Te Mata Estate Woodthorpe Gamay Noir has a vibrant, bright cherry colour with aromas of wild strawberry, cranberry & lavender. The palate is juicy & moreish with toffee-apple flavours & gently rounded, light tannins to the finish. Woodthorpe Gamay Noir is an incredibly versatile wine, partnering with any food & is particularly good with spicy cuisines, matching its vibrant fruit & soft tannins. It can be enjoyed immediately upon release & can be served at room temperature or during summer, lightly chilled. ...

Deep magenta, Estate Vineyards Cabernets/ Merlot 17 overflows with fresh red berries, dark cherries, blueberry & ripe Hawkes Bay plums. Savoury bay leaf, & fine toast & spice notes from the oak, give our 2017 release great presence, varietal personality & complexity on the palate. Appealing, approachable & just a touch aristocratic Estate Vineyards Cabernets/ Merlot 17 continues to over-deliver in flavour, intricacy & finesse. ...

Woodthorpe Sauvignon Blanc has a pale lemon colour with green lights. Lifted aromas of gooseberry, passionfruit, pear & lime carry through to a refreshing palate with a fine mineral texture & long, balanced finish. It is best served chilled, either as a refreshing pre-dinner glass of wine or with salads, seafood dishes, & lightly spiced Asian foods. It can be enjoyed immediately upon release & will continue to develop in bottle for two years from harvest. ...

Te Mata Estate Woodthorpe Syrah has a bright crimson colour with aromas of red cherries, raspberries & the pepper & jasmine floral notes. The palate features the same red berry fruits completed by baking spice flavours & integrated soft tannins. This wine will continue to develop in bottle for 2-5 years from harvest. It is a wonderful accompaniment to all red meats, savoury & lightly spiced dishes of Mediterranean cuisine, as well as soft ripened cheese. ...

Te Mata Estate Woodthorpe Syrah 2010 was hand harvested from our Woodthorpe vineyard between 15 April & 5 May 2010. Fully-ripened syrah was combined with 4% viognier grapes, then destemmed & co-fermented. The resulting wine remained on skins for extended maceration before pressing. It was then run off to a mixture of new & seasoned French oak barrels for 12 months maturation, during which time it was regularly topped & racked. The wine received a traditional egg-white fining before being bottled in March 2011. Te Mata Estate Woodthorpe Syrah 2010 has a bright crimson colour with aromas of red cherries, raspberries & the pepper & jasmine floral notes. The palate features the same red berry fruits completed by baking spice flavours & integrated soft tannins. This wine will continue to develop in bottle for 2-5 years from harvest. It is a wonderful accompaniment to all red meats, savoury & lightly spiced dishes of Mediterranean cuisine, as well as soft ripened cheese. ...

A mix of small plots of a multitude of exotic old fashioned grapes resulting in a flavoursome, rich yet vibrant wine from the heart of Spain ...

Deep intense violet colour. Rich ripe, spiced & brambly fruit, pure & mouth-filling with round tannins, & a lively finish. ...

Limited stock. William Teacher started work in a cotton mill aged seven; in 1830 he was employed by a small grocer in Glasgow. He married the owner's daughter, persuaded the firm to take out a licence to sell wines & spirits & expanded into 'dram shops'. These were basic public houses selling reliable spirits, with rules against buying rounds & having loud conversations; drunks & rowdies were quickly removed. Within twenty years he was the largest licence holder in Glasgow. By this time he had been joined in the business by his sons, Adam & William. Following the example of others they moved into wholesaling, providing special blends for specific customers. One of these became very popular, so they concentrated their energies on producing & marketing it as Teacher's Highland Cream (it was registered in 1884). Export growth was the next move: as early as 1903 the brand was being exported to America. During the First World War, the company voluntarily reduced sales of its whisky, by giving customers a ration card which entitled them to only five glasses a week or a bottle a fortnight. As a result, when peace returned the company had a great deal of whisky in store. The demand for teacher's Highland Cream grew steadily over the years
- so much so that the company was able to build a modern blending & bottling plant in Glasgow in 1962. In 1976 William Teacher & Sons Ltd joined Allied Distillers, & today their key brand is among the top five best-selling whiskies in Britain, with a strong position in the world market.
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William Teacher started work in a cotton mill aged seven; in 1830 he was employed by a small grocer in Glasgow. He married the owner's daughter, persuaded the firm to take out a licence to sell wines & spirits & expanded into 'dram shops'. These were basic public houses selling reliable spirits, with rules against buying rounds & having loud conversations; drunks & rowdies were quickly removed. Within twenty years he was the largest licence holder in Glasgow. By this time he had been joined in the business by his sons, Adam & William. Following the example of others they moved into wholesaling, providing special blends for specific customers. One of these became very popular, so they concentrated their energies on producing & marketing it as Teacher's Highland Cream (it was registered in 1884). Export growth was the next move: as early as 1903 the brand was being exported to America. During the First World War, the company voluntarily reduced sales of its whisky, by giving customers a ration card which entitled them to only five glasses a week or a bottle a fortnight. As a result, when peace returned the company had a great deal of whisky in store. The demand for teacher's Highland Cream grew steadily over the years
- so much so that the company was able to build a modern blending & bottling plant in Glasgow in 1962. In 1976 William Teacher & Sons Ltd joined Allied Distillers, & today their key brand is among the top five best-selling whiskies in Britain, with a strong position in the world market.
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Appearance: Pale straw. Body: Light to medium. Nose (unreduced): Prickly, fresh oranges, with a perfumed background. There are some very light cereal notes in the background with even a slight saltiness. The overall impression is clean & appetising. Nose (30%): Softens & dulcifies when water is added. Becomes more scented but still upon a base of orange juice with a slight whiff of beeswax. Taste: Crisp, dry & mouth-cleansing, light & toffee-ish to start, becoming tea-like developing a pleasant acidity & even a pinch of salt. Finish: Dry & lightly smoky, the beeswax also returns in the aftertaste. ...