Stephen George established three hectares of dry grown vines in Piccadilly Valley during the early 1980s, yields from this tiny patch of terroir remain extremely scant. A juggling act of no fewer than fifteen different clones to construct the consumate Adelaide Hills Pinot Noir, from a terroir and mesoclime very similar to Burgundy, a labour of love for one of the industry's most accomplished and venerated identities.

$2999each $357DOZEN EACH DOZEN The cool, moist climes which surround the seven acre, steeply sloped Ashton Hill property sublimate into ideal food wines, well proportioned and fully flavoured. Pinot Noir grows well on the Ashton Hill property, coinciding with the proprietor's own love of all good things Pinot Noir. Stephen George grew up amongst the vines at Glenloth near Reynella and nascent Skillogalee in the Clare Valley, which was originally planted to vine by George's father in 1970. He is one of South Australia's most peer respected winemaking viticulturalists, a pioneer of Adelaide Hills Pinot Noir and a consultant to Clare Valley's eminent Wendouree, recipients of the exceptional Langton's wine classification.

Bright scarlet colour. Complex bouquet of currants, cherry and red fruits, spices, earth characters and leaf. Palate exhibits exceptional balance and superb length, luscious, berry flavoured tannins courtesy of bunch stalks in the vinification, all nicely integrated after nine months repose under French oak.

A Piccadilly Valley flagship, recipient of the most impressive accolades since inaugural release. Fine and elegant, displaying intensely complex varietal character of dark cherry, strawberries, spices and game, with wonderful length and intensity of colour. The palate is rich and voluptuous, the tannins soft and silky, the aftertaste long and lingering. Most of the grapes are sourced from vines at Uley Vineyard which were planted in 1983 and are now expressing their maturity. Like all great wines, Barratt is made in the vineyard and assembled from the best of barrels of vintage.

$4499each $537DOZEN EACH DOZEN The first region in South Australia planted to viticulture, a sample of Adelaide Hills wine was sent to Queen Victoria in 1845% Growing grapes here is not an easy task given the weather extremes, particularly in the Piccadilly Valley where average rainfall is high. Fruit set is unpredictable and disease pressures are high. Pinot Noir predominantly from fully mature vines over two decades of age are grown to the Uley Vineyard. Grapes are hand harvested with an average baumé of 14° and a yield of 1.4 tonnes/ acre. Whole berries and bunches are vinified followed by maturation in French oak barriques for eleven months. The most superior barrels are selected and assembled before a bottling without fining or filtration. Approx 14.0%

Ruby coloured. A strongly varietal aroma of dark cherries, floral and spice, with gamey, earthy complexity, followed by a beautifully integrated palate of sweet fruit and spice, supported by soft, silky tannins, a wine of outstanding structure and length.

The dedicated team at Bird in Hand are driven by a determination to grow into one of the world's great wineries. Proprietor Andrew Nugent lives and works among the vines and the winery. He has assembled the best team of people, he's painstakingly selected the perfect terroir and is well on his way to realizing the dream. Bird in Hand is an extremely limited release which has claimed a breathtaking list of international accolades, including International Wine Challenge trophies for best Adelaide Hills red, best Australian red and best Australian Shiraz.

$2999each $357DOZEN EACH DOZEN Andrew Nugent grew up next door to the historic Penfold wineworks at Magill, his formative wine years were spent amongst the vines. He established his own vineyard and olive grove on a hundred acres of land along Bird in Hand Road at Woodside. His efforts have since claimed a staggering list of awards for excellence on the international wine show circuit. Hand crafted from the finest parcels of Adelaide Hills Shiraz, grapes are crushed into small open fermenters and pumped over twice daily throughout vinification over the course of a week, to maximise flavour and tannin extractions. Batches are then pressed off skins and transferred to a selection of French oak barriques for up to eighteen months maturation.

Dark red colour with bright purple hue. This elegant wine exudes rich and vibrant aromas of complex dark berries, plums and white pepper. A long and even palate carrying a generous weight of blackberry and spiced plum fruit flavours over a structure of supple integration, firm tannins and superb, textural mouthfeel. Unashamedly crafted for the discerning wine enthusiast.

