Perfectly balancing four botancial to give a complex & refreshing taste with the juniper & citrus style that Tanqueray is famous for. Tanqueray 0.0 means that you can discover the definitive experience from Tanqueray, just without the alcohol. ...

Perfect in a long serve which still allows the robust juniper flavour & unique Tanqueray style to cut through. A double juniper heavy gin created from the Tanqueray family recipe book dating back to 1880 Bloomsbury, London. A great story to tell from the Tanqueray family recipe book: The Bloomsbury recipe dates from the late 1800s. It therefore dates to Charles Waugh Tanqueray's stewardship of the company in Bloomsbury. Charles Waugh Tanqueray is the son of Charles Tanqueray. Charles Waugh's story has never really been told but it's a really interesting one, & he was truly instrumental in ensuring the success of the company. In 1868, when Charles died, his son Charles Waugh Tanqueray took over his business. He was 20 years old at the time. A brilliant business man who saw the global potential for Tanqueray, Charles Waugh started promoting the brand internationally. Charles Waugh was instrumental in masterminding the merger between Charles Tanqueray & Co & Alexander Gordon & Co in 1898, forming the largest Gin House in the world. ...

Tanqueray Flor de Sevilla is a unique distilled gin made with Sevilla orange essences & other fine botanicals. Inspired by Charles Tanquerays original recipes & the ripening oranges growing on the trees in sun-drenched SEVILLE, the result is a perfect balance of the uniquely bittersweet taste of Seville oranges balanced with the complexity of Tanqueray London Dry Gin. Best served with Premium tonic & a squeezed wedge of orange. ...

A herbaceous & aromatic gin inspired by an original recipe by Charles Tanqueray found in his notes from 1839. The notes described a savoury & balanced flavour created from only the finest local English ingredients. ...

Tanqueray has a new member to this international gin br&. Called Tanqueray No. 10, the small batch distillation product is crafted with h&-picked whole fruit botanicals & is distilled four times. Described as sublimely fresh with depth & a complex flavour with a mouth-feel that can only be described as unctuous, Tanqueray No. 10 is highlighted by flavours of grapefruit, orange & lime & mellowed by juniper & camomile. ...

The secret of this spirit lies in the flavour of the Rangpur lime, which gives a characteristic, mild & juicy zest. The result is a subtle & refreshing taste with a satisfying smooth finish. A distinctive gin distilled with rare Rangpur limes & other fine botanicals. ...

The colour is dense by Pinot Noir standards reflecting the sunny vintage effect on berry pigmentation & the effect of plucking the leaves from around the bunches before veraison. The fruit aroma is of ripe & spicy black berry-fruits with floral & notes that contribute to Pinot's peacock's tail. The palate has intense & sweet fruit flavours reflecting the aromas that persist but with very definite tannin structure that provides a savoury finish. Tapanappa Foggy Hill Pinot Noir is a pure expression of the unique terroir of the Foggy Hill Vineyard
- Winemaker Brian Croser.
...

2008 was one of the driest harvests on record only recording 35 mms for the 6 month growing season until harvest in March. The h&-harvested fruit was delivered in perfect condition to the winery, which is situated at the foot of the Tiers Vineyard. Immediately on arrival at the winery, the Tiers Chardonnay fruit was de-stemmed, crushed & chilled to 3 Deg C on the way to the air bag press. Cold juice was gravitated away from the skins through the press & only light pressings were added back. A small amount of SO2 was added to the juice on the way to the tank where the juice was allowed to settle for 4 days. SO2 was the only addition to the juice prior to fermentation. The clear juice was racked to new (50%) & 1 use (50%) oak barriques from the French forest of Vosges. A selected yeast strain, native to the vineyard, was added to initiate fermentation & the bacteria for the malo-lactic fermentation was added at the same time. The primary fermentation was complete in 6 weeks after which the yeast lees were stirred in the barriques weekly until the malolactic fermentation was complete 2 months later. At the finish of malo-lactic fermentation the wine was racked from barrique, SO2 was added & the wine was put back to barrique to sit on lees for a further 6 months. After a total of 10 months in barrique, the 2008 Tapanappa Tiers Vineyard Chardonnay was racked clear & prepared for bottling. The wine was bottled without filtration in March 2009. The varietal aromas are ripe peach & melon. Subtle marzipan & brioche aromas & flavours are contributed by the malo-lactic, yeast lees contact & oak. A consistent terroir feature of Tiers Chardonnay is its very significant texture followed by a savoury finish & the persistence of the flavours. The Tapanappa 2008 Tiers Vineyard Chardonnay will develop spicy honey & brulee characters with bottle age of up to 10 years. Serve with line caught Bar with fennel, onion & lemon with hollandaise sauce & wild asparagus. ...

The 2010 vintage in the Piccadilly Valley was warm. Although there were no heat waves like those in 2008 & 2009, 2010 was nearly 16% warmer at 1360°C days heat accumulation over the growing season than the long-term average of 1177°C days. The biggest spike of heat occurred early in the growing season. In November the heat was nearly double the normal. This accelerated the plant growth & fruiting processes ensuring a very early vintage. 2010 Tapanappa Piccadilly Valley Chardonnay has ripe peach flavours & aromas. Because of the warm vintage there are no melon skin nuances as there are in cooler years in the Piccadilly Valley & the fruit is completely ripe. Despite the warm year, the structure of Tapanappa Piccadilly Valley Chardonnay is typically savoury with a moderate alcohol & refreshing acid finish to a significant mouth feel & viscosity, the hallmarks of Piccadilly Valley Chardonnay. The nuances of spicy oak, yeast lees & full malo-lactic fermentation build the complexity of flavour & aroma expected of the best examples of this wonderful variety. 2010 Tapanappa Piccadilly Valley Chardonnay is a pure expression of the unique Piccadilly Valley terroir. Serve with fresh cirtrus scented, creamy fish dishes. ...

The hand picked grapes from the Whalebone Vineyard were de-stemmed & partially crushed (60% whole berries) & chilled to 1 tonne fermenters. After a cold soak of 3 days the native yeast of the vineyards was added & the fermenters were hand plunged twice daily, throughout the two-week fermentation. The fermenters were sealed for a further week of skin contact with the finished wine & then pressed directly to new French oak barriques to undergo malo-lactic fermentation on full lees. ...