Pinot Noir/Pinot Nero

Region: New Zealand, Marlborough
Grape Variety: 100% Pinot Noir

Tasting Notes: Rich and inviting aromas of black doris plum and cassis are laced with lifted florals and clove spices. A full-bodied palate showcases a fine-grained tannin structure with underlying crushed blackberry, dark chocolate and savoury nuances. The tannin structure creates an intense finish helping to carry the array of lively Marlborough fruit flavours.

Food Pairing: Highly versatile, this wine matches well to gamey meats, mushrooms as well as rich fish such as tune or trout. Recommended to enjoy with venison haunch and seasonal roasted vegetables. For a vegetarian option, pair with hearty vegetable fishes such as mushroom risotto. - Recommended by Marisco

Awards:
International Wine Challenge 2024 - Silver
Mundus Vini 2024 - Silver
International Wine Challenge 2023 - Silver
Mundus Vini 2023 - Gold
The Global Masters 2023 - Gold
International Wine & Spirit Competition 2022 - Silver
The National Wine Awards of Aotearoa New Zealand 2022 - Silver

Region: France, Burgundy
Grape Variety: Pinot Noir

Tasting Notes: Well-made wine from an excellent negociant. Soft and round with overtones of red fruits. A good, easy drinking wine and a very good introduction to the charms of Burgundy.

Food Pairing: This wine pairs well with main dishes, red meats, poultry, charcuterie and prepared meat.

Region: New Zealand, Marlborough
Grape Variety: Pinot Noir

Background: Renowned winemaker Brent Marris has crafted a complex yet harmonious Pinot Noir from the Waihopai River, which comprises three distinct variations in soil structure. Hand-picked and aged for 12 months in French oak, this is a classic, rounded Marlborough Pinot. He's a rugged southerner, very tall and lives in the heart of wine country. Do we have your attention ladies? We're talking about The Ned - the 909m high peak that overlooks part of our biggest wine growing region of course.  In fact winemaker Brent Marris (formerly of Wither Hills and Oyster Bay) spent his youth hiking and biking in the area, thus his affection for the big fella.

Tasting Notes: A delicious medium bodied style Marlborough Pinot, loaded with dark, spicy berry fruit flavours.

Awards:
Mundus Vini 2024 - Silver
Sommeliers Choice Awards 2024 - Silver
International Wine Challenge 2023 - Silver
International Wine & Spirit Competition 2023 - Silver
The Global Masters 2023 - Gold
International Wine Challenge 2022 - Silver
International Wine & Spirit Competition 2022 - Gold
Mundus Vini 2022 - Gold

Region: U.S.A., California

Grape Variety: Pinot Noir

Taste: Cranberry, raspberry and dark cherry.

Flavour Profile: Dry.

Food Pairing: This wine can be enjoyed by itself but it is excellent with brie cheeses, smoked salmon, roast beef and grilled swordfish.

Awards: USA Wine Ratings 2021 - Silver

Region: New Zealand, Central Otago
Grape Variety: Pinot Noir

Tasting Notes: Lifted red fruit, violet and spicy blackcurrant aromatics. Followed by a suave, textural palate showing lots of density, complexity and persistence. Red cherry, plum, blackberry bramble and spice aromatics give way to a rich, warmly textured wine exuding lush fruit, softness, elegance and poise.

Awards: New Zealand Ogranic Wine Awards 2024 - Gold
International Wine Challenge 2015 - Silver
New Zealand Wine of The Year 2014 - Silver
VEGAN & ORGANIC

Region: France, Loire Valley
Grape Variety: Pinot Noir

Background: Guy Allion's Pinot Noir is a great example from the Loire Valley. Made from biodynamically grown grapes, the wine is unoaked and delightfully fresh.

Tasting Notes: Aromas are of ripe, almost sweet berry fruit and floral notes. Juicy strawberry flavours, refreshing acidity and the gentlest of tannins come together in this great value cool-climate Pinot Noir.
This is a lovely example of Loire Pinot, really supple and soft with good fruit depth and rounded tannins. The wine sees 15% new oak in its barrel aging which gives it good structure but still letting the strawberry and raspberry fruits come to the fore. There's a hint of richer, darker berry fruits there too with a dash of white pepper in the mix.

Food Pairing: This wine pairs well with lamb, pork, poultry and goats milk cheese.

