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BORDEAUX

Reinforced by its imposing châteaux, the aristocratic Bordeaux holds court at the centre of France’s vinous universe. The largest AOC area in France, with 86,000ha of vineyard plantings and 60 million cases produced annually, when combined with the peerless pedigree of the world famous reds, the whites of Graves and the seductive Sauternes make this a region you cannot ignore. Some of the best value Bordeaux wines are crafted by the petits (small) châteaux. They offer serious, estate-grown and château-bottled wines crafted by quality conscious individuals. These producers work hard at upping the stakes, and many are delivering earlier drinking, riper styles that allow a user-friendly route into the complex world of Bordeaux wine appreciation.

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CHAMPAGNE

Nothing has quite the cachet of a bottle from Champagne. In a world where big companies and corporate ownership are often frowned upon, champagne continues to write its own set of rules. Champagne’s unique character comes not only from its hallowed terroir, but also from the centuries of painstakingly accumulated experience, particularly when it comes to blending. For their sheer consistency, the non-vintage expressions from the big players are in a league of their own, and their frequently eye-watering financial resources allow them to stockpile vintage upon vintage in order to create a seamless transition of excel-lence from one year to the next. There are bargains to be had via some of the more discreet houses, or from the intriguing and singular Grower champagnes. Whatever your tastes and what-ever your budget, we have a huge selection to choose from.

Many vignerons in Champagne sell their fruit to the large established houses, but a good number of small, family-run units craft their own champagnes from their vineyards. The wines are often bottled on the premises and come in a diverse range of distinctive styles reflecting the idiosyncrasies of their particular terroir. Grower champagnes are not a new concept, but the diversity, complexity and individuality of these boutique styles sets them apart from the mainstream. With corporati-zation of the industry so prevalent, many aficionados are developing a taste for these smaller scale, hand-crafted champagne styles.

 
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RHONE

The Rhône twists and turns down the map in a sinewy slalom of picturesque villages and steeply terraced vineyards, in the north offering up some of Syrah’s finest expressions. The south plays host to Grenache and the Rhône’s peerless blended wines, Vacqueyras, Vinsobres and Châteauneuf-du-Pape. In between are the rushing red rivers of generic, great-value Côtes du Rhône wines. While 95% of Rhône production is red, there is delight to be found in the floral fragrances of a Muscat Beaumes-de-Venise or the lush apricot and crème frâiche nuances of a Condrieu.

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BURGUNDY

The wines produced from this stretch of vinous real estate are among the world’s greatest. The only simple thing about Burgundy is that if it’s red it’s Pinot Noir or Gamay, and if it’s white it’s Chardonnay (more or less), and from there on it gets trickier. Inheritance laws have seen vine-yards divided into ever smaller family parcels, and within a sea of small producers, it is not uncommon for a single vineyard to have numerous owners. Although they technically fall within Burgundian boundaries, areas such as Chablis and Beaujolais retain their own distinct identities, varietals and characteristics.

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PROVENCE

The first Roman province to be established outside Italy, Provence has been turning out the vino since at least 600 BC. Stretched along the Mediterranean coast, it is best known for its flagship rosé wines, but also produces excellent spicy, flavoursome reds as well as small quantities of white wine. The crisp, refreshing rosés have gained an international following and account for the majority of Provence’s total production.

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ALSACE

The spiritual home of the aromatic expression, this battle-scarred region of overwhelming beauty is home to some of France’s most profound wines. While nowadays in French hands, the region’s German bloodlines still flex their muscle. Within its long and narrow confines, a host of geological combinations produce a stunning array of flavours, fragrances and textures, setting the benchmark for Pinot Gris, Riesling, Pinot Blanc, Muscat and Gewürztraminer.

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LOIRE VALLEY

With its 80-plus appellations, the Loire is a treasure trove of vinous expressions, from the Sauvignon Blanc-derived, smoky, mineral-tinged Sancerre and aromatic, steely-flavoured Pouilly-Fumé to the equally eminent wines of Vouvray, fashioned from Chenin Blanc and ranging from austere to opulent. The Loire offers a quality/bargain metric that, quite frankly, nowhere else in France can match. The best expressions taste like a million bucks, and cost a fraction of that.

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FRENCH SPIRITS

The French have pioneered practically every conceivable style of wine, and in doing so have set the benchmark for quality and influenced winemakers throughout the world. And as with the likes of Italy and Spain, they have an innate and enlightened understanding that wine is a companion to food. Although the French are inextricably linked with wine, they have at the same time created a diverse range of alternative alcoholic beverages offering a wide variety of aromatic flavours and rich textures. From the controversial Absinthe to the regal cognacs, their spirits and liqueurs have stamped their dominance on the world. The likes of calvados, vermouth and pastis can be enjoyed as aperitifs to stimulate the palate either prior to or after a meal.

