100% Syrah from the Northern Rhone's appellation of St. Joseph which is famous for its powerful wines. The palate offers Oodles of blackberry, black currant and plum fruit that meld with spicy savoury and herbal elements.  The finish is long with black tea and toasty notes.

Cabernet Sauvignon is one of the key grapes in the south of France and this one comes from two areas; the Cévennes and the Aude Valley. It's full bodied, dry and has smooth fruit forward flavours balanced by Cabernet's famous structured tannins, which add complexity and grip to the finish. We think this wine rocks great value for money - and tastes approachable right now.

This is a bright, bone dry Pinot Gris with an underlying salinity. The nose is zesty and layered with lemon and grapefruit notes. These flavours continue on the palate, and are met with a mineral touch and bright acidity. 

The David Moreau Santenay Rouge 2022 is an elegant, medium-bodied Pinot Noir from Burgundy. It features vibrant red berry aromas (cherries and crushed strawberries), earthy mineral touches, and a refined, graceful structure. It offers a perfect balance of bright acidity and fine-grained tannins

Goisot Côtes d’Auxerre Rouge 2023 shows a vibrant, cool-climate Pinot Noir profile with bright red cherry, wild strawberry and subtle cranberry fruit. Fine floral notes of violet and rose sit over a distinctly limestone-driven mineral backbone. The palate is fresh and elegant with fine tannins, lively acidity and a gently savoury, earthy finish that reflects its northern Burgundy origins region.

Origins

Coleraine derives its name from the Coleraine vineyard, home of John and Wendy Buck of Te Mata Estate. John’s late grandfather was born in Coleraine in Northern Ireland and the name has been maintained through the family home to the wine. A single vineyard wine until 1989, Coleraine is an assemblage of the finest wines produced from distinct plots within Te Mata Estate’s oldest vineyards first planted in 1892.

Winemaking

Each parcel of grapes was destemmed before a traditional
warm-plunged fermentation and extended maceration on skins. The resulting wines were then run to predominately new French oak barrels for 19 months’ maturation,
with 70% being new oak. Throughout this time, they were regularly topped and racked. The assemblage was made in November 2024 and the finished wine was bottled in December 2025. The final blend is 58% cabernet sauvignon, 31% merlot and 11% cabernet franc.

Tasting note

A deep, brilliant crimson with a vibrant purple core, Coleraine ’24 opens with an alluring bouquet of fresh roses, cassis, dark cherries and blackberries. Layers of
dark chocolate, nori, black olive and subtle cedar add complexity, while lifted florals and a savoury coastal nuance enhance its depth, precision
and beauty. On the palate, a concentrated wave of red and dark fruit flows over velvety, cocoa-powder textures, as expansive, silky tannins weave seamlessly through the wine. This enormity of scale is highlighted by a fine, focused acid line that drives through to a finish of exceptional length. With immense power held in delicate restraint, Coleraine ‘24 is destined to unfurl over decades.

Ageing potential 

Coleraine is known for its longevity. While approachable in
its youth, it typically reaches its peak after 10–20 years, developing more complex tertiary notes like leather, truffle, and cigar box.

Grape - Xinomavro

Origin - Kir-Yianni is one of Greece's top wine Estates. Established in 1997 by its namesake Yiannis Boutaris, a prominent figure in the Greek wine industry and the former mayor of Thessaloniki, Greece's second-largest city. He had departed from the historic Boutari Wine Group, which was established by his grandfather in 1879. As head of winemaking and vineyard management there, he had initiated significant research into varieties and terroirs. His new personal project focused on producing smaller quantities of exceptional wines from old vines at high altitudes. It all began with the establishment of the new winery on a 40ha vineyard of Xinomavro that was originally planted by Yiannis himself in 1970. Here in Greek Macedonia, nestled on the eastern foothills of Mount Vermion near Naoussa, this vineyard played a pivotal role in reviving the appellation, and showcasing its potential. Additionally, Kir-Yianni maintains a smaller vineyard area at 700m in Amyndeon, situated on the western highlands of Mount Vermion. Visitors can indulge in winter skiing on the higher slopes while exploring the winery's offerings. Now under the leadership of Stelios Boutaris, Yiannis' son, the Kir-Yianni team has emerged as one of the most renowned producers in Greece. 

The core pillars of the company’s philosophy are: innovation, respect to tradition, and specialized knowledge on wine, from the vineyard all the way to the consumer. The main aim is always the creation of wines of a special character: Rich but refined aromas, acidity to provide zest and ageing potential, perfect balance in the mouth and ease of combination with various dishes. 

They have become the leading proponents of the now highly esteemed Xinomavro red variety. This is most closely compared to Pinot Noir or Nebbiolo with its ability to produce utterly profound wines. Today, Kir-Yianni stands as a testament to the Boutaris family's enduring legacy and their unwavering pursuit of excellence.

