Bored with pontificating wine bores? Had it with guests ruining your parties by endlessly droning on about the relative merits of French and American oak or the latest wine reviewer scores? If so, All Saints have the solution for you, revitalize your evenings with Golden Cream Sherry. Made from luscious Muscat of Alexandria grapes, which can trace their origins to the libations of pharoahs and bacchanalia of ancient Rome. In Australia Muscat is also known as Gordo Blanco and is the secret ingredient to some of the nation's favourite wines.

$1499each $177DOZEN EACH DOZEN Great wine comes from the soil and speaks of where it is from. At All Saints Estate the deep sandy loam soils were carved from the granite of the mountains and then ground, mixed and shaped by the majestic River Murray. Vines planted long ago reach deep down for essential minerals and nutrients, drawing out the very essence of the place and concentrating it in each year's harvest of grapes. The oldest vineyard blocks of Muscat were planted just after the First World War. These old timers are picture postcard vines, weather beaten and twisted, defying the years to produce fantastic fruit. With careful nurturing, the vines yield the quality of fruit to craft luscious, world class fortified wines. Alcohol 18.0%

A bright tawny gold colour. Appealing aromas of luscious, freshly crushed grapes. These sensations are carried through onto the palate. The palate explodes with a profusion of fresh grape flavours adding a velvety texture to the wine, expressing the natural fruit sugar character of grapes picked late in the season at full ripeness. An appealing style of sherry that's already done its ageing, ready to be enjoyed upon release. With its mouthfilling flavours, All Saints can be sipped on its own or enjoyed alongside desserts.

This is a great celebration of the vital characters of luscious Muscat. Fashioned from barrels of old stock of various vintages, All Saints has lovely flavours of butterscotch and apricot, fresh lifted spirit, and that sensational aromatic profiles. The long, warm Autumn days at Wahgunyah are virtually perfect for allowing the fruit to ripen to the high baume levels and raisining so essential for the style. Delightful on its own as an after-dinner drink, All Saints is superb when served alongside hot oven fresh, steaming and spicey desserts.

$1699each $201DOZEN EACH DOZEN The All Saints Estate's pride and joy are the old vineyard blocks of Muscat, planted just after the First World War. These old-timers are picture-postcard vines, weather-beaten and twisted, defying the years to produce fantastic fruit. Grapes are left on the vine to get really ripe; many of them shrivel up to raisins. The fruit is picked and crushed. This macerates for a few hours in order to allow any raisined berries to swell up. It is then pressed and the juice prevented from fermenting by the addition of high-strength neutral alcohol. The wine is allowed to settle for a few days before being racked off to barrel for maturation. The Rutherglen level of the classification is for the youngest wines with only a few years barrel age.

Rich and luscious nose, perfumed aromatics of lovely peach and apricot with hints of lychee and spice. A hint of tangerine peel on the palate, rancio and honeyed almond, sweet wet tobacco and apple, smoke and leather. It's fresh and spicy, alluring and concentrated yet sleek. Crème brûlée flavours and a nice richness, smooth and elegant, lingering on the finish. There is no need to save All Saints for a special occasion as, unlike table wine, an opened bottle will last months before starting to deteriorate. Already done it's own ageing and is quite ready to drink.

A rich blend of selected parcels of Tokay chosen for their soft, varietal characters of tea leaf, coffee and malt. Muscadelle has been grown at All Saints Estate since the winery was established in 1864. Originally thought to have evolved from the Hungarian Tokai varietal, it is now generally accepted that Tokay is made from Muscadelle, a highly flavoursome white variety. Sip with stilton or enjoy alongside cream cheese desserts like tiramisu. All Saints have already done the ageing for you so serve with confidence to your most discerning guests.

$1699each $201DOZEN EACH DOZEN The current proprietorship of the ancient All Saints property was established by Peter Brown of Milawa. He planted vines in 1962 to take full advantage of the long, warm autumn days at Wahgunyah which are virtually perfect for allowing the fruit to ripen to high baumé levels and raisining so essential for the style. Grapes are left to hang until extremely ripe, hand picked and crushed to release the sweet, concentrated juice. Pre-fermentation cold soaking swells the shrivelled berries and extracts flavour from skins. A very short fermentation arrives at an alcohol of 18.0%. The finished wine is assembled from a selection of vintages, stored in large oak ovals at the All Saints chook shed and racked to bottle as required.