Region: New Zealand, Marlborough
Grape Variety: Pinot Noir

Winemaking Process: The handpicked fruit was predominately de-stemmed without crushing into small open top fermentation tanks. Around 30% whole clusters were included in the Benmorven clone 777 fermentation whilst the Slopes Abel clone was a pure 100% whole cluster ferment. The grapes were cold soaked for around seven days, before the onset of a rapid, warm fermentation. The ferments were hand plunged up to five times each day to keep the skins in intimate contact with the fermenting juice, then left to macerate for an additional week post fermentation. The young wines were drained and pressed before being aged in French oak puncheons for 11 months, with malolactic fermentation occurring naturally as the weather warmed in early spring. The wines are bottled with a minimum of intervention; not fined or filtered.

Tasting Notes: Wild berry and dark cherry fruit flavours mingle with a stem-derived forest floor savouriness that is subtly nuanced by the sweetness of smoky toasted oak. A velvety refined tannin structure gives way to a firmer long and dry spicy finish.

Awards:
International Wine Challenge 2024 - Silver
The Global Masters 2023 - Silver
Mundu Vini 2022 - Gold
International Wine & Spirit Competition 2021 - Silver

Region: New Zealand, Central Otago
Grape Variety: Pinot Noir

Tasting Notes: Red fruit, dried herb and lifted spice aromatics. This wine displays great density, persistence and length. The mid palate density gives this elegant wine great poise.

Food Pairing: This Pinot Noir complements the rich flavours of duck, venison and other game birds beautifully.

Awards:
New Zealand Organic Wine Awards 2024 - Silver
New Zealand Organic Wine Awards 2023 - Gold
New Zealand Organic Wine Awards 2022 - Silver
New Zealand Organic Wine Awards 2022 - Gold
International Wine Challenge 2016 - Silver
International Wine Challenege 2015 - Gold
International Wine Challenge 2014 - Gold

VEGAN & ORGANIC

Region: New Zealand, Central Otago
Grape Variety: Pinot Noir

Tasting Notes: This has quite an earthy, gamey, savoury nose with a core of warm raspberries, kirsch, roses and cloves with a waft of yeast extract. The light-bodied palate has lovely finesse and elegance and yet offers good intensity and persistence, with lovely ripe, fine-grained tannins and plenty of layers.

Food Pairing: This red wine pairs well with beef, veal, game (venison or deer) and mushrooms.

Awards:
New Zealand Organic Wine Awards 2024 -  Silver
New Zealand Organic Wine Awards 2023 - Silver
New Zealand Organic Wine Awards 2022 - Silver
New Zealand Organic Wine Awards 2021 - Gold
International Wine Challenge 2016 - Silver

VEGAN & ORGANIC

Region: Germany, Baden
Grape Variety: Pinot Noir

Background: Baden is earning itself some renown in the UK for its wines these days, particularly Pinot Noir. In the Markgraeferland, between the Black Forest and the Rhine, the undulating countryside and warm summer weather has led to the area becoming known as the German Tuscany and there is a history of winemaking that goes back almost as long as in the more famous Italian region. Here you will find the vineyards and cellars of Martin Wassmer, whose family have lived in and around the Baden town of Schlatt for many generations, most of them involved in the making of wine.
He specialises in the Pinots - Noir, Blanc and Gris (known here as spätburgunder, weissburgunder and grauburgunder), though he also grows and produces chardonnay, muscat, gewürztraminer and chasselas (aka gutedel). This part of Germany is, after all, a hop, skip and a jump away from the Alsace which shares all these varieties. Winemaking is traditional, with only natural yeasts used for the slow, long fermentations, and the wines are all aged in barrel with the top cuvées in Burgundian barriques for up to 18 months, with a minimal filtration before bottling.

Tasting Notes: Aromatically restrained with a hint of cinnamon and anise. Opens up well with a surge of toasty oak, dark chocolate and ripe red fruit with touches of coffee and bacon. Grainy tannin and fine length give it an authoritative stamp.

Awards:
International Wine Challenge 2017 - Silver

International Wine Challenge 2013 - Gold

VEGAN/VEGETARIAN/BIODYNAMIC

Region: New Zealand, Marlborough
Grape Variety: Pinot Noir

Background: Leefield Station is located in the Waihopai Valley of Marlborough, and is one of the oldest farming stations in Marlborough, dating back to the 1840s. In 2013 Brent Marris of Marisco Vineyards purchased the 2,300 ha property with sights set for not only its pastoral farming potential but also to convert a large portion of the land to vineyard.

