Cloudy Bay Chardonnay possess the irresistible scent of pink grapefruit & lemon blossom. The aromas are beautifully counterbalanced by smoky, savoury aromatics, reminiscent of roasted cashews & macadamia nuts. ...

The Cloudy Bay vineyards are located in the Marlborough region, at the northern end of New Zealand's South Isl&. Grown under ideal conditions, the vines produce intensely flavoured fruit with distinctive varietal character. This is a complex, medium bodied wine with savoury flavours & a ripe supple palate. ...

Cloud Bay Pinot Noir is a complex, medium bodied wine with savoury flavours & a ripe supple palate. ...

Cloudy Bay Sauvignon Blanc Wine notes of tropical fruit, honey & fresh herbs, This exceptional Sauvignon Blanc originates from the Marlborough region in the north of the South Isl&. ...

Te Koko is a highly rated versatile full bodied white wine. With aromas of lemon, bees wax & passionfruit flower in abundance the rich texture will unveil fresh-acidity flavours of green mango, white pepper & flint. ...

Highly commended Pinot Noir with aromas of rich cherry & plum fruit spiced with oaky notes of cinnamon & clove. On the palate sweet fruited & richly textured counter balanced by bright acidity & supple tannins. Best paired with rich Italian or ven ...

The Clynelish distillery is located in Sutherland & was first built in 1819. When whisky was first produced from the Clynelish distillery it was so prized that only private customers were supplied. Now there is no Clynelish distillery, there was until 1968 but it was super seeded by the old Scottish Malt Distillers Company & they called it the Brora Distillery until 1983. The barley that makes Clynelish is still malted in the Northern highlands & water is still piped down from the Clynemilton burn to the distillery. They go to make a cool, costal single malt whiksy, aged in oak casks for at least fourteen years. Over the years, Clynelish has been held in high regard by experts. The taste of the 14yo is regarded highly & less peaty than some older editions. It has a crisp, medium bodied, mustard fresh style. Although the forward, pungent smokiness of Islay seems to be absent at first but there are notable traces of it. It is light on the palate with a clean taste, some even use it as an aperitif. It is the most coastal tasting mainland whisky from Clynelish. ...

The Clynelish distillery is located in Sutherland & was first built in 1819. When whisky was first produced from the Clynelish distillery it was so prized that only private customers were supplied. Now there is no Clynelish distillery, there was until 1968 but it was super seeded by the old Scottish Malt Distillers Company & they called it the Brora Distillery until 1983. The barley that makes Clynelish is still malted in the Northern highlands & water is still piped down from the Clynemilton burn to the distillery. They go to make a cool, costal single malt whiksy, aged in oak casks for at least fourteen years. Over the years, Clynelish has been held in high regard by experts. The taste of the 14yo is regarded highly & less peaty than some older editions. It has a crisp, medium bodied, mustard fresh style. Although the forward, pungent smokiness of Islay seems to be absent at first but there are notable traces of it. It is light on the palate with a clean taste, some even use it as an aperitif. It is the most coastal tasting mainland whisky from Clynelish. ...

Clynelish 14 Year is made from barley fro the northern highlands & water piped down from the Clynemilton burn. It is aged in oak casks for 14 years & is less peated than other Clynelish whiskies. ...

This Clynelish 1991 ' Distillers Edition' was distilled in 1991 & bottled in 2006. Each of the distiller editions undergoes double maturation in casks that have previously held fortified wine. The 1991 Distillers edition has been double matured in Oloroso Sherry casks, making it much easier to drink. The colour of the whisky is bright amber & on the nose you can immediately detect raisins with a hint of rum. Dried orange peel comes through in time with clean walnut crispness appearing. Following this is dried cherry, sultana, apricot, honey & then a slight piercing quality of tangerine & chocolate. The palate is very sweet with plump dried fruit. There is a strong nutty flavour of hazelnut & macadamia with a slight salty quality cutting through the texture. The finish is short with a hint of nut-shell bitterness. ...