Golden amber hues. Aroma reveals wonderful sweetness along with an intriguing nose of marmalade and maple syrup, prunes, toffee and honeyed tea. Characters indicate it is a wine of age under well seasoned oak. Lovely flavours of butterscotch and apricot, fresh lifted spirit and that typical Tokay aroma of cold tea. Unctuous and sweet yet remarkably supple and light for its level of decadence, while the lush, complex palate finishes clean and lingering. Delightful on its own as an after dinner drink, wonderful served chilled with fruit based desserts.

All Saints store their ageing fortifieds in the Great Hall, an area of a castle built in the 1880s, and lined with huge 100-year-old oak casks, filled with rare wines. Some of these fortified wines are up to eighty years old and form the base of the rich fortified All Saints blends. The wines are amongst Australia's and the world's greatest, internationally extolled for their richness and lusciousness. All Saints Estate won the first gold medal for Australian wine in 1873 at the London International Exhibition and continues to win trophies and receive rave reviews today.

$1599each $189DOZEN EACH DOZEN All Saints pride and joy are the oldest vineyard blocks of vines, originally planted just after the First World War. These old-timers are picture-postcard vines, weather-beaten and twisted, defying the years to produce fantastic fruit. Predominantly made from Grenache, Shiraz and Mataro grapes, with added brandy spirit, which is used to fortify the wine, The Keep Tawny expresses the inimitabley rich personality of the deep, rancio-like qualities of Rutherglen grapes. During maturation of any fortified wine a significant amount of wine is lost through evaporation. This loss is normally between two to five per cent each year, and is affectionately referred to as the angels share (now there's something to look forward to!). Alcohol 18.

The wine has a tawny colour with hints of red. The aroma is a mix of ripe berry fruit, with rancio characters from extended barrel maturation. On the palate there is ripe fruit giving a generous mouth feel with hints of vanilla and chocolate. Nuances of deep liqueuring, Port and plum-like, chocolatey and wet with sweet scents of browned old grapes and dried sugary fruit. Delicious, nutty and velvety, ripe yet texturally soft, slabs of melty raisined chocolate, brushstrokes of caramel and Irish coffee, the wine has an attractive drying finish. This wine should cellar extremely well for between one and two decades. Enjoy with a cheese selection (the stronger types) or after dinner with well brewed coffee and a good conversation.

Gold Medal Royal Hobart, its achievement was in the Individual Vineyard Class of the Red Wine Section for Dry Red Wines of any vintage, quite a spectacular result. The judges noted that,.

$3599each $429DOZEN EACH DOZEN Baileys has undergone an expansion in the vineyard to 143 ha and the construction of a totally new 2000 tonne winery. The 1920's Block is a patch of eighty year old Shiraz vines on the Baileys Glenrowan property. The soils in the area are well drained deep red granite over basalt. 1920s Block is dry grown, which in the warm climate of Glenrowan, ensures that grapes ripen fully to develop rich and ripe, intense flavours. The 2006 vintage in Glenrowan was mild and dry producing low yielding, dry grown Shiraz. Following vinification, parcels were transferred to a mix of new and prior use French oak for twelve months maturation before assembling into the final wine. Alcohol 14.9%

A rich deep red. The nose offers complex aromas of dark berry fruits, liquorice and spice.1920's Block Shiraz delivers rich fruit with well integrated tannins with the traditional Baileys structure. This wine is approachable in its youth and will also reward with complexity from careful cellaring.

Steeped in history, the original Baileys store was situated next door to the Glenrowan Inn where widow Jones hosted Ned Kelly's siege. Following the gold rush, the Baileys turned to farming and settled on a property which they named Bundarra. Rural life was harsh and the Glenrowan countryside was stubborn. But the Baileys persevered, eventually sowing one of the most enduring vineyards in Australian history.

$2699each $321DOZEN EACH DOZEN Baileys of Glenrowan manage some of Victoria's oldest plantings. After the devastation of phylloxera at the turn of the last century, vines were replanted to the rich, deep, red granite soils below the Warby Ranges. The favourable growing seasons at Glenrowan are characterised by long warm summers with very little rainfall, encouraging the fruit to develop intense flavours and high natural sugar levels. Following harvest at the peak of full physiological ripeness and a timely fermentation that's arrested by the addition of brandy spirit, parcels are treated to a spell of extended ageing in a mix of well seasoned large format oak. The final wine is assembled from a selection of barrels across several vintages.

Caramel, dense brown red in the glass. Nose exhibits varietal aromas of orange blossom, rose petals and dried fruit. The palate is generous and lush, full of complex fruit flavours resolving on a carefully balanced sweetness.