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SHIRAZ

As a variety, Syrah and Shiraz are one and the same: a thick-skinned grape producing wines with bold colour, their tannins rich with moderate acidity. Australian wines generally reference Shiraz on the label, which gives us an idea of what style we can expect. While we often think of Australian Shiraz as being bold and con-centrated, fruit forward and, perhaps, jammy, more than ever, such generalisations can prove tricky. The Barossa Valley’s warm climate produces lush, textural wines full of chocolate, black fruit and spicy characters; Coonawarra's warm, red soils bestow a peppery touch; MacLaren Vale’s proximity to the sea adds a more open, breezy note to the wines, with Clare Valley providing that distinctive minty touch. All these styles are represented in the selection below.

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SYRAH

The same variety grown in New Zealand takes the name Syrah. In doing so, it gives a nod to the cool climate Syrah produced in the northern parts of the Rhône valley. There, you characteristically get savoury and leather notes with a marked black pepper influence. There’s often a burnt-rubber note consistent with this variety when grown in a cool climate. Silky tannins are typical as well. All of these characters are the very same ones you’ll find in New Zealand Syrah, hence our adoption of the name. The lifted aromatic nature and vibrant colour is often due to a touch of Viognier in the blend. While Syrah makes up a very small percentage of plantings in New Zealand, everyone is talking about it, not least the producers in the Rhône Valley.

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Thankfully the Anything But Chardonnay crew have found something else to whinge about, and this exquisite variety capable of producing some of the greatest wines in the world is back in favour. And so it should be, if the current quality of Chardonnay in New Zealand is anything to go by – quite frankly, it has never been this good. Chardonnay is a neutral variety where the style generally comes from the way it’s made. It is often referred to as 'the winemaker's grape variety'. There is an abundance of methods used to create a great Chardonnay, and many decisions the winemakers make that influence the style. Chardonnay's recent re-emergence has been a little hampered by the changing style, seemingly driven from within the cellar and led by winemakers, but unfortunately not that well communicated to general consumers. We have for a few years now categorised our Chardonnays into four easy styles: Oak Lite – think Chablisean in style, taut mineral- driven wines that evolve beautifully in the cellar; Fat Cat – the opposite, a big style with plenty of toasty oak, buttery and creamy notes; Deep & Meaningful – rich and textural without being overtly bold and buttery, mineral and complex without the lean austerity; Peaches & Cream – these are gently rounded, stonefruit-infused early drinkers, a very pleasant style.

Chardonnay is booming, and these ten Kiwis are stellar exemplars

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It's Veuve. Besides creating great champagne to elevate the moment, this is what they do. Make stuff. In this case, it's a pink branded beanie with your name on it. Well, not your name on it, theirs; but if you purchase two bottles of Veuve Clicquot, one of which must be the rosé, said pink Veuve beanie will be your very own to wear this winter. Talk about fashion statement! And you get to drink champagne.

2 Bottles Of Veuve And A Beanie

$149.98
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Available online Available in store
MORE INFO
A Veuve Clicquot Beanie with every two bottles of Veuve Clicquot Brut NV purchased. #ClicquotInTheSnow
Available from 1st August to 31st August, or while stocks last.
DELIVERY
Click and Collect, Delivered to you, Shop in Store
STORES WITH STOCK
Auckland Stores with Stock: (* = low stock) Warehouse*
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Fancy a break? Or perhaps you want to feel the weighty substance of a good spirit but still have all your faculties intact the next morning. This, then, is for you. Lyre's non-alcoholic spirits are created not by distillation, but the meticulous blending of natural essences and extracts. This painstaking process delivers a far superior result to that of first distilling an alcoholic spirit, then stripping out the alcohol and with it, much of the flavour. These tipples are also free from all of the sugar often hidden in non-alcoholic mocktails. Lyre's aim is to make their spirits as close as possible to the originals, re-creating their true flavour so they can be easily substituted in a favourite mixed drink. "People might want to change their own drinking styles or preferences in regards to alcohol, but they won't need to in relation to flavour," says Lyre's flavour architect, sommelier David Murphy. And of course, that sense of substance is key.

"When you're tasting a wine, you're looking at glycerol characters, which influence weight and how it finishes to lengthen the palate," he says. "Depending on which product, we've used a small amount of chilli or pepper-based extracts, that add length and carry to the palate and give a bit of a false alcoholic burn. The Lyre’s portfolio has been awarded 10 medals at the 2020 San Francisco World Spirits Competition, so it's official: they're good. They look sensational as well.

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All prices are stated in New Zealand dollars inclusive of goods & services tax (GST). Alcohol is supplied under our licence which can be viewed here. In order to purchase alcohol you must be over 18 years old and legally entitled to do so. All transactions are subject to this and all our other Terms and Conditions, which can be viewed here. Please note that your web browser must have cookies and javascript enabled in order to use all of the features of this website, including online shopping.

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