Massively concentrated Kiwi Sauvignon with all the clean ripe fruit you'd expect.
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Classic blackcurrant aromas of Cabernet in an easy-drinking style. Ripe fruit, and bags of flavour.
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Abundant honeysuckle and herbaceous aromas, succulent ripe fruit and a long finish.
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Trimbach describe Riesling as the 'King of the wines of Alsace'. This example is developed on the nose and shows a hint of mineral flavours associated with good ripeness and acidity. Ripe fruit such as white peach, quince, grapefruit and lemon all come through on the palate and the finish is clean and dry.
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Matassa means 'underwood' in Catalan, and this wine shows plenty of the garrigue herbs, spice and red berries typical of wines from this region of France. Made using Biodynamic principles from a blend of Grenache, Carignan and Mourvedre, the palate shows ripe fruit, a mineral acidity, elegant structure and silky tannins. An excellent food wine.
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"In the flight of young wines, with all the vintages of the nineties represented, this wine stood out for its absolute purity of crème de cassis, ripe fruit, medium to full-body, high tannin, wonderful sweetness, massive richness on the mid palate, and abundant power, density, and ripeness. It is clearly the finest Lynch Bages since [...]

This year's vintage shows a greater concentration of flavour and substance than previous years. Dried tobacco leaf, cassis and plum notes soar from this deeply coloured red, born of rich ripe fruit in an excellent vintage. The palate is full and soft and very well formed tannins make for a tasty and elegant wine.
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The winemaker, Patricia Atkinson, best selling author of 'The Ripening Sun', vinifies her wines using traditional methods to extract maximum fruit flavours, colours and tannins. The wine is then aged in oak for up to 2 years. With 75% Merlot and 25% Cabernet Sauvignon, showing an array of rich, ripe fruit, blackberries and notes of [...]

Bright ruby red in colour with a nose of subtle elegant oak, ripe red cherry fruit and notes of jam, coffee and spices. An intense, well balanced palate expressing ripe fruit with sweet toasty notes, coffee and chocolate, and a subtle finish that is long with good tannin and finesse.
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The Hawkes Bay region is a unique environment with a maritime climate providing the vines with strong sunlight during the day and then coolness at night coming from the sea breezes of the Pacific. 'Gloriously ripe fruit provides a burst of richness on the palate whilst a touch of subtle oak gives lifted spice, softness [...]

Palmer's style is one characterised by it's sensational fragrance and bouquet. The 1989 exhibits a 'dark ruby/purple colour and a sweet jammy nose with floral scents, licorice, and a touch of truffles. Full bodied and supple, with copious quantities of ripe fruit and glycerin, this is a gorgeous Palmer.' Robert Parker
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Aromas of blackcurrant, plum, sandalwood and chocolate mark this out as classic Carmenère, and the palate echoes this with ripe fruit and a toasty vanilla character.
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Deep red in colour, this rich, smooth wine shows ripe fruit flavours of cherries, currants, berries and plums. Full and velvety on the palate with hints of chocolate and spice, generously framed by toasty American oak.
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Oyster Bay Marlborough Chardonnay truly captures the character of Marlborough with pure, incisive ripe fruit flavours. The gentle use of oak has been used to achieve maximum softness and integration and to reserve all the natural qualities. Concentrated aromas of ripe citrus flavours and stone fruit are married with subtle oak and a creamy texture [...]

Made from a blend of traditional Douro grapes, this wine combines powerful ripe fruit with classy French oak nuances.
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With ripe fruit aromas, a pleasant richness and fine minerality, this is a classic Loire white. Bottled with a slight natural spritz to help retain freshness.
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If you intend to make wines wholly from grapes, I recommend you take a look at the following information. Wine making from grapes is a great way to get back to the basics. It’s also a great way to experiment with different types of grape varieties.

Fruits are certainly the most suitable ingredients in making wines. However, it is somewhat hopeless to try making wines from rhubarb as it would be to try to grow potatoes on a pear tree and it is in this respect that many people would go astray; they make wines from the cheapest and most readily available fruits but the fact remains that they do not give the slightest thought to what the result will be or whether they will like it or not.