The Baileys of Glenrowan property is endowed with some of Victoria's oldest plantings. After the devastation of phylloxera at the turn of last century, vines were replanted in the rich granite soil below the Warby Ranges. Bailey's Tawny is made entirely from Shiraz grown to the estate's quarantined Glenrowan vineyard, carefully barrel aged under perfect conditions to ensure a memorable drinking experience upon release.

$2499each $297DOZEN EACH DOZEN Glenrowan is renowned for its luscious fortified wines and rich red wine styles. The fortuitous soils and lie of the land provide a unique grape growing mesoclime with cool air flowing down from the ranges, tempered by warmer airflow from the lake. In the hot summer months, the lake acts like a giant air conditioner, cooling the vines at night. Bailey's are Glenrowan's eldest vineyard, originally planted by Varley Bailey in the 1860s. Bailey produced his first vintage in 1870 and the site has continued to produce iconic Shiraz wines ever since. Following fermentation, individual parcels of Shiraz are aged in old oak barrels before being assembled into the final wine.

Russet red in the glass. Aromas of fresh fruit, earthy, luscious, tongue hugging sweet complicated essences. Delicate barrel complexity, light and elegant on the palate but has intense flavour and a lingering rancio finish. Serve with ripe aged cheeses or after dinner chocolates.

A seamless red wine with all the panache of Brokenwood, centred around a backbone of concentrated, rich and ripe McLaren Vale Shiraz, enhanced by a third of good Beechworth fruit. The winemaking team are always keen to find dedicated growers with good vineyards who are on the ball about the quality of fruit that's central to the Brokenwood label. A heightened level of complexity is at the core of this wine, fashioned to express the finer characters of the different regions, rich and sweet up front, moving on to a dry and mouthfilling, memorable finish.

$2499each $297DOZEN EACH DOZEN Brokenwood was founded by a trio of Sydney based solicitors, Tony Albert, John Beeston and James Halliday, who together paid a record price of $970 per acre for a precious, ten acre property at the foothills of the Brokenback Ranges. The vineyard's first block, originally planned as a cricket ground for the local community, became planted to some of the country's most precious Shiraz vines. Parcels from Beechworth and McLaren Vale are vinified in a mix of open and roto red fermenters over three to four days, a component finishes it's ferment in oak. All batches complete malolactic before maturation in a mix of new and seasoned French and American oak barrels for eighteen months. Alcohol 14.0%

A lovely deep red with purple hues on the rim. Being mostly from McLaren Vale, there are plenty of dark berry aromas with sweet oak marrying well. Spice and xmas pudding characters on the rich, long palate, liqueur cherry flavours and fine oak. Tannins are soft and ripe, courtesy of the Beechworth component, nothing firm about this wine at all, but it fills the palate, lingering pleasantly and long. Soft and subtle oak from the fine oak barriques integrates beautifully with the fruit achieving stylish complexity. Drink now alongside lamb, pasta and veal.

A stately Victorian Cabernet Sauvignon and the Brown Brothers flagship, released at five years of age. The most superlative parcels are vinified and assembled each vintage into a powerhouse of a wine with intense blackberry palate and juicy tannins. Fruit is sourced from outstanding sites, the Ray and Politini vineyards on King Valley, Zantvoort at Mornington Peninsula, Glenkara in the Pyrenees and Taylor Vineyard at Beechworth. A rich and concentrated Cabernet with sweet berry flavours and fine oak characters to compliment a long dry finish.

$5499each $657DOZEN EACH DOZEN In 1885 at the age of eighteen, John Francis Brown planted Shiraz grapes on his Milawa property, located in the lower reaches of King Valley. Several generations of winemaking expertise have since accumulated and are brought to bear on this most illustrious edition within the Brown Brothers portfolio. Grapes are destemmed and crushed to fermenters with the use of some juice run off to concentrate fruit flavours and intensity. Select small batches are cared for at the Brown Brothers Kindergarten Winery before assembling into an intense and concentrated wine. Patricia was matured eighteen months in a selection of mostly new French oak barriques before bottling and a further spell of cellar ageing. Alcohol 14.0%

Deep crimson colour. Complex aromas of red berries and blackcurrant, while the influence of French contributes a gentle cedar lift. The palate is rich and concentrated with sweet fruit and hints of nutmeg. Exhibits great length and is well structured with ripe flavours and seamless elegant finish. Patricia has evolved beautifully after several years ageing under the Brown Brothers cellars, softening the palate and integrating tannins.

