A little preparation lets each wine show its character. Find your bottle below for tasting notes, opening guidance and something to put alongside it.
Opening the Discovery Flight? Follow the six-wine Flight guide.
Temperature and a little air make a difference. Use the guidance with each wine, particularly the reds. The Zeronimo sparkling and Grüner figures below are temperatures in the glass; the other figures are serving temperatures.
For a tasting across several wines, Zeronimo recommends a Burgundy glass to bring out the aromas. BOLLE also suggests a flute or white wine glass for its sparkling wines.
Explore the BOLLE wines · Meet the producers
Temperature: 6–8°C
Opening: Open when you’re ready to pour. Pour a couple of minutes before tasting.
Lemon, lime and grapefruit with green apple, fine bubbles and a lightly toasty finish.
Scallops with brown butter, goat’s-cheese and zucchini tart, or roast chicken.
Temperature: 8–10°C
Opening: Open when you’re ready to pour. Pour a couple of minutes before tasting.
Apple, apricot and citrus with white flowers, pineapple and a little vanilla. Bright acidity meets gentle creaminess.
Barbecued chicken with lemon and oregano, corn and zucchini fritters, or smoked-trout potato salad.
Temperature: 6–8°C
Opening: Open when you’re ready to pour. Taste after the BOLLE whites.
Strawberry, blackcurrant and cherry with violet and fresh herbs. Fine bubbles and a dry, savoury finish.
Oysters, barbecued salmon with tomato and basil, or watermelon, feta and mint salad.
Temperature: 8–10°C
Opening: Pour a couple of minutes before tasting to let the aromas emerge.
Green apple, lemon and lime with acacia blossom, hazelnut and light spice. Crisp, mineral and gently rounded.
King prawns with lemon butter, grilled whiting with capers, or asparagus and potato salad with goat’s cheese.
Temperature: 8–10°C
Opening: Pour a couple of minutes before tasting.
Apricot, toasted nuts and citrus, with fine bubbles, brioche and a creamy palate. Lively acidity carries a long finish.
Barbecued Moreton Bay bugs with herb butter, chargrilled mushrooms on sourdough, or aged cheddar.
Explore the Zeronimo wines · Meet the producers
Temperature: 6–7°C in the glass
Opening: Serve well chilled in a generous wine glass.
White stone fruit, elderflower, pineapple and peach. Fine bubbles, a dry palate and a citrus-led mineral finish.
Chilled prawns with avocado and lemon, or goat’s cheese with cucumber and herbs.
Temperature: 8–9°C in the glass
Opening: Open five minutes before pouring.
Green apple, apricot and lemon with a little blossom. Dry, fresh and mineral, with a light palate.
Whiting with lemon and parsley, chicken and mushroom skewers, or cucumber, apple and herb salad.
Temperature: 14°C
Opening: Open 15–30 minutes before pouring.
Blackberry and cherry with vanilla, nougat and rosemary. Fine black-tea tannins give the juicy fruit a savoury edge.
Beef burgers with tomato and onion, soy and ginger chicken skewers, or capsicum and mozzarella focaccia.
Temperature: 15°C
Opening: Open 30–40 minutes before pouring, or decant.
Dark cherry and wild berries with orange zest, bergamot, black tea and oak spice. Dry and silky, with fine tannins and a long finish.
Lamb cutlets, mushroom skewers with thyme, or eggplant cooked over coals with tomato and basil.
Temperature: 15°C
Opening: Open 15–20 minutes before pouring. No decanting needed.
Blackcurrant and blackberry with cedar, leather, forest floor and eucalyptus. Mature, layered and savoury, with gentle smoky spice.
Slow-cooked lamb shoulder with rosemary, or barbecued mushrooms with lentils and roasted tomato.
Explore the DIVIN wines · Meet the producers
Temperature: 10–12°C
Opening: Serve chilled.
Pear, blackcurrant and blossom with nettle, vanilla and fresh wood. Dry and fresh, with a rounded, full palate.
Grilled white fish with lemon and herbs, goat’s-cheese, pea and mint salad, or barbecued chicken and zucchini.
Temperature: 10–12°C
Opening: Serve chilled.
Peach, blossom and citrus with vanilla and fresh oak. Pear and lychee bring roundness, lifted by bergamot.
Prawns with garlic butter, barbecued corn and halloumi salad, or roast chicken and avocado on sourdough.
Temperature: 8–10°C
Opening: Serve chilled as an aperitif or with food.
Pear, peach and green apple with vanilla and caramel from oak. Fine, persistent bubbles and a fresh palate with depth and length.
Blue eye with lemon butter, zucchini fritters with yoghurt and herbs, or spinach and feta pastries.
Temperature: 13–15°C
Opening: Let it breathe in the glass for two to three minutes before the first sip.
Cherry and strawberry with spice, a balsamic note and restrained oak. Dry, fresh and elegant, with clearly defined tannins.
Barbecued duck breast with cherries, chargrilled tuna with avocado and lime, or mushroom skewers with thyme.
Temperature: 8–10°C
Opening: Open at the beginning of the meal or tasting to give it some air.
Candied apricot, peach and pear with honeysuckle. Honey and generous yellow fruit meet bright acidity.
Barbecued peaches or apricots with mascarpone and almonds, or blue cheese and aged cheddar.
BOLLE recommends refrigerating its opened wines and enjoying them within about three days.
For a hand choosing a bottle for dinner, tell us what you’re cooking.
Explore the cellar · Tasting and serving your Discovery Flight
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