$2999each $359DOZEN EACH DOZEN

Amadeus Francis Symonds was a local preacher, Justice of the Peace and chairman of Para Wirra district, he took up land at Chain of Ponds in 1848. The first bible christian Methodist services in the district were held at his old farm house, continuing until he laid foundations for the local church. One of the earliest vineyard wineries ever mentioned in the local Adelaide Hills papers, much of the fruit grown to Chain of Ponds has been a component of Penfolds most memorable vintages, the finest parcels are set aside and vinified under the estate's own label.

$3199each $383DOZEN EACH DOZEN Chain of Ponds was the first major planting in the northern Adelaide Hills. Today the vines are husbanded by one of the regions most eminent growers, planted to salubrious soils and trained to Scott Henry trellis. Grapes for Amadeus are picked off two elite sites at Charleston and Kuitpo, only a small selection of fruit is chosen for inclusion. Grapes are destemmed and cold settled before vinifying in traditional open fermenters, skins and cap are hand plunged and pumped over twice daily. Ferments are completed in a combination of mostly new Fench and American oak, followed by twenty months maturation in same barrels. Amadeus is bottled with minimum filtration and may produce a slight crust.

Deep brick red with an inky hue. Intense blackcurrant, dark chocolate and ripe plum aromas, followed by sensual sweet, nutty oak. Liquorice and earthy overtones continue to mellow after years of bottle age. Flavours of black olive, spice and liquorice give a wonderful mouth feel and lingering aftertaste. The tannins at the back of the palate have developed beautifully and continue to soften. The Cabernet of choice to accompany lamb with tarragon, venison or hare.

Black Thursday Vineyard played a role in extinguishing some nasty bushfires which threatened the Adelaide hamlets of Kuitpo and Gumeracha. Cheers were raised and there were many thanks given, but nothing could save chilled bottles of Chain of Ponds Sauvignon Blanc from the tired and thirsty firefighters. Consider this drink to be something quite the opposite of a parched and arid flame, think of green grass, iced kiwi fruit, cool cucumber and asparagus. A great match to the freshest sashimi or traditional Coquilles St Jacques.

$1949each $233DOZEN EACH DOZEN Sauvignon Blanc is sourced from several fine vineyards around Gumeracha, Kenton Valley and Kuitpo. Two parcels are picked early in the season to maximise herbaceousness, apple and cucumber notes. The balance were picked to a schedule which would maximise natural acid, tropical flavours and mild citrus characters. Grapes arrive at dawn and are treated to an air bag press, keeping the free runs separate. Parcels are inoculated to a selection of yeasts and separately fermented. Batches were held on yeast lees for two months to enhance mouthfeel, the best components were assembled into the finished wine and bottled early, unwooded and unoaked, to retain vibrant freshness.

Pale straw with green hues. Freshly cut tropical melon nose with nuances of passionfruit, crisp apple and freshly squeezed lime juice. Hints of gooseberry, box tree and cucumber. Lush fruit driven palate, lively and refreshing, exhibiting balanced tropical fruits and citrus along with crisp freshly chilled apple and cucumber notes. Well balanced linear acidity lifts the fruit sweetness and gives a mouth watering finish of great length and flavour persistence.

The Harvey family established their first vineyard in 1897, it remains productive to this day and yields the most precious harvests of McLaren Vale fruit. Six generations later, the Harveys own and operate a total of six closely managed sites, scattered throughout the premier viticultural precincts, from Kangarilla Road to Willunga and Maslin Beach. Each site was selected over the years for its uniqueness, a confluence of soil and mesoclime to assemble complex yet seamless wines, endowed with the articulate charm and seductive appeal of McLaren Vale.

