Grape variety: 80% Cabernet Sauvignon, 20% Petit Verdot

Alcohol by volume: 14.5%

Vinification:  After night harvesting the Cabernet Sauvignon and Petit Verdot grapes were crushed into static fermenters. After a brief cold soak to extract colour and flavour, the must was inoculated with Bordeaux style yeast strain. Controlled fermentation occurred over ten days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst still retaining a soft juicy palate structure. Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction. To avoid any harsh tannins and bitterness only free run and first pressings were used in this blend. After pressing the wines were settled for three weeks before racking onto new French oak for 6 months. The wines were then blended before being finished

Tasting notes:
Colour:  Deep dark ruby
Nose:  Flowers and blueberry aromas, with a touch of sage
Palate:  Black cherry and spice flavours with firm structured tannins and spicy long end.
Serve at:  15°-18°C now or with careful storage may enjoyed for up to five years.

Foods that complement this Petit Verdot are: Lamb shashlik, Chinese barbecue pork, BBQ portobello mushrooms, aged cheddar.

Grape variety: 100% Viognier

Alcohol by volume: 13.5 %.

Vinification: Harvested during the cool of the night to retain freshness and varietal character, the Viognier was then de-stemmed and pressed gently in an airbag press to release juice without extracting too much tannin.

The juice was then clarified before being inoculated with specifically chosen yeast strains designed to bring out the varietal characters of the wine. Fermentation was in stainless steel tanks and temperatures were kept between 14°C and 16°C to allow for a longer ferment, again, in order to retain freshness and allow for maximum aromatic production.

The wine was then stored in stainless steel stirred on lees to create texture and mouthfeel, before being fined, finished and bottled.

Tasting notes:
Colour:  Light straw
Nose:  Pungent flower bouquet, jasmine and honeysuckle with a touch of orange blossom and apricot.
Palate:  The mouth has rich flavours of ripe apricot and peach which match with the good acidity of this wine.
Serve fresh and young.

Foods that complement with Viognier are: Moroccan tagine, coronation chicken, seared scallops, gruyere cheese.

Grape varieties: Shiraz 100%, vintage 2017

Alcohol by volume: 14.0%

Vinification: After night harvesting the Shiraz grapes were crushed into static fermenters. After a brief cold soak to extract colour and flavour, the must was inoculated with Rhone style yeast strain. Controlled fermentation occurred over ten days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst still retaining a soft juicy palate structure. Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction.
To avoid any harsh tannins and bitterness only free run and first pressings were used in this blend. After pressing the wines were settled for three weeks before racking onto new American oak for 6 months.

Tasting notes:
Colour:  Deep crimson.
Nose:  Intense plum aromas with pepper, liquorice and oak.
Palate:  Ripe plum, spice and mocha flavours following through to a velvety tannin finish supported by toasty vanillin oak.
Serve at:  15°-18°C now or with careful storage may enjoyed for up to seven years.

Foods that complement this Shiraz are: BBQ vegetables, roasted lamb with apricots, cheddar cheese.

Grape varieties: 100% Chardonnay

Alcohol by volume: 14.0%

Vinification: Harvested during the cool of the night to retain freshness and varietal character, the Chardonnay was then de-stemmed and pressed gently in an airbag press to release juice without extracting too much tannin.

The juice was then clarified before being inoculated with specifically chosen yeast strains designed to bring out the varietal characters of the wine. Fermentation was in stainless steel tanks and temperatures were kept between 14°C and 16°C to allow for a longer ferment, again, in order to retain freshness and allow for maximum aromatic production.

The wine was then stored in stainless steel on American and French oak blend to produce complexity, stirred on lees to create texture and mouthfeel, before being fined, finished and bottled.

Tasting notes:
Colour:  Pale straw with a slight green hue
Nose:  Aromas of tropical fruits, peach and a touch of vanilla
Palate:  This light medium bodied Chardonnay fills the mouth with tropical flavours of melon and peach, with a crisp finish.
Serve at:  6-10°C. Drink now or with careful storage may enjoyed for up to three years.

Foods that complement this Chardonnay are: Pumpkin ravioli, paella valenciana, chicken kiev.

Grape varieties: 65% Sauvignon Blanc 35% Semillon

Alcohol by volume: 12.0%

Vinification: Harvested separately during the cool of the night to retain freshness and varietal character, both the Sauvignon Blanc and Semillon were then destemmed and pressed gently in an airbag press to release juice without extracting too much tannin. Fermentation (separately) is in stainless steel tanks using specifically chosen yeast strains designed to enhance the varietal character of each varietal.
Post ferment both wines were stirred on lees to build texture and mouthfeel before being blended and filtered for bottling.

Tasting notes:
Colour:  Light straw with a green hue
Nose:  Passionfruit and floral aromas, with a citrus nuance.
Palate:  This wine offers biting zesty flavours of lemon and grapefruit complemented with ripe passionfruit end.

