SPADE OAK VIGNERON SYRAH 2012
Luscious and velvet in the mouth, this is a wine that over delivers every time. Perfumed with dark exotic fruits, spice, white and black…
Read MoreLuscious and velvet in the mouth, this is a wine that over delivers every time. Perfumed with dark exotic fruits, spice, white and black…
Read MoreOn the nose, the wine displays rich dark berry notes with the additional complexity of leather and spice also apparent. The palate is full-bodied…
Read MoreA powerful, rich, viscous palate balanced with refreshing zingy acidity. Limoncello is traditionally served chilled as an after-dinner digestif, but it can also be…
Read MoreLovely salmon pink in the glass with beautiful aromas of fresh raspberries, mandarin and lime blossom. The flavour abounds with summer berry fruits, orange…
Read MoreThis pinot noir has aromas of spiced blackberry conserve and fig jam, which lead into Christmas pudding and field mushroom characters. It has a…
Read MoreA smooth blend of Shiraz and Cabernet Sauvignon that is robust yet stylish. Deep bright plum purple in colour with blackberry, mint and ground…
Read MoreDeeply coloured appearance. The aroma is beautifully perfumed and fragrant with cassis, ripe blackcurrant, white truffle and dark chocolate. The palate has ripe, black…
Read MoreA balanced blend of Cabernet Sauvignon and Merlot, deep red with purple hues. A heady mix of blackberry, mulberry and spice on the nose, with bold…
Read MoreFruit from cool-climate vineyards throughout Marlborough and Waipara was pressed before 36 hours settling and fermentation in vineyard batches. The 2016 season was more…
Read MoreThe 2016 Waimea Gewurtztraminer is a light honeyed yellow, with a nose of antique rose, lychee, white peach and exotic spices. It offers a…
Read MoreThe fruit was chosen from three regions; Marlborough, Waipara and Hawke’s Bay to maximise intensity and flavour. This Pinot Gris has lovely aromatics. It…
Read MoreFruit for the 2017 Estate Sauvignon Blanc came from the Wairau and Awatere Valleys. Harvest stretched over three weeks from 22 March to maximise…
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