d’Arenberg The Bonsai Vine GSM 2016
Sourced from old, dry grown vines that appear as small as bonsai and using “house style” oak approach of old French and American oak. d’Arenberg, The Bonsai Vine, Grenache, Shiraz, […]
Sourced from old, dry grown vines that appear as small as bonsai and using “house style” oak approach of old French and American oak. d’Arenberg, The Bonsai Vine, Grenache, Shiraz, […]
GSM…Grenache, Shiraz and Mataro (Mourvedre, Monastrell etc…..). Serafino, Grenache, Shiraz, Mataro, McLaren Vale, 2017 Electric Panther Purple edged. Aromatic, Turkish Delight (Rosewater and chocolate), dug earth, ferrous blood, plum halves, […]
A cellar door and online exclusive to Shingleback. Red Knot by Shingleback, Grenache, Shiraz, Mourvèdre, McLaren Vale, 2017 Deep garnet coloured in the glass. An attractive nose of red […]
Tahbilk have been making wine in the central/north region of Victoria known as the Nagambie Lakes since 1860, however this blend only came into the line up in 2012. Tahbilk, […]
The 21st release of this iconic Western Australian wine. Sourced from the Justin Vineyard in the Great Southern region of Frankland River. Named after the equally iconic Jack Mann who […]
Rock. Latin : Petra. Mandala’s Charles Smedley’s father is Peter, his Rock. From 26 year old shiraz vines Mandala, The Rock, Shiraz, Yarra Valley, 2014 Plaistowe chocolate, white pepper, plum […]
From the safe stable of Windowrie. No Preservatives added. Available from RAW wine and beer. The Natural Wine Co, Shiraz, Central Ranges, 2017 Sweaty plum, rubber, raspberry muffin, meringue shell, […]
This is the first Certified Organic release of the B & V Vineyard (established by Bob and Verna Symons in 1992) from Petaluma, with the conversion process taking 3 years. […]
This is the entry level for Driftwood Estate. If you can find for under RRP, doing good. Driftwood, The Collection, Shiraz, Cabernet Sauvignon, Margaret River, 2016 Easter egg chocolate sweet […]
Produced in an “Amarone” style: the fruit was basket dried for over 3 weeks prior to crushing and then a 15 day fermentation period. 18 months in a “selection of […]