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Winemaking

These Shiraz grapes were aged in stainless steel vats, using select yeast, at a maximum of 15-17 Celsius for 14-20 days, to reduce oxygen exposure, and preserve the acidity and freshness of a Shiraz grape.

Tasting Notes

This deep ruby, medium-bodied wine will greet you with exciting aromas of violets, red berries, herbs and spice. On the palate, it is well-balanced, with a long, sweet finish.

Food Pairing

Best enjoyed at 16°C, with barbecued meat and chicken, beef stews or steaks.

Winemaking

These Chardonnay grapes were aged in stainless steel vats, using select yeast, at a maximum of 15-17 Celsius for 14-20 days, to reduce oxygen exposure, and preserve the acidity and freshness of a Chardonnay grape.

Tasting Notes

This bright golden color wine is rich with distinct aromas of tropical fruits, ripe apples, pears and spice. Silky texture on the palate, with a smooth finish.

Food Pairing

Best enjoyed at 10°C, with cream-based dishes, raw and lightly cooked fish and grilled chicken.

Winemaking

These Sauvignon Blanc grapes were aged in stainless steel vats, using select yeast, at a maximum of 15-17 Celsius for 14-20 days, to reduce oxygen exposure, and preserve the acidity and freshness of a Sauvignon Blanc grape.

Tasting Notes

This wine is rich light-bodied, refreshing and vibrant. Shiny golden color, full of citrusy, flowery aromas, with a hint of orange. Smooth but persistent on the palate, with an almond twist finish.

Food Pairing

Best enjoyed at 10°C, with oysters, turkey roast, pesto-based dishes and goat cheese.

Winemaking

These Roussanne-Riesling grapes were aged in stainless steel vats, using select yeast, at a maximum of 15-17 Celsius for 14-20 days, to reduce oxygen exposure, and preserve the acidity and freshness of a the grapes.

Tasting Notes

Bright yellow in color, these light light-bodied grape varieties balance each other, vreating an explosion of aromas ranging from sweet apricot, pear, white peach, to honey with hints of spice. On the palate, young, fresh citrus with a crisp finish.

Food Pairing

Best enjoyed at 10°C, with Asian stir-fry, Indian curries and fried seafood.

Winemaking

Aged in stainless steel vats, using select yeast, at a maximum of 15-17 Celsius for 14-20 days, to preserve the characteristics of the grape variety.

Tasting Notes

This charming vivid pink wine is rich with white pepper, herbs and red fruit aromas. Smooth on the palate, revealing fresh flavors of wild strawberries.

Food Pairing

Best enjoyed at 10°C, with cold fish starters, sushi, seafood pasta and light green salads.

Winemaking

This wine is skillfully blended using 15 different grape varieties. Each grape variety contributes its own aromas and characteristics, giving this wine its unique taste and texture. Aged in stainless steel vats, to preserve the characteristics of each grape variety.

Tasting Notes

This smooth, medium-bodied, fruit forward wine, has aromas of ripe red, blue, and black fruits mixed with plums. A versatile wine with a distinct flavor.

Food Pairing

Best enjoyed at 16°C, with barbecued chicken and meat, roasted lamb, and carpaccio. This wine is a great choice for a red wine sangria, mixed with an array of red fruits to complement the aromas.

Winemaking

This wine is skillfully blended using 15 different grape varieties. Each grape variety contributes its own aromas and characteristics, giving this wine its unique taste and texture. Aged in stainless steel vats, to preserve the characteristics of each grape variety.

Tasting Notes

This light-bodied wine has a beautiful golden color. Rich with exotic aromas of sweet fruit, which makes it a great choice for a white wine sangria.

Food Pairing

Best enjoyed at 10°C, with light summer dishes. The simple flavors of a grilled white fish, garden salads and tostadas complement the wine.

Winemaking

These Cabernet Sauvignon grapes were fermented using select yeast at a maximum temperature of 15-17 Celsius for 14-20 days. They were then aged in oak barrels then left to refine in the bottle for one year before their release.

Tasting Notes

This deep ruby, full-bodied wine has distinct intriguing aromas of black currant and berries. On the palate, dark fruit notes, with a hint of vanilla and chocolate. Rich, yet subtle, with a long finish.

Food Pairing

Best enjoyed at 16°C, with roasted meats and tomato-based pasta dishes.

Winemaking

These Shiraz grapes were fermented using select yeast at a maximum temperature of 15-17 Celsius for 14-20 days. They were then aged in oak barrels then left to refine in the bottle for one year before their release.

Tasting Notes

Deep purple color, filled with aromas of plum, cherry and a hint of spice. A mouth filling fruit taste on the palate, with a long smooth finish.

Food Pairing

Best enjoyed at 16°C, with dark chocolate desserts, spicy food and red fatty meats.

Winemaking

These Pinot Noir grapes were fermented using select yeast at a maximum temperature of 15-17 Celsius for 14-20 days. They were then aged in oak barrels then left to refine in the bottle for one year before their release.

Tasting Notes

Deep garnet color,medium bodied wine with rich strawberry, lavender, black cherry, and fresh cut wood aromas. On the palate, it shows a beautiful balance of fruit and toasty oak, with a long smooth finish.

Food Pairing

Best enjoyed at 16°C, with grilled chicken and strong cheese.

Winemaking

These Tempranillo grapes were fermented using select yeast at a maximum temperature of 15-17 Celsius for 14-20 days. They were then aged in oak barrels then left to refine in the bottle for one year before their release.

Tasting Notes

Deep ruby color, full bodied wine with rich floral, ripe plum and cherry aromas. On the palate it shows mouth filling fruitiness and a long smooth finish.

Food Pairing

Best enjoyed at 16°C, with meats, game, lamb chops and tomato-based dishes.

Winemaking

These Merlot grapes were fermented using select yeast at a maximum temperature of 15-17 Celsius for 14-20 days. They were then aged in oak barrels then left to refine in the bottle for one year before their release.

Tasting Notes

A brilliant ruby color, with rich black cherry, strawberry, ginger and almond aromas. On the palate it shows an explosion of fruity flavors.

Food Pairing

Best enjoyed at 16°C, with brisket, roasted light meat and grilled vegetables.