Tropical acid! Imagine all of the fruit components of a scroggin (no chocolate/no nuts); dried apple, pineapple, a bit of paw paw and some sharp apricot. Then throw in some electric acidity, not sour acid. The yummy, saliva inducing acid. Literally impossible to drink a bottle in more than 20 minutes(by yourself) excepting some sort of epic tantric mind control.

Passionfruit, pine and honeyed granny smith apple. The palate is reminiscent of preserved lemon, sharp, tangy and salty but with a great nutty depth and citrus concentration. A little bit of volatility on opening which dissipates with some air.

Aromatics of fresh picked rhubarb, acacia and allspice with a delectibly soft palate of crabapple and plum jam escorted by a lovely mid-palate tannin. This is best enjoyed with a neopolitan sponge cake with boysenberry or mulberry jam depending on availability.

A palate of blueberry and passionfruit, and a textured palate of lemon meringue pie. Best served with fresh BBQed El Pacu.

A nose of five spice, goji berry and pink daisy with a luscious palate of raspberry, plum and black pepper. We recommend this with CWA sponge cake with pink icing.  Originally designed to drink cold, the umami of the Sangiovese retaining its punch at low temp and the grippy tannins making for a dry chewy finish but ultimately works just as well at ambient temperature.

The most delicate Pinot we've produced from this magical vineyard, aromas of plum skin and capocolla with palate of blueberry, violet and raw forest mushroom. Best enjoyed with a good source of proper San Daniele prosciutto drizzled with a lighter expression of local EVOO.

Who would have thought that combining riesling and vermentino would give you flavours of Hubba Bubba? Well you and us now I suppose. The  palate is grippy acid combined with pure lemon icy pole. Best enjoyed with a summer citrus salad with fennel and avocado.

This should be treated like one of our chilled red releases. Its all about freshness and bright aromatics. Plums and strawberry gum aromatics. Given the ethanol removal the palate is light on its feet and fresh as a daisy with refreshing acidity and chalky tannin. Best served chilled with a bowl of spaghetti alla puttanesca with a light dusting of young pecorino.