Michel Chapoutier has been able to do it again! A savoury masterpiece from the southern Rhône appellation of Luberon. A spicy blend of Grenache and Syrah that displays intense varietal characters of nutmeg and black pepper. The palate, while medium-bodied, is quite forceful with robust flavours of blueberry and blackberry fruits. Great use of older oak has also assisted this Luberon be a brilliant follow on from the every popular Chapoutier Côteaux-du-Tricastin.

Borsao Tres Picos is an exciting 100% Garnacha (Grenache) grown in the Campo de Borja region in North Eastern Spain. Fantastically sweet and ripe, the Tres Picos has boundless aromas of cherry and ripe raspberry with a following palate full of character and complexity. Silken notes of vanilla bean, blackberries and plums all knitted together with seamless tannins. A quintessential Garnacha from its spiritual home.Borsao Garnacha Tres Picos 2010, from Campo de Borja, Spain, was named the 2012 Sommeliers Choice by Sommelier Journal following an extensive nominating and blind-tasting process.

A savoury spicy blend aged in seasoned oak. The nose shows plum, raspberry and tarry aromas and the medium bodied palate displays blackberry licorice and rich earthy flavours with fine, supple tannins.

The Gonnet family has been settled in Bédarrides since 1600. The domain's holdings are made up of several vineyards, most of which are named after local landmarks, including Font de Michelle, La Crau, and La Pierre Plantée. Etienne Gonnet created Font de Michelle in 1950. Since 2006, Guillaume Gonnet has served as owner and winemaker of his family's Châteauneuf-du-Pape estate. In addition, he and his Australian wife Kelly have created this remarkable line of signature cuvées.

The Rozas 1er cru Garnacha is, as the name says, classified premier cru by Comando G. Elegant and poised, this wine is a step up in classification and altitude, sitting above the Rozas Villages vineyards close to the ceiling beyond which growing grapes isn't really viable. The brick-red tinge to the colour bring Langhe to mind, Nebbiolo specifically, and there are more hints of that in the glass. The colour and the approachability owe a lot to the greater presence of silt midst the layers of granite. For the 1er cru, the vines are older, the soils are lighter and the altitude of the vineyard is higher than the village showing that signature highwire Sierra de Gredos/Comando G acidity.

Comando G La Bruja de Rozas The La Bruja de Rozas is a Villages style wine. The name translates to the witch of Rozas. Superstitions and rumours abound in the area where near ever-present and eerie cloud cover that sits. The fruit is sourced from several vineyards around near the village of Rozas. And there is more than a hint of Villages Burgundy about the La Bruja. Expect dried cherries and herb notes on the nose and pinpoint signature Gredos/Comando G acidity. A great introduction to Comando G and Sierra de Gredos Grancha. "Most of the Comando wines we sell go into cellars of winemaker in Barossa."- Lachlan Barber, Alimentaria Wine

Vibrant berry aromas of blueberry, blackberry and mulberry are prominent on the nose with subtle hints of spice, vanilla bean and musk fruit characters. Beresford Classic Grenache Shiraz Mourvedre 2014 will stand the test of time.

Produced from Garnacha (Grenache) and Carinena varieties, this Spanish red offers lively aromas of spice and berries. The palate is rich and textured with fine velvety tannins. Superb with roast meats.

Deep crimson red. Essence of pure red fruit nose. Pomegranate, spice, fennel bush, liquored and glacéed red cherry. Only medium bodied but round, plump, sweet core of red fruits and profoundly textured mouthfeel. An effortless wine.

Powerful , densely structured and complex, M.Chapoutiers Barbe Rac Chateauneuf-du-Pape is a single vineyard wine produced entirely from Grenache. The fruit is sourced from vines averaging 90 years of age, located in the south of the appellation. The carefully selected grapes are hand harvested, entirely de-stemmed and vinified in concrete tanks. Maturation takes place for 12 months in oak, followed by a further 12 months in bottle prior to release.