Finla Mor is grown on selected vineyards in the Cromwell basin. The vineyards are all planted on elevated terraces in the Lowburn and Parkburn areas. Each of the vineyards feature a mix of the alluvial schist based soils giving the wine its purity and minerality. Each vineyard is hand harvested and fermented in small lots. Expressive aromas of red cherry and plum fruits, with black spice and savoury notes. Good fruit and structure on the palate, with a plump mid palate featuring ripe cherry and soft spice, developing to savoury and herby notes on the finish.

Chard Farm's Pinot Gris is made from fruit grown on our Tiger, and Sinclair vineyards in the Parkburn area of Cromwell. All the grapes are hand harvested and fermented in small lots in stainless steel tanks helping to retain fruit purity and finesse. The wine is full, dry, and textural, and displays excellent fruit structure, intensity, and mineral length. Leaps out of the glass with a rich floral bouquet and layers of spicy pear and quince fruit. The ample autumn fruits build into a supple and full palate before easing out to a pleasantly persistent finish.

River Run is Chard Farm's Central Otago regional Pinot Noir made from grapes grown in their vineyards in different sub-regions of Central Otago. The deep alpine valleys and waterways of Central Otago have craved the land available for grape growing into quite distinct sub-regions. Each pocket of land has its own unique climate and soil mix producing quite different styles of Pinot Noir. River Run captures the character of each of the sub-regions where are vineyards are planted. Lowburn gives bright, fresh sweet fruit, Gibbston savory and herbal tones, and Parkburn brings good texture and mineral length. An expressive and complex bouquet with sweet floral notes swirling around ripe cherry and plum fruit with aromatic spice in the background. There's ample fresh fruit and velvety tannin on a palate that is elegant, satisfying and highly drinkable.

Chard Farm's Central Otago grown Sauvignon Blanc is made to display classic Sauvignon herbaceousness, a touch of tropical fruit and a textural structure we only see in Central Otago Sauvignon Blanc. It is something a little different. The wine is full and textural in the mouth and has long lasting flavour. Handpicked and whole bunch pressed this is a small batch wine. Wild yeast fermentation, extended lees contact, and a small portion fermented in barrel gives the wine the texture and length we are looking for. An alluring medley of passion fruit, gooseberry, and fresh citrus with subtle herbal undertones. Vibrant and zesty, enticing with sweet tropical notes, balanced with a tangy burst of citrus. The gooseberry and herbal notes add a refreshing complexity and lively finish.

Value for money table wines.

A beautiful cherry red colour. The nose is dominated by red berry fruit with hints of cocoa and candied fruit. A well balanced palate with a sweet attack, leading to a soft and round finish full of ripe, fresh fruit.

The harvest from these parcels is always carried out later because of the dominant varieties, Cabernet Franc & Cabernet Sauvignon. Careful vinification gives this wine depth, elegance and length in the mouth. The floral bouquet of the Cabernet variety is predominant in the wines youth but develops later towards the more complex aromas of a Grand Vin de Bordeaux. Beautiful deep colour with purple tints. Focused and fruity nose with faint toast in the background. The same fairly elegant aromatic combination flows through to the palate. A very accessible, supple, crisp Bordeaux.

This bright, sunny, light-to-medium-bodied, salmon-coloured beauty is an elegantly crisp, refreshing, well-balanced, and deliciously dry Côtes de Provence Rosé.

An authentic Korean fruit soju, brewed from apples of the best quality. These are naturally matured in the traditional Onggi earthenware for 1 year to preserve their unique aroma and then charcoal-filtered for a clean and refreshing, natural taste.

Chocolate, Cassis and mint flavours on the nose. These flavours carry over to the palate with he addition of ripe berry flavours. The parcels of premium Barossa Cabernet Sauvignon used in this wine were open fermented before being gently pressed and racked to barrel.

Earthy aromas of savoury oak, dark cherry chocolate and stewed rhubarb with spice and cinnamon over a robust and generous body. Leaving a persistent lingering silky finish.

This wine showcases classical Barossa black fruit characters with dark chocolate flavours matured in a combination of French and American Oak barrels. Try with a sizzling BBQ steak.