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Aged for 20 years exclusively in sherry casks. Full flavoured and meaty as you'd expect from Mortlach.

Spritzy young dry Riesling with layers of citrus and liquid honey flavours. Clean and fresh with lemony flavours to burn. It tastes dry, medium bodied and represents delicious drinking now or as a great contender for the cellar. 

Sealed with a screwcap ? so this is a no brainer for the long haul in your wine cellar.

 Weingut von Winning was founded in 1849 and revived as a family enterprise in 2007 by the late Achim Niederberger, who brought winemaker Stephan Attman on board to make high quality Rieslings, practicing organic viticulture in its Grosses Gew?chs vineyards around the villages of Ruppertsberg, Deidesheim and Forst. 

Cask No.G33 

Seasoning: Chardonnay refill - Domaine Rewa Cask

 filled: 14th July 2021 

 Bottled: 2nd February 2022  750ml | 47% ABV 

Tasting Notes: Lemon meringue,  cut hay & yuzu

Classic Cardrona Source mellowed in a buttery Domaine Rewa  ex-Chardonnay cask from the French Potter in Central Otago. Rich and luscious in the mouth, perfect for a twist on a G&T or a decadent 3 olive-martini. This is the third partnership with Domaine Rewa, an exciting  local Central Otago biodynamic microvineyard.

This was a surprise when it was released in 2018 as the distillery was closed from 1993 onwards and finally dismantled in the early 2000s. It was matured in refill American oak hogsheads and bottled at a cask strength 52.1% and the result is a lively vibrant expression with pastry, green apples and coconuts at the fore. Always a pleasure to sample  malt from a ghost distillery knowing that nothing quite like it will ever be produced again.

This is the third release in Laphroaig's The Ian Hunter Story; a 33 year old Islay single malt, which enjoyed its lengthy maturation in ex-bourbon casks. The series honours and celebrates the impact that Ian Hunter, the last member of the Johnston family to own and manage Laphroaig, had on the distillery. It comes in a beautiful presentation and the whisky fits into the pages of the book.

Subtitled 'Source Protector', this 33 year old ex-bourbon cask whisky comes with the story of how Ian protected the water source and peat fields of Laphroaig.

Nose: the signature Laphroaig peat is certainly there, but it’s rounded by age. Seawater, elegant charcoal ashes, hints of lemon candy and bright peaches. Maybe some pineapple. Sweet almonds and whiffs of vanilla pastry. Menthol and embrocations, evolving to floral honey. A little polished wood, old leather and sheepwool as well. Quite excellent.

Mouth: somehow there’s a rather weak onset, staying silent for a while. After that it shows lots of beautiful fruity notes. Mango, pineapple and creamy papaya. However these are held back a little by a wave of oak, which also brings along peppery notes and ginger. It struggles to show its feathers. Subtle iodine and wax towards the end.

Finish: good length, slightly drying, with mint, cold ashes, hints of white pepper and tobacco leaves.

Full bodied French Viognier from the south, which is affordable and beautifully well balanced, thanks to its peachy aromas and zingy dry palate structure. This wine highlights Viognier at its best; dry and rich but also with complex nutty notes, wich is no mean feat at this price. This wine is made with grapes grown in three French wine regions; on the Massif Central, the Mediterranean and the French Alps. This combination provides balance to the fleshy, full bodied appeal of peachy Viognier. This wine was aged for six months on lees in concrete tanks. 

It is also refreshingly varietally labelled.

A lovely addition to Viognier lover's wine glasses in New Zealand.

Ch?teau Chantalouette is the second wine of Ch?teau de Sales. Owned by the same family for over five centuries, the 116 acre estate is the largest in the appellation and boasts the only true castle of Pomerol.

The vineyards here are composed of 70% Merlot, 15% Cabernet Franc and 15% Cabernet Sauvignon on small gravel and iron-rich loess.

Vinification is managed delicately, leading to beautifully crafted wines that are expressive of their terroir. Traditional racking and light egg-white fining help to preserve the brightness of the fruit.

Chantalouette is named after one of the larger parcels constituting the vineyard of Ch?teau de Sales. The wine is charming, round, elegant, and approachable from a young age.

Biodynamic Spanish white made from the characterful, spicy Xarello grape - a Spanish specialty, most often used to make sparkling wine but here used to create a tasty dry still white. 

