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Poggiotondo are located on the western hills of Chianti region, between Vinci and Cerreto Guidi. The vines are planted to a mixture of limestone and marine sediment with the presence of white sea shells, which have the effect of imparting elegance and complexity to the wines. Ripe, engaing, perfectly balanced, extended time on skins and ageing in the finest oak delivers a wine which exhibits beautiful black fruit flavours and elegant spice, kept vibrant and nominally dry by the support of underlying acidity.

$3099each $371DOZEN EACH DOZEN A combination of great soils and the exposure of vines permits a diversity with which to produce complex wines that are well balanced and express the individuality of terroir and clime. The Poggiotondo winemaking facility itself is a simple structure. Sangiovese and Merlot are harvested and vinified separately. After destemming and crushing, the must is pressed into vats for fermentation to indigenous yeast at 28C. Following ten days maceration on skins and completion of malolactic, the wines are treated to twelve months maturation in a selection of well seasoned French oak barriques. The toasting of barrels is always given close consideration to avoid interfering with the primary, aromatic character of the wine.

Deep scarlet red. Notes of iris flower, red and black cherries, elegant black and red fruits are complexed by hints of spice. Warm on the palate, round with the presence of slealthy, deep tannins, pretty floral notes add a sense of lift, all complimented by a lingering, long lasting finish. A sleek, racy wine with impeccable balance throughout.

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The Chianti of Poliziano have evolved over the course of generations to represent a salient and essential enlightenment into the wines of Montepulciano. A medium bodied Chianti which expresses the splendour of Sangiovese grown to good vineyards in the Montepulciano Denominazione di Origine Controllata. A wine with excellent balance between bright cherry fruit flavours and refreshing, savoury tannins. Match Poliziano with pepperonata and melanzane, fried sardines or fresh Tuscan Scarmorza cheese, grilled over an open fire.

$2499each $299DOZEN EACH DOZEN Poliziano are fully focused on improving the health of fruit and quality of wine every year. Poorly performing vineyards are routinely eliminated. Significant replanting of select clones and rootstocks, is a major part of the viticulture. Poliziano train their vines, planted in sandy clay soils rich in marine deposits, to take full advantage of an idyllic microclime. At harvest, the grapes are ripe and offer intense flavours, translating into wines with lovely aromatics and elegant structure. Parcels of Sangiovese Prunolo Gentile, Canaiolo Nero, Malvasia and Trebbiano are all separately vinified in fermentation vats over the course of seven to ten days. The finished wine matures unoaked until bottling in March the following year.

Bright plum red in colour. Wonderful fresh nose of raspberry, cherries and violet. A fruity wine with a palate of red and black berries with sufficient dryness to make it an excellent match with food. Ample textures of vinosity, suppleness and stalk, making it ideal for early drinking. A versatile Chianti, ideal to accompany risotto and pasta, or more ambitious old world faire like coniglio and capretto.

Pondalowie was established with particular wines and styles in mind. Pondalowie have taken an impressive number of international awards, cementing their reputation as a leading producer, highlighting the strength of Bendigo as an elite provenance of world class Shiraz. A profound construct of Bendigo Shiraz, rich and complex with lovely integration between intense dark fruit flavours and fine, ideally suited to juicy meats, trimmed by caramelised onion and dressed in red wine jus.

$4499each $539DOZEN EACH DOZEN Dominic and Krystina Morris have spent many years working consecutive vintages in Australia and Europe. They chose the Bendigo region to plant a vineyard with varietials that they were passionate about. A highly capable winemaking team together, both bring to Pondalowie unique skills and experiences gained from their backgrounds in the wine industry. Krystina has a degree in Oenology from Adelaide University and has worked as a winemaker in the Barossa and McLaren Vale, as well as in the Alentejo and Douro regions of Portugal. When the Douro Valley winery that Dominic worked for won International Red Wine of the Year, Dominic was invited to stay on and continue as star winemaker.

Deep scarlet in colour. The addition of Viognier adds elegance and seductiveness to the aromatics and transforms the tannins to silk without compromising any of the full bodied power and rich blackberry, dark cherry fruits and complex spices of the Shiraz. Pondalowie has fantastic palate structure, balance and length, matured in older oak barrels to retain the rich fruit concentration.

Poole’s Rock are crafted by the highly awarded Cockfighter's Ghost team, they know their work well and embrace the philosophy that great wines really are made in the vineyard. Not a bad effort for a Pinot Noir that's grown and vintaged in Tamar Valley but actually made at the Cockfighter's Ghost wineworks at Pokolbin in the heart of Hunter Valley. Established by a McQuarie banker who knows his wine, nothing short of the finest Pinot Noir has been sourced to be treated to an extravagant, no expense spared vinification.

$3399each $407DOZEN EACH DOZEN Pooles Rock can call on harvests of intensely flavoured Pinot Noir from the most splendid vineyards in Tasmania's Tamar Valley. The winemaking team inspect vines throughout the growing season and work very closely with a canon of dedicated growers. The time of picking is crucial, determined by a schedule planned to collate parcels as they achieve complete ripeness. Grapes are harvested and crushed into small, two ton open top fermenters. The must is cold soaked for two or three days and hand plunged twice daily throughout the ferments, followed by transfer to a selection of French oak barrels for completion of malolactic and ten months maturation before assembling into the finished wine.

Cherry red colour. Aromas of cherry and blueberries, mulberries and truffle over spicy vanillin oak. Flavours of ripe red and black berry fruit, morello and mulberries. Hints of spice with a milk chocolate texture and sweet fruit velvet textural finish. The Tasmanian Pinot Noir of choice to accompany gourmandise duck or rare lamb, salmon steaks and brie.

At just three kilometres from Frederick Henry Bay, Butchers Hill can count on the sobering maritime winds to challenge the vines and restrict the harvest to small yields of the tastiest fruit. The winemaking is unhurried, wild ferments and good oak complete a curvaceous cuvée. It's Pinot for the punctilious, the sugars are intense, the textures satin smooth, the tannins toothsome and assured. Its crimson purple countenance, presages ripe raspberries, roses and fragrance of bay, a shave of ginger and sprinkling of soy, lingering over a length of crunchy cherry acids and glossy graphite tannin.

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Planted in the 1980s, Cooinda Vale is constrained by a shallow rooting depth which limits vigor and limits the vines to low yields of the highest quality Pinot Noir. Grapes are completely whole bunch fermented through the action of wild indigenous yeasts, pressed to a luxuriously high proportion of new French oak barriques for a timely ten months of age. Tightly wound with black pepper, stalky tannin and blue berry redolence, its punchy strawberry jube fruits, seasoned by bay leaf, shitake and red gravel undertones. A mere hundred dozen are made.

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