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With the James Bond movie Spectre being released today, no time could be better to drink Bollinger. The most suave spy in the world has been sipping on Bollinger since Moonraker in 1979. While we can’t all drive a fully loaded, customized machine gun having Aston Martin, we certainly can chill down a bottle of Bolli! The 2004 Bollinger "Grande Année" Brut Champagne ($109) is as good as Champagne gets; all barrel fermented and full of masculine, Pinot Noir power and high class elegance. We even have a few bottles of the limited 2009 Bollinger "James Bond 007" Brut Champagne ($195) in stock for the diehard fan of Bond & Champagne!

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Entries in direct imports (31)


Keith's Burgundy Hotline: Ballorin - New Arrival from Burgundy!

By: Keith Wollenberg | K&L Burgundy Buyer

Gilles BallorinHello Burgundy Lovers,

As you know I am always scouting the back roads and alleys of Burgundy for unknown growers, making terrific wine.  Our latest discovery has just arrived. To my pleasure, Allen Meadows also found this grower, so we even have some reviews on a few of his wines, besides out own.

Gilles Ballorin is an iconoclastic guy, who grew up in Dijon, and worked harvest in Corgoloin for many years.  He later went to work for the cooperative in Igé, and then for Antonin Rodet.  But he got bored and wanted to try something new, so off he went to wine school, and he and his wife Fabienne became wine-growers, starting a few years ago with 0.2 Ha (1/2 an acre!), in Chenove, north of Marsannay, while he was still in school.  He then rented the neighboring 04Ha, and started with a whopping 1.5 acres in his first vintage  He has gradually acquired more vineyards, with the help of some investors content to take their share in wine, and now farms about 6 Hectares, he tells me.   These vineyards are scattered from north of Marsannay to south of the Clos de Maréchale in Comblanchien. He does much of his work by hand, since it takes him almost a half-day to drive his tractor from his northernmost vines to his southernmost!

By 2006, he was Demeter certified as biodynamic. He presses his grapes with an old-fashioned plate press, which we prefers, not a more modern pneumatic press.  He believes in a cold soak, using dry ice to retard the fermentation, which is always by native yeasts.  He refuse to pump his wine, but likes to minimize the amount of punching down to ensure gentle extraction.  He solution was to do his remontage (usually translated as pumping over) by hand, with a bucket.  He will draw wine from the bottom of the cuve, and pour it over the cap, as needed. 

He manages to extract a clear sense of terroir from each wine, with little in the way of a house signature.  The aim always to let his careful vineyard work express itself in the finished wine.  As he puts it: “My style is to not have a style.”  In 2011 he harvested later than many, only commencing on September 15th, in order to get riper phenolics, as he felt acidity levels were  good in the vintage.

They say that wines reflect their winemaker.  In this case that expresses itself by almost an excess of enthusiasm and boundless energy, and a restlessness combined with a positively Pablo Neruda like sensuality and intimate connection with the earth.  Try Gilles’s wines, and you will see why I am excited.


The Wines:


2011 Domaine Ballorin & F Bourgogne "Passetoutgrains" $18.99

Allen Meadows - Burghound

Fabiènne and Gilles Ballorin are behind this new and 100% biodynamically-farmed domaine that was started with the 2005 vintage. 2012 was my fourth visit and the domaine clearly continues to fashion impressive quality emanating from relatively modest appellations. The goal is to craft wine in a minimalist style from their 5 ha of vines that they have put together piece meal with various private investors who want only wine from their investments. Or, as Ballorin so eloquently and aptly puts it: 'My style is to not have a style.' In 2011, Ballorin noted that he was one of the very last to pick as he didn't start until the 15th of September. While he was very happy with the quality of the raw materials, he lamented that he averaged no more than 25 hl/ha, not much in the context of his appellations

K&L Notes  

An unusual AOC, Bourgogne Passetoutgrains may contain both Pinot Noir and Gamay, but must contain at least 1/3 Pinot noir. Unusually, this is 90% Pinot Noir!, since as the vineyard was replanted, it was to hat varietal. the average vine age is 55 years. This is both Organically and Biodynamically grown, and certified as such. The grapes are grown in a vineyard known as "En Bollery". It is just across the RN74 form the Clos de Vougeot, Grand Cru. The wine is open and bright with a very pretty , spicy character, but not a ton of mid-palate. Nice Pinot Noir mouthfeel. Tasty! (Keith Wollenberg, K&L Burgundy Buyer, 03/2013)


