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 Dry, medium-bodied and luscious, with pronounced notes of fresh yellow apple and pear, white peach, melon and honeysuckle.

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: 22.3

Fermentation: 80% stainless steel and 20% neutral French oak

Aging: Four months in stainless steel Cases

Barossa Valley - 65% Montepulciano and 35% Primitivo - Seasoned French and American oak for Ten months
6-years-old vines  (you’ve got to start somewhere!) from Vine Vale and Tanunda

Colour: Intense purple. Aroma: Perfumed and bursting with red roses and ripe Satsuma plum combined with black olive and brambly spice hints. 

Palate: Juicy blue and red fruits and brambly spice come together in this medium to full-bodied wine with fine suede-like tannins adding to the mouthfeel. The fresh and bright fruit flows through to the slightly savoury, spicy and youthfully austere finish.

Made from premium fruit from several Grand Cru villages in the Côte des Blancs this cuvée is the perfect harmony between elegance and freshness. Grape 100% Chardonnay

The culmination of our pursuit to tirelessly perfect small-batch Shiraz making is here; meet our new-look Barossa Shiraz hero, Synonymous. Off the back of our recent trophy for Best Shiraz at the Royal Adelaide Wine Show, we felt the timing was right to introduce our most important Shiraz release to date. The new look packaging coincides with the best vintage yet, a product of the benchmark ideal ripening cool season 2021 vintage.

We hear all the time that Synonymous plays more like a wine twice its price thanks to the judicious fruit selection, careful yet minimalist winemaking and fastidious barrel selection - we taste through hundreds to select and make this delicious Shiraz.

It is undoubtedly our best bang-for-buck red wine!

Winemakers: Daniel Chaffey Hartwig + Huon Fechner + Theo Engela
Varietal: Shiraz
Region: Barossa
Alc/Vol: 14.5%
pH: 3.6
Acidity: 5.9

A Central Otago Pinot Noir from New Zealand cricketing legend, Ross Taylor. This one is named after Ross Taylor's highest test score of 290, scored at the WACA in Perth on November 16, 2015.

Winemaking Philosophy
The Arneis vineyards used for this selection are cultivated on loose soils with a strong presence of silica and a particular microclimate, which can give wines aromatic and elegant.

The grapes are picked by hand and the harvest is followed by cold maceration with soft pressing. The must then undergoes temperature controlled fermentation at 16-18 °C for about 10 days. The last important phase for this wine is a short period of bottle ageing, in order to develop its structure and pleasant bouquet.

Tasting Notes
Colour: clear straw yellow.
Bouquet: complex, intensely fruity with attractive notes of vanilla, face powder and candyfloss.
Palate: well balanced and elegant. The finish shows notes of peach and honey.
Statistical information
Grape variety: Arneis
Alcohol: 13.50 % vol.
Appellation: Roero Arneis DOCG
Aging: on the lees in steel vats.

Intense purple red color. Intense nose of flowers (violet) and black fruits (black cherry, blackcurrant) combined with peppery hints. Full on the palate with a nice fruity and spicy aftertaste.

55% Grenache, 35% Syrah, 10% Mourvèdre grown in the Côtes du Rhône apellation in cobblestone-clay and clay-limestone soils.

Grapes were destemmed with daily racking. Wine aged on fine lees in vats with controlled oxygen levels.

Food Pairing: Spicy food, red meat in sauce, cheese.

"Richly fruited and instantly appealing, the wine shows dark plum, cherry, warm spice and roasted nut aromas, followed by a generously expressed palate that's succulent and silky. It's soothing and comforting with loads of tasty flavours. At its best: now to 2028" Sam Kim, Wine Orbit, Feb 2024

Country / Region
France/Languedoc

IGP Pays d'Hérault

Appearance
Beautiful deep ruby, with purple nuances.

Nose
Expressive and complex, combining notes of undergrowth, jammy red fruits and a touch of musk or leather.

Palate:
Beautiful liveliness with exceptional aromas of red fruits. Powerful and warm tannins.

Terroir
Terroir of Villeveyrac.

Soils:
Rognacian limestone sandstone slopes rich in bauxite for Cabernet Sauvignon and Merlot. Aspect facing the Mediterranean.

Grape varieties:
45% Syrah, 35% Cabernet Sauvignon, 20% Grenache

Vinification
100% destemming. Traditional, slow maceration (approximately 20 days), temperature 25 to 32°C. Regular pumping over and rack and return.

