Parker Estate 95 Block Cabernet Sauvignon
Valli Gibbston Vineyard Pinot Noir 375ml
Howling Wolves Claw Cabernet Sauvignon
Situated in the warmer
Northern Districts Of Margaret River Willyabrup yields the richest Cabernet Sauvignon wines some of which are Australian flagships that rival the hegemony of Bordeaux. Originally established to process grapes and provide the best service to local growers, Howling Wolves now collate the most exceptional parcels of Margaret River fruit to be vinified under their own label. An alluringly scented Cabernet wine with long blackberry fruit characters, fragrant regional mint and lightly spiced oak before a satisfying, gentle tannin finish.
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.
Leabrook Estate Chardonnay MUCH OF THE PHILOSOPHY AT LEABROOK CENTRES AROUND CREATING WINES WHICH ARE EXCELLENT AS A COMPLIMENT TO GOOD FOOD. The finest Chardonnay are renowned for their innate affinity to cuisine, Leabrook defines the ultimate in styling, immensely food friendly while offering serious palate weight, superior length and remarkable elegance. From the Mawsons Ridge vineyard at Forest Range in the hills above Adelaide, the fruit of low yielding vines is essential, a remarkable wine of impeccable balance, pristine elegance and superior length.
Moet Chandon Brut Imperial Piccolo 200ml THE HOLY TRINITY OF CHAMPAGNE VARIETALS, from the Great Crus of Champagne in miniature. Moët et Chandon is most notable for its remarkable balance built on intensity and depth. Even in piccolo, Moet Chandon is generous and handsomely flavoured with it's characteristic multi dimensional bouquets and intense creaminess on the palate. The elegant flavours and sublime aromas of this most sought after of Champagnes are tender, warm and long lasting with hints of buttery brioche, ripe pears, almond essence and citrus highlights.
Mountadam High Eden Chardonnay FROM THE BEST PARCELS OF FRUIT GROWN TO THE HIGH EDEN RIDGE ESTATE VINEYARD, these are the earliest plantings of Chardonnay in South Austraia and some of the oldest in the country. The east facing escarpment rises 550 metres above sea level and separates the dramatically cooler Eden Valley, providing a myriad of interesting mesoclimates and vineyards which have been refined over time, along with the winemaking. The vines are painstakingly pruned by hand and yields are methodically thinned to ensure grapes develop the requisite intensity of flavour.
Mesh is an
ambitious project by two of Australia's foremost Riesling specialists
When Robert Hill Smith from Australia's oldest family owned winery Yalumba, joined forces with Clare winemaker extraordinaire, Jeffrey Grosset to create a new Eden Valley Riesling, it was clear that this would be no ordinary wine. Jeffrey Grosset needs no introduction. His Polish Hill and Watervale Rieslings are highly prized Australian wines. The Hill Smith's Pewsey Vale Riesling is now regarded by many as a benchmark Australian estate Riesling.

Born of occasional musings between Robert Hill Smith and Jeffrey Grosset, the essence of this project is two of Australia's best known Riesling makers working together to elevate the status of both Riesling and the Eden Valley. The project also offered a forum in which both winemakers could share ideas, debate and discuss.

Given both Grosset's and Yalumba's history with Stelvin screw cap closures, it was only natural that this wine should be bottled under Stelvin. Yalumba was instrumental in the pioneering development of the Stelvin closure in the early 1970s. Jeffrey Grosset was a protagonist for the Clare Winemaker's 2000 and 2001 releases of Riesling with Stelvin closures.

The two parties agreed on the name, Mesh for all the images the word evoked

"This single word represents so much of the philosophy behind the wine - the weaving together of ideas and the combining of skills and knowledge" said Robert Hill Smith.

Jeffrey Grosset, a graduate of Oenology and Agriculture, he gained vast experience with larger Australian companies, and in Europe, before starting his own winery in 1980. Grosset Wines is in the historic township of Auburn, the gateway to the Clare Valley. Emphasis is placed equally on technical expertise in winemaking and viticulture.

All six wines Jeffrey produces consistently achieve outstanding ratings but he is best known internationally for his Polish Hill and Watervale Rieslings. In 1998, Jeffrey was voted The Gourmet Traveller Wine magazine "Australian Winemaker of the Year" and in the same year, named the inaugural "Riesling Winemaker of the Year" at the Riesling summit held in Hamburg, Germany.

