Approachable, generous and flavoursome with a silken elegance. Berry fruits come to the fore with gentle dried herb notes in the background. Medium bodied, the palate is finely structured with lovely soft lingering tannins which integrate perfectly with the soft supportive acid and plush fruit.

Paolo and Guido Sartirano have created Cascina Ghercina to dedicate a selection of wines to the wine lovers who are passionate for Piedmontese wines. Those who are constantly looking for tradition and quality. Rich in structure, the Cascina Ghercina Barbera d'Alba has an expansive bouquet display ripe fruits. The finish is long and mouth-filling. Pair this wine with fondue, grilled fillet, mature cheeses, lasagna, or stewed meats.

Bin 707 is a Cabernet Sauvignon reflection of Grange, intensely-flavoured fruit, completion of fermentation and maturation in new oak, expressing a Penfolds understanding of multi-vineyard, multi-region fruit sourcing. Bin 707 was first vintaged in 1964. The wine was not made from 1970 to 1975 when fruit was directed to other wines, nor in 1981, 1995, 2000, 2003 or 2011 (when fruit of the required style and quality was not available). Full bodied and with proven cellaring potential, Bin 707 retains a secure place among the ranks of Australias finest Cabernets.

Steeped in Penfolds winemaking tradition yet still embracing modernity, Bin 704 seeks to redefine Napa Valley cabernet through a Penfolds lens. Being mindful of varietal nuances, regional essence and silk-like textural definition, the wine is nurtured in French barriques for maturation. Impressive is the cyclical nature of viticulture and winemaking, and Penfolds recognises that different hemispheres often end up being the mirror image of the other. The name Bin 704 draws inspiration from the “mirror” or “reverse” image of its Australian Bin 407 stablemate, a wine which also respects varietal expression.

Elegant and aristocratic kaleidoscope of aromas, an abundance of fruit flavours, blackberry, mulberry and blueberry with supporting complexity of mint, eucalypt, rhubarb, Turkish delight and cinnamon. The palate offers a rich tapestry of enjoyment and fulfilment of flavours of raspberry, strawberry and boysenberry to name a few. Made by Jim Barry.

AROMA: Elegance and velvety, with ripe and spicy fruit. PALATE: Strong tannins, but elegant. Good structure and concentration.

Product Information: Made from 100% Xinomavro. 2019 is probably the best year for the last two decades for Xinomavro in the appellations of Naoussa and Amyndeon. Winemaker Stellios describes the reds as having "brilliant colours, amazing aromas, close to perfect phenolic ripeness and most importantly, excellent flavour!" Intense fruit on the nose with aromas of cherries, plums, with fine herbal edges. The palate is racy, with a tapestry of ripe red fruits, spices, and hints of vanilla. Compelling. 'Ramnista' in the local idiom means ‘royal hill’, portraying the trademark rolling hills of Kir-Yianni Estate’s vineyard in Naoussa. The ‘Ramnista blocks’ are the source of Xinomavros for this wine; Εach vintage is a selection of the best parcels from that specific area. The grapes are carefully handpicked and sorted on a conveyor belt before crush. Followed by cold soaking for 7 days at controlled low temperatures. Fermentation with pigeage for 10-15 days and gentle pump-overs in a combination of French oak vats (5 tons) and stainless-steel tank (5 tons) at a temperature of 19-23°C that is preserved during the post-fermentation maceration (2-6 days). Malolactic fermentation in French oak barrels. Maturation for approximately 16 months in 1st, 2nd and 3rd use French oak (225, 500L). After 6 months of maturation the first blend of the blocks is made. Maker: In 1879, Yianni Boutari, started the eponymous Boutari winery, which would become Greece's oldest and most established wine company. Satisfied with his accomplishments, Yianni sold off his share of Boutari in the 90s and went on to acquire his own prime vineyards. Come 1994 Yianni and son Stellios released their first wines championing “Xinomavro” the red grape of Greece grown in Naoussa (Alpine county of Macedonian Greek mountains). This grape is regarded as the “Pinot” or the “Nebbiolo” of Greece for its fragrance, intensity and tannin profile. After extensive research and clonal selection with ‘xinomavro”, the variety has gone from strength to strength. Following the success of Naoussa Xinomavro, Yiannis Boutaris establishes Kir-Yianni (Greek for Mr John!), from 1997, his son Stellios Boutaris leads the way as winemaker. Today Kir Yianni is the cutting edge winery in the modern Greek wine scene. Kir-Yianni makes wine across two regions in the north of Greece - Amyndeon and Naoussa, with the aim of producing terroir driven wines that speak of place. In Naoussa, their 58 Ha vineyard is located on the east slopes of Mount Vermion, situated at an altitude of 250 to 350m above sea level on sandy, clay soils. Located at just 100km from the Agean Sea, it enjoys a cool, Mediterranean climate. In contrast, lesser known Amyndeon P.D.O is the coldest wine growing region in Greece. At an altitude of 750m above sea level, the climate is continental, tempered only by the presence of four lakes which create a very special microclimate excellent for growing Xinomavro and tense aromatic white wines. The soils are poor and sandy, and even unaffected by phylloxera. Vineyard: Winemaker Stellios Boutaris describes 2019 as the best year for the last two decades for both Naoussa and Amyndeon PDOs (appellations). Following a cold and snowy winter, the 2019 Spring was rainy. Its weather delayed ripening by fifteen days. Moderate rainfall continued until the beginning of summer, causing a little stress to the vineyard crew. Stellios offers praise to the 2019 team, as they worked hard to prevent any possibility of damage by downy mildew and powdery mildew. August and September were excellent for the ripening of the grapes, with average heat and great difference between day and night-time temperatures. The season was reminiscent of classic vintages, when a cardigan under the plane tree was necessary in the evening even in the middle of the summer! Considering the haste of other vintages, 2019's harvest was stress-free from the beginning and it continued at the same gentle pace until mid-October, while the winery business kept up well and according to plan. Tasting the wines confirmed Stellios' predictions for 2019, in his own words you can expect "brilliant colours, amazing aromas, close to perfect phenolic ripeness and most importantly, excellent flavour!" Try the whites and you will understand what this year has been all about. And hold out a little bit longer for the reds; they will enchant you! Nose - Wild Strawberries, Rose Petal, Tobacco Leaf Aromas of strawberry, cherry and rose petals, combined with spicy notes, tomato, olive tapenade, tobacco box, sweet spices and vanilla. Palate - Cherry, Olive Tapenade, Vanilla Spices The wine's aromatic power and structure reveal strong character and great ageing potential. Finish - Crushed Stone, Sweet Oak Spices, White Pepper Naoussa Xinomavro that will benefit from some time of decanting so that it reveals its full complexity.