Yalumba The Y Series Shiraz Viognier 2021
Lots of shrooms on the label of this one. All good, fungi are vital to our environment. And the right ones are tasty. Anyways, this hasn’t moved price point in […]
Briar Ridge Dairy Hill Semillon 2023
Briar Ridge is in the southern part of the Hunter Valley and on the elevated Mount View rd. Part of a greater stable that includes Pepper Tree with ownership by […]
De Bortoli Nebbiolo Fizz NV
The third in De Bortoli’s new sparkling releases. 100% Yarra Valley Nebbiolo. 68% from 2022 and the remaining 32% reserve wines Crown sealed in De Bortoli’s elegant proprietary Australian made […]
De Bortoli Sparkling Pinot Noir NV
A new release from the reliable De Bortoli. Parcels of Yarra Valley Pinot Noir fermented separately across 5 months on fine lees before undergoing secondary fermentation and assembled using a […]
De Bortoli ESTE Cuvée NV
A new release from the team at De Bortoli. Made from Chardonnay, Pinot Noir, Pinot Blanc and Pinot Meunier. A blend of base wines ranging from 2010 to 2022 with […]
Wildly Organic Sparkling Cuvée NV
Part of the Hill-Smith Family Estates stable of Certified Organic wines. Vegan friendly (if that’s important to you). Winemaker is Heather Fraser. Wildly, Organic, Sparkling, Cuvée, Chardonnay, South Australia, NV […]
Paddington Lane No.3 Soft Rosé 2023
From the team at Fourth Wave Wines comes a new range of 3 Rosés. This is entry 3 and the ‘soft and slightly sweet’ one. Limestone Coast fruit of Merlot […]
Paddington Lane No.2 Savoury Rosé 2023
From the team at Fourth Wave Wines comes a new range of 3 Rosés. Here we have the “savoury and textured” entry. Riverland fruit of Sangiovese and Nebbiolo co-fermented. Technically […]
Paddington Lane No.1 Dry Rosé 2023
From the team at Fourth Wave Wines comes a new range of 3 Rosés. Here we have the “Crisp and Refreshing” entry. Made with Grenache and Cinsault (2 of the […]
Rogers and Rufus Rosé 2023
Part of the Hill-Smith Family Vineyards stable. “Un-Australian” in style and 100% Barossa Valley Grenache. Fermentation and 6 months maturation in old Hungarian and French oak hogsheads for depth and […]
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