Wines

The chardonnay grapes for the Domaine Le Verger Chablis, Alain Geoffroy were sourced from vines aged between 20 and 40 years old, located on steep slopes with a south-east exposure. The winery itself is situated in Beine, adjacent to the town of Chablis and is one of the oldest in France. The Grand Vins de Bourgogne appears light gold, pronounced white flowers, mingled withan array of tropical and sweet stone fruit on the nose.

Winemakers Charles Symington and Pedro Correla are responsible for the Altano Ataide Reserva, with the fruit sourced from Symington family vineyard Quinta Do Ataide, located in the remote Vilarica Valley, Douro Superior. The fruit was hand harvested into 20kg containers, fermented in stainless steel and aged in American oak over a 13month period, followed by post fermentation maceration ...

Maison Andre Delorme was established in 1942 in the heart of Rully, Cote Chalonnaise. The Delorme stable identifies 3 major soil types, in the production of Cremant De Bourgogne, they are 'Terroirs Mineraux – mineral aromas, 'Terroirs des Fruits' – fruity aromas and 'Terroirs des Fleurs' – flower aromas. The fruit was sourced from the Macon area and using the Traditional method, the wine fermented in bottle for ....

Domaine Andre Delorme is located within Burgundy's Cote Chalonnaise, which is divided into 5 sub-regions, of which one is Rully. The five sub-regions are named after the five villages, Rully, Bouzeron, Mercury, Givry and Montagny. The Sub-region of Rully produces twice as much Chardonnay as it does Pinot Noir and is a major player in the production of Cremant de Bourgogne. The Andre Delorme Rully Blanc is a beautiful ....

The Grenache portion of this wine was open fermented in small open fermenters with gentle twice daily pump overs for delicate flavour extraction. The Shiraz and Mataro lend body and black fruit characters to the wine. The wine appears bright cranberry red with upfront red fruit and vanilla crème on the nose. The palate has an abundance of strawberry, redcurrant and blueberry with subtle cinnamon and nutmeg ...

The parcels of fruit for the Ass Kisser Shiraz are sourced from different vineyards within the wine region of South Australia. The region is divided into zones, regions and sub-regions, with one super zone - Adelaide, which in itself consists of 3 adjoining zones- Barossa, Fleurieu and the Mount Lofty ranges. The Ass Kisser Shiraz appears black with silver highlights in colour. The nose overwhelms with a mix of red and black ....

Fruit for the Astrolabe Province Pinot noir was sourced from 5 different family owned vineyards, including the Astrolabe Farm Vineyard, all located within 4 different areas of the Marlborough wine region, Brancott Valley, Kekerengu Coast, Waihopai and Wairau valley. The fruit was harvested by hand between middle March and mid April, fermented in open top vats and finally age in French oak barriques for 10 months.

The fruit for the Astrolabe Province Sauvignon Blanc were sourced from 8 different family owned vineyards, located within 5 different areas of the Marlborough wine region. Three key sub-regions were choosen, Awatere Valley, Wairau Valley and Kekerengu Coast. Mainly because of the different soils and differing climates, with the fruit machine harvested between late March and early April, fermented in stainless steal and allowed to rest on the Lees ...

The fruit for the Babich Black Label Sauvignon Blanc is sourced from Babich vineyards located in the Marlborough Region, with vineyards planted in Awatere, Wairau and Waihopai Valley's. The Awatere Valley has two vineyards, Tetley brook vineyard; with the vines planted on north facing slopes and Wakefield Downs Vineyard with its terraced site and own microclimate. The resulting Marlborough Sauvignon Blanc ....

The Babich Henderson Valley Vineyard was established by Josip Babich in 1919, adjacent to the Waitakere Ranges. The Henderson valley forms a district within the Auckland wine region, one of six districts. The parcels of fruit were fermented separately in open vats with frequent plunging for gentle extraction of colour and tannin. The wine was then blended and aged for 9 months in French oak barrels.

The fruit for the Babich Family Estates Cowslip Valley Riesling is sourced from Marlborough's Waihopai Valley, Babich Cowslip Valley Vineyard. The vineyard lies on a gentle rise and is a Glacial outwash, forming free draining clay loam soils and a frost prone site perfect for the Riesling grape variety. The fermentation is carried out in stainless steel with the ferments stopped before completion, retaining a natural ....

The fruit for the Chardonnay is sourced from Babich Irongate Vineyard, in the stony soils of Hawke's Bay southern Gimblett gravels district. The wine district was formed on what used to be part of the Ngaruroro River bed, one of five rivers that form New Zealand's Hawke's bay. The Ngaruroro River Valley has four distinct elevated terraces, Riverview, Crownthorpe, Matapiro and Mangatahi, producing French style ....

Hawke's Bay is located in New Zealand's wine producing North Island, with a high percentage of vineyards planted in and around Hastings and Napier. The region is divided into 12 districts, all located within the 5 river valleys, which offer protection from the cooler Pacific Ocean breezes. Babich Irongate Vineyard is located within Gimblett Gravels, which formed part of the Ngaruroro River bed.

The Babich Gimblett Gravels Syrah is produced in New Zealand's North Island, Hawkes Bay region, in the estate owned Irongate Vineyard in Gimblett Gravels. The grapes are harvested Mid-April, gently pressed and passed with skins in contact to stainless steel tanks, the wine is then run off to barrel and aged for 11 months, prior to blending a small portion of Viognier is added. The Syrah appears almost black in colour ....

The fruit for the Babich Marlborough Sauvignon Blanc is sourced from several vineyards throughout Marlborough's Valleys, Awatere, Waihopai and Wairau Valley's. Babich has 6 vineyards, each offering different characteristics. With the Marlborough winery just south of Blenheim, Viticulturalist, John Sowman and team must decide the final blend before bottling. The Babich Marlborough Sauvignon Blanc appears ....

The Cowslip Vineyard is found in Marlborough's Waihopai Valley, western end of the Wairau Valley, some 100m above sea level and 18 miles from the coast. The fruit for the Pinot noir was hand-picked from the family vineyard, using traditional methods of winemaking, the parcels of fruit were fermented in open vats. The resulting macerated wine was further aged in new and old oak for 10 months.

Located in the province of Pisa, the Badia di Morrana estate has been owned and managed by the Gaslini Alberti family since 1939. The estate covers 600 hectares of land of which 110 are vineyards with the fruit for the Chianti sourced from estate vineyards with south and south-eastern exposures. The Badia di Morrana Chianti appears almost ruby red with layered red fruit aromas and somewhat floral, mingled with ....

The fruit for the Bagrationi 1882 Finest Sparkling Vintage Brut was sourced from the Kartli Region, located some 450-700m above sea-level in Eastern Georgia. The Wine Region, located near Georgia's capital Tbilisi, is divided into three sub-zones, Kvemo, Shida and Zemo Kartli and is known for its high quality sparkling wines using the Traditional Method of production, whereby secondly fermentation takes place in the bottle.

Bandol AOC is located on the Mediterranean coast just east of Marseille and the fishing port of Cassis. The wine region produces approximately 2/3 red to rose and is one of eight sub-regions within Provence, located in and around the village of Bandol, west of Toulon and is recognized for its rich full-bodied dark reds. The Moulin De La Roque Bandol Rouge appears deep garnet with black and purple hints, rich black fruit is ....

The Rosso is representative of the Tuscan coast, the wine is a blend of Sangiovese the region's main grape variety, Cabernet Sauvignon and merlot. The individual parels of fruit were harvested in September and October, following fermentation they are aged individually in small oak barrels for 3 months, blended together and then aged again in barrel for a further 4 months. An appropriate bottle aging follows before release.