Wine List

Tasting Notes: Peachy and very soft with notes of Lychee and pineapple. Made from the Airén grape variety, the most widely planted white grape in Spain.

Good with: Portland Hood Squid, Caesar Salad

Tasting Notes: Low-yielding old 'bush vines' on the lower slopes of the towering Simonsberg Mountain produce this ripe, tropical-fruit flavoured Chenin Blanc. Ideal partner to a fishy square meal…

Good with: Butternut Squash Risotto, Vegetable Millefeuille

Tasting Notes: This wine has lots of green pepper, herb, grass and gooseberry and a refreshing limey acidity with a touch of green fig and guava on the finish. Sauvignon Blanc prefers cooler growing conditions and so it is perhaps not a surprise to find the La Turca vineyard block, where the grapes for this wine are grown, further up the valley side away from the warmer valley floor.

Good with: Fish & Chips, Moules Mariniere

Tasting Notes: A blend of Rhône varieties grown in the warm vineyards of the d’Oc region of southern France. Unoaked the emphasis is on fresh, lively citrus fruit backed by notes of peach blossom, the finish is soft and rounded.

Good with: Crab Sandwich, Whole Roasted Plaice

Tasting Notes: Unoaked, a tropical fruit flavoured wine with notes of spring blossom and honey.

Good with: Smoked Salmon Sandwich, Fillet of Portland Sea Bream

Tasting Notes: A well-structured, straw-gold example of this popular variety that is very much at home on the gravelly plains to the south of the eastern ‘arm’ of the Alps. It has a quite full-flavoured (for Pinot Grigio) ripe apple with peach and pear notes palate. Unoaked, the finish is refreshing and flavoursome.

Good with: Spaghetti with Thai King Prawns, Whitebait

Tasting Notes: For a cleaner, fresher palate than a deck scrubbed with Holystone, this is Lively, very fresh, and with a touch of ‘spritz’; very much what one would hope for from this classic Northern Portuguese white, the famed partner for grilled sardines. A single estate wine, unoaked, with delicious lemon-peel fruit and good intensity.

Good with: Moroccan Tagine, Chicken Caesar Salad

Tasting Notes: Fermented using classic cool-fermentation techniques and then briefly aged on its ‘lees’ to develop flavour complexity and weight on the palate. The Cut of it’s Jib is ripe gooseberry and citrus aromas with herbaceous notes; the lively palate showing some tropical fruit and lime flavours, and the finish is refreshing and dry.

Good with: Moules Mariniere and Plaice

Tasting Notes: Cherry-red, very smooth with blackberry and plum fruit; the tannins are light and finish soft.

Good with: Vegetable Millefeuille, Ham, Egg & Chips

Tasting Notes: No Flotsam or Jetsam in this elegant wine with blackcurrant flavours from the Cabernet and juicy, herby, mineral undertones from the Petit Verdot.

Good with: Smoked Duck Breast, Sirloin Steak

Tasting Notes: If you’re going to ‘splice the mainbrace’ this is a good starting point… From the South-West of Languedoc-Roussillon, close to the Pyrénées Mountains, about 30% of the blend is aged in French oak. The smooth, velvety palate shows cherry and blueberry flavours backed with a hint of sweet oak spice.

Good with: Gressingham Duck, Haunch of Venison

Tasting Notes: Grog it ain’t, Jam-packed with juicy dark forest fruits and plums it is; there is a good degree of complexity, added to by some toast and spice acquired during a brief period of oak ageing… about as subtle as a Force9!

Good with: Assorted Pan Fried Dorset Wild Mushrooms, Portland Sea Bream

Tasting Notes: No info

Good with: Spaghetti with Thai King Prawns, Gressingham Duck

Tasting Notes: When Chianti became a DOCG in 1984, it was a bottle of Ruffino Chianti that wore the first warranty strip bearing the number 00000001. Even though this might not have been an intentional gesture, it seems to render a secret tribute, giving Ruffino and its Chianti ‘first-born’ status in the appellation. This was the first wine produced by the founders Ilario and Leopoldo, and is a wine that has written many pages in Italian wine history. Made exclusively of Sangiovese, it shows floral and fruity notes that lead towards spicy scents of white pepper and hazelnuts.

