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.

Dark-fruited, sarsaparilla, wild blackberry, bresaola and powdery-dry tannins.

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.

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

Fragrant dried tangerine peel, pomegranate, sandalwood and Pimms. Leafy, spicy and autumnal.

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

1.5L Magnum

3L Double magnum. Only 10 bottles produced.