The oldest port house has released 380 numbered bottles of an exclusive very old tawny port in honour of Cristiano Nicolau Kopke, who founded Kopke in 1638.

Kopke CNK is an exquisite blend of wines from the 1920’s and 30’s, as well as the extremely rare Colheita 1900, which Kopke still holds in its wide stock of old wood aged Ports. This is a one of a kind port that stands out for its complex flavours unfolding layer after layer!

The fruit is sourced from old vineyards of Quinta S. Luiz (located in the prodigal sub-region of Cima Corgo), spread along slopes in horizontal levels, on schist-sandstone (greywacke), interspersed with granite.

Tasting notes from Kopke - Mahogany colour with green hues. On the nose it reveals intense and opulent aromas in a perfect combination of notes of spice such as clove, curry and black pepper and notes of dried fruit (hazelnut, fig, walnut), with hints of coffee, chocolate and molasses. The palate offers a remarkable marriage between acidity and sugar, resulting from all the decades of maturing in oak casks, whilst being fresh, full-bodied and audacious. Flavours of jelly, cinnamon, curry, nutmeg and light balsamic combine with other lighter notes of resin. A wine with complex flavours that develop layer after layer.

"Tasted at the Mouton-Rothschild vertical in London, the 2010 Mouton-Rothschild is a modern-day benchmark for the First Growth and here, side-by-side with the 2009, it certainly has its nose in front. It is in possession of quite breathtaking delineation and precision, a crystalline bouquet with black fruit laced with minerals, potent pencil shaving notes, a touch of cold slate. It is totally entrancing. The palate has beguiling symmetry, but for me what really distinguishes this Mouton is its effortlessness. Like watching Usain Bolt in his prime sprinting to another world record, this wine is almost self-effacing in terms of its brilliance. Will Philippe Dhalluin ever better this Mouton-Rothschild? Keep it in the cellar for 15 years, if you know what's good for you." Tasted May 2016.

Rating 99

Crisp and hoppy New Zealand Pilsner.

"Sick as, bruh" meant something different for New Plymouth's surfers back in the day. It was probably what they were telling their General Practitioner after paddling through the proverbial let go from the town's 'revolutionary' sewerage system installed in 1933. Thankfully, things have been cleaned up since then, allowing for a much more refreshing ocean experience at the surf break known as 'Bogworks', located directly outside our Brewery. A combination of clean, light malts and crisp Riwaka hops make this New Zealand Pilsner the perfect way to cap off a day catching the big ones.

Les Fondraux is semi-sweet: it always has some residual sugar, wich gives concentration and fullness to the palate. White flowers dominate the nose and help bring into focus all of the wine's freshness, fullness, minerality and vivacity. Whilst young, the wine matches perfectly with river fish, charcuterie, goat's cheese, and sweet-and-sour dishes. With age, the flavours can manage more spicy foods and white meat. - Champalou note.

Pinot lovers will adore this spicy, earthy and juicy medium bodied Pinot Noir from Marlborough's Southern Valleys, where elevated hillside vineyard sites benefit the early ripening Pinot grape. This is a great red with structure and impressive flavours for drinking now and also for cellaring, if willpower allows.

From the Whisky Cellar

‘Ruadh Maor’ is the trade name given to this curiously heavily-peated Highland Malt, distilled at Glenturret in February 2010 and filled into a refill Sherry Butt before being bottled in August 2021.

Colour: Bright Gold.
Nose: Barbeque smokehouse aromas. Liniment oil, black pepper and yellow sultanas.
Palate: Smoked meats with a sweet barbeque glaze. Some chocolate covered raisins.
Finish: Savoury meat roasting juices with a dusting of sugar and sweet spice. Great balance.
Bottles: 719.

Cuervo 1800: Golden with brown tones. Full attack, but light agave intensity. Sencillo.Lots of caramel and vanilla aromas, to the point of cream soda in the nose. Sweet withmedium mouth feel. Nutty, caramel flavors. More delicate than Cuervo Gold.

An 'explosive' limited-edition whisky from Smokehead, adding in a punch of sherry character to the anonymous peaty dram. It's matured in Oloroso sherry casks, fusing the big smoke with equally big sweetness and dried fruit notes.

Glen Scotia is one of only three distilleries based in Campbeltown on the Kintyre peninsula. 

The whisky has been gently matured in the finest American oak barrels before being married in first fill bourbon before bottling. The signature nose has hints of vanilla oak, interwoven with the subtle notes of sea spray and spicy aromatic fruits.

Nose - Bracing Atlantic breeze gives strong maritime influence.

Palate - Red apple and tangy orange peel with vanilla syrup and caramel sweetness.

Finish - Long lingering sea salt with a spicy note of ground ginger.

From Dufftown on the banks of the River Fiddich, The Singleton of Glendullan is, much like House Tully, a product of the Riverlands – just with a lower-case 'r'. A sweet and fruity dram, this single malt is heaving with vanilla, chocolate and cereal notes, all lifted by a lively spice.

Polished copper colour. Orange cake, juicy malt then fruit mince pie and gobstopper. Aeration adds oatmeal biscuit to the aroma list. Almost chewy in texture - a sublime harmony of honeyed malt and light Christmas pudding at mid palate; then buttered raisin bread, followed by hints of caramel fudge and grassy freshness late in the fade. Woody to end, though still good vibrancy. Distinguished by its subtle staying power.

A Speyside single malt from the Balmenach distillery bottled by the independent bottler Hart Brothers. It was bottled in October 2021 at a natural cask strength of 58,8% ABV, non chill filtered and with no added colour, as a limited single cask release.

Oranges, sour candy and black fruit like brambles on the nose give way to a palate that is warming and creamy with mocha notes, nuts and light port aromas.

Bombay Sapphire Premier Cru, meaning best growth, is a small-batch gin that celebrates the most vibrant and aromatic citrus in the world. In southeast Spain, where the finest Murcian lemons, mandarins and sweet Navel oranges grow, we work closely with local suppliers and farmers to sustainably source the most exquisite citrus for our Premier Cru Gin. During the late seasons annual harvest, using techniques passed down through generations, our dedicated suppliers and farmers handpick and hand-peel each fruit at its most ripe and allow them to dry naturally under the Mediterranean sun, capturing only the brightest, most aromatic citrus oils that harvest has to offer.