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From Victoria's
$999each
$119DOZEN
Deen Vat 8 Shiraz 2014
Deep purple with crimson hue. Blackberry, plums and cassis bouquet with hints of cloves and black pepper all bound together by subtle well intergrated oak. A rich, intensely fruit driven palate showing plums and spice upfront supported by smooth chocolaty tannins, before a clean, cherry lined finish. Match Vat 8 with your favourite steak or homemade turkey meatballs on tomato oregano sugo e pappardelle.
 
Penfolds Bin 707 Cabernet 1.5L MAGNUM 1997
When Max Schubert returned from Bordeaux
$54999each
$6599DOZEN
His Mind Was On Cabernet After determining the unreliability of South Australian Cabernet Schubert's decision was to release a super premium Cabernet wine only if the fruit were up to scratch. To this day, Bin 707 can only be made in good vintages. A multi-district blend sourced from Coonawarra, Bordertown, Padthaway and Barossa Valley, barrel fermented and wood matured for fifteen months, 1997 is rich with blackberry, currant and mint, presented in a smooth robe of deliciously handled oak.
 
Devils Lair 9th Chamber Cabernet Sauvignon
Inaugural release of a superior Margaret River Cabernet
$14699each
$1763DOZEN
Destined To Be Only Ever Made From The Most Outstanding Vintage Years Crafted from the pick of an elite parcel in the northern precinct of Wilyabrup where the warmer maritime climes encourage vines to yield a precious harvest of elegantly statuesque Cabernet Sauvignon. The icon of the Devils Lair marque and a preeminent regional flagship, replete with impenetrably rich, blackberry lozenge fruit characters, framed by a veneer of ebony oak, lined with the most astonishingly silky tannins.
$1199each
$143DOZEN
Seppelt Victorians Shiraz 2014 PREDOMINANTLY FROM THE SEPPELT PROPERTY IN THE GRAMPIANS, a third of the fruit is picked off good vineyards at Bendigo, a further component is sourced from splendid Heathcote sites. An assemblage of Shiraz grown to somewhat different terroirs across the finer viticultural precincts of Victoria, the cooler climes of Grampians contributing a richness of fruit to balance the earthy tannins of warmer aspects to the north. An elegant, peppery wine, with expressions of berries, plum and soft tannins, mellowed by oak and resolving on a long, savoury finish.
$2099each
$251DOZEN
Pinossimo Pinot Noir FOR OVER 250 YEARS, Bouchard Aine & Fils has remained expert in crafting the finest Burgundy wines. Bouchard is recognized around the world for award winning Pinot Noir, one of the most delicate and challenging grape varieties to grow and to handle. Bouchard Aîne & Fils now applies its savoir-faire to another region, Pays d'Oc in the southwest of France, warmer in microclimatic influences and temperament. They have achieved a Pinot Noir that's more robust than it's northern siblings. Pays d'Oc is a flavoursome red wine to accompany feisty cuisine.
$2999each
$359DOZEN
Gapsted Ballerina Shiraz AN ASSEMBLAGE OF KING VALLEY FRUIT, some parcels acquire their individuality in the vineyard, while others develop their charm in the vinification and ageing. Previous vintages have claimed conspicuous accolades including a silver medal at the prestigious London International. Much of the fruit is sourced from eminent sites around Whitfield in King Valley, not far from the Gapsted wineworks. Growing conditions can be close to perfect in these higher altitudes and the team make it a priority to capture and preserve the exceptional quality of Shiraz.
$1499each
$179DOZEN
Wild Oats Cabernet Merlot 2013 THE AMICABLE ACCORD OF MERLOT AND CABERNET, fashioned into a gentle plummy style. The Wild Oats team have assembled select harvests of fruit alongside choice parcels from their estate vineyards back home in New South Wales. A mostly Cabernet wine with a smaller component of Merlot, well rounded and approachable, offering good structure and length. Wild oats is bright, vibrant and stylish with varietal blackberries, cherry and spice.
The Murphy Family
migrated to Australia from Ireland in 1909 and were one of the first settlers to establish vineyards at Merbein 15km west of Mildura
The Murphys eventually moved to Trentham Cliffs in 1960 and re-developed one of the local properties which was once part of a large sheep station. Jack and Moya Murphy established their farm, which included plantings such as citrus, vegetables and grapes for fortified wines, and then later re-planted to specialize in varietal grapes. The vines flourished in the rich red loam over limestone soils, nurtured by water from the Murray River. The first vintage was produced in 1984, using only 6 tonnes of grapes.
 Trentham Estate

Jack Murphy instilled his knowledge of viticulture to his sons Anthony and Patrick, who established the Trentham Estate in 1988. Today the Estate is a well recognised establishment, growing and producing highly commended wines. The Estate employs a further fifteen dedicated and skilled full time staff for the vineyard, winemaking, marketing, restaurant and administration. The Murphy Vineyards now comprises 60 ha under vine of various age, with the oldest being planted in 1952, and the winemaking facility has expanded from its first crush, to some 2,000 tonnes of premium varietal fruit.

