Tasting Note: 100% Nebbiolo from 40 year old vines. Aged 20 months in French barriques, 50% new. Ruby red colour, a highly perfumed nose with youthful flowers underpinned by earthiness. The palate is rich and structured, with warmth and gentle tannins.

Alcohol: 14.5%

Variety: Nebbiolo

Region: Diano d’Alba, Piedmont, Italy

92/100 – Bob Campbell MW

“Not quite Barolo-style-tar-and-roses, although it does have the delicate perfume and fine tannic structure that I associate with Barolo. It should develop well with bottle age. Drink 2021 to 2039.” – Bob Campbell MW

Confidencial is a taste combination of classic native Portuguese grapes Touriga Nacional (aka queen of Portuguese reds) with the better French red grapes, Syrah and Cabernet Sauvignon. These three powerful red grapes each adds oomph and power to this wine, providing it with a full body, dry flavours and earthy complexity. 

We think that Confidencial offers great value for money and has layers of flavours, which will improve over time in the bottle, but also drink incredibly well right now. Decant and serve in your best big wine glass. 

Portugal is the most western country in Europe and home to a diverse range of wines from crisp dry whites in the maritime north to full bodied reds from the hot south, with many delicious variations in between. 

Commercail description

Tasting Notes

This is a wine with a deep colour, aromatically rich with predominant notes of ripe fruit, spices and vegetables. In the mouth it is well balanced and velvety with notes
Vinification

The grapes, previously destemmed, went through a low temperature pre-fermentative maceration for 24 hours. The alcoholic fermentation was done in small stainless vats with temperature control, not going over 27. ° Celsius for 12 days. The wine aged, partially, for 5 months in French and American oak barrels.
Viticulture - Density of 4.200 Plants/ha. Clay and limestone soils.

Stunning Pinot Noir from Waitaki Valley in North Otago, New Zealand.

Tasting Note: Intense aromas of blueberries, cherry and spices. Floral, herbal and forest floor notes bring complexity and elegance. The tannins are firm yet fresh makingfor real elegance.

Deep juicy red from the arid dry Alentejo region in the south of Portugal, a climate that Syrah loves and adores, giving its best depths of dark fruit flavours and smooth powerful tannins. This dry Portuguese red has body to burn and rich flavours to impress with hints of dried red berries, ripe plums and even notes of stewed fruit. 

This is massively good value for money and comes from the family owned Casa Santos Lima winery.

Syrah, Alicante Bouschet, Touriga

Valli Bannockburn Pinot Noir is made with grapes grown on the Hall Vineyard, which was planted in 2000 in Bannockburn at 350 metres above sea level. This area has a semi continental climate. It is planted with six different clones of Pinot Noir: 777, 115, 10/5, UCD5, 113 and 13. The soils here are wind blown loess over schist bedrock. They are deep, moderately sandy and free draining. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Valli Wines was founded by Central Otago winemaker Grant Taylor in 1998 and has since become one of the most collectible Pinot Noir brands in New Zealand with four distinctly different Pinot Noirs made every year from four key sub regions in Central Otago. Grant is the only winemaker producing a consistently diverse range of wines every vintage with each wine made the same way so that the wines each express the climate and soil variations in the areas from which they come from.

The four Valli Pinot Noirs

The four sub regions that winemaker Grant Taylor makes Pinot Noir from each year encompass widely varying landscapes, soil types and climates from the maritime influenced weather in the Waitaki Valley Vineyard on the ironically named Grant's Road; a site that Grant Taylor owns, through to the semi continental climates of Gibbston, Bannockburn and Bendigo. 

Bendigo

Valli Bendigo Pinot Noir is made from grapes grown on the Chinaman's Terrace Vineyard in Bendigo, Central Otago. This elevated vineyard was planted in 2005 between 314 metres and 374 metres above sea level with five different Pinot Noir clones; Abel, 115, UCD5, 667 and 777. The soils are shallow sandy loams with a high clay content and also include a small lower section with gravel soils.  Bendigo has a semi continental, arid climate. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Bannockburn

Valli Bannockburn Pinot Noir is made with grapes grown on the Hall Vineyard, which was planted in 2000 in Bannockburn at 350 metres above sea level. This area has a semi continental climate. It is planted with six different clones of Pinot Noir; namely, 777, 115, 10/5, UCD5, 113 and 13. The soils here are wind blown loess over schist bedrock. They are deep, moderately sandy and free draining. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Gibbston Valley

Valli Gibbston Pinot Noir is made with grapes grown on the Gibbston Highway, which were planted between 1999 and 2000 at between 343 and 351 metres above sea level. The Pinot Noir clones on this site are 777, 115, UCD5 and 114. Soils are alluvial loess which ranges from 0.5 to 1 metre deep over firm river gravels.

