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Josef Chromy Zdar Riesling 2013
$3999each
$479DOZEN
 
Wild Fox Organic Sparkling Shiraz
Wild Fox adhere to the strictest principles of organic viticulture
$1799each
$215DOZEN
Farming In Tune With The Elements Working alongside the natural environment to achieve pure chemical free wines. Biodynamic and organic vineyard management means employing ancient pastoral traditions as well as innovative, whollistic systems for healthy, nutrient rich soils from which the cleanest, most pristine grapes can be harvested. Enter Wild Fox Sparkling Shiraz, a generous blackberry flavoured wine with comely effervescence, stimulating bouquets and rich, ripe tannins.
 
John Gehrig Chenin Blanc 2011
A consistent performer on the wine show circuit as it hails from a microclimate that is ideally suited to growing Chenin Blanc grapes with vibrancy and distinctive varietal characters
$2299each
$275DOZEN
John Gehrig Is A Fourth Generation Winemaker A descendant of Victoria's oldest winemaking family which settled in the late 1850s at Barnawartha at Victoria's northeast From Chenin Blanc grown on the Gehrig family estate in Oxley along the King River which lies between Milawa and Glenrowan, a pure varietal wine with a full palate, exquisite balance and clean crisp finish.
$2199each
$263DOZEN
Ringbolt Margaret River Cabernet Sauvignon 2014 WESTERN AUSTRALIA'S RUGGED SOUTHWEST COASTLINE IS LITTERED WITH SHIPWRECKS, the Ringbolt is one of them, sunk in the late 1800s at Ringbolt Bay. Just off Margaret River and adjacent to Cape Leeuwin, within view of the Ringbolt shipwreck, vines planted to sandy, laterite gravel soils within the premier viticultural precinct of Wilyabrup, struggle to grow limited yields of intensely flavoured grapes. Balmy maritime winds and a long slow ripening achieve harvests of fragrantly perfumed berries, for the most splendid vintages of Margaret River Cabernet Sauvignon.
$999each
$119DOZEN
Gunn Estate Hawkes Bay Pinot Gris 2008 WHEN GEORGE POPPA GUNN FIRST SETTLED IN 1920, Hawkes Bay was a farming region where great skill and experience were required to compensate for the poor soils and rather dry conditions. After sixty years of struggling to eke out an existence, providence spoke to the Gunn family with the epiphany that their farm on the banks of Ngaruroro River at Hawke's Bay was Sol superbe for the production of the most splendid, award winning wines. A traditional style of Pinot Gris offering warmth and creamyness, flavoursome and long.
$3499each
$419DOZEN
Valdespino Pedro Ximenez El Candado VALDESPINO IS ONE OF THE MOST TREASURED SHERRIES. El Candado is made from Pedro Ximenez grapes which are left out in the sunshine for at least a fortnight after harvest. The grapes slowly dehydrate, absorbing the unique and discernible characters of the Mediterranean as they turn into raisins. The sugar levels rise and the fruit is crafted into a wine showing an intense mahogany colour and alluring bouquet of aged rancio fruit. The palate is velvety rich, endowed with layers of complexity, remarkably smooth with a long and clean, exquisite aftertaste.
High above Ovens
River, overlooking the sleepy township of Porepunkah, the family owned and operated Mayford Vineyard lies tucked away from view
Nestled in a hidden valley, with unsurpassed views of Mount Buffalo, the shaley hillside plantings give rise to low yielding vines and wines of intensity and finesse. For winemaker vigneron couple, Eleana Anderson and Bryan Nicholson, the small range of Mayford Wines is the culmination of many years of toil together, which accounts for a large number of lost weekends and fishing opportunities. The creation of limited quantities of handcrafted wines is underpinned by a unique site in the foothills of the Victorian Alps, sensitive vineyard management, traditional winemaking practices and the staunch support of family and friends.
 Mayford

Mayford Vineyard was established with a modest planting of Shiraz in 1995, which was enlarged in 1998. Tempranillo and Chardonnay followed in 2002. The nay-sayers scoff at Shiraz grown in the upper reaches of the Ovens Valley – you be the judge. Tempranillo is a natural fit with its late bud burst and early maturity. The bony ridge planting restricts berries to pea size, keeping its inherent vigour in check. The small area of Chardonnay from selected Bernard clones, thrives in its mountainous surrounds. A dappled, upright canopy protects the fruit from summer’s extremes, yielding wine that is all elegance and fruit intensity.

