De Bortoli Black Noble 500ml
De Bortoli hold an extensive collection of barrel aged wines
Stocks Of Fortified And Botrytised Semillon Are Drawn On From Time To Time To Assemble Into A Wickedly Decadent Wine Of Rare Opulence Black Noble has most notably claimed Gold and Silver at the prestigious London International Created by Darren De Bortoli, it is an inspiration from a 1930s wine made by Vittorio De Bortoli. Black Noble is extraordinarily unique and has been compared to the great wines of Jerez.
Valli Gibbston Vineyard Pinot Noir
Crawford River Semillon Sauvignon
Exactingly fashioned from parcels of Semillon grapes
Hand Picked Off Dry Grown Vines An exquisitely fragrant wine with a serious weight of palate deliciously reflecting the cooler, balmy maritime breezes which rejuvenate the vineyard. The quality of fruit at Crawford River is the product of a painstaking approach to viticulture and careful management of crop levels throughout the growing season. The concentration of flavours and finely attenuated acidity offer great opportunty for growers with the nerve to tough out the extended vintages at Henty.
Sevenhill Inigo Riesling SEVENHILL ARE A QUIET ACHIEVER, softly spoken artificers of Clare Valley's finest. Riesling develops so much charm as it grows in the vineyard, that if it's picked at the right time, the wine is virtually made. Riesling's desire to wear her heart on her sleeve still means that she can be sensitive, so the vinification must be compassionate. Amongst the propitious terroirs of Sevenhill, vines yield fruit of refined minerality and savoury edge, the richer, red soils are higher in nutrients, all the team have to do is protect and maintain the character of fruit.
Henschke Tappa Pass Shiraz A LIMITED RELEASE OLD VINE SHIRAZ, from fruit of superior to peerless quality, picked off precious family managed sites around the ancient hamlets of Ebeneezer and Tappa Pass. Barossa Valley is unique in the world of wine for its heritage of devoted growers, descended from the earliest Lutheran settlers. They are often blessed by a harvest of the most extraordinary fruit. Henschke are well positioned to take advantage and retain the best of the best, treating the finest Barossa Shiraz to a regimen of timeless and traditional, old world vinification techniques.
Stoneleigh Marlborough Pinot Noir 2009 STONELEIGH'S VINEYARDS ARE LOCATED TOWARDS THE NORTHERN SIDE OF WAIRAU VALLEY IN CLOSE PROXIMITY TO THE MIGHTY WAIRAU RIVER. Often referred to as the Rapaura series of soils, they are relatively young, based on river silts and stones, low in nutrients they offer very little water holding capacity. True to the Stoneleigh style, this soft, supple wine captures the essence of Marlborough. Fragrant and flavoursome, it has been fashioned from small blocks of varying clones and rootstocks, achieving a completely integrated and complex style of Pinot Noir.
Morambro Creek Shiraz 2012 PLANTED TO ORIGINAL ROOTSTOCK ON THE GENTLY UNDULATING PLAINS OF PADTHAWAY VALLEY, the Morambro Creek vines are grown to rich Terra Rosa soils, enjoying excellent sun exposure, yielding grapes with the most concentrated flavours, deep colour and generous tannins. Heat generated during the day is moderated each evening by coastal winds that cool the vines, achieving an extended vintage. This extended time on the vine allows for grape tannins and seed to fully ripen before harvest, translating into wines that are rich and intense yet supple on the palate.
Gipsie Jack is
Langhorne Creek through and through, a reference to John Glaetzer's Jack Russell, she is proudly displayed on every label
Times have got a lot tougher in the wine grape Industry in recent times. Third, fourth and fifth generation Langhorne Creek growers have found themselves struggling to find a market for their premium fruit with many having no alternative but to accept rock bottom prices just to make ends meet. John has been a long time supporter of Langhorne Creek fruit. Along with great mate and local vigneron Bill Potts, they decided the time was right to take matters into their own hands and launch the Gipsie Jack brand.
 Gipsie Jack

Whilst Gipsie Jack has a serious mission to raise the image of Langhorne Creek and give a few mates a leg up by providing a small but ever increasing alternative market, Bill and John don't want their customers to take the wine too seriously. Is that because it's not a good wine? Hell no! It's a cracker. In every aspect it is vibrant, fresh and fun. Bill and John don't want you to worry about length, balance and mouth feel. Although it rates very highly in all of these categories, Gipsie is about friends, food and fun times.

You can choose Gipsie Jack off of a wine list in the company of the most knowledgeable wine drinker and know that there is no better value for money wine on any list. Gipsie Jack is a wine that lends itself perfectly to a lifestyle of friends, fun and food. Gipsie Jack is especially designed to drink today.

