Buy now

 

 

 

 

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Estate Pinot Noir 2017

Goes well with quail

The earthy, spicy nature of our Pinot Noir coupled with the dark cherry fruit characters match perfectly with game meats and Rannoch Farm quail is a delicious Tasmanian product.

Winemaking notes

Several clones of Pinot Noir from many blocks on our Estate vineyard were picked over a three-week period. All batches were destemmed and were wild fermented in small open top fermenters. Ferments were hand plunged up to 4 times a day and then pressed to oak upon dryness. The wine underwent MLF in barrel and was then racked back to barrel for further maturation. 25% new French oak was used (the remainder 1 – 4 year old barrels) and the wine was matured in these barrels for 10 months.

Tasting notes

2017 was a long, cool year. Whilst yields were relatively high, berry size was small. This resulted in well balanced Pinot with lovely aromatics, bright fruit and fine tannin structure. The 2017 Pinot has some beautiful spice, strawberry and cherry characters on the nose. The palate has fantastic fruit intensity, vibrant acidity and fine silky tannins.

Price

£21.00 or just £18.90 to wine club members

Buy now

 

 

 

NVWizard-New-ALDEMDThe Wizard Pinot Noir 2017

 

Goes well with venison

The lighter tannin structure and the earthy, spicy characters in The Wizard Pinot Noir make it a great match for the rich gamey flavours of venison.

Winemaking notes

Although Holm Oak take a pretty natural approach with all of their wines, the approach to making this wine was for minimal intervention. This wine is slowly evolving to include more of the new clones of Pinot that we have planted over the past 10 years. In particular, the MV6 and 115 add structure and elegance respectively to our older D5V12 clone which still makes up the base of this wine. 30% whole bunches were included in the ferments which were done in small open top fermenters. The ferments were allowed to start naturally and were then hand plunged up to 5 times a day. The wine was then basket pressed directly to barrel. Through barrel selection tasting Holm Oak ensure they select only the best barrels to make the finished Wizard.  In January of 2018 20 barrels (60% new oak, 40% 1 year old) were chosen for this wine. The wine stayed in oak for a further 4 months and was bottled in May 2018.

Tasting notes

This is a beautiful, more structured style of Pinot noir. The complex and fragrant nose shows dark cherry and plum fruit characters, with            some attractive spice and earthy characters. The palate is firm and                                                          savoury as a result of the whole bunch fermentation and new oak, but has lovely dark fruit characters which will continue to open up over time.

Price

£39.50 or just £35.55 to wine club members

Buy now

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Tasmania – Burgundy and Champagne rolled into one?

If you’re not sure what to expect from Tasmanian wine then you’re in good company. In February this year Kate and I visited this little known winemaking region with a vague expectation that the wines we’d find would be different from those we’d just discovered in McLaren Vale. But we expected that they’d be essentially Australian in character – a variation on a theme. What we found were wines that give the best of Burgundy and Champagne a good run for their money…

Tasmania is a collection of over 300 islands just 150 miles to the South of mainland Australia. But in terms of climate and culture it’s a world apart. The main island is the 26th largest in the world and, at nearly 26,000 square miles, is roughly three times the size of Wales. With just 550,000 inhabitants it is remarkably sparsely populated with over 40% of the landmass given over to nature reserves. Most of those can only be accessed by strapping on your walking boots, channeling your inner Bear Grylls, and settling down to a two day trek into the wilderness.

We found a wild and rugged landscape and a friendly population who exhibited a sense of pride in doing things on “Tassie time” (redefining your understanding of “laid back”) and a good line in laconic humour. In fact one of my favourite characters from the trip helped me boil down my entire business strategy into one line:

“Don’t do business with dickheads and try not to be a dickhead yourself”  

Thank you Jeremy Dindeen of Josef Chromy. Winemaker extraordinaire, philosopher and no nonsense business strategy guru.

In sharp contrast to the McLaren Vale leg of our trip, we found a landscape dominated by dolerite-capped mountains that shelter the state’s wine regions from high winds and rainfall. On the lower slopes, the vineyard soils are formed from ancient sandstones and mudstones and also from more recent river sediments and igneous rocks of volcanic origin. Tasmania apparently has the cleanest air on the planet and I can readily believe it (a consequence of their tiny population and use of hydro-electricity).

