LOKOYA Spring Mountain Cabernet Sauvignon, Napa Valley

KRONDORF The Honorary Cabernet Sauvignon, Barossa Valley

SHAFER VINEYARDS One Point Five Cabernet, Napa Valley

STELLA BELLA WINES Cabernet Sauvignon, Margaret River

LE P'TIT DOMAINE Les Bois Blancs , Saumur-Champigny, Loire The fruit for this Les Bois Blancs Cabernet Franc is sourced from the chalk and clay terroir of Dampierre sur Loire. The vines are average 60 years old and farmed using certified organic practices with ploughing under and natural grass in the rows. The fruit is handpicked and fermentation is undertaken with Indigenous yeasts. The wine macerates in concrete tanks for 12 to 24 days with Malolactic fermentation in concrete tanks before being aged in demi-muid (two or three wines no new oak) for two years.

LE P'TIT DOMAINE Le Coup d'Douze , Saumur-Champigny, Loire The fruit for this Saumur Champigny is sourced from the chalk and clay terroir of three different villages: Dampierre, sur Loire, Varrains and Champigny. The vines are average 40 years old and farmed using certified organic practices with ploughing under and natural grass in the rows. The fruit is handpicked and fermentation is undertaken with Indigenous yeasts. The wine macerates in concrete tanks for 12 to 24 days with Malolactic fermentation in concrete tanks before being aged in concrete tanks for 4 to 6 months before filtering and bottling.

MAYACAMAS VINEYARDS Cabernet Sauvignon, Napa Valley Not much has changed by way of production since Bob Travers started the Mayacamas estate in the early 1940s. The fruit is handpicked early, often in early September - abvs usually end up between 13 and 14 percent to preserve natural, altitude derived acidities. Fermentations occur predominantly in open-top cement vessels which were built in the 1950s, again to preserve acidities and vibrant fruit character. Extended ageing occurs exclusively in neutral oak some as old as 100 years typically for three years which allows the vineyard's expression to shine through the powerful fruit profile, while also minimising oxygenation and helping to maintain the powerful and tight tannin structure Mayacamas is so famous for. The wines then usually spend a further two years in bottle before it is ready to be released to the market. Mayacamas make wines that lie in stark contrast to the more prevalent rich, heavily oaked, high in abv, bombastic wines that are common in the Napa Valley.