Pinot Noir, renowned for its early ripening and suitability for cooler climates, derives its name from the French words "pine and black," referencing its distinctive pine cone-shaped bunches. Its acclaim soared in Burgundy's Côte d'Or, where it thrived, crafting wines of unmatched elegance and complexity. Despite challenges like disease susceptibility and climate variability, its allure and capacity for excellence have spurred global cultivation. With ripe red fruit flavors like cherry and raspberry, accompanied by earthy undertones, Pinot Noir offers subtle spice and floral notes, complemented by a smooth texture and refreshing acidity. Infused with minerality, it proudly exhibits its terroir-driven character, earning favor for its balanced and expressive profile.

While Sauvignon Blanc may have laid the foundation of Marlborough's viticultural reputation, its Pinot Noir offerings are increasingly garnering attention and acclaim.

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The name Merlot is believed to stem from merle, the French name for the Blackbird in reference to the grape’s blue-black skin colour. Merlot conventionally makes lush, plummy, velvety wine that can soften Cabernet's more austere frame and, usefully, matures much faster. Originating from the Bordeaux wine region and still widely planted there, Merlot plantings are now found all over the world. As the child of Cabernet Franc and the little-known Magdeleine Noire des Charentes, Merlot is a half-sibling of Carménère, Malbec and Cabernet Sauvignon.

Our Merlot grapes are distinguished by their loose bunches with large, luscious berries. When it comes to harvesting, we meticulously select the perfect moment to ensure ideal ripeness. This careful timing is essential to maintain the delicate balance of our wines, preserving their acidity and finesse, while capturing the enhanced fruit body that accompanies optimal physiological ripeness. This approach is crucial in accentuating the distinctive characteristics and nuanced flavours and aromas of the variety, ensuring not only exceptional quality but also securing its longevity.

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Cabernet Franc is a red wine grape variety known for its aromatic qualities, elegant flavours, and versatility in winemaking. Originating from the Bordeaux region of France, Cabernet Franc is often overshadowed by its more famous relative, Cabernet Sauvignon, but it plays a significant role in many Bordeaux blends, particularly those from the Right Bank appellations of Saint-Émilion and Pomerol.

In the vineyard, Cabernet Franc vines exhibit moderate vigour and adaptability to a variety of soils and climates. The grape clusters are typically smaller and looser than those of Cabernet Sauvignon, with thin skins that contribute to the wine's lighter colour and softer tannins. Cabernet Franc grapes ripen earlier than Cabernet Sauvignon, making them well-suited to cooler climates with shorter growing seasons.

Cabernet Franc wines are celebrated for their vibrant red fruit flavors, such as raspberry, cherry, and plum, as well as herbal and floral aromas, including notes of violet, green bell pepper, and graphite. The grapes' lower tannin levels and higher acidity result in wines that are approachable and food-friendly, with a refreshing mouthfeel and a crisp finish.

During winemaking, Cabernet Franc is often vinified as a single varietal wine. , particularly in regions like the Loire Valley in France. It is also used as a blending component in Bordeaux-style blends, where it contributes complexity and aromatic lift to the final wine.

Overall, Cabernet Franc is prized for its elegance, finesse, and ability to express terroir. Whether enjoyed on its own or as part of a blend, Cabernet Franc wines offer a unique and captivating drinking experience, with a balance of fruit, acidity, and subtle herbal nuances.

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Cabernet Sauvignon is a renowned red wine grape variety esteemed for its bold flavours, structured tannins, and excellent aging potential. Originating from Bordeaux, France, Cabernet Sauvignon is now cultivated in wine regions across the globe.

In the vineyard, Cabernet Sauvignon vines thrive in well-drained soils and warm, sunny climates. The grape clusters are small and dense, with thick skins that contribute to the wine's deep colour and tannic structure. Cabernet Sauvignon grapes typically ripen later in the growing season, requiring a longer hang time on the vine to achieve optimal maturity.

