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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A big, swinging bottle of pinot that delivers an impressively complex & concentrated pinot noir, with plenty of capacity to deliver over the next few years; a handy wine indeed. Aromas are of gently fragrant, floral fruits & show a lovely, spicy, exotic thread, gentle game meats & more. The palate has layers & layers of flavour, & really nicely designed oak structure augments the juicy, long & assertive pinot noir fruit flesh. Great persistence here. 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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A dark, strong beer Old Peculier is justifiably famous for its rich & complete character, its sheer strength & for being a beer with a long history. Deep dark ruby. Fruity, mellow, warming. Rich, full-bodied, malty. A rich, dark, smooth-tasting beer with an unequalled flavour. Brewed using the traditional Fuggle hop & has a large & enthusiastic following all over Britain & around the world. ...

Has a rich, bright, golden yellow hue & an aromatic, complex nose of lime marmalade, guava & melon fruit & toasty oak nuances. The palate is medium to full bodied & rounded, packed with luscious tropical fruit flavours, a delicious mineral streak & well integrated, nutty oak which lends a creamy texture in the mouth. Finishes soft & succulent. Rich seafood dishes or perhaps with lighter game birds or poultry. 100% Chardonnay. ...

Aromas of juicy black fruit, mulberries, plums & hints of warm spice. After spending 18 months in barrel, the palate is soft & juicy with well-rounded tannins & a long, delicious finish. ...

Bright pale gold in colour with flashes of lime green, this wine is fresh, crisp & aromatic on the nose, boasting delicious gooseberry, melon & pineapple aromas. It is medium bodied & juicy, packed with fresh ripe melon & guava fruits & hints of bell pepper with a crisp, refreshing finish which is bone dry. Ideal as an aperitif or with fish. Try it with one of the following: poached salmon with lemon mayonnaise or warm asparagus & prosciutto salad, with strips of sea bass. 100% Sauvignon Blanc. ...

Opaque, almost black in colour with an aromatic & complex nose of blackberries, currants, liquorice & spices. Full bodied & structured, well balanced with ripe fruit & a lash of vanilla on the firm finish. This full bodied Shiraz is perfect to partner grilled, roasted, pan fried or char-grilled red meat such as beef or lamb. Perfect with a rare pan fried ostrich steak or haunch of venison. ...