Gipsie Jack Wines are modern and stylish. Bill and John have captured the freshness and vitality of today's lifestyle and sealed it in a bottle. You don't need a degree in wine science or to have attended the latest wine sppreciation course doing the rounds to drink these wines.

Gipsie wines are made by people who are passionate about wine especially for people passionate about anything. There are a couple of key ingredients you should add to your Gipsie Jack wine for maximum enjoyment. Lazy weekend barbeques, fresh foods and best friends are all Gipsie moments.

The Glaetzer and Potts families share a long history together. Ben's great grandfather was the first Langhorne Creek grower to supply grapes to Wolf Blass. John became chief winemaker at Wolf Blass in 1974 and received four Jimmy Watson trophies for his peerless efforts in winemaking. Much of the secret to his success was the quality of the Potts family's fruit. John has been Ben's mentor for many years. They refer to their partnership as the old dog and the new pup, occasionally having the odd dispute over old tried and proven methods, versus the new way of doing things. At the end of day everyone's a winner, a glass or two of Gipsie Jack settles the debate and puts a smile on everyone's face.

Marius Wines is
a small premium wine producer in McLaren Vale
There is now a small, but growing, number of wine consumers who recognise Marius Wines as a best value producer of premium McLaren Vale Shiraz.

Marius' winemakers are always striving to improve the quality of the fruit from their exquisite single vineyard and the grapes are now sequentially hand-picked from the various sections, over a period of 3-4 weeks, to ensure that the fruit is as close as possible to perfect at the time of harvest.

Marius Wines are now made at winemaker Mark Day's boutique winery at Blewitt Springs. Small open fermenters, traditional basket pressing and extended barrel fermentation are the tools of his craft. Mark is an integral part of our success.

"Four Star**** Winery!" -James Halliday

The Marius vineyard, which looks out across the McLaren Vale / Willunga basin and out to the Gulf of St. Vincent is blessed with a mild temperate climate and complex ironstone soils. The precious grapegrowing parcel is situated on rising ground to the south-east of McLaren Vale township, ideally positioned to take advantage of both the maritime climatic influence and the cooling gully breezes on summer evenings. The vineyard is small, being only four acres of Shiraz.

The soils range from clay through ironstone and limestone to alluvial gravels. The philosophy at Marius is to grow flavour and produce powerful wines. This is achieved by passionate and fastidious vineyard practices combining to produce low yields of small bunches of flavoursome small berries with a high skin to juice ratio.

All fruit is hand picked and this is done sequentially over approximately three weeks to ensure that all the grapes are as near as possible to perfect when picked. Mid-rows are not cultivated or tilled, the natural grasses and weeds are slashed, no pesticides are used and the industrious worm population is growing rapidly.

Back in 1996
when Ian Tassell was planning a retirement hobby and Patricia a country retreat, little did they realise it was going to be the start of Tassell Park Wines
Prior to his retirement from the corporate world in December 2000, Ian was Managing Director of Marketforce, Perth's largest advertising and marketing agency. His retirement signalled an end to a career in sales and marketing spanning some 35 years. Patricia, prior to the arrival of their son Matthew in 1997 worked in radio sales at 94.5FM and had also worked in the advertising and media industry for almost 20 years. Enjoying a passion for good wine they had made many visits to the Margaret River wine region over the years and their love of the area grew as they travelled from Perth numerous times during their wedding preparations in 1996 when they were married at the historical St. Mary's Anglican Church in Cowaramup. This is when the idea of buying a property "down south" became more than just a passing thought.
 Tassell Park

The purchase of the 42 hectare Treeton Road property was finalised in December 1997 (the very same week their son Matthew was born) and in 1998 the first vines - Sauvignon Blanc and Chenin Blanc - were planted. Tassell Park's red varieties - Cabernet Sauvignon, Merlot, Shiraz and Petit Verdot - were planted progressively from 1998 to 2001. During this time Ian, Patricia and baby Matthew were still living in Perth and spent their spare time on the property establishing the 6.85 hectare vineyard with the help of local consultants and vineyard workers. In January 2001 they relocated permanently to Cowaramup to embark on the challenge of their first vintage and a new career in the grape growing and wine making industry

The launch of the Tassell Park Wines label in 2001 was closely followed by the construction of the existing winery and cellar door building. The cellar door tasting area opened to the public at Easter 2002 with just three white wines available for tasting. Recognising the importance of utilising the services of professional and qualified people in order to achieve the exacting standards required to produce premium quality wines.

Tassell Park Wines employ an experienced and qualified Consultant Winemaker and Vineyard Consultant with a full time worker in the vineyard applying the same consistent standards to premium grape production. White wines have been produced onsite since vintage 2004 and the reds since vintage 2003. Earlier vintages were produced at neighbouring boutique winery Brookwood Estate and at contract Margaret River winery Flying Fish Cove.