The dryland vineyard enjoys a relatively frost free existence despite its sub-alpine climate, due to an elevated hillside position. There is no magical interaction between stones, water and the cosmos, just hard work and attention to detail, driven by a desire for excellence rather than economics. That, and of course, the hand that nature deals each season.

Winemaking at Mayford tends towards tradition. Hand picking in small lots over several weeks optimises flavour complexity off the small vineyard. The team at Mayford prefer to let the naturally occurring yeasts dictate the timing and expression of the fermentation process.

Chardonnay is barrel fermented and aged on lees with regular bâttonage. The reds are worked in small open fermenters and basket pressed before going to oak where natural malolactic fermentation is encouraged. Fining and filtration is kept to a minimum and only the finest oak is used. Mayford try not to interfere unnecessarily with the wines, preferring them to be a natural expression of a special site within a unique winegrowing region.

RockBare was born
out of Tim Burvill's desire to create his own wine from fruit grown to Australia's best viticultural regions
Growing up in Western Australia, Tim's interest in wine was sparked at a young age by frequent summer holidays to the Margaret River region. He fell in love with the world of wine, his passion eventually saw him move to South Australia, where he completed an honours degree at Adelaide University's Roseworthy Campus. His first job was with Southcorp, which as Tim puts it "was the best start to a winemaking career that anyone could ask for." For the next 5 years Tim worked with Southcorp, travelling the country plying his craft in the Coonawarra (Wynns) and the Barossa Valley (Penfolds), the Sunraysia and the Riverland, refining his style alongside some of the best winemakers in the country. A rapid rise through the ranks soon saw him vested with the responsibility at the age of 25, of making Southcorp's ultra-premium white wines, including Penfolds Yattarna. In 2001, Tim decided to follow his own path and began RockBare, focusing on Chardonnay and Shiraz from South Australia's McLaren Vale.
 Rockbare

The home of RockBare is McLaren Vale. Sunny days cool nights, the unique pure flavour of McLaren Vale ..nothing more, nothing less. "McLaren Vale produces such fantastic Shiraz and Chardonnay, why would you want to make anything else here?" The success of RockBare has been mind-blowing, with critics giving RockBare the thumbs up on its strength of character and style. Like most winemakers, Burvill understands that the quality of the wine in the glass is decided by the quality of the fruit from the vineyard. RockBare showcases the pure expression of fruit from the beautiful McLaren Vale.

When Burvill started RockBare, his goal was to make pure and intense wines, using only varieties that are suited to growing in the cool, maritime climate of South Australia's McLaren Vale. Chardonnay, Shiraz and Grenache. These wine varieties were his passion, and McLaren Vale was the logical choice of region to pursue his dream. Burvill wanted to make wine in McLaren Vale because he believes it's the best all-round region in Australia. It's known for being consistent year in, year out, it's got a great maritime climate and very good soils.

McLaren Vale is undoubtedly one of the premier regions for producing ripe, palate-rich Chardonnay, and powerful, deeply flavoured, full-bodied Shiraz, but the Australian wine industry had been going through a very rough period. In the McLaren Vale, this made some incredibly old and amazing Shiraz vineyards suddenly available, which were gleefully accepted into the RockBare fold. Burvill derives the greatest pleasure from processing the fruit of so many 50+ year old Shiraz vineyards.

So, why Barossa Babe? Well, this was Burvill's secret project. Generations of winemakers have recognised the Barossa Valley's unique ability to make deeply coloured and flavoured Shiraz wines which are characterised by their depth of flavour and class. So Tim has reverted back to a trusted formula in his quest to make the perfect Shiraz. Old vine Barossa Shiraz, the older the better. For Barossa Babe, grapes from very old vines are the source. Not 20 or 30 years old, but seriously old, perhaps some of the oldest vines in Australia, up to 140 years! How could he turn his back on such brilliant old Barossa vines? The opportunity was irresistible. If you're after a light red, then RockBare Shiraz is not for you. This is an old school, hang on to your hats, powerful gutsy McLaren Vale Shiraz. So, if you're looking for a juicy red to drink with a meal, or even the next red after dinner, then you'll like this one.

