TASTING NOTES
Aromas of ripe dark berry fruits dominate the nose with hints of spice and mocha notes in the background add complexity. Rich yet soft tannins form the backbone of this succulent and vibrant Pinot Noir. Spice flavours come through on the mid palate along with ripe dark cherry flavours and underlying savoury notes. This is a superbly balanced, elegant and weighted Pinot capable of ageing for up to ten years.

THE VINEYARD
This family owned and operated vineyard is on an old river terrace at the south end of Te Muna Valley. The stony soils with an underlay of limestone, a gentle north facing slope and exposure to westerly winds produce low volume crops of high intensity.

VINIFICATION
All fruit was carefully hand-picked over two vineyard passes. In the winery we destemmed all fruit and fermented in 3T open top tanks. The wine spent between 21 and 23 days on skins including punching down by hand once a day, before being pressed to French oak barrels. The wine underwent malolactic fermentation in barrel and remained on its lees for ten months before racking, blending and bottling. Indigenous yeasts are used which add to the wine’s complexity in addition to traditional methods of punching down the ferments by hand.

Terroir: Limestone terrace and gravel with pebbles soil.

Winemaking: The grapes are destemmed before fermentation takes place at a temperature of 28° C for 12 days with daily pumping over for maximum colour and flavour extraction. Rack and return is performed twice at the end of the fermentation.

Tasting: Round and smooth Syrah with rich blackberry and plum aromas .

100% Syrah from the Schist soils of Domaine Jamet some 4km from Ampuis located on a plateau, known as 'Le Vallin'. Here we find a great variety of terroirs, exposure and vine age which Jamet uses to the max in driving complexity in his wines.

This Cote-Rotie is produced from twenty parcels, using whole bunches, maceration of about three weeks and is ageing in oak for 22 months - 15% new.

The parcels are found in 15 different locations - Fongeant, Cote Blonde, Landonne, Cote Rozier, Plomb, Chavaroche, Moutonnes, Lesardes, Gerine, Truchet, Leyat, Bonnivieres, Cote Bodin, Tartaras and Rochins.

This product is limited to one per person

Longrow Peated offers those who enjoy a heavily peated whisky the chance to enjoy a lingering smoky taste that travels through the senses like the smoke billows from a kiln.

Nose:
Very creamy, vanilla custard. The smoke develops and toasted marshmallows, herbs and rich fruits appear over time.

Palate:
Incredibly well balanced – rich and creamy with a slight medicinal hint. The smoke is always present and washes over the palate in waves.

Finish:
The gentle smoke lingers and lingers.

NZIPA, 7.0%

If there’s one thing Aotearoa does as well as growing weed it’s growing fucking unreal hops. We decided to combine the two by smoking as much weed as we could handle then brainstorming the unique combination of Riwaka, Motueka and NZ Cascade that went into this.

#N/A

Commercial description.

Our brewmaster, Jef Versele, crafted this exclusive Gulden Draak Brewmasters Edition as a tribute to his grandfather Jozef Van Steenberge and the 230th birthday of the brewery. His inspiration came from his numerous trips to the United States and his deepest respect for the craft beer culture. This exclusive Gulden Draak combines the technology and the craftsmanship of the traditional brewing process. By letting the beer mature on whiskey barrels it gives it a distinctive and gentle finish that you have never tasted before.


THE VAN STEENBERGE BREWERY
The Van Steenberge brewery stands for independence, progress and growth. It emphasises the traditional art of brewing adapted to the current technological developments and guarantees a reliable quality and service. Respect for our employees and care for the environment are central to our policy.

Best Before: 2028/07/08

Something a little unusual from Marlborough. Originally from North-eastern Italy, this tiny parcel was sourced from the Stanley Estate plantings in the Awatere Valley. It shows dark fruit characters, a little Awatere spice and a fresh, lively acidity. It's a slightly more robust red than our usual Pinot Noir and a great match with a big steak over the open grill this winter.

Harvested, crushed and then fermented in small batches in oak cuves to add complexity. The ferments are hand plunged, skin contacted post-fermentation, gently pressed and then aged in a 20/80 blend of new/old French oak barriques for ten months prior to blending and bottling in late summer.

Chateau Larroque is based just outside the 'Graves' appellation in the southern part of Bordeaux.  Made from the classic blend of Bordeaux grapes, and matured for 12 months in French oak before further aging in bottle.

On first opening, medium bodied on the palate, red cherry and dried fruits, toasted almonds with dusty savoury bramble and spice. Once given a chance to breathe opens up to offer generous plump juicy dark fruits, cassis and liquorice.

Superb value for 'left bank' Bordeaux.

Ozu Chardonnay (D.O. Navarra) is 100% Chardonnay and spends three months on its lees prior to bottling. No oak is used and the wine is clean, bright and mineral with a floral and citrus nose.

Pairs well with seafood, grilled and baked fish, white meats, light pasta dishes and sheep's cheeses.

A classic southern Rhone white blend made up of 50% Roussanne, 30%
Grenache Blanc, 10% Viognier and 10% Marsanne from Costieres de Nimes AOC. 

After a short skin maceration, fermentation is conducted at 18°C in stainless tanks
with no malolactic fermentation to retain as much freshness as possible.
The Grenache Blanc brings minerality, the Viognier brings aromas of apricot and peach and the Marsanne and Roussanne add citrus and floral complexity.

Brother and sister Pierre and Veronique took over the domain from their parents in 1993 and have carefully maximised the huge potential of the estate. Their wines are superb and constantly gain more and more recognition from discerning wine lovers and critics. 

The vineyard has now more than doubled in size without diminishing the quality which is quite a rare achievement.

The Petit Closi Muscat sec is a white wine made from 50% Muscat petit grain and 50% Muscat of Alexandria. 

The result is an aromatic and dry muscat that is a beautiful golden yellow colour in the glass and offers powerful but elegant flavours of apricot and melon with a honeyed finish.

Using NZ's favourite peach 'Golden Queen'

With a Deep Golden Yellow colour and intense flavour

Great source of Fibre

Gluten Free

Serve well chilled

Summer in a glass!

4.0% ABV.