地窖门本周末开放。周六 11 月 27 日中午 12 点至下午 5 点； 11 月 28 日星期日 2.30-5pm Dìjiào mén běn zhōumò kāifàng. Zhōu liù 11 yuè 27 rì zhōngwǔ 12 diǎn zhì xiàwǔ 5 diǎn; 11 yuè 28 rì xīngqírì 2.30-5Pm

This wine is matured in seasoned and new French and American oak barrels for 12-15 months depending on the vintages used in the cuvee, and is then bottle fermented for a further 16-30 months. The wine is typically disgorged three times – the first disgorge occurring after approximately 16-18 months on lees; the second at around 24 months and the final disgorge at 30 months. This enables the blend to fully develop its bottle fermentation characteristics, whilst keeping up with demand. This is a medium bodied wine style that is best served chilled. Typically the bouquet displays sweet plums and cherries, with spicy overtones and the palate is of intense spicy plums, cherries and sweet berries. This wine style is perfectly balanced and has a soft, lingering finish which makes it exceptional drinking early and equally well suited to medium term cellaring. We suggest serving this wine with pre-dinner treats including pate and cheese, Asian style cuisine and sweet meats. It is also great with shortbread, fruit cake, mince pies and other sweet Christmas treats.

This wine is matured in American and French oak barrels for 18-21 months, depending on the vintage. We use seasoned oak (80%) to produce this medium-bodied wine style. The bouquet and palate typically display spicy cherry, plum and a hint of vanilla oak. This is an early drinking wine style with soft, savoury fruit characteristics. The wine style is well balanced and has a soft, lingering after palate which makes it ideal drinking now and suitable for short term cellaring. We suggest serving this wine with Italian cuisine, including pasta and risotto, Asian cuisine, barbequed beef and lamb, roast pork, slow cooked and marinated meats. This wine style also handles chilli extremely well.

This wine is matured in American oak barrels for 18-21 months, depending on the vintage. We use a high percentage of new oak (60-100%) to produce this full-bodied wine style which is an earlier drinking style than the Limited Release. The bouquet typically displays dark plums, vanilla and sweet spicy oak and the palate is of intense lifted dark cherries, rich sweet plum and spicy vanilla oak. This wine style is well balanced and has a soft, lingering after palate which makes it exceptional drinking early and well suited to medium term cellaring. We suggest serving this wine with rare meats including game, beef and lamb, roast pork, flame grilled and marinated meats.

This wine is matured in French oak barrels for 17-23 months, depending on the vintage. We use a high percentage of new oak (40-80%) to produce this full bodied wine style. Typically the bouquet is of dark fruits and savoury oak and the palate is intense, with flavours of fresh, dark cherries and blackberries. The wine style is supported by silky tannins and has a long, soft, savoury finish. The Limited Release is an elegant and perfectly balanced wine style which makes it exceptional drinking whilst young, with the structure to develop well into the future. We suggest serving this wine with rare meats including game, beef and lamb, slow cooked and marinated meats. Bottled under screw cap and cork, when the vintage is amenable to both closures. The 2012 is bottled under screw cap only.  The 2007 is bottled under cork only.  

All wine is pressed to separate the wine from the solids. During the press cycle most of the wine will drain freely and is called free run. The must, a combination of wine, grape skins and seeds, is then pressed to extract the remaining wine attached to those solids. Wine extracted during this part of the press cycle is generally referred to as pressings. Press wine is about the heavier tannins and structures they impart back into free run wine. Our “Pressings” is a single vineyard wine, pressed through a basket press, with layers of complexity arising from the subtle changes in the wine during the press cycle. The wine is matured in French oak barrels for 21-23 months, depending on the vintage. We use seasoned oak to produce this full-bodied wine style. The bouquet and palate typically display intense sour cherry, rich dark plum and spicy oak. The wine style finishes with delicious, persistent chewy tannins. The wine showcases the complex fruit and tannin structures that winemakers cherish. The Pressings is a robust and balanced wine style which makes it exceptional drinking whilst young, with the structure to develop well into the future. We suggest serving this wine with rare meats including game, beef and lamb, and marinated meats. Bottled under screw cap and cork.

This wine is matured in new French oak barrels for 18-20 months depending on the vintage, and is then bottle fermented for a further 24-36 months, which enables the wine to fully develop its complex bottle fermentation characteristics. This is a medium bodied wine style that is best served slightly chilled. Typically the bouquet displays blackberries, dark cherries, and raspberries with hints of yeast and spice, and the palate is of intense lifted dark cherries, blackberries and sweet spice. This wine style is perfectly balanced and has a soft, lingering after palate which makes it exceptional drinking early and equally well suited to medium term cellaring. This is a wine to celebrate special occasions. We suggest serving this wine with roast turkey, ham, duck, game meats and pre-dinner treats including terrines and pates.

This wine is matured in new French oak barrels for 23 months, depending on the vintage. We use 100% new oak to produce this full bodied wine style. Typically the bouquet is of intense blackberries, dark cherries and dark plums with savoury oak and a hint of earthiness. The palate is typically intense, with flavours of ripe blackberries, dark cherries and dark plums. The wine style is supported by silky tannins and has a long, persistent, savoury finish. The Winemaker’s Reserve is an elegant and balanced wine style. It is enjoyable drinking whilst young but has the structure to develop exceptionally in the future. We suggest serving this wine with rare meats including game, beef and lamb, slow cooked and marinated meats.

This wine is made only when growing conditions are ideal. It is made in a vintage port style, with a point of distinction. Stylistically the bouquet is of sweet dark plum with hints of brandy, and the palate expresses intense plum with a trace of dark chocolate and layers of complexity derived from oak maturation. The wine style has a long and persistent after palate. It is enjoyable drinking whilst young but has the structure to develop exceptionally over the next 20+ years. We suggest serving this wine over at least six nights if you can make it last that long!

This wine is matured in American and French oak barrels for 18-21 months, depending on the vintage. We use seasoned oak (90%) to produce this medium to full bodied wine style. The bouquet and palate typically display rich, dark plums, vanilla, and soft cedary oak. This is a balanced wine style with a soft after palate, making it ideal drinking now and suitable for short term cellaring. We suggest serving this wine with flame grilled meats, including beef and lamb, and marinated meats.