The Bollinger style: depth and subtlety. The emblematic cuvée of Bollinger's expertise. The delicate assembly of the expression of a harvest and a majority of reserve wines, some of them held in magnums for between 7 and 15 years Special Cuvée is composed of over 85% Grand and Premier crus of the three main Champagne varieties: 60% Pinot Noir, 25% Chardonnay and 15% Meunier. It is cellar aged for twice as long as required by appellation regulations. It is moderately dosed at between 7 and 8 grams per litre.

The nose, very open and expressive, delivers aromas of fruit and brioche. It also gives off the fragrance of peach, white flowers (hawthorn, acacia) and vanilla pod. The entry onto the palate is lively, fresh and in total harmony. This is a delicate wine with flavours of fresh fruit and honey.

Always balanced, full-flavoured and generous in the glass.

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.

This wine has enticing aromas of ripe peach, hazelnut, brioche and hints of vanillin. Ten months in a mix of new and seasoned French Oak gives a balanced and elegant palate with a soft and lingering mealy, nutty and seductive finish.

The Charles Wiffen Riesling is extensively cropped thinned to 8 tonnes to the hectare. In some years they leave a small amount of fruit out to produce their distinctive late harvest Riesling. Hand harvested in the cool of the morning, the grapes are gently de-stemmed and pumped into the press, where the fruit is left to macerate and extract the maximum sugar during the best part of two days. The fruit is then gently pressed to get the very best juice. This succulent wine has lifted aromas of honeyed apricots, marmalade and citrus cheesecake. The palate is defined by similar favours, with a rich, long elegant finish.

The grapes are machine harvested in the cool of the morning, transported to the winery, where it is gently destemmed, pressed and clarified. The juice is then fermented with selected yeasts, with the fermentation stopped at the desired residual sugar content. This estate grown Pinot Gris exhibits aromas of beurre bose pear, hazelnut and white lily with hints of meyer lemon and rosewater on the palate and is refreshingly textured.

The Charles Wiffen Sauvignon Blanc is produced from the Wiffen's 'Flipper' Block. The block is two caned pruned in the Vertical Shoot Positioning trellising. The block is carefully managed to achieve crop loads of 11 tonnes per hectare, achieving fruit with great concentration and texture. This wine exhibits fresh and lifted aromas of gooseberries, ripe tropical fruits, lime and capsicums, revealing passionfruit and mineral nuanaces in the glass. The palate is crisp and refreshing.

Made from Grenache, Cinsault and Rolle (Vermentino) grapes, its pale colour is pleasing to the eye and draws one in. The rewarding taste profile is full and lush while being bone dry with a smooth finish. A blend of the best free run juices and press juices, fermented and aged in stainless steel with temperature control.

Found in 1897, Church Road combines traditional winemaking techniques with modern thinking and innovation to craft premium, complex wines. This creamy textured Hawke's Bay Chardonnay is unashamedly just a little bit old school. Ripe peach, tropical fruit and fragrant citrus notes are enhanced by toasty oak, wild fermentation, full malolactic and regular yeast lees string. This approach delivers layers of flavour reminiscent of toasted brioche, roasted hazelnut and sizzle butter.

A fuller bodied Chardonnay balanced by gentle, fresh acidity and a spine of slate-like minerality. Fresh zesty citrus and citrus blossom notes are to the fore with riper, richer stonefruit underlying and providing extra depth. The fruit is overlaid with complexities of roasted nuts, toasted brioche, and a hint of struck flint and gun smoke. Already drinking exceptionally well, with age the wine will develop more complex, savoury nuttiness and will gain breadth and richness on the palate.

A complex array of dense plum and berry fruits with subtle spice and violet-like floral aromas are complimented by savoury, earthy and dark chocolate undertones derived from barrel maturation and a traditional, 'old-world approach' to winemaking. On the palate, the wine is rich and powerful with a backbone of fine, ripe tannins bringing linearity and structure. This is a serious, multidimensional wine.