Tasmania has a moderate maritime climate, cooled by prevailing westerly winds off the Southern Ocean, providing conditions free of extremes in temperature. Think in terms of mild spring and summer temperatures, with warm autumn days and cool nights. They have no shortage of rain either but relatively little falls on the vineyards. If you’re thinking that sounds reminiscent of New Zealand then take a bow as Tasmania is on roughly the same line of latitude.

All this means that they can grow a wide variety of cool climate grapes that are sheltered from the extremes of climate seen elsewhere in Australia. Which means that if you want to look for comparisons you really need to look to New Zealand or, in our view, Burgundy and even Champagne. Because while we enjoyed the breadth of offering in Tasmania, where they consistently excelled was in the production of knock-out chardonnays, pinot noirs and traditional method sparkling wines.

You might reasonably be asking why, if the wines are as good as I say they are, you haven’t seen or heard more about them – let alone tasted them. That was a question I asked myself as, one day into of our five day tour, I ran out of superlatives to include in my notes. How had I missed these wines? Wines that have the consistency you’d expect from new world wines but the character you’d expect from Burgundy… and at keen prices for the quality too! The clue came from how relaxed the winemakers were about selling to us. In fact we often found wines that we loved only to be told that none was available to export.

And there’s the answer. Of the wine made in Tasmania 50% is consumed right there on the island and 45% makes it no further than mainland Australia. Only 5% goes to export worldwide meaning that of the 7.5 million bottles produced per year only 375,000 make it to export. Compare that to Burgundy’s average annual production of 200 million bottles (of which about 15 million are consumed in the U.K.) and you start to get a sense for how exclusive and elusive Tasmanian wine is.

And you don’t need to take my word for it. If you’d prefer to read what the grown ups have to say about the cracking wines of Tasmania, then Jancis Robinson (Master of Wine) wrote about the “island of opportunity” in 2012 and Fionna Beckett, our favourite food and wine matching guru, wrote that “Tasmania has more in common with Burgundy than Barossa”

Now I’ve whetted your appetite I guess it’s a good time to tell you that, in partnership with friends we made on the trip, we’ve imported some of the stand out wines from our tour of Tassie. Wines made by husband and wife team, Tim and Bec Duffy of Holm Oak; he tends the vines, she makes the wines. After 20 year’s experience respectively as a viticulturalist and winemaker, they met through on line dating looking for a winemaking partner as well as a life partner. We’re glad they found one another as they’ve been making outstanding wine together since 2013.

After a painfully long boat trip, these cracking Burgundy challengers are on our shelves now and will shortly be available by the glass as part of an unapologetic Aussie takeover of the BinTwo summer terrace menu.  Enjoy!

Read more about our Tasmanian wines here…

BinTwo MerlotCabSav - 200x105.indd

Jammy Git goes native…

Long-term followers will recall the release of our first edition “Jammy Git” – a fabulous Merlot made by our friend Mark Hellyar.  Newcomers to BinTwo might quite be wondering why my head has suddenly appeared on a wine label and how I could consider naming a carefully crafted wine something as off-the-wall as “Jammy Git”.  Allow me to explain…

In a moment of reflection I found myself pondering the circuitous route that led us into life in Cornwall and ownership of a rather nice little wine shop.  Whilst it’s true to say that we’ve worked hard and been willing to take a chance here and there (to take the plunge if you will) we’ve also been very lucky.  Lucky with some of the opportunities that arose at just the right moment and lucky with the people we’ve met along the way.  And the development of our “Jammy Git” wine range is a case in point.

The name “Jammy Git” is a playful nod to the serendipity that led us into ownership of BinTwo five years ago and the general, all-round jamminess that we have broadly enjoyed since.  Beneath the playful branding what Jammy Git wines have in common is a certain authenticity.  By which I mean they’re wines that I feel we have a genuine connection with.  We’ll have met the winemaker, visited the vineyard, understood their ethos.  Maybe even have had a small part in the development of the wine.

