ABOUT THE WINE
In 2001, a famously perfectionist Bordeaux chateau-owner, the late Catherine Péré Vergé, embarked upon a new venture in Mendoza, Argentina, and founded Bodegas Monteviejo. With the assistance of Michel Rolland as a consultant and Marcelo Pelleriti as winemaker, the attention to detail shown at her most famous estates of La Gay and La Violette in Pomerol was transplanted to the new world. The estate boasts over 100 hectares of vineyards in Mendoza, planted at high density to control yields, producing exceptional quality and intensity wines.

TASTING NOTES
Captivatingly fragrant bouquets, enriched by an intricate medley of zesty citrus nuances. The palate delights in a crisp and refreshing essence, boasting luscious pear and apricot, sun-kissed peaches, and a whisper of honey, all intertwined with a signature ginger undertone unique to the variety. Fermentation in stainless steel safeguards the varietal essence while limiting oxygen exposure, yielding a luminous and harmonious wine.

FOOD PAIRING
Allow the enchanting notes of Torrontes to elevate your experience with delectable shrimp ceviche, an exotic Moroccan tagine, or artisanal herbed goat cheese to achieve a genuinely transcendent pairing.

FRIARWOOD SAYS
Torrontès is a distinctly Argentine grape variety, related to Muscat, but genetically distinct. The grape benefits enormously from the extreme altitude of most Argentine vineyards, which provide warm, dry daytime conditions, and cold, crisp nights which heighten the naturally low acidity of the variety, and create the balanced palate which makes this wine so charming to drink.

ABOUT THE WINE
An olive-grove since the time of the ancient Gauls, the plateau near Aix-en-Provence upon which Le Domaine des Masques rests was settled by the Knights Templar of the Order of Provence in the Middle Ages. Vines were first planted in 1992, and in 2003 the estate was bought by Carl and Sophie Mestdagh. The vineyards are tended according to organic principles, although the estate has not sought certification. With duties in the cellar overseen by the famous Rhône winemaker, Yves Cuilleron, the estate is in excellent hands, and producing exceptional wines.

TASTING NOTES
Harvested a little earlier than the Exception, to preserve the fresh fruit-character of the wine. Vinification is in sealed vats to limit exposure to oxygen. Delicate citrus, peach, apple and pear aromas; fresh yet full-bodied on the palate.

FOOD PAIRING
An excellent aperitif, also perfect with grilled fish. A lovely wine with a cold lunch-spread.

FRIARWOOD SAYS
The reductive (oxygen-free) winemaking allows for the bare minimum of sulphur to be used in this wine.

ABOUT THE WINE
Gebrüder Nittnaus winery lies on the eastern shore of Lake Neusiedl in the heart of Gols, at the centre of one of the largest wine-producing communities in Austria. The family has owned vineyards for more than 300 years and has been running their own winery since 1986. They cultivate 57 hectares in Gols, spread out over more than 70 different vineyard parcels. Almost two-thirds of this area is planted with red wine, primarily indigenous varieties. They cultivate their vines in accordance with organic agricultural principles. The latest generation of Nittnauses, Andreas and Hans Michael, is now responsible for running the winery. 

TASTING NOTES
Bright lemon, grapefruit and gooseberry flavours, with a juicy palate and delicate spice on the finish.

FOOD PAIRING
Ideal with seafood or fresh, crumbly goat's cheese.

FRIARWOOD SAYS
The cool winds which blow from the eastern shores of the Neusiedler See provide an ideal climate for Sauvignon blanc, an increasingly popular varietal in this part of Austria.

ABOUT THE WINE
Born into a grape-growing family, Don Lewis spent 32 years working for the Mitchelton winery in Heathcote, where he forged an enduring partnership with Narelle King. In 2004 Don left Mitchelton to work as a consultant, most notably in Priorat, Spain. His time in Europe cultivated his fascination with the wines of Italy and Spain, and in 2006 he and Narelle set up Tar and Roses in order to show how these varietals could be grown in the diverse terroirs of Central Victoria.

TASTING NOTES
Eponymous tar and rose flavours on this bold Aussie expression of this Piedmontese grape. Black liquorice, leather and olive tapenade add a savoury character, with bright cherry and cranberry fruit.

FOOD PAIRING
Beef oxtail, New Zealand Rack of Lamb with mint sauce and beef ragu pasta with tomato sauce. 

FRIARWOOD SAYS
Australian growers are increasingly willing to experiment with new varietals from southern Europe, with Tar and Roses at the forefront of this new wave in winemaking.

ABOUT THE WINE
In little more than a decade, Benjamin Bridge has distinguished itself by its dedication to time-proven techniques, expertise, and most importantly to its acclaimed, distinctive wines. Located in the Gaspereau Valley in Nova Scotia, the vines benefit from the moderating influence of the Bay of Fundy, resulting in a climate remarkably similar to that found in Champagne.

TASTING NOTES
In the glass, pale golden colour with a light straw hue. On the nose, suggestions of freshly squeezed lime juice are complicated by hints of smoke and sea minerals. On the palate, notes of baked green apples and natural almonds lead to a long invigorating finish.

FOOD PAIRING
Grilled salmon and rice, clams spaghetti with creme fraiche, pancakes and strawberries.

FRIARWOOD SAYS
A product for those who love champagne but are adventurous enough to try something else.