Best Merlot Trophy & Gold Hobart. Exceptional Merlot fruit for this vintage, the Patricia Merlot has not been released since 2000. Sourced from the superior Glenkara vineyard in the Pyrenees and a small parcel 6% from the Taylors vineyard at Beechworth, Patricia has spent 18 months in a combination of new and older French oak. A wine of unshakeably gelatinous flavours like cherry and berry ju-jubes, Patricia is supple with fruit intensity and tenderness, it's soft palate and fine silky tannins, hit an immediate chord with Australian wine judges.

$3999each $477DOZEN EACH DOZEN The quality of the Glenkara and Taylors premium Merlot is a result of many years experience and work throughout the season, to maximize flavours and fruit intensity. Wines of great depth and complexity with outstanding varietal character can be expected from these Merlot vineyards in exceptional vintages like 2004. The fruit was harvested in parcels late March at a baumé target of 13.5°. The grapes were destemmed and crushed to fermenters, the final cuvee underwent blending trials and maturation at the Kindergarten winery. Selected parcels of the fruit spent 18 months in oak, with 70% in new and the balance in one year old French barriques. The wine was bottled with an alcohol of 14.5% pH 3.49 Acid 5%6 g/L.

The wine is a mid plum red colour with lifted blackcurrant and cherry aromas with hints of spice and licorice. Cake and cinnamon bouquets mingle with milk chocolate, vanilla bean and black cherry nuances from the gentle wood maturation. The palate is soft and juicy with fine silky tannins, spice and integrated French oak. A stunning Merlot wine that opens with enticing fragrances, it expands and improves it's flavours as it breathes, offering up plenty of ripe blackberry flavours, leading to an exceptional finish. Patricia Merlot would mate amazingly with a roast lamb rack, duck confit and mushroom pie, or your favourite cheddar.

Calliope is the name of the original vineyard established by Reginald Langdon Buller in 1921. Calliope is also the Buller estate flagship, reserved for outstanding vintages. Durif has been grown at Rutherglen for over a century, arguably the world's most precious enclave of Durif, due to the long stading phyloxera quarantine. Vintage 2004 was hailed as one of the greatest in living memory for Rutherglen, yielding an extraordinary crop of amazing intensity. Calliope continues to endure as a wine of concentrated dark plummy fruit supported by fine, lingering tannins.

$3999each $477DOZEN EACH DOZEN A hybrid grape with a curious history, Dr Durif originally crossed Shiraz with Peloursin in France during the latter part of the nineteenth century, creating a wonderfully fungus resistent varietal. The resultant wines proved not to be to French tastes and the Durif grape found it's way onto vineyards in the new world. The Calliope property is famous for producing memorable, full bodied red wines, the most precious parcel of the Buller vineyards. The quality of Durif, picked off the distinguished Calliope block makes an outstanding wine, immediately evident even as the grapes are crushed. Components are matured two years in a selection of the most extravagant oak barrels and puncheons.

Almost opaque black colour, dark crimson at the rim, legs indicate viscosity. Sweet black berry fruit nose with a whiff of violets. Intense palate, flavours of sweet black berry fruits are joined by big grippy tannins. As the tannins slowly fade they reveal notes of liquorice, tobacco and vanillin oak. Finish is long and lingering as the sweet viscous fruit character returns. A mighty Rutherglen red of intensity, sensational blackberry aromatics, long flavour and profound tannin structure.

Light amber color is followed by an intoxicating fragrance that includes scents of prunes, figs, maple syrup, molasses, and gobs of fruit. The glycerine is extraordinary, the acid level provides freshness and definition, and the finish lasts over a minute. Its freshness, good acidity, soaring aromatics, and unctuous flavors must be tasted to be believed, 96 Points!” -eRobertparker.com,.

$9999each $1197DOZEN EACH DOZEN Silver Medal International Wine Show. From an area that produces spectacular fortifieds, especially the Muscats. Rutherglen Muscat has been acclaimed by wine lovers all over the world as a unique Australian style. The Calliope Rare Liqueur Muscat includes some very old material dating back over thirty five years, exclusively blended from exceptional vintages only. Calliope is aged in cask at the winery prior to bottling and will not improve with further cellaring.

Pungent, deep and alluring chocolate and fruitcake aromas intensely spiced with cloves and cinnamon. Explosively concentrated, luscious and complex; packed with raisin and chocolate liqueur, then ends incredibly long, clean and savory, with rancio muscat flavors. The product of a remarkable blending effort to deliver a range of complex mature flavors with sufficient vitality and freshness.