Chateau Constantin Chase in Provence is located just minutes from the quaint picturesque village of Lourmarin and is best described in Peter Mayle’s ‘A Year In Provence’. At Chateau Constantin Chase, the wine making starts in the vineyards, which extend over almost 20 hectares, and are covered in beautiful ‘vielle vignes’, or ‘old vines’. Planted during the 1960’s, the domaine has been producing exquisite wines from unique terroirs and an exceptional climate. From gravel based river plains to the icy ‘mistral’ wind; each part of the Provence process culminates in the production of fantastic wine.
William, with his team of expert sommeliers then hand-pick unique, premium wines from around the globe to bring to the Williams Chase collection, investigating and investing in vineyards with the same ethos and values as our field to bottle processes.
Family-owned Chase Distillery is housed in a converted hop-kiln barn nestled amongst 400 acres of Herefordshire farmland. From rolling potato fields to sweet-smelling apple orchards, it’s here that we turn our organically grown produce from Chase Farm, into our award-winning single-estate vodka and gin. The highly skilled, artisanal distillation process adopts traditional methods not changed since the 1900's. Using a bespoke copper batch pot, Europe’s tallest rectification tower (standing at 70ft), and our beautiful carter head style still ‘Ginny’, each lovingly crafted Chase bottle also remains hand-filled and sealed on-site, ensuring a entirely single-estate process from seed to bottle. Discover more www.chasedistillery.co.uk
Classically refined, crisp and fruity, Willy’s Cider has been made at Chase Distillery for over four years. Having never been bottled before, Willy’s until now, has taken a back seat as the antecedent of the Distillery’s super premium Naked Chase Vodka and Williams Chase Elegant Gin.
Taking inspiration from an old ‘Wonky Barn’ surrounded by Herefordshire apple orchards, Willy’s is made using traditional bittersweet cider apples grown in the rich and fertile Herefordshire soil. We press our apples to create a fresh and fruity juice. This juice is then naturally fermented over a period of 3-4 months, allowing for the development of complex flavours, resulting in a complicated and fantastically layered dry cider. To finish, a little of the fresh pressed apple juice is blended back into the cider to create a refreshing medium dry finish.