$1899each $227DOZEN EACH DOZEN The family and friends of Chalk Hill are dedicated to crafting small batch, hand made wines of great distinction. They are passionate about their work as they labour through every step of the winemaking process, from vineyard to bottle, while remaining committed to caring for the vines and loving the land which bears their fruit. Growing McLaren Vale's finest Shiraz is not just a skill for the Harvey family, it is a way of life. Fruit is gently handled throughout the entire vinification process to ensure that the expression of vineyard is captured and preserved in the finished wine. Upon completion, components are matured for up to sixteen months in a selection of seasoned and new, fine grained French oak barrels. Alcohol 15.5%

Deep purple red. Lifted dark berry and plum fruit nose, dark chocolate notes and sprinkles of savoury spice. Rich and concentrated palate, showing layers of dark McLaren Vale chocolate flavours, plums and dark berry fruit characters. A hint of white pepper on the long and savoury, aromatic finish. A match to fine cheeses, succulently braised lamb shanks or ox cheek over shitake risotto.

Charles Cimicky was inspired by his father to take over the reins at the family estate, that's when the good wines started turning into awesome wines. Today, Cimicky is one of the most meticulous winemakers in South Australia. Cimicky makes cult wine with a recognizable wow factor, a tiny production and always very limited in availability. Judged first amongst peers, Charles Cimicky won the Barossa Wine Grape Council Trophy for the best wine from a small producer twice in succession, as well as the Vinpac International Trophy for Best Shiraz.

$3299each $395DOZEN EACH DOZEN Story has it that as fruit slowly ripened on the vine, a small group of zealous Barossa pioneers would retreat to an old vineyard cottage for the twin enticements of cards and claret. In their hidden refuge, these normally hardworking and God-fearing men played Euchre whilst carefully concealed from the prying eyes of more diligent and puritanical souls. Now a lingering part of Barossa history, the crumbling remains of the original old cottage still stand amidst ancient vines that consistently produce wines of outstanding power and richness. An exceptional Barossa Shiraz within its range, by virtue of the high quality fruit, lavish use of the finest oak and painstaking skill of Charles Cimicky.

Deep scarlet colour. Rich bouquets, opulent with generous dark fruits, heady, aromatic, liquorice and cedar, blackberry and prune. A palate of dark chocolate and espresso, complex spice, the fruit, oak and tannins are inseparable.

Charles Cimicky wineworks and vineyard run a kilometre along the picturesque Hermann Thumm Drive at Lyndoch, on the very floor of the Valley, surrounded by beautiful Barossa Ranges. Charles Cimicky, the man, is held in great esteem by his peers, for his gentle nature and exceptional quality of his wines. His eponymous is a perennial favourite of bespoke Barossa Shiraz enthusiasts, named after a group of local pioneers who would famously retreat to an old vineyard cottage for the relaxing indulgence of claret and cards.

$4699each $563DOZEN EACH DOZEN Charles Cimicky takes a wholistic, old world approach to viticulture and the creation of his wines. Apart from a little bit of minor drip irrigation in January and February, the entire thirty two hectares of vine are dry grown, cover cropped and organically fertilized. Wines are aged exclusively in top quality oak, which becomes apparent in the rich bouquet and fine grained tannins. Charles Cimicky is fastidious. The winery is completely air conditioned and individually temperature controlled fermenters are employed in the making of all wines. Cimicky employs his own bottling and packaging line, a rarity for a wineworks of such modest size.

Deep, opaque, almost black in colour with a crimson edge. A concentration of black olives and bramble, blackberries and licorice to the nose with rich soil notes. Abundant ripeness matched to purity of fruit and subtle vanillan oak, a big, full bodied Shiraz offering a soft rich palate displaying great length of flavour and fine texture, seasoned by pencil shaving oak and supported by fine, elegant tannins.

Charlie Melton was one of the first to appreciate the overlooked value in Barossa's old vineyard Grenache, Shiraz and Mourvedre. At a time when others were pulling out such vineyards to plant more fashionable varieties, Charlie was convincing farmers to keep their historic plantings. He was one of a small group of winemakers who helped retain the viticultural heritage of Barossa Valley. A soft, plump palate of traditional Barossa ripeness and plummy, festive cake spice, currants and dark fruit, a finish of luscious, rounded tannins underpinning soily Barossa goodness.

