Exclusive Wines

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.