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Xanadu DJL Shiraz
Shiraz is a wine that Xanadu really does best
$2249each
$269DOZEN
Their Magnificent Vineyards Are Situated Within The Most Propitious Mesoclimes The growing conditions here are nothing short of an idyll Xanadu's closely coddled vines love to yield harvests of the most succulent Shiraz, redolent of bright milled spice bouquets, supported by the firm palate structure that's essential of mighty Margaret River Shiraz. The finished wine is treated to the extravagance of fourteen months age over gross less in a selection of seasoned and new, French barriques and larger format oak vessels.
 
Deen Vat 1 Durif
Durif has been grown in the Riverina for many years
$999each
$119DOZEN
Where It Produces Strong Heady Wines With Good Colour Excellent tannins and exciting varietal fruit characters A native of the Valley Rhone with a susceptibility to rot under inhospitably cooler climes, De Bortoli's Durif is grown to sunny vineyards in the Riverina which favour the grape and stimulate the development of piquant flavours. A medium bodied yet intensely flavoured red wine with upfront Durif complexity, supported by firm tannins and supple oak.
 
Hugo Estate Shiraz Cabernet
$2799each
$335DOZEN
$3999each
$479DOZEN
Wynns Coonawarra Cabernet Museum Release 2006 EXCELLENT LANGTONS CLASSIFICATION. The first Coonawarra vineyards were established by John Riddoch in the 1890s, it was not until acquisition by Samuel Wynn & Co in 1951 however that they began to earn fame as a superior source of world class Cabernet Sauvignon. Wynns remain the largest landholders in Coonawarra, conspicuously claiming best Cabernet award on three occasions at the prestigious London International. Few Australian wines can lay claim to such a consistency of quality through decades of the most memorable vintages.
$1299each
$155DOZEN
Nobilo Marlborough Sauvignon Blanc NOBILO IS CRAFTED FROM THE PICK OF MARLBOROUGH SAUVIGNON BLANC, fashioned to a zesty, refreshingly fruit driven style, brimming with luscious gooseberry, lime and lemongrass flavours that linger long and languid on the satisfyingly, mineral textured finish. Another exquisite offering from the venerable house of Nobilo, pioneers of Marlborough Sauvignon Blanc, they continue to achieve remarkable international success with their stylish and irresistible white wines.
$2299each
$275DOZEN
Redman Coonawarra Shiraz REDMAN'S COONAWARRA ARE STILL MADE BY THE REDMAN BROTHERS FROM FRUIT GROWN TO THE ORIGINAL FAMILY PARCELS ESTABLISHED IN 1908. The association began circa 1901 when Bill Redman at the tender age of fourteen, arrived in South Australia to work amongst the vines. He quickly formed an affiliation with the area and six years later encouraged the rest of his family to join him. Grown to some of the best sites on Coonawarra's Terra rosa, this well appointed wine offers commodius fruit flavours, subdued oak and the most hospitable tannins.
$1299each
$155DOZEN
Stepping Stone Coonawarra Merlot 2007 THE QUALITY OF COONAWARRA MERLOT HAD BEEN CATCHING THE ATTENTION OF STONEHAVEN FOR SOME TIME. Stepping Stone expresses the sensational regional influence and varietal definition of the tiny Terra rossa strip.
Charles-Camille Heidsieck was
an adventurous man, full of dare and determination, who let no obstacles stand in his way
Hard-working and creative, he founded his own company in 1851 and worked all his life to give his wines a reputation of the highest quality. In 1852 he was one of the first Champagne company owners to go to New York, where his charm and self-assurance seduced the Americans, who gave him the nickname Champagne Charlie, and his wines were welcomed with enthusiasm. By 1857 success was at hand and the company was shipping almost 300,000 bottles a year to America.
 Charles Heidsieck

Charles-Camille Heidsieck conquered Champagne lovers around the world, not only with his peerless business acumen, but also with the quality of his wines. Always innovating, he was one of the first to use machine-made bottles that didn't explode during the maturation process. He recognized the value of patiently ageing vintages before selling them, and he purchased crayeres, or chalk cellars, to shelter his bottles from the effects of climate variations.

The brand has been part of the Remy-Cointreau group since 1985 and it continues to share its passion for wine, the audacity and pioneering sprit of its founder, and its desire to bring the French art de vivre to the world.

