Our wine and drinks list has been carefully selected to accompany our food and help  create a memorable moment.

We hope you enjoy our evolving collection of boutique Wines.

" We look forward to welcoming you to the Taverna."

2013 Lofty Cuvée; 2nd disgorgement:

Pinot Noir 50%, Chardonnay 35% & 15% Pinot Meunier.

The Pinot and Chardonnay parcels for the 2013 were picked several days after the fruit for the ‘Blanc’ bubbles. Lofty Cuvée base was treated in the De Salis house style, whole bunch pressed, settled for 36hrs, racked straight to old French barriques and fermented on pulp with no enzyme, using natural microflora for alcohol and malo ferments. The 2st disgorgement of the 2013 Lofty Cuvée spent 36 months on yeast lees.  It has a lime/yellow colour, fine bead, citrus blossom, white strawberry and biscuit on the nose, a rich mid-palate finishing with a tight lingering finish.  

2015 Wild Fume Blanc.

The 2015 spring was cool and dry and developed into a warm summer with a cool autumn. Harvested at 12.8 deg baumé, whole bunch pressed, the juice was allowed to commence ferment on bulk pulp from indigenous microflora. After 24 hours tank fermentation the ‘wild’ ferment was transferred to older French barriques and lees stirred weekly for 9 months.

Blackcurrant, lime and gravel on the nose, fruit salad and cream on the palate - this fume style is bone dry with a round mouth of fine chalk drawn out to a mineral fine lime finish.

This is what Sauvignon Blanc is about!

2015 Chardonnay.

The 2015 spring was cool and dry and developed into a lovely mild and dry summer, staying dry until Xmas, autumn was warm with clear crisp evenings bringing great acid and precision.  Harvested between 11.8 and 12.4 deg baumé, whole bunch pressed, the juice was settled for 24hr before fermentation with fine pulp in 40% new and older fine grain French barriques. Unfined.

The nose is grapefruit, lime pith still restrained and tense. The palate is citrus, grapefruit, guava lime and lemon pith, seawater and oyster shell minerality will develop to pear and poached fruit. This wine has great ageing potential looking at good drinking beautifully for 6 years post harvest and then developing well over another four to six years

2014 Pinot Noir.

Predominately MV6, with a small portion of 114 & 115, cold soaked for 14 days. Burgundian hot ferments to 30+ degrees, plunged twice daily, 25% new oak for 12 months.  Unfined, unfiltered, minimal sulfites, triple racked with no other additions.

The 2014 Pinot Noir has bright fresh berries, rhubarb, and herbaceous notes with hints of fennel seed and anise. Central on the palate is wild strawberry & cherry drawn through by velvet tannins finishing with a lingering savoury, blood orange note.

2014 De Salis “F”: 57% Cabernet Franc, 33% Cabernet Sauvignon, 10% Merlot.

A cool start to the 2014-growing season followed good winter snow moving though a cool spring finishing with a long cool autumn. Individual parcels of de-stemmed whole berries were fermented separately in 1.5 tonne pigage pots with hand plunging and post ferment maceration.  The 2014 De Salis “F” spent 24 months in French barriques, with the first year in 40% new oak. Racked from gross lees for the second year in old French oak.

Crimson in colour. Red & blackcurrant, blood plum, dark chocolate, cassis and coffee on the nose, the “F” has bright fresh berry fruits. Savoury tobacco leaf and a fine stalkiness lead to palate filling tannin and a long soft finish.