Gemtree are back to basics, allowing the outstanding quality of their bio organic fruit to seak for itself. Roughly equal parts Grenache, Shiraz and Mourvedre, fashioned to engage the senses and to be flattering to all good food. Driven by its mineral savouryness and salacious fruit, a mere five months in seasoned French oak barriques, just enough to coalesce all parts into a seamless whole. A delicious, mouthfilling wine, resplendent with gorgeous raspberry flavours, licorice, bay leaf and black olive notes, creamy cherry oak and suave, velvetine tannins.

$2399each $287DOZEN EACH DOZEN

A beautifully balanced Bordeaux meets Rhone style, an assemblage of McLaren Valeʼs best for a classically arranged cépage of fruit. An Aussie claret with a difference! Cabernet Franc provides aromatics, structure and tannin, Mourvedre contributes juicyness and Petit Verdot is the funk. The Phantom is a product of exacting care in the vineyard, a high percentage of Verdot enhances the complexity and ensures the wine will develop magnificently. Only the most expressive and standout parcels are included into The Phantom.

$4099each $491DOZEN EACH DOZEN A stylish balance of Mourvedre, Petit Verdot and Cabernet Franc. In ripe years the Verdot is at its best, black and fragrant with sensational tannins. It was decided by the team at Gemtree that Phantom should always contain substantial percentages of each variety. Organic practises are essential for the vines, roaming sheep help to reduce the weeds and keep the grass mown around the place. Grapes are picked wholly on the basis of flavour each year, due to the wonderful growing conditions, natural acidity is retained and wines with tremendous structure are the result. Each component is open fermented and separately aged in French oak barrels for up to eighteen months.

Purple black hues. Rich and complex nose of violets with mint, currants and cassis, rose petals, dark olives and chocolate, roasted almonds and dried sausage. A multi layered generous concentration, oodles of flavour, a voluptuous middle palate, ripe elongated tannins which envelop the back end and create an ultimately seductive wine. Cabernet Franc contributes aromatics, Petit Verdot holds the wine together.

Equal parts Shiraz and Grenache, a tenth of Mourverdre, all picked off blocks of dry grown McLaren Vale vines, treated to a traditional old world vinification and sent to a selection of American oak hogsheads and puncheons for an extended twenty months maturation. Brick red in colour, leading with an animated nose of savoury spiced meats and wild berry fruits, the tannins are seen but not heard, perfectly in tune with the piquant Rhonesque acidity to deliver impeccable balance and seamless structure, all before a long dark chocolate finish.

$2799each $335DOZEN EACH DOZEN

Vinified from the Barossa's traditional Port varietals, mostly Grenache, the balance Mourveprdre and Shiraz, assembled to an average age of ten years. Grant Burge craft their exquisite Old Tawny to the Iberian Solera system, achieving a higher standard of fortified wine year after year. The spicy fruit flavours are delivered by the high proportion Grenache and add a lifted freshness to the more complex rancio characters in the background. The palate is smooth and rich, its moreish opulence is balanced by an elegant, drying finish.

$3399each $407DOZEN EACH DOZEN Grant Burge is well positioned to produce the Barossa's most remarkable, aged tawny port wines. Parcels of Grenache, Mourverdre and Shiraz are crushed into traditional open fermenters, arrested at the desired sweetness by the addition of brandy spirit. After pressing and clarification, components are matured in a selection of older oak barriques and hogsheads, slowly achieving superb harmony and complexity without adding any obvious oak character. A solera system of rack offs and top ups is employed to construct a palate of consistency and to improve the quality of fortifieds into perpetuity. A limited quantity of Aged Tawny is drawn for bottling each year, as barrels are topped up with stocks from younger vintages.

Golden tawny colour. Complex rancio notes show through on the bouquet, espresso and carob, spiced navy rum and treacle, together with some fresh fruit characters and spirit warmth. The palate is sweet and mellow, a harmonious balance of developed fruit characters and oak tannins, ample fruit flavours and evolved tawny richness, finishes satisfyingly dry.

A third each of Grenache, Shiraz and Mourvedre, crafted from small parcels of intensely flavoured, hand picked grapes, grown to some seriously old Barossa vines. The backbone for this engaging accord is sourced off a canon of distinguished, dry grown Barossa parcels, generally a hundred years of age. The maturity of these gnarled old plantings translates into meagre yields of the most tremendous concentration and sublime elegance.

$9499each $1139DOZEN EACH DOZEN Grenache, Shiraz and Mourvedre are gently crushed and vinified on skins for a week, pressed and treated to an extended maceration over the course of a month for optimal etraction of colour, flavour and tannin. Upon completion, batches are transferred to a selection of seasoned larger format 2500 litres foudre vats and French oak 500 litres puncheons for an extended term of sixteen months maturation. The larger oak format retains freshness of fruit while softening tannins and building layers of complexity.

Grant Burge holds great reverence for the outstanding quality of Barossa Grenache, Shiraz and Mourvedre old vines fruit. He is inspired by the way they can coalesce into a wine that's so much greater than the sum of parts. Holy Trinity is modelled on the efforts of the southern Rhone, a style which early settlers recognized would excel in the idyllic climes and terroirs of Barossa Valley. An artisinally crafted wine, from grapes hand picked off old, dry grown vines, the youngest being some fifty years of age, the oldest is well over a hundred and twenty.