Tasting Notes: This core of pure red fruits sits amidst savoury elements of grape stem, smoke and a hint of classic Pinot Noir funk.

Awards:
International Wine & Spirit Competition 2024 - Silver
Mundus Vini 2024 - Gold
Sommeliers Choice Awards 2024 - Gold
International Wine & Spirit Competition 2023 - Silver
International Wine Challenge 2022 - Silver
International Wine & Spirit Competition 2022 - Silver
Mundus Vini 2022 - Gold

Region: Germany, Baden, Markgräflerland
Grape Variety: Pinot Noir

Background: Martin Wassmer makes some of the best value top of the range Pinot Noir in Germany. Single vineyard, old vine with a touch of elegant oak ageing. Most of his production is sold in good restaurants across Europe.

Tasting Notes: Purple with cherry red reflections. Shows classic aromas such as sour cherries, raspberries and blackberries. Juicy, paired with ripe tannins, a balanced body and a good aromatic length. The fruity aromas in the nose can be found on the palate.

Food Pairing: Pan-fried or grilled meat, veal, beef, dark poultry and fine game dishes.

Awards:
International Wine Challenge 2018 - Gold

VEGAN/VEGETARIAN/BIODYNAMIC

Region: Germany, Baden
Grape Variety: Pinot Noir

Tasting Notes: Distinctly lighter than your average German pinot noir, unadulterated by oak and carrying a breezy charm. Perfumed and with sweet raspberry fruit, there's a lovely intensity with the soft tannins before an attractive red cherry hit on the finish.

Food Pairing: This German wine is best enjoyed tempered at 15 - 18 degrees. It is perfect as an accompanying wine to baked sheep cheese parcels, lemon chilli chicken with bulgur or red onion stuffed with couscous and apricots.

VEGAN/VEGETARIAN/BIODYNAMIC

Region: U.S.A., California, Monterey County
Grape variety: Pinot Noir

Tasting notes: Aromas of black plum, cherry, rhubarb and hints of earth and loam. Flavours of red plum, raspberry and blood orange are underpinned by distinctive river stone minerality and savoury umami character. Plush and richly textured with juicy yet balanced acidity and integrated toasty barrel spice.

Food Pairing: Pairs well with hearty dishes that contain roasted duck, chicken or grilled lamb chops. Italian delights or cheese platters.

Awards:
Sakura Awards 2024 - Gold
The Global Masters 2024 - Silver
Alberta Beverage Awards 2023 - Gold
California State Fair 2022 - Gold
The Global Masters 2022 - Gold
Hong Kong IWSC 2021 - Gold
Hong Kong IWSC 2021 - Silver
The Global Masters 2021 - Gold

VEGETARIAN FRIENDLY

Region: France, Burgundy, Cote Chalonnaise
Grape variety: Pinot Noir

Tasting notes: A dark red colour with purple hues. On the nose, complex aromas of cherries and raspberries emerge mixed with soft spicy notes. The palate is well balanced and noted for its fine and silky tannins with more flavours of red fruit coming through. The finish is long and lingering. A classic example of Pinot Noir from Burgundy.

Region: Italy, Friuli Grave Spilimbergo
Grape Variety: Pinot Nero

Winemaking Process: The Pinot Nero Friuli Grave DOC by Torre Rosazza is a Friuli-Venezia Giulia red wine. 100% Pinot Noir grapes grown in the Friuli Grave DOC area, where the calcareous and clayey siol and the mild climate favour the production of hight quality grapes with a yield of 80 quintals per hextare. Alcohol content of 12%vol. After harvesting, the grapes are macerated in contact with the skins for about 5 days to obtain a greater extraction of colour and arojmas. Subsequently, the wine is aged for 3 months in concrete tanks, which give it greater stability and character.

Tasting Notes: The colour is a light ruby. The nose is intense and fruity with hints of red fruits and strawberry. On the palate it is well structured, soft and agile thanks to a pleasant grassy note that supports and accompanies the sip.

Food Pairing: Excellent with red meats, game and aged cheese.

