Seductively fruity and powerfully tannic are two of the hallmarks of great Barolo and this wine more than meets the mark with its massive depth of earthy, dark flavours and its delicate aromas of red fruit. It is a sensational Barolo, available in small volumes in New Zealand. 

This is Barolo at its best. It is alluringly tasty now and undoubtedly has a long life ahead for those with willpower to cellar it for up to and beyond a decade.

Giacomo Fenocchio is regarded as one of the best Barolo producers today. Here's a piece that sums up why he is so highly respected and what makes his wines an authentic expression of Piemonte as a wine region.

If you like Riesling, you will love this exceptional high quality and super concentrated, rich, dry example from one of the Mosel River's most important and dramatic steep vineyards, Brauneberger Juffer-Sonnenuhr. This luscious wine is balanced by the freshness of Riesling's naturally high acidity which adds complexity and backbone to every sip of this flavoursome, citrusy and full bodied Riesling. 

Fritz Haag is one of the great producers in the Mosel region and this shale vineyard is one of the great sites, named after the famous sundial which is situated in the heart of the vineyard; hence the name sonnenuhr - German for sundial. 

The Haag family has making wine since 1605 and been instrumental in the development of Brauneberger, a place recognised as one of the Mosel’s best wine areas since the sixth century. The winery is headed today by Oliver Haag, whose father Wilhelm (son of Fritz) became recognised as a Riesling world leader, awarded the deceptively simple title of Winegrower of the Year in 1994.

Domaine Fazi rosé is translucent, airy and pale in appearance with a very subtle nose, slightly fruity, slightly spicy, with fine and elegant aromas. On the palate, it is fresh and reveals a persistent finish and perfect balance with notes of papaya, citrus and red summer berries.

35% Sciaccarellu, 30% Merlot, 25% Grenache and 10% Cinsault

Commercial description

The late Greg Trott saw many of his unusual dreams realised at Wirra Wirra. Yet one vision eluded him - to build a medieval siege machine, or trebuchet. Why? To use as a catapult to bomb neighbouring wineries with bottles of wine of course. This wine is part of a range, the RGT collection which remembers the pioneering spirit of Richard Gregory Trott.

Colour - Rich mulberry with plum-purple at the edge.

Bouquet - Lovely fresh plum and raspberries with notes of cinnamon, cocoa, clove, cardamom, nutmeg and dried ginger. A warm, vibrant and inviting nose. 

Palate - A delicious offering of blueberries, raspberries and plums are layered with patisserie-like notes of baking pastry, vanilla bean, butter biscuit and spice. The palate is generous with f lavour and supplies an ample measure of tannin that is smooth and fine, with mouth coating persistence. 

Vinification Fruit was gently crushed and destemmed en route to fermenter. Early temperatures were maintained at 20-22 degrees, rising to 25-28 degrees at peak of ferment. In general, ferments were pumped over two to four times daily to assist flavour and colour extraction, as well as spreading heat through the cap and body of the ferment. Nearing completion and having achieved the desired flavour and tannin extraction, pump-overs were reduced to once or twice daily to keep the cap moist. Close to dryness, wine was drained from the fermenter and the remaining skins were pressed via tank or basket press. Wines completed their secondary malolactic fermentation in tank then filled to oak with barrel selection and maturation times tailored to each parcel – those showing a more powerful structure receiving a longer maturation time in oak before blending.

Oak Maturation - Approximately 70% French and 30% American. A combination of new and seasoned oak is used, blending to about 20% new oak in the final wine.

Drink - Drink now to 2030 Food Match Eggplant involtini