Winemaking:The grapes for this wine were picked at night to keep the temperature cool and enhance fruit quality and freshness.The wine was fermented in tank over a 14 day period with temperature control to retain fruit intensity. Tasting Notes:This wine is full of character highlighted with aromas of peach, melon, and citrus. The fruit flavours are balanced with a natural intensity and very smooth finish. Background.Bakenal by Evoi captures the spirit of the bacchanal - a wild, uninhibited celebration. This revelry ranges from mythological feasts attended by Nymphs and Satyrs, to the modern day Caribbean Carnival, which combines the energy of beautiful people with the vibrant colours, sights and sounds of the West Indies.

Like the Paradox of life, an infinite mystery, this wine is like no other. This Chardonnay is lighter in alcohol at only 8% and full of flavour. Displaying fresh peach and melon aromas, which are balanced with a hint of oak.

Wine speaks to us, and we speak of wine. Lingo showcases alternative varieties in a fun, approachable and modern sense. Lingo demystifies difficult to pronounce wine varieties and invites us to embrace them with confidence. We have Lingo so the words no longer trip over our tongue. This fiano has complex aromas of lemons, grapefruit with undertones of pears and almonds. A rich palate dominated with a citrus and floral flavours. A strong almond nutty character gives texture and weight. This persistent flavour balances the crisp refreshing acidity.

Crafted by a boutique family-owned winery in South Australia, 1920 Winesare inspired by the year made famous by the introduction of Prohibition. Made from premium grapes harvested in the cool of the night for the most robust flavour profile, this non-alcoholic sauvignon blanc has a dry profile and exhibits all of the classic characteristics you would expect from this traditional white wine, which has notes of tropical fruit salad and an elegant palate of mango and passionfruit. This has a well balanced, full-bodied mouthfeel. Vegan friendly and contains just 2.7g of sugar per 100mls.

An excellent fresh and complex Chardonnay. Mid straw in colour, ripe peach & white melon flavours, well intergrated French oak, complex, long and flavoursome.

Henry & Lucas Cuvee Blanc is a refreshing, lively sparkling wine made from grapes sourced from cool climate vineyards to provide a fresh and enjoyable sparkling wine to enjoy with friends to toast a celebration, or just to simply enjoy!

This Pinot Grigio has flavours and aromas of nashi pear, pink lady apples, a soft scent of jasmine flowers, ending in zesty nectarine and mineral acidity.

The nose shows lemongrass, kaffir lime and red grapefruit… Hints of crisp nectarine, rich nougat and citrus rind evolve on the back of the nose. The palate begins fresh with bright peachy fruit, pineapple and is plusher than expected once it hits the midpalate. The finish has a driving acidity that is cuddled by hints of fruit sweetness, leaving the mouth watering for another sip Winemakers Notes I discovered HBSB my first weekend here in HB in the summer of 2008 and thought right away that I wanted to make one of my own. The soft, complex, more tropical style appeals more to me than the styles grown to the south of HB. So we work on lots of lees stirring and accentuating those fleshy, rich notes. While there’s no doubt it’s a Kiwi SB, it’s also uniquely Hawke’s Bay and I love that. Vineyard Hawke’s Bay lies on the East Coast of the North Island of New Zealand. The region enjoys dry summers with moderate, cool nights. This wine reflects a single vineyard Sauvignon Blanc which was grown inland on the elevated terraces of the Crownthorpe sub-region of Hawke’s Bay. This appellation enjoys long, strong sunlight hours but is slightly cooler than the coastal plains of Hawke’s Bay, making it most suitable for growing Sauvignon Blanc. The 2021-22 season was a relatively warm with above average rainfall in the spring. Crop loads and options on the vine were also above average. The growing season was fine until a cold spell in February followed by some rainfall throughout March and April. However, Sauvignon Blanc remained resilient, especially up in the Crownthrope region, where we were able to let the fruit hang out to achieve the ripeness and flavour development needed to produce this unique style. Winemaking The fruit was picked over 3 days in early April then de-stemmed and crushed. The juice was settled and fermented in stainless steel tanks using two different yeasts in co-fermentation. Frequent stirring was done throughout fermentation and post fermentation allowing the solids to flesh out the palate. The wine was then cold settled and stabilized before bottling under screw-cap to maintain the bright fruit and aromatics gained from the young New Zealand soils and phenomenal UV light.