A classic Hunter Valley Semillon, lemony colour with a refined lime and lemon nose and some minerality thrown in and zesty lemon and lime flavours. Combined with a zingy acid, this is mouth watering stuff. Citrus through and through but with elegance. The body weight
The Emporio is a blend of Merlot (53%), Cabernet Franc (32%), and Cabernet Sauvignon (15%). It is a wine of lovely texture and complexity, a wine to sit and contemplate. The fact that it has the aroma of Green and Black’s Maya Gold Chocolate, pepper
MC2 stands for Merlot, Cabernet Sauvignon and Cabernet Franc and is a food friendly wine with a definite savoury personality. The aromas are of blackberry, blackcurrant and pepper mintiness. The flavours
Made in the traditional method (Methode Traditionale) from Coonawarra Pinot Noir grapes … and why not, when they produce a sparkling of this quality? This fizz has a pleasing salmon
Made in the traditional method, that is using the same methods that produce Champagne, this fizz has loads of biscuity character. The aromas are of lemon, stonefruit and minerals with a hint of almond biscuit.
This is another gold medal and trophy winner from Bay of Fires in Tasmania proving that Australian Pinot Noir can have finesse and complexity. A youthful nose of fresh cherry fruit and pips with light herbaceous hints. Supple body and velvety tannins abound with flavours