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Sweet notes of honey with a hint of grapefruit. Crisp, summer berry flavours with classic savoury notes echo through the palate to make this a fashionable Rosé. With crispy pan-seared salmon paired with fried cauliflower and whipped fetta.

No one knows for sure how long these brightly coloured crustaceans have made some of the coastlines of New Zealand home, but their quirky nature perfectly reflects what Lobster Reef wines are all about. This Rose has been infused with grapefruit to bring luscious grapefruit and strawberry flavours. Who knew your favourite Rose could get any better!

This elegant Prosecco showcases the King Valley’s finesse with notes of nashi pear, citrus blossom, and green apple. On the palate, it’s light and vibrant with soft bubbles and a hint of minerality. Balanced and dry, it pairs beautifully with seafood, antipasti, or casual celebrations.

Brigth Berry Fruit with a touch of sweetness balanced by crisp acidity on the palate.Enjoy on it own with any Mediterranean dish.

Will Gilbert’s Rosé is a blend of varietals, Sangiovese, Shiraz and Zinfandel. The wine is super light in colour, nice and dry whilst it still has loads of flavour!! Pink grapefruit citrus characters on the nose, with a palate packed full of pepperberry spice.

This blend is unique to Brown Brothers. Orange Muscat is the flavour powerhouse bringing orange blossom to the nose and citrus to the palate. Flora contributes texture and mouth feel on the palate.

Fresh, floral and easy to drink sparkling wine, with vibrant flavours of zesty citrus and nashi pear finishing smooth and creamy.

The nose is vibrant with lifted aromas of spring and summer red fruits; raspberries, strawberries, cherries with hints of rose petal and Turkish delight. The palate is rich with flavours of maraschino cherries, balanced with delicate hints of rose water. The natural fruit sweetness of this wine is balanced by a lively mineral acidity and a dash of savoury spice. Early ripening Shiraz on sandy loam from our most Northern site. Harvested at a lower Baume to create a light pretty style with natural acidity. Harvested in the cool of the night. The grapes were crushed and held on skins until the ideal colour extraction had been achieved before being lightly pressed under inert conditions. Fermented in stainless steel vessels. Yeast strains that promote the natural berry characters were selected. Cool fermentation temperatures. The final blend was given a light fining before being filtered and prepared for bottling.