Cart»
|

Checkout»
|

FAQ»
|

Contact»
|
 
       
 
 
Taylors St Andrews Shiraz
$150each
$1712/DOZ
 
Battle For Barossa La Conquista
$2599each
$311DOZEN
 
Mountadam Eden Valley Pinot Chardonnay
$2999each
$359DOZEN
$3099each
$371DOZEN
dArenberg Sticks Stones Tempranillo Grenache CHESTER OSBORN WAS ONE OF THE FIRST GROWERS TO PLANT TEMPRANILLO IN MCLAREN VALE. This torrid Spanish grape is well suited to the Mediterranean climes of the region and a traditional blending partner for some of d'Arenberg's favourite old world styles. Grenache and Tempranillo work beautifully together, the Portuguese mix of Tinta Cao and Souzao provide wonderful complexity and depth. And the quirky name? Sticks and stones may break bones but will never hurt, in truth, much of the fruit is picked off sticks planted to parched, stony soils.
$1699each
$203DOZEN
Hardys No Preservatives Chardonnay FRUIT FROM HEALTHY VINEYARDS SPECIALIZED IN YIELDING GRAPES TO SPECIFICATION, early ripening and disease free, is selected to make the Hardy No-additives range of wines. Barrel fermentation introduces subtle oak complexity onto the palate, whilst maintaining a reductive environment (non-oxidising) for the wine through contact with sedimentery yeast lees (for heightened flavour profiles). Utilizing innovative preservatives-free vinification, Hardy have been able to craft a wine without the use of any additives, purely for the enjoyment of good Chardonnay.
$4899each
$587DOZEN
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.
$5099each
$611DOZEN
Pikes Merle Reserve Riesling A PURE EXPRESSION OF RIESLING AND AN EMBODIEMENT OF THE UNIQUENESS AT POLISH HILL RIVER, Merle is crafted by a Riesling specialist after collation of the finest fruit from each vintage. Named for the estate's matriarch Merle Pike, she knew that she was going to have her own label and was quietly chuffed about it. An intense and pure Riesling wine with refined citrus characters over a slatey mineral palate, successive vintages of Merle have been selected for service in Qantas First Class.
Ross Shelmerdine OBE
CMG (1921 – 1979) was one of the original three fathers of Victoria's Mitchelton winery, along with architect Robin Boyd and legendary winemaker Colin Preece
An innovative and visionary restaurateur, Ross saw the whole wine and tourism scene set to explode. In 1968 Ross gave his friend Colin Preece a free hand to identify the location for his great dream. In 1969, the first vines were planted on the Blackwood Park property at Mitchellstown near Nagambie, on the very site where Major Thomas Mitchell and his Australian Felix expedition had crossed the Goulburn River in 1836, opening the Victorian hinterland for pastoral settlement.
 Shelmerdine

The Mitchelton Winery/Restaurant/Tourism Complex a premium vineyard, state of the art winery, art gallery, restaurant, cellar door, farmers’ market and wildlife reserve - in essence, a harbinger of today’s wine resort tourism destinations – opened in March 1974 with wines from the 1973 vintage made by Colin Preece. The creation of Mitchelton signalled the start of the modern era of the Victorian wine industry. While Ross and Colin did not live to see their dream fulfilled, throughout the 1980s and 1990s Mitchelton accumulated a formidable number of trophies, awards and medals notably - Winemaker of the Year, Vineyard of the Year (1991), Jimmy Watson Trophy (1991) and Wineries Tourism Awards in 1994 and 1995.

In 1994 Petaluma Ltd purchased Mitchelton enabling increased investment and growth, and in 2001 Mitchelton (as part of the Petaluma Ltd Group) was acquired by Lion Nathan Ltd. In Vintage 2001, the Shelmerdine family celebrated 125 years in Victoria – and 40 years / three generations involvement in the restaurant, viticulture and wine trade — by commissioning special commemorative wines from the family’s vineyards, wines which reflect and express the climate, landscape and character of the wooded valleys, ranges and hills they know so well.

Winemaker Stephen Shelmerdine was involved in the Mitchelton vineyard and winery tourism complex, in the Goulburn Valley, from its inception in 1969, through the Petaluma Ltd ownership (1994 – 2001), until its acquisition by Lion Nathan in November 2001. After intensive study, travel and work in the vineyards of Europe, and managing the retail arm of The Australian Wine Centre in London in the late 1970s, Stephen joined the family vineyard business in 1978, establishing Shelmerdine Vineyards with his wife Kate and mother Marigold in 1989.

In June 2002, Stephen was made a Member of the Order of Australia for service to the Australian and Victorian wine industry, and received a Centenary of Federation Medal. Stephen is a Board Member of the Victorian Wine Industry Association, has been President Winemakers Federation of Australia, Board Member Australian Wine & Brandy Corporation, Board Member Australian Wine Export Council, Member Premier of Victoria’s Food Industry Advisory Council, as well as other corporate and public positions too numerous to mention.