Region: U.S.A, Oregon, Willamette Valley
Grape Variety: Pinot Noir

Background: The grapes that were used to craft this Willamette Valley expression of Pinot Noir were grown on the WillaKenzie Estate and Jory Hills Vineyard. These two Estates work synergistically to create a beautiful and classic expression of Willamette Valley Pinot Noir. The WillaKenzie Estate brings dark fruit and savory notes, while our Jory Hills vineyards brings lush texture and red fruit.

Aging: 12 months French oak (30% new)

Tasting Notes: This wine offers an expressive aroma of red fruits interwoven with classic Willamette Valley earth tones – notes of strawberry, raspberry, black tea and a hint of blood orange.

Awards:
Korea Wine Challenge 2024 - Silver

VEGAN & VEGETARIAN FRIENDLY

Region: U.S.A., California, Monterey County
Grape Variety: Pinot Noir

Tasting Notes: Aromas of black cherry, blackberry jam, and cedar are followed by ­flavours of strawberry, boysenberry, and sassafras.


Awards:
Los Angeles International Wine Competition 2019 - Gold
Hong Kong IWSC 2019 - Gold
Hong Kong IWSC 2019 - Silver
San Francisco Chronicle Wine Competition 2009 - Silver
Dan Berger's International Wine Competition 2008 - Gold
San Francisco Wine Competition 2007 - Silver
Dan Berger's International Wine Competition 2006 - Silver
San Francisco Chronicle Wine Competition 2006 - Double Gold

VEGETARIAN

Region: U.S.A., California, Monterey County
Grape Variety: Pinot Noir

Tasting Notes: Savoury notes of oak are complemented by initial notes of sweet cherry, raspberry, and roasted plum, which give way to rustic tannins that provide the wine with a supple texture.

Food Pairing: Wine tasters suggest this Pinot Noir pairs well with salmon teriyaki, smoked duck breast, lamb souvlaki or beef massaman curry.

VEGAN & VEGETARIAN FRIENDLY

Region: California
Grape Variety: Pinot Noir

Tasting Notes: An entry level wine but a solid one. Very aromatic, displaying scents of fresh berries and sappy cherries. Soft and gentle on the palate with lighter weight flavours of red cherries and berries with a good cut of citrus-driven acidity on the finish. Aromas of black cherry, blueberry, black currant, allspice, and loam are followed by flavours of wild raspberries, dark berries, and a crushed rock minerality. The dense entry is followed by a sweet and juicy mouthfeel, supported by acidity, silky tannins, and a subtle earthy finish.

Awards:
The Texsom International Wine Awards 2017 - Silver

The Texsom International Wine Awards 2017 - Gold

The Texsom International Wine Awards 2015 - Silver

The Global Masters 2015 - Silver

VEGAN & VEGETARIAN FRIENDLY

Region: France, Bourgogne
Grape Variety: Pinot Noir

Background: The regional "Pays d'Oc“ appellation includes red, rosé and white wines produced mainly in the Aude, Hérault, Gard and Pyrénées Orientales departments of south-western France. Our Pays d’Oc Pinot Noir hails from the part of the Languedoc region where thesoil is predominantly limestone based.

Tasting Notes: A really decent example of Pinot Noir at this price point. Another bottle please! Cherry red in colour. Aromas of cherry and coffee with subtly integrated toasted notes. Lovely fullness. Appealing, silky tannins. Delectable and fruity with toasted notes and lovely power. Flavours of chocolate underscored by a hint of menthol. Long finish with assorted fruit flavours and a subtle touch of oak.

Food Pairing: The perfect match for all meats, barbecues, pizzas and assorted vegetables.

Region: U.S.A, Califonia, Central Coast, Santa Barbara County, Sta. Rita Hills
Grape Variety: Pinot Noir

Tasting Notes: Intense aromas of black cherry, flower petals and cola are unabashedly fruit-forward, yet there's spicy tension as well. Rich cherry and pomegranate flavours lead the palate, yet the underlying eucalyptus, black tea, root beer and wild thyme elements set it apart.
2018 Brewer-Clifton Sta. Rita Hills Pinot Noir, 94 points & Editors' Choice, Wine Enthusiast Magazine, MK (Nov 20)

VEGAN & VEGETARIAN FRIENDLY

Region: New Zealand, Central Otago
Grape Variety: Pinot Noir

Tasting Notes: This vibrant Pinot Noir from New Zealand is juicy with an opulent core structure. It smells like bright red fruit, gravel, herbs, charred oak, spice and flowers. Expect flavours such as strawberries and red apple. Refreshing and thirst quenching. The finish is fine and structured.

