A wine of massive concentration that's only ever made in the finest years. A super Tuscan cépage of Cabernet Sauvignon with a fifth of Sangiovese and minor portion of Cabernet Franc, from vines grown to an elite ten hectare site within the Mercatale Val di Pesa of Chianti Classico.

$89999each $10797DOZEN EACH DOZEN Grapes are harvested by hand after a careful selection aimed at retaining only the ripest fruit. Cabernet Sauvignon was macerated for three weeks, Cabernet Franc and Sangiovese for a fortnight. Extractions are treated to the greatest care, alternating pumpovers with délestage according to the requirements of each component. Parcels are devatted and transferred to a selection of new French oak barriques for a spontaneous malolactic. Upon completion, the wines are assembled and matured for eighteen months in barriques while being treated to a course of racking. The best barrels are sampled and bottled, to be released after a further year's ageing. Alcohol 13.5%

Intense ruby red colour. Aromas of ripe fruits and spice, black pepper and chocolate, vanilla and coffee bean. Generous, vibrant and balanced on the palate with sweet, mouthfilling tannins, forward minerally hints, substantial weight and character enhanced by the complexity and finesse. A long, lingering finish, evocative of its terroir, with a profound varietal expression.

The ancient house of Antinori own and operate one of the most distinguished vineyards in Chianti Classico. Solaia is a wine of massive concentration that's only ever made in the finest years. A super Tuscan cépage of Cabernet Sauvignon with a fifth of Sangiovese and minor portion of Cabernet Franc, from vines grown to an elite ten hectare site within the Mercatale Val di Pesa.

$84999each $10197DOZEN EACH DOZEN Grapes are carefully selected, ensuring the delivery of perfect bunches to the winery. Harvesting is done strictly by hand and great attention is paid to the vinification. A course of dèlestage and pumpovers are aimed at preserving the varietal aromas and intense colour. Following completion of ferments at 27°C to 31°C, parcels are racked and transferred to barriques for malolactic by year's end. Components are matured in new French oak for eighteen months. Individual barrels are closely monitered, the evolution of each is followed to ensure elegance and integration, the best are assembled into the final wine and bottled for a further year of ageing before release. Alcohol 14.5%

Intense ruby colour. Fruity, intense arama, sweet with notes of ripe Cabernet achieving a strong individual identity. In the mouth the tannins are soft, gentle and harmonious. Very complex with a solid, full bodied structure, the varietal notes are dominant and work together to indulge the palate with a long and wonderfully persistent finish.

Solaia means the sunny one, an elite ten hectare site within the Antinori estate at Santa Cristina, contiguous to the Tenuta Tignanello vineyard which is on the same property, in the Mercatale Val di Pesa zone of Chianti Classico. Antinori first produced a single vineyard, limited release from these vines in 1978. A wine of massive concentration that's only ever made in the finest years, small adjustments were made to the cépage, arriving at an optimal balance of mostly Cabernet Sauvignon with a fifth of Sangiovese and minor portion of Cabernet Franc.

$38999each $4677DOZEN EACH DOZEN Grapes are harvested by hand after a careful selection aimed at retaining only the ripest fruit. Cabernet Sauvignon was macerated for three weeks, Cabernet Franc and Sangiovese for a fortnight. Extractions are treated to the greatest care, alternating pumpovers with délestage according to the requirements of each component. Parcels are devatted and transferred to a selection of new French oak barriques for a spontaneous malolactic. Upon completion, the wines are assembled and matured for eighteen months in barriques while being treated to a course of racking. The best barrels are sampled and bottled, to be released after a further year's ageing. Alcohol 13.5%

Intense ruby red colour. Aromas of ripe fruits and spice, black pepper and chocolate, vanilla and coffee bean. Generous, vibrant and balanced on the palate with sweet, mouthfilling tannins, forward minerally hints, substantial weight and character enhanced by the complexity and finesse. A long, lingering finish, evocative of its terroir, with a profound varietal expression.

