Wines

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.

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.