A medium to full bodied wine blended from Cabernet Sauvignon and Merlot, Bin 888 displays ripe blackcurrant, cassis, cherry and spice characters. The elegant and sophisticated palate is enhanced by toasty oak. Blackcurrant and smoky, leafy flavours linger on the finish.

Colour. Mid to deep crimson with vibrant hues. Bouquet.

Fresh blackberry and plum spice complexed with subtle vanilla oak. Palate. Red berries and black cherry with nuances of mint and tight Cabernet Sauvignon tannins blended with ripe fleshy plum from Merlot.

A wine with fruit weight and structure from two classic grape varieties.

A non-vintage wine with the younger wines imparting lifted primary fruit characters while the older wines soften and add complexity. Selected parcels of full flavoured Shiraz grapes are utilised from only our premium vineyards. The style shows aromas of rich berry fruit with lifted Shiraz spice.

Subtle yeast complexity and light vanillin oak are evident. A medium to full weight sparkling wine with soft tannins and a fine persistent mousse. Colour.

Medium crimson red with purple hues. Bouquet. Rich berry fruit with lifted Shiraz spice.

Subtle yeast complexity and light vanillin oak are evident. Palate. Medium to full weight with soft tannins and a fine persistent mousse.

Select parcels of Chardonnay fruit have been sourced from vineyards throughout South Australia to acheive the consistency of style that this wine is renowned for. Partial malo-lactic fermentation with American and French oak has resulted in a wine that displays classic peach and melon characters, integrated oak flavours and a creamy soft texture. Added richness and complexity will develop with several years cellaring.

The 2005 Cabernet Sauvignon fruit was sourced from a selection of vineyards in South Australia. Following fermentation this wine underwent American and French oak maturation. Soft and round with a length of flavour, this wine, whilst ideal now will continue to improve with cellaring over the next 3 to 5 years.

Subtle lemon and grassy nose. Soft, smooth ripe green melon flavours with influences of gooseberry and green apples. A very moreish wine thanks to its lengthy ripe fruit finish with some gentle residual sugar and balancing acidity.

Soft plum fruit and subtle spiced nose. Gentle stewed plum palate with thick rich blackberry fruit with a long cedary finish.

Very ripe, Shiraz nose, with a hint of leafy Cabernet and French oak. Good juicy cassis fruit on the palate, with a pleasant leafyness. Soft chocolate touches and a little black pepper on the finish.

Fresh ripe grassy nose. crisp lemon semillon and herbaceous sauvignon palate with flavours of ripe green pepper, melon and grapefruit. Well-balanced refreshing acidity and real complexity all the way through.

Bright yellow colour. Intense aromas of grapefruit and lemon, grilled hazelnut with a mineral touch. On the palate, a soft butter texture mixed with alive varietal fruit.

The intensity is enhanced by the excellent acidity. The aftertaste is very long with an intense finish. The balance between alcohol and acidity is impressive and gives the wine a freshness, a length and an ageing potential not commonly found in white Chilean wines.

To Serve; French: Quenelles de brochet sauce Nantua ( Pike meat balls with Nantua sauce). Chilean: Ostiones a la Parmesana ( scallops cooked in oven with parmesan cheese). Hand harvested in small, 10 kg, boxes.

The grapes are sent at night by truck to Vina Aquitania winery in Santiago. The low night temperatures allow for perfect transport conditions. Whole...

Bright ruby red colour. Very elegant nose, combining red ripe fruit, cassis, spices, toasted oak and with a fresh touch of mint. Well structured and smooth on the palate with soft tannins and a long finish.

To serve; French: Pintade rotie aux aubergines sautees a l'ail (Guinea-fowl with egg-plant and garlic). Chilean: Pato con Naranjas ( duck with oranges). Hand harvested in small, 10 kg, boxes.

Hand sorting on a conveyor belt. The bunches are washed and dried before crushing. Complete de-stemming and light crushing.

Fermentation in temperature controled 21,700 liters stainless steel vats. Five days of fermenting at 28C with three pumpings over per day. Fifteen days of maceration at 22C after fermentation is completed.

Malolactic fermentation in stainless steel. Ageing for twelve...