A single vineyard, super Tuscan of exceptional concentration, only ever made in the finest vintage years. Solaia is an elite ten hectare site within the Antinori estate at Santa Cristina in the Mercatale Val di Pesa zone of Chianti Classico. A cépage of mostly Cabernet Sauvignon with a fifth of Sangiovese and minor portion Cabernet Franc, fine grained tannins underpin black fruit flavours and supple new oak.

$35999each $4317DOZEN EACH DOZEN Particular attention is paid to selection of grapes in the vineyard, only perfect bunches are considered. Harvest is done completely by hand, picking by single hectare plots, according to the vigor of vines. Sangiovese arrives slightly earlier than Cabernet Sauvignon and Franc. Great care is applied to ferments and extractions, employing délestage and pumpovers to maintain varietal characters. Vinifications are carried out at temperatures between 27°C and 31°C, the active musts show great complexity. Upon completion, the wines are racked into new oak barrels for malolactic, assemblage and twelve months maturation, followed by racking, bottling and a further year in bottle. Alcohol 14.0%

Intense ruby red colour. Fruity aromas in perfect harmony with the vanilla and chocolate notes of oak. Powerful on the palate with a firm tannic texture, yet remaining smooth before an intense aftertaste of ripe blackberries and cherry fruit, a seemingly endless finish.

A cépage of mostly Cabernet Sauvignon with a fifth of Sangiovese and minor portion Cabernet Franc. Solaia is an elite ten hectare site, yielding a single vineyard, super Tuscan of exceptional concentration, only ever made in the finest vintage years.

$37499each $4497DOZEN EACH DOZEN Grapes are carefully selected, ensuring the delivery of perfect bunches to the winery. Harvesting is done strictly by hand and great attention is paid to the vinification. A course of dèlestage and pumpovers are aimed at preserving the varietal aromas and intense colour. Following completion of ferments at 27°C to 31°C, parcels are racked and transferred to barriques for malolactic by year's end. Components are matured in new French oak for eighteen months. Individual barrels are closely monitered, the evolution of each is followed to ensure elegance and integration, the best are assembled into the final wine and bottled for a further year of ageing before release. Alcohol 14.5%

Intense ruby colour. Fruity, intense arama, sweet with notes of ripe Cabernet achieving a strong individual identity. In the mouth the tannins are soft, gentle and harmonious. Very complex with a solid, full bodied structure, the varietal notes are dominant and work together to indulge the palate with a long and wonderfully persistent finish.

The statuesque super Tuscan cépage of Sangiovese, with smaller components of Cabernet Sauvignon and Franc. Tignanello is produced exclusively from a vineyard of the same name, a parcel of some forty seven hectares on limestone soils and a southwestern exposure. It was the first Sangiovese wine to be aged in small oak barrels and the first modern Italian wine to include non traditional varieties such as Cabernet. Pointedly, it was among the first red wines of Chianti Classico to be vinified without the inclusion of white grapes.

$5999each $717DOZEN EACH DOZEN A rigorously selective picking of fruit is conducted amongst the various vineyard parcels and varieties, followed by a further selection of bunches and berries as they arrive at the winery. Ferments are managed with a regimen of pumpovers and delestage at temperatures between 27°C and 31°C to preserve fragrance and varietal character while extracting the most supple of tannins. Upon completion, the wines are run off skins and transferred to small oak barrels for a completely natural malolactic before the end of January. Parcels are assembled and aged for a further twelve months in small oak while being racked at regular intervals. A final selection, barrel by barrel, determines the final wine. Alcohol 13.5%

Intense ruby red colour. A concentration of complex characters on the bouquet, red fruits and jam accompanied by spice notes, liquorice and vanilla. The palate is distinguished by an elegance fruit, lovely supple tannins and fine textures, all supported by the vibrant acidity of Sangiovese, followed by an extremely long, lingering finish.

Antinori's Tenuta Tignanello is situated between the Greve and Pesa valleys, between the little villages of Monteridolfi and Santa Maria a Macerata, thirty kilometres south of Florence. The elite Tignanello site grows Sangiovese, Cabernet Sauvignon and Franc. An ancient villa on the property dates back to 1346. In the seventeenth century it was owned by a branch of the Medici family, who named it Fonte dei Medici. Acquired by the Antinoris in the mid 1800s, it is now source to one of the most historically significant wines in Chiant Classico.