Greenstone Point vineyards
are located within the renowned Marlborough wine region of New Zealand
Marlborough is well worth a visit not only famous for its famous wines, but also its picturesque coastline of the Marlborough Sounds, featuring many sheltered bays and harbours. Greenstone Point Winery started in 1997 as a joint venture company, Greenstone Point now has its own vineyard in Marlborough and produces wine from the company owned vineyards as well as selected Marlborough growers. Currently Greenstone Point produces around 15,000 cases per annum.
 Greenstone Point

To date Greenstone Point wines have found an overwhelmingly favourable response throughout New Zealand, Australia, the USA and the United Kingdom. Greenstone Point management have ambitious plans for the company, the goal being to acquire more land for planting and to be a dominant middle sized New Zealand wine company offering premium wines at value for money price points.

The Greenstone Point winemakers hold a passionate belief that great wine is made in the vineyard, consequently a real emphasis is placed on vineyard management. This is done by intensive canopy management during the summer, beginning with VSP trellising systems. The labour intensive vineyards management allows the winegrowers to carry out practices such as shoot positioning, shoot spacing, shoot thinning, leaf plucking and fruit thinning.

Throughout winter the following year’s crop is prepared by individually cane pruning each individual vine by hand. Very labour intensive stuff but central to the philosophy that the best possible fruit is necessary for the crafting of the highest possible quality wines.

The Greenstone Point Riesling and Sauvignon Blanc are sourced from the winery's estate vineyards as well as local growers. Gently pressed and settled prior to undergoing a cool fermentation they both display the floral aromas and lively tropical highlights that have made Marlborough the international ambassador of New Zealand's wines.

The Chardonnay is from vineyard sites in Marlborough and Waipara. After a gentle pressing, a portion undergoes 50% wood fermentation and extended lees contact to develop rich and creamy characters. The Greenstone Point Pinot Noir is hand plunged three times per day and spends an average of 13 days on skins. This is a beautifully balanced Marlborogh Pinot which displays rich earthy and berry fruit flavours.

Established in 1970,
Brokenwood Wines has evolved from a weekend venture for self-professed hobby winemakers into one of Australia's most reputable wine labels
Brokenwood was founded by a trio of Sydney-based solicitors, Tony Albert, John Beeston and James Halliday, who paid a then record price of $970 per acre for a 10-acre block in the foothills of the Brokenback Ranges. The original block - originally planned as a cricket ground for the local community was planted with Cabernet Sauvignon and Shiraz.

The first vintage was picked in 1973. It was a labour of love for the partners, and the friends and families they conscripted to help, with the grapes being carried to the winery in buckets in the back seat of Len Evans' Bentley. Brokenwood's inaugural vintage yielded 75 dozen Shiraz - Cabernet. While none of the original partners claimed to know anything about viticulture, the wine received praise, and attracted a loyal following from its first vintage.

In 1975, a new winery was built to accommodate the growing production. The winery housed fermentation tanks and oak barrels, and, in dorm-style accommodation, the exhausted bodies of the many helpers who came to stay at Brokenwood, seduced by the promise of clean country air, fine food, wine and company in exchange for help on the vineyard. Visitors helped themselves to a taste of the very limited and eagerly sought after boutique wine made by Halliday and his band of weekend winemakers from a table standing in the shade of the first floor balcony.

Many of Australia's most prominent wine identities did their time in the vineyards at Brokenwood during the Seventies

Growth was steady until the boom of 1978, when six new partners joined, allowing the purchase of the next door Graveyard Vineyard. Designated as a cemetery by the local town planners, but never used as such, the block had been planted with Shiraz & Cabernet Sauvignon.

The heavy clay soil resulted in vintages of low yield, but with extraordinary concentration of flavour in the berries, providing a distinctive wine style that is still evident in the Brokenwood red wines.

The Graveyard Vineyard created Brokenwood's flagship wine, the Graveyard Vineyard Shiraz, which is still sourced exclusively from this one vineyard. The Langtons Classification of Distinguished Australian Wine has it as the highest rated Hunter Valley red wine, in the Outstanding category. In the same year, Brokenwood sourced fruit from outside the Hunter Valley for the first time - Cabernet Sauvignon from Coonawarra - which was blended with Hunter fruit to make a premium red.

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