The precious vines at Clifford Bay are nurtured throughout the growing season by an experienced, motivated and highly talented team. One of their most charming achievements is the subtle elegance of Pinot Gris grown to the low yielding site. The wine exudes aromas of pear, apples and spice followed by a well rounded palate with concentration of flavour. A lively finish exhibits the distinctive minerality which is so distinctive of Clifford Bay's rich and generous wines.

$1599each $191DOZEN EACH DOZEN A regimen of careful canopy and yield management techniques, including leaf plucking and shoot thinning are employed are essential to encouraging the most splendid harvests from Clifford Bay's sustainably certified vines. Lower than average crop yields achieve wines of great intensity and fine aromatics. Pinot Gris is harvested from estate and grower vineyards in the Awatere and Wairau Valleys, throughout the cool of night to retain flavour and freshness. Grapes are gently pressed and the juices inoculated through choice strains of yeast which are selected for their capacity to enhance the nose and palate. A cool vinification in temperature controlled fermenters preserves the lively Pinot Gris flavours. Alcohol 13.0%

Light straw in colour. Lifted bouquet of stonefruits, orchard and spice. A mouth filling and well rounded palate, pears, apples and spice characters linger to a crisp dry finish. Exhibits impressive concentration of varietal fruit characters and an attractive mineral undertone. An excellent match with good food.

Clifford Bay is situated on the northern coast of South Island, at the southernmost reaches of Cook Strait, adjacent to the North Island's Wellington coast. To the north are the stunning White Cliffs and beyond that lies Cloudy Bay. Clifford Bay's wines are all about clear expression of varietal flavour and defined Marlborough regionality. Sauvignon Blanc is sourced from the Awatere and Wairau Valleys. All vineyards are managed to environmentally friendly systems and the Clifford Bay Winery is Sustainable Winegrowing of New Zealand certified.

$1599each $191DOZEN EACH DOZEN Clifford Bay are focused on preserving varietal character and regional accuracy. Marlborough has a diverse landscape, marked by expansive flat valleys, streams, jagged hills and mountains. Warm days and cool nights ensure that Marlborough wines are full of vibrant fruit flavours, juicy acidity and heightened aromatics. Clifford Bay's winemaking regimens have evolved to capture, to emphasizeand express fully the inherent freshness, good balance and sound structure of the finest quality fruit. Following harvest, Sauvignon Blanc grapes are gently pressed, inoculated by choice yeasts and vinified in temperature controlled fermenters to preserve the freshness, bright aromatics, fine textures and exquisite balance.

A light straw hue. A nose of Marlborough freshness, citrus and lemongrass, tropical aromas of guava, melon and citrus. The palate is all about expressive fruit flavours, exhibiting fine citrus characters, lychees and lemongrass, pineapples and kiwi, followed by a crisp and dry, flinty mineral finish.

Clonakilla were established by a Canberra research scientist in 1971, very near the New South Wales township of Murrumbateman. The soils here consist of sandy clay loams over a friable clay subsoil and, with a climate not dissimilar to Bordeaux and the northern Rhone Valley, there were high hopes for its viticultural potential. Loaded with ripe blackberry fruit pushed along by a late surge of blackcurrant and spice, the warmth of the autumn radiates through every part of this wine.

$2899each $347DOZEN EACH DOZEN

Sean O'Riada is one of Ireland's great cultural icons, a gifted musician and composer, he's accredited with taking traditional Irish music out of the pubs and bringing it to the world. O'Riada Shiraz is made from fruit grown to four very special vineyards around Murrumbateman, fermented with the inclusion of a dollop Viognier. O'Riada owes its genesis to a disastrous vintage, when unfavourable weather drastically reduced the Clonakilla harvest. The best local vineyards had to be sourced from which to collate the quality of fruit most worthy of the Clonakilla label, O'Riada Shiraz was born.

