Campo Viejo Sangria Spritz is a refreshing, convenient, and lightly sparkling ready-to-drink crafted with authentic Spanish red wine and natural citrus flavors that is bursting with flavour. Inspired by traditional Sangria and finished with refreshing citrus, it transforms everyday moments into sun-soaked memories for an effortless Spanish escape.

Light golden hues and a satisfyingly fragrant bouquet, with a crisp, lively palate of dry, fruity peach and pear characters. Great aperitif.

A premium Sicilian fortified wine crafted explicitly for professional-grade culinary use. This authentic Ambra Fine Demisec features a medium-sweet profile that adds unmatched depth and aroma to classic Chicken Marsala, savoury pan reductions, and traditional Italian desserts. Aged in oak casks, it delivers rich notes of dried fruit and toasted almonds that easily withstand high-heat cooking and reduction processes.

Cape Mentelle Shiraz takes inspiration from the most traditional techniques in order to properly highlight this classic Australian variety. The fruit is partially destemmed, berry sorted, cold soaked and traditionally fermented. The palate is rich and juicy with satsuma plum, mulberry and blackberry, layered with cured charcuterie and smoked pink peppercorn. Subtle oak spices of cinnamon, nutmeg, clove and liquorice mingle with earthy mineral notes, hints of orange peel and cedar.

The Bannockburn Pinot Noir is Carrick's flagship wine and known for its structure and ability to age well over a long period of time. It has a lovely aroma with notes of fresh blackberries, raspberry coulis and vanilla. It's complex and layered on the palate, the tannins are soft and build, alongside notes of wood smoke, leather and black pepper. It's long and powerful, with plenty of years ahead of it to gather further detail.

The nose, very open and expressive, delivers aromas of fruit and brioche. It also gives off the fragrance of peach, white flowers (hawthorn, acacia) and vanilla pod. The entry onto the palate is lively, fresh and in total harmony. This is a delicate wine with flavours of fresh fruit and honey.

The Parson is a lively berry-scented drop with a hint of black pepper on the nose. Shiraz fruit floods the mouth with good depth and persistence, finishing dry and firm.

This wine has enticing aromas of ripe peach, hazelnut, brioche and hints of vanillin. Ten months in a mix of new and seasoned French Oak gives a balanced and elegant palate with a soft and lingering mealy, nutty and seductive finish.

The Charles Wiffen Riesling is extensively cropped thinned to 8 tonnes to the hectare. In some years they leave a small amount of fruit out to produce their distinctive late harvest Riesling. Hand harvested in the cool of the morning, the grapes are gently de-stemmed and pumped into the press, where the fruit is left to macerate and extract the maximum sugar during the best part of two days. The fruit is then gently pressed to get the very best juice. This succulent wine has lifted aromas of honeyed apricots, marmalade and citrus cheesecake. The palate is defined by similar favours, with a rich, long elegant finish.

The grapes are machine harvested in the cool of the morning, transported to the winery, where it is gently destemmed, pressed and clarified. The juice is then fermented with selected yeasts, with the fermentation stopped at the desired residual sugar content. This estate grown Pinot Gris exhibits aromas of beurre bose pear, hazelnut and white lily with hints of meyer lemon and rosewater on the palate and is refreshingly textured.

Deep brick red in colour, this wine exudes aromas of cherry, red currant, cigar box and chocolate, with hints of toasty oak. The palate exhibits similar flavours with the addition of fine tannins and liquorice, with a warm spicy finish.

Found in 1897, Church Road combines traditional winemaking techniques with modern thinking and innovation to craft premium, complex wines. This creamy textured Hawke's Bay Chardonnay is unashamedly just a little bit old school. Ripe peach, tropical fruit and fragrant citrus notes are enhanced by toasty oak, wild fermentation, full malolactic and regular yeast lees string. This approach delivers layers of flavour reminiscent of toasted brioche, roasted hazelnut and sizzle butter.