The 2017 growing season began with ideal spring conditions; warm temperatures and few frost events encouraged good canopy growth. Settled weather over flowering led to high potential crops, fruit thinning was widely employed to reduce yield and achieve optimum vine balance. Fastidious canopy management throughout the mild and sunny growing season ensured fruit developed, then ripened, at an ideal rate. The excellent weather during the ripening season was interrupted by rain events during the harvest. The single-minded quality focus of the viticulture and winemaking teams, with hour by hour assessment, led to optimum picking decisions. Our low-yielding, early-ripening vineyards with their open canopies, stood us in good stead in what was a tricky vintage across Marlborough and New Zealand. Deliciously savoury The widespread international aromatic grape variety has proudly been part of the Cloudy Bay portfolio since 1986. NOSE Immediately appealing and expressive, the 2017 Chardonnay reveals layers of attractive ripe orchard fruits and ripe peach on the nose, frame by subtle spice and gentle notes of roasted hazelnut. PALATE The palate shows a vibrant freshness, perfectly balancing the rounded nectarine and greengage fruit core. Intense and concentrated, with a long finish of juicy stone fruit and citrus florals. MarlboroughFour vineyard blocks located in separated sub-regions: Brancott, Fairhall, Ben Morven and Central Wairau ValleyMix of free-draining gravel and loam based soilsovercast cloudsTODAY 9°C 3:33 AM ENJOY WITH CHINA Bok choy dumpling FRANCE Meunière style sole SEE THE FORAGE MAP Jim White Technical Director Immediately appealing and expressive, the 2017 Chardonnay reveals layers of attractive ripe orchard fruits and ripe peach on the nose, frame by subtle spice and gentle notes of roasted hazelnut. MORE ABOUT JIM WHITE HOW IT WAS MADE Harvest We hand-picked the Chardonnay from March 31st until April 20th, at a point of excellent flavour concentration and acid balance. Vinification After gentle pressing, the juice was settled and racked, before being transferred to French oak barriques of which 15% were new. After fermentation, the wine rested in barrel for 11 months before blending. 27% of the wine went through malolactic fermentation.
Cloudy Bay broke the winemaking rules to create a sophisticated style of New Zealand Sauvignon Blanc made through wild fermentation and aging in old French oak.
Cloudy Bay’s evocative distillation of the most extreme southerly and continental Pinot Noir terroir of Central Otago.
The 14 year old Clynelish Single Malt Scotch Whisky offers sweet floral fragrances and maritime flavours with a light, dry finish.
Excellence is cultivated through the constant quest for perfection. Today, this tradition is continued by Master Distiller of the Maison Cointreau, Carole Quinton. Balanced. Versatile. Aromatic. Inescapable. Experience Cointreau L’Unique.
In the search of ‘the Elixir of Life’, Mr. Copperhead could not resist expanding the Copperhead family. With this came the Copperhead Black Batch. He was enchanted by the magnificent elder tree and the tales of witchcraft and life prolongation surrounding it. To stimulate the immune system, the gin is enriched with the pitch black berries of the Sambucus Nigra shrub, more commonly known as elder berries. Carefully balanced with Black Ceylon tea, this Black Batchvariety of the Copperhead Original Gin recipe will pleasantly surprise your senses. Welcome to the dark side of gin. For the Black Batch, Mr. Copperhead used the 5 original Copperhead botanicals (juniper berries, cardamom, angelica, coriander seeds and orange zest) and enhanced it with Black Ceylon tea and the elderberry.
In the eye of the storm, when gin & tonic suddenly became thé aperitif of the famous, the foodies and eventually just you and me, Copperhead hit the market hard by swimming against the stream. Where all the competitors were making Western Dry gins, Copperhead returned to the roots of gin and created a London Dry gin. Many ingredients were listed as options to create the ultimate gin and after a month-long process experimenting with different batches, they found the perfect balance of 5 ingredients. The first Copperhead gin was born and it was named Copperhead London Dry Gin, or The Original.
A bottle of the delightful Courvoisier VSOP, from the famous old Cognac house enjoying a new lease of life in the last decade or so thanks to a new wave of popularity amongst trendy young followers of rap music, hip-hop and R&B.
Ballindalloch, on the banks of the legendary salmon river, is for many the home of the definitive Speyside Single Malt Scotch Whisky. Hugely complex, rich with layers of flavour and a whiff of smoke in the finish.
The complexity of Cragganmore makes it an out-of-the-ordinary choice for a second cask finish. However, port-wine casks provide the perfectly harmonious partner.
Beautifully structured and contemplative, with a soft, sweet nose, this Cragganmore is charming throughout as it shows off the dry distillery character to the full. It has a compellingly intense palate that gradually dries in a clever interplay between oak and malt to a long, warming finish that’s superbly subtle with water. Only 4,932 individually numbered bottles have been produced worldwide.
An outstanding single malt matured in American white oak ex-bourbon casks and finessed in rare and aged oloroso sherry casks.
The epitome of our house style this single malt is finished in different styles of sherry casks including Apostoles, Amoroso and Matusalem oloroso.