Grapes for this wine were sourced from a single-family owned vineyard in the Rapaura and sub-regions of Marlborough. Each year we refine our vineyard practices aiming to reduce inputs while improving fruit quality. The growing season was characterized by La Nina conditions, the opposite to the El Nino we see in warmer seasons. Slightly cooler than average spring temperatures reduced the amount of fruit that set resulting in small berries with very intense flavor that were picked slightly later than normal.

Winemaking:

We began harvest in early April and picked our way through the vineyard as each sub- block produced the flavor, structure & texture we wanted. Most batches were machine harvested in the early morning giving us the ability to retain as much freshness and "zing" as possible. After gentle pressing and minimal skin contact the juices were fermented cool in tank with selected yeasts in order to bring out the best this vineyard has to offer. Rigorous attention to detail throughout the entire winemaking process has resulted in what we believe to be the best, most reflective Mount Fishtail Sauvignon yet.

Tasting Notes:

This silvery yellow wine practically invites itself to dinner. Finely honed aromatics show the lovely minerality of this vineyard. Pungent cool climate Sauvignon aromas of passionfruit, elderflower, gooseberry, fresh mint laced with a delicate white flower element lead to a very punchy palate with greengage, passionfruit & lime in a classically edgy style with beautiful line and length. We have paid attention this year to retaining the barest amount of natural fruit sugar to balance the juicy, refreshing acidity.

Cellaring:

This wine has been made with drinkability in mind and will drink well from release and will be perfect to drink over the summer months.

Food Accompaniments:

Throw a prawn on the Barbie mate & rip into it.

The woodland's aromatic undergrowth (Jasmine, lavender) is expressed in this fresh, persistent and seductive wine. Pale colour with green glints, it has exotic and complex nose with floral, citric and tropical fruit notes.

Abadal Blanc is a young white wine made Picapoll varieties, Macabeo, Chardonnay and Sauvignon Blanc. Golden yellow and bright and clear appearance, stands out for its passage through honest mouth in which citrus notes and tropical hues merge.

Varieties: 40% Chardonnay, 30% Sauvignon Blanc, 15% Picapoll, 15% Macabeo

Alcohol: 12.5% by volume.

Intense fruity aromas of black plum give rise to a palate full of freshness, velvety tannins and flavors of dried cranberry and chocolate with orange peel. Great balance and complexity.Vineyard was planted in the year 2000, with a Cote Rouge Malbec clone, trained in a high vertical shoot positioning system. Plantation spacing of 1.5 m per 2.5 m. Spur pruned cordon trained vine. NE SW plantation orientation. The soil was formed during the Mesozoic era in the Late Triassic period. Deep soil without gravel or pebbles on the horizon. Fine textured. Hand picking method of the grapes in 16 kg boxes. Aging for 6 months in used oak barrel in order to preserve the freshness of the fruit and purity of the terroir.

From Murrieta’s Well in the Livermore Valley comes this distinctive red blend.

Aromas and flavors of black cherry and blueberry, with hints of chocolate, anise, spice and toasted oak.

Mature tannins and balanced acidity lead to a smooth, lingering finish.

33% Petite Sirah 31% Cabernet Sauvignon 29% Petit Verdot 4% Malbec 3% Merlot

Pair with roasted and grilled meats red sauces rich cheeses.

Grape Varietal: Malvasia 100%

Production Area: Castagnole Monferrato, Asti District

Soil: Limestone and tuff

Growing System: Long Cordon Spur

Yield: 10 tons/ha-150 meters above sea level

Alcoholic Fermentation: Charmat Method

Alcohol: 5.5 %

Residual Sugar: 115,8 g/l

Total Acidity: 7,33 g/l – tartaric acid

Colour: Vibrant Ruby red

Bouquet: Sweet and aromatic, floral

Taste: Aromatic with rose fragrances

Food Pairings: Fruit tarts, wild berries, hazel-nut cake, chocolate sufflè,  syrupy fruit and cookies.

Serving Temperature: 43° F

Wine Maker: Andrew Buller

Appellation: Victoria

Varietal: Muscat

Viticular Practices: At Bullers, we still use traditional methods to produce our Premium Muscats. The

grapes are handpicked at our non-irrigated vineyard. In the winery, the skins are gently pressed to extract flavor without unwanted tannins or bitterness. Maturation: We use a solera system of fractional blending in oak barrels. At the mature wine is drawn off for bottling it is replaced with wine from the new vintage. This ensures a consistent blend of the older material with the fresh new wine. Cellaring Recommendations: Fully matured when released and ready for immediate consumption.

Wine Makers Notes: Mid-reddish brown to amber at the rim. Aromatic raisiny/floral scents/hint of spirit.

Initial sweetness and raisiny flavours linger to reveal complex hints of honey and lemons. Some rancio character. Underlying structure of tannin and well-integrated spirit. Finish is long and the honeyed flavours return and linger.