Cabernet Sauvignon wines are renowned for their complex flavour profile, which often includes notes of blackcurrant, black cherry, and plum, as well as hints of cedar, tobacco, and vanilla. The grapes' thick skins and high tannin levels provide structure and longevity to the wine, allowing it to age gracefully for many years.

Cabernet Sauvignon is commonly aged in oak barrels, which impart additional complexity and subtle nuances of spice and toast to the wine.

Overall, Cabernet Sauvignon is revered for its ability to produce wines of remarkable depth, intensity, and longevity. Its structured tannins and bold flavours make it an excellent pairing for rich, hearty dishes such as grilled steak, lamb, or aged cheeses.

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Nebbiolo is a red wine grape variety revered for its elegance, complexity, and aging potential. Originating from the Piedmont region of northwestern Italy, Nebbiolo is the noble grape behind some of Italy's most renowned wines, Barolo and Barbaresco.

In the vineyard, Nebbiolo vines are characterized by their late bud break and late ripening, typically occurring towards the end of September or early October in the Northern Hemisphere. The grape clusters are small and compact, with thick skins that impart rich colour and tannic structure to the wines.

Nebbiolo wines are distinguished by their pronounced aromas of red fruit, dried flowers, and earthy undertones, often with hints of tar, tobacco, and licorice. The grapes' high acidity and firm tannins provide structure and longevity to the wine, allowing it to age gracefully for many years.

During winemaking, Nebbiolo is traditionally fermented in stainless steel or concrete tanks to preserve its delicate aromas and flavours. It is then aged in oak barrels for extended periods, sometimes for several years, to soften the tannins and develop additional complexity.

Overall, Nebbiolo is prized for its ability to produce wines of remarkable depth, intensity, and character. While young Nebbiolo wines can be somewhat austere and tannic, with age, they evolve into wines of extraordinary complexity and finesse, with a harmonious balance of fruit, acidity, and tannins. 

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Barbera is a red wine grape variety native to the Piedmont region of northwestern Italy. Highly esteemed for its versatility, Barbera is the third most planted grape variety in Italy (after Sangiovese and Montepulciano), renowned for producing wines that are approachable, food-friendly, and vibrant.

In the vineyard, Barbera vines are known for their high yields and vigorous growth, making them well-suited to a variety of soils and climates. The grape clusters are large and cylindrical, with thin skins that impart bright colour and moderate tannins to the wines.

Barbera wines are characterized by their juicy acidity, which gives them a refreshing and lively quality. They typically exhibit flavours of red and black fruits, such as cherry, raspberry, and blackberry, along with subtle hints of spice, herbs, and earthy undertones.

The late Giacomo Bologna revolutionized Barbera winemaking by implementing innovative techniques such as reduced yields, extended maceration, barrel aging, and a focus on terroir. His approach elevated Barbera wines to new heights of quality and sophistication, shaping the modern perception of this grape variety.

Barbera wines are known for their versatility and can be enjoyed in a variety of styles, from youthful and fruity to more structured and age-worthy. They pair exceptionally well with a wide range of foods, from hearty pasta dishes and grilled meats to cheese and charcuterie boards.

Overall, Barbera is prized for its accessibility, affordability, and ability to express its terroir with clarity and precision. Whether enjoyed on its own or paired with food, Barbera wines offer a delightful drinking experience, with vibrant acidity, fruit-forward flavours, and a smooth, approachable finish.

Lagrein, a native grape of the Trentino-Alto Adige/Südtirol region in northern Italy, is deeply intertwined with the rugged landscapes of the Alps. Its origins trace back centuries, with its cultivation thriving in the cool mountainous climate of the region. This robust grape variety, known for its resilience to cold temperatures and vigorous growth, produces small to medium-sized clusters of dark-coloured berries.

In the cellar, Lagrein reveals its true character as it undergoes vinification. The resulting wines, deeply hued and exuding a captivating intensity, are a testament to the grape's Alpine heritage. With robust tannins, a medium to full body, and a pronounced acidity, Lagrein wines offer a bold expression of the terroir.