$10999each $1317DOZEN EACH DOZEN Grapes are selectively picked over a course of three weeks between the end of September and early October. Fruit is treated to the highest scrutiny during harvest and again following it's arrival to the wineworks. A regimen of pumpovers with rack and returns is employed throughout the fermentations to retain varietal characters, intense colour and fine tannins. Upon completion, the wines are run off skins and transferred to small oak barrels for a completely natural malolactic before the end of January. Parcels are assembled and aged for a further twelve months in small oak while being racked at regular intervals. A final selection, barrel by barrel, determines the final wine.

Intense ruby red colour. A concentration of complex characters on the bouquet, red fruits and jam accompanied by spice notes, liquorice and vanilla. The palate is distinguished by an elegance fruit, lovely supple tannins and fine textures, all supported by the vibrant acidity of Sangiovese, followed by an extremely long, lingering finish.

Tenuta Tignanello was already a large estate with ancient buildings and extensive vineyards in 1892 when it was detailed as one of the highest and most picturesque points in Chianti Classico. The property was once owned by a branch of the Medici and it remains one of the most historically significant super Tuscan blends of Cabernet and Sangiovese.

$24999each $2997DOZEN EACH DOZEN Tignanello is only ever made from the healthiest fruit grown to the finest vintages. Selection of grapes at time of picking is followed by a further scrutiny after arrival in the winery to include only the finest bunches and cleanest berries. Vinifications are carried out at temperatures between 27°C and 31°C, retaining maximum varietal character and extracting the most supple tannins. Upon completion, parcels are racked and transferred to a selection of small oak barriques for a completely natural malolactic. Components are then assembled and left to mature for twelve months, periodically racked and regularly sampled, barrel by barrel until bottling and a further year of ageing.

Intense ruby red colour. A concentration of aromas ranging from ripe red fruit to complex spice, hints of vanilla and toasty notes for a bouquet of great elegance and persistence. A wine of impact and personality, super ripe Sangiovese fruit characters and supple tannnin structure which deeply bonds the wine to the land where it was born.

Frank Potts established the Bleasdale vineyards in 1850, his eponymously labelled wine commemorates a legacy of innovation and resourcefulness. Frank Potts is a Bordeaux styled Cabernet which may contain varying portions of Malbec or Petit Verdot, Cabernet Franc or Merlot depending on the performance of vintage. A litany of trophies and gold for the Bleasdale flagship, highly rated in many Jimmy Watson taste-offs, Frank Potts has also claimed gold and trophy for best Australian red at the prestigious London International Wine Challenge.

$2699each $321DOZEN EACH DOZEN Langhorne Creek's founding winery, Bleasdale Estate is today owned and operated by the fifth generation of the Potts family. A cépage of Cabernet Sauvignon and Malbec, Petit Verdot, Merlot and Cabernet Franc, the very best parcels grown to Bleasdale's vineyards are reserved for Frank Potts. The essential qualities of this wine are derived from the precious vines which are mostly flood plain grown, planted to rich, silty soils which provide the nourishments for this stirring wine. Grape yields may be low but the quality is always superb. Frank Potts is treated to an extended maturation in a combination of new and prior use French and American oak 300 Litres hogsheads before a light egg white fining. Alcohol 13.9%

A deep, red/purple coloured wine. Frank Potts explodes with a great perfume. Powerful flavours of blackberry and cassis, chocolates and mint, raspberries and plum, dark cherries and violet, richness and texture, all integrating beautifully with the very subtle French oak, finishing long with a lovely sweet fruit richness.

Blue Pyrenees was established as Chateau Remy in 1963 by Remy Martin of France and has since become well known for their Bordeaux styled Cabernet Sauvignon. The estate was developed under advisement of the great Colin Preece and Maurice O'Shea's Hunter Valley management team. Victoria's Pyrenees have since become renowned for statuesque Cabernet wines, displaying great complexity, superior concentration and definitive regionality. Very few viticultural precincts in Australia can lay claim to doing Cabernet so very well and so consistently.