Food Pairing: This wine pairs well with duck, goose and game birds.

VEGAN & VEGETARIAN

Region: New Zealand, Central Otago
Grape variety: Pinot Noir

Background: Wild Irishman is a boutique wine label form Central Otago, New Zealand. Known for its picturesque mountains and lakes, the region also boasts some of the finest Pinot Noir vineyards in the Southern Hemisphere. The small ‘Doctors Flat’ vineyard is based in Bannockburn, one of the warmest sub regions of Central Otago. It is farmed organically and produces outstanding fruit year after year. Employing gentle winemaking techniques and showing total respect to this fruit, the Wild Irishman team has created this new release wine that has astounded not only us, but wine lovers across New Zealand and beyond. It is Bannockburn, but not as you know it. This wine excites us and shows us the new possibilities Bannockburn has to offer.

Tasting notes: Deep, ruby-red with a dark purple hue, slightly lighter edged. The nose is gentle with power, fragrances of dark cherries, plums building up in-depth, along with thyme, goji berry and red liquorice. The notes are subtle, and in harmony, black pepper unveil. Medium-full bodied, succulent aromas of dark plums, cherries, goji berries lead the palate, unfolding red liquorice, thyme and black pepper. The fruit is enlivened by bright acidity and freshness, supported by fine-grained, velvety tannin balance. The oak is integrated into the smooth palate, added subtle spices and interest, linger to a long elegant finish. This is a smooth dark-fruited Pinot Noir with fresh acidity on a balanced, velvety palate.

Region: New Zealand, Central Otago
Grape Variety: Pinot Noir

Tasting Notes: On the nose this wine is still shy but the dark cherry notes, earthiness and a hint of tobacco promise a more complex aroma and taste. The palate is slender and elegant, with a core of cherry fruit and bright acidity.

Food Pairing: Pairs well with games birds, duck and goose.

VEGAN & VEGETARIAN

Region: Germany, Baden, Markgräflerland
Grape Variety: Pinot Noir

Tasting Notes: Purple with subtle violet reflections. Very elegant, classic aromas. Discreet hints of sweet cherries, raspberries and sour cherries. Fine toasted aromas in the background. Juicy on the palate, with ripe berry fruit, cherry aromas and elegant wood spice. An excellent wine with potential.

Food Pairing: Ideal for pan-fried, grilled or braised food. With strong poultry, as well as shellfish and cheese.

VEGAN/VEGETARIAN/BIODYNAMIC

Region: New Zealand, Central Otago
Grape Variety: Pinot Noir

Tasting Notes: Dark brooding, elegant and fleshy with a tight tensile profile showing great depth and drive. Whilst wine is approachable in its youth, it will be well rewarded with cellaring for 3-8 years.

Food Pairing: This pairs well with grilled meats, roasted vegetables or matured cheeses.

VEGAN & ORGANIC

Region: California
Grape Variety: Pinot Noir

Tasting Notes: Thick, tannic and herbal, this is an earthy and ethereal wine from the coast, aromatic in rose petal and forest floor. A notable backbone of acidity keeps it fresh and energetic in the glass amid a savoury landscape of salty, silky structure.

Food Pairing: This wine pairs perfectly with grilled meats, roasted vegetables and bold cheeses. It is sure to impress even the most discerning wine enthusiast.

VEGAN & VEGETARIAN FRIENDLY

Region: Germany, Baden, Markgräflerland
Grape Variety: Spätburgunder

Tasting Notes: Dense garnet red. Fine mineral notes, ripe cherry, berry fruits and subtle toasted aromas. A concise and juicy acidity with a filigree fruit component of sour cherry and blackberry.

Food Pairing: Ideal with game meat, mature or mild cheese.

Awards:
International Wine Challenge 2018 - Silver
International Wine Challenge 2017 - Gold
International Wine Challenge 2015 - Silver
International Wine Challenge 2013 - Silver

VEGAN/VEGETARIAN/BIODYNAMIC

Region: France, Cote de Beaune, Santenay
Grape Variety: Pinot Noir

Tasting Notes: A hidden gem from the Cote de Beaune! Classic raspberry and cherry flavours.

