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Geoff Johnston has a penchant for making his Pirramimma reds in the grand, old world style of Le Medoc. From mature vines that have consistently produced the highest quality fruit, comes a McLaren Cabernet that's elegant and stylish with a seamless balance of oak, splendid tannins and superb varietal definition, the lifted Cabernet fruit combines with oak to build a wine of great complexity and length. Stocks Hill carries the prestige of an exclusively Pirramimma estate wine, always a good finisher on the national wine show circuit.

$2099each $251DOZEN EACH DOZEN Alexander Johnston purchased ninety seven hectares of land in 1892 which he named Pirramimma, an Aboriginal phrase meaning the moon and the stars. At Pirramimma, the harvesting is targetted to the winemaker's preferred scheduling as opposed to mother nature's dictates. The exactingly husbanded vines have been trained for generations to yield fruit that receives the highly polished, father to son winemaking traditions with elacrity. Grapes are harvested at full maturity, pressed and vinified, followed by a year's maturation in American oak barrels under the winery's naturally cool rammed earth warehouse.

Deep brick red in colour. Rich red cherry, spiced blackberry and cedary oak, cocoa, vanilla and light clove. Complex barrel characteristics, the palate shows a mosaic of dark berry fruits, briary blackcurrant, mulberries and chocolate complemented by toasty oak and integrated with hints of mint and tomato, a ripe tannin backbone all adding to a silky voluptuous mouthful. A rich firmly structured wine with all the elements in complete harmony.

White Label is a McLaren Vale Cabernet Sauvignon of the highest eminence, having been nominated for the George Mackey Memorial Trophy, awarded to the most outstanding Australian export. Crafted from fruit grown to some of the oldest vines at Pirramimma and McLaren Vale, it has twice claimed Gold in San Francisco and competed well against a formidable host of distinguished growths at the prestigious London International. A powerful yet, elegant wine framed by robust tannins, Pirramimma recommends a double decant if opened for early drinking.

$2999each $359DOZEN EACH DOZEN In 1892 Alexander Johnston purchased ninety seven hectares of rich farmland southeast of the fledgling village at McLaren Vale. Today, Pirramimma's mature vineyards consistently yield the region's finest Cabernet. The comerstone philosophy is to produce estate wines from home grown fruit, ensuring that the highest quality standards are met. Harvested from vines grown on original root stock, grapes are picked throughout the cool of night from the Pethick Road block, a well balanced terroir planted in 1967. Primary fermentation in the original Pirramimma concrete vats is followed by twenty four months in a selection of new and prior use American and French oak barrels.

Deep black/ brick red colour. Lifted blackcurrants, violets and mint dominate the bouquet, bramble notes and hints of mocha oak. The palate shows intense briar and blackberry, red currant and black cherry flavours over hints of quince and structured, toasty oak. A lingering, currant and blackberry filled finish, on a length of malleable, licorice tannins. Match to the finest beef or gourmandise game.

Colin Preece is one of Victoria's great trail blazing winemakers, for decades the chief at Seppelt Great Western. A backbone of Mitchelton fruit provides the foundation of rich flavours to one of Australia's most dependable Cabernet wines. Oak maturation has softened the tannins, imparting chocolate, vanilla and spice flavours.

$2199each $263DOZEN EACH DOZEN In 1967 Melbourne entrepreneur Ross Shelmerdine commisioned wine industry stalwart Colin Pearce to find the best site for grape vines. Preece chose an old grazing property, prized for its climate, soil and proximity to the waterways. The estate was named Mitchelton and is home to the immensely popular Preece range of wines. Cabernet Sauvignon is selected from the best vineyards around the Goulburn Valley and central Victoria. Temperature controlled fermentations and regular pumpovers ensure full colour and flavour extraction from skins. The final wine is treated to a measure of maturation in a mix of seasoned French and American oak barrels for a year.

Deep red with bright crimson rim. Spiced cherries, pink plums and subtle maple. Bouquets of blackberry evolve as the wine breathes, subtle aged oak characters mate beautifully with the Cabernet fruit. Luscious plums and dark chocolate combine with tomato leaf and spice before a long, flavoursome finish over textured, even tannins.

A traditionaly crafted red wine, made from grapes grown to hand managed vines a half century of age, planted to rich, red Terra rossa soils. One of the nation's most enduring Cabernet wines, the Redman family can trace its heritage of Coonawarra viticulture to forty acres purchased by Bill Redman in 1908. A consistent effort with every vintage release, Redman defines the timeless Coonawarra Cabernet style, rich ripe tannin and excellent varietal berry fruit characters are the foundation, the finish is long in flavour, firm and dry.

$3299each $395DOZEN EACH DOZEN Grapes are harvested and crushed right in the vineyard. Vinification is carried out in open concrete fermenters, the cap is hand plunged twice daily. Matured for a year and a half, a third of components are run off into new French oak hogsheads for completion of ferments, the balance finishes its course on skins before racking to oak.

Dark red in colour. Rich concentrated berry and cassis fruit with cedar notes, a touch of mint and vanilla oak. The palate exhibits ripe berry fruit with firm tannins which combine to give a balanced and complex structure, before a long dry flavoursome finish. The classic Coonawarra, exhibiting elegance with generous blackberry flavour and solid structure.

