Marlborough Pinot Noir is making a name for its luscious textures, red berry aromatics, and complex, rewarding wines. Sourcing our Pinot Noir fruit from the finest vineyards in the Southern Valley sub-region, this wine is sophisticated, intriguing, and is the perfect accompaniment to BQ meats, nutty cheese, and mushroom dishes.

Our flagship wine, this is a fruit-driven and expressive Sauvignon Blanc, grown from premium vineyards across the world-famous Marlborough region of New Zealand. Perfect with seafood, salads, and goat cheese.

Deep purple and violet in glass, the nose presents well with darker florals, a touch of cassis, pepper spice and with a lovely dark spiced plum floating in the background. To taste the palate is supple and elegantly managed with gentle tannin and a long savoury spice finish with a hint of spice.

Ruby-red coloured wine, with pleasant fruity aromas and delicate sweet notes, well balanced, soft and round in the mouth. Perfect with savoury pasta, red meat and fresh cheeses.

Deep ruby-red coloured wine, of excellent structure, harmonious and slightly tannic. Excellent with red meat dishes, seasoned cheeses and game.

Intense ruby red colour, a full-bodied wine with intense fruity perfumes, with soft, supple tannins and a long finish. Excellent with Mediterranean pasta and grilled red meat.

An abundance of flavoursome fruit. Shiraz is our hero, selected for its fine savoury tannins, dark fruit and generosity across the mid-palate. Grenache tannins, exotic red fruits and lively acid provide ample tension. Mataro plays the anchor role, binding the palate into a harmonious balance with dusty, textural, mouth filling tannins. The tannins combined feel massaged and ground, quietly confident. The acidity is fresh and enticing. The palate is plush, complete. A generous, balanced all-rounder. Certainly not over extracted or pumped up. All together an enticing, complex, evolving wine, with a creamy texture, lively freshness and a willingness to delight from the first sip. Drink 2022 to 2033.

As we have come to anticipate, satsuma plums and boysenberries provide a varietal/regional signature. Grippy, ripe and rich tannins anchor a tightly structured frame. Freshly sawn oak. Rye sourdough crust - still hot out of the oven. Toasted pumpkin seeds on grilled haloumi. Sarsaparilla, black cardamom pods and ethereal nutmeg spice. Drink 2025 to 2040.

The palate texture is suggestive of cocoa powder while being framed by just enough savoury oak to add structure without dominating. Leading with black fruit characters, it progresses with dark plum and hints of gamey richness (roasted venison). Baking spice notes and a delicate icing sugar dusting add nuance without tipping into overt sweetness. Lively acidity carries through from start to finish, perfectly accompanied by fine structural tannins that contribute to an enduring balance. Despite its depth and layers, it carries itself with typical Bin 28 ease; its complexity is apparent yet approachable.

Serious, self-assured. A generous fleshiness persists across the palate. Wild black cherries, cola, sarsaparilla. Sage leaves fried in nut-brown butter over grilled calves' liver. Pistachio terrine. A fine graphite core and cherry succulence. Seamlessly woven tannins. The interplay between the oak, tannins and acid results in an even mouthfeel, a textural sheen. Cranberry acidity and succulence provide a lovely balance. Surprisingly approachable, given the varietal temperament. One to watch, will evolve beautifully over the next two/three decades. Drink now to 2040.