Food Pairing: It is suggested to pair this wine with escargots bourguignonne a l'ancienne, pan fried quail breast, steak tartare and roast pigeon.

Region: Cote de Beaune, France
Grape Variety: Pinot Noir

Tasting Notes: Hubert Lamy Chassagne-Montrachet Rouge "La Goujonne" offers a vibrant expression of Pinot Noir, showcasing aromas of red berries, spice and subtle earthy notes. The palate is typically medium-bodied, with a velvety texture and flavours of ripe cherry and blackcurrant, often complemented by hints of oak. A touch of minerality and a resfreshing finish are also characteristic of this wine.

Food Pairing: This Pinot Noir pairs well with beef, veal, poultry and game birds like duck and goose, as well as roasted meats with red wine sauces.

Region: France
Grape Variety: 100% Pinot Noir
Background: It is a regional appellation, the grapes of this appellation can be harvested throughout Burgundy. The grapes of the Bourgogne Pinot Noir come particularly from the south of Burgundy (vineyards of the Mâconnais, Côte Chalonnaise).
Vinification and Ageing: Fermentation in stainless steel tanks with daily pumping over and flexible punching. The duration of maceration is about 15 days. Partial aging in barrels of 1 to 3 wines in order to soften and round the tannins, for a period of 6 months.
Tasting Notes: The colour is ruby with purplish reflections. Domination of red fruits (strawberry, cherry), with a small note of spices and toast. The palate is ample, bright fruity with a slight woody. Persistent, firm, and well balanced.
Food Pairing: This Bourgogne Pinot Noir will go perfectly with grilled or roasted red meats, light game, soft cheeses.
Awards: Japan Wine Challenge 2016 - Silver

Background: A famous village located in the Côte de Nuits, in Burgundy, Vougeot takes its name from the small river that runs through it, the Vouge. This appellation covers about 15 hectares, 11 of which are classified as Premier Cru. "Cras" is a word often used in the Burgundian vineyards to designate stony hillsides and scree slopes, formed of limestone pebbles. Vougeot Premier Cru Les Cras lies against the north wall of the Clos de Vougeot, directly in line with the central section of the Grand Cru, at an altitude of 240 to 250 metres.

Grape Variety: 100% Pinot Noir

Tasting Notes: Deep, dark ruby-red with purplish tints. Aromas of dark fruits (cherry, blueberry and blackberry) evolving onto notes of nutmeg, toast and smoke. Expressive with flavours of toast, black chocolate and rupe black fruits followed by minty notes. The tannins are dense and tight yet ripe.

Food Pairing: A great red Burgundy to pair with meat dishes such as roast fowl, roast lamb, or feathered game. Slow-cooked, spicy dishes such as couscous or glazed duck in the Chinese style will be perfectly at ease with its aromatic complexity. As for cheeses, medium flavoured, soft-centred cheeses like Reblochon or Vacherin will make a good match.

Region: France, Burgundy
Grape Variety: Pinot Noir
Vinifcation and Maturing: The grapes are harvested by hand and totally destemmed to avoid any kind of bitterness or unwanted vegetal aromas. Maceration lasts about 3 weeks. Traditional vinification is carried out in temperature-controlled concrete vats. The wine is then aged for 12 months in oak barrels with 30% new oak. It will give the perfect touch of toasted aromas to the wine and its ripe tannins.
Tasting Notes: This wine is a colour of intense garnet red with aromas of black fruits and undergrowth. It is a dense and structured wine with strong tannins. Flavours of black fruits such as cherry and blackberry.
Food Pairing: Warm and fluid, its tannic structure is notably delicate and suvtle. Its natural partners are poultry and red meats which will not clash with its tannins, especially in spicey exoctic dishes to which its peppery vinosity forms a lively counterpart.

Region: Bourgogne, France

Grape Variety: Pinot Noir

Tasting Notes: This wine is the colour of a dark red robe. The nose shows flavours of red and black ripe fruits, especially red cherries with toasted hints of coffee and spices. The attack is full, rich, well-balanced, spicey and fruity (blackcurrent, blueberry, black cherry) with candied fruit. A generous and complex wine with velvety tannins and a very fine structure.

