90% Chardonnay from Piccadilly and 10% Sauvignon Blanc from Summertown. All wild yeast barrel-fermented in French oak barriques and matured on lees for 9 months.

This barrel fermented Roussanne has notes of marzipan, banana peel and green tea on the nose, and a powdery dry palate of camomile and cut hay.

Rose and rosemary, ripe cranberry and sour plum.

Sour plum, ripe strawberry, spicy mince pies, hint of turmeric astringency and powdery tannins.

A museum release Shiraz from the Triangle Vineyard, Barossa Valley.

1.5L Magnum

Violets and boot polish on the nose, black cherry and olive on the palate, bright and vibrant with assertive, powdery tannins.