Serve fresh and while young.

Foods that complement this Sauvignon Semillon are: Aged parmigiano-reggiano, fresh oysters, peach salad with grilled basil chicken.

Grape varieties: Shiraz 60% Cabernet Sauvignon 40%

Alcohol by volume: 14.0%

Vinification: After night harvesting the Shiraz and Cabernet Sauvignon, grapes were crushed into separate static fermenters. After a brief cold soak to extract colour and flavour, the must was inoculated with Bordeaux-style yeast strain. Controlled fermentation occurred over ten days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst still retaining a soft juicy palate structure. Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction.
To avoid any harsh tannins and bitterness only free run and first pressings were used in this blend. After pressing the wines were settled for three weeks before racking onto new American oak and the Cabernet Sauvignon onto new French oak, for 6 months. The wines were then blended before being finished and bottled.

Tasting notes:
Colour:  Medium purple
Nose:  Red fruits, cherry aromas with hints of smoke
Palate:  Vibrant red fruit flavours complemented by soft round tannins.
Serve at:  15°-18°C now or with careful storage may enjoyed for up to five years.

Foods that complement this Shiraz Cabernet are: Homemade lasagne, beef with mushroom sauce, eggplant rolls with feta cheese.

Grape variety: 100% Shiraz

Alcohol by volume: 15.0%

Vinification:  After night harvesting the Shiraz grapes were crushed into static fermenters. After a brief cold soak to extract colour and flavour, the must was inoculated with Rhone style yeast strain. Controlled fermentation occurred over ten days, commencing at 24°C reducing to 20°C. Gentle Pump-overs occurred six times daily to maximise the extraction of colour whilst still retaining a soft juicy palate structure.
Pump-overs were reduced to twice daily towards the end of fermentation to minimise seed tannin extraction. To avoid any harsh tannins and bitterness only free run and first pressings were used in this blend. After pressing the wines were settled for three weeks before racking onto new American oak for 6 months. The wines were then blended before being finished

Tasting notes:
Colour: Deep crimson.
Nose:  Intense dark berries aroma, mulberry suggestion complemented by sweet vanillin oak characters.
Palate:  Soft and juicy palate with ripe plum, cracked pepper flavours, completed by velvety tannins.
Serve at:  15°-18°C now or with careful storage may enjoyed for up to five years

Foods that complement this Shiraz are: Eggplant parmigiana, BBQ T-Bone steak with Café de Paris butter.

Grape variety: 100% Chardonnay

Alcohol by volume: 13.0%

Vinification: Harvested during the cool of the night to retain freshness and varietal character, the Chardonnay was then de-stemmed and pressed gently in an airbag press to release juice without extracting too much tannin.

The juice was then clarified before being inoculated with specifically chosen yeast strains designed to bring out the varietal characters of the wine. Fermentation was in stainless steel tanks and temperatures were kept between 14°C and 16°C to allow for a longer ferment, again, in order to retain freshness and allow for maximum aromatic production.

The wine was then stored in stainless steel on French oak to produce complexity, stirred on lees to create texture and mouthfeel, before being fined, finished and bottled.

Tasting notes:
Colour:  Light golden colour
Nose:  On the nose tropical fruits with hints of rockmelon and pineapple supported by vanilla characters from the oak.
Palate:  Creamy round mouth with the presence of nectarine, vanilla and nut flavours. Long and elegant finish.
Serve at:  6°-10°C now or with careful storage may enjoyed for up to three years.

Foods that complement this Chardonnay are: Roasted pork shoulder with apples, Thai red curry, watercress salads.

Grape variety:  100% Chardonnay

Alcohol by volume: 11.0%

The grapes were night-harvested early in the season to ensure that the resultant wine exhibited fresh acidity and youthful flavours. The individual fruit parcels were then gently crushed, de-stemmed and air-bag pressed into a stainless steel tank. Only the free-run portion was used. Fermentation with traditional Methode Champenois yeast ensured the retention of its lifted aromatics.  Fermented in stainless steel for 7-10 days with a traditional Methode Champenois yeast. After fermentation, the wine was left in contact with less for 3 months to develop mouth feel and complexity. 30% of the base wine underwent malolactic fermentation to add complexity to the aroma and palate as well as fullness to palate.

Tasting notes:
Colour:  Bright, mid-straw.
Nose:  Stone fruit & grapefruit aromas.
Palate:  The perfect aperitif. Classic biscuit and brioche characters balanced by fresh citrus flavours. With a fine persistent mousse.
Serve at:  6°-10°C, don’t over-chill, enjoy now or with careful storage may enjoyed for several years.

Foods that complement this Cuvee Chardonnay are: Smoked Atlantic salmon, aged cheeses, freshly shucked oysters and especially lobster.