The best

• red wine
• white wine
• champagne
• rosé
• whisky
• spirits
• beer

deals in Australia

Brilliant water like colour with a faint greenish tinge to the edges. Pear, green apple and lime aromas mix with some flinty mineral notes. Light and racy across the palate, green pear, Granny Smith apple and lime fruits are underpinned by crunchy acidity. Finishes dry with some flinty mineral infusions lingering on the refreshingly crisp aftertaste. Drink over the next 1-2 years. Alc. 12.8%

The Wildflower range of wines from Billy Button offer exceptional value for money, wines that are multi-grape blends, that deliver just what you expect and so much more for the price-point. A blend of Sangiovese, Nebbiolo, Dolcetto and Barbera, Jo Marsh is spot on in creating this wine exclusively from Italian varieties. If we’ve said it 100 times, we’ll say it again, Italian red grapes simply make the most interesting rose wines going. Colour: Pale salmon, spot on with what people seem to always go for. Cherry blossoms mingle with blood orange pith, and warm spice aromas, check. The palate is textural and mouthcoating yet finishes dry and savoury. You couldn’t want for more in a value bottle; a wine that is well made, priced right, and hits all the notes we love about rose.

Fred Pizzini grew up in Italy and is bringing the taste of his homeland to the Australian dining table. His Sangiovese is one of the best examples in the country, with spicy, savoury fruit hiding a vein of mouth watering acid that is a hallmark of the variety. Delicious now - and will get better with bottle age!

Nugan Durif exhibits aromas of ripe blackberry, plum and cherry with hints of aniseed and all-spice. A full-bodied wine displaying soft chewy tannins and a youthful fine acid balance with a generous palate of dark cherry and plum pudding with dusty chocolate, earth and spice. Durif is otherwise known as Petit Syrah.

Col Fondo Prosecco undergoes secondary fermentation in bottle and isnt disgorged. The flavoursome leesy sediment dances on the bottom, hence col fondo, literally meaning from the bottom. This is how Italian prosecco used to be crafted before industrialisation turned it into mostly cheap fizz made in stainless steel tanks. This is complex, refreshing, lightly fizzy with plenty of acidity keeping it alive and kicking.