Upon the palate, Lagrein unfolds layers of flavours, from dark fruits like blackberry and plum to intriguing notes of chocolate, coffee, and spice. Its structure and complexity make it a compelling companion to hearty fare, from roasted meats to game dishes and aged cheeses. Lagrein's versatility extends to the dining table, where its acidity complements tomato-based dishes and rich pasta sauces.

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A powerful red grape variety, particularly renowned in regions such as Abruzzo, Marche, Molise, and Umbria. Not to confuse with the Tuscan town of the same name 'Vino Nobile di Montepulciano' whose grape variety is Sangiovese. The thick-skinned variety is Italy’s second most widely planted indigenous grape variety. Nearly all the Montepulciano vineyards worldwide are based in Italy, with small numbers of plantings in Australia, California and New Zealand.

Montepulciano thrives in warm and sunny vineyard sites. The grape clusters are typically medium to large in size, with thick skins that contribute to the wine's deep colour and tannins. Montepulciano wines are characterized by their bold and robust flavours, often showcasing notes of dark fruits such as plum, cherry, and blackberry, alongside hints of spice, chocolate, and sometimes tobacco or leather. With its late-ripening characteristics, Montepulciano requires careful vineyard management to ensure optimal grape development and ripeness. In the cellar, Montepulciano grapes are vinified to craft wines that are rich and full-bodied.

With full ripeness, Montepulciano can produce densely coloured wines high in alcohol levels. Velvety chocolate and mocha notes along with black Doris plums, stewed cherries and dried cranberries can be found in the glass.

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Sangiovese, esteemed as Italy's noble grape, serves as the cornerstone of the country's winemaking tradition, displaying remarkable versatility and the ability to produce wines of profound complexity. Originating from the sun-drenched hills of Tuscany, Sangiovese has become synonymous with iconic Italian wine regions like Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano.

In the vineyard, Sangiovese exhibits characteristics typical of a late-ripening grape variety, requiring abundant sunshine and warm temperatures to reach optimal maturity. Harvest typically occurs from late September to early October in Tuscan regions, though variations in microclimate and vineyard elevation can influence timing.

What distinguishes Sangiovese is its remarkable capacity to reflect the unique terroir of its surroundings, resulting in a diverse range of wine styles. From the youthful, fruit-forward expressions of Chianti Classico to the structured, age-worthy wines of Brunello di Montalcino, Sangiovese offers a captivating spectrum of flavours and aromas.

Sangiovese wines are known for their vibrant acidity, luscious red fruit flavours, and distinctive earthy undertones. Cherry, plum, and dried herb notes often dominate the palate, complemented by hints of leather, tobacco, and spice.

Notably, Sangiovese has also played a pivotal role in the creation of "Super Tuscans," innovative wines that blend Sangiovese with non-traditional grape varieties like Cabernet Sauvignon and Merlot. These wines have garnered international acclaim for their bold flavours and modern winemaking techniques, further cementing Sangiovese's status as a cornerstone of Italian wine culture.

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From Georgia, Spain and Austria

Tempranillo, a distinguished red grape variety native to Spain, holds a prominent place in the country's winemaking heritage, renowned for its versatility and ability to produce wines of exceptional quality and character. Known for its early ripening tendencies, Tempranillo derives its name from the Spanish word "temprano," meaning "early," reflecting its propensity to reach optimal ripeness relatively early in the growing season.

In the vineyard, Tempranillo vines thrive in a variety of climates and soils, though they exhibit a particular affinity for the dry, arid conditions of Spain's interior regions. The grape clusters are typically medium-sized, with thick skins that impart deep colour and robust tannins to the resulting wines. Tempranillo grapes are prized for their ability to maintain acidity even in warmer climates, contributing to the wine's balance and longevity.

