Peter Robertson was a Lancaster gunner during World War II. Over the course of thirty missions, he was introduced to wine by his pilot, John Seppelt of Great Western. Robertson turned to farming after the war and planted Hilltops first vines in 1969. Robertson's Barwang property has since produced some of the most memorable New South Wales vintages. Cabernet Sauvignon from two elite blocks are vinified alongside a choice parcel of Grampians fruit, to be assembled into Great Dividing Range, an intensely flavoured, statuesque red wine.

$3499each $417DOZEN EACH DOZEN McWilliam's Barwang Vineyard has consistently delivered the most splendid vintages of Cabernet Sauvignon. Great Dividing Range is an assemblage of harvests from three superlative sites. The �Silo Block� at Hilltops Barwang Vineyard, selected for its bright, brambly, dark fruits and soft generous tannins. The �Forgotten Block at Hilltops Mokinhui Vineyard, chosen for its bright cassis, pristine dried herb and dark chocolate fruit flavours, forming the backbone and contributing structure. A select component picked off �Block 10 at Rosebank Vineyard in the Grampians, brings richly concentrated blackcurrant characters, roundness and flesh. Alcohol 14.5%

Bright crimson with youthful purple hues. Cassis, mulberry and dried herb fragrances dominate a complex, perfumed nose, displaying controlled power with elegance. A richly concentrated, classically structured Cabernet Sauvignon, showing a great length of black fruit flavours, olive, currants and eucalypt, over a structure of elegant oak and sound tannins, a wine of solid structure, superb concentration, opulence and sophistication.

The long, late ripening conditions and continental microclimes of Barwang Vineyard, marked by cold nights and warm summer days, produce red wines of considerable flavour profile, power and extract. Since the 1996 edition, Barwang Cabernet Sauvignon has claimed trophies and prestigious accolades, with every vintage collecting at least one gold medal.

$1399each $165DOZEN EACH DOZEN McWilliam's Barwang Vineyard consistently over delivers with rich, generously flavoured wines. Cabernet Sauvignon grapes are picked at optimal ripeness and gently destemmed, the fruit is inoculated with cultured yeast and vinified in open top fermenters for several days. Juices are treated to frequent pumpovers for extraction. The fermenting juices are drained and returned twice daily until the wine is pressed off. To complete primary and malolactic fermentation, the wine was transferred to new, one year old, and two year old French and American oak barrels. Barwang Cabernet is aged for a year or more while being treated to several rackings throughout the maturation.

Vibrant red purple with crimson hues. Lively blackcurrant, licorice and chocolate fruit notes with subtle varietal mint nuances. Generous lashings of nutmeg and mocha oak are also prevalent. Fleshy fruit driven wine with dominant flavours of cassis, licorice and dark chocolate. Shows ample structure from supple tannins and nutmeg oak, finishes with lingering savoury tannins. A superb Cabernet wine with a profound palate to accompany rib eye or bacon wrapped quail, braised hare or lamb.

The McWilliams Barwang Vineyard is trained to yield grapes which express the unique characteristics of the exclusive Hilltops region, delivering distinctive Shiraz wines. Barrel fermentations enable better integration of fruit and oak, adding another layer of complexity. In keeping with it's Rhone valley counterparts, predominantly French Vosges oak barrels are employed in the ageing process to add length and impart elegance.

$1599each $189DOZEN EACH DOZEN The Hilltops enjoy an adequate amount of reliable rainfall, some heavy snowfalls and frost in winter are quite common, with mild days and cool nights, allowing for the slow, even ripening of fruit. Grapes are harvested throughout the cool of night to retain fresh fruit flavours. Bunches are destemmed into open top fermenters for inoculation with cultured yeasts. Fermentations are held at 20ºC to 22ºC to preserve the spicy Shiraz character while maintaining a tight, fruit driven style. Juices are pumped over and the cap headed down. Active juices are drained and pressed off followed by transfer to a selection of new and seasoned French and American oak barrels to complete primary and malolactic fermentation. Approx 13.5%

Vibrant red purple with crimson hues. Spicy black pepper and dark plums dominate the lively nose. Balanced levels of chocolate and nutmeg oak contribute complexity and lift. A fleshy, fruit driven palate dominated by fruit flavours of rhubarb and black cherries coupled with varietal black spice. Has a fine, long tannin finish with judicious oak providing balance and length. Drink now alongside roast duck, venison or lamb.

