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Ripe powerful aromas of blackberries combine with black olives and spice in this great expression of Cabernet Sauvignon from South Australia. The wine is deep crimson with aromas of lifted berries, spicy oak and a medium body.

A keeper for at least a decade and also drinks well now, decanted for two to three hours and served in large glasses to accentuate its ripe dark fruity flavour spectrum.

Langmeil is owned by the Lindner family, which has been making wine for six generations in the Barossa Valley.

traditional bitter liqueur with extracts of aromatic herbs, roots and  spices. It does not contain colorings.

Big things sometimes come in little packages. Say hi to Tiny XPA: Brewed with pilsner malt, Simcoe, Strata and Citra hops. Tiny XPA is specially fermented to give you all the juicy hop character and tropical aromatics you?ve come to expect from an XPA, just without the alcohol. Yup that?s right. Big flavour, without the booze so you can enjoy your XPA anytime. Tiny, but mighty.

0.5% ABV.

The September 2022 release of Cask Strength from Ardnamurchan, with a higher percentage of peated whisky compared to previous releases, aged in a combination of bourbon and sherry casks, alongside unpeated, sherry-aged malt. Bottled at 58.4%, and non-chill filtered, this is a Highland single malt that's certainly on the smokier side.

A play on Glen Scotia's classic Double Cask, this expression sees the distillery's unpeated spirit matured initially in American oak barrels, before spending a final 6 months in ex-Demerara rum casks. 

Bursting with tropical fruits and boiled sweet characters and complexed by maritime elements. 

It's thought that distilling by the Lindores monks dates back to 1494 when King James IV commissioned the conversion of malt into aqua vitae.

After a long period of silence, In 2017, spirit started flowing once again from copper stills at Lindores Abbey Distillery, and the first single malt whisky was released in 2021.

The third in the ?Casks of Lindores? set, this was matured exclusively in oloroso sherry butts from the area around the city of Jerez de la Frontera in Spain.

Distillery tasting notes: Colour: Auburn | Nose: Mellow fruity prunes, dates, molasse, touches of vanilla and milk chocolate | Palate: Mellow dried fruits, molasse, dark chocolate with layers of cinnamon and ginger combined with a pleasant nuttiness like walnuts and chestnuts. Smooth texture | Finish: Medium to long.

Tamdhu's new 'Distinction' celebrates the influence of the distillery's use of American Oak ex-Oloroso sherry casks. The wood (Quercus Alba) used in these barrels offer the flavour of vanilla pudding, dates and chocolate, with a mouth-coating fruit-syrup quality. Cherries and subtle citrus notes cut through on the nose, while the palate and fish are dense and full, with the oak having a final say in spices and chocolate again to finish.

Organic Cider and Fruit P?t Nat made in Aotearoa. We take natural wine making methods and apply them to locally grown, organic certified fruit. Wild ferments using indigenous yeast and no added sulphur. A hands off approach to cider making and a unique expression of the place we call home.

From the team at Fruit Cru: ?A true fruit P?t Nat and our first field blend. Juicy and fragrant with a bold body and plenty of fizz. Aim? is a blend of mixed heritage apples, semi carbonic fermented blueberries and fresh elderflowers. A complex cuv?e with balanced tannins and an energetic aroma - you get the full orchard in this one!? Fruit Cru is a project brought to you by former Everyday Wine co-owner, Cosmo Hawke, and Chef at Havana Bar, Jesse Jehmal. Together they are sourcing fruit from around New Zealand and producing ciders and pet nats (bottle fermented sparkling wines) in a warehouse in Newtown, Wellington. Seasonal releases. Certified organic.

Organic Cider and Fruit P?t Nat made in Aotearoa. We take natural wine making methods and apply them to locally grown, organic certified fruit. Wild ferments using indigenous yeast and no added sulphur. A hands off approach to cider making and a unique expression of the place we call home.

From the team at Fruit Cru: ?The king is back and still reigning strong. Fruit combinations of Fuji, Gala, Feijoa, Pineapple Quince and Japanese Flowering Quince make this one equal parts fresh, floral and sour with a candy nose and tangy punch.? Fruit Cru is a project brought to you by former Everyday Wine co-owner, Cosmo Hawke, and Chef at Havana Bar, Jesse Jehmal. Together they are sourcing fruit from around New Zealand and producing ciders and pet nats (bottle fermented sparkling wines) in a warehouse in Newtown, Wellington. Seasonal releases. Certified organic.

An exceptional dry, full bodied, smooth and complex red from a great vintage, 2020, in Hawke's Bay. This blend of Merlot, Cabernet Sauvignon and  Cabernet Franc is made from hand picked grapes and it massively over delivers on taste, complexity and its incredible depth of flavour from spending 18 months ageing in French oak. The flavours are outrageously good in this lovely red. 

Dry, flinty South African Chenin Blanc with a twist; winemakers Vincent and Tania met when he was visiting her home in South Africa. They got married, returned to his homeland in France and now make small volumes of high quality wine in both countries. 

This dry, flinty, deliciously complex and succulent white is inspired by Vouvray from the Loire Valley - the classic home of Chenin Blanc.
This wine is made from grapes that were all hand picked, whole bunch pressed and fermented with wild yeasts. It comes from Swartland, one of the most beautiful regions in a drop dead gorgeously beautiful country.

The unusually high content of finest Munich malt turns this dark version of wheat beer into an intensive taste experience: Light chocolate, cocoa and tropical fruit flavours impress first. Then wheat, malt and sparkling roast aroma. Hefe-Wei?bier Dunkel is a muscular beer. Unfiltered, strong and nutty. At the same time, smooth and soft to the taste. A great accompaniment for any meal. And it even convinces many true wine fans.

5.3% ABV.

The deep garnet-purple colored 2018 Meyney gives up blackcurrants, black berries and plums on the nose with earth and spices plus fried herbs and lots of oak. The big, full-bodied palate has some promising fruit but is a bit hard and oaky.

95/100 James Suckling 2021