2011 Domaine Ballorin & F Bourgogne Rouge "Le Bon"   $24.99

Allen Meadows - Burghound: "A fresh and bright nose features notes of red pinot fruit with hints of earth that complement the moderately earthy, supple and very round flavors that possess a lovely mouth feel. This delicious effort is already drinking well." (1/2013)   K&L Notes: Named after Philip III, the best of the Dukes of Burgundy, also known as Philip the Good (Le Bon). And, Gilles says with a wink, this is good Burgundy. Fresh and bright, with focus, acidity and a nice mid-palate richness, this is most satisfying. (Keith Wollenberg, K&L Burgundy Buyer, 03 and 08/2013) 

2011 Domaine Ballorin & F Côte de Nuits Villages « Le Village » $29.95

Allen Meadows - Burghound

Pungently earthy aromas of both red and dark pinot fruit lead to attractively textured, delicious and sappy flavors that are quite forward and like the Bourgogne should drink well immediately. (1/ 2013)  K&L Notes: This vineyard was planted just after the war, in 1946. it is below the RN74, just a hop and a skip from Clos de Maréchale, He makes 5 barrels of this wine, with one being new. It is concentrated and spicy on the palate, with a pronounced spine. It is medium in weight, with good charm. The fruit, behind the spine of concentration, is bright and pretty, with a bit of delicacy in character. When tasted in March, it was feminine and lovely. Tasted after arrival, it show more structure and needs some cellar time, as you would expect from a wine next to Nuits-St-Georges. (Keith Wollenberg, K&L Burgundy Buyer, 03 and 08/2013)


2011 Domaine Ballorin & F Marsannay "Les Echezots" , $36.99

Allen Meadows - Burghound

A perfumed and very pretty nose offers up notes of cherry, black raspberry and a hint of wood influence. There is good richness to the delicious and refreshingly vibrant flavors that possess good volume on the tangy but ripe finish. (1/ 2013)  K&L Notes: Here, the soil is composed of fossilized oyster shells, which results in more red fruit notes, interesting layering and a fruit profile that is both complex and pretty. His holding is relatively high in the small valley that contains this vineyard, so it is a cooler site, resulting in a wine that is sensuous, earthy and very expressive in a most charming fashion,. (Keith Wollenberg, K&L Burgundy Buyer, 03/2013)


2011 Domaine Ballorin & F Marsannay "Clos du Roi",  $39.95

Gilles feels that the Marsannay Clos du Roy vineyard is his best site. It is also one of the sites suggested for promotion to Premier Cru, although there is a lot of opposition to this move among some other villages. The soil is a substance called Grèzes Litée. This is type of soil composed of a sandy and gravelly mixture of decomposed limestone bedded in on a slope. This is the same type of soil as is found in the lower portion of Charmes Chambertin, Gilles pointed out to me. This has extremely lovely fruit, and is both rich and expressive. This wine is what the French call Aérienne, "Of the Air", rather than earthy in character. (Keith Wollenberg, K&L Burgundy Buyer, 03/2013)


2011 Domaine Ballorin & F. Fixin "Les Chènevrières"  $46.99

89 points Allen Meadows - Burghound

A ripe, pure, cool and unusually elegant nose of essence of red pinot fruit and soft earth aromas give way to rich, delicious and velvet-textured flavors that display a discreet minerality on the mildly austere finish. This is sufficiently ripe and forward that it could be enjoyed now but I would advise waiting for a few years first. Recommended. (1/ 2013)

K&L Notes:

Here, the vineyard name comes from the Old French word for Cotton Fields, to which once, centuries ago, this low-lying vineyard may have been planted. It The soil here is a mixture of soil and gravel, and the character of fruit tends towards that harder character Fixin has been known to. Highly aware of this fact, Gilles tends to treat this cuvee particularly gently, as well as using canopy management and careful control of temperature at fermentation to ensure a gentler extraction. It is more structured that the Marsannays, with bright minerality following on the heels of the rich entry, with rounder fruit from the heavier clays in this soil. The profile of this wine is so pretty and so seamless that I am confident a bit of time in the cellar will richly reward you. (Keith Wollenberg, K&L Burgundy Buyer, 03/2013)


2011 Domaine Ballorin & F. Nuits-St-Georges "Les Damodes"  $57.99

       The view from Nuits Damodes, looking down to the plain below.

