Organically farmed Pinot Noir and Syrah from Martinborough and Bridge Pa.

A savoury, crunchy, whole bunch offering sitting at a Pinot Noir weight with flavours that are firmly Syrah

Vineyard:
The Pinot Noir comes from the excellent Grava vineyard which is certified
organic, farmed by Alistair and Karla. The vines are grown on the terraces of
the Ruamahanga river providing alluvial deposits making silt loam soils.

The Syrah comes from the prestigious Bridge Pa Triangle and is also farmed
organically. These soils are free-draining red metal soil, overlaid by alluvium-derived loess, volcanic ash, and greywacke, a composite left behind by the Ngaruroro River that once flowed through the valley thousands of years earlier.

Winemaking:
The Pinot was hand picked and destemmed to a fermenter that was 2 days later topped with hand picked whole bunch syrah. Gentle cap management during fermentation and lightly pressed off of skins 10 days later. The wine was left
to age in seasoned french barrels and undergo malolactic fermentation for 7
months. Racked to tank, the LDR is bottled unfined and unfiltered.

Tasting Notes:
A light savoury style wine with aromas of tamarillo, redcurrants and whole
bunch stemminess. Undertones of cherries, spice and crunchy woody herbs add to
feel that the wine is equal parts savoury and vibrantly fresh.

Technical Notes:
pH 3.79, Titratable acidity 5.4g/L, Residual sugar- dry

This bourbon is a unique marriage of Wild Turkey 6, 8 & 12 year old stocks, which give the whisky a rich exceptional flavour that is remarkably smooth, considering its high alcohol content. It is assertive with hints of light oranges, mint & tones of sweet tobacco that will remind you of your grandfather's pipe bowl. The finish is long, warm & nutty & lingers in the mouth with hints of hot peppers & well-toasted whole wheat bread.Source: wildturkeybourbon.com

"As clean and clear as well polished glass".  Skyy Vodka was heavily featured in the modern-classic movie Bad Boys II, which may or may not be a good indictment of Skyy Vodka. Rest assured it is great vodka, however - as they like to say, it is clean and clear and is a great mixer for a Bloody Mary or Moscow Mule. You pay far more for lesser brands, so why not make the move to Skyy?

Cynar is an artichoke-based bitter. Its distinctive flavour is enriched from an infusion of 13 herbs and plants, making it a completely natural drink, rich in scents and a unique taste. It perfectly conserves all the health properties of the ingredients used in its preparation. Only moderately alcoholic (16.5%) Cynar is a modern and versatile drink that is always welcome. Cynar was launched on the market in 1952, and its history is closely tied to its successful television advertisements interpreted in the 1960s by Ernesto Calindri. 

Made in small batches and refined with oak and Texas Mesquite charcoals, this unique process results in an extraordinarily balanced and smooth sipping whiskey with subtle hints of smoky sweetness.

Fever Tree - By blending luscious botanical oils with spring water and quinine of the highest quality from the 'fever trees' from the eastern hill ranges of the Democratic Republic of Congo, we have created a delicious, award-winning tonic water. Designed to enhance the very best gins, vodkas and fortified wines, like vermouth, fino sherry and white port.

Trail Rider wines are hand made from fruit grown in some of Alexandra's best vineyards, most of which overlook the Central Otago Rail Trail. These are serious wines made with no corners cut, designed to be enjoyed and shared now, although these wines will develop with time.

Tasting
It's gorgeously ripe and perfumed on the nose showing dark cherry, sweet plum, roasted hazelnut, mushroom and rich floral aromas. The wonderfully weighted palate delivers excellent fruit purity together with stylish complexity, finishing wonderfully long and velvety

Winemaking
All the fruit was hand harvested before being 100% destemmed before a long, slow maceration. The fruit was fermented slowly then gently pressed before spending

Taylor’s Fine Tawny is aged for up to three years in large old oak in Vila Nova de Gaia at the mouth of the mighty Douro River; home to port. 

It is a sweet, medium ruby coloured wine with medium body and finish; a lighter style of port and bottled ready to drink. It does not require any further ageing in bottle and will not evolve in flavour further. 

Drink lightly chilled with tasty cheese and dried fruit or as an aperitif on its own.

With its roots going back to 1788, Smith & Cross and its partners became prominent handlers of Jamaica rum, with extensive cellars along the banks of The River Thames. Throughout the 19th century and into the early 20th century, Jamaica Rum became revered for its deep, full flavours and pleasing aromas. This rum represents the distinctively flavourful and aromatic style that made Jamaican rum famous.

Very aromatic and complex with notes of pipe tobacco, dark chocolate, winter spices, hints of dark fruit, as well as fried banana, a little suggestion of foam banana sweets too!
The palate is thick and rich, massive spice notes carrying forth suggestions of dark fruit, prune, plum wine, vanilla, cedar, unlit cigars, calves leather and musty orange peel.
Long and very warming on the finish, with notes of caramel and pepper on the tail.

This is one of New Zealand's most popular white wines made 100% from our most planted red grape, Pinot Noir. It's a dry, fresh and medium bodied white made from hand picked Pinot Noir grapes grown at Wooing Tree's home block vineyard in Cromwell, Central Otago. Minimal skin contact and stainless steel fermentation retains freshness and a light zesty flavour and character. 

A great expression of Gibbston Valley Pinot Noir with earthy aromas and notes of wild thyme, raspberries and red cherries from the dramatic cool climate region. Coal Pit is an elevated hillside vineyard and small production are key ingredients that go into making Coal Pit Tiwha Pinot Noir a wine that stands out from the crowd with its earthy robust style and delicacy; the classic iron fist in a velvet glove.

Coal Pit Pinot Noir is a small scale wine made entirely from estate grown grapes on a sloping hillside vineyard planted on 12 hectares in the Gibbston Valley in Central Otago. The soils here are schist on these warm north facing slopes and the Pinot Noir clones planted are a mix of 115, 10/5, 777 and 5. Some vines here date back to the original plantings in 1994 and remain on their own roots while others are now grafted. The Coal Pit Winery is owned by Rosie Dunphy, who bought the site in 2001 and built a winery onsite in 2007. She named the Tiwha Pinot Noir in tribute to her late father. The Coal Pit winery name pays homage to the early pioneers and gold miners in the region.  

The artwork on the Tiwha label is by Chris Heaphy and the original painting is on the wall inside the winery's tasting room.

A classically modern rendition of Barolo - arguably Italy's most famous wine. Orange hued cherry colour, complex wine with tar, cherry, earth, red currants and leather, bold ripe tannins, good structure.

Casa Vinicola Abbazia winery is located in Santo Stefano Belbo, a small town between Langhe Monferrato and Roero in Piedmont, North-western Italy. The winery was established in 1848, adjacent to an ancient Abbey built in 1028, in honour of Saint Gaudentius, the hermit saint who, around the 6th century, retired to the surrounding mountains to live a life of silence and prayer.

This sweet tawny port from Graham's is a blend of ports aged in old oak casks for an average of 10 years. This is where great tawny port starts as it is part of the reserve category of port. This classification includes 10, 20, 30 and over 40 year old designations. 

These age indications allow port producers the freedom to fine tune their wines, which are aged in seasoned oak casks of between 600 to 640 litres in size. This controlled oxidative aging process allows the wines to develop slowly into nutty flavoured, complex tawny ports as the colour fade and esters and acetals develop in the wines. 

Think of this as a great dessert wine or drink it in a more classic style as an accompaniment to an aged cheddar cheese board.