Pig In The House Organic Shiraz 2020
Grown at Cowra by the O’Dea family and made by Anthony D’Onise. The release sees the O’Dea family acknowledge their 20 years of Organic farming. Arguably this range has never […]
Taltarni Reserve Shiraz Cabernet 2019
Taltarni in western Victoria have a reputation for long lived wines. This wine will do little to debunk that theory. Bottled under cork. Taltarni, Reserve, Shiraz, Cabernet Sauvignon, Pyrenees, 2019 […]
Matthew Atallah Wines Block 1 Cabernet Franc 2018
Matt Atallah snuck this one in with the other recent samples that he sent. From what I understand, it’s no longer commercially available, as such, I’m not going to rate […]
Hungerford Hill Shiraz 2020
This could be one of the more controversial releases from Hungerford Hill. The 2020 vintage in the Hunter Valley was decimated by smoke taint from one of the worst bushfires […]
Longview Saturnus Nebbiolo 2019
The flagship Nebbiolo from the Saturno family has had a slight makeover, now being bottled under screwcap and dropping the “Riserva” from the title. Longview, Saturnus, Nebbiolo, Adelaide Hills, 2019 […]
Hungerford Hill Pinot Gris 2021
Pinot Gris finds its French home in the cool mountain region of Alsace, so it’s no surprise that it has found a home in Tumbarumba, in the foothills of the […]
Hungerford Hill Sauvignon Blanc 2021
Hunter Valley based Hungerford Hill take a short reach here to the the cool climate region of Tumbarumba for these grapes. Vineyards are planted in the foothills of the Snowy […]
MadFish Chardonnay 2019
A new look for the ever top value MadFish out of WA (part of the family owned Burch Family Wines). Their previous “turtle” label is being retired after 30 years […]
Chaffey Bros. Wine Co. PAX ÆTERNA 2021
PAX ÆTERNA roughly translates to “Eternal Peace.” Nouveau style Grenache from old vine Barossa Valley vineyard grown by Kevin Schild in Vine Vale. Wild Ferment. 38% Whole bunch in the […]
Matthew Atallah Wines Phoenix 8 Pinot Noir 2019
Hand picked and partially destemmed. 25% whole bunch in the fermentation. Sitting on skins for 15 days before being basket pressed straight into barrel. From the higher, cool climate region […]
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