This comes from high on the hill near the Vosne Romanée border. The shallow topsoil overlays a hard white limestone. The result is a much lower vigour for the wines here. In response, Gilles works them entirely by hand and with a horse, doing no hedging or cutting of the wines, merely training the shoots back on to the wire, instead. This is an extremely lovely effort, with a very Vosne-like mid-palate and very attractive floral notes. The fruit here is so gorgeous, it is hard to believe this could be village Nuits! (Keith Wollenberg, K&L Burgundy Buyer, 03/2013)


A santé,




Directeur Commercial Bourgogne

K&L Wine Merchants

+1-650-556-2724 Direct Line


{Terra Ignota}: Introducing New Direct Import - Dalwhinnie Estate

I am very pleased to announce the latest partnership in our direct import program: Dalwhinnie Estate. Situated high in the Pyrenees region of Victoria, Australia, this estate is well know for producing some of the finest Shiraz, Cabernet Sauvignon and Chardonnay in country. I had previously encountered the wines while working in London, but they have suffered a prolonged absence from the US market, until now!

Dalwhinnie has consistently proven to produce wines of majestic power, exquisite depth and profound complexity. Their wines have a very good track record for mid to long term cellaring. All of these attributes have garnered them huge scores and critical acclaim from the world’s top wine writers with multiple 95-97+ point scores. Their production is quite small; especially the single block bottlings, and we have taken our full allocation of these wines so don't miss out.

Dalwhinnie’s estate is a unique parcel of land in the small, remote sub-region of the Pyrenees. Growing at around 2000ft in elevation, Dalwhinnie’s beautiful 18 hectares of vines inhabit an amphitheatre like bowl between mountain peaks. These vines planted back in 1976 grow in very hard and hungry soils with lots of exposed rock and gravel left from alluvial mining in the early 1800’s. The poor soils provide naturally low yields and excellent concentration of flavor and powerful structure. Due to the high elevation, big diurnal swings in temperature helps retain a fantastic brightness and freshness in the wines despite thier richness and intensity.

Most of the estate is planted to Shiraz (Dalwhinnie’s focus), yet exceptional Cabernet Sauvignon and Chardonnay is also produced. After taking over from his father in 1983, winemaker and co-owner, David Jones has brought great consistency and a steady hand to the property. His focus is undeniably in the vineyard believing heavily in the importance of careful pruning, vine management and natural balance. Within the cellar he simply teases out the innate quality of the grapes and their encapsulated terroir. The winemaking is refined and elegant. The resulting wines are pure and gracefully powerful.

2010 provided superlative growing conditions especially for red wines in much of South Australia and Victoria was no exception. It is very fortuitous perhaps that our new relationship with Dalwhinnie just so happened to coincide with such a momentous vintage. The 2011 vintage was very cool and resulted in exceptional white wines for careful producers. Below are some of my notes on each wine as well as some points and tasting notes from James Halliday and Robert Parker's Wine Advocate:

2011 Dalwhinnie “Moonambel” Chardonnay Pyrenees, Victoria* ($32.99) 95JH

From the very cool 2011 vintage this wine has great drive and focus. Delicious crunchy orchard fruit, fresh grains, toast, malt. Good flinty mineral tones. Bright but finely balanced acidity. Exceptional persistence on the palate.

James Halliday: 95 points "David Jones has long been the leader of chardonnay in the Pyrenees, and this rendition is full of energy and life; the bouquet reveals lemon pith, smoky oak and struck quartz; the palate is racy and taut, with the acidity and the strong mineral personality working seamlessly to a long and even conclusion."

2010 Dalwhinnie “Moonambel” Cabernet Sauvignon Pyrenees, Victoria* ($39.99) 95 JH, 92+ RP

This wine has a lifted nose of Black Currant, Cassis, crushed mint and graphite. On the palate it is richly textured, powerful and juicy. Lovely balance between fruit and structure with ample ultra-fine tannins providing good persistence and long cellaring potential. Approachable now or hold until 2022.

James Halliday: 95 points "Classic Dalwhinnie style with abundant aromas, fruit on the fore-palate likewise; tightens up on the finish with tannin grip that will relax as the years go by." 