What the critics say

95/100 Decanter World Wine Awards 2025

“Classic redcurrant fruit decorated with myriad floral and herbal notes: roses, lilies and dried thyme. Fine-grained and supple with bags of underlying freshness and purity“

91/100 Vintage Wine Picks

"Fragrant, intense, and slightly perfumed nose of red and dark cherry, rose floral, and touches of orange peel layered over savoury earth, plus accents of oak spice and sun-dried tomato adding further intrigue and complexity. On the medium bodied palate it has lovely ripe red and black cherry, blackberry, savoury earth oak spice, sun dried tomoato and rose floral flavours. Juicy acidity and well structured fairly grippy tannins that are youthful yet approachable. Earthy and floral notes with some minerality lingering on the long finish. Highly recommended buy!"

Winemaker Note

Our NAOUSSA is produced from a strict selection of Xinomavros grown on both our Estate (younger vines) and small vine growers’ parcels around the different areas of the PDO zone. The villages of Naoussa offer a most interesting diversification on their hilly terrain in terms of altitude, slope, soil structure, orientation etc. These conditions shape an intriguing mixture of meso-climates. Our NAOUSSA Cuvée Villages is a wine enthusiast’s introduction to the great richness ofthe viti-vini traditions of the region, featuring at the same time, the dynamics of Xinomavro at its heartland-terroir. The grapes are handpicked then cooled at 10 °C and proceed to rigorous grape selection on conveyor belt. Cold soaking for 6 days at low temperatures followed by fermentation in stainless steel tanks at temperatures of 20 – 23 °C for 12 to 15 days. Malolactic fermentation and maturation in mainly Frenck oak barrels of 225 and 500 liters in a combination of new and old use (3rd to 5th fill) for 12 months.

100% Pinot Noir | 12.5% alc
Whole berry fermented, short maceration

From several vineyards in North Canterbury. Grown on clay limestone and gravels
The Pinot Noir grapes come from organically-grown vineyards around North Canterbury. They are destemmed, fermented with native yeasts (with just one gentle punchdown) and macerated on skins for six weeks. The wine is matured in Tinajas (lined Spanish clay amphora) and bottled unfined, unfiltered with only minimal sulphur.

Concentrated aromas of spice, toasted cedar and savoury notes with a hint of vanilla.

Generous and rich, luxurious mouthfeel. The palate has a complex array of flavours with savoury notes, ripe peach, preserved lemon and a toasty finish. 

Drinking beautifully now, this wine will continue to evolve and reward over the next five to ten years with careful cellaring.

Alcohol 13% v/v

Residual sugar 2.36g/litre 

Acidity 5.8g/litre

pH 3.11

100% Graciano

Grapes were selected from the best plots to make this wine. Fermentation took place in stainless steel tanks at a temperature of 25-28 °C, with automated pumpover control to ensure that aromatic and colour compounds were extracted.

Great aromatic complexity and intensity. Outstanding notes of red and dark berries, chocolate and cream, together with toasty and balsamic notes, all of these well-integrated by their passage through barrels.

Tasty in the mouth, well-structured and powerful. The tannins are noble and mature, and the wine has is full bodied, providing a very full mouthfeel. Jammy notes with toasty and cocoa hints.

A beautifully structured Bordeaux from the hallowed gravels of Pessac-Leognan. The fruit grows on a 40ha site with Gűnz gravel from the Quaternary period located on the plateau above the village of Martillac with a distribution of 55% Cabernet Sauvignon, 40% Merlot and 5% Petit Verdot. The vines are planted at a density of 7200 per hectare.

This vintage is 60% Merlot – 40% Cabernet Sauvignon and offers a deep, dense, purple colour in the glass. The nose is intense and aromatic, with red and black fruits, spicy liquorice and gentle smoky notes. The palate is at once, powerful and fresh with well-rounded tannins leading to along and lush finish. 

Established in 1864 by Jean Désiré Féraud, Monte Christo is the birthplace of Central Otago wine. Our wines are made with 100% estate-grown fruit sourced from our vineyards across three distinct sub-regions, the Alexandra Basin, Bannockburn and Pisa. Utilising sustainable farming practices and minimal intervention methods in the winery, the outcome is elegant, refined, and impeccably balanced wines epitomising the terroir of Central Otago.

Tasting note An elegant yet complex Chardonnay with fresh lemon, green pear, white peach, hawthorn flowers, river rock and subtle baking spices.

VINEYARDS Vineyard: Davishon (69%) 

Subregion: Alexandra Basin 

Elevation: 160m 

Clone(s): 6, Mystery clone 

Soil: Blackmans alluvial sand, silt and gravels derived from schist and sandstone

WINEMAKING 

Brix: 21.6 

Fermentation: Wild yeasts in 72%  neutral oak and 28% stainless steel, 100% malolactic  

Aging: 11 months in 72% neutral French oak, 28% stainless steel