CASTELLO DI VOLPAIA Coltassala Gran Selezione, Chianti Classico DOCG

Bright cherry red. Sweet red cherries on the nose with hints of thyme, fennel and dried bay leaf. Mouth-filling tannins with sweet red cherry flavours and a hint of spice on the finish. Chargrilled eye fillet. The fruit was machine harvested into 2.5t steel bins, transported directly to the winery for immediate processing. Crushed to static fermenters it was pumped over twice a day for approximately 20mins each time. During which time the temperature and acid levels were monitored constantly and adjusted when necessary, after completing fermentation the wine was pressed to tank using an air bag press. It was racked off gross lees directly to barrel to finish malolactic fermentation and mature in mainly older used barriques. The barrels were checked and topped each month. Tar & Roses home is in Nagambie Central Victoria and produces wines inspired by classic varietals from the Mediterranean and was named after the signature characteristics of Nebbiolo. The name also ties back to the winemaking team behind the venture, the legendary Don Lewis and his winemaking partner Narelle King. Following the passing of Don in 2017 this represents the final vintage of his great career with Narelle now carrying on the Tar & Roses tradition in 2018 and beyond. Tar & Roses produce one of Australia's leading Pinot Grigios known for its characteristic dusty pink colour. Tar & Roses sources the majority of red fruit from areas across central Victoria such as Heathcote, an ideal region for Italian and Spanish varietals and classic "Australian" Shiraz.

Appearance: dark, opaque with purple hues. Nose: cherry, ripe red fruits and liquorice. Palate: fresh, inviting with dark summer fruit, hints of olive tapenade and a savoury finish.

A pure and flowing wine with a nice savoury edge of red earth and red fruits acommpanied by a soft and subtle tannin. The spice is similar to Chinese 5 spice and really works well with the soft herbs and red fruit. It finishes long and clean.Limited Stock

The Ethereal One celebrates wines with ethereal qualities - so delicious and graceful in style they seem not to be of this world. This remarkable Fleurieu Sangiovese explodes with aromas of strawberries and raspberries and hints of earthy, forest floor and anise. Red fruits dominate the flavours with layers of complex savoury herbs, and structured chalky tannins create a refreshing finish.

Podere La Brancaia is one of Tuscanys leading wine estates, each year winning national and international awards. The winery is located in the heart of the Chianti Classico zone at Poppi, in Radda in Chianti, and draws on its own fruit from Poppi and La Brancaia in Castellina. A selection of their best Sangiovese, with 20% Merlot, matured in barriques (half new) for 16 months, followed by 6 months in the bottle. Loaded with ripe fruits of dark cherry and plum, the Merlot gives the wine mid-palate depth and richness to make this a great wine for drinking now or cellaring over the short term.

Brunello Ugolforte was named after a local revolutionary that lead the forces against Siena in the 12th century. From the oldest vineyards, the wine is aged in barriques (30% new) for twelve months and then in larger Slavonian casks for three years. A rich full-bodied Brunello with dark berry fruit and spice.

The Sangiovese fruit was simply destemmed, chilled and pressed using only the free-run fraction of the juice. It was then fermented at moderate temperatures using as always solely indigenous yeasts. After fermentation it was matured for three months on gross lees to add additional texture. The Nebbiolo fruit was hand-picked and, after chilling, whole bunch-pressed directly to old oak for fermentation. This took close to six weeks, after which the wine received a further four weeks maturation in barrel. At this stage the final blend between Sangiovese and Nebbiolo was decided and the wine was emptied from barrel/tank, settled, filtered, sulphured and bottled in late July.We are super stoked with the final wine!!The texture and acid structure are highlights of what is likely a more approachable and fruit-forward release of Nocturne rosé