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Saint-Pierre - Related products

Te Mata Estate Coleraine Cabernet Merlot

Te Matas Hawkes Bay estate is a prestigious winery with a rich history, producing some of New Zealands most celebrated wines. If the Langtons Classification crossed the Tasman, Te Mata Coleraine would sit alongside Grange at its very pinnacle. Established, esteemed, outstanding vintage after vintage, the glowing adjectives come thick and fast.

Inglenook Rubicon

Chateau Cos d'Estournel 19

Majestic, intense, full-bodied and tannic, Cos dEstournel is considered the leading wine of St Estèphe. Highly tannic in its youth, over time it develops much much like the great wines of adjoining Pauillac. A true "super second" growth.

Chateau Certan May de Certan

CHATEAU LYNCH-BAGES 5ME CRU CLASSE, PAUILLAC

"Lynch-Bages is an iconic fifth growth of Pauillac and has the distinction of having produced the only wine that has ever been sent into space. Established in the early 1700s, the wine was labelled Chateau Jurine Bages at the time of the 1855 classification, later renamed in recognition of earlier owners the Lynch family. Jean-Charles Cazes purchased the property in the 1930s, later passing the management of the estate to his grandson Jean-Michel Cazes who modernised the winery and was a prolific spruiker of not just his own wines, but those of all Bordeaux throughout the 70s and beyond. Now managed by the next generation, (another Jean-Charles) Lynch-Bages continues to produce Cabernet Sauvignon-led wines of great concentration, offering ripe cassis and enviable cellaring potential."

CHATEAU SMITH-HAUT-LAFITTE ROUGE GRAND CRU CLASSE, PESSAC-LEOGNAN

"Château Smith-Haute-Lafitte dedicate 11 hectares of their vineyards in Graves to white wine production. In 1990, Olympic ski champions Daniel and Florence Cathiard purchased the Château and revolutionised its production, reducing the amount of intervention in the winemaking and planting two extra white grape varieties, which has greatly increased the desirability and complexity of the label’s blanc. Sauvignon Blanc dominates in the vineyard, with small parcels of Sauvignon Gris and Semillon. Grapes are whole berry fermented, and no skin contact or malolactic fermentation takes place. They are aged on lees for a year with stirring, then aged in 50% new oak."