Yield
40 to 45 hl/ha.

Drink within 4-5 years.

The Casalforte Valpolicella Superiore DOC by Riondo is a red wine that encapsulates the elegance and richness of the Veneto region. This is a refined creation from the hills of Valpolicella, known for its fertile soil and ideal climate that promote the optimal ripening of the grapes.

Valpolicella Superiore is primarily produced from three native grape varieties: Corvina, Rondinella, and Molinara. This particular cuvée undergoes a process of partial drying, which gives the wine a more concentrated and aromatic structure. The result is a wine of considerable depth and complexity, with an alcohol content of around 14%.

Visually, the Casalforte Valpolicella Superiore DOC has an intense ruby red color with purple reflections. On the nose, it unfolds a rich aromatic bouquet with notes of ripe cherry, plum, spices, and a subtle hint of chocolate and vanilla, evidence of its maturation in barrique. On the palate, the wine is velvety and warm, with a perfect harmony between acidity and soft tannins that weave into a persistent and rewarding finish.

Combining lovely fruitiness with an attractive freshness and characteristic minerality, Chablis is a wine region with global renown. Domaine William Fèvre’s vineyards sit on Kimmeridgian subsoil and enjoy ideal exposures for the production of a very fine wine.

The nose reveals a fleshy and elegant bouquet with citrus, white fruit and floral aromas. The palate is fresh and supple, underscored by stony minerality.

Domaine William Fevre has led the Chablis revival over the past decade with its refined, full bodied, dry white wines, all 100% Chardonnay, of course, as this appellation is devoted entirely and solely to this great white grape variety.

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. Originally a single vineyard wine, from 1989 Coleraine has been an assemblage of the finest wines produced from distinct plots within Te Mata Estate’s oldest vineyards on the Havelock Hills.

Te Mata have dubbed the 2023 Coleraine 'The Return of The King'.
In the realm of fine wine, Coleraine is Te Mata’s crowning jewel – a cabernet sauvignon that embodies the essence of the variety’s title: The King of Grapes. 

The latest vintage, the illustrious 2023, reigns supreme with a level of expression and finesse as robust as its lineage.  A stately example of coastal cabernet, the 

Coleraine ’23 harmonizes intricate varietal notes with an elegant structure  and a power that feels both balanced and commanding. At its core lies the indomitable characteristics of cabernet –  the grape upon which Coleraine’s reign has always been built.

Te Mata’s cabernet collection, sourced from seven noble selections across 24 vineyard parcels, is majestic in the  Coleraine ’23 blend, commanding a regal 80% of the composition. Joined by 15% merlot and a touch of  5% cabernet franc, this royal assembly reflects the multitude of soil types and vineyard sites that define our  sub-regions. Coleraine is New Zealand’s greatest red wine – a true returning king in every sense.

A textural style Sauvignon that is layered and complex, with a racy mineral backbone, thanks to the alluvial gravels of the Martinborough terrace and the unique growing conditions of Martinborough.

W I N E M A K E R S   N O T E 

From the exceptional 2024 vintage this is our first release of Sauvignon Blanc under the Escarpment label. Fermentation was conducted in a range of stainless-steel tanks, along with 20% in French Oak puncheons, 2% of the blend in new oak and a small portion fermented on skins. A mix of indigenous and inoculated yeast were used. Aged for 6 months before bottling.  This is a Sauvignon that showcases sophistication and texture, along with a limey/mineral backbone that gives great length and purity, and a moreish finish that will have you reaching for another glass.

T A S T I N G 

Gooseberry, nettle and guava are accompanied by lifted white floral notes, with the fruit sitting in the tropical spectrum. The palate is hinged together by textural elements that are balanced by restrained, but intense, fruit weight. There is a lovely seam of limey acidity that brings drive and offers a long lingering finish to the wine. It showcases the minerality and purity we get in white wines grown on the alluvial gravels.

Jean Foillard is one of Beaujolais’ most renowned producers and he makes this wine from a single vineyard in the famous Cote du Puy sub-region. Foillard’s wines are extremely complex and deep for an area known for light, juicy reds. 

Hand harvested without destemming, cold carbonic maceration (4 to 7 ºC), alcoholic fermentation with indigenous yeasts for 3-4 weeks, no sulphur added then 6 to 9 months in old oak.