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A wine from Serran?a de Ronda near Gibraltar on Spain?s southernmost tip.
The word Pago is Spanish for vineyard and the vineyard that this wine comes from is planted in a diverse range of grapes, including Petit Verdot and Syrah, which are both French, and Tempranillo - Spain's most popular red. This dry, full bodied, flavoursome and fruity red reflects this quirky mixture of grapes. It was aged for 15 months in French oak barrels, which are another modern innovation in Spain's wine industry today.
A classically styled shiraz from the Barossa Valley - rich, smooth and powerful. The glass bursts with warming aromas and flavours of plums, boysenberries and dark chocolate. Taught acidity provides freshness and fine powdery tannins provide structure . American, French, Russian and Hungarian oak hogsheads were used for an eighteen month maturation, providing hints of cedar and spice. This wine really delivers for the price point!
Mon Couer is French for my heart and is a great description of the love that the Chave family pour into their full bodied red wines in the Rhone Valley. This deep purple, dry and lusciously fruit red is a blend of Syrah, Grenache and often has a smidgeon of the late ripening grape, Mourvedre, which adds complexity and depth of flavour. Ripe blackberries, black plums and spicy pepper nuances run through every rich sip of this lovely wine made by the Chave family, which have been growing vines on the famous Hermitage Hill in the northern Rhone Valley since 1481.
Ch?teau La Tour Carnet is found on the road to Saint-Julien-Beychevelle and its beautiful 12th century quadrangular tower provides an indication to the structured and elegant wine that is made here. Made by Bernard Magrez this wine is 60% Merlot, 37% Cabernet Sauvignon and 3% Cabernet Franc and offers red fruits in abundance, balanced by subtle vanilla from time in oak. The palate is medium bodied with ample silky tannins that help drive the wine to a long and powerful finish.
West Coast Style IPA dry-hopped with cascade and mosaic. This beer is named after one of our partners, who actually has a trigger finger! Not related to firearms...
7.3% ABV
Winemaker: Julian Altaber
Philosophy: “All the grapes come from vines cultivated without weed killer or synthetic product, which requires a lot of work on my part as well as the winegrowers who supply me with the grapes! All wines are vinified and aged without any oenological product (or sulfite) with very little intervention. We are not trying to make great wines but real, honest wines with the best possible drinkability index. Wine is a drink of conviviality, friendship, celebration!”
100% Pinot Noir from Saint Aubin vineyards. Organically farmed, hand harvested, approximately 80% whole bunches fermented in wooden cuves for 15 days, pressed then matured in used French oak barriques. Wild fermented and bottled unfiltered and unfined.
Loridon is 100% Chardonnay champagne made from grapes grown on a 1.6 hectare Grand Cru vineyard called Loridon, which is situated in Ay.
The base wine was fermented with Lallier yeasts then treated to a partial malolactic fermentation and the wine was aged on tirage for over three years then bottled as an extra brut style with three grams dosage per litre.
About Champagne Lallier
Lallier was founded in 1906 by Ren? Lallier, whose family owned and ran it until the company was purchased in 2004 by winemaker Francis Tibaut, who had worked for the family for many years and had a passion for these wines.
Tibaut purchased Lallier and he has now sold the company to Campari.
Lallier owns approximately 15 hectares of vineyards, mostly Grand Cru and mostly around the village of Ay, one of the Champagne region's key villages.
All Lallier champagnes are made solely from Pinot Noir and Chardonnay grapes. Production is 400,000 bottles annually.
* The letter R is for recolt?, the French word for year.
Valkyrie is a German Style Amber, a style known in Germany as an Altbier. It is brewed following the traditions of one of the oldest beer styles in Germany - alt literally means "old" in German. However our version is a little stronger, maltier and darker than most of its German counterparts. Brewed with dark munich and pilsner malts imported from Germany, Valkyrie has a smooth toasty and caramel taste with hints of chocolate and sweetness balanced by a hefty dose of German Nobel hops.
6.2% ABV
Berliner style Weisse beer brewed with raspberries & coffee.
4.0% ABV
Two bottles only per customer of each of the single vineyard 2017 Produttori del Barbaresco
Asili is one of the great red wines of Italy, made from the Nebbiolo grape variety in the Barbaresco area of Piemonte in north east Italy 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.
Hailing from Portland Oregon, Aviation gin is a small batch New Western Style Dry Gin. It is thought to be the first true partnership between distiller and bartender. Founded in 2007, it is one of the first craft American gins. Leading US mixologist Ryan Magarian, its creator, describes it as a ?botanical democracy? of juniper, cardamom, coriander, lavender, anise seed, sarsaparilla, and dried orange peel.
Calamity Gin is premium-crafted and infused with wildflowers including Texas Bluebonnets. Through a unique combination of Old World and New World styles, we have distilled a well-balanced gin with mild juniper, floral notes, and a fresh citrus finish. It's a unique taste we call ?Texas Dry."
Tasting Notes:
Lots of citrus on the nose. Lemon, boiled grapefruit and honeysuckle blossoms. There?s a slight juniper branch and bitter orange oil aroma underneath as well. The aroma is a pleasing combination of both floral and citrus notes.
The palate is sweetly floral with a lot going on. At first on the palate there?s notes of lilac, bitter orange and lime zest. Mid-palate, the flowers continue to unfold. This time Calamity Gin shows some of those vanilla-kissed, dewy honeysuckle notes from the nose. Slightly creamy, Calamity Gin becomes moderately dry towards the finish. Juniper, cubeb and citrus.
The finish is moderate length with a pleasant dryness. Clean, and crisp, Calamity Gin finishes strong.
This Canadian whisky?s base is double-distilled corn whisky aged for at least 15 years in a combination of brand new white oak casks, once used American bourbon casks and used Canadian whisky casks. The second component is column-distilled rye aged for at least 15 years. It is bottled at 40%.
Tasting Notes: Caramel, toffee, and banana bread with spicy oak notes are pulled into the nose accented by maple sugars. The caramel and toffee flavors quickly shifts to a mid-palate chest warming clove rye spice with a peppery snap. Pleasantly bitter fruit rinds are fresh on the finish.