The appealing nose of our 2011 chardonnay affords aromas of stonefruit, white floral, smokey oak & spice. The palate it fresh & lively with a bright acid backbone. Flavours abound of nectarines & peaches, juicy citrus & grapefruit pith. Good length with delicate texture & a fine mineral thread. Cloudy Bay chardonnay 2011 is an ideal partner to richer foods such as steamed crab, grilled white fish & fresh egg noodle pasta. ...

Nose: Complex flavours of cashew nut, preserved lemon & nectarine. Then, subtle grapefruit & white floral notes reveal themselves. Palate: Layered with a bold complexity of ripe fruit flavour & spicy, smoky oak characters. The combined texture of fruit density & lees work provides a focal point that is balanced by fresh & firm acidity. ...

The pale straw colour & aromas of ripe citrus fruits indicate the chardonnay origins of Pelorus nv. A bouquet of apple & lemon complements fresh bready notes derived from two years bottle ageing on lees. The deliciously crisp palate displays toasty, creamy complexity, enhanced by a lingering nutty finish. Chardonnay & pinot noir grapes are sourced from several grower & estate vineyards located within the Wairau Valley in Marlborough. Soils vary from stony free draining gravels to fine silt loams containing some clay. Vineyards are planted at a density of 1850 vines/ha & in an average year yield 9 tonnes/ha. The vines are trained to a standard vertical shoot positioned canopy. As a non-vintage sparkling wine, the final Pelorus blend comprises base wines from several seasons. The pinot noir & chardonnay grapes for Pelorus are harvested when the ideal balance between acid & sugar levels is reached for the production of premium sparkling wine. The naturally high acidity found in grapes grown in the Marlborough region ensures elegance & crispness in the final wine. Several different clones of chardonnay & pinot noir are used in the vinification of Pelorus NV. All grapes are pressed without crushing & the juice is given a short period of settling which is followed by racking & inoculation with a pure strain of Montrachet yeast. The base wines are fermented & aged in a mixture of stainless steel tanks, large oak vats & small French oak barrels. Following a spontaneous malolactic fermentation the wines are left to age on lees for a further eight months prior to blending each November. The chardonnay predominant blend is put on tirage using prise de mousse yeast the following February & subsequently allowed to attain a minimum of two years lees ageing in the bottle before disgorgement. ...

The Pelorus Vintage exhibits rich & complex aromas of brioche, nougat & almond biscotti, overlying subtle red apple & citrus fruit. The wine has a deliciously creamy palate structure that is balanced & focussed by a fine acid backbone. Fruit was harvested from predominantly 4 cane vines from the Rapaura & Fairhall regions. A lighter than average yield of about 9T/ha allowed for early development of flavours & an early harvest. ...

Limited stock, vintage changing soon. Appealing at once, the nose of our Pinot Noir 2012 is ripe with plum, aromatic spice & red florals. The palate is focussed with a savoury architecture; bittersweet chocolate, dark fruit & spice play with leather & hints of earthiness. Chalky tannins linger on a persistent finish. We particularly enjoy our 2012 pinot noir with soy glazed bbq pork ribs & confit of duck leg. ...

For its 32nd vintage, Cloudy Bay has captured the essence of its pristine origins. A wine that speaks of its vineyards nestled gently amongst the Richmond Ranges in Marlborough, New Zeal&. On the nose, a vibrant mix of kaffir lime, lemon zest & nectarine aromatics intermingle with the bright perfume of orange blossom. A palate brimming with ripe citrus & stone fruit flavours that are framed by sleek & succulent acid architecture. ...

A blend of dark aged rums from Guyana & Trinidad with a mysterious infusion of natural spices. Guaranteed to warm the depths of your soul & release the Devil within. Legend has it that in return for a persons soul, Satan will grant unimaginable favours. In search of the ultimate spiced rum, we found our Devil & we made our deal. The recipe belongs to Cloven Hoof, now the rum is yours. A dark & mischievous spirit with a lively kick, for those that dare to be different & march to the beat of the own drum. One day this rum may cost us our souls. Until that day lets RAISE THE HOOF! ...

Nose. Malty & creamy. Sherry & organics. Developing sweetness. Spices. Smoke. Opens up a little with time, but doesn't choose sides. The slightest hint of peat pops up. Taste: Dry & hot start, mellowing out into a sour centre. Some liquorice. A bit flat. Little development after that, the taste just slowly fades away in a winey, bitter finish. ...

Colour: Pale yellow. Tasting notes, undiluted: Nose: Sweet & malty with a distinct peaty note. Hints of leather & some
...

Aroma without water: Initially a very sweet note
- Highland fudge. A creamy texture, with a hint of milk chocolate & marshmallows.
...