This will be the last release wine under our Regional Series banner with all future wines in our new re-vamped White Label and it is more than a fitting farewell.

Dark red plums and delicious aromas of milk chocolate and cinnamon toast seriously leap out of the glass. This wine smells deliciously enticing and is the outcome of bottling this wine after only 7 months in old French barrels, retaining the purity of primary fruit.

The medium bodied palate is generous with crunchy acidity leading through to a fine coating of mouth filling tannins. The wines is very approachable but also has depth and character that is true to the ‘Crianza’ style of Spain this wine has been made for (short time on oak, bottled young). Drinking at its best when moderately young so enjoy over the next 5-7 years.

This is going to be a joy with food. May we suggest a Basque style pintxo (tapas) of Chorizo and Manchego on crisp, fried bread.

Chianti by another name, when in Italy, and an increasingly popular wine style on the Australian winescape. After only 9 months in oak our Sangiovese has retained that vibrant bright cherry red colour of youth.
Aromas of fresh cherries on the nose are bolstered by earthy umami aromas and a shadow of earthy beetroot relish. There is a depth of aroma here that is beguiling. The palate shows medium weight with a viscosity that allows it to flow gracefully around your mouth. Dusty tannins and pure red fruits of cherry and red plums make this a delight. Best served around 16oC – 18oC to see this wine at its best. Drinking well over the next 5-7 years.
Cured meats like Prosciutto di Parma or San Daniele bring a balance of saltiness, sweetness, and fat – ideal for such a wine. A well-balanced duck or venison ragu would also be a great match.

Nebbiolo is a thick-skinned grape variety and while the colour in the glass is a bright cherry red, it is translucent. However, lurking in these thick skins are tannins and these give the wine its fantastic structure.

The wine is light to medium bodied on the palate with sweet fruits of cherries and blueberries backed up by firm tannins. Combine this with a crunchy acidity giving the wine length and you have a wine screaming out for a protein laden dish to suit.

Fantastic to drink as a young wine so enjoy over the next 2-3 years but it will last a few more than that.

Protein doesn’t always have to be a cut of meat. Grab a timber board, add rich pork sausage, creamy prosciutto, fresh burrata, a slice of pecorino, a few chestnuts and a handful of olives. Buon Appetito.

An absolute cracking wine from the superb 2019 vintage here in the Hunter Valley and arguably one of our best TPR’s produced to date.
Youth is definitely on this wines side with fresh fruit aromas of figs and black currants presenting from the glass. This is further complexed by enticing black tea, toffee, nutmeg and cinnamon spice and with just a hint of black olive tapenade. Yes, there is a lot going on here.
The palate is seamless with no gaps, peaks or valleys from the front to the back palate. Generous to a fault and beautifully balanced with fine dusty tannins providing superb structure. There is a creamy richness to the wine that rounds out the finish and leaves the palate gasping for more. Drinking beautifully now but will continue to do so for another 10-15 years with amazing complexity.
A wine that will appreciate working with some decent flavours. Low and slow would work well. Either in a slow cooker or on your backyard smoker beef short ribs, deliciously sticky and melt in your mouth is the order of the day.