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.

Your quest for the best sub-$20 Merlot is over. One of McLaren Vale's most explosive producers of the past 10-15 years is offered here on an silver platter. Everything you love about Merlot in one bottle; luscious black fruits with soft cuddly tannins and hints of spiced coffee.

De Iuliis Hunter Valley Verdelho is full of rich tropical fruit characters, including pineapple, passionfruit and rockmelon. A vibrant acid backbone complement the fruit nicely to produce an undervalued food-style wine.

De Iuiis Hunter Valley Semillon has lifted tropical fruits and citrus characters that dominate the aroma, while excellent natural acidity adds balance and length of flavour.

The nose is aromatic with mandarin, melon and lemon rind. The palate is fresh and rich - stone fruits and citrus with clean, crisp acidity. Texture and mouth feel with weight and layers of flavour.

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.

From Orange in NSW, this Shiraz is a good introduction to the qualities of this emerging area. It shows aromas of plum and spices and the palate is all about the fruit with little intrusive oak.

A ginger zing that teases with a tickle in the throat, and quenches a flaming thirst. A light, refreshing option best enjoyed over ice with lime.

What the Hunter Valley and David Hook does so very well - meduim bodied reds that have good savoury length and nice integrated tannins.

A unique aperitif that combines rich, sweet fortified wine, herbs, spices and quinine. A heady combination that can be chilled and served before a meal or left at room temperature for an after dinner treat.