Rainfall is lower here than in Bannockburn and Bendigo. The climate is considered semi continental. The vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Waitaki Valley

Valli Waitaki Pinot Noir is made with grapes grown on Grant's Road in the Waitaki Valley, a maritime influenced climate planted between 2004 and 2005 at 200 metres above sea level on limestone based soils. River gravels also make up some of the soil type here and vines are cane pruned and grow on a vertical shoot positioning (VSP) trellis.

Hans and Therese Herzog winery established their winery in Marlborough in 1994 and have since gone on to produce some of the region's most diverse, high quality, small volume wines, including this blend of 50% Viognier, 30% Marsanne and 20% Roussanne, which were fully fermented to dryness in this spicy, peachy, full bodied white. This wine is modelled on the great whites of the northern Rhone in France and the wine takes its name for that region's famous Mistral wind which blows through the valley. 

Extended skin contact and cold maceration provide the colour intensity and flavour in this wine. The Marsanne and Roussanne were fermented together with wild yeasts in 500 litre puncheons then blended with the Viognier and aged in 500 litre French oak puncheons for 18 months. 

The finished wine was bottled without fining or filtration, so is vegan friendly.

Chimay Red is noted for its coppery colour, which makes it particularly attractive. Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The fruity taste is made refreshing by a light touch of bitterness. Chimay Red is bottle conditioned and unpasteurised.

7% ABV

Best Before: 2026/06/01

For this, "The Botanist", small-batch, artisanal Islay gin we use nine of the classic gin aromatics; orris root, cassia bark, coriander seed, etc and augment these with a heady harvest of 22 wild, native island botanicals, hand-picked by our expert foraging team from the windswept hills, peat bogs and Atlantic shores of this Hebridean island of Islay.

This truly seasonal and exotic cocktail is then slow "simmer" distilled in our unique and cherished Lomond pot-still, "ugly betty". Betty prefers to work at low-pressure and won't be rushed. 

So our precious botanicals are slowly and gently coaxed into releasing their complex, signature aromatics. This was a unique project for our head distiller, Jim McEwan. Jim says he had to "learn a new dance" with Betty, and none of us knew what to expect from that first, achingly-slow 17 hour distillation. The result: a highly distinctive, complex, floral gin with outstanding finish and impeccable provenance.

 In an age of re-badged industrial gins, the Botanist stands out as a truly artisanal, small-batch, hand-crafted labor of love and distiller's art. A breath of botanical Islay in every glass.

Patron XO Cafe is an extraordinary blend of ultra premium tequila and the natural essence of the finest coffee. The taste is dry, not sweet as with most low proof coffee liqueurs. The higher proof brings out the flavour of the coffee essence and the ultra premium tequila. It is excellent for sipping as well as a premium ingredient in a cocktail or as a unique and delicious dessert topping.

Source: www.patrontequila.com

A trappist triple. Full of muscat like fruit, bitter hops and pale candy sugar character. Bottle Conditioned.

8% ABV

Best Before: 2027/05/01

Mac's Maverick is a 99% carb-free, 5% ABV bright lager. Dry-hopped with Superdelic and Nectaron, it delivers tropical notes of passionfruit and pineapple.

Sessionable and award-winning, Rudi’s Lager is a super clean, crisp New-World brew featuring Dr Rudi hops – named after the man himself. Nelson Sauvin adds lift and character, striking a bold balance between a firm slap to the face and a warm embrace. Thirst-quenching – bloody refreshing – it’s lager the Rudi’s way: no fuss, all flavour.

5% ABV

Aftermath Late Harvest IPA

Boneface's Fresh Hop face-off pits the flyest of this seasons hop crop against each other in a Lupulin battle royale. Aftermath gets your taste buds in a tizzle with late harvest pellets of Nectaron, Riwaka and Sauvin. Buggin' your nerve organs with that phat passionfruit, pineapple and stone fruit and jiggy intimations of grape. Keeping it as trill as possible.