$2299each $273DOZEN EACH DOZEN

A selection of the finest barrels, Vincent is crafted from Shiraz picked off vines up to forty years of age, very close to Kangarilla Road and the Clarendon Hills, specifically Bays 3 and 4, planted to the elite Bakers Gully site in McLaren Vale, which yields a scant tonne per acre. Vincent is a richly flavoured wine, it begins with a harvest of exceptional quality Shiraz, treated to rigorous selection and an extended maturation. The most stringent standards are applied, the top barrels of vintage, crafted to reflect truth in regionality and pure varietal expression.

$4999each $599DOZEN EACH DOZEN The finest grapes are selected from a single elevated block within the vineyard, grown to tough ironstone based soil types. Fruit is inoculated and vinified in traditional fermenters, followed by two years maturation in a selection of new and seasoned, exclusively French oak hogsheads. A mere few hundred dozen are produced annually. Decant before service to remove harmless crust.

Deep red colour, purple hues. Concentrated dark cherries, soft leather and shoe polish, all in a very good way, smoky, slightly charry oak. Coffee beans, chocolates and leather, cigar leaf notes over soft tannins, structured with refined acidity and exquisite balance. Dry finish and excellent length, an outstanding expression of McLaren Vale which lives and breathes to be mated alongside fine cuisine.

Winemaker Don Lewis adores the tannins, structure and electrifying expressions of Spanish wine. Fruit for Tar & Roses is harvested off elite Heathcote vineyards, much of which must be hand picked, all components are treated separately throughout ferments and ageing. The larger volume of Shiraz comes from richer Cambrian soils, while the smaller parcel is grown to much tougher gravelly, grantic soils. The first component makes a rounder, fuller fruit driven wine with intense chocolate and earth characters, the latter contributes elegance and restraint.

$2499each $299DOZEN EACH DOZEN A mostly Heathcote Shiraz, with a smaller component of fruit harvested off superior vineyards further afield. Bunches are crushed and destemmed into vinimatic fermenters, pumped over thrice daily and closely monitored for tannins, acidity and extraction. After ten days vinification, batches are pressed and racked off gross lees into a selection of seasoned and new, French oak barriques for completion of malolactic and a year's maturation.

Deep crimson colour. Intense black cherry aromas coupled with lifted raspberry notes, a compote of summer berries. Supported by hints of vanilla, chocolate and earthy complexity. Sweet black cherry fruit flavour with chalky cocoa/ chocolatey tannin. This, plus good acid and length makes a well balanced palate. A match with char grilled lamb cutlets and sugo pomodore.

$5399each $647DOZEN EACH DOZEN

$2699each $323DOZEN EACH DOZEN

Clare Valley Shiraz is internationally renowned, remarkable for its spectacular complexity, elegance and poise. Bill Taylor planted Shiraz with a view to formulating the very style which has won primacy throughout the world of wine. His nascent plantings continue to yield some of the most superlative Shiraz in all Valley Clare. A meticulous cull of the finest pickings are barrel fermented in new oak, followed by two years in the luxury of artisanally coopered barriques. Articulate of boysenberry, eucalypt and plum, its toothsome tapestry, undulating on a fugue of tea tree tannin and polished ebony oak.

$18999each $2279DOZEN EACH DOZEN

St Andrew is the flagship of ultra premium editions by Taylor, a benchmark Clare Valley effort, vinified from Shiraz grown to a distinguished old site. It represents the very best from the Taylor family estate and continues the St Andrews legacy of transcendent, first growth Australian wine, a tradition which dates back to the inaugural vintage of 1892. A true labour of love, painstakingly hand crafted from grapes grown to a historic vineyard. A generously proportioned yet elegant wine, Clare Valley Shiraz at its stellar finest.

$5999each $719DOZEN EACH DOZEN From the eminent St Andrews Block A30, Old Lands Block S50, 40 and 80, traditional 1654 clones of Shiraz. Grapes are moved a short distance to the winery where they are gently de-stemmed to retain integrity and minimise any maceration or extraction of harsh tannins. Fruit is transferred to headless barrels and inoculated with a specialist strain of Shiraz yeast. Ferments are hand plunged twice daily to aid gentle extraction before being pressed and returned to barrel for malolactic. Upon completion, the component wines are racked off lees, assembled and filled to a selection of water bent American oak barrels for eighteen months maturation prior to filtration.

Brick red colour with deep crimson heart, already showing signs of development. A brooding, savoury complex yet thoroughly enticing aroma. Mouth watering wafts of chocolate, mocha, toffee and cream intertwine with plum, aniseed and rich berry fruit, great elegance and length. The palate is a mouthful of round completeness. Fruit flavours and oak weight are in absolute balance bringing harmony, grace and a pleasurable warmth to the palate from start to finish.

Te Mata are New Zealand's oldest winery, family owned and operated, they produce world class efforts, from fruit exclusively grown to estate vineyards in the Ngatarawa Triangle of Hawkes Bay. Originally planted in 1990, the Bullnose Vineyard's old red iron soils are Sustainable Winegrowing New Zealand accredited, they yield precious harvests of Te Mata's finest Syrah.

$8199each $983DOZEN EACH DOZEN Bullnose Vineyard is named after the pre-1928 horseless carriage owned by proprietor Morris Cowley, nicknamed Bullnose due to its distinctive radiator. Always a single vineyard wine, over time its make up has evolved from the original single clone of Shiraz to an assemblage of several. All the parcels are hand picked, kept separate and handled in a traditional manner. Bunches are destemmed and crushed, treated to a warm, hand plunged vinification with a course of extended skin maceration before pressing and completion of secondary malolactic ferments. The individual wines are run to a mixture of new and seasoned French oak barrels for fifteen months maturation, egg white fining and assemblage.

Dark crimson colour. Complex aromas of boysenberry, raspberry, red plum, red roses and allspice. The palate is full and even with great balance and purity of varietal expression. Powdery tannins provide structure and a long, elegant finish. Te Mata will continue to evolve rich harmonies and complexity, a gourmande's accompaniement to eastern spiced lamb or rosemary venison bangers.

You can be sure if it's Temple Bruer, fashioned from harvests of the healthiest, cleanest fruit, grown to a fully Certified Organic vineyard in the premier viticultural precinct of Langhorne Creek. Treated to the good old fashioned vinification process of open ferments and frquent pumpovers, completion of malolactic and a term in American oak to soften the palate and tame the tannins, without the addition of sulphur or preservatives. Take your Temple along to a luncheon of kipfler, shitake and good beef.

$1899each $227DOZEN EACH DOZEN

Intense red colour. Cherry and black currants bouquet, licorice and cassis, a redolent dark berry nose seasoned by notes of vanilla bean and milled spice. The palate is full and fruit driven, layered of a length of firm, fine tannins, lingering at the finish on an exciting complexity of ripe forest berries over vanilla oak.

$1399each $165DOZEN EACH DOZEN

$4799each $575DOZEN EACH DOZEN

$9999each $1199DOZEN EACH DOZEN