New at LEA and SANDEMAN

This gorgeous Orvietto spends about 4-5 months on the lees. is a blend of 4 grapes - Trebbiano Toscano, Grechetto, Verdelho and Sauvignon Blanc - each adding extra depth, fruit and texture - but...(more info)

60% Carmenere, 40% Syrah. This small producer is making fabulous artisan wines which have impressed us so much with their charming shape and feel. Perfectly laden with restrained, poised fruit. T...(more info)

With their 'La Copa', González Byass has revived the tradition of producing a vermouth using original recipes from their historic archives dating back to 1896. La Copa was one of the first...(more info)

Quite a textured style. Quite deep. Some savoury notes. Some minerality - but this is richly loaded. Unbelievably sleek glide. Polished. Nice firm hard stone fruit.

We destem and crush the grüner and do a 24 hour cold soak on the skins with some stem inclusion to increase aromatics. After a gentle pressing we then ferment 30% of the juice in acacia barr...(more info)

We tasted a range of Aligotés this year on our travels across Burgundy and this Bouzeron from Marie Jacqueson really stood out. Fresh and bright as you would hope but backed up with textur...(more info)

From a single vineyard of 100% Malvasia de Sitges. The soil is very poor stony, calcareous clay mix, at 250 metres of altitude and just 15 km away from the Mediterranean. Fermented and aged on th...(more info)

Nicely polished deep fruit - but this has drive and energy too. A sophisticated feel on the palate this has everything you could hope for from a modern Bordeaux. Sophisticated wood-spice, great l...(more info)

This is really floral with lilacs, tulips, rose petals and then freshly cut herbs. Medium-to full-bodied, tight and composed. Fresh acidity drives this through to a crunchy, medium-chewy finish....(more info)

From a single plot of Tempranillo planted high at over 700 metres - the brothers' highest vineyard comes this delicious new release. There is something ethereal about the way the fruit hits the p...(more info)

From a newly acquired site in Hawke’s Bay, this has a gently waxy edge and displays a wealth of ripe melon and pears. The palate is supple and mellow, very even and elegant with effortless length...(more info)

This pinot is 100% estate grown. It is a barrel selection of Brad and Nathan's favorite barrels in the cellar. The Bon Sauvage is always a little more earth and sprice driven in character. This p...(more info)