$2999each $359DOZEN EACH DOZEN

At Charles Melton vineyards, great emphasis is placed on the quality of fruit, completely dry grown on the estate’s fifty acres of prime Barossa viticulture, ocassionally calling on a distinguished group of devoted local growers for extravagantly priced parcels of the most exceptional fruit. Cabernet grapes must must be fully ripe without passing the softness stage into wrinkled, affording richness while retaining structure. Berries are gently destemmed for vinification, followed by transfer into an extravagant selection of completely new French oak barriques for a minimum two years maturion on gross lees.

$5299each $635DOZEN EACH DOZEN

The Father in Law is a single block of elite vine, originally acquired to keep Mrs Melton's dad busy after retirement. This superior parcel of Shiraz from Syd Weckert's the father in law site, is enhanced by a backbone of choice Melton fruit. Solidly structured, generously proportioned yet highly elegant, its minty, blueberry perfumes, supported by the dark chocolate and merry spice that's so eloquent of all things Barossa. Whole bunches, stemmed but uncrushed fruit, daily pumpovers and seasoned oak barriques for an extended term of twenty months on lees to infuse flavour and richness.

$2999each $359DOZEN EACH DOZEN Father in law is treated to the traditional Charles Melton retinue, whole bunches, de-stemmed but uncrushed fruit, cap management and daily pumpovers throughout. Batches are pressed off just prior to dryness into a selection of seasoned oak barriques for an extended term of twenty months on lees to infuse flavour and build richness.

Bright, opaque scarlet colour. Sweet spicy almost Christmas plum pudding scent, rich and warm. Rich, plump mid palate with savoury flavours, characters of rhubarb and ham, sleek tannins that glide across the palate. Full but not overly big, Shiraz of defined linear structure, openness, generosity, warmth, the perfect red for gourmet sausages, barbeques and meats.

$24999each $2997DOZEN EACH DOZEN

Charles Melton was road tripping across Australia when his broken down EH Holden forced him to grab the first job. It was Krondorf and he wound up working with Peter Lehmann. Melton travelled to France and developed the beginnings of what would become a life long passion for the wines of vallée du Rhône, in particular Shiraz. Darkly scented plum pudding lift, fine sweet oak in support of generous mouthfilling palate, rich but exquisitely balanced, lovely complex length of flavour, all that we love about the affable, big hearted Barossa style.

$7999each $959DOZEN EACH DOZEN

A collation of choice parcels Shiraz from the Krondorf Village districts in Barossa. All grapes are dry grown and great emphasis is placed on the quality of fruit. Yields are extremely low, often only one or two tonne per acre. Parcels are vinified and assembled to contruct the most complete wine, in terms of balance between pure fruit flavours and earthy/ gamey qualities. A style which has a kiss of sweet oak, allowing the rich fragrance and flavours of old dry grown vines to remain at the fore, a Shiraz of intense flavours and richness by a Barossa master.

$4599each $551DOZEN EACH DOZEN Blocks of vine are picked in different lots to provide a full range of flavours. Parcels are treated to the full Charles Melton melange of techniques, whole bunch fermentation along with destemmed but uncrushed fruit. Cap management techniques include pigeage and hand plunging, as well as daily pumpovers throughout a week of vinification. Batches are filled to a mix of French and American oak barriques for completion of ferments, at a range of alcohols between 12.0% and 17.0%, fortuitously not too much quantity at either extreme, delivering a fascinating palate from which to assemble. An extended course of two years maturation on gross lees achieves a Barossa Shiraz of outstanding weight and complexity.

Lovely deep dark colour. Intense black fruits with a little smoky oak influence showing through. Very lifted nose with a faint camphor/ methanol note but not intrusive. An array of plum and blackberrry flavours seasoned by a twist of the pepper mill, a long spicy palate showing cedar oak and savoury chocolate, finishing with firm, rounded tannins. The weight of fruit is there, the elegance shines through.