Variety: 100% Sauvignon Blanc

Harvested: March 2021. 100% hand picked, maturation 9 months in new & used French Oak.

Bottled: December 2021

ALC/VOL: 13%

Cellaring: Now-6 years

Notes: Light lemon-yellow colour, cumquats, verbena & struck flint aromatics. Passionfruit & grapefruit, quite rich & vigorous abound with spice notes. Boisterous on the finish combined with oak & lingering spice. Delicious food wine.

Food Match: Asian food, asparagus, ginger, goats cheese, feta & poultry.

Variety: 100% Viognier

Harvested: Mid - March 2021. 100% Hand-picked, maturation 10 months in seasoned French Oak.

Bottled: January 2022

ALC/VOL: 13%

Cellaring: Now - 5 years

Notes: Aromatic & bright, with notes of ginger, honeysuckle, dried apricot & melon. The oak influences texture & fullness.

Food Match: Lamb & apricot tagine, Pad Thai, dishes with ginger, saffron & coconut, creamy & buttery cheeses.

Varietals: Pinot Noir, Pinot Gris & Pinot Meunier.

Harvested: March 2023. 100% Hand-picked, minimal skin contact.

Bottled: August 2023.

ALC/VOL: 13%

Cellaring: Drink now.

Notes: Aromas of rose petals, fresh red apples & white peach. Slight hint of spice, ripe strawberries & tangy raspberries complemented by a zesty citrus finish.

Food Match: Tapas, grilled vegetables, charcuterie, seafood, BBQ and all types of spicy food.

Region: A cool climate region, strongly maritime influenced by Westernport Bay and the Bass Coast in the most southerly region of Victoria.

Notes: Blend of Chardonnay & Pinot Noir, produced in the traditional method. Harrier N.V. is a classic cool climate sparkling showing citrus blossom on the nose, with jasmine, shelled almonds. Zesty notes of lemon sherbet, granny smith apple and pomelo follow, with richer characters of brioche and cashew, honeysuckle and cupboard spices with a creamy mousse on the lively palate.

Food matches: Oysters, calamari, olives, smoked almonds.

Label: Harrier.