Chaffey Bros Not Your Grandma's Barossa Valley Red 2016

Modern share-plate dining calls for a vibrant joven-style red blend. Not Your Grandma’s Red is a judicious blend of Grenache (42%) Tempranillo (31%) Shiraz (19%) Mataro (8%) picked earlier for freshness from old vines for depth of flavour. We utilise minimal-intervention winemaking including minimal sulfites. Matured in seasoned French and American hogshead barrels.

Richmond Bridge Tasmanian Pinot Noir 2018

Select parcels of fruit was picked then de-stemmed prior to fermented on skins with the use of select yeast stains. Following fermentation, the wine was bottled to capture its full fruit flavours. 

Lambert Estate Mustang Sally Barossa Valley Shiraz 2017

This wine is no shrinking violet or precious princess.  It's adventurous, energetic and bound to keep you wanting to experience more.

Monolith Vintners Monolithic Old Vine Coonawarra Cabernet Sauvignon 2012

The 2012 vintage will go down as one of the finest vintages in the history of Australian winemaking. The vintage indicated early the supreme quality that would be produced by the dry grown, old vines that yielded the fruit we isolated for this special once off trial. Our commitment to making French influenced Iconic Australian wine lead us to the Coonawarra region and we felt our style would best benefit from fruit from this region. We hand-picked the fruit and it was transported to the winery where it was gently de-stemmed into concrete open top fermenters. It was then carefully nurtured for 7 days on skins with pump overs occurring twice daily, varying in duration and intensity. When primary fermentation was almost complete, the wine was drained from the skins and the must is gently basket pressed for 8 hours. It is then run directly into new French Puncheon barrels (500 litres) where it spent the next 60 months of its life and we believe is a world first for barrel aging such a wine. The wine was then blended, and only the best barrels selected to be bottled without the use of filtration or fining. Aged in bottle before just 500 six packs were released.

A wonderfully example of traditional French style Cabernet Sauvignon with our individual Australian twist which will stand the test of time, ensure it is allowed to breathe for at least 1-2 hours prior to consuming.

Viking Grand Barossa Valley Shiraz 2017

The Shiraz grapes were individually picked out in the vineyard for their exceptional quality and picked separately to the rest of the vineyard. The grapes are then picked and delivered to the winery and gently worked through the de-stemmer before being transferred to an open fermenter.  The juice is pumped over twice a day for seven days to extract, homogenize and regulate temperature before draining and being basket pressed. The skins are then gently pressed for approximately 20 hours. After the wine has completed its malolactic ferment, it is matured in a small portion of new and the balance in seasoned French and American oak barrels prior to bottling.

A wine which will benefit from 3-4 years further in bottle and we suggest decanting if drinking whilst it is still youthful. A great life span ahead and should drink well over the next 8-10 years.

Seigneur de La Tour Bordeaux AOP 2017

Traditional, thermo regulated, fermentation malolactic, a part was aging in barrel.

Blend - Merlot 85% Cabernet Sauvignon 15%

Glen Eldon Dry Bore Barossa Shiraz 2017

The Barossa has been producing rich full-bodied Shiraz wines for over a century. Glen Eldon Dry Bore Shiraz continues this tradition. Located in the heart of the Barossa, vineyard continues to impress us with producing small yet concentrated bunches of premium Shiraz. 

Rich, fertile, sandy loam and dark bisque soils provide ideal growing opportunities for vines and with the Barossa's Mediterranean climate, warm summers and cold winters offer ideal viticultural conditions. The starting point of Glen Eldon Wines. Richard’s first ever wine made exactly as he wanted to and still the benchmark against which all the others are measured. 17 different parcels of fruit from three vineyards in completely different sub-districts of the Barossa are meticulous crafted into completely separate wines.

It is this that gives Richard the options he wants when he makes his bench blend ensuring no matter what the vintage the Dry Bore Shiraz is always an exquisite red showcasing the wonderful generous flavours for which the Barossa is world famous.