Mojo wines are in keeping with Winemaker Tim Burvill's power-packed fruit driven style. From the cool temperatures of the Adelaide Hills, to the hot summer weather of the Barossa Valley, Tim Burvill selects the best fruit to produce Mojo wines. The Adelaide Hills is Australia's premier cool climate wine region, dividing the Barossa Valley to the North and McLaren Vale to the South. The region is renowned for its exceptional white wines and Burvill is doing exciting things with its unique terroir. The folds and undulations of the hills create a wide range of microclimates, whilst the beautiful verdan valleys criss-cross the north-facing slopes to capture the sun and provide protection from the strong cold southerly wind. Mojo Sauvignon Blanc is produced from Adelaide Hills fruit. It is mainly the altitude that is the key to the climate, with Mount Lofty and the Piccadilly Valley being much cooler than the city of Adelaide. Stylistically the Adelaide Hills, produces clean crisp whites, with great acidity. It is these naturally occurring flavours that Tim tries to capture in every bottle.

Welcome to Charles
Sturt University Winery, a producer of premium varietal table wines in Wagga Wagga NSW, Australia
The CSU Winery is an integral part of Australia's leading wine and food science school and as such is at the forefront of viticultural practices and wine making techniques. The winery focuses on excellence, using state of the art technology without sacrificing tradition. It is seen as important that the winery reflect the same environment as other commercial Australian wineries, being market driven and producing the quality and styles of wine that obtain ready acceptance from discerning wine consumers in the open market place.
 Charles Sturt

The Charles Sturt University Winery is a producer of premium varietal table wines. It is an integral part of Australia's leading wine and food science school and as such is at the forefront of viticultural practices and wine making techniques. It is seen as important that the winery reflect the same environment as other commercial Australian wineries, being market driven and producing the quality and styles of wine that obtain ready acceptance from discerning wine consumers in the open market place.

The winery demonstrates an accountable commercial operation and provides stimulating training for those students fortunate enough to be employed (through a winery scholarship ). The wines are sold through the Cellar Door at the Winery and in selected premium wine retail outlets in each capital city of Australia as well as limited quantities being exported to the United States. Since the re-organisation of the Winery Management in 1991 sales of CSU wine have grown from 3287 cases to a budgeted 15000 cases in 2001. The winery focuses on its own range of premium table, fortified and sparkling wines and since its inception in 1977 has been awarded 23 trophies, 84 gold, 164 silver and 387 bronze medals in national wine shows.

Located in the
cool, dry Sunbury region, Wildwood have been quietly crafting wines of elegance and balance since 1983
In the heart of the Oaklands Valley lies Melbourne's closest winery - Wildwood. There are few wineries in the world which can claim to have a large metropolis virtually on their boundary. Located just 4km north of the Melbourne Airport, off the Tullamarine Freeway, the vineyard stands at an elevation of 132m, allowing for panoramic views of the Melbourne skyline and out to the Mornington Peninsula. As the southernmost part of the Sunbury region, we experience a cool, dry climate, lying in the shadows of Mt. Macedon. History records that great wines were made in this area from the early 1800s.
 Wildwood

In 1983, viticulture at Wildwood was re-established by the Stott family. Classic Bordeaux varietals, cabernet sauvignon, cabernet franc and merlot were planted, alongside chardonnay. Further plantings of pinot noir, shiraz and viognier were made in 1988, and petit verdot was planted in 1994. We now have a total of 35 acres producing quality wines. Wildwood Vineyards has been quietly walking its own path for more than two decades, crafting wines of elegance and balance that are coveted by those who have tried them. Since establishing the vineyard in 1983, the Stott family has managed the land with care and respect, allowing their vines to express their own character as naturally as possible.

The Wildwood philosophy is simple - to produce the highest quality table wines from the outstanding fruit grown on the estate. Careful viticulture is the key to great wines, with an emphasis on maximising grape quality using sustainable agricultural techniques. Wildwood wines are recognised for their consistency and purity of varietal expression, despite the sometimes challenging nature of vintage conditions.

The Wildwood philosophy is simple – to produce the highest quality table wines from the outstanding fruit grown on the estate. The aim is to manage the land with care and respect, allowing the vines to express their own character as naturally as possible. Early Wildwood vintages consisted of friends and extended family helping to get the job done - with payment in-kind of course!

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