With Fiano being a relatively new variety to Australia (originates from the Campagna region of Italy) who better than the Oliver family now celebrating over 170 years of grape growing, to create this Taranga farm favourite. This delicious drop is all sweet ripe lime and pear flavours with loads of texture perfect for lovers of fresh crisp white wines. As Gary Walsh said dangerously easy to drink.

This richly flavoured wine is jet black with brilliant sheen. The fresh forest berry fruits are balanced with a smokey cedar like oak lift. The palate is generous, with rich upfront cassis fruit and hints of cinnamon spice. Sublime oak flavours give great persistence.

Clean, crisp and dry but much more textural than the standard Fiano. A great example of careful skin contact displaying lemon pith and complex white tannins.

d'Arenberg Hermit Crab Viognier Marsanne has medium golden colour leads to a sweetly ripe nose of apricots and honeysuckle. The palate is big textual and warmish with sweet apricot and stewed pear flavours. Perfect with red duck curry.

We managed to secure the last stocks of this Trophy and double Gold-medal winning vintage. In the winery: Selected bunches were hand picked in the third week of March and gently crushed into open top fermenters.In the glass: Vibrant, dense red black.On the nose: Appealing mix of super-ripe black fruit with classic mint herbaceousness. On the palate: Excellent balance with a powerful black fruit core cloaked with bright spice and herb and underlying cedary oak.

Deep and meaty in its expression, a fleshy and red cedar-like undertone lines the typically velvety texture. Sandown Cabernet Sauvignon by Clarendon Hills.

Deep garnet in colour, this wine has aromas of blueberries and violets perfectly integrated with vanillin American Oak. Firm structure carries through to fine tannins, its a wine best enjoyed with your favourite culinary delight. Enjoy now or cellar for 7-10 years.

McLaren Vale - A region renowned for generous full flavoured reds!Grapes are picked on both colour and flavour development. Picked at night to enable a cold onset to fermentation. Once crushed they are then fermented for 7-10 days at around 20 degrees, in small batches using neutral yeast, to allow regional fruit expression.The ferment is then pressed using an airbag press. A soft pressing is used, so we do not extract the bitter tannin, producing a fruit driven style of wine. After we have pressed the wine, it is allowed to go through natural malolactic fermentation. Following maturation the wine is blended and prepared for bottling.Dark brick red lifted aromas of dark plum, mocha and subtle oak characters.Dark berry and plum fruit flavours complimented by spicy overtones. A full, round, generous palate with good structure and length, finishing with firm, fine tannins. Aged in a combination of French and American oak for 12 months.

The fruit was from a 65 year old single vineyard in McLaren Vale. Matured in French oak for 18 months, this wine is full of red fruits, tobacco, spice and fine tannins. A refreshing style with finesse.