Bird in Hand is a vibrant and dynamic winery, full of life and passion. Andrew Nugent has assembled the best team and painstakingly selected the perfect terroir. It's the attention to detail and uncompromising passion for quality which have placed Bird in Hand amongst Australia's best. Nest Egg is an Adelaide Hills flagship, the very best Bird in Hand has to offer, only ever made in the most outstanding vintages. Aged in the finest French oak, Nest Egg evolves elegant, intense primary fruit characters, growing ever more complex and savoury over time.

$7999each $957DOZEN EACH DOZEN The Bird in Hand wineworks are nestled amongst the temperate green undulations of Adelaide Hills, at an elevation of four hundred metres above sea level. The vineyards face north and boast a terroir of deep, well drained red earth soils, formed from millenia of decomposing metamorphic rock. The cool climate and location are perfectly balanced to completely ripen grapes which can translate into memorable wines with elegant flavours. Following a thorough hand picking and sorting of berries, Nest Egg Shiraz is treated to a traditional vinification before transfer to a selection of tight grained French oak barrels for a minimum eighteen months maturation.

Vibrant, dark red colour with a deep purple rim. Varietal nose of spices and plum, blackberries and white pepper. An intense palate of berry and plum flavours, spice characters, hints of licorice and chocolate. The deeply layered, exquisitely integrated palate is framed by fine, spicy, cool climate Shiraz tannins, further enhanced by an extravagant ageing in quality French oak.

Amadeus was a local preacher, Justice of the Peace and chairman of the Para Wirra district, who took up land at Chain of Ponds in 1848. The first bible christian Methodist services in the district were held at his old farm house, and continued until he laid foundations for the local church. One of the earliest vineyard wineries ever mentioned in the local Adelaide Hills papers, much of the fruit grown to Chain of Ponds has been a component of memorable Penfolds vintages, the finest parcels are set aside and vinified under the estate's own label.

$3499each $417DOZEN EACH DOZEN Chain of Ponds was the first major planting in the northern districts of Adelaide Hills. Today the vines are husbanded by one of the regions eminent growers, planted to salubrious soils and trained to Scott Henry trellis. Grapes for Amadeus are harvested throughout the night from the superlative Kersbrook site, only a small selection of fruit is chosen for inclusion. The grapes are destemmed and vinified in traditional open fermenters, the skins are hand plunged twice daily. Final fermentation is completed in a combination of new and seasoned Fench and American oak followed by eighteen months maturation in the same barrels. Amadeus is bottled with minimum filtration and may produce a slight crust.

Deep brick red colour with an inky hue. Intense blackcurrant, dark chocolate and ripe plum aromas meet you, followed by sensual sweet, nutty oak nuances. Liquorice and earthy overtones continue to mellow after years of bottle maturation, sublimating into an inviting, complex bouquet. The medium to heavy weighted rich flavours are attributable to the warmer site selection of the vineyard in the furthermost northern aspects of Adelaide Hills. Flavours of black olive, spice and liquorice give a wonderful mouth feel and lingering aftertaste. The tannins at the back of the palate have developed beautifully and continue to soften. The Cabernet of choice to accompany lamb with tarragon, venison or hare.

The unique qualities of Tempranillo can be attributed to it's engrossing varietal charms and effusive personality. Elevated slopes and ancient soils at a spectacular site in the Mt Torrens area of Adelaide Hills provide the ideal harsh conditions to infuse character. A backbone of fruit grown to good vineyards in McLaren Vale offers varietal potency and assertive character. Chapel Hill exudes savoury olive and bay complexities of Mediterranean influence, vibrant dark berry characters are supported by a deeply flavoured palate and chewy, mouth filing tannins.

