Bright, intense colour and complex aromas evoking violet and black cherry with notes of truffle and game. Good balance between texture and acidity with a long aftertaste.

Penfolds Bin 389 is the classic South Australian red! Often referred to as 'Baby Grange' or 'Poor Man's Grange', Bin 389 was the wine that helped to build Penfolds' solid reputation with wine drinkers around the world. A magnificent blend of Cabernet Sauvignon and Shiraz from the very best regions and vineyards available to Peter Gago and his team, the robust nature of the Cabernet grape give structure and body to the wine while the opulent Shiraz fruit provides suppleness and intensity. A true icon of Australian wine first created by the legend himself, Max Schubert, Peter Gago is quoted as saying 'Through thick and thin, across all vintages, Bin 389 always delivers - benefitting from over half a century of practice!

HIRSCH VINEYARDS San Andreas Fault Pinot Noir, Sonoma Coast The San Andreas Fault is Hirsch Vineyards signature Pinot Noir and is crafted to represent the entirety of this multifaceted vineyard. The 2019 San Andreas Fault has fruit from 36 distinct farming blocks. It is the flagship wine from Hirsch, and the wine that represents the summation of the complex vineyard. The vineyard has a fearsome diversity of soils, aspects, elevations and microclimates. This complexity defines Hirschs farming and winemaking practices: each block was individually developed and is now farmed, harvested and vinified separately.

Penfolds Bin 407 began life back in 1993 with the release of the 1990 vintage Cabernet Sauvignon. Created as a result of the availability of high quality Cabernet fruit, Bin 407 is inspired by its older brother, Bin 707. Not only offering varietal definition, but also approachability, structure and depth of flavour. The Bin 407 highlights the Penfolds approach to multi-region, multi-vineyard blending to create a Cabernet that rewards the drinker in both early and later years.

Driven to create one of the new world’s great cool-climate vineyards, it took Mike and Claudia Weersing 15 years and a quixotic global journey that included a lengthy stopover in Burgundy before they found their perfect site. Inspired by the climate and soils of that region, the duo finally found their special place in the limestone-rich soils of Waikari in North Canterbury. From here Mike and Claudia established Pyramid Valley and emerged as NZ pioneers of both biodynamic practices and high-density viticulture. For almost 20 years they inspired and/or challenged all those who came into their orbit. Their minute scale and exceptional dedication to their soils and vines led to some incredible wines being produced. First visiting the vineyard in 2007, Steve Smith MW (then of Craggy Range) was one of many affected by what he describes as one the most compelling and unique vineyards he has ever visited. When Mike’s health went into decline, the Weersings were forced to sell and Smith and his partner Brian Sheth acquired the estate in late 2017. The spectre of Burgundy is writ large over the foundation and ethos of Pyramid Valley, yet we should not expect imitations in terms of the style of the wines. Rather they have their own very distinctive style and energy, and this is precisely as it should be with terroir-driven wines; uniqueness is the point. In 2018, Pyramid Valley became a two-property estate when it purchased the Manata vineyard in Central Otago’s Lowburn sub-region. The team quickly applied their precise viticultural standards to what was already considered one of the greatest sites in the region. In just three years, Paulin and his team have doubled the organic matter in the soil and achieved organic certification through BioGro NZ. They also immediately recognised the potential of the block they now call Snake’s Tongue—a nod to one of the many common names used for blue borage: Viper’s (snake’s) bugloss (ox-tongue). Fermented in an open-top concrete tulip, with 25% whole bunches and as much whole berry as possible, the wine matured in 25% new 500-litre puncheons for 12 months, followed by a further six months in neutral oak before being bottled unfined and unfiltered.

Pegasus Bay have about a dozen different clones of Pinot Noir. With their original plantings, these grow intermingled throughout the various blocks. The vines, many of which are nearly 30 years old and on their own roots, grow on a series of north facing, gradually descending terraces. Traditional Burgundian winemaking methods are used. Bright ruby colour. Its generous aromas and flavours dark cherries, blackberries, raspberries and mulberries, suffused with chocolate mocha and spice. There is an underlying savoury character, suggesting grilled meats and mushrooms with a hint of black olive tapenade. It is seductively light on entry but rapidly expands on the palate to become rich and mouth filling, while retaining elegance and poise. Silky tannins help draw out its lingering aftertaste.

An intriguing aromatic mix of warm spices, dried herbs, dark red rose petals and dusty cherries. Craggy Range Aroha Pinot Noir is complex and well integrated with fine oak and tannins, which provides the structural backbone.