ABOUT THE WINE
In little more than a decade, Benjamin Bridge has distinguished itself by its dedication to time-proven techniques, expertise, and most importantly to its acclaimed, distinctive wines.

TASTING NOTES
Light rose colour with a pale ruby hue. On the nose, hints of wild strawberry and raw cinnamon combine with a range of toastiness from grilled bread to soft ember aromas. The palate displays the wine's intensity with dynamic effervescence and a structured richness. The elevated concentration complements the wine's elegance, as freshness and earthy cherry notes keep the wine in a state of balanced harmony.

FOOD PAIRING
Enjoy as a palate-refreshing aperitif, or with light finger-food, great with salmon terrine!

ABOUT THE WINE
Having worked as a consultant for other wineries, Brittany-born Loïc couldn't wait to start his own, and so in 2011 he purchased 11 hectares spread between Savennières and La Franchaie, Certified organic and non-interventionist, Loïc prefers to let the effects of the seasons and terroir dominate the character of his wines. Grapes are exclusively picked by hand, with careful sorting to ensure quality fruit. Fermentation is slow, using natural yeasts and minimal sulphites, with maturation in oak barrels or small tanks.

TASTING NOTES
A Savennières of pleasure that combines the power of the terroir with a beautiful structure. Very dry, yet generous, with an unctuous character balanced by fresh acidity and impressive complexity - apple and pear fruit, with a hint of nuttiness and a touch of earth on the finish.

FOOD PAIRING
Ideal with fish, especially where they are cooked in powerfully flavoured sauces, but it will also be a good match with white meat (chicken, pork, veal) and creamy sauces.

FRIARWOOD SAYS
With a white of this complexity it is advisable to decant 30 minutes to an hour before serving; this wine will age beautifully for up to 15 years from vintage.

ABOUT THE WINE
Having worked as a consultant for other wineries, Brittany-born Loïc couldn't wait to start his own, and so in 2011 he purchased 11 hectares spread between Savennières and La Franchaie, Certified organic and non-interventionist, Loïc prefers to let the effects of the seasons and terroir dominate the character of his wines. Grapes are exclusively picked by hand, with careful sorting to ensure quality fruit. Fermentation is slow, using natural yeasts and minimal sulphites, with maturation in oak barrels or small tanks.

TASTING NOTES
Golden yellow in colour, very complex nose with honey, citrus, brioche and quince on the nose. Very bright and fresh with some nutty and toasted notes. On the palate is powerful and structured. Good minerality, medium weight and a long finish.

FOOD PAIRING
Ideal with any fish, preferably with a strong flavoured spice or sauce. Sweetbread or veal kidneys in a rich cream sauce will also complement the wine nicely, along with a locally produced goat or sheep's milk cheeses.

FRIARWOOD SAYS
The name 'Équilibre' symbolises a meeting point where the terroir-driven approach in Loïc's biodynamic vine-growing and the natural style of winemaking combine to create a wine which embodies the best of both philosophies.

ABOUT THE WINE
In little more than a decade, Benjamin Bridge has distinguished itself by its dedication to time proven techniques, expert guidance, and most importantly its acclaimed, distinctive wines. When legendary Champagne oenologist Raphael Brisbois passed away in 2013, he left behind a legacy at Benjamin Bridge. From the moment his name was suggested by world-renowned sparkling wine critic, Tom Stevenson, to his more than a decade of blending and winemaking exploration at Benjamin Bridge, Brisboi, expertise and influence can be tasted in every sparkling bottle.

TASTING NOTES
In the glass, a vibrant yellow gold colour. On the nose, suggestions of lemon rind and minerals abound. On the palate, vibrant and expressive notes of sweet Devonshire cream and baked green apples lead to an enticing rich finish. The finesse and creaminess of the wine's effervescence is both mouth coating and persistent. A definitive cellar keeper with 20+ years of aging potential.

FOOD PAIRING
With white fish or seafood (oysters) in a buttery white sauce, a sublime mix of the soft and fresh, lemony and crisp.

FRIARWOOD SAYS
From the outset, Benjamin Bridge has been dedicated to producing only those styles of wines that the Nova Scotian micro-climate is perfectly suited to.

ABOUT THE WINE
Having worked as a consultant for other wineries, Brittany-born Loïc couldn't wait to start his own, and so in 2011 he purchased 11 hectares spread between Savennières and La Franchaie, Certified organic and non-interventionist, Loïc prefers to let the effects of the seasons and terroir dominate the character of his wines. Grapes are exclusively picked by hand, with careful sorting to ensure quality fruit. Fermentation is slow, using natural yeasts and minimal sulphites, with maturation in oak barrels or small tanks.

TASTING NOTES
Produced only in exceptional years, from 'green-harvested' vines which are able to concentrate on feeding only 3 or 4 grapes clusters per vine. Harvested by hand, sometimes with small amounts of botrytis-affected grapes, the wine undergoes a slow, natural vinification of 18 months in oak barrels. Golden colour with amber shades, derived from a period of skin-contact prior to fermentation. The nose combines fruity, mineral and woody notes. On mouth it is ample, pure, rich and fresh. Incredibly long finish.

FOOD PAIRING
An exquisite wine to go with rich fish like turbot, brill or a poulet de Bresse or even fatty duck breast. We also recommend pairing with rich baked cheeses, like Comte and Beaufort.

FRIARWOOD SAYS
A great sensory experience! A great wine to drink now but with an ageing potential of 30 years. We recommend decanting for 30 minutes before serving.