Not just about the land in which the grapes are grown, but about the history of the infamous people who founded the land.

Deep intense red with purple hues. Fresh lifted wine of ripe dark berry spicy fruit with some herb notes balance with some oak. Full bodied wine showing fresh lively dark fruits of black currants, herbs and balanced with some subdued spicy integrated oak. Excellent partner to all types of red meats especially a juicy steak with red onion jam. This wine has the flavour, structure and balance to be enjoyed now or offers added satisfaction from further cellaring.

This wine has aromas of raspberry, red cherries and spice. Dark red fruits, licorice and chocolate with soft oak flavours are on the palate.

Spicy at first with leather notes. It develops blackcurrant and toasted aromas. Full bodied, smooth tannins, a crisp acidity.

Much has been said and written about the Gimblett Gravels area being fantastic for Syrah. Babich was a pioneer of this region and this wine comes from the famous Babich Irongate vineyard. It is an accessible middleweight Syrah that's big on berry fruit, sprinkled with spice and pepper.

The Parson is a lively berry-scented drop with a hint of black pepper on the nose. Shiraz fruit floods the mouth with good depth and persistence, finishing dry and firm.

Rich plum and berry fruit is lifted by fragrant spice, violet and liquorice aromas. The palate is medium weight and supple with a long finish.

Le Sol (French: the soil) is born of the renowned Gimblett Gravels viticultural appellation, with its gravelly soils attracting the sun in summer and insulating the vines in winter. The vines are planted in the stoniest parts of the vineyard to a heritage clone of Syrah brought to New Zealand in the 1840s. Intensively hand managed, the grapes reveal a deep dark Syrah with purple hues. Le Sol is always aromatically pure with a luscious yet elegant mid-palate and a distinctive fine tannin finish. Very dark purple core. Abundant sweet, black fruits lead the bouquet, notably boysenberry and blueberry aromas. The tannin structure of the wine is exemplary and seamless from start to finish. The wine shows considerable drinkability in its youth, and the intensity is the highest in several years.

The vines originate from a Heritage clone of Syrah brought to New Zealand around 150 years ago. Produced from the gravelly soils of the Gimblett Gravels, this distinct Syrah shows an aromatic lift of floral and pepper aromatics with lushness and elegance on the palate. Deep red with a purple hue. Tremendous aromatic lift, with lavender and sweet cherries rising from the glass. The palate has significant density but a perfect balance that already encourages drinking.

The Lionheart of Dandelion Vineyards is their old vine Barossa vineyard. These ancient, gnarled vines, many over a hundred years of age, are not only surviving but thriving on their own roots in some of the oldest soils on the planet. In the last week of April whole bunches of Shiraz were hand harvested, then gently crushed and naturally fermented in open fermenters for eight days, hand plunged twice a day, before careful basket pressing into some new but predominantly older French Oak Barriques to finish fermentation. After 18 months maturation and a racking in the same oak, we bottled our Lionheart without filtration or fining, to capture the essence of the vineyard. Dandelion Vineyards Lionheart is ready to drink and will reward cellaring and decanting.

Airavata means the king-god of Elephants in Hindu. The Icons are the pinnacle of Elephant Hill's winemaking philosophy. Handpicked Syrah from select vineyard blocks has created an impressively concentrated, spice laden, fruit rich wine with incredible, complex layers of flavours and silky tannins.

Hand-picked grapes from Elephant Hill's Gimblett, Bridge Pa and Te Awanga vineyards have all contributed to this Reserve Syrah. A wine with elegance and concentration that will reward cellaring. Red licorice and raspberry with undertones of smoky barrel spices. A wonderfully balanced Syrah.