Preservative free Dry Red, Shiraz and Pinot Noir sourced from Botobolar's Organic Vineyard at Mudgee. A truly delicious wine full of flavour, a great choice for the health conscious wine consumer! Botobolar's commitment to minimum input during the winemaking process preserves the natural flavours of the fruit. The twenty-two hectare site established in 1971 is Australia's oldest organic vineyard, the vines have always been grown organically without the use of pesticides, herbicides or chemical fertilizers.

$1999each $237DOZEN EACH DOZEN Growing grape vines organically in balance with the environment, not demanding too much from them or the soil, hand picking and pruning, and creating handmade wines all combine to deliver to you, good value premium organic wines. Botobolar's organic dryland vineyard is famous for its rich and spicy red varieties. This bit of earth delivers some of the best grapes in the district. Old vines and organically grown grapes, hand picked fruit crafted into immensely flavoured wines. Botobolar wines are made in accordance with organic growing and winemaking principles and certified by the ACO, Australian Certified Organic.

Colour is a deep purple with a rose rim. Floral aromas with a nice sweet spice nice, more redolent bouquets of fig and pepper, jellied apple and dried currants. Sweet berry fruit dominates, the tannins are light on their feet, dancing around the palate and skimming over the tongue with refreshing mint and rosey characters. There's a funky twist on the finish, as the wine delivers ju-juby flavours of liquorice, wine gums, banana-like elements from the Pinot, and an exceptionally pleasant applejack acidity. A big fruit driven wine with soft tannins and great mouth feel, the Botobolar is built to enjoy with any cuisine.

The first block of Brokenwood vines ever planted was on a cricket pitch. Acquisition of this ten acre property on McDonalds Rd in October of 1970 almost fell into competitor's hands during a bidding war against Hungerford Hill. By the time the site became productive in 1973, Brokenwood had established themselves at the apex of a resurgence in Hunter Valley viticulture. Cricket Pitch is a varietally rich cépage of Cabernet and Shiraz, Merlot and Petit Verdot from vineyards in the central ranges of New South Wales, Beechworth and McLaren Vale.

$1499each $177DOZEN EACH DOZEN Fashioned to a fruit driven, drink now styling, Cricket Pitch is an entry level into one of the nation's most collectable labels. A precious block separating Cricket Pitch and the eminent Graveyard Vineyard has remained elusive to Brokenwood, who were taunted for many years with outrageous invoices sent to them by neighbouring Hungerford Hill over the collection of firewood. Harvests of Cabernet and Shiraz, Merlot and Petit Verdot from the Central Ranges, Beechworth and McLaren Vale are placed into vinomatic fermenters and treated to a three day cold soak prior to vinification. Upon completion, the finished wine is matured eighteen months in a selection of seasoned American and French oak barriques. Alcohol 14.0%

Medium to full colour and density. Aromas of red cherry, spices and earth. Mid weight palate with some Cabernet cedar up front that leads to soft Shiraz richness. The oak regime is mainly older American and French so limited impact although some vanillin on both nose and palate with a long sweet finish. A drink now style that will continue to soften, excellent fruit flavours and balance being the features.

The Graveyard Vineyard site is the jewel in the Brokenwood crown, the source of Brokenwood's flagship wine, initially planted to Shiraz vines in 1970. A wine with great line, a Len Evans expression used to convey structure, balance and length. 45-degree heat over the Christmas New Year period cut Brokenwood's yields by up to 30 percent.