$3599each $431DOZEN EACH DOZEN It has been a remarkable journey for Clonakilla. When John Kirk first planted vines in 1971 he had no idea that his vineyard would be celebrated as one of the finest in Australia. Along the way there have been trials and tribulations as well as moments of unprecendented success. Over time it has become clear that the combination of the Murrumbateman region and Shiraz are one of those rare synergies which produce extraordinary wines.

Dark scarlet colour. The aroma is a festival of spice, milled pepper and clove, nutmeg and fresh garden herbs. Plum, black cherries and piquant spice characters cascade over a medium bodied palate, well supported by fine, supple tannins.

A collation of superior vineyard parcels, crafted by a boutique estate which has been recognized as one of Australia's leading wineries. Clonakilla are dedicated to making distinctive, handcrafted wines, only ever released in limited quantities, anything by Clonakilla can be hard to find, but they are worth the search. The house speciality is Shiraz, Clonakilla unashamedly borrow techniques from Burgundy and Vallée du Rhône. Clonakilla's inaugural vintage claimed two gold medals, one silver and two trophies in only three showings.

$10499each $1259DOZEN EACH DOZEN

Bedecked with gold medals, significant trophies and countless five star commendations. Clonakilla is a wine that's ultimately determined in the vineyard, where hard work is required to open up the vine leaf canopies, limiting yields and encouraging vines to make grapes with riper flavour profiles. The vinification process embraces old world techiques such as the inclusion of whole bunches in the ferments, macerations and extravagant French oak barrel maturation.

$4499each $537DOZEN EACH DOZEN

It has been a remarkable journey for Clonakilla. When John Kirk first planted vines in 1971 he had no idea that his vineyard would be celebrated as one of the finest in Australia. Along the way there have been trials and tribulations as well as moments of unprecendented success. Over time it has become clear that a combination of the temperate Murrumbateman region and the sultry Viognier are one of those rare synergies which produce extraordinary wines.

$2599each $311DOZEN EACH DOZEN

Clover Hill's been producing pure varietal sparkling Chardonnay for many years. Assembled from a selection of elite Cuvees, matured on yeast lees for four years, followed by twelve months of ageing under cork prior to release. Disgorged with an addition of reserve wine, the doseage is prepared from components of Clover Hill reposing in oaken foudres. Clover Hill is the essential Australian Blanc de Blanc sparkling with a crisp profile of fruit, exceptional length and lasting flavours.

$7599each $911DOZEN EACH DOZEN Located along the Pipers River of northeast Tasmania, Clover Hill was established in the eighties as a dedicated sparkling wine estate, planted solely to the traditional varietals, Chardonnay, Pinot Noir and Pinot Meunier. The sixty six hectare property overlooking Bass Strait has a similar climate to the Champagne region of France. Vines are close spaced and planted on deep, red volcanic soil in a frost-free amphitheatre, orientated north/south to maximise sunlight exposure.

Vibrant light straw, a persistent fine bead. An assortment of fresh summer fruits, melon and citrus, pawpaw and pear. Instances of warm nutty yeast and developed almond/ toast characters, complex and elegant yet remarkably integrated. Fresh citrus to the palate with layers of toasted characters, tastes of melon, almond and bread dough flavours.

A rich cépage of Pinot Noir and Meuniere, sourced exclusively from the elite Clover Hill Vineyard at Pipers River, the nation's most prestigious sparkling wine. In 1986, on the site of an old dairy farm, the magnificent Clover Hill property was planted to vine by the Goelet family, with a view to articulating the final word in Australian sparkling. Since inaugural vintage in 1991, Clover Hill has earned an international reputation for its uncompromising elegance, finesse and eloquent Tasmanian styling.

