Prodigious, dark amber-colored, boasts colossal aromatics and flavors of melted caramels, coffee, toffee, candied fruits marinated in cognac, magnificent richness, and a huge finish that lasts over seventy seconds. These fortifieds must be tasted to be believed as they are among the world's most profound after-dinner fortified wines, 100 Points.

$10099each $1211DOZEN EACH DOZEN An extraordinary wine of profound and complex character displaying all the attributes expected of a classic. A stablemate to the Rare Liqueur Muscat but made from a different grape. Muscadelle is the fruit here, for which Australia has adopted the synonym Tokay. The Buller brothers are indebted to their winemaking father and grandfather for having the foresight to put down blending stocks of the best vintages from years long past. This wine is aged in cask at the winery prior to bottling and will not improve with further cellaring.

Deep amber. Spiced nuts, Cuban coffee, toffee, melted butter and brown sugar aromas are broad and explosive. This completely coats the glass. Thick and viscous, with powerful flavors of vanilla bean, honey, Bananas Foster and toffeed apple. This almost overwhelms the palate. Clings on the back end, showing almost oily concentration and unreal length. Remarkable stuff.

$2799each $335DOZEN EACH DOZEN

Blessed with a sunny climate, good soils and ample water, the Buller vineyards at Beverford, nestled within the Swan Hill region, produce the richest, nut and citrus flavoured Old Tawny wines which can rival the finest in Victoria. A generously flavoured Old Port in the traditional style, Buller is endowed with great complexity. Sweet fruit and beautifully integrated oak combine to display all the developed characters of long term ageing. Along with the slow transformation in colour from bright ruby to deep tawny, have arrived the most exquisite changes of flavour.

$2799each $335DOZEN EACH DOZEN The magnificent Buller cellars house stocks of ageing vintage wines which have been fortified and set aside for selection and inclusion into Fine Old Tokays which are endowed with the rich expression of Rutherglen. The region is blessed by a sunny climate, good soils and ample water, it enjoys the added security of managed irrigation, an insurance against the dry years. It is an ideal place to grow fruit of all types and has become a major contributor to the Australian winegrowing industry. As well as grapes from the Buller's own vineyard, fruit is collected from growers throughout the region, some of whom have supplied Buller for three generations. Maturation in a selection of fine, old oak hogsheads. Alcohol 18.0%

A deep mahogany/ tawny in colour. Bouquet of rich fruit cake with a touch of rancio. Complex rich spicy fruit flavours, hints of cherry syrup and sweet tobacco. Good palate length leading to a smooth finish with notes of rancio.

The wines of Buller are the result of four generations experience growing the most superlative fruit and vinifying the most resplendent examplars of Rutherglen. Name for the sleepy hamlet at the heart of the Swan Hill winegrowing region, Beverford is a range of wines fashioned for contemporary Australian palates. An immensely satisfying, generous Old Tokay with a profoundly fruit driven palate and lusciously aged rancio characters. The older material in the blend provides weight and depth of flavour, the younger wines contribute freshness and vigour.

$2799each $335DOZEN EACH DOZEN Matriarch Valerie Buller is still actively involved in the running of the business - her background as one of the first ever female wines sales reps in Australia equipping her with a formidable business mind. Valerie Buller also built the beautiful bird park that is a key feature at the winery. Buller Wines has two cellar doors, one at Calliope in Rutherglen and the other at the Beverford winery near Swan Hill. The magnificent cellars house stocks of ageing vintage wines which have been fortified and set aside for selection and inclusion into Fine Old Tokays which are endowed with the rich expression of Rutherglen. Buller was treated to maturation in a selection of seasoned oak hogsheads. Alcohol 18.0%

A dark amber colour with orange brown tints. Sweet toffee and malt aromas before a smooth textured palate with toffee, malt and caramel sweetness, hints of butterscotch and orange peel. Good length and weight of palate lead onto a warming spirit finish.

An extremely limited release every year, crafted from grapes picked off the same property which makes the illustrious Sangreal Pinot Noir, a highly mineral site for the growing of Chardonnay in the style of Chablis. By Farr is a profound expression of uniqueness in terroir. A Victorian flagship Chardonnay, exhibiting exquisite balance between fruit freshness and power, texture and minerality. A regimen of lees stirring and full malolactic, further contribute to the understated richness of an immensely engaging white wine.

