Colour: Intense ruby red with a violet edge. Nose: Intense, with aromas of red fruit such as raspberry & strawberry
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Intense aromas of red berries & spices, with vanilla & rose complexity. Medium-bodied with a firm Pinot structure, this is long & aromatic in the mouth. The grapes for this single vineyard wine are sourced exclusively from the biodynamically-farmed Atalayas Vineyard in the Casablanca Valley. Its rolling hills offer steep exposures which are the source of an array of mesoclimates. The vineyard is located on slopes facing various directions. Effective canopy management & a green harvest ensure the health of the grapes. The soils are of a granite origin, slightly acidic, with low fertility. Sensitive to erosion, they need to be protected by green cover management. The grapes were carefully h&-harvested in the early hours of the morning & transported to the winery in refrigerated trucks. Following hand picking, twenty-four percent of the grapes underwent a bunch selection with seventy-six percent h&- destemming. The must was fermented with native yeasts at 24-26°C, 100% in wooden vats. Following malolactic fermentation in wood, the wine was aged in French oak for fifteen months. ...

Limited stock. Bright red ruby colour. Elegant, with black & red fruit aromas such as plums, blackberry & flowers. Very nice freshness & complexity. Fresh plums & blackberry flavours & long finish. Serve at 12C (53F). Ideal companion for medium seasoned dishes, mushroom risotto, grilled fat fish such as grouper, tuna, cod or octopus. ...

Intense aromas of red berries & spices, with vanilla & rose complexity. Medium-bodied with a firm Pinot structure, this is long & aromatic in the mouth. ...

Colour: Intense & dark inky red colour with violet shades. Nose: Complex & intense nose. Very floral & fresh red fruit
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Subtle nose with white flowers, pears & sweet spices from the oak at the finish. Medium-bodied & nicely concentrated on the palate, with a long, fresh finish. ...

Handpicked during the last week of March & first week of April. Cold soaked for 1 day. Fermentation at 16 Deg C-22 Deg C; 20% in French barrels for 5 months. Light Ruby in colour with a pink rim. Bright & lively, on the nose, full of wild strawberries & red apples. Juicy soft & fun. Mid weight with balanced ripe tannins. Lots of squashed summer red fruits & just a touch of leather. Beautifully long & clean. Serve with a variety of cheese, smoked salmon, chicken & soft pork. ...

Harvested by hand the last week of March & first week of April. Skin contact for 4-6 hours at cold temperatures. Fermented in stainless steel vats for 20 days at 14 Deg C -16 Deg C. Bright & fresh with notes of melon & kiwi. Enjoy with seafood, salads & goat cheese. ...

The terroir consists of loamy, clay, deep soil & the sun exposure is both North & South. The altitude is at sea level. The grapes are handpicked in March/ April & left in contact with their skins for 1 day followed by fermentation at 14 Deg C for 2 weeks. The wine is a mid straw colour & is clean & bright. The nose shows intense spicy, anis, grapefruit, & is grapey with a touch of vanilla. The palate is warm, rich, complex & layered with notes of ripe fruit, cantaloupe melon, and peppery spice with excellent persistence. Enjoy with dry fruits, tropical fruit ice cream, seafood with sweet sauce or Thai food such as curry. ...

This wine is pale straw in colour, is clear, & bright, with a vibrant green hue on the edge. The nose is delicate with a touch of freshly mown grass with ripe fruits, white peach & floral notes. The palate is dry, & crisp with lean, fresh acidity, & lime & elderflower fruit followed up with firm minerality & peppery touch. Very long on the palate with a perfectly clean finish. Enjoy now with seafood, salads & goat cheese. ...