Winesmiths Classic Dry Red NV
Forget about the branding, this is from the house of Yalumba, arguably one of the most caring producers about their base range. The Classic Dry Red doesn’t specify what grapes […]
Winesmiths Shiraz 2019
From the house of Yalumba comes this 2L premium cask of vintage South Australian Shiraz Winesmiths, Shiraz, South Australia, 2019 Darkly hued and in the savoury spectrum of Shiraz. Dark […]
Banta Box Montepulciano NV
Banta Box is the newest player in the premium cask market. Born of the Calabria Family Wines and packaged in eco friendly materials resulting in “13% of the carbon footprint” […]
De Bortoli Petit Moscato NV
Most people aren’t aware when they see “Moscato” on the label, it’s usually/predominantly Muscat Rouge à Petits Grains. De Bortoli are transparent here by stating this for their new release. […]
Kilikanoon Second Fiddle Grenache Rosé 2020
According to the Kilikanoon website, this is sold out, but I’m sure if you’re hunting on bottleshop shelves or perusing lists, you may still see it. Kilikanoon, Second Fiddle, Rosé, […]
Sunshine Creek Chardonnay 2016
Sourced from the fridge of my mother in law, comes this Yarra Chardonnay from a warm vintage. 30% new French oak. Note, the bottle image is of 2017 and the […]
Longview Macclesfield Chardonnay 2019
The Chardonnay was the first released as “Macclesfield” with a topographic label, and now re-badged to be an extension of the wonderfully labelled new range with “ethereal photographs of sculptures […]
Catlin Wines #3 Loose Goose Grüner Veltliner 2019
Winemaker Darryl Catlin says this of the Loose Goose: “Setting aside a small parcel of handpicked Grüner Veltliner, I destemmed the grapes to a fermenter with no Sulphur additions and […]
Catlin Wines #2 Hellagrüd Grüner Veltliner 2019
Part of me wants to sing No Doubt’s HellaGood when I read this label. Either way, both of these things get my head nodding. This second experimental batch of handpicked […]
Catlin Wines #1 Skins Grüner Veltliner 2018
Darryl Catlin grew up in the Barossa, but came to winemaking after stints in wine retail. This first experimental batch involved allowing the juice to ferment naturally on its skins, then […]
