$6499each $777DOZEN EACH DOZEN

$6099each $731DOZEN EACH DOZEN

Sexton Vineyard is wonderfully intricate, exuding notes of wild blackberry, dried mushroom, mulberry bush and braised plum, cinnamon stick and sour cherry. The coolest slopes of Sexton are planted to five Pinot Noir clones, managed according to biodynamic principles, providing several threads of expression to weave into the final wine. Sexton's fruit focus and fine tannins are enhanced by a judicious treatment of Burgundy styled oak.

$6599each $791DOZEN EACH DOZEN Clones MV6 and 114, 115 and G5V15, 777 and Pommard are hand picked into 300kg crates and chilled. A third of the fruit is worked as whole bunches in small open fermenters, the remainder destemmed but uncrushed and added on top. Three days of soak without any cap work is followed by a fortnight of wild indigenous yeast ferments, light plunges, drain and returns. Batches are treated to an airbag press and racked off gross lees to a mix of new and seasoned Fench oak barriques for malolactic and a year's maturation.

Bright scarlet purple colour. Lovely rustic charry notes, cinnamon, cloves, dark chocolates and ginger. Poached cherry, olive, cinnamon and treacle, orange peels and vanilla bean. Pretty and supple. An eager, youthful Pinot Noir with engaging complexity and good support from fine French oak and firm tannins. To accompany pink veal cutlets or a melt in the mouth, roast suckling pig.

There's a confident assuredness about Yarra Valley Shiraz but there's also the chiselled elegance of Rhone Valley varieties, Carignan and Grenache, grown, harvested and crafted in the old world way. An assemblage of choice blocks from the Sexton and Tarraford vineyards. A combination of hand picked grapes and whole bunches, treated to cold soak in separate vats and seeded for ferments, pressed at completion to dryness and gravity fed into a selection of Flarge and small oak barrels for a year an a half, assembled in the spring, racked and bottled without fining or filtration.

$3899each $467DOZEN EACH DOZEN

Established 1988 to a bounty of rich, grey loam clays at Tarrawarra, the eminent Tarraford site enjoys a fortuitously slower ripening season than its neighbouring climes. Planted to a diversity of aspect and clones, managed to a regimen of old world biodynamic farming practices, Tarraford delivers a magnificent harvest of Rhone styled Shiraz each year. Redolent with licorice, pepper and meats, pursing dark, cherry oak tannins and the astringency of wild bramble, its herb infused palate supported by characuterie notes, sasafras and game.

$5299each $635DOZEN EACH DOZEN

Central Otago is a winegrower's paradise and a Pinot Noir maker's dream, a topographical cornucoppia of microclimes and stupendous terroirs. Planted to rich glacial deposits along the Wanaka Cromwell Highway, under the lee of Sugarloaf near the hamlet of Pisa, the frugal harvest of TOSQ Vineyard is treated to traditional wild yeast open vinification. The active barrels set sail across the Tasman for completion of ferments at the Giant Steps wineworks in Yarra Valley. Central Otago as you like it, gummy, soily tannins, peppery black brambles, gelatinous opulence and palate weight throughout.

$6999each $839DOZEN EACH DOZEN

$6599each $791DOZEN EACH DOZEN

$3299each $395DOZEN EACH DOZEN

There's a confident assuredness about Australian Shiraz but there's also the chiselled elegance of Yarra Valley Syrah, grown, harvested and crafted in the old world, Cotes du Rhone way. An assemblage of hand picked parcels from separate blocks throughout the Sexton and Tarraford vineyards. A combination of hand picked grapes and whole bunches, treated to cold soak and seeded for ferments, pressed at completion to dryness and gravity fed into a selection of French oak puncheons and barriques, assembled in January, racked and bottled without fining or filtration.

$3399each $407DOZEN EACH DOZEN

$34099each $4091DOZEN EACH DOZEN

$3599each $431DOZEN EACH DOZEN

$2599each $311DOZEN EACH DOZEN