The best

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

deals in Australia

This Cru in the commune of La Morra is located on a gently sloping hillside. The section owned by the Reverdito family produces wines which Alessandro Masnaghetti, in his guide to Barolo MGAs, defines as “warm-hearted”. These grapes produce Barolo Docg Ascheri. Garnet red with orange highlights, spicy bouquet with a hint of forest floor. Full-bodied and harmonious in the mouth, with fine tannins.

7000 bottles produced. Old vines, 60-70 years old; submerged cap fermentation in steel with maceration on the skins for about 4-5 weeks, then 18 months ageing in large barrels to obtain the spearhead of the cellar. A ready and enveloping wine like the freshness of the summer wind, changes in the glass; to follow in its evolution. Textural and complex, a wine with character. Withered flowers, ripe raspberries and lots of blueberries. Delicate tannins and tension in the mouth, elegant and well supported.

This vineyard in the commune of La Morra lies at an altitude of 370 to 450 metres above sea level. It produces fruity, elegant Barolo wines. The grapes grown in this vineyard contribute to the production of Barolo Docg Castagni. Garnet red with orange highlights. Spicy bouquet with notes of red fruits. Sapid and persistent on the palate.

On the palate it is very vigorous, rich in extracts, with lively and pleasant tannins that are rounded through a skilful use of wood. A powerful, tantalizing Nebbiolo by Luigi Pira with a great ageing potential.

Boroli Barolo Classico is the estate’s benchmark Barolo, a traditional blend of their best Nebbiolo vineyards in Castiglione Falletto, capturing the commune’s mix of structure and fragrance in one bottle. East-, west- and south-west-facing clay-limestone parcels with touches of sand are harvested by hand in mid-October, then divided into micro-parcels so each plot is fermented and aged separately before blending. Fermentation takes place in stainless steel with 10–12 days on skins and a further 20–25 days of submerged-cap maceration, followed by at least 18 months in large Slavonian oak and a year in bottle before release, giving a supple but ageworthy frame. In the glass, recent vintages show bright red colour, scents of fresh wild berries, rose, sweet liquorice and gentle spice, with velvety tannins, good line and a harmonious, savoury finish – a classic, “all-round” Barolo that drinks well in its first decade yet has the stuffing to go further in a good cellar.

The Torbreck Descendant has a powerful nose of blackberry and tar complemented by floral lavender and a violet lift. Full-bodied and concentrated with ripe silky tannins and plenty of extract this wine has a great future ahead.

The Glaetzer family have been part of the Barossa winemaking scene since 1888 and now Ben takes over the reigns and produces Shiraz of the utmost intensity and concentration. Named after the ancient Egyptian god Amon-Ra who was the champion of the poor and troubled and was central to personal piety, the temple of Amon-Ra is believed to be the first to plant a vineyard to produce wine for the citizens of the temple. This incarnation is rich, full-bodied and viscous to the palate, yet with sublime oak integration and a balance on the back palate that is quite lifted allowing it to be paired with many meals and a prime candidate for medium to long term cellaring.