Tempranillo wines are characterized by their bold fruit flavours, often showcasing notes of ripe red berries, cherries, and plums, accompanied by subtle hints of spice. The grape's inherent tannic structure lends depth and complexity to the wine, while judicious oak aging can further enhance its texture and flavour profile.

In winemaking, Tempranillo is often vinified as a single varietal wine, allowing its distinctive characteristics to shine through. However, it also serves as a key component in many traditional Spanish blends, such as Rioja and Ribera del Duero, where it is often blended with other indigenous grape varieties like Garnacha (Grenache) and Mazuelo (Carignan).

Our own expression of Tempranillo showcases its inherent elegance and complexity. With a bouquet of sweet dark fruits, reminiscent of black cherries, underscored by delicate hints of violet and rose. Each sip reveals layers of flavour, reflecting the meticulous care taken during its aging process, akin to a ‘Reserva’ quality wine, aged for a total of three years. Possessing great structure and a long, lush finish, our Tempranillo promises enjoyment for years to come, a testament to the enduring allure of this noble grape variety.

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A parent of Zweigelt, the red wine St Laurent is widely believed to have originated in Austria. It is named after St. Lawrence’s Day on August 10th, the day when grapes begin their colour change in Europe. Central Europe is currently the home of St Laurent where it is the most planted red grape variety in the Czech Republic wine regions, and the third most planted red grape variety in Austria. In the new world, there are small numbers of plantings in countries like Canada and New Zealand.

A dry red wine with low tannins and a medium-high acidity is produced, along with red fruit flavours of raspberry, blackberry and plums. Oaky aromas of mocha, vanilla and cedar wood follow together with baking spices and smoke. St Laurent wines often have good ageability.

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A crossing of St Laurent and Blaufränkisch, Zweigelt was created in 1922 by Dr. Friedrich Zweigelt and is today the most widely planted red variety in Austria. Today, plantings are primarily found in the Burgenland region in in the east of the country, especially around Lake Neusiedlersee. Although obscure beyond Austria, scarce plantings exist in Canada, Hungary, the Czech Republic and Slovakia.

Fruity and tart, with good acidity, Zweigelt brings with it flavours of sour cherries, raspberries, white pepper and hints of cinnamon and allspice. Juicy and easy-drinking, the wines are often a bright purple-tinged red colour. 

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One of the few teinturier wine grapes, Saperavi has both dark skin and flesh while most red wine grapes have dark skins but clear flesh. Fittingly, the name of this Georgian grape literally means “paint, dye, give colour”.

Originating from the Kakheti region of Eastern Georgia, it is now planted throughout the country and is reputed to be the most important grape for the Georgian commercial winemaking industry. A varietal semi-sweet or dry red wine is made from it, though occasionally it is made into a rosé or blended with the main white variety Rkatsiteli to make the semi-sweet Alazani wine. The grape has also spread to Russia and to other countries of Eastern Europe including Armenia, Moldova and Ukraine. Small plantings are also found in the USA and Australia.

Bold red wines suitable for extended ageing, with incredible depth of colour is produced. Fragrant aromas of cranberries, plums and goji berries is supplemented with earthy flavours of mushroom, beetroot and wet mulch. Liquorice, fresh leather and dried tobacco can also be found on the nose. 

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This late ripening red wine grape is likely to have been around since the Middle Ages and is a parent of Gamay and Zweigelt. It is believed the grape’s origin is from the area between Dalmatia through Austria and Hungary. In modern times, Blaufränkisch is the most important red grape varietal after Zweigelt in Austria, representing 6% of all vineyard area in the country. It is also widely grown in many Old World countries, especially in Eastern Europe where it is often termed “the Pinot noir of the East” due to its spread and reputation. Countries with significant plantings include Germany, the Czech Republic and Slovenia. In the new world, plantings can be found in Australia, Canada and USA.

Inky wines rich in tannin, with an obvious spicy character is produced. Pronounced black fruit notes of blackberry, figs, cherries and damson plums can be found in the glass. Overt aromas of black pepper, allspice, ginger and cinnamon are also present. 

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