Millton Vineyard is a key pioneer of Viognier, producing this one from vines grown on the silt banks of the Waipoa River in the Gisborne region. This is a dry, full bodied and textural wine with ripe apricot skin and peachy flavours. It drinks well now and will continue to age gracefully for the medium term; five to six years and possibly even longer. 

This bone dry, savoury and delicious Marlborough rose is clearly next level in price but then, so too is the taste of this wine. Simon Waghorn, the winemaker, gave the hand picked grapes a warm fast ferment to provide this single vineyard rose with its dry, savoury flavours, moving the taste firmly away from a tutti fruity style into refreshingly different one. Flavours here are all about slivered almonds, dried cranberries and even an earthy note on its lingering, weighty finish.

It gains depth of flavour and body from being fermented on solids (yeast lees) and was fermented to total dryness, leaving the wine with no residual sugar. 

Comelybank Vineyard Rose is a single vineyard wine made with grapes grown by Jeff and Vanessa Hammond in the Waihopai Valley.

It is 85% Pinot Noir and 15% Pinot Gris.

The story of Astrolabe

Diversity, history and family ownership are among the reasons to try the outstanding range of wines from Astrolabe, which was founded in 1996 in Marlborough by winemaker Simon Waghorn and his partner in life and wine, Jane. 

Simon has forged a reputation for being one of New Zealand's most respected producers of aromatic white wines after winning an almost embarrassingly long string of awards for his Sauvignon Blancs. He has also forged a name for adventurously diverse winemaking - he produces dry flinty whites from the most southern vineyard in Marlborough at Kekerengu on the coast about an hour's drive south of Blenheim. He is the only winemaker to produce wines from here. 

He is also one of the few in this country to make Albarino, Chenin Blanc and a consistently outstanding range of wines from the organically certified hillside sloping site that is the Wrekin Vineyard in Marlborough. 

The winery remains family owned and is now run by two generations, including Simon and Jane as well as their adult daughters. 

Laurent-Perrier Brut NV is enjoyed for its creamy softness which comes from Chardonnay, the dominant grape in this elegant sparkling wine.

The Laurent-Perrier Champagne house was founded in 1812 and is the main company of the Laurent-Perrier Group, whose other flagship brands include the houses of Salon, De Castellane and Delamotte. Laurent-Perrier Group also acquired Chateau Malakoff in 2004.

A blend of Cabernet franc and three Italian varieties, Sangiovese, Marzemino and Teroldego, wild fermented in oak barrels. 

Wonderful cherry fruit and fine floral aromas, perfectly balanced with flavours of wild berries and a long, crisp palate.

A very serious New Zealand Rose

Vacqueyras has always played second fiddle to Chateauneuf but the wines are finally starting to get the credit they deserve and this full bodied, deep and complex red is an excellent expression of this appellation. 

Sang des Cailloux means “blood of the stones,” and the galets ridden nature of the soil comes across in the mineral, stony aspect of this wine which is deep and full of energy and with notes of lavender, red and black fruit and olive. It is ready to drink now but will age gracefully for at least ten to fifteen years.

This wine is made from grapes grown on the elevated Plateau des Garrigues, where the vines are planted on a mixture of red clay, limestone and galets roule - or pudding - stones that are famously found in Chateaunuef.

This cuvee is made up of a blend of 60% Grenache and 40% Syrah, from the Garrigues plateau located near the village of Sarrians. This wine is highly perfumed with aromas of ripe red berries and smoky minerality. The generous palate offers intense red berry and lavender flavors and a touch of white pepper.

Lindemans Gueuze is a traditionally-brewed beer-style that originate from Brussels. This woody, fruity, magically musty spontaneous-fermentation beer aged in oak casks for up to two years before it is blended with young Lambic.

The blend of young and old Lambic, gives an exquisitely harmonious golden Gueuze with a distinctive fruity, oaky, woodrot and leaf-litter taste that offers mouthwatering back-of-the-tongue refreshment unlike any other.

5% ABV.

Turkey Flat Rose is a dry, light bodied pink wine made from Grenache grown in the Barossa Valley (world headquarters of Shiraz) and tastes of fresh summer berries, layered with red fruit and spice notes on the finish. 

This is the 26^th vintage of Turkey Flat Rose, which was first produced when light bodied pink wines were the absolute antithesis of what most wine drinkers wanted to consume back when bigger most definitely always meant better. How the tables have turned and now wines such as Turkey Flat Rose are viewed as the refreshing, light bodied ‘reds’ that they are. The residual sugar in this wine is 4.2 grams per litre and the alcohol is relatively modest for a Barossan wine, at 12.55 ABV.

Meet a lively and lovely newcomer to our shelves and to your glass.

Stone fruits and green fruits such as pear and apple combine beautifully with some phenolic texture in this luscious wine.

“This wine is a time capsule for the last harvest of Riesling off its site and I was happy to capture its electricity in a bottle. There’s something about the way Waitaki tastes in Riesling that is pure magic! Limestone expressing itself in the form of crackling acidity and chalk, you can taste the shape of the soil through the wine, it becomes so physical. This place may be small but she is mighty and every part of the region has Riesling gold to mine and create what I believe is the best Riesling outside of Germany. The name “Amplitude” came to Ian when I was describing how I feel this magnetic pull every time I get close to the Waitaki, followed by this electric current running through me. The feeling is so similar to how the wines taste, it’s crazy. Ian works at the beautiful old Kurow Power Station and so “Amplitude” seemed fitting.” – Sierra Reed

Tasting Note: Jasmine, lime zest, oyster shell, grass, tinned pineapple, and chalkiness create the bones of the wine. Whilst a sharp line of acid brings tension and focus and the residual sugar creates the movement and shape. The interplay between acid, RS and phenolics is key in Riesling and there is a balance that must be achieved to weave them seamlessly so they move together with a oneness. The beauty of this wine is the purity it expressed from juice through to ferment, it’s crystalline.

Winemaking Notes: Foothill Groves Vineyard, growers Ian and Helen Dent. Wild yeast, 30 g/l residual sugar, TA 12.03. 700 litres total production.

Alcohol: 10.4%

Variety: Riesling

Region: Waitaki Valley, North Otago, New Zealand

Karikari Estate Winery is situated on the captivating Karikari Peninsula in Northland and is NZ's most northerly winery. The region’s unique climate, location and weather conditions combine to produce high quality wines from Chardonnay, Pinotage and Syrah amongst the favoured varieties.

This deep rich wine offers aromas of spice, smoky oak, blueberry and brambles complexed with dark chocolate notes. Smooth and sweet on the entry with delicate flavours of berries wrapped in rich tannins.

A fruit punch of a beer with aromas of coconut, passionfruit and pineapple from Solero, Talus and Pacifica hops.

6.0% ABV.

Marques de Riscal Reserva is an exceptional Rioja made from old vines, planted pre 1970s. A touch of Graciano and Mazuelo (10%) adds complexity and crisp acidity. This is a medium-full bodied red wine with bright red fruit flavours, integrated oak and a long, juicy finish.