The Shelmerdine family have two major vineyards in the Heathcote region, Merindoc Vineyard and Willoughby Bridge Vineyard. Merindoc Vineyard consists of four separate, small plots on the original family farm at Tooborac in Central Victoria. It was 1956 when Ross and Marigold Shelmerdine began farming livestock here. The family first planting vines in the 1990s at hand-picked sites ideal for specific varieties. Surrounded by dramatic hills, sweeping vistas and spectacular granite outcrops, Merindoc Vineyard sits on McIvor Creek, site of mid-19th century gold diggings, and amongst the earliest vineyards in Victoria.

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.

New ventures in
the Yarra Valley make their mark -James Halliday
Hoddles Creek Estate was established in 1997 when the D'Anna family decided to establish a vineyard on the property that has been in the family since 1960. The vineyard sits astride Gembrook road and adjacent Hoddles Creek. It's steeply sloping blocks prohibit mechanical harvesting, with both vineyards being hand pruned and harvested. Hoddles Creek Estate is planted with 10ha of pinot noir (five clones), 6 ha of chardonnay, 1ha each of sauvignon blanc, merlot and cabernet sauvignon, and 1.5ha of pinot gris.
 Hoddles Creek

Hoddles Creek Estate is located in the Upper Yarra, which is higher, cooler and more marginal than the lower Yarra. The vineyard is cropped at less than 2.5 tonnes per acre. Being in a marginal climate, requires extensive canopy management. The vineyard is trellised to Scott-Henry, to promote fruit exposure and lessen disease risk. All Hoddles Creek Estate wines, which are single vineyard, estate grown, are made in the 300 tonne winery, constructed in time for the vintage. The split-level winery has a barrel store located three meters underground.

All the winemaking practises at the Estate tend to be minimal. The wines are transferred using gravity, and there is generally no added addition of any acids. Consequently, the wines are balanced and fresh. All grapes are destemmed only, not crushed. This allows full berries to be transferred to either tank or press. No enzymes are used in any wines, the grape juice is allowed to settle naturally over four days at very low temperatures.

All wines see a percentage of oak. Some wines will not see any new oak, namely the Pinot Gris and Sauvignon Blanc which undergo a period of maturation in older oak. This provides mouthfeel, texture and generally builds the wines. The Chardonnay and Pinot Noir normally see about 30% new oak. Fruit from Hoddles Creek is always fresh and bright and can withstand a larger portion of new oak.

Franco D'Anna is the viticulturalist and winemaker at Hoddles Creek Estate. His passion for wine began at just age 13. It was at this age when he started work in the family liquor store. By 21 he was the chief wine buyer while undertaking (and completing) a bachelor of commerce at Melbourne University. He then turned his attention to Charles Sturt University's viticulture course, while helping to maintain the newly planted vineyard. He attributes his traineeship, at Coldstream Hills, for the rigorous hygiene practices he learnt to be fundamental in the winery. For Hoddles Creek Estates’ first vintages, Franco worked with Peter Dredge of Red Edge, and then in consultation with Mario Marson, ex-winemaker for Mount Mary and Jasper Hill.

Staete Landt make
true single vineyard handcrafted wines produced from grapes grown on the family estate on Rapaura Road in Marlborough
Staete Landt is the old Dutch name that Abel Tasman gave to New Zealand when he discovered the land in 1642 and means 'Land discovered in honour of the Governors of the Dutch Republic'. On his voyage Abel Tasman also discovered Tasmania -Van Diemen Land, Fiji and Tonga. At his return to the Dutch Republic it was decided to change Staete Landt to its present name New Zealand.
 Staete Landt

Tremendous efforts are undertaken in the vineyard to get balanced vines delivering consistently ripe healthy fruit with concentrated Marlborough flavours. In the winery these flavours are nurtured by using traditional winemaking methods combined with the latest winemaking technology.

The Staete Landt Vineyard is designed to produce single vineyard, hand made wines with complexity through thorough use of clone, rootstock and soil variation. The winemakers carefully designed the vineyard around the styles of wines they planned to produce, not the reverse. Major focus is on the vineyard where healthy, balanced vines, will in turn deliver consistently ripe fruit with distinct Marlborough flavours.

Through vine thinning and manual leaf plucks the focus is on low yields to grow intensely flavoured grape berries

The Marlborough Environmental Award 1999 was awarded to Staete Landt Vineyard for the successful implementation of an intricate irrigation design taking into consideration soil characteristics, grape varietals and scarce water resources. From an environmental perspective the implementation of the vineyard design proved to be an example for other future vineyard developments.

The vineyard's close proximity to the Wairau river, the main river in the Marlborough valley, produces a continuous airflow which keeps frosts away at crucial times during the grape growing season from budburst September/October through to harvest March/April. The combination of the location of the vineyard, the stony riverbed soils and the heavier soils on the southern part of the vineyard allow production of single vineyard wines with depth and different layers of flavours.

Four main varietals, Sauvignon Blanc, Pinot Noir, Chardonnay and Pinot Gris were carefully mapped across these soiltypes in parcels which would give every varietal presence on both dominant soil types. By varying rootstocks and varietal clones a further focus was brought to bare on the distinct terroir. The vineyard is divided into 18 parcels.

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