$2299each $273DOZEN EACH DOZEN Chapel Hill's priority is to handle the grapes and ferments gently, minimizing the extraction of any undesirably harsh phenolics. Idyllic growing conditions around choice sites in Adelaide Hills and McLaren Vale allow encourage the grapes to achieve optimum ripeness. The bunches bypassed crusher rollers and whole berries were introduced to the open fermenter, carefully pumped over and hand plunged to ensure an optimum and gentle level of colour, flavour and tannin. The wine was left in contact with it's lees throughout ten months of maturation in a selection of well seasoned French oak hogsheads, to encourage the integration of fruit flavours and grainy varietal tannins. Alcohol 14.0%

Lucious red colour. The nose displays an exotic bouquet of mulberries and fennel seeds. Rustic palate brimming with dark cherry and licorice flavours supported by tingling savoury tannins. A vibrant flavour profile and fine textures make this Tempranillo an exemplary food friendly wine. The finish is tight and fine, structured to complement saucing of all meat, game and pasta.

A balance of Merlot and Cabernet Sauvignon from Stephen and Prue Henschke's Lenswood vineyard in Adelaide Hills. The vineyard was established by the first local settler, T N Mitchell in the late 1800s, today known to locals as Abbotts Flat. The property yields the most splendid quality Merlot found anywhere in the region.

$7499each $897DOZEN EACH DOZEN Lenswood was acquired in 1981 as the newest inclusion to the Henschke fold. Situated along Coldstore Road at 550 metres above sea level, just fifty kilometres from the ancient Mount Edelstone and Hill of Grace vineyards, the sloping aspects offer not only beautiful views towards the older vine country but also higher rainfall and humidity at the right time of the year, cooler temperatures to retain natural acidity, and still enough sunshine to fully ripen the grapes. The Abbotts Prayer label links together the history, winemaking traditions and local folklore of this mountainous region. Matured sixteen months in a combination of new and seasoned French oak hogsheads prior to assemblage. Alcohol 14.5%

Vivid deep crimson in colour. A sweet, spicy, complex nose of blueberries, mulberries, blood plums, cardamom and thyme with underlying hints of toasty French oak. The palate is beautifully svelte and complex with layers of flavour and fine-grained, silky tannins. Very textural, elegant and long.

The recent release of this wine follows on from the style set by the hugely successful previous vintage that achieved phenomenal Show success. Cabernet Franc is a cousin of the namesake Sauvignon and exhibits the structure of a Cabernet but with the added advantages of extra fruitiness and richness, especially on the middle palate. The Leabrook vineyard is protected from the prevailing winds causing good fruit set from flowering. Close spacing of vines requires heavy pruning, resulting in extremely low yields and consequentially intensive grape fruit flavours.

$2699each $321DOZEN EACH DOZEN Cabernet Franc is probable one of the most fickle red varieties that only exhibits its fine characters within a narrow band of regional growing conditions which fortunately exist in the temperate areas of the Adelaide Hills. Too warm and the wine loses its elegance and too cold the wine can be green and tannic. It also requires low cropping, to ensure the rich fruitiness. The narrow rows are hedge pruned in the growing season and are trained with adjustable trellis wines to ensure all growth is vertical and does not shade the fruit.

The wine is particularly popular in restaurants due to the wide range of foods that it can compliment. Being of mid weight on the palate and not excessively tannic, the fruitiness and elegant length compliments a range of food styles. The Leabrook Cab Franc carries a rich mid weight fruitiness that enables it to be served with an extremely wide range of foods.

The wine is a result of a perfect vintage with a long cool summer enabling full ripening and concentrated flavours. The classic blend of Bordeaux varieties has resulted in the Merlot contributing fruitiness and softness on the middle palate, Cabernet Franc with body and fruit later on the palate, finishing with elegant Cabernet Sauvignon cassis and black currant fruit. This wine has had phenomenal results when exhibited and has been awarded 5 Stars in Winestate Magazine, and 4 Stars in Halliday's wine Companion and Decanter Magazine.

$2999each $357DOZEN EACH DOZEN Cabernet Sauvignon 60% Merlot 30% Cabernet Franc 10% Fruit is sourced from the warmer parts of the cool climate Adelaide Hills. Pre-fermentation maceration, with small batches and temperatures kept at around 25°C. The small batches of Cabernet, Merlot and Cabernet Franc are stored in separate French Oak barriques, and the final blend proportions are based on extensive tasting trials according to the winemaker's palate.

