The Muriel Family has been making wine since the early twentieth century and this brand forms the flagship offering.

Here we have 100% Tempranillo which to be labelled as a Crianza must age for at least 18 months with a minimum of six months in oak. This wine has actually spent a year in American oak and the flavour profile is testament to this, with beautifully integrated vanilla and coconut notes that combine effortlessly with the dark and red berry flavours. An elegant wine with plush tannins and a fullness of body as is befitting the style.

Drink now and over the next couple of years with poultry, veal and cured meats.

The Main Divide is the name of the majestic Southern Alps, which form the backbone of the South Island of New Zealand. It is also the name of a range of outstanding, approachable priced drink-me-now styled wines from Pegasus Bay winery in North Canterbury. 

These wines consistently punch well above their price weight, including this Chardonnay, which is made from hand picked grapes, which were whole bunch pressed into large French oak puncheons and fermented with the grape's natural yeasts then matured on yeast lees for a year. Full bodied, creamy, bold and powerful.

One of the South Island's most powerful, full bodied, dry and rewardingly complex Chardonnays. The talented Pegasus Bay winemaking team produce this exceptional wine with its flavours of ripe citrus, honeydew melon and stone fruit (peach and nectarine). Notes of flintyness add complexity and a long finish. There are also some underlying savoury notes (toast and brioche) as a result of the secondary fermentation and lees contact in the barrel. The palate is concentrated, however, the earlier picking has resulted in a wine that remains elegant and focussed, with refreshing acidity and a lingering finish.

Wakame arrived in New Zealand coastal waters on the hills of ships and thrived on our pristine rocky coastline. We of course now know it as a delicious culinary ingredient with many positive health benefits. Imagination is stoked to be able to gather wild wakame for this gin from the coast of Wellington and Wairarapa.

The initial aroma is juniper forward, fresh and sweet. When tasted you get the refreshingness of the citrus before fading to reveal the juniper in the background. A noticeable sweetness appears giving way to a sweet salt finish. A classic dry gin with a contemporary twist, transporting you to New Zealand's fresh and invigorating coastal waters. 

Each label tells the story of the ingredients, the place or the people behind what's in the bottle.  

Marlborough is best known and loved for Sauvignon Blanc but here's a next level wine from one of the most experienced winemakers in the region, Kevin Judd; the first winemaker at Cloudy Bay and then founder of his own brand, Greywacke.

This wine is incredibly consistent in style from one year to the next. Dry, full bodied with powerful intensity of flavour and a long finish. It benefits from winemaking experience, which includes lees aging time and a portion of barrel ferment to add softness and complexity.

Beronia Reserva is made from a selection of the best grapes from the oldest Tempranillo vines, plus some Graciano y Mazuelo. After a spell undergoing cold pre-fermentation maceration and controlled fermentation with periodic pumping over to extract the desired colour and aromas, the wine spent 18 months in mixed French and American oak barrels to create the unmistakable 'Beronia Style'. Lastly the wine was left to rest in the bottle a further 18 months before being released to the market.

Atractive and intriguing on the nose it displays nutty aromas – roasted almonds, walnuts – followed by notes of plum primarily but also ripe fruit and a pleasant hint of white pepper, which all add complexity and freshness. Full bodied the palate, the wine displays balanced acidity. The flavours are mostly of ripe fruit, whilst the finish is sweet and smooth, bringing to mind cacao and roasted hazelnuts.

Another Malbec cracker from the Catena stables.

The Alamos Malbec has a dark purple colour with violet highlights. The nose offers bright black berry aromas with light floral notes and a touch of toast. The mouth-feel is full and rich, with ripe, concentrated cassis and black raspberry fruit interwoven with a touch of chocolate and sweet spice from light oak aging. The finish shows ripe, silky tannins."

Here's a great little red blend from Antinori, which is a gorgeous expression of the insanely beautiful Tuscany region, but which is made from an interesting mix of Italian and French grapes. Sangiovese leads the way here with small quantities of Cabernet Sauvignon, Merlot, and Syrah, all grown in Tuscany. 