Food Pairing: Will be perfect with a warm Montd'Or cheese and Morteau sausage. feathered game, steak taratare, guinea fowl with a turnip bake, pan-fried brussels sprouts with bacon or a tender piece of Tome cheese from Savoie.

Region: France
Grape Variety: 100% Pinot Noir
Background: Located at the southern extremity of Côte de Beaune, Santenay is home to both the nymph of water and the god of wine: it is in fact a spa and a wine-growing area! The appellation extends over the little town of Santenay and neighbouring Remigny (Saône et Loire). The vineyard covers 947.5 acres, including 124 of Premier Cru. The great majority of wines made here are red ones.
Vinification and Maturing: Grapes were hand picked and carrefully selected. Traditional vinification was then carried out in temperature-controlled concrete vats with daily stirring and pumping-over. Alternating those two methods is a good way to obtain balanced wines because the tannins are not too much extracted. Then, the wine was aged for 8 months in oak barrels with around 20% new oak.
Tasting Notes: This french wine has a beautiful deep and brillant red dress. On the nose expect red and black fruits and toast. The wine is full of fruit and savoriness, carried by mellow and delicately blended tannins, and a fine length in the mouth.
Food Pairing: Its supple and intense attack, and its aromatic register with its distinguished finish mean it should be matched with slow-cooked dishes like braised veal or beef, to which its tannins will lend structure without being agressive. Glazed or caramelised poultry in the Asian style would also give it a warm welcome for its meaty texture, as would home-made hamburgers. And on the cheese-board: French Brie de Meaux, Pont-l'Evêque, Cîteaux, Reblochon, Bleu de Bresse...

Region: Cote de Beaune, France
Grape Variety: Pinot Noir
Tasting Notes: Beautiful true rub red. Aromas of small fruits (plum and blackcurrant) with smokey and toasty notes. Fruity savours in live with the nose followed by a serious get warm finish. The tannins are firm and dense.
Food Pairing: This wine pairs well with red meats such as beef, veal and game as well as poultry dishes.

Region: Premeaux-Prissey, France
Grape Variety: 100% Pinot Noir
Tasting Notes: Intense and bright purple dress. Aromas of black berries jam with a hint of liqourice. A strong and robust red Burgundy on the palate offering a light sensation of sweetness in the mouth.
Food Pairing: Drink with venison, duck meat and with roasted red meats or red meats in sauce. At the end of a meal, try it with Coulommiers cheese followed by a black cherry pie.You can also enjoy it simply as an aperitif.
Awards:
Concours des Grands Vins de France Macon 2008 - Gold
Indy International Wine Competition 2006 - Silver

Region: Central Otago, New Zealand
Grape Variety: Pinot Noir

Tasting Notes: Forest floor, redcurrant and Asian spixe aromatics give this wine a distinctive Gibbston Valley character. Smooth velvety tannins immerse the pallet with great elegance and poise.

Food Pairing: This Pinot Noir pairs well with duck, goose and game bird. It has also been suggested to pair with jamon de pato, burmese curry, grilled lambs cutlets or chicken teriyaki.

Awards:
New Zealand Organic Wine Awards 2022 - Gold

International Wine Challenge 2014 - Gold

International Wine & Spirit Competition 2013 - Silver

VEGAN & ORGANIC

Region: France
Grape Variety: Pinot Noir
Tasting Notes: Ruby red in colour. This Pinot Noir with its itense aromas of red fruits and a hint of undergrowth.

Food Pairing: Goes perfectly with red meats or simmered dishes.

Region: Central Otago, New Zealand
Grape Variety: Pinot Noir

ALEXANDRA SINGLE VINEYARD PINOT NOIR 2023. A parcel of vines in the centre of the 19 ha Three Miners vineyard at Earnscleugh in the Alexandra Basin provides the fruit for this single vineyard wine.
The 20 + year old vines are planted in shallow, free-draining sandy loam over stony gravels on the banks of the Clutha River in the heart of historic goldmining country. The climate here is dry with a wide diurnal temperature range contrasting very warm days with cool nights in summer. Hand harvested grapes from Clones 777 and 114 have produced a wine with elegance and intensity. Another example of the amazing diversity of Central Otago’s sub regions.

