A single vineyard site at 3500 metres in Agrelo Mendoza has produced a vivid 100% malbec displaying intense violet aromas over a core of red fruits with notes of cherries and raspberries . The wine shows excellent balance a fine backbone of fresh acidity and supple and elegant tannins from 14 months maturation in French oak barrels.

HOUGHTON C.W. Ferguson Cabernet Malbec, Great Southern

Gorgeous Grenache displays a beautifully perfumed nose with hints of violets and wild strawberry. The palate is succulent, juicy and Pinot-like in its profile while the finish is savoury and moreish. Sourced from a number of vineyards in The Barossa and McLaren Vale regions of South Australia. All vineyards are vinified in small batches, separately. Wild ferments, whole bunch inclusion, larger oak and no filtration or fining define the natural character of the wine. From our base in the idyllic Adelaide Hills, we work with pristine fruit sourced from iconic vineyard sites. Giles Cooke MW and Fergal Tynan MW, with the helping hand of Peter Leske, hand-make small-batch wines that illustrate the benefits of great sites and intelligent winemaking. The unique blend of superb fruit sources and experience in both the New and the Old Worlds helps craft wine of subtlety, texture and detail wines perfectly suited to complement rather than overwhelm fine food.

Bay of Fires Pinot Noir is always produced is such limited quantities, you need to get in quick to secure some. It isn't hard to see why Tasmania is quickly gaining a reputation as one of Australia's greatest cool-climate Pinot regions with wines like this Bay of Fires Pinot Noir. Showing ripe cherry, spice and leafy tones with soft, velvety tannins to complete the stylish package.

Life is about connections, and Daniel is nothing if not a “people person”, we wanted this wine to reflect the everyday quality occasions where fun is had, friends are made and life happens. Peter Munro, St Hugo Chief Winemaker Plush, opulent and generous, a modern masterpiece of open and inviting fruit with a little hint of something more. Various parcels were created individually with the objective of blending these to form a synergistic whole. For this reason, many winemaking techniques were employed, including, cold soaking to ensure vibrant floral were present. Generally, parcels spent between 10-15 days on skins in a mixture of open fermenters and closed statics fermenters, reaching temperatures of 26-28°C, to ensure optimum flavour and tannins were extracted. All the resulting parcels were matured in oak for a short period to maintain their fresh vibrant nature. Good Spring rainfall then set the vines up well for what was to become a very mild and dry ripening season. With no significant rain, temperatures below average and only 3 days above 35°C in February and March, ideal ripening conditions were observed resulting in an extended ripening window; a wonderful vintage. Colour: Bright vibrant red. Taste: Fun, generous lively fresh red fruits dance on the palate with softness and approachability. Fine tannins emerge slowly but are controlled by the plush vibrant cherry fruit that lingers. Aroma: Raspberry, strawberry and spiced plums, with lifted violets to entice and an ever so slight hint of char that adds to the intrigue.

There is no doubting the quality of Northern Tassie Pinot. This is a fine example from the Tamar Valley has elegance, length and varietal flavours of plum and cherry balanced by a touch of oak and light astringency.

This wine is dark purple with intense aromas of violets, blackberries, plums and clove spice. Drinking well now, but with the potential to be a long term cellaring prospect if desired. Lightly fined and racked before bottling without filtration, it is normal for some sediment to form. Decanting one hour before drinking is recommended. Bleasdale is not only one of the oldest wineries in the Langhorne Creek region, but one of the oldest in Australia. Frank Potts, who founded Bleasdale in 1850, has a fascinating history. Born with sea legs, he joined the British Royal Navy at 9 years old and served on Lord Nelsons famous ship HMS Victory. He sailed around the world before landing in South Australia in 1836. He planted the first vines in 1858 and sold fruit to Thomas Hardy. He then expanded the vineyards in the 1860s. He was an innovator and a pioneer who played his role in establishing Australias wine industry. The Potts family still own Bleasdale and descendants Michael and Ben Potts handle the winemaking duties, along with Paul Hotker. They make wines from fruit grown on their 61 hectares of vineyards from varietals like Verdelho, Shiraz and Malbec in sparkling, table and fortified styles. Each parcel of fruit is carefully selected to produce a range of wines that can be enjoyed immediately, or cellared for that special occasion.