$8799each $1055DOZEN EACH DOZEN

$8799each $1055DOZEN EACH DOZEN

From the Redman family's forty year old vineyards in the heart of Coonawarra, the most superior parcels each year yield a vintage of just eight oak hogsheads. Bill Redman's consuming passion was to make good red wine. His faith in Coonawarra Terra rossa as a world class winegrowing region was vindicated in 1936 when Redman Claret won the London Empire Wine Show. The best barrels are identified and assembled into the final Redman for a term in oak and a decade of repose in bottle under the estate cellars. A mere 200 dozen are made.

$6799each $815DOZEN EACH DOZEN Harvests of Cabernet Sauvignon, Merlot and Shiraz are vinified in a mix of static and open concrete fermenters for a week, half of the batches are run off skins into completely new French oak hogsheads. Upon completion, components are racked off lees, the barrels rinsed and the wine returned. The balance is filled to seasoned French oak hogsheads for a course of malolactic. The most superior batches are set aside for assemblage into The Redman, treated to a further course of oak maturation and bottles for an extended term of age at the Redman wineworks until release.

Deep brick red. Dominated by gummy berry fruit bouquets, complexed by evolved Coonawarra characters of tobacco and cigar box, leather and terra earth. A finely structured palate of the most intense fruit, berries and mint supported by soft, praiseworthy tannins and juicy acid backbone. The flavours persist long and lingering on to the endless, mouthfilling, savoury finish.

A pure Grenache wine, crafted from the fruit of some wonderful old sites, hand made in the traditional small batch way. This is Thistledown Grenache No1. Grapes are picked off a number of blocks in the Riverland and McLaren Vale, venerable old vineyards and choice parcels of dry grown bush vine fruit. All are separately vinified in small batches through the action of wild ferments. Whole bunch inclusions and larger format oak achieve a beautifully layered, textural palate, lead by its strawberry and wild spice perfumes, hedonistically bottled unfiltered and unfined.

$2299each $275DOZEN EACH DOZEN

Fully organic fruit, coddled clones of the unique Grenache Blanc, all hand picked and whole bunch pressed for a wild indigenous yeast vinification in a mix of seasoned French oak barrels and traditional concrete fermenters. Batches are rested on sediments for several months, building texture and infusing complexity. Grenache Blanc is distinctive for its full flavoured palate, its bright, tangy citrus fruits are drizzled with honeysuckle and lemon balm. Vigorous and suave, a creamy, mouth filling wine of character, intensity and charm.

$2299each $275DOZEN EACH DOZEN

There's no better grape for Rose than the gorgeous, garrulous Grenache. Thistledown have found a blissful block of old Grenache vines. Grapes are all hand picked, destemmed and gently crushed for a course of several hours on skins to extract just the right hues of bawdy pink. A long cool ferment preserves the complex fruit characters and infuses enticing herbal notes into the crisp mineral palate. Beautifully salmon pink in colour, her playful perfumes and undulating textures are supported by juicy orange tang and pursing, rosehip tannins.

$2299each $275DOZEN EACH DOZEN

At the Seaview end of Chapel Hill Road, a perfunctory passerine perched her pincers astride a pair of power lines and set herself ablaze. Down she went amongst the dry grown branches of an old Grenache vineyard, setting the valuable veterans alight. The scorched site eventually became part of the Thistledown portfolio, its wizzened old vines make an alluringly perfumed wine that's evocative of florals, petals and pretty Pinot freshness. Cranberries, spices and ripe wild cherry combine with silken textures to define a beautifully elegant Grenache wine.

$5299each $635DOZEN EACH DOZEN

Thistledown make Grenache with a view to maximising purity of expression, the fruit must be articulate, the finished wine textural and refined. Grenache is collated from some of the finest bush vines in McLaren Vale, an auspicious tally of sites planted to rich mineral soils. Grapes are all hand picked, a third of the harvest is retained as whole bunches. A natural wild yeast ferment is treated to frequent hand plunges until complete dryness. Ten months in well seasoned oak hogsheads achieves a delicious Grenache wine, perfumed, velvet textured and beguiling.