I may not always be able to tell you that only one or two barrels of the wine was made and we have them exclusively (although that has happily been the case so far) but I will be able to look you in the eye and tell you that I haven’t bought a blank bottled, mass produced wine and slapped our label on it in order to maximise profits.  They’ll always be good, honest wines.  Wines that I love that I think you’ll love too.  Wines priced fairly with no massive “own label” margins applied.  Wines that have been made by winemakers I believe in with an ethos I can get behind.  I wouldn’t put my name behind (or indeed my face on) anything else.

How do we find these wines?  Some people make a career out of searching the globe for small pockets of extraordinary wines.  We just seem to be lucky.  With characteristic good luck our first contender for a BinTwo “Jammy Git” wine presented itself to us on our first visit to a Bordeaux vineyard.  Jammy Git #1 subsequently flew off the shelves in just a few months.  We found the contender for our second edition of Jammy Git much closer to home….

On a chilly January morning we visited Knightor winery, right here in Cornwall, to taste some new wines for the shelves.  David the winemaker made an off-the-cuff comment about a blend of Merlot/Cabernet Sauvignon that they had in development.  My curiosity piqued I asked where they were sourcing the grapes as those ain’t varieties that are grown in UK.  “Gloucestershire” came the dead pan reply.

Now, for context, I was born in Gloucestershire (just 15 minutes or so from where these grapes are grown).  So I feel qualified and permitted to say that we can be an eccentric bunch.  A lovely chap called Tim Chance grows these grapes under two enormous greenhouses in which he used to grow strawberries commercially.  He now works full time as a builder and grows grapes instead just for fun.  Because why not.  He also collects and renovates German half track armoured vehicles from WWII.  As I say, we’re an eccentric bunch.

Knightor, always up for a bit of an experiment, snap up all the grapes he can grow and have three vintages in different stages of development.  The 2016 is already on release as part of their range but they were scratching their heads about which direction to take with the 2017 and 2018 vintages.  Just for fun we started playing with blends in the winery taking samples of each vintage from barrel and trying different combinations.  What started as a bit of a geeky wine fun took on a different air when we hit on a blend that led to collective shared look… “hang on… we’re onto something here”.

With a bit more tweaking and refinement we settled on a blend of 70% Merlot and 30% Cabernet Sauvignon using 42% of 2018 (which had loads of lovely fruit but was lacking structure) 40% of 2017 (which had structure but was a bit lean and mean) and 18% of 2016 which, having spent two years in oak, added a bit more body, structure and complexity.

Winemakers are often reluctant to blend vintages in this way because, in some parts of the wine loving community, there’s a bit of a stigma around non-vintage blends so they can be hard to sell.  It’s ironic really as most Champagnes produced are non-vintage blends and are unarguably seen as premium products.  Go figure…

With the Champagne approach in mind we’ve focussed on getting the Jammy Git blend right first and foremost.  What’s the best wine we can produce from these three vintages was the exam question we set ourselves and we’re very happy with the results.  Light to medium bodied, fresh, juicy, bursting with red fruit flavours and a little hit of spice on the finish.  Just 12% abv and vegan friendly to boot!  We’ll be adding it to our terrace menu as a lighter summertime red and, by happy good fortune, we think it’s rather lovely slightly chilled.

So there you have it.  An English red wine made through chance and a spirit of fun using grapes grown in an eccentric manner vinified and blended into a vintage defying wine by curious innovators and brought to you by us because it’s fun to try news things.  All in all it’s very much a Jammy Git story..

RKelley

Meet the Master part 2 – Saturday 27th April

On Saturday 27th April, 7 – 9pm at BinTwo, Padstow we’ll be bringing you one Master of Wine, some fabulous wines and a menu of nibbles from the ARC Speciality Food Store.  18 lucky customers will be able to taste the wines, hear the stories behind them and meet the man who liberated them from a dreadful fate…

Richard Kelley, Master of Wine is the brains behind “the Liberator” range of wines.  Under the guise of his alter ego (the Cape Crusader) Richard tours South Africa seeking our small parcels of wine that have been forgotten, abandoned or have simply been undiscovered.  Great wines that, for a range of reasons, haven’t fitted into the winemaker’s plans for that year.  It might be an occasional experimental batch, or possibly an interesting off-cut from some proud winemaker’s latest premium release.  Whatever the reason they are great wines that are destined to be sold off to become part of a blend.  Or worse, to languish in the cellar with no buyer at all – and that really would be a crime.  Richard finds these small, one-off parcels and sells them on to better homes.  He liberates them you see… and so a brand was born.

