Delicious dry, nutty, amphora aged Italian white with creamy smooth mouthfeel and low intervention winemaking from Elisabetta Foradori, the northern Italian queen of biodynamic winemaking. The Nosiola grape was once widespread throughout the region but whose cultivation is now restricted to the Valle dei Laghi and the hills above Trento and Pressano.

Savoury dried herbs and earthy notes lead into this impressively structured Pinot Noir from the Gibbston Valley, the last region typically to harvest its grapes each year in Central Otago. This cool climate is expressed in this wine in the high acidity and dried herb notes, which add depth and complexity to the weighty red plum notes and lovely full body. An impressive wine from a very good vintage and likely to shine in 10 years' time - if it lasts that long. 

Released and on the market now. Ageing time: potentially 10 to 11 years+.

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.

Brancamenta was created in the mid- 60s, when the trendiest youngsters began asking for a glass of Fernet- Branca with a hint of mint syrup, thus unconsciously giving birth to a tonic and refreshing drink. Thanks to its distinguishing and special instinct, Branca looks at the new trend as the starting point of; the production of the liquor, perfect in all seasons. An overnight success. The freshness of mint is what strikes at first in Brancamenta. Its unique flavor, which makes every sip a new experience, derives from its secret formula, cherishing the best qualities of the true piedmontese peppermint leaves. It has light-brown color, balanced but intense flavor, a refined accent. The unique blend of mint scents; with over 30 herbs and spices gives the distinctive and pleasant aroma. Perfect in every season for its refreshing, thirst-quenching qualities. Perfect when served on the rocks.Source: branca.it

The second batch of Glenglassaugh Octaves Classic features a more sherried profile than the first batch - something you might be familiar with when it comes to Glenglassaugh whiskies. The one was matured in octave casks made with wood from bourbon, Pedro Ximénez and Amontillado casks, imparting huge helpings of dried fruit and vanilla notes to the single malt.

Tasting notes:

Nose: Earthy vanilla arrives first, but soon enough you'll find notes of dried cranberries and thick treacle.

Palate: Chocolate, salted caramel and hints of red chilli flakes. A backbone of barley helps it along.

Finish: Damson jam and toasted teacakes (with butter).

Part of the new Glenrothes Soleo collection specially selected by Master Whisky Maker Gordon Motion.

A higher strength expression entirely first fill sherry cask matured.

Aroma: Resinous, candied peel and fresh oak notes.
Taste: Rich, spicy, creamy vanilla and orange peel.
Finish: Long, fruity, orange peel notes with a hint of nutmeg.

48.8% ABV

Dark, ripe and concentrated Cabernet Sauvignon from the Barossa Valley, which is full flavoured wine made with black olive and dried herb complexity which will reward cellaring for up to a decade, longer in good cellaring conditions. 

A superlative wine to keep or decant and serve at room temperature in your best large red wine glasses now. 

Rockford Wines' legacy

Rockford Wines is an icon itself and a relatively new one, established in 1971 by Robert O'Callaghan, who has forged a reputation for preserving winemaking tradition and saving many of the world's oldest grape vines from being pulled up in the Australian Government's vine pull schemes of the 1970s and 1980s.

The Rockford vintage shed houses equipment from 50 to 100 years ago, which was discarded by other wineries as modernisation took over.

"The 2019 Brunello di Montalcino Vigna La Casaccia is impossible to ignore; it is earthy and mineral, almost smoky and animal in nature. Ashen stones, violets and balsam herbs complicate depths of dried black cherries, sage and clove. This is deeply textural and seductive, balancing ripe red and black fruits with sweet spice and minty herbal tones that create a kaleidoscope of sensation on the palate. A salty flourish shines through the finale, along with a crunchy tinge of blackberry seeds to contrast, as fine-grained tannins wrap the senses with youthful poise and a bitter twang resonates. The 2019 may be immortal. La Casaccia is a showstopper. Drink 2026-2040'

 100/100 Vinous, Eric Guido

'Produced since the 2015 vintage, Vigna Casaccia is fashioned from 30-year-old vines of the BBS11 clone. Reaching 315 metres, the plot is characterised by a high percentage of brown, magnesium-rich clay. Surely the most impressive release yet, the 2019 exhibits the cru’s intrinsic sumptuous character and girth, along with telltale resinous herb nuances of rosemary, thyme and eucalyptus. yet this year, there is an extra spark. Through that expansiveness, an underlying firmness keeps this from overflowing its limits. Plump fruit marked with a mineral lick and terracotta earthiness is all wrapped up in smooth, velvety tannins, and it carries its 15% alcohol with ease and grace. Drink 2026-2041'

