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Lightfoot Sons Myrtle Point Chardonnay
Lightfoot & Sons are made exclusively from Myrtle Point fruit
$2499each
$297DOZEN
Where The Vines Are Stimulated By Cool And Balmy Semi maritime climes Fashioned exclusively from harvests of home vineyard Chardonnay, for the realization of a magnificently complex and well proportioned wine with the structure and palate weight to accompany roasts white meats. Generous stone fruit and citrus characters complement the textural richness achieved through classy barrel ferments, lees stirring and maturation in the finest French oak puncheons and barriques.
 
Wynns Single Vineyard Alex 88 Cabernet 2012
A pure single vineyard release from the distinguished Alexander block at the heart of Coonawarra
$5999each
$719DOZEN
One Of The Most Consistently Performing Low yielding vineyards of the entire region Alex 88 is regularly called upon for contributions to the icon John Riddoch Cabernet and eminent estate Black Label. The choice terra rossa soils underlying Alex 88 are mixed with deep, light clays, which yield a painfully meager harvest of Cabernet Sauvignon, translating into intense wines of the most remarkable concentration.
 
Cornelius Airds Vineyard Chardonnay
Stimulated by the refreshing maritime winds of Port Phillip Bay
$4999each
$599DOZEN
The Propitious Vines At Airds Vineyard Yield A Precious Harvest Of The Most Splendid Chardonnay With Every Vintage Crushed into a costly selection of the finest French oak for a luxurious course of barrel ferments Victoria's answer to Chablis, a big boned Chardonnay style of macadamia, match stick and mineral. Solidly structured and intense, a seamless integration of white peach, calvados and custard cream, fruit, acid and oak in magnificent balance, a long and lingering palate of multi dimensional richness.
$9999each
$1199DOZEN
Eileen Hardy Shiraz EXCELLENT LANGTONS CLASSIFICATION. The Hardys flagship, a compilation of the very best barrels of Tintara Shiraz, originally bottled as an annual birthday gift for founder Bill Hardy's grandmother. Eileen Hardy was awarded an O.B.E. for her outstanding contribution to the wine industry. She is fondly remembered as the matriarch of Australia's most prominent winemaking and yachting family. Eileen Hardy Shiraz represents the pinnacle of achievement, a feast of a red wine embracing the tradition of great Australian icon Shiraz, opulent, powerful and seductive.
$6699each
$803DOZEN
Veuve Clicquot NV Yellow Label Champagne MADAME CLICQUOT EXCELLED AT PRODUCING THE FINEST OF CHAMPAGNE IN HER DAY. Grapes from as many as sixty different Crus, mainly prestigious Grands and Premiers Crus, are assembled into Yellow Label. Whilst the balance of fruit varies slightly from year to year, the Chef de Caves achieves a total consistency of taste, which makes Yellow Label so immediately recognisable, so utterly reliable, in terms of quality, visage and bouquet. Exhibiting the most remarkable balance and exquisite freshness to taste, replete with structure, elegance and finesse.
$4699each
$563DOZEN
Seppelt Mount Ida Heathcote Shiraz 2012 SEPPELT ARE IN POSSESSION OF SOME OF VICTORIA'S MOST DISTINGUISHED VINEYARDS. Their approach is to harness the strength and characteristics of each site and create elegant wines. One of Australia's eldest estates, the Seppelts of today strive for the same standards of excellence which brought iconic status to some of their most renowned vintages. Planted in the mid 1970s, Mount Ida Vineyards were decimated by Ash Wednesday fires in 1983. A richly flavoured and intense Shiraz wine, Mt Ida exhibits a dense powerful palate of extraordinary complexity.
$4799each
$575DOZEN
Glaetzer Anaperenna ANAPERENNA IS THE ROMAN GODDESS OF NEW YEAR. She is also a seamless fusion of fruit from dry grown, low yielding, very old vines, some over a century of age, planted to ancient sites within the elite Ebeneezer appellation in the Barossa's north. A mostly Shiraz wine, the very low cropped Cabernet component contributes intense fruit flavours with a low extraction rate of smaller berries, large seeds and greater skin to flesh ratio. The savouryness of Cabernet combines with the generosity of Shiraz to give Anaperenna great texture and power, structure and finesse.
Tim Gramp is
fifth generation of the family which made Orlando Wines famous
Tim has continued the tradition under his very own label, his estate wineworks are fortuitously based in the Clare Valley, home to some of Australia’s finest vineyards. Nestled in the hamlet of Leasingham, 2 kilometres south of Watervale, the Tim Gramp winery has served as a production and cellar door since 1996. The four acre Cabernet Sauvignon vineyard, winery complex and old stone cottage provided the perfect opportunity for Tim Gramp to pursue his winemaking direction and philosophy. Since 1996, many developments have taken place at Gramp headquarters. These include extensive renovations to the old cottage, a total refit to the winery, a new crushing facility and crusher/ destemmer, housing of an old basket press and the planting of a new Cabernet Sauvignon vineyard, designed using a unique Italian Sylvoz trellising system, the first of its kind in Clare Valley.
 Tim Gramp