$12999each $1557DOZEN EACH DOZEN The middle year of three dry vintages and very similar to the 2005% With extremely heavy clay soils, yields from the Graveyard Vineyard are low, but fruit flavour is intense through employment of meticulous vinification techniques. Graveyard Vineyard is comprised of 25%5 acres Shiraz (13.5 acres young vine on rootstock; 12 acres old vine; 4 young vines, own roots and cuttings off old vines) The site was originally occupied by a cemetery dating back to 1882. Four-day cold soak, five-day ferment with hand plunging two times per day in small two-tonne fermenters, then run off to oak. The wine underwent malolactic fermentation in barrels – 80% French and 20% American, with about 80% new. Alcohol 13.5%

Excellent colour, not overly deep but with youthful tints. True regional Hunter Valley aromas, charry briar wood, clove and red cherry. The aromatics mark this wine as something special right from the start. Fine wafts of elegant wood, there's cocoa and cedar, vanillan and smoke, cherry and sweet licorice. More comforting oak on the palate, some white chocolate, good weight, initially soft-to-mid tannins but then red berry and spice flavours. Earth and fruit backed by slightly tart piquancy, fine tannins that grip. Excellent structure that has earthy, briary, savoury characters and grape/oak tannins. Tastings of previous similar vintages have shown classic Hunter Valley characters developing at five to six years.

An outstanding single vineyard Shiraz wine from a boutique estate which has been recognized as one of Australia's leading small wineries and most important small sites. Clonakilla is dedicated to making distinctive, handcrafted wines, only ever released in limited quantities, Clonakilla can be hard to find, but they are worth the search. The house speciality is Shiraz and Clonakilla unashamedly borrow techniques from Burgundy and the Rhone. Clonakilla's inaugural vintage claimed two gold medals, one silver and two trophies in only three showings.

$2499each $297DOZEN EACH DOZEN Clonakilla was established by a Canberra based research scientist in 1971 near the village of Murrumbateman in New South Wales. 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, he held high hopes for its wine producing potential. The wine itself is 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.

A wine of intense colour. Striking aromas and generous, full flavoured palate. 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. Clonakilla is a breathtaking Shiraz wine, with gold medals, trophies and numerous five star reviews in succession. Great now if you love a powerful red, but leave some in the cellar for five to ten years to taste its full potential.

Sean O'Riada is one of the heroes of modern Ireland. A talented musician and composer, he is credited 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, co-fermented with a dollop of Viognier.

$3699each $441DOZEN 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. O'Riada owes it's genesis to a disastrous vintage year when an unfavourable growing season drastically reduced the Clonakilla harvest. The best local vineyards had to be sourced from which to collate the quality of fruit worthy of the Clonakilla label, O'Riada Shiraz was born.

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.

Cockfighter was a horse who met with an untimely death, his ghost haunts a billabong but the tale would be long forgotten if it wasn't for the award winning team at Pooles Rock. Merlot vines thrive on the New South Wales central ranges, where the cool, slow ripening climes of the up and coming Orange winegrowing district yields some of Australia's finest fruit. In keeping with its provenance, Cockfighter's Ghost is profuse with the rich blueberry plum and varietal spice characters of Merlot, all supported by an exquisite, soft and lingering tannin frame.

$1799each $213DOZEN EACH DOZEN The team at Cockfighter's Ghost work closely with growers to employ the most exacting standards of viticulture, essential for healthy fruit and ensuring consistent yields of the finest grapes. A pure Merlot wine sourced off vines planted to the cool ripening climes of Orange in the central ranges of New South Wales. Grapes are promptly transported to the estate wineworks at Pokolbin for immediate crushing and pressing throughout the cool of night to retain maximum freshness. Parcels are vinified in temperature controlled fermenters to a regimen which achieves maximum extraction of colour, flavours and tannin. The finished wine is matured in a selection of small French oak barrels.

Dark red in colour. Spicy ripe plum, mulberry and currant aromas seasoned by hints of drying herbal spice. The palate is rich with spicy plum and ripe mulberry flavours. Hints of vanillin oak lead to a sweet dark chocolate tannin finish. The ideal accompaniment to lamb and scalloped potato or a crispy roast duck with root vegetables and thyme.