Region: Beaune, France
Grape Variety: Pinot Noir

Tasting Notes: Cherry colour, quite dense, clear and brilliant. Racy nose and expressive exuding noble aromas of small fruits black (blackcurrant, blueberry) enhanced with woody notes. Fully and velvety palate, delicate and with fine tannis.

Food Pairing: Wine tasters suggest this would pair well with roast squab pigeon, fried steak or pan fried quail breast.

Region: Epernay, France

Grape Variety: 70% Chardonnay & 30% Pinot Noir

Tasting Notes: Served between 8 to 10 °C (46 to 50 °F), it reveals the fresh, toasty characters of Chardonnay, which are followed by the fruitiness of the Pinot. The tiny bubbles provide a delightful sensation accompanied by elegant floral notes and suble fruity accents. The flavours of Smith apple blend wonderfully with those of candied pineapple, bringing an exotic and gourmet touch.

Food Pairing: This Champagne is ideal for cocktails and as an accompaniment to appetizers and poultry.

Awards:
Singapore Competition 2019 - Gold Medal
Gilbert & Gaillard - Gold

Critic Scores:
Bob Campbell - 94 Points
Ken Garett - 93 Points
Vertdevin - 90 Points

VEGAN & VEGETARIAN FRIENDLY

Region: Fixin, Clos Du Chapitre, France
Grape Variety: 100% Pinot Noir
Tasting Notes: Of purple colour with violet tints. The nose of this wine is of a bouquet of flowers such as violet and peony and fruits such as blackcurrant and cherry, carried by elegant spicey notes. The attack is powerful and reveals a solid structure with strong tannins and a long aromatic persistence.
Food Pairing: This wine is ideal with richly-flavoured dishes such as boeuf bourguignon, coq au vin, wild game and ripe cheeses. It is drank ideally at a temperature of around 15 - 16 degrees.

Region: Gevrey-Chambertin, Burgundy, France
Grape Variety: 100% Pinot Noir
Tasting Notes: This wine consists of a shining, bright ruby-red colour with violet hues. It has aromas of small red and black berries (strawberry and blackberry) and spicey notes (liquorice and pepper). It leaves power and balance in the mouth. A great Burgduny with fruity flavours, firm structure and silky tannins.
Food Pairing: This wine pairs well with rib steak, lamb (braised or in brown suace) and all musky, solidly fibrous meats, that need time in the mouth to extract all of their davour. It is at ease with all strong cow milk and cheeses. It is ideally drank at a temperature of 15°C.

Region: Burgundy, France
Grape Variety: 85% Pinot Noir and 15% Chardonnay

Tasting Notes: Refined and elegant bubbles, delicate notes of red berries on the nose, clear and fruity on the palate with surprising finesse, length and freshness. This cuvee reveals the exceptional potential of the Burgundy terroir for sparkling wine.

Food Pairing: With its elegance and complexity, this cuvee can seduce the most demanding tasters. Perfect for an aperitif, it can also be drunk with food such as fish, seafood, white meats and also enjoyed with desserts.

VEGAN & VEGETARIAN FRIENDLY

Region: Burgundy, France
Grape Variety: 100% Pinot Noir

Tasting Notes: Dark red robe. The nose shows flavours of red and black ripe fruits, especially red cherries with toasted hints of coffee and spices. The attack is full, rich, well-balanced, spicy, fruity (blackcurrant, blueberry and black cherry) with candied fruit. A generous, complex wine with velvety tannins and a very fine structure.

Food Pairing: Will be perfect with a warm Mont d'Or cheese and Morteau sausage, feathered game, steak tartare, guinea fowl with a turnip bake, pan fried Brussels sprouts with bacon or a tender piece of Tome cheese from Savoie.

Region: Marlborough, New Zealand

Grape Variety: 100% Pinot Noir

Tasting Notes: A selection of clones were hand harvested, with a small portion of whole clusters retained for finesse and texture. A compote of black forest fruits, accentuated by pomegranate, rose petal and tonka bean. This Pinot Noir delivers vivid flavour, concentration and silky tannins.

"Crafting Pinot Noir in Marlborough is an opportunity to proudly embrace and carry forward my family's legacy" - Emma Marris, Winemaker

Food Pairing: The perfect match to Ottolenghi's Crispy Cumin Lamb with aubergine and ginger.

Awards:
International Wine Challenge 2025 - Gold

 
VEGAN CERTIFIED