Other recent developments such as the use of screw caps for the entire range of Tim Gramp wines represent an important blending of modern wine making practices with traditional methods such as basket pressing that have withstood the test of time. This, combined with the best quality fruit sourced from the best performing regions, results in wines of outstanding quality and consistency. Tim Gramp's cellar door is housed in an 1860s stone cottage that was originally used as a half way house by the Burra copper miners en route to Port Wakefield wharves.

Tim and Kathy Gramp have renovated the old cottage with the same care and attention to detail that goes into the making of their wines. The cellar door balcony takes in sweeping views of the beautiful hamlet of Leasingham as well as the winery’s black duck dam and award winning gardens.

Tim's grandfather Hugo Gramp was Managing Director of Orlando. His father Snowy Gramp was a Director and Viticultural Manager. The Gramp family sold the company based in the Barossa Valley in the early 1970s, but Tim has continued the tradition by flying the flag under his personal label.

A graduate of Roseworthy College’s Wine Production and Marketing course, Tim spent a number of years in the McLaren Vale region learning his craft. In 1991, Tim gained access to some superb McLaren Vale Shiraz fruit and set about making his first vintage.

Tim's 1991 McLaren Vale Shiraz quickly found success on the show circuit, winning 1 Trophy, 6 Gold , 2 Silver and 1 Bronze medal, including Gold at the Intervin International Wine Show in New York City. Following vintages have continued to win Gold medals and the Shiraz has been stamped as the flagship wine for the Tim Gramp label. In a relatively short space of time, Tim Gramp has built a small but impressive portfolio of wine varietals that are crafted to represent the very best of a definitive region.

It was on
October 2 1851 that Francis Treloar purchased his first piece of land in Watervale on which the historic Quelltaler winery stands today
On January 3, 1853 Treloar and his family moved to their new home in Watervale. The house was a simple hut like so many in which pioneer families began their farming lives. On June 15, 1854 Treloar planted his first patch of vines which he obtained as cuttings from a Mr Solly.
 Annies Lane

During 1858 Francis mentions the building of a more substantial home for his growing family. This home was built from fine old stone, it was named Springvale and remains on the grounds of the Quelltaler property today. In 1859 the vines became productive. Treloar made wine which he sold to local people or used to barter for goods

Harvest wine was also used as payment for work; many labourers were paid a shilling or two and a flagon of wine for a weeks work. In 1862, four years after the family had moved into the Springvale House, Francis sold everything; and left Watervale. The new owner was Captain (later Sir) Walter Watson Hughes who purchased the property for his nephew.

In March 1863, Captain Hughes, who had known Francis Treloar for many years, installed him as Manager. Captain Hughes planted more vines, and other farmers in the district followed. The beautiful stone cellars were established and Francis made the wine at Quelltaler. In 1868 a wine maker by the name of Carl Sobels was employed.

In 1889, 20 years after he inherited Springvale, James Richman sold the property to Carl Sobels and his brother in law Mr Hermann Buring. Sobels immediately instigated planned improvements and extensions. In 1896 Emil Sobels, 27, returned to Springvale to help his father Carl with the increasing work in the cellars. From 1898-1900, the legendary Leo Buring, second son of Hermann Buring, was a cellarhand at Quelltaler. On September 27, 1923 Carl Sobels died and was succeeded by his son Emil Sobels as Manager of the site. 1925 marked the arrival of electricity in the area. The mid North Electricity Company completed the lines and electric power was connected.

1937 - Quelltaler Hock became the first Australian wine to be served at the Lord Mayor's Banquet in London and at the House of Commons. In 1945 contouring of some of the vineyards was carried out on the property. The 100th Anniversary of the firm was celebrated in 1965 on the picnic grounds. The celebration was hosted by Mr & Mrs Larry Sobels.

From the moment
they laid eyes on the land, they knew they had discovered something special
That something special was rich undulating fields in the shadows of Mt Ida at Heathcote in central Victoria. Tony and Linda Hunter's vision was to create a family run boutique vineyard where quality, passion and energy were reflected in the wine. Sanguine Estate vineyard and winery, established in 1997, is located approximately 5km along the Northern Highway from the turn off to Echuca, north of Heathcote. Embraced by children Mark and Jodi and their respective partners Melissa and Brett, the family worked weekends to establish the initial 16 acres that grew rapidly over the following years to 55 acres in 2002. The family's desire to produce great wine flows through every glass. Through natural winemaking techniques combined with small batch processing and hand plunging, the purity and integrity of the wine is enhanced.
 Sanguine

This love for creating fine wine has its roots over 100 years ago. The great great grandfather of Tony Hunter, Pietro D'orsa, left Italy in 1868 to make a new life in Australia, becoming a vigneron in the town of Maldon 100 km west of Heathcote. Today, Mark Hunter continues this family tradition as Sanguine Estate's full time vigneron and winemaker. Sanguine's boutique vineyard and winery is a family enterprise intent on making concentrated, sophisticated and complex wines inspired by the unique Heathcote terrior, a fault line of ancient Cambrian red rock pulverized over 510 millions years into soil.

