The Cloudy Bay Chardonnay 2008 is a reflection of its sunny origin, expressing intense aromas of peaches, nectarines, aromatic herbs & biscuit. A light entry of stone fruit becomes a slippery midpalate that re-focuses to an aromatic & mineral finish. ...

The appealing nose of our 2011 chardonnay affords aromas of stonefruit, white floral, smokey oak & spice. The palate it fresh & lively with a bright acid backbone. Flavours abound of nectarines & peaches, juicy citrus & grapefruit pith. Good length with delicate texture & a fine mineral thread. Cloudy Bay chardonnay 2011 is an ideal partner to richer foods such as steamed crab, grilled white fish & fresh egg noodle pasta. ...

Nose: Complex flavours of cashew nut, preserved lemon & nectarine. Then, subtle grapefruit & white floral notes reveal themselves. Palate: Layered with a bold complexity of ripe fruit flavour & spicy, smoky oak characters. The combined texture of fruit density & lees work provides a focal point that is balanced by fresh & firm acidity. ...

The pale straw colour & aromas of ripe citrus fruits indicate the chardonnay origins of Pelorus nv. A bouquet of apple & lemon complements fresh bready notes derived from two years bottle ageing on lees. The deliciously crisp palate displays toasty, creamy complexity, enhanced by a lingering nutty finish. Chardonnay & pinot noir grapes are sourced from several grower & estate vineyards located within the Wairau Valley in Marlborough. Soils vary from stony free draining gravels to fine silt loams containing some clay. Vineyards are planted at a density of 1850 vines/ha & in an average year yield 9 tonnes/ha. The vines are trained to a standard vertical shoot positioned canopy. As a non-vintage sparkling wine, the final Pelorus blend comprises base wines from several seasons. The pinot noir & chardonnay grapes for Pelorus are harvested when the ideal balance between acid & sugar levels is reached for the production of premium sparkling wine. The naturally high acidity found in grapes grown in the Marlborough region ensures elegance & crispness in the final wine. Several different clones of chardonnay & pinot noir are used in the vinification of Pelorus NV. All grapes are pressed without crushing & the juice is given a short period of settling which is followed by racking & inoculation with a pure strain of Montrachet yeast. The base wines are fermented & aged in a mixture of stainless steel tanks, large oak vats & small French oak barrels. Following a spontaneous malolactic fermentation the wines are left to age on lees for a further eight months prior to blending each November. The chardonnay predominant blend is put on tirage using prise de mousse yeast the following February & subsequently allowed to attain a minimum of two years lees ageing in the bottle before disgorgement. ...

The Pelorus Vintage exhibits rich & complex aromas of brioche, nougat & almond biscotti, overlying subtle red apple & citrus fruit. The wine has a deliciously creamy palate structure that is balanced & focussed by a fine acid backbone. Fruit was harvested from predominantly 4 cane vines from the Rapaura & Fairhall regions. A lighter than average yield of about 9T/ha allowed for early development of flavours & an early harvest. ...

Limited stock. Appealing concentration & poise suggests a wine with the ability to age. The nose is bright with aromas of kaffir lime & grapefruit. A generous palate reveals ripe citrus, stone fruit & lemongrass flavours balanced by crunchy acidity. Perhaps the hallmark of this vintage is its persistent finish rich with minerality. ...

For its 32nd vintage, Cloudy Bay has captured the essence of its pristine origins. A wine that speaks of its vineyards nestled gently amongst the Richmond Ranges in Marlborough, New Zeal&. On the nose, a vibrant mix of kaffir lime, lemon zest & nectarine aromatics intermingle with the bright perfume of orange blossom. A palate brimming with ripe citrus & stone fruit flavours that are framed by sleek & succulent acid architecture. ...

A blend of dark aged rums from Guyana & Trinidad with a mysterious infusion of natural spices. Guaranteed to warm the depths of your soul & release the Devil within. Legend has it that in return for a persons soul, Satan will grant unimaginable favours. In search of the ultimate spiced rum, we found our Devil & we made our deal. The recipe belongs to Cloven Hoof, now the rum is yours. A dark & mischievous spirit with a lively kick, for those that dare to be different & march to the beat of the own drum. One day this rum may cost us our souls. Until that day lets RAISE THE HOOF! ...

Nose. Malty & creamy. Sherry & organics. Developing sweetness. Spices. Smoke. Opens up a little with time, but doesn't choose sides. The slightest hint of peat pops up. Taste: Dry & hot start, mellowing out into a sour centre. Some liquorice. A bit flat. Little development after that, the taste just slowly fades away in a winey, bitter finish. ...

Colour: Pale yellow. Tasting notes, undiluted: Nose: Sweet & malty with a distinct peaty note. Hints of leather & some
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