$1699each $201DOZEN EACH DOZEN Cabernet is the most consistent high quality performer for Blue Pyrenees. The vineyard is surrounded by the picturesque blue hued Pyrenees, so named for the beauty and similarity to its namesake range of mountains along the border of Spain and France. The climate is warm enough to develop concentration and power in the grapes, yet cool enough to achieve elegance and sophistication, translating into generous wines with ripe tannins and solid structure. Estate grown Cabernet Sauvignon is vinified in a mix of two tonnes open fermenters and fifteen tonnes static fermenters before a year's maturation in a combination of new, one and two year old French oak barriques.

Bright ruby red in colour. Fragrant red berry fruit, regional mint and classy French oak aromas. A generous mouthful of ripe dark berries complemented by forest flavours of eucalypt, mint leaves, earth and cedary oak. Full bodied with classical varietal structure and abundant fine grain tannins which contribute to an elegant, persistent finish characterised by lingering, vinous chocolate flavours. A suitable accompaniement to good beef, venison and game.

Previous vintage claimed Trophy at Cairns Best Wine for Enjoyment in the Tropics! Winemaker Ross Pamment has fashioned a gorgeous Rosé, voluminously flavoured in mature adults only styling. The Brookland Valley team gave quite a bit of thought as to an appropriate style for the cool maritime Margaret River and came up with a mainly Merlot and Cabernet Franc blend. A vibrantly pink wine that's undergone short term skin contact, Verse 1 entices the nose with fragrances of raspberry and rose petal, a deeply flavoured palate and pleasant lingering finish.

$1699each $201DOZEN EACH DOZEN The Brookland Valley team take a special interest in the creation and enjoyment of Rosé. Whilst in the midst of cold and windy Willyabrup winter, the Merlot and Cabernet Franc blocks are carefully pruned to precise regimens designed to develop vibrant varietal characters which will integrate into the perfect Rosé wine. The essential consideration is to harvest grapes at ideal ripeness and to complete the finished wine through a minimum of intervention. Merlot and Cabernet Franc were chosen for softness, full flavours and perfumed rose petal characters. After a short term of skin contact followed by the use of only free run juice, Brookland Valley have crafted a wine that literally sings, pick me again.

Magenta in colour with appley red, pink purple hues. Beautifully aromatic, displays bouquets of fresh raspberry, red currants and cherry, floral notes of violets and rose. A unique and full flavoured Rosé, the dashing qualities of the Medoc varietals distinguish the palate. Sweet plummy characters and supple, round tannins. The mouthfeel is juicy, it's tangy and fresh, berry acidity dwells round the middle palate and fills the mouth with tang and aeroplane jelly. Good length of flavour before a crisp, dry finish, it is certain to develop if cellared or kept in the fridge for a spell, but is an interesting and talkative wine to be served now, chilled and always with good company.

A soft and stylish assembly of Merlot, Cabernet Franc and Sauvignon, crafted at a picturesque Château in the Entre-Deux Mers. The ancient site lies between the Dordogne and Garonne rivers whence some of the finest Bordeaux Supérieur are produced.

$1499each $177DOZEN EACH DOZEN The Ballande company owns Chateau Vieux Manoir as well as other salient estates in Bordeaux and Australia. It has interests in Marie Brizard, the spirits company, and in a Bordeaux shipping concern. Ballande is particularly specialized in the international distribution of fine wines. The company is a premier beneficiary of first and classed growths, with a profound knowledge of the vineyards and producers of Bordeaux. Ballande is also one of the few negociants to offer a vast selection of old vintages from the finest great growths. A close involvement with winemakers in the field and regular visitations to properties makes an enlightened selection of Petits Chateaux and Crus Bourgeois available. Approx 12.5%

A deeply coloured, red wine. Complex bouquet of black cherry with mint, tobacco, cigarbox and earth. A fresh palate of blueberry and pan juice, currant and mineral, stalk, campfire and green garden with hints of mint. Long, flavoursome and persistent, with fine firm tannins to a finish of drying leather and fragrant bramble fruit.