Vibrant characteristics of red plum, black pepper and spice create a striking presence.

Bay and Barnes leaned on our cousins across the ditch for the grapes to make this classic Australian Chardonnay. Following harvest, fruit was gently pressed before settling. Specially selected yeasts were used to start fermentation. From there the wine was delicately matured on oak and lees stirred to impart lovely toasty flavours and a creamy texture.

This Merlot was sourced from premium vineyards. Immediately following harvest fruit undertook fermentation on skins to lock in colour and flavour. It was then gently pressed and matured on oak to develop subtle toasty and mocha flavours and a rich smooth palate. The resulting wine a has dark, inky colour followed by a rewarding, silky mouthfeel and intense, rich plum flavour. Enjoy this Merlot with crispy five spice-scented, Peking duck pancakes with hoisin sauce and Asian greens.

Fruit sourced from Australia brings to this wine delicacy and minerality. Each parcel of Pinot Gris is harvested at optimal ripeness, the subtle residual sweetness and time on lees add weight to this wine. Pair this Pinot Gris with a Thai green chicken curry, or good old-fashioned roast pork.

This Marlborough Sauvignon Blanc is sourced from vineyards throughout Marlborough's Wairau Valley. A range of carefully selected aromatic and texture enhancing yeasts were used during fermentation. Parcels of wine were tasted and blended with precision to create a delicious Sauvignon Blanc which showcases classic Marlborough character.

This Australian Shiraz from the Riverland winegrowing region in South Eastern Australia. This hot, dry winegrowing region is famous for ripe, generous, classic Aussie Shiraz with delicious sweet red berry flavours. Harvested at perfect ripeness, fruit was immediately processed at the winery and fermented on skins to maximise flavour and colour. Maturation in oak.

By Josh Scott Natural is winemaking in its rawest form: wines are dry farmed, with no herbicides or pesticides used during the growing process and no finning or filtration in the making. Gravity and time help with clarification of the wines. This Rose is dry with notes of strawberries and pear - a very quaffable wine.

Black Barrel are wines made from fruit from low yielding, old-vine South Australian vineyards and are traditionally vinified with small open fermenters, hand plunged before partial maturation in three hundred litre, high toast 'black barrels' for 6 months. Richly flavoured Cabernet, packed with dark berried fruit, blood plum and chocolate flavours. Tobacco and wood subtle but present, offering a full mouthfeel and lengthy finish.

Light garnet in colour, this wine is savoury and earthy with bright red cherries, raspberries, and a hint of cinnamon spice. The juicy palate flows through to a fruit-driven core of crunchy red currants, dried cranberries, black olive, and suggestions of toasted coconut. A Pinot Noir with round tannins, good balance, and finesse. Beautiful with rich game dishes.

An attractive, fresh and stylish Pinot Noir dominant rosé, full of Rainier cherry flavours and granite notes. Cranberry, watermelon and sea breeze aromas mingle on the nose. Elegant and well-balanced, this wine shows undertones of tamarillo, honeydew melon, oyster shell and subtle liquorish notes. The finish is clean and dry with a lick of salt.

With bright crimson hues, this delicious Syrah is bursting with blue fruits, plum, violets, and spice. There's a lovely earthiness on the palate with notes of raspberry, florals and just a touch of black pepper coming through. Plush tannins and a robust mouthfeel round off the finish. Pair with braised beef and barbecued vegetables.

Central Otago is the world's most southerly wine growing region, its extreme temperatures help to produce Pinot Noir fruit of exceptional intensity. Black Grape Society Central Otago Pinot Noir is refined, delicate and full of juicy raspberry and cherry flavours with hints of liquorice.