 

 

Achieving MW status is rather a big deal in the wine trade (bonus fact: more people have been into space than there are people who’ve achieved MW  status).  So when a Master of Wine goes searching for special wines that he’s happy to put his name to it’s a fair bet that they’re good ‘uns.  Liberator wines always come in small batches and when they’re gone they’re gone – never to be repeated so don’t miss out!

The final line-up has yet to be finalised but will include 6 – 8 interesting and varied South African wines.  Wines that aren’t widely available and that you won’t have the opportunity to taste again.  Not to be missed… BUY NOW

 

 

Liam Steevenson

Meet the Master – Saturday 23rd March…

 

On Saturday 23rd March, 7 – 9pm at BinTwo, Padstow we’ll be bringing you one Master of Wine, eight great new wines and a menu of nibbles from the ARC Speciality Food Store.  18 lucky customers will be the first to taste the wines, hear the stories behind them and meet the man who made them…

We’re always on the look out for new suppliers.  People who get what we’re about and who bring us authentic, interesting wines.  Wines with a story that we can get behind and sell to you with conviction because they’re wine’s that we love ourselves.

Liam Steevenson is such a man and his wines are the latest addition to the BinTwo line up.  Liam is one of four Masters of Wine that we work with.  Achieving MW status is rather a big deal in the wine trade and Liam is the youngest person ever to attain the qualification (bonus fact: more people have been into space than there are people who’ve achieved MW  status).

Working in close partnership with local winemakers, Liam has produced a range of wines that we’re really excited to introduce to the BinTwo shelves:    The line up includes:

  • A cracking “every day” Picpoul from the Languedoc,
  • three stunning reds from Roussillon (including my new favourite mid-week tipple and a properly unctuous desert wine),
  • from New Zealand two really interesting examples of just how versatile Sauvignon Blanc can be inn the right hands.  Unmistakably from Malborough but much more subtle than many of the zingy fruit bombs that we’re accustomed to from that region,
  • from Central Otago in New Zealand, the best kiwi Pinot Noir I’ve tasted in a while – refined, bright and silky,
  • and, to cap it all, a properly bonkers Syrah from India (sure to divide opinion but I think we might just have found the perfect red to go with curry).

£30 per person.  Only 18 tickets available so don’t delay… BUY NOW

 

whiskey sour

Let’s Mix It Up! Cocktail Night, Friday 1st March

Friday 1st March, 7pm-9pm.

Cocktail Night in partnership with South Western Distillery.

We know that you, like us, are huge fans of Tarquin’s Gin & we’ve even converted some non-believers with a taster of his super-smooth Cornish Pastis.  You already know that Tarquin’s gin with fever tree tonic is a winner and our “Bin and Tonic” made with Tarquin’s Blackberry Gin has been a huge hit.  A few of you have even witnessed Mike’s inept shaker skills & have made generous noises about his Martinis.

But if the professionals offer to take over it’s time to step aside.  When Rory, Tarquin’s chief mixologist, offered to host a cocktail evening we jumped at the chance.

The final menu has yet to be fixed but Rory will be mixing up a selection of cocktails for you to sample.  On arrival we’ll ease you in gently with a Tarquin’s G&T followed by demos and tasters of five classic cocktails including Mike’s very own barrel-aged Sea Dog Negroni which is right now sat in our new mini barrel – gently aging and developing in flavour.  How will it compare to an unaged Negroni?  You’ll have to come along and see…

The price for the event is £25 per person which includes two cocktails.  We’re not rationing you though – further cocktail delights will be available at extra charge if your juices are in full flow!

