Sang des Cailloux Vacqueryas is a labour of love and tastes like it. It's a blend of 70% Grenache, 20% Syrah, 10% Mourvèdre and Cinsault and named after the daughters of Serge Férigoule: Floureto, Doucinello, and Azalaïs. 

All grapes are hand harvested and fermented with natural yeasts in cement cuves with daily pumpovers then moved into 450 litre barrels for 12 months' maturation before being bottled unfined and unfiltered. 

This is a delicious, full bodied dry red from one of the great appellations of the Southern Rhone Valley in France. 

Gouden Carolus Cuvée van de Keizer Imperial Dark was enriched by an infusion of Gouden Carolus Single Malt whisky. The result is a unique beer: powerful and full-bodied, with subtle touches of vanilla, oak and chocolate. An imperial brew to cherish and enjoy in moderation.

11.7% ABV.

Best Before: 2028/04/09

This is a beautifully balanced wine that offers aromas of cherry, dark plum and fragrant plum blossom on the nose. The palate is velvet textured with flavours of blackberry, plum, complex spice and white pepper, balanced by fine grained tannins, and a hint of smoky oak.

Food matches include wild pork, red meats and game dishes.

It’s complex, full-bodied and surprisingly smooth with a delicate, long finish that’s unbelievably mellow. Drink straight up or on the rocks. 

NOSE:  Dried spice, pear, cocoa, vanilla & maple syrup.
PALATE:  Hints of ripe plum & cherries, robust, full body, mellow.
FINISH:  Smooth & delicately long.

Fruity with a taste of fresh apple and grape. A warm and supple Armagnac that can be used in cocktails or for cooking.

Reid+Reid - Reid + Reid Reverend Dawson’s Gin is named after one of New Zealand’s leading prohibitionist who also happens to be the great, great grandfather of Stewart and Chris Reid.

Reverend John Dawson was the Gerneral Secretary of the N.Z. Alliance from 1909  - 1925. During this period Dawson became widely known because of his assiduous parliamentary lobbying and campaigning in favour of total prohibition.

This gin is distilled using the ‘one shot’ method to produce a classic dry gin focusing on juniper and citrus flavours.

Tasting Notes: Piney juniper with zesty citrus characters. Fresh and bright on the palate with a textural and aromatic finish.

Section 94 is one of New Zealand great white wines, made from a small portion of vineyard land that was named Section 94 on the country's original lands and survey map. It's the brainchild of the highly experienced viticulturist-winemaking duo, Ivan Sutherland (one time Olympic medal winning rower) and James Healy, the grapes are 100% barrel fermented in new French oak followed by aging in oak. Complex, great and long lived maverick wine.

Layers of depth with nutty aromas and full bodied with dry flavours. Drinks well on release and can also age, as this example shows. It is 100% Sauvignon Blanc but is not labelled with the varietal as Sutherland and Healy want to highlight what's possible from the land first and foremost.

Amrut Fusion X (ten), a special, limited-edition single malt whisky was launched on the November 25 in honour of the 10th anniversary of Amrut Distilleries. Amrut whiskies are a connoisseur’s delight. Especially for the discerning patron is the Amrut Fusion X. The Fusion whisky has been matured in sherry casks imported from Spain, for four years. While the base remains the familiar Fusion, its treatment gives whisky lovers a whole new flavour profile to enjoy. On the first sip, the whisky gives you marzipan, vanilla, and citrus on the palate, followed by peat that comes through and lingers on. I sampled it neat and a little later with a cube of ice and enjoyed the lingering peat flavours. 

Amrut Fusion X is a collectable. It is a very limited bottling of 1010 bottles released internationally.

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.

Grapes: Monastrell (Mourvèdre), Cabernet Sauvignon and Syrah

93/100 Wine Spectator

“Bright cherry, berry and currant flavours mingle with liquorice, black tea and mineral notes, giving way to a floral and minerally finish. The firm tannins are well-integrated and juicy acidity keeps this lively.” 

Tasting Note: Intense cherry-red colour with violet shades. Delicate black fruit aroma with high roast and smoky features. Structured, subtle and smart palate, ripe appetising and a sweet tannins marked by elegance.

Winemaking Notes: This wine is the result of a rigorous selection process, choosing only the best grapes from the Monastrell and Cabernet Sauvignon variety. The grapes were harvested in the third week of October at their optimum ripening point in 15 kg boxes. The selected fruit was chosen by the same wise hands that did it the previous year. The grapes corresponding to each variety were macerated in contact with the skin and fermented for 20/30 days at a controlled temperature of 28oC. It has spent 12 months in new french and american oak barrels.

This elegant red (100% Tannat) comes from 30 year old vines in the Madiran appellation, south-west France. The Chateau Aydie red is fine, elegant and complex on the nose, with a blend of black fruit and coffee aromas. A very rich attack is followed by a quite mature consistency and silky tannins. This is an exceptional Madiran, powerful and complex, with good ageing potential.

Black Barn's most awarded wine. With aromas of stone fruit and citrus, layered with toast and spice from 100% barrel fermentation and extended barrel ageing.

This heavily peated single malt Scotch whisky is jam packed with coastal air and bonfire ember notes with plenty of power behind it. Not for the faint of heart, this one.

Colour - Glows like a barley field of shimmering gold

Nose - Elegant and refined. Soft delicate honey notes are entwined with vanilla spice, creamy caramel and cinnamon. Then suddenly… the growl of bonfire smoke, sea spray, cardamom and tar rope hits you. The beast is awake!

Taste - You can feel its immense power as it pours onto your palate like a violent thunderstorm. You need to brace yourself. Its “natural strength” is untamed and ferocious. Yet, seconds later - this beastly peaty, fiery spirit is soon soothed by the warmth of your tongue. Almost immediately a calmness, a stillness pervades as seductive notes of moist banana cake, thick treacle, mocha with whispers of sweet pineapple , ginger and cumin finally come into play to give you an unforgettable aftertaste. Everyone has a little beast in them - this one more than most.

Slumbering for a full decade in quiet contentment, this beguiling spirit has a lingering taste of sweet pear, crushed apples and maple syrup with gentle notes of honey, caramel, soft licorice and roasted coffee beans.

Full-bodied indulgence with a charming, long finish.

Beautifully matured in American oak and Spanish oak casks for 18 years, this outstanding Single Malt not only brings to life the natural vibrancy of Speyside but embodies a distillery?s devotion to its craft.