Harvest Fruits Mulled Wine blends the finest ingredients to give a rich fruity character with warming spicy notes. This Mulled wine can be enjoyed cold, or warmed to bring out the spiced fruity aromas & rich flavours. Add slices of fruit & cinnamon sticks to the glass for visual effect. To warm, heat lightly in a saucepan or in the microwave in a suitable container for 45 seconds on high. Do not boil. ...

Formerly known as Harveys Club Classic. Amontillado is a rich amber colour, medium bodied & either dry or slightly sweet, depending on the style of the producer. Serve Amontillado lightly chilled with nuts or soups. To create Amontillado, a mature Fino is allowed to lose its flor, either by not replenishing or by a secondary fortification. Now exposed to air, the pale Fino then oxidizes into a nutty, richer, amber coloured sherry as it is further aged in cask. ...

Harveys Bristol Cream features flavours of roasted nuts & raisins, with a subtly spicy finish. Harveys Bristol Cream is usually served well chilled as an aperitif, as an after-dinner drank straight, or on the rocks with a wedge of lime or slice of orange. The ice lessens the viscosity & the citrus lowers the sweetness to create a refreshing drink. As a dessert wine, serve with cheesecake, flan, bread pudding or creme brulee. ...

Bright amber in colour with aromas of fine wood & hazelnuts & a hint of orange peel, this wine is very mature because of its long ageing process. It is well structured, potent, with great persistence & the nutty aftertaste is slightly bitter which gives great elegance. Wine Type: Very Old Amontillado VORS (Very Old & Rare Sherry; certified by the Denomination of Origin to be more than 30 years old). Grape variety: 100% Palomino. Alcohol

Volume: 19% Temperature to drink: Slightly chilled 15°
- 17°C in a wine glass.


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A world class Fino. Fresh & zingy. A floral element is complemented by almonds & lemon zest. Crisp & dry. Almonds, Brazil nuts & a hint of thyme surf over the palate. Firm & crisp, toasted nuts & thyme. ...

Very dark mahogany in colour with subtle aromas of raisins & dried figs; this wine is full & vigorous with a lovely sweet balance, together with a long & persistent finish. Wine type: Very Old & Rare Pedro Ximenez VORS (Certified by the Denomination of Origin to be more than 30 years old). Grape variety: 100% Pedro Ximenez. Alcohol

Volume: 16% Temperature to drink: Chilled 10°
- 12°C in a wine glass.


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A very rare & old medium Oloroso, that is a blend of ancient soleras of Oloroso from several historic bodegas of Jerez & very old Pedro Ximenez that has also aged by the solera system to balance the sweetness. A perfectly balanced sherry whose elegant notes & full flavour harmonise the senses impeccably. Dark mahogany in colour with a rich & fragrant nose, its taste is pleasurably enduring. Wine type: Very Old Medium Oloroso VORS (Very Old & Rare Sherry; certified by the Denomination of Origin to be more than 30 years old). Grape variety: 90% Palomino & 10% Pedro Ximenez. Alcohol

Volume: 20% Temperature to drink: Slightly chilled 15&176;
- 17&176;C


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A beautiful Pinot Noir that is fresher & more elegant than most from Otago thanks for the pure quality of the used grapes & funky wine making techniques.

Colour: vibrant red Nose: rich berry & cherries with underlying funky notes from the fermentation. palate: lively red berry aromas with elegant spices, soft full palate, with fantastic structure & great length. Harwood Hall is the result of a collaboration between two old workmates, Digger (Bill) Hennessy & Corey Hall. Digger met Corey when both men worked for Matua Valley Harwood was my father-in-law's middle name. Hennessy could have led to problems, as it's the name of a very prominent French cognac. The Harwood Hall wines are crafted by hand in small quantities from the best fruit the guys can get their hands on
- off their own or their mates vineyards & at a very sharp price. In choosing Harwood Hall: they are being looked after by not one but two of the country's best winemakers. The wines are crafted from experience; know how, hard work, the support of their winemaking community & from a passion for making the best wine they can. Corey Hall learnt how to make wines that can age in Burgundy. This wine will compliment a wide range of dishes. Enjoy it with Foie Gras, Steaks & even thanks for it elegance, even with poultry.


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An extraordinary Syrah with elegance & silky texture. A single vineyard release from the Rarangi area of Marlborough. The free draining soils of the vineyard allow the vines to be grown in a way to allow the fruit to ripen & exhibit exuberant fruit flavours.

Colour: vibrant red. Nose: violets, white pepper & red currants dominate the nose along with hints of honey. Palate: Vibrant mulberry, black fruits & pepper lead to a full & soft palate of pleasing length & weight. Harwood Hall is the result of a collaboration between two old workmates, Digger (Bill) Hennessy & Corey Hall. Digger met Corey when both men worked for Matua Valley ' Harwood was my father-in-law's middle name'. Hennessy could have led to problems, as it's the name of a very prominent French cognac. The Harwood Hall wines are crafted by hand in small quantities from the best fruit the guys can get their hands on
- off their own or their mates vineyards & at a very sharp price. In choosing Harwood Hall: they are being looked after by not one but two of the country's best winemakers. The wines are crafted from experience; know how, hard work, the support of their winemaking community & from a passion for making the best wine they can. Corey Hall learnt how to make wines that can age in Burgundy. This wine will compliment a wide range of dishes. Enjoy it with Foie Gras, Steaks, BBQ & even thanks for it elegance, even with poultry.


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Hatozaki Finest Japanese Whisky is a premium blend of whiskies, aged up to 12 years in barrel with a minimum malt whisky content of 40%. Light in style with a rich backbone of malt whisky character. Cereal notes & a light sweetness allow for the whisky to be used in both highball & straight pours. ...