Numbers are limited to 18 due to the capacity of the shop (I think we’re not yet at the stage where we can enjoy a balmy evening  sat out on the terrace) so don’t dawdle if you’d like to join us… Buy Now

 

 

Wrapped Christmas Gifts Shop 2017 - half size

Christmas orders and delivery…

Whether you relish or dread the approach of Christmas, we can all surely unite around one common ideal:  You DO NOT want to run out of wine… Do you?  

Of course you don’t.  Below I’ve outlined the key information relating to Christmas orders.

  • Although some stock will be available to buy on the day of our Christmas tasting, we’ll be placing our main orders with suppliers once we have received order forms from customers.  Ideally we’d like to collect these on the day of the tasting, but for those who can’t make it (and those who need a little more time to make a decision) we have a backstop deadline (backstop positions being very in vogue at the moment…)
  • 26th November is the last day by which you must submit your order for us to be able to guarantee that all of the wines you’d like will be available.  Orders can of course be accepted after the 26th November, but we may have to offer you some substitutes if we don’t have your preferred wines in stock.
  • The final date for submitting a mail order is Friday 14th December in order to receive delivery by Wednesday 19th December.  This is a couple of days ahead of the ParcelForce “final delivery” schedule just to be on the safe side.  None of us need the stress of missing wine in the final countdown to Christmas…
  • Local delivery dates for Christmas deliveries in Cornwall are Wednesday 12th, Thursday 13th and Friday 21st December.  But we’re trying to save the 21st for genuine, last-ditch emergencies as John, our regular delivery driver, will be on holiday by then.
  • Local delivery is free on all orders over £80 and national mail order is free on orders of over £250.  Otherwise mail order is £14 reducing to £10 for wine club members (although our very special Christmas Cracker Case comes with a fixed mail order price of £10)

That’s it.  All incredibly simple which probably means I’ve forgotten something important.  Don’t hesitate to ask if you have any questions and remember to order early and tick the most enjoyable Christmas “must do” off the intimidating and absurdly complicated “to do” list.

xmas 2018

Christmas Crackers Case 2018

Christmas Crackers Case

It’s time for a treat…We’ve selected a special case of splendid goodies tailored to the Christmas and Boxing Day festivities, choosing twelve bottles we know you will love, if you can’t do it at Christmas when can you?

Christmas Day Fizz

Drappier Carte d’Or NV, Champagne, France  £40.50 2 bottles

Indulge in Carte d’Or for the Christmas Day toast, the decadent sparkling and flagship Pinot Noir-lead fizz from the family-run Champagne house, Drappier. Richly aromatic with a generous, fruit-filled palate, a tantalising fine mousse, all wrapped in a long creamy finish.

Turkey and Trimmings

White Wine
Domaine Camille Paquet Mâcon-Lugny ‘Les Charmes’ 2017, Burgundy, France  £15.50 2 bottles

A cracking white Burgundy which delivers on every level. A beautiful shade of gold in the glass, gentle aromatics, ripe yellow stone fruits, melon and honey notes are balanced by freshness and a hint of spice. Being un-oaked this 100% Chardonnay boasts elegance and purity of fruit however it also succeeds in delivering a moreish smooth texture, ripeness and body and is the perfect accompaniment for your Christmas Day feast.
Red Wine
Bodegas Roda Sela 2015, Rioja, Spain   £21  2 bottles

The yuletide festivities call for a treat from one of our favourite Spanish producers, Bodegas Roda. ‘Sela’ is an incredibly smooth Tempranillo tempered by a lick of lively Graciano and a hint of Garnacha.  In the glass this Rioja is a vibrant cherry red, the nose and palate brim with fresh red fruits and a little sweet spice. 12 months in French barrels leaves ‘Sela’ with depth, silky tannins and well-integrated oak characters. A satisfying drop indeed and a sure-fire Christmas crowd-pleaser.

