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Second label of 5th growth producer Château Lynch Moussas this classic blend of Cabernet and Merlot has a distinctive cherry and blackberry palate enhanced by vanilla and cedar notes.

The trailblazers of the Adelaide Hills have created another outstanding wine. A superb expression of modern cool-climate Shiraz; Shaw & Smith is elegantly spicy and brimming with supple red-fruit flavours matched by fine tannins. An absolute ripper.

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

Bannockburn Shiraz is a multi-layered wine showing blackberry, black cherry and spice on the nose which follow through to the palate. Soft tannins and medium length.

Rizieri is located among the beautiful hills of Diano D'Alba, in the heart of Langhe, at an average altitiude of 350 metres. Most of the vineyard work is done by hand. The harvest is entirely by hand. The principles of sustainable agriculture as set by the Piedmont Region are closely followed.. The delightful Nebbiola d'Alba is described as follows - Bright ruby-red with garnet reflections. Intense nose packed with rosehips, ripe red fruits and marinated cherries. Balsamic and spicy hints, powder, dark chocolate and hazelnut in the background. In the mouth, it is elegant, harmonious with good freshness, velvety tannins and a long finish. A perfect reflection of the variety and of origin, it shares bouquet and elegance with the Barolo.

6500 bottles produced. Foravia was born as a game and as a challenge, to demonstrate how much fun you can have with Nebbiolo. The aim was to obtain a less tannic, less powerful, less austere Nebbiolo, which could also be drunk eating fish. They decide to make it with 60% of the whole bunch, and this is where the real challenge lies. A Langhe Nebbiolo Foravia, which in fact in Piedmontese means "outside the rules"; whole bunches, selection of those with woody stalks. “In the lignified stem there is potassium. What does potassium do? From roundness to wine”. And as soon as you taste Foravia everything is immediately clear. For the fermentation, with partial carbonic maceration in an open tank, they use cement; the refinement takes place in small exhausted wood for 8 months. Aromatic bouquet for a wide sip of wild small red and blue fruits, and crunchy.

St Hugo has been a long established name in Australian wine, namely due to the iconic Cabernet Sauvignon from Coonawarra. Made from premium Barossa Valley fruit that provides dark berry fruits with opulent herb and spice characters. With a cellaring potential of over 10 years, this Shiraz can proudly wear the St Hugo name.

There is no doubting the quality of Northern Tassie Pinot. This is a fine example from the Tamar Valley has elegance, length and varietal flavours of plum and cherry balanced by a touch of oak and light astringency.