OOS to be deleted

Yalumba first began making wines at the Angaston winery more than 167 years ago, and the production of fortified wines has long been part of that history. Today, Yalumba maintains its reputation for premium quality fortified wines by occasionally releasing very small parcels of show reserve stocks.

This is classic fortified muscat with a lovely balance of floral, sweet fruits and Xmas cake. Sumptuous stuff with enough acidity to carry it through the palate without becoming cloying. 

This specialty winter ale  is characterized by its deep dark colour, with a creamy, thick head and a full, almost velvety taste with a fruity nose. 

Brewed annually for the holiday season, the long winter nights are perfect moments to savour this ale with or without friends and to enjoy its unique, complex taste.

10% ABV.

It’s been said that a picture paints a thousand words but looks can also be deceptive, as in the case of this week’s top spot – the Firriato le Sabbie red. This delicious pale red comes from the fiery slopes of Mt Etna, where grape varieties with unknown names rule the roost and the flavours are intriguingly thought provoking.

It's a bold, silky, impressively firm red blend of two quirky Sicilian grapes; Nerello Mascalese and Nerello Cappuccio, which both grow on Mt Etna. Flavours here are all about red fruit which is supported by firm smooth tannins and surprising structure, given its medium ruby colour. 

This pale red has backbone to burn and flavours that remind us all of how our eyes can indeed deceive us when it comes to our expectations.

Rays Road is Kumeu River’s new vineyard site in Hawkes Bay, planted on limestone soils at 180 metres above sea level, with a northerly aspect. The vineyard is dry farmed and this Chardonnay is made from 100% hand picked grapes, whole bunch pressed then fermented with wild yeasts in older French oak barrels. The result is a wine with  approachable and complex flavours, full of zesty citrus notes with a background minerality. On the palate, barrel maturation and malolactic fermentation has given this wine a richness and textural quality which is backed up by the wine’s great acidity, which provides it with good aging potential.

Kumeu River Wines began life as San Marino Wines in 1944 when Croatian immigrant couple, Mick and Katé Brajkovich, bought a small property with a vineyard on it. Their descendents now own and run Kumeu River Wines, which produces 250,000 bottles of wine annually from its owns 30 hectares of vineyards in Kumeu and from another 10 hectares, owned by local grape growers. 

Metaxa is a Greek distilled spirit invented by Spyros Metaxas in 1888. It is a blend of brandy and wine made from sun-dried Savatiano, Sultana and Black Corinth grape varieties. It is then blended with an aged Muscat wine from the Greek islands of Samos and Lemnos.The seven star is more flavoursome and complex. It is exported to over 60 countries.source: wikipedia.org

Originally released for the Travel Retail market, this 10 year old Bowmore single malt is a marriage of Spanish oak Sherry casks and hogsheads, resulting in a fine balance between classic coastal Islay smoke and Sherried sweetness.

Nose: Salted pretzels, fruitcake and a pinch of cinnamon.

Palate: Flamed orange peel, sea salt, Cadbury Bournville.

Finish: Spiced rum warmth, with layers of toasted malt.

IMPERIAL COOKIE STOUT

PINTA COLLAB

440ml Can

10% ALC./VOL.

That?s the way the cookie crumbles? But luckily this is one very tasty cookie!

Brewed in collaboration with our Polish friends at Browar Pinta, tradition dictates that together we?ll make a big, bold, imperial stout! Inspired by tasty cookies, this imperial pastry stout is jammed full of toasted coconut, toasted oats, vanilla, and cinnamon. So good, you won?t want to waste a single crumb!

One of New Zealand's best white wines and a must try for lovers of great wine. Flinty, complex, fresh, bone dry and a gorgeous expression of Sauvignon Blanc. It is made from the best end of Churton Estate's biodynamically farmed Sauvignon Blanc vineyard. Ripe flavours and a full body are balanced by vibrant fresh acidity, which in turn is supported by creamy notes, savoury flavours and a lingering zesty finish.

This is one of Marlborough's best whites and one of New Zealand's greatest wines. It expresses the Weaver family's desire to express Marlborough in the glass across the gamut of classic French grape varieties. All Churton wines are certified organic with Bio-Gro New Zealand and are also made from biodynamically farmed grapes. 

Churton founder and winemaker Sam Weaver cut his teeth on the classic wines of the world while working in fine wine retail in the United Kingdom. His background is in microbiology and he was raised on a farm, so when he and his wife Mandy founded Churton Estate, it combined all of his passions. The couple and their adult sons, have created one of this country's most high quality small wineries, which lives up to the dream of creating 100% estate grown grapes, 100% certified organic production and 100% bottled on site, nearly all of the wines without fining or filtration. All grapes are hand picked and natural yeasts ferment the majority of Churton wines. These incremental qualitative decisions impact at every step of their winemaking provides exceptional quality grapes which in turn express themselves in outstanding wines.

Delicate but powerful full bodied red made from Nebbiolo grown in the mountains in north west Italy. This is a stunning wine made in small volumes and imported in even lower volumes. 

If you love Italian wines, this is a must buy.

This Speyside single malt has been matured in a combination of American oak casks and a variety of sherry casks. This is a fruity, rich whisky with aromas of raisins, orange and vanilla. The palate offers notes of dried fruits, warm spices and rich caramel.

40% ABV

La Trappe Tripel is a classic Trappist ale with a powerful and full taste. In addition, the ale has a candy-sweet and light-malty character.

8.0% ABV.

Complex, dry, fleshy textured Sauvignon Blanc from Huia Wines in Marlborough; 50 to 60% of the grapes were fermented in older French oak with wild yeasts giving the wine a beautiful complex nose. Certified organic.

This is a bright and elegant Pinot Noir rose from Bannockburn, Central Otago. The nose is fruity and bright with bright red fruit notes and a distinct minerality. These notes continue on the palate, which is balanced by a gentle touch of sweetness and bright acidity.

Smooth tones of Guajillo Chilli, steeped to bring out savoury, chocolatey tones and balanced with candied jalapeno heat for a spicy finish. This gin is all the good things of spice balanced by the freshness of juniper and citrus. Great for balancing out sweet mixers and as a way to spice up classic cocktails.

Fernet Branca is a bitter, aromatic spirit made from of over 40herbs and spices, including myrrh, rhubarb, chamomile, cardamom and saffron, with a base of grape alcohol. The recipe is a secret, and wascreated by the young Maria Scala in 1845 in Milan. Scala's name became Maria Branca through marriage, and the product's name was born. TheFernet Branca is still produced in Milan by the company FratelliBranca, over seen by the Branca family. Fernet Branca is usually served as a digestif after a meal, but mayalso be enjoyed with coffee and espresso, or mixed into coffee and espresso drinks. It may be enjoyed neat at room temperature or with ice. Source: webtender.com