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Black Cottage Sauvignon Blanc
Rp.412,000This Sauvignon Blanc has an expressive nose full of citrus zing, golden kiwifruit, wet stone, gooseberry and tomato stalk. The lively palate is packed full of blackcurrant leaf, gooseberry and rockmelon flavours with a delicious line of salinity and a refreshingly dry finish.
Astrolabe Pinot Rose
Rp.560,000- Colour/Appearance Delicate shade of rose gold
- Aroma/Bouquet Quince and rhubarb crème brûlée, rosewater and bottled stonefruit
- Palate Medium bodied dry wine with round, mouth filling flavours of crabapple jelly and quince paste
- Cellaring Best enjoyed while young and fresh, though made to age gracefully
- Suggested Foods Light salad or pasta dishes, paella, charcuterie, prawn cocktail, and grilled haloumi
- Serve Lightly chilled
Astrolabe Wairau Riesling
Rp.520,000- Colour/Appearance Pale, lemon-straw.
- Aroma/Bouquet Fresh apples, lemon and lime, citrus flower and light stone-fruit.
- Palate Medium bodied wine with apricot, zingy citrus and crisp apple flavours, some lemon-honey and a fresh finish.
- Cellaring Will reward careful cellaring, through the development of bottle age complexities. However, the wine is already drinking well.
- Suggested Foods This wine is excellent as an aperitif before a meal, but also able to partner a wide range of food, from crayfish and scallops through to pork and spicy foods.
- Serve Chilled.
Astrolabe Kekerengu Svignon Blanc
Rp.550,000Fresh apples, lime juice and lemon zest, with aromatic citrus flower in the background, Zingy, fresh ripe lime and lemon flavours, crisp apples, and a long and clean zesty finish, This wine will continue to develop rewarding flavour and bottle complexity with ageing.
- Suggested Foods Try with crustaceans such as lobster mornay, white fish like sole and flounder, or Thai salads. The low alcohol makes the wine great for summer lunches
- Serve At a good chill
Astrolabe Pinot Gris
Rp.485,000Grown in the Waihopai and Awatere Valleys. The Gris has aromas of white fleshed stonefruit and fresh pear, with a little vanilla pod, cardamom and citrus zest. The palate is pure, easy-drinking wine with a fine minerality and delicacy of structure. Stonefruit and pear flavours dominate.
Durvillea Pinot Grigio
Rp.372,000A Pinot Grigio with a new world twist. Fruit was selected from the Wairau and Waihopai valleys and used in the Durvillea blend to give perfumed and restrained fragrance, yellow golden hues and whilst crisp and fresh with a classy dryness, it has a hint of ripe pears and minerality on the palate. Light bodied, but great with food, it has balanced acidity and has a rich smooth finish. The flavour of the new world with some restrained elegance of the old world!
A vivid green seaweed, known as Durvillea, waves from the sea along Marlborough`s rocky coastline, clinging to rocks at low tide. To the locals, it is known as Bull Kelp or Rimurapa. Our winemaker Simon Waghorn was drawn to Durvillea when studying toward a Masters of Natural Resources in 1980. He was planning to farm seaweed but changed course to undertake a career in winemaking. Its strong lines, shapes, textures and colours were the inspiration for this wine. It is symbolic of Simon Waghorn`s pure and complex wines from his acclaimed Astrolabe Winery. His wife, Jane Forrest Waghorn recognised there is a market demand for a high quality, accessible wine. The result is a strong distinctive brand, producing beautiful wines which come from sustainable vineyards and are environmentaly friendly.
Shearwater Pinot Gris
Rp.400,000The Shearwater has classic flecks of pale straw yellow with a tinge of green running through the glass giving a bright and clear appearance. The nose is all Marlborough with lifted gooseberry, capsicum and slightly green grapefruit with a clean steel underlying herbal note.
Shearwater Sauvignon Blanc
Rp.400,000Originally from Bordeaux, but more famous from the Loire and New Zealand. It is the grape variety behind Sancerre and Pouilly Fume. Sauvignon Blanc from Marlborough in New Zealand is currently one of the hottest tickets in the wine world, displaying distinctive gooseberry and nettle flavours.
JJ McWilliam Shiraz Cabernet
Rp.312,000Colour: Vibrant rouge with purple hues. Aroma: Spice, black berry, plum and dark cherry supported by vanillin oak. Palate: The palate is soft and medium bodied, showing flavours of red cherry and forest berries with fine grain tannins from French oak. This wine is very approachable and displays softness and elegance.
JJ McWilliam Chardonnay
Rp.312,000From the famous McWilliam’s label, one of Australia’s most awarded wineries, this generous Chardonnay has fresh fruit flavours and a pleasant creamy texture. McWilliam’s reflect pride of their history with this JJ label, which stands for John James, son of founder Samuel McWilliam. This is one of those wines in which the quality far exceeds the price.
Natur Yoghurt
Rp.54,000Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.
100% natural with no colorants, flavoring, preservatives, or thickeners.1. Natur Yogurt Premium (5.8% fat. No stabilizers or chemicals added)
2. Natur Yogurt Business (4.2% fat. Contains gelatin)
3. Natur Yogurt Ekonomi (4.2% fat. Contains sugar, gelatin, similar to “biokul”)Please order 2 days in advance
Saurerrahm (Sour cream 10% fat)
Rp.57,000Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring.
Smoked Raclette
Rp.408,500Raclette is a semi-soft cheese made on both sides of the French and Swiss Alps. Made from pasteurized cow’s milk, the unique characteristic of this cheese is its exposure to a wood fire for 30 hours after 6 to 8 weeks of refining. This moist and smoky atmosphere gives its unctuosity and infuses it with a special flavour.
This uncooked pressed cheese has an ivory white paste, a brown-orange rind and a curved shape that sets it apart from other cheeses of the same type. Delicious eaten as is, or use to take your raclette night to a new level!
