The grapes for Roaring Meg come from Mt Difficulty's Cromwell basin vineyards managed by their dedicated viticultural team. The addition of fruit from their Bendigo vineyard has lends a powerful, darker edge. Roaring Meg Pinot Noir features red, blue and black berry fruit aromatics. The palate is harmonious with rich dark berries and a savoury line underneath. A hint of spice and dried thyme complement the succulent fruit. Fine silky tannins frame the wine with a great flow and finish.

Ghost Town Syrah is handcrafted in very limited quantities. Blackcurrant raspberry and sandalwood notes sit alongside cassia bark and sweetly scented spice elements in the background

Deep purple in colour. Classic aromas of lifted blackcurrant, blackberry and mint on the nose. Flavours follow through of sweet berry-fruit accented by fresh muddled mint. Elegant, structured palate with big velvety tannins.

Deep purple in colour. Ripe cassis and black plum fruits on the nose with violets. Varietal fruit-driven palate, with cassis and dark-berry fruit and spice flavours. Soft tannins complement the fruit with mouth-filling generous finish.

All the characteristics of the distinctive new word are captured in Mud House's South Australian wines. A beautifully structured, juicy Cabernet Sauvignon featuring black currant, mulberry and vanilla bean aromas, complemented by spicy plum flavours and a lovely, long finish.

Classic Merlot aromas of decadent plum and dark cherry are complemented by hints of spiced fruit cake and mocha. The palate is medium-bodied and full of blackcurrant, liquorice and dried herb, supported by fine tannins for a soft, concentrated finish. Sourced from carefully selected vineyards in the Hawke's Bay, the oldest wine region in New Zealand.

The Nautilus Pinot Noir is dark ruby in colour. The complex nose displays floral characters; violets and rose petals, sweet dark cherry, plums, earthy notes and a touch of toasty spice. The palate is concentrated and elegant with a fine dense core of tannins and a long savoury finish.

Neroperso is a tribute to the century old method of the "appassimento" - drying of the grapes: a wine that speaks of people, legends and cultures lost over time. Neroperso pays homage to a century old winemaking method that was widely practiced in Veneto little has changed since ancient times. After harvest, the best grapes undergo a drying process for 60 days (a process called "appassimento") until each grape is dried out concentrating its taste and aromas of ripe fruit.

The Central Otago terroir produces Pinot Noir fruit that is intensely coloured and brimming with flavour, this fruit creates stunning wines with black fruit characteristics and richly perfumed aromatics. Dark blackcurrant, wild blackberry, dried herb and spice drive the aromatics which then lead to a lush ripe textural flow showing great density and depth. The wine finishes with great softness and drive.

The Central Otago terroir produces Pinot Noir fruit that is intensely coloured and brimming with flavour, this fruit creates stunning wines with black fruit characteristics and richly perfumed aromatics. Dark blackcurrant, wild blackberry, dried herb and spice drive the aromatics which then lead to a lush ripe textural flow showing great density and depth. The wine finishes with great softness and drive.

The nose shows complex interplay between notes of mocha, dark fruit and dried herbs. The palate is layered and rich with Doris plum, red cherry and bramble characters supported by fine tannins and a long finish.

The philosophy of Oyster Bay is to produce fine, distinctly regional wines that are elegant and assertive with glorious fruit flavours. An affordable, everyday luxury.