Heggies Vineyard Cloudline Chardonnay 2022
Heggies range now made by Marc Van Halderen and part of the greater Hill-Smith Family Vineyards stable. Label so named as it sits at 500 metres above sea level and […]
Heggies range now made by Marc Van Halderen and part of the greater Hill-Smith Family Vineyards stable. Label so named as it sits at 500 metres above sea level and […]
Part of the greater Hill Smith Family Vineyards stable. Arguably one of the more consistent mod Oz style Cabernet Sauvignon releases. Fruit from the renowned Wilyabrup sub region. Winemaker is […]
The embossed bottle has gotten much lighter over the years. It absolutely used to resemble a cudgeon. From the ancient soils of Wrattonbully (just north of Coonawarra), the Smith and […]
From the famed Menzies Vineyard in the heart of Coonawarra and named after former Prime Minister Sir Bob Menzies. Started off by former Yalumba winemaker Nat Cleghorn. Yalumba, The Menzies, […]
The Cigar: thus named to describe the unique cigar-shaped strip of rich red terra rossa soil of the Coonawarra. This release cleaned up at many shows. Original winemaker Nat Cleghorn […]
When Yalumba call it Syrah: take note. Style is everything. Only the second release after 2019. Sourced from the Bartholomaeus family vineyard on the southern edge of Eden Valley (total […]
A second release in this collaboration project with Forage Built to help combat homelessness by raising essential funds for innovative, sustainable and integrated housing for people experiencing homelessness. The Grenache […]
The third in the new(ish) range from Oxford landing. Adorned with Augmented Reality capable labels to see the front label come alive. Winemaker is Andy La Nauze. Riverlife by Oxford […]
A newish range from Oxford landing with Augmented Reality capable labels created by local artist Ant Candish. Just scan the QR Code (remember how to do that?) and see the […]
A newish range from Oxford landing with Augmented Reality capable labels: Just scan the QR Code and see the front label come alive. Natural ferment. Left on lees for 3 […]