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Dry wines from Hungary usually come hearty and red but here's a tasty alternative made from the country's indigenous Harslevelu grape, which expresses its delicious best in this wine. Flavours of citrus purity and light floral aromas lead into a full bodied, succulent wine with lingering flavours on the finish and a rounded full bodied style.
New Zealand?s signature coffee order, the flat white, becomes a decadent liqueur using organic cold brew coffee and fresh New Zealand cream.
Nose:
Opening the doors of your favourite coffee shop ? freshly ground roasted coffee and busy excitement.
Colour:
A creamy double shot flat white, burnt cr?me brulee.
Palate:
Velveteen and silky texture, rich, decadent and moreish with hints of sophisticated bitterness, the signature subtle spice of Quick Brown Fox on the finish.
A pale sour beer, aged for up to 2 years in wine barrels and then another year on fresh, local and organic feijoas from Helen and Peter at Quinta Feijoas (just down the road in Omaha) who have supplied the fruit for the last 6 years.
6.7% ABV
Tanqueray No. Ten is a different expression from the TANQUERAY range of products. It is made with fresh citrus fruits in addition to other botanicals. Under the watchful eye and uncompromising senses of the Master Distiller, small batches of fresh citrus fruits and handpicked botanicals are distilled in the No. Ten Still to produce this exceptional luxury Gin.
The TANQUERAY? Perfect Serve?
- First of all, take a fresh lime and cut it into wedges.
- Take one of these wedges and squeeze the juice from it into the bottom of your hi-ball glass.
- Next, fill the glass two thirds with premium quality ice and then pour in a 35ml measure of TANQUERAY® gin (43% ABV).
- Now, top up the glass with premium quality tonic and stir well.
- Finally, run a wedge of lime around the rim of the glass, so that the fresh smell and taste of citrus greets you as you drink, and for the finishing touch, drop a fresh piece of lime into your now perfectly made T&T.
Aged for seven years and bottled at 107 proof, this is Bourbon (whiskey) for the stout of heart. It's the smoothest of Beam's Small Batch range, and has delectable flavours like toasted coconut, cashew and vanilla.Baker was a bit of a rogue, but his families love of distilling runs through his veins - it would have to considering his Grand-Uncle was the legendary Jim Beam.
Designation: Barolo D.O.C.G.
Grape Variety: Nebbiolo (100%)
Vineyard: The grapes for this wine are sourced from the single vineyard Lazzarito in Serralunga d’Alba. Lazzarito is a wonderful natural amphitheater facing southwest, at an altitude of 260 – 390 meters a.s.l., with a clayey and calcareous soil. Vietti’s property in this vineyard stretches for about 2 hectares. The grapevines have an average age of 40 years. They are planted using the Guyot trellis system with about 4,500 plants per hectare.
Winemaking: Hand-picked on September 29th, 2018, the grapes have been destemmed and gently crushed before bringing them into stainless steel tanks for the alcoholic fermentation. They have spent about four weeks in contact with their skins. This time includes the pre- and post-fermentation maceration, using the traditional submerged cap method. Malolactic fermentation takes place in wood.
Ageing: The wine has been aged for 30 months in large oak casks and, only a small amount, in barriques. It was bottled without filtration.
Description: Deep ruby red colour with garnet nuances. Fascinating and deep on the nose. Notes of hay, cut grass, tobacco, white pepper and a hint of mint. Robust, muscular on the palate, with a taut and mineral finish. The tannins are typical of Serralunga: angular, austere and very deep. Appealing long lingering sweetness on the finish.
Food pairings: Game, red meats, seasoned cheeses.
This wine is a deep red with a bright magenta hue. On the nose there are vibrant aromatics of red and black berry fruits, a lift of violet florals, clove spice and mixed garden herbs. The palate is dominated by a lively burst of berry fruits, which are well framed by fine, powdery tannins. Juicy plum and blackberry flavours persist through the finish, with sweet spice to close
The blending of Viognier with Shiraz (aka Syrah) is a traditional French winemaking method from the Northern Rhone Valley appellation of Cote Rotie and some other areas. South Australian winemaker Johnny Quarisa takes his cue from that great wine region and blends a dash of Viognier with this Shiraz to enhance its dark fruit flavours and robust tannic style. The softness and rich fruity flavours that a little Viognier brings adds approachable drinkability to this full bodied dry red. It drinks well now and can further age for three to four years, even at this modest price.
Hogshead is made by South Australian winemakers Jim Zerella and Nicholas Crampton and is one of our best value Aussie Shirazes. It's dry with dark fruit flavours, a full body and spicy notes. A wine with a full body and smooth style. Tasty and great value.
Winemaker Steve Voysey is one of Gisborne's most experienced and is a dab hand at all varietals in this region, having worked for decades there and learning the seasonal variations in depth.
This soft, fruity, off dry Pinot Gris is a fresh light bodied wine to drink on its own or with slightly spicy food.
Family owned Beach House Winery turns out some of our best sellers in store at Regional, including this creamy, full bodied, super duper good value Chardonnay from Hawke's Bay. It delivers exceptional drinking for the price thanks to winemaker Chris Harrison, who founded and owns the brand with his family.
A big red with a big following thanks to its dense dark and impressive ripe black plummy flavours intermingled with spice in a deliciously full bodied, complex red wine from Waiheke Island's biggest wine producer.
The grapes in this wine come from six vineyards on the island. They are called Asylum, Big North, Garden Cove, Mad Mans, Niko Face and North 3; all small sites planted on extremely steep hillsides on a remote and beautiful corner of Waiheke Island. Each little vineyard was originally planted as an experiment to see how well grapes would fare here. The results speak for themselves; Man O' War Dreadnought Syrah is a commanding and powerful red from one of the warmest climates in New Zealand. It was fermented in French oak, 32% new and 68% seasoned and is named after the first in a line of early 20th Century battleships which was named Dreadnought.
Earthy flavours and velvety texture make this impressive Pinot Noir one of the best from Martinborough and it comes from one of the region's first three wineries - Martinborough Vineyards.
Te Tera is made from Martinborough Vineyards? more youthful vines, which range between nine and 24 years old from a vineyard south of Martinborough village but within the region's stony wine 'terrace' appellation. This vineyard, situated on Frater's Road, produces grapes that lend deep aromatic flavours of dark cherries, dried herbs and spices, all of which instantly grab your attention on the nose of this elegant Pinot Noir. The palate shows soft, rich fruit flavours with a hint of spice.
The grapes in this wine were 100% destemmed and fermented with wild yeasts in open top tanks for approximately three weeks. Hand plunging is followed by gentle pressing to barrels for 10 months aging on lees in French oak, 15% of it new.
This is a lovely wine that consistently delivers rewarding rich flavours held in a smooth silky texture.