A pale rose made from the gentle, direct pressing of two pink skinned grapes, Grenache Gris, Clairette Rose and Carignan Gris.  The grapes soak up the Languedoc’s sunshine until harvest, then the juice ferments spontaneously (including malolactic) and spends a few months on its fine lees before an unfiltered bottling. Bright and lively, with ample flesh and layers of texture.

If you like Pinot Noir, you will adore this southern Italian red made from grapes grown high up on the slopes of Etna. 

Nerello Mascalese is the delicate Sicilian rival to Pinot Noir, a seductive indigenous red grape of Mount Etna, the active fiery volcano on which it grows at 900 metres above sea level in this luminous, silky, surprisingly deeply flavoursome but pale coloured red. Grapes in this wine were hand picked, destemmed and fermented in temperature controlled stainless steel vats with ageing in French oak for 12 months.

Tasting Notes

This pre-made bottled Bellini is made with sparkling wine and peach nectar. It has a wonderful bold flavour of peach, which is present on the nose and carries through on the palate, offering a soft creamy texture with the gentle fizz. The flavours are delightful on the taste buds and linger slightly. A delightful way to begin a meal.

Process

Grapes were machine pressed. The pressed juice was then chilled and allowed to clarify for 3 days. The clear juice was racked off lees and transferred to the fermentation tank. The lees were filtered and combined with the rest of the juice. The juice was warmed to 15 degrees celsius and yeast added. The ferment was complete after 17 days and kept at 17-18 degrees and allowed to warm to 20 degrees towards the end to ensure completeness. The base wine was then cold stabilised and filtered, now ready to be converted into a Bellini.

Tasting notes
Pale golden in colour with a fine perlage. Aromas of toasted oats, rock melon and nuances of tropical fruits leading to a warm honeycomb finish in the glass. On the palate the yeast autolytic evolution unfolds with the fine acid backbone to reveal a complex mineral finish. Extra Brut in style, this very dry Methode Traditionelle is best enjoyed as an aperitif or to accompany an Entree course. 

Viticulture
Clone UCD6 Chardonnay
Hand harvested as whole bunches from the Lower Wairau plains of Marlborough.
Picked on the 18 of March 2020 at 17.5 Brix, 13g/L Titratable Acidity, PH 2.9.

Winemaking
Whole bunch pressed to extract no more than 580L/tonne.
Inoculated with a yeast isolate from Champagne.
Fermented and aged in both Stainless steel vats and Oak Barriques.
Full Malolactic fermentation.
The base wine is assembled and tirage bottled 8 months from harvest.

Technical Summary
Sur lee bottle aging Minimum 36 months (refer to back label)
Dosage 2.0g/L
Alcohol 12.0 %

Tasting notes
Light yellow gold in colour with a fine persistent bead. Aromas of white peach, lemon citrus and crisp green apple. Notes of baked bread and ginger spice on the nose with a subtle nutty character. On the palate a crisp acidity is balanced with creamy textures held up by a concentrated long finish. Extra Brut in style, this very dry Methode Traditionelle is best enjoyed as an aperitif or to accompany an Entree course.

Viticulture
Clone 95 Chardonnay
Hand harvested as whole bunches from the Korokipo region of the Hawke’s Bay
Picked on the 6th of March 2019 at 18.6 Brix, 11.0g/L Titratable Acidity, PH 3.16.

Winemaking
Whole bunch pressed to extract no more than 580L/tonne.
Inoculated with a yeast isolate from Champagne.
Fermented and aged in both Stainless steel vats and Oak Barriques.
Full Malolactic fermentation. The base wine is assembled and tirage bottled 8 months from harvest.

Technical Summary
Sur lee bottle aging Minimum 36 months (refer to back label)
Dosage 3.0g/L
Alcohol 12.0 %

Tres Cabezas is an explosion of sensations, a red blend with an intense purplish red color and purple nuances. In the nose it stands out an exquisite
combination of acidic and fleshy red fruit aromas. In the mouth, it surprises with a fruity freshness, silky texture and soft tannins, culminating in a touch of sweetness that makes it irresistibly pleasing.

Tempranillo, Carinena & Garnacha

Commercial description

Our Merlot Cabernet Franc comes from our Cornerstone vineyard growing in Hawke's Bays' famed Gimblett Gravels appellation. An area renowned for producing excellent hot climate reds. We think Cornerstone is the jewel in the appellation's crown but there again we are rather biased!

In our Iris blend, the Merlot sets up the palate with ripeness and structure while the Cabernet Franc brings its sweet dried basil notes to create our deliciously good medium-bodied red

Commercial Description

This Pinot Noir is from our Ballochdale Vineyard, high in the Awatere Valley, Marlborough. This is the first wine Sir George made from this vineyard he acquired in 2023. The vineyard sits at 300m high and is one of the highest and most southerly vineyards in the Awatere Valley, Marlborough.

As soon as we released this wine, it was loved by all. It truly is a gorgeous example of a perfectly crafted Marlborough Pinot Noir. We are so proud to share it with you.

Commercial Description

Our Ballochdale Vineyard in Marlborough is soul food for everyone who visits. its isolation, elevation and breath taking views simply fill you up. Our beautifully structured Sauvignon captures its special character with every sip. Flavours reminiscent of limes and nettle flowers with hints of green melon all wrapped around a  delicious acidity and natural fruit ripeness.

Close your eyes and think of warm sunshine and snowy mountain peaks. This wine takes you there.

Tasting Note: Made with Iwai rice, a variety of sake brewing rice suited grown only in Kyoto Prefecture, the pristine water of Fushimi, and of course Gekkeikan?s skill and dedication to perfection, this sake is as Kyoto as they come, making it worthy of being the sake of Japan?s ancient capital city. A delicate fruity aroma and clean palate characterize this light and refined Tokubetsu Junmai sake.

This premium daiginjo sake is made with Yamada Nishiki rice, often known as the king of sake rice, for its quality and the flavour it imparts to the sake. With the rice painstakingly polished to only 45% of its original size, this daiginjo is delightfully aromatic, bright tones of melon, apple and white fruits on the nose, smooth and well-balanced palate, with a clean finish.

Amabuki Omachi Kimoto

Class: Junmai Daiginjo

Style: Kimoto

Rice: Omachi

Rice-Polishing Ratio: 40%

Brewery Location: Saga

Food Pairings: Dishes cooked with Dashi broth, BBQ.

Tasting Notes: Brewed with yeast cultivated on Rhododendron flowers, using the traditional Kimoto brewing method and Omachi rice, giving this sake a pleasant acidity and bold flavor/Umami.  Pairs well with most dishes and can be enjoyed warm/hot as well.

Japanese Name: ??  ???? 

One of the oldest breweries in Japan, Ozeki was founded in 1711 at Imazu village, located in the Nada region of Hyogo Prefecture, a region famous for sake production all around Japan. In the past, Ozeki was the title awarded to the grand champion sumo wrestler. Ozeki chose this name to use the sumo world as publicity, but this also motivated the brewery to do a good job making sake.

Ozeki Kinkan is an extremely versatile sake, and can be enjoyed at any temperature. It is well-balanced with sweetness and dryness, and can be paired with a wide variety of cuisines.