<p><b>Chateau Belair-Monange</b></p> Previously known as Chateau Belair, the name was changed to Belair-Monange upon its full purchase by the Moueix family in 2008. The 12 ha vineyard is planted predominately to Merlot with some Cabernet Franc growing on limestone and clay soils. A blend of 85% Merlot and 15% Cabernet Franc, the wine is fermented in stainless steel and lined concrete tanks prior to undergoing maturation in a mix of new and seasoned barriques for 18 months. A philosophy encompassing reduced yields, later harvesting and meticulous fruit selection have resulted in a richer more generous, concentrated style since 2008.

Mount Edward is a small wine grower located in the heart of the Gibbston grape growing district, 25 km from Queenstown, in Central Otago, New Zealand. Started in 1998 Mount Edward has evolved from its simple beginnings, growing pure Central Otago pinot noir and riesling, to a winery exploring the boundaries of what is possible with sub regional vineyard sites and the region’s most promising varieties. Winemaker Duncan Forsyth has been making wine in Central Otago for the past 17 years and together with proprietor John Buchanan grows and makes Mount Edward’s wines. Mount Edward’s vineyards are in the Bannockburn, Lowburn and Gibbston sub regions. We use traditional and certified organic approaches to winegrowing, producing wines which reflect soil and season and all from unique single vineyard sites.

<p><strong>Serrat</strong></p> <p>Serrat is the boutique family label of renowned winemaker Tom Carson and his wife Nad&egrave;ge. Located near the township of Yarra Glen in the Yarra Valley, their small vineyard holdings consist of 0.8ha each of Pinot Noir and Chardonnay, 0.4ha of Shiraz, and a small amount of Viognier. Serrat is a Catalonian word meaning close-planting and Serrat&rsquo;s vineyard is planted to 8800 vines per hectare, four times more than the average Australian density. Highly labour intensive, each vine grows enough grapes for about one bottle of wine a year.</p>