Christmas Cake, Pudding or Cheese…

The Liberator Episode 9 2016, Bishop of Norwich, South Africa £20.50 1 bottle
Whatever your post-lunch fancy this single barrel Cape ‘Port’ from Calitzdorp, South Africa, is a winner. Sipped alongside fruit cake, pudding or a good hard cheese the Bishop of Norwich is rich, velvety and full of spiced dried-fruit flavours, sweet spice and herbal notes all coated in jammy black fruits.  This vintage style ‘Port’ pays homage to the said Bishop, Henry Bathurst, whose tendency it was to fall asleep at the end of dinner whilst decanters accumulated around him much to the consternation of others seated further along the table… This Christmas don’t forget to ‘pass the port’!

 

Christmas Blues

Château Partarrieu 2015, Sauternes, France  37.5cl   £16.50 1 bottle

Why not try savouring a sweet wine with your blue cheese? The sweetness of Château Partarrieu is an excellent accompaniment for the savoury, salty and pungent flavours of a blue. This is a delicious mid-weight Semillon / Sauvignon Blanc with apricot, honey and a touch of lemon and savoury to balance. It is indeed liquid gold!…Ps. If blue cheese isn’t your thing, this wine is just as tasty with a fruit dessert.

Now for Boxing Day…

An Aperitif

Il Grillo di Santa Tresa Spumante Brut, Sicily, Italy   £16 1 bottle
A favourite find this year and a superb Prosecco alternative, Il Grillo is how we’ll be kick starting our Boxing Day festivities. The pretty pale straw colour is flecked with gold, the bubbles are fine and lively and the palate is soft with bursts of zingy freshness and spectacular fruity notes. What’s more the Grillo grapes are all organically cared for in the vineyard and winery and this fun fizz is vegan friendly too.

The Boxing Day Buffet

Ciacci Piccolomini d’Aragona IGT Toscana Rosso 2015, Italy  £13 2 bottles

Boxing Day with all its delicious leftovers, cold meats and festive snacks calls for a very versatile drop. This Sangiovese blend is the answer to the smorgasbord. A flavourful red to say the least, fruits enriched with herbal and savoury notes, ample body, soft and well-balanced. The little Merlot, Cabernet Sauvignon and Syrah rounding out the Sangiovese and making a superb pairing for all those tasty nibbles.

A Fireside Companion

Prà Morandina Valpolicella Ripasso 2016, Italy   £27 1 bottle
Time to relax, put your feet up and simply enjoy the festive feeling. And what better companion than this opulent and velvety Valpolicella Ripasso. Beautifully aromatic with red berries and plums to the fore. Followed by ripe dark fruit, herbal and sweet spice characters. A fine wine from world class Italian winemaker, Graziano Prà. Enjoy!

Our Christmas Cracker case contains £260 of delicious wine. This year this case is available to all of our customers at a cracking £221.

Wrapped Christmas Gifts Shop 2017 - half sizeIt comes beautifully gift wrapped, when collected from the shop or delivered locally, and lovingly packaged when sent by courier.

Local delivery is included in the price and national delivery of the Christmas case is just £10 to all of our customers.
A fabulous gift for wine-loving family or friends or the perfect treat to aid your Christmas preparations and festivities.  Wishing you a Merry Christmas!

BUY NOW

 

 

Select-6-web-Image

Select 6 – Autumn’s Accomplice

 

What is Select 6?

  • A case of wine lovingly selected each month by BinTwo.
  • 6 bottles.
  • One FREE bottle! Yes that’s right… 6 bottles for the price of 5!
  • Delivered to your door. Free Local delivery, National delivery to our wine club members £10 and National delivery to non-wine club members £14.
  • And if one bottle of each wine is simply not enough then you can order a SELECT 6 Double and receive 12 bottles for the price of 10.

Autumn’s Accomplice

A lovely bunch of wines to celebrate the season and its fare. Juicy, warming reds, food-friendly whites and of course, a fun fizz to kick-start a get-together, like we need an excuse!

