The Vavasour displays an expressive nose of tropical fruit, melon and citrus, with underlying mineral notes on the palate. Crisp, dry and full-flavoured, this refreshing wine exhibits all the hallmarks of a great Marlborough Sauvignon Blanc.
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Winemaker Ant Mackenzie has 20 years of international winemaking experience and this delicious Pinot is a clear example of Burgundian styling with new world ripeness, with strawberry and raspberry flavours and a touch of spice on the palate.
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The free-draining soils in Saint Clair's Lower Rapaura vineyards help create an ideal environment for slow, extended ripening. The resulting wine, in this case from a single vineyard site, has an almost other-worldly intensity of fruit, with pungent aromas of gooseberry and passionfruit, with a steely dryness and underlying minerality.
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This old (pasada) Manzanilla comes from the heralded Hidalgo family where it is blended by the head 'capitaz' Antonio Sanchez. To acquire such knowledge as a capataz requires a lifetime of dedication, as they must be familiar with the taste of every cask in the Bodega. Divinely nutty with a trademark salty twang, this Manzanilla [...]
Sun-dried Pedro Ximenez grapes are used for this luscious concoction. Concentrated and full this wine exhibits irresistible flavours of sweet prunes and raisins.
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Harvey's popular Bristol Cream makes a smooth, sweet, creamy after dinner treat. It is a deep golden colour with a fruity, raisin flavour.
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This is an authentic Amontillado (the most mature of the dry sherries) from the small family firm of Hidalgo. Dry with enticing nutty flavours but with a mouthwatering, pungent, yeasty tang. Delicious served slightly cool.
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Light, fresh and crisp with a slight salty tang, La Gitana echoes the character of Sanlúcar de Barrameda where it is matured. Perfect for all kinds of tapas and other light fresh food, or just for drinking in the sun.
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Delicate and aromatic with a light body and fine bubbles. Excellent as an aperitif or an accompaniment to canapés.
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Delicate pale pink with gentle aromas of red fruit and citrus with hints of biscuit from time spent on lees.
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