Chandon Non Vintage Brut is a classic in Australian sparkling. Well loved and a firm favourite by those who love a bit of bubble in their glass. Quality has always been a constant with Chandon Brut and has become a benchmark for every other Australian sparkling to aspire to. Fresh, vibrant and always reliable, Chandon Brut should be enjoyed with seafood or as a part of any celebration.

Pears, stone fruit and citrus gives way to a creamy, nutty middle and fresh acidity to close.

A delicious mouthful of McLaren Vale Shiraz. Paxton has generous ripe black fruits, sweet spice, liquorice and rich chocolate flavours on the palate. Framed by savoury oak and silky fine tannins with a lengthy finish.

Kanopkop's Kadette is a a blend of Pinotage, Cabernet Sauvignon and Merlot that is full bodied and concentrated. It is a fantastic ambassador for South African wines and drinks well with spicy meat dishes.

Pizzini Arneis is grown and made in the foothills of the King Valley. This delicate grape ripens slowly in the protective Autumn mists and shows a bouquet of quince and almond and the palate displays wonderfully elegant fruit flavours.

Produced from old low yielding Hunter Valley vines this Verdelho has lifted lychee lime and tropical fruit aromas and ripe spicy flavours with zippy acidity.

Occupying some of the more elevated land in the Canberra District, Quarry Hill produces a Shiraz with ripe flavours and excellent natural acids; the hallmarks of great cool-climate Shiraz. Aged in a mix of new and older French oak, the wine is bright purple in the glass, follwed by aromas of raspberry, plum, spice and a little pepper. Through the palate, there are flavours of mulberry and plum, fine tannins and a crisp, dry finish.

Our Cidre Bouché Brut is made in the respect of artisanal process making methods : First the apple are picked up to the right maturation manually or mechanically / washed / crushed / the pulp is put into a vat open air to give the juice its colour and to release its aroma / the pulp is then pressed within an average productivity of 650 most liters per ton of apples / natural clarification of the most / slow alcoholic fermentation (1 to 4 months) / bottling. TASTING : Colour : amber, orange Looking : clear Smelling : aromatic SERVING SUGGESTION : The cider must be consumed fresh (between 8 and 10°C) and preferably in « ballon » or « tulipe » glasses. The Cidre Brut which fermented about 4 months is usually drunk as an aperitif, alone or for a “kir normand” (with Crème de Cassis). It can be served during the meal (with cooked pork meats, grilled meat, galettes...). PRESERVATION : In the bottle, the Cidre Bouché Brut continues on fermenting (due to the yeasts). With optimal preservation conditions (around 10°C and upright stocking), the Cidre Bouché Brut can be kept between 1 and 2 years.

Initial aromas for this Prosecco by Pizzini include yeasty and melon notes, as the wine opens up in the glass the nose smacks of citrus blossom, fresh lime, Wisteria flower and green apples. It is refreshingly fizzy with gentle, lemony acidity.

Ashtonishing value and pedigree are on offer with the Mouton Cadet Rouge - a historical wine created by Baron Philippe de Rothschild in the 1930s. With access to some of Bordeaux's finest appellations, the Mouton Cadet is considered the premier affordable Bordeaux wine on the market today. Hard to argue when attractive notes of blueberry, morello cherry and blackcurrant simply cascade from the glass creating a truly memorable red wine experience. Sourced from growers from limestone rich soils of the Entre-Deux-Mers and Côtes de Bordeaux to the clay soils around Blaye and the gravel rich Côtes de Bourg. All contributing to what is possibly the bargain old world wine of the year.