Cookoothama means fertile land, an approachable accord of Merlot and Cabernet Sauvignon from fruit grown to a special site at Darlington Point in the Riverina. Employing the best of old world viticultural practices and new world technology, Nugan Estate charge their devoted team with the pleasant task of making wine of the highest order. The two hands on the label represent the people who have lived and cultivated soils which lie along the banks of Murrumbidgee River, transforming it into the salubrious property it is today.

$1499each $177DOZEN EACH DOZEN The Nugan estate property has been called Cookoothama since the 1800s. The vineyard is protected from rainfall variation by a fully integrated drip irrigation system, which includes four bores and five licences to pump from the Murrumbidgee River flowing along the southern border of the property. Cabernet Sauvignon and Merlot are harvested from Cookoothama Vineyard throughout the cool of night and delivered in small batches to the winery. Grapes are crushed, inoculated and pumped over in traditional style to avoid the extraction of bitter tannins. Components are then transferred to a combination of seasoned and new French and American oak barrels for maturation prior to the final assemblage. Alcohol 14.6%

Deep red with youthful purple hue. Aromas of plum and blackberry, infused by hints of spice, herbs and dark chocolate. Concentrated flavours of red berry fruits, mocha and spice over ripe silky tannins and well integrated oak. Cookoothama makes a great food wine that's versatile enough to compliment a wide range of cuisines, casseroles and meats.

Defined by altitude, Orange is one of Australia's highest and coolest regions. A capricious grape to grow, Merlot demands a regime of perfect conditions to achieve an even berry set. The growers of Orange have dutifully obliged over many years, painstakingly developing this highly specialized Australian appellation for quality Merlot. Fruit sets very well and bunch thinning is undertaken to limit the yields. Climbing Merlot is an active reference to the high altitude vineyard whence the fruit is sourced, and also the ongoing quest for higher achievement.

$1799each $213DOZEN EACH DOZEN Bunches are destemmed to ensure stalky harsh tannins were not extracted. The fruit remains uncrushed as mainly whole berries went into fermenters. Certain blocks were cold soaked for seven days prior to inoculation. Fermentations start cold and build to warmer temperatures, peaking at thirty degrees. The juices are pumped over twice daily for up to thirty minutes and remain on skins for seven days with minimal handling. Post maceration the wine was drained and the skins gently pressed. Light pressings were included back in the final blend. Post barrel maturation the wine is racked, filtered and polished for bottling. Matured in French and American oak barriques for twelve months.

Medium red colour. Lifted and bright, fragrant with sweet plums, leafiness, hints of dark chocolate and subtle oak tones. A mouthful of ripe dark plums, black cherry and a hint of herbs layer beautifully in a medium bodied, elegantly structured wine. The smooth as silk palate finishes with spiced, earthy notes and dark chocolate. To accompany Mediterranean roasted vegetables, venison and wild mushrooms.

De Bortoli have the winning touch with the esoteric varietals, by virtue of an impeccable attention to detail and devotion to making good wine.

$999each $117DOZEN EACH DOZEN Petit Verdot was probably brought to France by the Romans and is today mostly used to add stiffness and complex tannins to Cabernet blends. It takes very well to the Riverina where it translates into a fruity, flavoursome meat and 3 veg style of wine. The winemaker works closely with the viticulturist as the Petit Vedot develops on the vine. Each individual parcel is selected by the De Bortoli team based on fruit ripeness and flavour profile. Fruit is cold soaked at 10°C for twenty four hours on skins to gently extract flavours. Musts are warmly fermented for a week or more at 18°C to 22°C before being aged in a combination of tank and oak barriques. Alcohol 14.8%

Deep purple with crimson red hue. Black berries and cherry, hints of violet over supple chocolate and mocha fragrances. Rich dark fruit, well integrated mocha oak combined with fine tannins adding richness to achieve a lingering palate that's full of Petit Verdot varietal flavours.