SELECT 6 Autumn’s Accomplice: £72 worth of wine for just £61 including one FREE bottle. Buy Now

Select 6 Autumn’s Accomplice DOUBLE: £144 worth of wine for just £122 including 2 FREE bottles. Buy Now

 

 

Red Wine

Château Los Boldos Tradition Réserve Carmènere 2016 £13

Icon-Grape-webCarmènere

 

Icon-Origin-webCachapoal Valley, Chile

 

New to our shelves and just in time for the cooler Autumn evenings, a truly comforting Carmènere! Rounded and soft in texture with ripe dark fruit character a hint of spice and chocolate. Though intense in colour, a deep red, and full of flavour it’s not an overpowering wine. Fruits and tannins balance to a ‘T’…

Located in the foothills of the Andes the temperature in the vineyard is moderated by the cooler nightime air and the nearby river, as a result the fruit ripens to perfection whilst retaining fresh acidity. In the winery the wine spends 6 months ageing in French oak and a small amount in American new oak and then blended, softening the tannins and adding complexity.This tasty red calls for a hearty stew.

 

Classic Style Organic Zweigelt 2017 £12.50

Icon-Grape-webZweigelt

 

Icon-Origin-webÖsterreich, Austria

 

Vibrant, fruity and organic! A great introduction to Austrian wine if you haven’t got round to exploring wines from this part of the world. The fragrance is blackberries followed by bright red fruits on the palate, all mingling with the white pepper and spice characteristic of the Zweigelt grape variety. Producer, Sepp Moser, is committed to the Organic and Biodynamic cause so every care has been taken in the vineyard to grow organically and diligently hand-harvest. Classic Zweigelt has seen no oak and delivers pure juicy fruit. It is a lovely mid-weight red perfect partner for tomato based dishes, pasta, pizza or light meats.

 

Peter Bayly III 2012 £14

Icon-Grape-webTouriga Nacional, Tinta Barocca, Souzao

 

Icon-Origin-webCalitzdorp, South Africa

 

A wine borne from a spark of curiosity blending 3 Portuguese grape varieties to make a South African red table wine. And what a result! Peter bayly III delivers concentrated fruit, it has warm and welcoming plum and fruit cake characters reminiscnet of Port yet balanced by structure and elegance. Peter Bayly is living his dream in a secluded valley growing grapes to make mostly Port-style wines and the occassional red such as this, a very satisfying drop which he recommends with meats, hearty and Mediterranean dishes.

 

White Wine

Wirra Wirra ‘Scrubby Rise’ Unwooded Chardonnay 2017 £11

Icon-Grape-webChardonnay

 

Icon-Origin-webMcLaren Vale, Australia

Scrubby Rise Unwooded Chardonnay is all about pure fruit. Bursting with fresh citrus, sweet stone fruits and ripe melon, this white has bags of flavour whilst refreshing and crisp. The winemaking focuses on retaining all the flavour and freshness of the ripe fruit: night harvest, cool fermentation and not a hint of oak.

In case your wondering about the quirky name and label…‘Scrubby Rise’ was the name given many moons ago to the vineyard in front of the century-old cellars, a flat and barren landscape with beautifully rich soils. Wirra Wirra went on to build a viewing platform overlooking their sea of vines to be nicknamed ‘The Jetty’ hence the boat!

This wine is to be enjoyed with good food and company, roast chicken with all the trimmings would be just the ticket.

 

Jean-Luc Colombo ‘Les Abeilles’ 2015, £12

Icon-Grape-webClairette, Roussanne, Grenache blanc, Viognier

 

Icon-Origin-webCôtes du Rhône, France

 

A soft-textured, fleshy white with a deliciously fresh finish. ‘Les Abeilles’ is vibrant and aromatic, peaches and white blossom come to mind. The palate has structure and a moreish full texture making it a great accompaniment for roasted and grilled white meats or a gooey Camembert. Jean-Luc pays homage to the crucial role of bees in his vineyard by naming this wine after these beautiful and clever insects.

 

Sparkling

Il Selvatico Cuvée Frizzante £9.50

Icon-Grape-webGlera blend

 

Icon-Origin-webVeneto, Italy

Last and certainly not least,  a Frizzante for all seasons! A lightly sparkling and dry style wine perfect for pre-dinner drinks or a lunchtime treat. Golden, light, fresh and fun with delicate floral notes, ripe pear and yellow stone fruits on the palate and a refreshing finish. A cracking value Prosecco alternative from Vinicola Tombacco.

 

 

 

 

 

 

 

 

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