A pure, single vineyard wine, from fruit picked off a single plot of Shiraz, planted 1960 and still managed by the same family. The rocky surrounds of Greg and Cynthia Knight’s highly elevated block of vine were so very reminiscent to winemaker David Powell of stone burial grounds on the hills above Torbreck forest. Nestled into the eastern slope of Mt. McKenzie, this cherished site yields a harvest of parched, intensely flavoured berries, brimming with extraordinary character, lined with the most graceful tannins, endowed with remarkable balance, elegance and poise.

$8099each $971DOZEN EACH DOZEN Grapes are all carefully hand picked and passed over the sorting table, bunches are destemmed into two, traditional open cement vats for an extended cold soak maceration and inoculation to wild indigenous or ambient yeasts. Upon completion of ferments, vats are drained and components are treated to a basket press, racked into a selection of seasoned French oak barriques for a course of malolactic and eighteen months maturation, to be bottled unfiltered and unfined.

Dark black red, inky hues. A stirring nose of graphite smoke, crushed rocks and blackberry liqueur. Velvet palate of perfumed cherry, plum and dark currant flavours, persistent and refined. Heroic in style, while retaining the cooler edge and tighter structure for which the greatest growths and finest wines of Eden Valley are famed.

From harvests of organically grown Aglianico grapes, picked off Bocca di Lupo estate vineyards in the commune of Minervino Murge, at the very heart of Barletta-Andria-Trani province in Apulia. It was the Aglianico of Bocca di Lupo which inspired Tormaresca to invest many years in the rejuvenation of some very old vines and to preserve the timeless eloquence of a most abstruse and historically significant varietal. Aglianico was the first choice amongst ancient Greeks, an intense wine of structured tannins, solid fruit and fragrant chocolate plum perfumes.

$14199each $1703DOZEN EACH DOZEN Aglianico makes full bodied wines with firm tannins and good acidity, they evolve beautifully and are highly articulate of their provenance when grown to the splendid sun drenched terroirs of Apulia. Fruit is picked at perfect ripeness and pressed into controlled fermenters for vinification at warmer temperatures on skins for a fortnight or more at around 25C to 27C. Batches are regularly pumped over and punched down for optimal extraction, rack and returned maximum uptake of fruit character and suppleness of tannin. Upon completion, parcels are run off skins into a selection of 225 litres French oak barriques for a course of malolactic and fifteen months maturation, followed by a further two years bottle age.

Deep ruby red. Intense and complex, perfumes of red berry fruit and sweet spice, chocolates and tobacco, seasoned by savoury balsamic notes. A full palate, balck lozenge fruits flavours, lamb reductions and black olive, structured, solid, over a support of finely balanced tannins, elegant and harmonious, a long, lingering finish, an everlasting experience.

Cantina Tormaresca age their wines under an aristocratic chapel named Saint Pasquale within the estate of Masseria Maime, built in the seventeenth century to service the temporal needs of itinerant farm hands. The gracefully old Negroamaro vines at Masseria Maime were fortuitously planted at the very heart of Apulian viticulture, they yield a tremendous wine that's made for gastronomy. Infused by the aromaticness of lush pine woodlands and surrounding olive groves, a seriously seductive, silken textured wine to match with pork recipes and rustic styled, full flavoured fare.

$5899each $707DOZEN EACH DOZEN A compilation of harvests Negroamaro, picked off an inventory of Masseria Maime estate vineyards at San Pietro Vernotico in the province of Brindisi. Harvest is timed to a schedule determined by peak ripeness to create a wine of elegance, richness and structure. Grapes are pressed into fermentation vats for a fortnight or more of warmer temperature vinification on skins, aimed at extracting maximum fruit character and optimal tannins. Upon completion, batches are run off skins into a selection of French and Hungarian oak barrels for a course of malolactic and a year's maturation. Components are assembled into the final wine and treated to a further eighteen months bottle age before release.

Intense ruby red. Fresh and fruity nose of cherries and violet, and sweet spices, liquorice and anisette, cinnamo and cloves. An elegantly drying palate of black cherry, mulberries and spice, exquisitely balanced between sweetness of fruit and savouryness of style, all held in place by genteel background oak and smooth supporting tannins.

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Established 1847 by Johann August Frederick Fiedler, much of the credit for the finest Shiraz in the world is due to old vines such as Turkey Flat. Dry grown and gnarled, their roots extend metres into the soil in search of moisture. That they still exist is largely due to a far sighted quarantine scheme, as South Australia was spared the phylloxera outbreak which devastated vineyards around the world in the late 1800s. After five generations of stewardship by the Schulz family, a small parcel of fruit from the original 1847 vines is bottled as a superior vintage release.

$19799each $2375DOZEN EACH DOZEN The historic Turkey Flat property, located within Section One of the Hundred of Moorooroo, is planted to rich, alluvial soils, adjacent to Bethany Creek at Tanunda. The site was sold to Gottlieb Ernst Schulz in 1865, a successful butcher who established a thriving retail business among the vines. Butchering developed into dairying, but the vineyards were always kept, until Peter and Christie Schulz made the transition from fruit growing to winemaking. The distinctive script on the Ancestor label is drafted from the 1888 Schulz family butchers ledger, discovered while restoring the Turkey Flat property in 1992.