$6599each $791DOZEN EACH DOZEN

From plantings dating back to the late 1970s, older well established vines on free draining silty clay loams, yielding fully ripe Pinot Noir grapes with concentrated characters and exemplary varietal expressions. The superlative sites are managed by viticulturist Ivan Sutherland, the fruit is vinified into a robust Burgundian styling by James Healy, both contributed to the genesis at neighbouring Cloudy Bay. An ambitious collation of Dijon clones 777, 667 and 115, Pommard clone 5, Abel and 10/5 from the illustrious Dog Point Vineyard.

$4799each $575DOZEN EACH DOZEN Ivan Sutherland owns extensive Marlborough vineyards and supplies fruit to many of Marlborough's most recognizable labels, the cream of the crop is reserved for Dog Point. The philosophy at around the winemaking operation involves nothing less tham total involvement by the stakeholders, from the vineyard and nurture of the fruit, throughout the entire winemaking process, whilst aiming to preserve the distinctive style and regional expression of Dog Point wines. Following the harvest and crush, fruit is inoculated through the action of wild indigenous yeasts and vinified for two to three weeks, followed by transfer to a selection of seasoned French oak barriques for eighteen months maturation.

Deep ruby colour. Aromas of vibrant ripe red fruit imbued with hints of violet over subtle smoke and earth nuances supplemented by spicy oak savouriness. Richly flavoured with intense red fruits, well balanced subtle sweetness and spicy well integrated oak to a delicate, lingering finish. To accompany rare duck breast or truffled venison pie.

Shiraz from the Chandon Colbinabbin Vineyard at Heathcote, an auspicious confluence of terroir and clime unlike any other in the world. Deep ferrous soils punish the vines into digging deep for their moisture, infusing grapes with the most ardent, stately tannins. The peaks of Mount Carmel Range further serve to conduct chilling southerlies along fortuitous longitudes, very like the Mistral winds of Vallee du Rhone. Easterly aspects moderate afternoon heat, so essential for an idyllic ripening of Shiraz grapes with extraordinary concentration of flavour.

$3199each $383DOZEN EACH DOZEN Bunches of estate grown grapes are destemmed and crushed, chilled and treated to three days of cold soak. Regular pumpovers are applied to ferments throughout the course of vinification, gently extracting colour, flavour and tannin while building body in the wine. A portion is transferred to oak and fermented to dryness, another is set aside and settled for several days of rest, a third remains on skins for an extended maceration. After pressing, all parcels are run to a mix of seasoned and new French oak barriques for completion of malolactic and maturation. After fourteen months, the best barrels are assembled into the finished wine and sent for a further six months of age before bottling.

Deep red colour, bright purple hues. Radiant perfumes of berry compote, blueberries and blood plum fruits, liquorice and liqueurs, seasoned by Asian five spice, cacao and carob. Juicy berry fruit flavours flood the palate, piquant spiced plums, cured meats and savoury complexity. Fine, silky tannins throughout, a memorable, everlasting finish. A match to game roasts and corned beef.

Victoria makes world class Pinot Noir, Chandon have the resources to develop the best vineyards and to retain the finest sites. Fruit is predominantly sourced from two vineyards in the Upper Yarra, planted to altitudes of 250 metres, they yield a quality of Pinot Noir that's highly akin to her stately siblings in the old world. The task of the Chandon team is to preserve the eccentricity of Pinot Noir in an engaging and balanced wine, suitably endowed with generous fruit filled palate, laden with bucolic varietal charm, truffles and barnyard, cherry and rhubarb spice.

$3299each $395DOZEN EACH DOZEN Crafted to an artisanal old world style of vinification, the retention of whole berries in the ferments is essential, bunches are destemmed but uncrushed into small open vessels and treated to three days of cold soak. Each vineyard patch is separately handled throughout the winemaking. Ferments are closely managed, temperature controls and a course of old fashioned hand plunging aid in the optimal extraction of colour, flavours and soft tannin. Upon completion, batches are pressed to a selection French oak barriques for malolactic and maturation. Some components remain on malolactic lees while others are racked and returned to oak, the best barrels are determined and assembled into the finished wine.

Dark garnet with purple edges. The nose exudes the idiosyncrasy of Pinot Noir grown to good terroir, cherries and applejack, sassafras and earthy, forest floor notes. The palate is layered with dark cherry flavours, seasoned by closet spice and cedary clove notes, supported by dark grain acidity and textural, licorice tannins. Match to vension and rare breast of duck.

$9899each $1187DOZEN EACH DOZEN

$98999each $11879DOZEN EACH DOZEN

$59999each $7199DOZEN EACH DOZEN

$149099each $17891DOZEN EACH DOZEN

$17399each $2087DOZEN EACH DOZEN

$6999each $837DOZEN EACH DOZEN

$9799each $1175DOZEN EACH DOZEN

$3499each $417DOZEN EACH DOZEN