The greatness of the wines of Champagne comes in part from the richness of its vineyards, the cradle of three grape varieties which make up the raw materials of Champagne blends

Chardonnay, a white grape with white juice imparts finesse, elegance and freshness to the wine with subtle floral accents. Pinot Meunier is a red grape with white juice. This grape's expression of the soil and its marked character give structure to blends. It brings notes of very ripe fruit and ageing to the wine. Pinot Noir is a red grape with white juice that gives structure to blends. Aromas of pitted fruits, evolving toward dried and candied fruit.

Taking full advantage of the richness of the land of Champagne is essential to the Charles Heidsieck company. Charles Heidsieck therefore maintains privileged relations with the most experienced winegrowers. From among the 323 Champagne vineyards, Charles Heidsieck can purchase grapes from almost 120 vineyards each year, providing the largest possible palette for composing each season's blend.

The Champagne winegrowing region, whose AOC limits were defined in 1927, is thus a precious gift for winegrowers and Champagne companies. This is why the Champagne region now uses sustainable agricultural methods as a way to protect the quality of the land. After the grapes are pressed, the juice or must is cleansed of impurities and placed in vats.

Mocandunda is a
Ngadjuri word meaning rocky outcrop on top of a hill
It’s on one such rocky hill that three men with Clare Valley dirt in their veins, established a vineyard that brings all their experience and local knowledge into a singular, crystal clear vision. Mocandunda was established 1998 by Hartley Heinrich, the property’s owner, Rodger Ackland, one of Clare’s most experienced viticulturalists and founder of Mt Horrocks Wines and Mick Faulkner, a leading South Australian agronomist. Rodger had long recognised the potential of the site and had been share farming the land with Hartley, with help from Mick, when all three men decide it was time to take this special place to the next level. And so Mocandunda Vineyards was born, a project with impeccable local pedigree and enormous potential.
 Mocandunda

The key focus of Mocandunda is unashamedly Riesling, and their wines are a celebration of this most noble of varietals, from an elegant bubbles, to their classic crisp, linear Clare dry styles, to an opulent and simply delicious cane cut dessert wine. Their small range of reds merits serious consideration with a complex yet juicy Merlot the undoubted hero. As caretakers of a special site, the partners behind Mocandunda Vineyards are committed to quality, sustainable viticulture and traditional winemaking techniques. The wines are responsive to site and season. They are born in the vineyard, not manipulated in a winery.

Mocandunda Vineyard is situated on the rocky ranges to the east of the township of Clare and is one of the highest vineyards in the Clare Valley. The vineyard sits at an elevation of approximately 450 metres above sea level which provides for a long slow ripening period, resulting in intense varietal fruit flavours.

Mocandunda wines are made under contract by leading Clare Valley winemakers who share this commitment and specialise in small batch winemaking. The quality of fruit and expertise in the vinification are evident in the finished wines, superbly balanced, characterised by their exceptional length and finish.

The vines are virtually dry grown. The soils are free-draining and hold enough water to only require the smallest quantities of supplementary irrigation during the hottest months. The property is planted to riesling, cabernet sauvignon, shiraz and merlot. Trellised using vertical shoot positioning to ensure the best possible canopy management for the site and ultimately ensuring greater intensity of fruit flavour. The grapes produced and not retained to make wine under the Mocandunda label are highly sought after and supplied to several leading wineries in the Clare Valley. Wines made from Mocandunda fruit under other labels have gone on to win Winestate Wine Of The Year and The Advertiser/Hyatt South Australian Wine Of Year.

Cape Mentelle is
situated mid-way between the township of Margaret River and the popular surfing beaches of Prevelly
Its spacious, rammed earth Tasting Cellar offers a comprehensive range of wines for sampling and sale, including special Cellar Door releases normally unavailable through retail outlets. The Cellar looks through to the winery's barrel hall, home to over several hundred oak barriques of quietly maturing cabernet. Professional and friendly staff provide excellent service and are well-informed about all aspects of wine production.
 Cape Mentelle

The winery is surrounded by landscaped native gardens, in which visitors are welcome to picnic or to just relax and enjoy the busy local birdlife. Private tasting facilities are available for special interest groups at negotiated rates, and light meals can be catered on request.

