Ruby red in colour. The bouquet unveils notes of red stewed fruit and spices. Fruity, perfumed and round on the palate with delicate tannins.

Drink with roast meats, poultry, meat pies and medium strength cheeses.

This medium bodied wine has an enticing nose of freshly baked Bakewell tart, homemade jam and almonds. The palate is fresh and bright and this freshness remains throughout with a lovely defining acidity which makes it a great food match.

The grapes for this wine were grown in the cooler Hawkes Bay region on New Zealands North Island. A small proportion of the wine was aged in oak to highlight aromatics and provide extra freshness to the palate. 

Try with crispy duck pancakes, grilled quail, seared salmon or tuna, charcuterie, ham and other cold meats. 

This soft succulent California Pinot shows ripe fruit flavours with a delicate mouthfeel. A swirl reveals aromas of dried red currants with hints of ripe cranberry, spicy cloves and vanilla. On the palate a refreshing touch of acidity is carried by racy flavours of pomegranates and black plums, while soft tannins on the finish are complimented by flavours reminiscent of grilled strawberries.

Drink with grilled salmon steaks or spicy chicken. 

Recommended in Decanter Magazine February Edition 2021.

Light cherry red in colour leads to an elegant nose of red cherry and raspberry fruit with gentle spice notes from barrel aging. The palate is silky, fine and hugely inviting. Delicious ripe summer fruit character is perfectly balanced by soft tannins and refreshing acidity. It has a long and elegant finish.
Very good with white meats and oily fish. The perfect partner for mushroom-parmesan risotto.
The Casablanca Valley is influenced by its proximity to the Pacific Ocean and its coastal breezes that moderate temperatures. The area ranges from soft rolling hills to higher hills toward the Coastal  Mountain range in the east. The poor, sandy loam soils are alluvial in origin, relatively shallow and very permeable, resulting in yields which are generally low in comparison with other Chilean valleys.  Temperatures are much cooler here, allowing the grapes to ripen very slowly to produce rich flavoured wines. The Casablanca Valley is influenced by the Pacific Ocean and the Humboldt Current, resulting in constant humidity and average temperatures of 25ºC in the summer and 14ºC in the winter. The spring of 2015 was cooler than average and the relative humidity was higher. This caused uneven budbreak and later ripening. An increase in rainfall forced an earlier harvest in April. The grapes are harvested into 400-kg bins and transported to the winery, where first the clusters and then the grapes (after destemming) are selected on a conveyor belt. Once in the tank, they undergo a pre-fermentation maceration for 3 days, followed naturally by alcoholic fermentation with native yeasts. During this stage, temperatures are kept at 24-26º C, with a gentle pump-over routine. A 2-3-day post-fermentation maceration is then carried out. Malolactic fermentation occurs spontaneously in stainless steel tanks and barrels. The wine is filtered through 1-micron membranes and then bottled. 70% of the wine is aged for 6 months in French oak barrels.
Suitable for Vegetarians and Vegans.
This wine is Organic.

 A dark coloured red wine with upfront aromas of freshly picked raspberries. Fleshy red fruits and jam continue to the palate and are met with structured tannins.

Delicious with or without food. Try with a herby sausage casserole, grilled lamb or pea and ham soup. Do not serve too warm! 

 This excellent wine is made by the family run De Bortoli winery from grapes grown in the Yarra Valley. The resulting wine is perfumed and complex with characters of red fruits, spice and smoky oak.

Good to serve with pork and fennel sausages and lentils.

Suitable for vegetarians and vegans. 

Light ruby red in colour with aromas of fresh strawberries accompanied by subtle notes of spices and a touch of minerality. The medium bodied palate is elegant, delicate and fresh with juicy sour cherry
flavours balanced with ripe tannins and a long finish.

Ideal with fish and shellfish cooked with creamy sauces or butter. Also it pairs well with white meats such as chicken or turkey and as aperitif served with ham, such as Serrano or Prosciutto. It is an excellent accompaniment to sushi.
Adobe Reserva range seeks to reflect the natural balance that must exist between the land, the vines, and their environment by minimizing the use of non-natural elements that are external to the vineyard.
The Bio Bio has a moderate humid Mediterranean climate with warm days and cool nights prolonging the growing season. Average rainfall is among highest of all Chilean wine valleys. The Bio Bio’s higher rainfall, strong winds and broader extremes make for more challenging conditions than those of Chile’s more northerly regions. Vine growing here requires more patience, skill and nerve than in other valleys. The Pinot grows on a red clay soil here. The pressing is at low temperature to extract colour and aromas but no harsh tannins. The fermentation is relatively cool with gentle pump-overs. After fermentation is finished, 10% of the blend is aged for 6 months in French oak to give more complexity to the wine.
Suitable for Vegetarians.
Suitable for Vegans.
This wine is Organic.

The wine shows exceptional colour and intensity. Aromas of dark cherry, chocolate and boysenberry fill the glass. The palate has an immediate richness that offers five spice and ripe velvety tannins.

The wine is cold soaked and fermented in stainless steel to preserve fruit and build supple texture and to retain freshness.

Try with duck and lamb dishes or an antipasto meat platter.