 98/100 Decanter, Michaela Morris

'The 2019 Brunello di Montalcino Vigna Montosoli is coy in the glass, youthfully restrained and requires coaxing to reveal its delicate bouquet. With time, a dusty display of dried roses, licorice, cherries, cloves and camphor emanates from the glass. This model of purity is polished, silky and refined with savory spice and mineral-laden red fruits that saturate, all perfectly guided by brisk acidity. It leaves the palate stained in primary concentration, turning inward upon itself. Tart currant and mentholated herb notes add freshness to a web of fine-grained tannins. The 2019 is a breathtaking interpretation of Montosoli fruit. Drink 2027-2042'

 97/100 Vinous, Eric Guido

"Boasting aromas of new leather, eucalyptus, violet, forest floor and spice, the stunning 2019 Vigna Montosoli from Canalicchio di Sopra is an excellent expression of this celebrated site, great vintage and historic winery. Firm and youthfully austere, it delivers ripe raspberry, blackberry, tobacco and licorice before a salty finish. Framed in tightly wound, fine-grained tannins, it’s elegantly structured, packed with energy and intensity, with bright acidity that also keeps it balanced. Give it time to fully develop. A gorgeous wine. Drink 2039–2044."

98/100 Kerin O’Keefe

Winemaker Kevin Judd makes one of Marlborough's best Chardonnays every year and this one is full bodied with intense ripe flavours of grapefruit, burnt orange and white nectarine, which mingle with savoury aromas of smoked almonds, hazelnut meringue and the heady fragrance of freshly cut hay. The mealy savouriness carries through onto a rich, textural palate, evidence of this wine?s low-intervention winemaking. An intricate bone-dry style that is highly concentrated with a distinct flintiness, tight structure and crisp citrussy finish.

A deliciously fragrant Marlborough pinot ? juicy blackberries, blueberries and the sweet aroma of homemade strawberry jam, intermingled with more savoury suggestions of black olives, cedar and a hint of lavender. Its ethereal but finely structured palate has concentrated varietal character that combines red and black fruit with earthy, smoky nuances.

This Syrah shows dark fruit with a touch of cracked pepper and soft, approachable tannins on the palate. This wine is supple and well balanced, and will continue to develop for 4-6 years in the cellar.

NZ IPA

BEER STYLES AND LOW CARBON MILES  – THE FUTURE OF BEER IS ABOUT LOVING OUR OWN.  WE HAVE MADE A HOMEGROWN ALL NZ MALT ALL NZ HOP IPA TO PAY HOMAGE TO OUR WONDERFUL NZ GRAINS FROM THE SOUTHERN PLAINS, AND TIP TOP NELSONIAN HOPS. LOVE YOU GUYS !
THIS NZ IPA IS A BASSINET WOVEN FROM PILSNER, LAGER AND CRYSTAL MALTS THAT CRADLES THE BRIGHT, BOLD AND SPRIGHTLY FLAVOURS OF WAIMEA, NELSON SAUVIN, RIWAKA AND NECTARON.

ICE COLD LEMON AND LIME BITTERS, PINK GRAPEFRUIT, PASSIONFRUIT FRUIT MEDLEY WHIRL OF MEDICINAL DANKNESS AND FRESH CUT GRASS.

ALCOHOL 6.2%

IPA

HERE IN THE ONETANGI VALLEY, WE ARE A SOCIAL BUNCH. OUR GREGARIOUS NATURE AND PENCHANT FOR THE FINER THINGS IN LIFE HAVE INSPIRED THIS RENDITION OF A CLASSIC IPA. BUILT WITH CONVIVIALITY IN MIND, THIS SURPRISINGLY SESSIONABLE BEER IS BEST SHARED IN THE COMPANY OF OTHERS. HERE IS SOME COLD FROTH TO MATCH YOUR BANTER. WE HAVE USED A HEDONISTIC AMOUNT OF DELICIOUS HOPS ON AN ALE AND TOFFEE MALT BACKBONE. CHARGE YOUR GLASS; LIFE NEEDS MORE CHEERS!

THE BIG THREE C’S OF THE HOP KINGDOM—COLUMBUS, CENTENNIAL, AND CASCADE HOPS—ALONG WITH THEIR KIWI COUSIN, NELSON SAUVIN, ARE BREWED ON A TOFFEE AND CRYSTAL BASE, RESULTING IN A WELL-BALANCED, ALL-AROUND IPA.

ALCOHOL 6.3%

Voyager India Pale Ale 6% abv

Malty, delicious and aromatic - Old School, British Style IPA.

Light Amber colour.

Hints of lime, pine, citrus and caramel

Rich Malt backbone and a restrained use of hops