Margaret River is surrounded on three sides by water - Geographe Bay to the north, the Indian Ocean to the west and the cool Southern Ocean to the south. It comprises the rolling hills of the Leeuwin-Naturaliste Ridge, which extends 90km south to north between Capes Leeuwin and Naturaliste and runs only 27km east to west.

The majority of the vineyards have been established in undulating country surrounding the major water courses that flow west to the Indian Ocean; the Boodjidup Brook, Margaret River and Willyabrup Brook. Most vineyards are within 3 - 7km off the coast at elevations between 150 and 200 metres.

The climate is categorised as 'west coast mediterranean', the prime features being mild to wet winters and warm to hot, dry summers. Annual rainfall is 1190mm but the total for the summer months of December, January and February is only 48mm. Heat summation in degree days (C) is 1597 compared to Bordeaux's rating of 1463.

The Leeuwin-Naturaliste Ridge rises from an ancient granite landmass 2000 million years old. The ridge, once an island off the mainland, is now joined by a low mineral-rich area known as the 'sunklands'. The soils are mostly formed in situ as a result of long periods of weathering. The maritime location, and the mild temperature of the Leeuwin current flowing along the coast, ensure an absence of both frost and extremes of summer and winter temperatures. Humidity is relatively high, providing an excellent growing environment. In winter and spring, intense southerly low pressure systems can generate gale force winds which, in some years, will damage young vine shoots and flowers.

Star Lane is
a family owned and operated vineyard winery in the Beechworth winegrowing region
Brett Barnes is the viticulturalist and Liz Barnes is the winemaker. Rick Kinzbrunner from Giaconda Winery has assisted Liz in the making of the wine since the establishment of the winery commencing with the 2005 vintage. Rick has kindly imparted wisdom and knowledge along with a few trade secrets to help create Star Lane’s wines into wines with elegance, finesse and distinction. The fruit is all estate grown. Merlot and Shiraz are planted on red loam over mudstone soils. There is also a planting of Sangiovese and Nebbiolo on granite soil at partners Kate and Rex Lucas’s place just a couple of kilometres away. The vineyards are slightly sloping with views stretching across the hills that encircle them in the valley to which they are planted.
 Star Lane

Being 450 metres above sea level the evenings are very cool from the mountain breezes and the days are long and sun filled. This creates a fantastic environment for growing grapes. The cool evenings allow for a long slow ripening period allowing the grapes to develop wonderful flavours and the sunny days allow for the fruit to mature, ripen and develop over the growing season. A great deal of time and effort is put into the canopy and management of the vineyards. Fruit is kept to 1.8 tonne per acre so the crop levels are very low, the vine being in perfect balance. Such low cropping levels create concentrated wines with depth and character.

Grapes are all hand picked and great care is taken by the group of pickers that come back every year to assist with the vintage to make sure that only the best gets put into the bucket. The fruit is picked in the cool of the evening and vintage is a fun and social occasion. Friends and family all get the opportunity to participate in some way.

Only the very best fruit has the opportunity of making a great wine. You cannot make fantastic wine without wonderful fruit. A lot of time and effort is put into the vineyard to insure that this is the case. Once the fruit has been picked it is processed immediately and then the magic starts to begin. Parcels are destemmed and crushed into tank where the natural yeast present on skins starts its work within a few days.

The wine takes usually a week or more to go through its process in open top fermenters. It is left on skins a week or two after primary ferment for cold maceration. The ferments are hand plunged and pumped over every four hours during ferment, even at night. Temperatures are closely monitored before the wine is basket pressed to extract the final juice from the berries and skins.

The wine is put into tank to settle overnight before transfer to barrel for secondary fermentation and natural malolactic. This process is not hurried and is allowed to go through in a long and slow motion through winter, into spring and then is completed in early summer before the heat begins. The wine is usually only racked once and egg white fining is usually used at the end of the winemaking process to soften tannins and provide a great mouth feel. The oak barrels used are 100% French with 40% to 50% new oak included in the mix of barrels each year. Sirugue and bossuet are the barrels used and the wine is kept in these barrels for almost 2 years. The wines are made to be complex with elegance and finesse and true to varietal character. They are distinct but with a reflection of the region to which they are grown.

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