The Reilly's philosophy is to produce low volumes of characterful, hand made wines. Clare Valley Cabernet is picked off closely husbanded vineyards at optimal ripeness to be given a good old fashioned vinification and hand plunging in open vats. The moniker may sound a bit bonkers but the Barking Mads are extremely well made wines, very enjoyable in their early years, they offer the quality of fruit and vigor of tannin to richly reward those with patience, but why wait? Enjoy today alongside grilled meats, osso bucco or veal and tomato ragu.

$1999each $239DOZEN EACH DOZEN Clare Valley lies just over 100km north of Adelaide, one of the oldest wine regions in Australia. Hugh Reilly established his homestead here in 1856, it is still headquarters to Reilly Wines. Cabernet Sauvignon is sourced from splendid, dry grown blocks on the St Clare Vineyard at Leasingham, fasidiously cropped to a lean 2.0T/acre. Terroir and climes are ideal, long hot summer days and cool nights serve to fully ripen the grapes while the skins develop fine tannins. Grapes are hand picked, inoculated to AWRI 796 yeasts and treated to a traditional vinification in open fermenters for ten days. The completed wine is matured eighteen months in a selection of fine French oak hogsheads.

Bright scarlet red. Rich aromas of blackcurrants and cherry. The palate shows juicy dark fruits with a hint of vanilla followed by mints and dark chocolate. Rich sweet summer fruit flavours, overtones of sweet oak and a full mouthfeel which lingers effortlessly. Velvety textures are followed by generous tannins on a lingering finish.

Grown to the picturesque pastorals of Valley Clare, Cabernet Sauvignon ripens into a gentler style, with malleable tannins and comely perfumes. Remarkable for their genteel nature, charm and finesse, Clare Valley Cabernet have claimed a conspicuous measure of success at prestigious international wine shows. Reilly's share a long tradition with Clare Valley viticulture, they can call on harvests from their splendid Leasingham and Watervale sites, for the realization of an eloquent Cabernet wine with intense bramble characters and juicy, licorice tannins.

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Dark garnet red. Black cherry nose, ripe blackcurrants and loganberry perfumes, regional mints, violets and cassis. The palate bursts with juicy dark fruits, intense blueberry bramble flavours, supported by red berry acids and fragrant pencil oak on a length of drying, powdery tannins. The Cabernet Sauvignon of choice for braised meats or slowly roasted, marinated joints.

In their passionate quest for excellence, the Reillys team earmark blocks of the most splendid Cabernet Sauvignon for the formulation of a single vineyard wine. Old, unirrigated vines, yielding parched and intensely flavoured berries, are the source of exquisite wines which express fully the uniqueness and refinement of Clare Valley Cabernet. Dry Lands has been lauded with the highest praise and rave reviews. A rich, concentrated, full throttle palate with weighty flavours and an exuberant, nicely layered personality which combines elegance with power.

$3599each $431DOZEN EACH DOZEN Reilly's source fruit from older sites around the prime viticultural precinct of Leasingham, for the construct of oustanding wines of great character and charm. Dry Lands is vinified from parcels of choice Cabernet grapes grown to the elite and unirrigated Leasingham Smyth Block. The superlative vines are forty five years of age, closely cropped to yield a scant 2.0T/acre, whereupon the grapes are hand picked to the most optimal levels of natural fruit sugars. Parcels are crushed and vinified in traditional open vats, prolonging the contact of juices on skins for maximum extraction. Ferments are then basket pressed and treated to an extravagant two years maturation in a selection of the finest French oak hogsheads.

Deep red colour. Savoury and earthy upfront followed by darker fruit and a dusting of spice, distinct regional mint and eucalyptus with hints of blackcurrant and chocolate. The primary fragrances evolve into currant and lots of biscuity oak. A rich, full bodied Cabernet with layers of intense dark berry fruits, well integrated oak, fine tannins and lingering mint chocolate finish. Serve alongside beef filled with oysters and spinach.

Valley Clare yields a distinct style of Cabernet Sauvignon, characterized by sweet dark berry flavours, regional mintyness and rolling velvet tannins. Reilly's know Clare Valley very well, highly selective in their choice of terroir, they have set aside harvests from their most precious blocks, hand picked grapes off dry grown vines, open fermented and basket pressed, matured twenty two months in the best French oak. A rich, full bodied Cabernet, layered with intense dark berry characters, carob chocolate and mints, over a length of astonishingly fine tannins, an endless, lingering finish.

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Deep, opaque garnet red colour. Luscious nose of dark cherry, blackberries and dark currant. Generously flavoured palate juicy fruits, logan and mulberry over a carriage of fine grained tannins, framed by a judicious trim of smooth cedary vanilla oak. The finish resolves on a swirl of lingering minty dark chocolate notes, brambles and mint. Juicy, fruity and simply delicious!

Labelled under the sign of the bull, to proclaim the Reschke family's Coonawarra cattle grazing heritage. The vines are meticulously managed, yielding a quality of harvest which became the secret ingredient to some of the nation's most memorable vintages. A combination of crushed fruit and whole berries are treated to daily pumpovers until fermented to dry, followed by thirty months maturation in a high proportion of new hogsheads and barriques. Currants and cassis, menthol and coffee bean oak, an intense blueberry and black olive palate, supported by firm, flattering tannins.

$4099each $491DOZEN EACH DOZEN