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Clearview winemaker Matt Kirby makes this luscious Gewurztraminer in a rich, concentrated, medium dry style with flavour to burn. Think rose petal and Turkish delight notes. Subtle touches of honey, tropical fruit and ginger add complexity. The palate is medium-bodied, with flavours of tropical fruits and gentle spice. Balanced bright acidity carries the wine to a textural, concentrated finish.

About Clearview Estate

Clearview Estate is one of oldest, most well established wineries in Hawke's Bay and is situated on the Te Awanga Coast, south of Napier. It's a great place to visit for tastings at the cellar door as well as lunch in the dappled shade of the established courtyard area. The winery was founded by Tim Turvey, winemaker and co-owner. The current winemaker is the multi talented Matt Kirby.

Old vine Syrah makes this beautiful Northern Rhone red richly fruity with notes of blackcurrant and blackberries, followed by subtle complex aromas of leather and tobacco. On the palate, liquorice dominates with subtle oakiness and hints of toast and smoke. Beautiful sillky tannins and a great freshness follow in this lively, lovely full bodied Syrah. 

This Crozes-Hermitage is made from old vine Syrah from the Gilles Robin estate. 

This wine will evolve well given time in cellar but is exhibiting its characteristic freshness now.

Full bodied, dark and rich in flavour, this deep red wine is made from the robust Tannat grape - which is extremely comfortably at home in Argentina's warm dry climate, as this wine shows. 

For a great value red, it's hard to find a wine this rewarding. It drinks beautifully now and will make a great match with meaty, earthy flavours. This wine can also age for three to four years and improve over that time, evolving into a more complex red.

A lightly aromatic, sweet, fortified wine. Made in the style of a vin doux naturel.

Made in a traditional sense from three aromatic varieties -  Riesling, Gewürztraminer and Muscat. Whole bunch fruit is pressed, run into old oak barrels and fermented without added yeast. Part way through ferment exceptional pot still brandy is added. This puts an end to fermentation leaving the wine with lusciousness sweetness tempered by rich brandy characters.

85g/L rs

Pair with stone fruit desserts, honey, figs, creamy cheeses.

Planet Wine - This grappa has the delicate floral aromas and elegant, dry and velvety flavours of the pomace from the Moscato grapes.

Sensory characteristics: light straw yellow with an embracing and intense bouquet. The taste is soft and deep, delicately sweet with a persistent finish.

Planet Wine - From a classic aromatic grape variety this is a distilled rich in flavours and aromas, enriched by the ageing in oak barrels.

Sensory characteristics: fruity aromas characteristics of Muscat grapes. The refining in oak barrels enriches its taste with smooth notes. To be enjoyed calmly and reflectively to fully appreciate the complexity of its bouquet.

The first and oldest Port house in history, in their 379th year of production.

The lettering on the bottle is still done by hand like they did in the beginning.

Deep inky garnet, highly pigmented, super long staining legs. On the nose: Thick with raisins and liquorice, whiff of citrus, dusty minerals and spice. In the mouth: Good concentration, still has a bit of squeaky tannins, long spicy finish.

Hand-picked at the optimum time, the grapes are then destemmed, crushed and converted into wine through a process of careful maceration to extract their colour, tannins and aromas, enhanced by constant churning during fermentation. This takes place in vats (lagares) at a controlled temperature (between 28-30?C) until the right degree of sweetness (baum?) is achieved. At this point, grape brandy is added to create the final fortified wine. A wine of high quality, made from one single harvest. A Colheita wine matures in oak barrels for periods of time that can vary, but never less than 7 years.

Edgy by name and by nature, Hellblock Riesling tastes like lime zest, ripe peach and lemon curd in a layered and complex off dry style. The Boneline's evocatively named Hellblock Riesling comes from grapes grown on a windy as hell gravel river terrace in a spot along the Waipara River that gets as hot as hell during summer, with wind to challenge Wellington on a blustery day. This is a stunning RIesling as a result of these difficult climatic factors, which decimate crops so that the grapes that do hang on for dear life provide outstandingly concentrated depths of flavour. 

This is a medium dry style with light body and super impressive purity; like smelling a lime zest combined with fresh green grapes, a note of tangerine here, white lily there. Complexity to burn and a beautiful drink, year round, lightly chilled with your favourite friends or person.