Collection: Slightly bitter/spicy

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The bright berry flavor is rich and perfectly balanced with the earthy notes that follow. The moderate acidity continues gently into the finish. The astringency is somewhat subdued.

An elegant Syrah made with the idea that "Syrah should be like Pinot Noir." Partially fermented with whole bunches to achieve complex flavors.

A full-bodied red wine with a characteristic blueness derived from Cabernet. Enjoy firm fruitiness and tannins. Aged for 16 months in 18% new oak barrels.

Sophia = wisdom. This supreme masterpiece was created by bringing together the wisdom of the Craggy Range and using Merlot and Cabernet Franc. It is dense.

Although it is difficult to grow this Bordeaux variety in the South Island, the 30-year-old vines are cultivated with ingenuity. Fermented in 15% new oak barrels with natural yeast. Aged for 18 months.

50% whole-cluster fermentation, 12 months of aging in 35% new oak barrels. The result is a dense and spicy Pinot.

The fruitiness is quite subdued for a New Zealand red wine. It's not too heavy, so you can enjoy it without getting tired of drinking it.

It has a concentrated flavor of red berry fruit, with a hint of spice typical of Syrah in the aftertaste.

A slightly dark, concentrated Pinot with a strong berry flavor, freshness, and oak aroma.

A medium-bodied Syrah that's not too heavy, with sweet berry notes and a spicy finish.

This Pinot has a layered flavor and a dense impression, with soft tannins and a pleasant bitter aftertaste.

Syrah from Gimlet Gravels. 30% is whole-cluster fermented, with a small amount of Viognier skins added to create a harmonious blend.

This is a concentrated Syrah from the special region of Gimlet Gravels. It has a fruity yet spicy taste.

A rare red variety in NZ. Taking advantage of the abundant sunshine, this wine combines fruitiness and spice.