Robert Parker's Wine Advocate: 92+ points "Deep garnet-purple colored, offers a nose of cassis, wild blueberries, toasty oak and yeast extract with subtle suggestions of pencil lead and chocolate. Full-bodied with a nice backbone of medium to firm, grainy tannins and very crisp acidity, it has a long savory finish. Delicious in this youthful stage, it should develop gracefully and drink to 2022+."

2010 Dalwhinnie “Moonambel” Shiraz Pyrenees, Victoria ($49.99) 96 JH, 94 RP

Combination of many different top parcels across the estate. This Shiraz shows deep, saturated, dark red fruits, baking spice, vanilla and clove. Medium to full bodied, long, structured, elegant yet intense. Great already but will hold until 2020+.

James Halliday: 96 points "Typical deep crimson-purple; intense dark berry fruit aromas join with quality French oak on the bouquet, the svelte palate adding perfectly balanced and integrated tannins; top class finish and aftertaste; purity and power." 

Robert Parker's Wine Advocate: 94 points "Deep garnet-purple colored, scented of blackberries, creme de cassis, cedar and black pepper plus touches of dried herbs, violets and licorice. Medium to full-bodied with plenty of mouth-filling black berry and spice flavors, it has got a solid foundation of medium to firm grainy tannins and enlivening acidity, finishing long with some vanilla and cedar notes coming through. Drink this one now to 2020+."

2010 Dalwhinnie “Southwest Rocks” Shiraz Pyrenees, Victoria*($69.99) 96 JH 95 RP

This is a single block selection from a portion of the vineyard with particularly rocky soil and exposed boulders from old mining exploits. Singled out for it's unique character, this is seriously dark and brooding Shiraz. Medium bodied and concentrated yet pure and fresh; ripe but not the slightest bit jammy. Long silky but considerable tannin structure provides great cellaring potential. Now-2023+

Robert Parker's Wine Advocate: 95 points "Deep garnet-purple colored, an intense, complex nose of ripe black cherries, black raspberries and roses with underlying hints of toast, nuts, baking spices and smoked meat. Medium-bodied with amazing intensity and tension in the mouth, it has a medium to firm level of grainy tannins, very crisp acid and a long finish. Made for the long haul, consider holding onto it for a year or two and drink 2014 to 2024+."

2010 Dalwhinnie “The Pinnacle” Shiraz Pyrenees, Victoria*($69.99) 96 JH, 97+ RP

The highest and steepest parcel on the estate. Immense power and intensity. The most muscular and saturated of the Dalwhinnie wines. Black fruit with some savory meaty elements. Bitter-sweet chocolate and all spice. Mouthcoating but not overextracted or sweet in anyway. Lovely freshness and purity for such a concentrated wine.

Robert Parker's Wine Advocate: 97+ points "Very deep purple-black colored, aromas of creme de cassis, violets, bruchetta, yeast extract and roasted nuts with whiffs of mocha, menthol, potpourri, aniseed and cloves. Medium to full-bodied and packed with taut, muscular black berry and savory flavor layers, it has a firm structure of grainy tannins and lively acid, finishing very long. Consider drinking it 2014 to 2025+."


Ryan Woodhouse, NZ / Aussie Specialist


 Terra Ignota is Latin for "Unknown Land". It was the name for the South Pacific region during intial mapping and exploration of Australia and New Zealand. As we are going to be exploring new and exciting wines from this region, we think this is a fitting title for our blog series on wines from this part of the world. Stay tuned for more!


{Terra Ignota} K&L Exclusive Direct Import of Spectacular Te Mata Estate Wines

During my travels around New Zealand in 2011 I visited over 50 wineries. In general I was amazed by the quality and diversity of the wine I encountered. Marlborough was great, Central Otago too, but I think it was Hawke’s Bay on the east coast of New Zealand’s north island that really blew me away. The cornerstone of that revelation was most definitely the wines of Te Mata Estate. 

The famous landmark of Te Mata Peak that towers over the winery

I was so impressed that on my return to K&L I worked hard to develop a relationship with them and am pleased to say that we are now the exclusive importer of the Te Mata wines to the USA. Te Mata Estate is New Zealand’s oldest family owned winery. Founded in 1892 by an English immigrant, the winery still uses the original plots nestled into the lower slopes of Te Mata Peak, a dramatic rocky out crop that towers above the flat plains of Hawke’s Bay. The vines grow only a couple miles from the ocean and are perfectly tempered by cool sea breezes. These rocky free draining soils are perfect for balanced, finessed wines but with the concentration and power I have come to expect from Hawke’s Bay.

