Limited stock. Being able to blend with five varieties, this wine is contstantly an award winning wine. The aromas are a complex of leafy Cabernet characters blended with plumy fruits & black spices from the Malbec & Petit Verdot. The palate explodes with rich dark fruits & herbal flavours & persists throughout the mid palate where it gathers further weight from the smokey French oak & dusty tannins. The silky finish allows the fruit flavour to continue throughout the palate giving great persistence & length. A classic wine with immense structure & longevity. This wine is aged in selected French oak barriques for 24 months, which imparts a fine grain tannin structure & length. To fully appreciate this wine, we recommend that it be decanted 3 to 4 hours before serving. Cabernet Sauvignon 47%, Merlot 18%, Cabernet Franc 16%, Malbec 11%, Petit Verdot 8%. AWARDS FOR THE WILHELMUS The 2006 Wilhelmus was awarded a Silver Medal at the 2009 London Inernational Wine & Spirit Competition The 2006 Wilhelmus was awarded a Gold Medal at the 2009 Australain Small Winemakers Competition The 2005 Wilhelmus was awarded 94 Points in James Halliday's 2009 Wine Companion The 2005 Wilhelmus was awarded 91 Points in Robert Parker Wine Review in 2007 The 2004 Wilhelmus was awarded 91+ Points in Robert Parker Wine Review in 2006 The 2003 Wilhelmus was awarded 94 Points in Robert Parker Wine Review in 2005 The 2003 Wilhelmus was awarded a five star rating (95 Points) in James Halliday's 2007 Wine Companion The 2002 Wilhelmus won the trophy at the London International Wine & Spirit Competition 2005 for the ' Best Blended Red Wine' The 2002 Wilhelmus was awarded 91-94 points in Robert Parker's Wine Review in 2004 The 2002 Wilhelmus earned a score of 95 points & was listed in James Halliday's Top 100 in 2004 The 2002 Wilhelmus was awarded a silver medal at the 2004 Royal Adelaide Wine Show The 2001 Wilhelmus was awarded a gold medal at the 2004 International Wine & Spirit Competition, London The 2001 Wilhelmus was awarded a bronze medal at the 2004 Decanter World Wine Awards, London The 2001 Wilhelmus was awarded 91 points in Robert Parker's Wine Review in 2003 The 2001 Wilhelmus was given a Five Star Rating, James Halliday's 2004 Wine Companion The 2001 Wilhelmus was awarded a top gold medal at the 2005 Winpac Wine Show, Hong Kong ...

Fermented for three months then distilled in a double retort port still that was installed in Worthy Park by Forsyths in 2005. A typical old-style Jamaican rum which has a congener content more than double of a rhum agricole. ...

Toffee, butterscotch & black pepper to start, but earthier notes build damp straw & dunnage warehouses. After some time in the glass, clean & buttery white rum notes develop, with green leaves & sweet young spirit. Big & spicy, with cinnamon & black pepper fighting over a pool of rich toffee sauce. Darker & more savoury notes grow: oak, rich earth & barrel char. As the spice dies away, candyfloss sweetness, licorice pastilles & salted butter appear. Intense but fading quickly golden sugar becomes licorice-heavy molasses with dry oaky spice. ...

Punchy & pungent, with buttery vanilla & sharp lemon zest softened by sweet banana & tropical fruit touches. Sweet initially turning sharp & citrusy orange & lemon oil, with lime jelly & wine gum fruitiness. Prickly spice & herbal complexity builds, with cinnamon heat balanced against savoury green leaves & freshly rubbed mint. The green leaves dominate to start, fading to leave sweet fruit. ...

It is blanco that has been kept (or rested) in white oak casks or vats called pipones for more than two months & up to one year. The oak barrels give reposado a mellowed taste, pleasing bouquet, & its pale colour. Reposado keeps the blue agave taste & is gentler to the palate. ...

This wine's aroma shows green apple, ripe pear, & caramel. Medium bodied on the palate with flavours of lemon sorbet, white peach & pineapple coming to the fore with a hint of vanilla on the finish. Once crushed & pressed, fermentation occurred in primarily neutral French oak barrels which lent a subtle vanilla character to the wine without overwhelming the delicious Chardonnay fruit character produced in the vineyard. During primary fermentation the barrels were stirred by hand every three weeks to add greater texture & ensure that fermentation progress uninterrupted. A partial malo-lactic fermentation allowed this wine to preserve its natural acidity, which balances the ripe fruit flavours & cleanses the palate. ...

Ruby & violet coloured in the glass, this wine shows aromas of blueberry, dried loganberries & hints of vanilla & cloves On the palate, bright fruit flavours of raspberries, red currants & blackberries integrate with a sharp mid palate acidity & fresh silky tannins on the finish. The GSM is one of the more complex wines that the winery creates. Rather than focusing on pure varietal character, the GSM Red Blend requires that each part of the blend play its own part. Grenache is the most fruit forward & lightest of the three components, & it drives the aroma & flavour profile of the wine. The majority of the Grenache in this blend is from the Arroyo Seco AVA, where it produces denser & more concentrated wines than examples grown in areas like Paso Robles or Southern France. The mid palate of the blend is carried primarily by Syrah, which in addition to contributing a lush mouthfeel supplies subtle peppery & blueberry notes. The Syrah component is especially vivid as it comes from Hahn's cool climate vineyards in the Santa Lucia Highlands, & its structure & darker flavours are perfect counterpoint to the brightness of the Grenache. The Mourvedre thrives in the hotter areas, so we have to venture outside of Monterey County to find it. Mourvedre's considerable tannins & acidity help provide the backbone for the flavours of the other components. ...

This wine is softly aromatic, offering initial fragrances of ripe apricot & pineapple. A taste reveals a clean mouthfeel supported by apple & green citrus flavours leading to a crisp finish. This Pinot Gris hails from maritime-influenced vineyards in Monterey County, where cool breezes from the Pacific Ocean slow down ripening & allow extended hang times. These conditions produce vibrant flavour & highlight the varietal's brisk acidity. Once harvested, the grapes for this wine were fermented in temperature controlled stainless steel tanks. The cool & neutral fermentation preserved delicate floral & tree fruit aromas, & yielded a buoyant & refreshing finish. ...

Haig Club is made at Cameronbridge distillery in Scotl&. The liquid has been crafted using a unique process that combines grain whisky from three cask types. This creates a fresh, clean style that showcases butterscotch & toffee for an ultra-smooth taste. Seen by many to be Scotland's hidden gem, single grain whisky is being predicted by experts as the next trend in whisky. Working alongside Diageo, David Beckham & Simon Fuller will play an integral role in bringing Haig Club to the world. The House of Haig has a rich history & I'm proud to be working at the heart of a home-grown brand which has built an incredible heritage over 400 years. Working closely with Diageo, we look forward to collaborating on Haig Club, valuing & treasuring the Haig traditions while reinventing this whisky for years to come. David Beckham ...

Hits of light citrus & fresh Bergamot, rich Black Tea & Woody Spice followed by a spicy underpinning of fresh cracked Pepper & cool Juniper. Nose: Lifting & aromatic with immediate hits of light citrus & fresh bergamot, followed immediately by a spicy underpinning of fresh cracked pepper, cinnamon & cool juniper berry. Palate: Spicy notes of bell pepper & juniper meet citrus notes of sweet orange, nutmeg & a rich black tea. Hints of woody spice, touches of bitter lemon & a slight grassiness clears out the top with the smallest touch of tannin. Finish: Long & lingering with touches of dried hay, cinnamon, black pepper, hints of eucalyptus & fresh lemon zest. ...