Pinot Noir; notoriously difficult to cultivate, but with luck, love & perfect conditions, she will reward you with the performance of a life time - a minx & a devil in disguise, a Fickle Mistress. Central Otago's cool climate consistently produces exceptional red fruit flavours of cherry, raspberry and redcurrant, but with concentration and length to match. This wine is layered with black and red berry fruits, complemented by blossoming aromas of dark plum.

Aromas of plum, dark berry fruit, vanilla, mocha, and warm toasted oak notes on the nose lead to berry and plum fruit flavours. Juicy in style with smooth tannins.

Dark ruby-red, with purple highlights; nose brimming with ripe fruit - especially plums and cherries - with hints of spices reminiscent of cinnamon and cloves, merging into a fine balance with toasted overtones of coffee and cocoa. Starts out on the palate providing a warm feeling of volume and body, with the fruit blending marvellously with the soft tannins and the acidity, while its long finish is due above-all to the great savouriness featured in a aftertaste of blackberry jam.

Pretty and lifted on the nose, with notes of rain-washed crushed petals and dusky hedgerow fruit, and the merest hint of spice-cupboard intrigue. The impression on the palate is rounded, with fine and well-integrated tannins and a fresh acidity reminiscent of a fridge-cold blueberry. There are notes of summer fruits here, alongside a darker damson character, and a touch of subtle vanilla. While this will hold up well against the traditional more red-meat based dishes one might associate with Pinot Noir, Fromm also recommend serving it lightly chilled alongside summer salads, chargrilled vegetables, line-caught tuna, salmon or chicken. Their favourite, za'atar spiced salmon with tahini and chargrilled vegetables.

Fragrant and appealing on the nose, with notes of dark berry fruit, cacao, and black pepper. The palate has a delicious, mouthwatering vibrancy, with a juicy summer berry character, framed by ripe, finely-realised tannins. This wine is light on its feet, walking a very fine line between ripeness and acidity, and showing incredible poise and balance. Long on the finish, with lingering notes of boysenberry and store cupboard spice. This Syrah will work well with a surprising range of cuisines due to the combination of fruit, spice, and structure. Fromm recommend trying it with slow cooked lamb shoulder, glazed with pomegranate molasses, or with char siu pork.

Timeless techniques are used to make Gibbston Valley Gold River Wines. Hand-picked fruit is gently crafted into premium Central Otago Pinot Noir that offer immediate drinking pleasure. Batch fermented in small open-top tanks, it spends 6-9 months in 100% French Oak, the Gold River Pinot Noir offers exceptional quality and regionality at a good price.

A complex wine with definite ageing potential. Fresh in nature with a spicy and sappy drive, red fruits, elegant form and a long mineral finish.

Typically deeply-coloured and alluring , the wine shows dark fruit, anise, and mocha aromatics. The palate is sweetly layered with delicate generosity on the front giving way to an intensely structured mid. Firm, yet suavely sculpted back tannins lead the long, sustained finish.

This limited edition organic Pinot Noir has a delicious intensity, which is realised on the palate with a smooth, silky texture delivering ripe cherry and wild berry flavours which finish long and elegant thanks to its perfect balance.

An intriguing, elegant Syrah with violet floral on the nose, followed by layers of dark blackberries and juniper offset by earthy, smokey character framed by a dash of oak and spice.

Ruby red wine from the classic Montepulciano d'Abruzzo grapes, cultivated in a narrow hilly district between the Adriatic Sea and the Appennine Mountains. Deep red colour with admirable purple hues. Complex aroma with hints of ripe fruit, cherry and cocoa. A wine of great complexity and considerable thickness, with hints of ripe cherry and peppery notes on the final. Very soft and well structured.

The grapes for this prestigious Primitivo do not get harvested once ripe, but are left on the vine so that their ripening can go on. After about 15 days, grapes are over-ripened and dry out directly on the vine, giving a Primitivo with a complex bouquet of red fruits, raisins and clear hints of marasca cherry. Aged in barriques this Primitivo Appassimento Rinforzato is a wine which remains in your memory for its strong character and great personality.