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An intensely complex and alluring nose displaying a myriad of aromas. Charred grapefruit and struck match dominate the initial impression of this wine and lead into a fragrant spectrum of toasted spice seeds and undertones of white peach. The palate displays contrasting characters of ripe citrus, gunflint and a warm perfume of spice derived from new oak.

Juicy acidity balances the richness from the barrel fermentation and lees aging, providing a satisfyingly dry and long finish. A perfect accompaniment with most seafood dishes, the 2016 Pride and Glory will marry beautifully with crayfish barbequed over coals, served on a charred fennel salad with a lemon infused olive oil dressing.

Rich aromatic notes of red cherry, clove and anise are framed by toasted oak and herbs. Layers of complexity abound from all these generous aromatic elements and reveal to us a Pinot Noir of great power and persistence. Deeply concentrated red berries define the palate.

Density, a sense of oak, fine tannins and crisp acidity combine to create a long and complex finish. Enjoy The Journey Pinot Noir with Beef Wellington served with roasted winter vegetables.

Fragrant aromas of ripe apple, citrus blossom and roasted almonds combine with a generous lift of toasty oak and a hint of gun smoke. Charred stone fruit with a mealy and creamy richness derived from barrel fermentation provide the framework for this full-bodied wine, structurally tied together with a precise line of lush acidity leading into a long, lingering finish.

This deliciously complex wine will be a great partner to pan-roasted deep sea fish, finished with brown butter and sage, served with celeriac puree and a simple green salad.

Charming aromas of candied citrus, ripe peach and honeysuckle are supported by subtle oak notes. The luscious palate demonstrates stone fruit and grapefruit pith complemented by a hint of praline from the extended time in oak and lees stirring. Partial malolactic fermentation has helped to soften the palate while the residual acidity extends the wine to a salivating dry finish.

The King's Bastard Chardonnay pairs well with most white meats, pork and seafood. Try it with crispy pork belly with celeriac puree and seared wild greens.

Delicious aromas of wild strawberry, raspberry liquorice and dried oregano with a fragrant all spice lift. The fleshy, sweet-fruited palate boasts opulent tannins, notes of smoky French oak and a long juicy finish.

This concentrated fruit driven style of Pinot Noir will be the perfect accompaniment to your favourite white meat dishes. Try alongside roasted pork belly sitting on a bed of mashed potato, covered in peppercorn gravy. For a vegetarian option try blue cheese stuffed button mushrooms browned to perfection on the BBQ.