From the three humble white wines that opened their cellar door back in 2002 they have now produced 12 exceptional and distinct varieties. The original premium "Tassell Park Wines" label with its distinctive series of hand-illustrated images artistically expressed in a colourful montage, has now been complemented with the addition of a reserve range of wines bottled under the impressive "Private Bin" label. This label was launched with the very first crop of Petit Verdot in 2004. The popular "Simply" label for their sweetest wines completes the appeal of Tassell Park wines for all ages and individual palates. As a result of a growing demand, a "port" style wine a Tawny Liqueur was bottled in September 2009.

Though Tassell Park Wines is still a relative newcomer to the Margaret River region, they have achieved outstanding success in less than 10 years of premium wine production. Their wines have won trophies and numerous gold, silver and bronze medals at national and regional wine shows and regularly receive high praise from local and national wine media. Tassell Park's Sauvignon Blanc and Sauvignon Blanc Semillon have been recognised as two of the best in the Margaret River region. In November 2009 they were awarded the double honour of trophies for the Best Estate Grown White and Red at the Western Australian Wine Industry Awards. A major achievement as they were the first winery to win both categories at this prestigious event. More information can be found at "Our Awards".

Sirromet’s vines live
under climates similar to the southwest of France and north of Spain, the wines are like thoroughbreds, offering excellent pedigree and winning form
High altitude, good climate and special soil is to good wine what Ferrari is to motor sport and Gucci is to fashion, a passport to excellence. For 200 million years, the mountain plateaus of the Granite Belt have promised a perfect, wine growing climate of cold winters, spring frosts and mild summers. Though grapes were first planted here in the 1870s, the Granite Belt has long been the sleeper of Australian viticulture. Only within the last decade has the region achieved international recognition and success.

Sirromet's Granite Belt vineyards are amongst the highest altitude plantings anywhere in Australia. Workers from Victoria and South Australia require time to acclimatise to the colder conditions. With a combined 144 acres under vine, Sirromet’s vineyards occupy more than a quarter of the entire region. Drainage provided by the granite soil adds to the grapes’ intense flavour and colour – forever bonding the grapes to their roots.

Sirromet harvest their fruit at the end of vintage each year – and it all ripens during the same short few months. This frantic time of 24/7 operations, stress, sleep deprivation, early morning trips to the Granite Belt vineyards, unseasonal weather dramas, and general ordered chaos. It’s all very complicated some people will tell you. And it is. Which is why Sirromet have a team of well qualified and experienced wine makers, whose main job is to make the best wines humanly possible.

The full-time staff are joined by a casual roster of workers brought in to hand-pick specific vintages that the mechanical pickers aren’t able to handle. Vineyard laboratories pinpoint the moment the grapes are at their peak and most harvesting takes place under the forgiving shade of night skies. Over a ten week period, the tonnage of red and white grapes are plucked from the their home and sent overnight by refrigerated lorry to the winery. The truckloads of grapes are crushed daily, their stems removed and the juices then stored in refrigerated tanks where yeasts and sugars begin the time honoured process of creating wine. From here it gets fined, cellared and carefully monitored all the way through the process until the wine makers decide it’s ready for bottling.

So many varieties, so many seasons, so many vintages, so many styles – how do you choose? The A-Z of Sirromet wines makes it easy, a range of styles to suit all tastes. The Perfect Day and 820 Above ranges are approachable, casual, everyday drinking. They may over deliver on quality but they're well below expectation when it comes to price. The premium range and the Chairman’s private cellar comfortably sit amongst the top five or six of any like Australian wine. It’s a big claim and true.

Sirromet’s three major vineyards include some of Australia’s highest altitude plantings. Night Sky Vineyard is 23 hectares of choice terrain near the Ballandean highway. It is planted to pinot gris, verdelho, chardonnay, viognier and white varietals. Within the sprawling Seven Scenes estate are 40 separate blocks, each with their own microclimate. Two of these are Australia’s highest vineyard plantings. Seventeen grape varieties are planted across Seven Scenes. It provides the grapes for many of medal-winning wines. Saint Jude’s Vineyard is a homage to some of modern society’s most exciting and fashionable tipples, including nebbiolo, viognier and pinot gris. St Jude’s 22 hectares also grows shiraz, chardonnay, verdelho and cabernet sauvignon.

WARNING Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years. The penalty exceeds $6,000
It is an offence for a person under the age of 18 years to purchase or receive liquor. The penalty exceeds $500. Liquor Licence 51409215

ANZ Wines has no affiliation with Australia New Zealand Bank. ANZ Wines is a customer of ANZ Bank, the involvement is limited to provision of banking services