This is a powerful wine produced in the true Bordeaux style. It is a wine made for longevity which enables it to age gracefully, picking up complexity with the years. In its youth it is showing typical Cabernet Sauvignon characters of blackcurrant (cassis), prunes and sweet oak that linger on the palate. The firm tannins add to the outstanding structure of the wine and you can look forward to enjoying it after a further 3-10 years ageing.

This vintage was a dream for winemakers with low yields and a long slow ripening season. This produced wines of great flavour and intensity. This is particularly evident with the Leabrook Estate Pinot that has superb smoothness and weight on the palate, with soft tannins and fruitiness. The quality of this wine has been recently recognized by Winestate Magazine that has recently awarded it a 4 Star rating. Halliday has previously awarded it a 41/2 Star rating. The low crop meant that no crop thinning was necessary to ensure quality.

$2999each $357DOZEN EACH DOZEN Earlier picked grapes have greater finesse and aromatic qualities, while later picked grapes provide stronger fruit flavours and structure. The vines are always pruned hard in winter and trimmed during the summer to ensure low fruit yields per vine. This enhances the ripening and flavour of the fruit. One and two year old French oak was used to mature the wine so as not to dominate the pure Pinot fruit characters and the wine was unfiltered and fined with a small proportion of traditional egg whites to enhance the soft tannins.

In the winery, the winemaking techniques vary according to the fruit characteristics and vintage conditions. Acid levels are checked and winemaking details determined as the fruit arrives. The Leabrook was made using classic Burgundian techniques involving very low yields, extensive pre-fermentation maceration and a prolonged fermentation.

Two Gawler high school mates mooted the idea of making Adelaide wine. Vineyards were surveyed, the major requirement being that old vines were a priority. They fortuitously secured for themselves supply from some precious old sites that survived the pullout schemes of the 1980s. Cabernet Sauvignon picked off vines planted to sandy loams, nestled amongst river red gums, grown to the fifty year old Evanston Gardens vineyard at Mt Lofty, are combined with a fair dash of One Tree Hill grapes, achieving a unique take on the established Cabernet style.

$1499each $177DOZEN EACH DOZEN Great wine begins in the vineyard and for Longhop nothing is more important. The source vineyards are all unique, remnant plantings that have survived urban expansion and the pursuit of other agricultural profits. Their small band of growers have embraced the ideal of delivering premium grapes in order to showcase the power and rich fruit flavours that the Adelaide region has to offer. Cabernet Sauvignon is sourced from old, low cropping and descendant vines. Whole berries are vinified and hand plunged in traditional open top fermenters before a gentle basket press. The finished wine is matured in a selection of seasoned French and American oak barriques for thirteen months before bottling without filtration.

Deeply coloured, garnet hue. Lively bouquet of cocoa, violets and black cherry fruit. A well layered palate of rich currant and bramble flavours over balanced tannins and toasty vanillin oak.

Longview is one of the most highly awarded wineries in Adelaide Hills, having claimed multi trophies and medals at the Adelaide Hills Wine Show. The predominantly northeast facing slopes and valleys, combined with the cool climate of the Adelaide Hills and superior winemaking practices, have produced outstanding vintages. Red Bucket is a forward drinking effort with distinctive violet and cassis Cabernet characters mixed through with spicy Shiraz fruit. The seamless palate is lined with ripe berry flavours, soft tannins and a savoury finish.

$1499each $177DOZEN EACH DOZEN Situated among some of the region's most picturesque vineyard country, Longview's southerly location is leading the charge of contemporarily styled Adelaide Hills reds, drawing international critical acclaim and a swag of awards. Longview produce wines the way nature intended, as an expresssion of the season in which they are cast. Sourced entirely from the estate's vineyard at Macclesfield in the Adelaide Hills, parcels of Shiraz and Cabernet are assembled to achieve a wine of great depth and character. Fruit is harvested in cool conditions and crushed into large open fermenters, followed by a secondary fermentation in a combination of new and seasoned French oak barriques and hogsheads.

Red with purple robes. Exudes spice over ripe dark plum and berry fruit characters. The ample palate shows complexity of five spice along with the cool climate Adelaide Hills characters of mint and tomato. Red Bucket is flavoursome and balanced with integrated oak and a long smooth finish. Enjoy with rib steak, gourmet bangers and pasta.