Flinty with sweet red fruit aromas on the nose. Light stem character from whole bunch, with pepper and caramel on the palate. Soft mouthfeel, with concentrated core of red fruit.

Aromas of dark berry fruits such as blackberry, plums and cherries with background aromas of dried herbs and spices.

The complex flavours are of blackberries, plums, spices and hints of oak.

It has a soft entry with mid palate fruit sweetness and lovely texture.

Aromas of blackberry, plums and cherries with background aromas of dried herbs and spices.cIt has a soft entry with mid palate fruit sweetness and lovely texture.

A classic Bannockburn pinot noir, red-fruited and savoury, the estate's everyday Central Otago red.

A light, juicy Bannockburn gamay, a playful Central Otago take on Beaujolais's signature variety.

Dicey's flagship Bannockburn pinot noir, deeper and more structured than the estate's standard release.

Juicy Marlborough Pinot Noir bursting with ripe cherry, plum and a touch of spice.

Dark cherry and forest floor, with fine grippy tannins and a long, savoury finish. Serious Tassie pinot.

A cult and very limited wine - the nose has clear notes of olives, which are calmed down and reveal sweet spices - a high minerality and remarkable power with balanced acidity and fruit., super balanced acidity and fruit. Clear notes of liquorice, pepper and cinnamon on the palate.

Abbaye de Santenay 'Champs Claude' is a bold wine with nice texture and taste. The taste is earthy with rasberry and red cherry with a hint of spice. This wine is reccomended to be paired with beef or veal.

Abbaye de Santenay 'Clos des Hates' is a fresh wine with an earthy feel. It tastes of rassberrys and slightly burnt popcorn. This wine is best paired with veal or beef.

Abbaye de Santenay 'Clos Genet' is a light and structured wine. Serve this wine with veal or beef.

Abbaye de Santenay 1er Cru 'Gravières' is a unique wine with aromas of cherry and rasberry. The taste is fresh and is paired well with veal or beef.