A delicious bourbon-based liqueur, flavoured with the finest maple syrup Canada has to offer. A most delectable spicy, rich & flavoursome liqueur. Crafted from the very finest Kentucky Straight Bourbon & thick, mellow Canadian maple syrup. The resultant tipple melds the vanilla cream. Deep oaky spices & tangy fruit notes from a superb Bourbon with the warming, coffee rich, fruity sweetness from finest top quality maple syrup. ...

Ripe hand picked fruit, gentle winemaking & maturation in French oak have resulted in an attractive wine with red fruits, hints of spice with textural fine grainy tannins to match the fruit on the palate together with good focus & length. Beetle Juice is named after the Cromwell Chafer Beetle (Prodontria lewisi). The Cromwell Chafer is a critically endangered beetle found at just one site in the world. This 81-hectare area of windblown sand dunes has been set aside as the Cromwell Chafer Beetle Nature Reserve to protect & monitor the habitat of this beetle. ...

Ripe hand picked fruit, gentle winemaking & maturation in French oak have resulted in an attractive wine with red fruits, hints of spice with textural fine grainy tannins to match the fruit on the palate together with good focus & length. Beetle Juice is named after the Cromwell Chafer Beetle (Prodontria lewisi). The Cromwell Chafer is a critically endangered beetle found at just one site in the world. This 81-hectare area of windblown sand dunes has been set aside as the Cromwell Chafer Beetle Nature Reserve to protect & monitor the habitat of this beetle. ...

This unique Blanc de Noir was made from 100% Pinot noir grapes, grown on the family owned vineyard. Ripe hand picked fruit & gentle winemaking have given a wonderfully balanced wine. The elegant Champagne colour resulted from minimal skin contact prior to a gentle whole bunch press. The juice was fermented in stainless steel to retain the varietal & fruit characteristics. The wine shows delightful aromas of peaches & cream, with stone fruit, pink grapefruit & a hint of honey on the palate. Best served slightly chilled. Winemaker, Pete Bartle Harvest dates: 26th March & 6th April 2011 100% Pinot Noir Bottled 5th August 2011 ...

This unique Blanc de Noir was made from 100% Pinot noir grapes, grown on the family owned vineyard. Ripe hand picked fruit & gentle winemaking have given a wonderfully balanced wine. The elegant Champagne colour resulted from minimal skin contact prior to a gentle whole bunch press. The juice was fermented in stainless steel to retain the varietal & fruit characteristics. The wine shows delightful aromas of peaches & cream, with stone fruit, pink grapefruit & a hint of honey on the palate. Best served slightly chilled. Winemaker, Pete Bartle Harvest dates: 26th March & 6th April 2011 100% Pinot Noir Bottled 5th August 2011 Limitied Stock. ...

This unique Blanc de Noir was made from 100% Pinot noir grapes, grown on the family-owned vineyard. Ripe hand picked fruit & gentle winemaking have given a wonderfully balanced wine. The elegant Champagne colour resulted from minimal skin contact prior to a gentle whole bunch press. The juice was fermented in stainless steel to retain the varietal & fruit characteristics. The wine shows delightful aromas of peaches & cream, with stone fruit, pink grapefruit & a hint of honey on the palate. Best served slightly chilled. ...

Limited stock. Especially low yielding ripe hand picked fruit, gentle winemaking & extended maturation in French oak have resulted in a complex & powerful wine. It has aromas of ripe cherries & plums, a rich & silky smooth palate & a long spicy finish. A great example of one of the best Central Otago Pinot Noirs
- Best rewards are gained by careful cellaring.
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Trophy Hong Kong International Wines & Spirits Competition 2011. Cuisine top 10 & 5 stars!!! Gold Medal San Francisco International Wine Challenge 2011 Winemaker, Carol Bunn Harvest Dates: 20th–28th April 2009, all handpicked Clones, 115, 777, 667, 6 & 5 Brix at Harvest: 25
- 25.5 Wine Titratable Acidity: 6 gm/litre Wine p H: 3.59 Alcohol 14.5% 5-10% whole bunch fermentation The grapes were cold soaked for 5 to 7 days Hand plunged 3 times a day at peak of fermentation. 100% French oak for 11 months, 40 % new Malolactic fermentation in barrel Medium grade filter & no fining Bottled 14th April 2010 Accolades Trophy Hong Kong International Wines & Spirits Competition 2011, best wine with Peking duck Gold Medal San Francisco International Wine Challenge 2011 Gold Medal New Zealand International Wine Show 2011 Cuisine top 10 & 5 stars!!! Dish Magazine top 10 5 Stars 93/100 Bob Campbell Geoff Kelly 18+/20 Silver Medal Decanter Wine Awards 2011 & 2012 Silver Medal London International Wine Challenge 2011 & 2012 Silver Medal London International Wine & Spirits Competition 2011 Silver Medal Bragato Wine Awards 2010, 2011 Pure Bronze Air New Zealand Wine Awards 2010 Bronze Medal Royal Easter Show 2011 4 Stars Winestate Canterbury/ Oago Tasting John Hawkesby Canvas, “A perfect example of an outstanding Central Otago pinot that delivers astonishing value for your money.” Tasting Notes Ripe hand picked fruit, gentle winemaking & maturation in French oak have resulted in a complex & powerful wine, with aromas of ripe cherries, raspberries & Black Doris plums, a rich & silky smooth palate with fine grainy tannins to match the fruit. Excellent value, drinking fantastically well now & will develop & cellar for several years.
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Ripe hand picked fruit, gentle winemaking & maturation in French oak have resulted in a complex & powerful wine, with aromas of ripe cherries, raspberries & Black Doris plums. A rich & silky smooth palate with fine grainy tannins to match the fruit. Excellent value, drinking fantastically well now & will develop & cellar for several years. ...

Especially low yielding ripe hand picked fruit, gentle winemaking & extended maturation in French oak have resulted in a complex & powerful wine. It has aromas of ripe cherries & plums, a rich & silky smooth palate & a long spicy finish. A great example of one of the best Central Otago Pinot Noirs
- Best rewards are gained by careful cellaring. 10% whole bunch fermentation
- The grapes were cold soaked for 5 to 7 days
- Hand plunged 3 times a day at peak of fermentation.
- 100% French oak for 14 months, 40% new
- Malolactic fermentation in barrel, Minimal filtering, no fining




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