This cheeky little French rose comes from Provence, the setting for English author Peter Mayle's famous and evocatively named book, A Year in Provence. And this is the type of refreshing rose which typifies summer wines made in this region. It's a blend of four grapes, Grenache, Cinsault, Syrah and Cabernet Sauvignon, which adds structure and weight to the wine. It's dry and flavoursome. Drink lighty chilled.

Full barrel fermentation with natural yeasts provides depth and layers of savoury, creamy, ripe peach flavour to this gorgeously richly textured dry white.  impressively complex aromas of rockmelon, lemon peel, nougat and cedar invite Chardonnay lovers into each sip of this Central Otago Chardonnay, which has excellent concentration, expansive mouthfeel and lingering flavours. 

Handcrafted using 20 natural botanicals, Australian Bitters Company Aromatic Bitters is very versatile and can be used in a range of cocktails recipes. Add a few drops in a Martini or a Manhattan and give the good old recipes a nice little twist.

Moy Hall in Martinborough is an eight hectare vineyard with a restaurant and cellar door on site. It was purchased by Phil and Carolyn McArthur, who produce wine and employ a professional chef to produce some of the wine village's finest food for day time dining. 

Aromas of strawberry and red floral notes, such as old fashioned roses, combine in this wine which is made from 88% Pinot Noir (all handpicked, gently crushed, and cool pressed) blended with 12% Syrah (also handpicked and whole-bunch pressed).

This is dry and refreshing. 

This is a top notch everyday sparkling wine from the epicentre of the world's most popular bubbles today, the Veneto, in north east Italy - home to Prosecco.

Clean, fresh and lemony in taste, it offers a medium bubble and lingering lightly fruity finish, making it very good value for money for high quality Prosecco.

Hand harvested grapes were selected to make this lovely dry, next level Prosecco, which is produced by the Bortolin family - now in its fourth generation of winemaking. 

Orgeat syrup great for making Mai-Tai.

Peckham's - A dry, sophisticated cider made from Broxwood Foxwhelp Knotted Kernel, Tom Putt, Sweet Alford and Kingston Black cider apples.  French Oak provides depth and texture against a layered background of fruit and buttery notes.

Full mouthfeel and dry finish.  Ideal for accompanying food.

6.9% ABV.

A great Syrah from the northern Rhone appellation of Cornas, famous for its staunch full bodied dry flavoured reds and long ageability of wines made from here. This powerful red from Ferraton Pere & Fils has dark black fruit flavours, strong spicy aromas and a hint of black pepper, tar and earthiness all adding great complexity to an outstanding and youthful wine. 

Drinks well now, if decanted, and begs to be cellared for up to and potentially beyond 10 years. 

This is another great product from the world most famous Umeshu distiller CHOYA JAPAN. This time, Choya blend Japanese plum with brown sugar,rum & black vinegar to make its taste rich, sweet & even a bit smoky. 

You could enjoy drinking this on the rock as a desert drink or even top it on vanilla icecream for the extra sweet & rich flavour. Its just like a heaven.

14% ABV

Evocatively named after the two rivers running through Marlborough; the Wairau and the Awatere, whose banks are flanked with grapes, including those that made their way into this dry pinkie with its fresh summer berry flavours and lingering finish... Marlborough winemaker Dave Clouston spent three years making wine on the French island of Corsica, where dry light bodied, flavoursome rose is the order of the day in the Mediterranean heat.

This is his Marlborough take on the same theme, only it's made 100% from this country's most planted red grape, Pinot Noir. It's a dry light bodied, super fresh rose to drink year round. 

Crystal clear, light spirit, bursting with the taste of tree-ripe peaches. Absolutely perfect for lazy summer days and hot summer nights. Serve straight up and super chilled or mix in your favourite cocktail.

Throughout its history, the house of Cocchi has periodically produced alternative varieties of its Americano aperitif wine. Here the wine base is a blend of two aromatic varietals such as Brachetto and Malvasia famous for imparting notes of wild rose and summer berries. These are blended with herbs, fruit and spices, most notably gentian, cinchona and citrus like for the Bianco classic version, but with an extra addition of Ginger and rose petals. Enjoy with soda or tonic and a zest of grapefruit. A Royale sumptuous edition can be made topping it with Sparkling Brachetto d?Acqui DOCG.Source: www.cocchi.it