Small bubbles forming a very fine rosary & persistent crown. Golden yellow colour with golden reflections. Good intense aromas on the nose of mature fruits including peach & candied apricot, & aromas from the ageing of toasted dried fruits & wood. On the mouth good structure with good balance & carbonic potential. Aftertaste of pastries & mature fruits. ...

Intense redcurrant colour, with certain shades of salmon; bright. The nose feels ripened red fruits (strawberry, raspberry) with shades of yeast (bread crumbs) & liquor undertones. To the palate it is soft & fresh. It fills it gently with creamy, tactile sensations & with herbal touches in the aftertaste. Grape: 90% Trepat, 10% Pinot Noir. ...

Moscato grapes, a signature taste of the region, are harvested in August & September when the fruit is at its best, before undergoing three distillations. During the final distillation, Moscato grapes are infused with Tuscan juniper berries in the distillerys newly refurbished Frilli copper pot still. The resulting liquid embodies the classic flavour of gin, whilst capturing the taste of the brands homeland in Piemonte, to deliver a harmonious liquid with a fresh & light taste. ...

Limited stock. Villa Lobos Mexican Vodka is produced by Licores Veracruz Distillers in Cordoba, close to the infamous Caribbean port of Veracruz, notorious for its pirates & fortress prison, La Fortaleza de St. Ulua. Villa Lobos is unique among world vodkas containing the famous Agave Worm, (Cossus redtembachi), actually the larva of the Night Butterfly which lives in the semi-desert Agave plants of tropical Mexico. For over a thousand years the Aztecs & the Nahuatl tribes of ancient Mexico have collected the worms which they believe have mystical powers, & used them as an integral part of the regional cuisine, as well as latterly enjoying them in the famous spirit of old Mexico, Mezcal. To the Mexicans, the worm symbolises the virtues of Machismo & its properties were highly prized by the ancient warriors. The Agave worm is the link between the origins of Villa Lobos Vodka & the proud & ancient heritage of tropical Mexico. Villa Lobos Vodka is produced from 3 different cereal grains using water taken from deep artesian wells filled with water from the melted snows on the peak of Mexicos highest active Volcano, El Pico de Orizaba, snow-covered all year round, even in the burning heat of high summer. Distilled 5 times, this ensures its not only the most unusual Vodka in the world, its also one of the smoothest. ...

The wine displays a tight, youthful bouquet of citrus & stone fruit, with hints of lemon, nutty nuances & complex oatmeal notes. The palate is refined & textural with an integrated acid to balance. The wine shows its Marlborough origin exhibiting minerality, balance & length. 100% Chardonnay. This wine has been crafted using natural winemaking techniques & minimal handling. Predominantly hand harvested & whole bunched pressed, the free run & the lightest pressings were transferred straight to oak barriques with full solids for fermentation. A proportion of the barriques were allowed to undergo natural fermentation while the remainder were inoculated with desirable Chardonnay yeasts. Fermented warm, the wine was allowed to reach dryness before undergoing partial lees stirring & malolactic fermentation. After 10 months in barriques on yeast lees the wine was lightly fined, filtered & bottled. Limited stock. ...

A superb apritif wine & perfect with seafood. This Lightly Sparkling Sauvignon Blanc is bursting with gooseberry, passion ...

Limited stock. This wine shows perfumed & classic varietal aromas of petal, quince & spice. The palate reveals similar flavours, delivered with a seamless texture & balance. 100% Gewurztraminer. Each vineyard was harvested separately, with fruit destemmed & crushed into the press. To aid flavour extraction, the skins & free-run juice were held for a skin contact period of two to four hours prior to being gently pressed. The resulting juice was cold settled then racked clean & inoculated with aromatic yeast strains. Cool fermentation techniques were employed to promote fruit aromatics & intensity. Ferments were tasted daily & stopped to retain some natural residual sugar, enhancing mouth-feel & richness. The wine was then blended, lightly fined, cold stabilised & filtered prior to bottling. ...

The 2019 Private Bin Sauvignon Blanc showcases everything fresh & vibrant about Marlborough. Initially, the classic Awatere aromas jump out of the glass, such as lemongrass, jalapeo peppers & fresh herbs. The cool climate in the Awatere Valley is influenced by Mt Tapuae-o-uenuku & the cool alpine winds & fresh sea breezes protect the natural acidity in this wine. In contrast, the Wairau Valley has warmer summer months, with dry nor-westerly winds influencing vineyards to produce a pungent Sauvignon Blanc with ripe citrus & tropical fruit flavours. ...

This wine is a pure example of concentrated Sauvignon Blanc displaying intense aromas of currant leaf, gooseberry & fresh lime intertwined with exotic herb notes. An explosive, concentrated palate gives way to a long mineral & steely finish. 100% Sauvignon Blanc. Located in Marlborough's cooler Awatere Valley, Clifford Bay's climatic influence plays a significant role in the varietal flavours of the selected vineyards. Hand harvested bunches were destemmed & crushed. For maturation, the juice was then left on the lees for two months until it was racked to ferment in a tank. Subsequently, the resulting wine was gently fined out & filtered before bottling. ...

This wine has been gently crafted using a natural approach to winemaking. With an enticing bouquet of red & dark fruit, it has a seductive perfume which is concentrated yet refined. The palate has layers of explosive fruit & is deep with a lovely long grainy texture. This stylish wine is powerful yet elegant & balanced. 100% Pinot Noir. Fruit was h&-harvested, destemmed & crushed into open-top fermenters. While it fermented, the fruit was hand plunged. Following pressing & malolactic fermentation, the wine was moved to French Oak barrels (32% of which were new), where it spent the next 14 months maturing. The wine was then minimally fined with egg whites, lightly filtrated & bottled. ...