Antinori's winemakers describe this wine as firm bodied on the palate, supple with  velvety tannins and a long, savoury aftertaste.

This is a rich, sweet, treacly dessert wine made from PX, which stands for Pedro Ximenez, one of the three classic grape varieties used to make sherry. 

PX is a white grape variety which is typically used to make sweet sherries (although it also makes dry wines in Montilla-Moriles DO, which borders the sherry region). The PX grape is used harvested late then dried in the sun to encourage a shrivelled character, which in turn concentrates the sugars in the grape. This helps to produce intensely richly flavoured wines, which are fermented to a low level of alcohol (usually between 5 to 7% ABV) then fortified and aged in seasoned sherry barrels to mature the wines and add complexity in taste.

The value for money in this wine (and in most PXs) is exceptionally good, due to great concentration of flavour, richness and complexity.

Drink lightly chilled with sticky toffee pudding or warm gingerbread - a match made you know where. 

Jim Barry's Clare Valley Assyrtiko (pronounced 'As-err-teek-oh') comes from 15 kilometres south of Clare township in the village of Watervale on the Florita Vineyard, best known for fino sherry prior to 1962 and great Riesling ever since. A small block of this elevated vineyard is devoted to the Assyrtiko grape, which originally comes from the volcanic island of Santorini where hot days and cool nights allow it to retain freshness derived from the grape's naturally high acidity. The result is an outstandingly succulent, refreshing dry white. This wine will take you by surprise, in the best possible way. It was Australia's first Assyrtiko, made by Peter Barry, who fell for the grape and wine after a trip to Greece. 

The black grape of Mavrodaphne is native to Northern Peloponnese. It is commonly used to create a sweet fortified wine known as Mavrodaphne de Patras. The palate of this wine is full of sultana, dates, molasses, and kirch.

Mythos was first produced in 1997 at the Mythos Brewery in Greece using the skills and know-how acquired by the brewmasters after collaborating with major European beer schools. Mythos beer is one of the best Greek lager beers with a rich foam, bright blonde colour and a pleasant, refreshing taste. Mythos is brewed from the finest varieties of barley and hops to ensure maximum enjoyment in every sip. Enjoy the taste of Greek summer year round! Pilsner ABV: 4.7%

Escarpment Pinot Noir highlights Martinborough's unique terroir and winemaking philosophy, soundly revealed in this blend of Pinot Noir parcels from across this beautifully well-suited cool climate district.

The 2022 Escarpment Martinborough Pinot Noir is an assemblage of the best Pinot Noir vineyards across the district, with 75% of the grapes from the Te Muna Road sub region. The fruit was hand harvested and crushed to open top fermenters, with minimal intervention until it was pressed. Plunged just once a day for gentle extraction and then left to macerate on skins for an average vat time of 25 days. It has been aged in French oak barriques (27% new) for 11 months followed by a further 9 months in stainless steel tanks before bottling without fining or filtration.


A savoury expression of Pinot Noir showcasing fresh earth, spice, orange rind and bay leaves. The wine expresses the elegance of the 2022 vintage with a palate that is bright and juicy.

This barrel fermented Pinot Gris is a great alternative to Chardonnay, which was inspired by the classical French approach to Pinot Gris, using lees stirring and partial malolactic fermentation to add texture, weight and dryness to burn. 

This wine is made from 100% Martinborough grapes, all grown on Te Muna Road, 9 kilometres east of the township on a vineyard first planted in 1999.

Winemaker Larry McKenna recommends cellaring it for up to five years - or enjoy right now. 

Here’s a deliciously different wine from South Australian brothers Peter and Duncan Lloyd, who were brought up with wine in McLaren Vale, South Australia, which is an experimental hotbed for interesting varieties. Flavours here are all about ripe licorice balanced by soft plummy fruit flavours balanced by firm acidity which adds structure and length to every interestingly quirky sip.

They used five grapes which originate in five different countries to make this interesting new take on Australian red wine. The grapes are Touriga (originally from Portugal), Grenache (French), Negroamaro (Italian), Mourvedre (French/Spanish) and Shiraz (Australia’s stock in trade).