The orignal Coleraine Vineyard first established in 1892

Te Mata’s wines are held in very high regard and many immediately sell out upon release from the winery. Their four most iconic wines have long been regarded as the most prestigious and awarded wines in New Zealand. The long lived, Bordeaux like Coleraine. The undeniably rich and delicious Awatea. The complex, layered, very Burgundian Elston Chardonnay and perhaps the most sought after all, the stunning Bullnose Syrah. We have also brought some of their other estate wines to the US as part of a K&L exclusive direct import. These wines are truly the pinnacle of what New Zealand can produce.

2009 Te Mata Estate “Coleraine” Bordeaux Blend, Hawke’s Bay, NZ $49.99

This is a stunningly complex and delicious Bordeaux style blend that takes its name from the tiny vineyard directly adjacent to the winery. The Coleraine has been produced since 1982 and is regarded as one of New Zealand's finest and most age worthy wines. Quite compellingly the wine is made each year using a blind tasting and blending of the estates fine parcels of Bordeaux varietals.

The winemaker describes it as “saturated magenta in color with concentrated aromas of blackcurrants, spice and dark old fashioned roses. The palate opens with the dense sweet, dark berry fruits indicative of a great year. The focus quickly turns to rich fine tannins that fill the mouth, leaving a lasting impression of a wine of significant ageing ability. Coleraine '09 [is] considered amongst the greatest Coleraines. A blend of 52% cabernet sauvignon, 43% merlot, and 5% cabernet franc, it will continue to develop in bottle and provide great enjoyment up to 15 years from harvest.” My personal notes echoed these, being particularly impressed with the balance between rich dark fruits and a firm structure. This is clearly a wine for the long haul but with just enough extraction to please the bigger cab drinkers and those who enjoy riper Bordeaux vintages such as 2000, 2005, 2009.

Robert Parker’s Wine Advocate also gave great reviews to this wine awarding 95 points and writing:

“Blackberry, dark chocolate, a touch of sloe and liquorice. The finesse is there on the long, languid finish. A masculine Coleraine with great intensity and promise for the future.”

James Suckling writes: “94 points, this is an awesome Bordeaux blend with light mint, flowers and dark fruits. Currants and slightly dried fruit. Full-bodied, with layers of ripe tannins and long, long finish. Still slightly chewy. Needs another three to four years to come around.”

2010 Te Mata Estate “Awatea” Cabernet Blend, Hawke’s Bay NZ $29.99 

This is the 2nd wine to the Coleraine, made in a slightly more plush, drink earlier style and represents an excellent value for a remarkable bottle of wine. Te Mata Estate believes this to be one of the finest Awatea’s it has produced to date. Winemaker’s notes: “2010 Awatea is a dark magenta colour with aromas of fresh blackberry and raspberry infused with rosemary and sandalwood. The palate is pure, powerful, and well balanced, with mineral freshness and fine powdery tannin warmth contributing to its length. Awatea ’10 is a blend of 42% cabernet sauvignon, 40% merlot, 12% cabernet franc and 6% petit verdot. It will continue to evolve in bottle, providing great enjoyment up to 10 years from harvest. It is a natural partner for savoury red meat dishes and hard cheeses.”

I found this wine to be very expressive right now with a touch more generosity. Dark lush fruit and spice box with wonderful energy and brightness on the palate. A dynamic wine that evolves beautifully in the glass. The perfect steak wine! Truly over achieving against any other $30 Cab blend I would put in it’s category.

The 2010 Awatea has not been professionally reviewed yet, however the 2009 garnered 92 from Robert Parker’s Wine Advocate.

2009 Te Mata Estate “Bullnose” Syrah, Hawke’s Bay, NZ $31.99 

This wine sells out immediately upon release in New Zealand, it’s almost a national treasure! Made from a tiny, steep single vineyard, the winemaker writes: “An impressive deep magenta colour, with aromas and flavours of raspberry and sweet cherry, baking spices and lavender. The rich palate displays velvety tannins underpinning plum and cream notes, leading to a long, elegant finish. It will continue to evolve in bottle for eight years from harvest.” This is a stunningly elegant and perfumed Syrah again playing a perfect balance between old world structure and beautifully pure new world fruit.

