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Vanya Cullen continues to amaze the world with her brilliantly flavoursome and elegant Cabernet named after Di Cullen, a true pioneer. Vanya is also pioneering in her own style with the introduction to 100% bio-dynamics and the results are to there to be seen by all. The highest possible Langon's Classification is bestowed upon this wine and with it's agability is one for the true wine lover and collector. [Biodynamic]

One of Australia's icon wines, this is Cabernet at its very best. This wine is the very definition of power and elegance. Hand crafted by Keith Mugford and his team in the Margaret River, Moss Wood deservedly fits in the Exceptional category of Langton's Classification of Australian Wine.

Is this Australia's best Chardonnay? If not then it shares the rarified air reserved for only the finest examples. Rich yet restrained, with mineral notes, cashew and almond meal, amazing fruit complexity and wonderful length...why not try the benchmark?

Henschke's flagship Cabernet is named after the late Cyril Henschke who purchased the Eden Valley property in the 1960s. Stephen and Prue Henschke then established the vineyard with Cabernet Sauvignon, Merlot and Cabernet Franc vines which produces this intensely perfumed Cabernet. Matured in 100% new French oak for 18 months, this exceptional wine shows blackcurrant and cedar characters balanced with superb fine grained tannin.

The Kevin John Chardonnay is Cullens flagship white from their biodynamic vineyards. A refined and elegant style brimming with white peach and citrus, showing bakery nutty complexity and deft oak integration. The wine is named in honour of Vanya Cullens father, the late Kevin John Cullen. Grapes are harvested on a flower or fruit day and whole-bunch pressed to obtain the highest quality juice. It is then barrel fermented with native yeasts in French oak barriques and matured for approximately 7 months in one- third new and two-thirds seasoned oak barrels.

Deep red color. The nose is complex with red fruits and figs, followed by aromas of blackcurrant. On the palate, the wine is round with soft tannins, displaying generous aromas of blueberry and blackberry. Well balanced, with a good persistence on the finish.

Napa Valley cabernet sauvignon combines with South Australian cabernet for a multi-regional blend Max Schubert could only dream of. Matured in French and American oak, this release shows a dark fruit intensity with notes of black pepper and coffee liqueur.

100 % cabernet from vines that are 9 to 52 years old. It displays a black cherry red color with violet shades. The nose is very complex with intense aromas of black fruit intermixed with hints of 'garrigue' herbs and spicy flavours. On the palate, this wine exhibits soft and round tannins. The 2021 Gabbro is elegant in style but also impresses with its mediterranean sensuality and aromatic expression.Enjoy this wine with venison and red meat.

‘Inveniam Viam’ means ‘I Shall Find a Way’ in Latin. MMXIX is the Roman Numerals for the vintage 2019. The story on the back label: “ Never has a phrase better embodied Bleasdale’s founder, Frank Potts. A man who joined the navy at age nine, emigrated to South Australia at age 21 with naught but a carpentry set to his name, who then proceeded to establish a vineyard and winery that would carry on his legacy for more than 170 years and counting.” The story on the inside of the presentation box: “Inveniam Viam perfectly captures the spirit of Bleasdale’s founder, Frank Potts, and his unwavering determination to overcome challenges and pursue innovation. In 1836 at the age of 21, Frank Potts emigrated to South Australia with nothing but a carpentry set to his name. He built a sailing boat to trade salt, which led to a commission to build a ferry. During his work on the ferry, Frank passed through Langhorne Creek, where he would later purchase the first sections of land and establish Bleasdale in 1850. Frank planted vineyards and developed an innovative system of levees and floodgates to take advantage of the natural flooding from the Bremer River, which still benefits the region today. In addition to his winery and house, Frank built a forge and became a skilled blacksmith to craft his own metal tools and equipment. Upon his retirement, he returned to his passion for boat-building and created several more river vessels.

The Bin 389 style evolved as a result of experiments, by Max Schubert, in the 1950s to develop a highly individual wine using a blend of Cabernet Sauvignon and Shiraz with compatible oak treatment. Bin 389 combines the elegance of Cabernet Sauvignon with the richness of Shiraz and demonstrates the traditional Penfolds' trademark - balance between fruit and oak, giving the wine character and longevity.