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.

Look past the rakishly pink colour and you'll find a top medal contender at international wine taste offs. Layers of complexity, bold fruit flavours and a touch of pastoral grace will intrigue the nose and engage the palate. A dry finish lends Nine Vines to fine foods, Al fresco or grills, fishes and meats.

$1199each $141DOZEN EACH DOZEN Apart from winning many accolades and awards, Nine Vines has become a significant export for Angove. Mostly Grenache, the secret to it's allure, with about a third of Shiraz from some of the finest vineyards. Grapes are kept cool on the journey to the winery where where they are transferred to vessels. The individual parcels are kept separate and crushed into rotary fermenters where they are cooled to 10°C. After twenty four hours on skins, batches are gently pressed and clarified. Inoculation with yeast specially selected to enhance the fruit flavours follows as the juices are cool fermented until almost dry. The wine was then stabilised, assembled and clarified before bottling.

Brightly pink in colour. Vibrant raspberry, strawberry and cherry aromas combine with fresh fruit salad and lovely crispness on the palate. A dry finish lends the wine to a variety of foods. Nine Vines embodies the Australian sunshine, and recalls warm days by the beach. Enjoy well chilled as the sun slowly sets with grilled fish or Thai chicken curry.

Shiraz and Grenache from good vineyards in McLaren Vale and the Clare Valley are vinfied alongside components of Grenache and the aromatic white grape Viognier grown to choice sites in the Clare Valley and Adelaide Hills by the intrepid and illustrious team at Galvanized Wine Group.

$1799each $213DOZEN EACH DOZEN The Black Chook team have been to woop woop and back, way past the black stump and all through the outback. They've sourced grapes from the finest sites, almost losing themselves amongst the vines to find the right fruit. The beauty of Black Chook Free Range GSV is just how the Viognier and Grenache can work so well together. Adelaide Hills is known the world over for the magnificence of it's Viognier. The unequivocally cool climate and grey to grey brown loamy sands of low to moderate fertility have also proven idyllic for Grenache. The winemaking team know McLaren Vale very well and retain access to the finest parcels of Shiraz, full flavoured and ripe with juicy acid and balanced tannins. Approx 15.0%

Bright scarlet colour. A sweet bouquet of roses, brambles and apricot, red currants and violet, complex spices with plum. Medium bodied palate with ripe fruit characters, juicy blackberries and plum supported by firm tannins and supple oak, enhanced by the varietal Shiraz pepper characters and strawberry of Grenache. The refreshing acids and tannin make Free Range a great food wine, ideally with bold flavours like smoked eels and anchovy, garlic or proscuito.

Bleasdale was established in 1850, is classified by the National Trust and is listed on the State and National Heritage Registers. Fully conversant with the soils, the microclimates and the cycle of flooding which nourishes the unique terroir of the estate's vineyards, fifth generation winemaker Michael Potts cultivates the old Grenache and Verdelho vines destined for inclusion into the Wise Old Tawny. A smooth rich Port wine full of rancio and nutty flavours obtained through a slow maturation over many years under small oak casks.

$1599each $189DOZEN EACH DOZEN Assembled from a reserve of barrel aged wines from various vintages, Wise Old Tawny is a mostly Grenache fortified wine with smaller components of Shiraz, Red Frontignac and Verdelho, in roughly equal measure. The historic cellars where the wine is aged were originally constructed with redgum members and limestone blocks. Today the cellar still houses a massive redgum lever press which fifth generation winemaker, Michael Potts uses to make his small batch wines. Though steeped in history, Bleasdale has installed the latest winemaking technology to retain the best qualities of matured reserve wines, whilst delivering to the connoisseur an authentic Fine Old Tawny of consistency and value. Alcohol 18.5%

Colour has developed into a nut red-brown. Appealing bouquets of plum and ginger, sticky figs and ripe date puddings, smokey peat and fine spirit. On the palate lie characters of treacle and walnut, marmalade, beef suet and orange rind, notes of unslated roast nuts and sweet black cherries, strawberry and hints of maple. The wine is deep and rich, the alcohol soothing and suitably attired, flavoursome and beautifully focused, the tannins whisper past with a sigh of relief at being unnoticed. Tawny rancio characters, old barrels and history, Old and Wise and complex, yet offering much freshness and vivacity for such a well developed wine. It calls for Stilton, after dinner coffee, and liquored chocolatey desserts.

A cepage of Temparanillo, Grenache and Mazuelo from the Rioja D.O.C. in the north of Spain along the Ebro River. Bodegas Age was created in 1881 from the legacy of three ancient family cellars with a long winemaking tradition. Their distinguished origins are there to be seen in the old winery of Don Félix de Azpilicueta and in the bodega's paradise, where bottles of the very earliest wines are still kept. The estate is still family owned and operated, the traditionalist viniculture has made Siglo an ambassador of Bodegas Age throughout the world.