Robert Parker’s Wine Advocate awards 94 points and writes: “Produced since 1992, the vines for the Bullnose Syrah are now 20 years old. Purple-black in color, the 2009 Bullnose Syrah gives up a pronounced nose of blueberry compote and blackberry pie filling with hints of cloves, moss covered bark, allspice, toast and aniseed with a whiff of white pepper. Medium bodied and concentrated in the mouth, it gives a good structure of crisp acid and firm, ripe, rounded tannins, finishing long and peppery. Drink it now to 2018+.

2011 Te Mata Estate “Elston” Chardonnay, Hawke’s Bay, NZ $29.99

Once more finding a perfect balance between the restraint and mineral intrigue of great white Burgundy and the slightly more exotic fruit expression of New Zealand. This wine is fascinating as it tip toes across the palate and goes on and on in the finish. The winemaker describes it beautifully: “Elston ‘11 has a brilliant, green gold colour, and lovely aromas of nectarine and white peach, with a background of oatmeal and cedar. It is elegant and intense, with a mineral tension in the extended palate that suggests considerable cellaring potential. Elston ‘11 will continue to evolve in bottle for five years + from harvest and matches well with full flavoured dishes based on seafood, poultry and white meats, as well as soft ripened cheeses."

The 2011 vintage has not yet been professionally reviewed, but the 2010 garnered 95 points from James Suckling with him writing “This is really fabulous with insane density like grand cru Burgundy. Full and layered with great concentration and structure. Lemon rind, apple pie and mineral undertones. It's all about tension and structure here. Needs time to come around. Better in 2015.”

I think the 2010 is a better wine than the 2009 with more brightness and minerality. This wine is considered one of New Zealand’s most prestigious Chardonnays and I urge you to try it.

2011 Te Mata Estate “Cape Crest” Sauvignon Blanc, Hawke’s Bay, NZ $19.99


One of New Zealand's top Barrel Fermented Sauvignon Blancs. The Winemaker describes it as “fermented and aged in a combination of new and used French oak barrels. Eight months aging on the lees lends this Bordeaux-style blend (85% Sauvignon Blanc, 11% Semillon, and 4% Sauvignon Gris) incredible mid-palate richness and length on the finish. It reveals intense aromas of tropical fruit, citrus, pear, and blossom in the nose, with accents of buttered toast and vanilla. The palate is layered and creamy, with fine acid structure and a very long lingering nutty finish.” Very classy stuff and a gives a whole new meaning to most peoples understanding of Kiwi Sauv Blanc.

James Suckling writes: 92 points “This is like top white Bordeaux with lemon / lime, green apple and mineral character. Great intensity. Full body with lovely balance of fruit and oak. Excellent finish. Drink now.

Jancis Robinson writes: 17/20 Brilliantly forthright oak, like all-butter shortbread. Lemon citrus and vegetal notes present on the palate, good restraint despite the potent nose. This could be Graves or Pessac-Léognan.

Last but not least is the wonderful if not slightly quirky 2012 Te Mata Estate Gamay Noir, Hawke’s Bay, NZ $16.99.

Made in a very convincing Beaujolais style with partial carbonic fermentation, this is such a fun and delicious wine. Spicy, crunchy red berries with silky, supple tannins and just a whiff of cracked black pepper to distinguish it as a Hawke’s Bay wine. Perfect for summer BBQ with chicken and fish. Once you try one this will be a new favorite I’m sure!

James Suckling agrees saying: “90 points, amazing Beaujolais style to this wine with grapy, wet earth character. It's medium-bodied, with fresh acidity and a long finish. So much going on here. One of the only producers in New Zealand of Gamay. It was started in 1995. Cuttings came from Beaujolais. Lovely texture to it. Drink now 

Please check out these wines. They are all truly remarkable. Any feedback will be truly appreciated.


 -Ryan Woodhouse, Aussie/NZ Specialist


Terra Ignota is Latin for "Unknown Land". It was the name for the South Pacific region during intial mapping and exploration of Australia and New Zealand. As we are going to be exploring new and exciting wines from this region, we think this is a fitting title for our blog series on wines from this part of the world. Stay tuned for more!