A lovely dark colour with fresh aromas of undergrowth, forest floor, bright cherry and blue fruits, together with leather, plum, cassis and spice.

A burst of spice, white pepper and potpourri are a welcome entrée to this wine. A mix of strawberry, red plum, dark cherry and star anise glide across the palate. There is a salty meat/charcuterie edge that adds to the lovely savoury/fruit balance of this wine. Fine mineral tannins provide a gentle grip and focus on the finish.

A mix of white blossom, mealy aromas and almond essence steal the nose. This is complimented on the palate by a fresh kiwi zing, chalky phenolics and mineral drive. 

Finger lime, ginger and a whiff of nettle leaf deliver a fresh and vibrant nose pointing the way to a fine and elegant fruit profile. Despite this fine edge, the textural elements race across the palate with hints of almond meal and lemon curd adding further layers of complexity and character

A floral lift of white blossom and jasmine on the nose sync in beautifully with the hints of ginger and tangerine rind on the palate. Citrus notes continue to drive this wine with pings of acidity and a crunch on the finish that opens and softens while the wine breathes in the glass

Red cherry, plum and rose petal nuances are the signature beginnings of this delightful Main Ridge Pinot Noir.

The deep red purple colour of this wine does not disappoint. A brooding mix of savoury characters; charcuterie and hints of leather together with striking fruit.

Dark cherry and clove aligned with hints of pomegranate surround and compliment the fine tannins that are captured in a range of parcels of fruit from up and down the hill.

A diversity of flavours from guava and lemon myrtle on the nose to textural notes of oats and crumble, lavender, a twist of orange and grapefruit pith to follow. A savoury mouthfeel with a softness and vibrancy to salivate the palate. 

Ginger, persimmon, and spiced pear skin combine for a bright and refreshing lift to this first Fiano Cellar Door release. The acidity holds throughout the palate but the lees contact, bâtonnage and partial malolactic fermentation add texture and complexity.