$2999each $357DOZEN EACH DOZEN Rioja Alta is the one place on earth where the Tempranillo grape grows to its full potentials of aroma and taste sensations. Bodega Age is situated right at the heart of Rioja Alta, 500 hectares of closely husbanded mature vines. Batches of Temparanillo, Grenache and Mazuelo are destemmed and crushed, followed by one week's fermentation at temperatures between 25°C and 28°C. During this time, maceration and continuous pumping over help to extract the maximum colour. Racked after fermentation to remove the lees deposited at the bottom of the vats, transferred into 225 litres American oak casks for one year, before bottling and ageing under the bodega cellars for a minimum of six months.

Bright, garnet red with purple glints. Fruity with a toasted wood and vanilla aroma acquired during time under oak. In the mouth it is full, elegant and velvety smooth with good body. Ideal with roasts, game and mature cheeses.

The richness of Shiraz and the softness of Grenache together with smaller quantities of Cabernet Sauvignon, Carignane, Mataro and other varieties, combine together in the Port Soleras at Milawa to produce this Tawny style Port. The fortifying grape spirit is subtle and the wood maturation of this young tawny port has enhanced the developed qualities of the wine. The Reserve Port is drawn from a labyrinthine complex of soft old wines stored under the Brown Brothers cellars in barrel, and blended with fruity young wines into a warm nutty, and satisfyingly rich old Port.

$1399each $165DOZEN EACH DOZEN The concept of age in relation to wood-age is an important factor, which determines the flavour, richness of quality and price. One can say that the average age of wines used in the less expensive blends is around two to three years; for a medium quality, four or more; and for the finer blends, ten to twenty year old material would be used. But a young wine, say three or four years old, made up of a blend of three base wines, could in fact, contain a total of fifteen or so wines, since each of the major components is, itself, a blended result of a number of different wines of various ages and varieties.

This Reserve Port is a light tawny brown with a slight olive green rim. On the nose it has delicious aromas of dried apricot, date, prune and a hint of mocha. On the palate this delectable port is ample and rich with dried fruit and rancio flavours, indicating a wholesome integration of mature blended port material. It is not a cloying port, with sweetness balanced by the drying sensations that is derived from long ageing in oak barrels. The wine finishes with a spicy, warming, spirit sensation on the back palate. Port is the traditional after dinner wine with coffee. This port would also be delightful with a platter of dried fruits and nuts or a light blue cheese.

A mostly Shiraz wine with smaller components of Mataro and Grenache, sourced primarily from good vineyards along Margaret River. Drawing inspiration from the complex red wines of the Rhone Valley, Marmaduke balances the pepper and spiceyness of Shiraz, sweet fruit flavours of Grenache with the earthy, gamey influence of the torrid Mataro. The search for fully ripe flavours, essential to the Marmaduke style, requires harvest in the latter part of season when flavours and natural fruit sugars achieve climax, just as the tannins have softened and matured.

$1499each $17988/DOZ EACH DOZEN The majority of Shiraz is grown to Cape Mentelle vineyards, mostly located around the districts of Wallcliffe and Karridale within the Margaret River region. Soils are derived from decomposed granite and consist of gravelly loam over deep clay subsoil. All vines are vertically shoot positioned and managed to ensure balanced growth throughout the season. Parcels of hand and machine harvested fruit are vinified in a combination of open and static fermenters, managed with a combination of plunging and pumpovers. All batches were basket pressed and transferred to large oak vats for malolactic. Marmaduke is matured for a year in mostly large format oak barrels before assemblage. Alcohol 13.5%

Dark red with crimson hues. Vibrant blueberry and dark cherry in the foreground with complex earthy characters, spices and lifted, bright violet notes. Rich and textural palate with briary dark fruits and subtle pepper. The palate's length is defined by long, fine, chalky tannins. A medium bodied, fruit forward red wine where the spice, depth and richness of Shiraz are tempered by the warming personas and engaging complexity of Mataro and Grenache, the classic Rhone varietal blend, at its best with wood fired pizza.

Chapoutier has been a part of Rhône Valley viticulture since 1808. A cépage of Grenache and Syrah in equal proportions, Belleruche is a passionate expression of the Côtes du Rhône, sourced from vines planted to some of the most ancient winegrowing aspects in all France.

$1799each $213DOZEN EACH DOZEN Les Vignobles providing fruit for the vinification of Belleruche are spread out across several appellations along the Côtes du Rhône, Drôme and Vaucluse, Gard and Ardèche. Vines are planted on slightly varied soils, alluvial clays, sand and limestones, a patchwork which contributes extraordinary richness and complexity to the final wine. Grapes are all hand harvested at full maturity, destemmed and macerated over a period of fifteen days, extracting tannins and developing good structure which permits the ageing and guarantees stability of the wine. Following inoculation and vinification in a selection of traditional fermenters, Belleruche is aged in large oak vats and assembled in the spring.

Garnet red colour. Red fruit aromas, mainly morello cherries, liquorice, grey pepper and spice. The palate exhibits great structure with firm, sustained and silky tannins.