Trentham Estate has continued to produce more vintages of high quality, proving the Estate’s label an award winner. The Estate is continually striving to achieve the best possible fruit, involving use of many different varieties with many different clones. Pat and Anthony Murphy enjoy many decades of collective experience in viticulture, and this shows in the long list of award winning wines. Known for their full flavour, structure and varietal character, it certainly proves that good wines are made in the vineyard.

Vineyard manager Pat completed Senior at St Patrick' s College and with a long history of farming in his veins, continued his education at Yanco Agricultural College. Upon completion, Patrick received a certificate in Farm Management, and he returned to apply his knowledge of viticulture to the vines of Murphy Vineyards.

Anthony is the chief winemaker and Managing Director, and oversees all wine production. Anthony graduated from Roseworthy College with a Bachelor of Applied Science in Oenology and began winemaking at Mildara Blass. Anthony is passionate about many alternative grape varieties, such as Viognier, Petit Verdot and Taminga, and enjoys experimenting each vintage with a new style.

Anthony and Pat truly believe that good wines are made in the vineyard, and are continually striving to source the best quality fruit they can. Harvest generally begins at the end of January / beginning of February, and runs until April. Grapes for sparkling wines as usually harvested first, with the Taminga picked as late as May. Most varieties are harvested in the cool of the night, and then immediately transferred to the winery for crushing.

Lindemans promise more
than the partnering of quality grapes and craftsmanship. Every wine contains the spirit and passion of founder Dr Henry J Lindeman
A graduate of London’s famous St. Bartholomew’s Hospital, Henry Lindeman discovered winemaking while travelling through Europe in the late 1830s. Fascinated by wine’s medicinal benefits, he devoted much of his time to learning the skilful craft. In 1840, he returned to England to marry Eliza Bramhall and within weeks, the couple embarked on a four-month voyage to start a new life in the Australian colonies.
 Lindemans

Alarmed by the poisonous hard spirits of the early colonies, Henry Lindeman became even more devoted to the social and medicinal benefits of quality wine. With a successful medical practice behind him, he was soon able to turn his attention to winemaking and in 1843 he had planted his first vineyard on his 330-acre property Cawarra in the Hunter Valley. There, in the rich soils of the Paterson River flats, he planted Riesling, Verdelho and Shiraz grapevines and set about building a winery and cellar.

From the outset Henry Lindeman’s winemaking philosophy was to craft wines for everyday enjoyment. This meant cellaring wines and not releasing them for sale until they had properly matured so that consumers could enjoy the wines immediately. This philosophy soon earned Henry Lindeman a reputation for producing wines of the highest quality and in 1858 he began exporting Cawarra Claret to the United Kingdom. Throughout the 1860s Dr Henry Lindeman exhibited his wines extensively and by 1862 Cawarra gained international recognition at the 1862 International Exhibition in London and the 1867 Paris Exhibition.

Along with the winery and a successful medical practice, Henry and Eliza had ten children by 1863. Three of Henry and Eliza’s five boys joined their father in business in 1879. Like their father, Henry’s sons devoted much of their time to pioneering the art of blending wine, requiring much skill and patience to ensure consistent high quality wines from one year to the next. The three sons continued the family business and in 1882 Lindemans won its first major international award at Bordeaux for Cawarra Claret.

Under the leadership of Charles Lindemans, the company flourished and by 1888 there were seven cellars. In 1918 Charles Lindeman retired and his son Eric Lindeman took over the company. One hundred years after Dr Henry Lindeman planted his first vineyard in the Hunter Valley, the Lindemans Wine Company became a public listed company. The company once again flourished with this new injection of capital and vineyards were purchased in South Australia (Barossa Valley and Coonawarra) and another one was established (Padthaway).

Lindemans were amongst the first to bring Australian wines to the world. Lindemans Bin 65 Chardonnay was first crafted for the Canadian market and launched in 1985 in response to the popularity of the Lindemans style of wines in the northern hemisphere. Following its success in Canada and the United States, Lindemans Bin 65 was brought home to Australia in 1991.

Shadowfax creates outstanding
and pure regional wines, from excellent fruit grown to superior vineyards scattered around some of Victoria's most precious grapegrowing districts
Shadowfax grows Shiraz in five vineyards, each of which is bottled separately. These five vineyards are maintained by dedicated vignerons under the direction of the very talented Chief Winemaker. Of particular importance are the very close relationships that the winery maintains with a select group of growers who provide fruit for the Chardonnay, Sauvignon Blanc, Pinot Gris and Pinot Noir.
 Shadowfax

Shadowfax owns three small vineyards at Heathcote, highly regarded as one of the finest areas in Australia for growing Shiraz. One Eye is the oldest vineyard at Heathcote, planted in 1968. Alluvial loam sits atop ancient pre Cambrian era rock. One Eye produces full-bodied wines with texture, flesh and fine, silky tannins.