Good with: Whole Roasted Plaice, Cheese Ploughman’s Salad

Tasting Notes: The wine is matured in French oak for up to 12 months before bottling to add complexity to the natural black pepper and spicy character of the wine, ideal cure for soothing any ill-effects of a session with the Captain’s Daughter! (cat-o-nine-tails!)

Good with: Moroccan Tagine, Gressingham Duck

Tasting Notes: A blend of Tempranillo, Mazuelo and Graciano grapes from the Rioja Alta area. Aged in small oak barrels for 2 years before a further year in bottle. A mature, graceful wine with a long, lingering, velvety style. No need for keelhauling to convince the crew to drink this…

Good with: Sirloin Steak, Steak Ciabatta Sandwich

Tasting Notes: Salmon-pink with red highlights, a soft and fruity rosé showing notes of strawberry jam and citrus on the finish.

Good with: Spaghetti with Thai King Prawns, BLT Ciabatta Sandwich

Tasting Notes: A delicate pink wine full of fresh, summer-fruit aromas and flavours. Made using pink-skinned Pinot Grigio grapes from the Venezie wine region. Cool-fermented in stainless steel after a brief maceration on the skins to extract sufficient colour.

Good with: Cheese Ploughman’s Salad, Fillet of Portland Bill Sea Bream

Tasting Notes: A delicious, medium-sweet rosé made using Zinfandel grapes from the North Central Valley. A far more pleasing experience than ‘kissing the Gunner’s Daughter’.

Good with: The Boat That Rocks Cheeseburger, Spaghetti with Thai King Prawns

Tasting Notes: Fine, persistent, soft fizz surrounds the typical fruit spectrum of apples and pears with a hint of peach – perfect for sipping whilst lounging on the Poop-deck!

Good with: Roasted Red Pepper, Tomato, Basil & Mozzerella Ciabatta Sandwich, Moules Mariniere

Tasting Notes: A ripe, biscuity Champagne with a fine mousse and a long, elegant finish. A blend of 50% Chardonnay, 30% Pinot Noir and 20% Pinot Meunier gives backbone and complexity. A family run Champagne house founded in 1920 and today run by José and his brother Pierre Bouché.

Good with: Ham Ploughman’s Salad, Butternut Squash Risotto

Tasting Notes: The flagship of Mumm, still recognisable by the distinctive red stripe, which commemorates the Légion d’Honneur, on the label but now with a much-improved design. The dominance of Pinot Noir and Pinot Meunier, which constitute 45% and 25% respectively of the blend is befitting of a Reims-based house.

Good with: Whole Roasted Plaice, Fish & Chips

Tasting Notes: A blend of 80% Pinot Noir and Meunier (split evenly) and 20% Chardonnay selected from around 30 ‘crus’ which spends a minimum of 3 years maturing on its ‘lees’. Grand Brut has a fine, consistent bead of bubbles, that release deliciously floral, slightly honeyed fruit aromas. It shows fresh fruit such as white peaches on the palate, and has an elegant finish.

Good with: Crab Sandwich, Hazelnut Chocolate Fondant

Tasting Notes: Intense salmon-pink with coppery highlights; elegant aromas of raspberries, wild strawberries and rose petals. Red fruits and citrus flavours on a fine, steady stream of bubbles. A generous portion of the Chardonnay comes from the village of Cramant, renowned for the quality of this variety.

Good with: Sirloin Steak, Vanilla Panna cotta

Tasting Notes: Papaya, peach, apricot and mango combine well with honey and spice on the nose. Very rich but not cloying, perfect with the ‘Midshipman’s nuts’, shows a nice touch of orange blossom and orange and lemon acidity. The grapes are left on the vines to achieve the highest level of ripeness and the wine is matured for up to 30 months, not in oak, to develop its honeyed character. The blend is 85% Sauvignon Blanc with the balance Riesling and Gewürztraminer.

Good with: Treacle Tart, Orange Tiramisu