$2899each $347DOZEN EACH DOZEN

From three old, dry grown bush blocks at Blewitt Springs, planted to a benignant terroir of deep ironstone sands. Parcels are separately picked at ideal ripeness, crushed and treated to a measure of whole bunch or wild yeast ferments, regularly hand plunged in a mix of concrete vats and open vessels, followed by a course of age in seasoned oak puncheons. So very redolent of wild cherry, violets, rosemary and spice, its polished, multi layered palate, lined of loquacious, liquorice tanins, textural towards a lengthy aromatic finish.

$5299each $635DOZEN EACH DOZEN

Thomas Hardy was a visionary who embarked upon a journey to deliver a dependable range of the highest quality table wines to the nascent Australian market. He established his brand in the 1850s, at a time when most of his contemporaries were struggling to produce a wine which would appeal to the Australian palate. The Hardy company of today still retain some of the finest viticultural assets in the nation, the princelings of Coonawarra plantings are set aside in the most outstanding vintages, to be crafted into the national icon Thomas Hardy Cabernet.

$14999each $1799DOZEN EACH DOZEN

Excellent Langtons Classification. When the Birks of Wendouree settled Valley Clare in 1904, they planted their site to Shiraz. Many of these old vines remain productive and offer the backbone of fruit for the icon Tim Adams Aberfeldy. Younger rootings of the same clone yield grapes of the most intense colour, depth of flavour and refined tannins. The intense perfume and muscular nature of the finished wine reflects the character of site as much as the charm and personality of the animated and affable winemaker.

$6199each $743DOZEN EACH DOZEN Sourced from the superlative Aberfeldy vineyard, owned by Jim McDowell and Anne Brown, a unique site of friable red loam over limestone, at the bottom of the eastern hills in Clare Valley, cropped to a mere 1½ tonnes per acre. Aberfeldy has long been synonymous with quality, the Tim Adams flagship wine. Year after year, Aberfeldy continues to deliver the finest construct of Clare Valley Shiraz. Parcels of fruit are fermented to dryness and kept on skins for a fortnight before pressing and returning. Components are treated to twenty four months in completely new French and American oak hogsheads under the Tim Adam cellars before assemblage, fining and filtration.

Vibrant magenta colour. Aromas of cherry and plum, dark berries and chocolate, complemented by oak derived cinnamon and clove, nutmeg and vanilla. The palate is full bodied with dark berry conserve flavours, balanced oak, tannin and acidity. Aberfeldy shows persistent sweet fruit and oak aftertaste, power and finesse.

Cabernet Sauvignon has long been recognised as a stellar performer in the highly favourable climes of Valley Clare. A small addition of Malbec adds to the complexity, contributing violets, mulberry and richness, bringing the finished wine forward, making Tim Adams slightly more approachable in its youth. Twenty four months in French oak enhances the style, full bodied and unstabilized before bottling, a harmless crust may form with time.

$2599each $311DOZEN EACH DOZEN The secret of Tim Adams success is as attributable to his selection of vineyards and growers as it is to his considerable flair for winemaking, and wealth of experience in the industry. Parcels of Cabernet Sauvignon with a component of Malbec from the Sheoaks (Grant Crawley & partners, Tim Adams and Pam Goldsack) and Fairfield property, all in Valley Clare. All components are fermented on skins for several days to dryness, followed by a return of pressings to the wines. Tim Adams reposes two years in a selection of new and second use French oak barriques under the state cellars before the final assemblage and a light fining.

Deep, dark garnet colour. A generous presentation of Clare Valley Cabernet, dominated by violet, fresh blackcurrant and oak aromas and flavours, a portion of Malbec dampens the tannins, contributing spice and achieving balance. A full bodied wine with concentration of fruit over generous chalky tannins, which has not been cold stabilised before bottling, a harmless crust may form over time. Tim Adams recommends decanting a few hours before service.