$7999each $959DOZEN EACH DOZEN Gary Farr established Chardonnay vines on his house block at Bannockburn in 1994. The quality of fruit, picked off a mix of Dijon clones and Penfolds 58, grown to a northerly slope of rich, friable red loam over limestone soils, clearly shows through in the finished wine. Grapes are all hand picked, inspected for health and whole bunch pressed, solids are collected and chilled before filling to a mix of seasoned and new French oak barrels. A naturally occuring wild fermentation, initiated by ambient wild yeasts, at cooler temperatures is followed by a course of lees stirring and the completion of malolactic. Barrels are racked, fined and lightly filtered for botling, normally at eleven months after vintage.

Light straw green hues. Varietal stonefruit and melon nose, complexed by nutty oak and spice notes. Generously layered palate showing tinned peaches and nectarine, preserved lemon and creamy autolysis. A wine of power and length, framed by toasty, richly textural yet mineral and refined, a seemingly endless finish.

For many years, Gary Farr followed up every vintage at Bannockburn with a tour of duty at Burgundy's Domaine Dujac. He believed Australian technology to be superior but was greatly inspired by the traditional practices of French vignerons. Farr brought home the ancient technique of pigeage, throwing whole bunches into large, open vats and immersing his body into the wine to break up any hot spots. A weighty Pinot wine, Farrside combines density and precision with a capacity to endure and evolve.

$7799each $935DOZEN EACH DOZEN Gary Farr planted Pinot Noir clones 114 and 115, 113 and 667, 777 and MV6 in 2001. The Farside Vineyard's black volcanic soils yield a cogent, masculine Pinot wine.Vines on the northeast facing slopes of Farrside are grown to a thin layer of rich volcanic soils over limestone, planted east to west so that grapes receive some cover from the sun. Farrside makes wines of greater structure, tannin and savouriness. Farr chose his ground carefully, to compare favourably alongside some of the finest Pinot Noir growing terroirs in the world. A patient man, Farr aspired to owning the seven hectare property for a very long time but it's owner resisted all temptation to part with the land for over twenty years.

Deep crimson red colour. A rich, full nose exhibiting floral Pinot characters and powerful berry fruits which build and develop as the wine breathes. The palate offers sweetness of fruit with overtones of minerality enhanced by toasty oak. Fine tannins and great structure are a trademark of Farr, fine texture and savouriness complete the gem.

$10999each $0DOZEN EACH DOZEN

$10799each $1295DOZEN EACH DOZEN

One of Australia's salient, small batch winemakers, Gary Farr has always aspired to formulate the ultimate Pinot wine. He may be very close. Gary Farr's style is traditional and essentially Burgundian, employing natural yeasts and whole bunch ferments, he insists on cork. A wine of exceptional balance and finesse, seamless from fragrance to finish, Farr was inspired after reading the Da Vinci Code, to annoint this superlative cuvee Sangreal. As the estate vineyards continue to mature, the holy grail of Gary Farr Pinot Noir comes within closer reach.

$7899each $947DOZEN EACH DOZEN The By Farr vineyards are planted to a mixture of Pinot Noir rootstock and clones. The aspect of the vineyard is north to northeast and quite undulating. The soil is volcanic loam over limestone, in some sites the limestone dominates the loam, well drained and of low fertility. They compare well with the best sites for Pinot Noir anywhere in the world. Farr applies techniques he learned in France, whole bunches with stalks fermented in large, open, cylindrical vats. The traditional process requires him to immerse his body into the wine and to break up the hot spots which occurr in this uneven and ancient form of vinculture. This method called pigeage is practised in the production of the great burgundies.

Deep scarlet colour. Great perfume on the nose, fine well integrated fruit of highly complex red berries and subtle toasted oak. Perfumed but savoury, the essence of Pinot Noir from a precious site. Rich flavoursome palate, showing weight, true length and depth. Seamless in its delivery and a joy to drink, velvety, generous, seamless in its delivery, currants and plum fruit balancing the animal character. Flavoursome and compelling, yet acquiescent and accomodating, the aficianado's style of Pinot, gamey and moreish.

$6599each $791DOZEN EACH DOZEN

$10499each $1259DOZEN EACH DOZEN

$6499each $779DOZEN EACH DOZEN