Pale mahogany core surrounded by a broad pale gold rim with subtle olive highlights. On the first impression, the wine is lifted & ethereal but soon begins to unfurl layer after layer of multi-dimensional aroma. First to emerge are notes of sawn wood & cigar leaf, against a background of cedar, balsam & citrus. These are followed by a warmer, mellow redolence of marzipan, walnut & coffee, notes of sultana & plum & spicy hints of black pepper & cardamom. Finally, the nose opens up a discreet savoury dimension, with hints of toast & wild herbs. On the palate, the wine has a smooth, velvety texture. Rich, dense & sumptuous, it coats the tongue with opulent mellow flavour, coffee & butterscotch with hints of walnut & candied orange peel, but with a remarkable freshness from the current of lively acidity which runs through the palate into the extraordinarily long finish. A wonderfully elegant finely constituted & beautifully matured port delivering a surge of rich flavour with every sip. Taylors has an extensive & enviable library of very old Ports & each year they release a 50-year-old Single Harvest Port which represents the cream of their aged reserves. Often referred to as Colheitas, these single harvest Tawny ports are a far cry from vintage port with very slow & gentle ageing in oak casks creating ports of extreme aromatic complexity with delightfully mellow structures. & the 1970 Port vintage was of one outstanding quality
- ideal growing conditions produced what is now a classic vintage
- universally declared by all the major port houses.

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This famous Bajan Gold Medal beverage & mixer, with a uniquely refreshing flavour was developed by John D. Taylor of Bridgetown, Barbados in 1890. Born & bred on the island of Barbados, this slightly alcoholic sugar cane based liqueur is a staple of every Bajan's bar. It's special taste comes from a refined infusion of lime laced with fine cane syrup & botanicals including almonds & cloves. ...

Taylors holds one of the most extensive reserves of very old cask aged Port of any producer. They include a collection of rare Single Harvest Ports. These are Ports from a single year which age to full maturity in seasoned oak casks & display the year of harvest on the label. Taylors has decided to make a limited release, of a Single Harvest Port made 60 years previously. Core of walnut brown surrounded by a broad rim of pale gold with olive highlights. Powerful nose of extraordinary complexity & opulence, revealing multiple nuances &

Dimensions of aroma. First to emerge is a mellow redolence of molasses, dried fig & sultana, mingling with nutty marzipan aromas. As the wine opens up, scents of cedarwood & dried tobacco leaf appear, together with subtle spicy notes of black pepper & cardamom & a fleeting fresh hint of citrus. All this is enveloped in an powerful aura of oaky vanilla aroma, the legacy of decades of ageing in cask. In the mouth the wine is dense, round & concentrated, with a thick velvety texture, quite rich & sweet on the mid palate but then lifted by a burst of fresh acidity on the finish, which is crammed with lingering flavours of butterscotch, almond, orange marmalade & dried fruit. A beautifully balanced wine, still clean & fresh in spite of its many years of maturing in wood.

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A connoiseurs unchilfiltered Blend. With more than double the malt content of most standard blends, this Gold Medal award winning whisky contains quality Islay, Isl&, Highland & Speyside malts aged from 8
- 11 years. Slightly creamy with a touch of liquorice on the palate & a delicate light peaty note. Pronounced chey vek, Te Bheag means the little lady & is the name of the boat in the company's logo. The name also means a wee dram in colloquial Gaelic. Smooth & slightly peated from its West Coast origins, this is a connoisseurs' whisky with a high malt content, aged between 5 & II years old, & a hint of sherry from selected casks in which it was matured. In I997, this version was awarded a Gold Label in the International Spirits Challenge Competition in London, followed by a Gold Medal from Selectione Mondiale in 1998.
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Awatea has a dark crimson colour with lifted floral, ripe blackberry cedar & spice aromas. The palate is laden with rich dark cherry, chocolate & Provence herb flavours, with a fine, persistant tannin finish. ...

Separate parcels of fully ripened syrah were h&-harvested from the Bullnose vineyard between 22 & 27 April 2010. These individual lots were handled in a traditional manner; destemming, a warm, plunged fermentation, extended skin maceration, pressing, & then a secondary malolactic fermentation. The separate wines were run to a mixture of new & seasoned French oak barrels for 15 months maturation, before egg-white fining, blending & then bottling in July 2011. Bullnose 2010 has a dark crimson colour, with complex aromas of boysenberry, raspberry, red plum, red roses & allspice. The palate is full & even with great balance & purity of varietal expression. Powdery tannins provide structure & a long, elegant finish. It will continue to evolve in bottle for eight years from harvest. ...

The palate is full & even with great balance & purity of varietal expression. Powdery tannins provide structure & a long, elegant finish. It will continue to evolve in bottle for eight years from harvest. Limited stock. Moving to 2012 vintage. ...

Bullnose 12 has a saturated magenta colour, with aromas & flavours of plum sauce, dark cherry, cinnamon & smoke. The elegant palate is soft, with ripe, ?rm tannins & great length of flavour through to a satisfying ?nish. Bullnose 12 is closed with a natural cork, allowing continued evolution in bottle for eight years from harvest. ...

Cape Crest has a pale golden green colour with lovely guava, nectarine & honey aromas. The fresh palate displays ripe nectarine & strawberry flavours, with mineral notes to its long, complex finish. Cape Crest will continue to evolve in bottle for five years from harvest & is a wonderful match with rich seafood & poultry dishes. ...

Coleraine 2009 was hand harvested between 18 March & 14 April 2009 from separate plots within Te Mata Estates vineyards. Each parcel of grapes was destemmed before a traditional warm, plunged fermentation & extended maceration on skins. The resulting wines were then run to predominantly new French oak barrels for 20 months maturation. Throughout this time, they were regularly topped & racked. The separate wines were blended in January 2010, then egg white fined during their second winter in barrel. The finished wine was then bottled in December 2010. Coleraine 2009 will be considered amongst the greatest Coleraines. Coleraine 2009 has a saturated magenta colour with concentrated aromas of blackcurrants, spice & dark old fashioned roses. The palate opens with the dense sweet, dark berry fruits indicative of a great year. The focus quickly turns to rich fine tannins that fill the mouth, leaving a lasting impression of a wine of significant ageing ability. A blend of 52% cabernet sauvignon, 43% merlot, & 5% cabernet franc, it will continue to develop in bottle & provide great enjoyment up to 15 years from harvest. ...