This McLaren Vale Shiraz is deep ruby red in color with a fragrant nose of fresh blueberries, spices and violets. The soils produce a rich and generous wine layered with berries, mint, chocolate, mocha notes, and fresh pepper. A solid backbone of supporting acidity extends these characters towards the finish.
Beef, kangaroo, lamb or a good cheddar.
Colour is bright, deep ruby red with a vibrant purple, red rim. Aroma is ripe redcurrant with a touch of cassis and mulberry overlaid by leafy, violet aromas and dusty cedar notes. Richness of the palate, softness and length of flavour are features of this vintage. The wine has remarkable midpalate fruit flavour and richness while still showing the freshness, fineness and acidity for which Margaret River Cabernet is renowned.
Steak, burgers, mushrooms or a good hard cheese.
Magenta in colour, perfumed nose and a medium bodied vibrant palate with a perfect balance of power from the dark fruited Shiraz, and brightness from the red fruited Grenache.
Beef, rich game dishes or a good cheddar.
From vines dating back to 1951, Pristine, deep red colour showing the power and concentration which low yielding, old vines and Northern Barossa Vineyards give a gloriously aromatic bouquet led by sweet spices and backed up by damson plum, dark chocolate and the toasty vanilla oak. enhanced by 22 months in French and American oak barrels.
The rich, enveloping palate is lush and smooth with black fruit; dark cherries and Christmas cake. An elegant wine with phenomenal length.
Smoked rich cheese or beautiful dark BBQ’d meat.
The selection for this Reserve Pinot Noir focussed on premium fruit from the cool slopes of the Upper Yarra Valley. Willowlake, Prices Rd, Hazeldene from Gladysdale, and Henk from Woori Yallock.
Crimson Red in colour with a maroon hue. There is an immediate explosion of fruit aroma’s on the nose, with dark cherry, blackberry and pomegranate. There is elements of spice and bunch paired with toast and earth adding complexity. The palate displays a lush and layered density of fruit with dark cherry and forest berry flavours to the fore. The tannin profile of both bunch and fruit tannins adds drive to the fruit while the bright acidity provides freshness to the palate.
Goat cheese with walnuts, smoked meats.
Fruit from a single vineyard site on the western side of the Valley, was fermented in 5 tonne open fermenters for 11 days and then matured in a combination of new and aged American oak hogsheads for 18 months to add to the complexity and finesse.
Aromas of dark plum and chocolate combine perfectly with flavours of blackberry and liquorice, producing a balanced full-bodied wine with structure and length.
Roast and BBQ meat tapas, roast duck.