Distinguished Langtons Classification. Based on the wines of Chateauneuf du Pape, or home of new popes, alternate papacy of the 13th century. Drawing fruit from the only other classic Grenache growing area in the world, Melton has given this evocative grape a little Aussie twist, assembling the inspiring varietal with parcels of old vines Barossa Mourvedre and Shiraz. Litigation by the French was avoided, but problem remains, Melton's French skills were a tad light when he named the wine, assuming Chateauneuf du Pape was a reference to the nine popes.

$5999each $717DOZEN EACH DOZEN From choice Barossa blocks between Williamstown and Ebenezer, some over eighty years of age. Parcels are treated to the complete Charles Melton regimens, whole bunch fermentation of de-stemmed but uncrushed fruit. Cap management techniques include pigeage and hand plunging, as well as daily pumpovers throughout fermentation. The base wines after completion of ferments, present a fascinating palette from which to construct the Nine Popes, fortuitously not too much quantity at any extreme. A higher percentage of French oak is employed to add lovely cedar notes on the nose. Aged for twenty months, Nine Popes is then assembled before a light filtration and no fining agents before bottling.

Deeply coloured. Spicy fragrant nose, real depth and tightness. This is a serious wine. Many Grenache based reds can be light hearted and fresh, and indeed this is a legitimate manifestation of one Grenache style, but the aim is to make classic\s with a mix of spice, liquorice and other complex flavours leavened by some sweeter talc perfumes which will evolve into a seductive long term style.

Rosé of Virginia is distinctively perfumed due to the content of good Grenache, followed by the brooding characters of noble red grapes. Just ever so slightly away from the cloying, rich styles, Rosé of Virginia is crisp and balanced to match the wide range of cuisines which have been her partners.

$1999each $237DOZEN EACH DOZEN The limited production of the Charles Melton vineyards yield small berries of intense colour and flavour. Grenache, the key component, is treated slightly more kindly by nature but still only delivers minimal harvests. Rosé of Virginia employs a number of key techniques. Co-fermentation of the varietals achieves lovely pink colour, a variation in skin contacts arrives at just the right combination of colour and tannin. The slow, cool fermentation is arrested when just a few grams of natural grape sugar remain in the wine. This to soften rather than sweeten. Picking slightly early helps retain the natural acidity to give some zest and crispness on the palate. Rose of Virginia is bottled immediately to retain youth and enticing flavours.

Lovely vibrant crimson/ magenta hue, real depth of colour. Delicious young Grenche lift with a little touch of sweet mazipan that seems unique. A light touch to the palate with just the right amount of acidity and flesh. Crisp and fresh avoiding any heaviness, just a nice quaffable weight.

Beaucastel is one of the great renditions of Châteauneuf-du-Pape, itself one of the principal appelations in all France. One of the richest and most complex cépage allowed under Origine Contrôlée law, components of Grenache and Cinsault provide the deep colour, intensity and softness. Parcels of Mourvèdre and Syrah, Muscardin and Vaccarèse give the wine its renowned ageing potential and classic, dark fruit character. The Counoise, Picpoul and other aboriginal grapes contribute freshness, suave fragrance and distinctive aromatic qualities.

$15999each $1917DOZEN EACH DOZEN If one word could describe the wines of Beaucastel it would be that they are pure, a natural expression of the place whence they come. Diluvial alpine deposits with rolled pebbles over a former sea bed of the miocene epoch. Grapes are hand picked and hand sorted as they arrive to the winery. The skins of the whole berries are first heated to 80°C then cooled to 20°C. Maceration is traditional, in open top wooden vats for Syrah and Mouvedre, in concrete vats for the others. The separately vinified varietal components are assembled after completion of malolactic. The whole wine is then aged in large French oak casks for a year before fining with egg white. A further year's bottle age takes place under the estate cellar.

Very dark ruby colour with purple overtones. Elegant nose is intense on ripe fruits, blackberry jam and a hint of licorice. The mouth is bold and full bodied with great balance between the tannins and the flesh. An impressive vintage for today and for the future.

Pierre de Beaucastel appropriated a plot of land for himself which extended fifty two saumées at Coudoulet on the Côtes du Rhône in 1549. A tradition of fine winemaking continued at Chateau Beaucastel for centuries until 1909 when management passed to Pierre Perrin, a scientist and entrepreneur who established one of the preeminent cartels of the region. Quality of fruit, the most palatable wines and sustainable methodologies remain the focus at Beaucastel, who have used no chemical fertilisers or pesticides in their vineyards since 1964.

$4999each $597DOZEN EACH DOZEN The Coudoulet property remains an important part of the Beaucastel estate, a salubrious vineyard of thirty hectares, with diluvial alpine deposits containing rolled pebbles, over a former molasse sea bed of the miocene epoch. Grenache, Mourvedre, Syrah and Cinsault grapes are selectively hand picked in the vineyard and further sorted at the winery. Maceration takes place in enamel tiled vats over a period of twelve days before the free run juices are taken off, the must is treated to a light pneumatic pressing The varietal components are vinified seperately and assembled after the malolactic stage, following which the wine is matured in large, seasoned French oak casks for six months before egg white fining.

A dark red colour. The nose is elegant and spicy with overtones of pepper, cinnamon and black fruit. The palate is very elegant with soft tannins, silky texture and great acidity.