Red Wines

One of the first things they realized was that red Wine production required the grapes to be fermented in contact with their skins. This gives the Wine colour and body. In contrast, most white Wine production does not occur in contact with the grape skins. Whites are valued for their fresh fruit characteristics and skin contact would impart unwanted bitter tannins.


FRA Cab Sauv

Blackberry Redcurrants Violets

Bottled at 13.5% ABV

Blackberry Nutmeg Smoke

Bottled at 13.5% ABV

FRA Pinot Noir
FRA Beaujolais

Strawberry Red-Cherry Herbaceous

Bottled at 13% ABV

ITA Sangiovese
ITA Nebbiolo
ESP Garnacha

Black-Cherry Liquorice Smoked-Meat

Bottled at 13.5% ABV

Black-Plum Vanilla Violets


Bottled at 14.5% ABV

ESP Tempranillo
USA Pinot Noir
USA Zinfandel

Raspberry Black-Cherry Brambles

Bottled at 15% ABV

USA Cab Sauv

Blackcurrant-Leaf  Blackberry Tobacco

Bottled at 14.5% ABV

CHI Cab Sauv

Black-Cherry Roasted-Red-Pepper Blackcurrant

Bottled at 14.5% ABV

AUS Shiraz
AUS Cab Sauv
AUS Pinot Noir

Strawberry Sandalwood Kola-Nut

Bottled at 13.5% ABV

SA Pinotage

Black-Cherry Plum Spice

Bottled at 14% ABV

SA Cab Sauv
NZ Pinot Noir