Having no experience in viticulture or winemaking, Linda and Tony sent their son to study a Viticultural Course at Dookie University whilst charging him with the responsibility of maintaining and developing the property. At the same time, they engaged Matt Hunter (no relation) to produce their first vintage of Shiraz and later engaged well known Winemaker Peter Dredge. Since the 2005 vintage, son Mark Hunter has become the full time winemaker for the suite of Sanguine Estate wines with guidance from consultant Ben Riggs.

Sanguine Estate has quickly forged a reputation for its richly concentrated fruit driven Shiraz with a savoury elegant finish. The unique Heathcote climate and soil combined with the philosophies of hand nurturing low yielding vines, small batch processing and minimalist intervention, produces wines of the finest quality and complexity.

The inaugural 2000 vintage, described as a fruit bomb by one reviewer, was universally embraced by lovers of fine wine, selling out in less than one week. The subsequent vintages have been received with even greater acclaim consistently achieving 90+ ratings from National and International wine writers including Robert Parker Junior (USA), Stephen Tanzer (USA), James Halliday (Aust), Ralph Kyte-Powell (Aust), Max Allen (Aust) and Huon Hooke (Aust).

Sanguine utilize the vertical shoot positioning trellis system to open up the canopy, reduce the risk of disease and expose the bunches to direct sunlight for ripening. The vines are cane pruned to a single fruiting wire with a maximum of 20 buds per vine. Crop levels are naturally low and hence bunch thinning is generally not required and irrigation kept to a minimum with some blocks being unirrigated. To conserve the natural balance within the soils and hence the overall health of the vines, the use of chemicals is minimized. In fact, over the past few years, Sanguine have managed the vineyard organically by utilizing organic fertilizers and employing other techniques such as mulching to control weed growth. It is the practice to employ organic principals in the first instance and then if absolutely necessary, use small amounts of chemicals to target specific parts of the vineyard.

Evans & Tate
were at the forefront of the Margaret River's rise to international recognition as one of the world's great winegrowing appellations
Like many tales, Evans & Tate's does not begin in Australia. Lionel Teitelbaum was born in 1899 in a village called Nicopol in the Ukraine. Still a young boy when he emigrated to Australia in 1909, Lionel was bounding with confidence and enthusiasm. Such energy translated into a successful family and business life, creating a solid foundation for the future Tate generations. Lionel ensured that his son John enjoyed the benefits of an education as well as an appreciation of cultural pursuits including art, music and wine.
 Evans Tate

As his business career matured, John Tate was able to turn one of his lifelong dreams into reality when he purchased a small vineyard with friend and business partner John Evans. The following year the Tate involvement in the industry became absolute with the purchase of a small winery called Gnangara Wines, located in the historic Swan Valley, just north of Perth.

The primary aim at Evans & Tate is to make wines that are truly expressive of the best terroirs within the Margaret River region. A state of the art 7500 tonne crush winery, built with this philosophy in mind, is sited at the Lionel Vineyard in Jindong. The winery reflects the professionalism and commitment shown in all areas of the company.

Evans & Tate have invested heavily in cutting edge winemaking equipment, impressive stocks of French and American oak, and the best laboratory facilities. The winery is close to all major vineyard sites from which grapes can be sourced, which gives the winemakers enough freedom to make each parcel of fruit in accordance with it's specific flavour profile and attributes.

The wines of Evans & Tate have consistently merited high critical acclaim and accolades from peers and public alike. Evans & Tate has created an enviable show record over the years receiving numerous trophies and gold medals at both domestic and international competitions. With each individual style of wine, the team looks to achieve intensity of flavour, complexity and regional character.

"From its Swan Valley base 30 years ago, Evans & Tate became the largest Margaret River winery and producer. Having increased its estate vineyard holdings with the establishment of a large planting in the Jindong area, it raised substantial capital by listing on the Stock Exchange. It then turned its attention eastwards, with the acquisition of Oakridge Estate in the Yarra Valley, followed by Cranswick Wines (since sold). It became a casualty of the downturn in the market in 2005, its future direction uncertain, a merger with a US company aborted in March '07. Throughout all this turmoil, the high quality of its Margaret River wines has been maintained." -James Halliday

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