Christmas is the time to treat yourself with some super interesting wines, champagnes, spirts and beers. We've got some great ideas for Christmas and here are a few suggestions below, to wet your whistle....
For this, Peter Finlayson`s love of innovation led him to blend a classic barrel-fermented portion of Chardonnay with a fruity non-malo unwooded portion. The combination of new French oak coupled with the bright fruit of the unwooded portion presents voluptuous bright flavours of butterscotch, melon and creamy peach.
Purity, vibrancy and harmonious balance result from the careful selection and blending of specific clones grown on clay soils in the cool Elgin Valley. A broad, seductive compote of concentrated black cherries, cranberries and savoury forest floor aspects is supported by dry oak tannins.
Evergreen dwarf shrubs or trailing vines from North America are better known as cranberries. Cranberry shrubs or vines grow in acidic bogs throughout the cooler regions of the northern hemisphere and produce small, very acidulous and slightly tart berries. This Cranberry Liqueur retains the slightly acidulous taste of the fruit.
Briottet`s Caramel Liqueur combines the comfy softness of caramel with the characteristic note that fleur de sel confers on it. Their recipe -- which employs cream -- will take you back to the flavours of yesteryear.
Silent Pool Damson Gin is made using locally grown Damsons that are steeped in the Albury gin to fully extract all their wonderful flavour, before gentle filtration. On the nose there are berry fruits mixed with crisp juniper and slight spiciness. The palate is bittersweet with the damson fiving way to hints of almond.
Albury Sloe Gin is made to a traditional recipe with a twist. An initial hint of rich berry is followed by subtle notes of juniper and almond, ending on a pleasantly warming finish. Enjoy over ice, either neat or with a squeeze of lemon. Add a splash to your Christmas fizz or sip from a hip flask on a winter stroll.
The Soutiran Signature Champagne spends 6 years ageing on lees, thus creating a beautifully rich and complex wine. The nose combines aromas of stewed pears, peaches and stone fruits. It has a really fascinating touch of aniseed too.