At 980 metres (3200 feet) above sea level in Mendoza, special vineyards provide for unmatched conditions to develop grapes for the Terrazas de los Andes Cabernet Sauvignon, a very fruity and expressive wine. Crisp, intense red with violet highlights. Strong notes of spices and red fruits, such as strawberry and raspberry.

Delicate touches of toasted vanilla and coconut introduced by the oak. Well structured with lively fruit flavours and recognisable tannins. The resulting wine is alive with red fruit ann easy to drink.

Enjoy with red meats, cheeses and pasta dishes. Serve between 16 and 18 degrees celsius.

At 1200 metres (3900 feet) above sea level in Mendoza, the Terrazas de los Andes Chardonnay vineyards are found nestled at the foothills of the Andes mountains. A unique combination of altitude, dry soils, sunny climate and cool breezes from the Andes allow the Chardonnay grape to become its most expressive. Yellow with hints of green.

Clear citric notes, fresh peaches, and tropical traces of coconut and pineapple. Light trails of vanilla and caramel left by the oak ageing. Medium bodied, round and soft, intense, yet easy to drink.

Reveals a fresh acidity and persistent aromas in the mouth. Enjoy it with fish, seafood, poultry and pasta dishes with soft sauces. Serve between 8 and 12 degrees celsius.

This wine seems to straddle the Old and New Worlds; it's ripe but not excessively so, and there is integrated oak and subtle spice. In the mouth it's smooth and sleek, with a polished texture and flavours of summer pudding rather than just cassis. Despite its 14% alcohol, it is a balanced and restrained wine, and white approachable now, it will put on weight and complexity in the bottle.

Restaurant Magazine, Peter McCombie. 'This is one of the most elegant reds I've had from Australia, with ripe, perfumed, cassis, but less eucalyptus mint seen in wines of nearby Coonawarra. Decant it and the initial fruit gives way to even more complexity than first promised.' In late 2002 Tapanappa assumed control of the 27 year-old Koppamurra Vineyard in Wrattonbully just north...

Gently crushed and pressed to minimise skin contact, the resulting juice was settled overnight at cool temperatures with the aim of taking clean, clear juice to ferment. The juice was then inoculated with cultured yeast selected for its ability to enhance the varietal characteristics of Sauvignon Blanc. 100% cool, fermented in stainless steel to ensure the maximum retention of that unmistakable Marlborough Sauvignon flavour.

Following fermentation the wine was given a light fining and is filtered prior to bottling. The wine was bottled soon after processing to retain its freshness and distinctive Marlborough Sauvignon Blanc character. Fresh, fruit-driven wine, typical of the highly acclaimed Marlborough region and has pronounced passionfruit and gooseberry flavours with a touch of...

The grapes for this Hawkes Bay wine were principally from the Dartmoor Valley. Machine picked in early April and fermented in small open top fermenters, the wine developed intense white pepper notes during fermentation. As with most of Crossroads' red wines, hand plunging and controlled temperatures have produced an aromatic fruity wine with gentle but firm tannins balancing the palate structure.

The wine was aged for 10 months in a mix of new and seasoned French and American oak, 20% of which was new. Contrary to a commonly held perception, Syrah performs best under moderately warm climatic conditions rather than extremely hot conditions. As such it is highly suited to the Hawkes Bay climate.

The resulting wines tend to be highly aromatic and flavoursome combining elements of...

Crushed and 100% destemmed, the Pinot Noir fruit was fermented in small opentop fermenters following a short cold soak period. Primary fermentation commenced with the addition of cultured yeast selected specifically to enhance the varietal character of Pinot Noir. Regular hand plunging throughout fermentation allowed for gentle extraction of both colour and tannin.

Once the fermentation was complete the wine was pressed off skins to barrel to undergo a full malo-lactic fermentation. Following MLF the wine was racked from the settled solids layer and returned to clean barrels to complete the maturation period. Aged in new and seasoned French oak for seven months prior to bottling.

Tasting Note: Dark mahogany. A complex amalgam of delicate red berries & plum, with the savoury...

Crushed and 100% destemmed, the Merlot fruit was fermented separately in small open top fermenters that facilitated regular hand plunging. Conversely the Cabernet was fermented in enclosed stainless steel fermenters which required 12 hourly aerative pump overs to ensure the necessary extraction of colour and tannin. The wine remained on skins for an average of 16 days before being pressed to barrel to complete a full malo-lactic fermentation.

Once the MLF was completed the wine was racked from the settled solids layer and returned to clean barrels to continue barrel maturation. The individual components were blended at the end of nine months' oak maturation and returned to wood, thus allowing a further five months for the individual components to integrate. The wine was bottled...

Gently crushed and pressed to minimise skin contact, the resulting juice was settled overnight at cool temperatures with the aim of taking clean, clear juice to ferment. The juice was then inoculated with a Burgundian yeast strain before being filled to barrel and tank. Following fermentation the barrel ferment component was aged on its yeast lees for six months with regular battonage.

At the end of six months the tank and barrel fermentation components were combined and the wine was given light fining and filtration prior to bottling. 54% fermented and aged in new and seasoned French and American oak for six months. Clear green/ gold.

Lifted, white-fleshed stonefruit combined with vanillin and some nuttiness derived from barrel fermentation in new oak. White-fleshed stonefruit combine...

This is the second wine of Chateau de Haute-Serre. An intense red wine with layers of dark ripe black fruits such as damsons and blackcurrants with an underlay of sweet spice. A lighter style than its big brother

This ruby-red Cahors has silky fruit and vanilla notes. A firm sturdy palate, with the tight backbone typical of Cahors. Should develop nicely with some bottle age.

Perfect with Cassoulet, or other goose-fat and garlic-rich foods of south-west France.