“Deep ruby red in color. Distinct and elegant aroma of ripe red fruit and black cherry, with scents of spices and vanilla. This wine is dry, harmonious, fresh with a balanced acidity, medium-bodied. Fragrant and intense aroma of cherry and wild berries. Round in the mouth, velvety and balanced. This wine is best enjoyed within 1-2 years from the harvest. “
The natural copper-coloured extracted with maceration is the signature of this wine and its richness with reminiscent of Williams pear, banana, and acacia flowers wrapped in a slight scent of fresh apricot. Intriguing taste with pleasant flavours of pear syrup and quince peels. Good acid/alcohol balance with a long fruity finish.
100% Sangiovese. Colour is deep ruby red. Nose shows complex aromas of ripe blackberry and raspberry typical of Sangiovese, with contribution from the barrel oak. The palate is complex and highly structured, full and persistent. with very present fruit characters, a long and sapid aftertaste with evident tannins. The ripe soft tannins are perfectly balanced with the acidity, long pleasant and flavoursome aftertaste.
100% Muscat. Pale yellow with golden inflections. Fresh peach aromas and apricots with white grape and meringue. A very good, delicate and refreshing dessert wine, with light spritz that lifts the sweet melon and honey notes, finishing with white florals.
Pair the 2024 Apricus Hill Chardonnay with Be Inspired by Roberta’s Snapper Baked in Salt Crust. This is a wonderful dish for entertaining and is easy to prepare as most of the work is done ahead of time- plus it’s impressive when unveiled at the table! Get Roberta’s recipe here! 2024 Apricus Hill Chardonnay 92…
Eric Asimov of The New York Times traveled to Christchurch to take part in Pinot Noir New Zealand 2025, a gathering examining the central topic from all angles. Topics discussed included soils and environmentalism, tariffs and trade, and the care that is taken to weave the culture of the Māori into the local wines and vineyard practices. Asimov spoke…