WInemaker Ramon Jan? broke with his family tradition of 500 years - of selling off large volumes of grapes to large cava (sparkling wine) producers and used his Xarello grapes here to create a dry, medium bodied white, giving the grapes 24 hours of skin contact before fermentation, which adds tasty body to the wine, leading into flavoursome notes of tropical fruit, yellow apple, fennel and fresh length thanks to its zesty acidity. 

Leclerc Briant is a certified organic, biodynamic champagne producer, a rarity in a region. where organics have yet to cast a significant sway.

This deliciously rich and yeasty blend is made up of 40% Pinot Noir, 40% Pinot Meunier and 20% Chardonnay. Malolactic fermentation occurs naturally and sulfite levels are kept modest, between 20 and 30 milligrams per litre. The wine spends nine to 11 months in stainless steel tanks with 20% in oak barrels and more than two years on the lees in the bottle. Dosage is below 4 grams per litre  so this is dry - and tastes it. Stunning fresh, full bodied, expressive champagne.

What the critics say

''Very deep copper colour. A really glorious array of wild, floral aromas. Hugely distinctive and the opposite of formulaic with a tiny little bead. Mouth-filling. Tingly on the (dry) finish. So amazingly long with some lemon notes on the end! This is superior champagne that I would recommend to any serious champagne lover. So full of life! ''

17/20 Jancis Robinson 

''Firm and focused, with a lively bead carrying an aromatic range of almond financier, crushed blackberry, chalk and fresh ginger. Offers a lip-smacking, citrusy finish.''

90/100 Wine Spectator

Muncagota is one of the great red wines of Italy and is made entirely from the great structured red grape, Nebbiolo; exceptional in taste, complexity and its ability to age for at least a decade, evolving into a silky delicious wine over this time. It's made by the Produttori del Barbaresco. This highly respected winery cooperative was founded in 1958 and now has 51 members who collectively own approximately 100 hectares of the entire appellation, which means they own approximately a seventh of the appellation. The single vineyard wines, such as this one, are only made in highly rated vintages (all of the grapes go into a blend in other years) and released after four years maturation in the riserva programme. 

All single vineyard cru wines from Produttori del Barbaresco are fermented at 30°C and given 32 days of skin contact time before being pressed in large oak barrels for 36 months of maturation in wood followed by a further nine months aging in bottle, prior to release. 

* The 2017 cru Produttori del Barbarescos are extremely collectible because there were no 2018 cru wines made, which means the blend will be of higher quality than usual – and there will be more of it. 

The 2018 Produttori del Barbaresco blend is not yet available in New Zealand. ETA is late 2022.

Fast facts on Barbaresco

Barbaresco as an appellation was created in 1894

Barbaresco was given DOCG status in 1980

This is a small wine production area with approximately 700 hectares of vineyards registered to make Barbaresco – which must be 100% Nebbiolo and made within the same sub region in which the grapes are grown. 

Two bottles only per customer of each of the single vineyard 2017 Produttori del Barbaresco 

Paje is one of the great red wines of Italy and is made entirely from the great structured red grape, Nebbiolo; exceptional in taste, complexity and its ability to age for at least a decade, evolving into a silky delicious wine over this time. It's made by the Produttori del Barbaresco. This highly respected winery cooperative was founded in 1958 and now has 51 members who collectively own approximately 100 hectares of the entire appellation, which means they own approximately a seventh of the appellation. The single vineyard wines, such as this one, are only made in highly rated vintages (all of the grapes go into a blend in other years) and released after four years maturation in the riserva programme. 

All single vineyard cru wines from Produttori del Barbaresco are fermented at 30?C and given 32 days of skin contact time before being pressed in large oak barrels for 36 months of maturation in wood followed by a further nine months aging in bottle, prior to release. 

* The 2017 cru Produttori del Barbarescos are extremely collectible because there were no 2018 cru wines made, which means the blend will be of higher quality than usual ? and there will be more of it. 

The 2018 Produttori del Barbaresco blend is not yet available in New Zealand. ETA is late 2022.

Fast facts on Barbaresco

Barbaresco as an appellation was created in 1894

Barbaresco was given DOCG status in 1980

This is a small wine production area with approximately 700 hectares of vineyards registered to make Barbaresco ? which must be 100% Nebbiolo and made within the same sub region in which the grapes are grown.