$4699each $563DOZEN EACH DOZEN Grant Burge is blessed with access to some of the nation's most precious parcels of old vines Grenache, Shiraz and Mourverdre. After crushing, the juices are fermented on skins for a week in a combination of static and open fermenters. Most of the juices are macerated on skins for up to a month after primary ferments, to improve structure and extract rich colour, flavour and tannins. Grenache is allowed to peak at a warm 30C, the Shiraz and Mourvedre at 28C. The wines are separately transferred into a mix of seasoned old 500L French oak puncheons and 2500L French oak foudres to mature for eighteen months. Holy Trinity is then treated to a period of bottle maturation before release.

Rich, deep magenta colour. Vibrant fruit aromas of cherry, raspberry and blackcurrants, underlying notes of sweet spice, liquorice and delicate florals adding complexity. The palate is silky smooth, with fine tannins and acidity complementing the flavour of sweet dark fruit and spice, giving the wine abundant length and concentration of flavour. Refined, endowed with layers of flavour, Holy Trinity is well suited to rib and roast duck, venison or lamb.

$10099each $1211DOZEN EACH DOZEN

Guigal own and operate the most distinguished vineyards, specializing in some of the great growths of Cote-Rôtie. They have long set the benchmark and are well known for paying the highest prices, while assembling the most superior parcels of fruit in all Cotes du Rhône. Syrah, Mourverdre and Grenache are collated from illustrious appellations along the windswept aspects of Valley Rhone, to be treated to a traditional vinification, followed by an extravagant, extended maturation in oak foudres, coopered within the walls of the ancient Château d'Ampuis.

$2999each $359DOZEN EACH DOZEN The Guigal domain was founded in 1946 by Etienne Guigal in the ancient village of Ampuis, home to the wines of the Cote-Rôtie. Around these double millenium vineyards, you can still see the small terraced walls of Roman times. A mostly Syrah wine with about a third of Mourvedre and smaller portion of Grenache grown to good vineyards of varied soil types, sedimentery and limestone, granite, pebbles and alluvia. Average age of these fully mature vines is thirty five years. The traditional local winemaking methods are employed to this day, combined with temperature controlled fermentation and extended period of soaking on skins. Matured for up to eighteen months in a selection of well seasoned oak foudres.

Deep, dark red colour. Nose of fresh red fruits, ripe berries and fragrant spice. Well rounded, racy palate, blue and black fruit flavours, licorice and kirsch notes, lavender and spice. Supple yet intense, the long finish delivering plenty of elegance, finesse and lingering fruit, in the classic Cotes-du-Rhone styling. Guigal Rouge is the ideal accompaniement to braises and grills, red wine casseroles and game.

$6999each $839DOZEN EACH DOZEN

The archetypal Rhonesque fusion of Shiraz and Grenache, Viognier and Mourvedre which dates back to the early pioneering days and reflects the history, religion and culture of Barossa Valley. Henrys Seven is a tribute to Henry Evans who planted the first seven acres of vineyard at Keyneton in 1853. He quickly developed a reputation for producing the best wines in the southern colony. Following Henry's death in 1868, his widow Sarah exercised her principles of temperance by closing the winery and uprooting all the historic vines.

$3799each $455DOZEN EACH DOZEN Johann Christian Henschke purchased land for a farm at Keyneton in 1861 after fleeing religious persecution in Silesia. He planted a small vineyard and an orchard, and after initially making wine for family consumption produced his first commercial vintage in 1868. Each subsequent generation has since built upon the reputation of excellence and distinction. Mostly Shiraz with portions of Grenache, Viognier and Mourvedre, are harvested to varied schedules from good sites in the Barossa and Eden Valleys. Shiraz is co-fermented with Viognier, Grenache and Mourvedre are separately handled. Components are treated to ten months in seasoned French oak hogsheads before assemblage.

Deep crimson with violet hues. Intense aromas of red and blue fruits, ripe plum and morello cherries are lifted by notes of exotic floral and stonefruit, over mocha and bitter chocolate nuances. The palate shows rich, lush and juicy wild berry and satsuma plum flavours, a hint of anise and kirsch, velvety, fine grained tannins provide texture and length for a beautifully svelte finish.

A tribute to the early Lutheran pioneers, many of whom carried Johann as their first name. Two thirds Grenache, with the balance of Mourvedre and Shiraz, all from low yielding, old and gnarled, dry farmed, bush grown and trellised Barossa vineyards. These precious sites yield parcels of parched but intensely flavoured fruit, in smaller berry and bunch size, exuding rare generosity and remarkable warmth. A richly concentrated palate, beautifully soft and textural, supported by fine grained tannins and a long, savoury finish.

$5999each $719DOZEN EACH DOZEN Barossa growers habitually refer to their vineyard as the garden, their toil, perseverance and conservatism in hardship, has meant that the descendants who followed the forebears tradition, rejoiced in the quality of fruit from their meticulous efforts. The traditions and culture have survived to this day, including the old world winemaking techniques, handed down from generation to generation. The complex Cotes du Rhone blend, crafted from fruit picked off dry grown old bush vines, is just one of their enduring legacies. Grenache, Mourvedre and Shiraz are vinified separately, followed by maturation in older French oak hogheads for ten months prior to assemblage and bottling.

Deep garnet with violet hues. Exotic spicy plum and cherry aromas with complex notes of lavender, cardamom, sage and mace contribing enticing complexity. A ripe, fleshy palate packed with dark fruits, spices and herbs, textured and layered, velvety fine tannins and a long finish. A match to braised cheek, Pot au feu or red wine ragu.

$2999each $359DOZEN EACH DOZEN