Pink Cliffs was planted in 1971, and is situated on a small rise that was mined for gold in the mid 19th century. The vines are planted directly into the ancient metamorphic rock resulting in a wine that has great tannic presence and excellent cellaring potential. Argyle is the most southerly and coolest of the Shadowfax Heathcote vineyards. Gravelly soils and moderating afternoon breezes produces a more elegant wine - often with a touch of pepper and spice, and very fine, savoury extract.

Seven hectares of Shiraz were planted in front of the winery operations at Werribee in 1998. Deep red clay loam soils sit atop sandy outwash gravels, the vines are allowed to carry only a small crop load each season, resulting in a wine with excellent bright fruit characters and a long tannic finish. The Landscape vineyard is situated at Tallarook, at the southern end of the Goulburn Valley in Central Victoria. Three hectares of Shiraz and one of Viognier were planted in the spring of 1999. The free draining granitic sands results in a wine with excellent colour, spicy aromatics and powerful flavours.

Shadowfax also purchases batches of Chardonnay from vineyards in Geelong, the Macedon Ranges, Beechworth and the Cardinia Ranges. Pinot Noir comes from small vineyards in Geelong and the Cardinia Ranges, while the Sauvignon Blanc and Pinot Gris are grown at Charlstone, in the Adelaide Hills.

Open daily to visitors, the Shadowfax winery invites everyone to drop by and explore the full range of estate wines. Descend the orange spiral staircase to an underground cavern where all Shadowfax's barrels are stored. Here you can soak in the atmosphere, savour the aromas of maturing wines and learn more about the art of winemaking. Ask the cellar door staff to take you on a guided tour of this stunning underground space.

A Real Vineyard,
Oxford Landing is the perfect environment for growing grapes with vibrant, fruity flavours
Oxford Landing is a real place, a real vineyard. A place distinguished by clear blue skies, rich red soil and an abundance of golden sunshine. Established in 1958 on the banks of the majestic Murray River in South Australia, the vineyard was named Oxford Landing after a nearby site where drovers once grazed and watered sheep on the long journey to Adelaide from northern pastoral properties.
 Oxford Landing

Care and attention are the hallmarks of life at Oxford Landing. Many of the people who work here also live here, it's home. They're what we like to call real people, genuine, down-to-earth individuals who are unashamedly passionate about this special place and the grapes it produces. Bill Wilksch is a good example. A local lad, he first came to Oxford Landing in 1965 to pick grapes for a day and make some pocket money. Thirty years on, Bill is Vineyard Manager at Oxford Landing. "I just took a liking to the place," he says with typical understatement. "Out here in the bush, we can grow grapes with great flavour and intensity. It's simple - great grapes make great wines."

Block by block, individual care and attention in the vineyard leads to individual wines. The consistently high quality of Oxford Landing wines stems from the time and attention devoted to the vineyard. This begins with the care and attention devoted to the 650 acre vineyard - it is managed and nurtured as 130 separate 5 acre blocks where the focus is on individual block conditions.

Vineyard Manager, Bill Wilksch and his team use many small vineyard techniques that are more common in a boutique winery, such as detailed pruning, canopy management and crop thinning, for improved flavour intensity. This detailed vine husbandry enables the creation of micro-climates within the blocks suited to each of the different grape varieties needs. Winemaker Teresa Heuzenroeder explains, "It's in the vineyard where the winemaking process begins. You need to have a feel for the place and know the blocks very well to get the best out of them."

Teresa and Bill work together all the time to ensure the end-result is as they envisaged. As Bill says "it's a real team effort… Our group of dedicated vineyard staff lives on site and nearby, creating a strong community. They’re always near at hand and willing to pitch in when needed and it is their care and attention that sets the basis for the Oxford Landing quality of wine."

The Murray River, one of the world's great rivers, creates an idyllic site. The Murray begins its journey in the Snowy Mountains of New South Wales, and winds its way over more than 2,500 kilometres to its mouth just south of Adelaide. Bordered by towering River Red Gums, historic towns and heritage walking trails, the Murray is home to hundreds of species of bird and animal life. Water management is one of the factors critical to achieving wine quality in the Riverland region where the summer heat can be strong and the soils vary from very deep sand to rocky limestone. At Oxford Landing rainfall is especially low which is why the vineyard is so reliant on the water the Murray supplies. Being able to draw Murray River water sparingly is not only kind to the environment but also encourages intense flavour development in our grapes and gives us total control over quality.

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