$7599each $911DOZEN EACH DOZEN Fruit is picked entirely from the distinguished Clover Hill estate property, the premier location for sparkling wine in Australia. A limited release, Exceptionnelle Rosé owes its graceful pink hues to a timely maceration of grapes for extraction of colour. Dominated by Pinot Noir for its perfumes of rose petal and strawberry, Pinot Meunier contributes lifted fruit characters and mid palate weight. Crafted according to true Methode Traditionelle, fermented in its own bottle and aged on yeast lees for three years, ensuring the complexity and intensity which is the hallmark of Clover Hill. The final liqueur dosage is prepared from a selection of precious stocks, aged in oak foudres.

Attractive salmon pink colour, a fine persistent bead and gentle foaming mousse. Cherries, biscuit and floral nose. Crisp and precise, unravelling layers of lifted redcurrant, ripe strawberry, spice and rose petal characters. An elegant effervescent wine with an extraordinary depth of flavours and exquisite length. The first choice for aperitif, a superb food wine alongside delicate cuisine such as pate, smoked fish and game.

$4799each $575DOZEN EACH DOZEN

A multi vintage cuvee of Chardonnay, Pinot Noir and Meunier, assembled exclusively from parcels picked off Clover Hill's estate vineyards at Pipers Brook. Fermented in it's own bottle and aged on yeast lees for at least two years, infusing the intensity of an extravagant elevage while capturing the vivacity of Pipers River fruit, a masterful construct of remarkable structure and finesse. Subtly complex, Cuvee Tasmania is characterised by rich, creamy layers of Chardonnay opulence, integrating beautifully with the cherry sherbet chic of Pinot Noir.

$3899each $467DOZEN EACH DOZEN Since inaugural vintage, Clover Hill has been crafted to full Methode traditionnelle, a highly specialised process which demands considerable patience and expertise. Grapes are gently whole bunch pressed and fermented in separate batches, followed by a preliminary bottling with active yeasts and a small amount of sugar (tirage). Clover Hill is then matured on lees while being treated to a course of bottle riddling, gradually rotated until the lees eventually settle in the neck of the bottle. The neck is then frozen and degorged before a dosage of liqueur d'expedition and reserve wines aged in French oak foudres to define the excellence and style which is Clover Hill. Alcohol 12.5%

Soft, pale lemon colour, a lively, persistent bead and gentle, creamy mousse. Attractive, zesty lemon and citrus nose complemented by ripe melon and white peach characters. The palate displays a long acid line and soft, aged almond kernel over bread crust flavours which create fullness. An elegant sparkling exhibiting all the hallmarks of of a grand Tasmanian cuvee, resolving on a finish of ripe fruit flavours and fresh, crisp acid.

One of Australia's principal Pinot Chardonnay Meuniere Cuvée, from fruit grown to superior vineyards at Pipers Brook, an area acknowledged as the premiere source of sparkling wine in Australia. Ever since debut, Clover Hill has impressed both the local and international industry press with its uncompromising quality and distinguished styling. Rich autolysis and wonderful biscuit characters, structure and finesse, creamy layers of Chardonnay fruit are integrated beautifully with the sherbet, bread and cherry Pinot characters.

$5399each $647DOZEN EACH DOZEN Half Chardonnay with a third of Pinot Noir and the balance Pinot Meunier. A true Methode Traditionalle from the holy trinity of classic sparkling varietals, Clover Hill is a composition of selected reserve wines, some of which have been aged in French oak foudres and barriques, infusing complexity while ensuring continuity of style. Taltarni boast of the fact that their average yields are less than half those in Champagne, achieving a more concentrated juice. Clover Hill is topped up and treated to a minimum of three years on lees with a subsequent ageing under cork for a minimum of several months. The liqueur doseage is prepared from a selection of base wines, set aside for ageing in oak foudres.

Attractive pale straw hue, a persistent, fine bead and gentle, foaming mousse. Bouquet displays complex layers of lemon, white peach and honey, toasty yeast characters derived from time on lees and inclusion of aged reserves. The palate displays an elegant integration of tropical fruit flavours and freshly baked characters, an underlying creamy complexity with exceptional length.