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Vintage in View

Wineries are abuzz with vintage excitement – the search for perfect fruit; the efforts that reap great rewards… Producers are working their magic and their efforts will soon be yours to taste. It’s our close relationship with the biggest names and best boutiques in Australian wine, which allows our Tasting Panel (watch the video below) to source exclusive wines direct from the cellar door. Their 100% satisfaction guaranteed discoveries make being a Wine Selectors Member something special. This month we’re showcasing Pinot Noir, the beauty of the Limestone Coast and launching our Food Wine Series with a ‘Guess the Chef’ competition where you can win a six-pack of premium wine from the chef of your choice. These opportunities, meticulously selected wines and a spectrum of Member benefits are waiting for you here. So sit back and relax with a glass of wine, toast to the current vintage and enjoy the better way to buy wine.


Greg Walls

Greg Walls, Managing Director

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Illuminating Pinot Noir
Red grapes

Pinot Noir is a triple-threat to winemakers – notoriously difficult to grow, ripen and produce. There are many factors that must align in order to produce alluring Pinot Noir, including climate, site and vineyard management – aided by the gentle hand of an experienced winemaker, of course. But when this temperamental variety is perfected it becomes magic in the glass.

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Pinot Noir originated in Burgundy France, with many an Australian winemaker trying a hand at it without much success. While limestone rich soil serves as the foundation for Pinot Noir in its country of origin, our similarly diverse terroir brings about equally unique rewards. Now that Australian winemakers have stopped trying to reproduce the flavours and texture of those Burgundian delights, a homegrown version has emerged, which now proudly stands on its own.

Preferring cool conditions, but not those with a major temperature drop at night, it only thrives in a few regions. Great examples flourish in Victoria’s Yarra Valley where the mix of slight humidity and crisp slopes makes for perfect growing conditions; or the Mornington Peninsula with its cool maritime nights; and Tasmania, where Pinot Noir grows precise and perfumed due to pitch-perfect temperature and an increase in single-vineyard plots.

A young Pinot will show strawberries, raspberries, violets, spice and forest floor characteristics and with age will develop to display game, earth, mushroom, aniseed and leather. It goes beautifully with duck and other game birds, truffles, and mushroom dishes. Australian Pinot Noir has borrowed international inspiration and successfully run with it.

View our diverse range of Pinot Noir and serve your selection with Verjuice roasted spatchcock stuffed with sourdough and soft herbs, as featured in our 2012 calendar. (Recipe featured below)

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Life. Food. Wine – Expect the best!

If you enjoy entertaining family and friends, nourishing your body with the tastiest, most wholesome food matched with premium quality wine and filling your world with the latest innovations in a fun and relaxing environment, Enrich Brisbane is for you. Come along and interact with and be entertained by some of the nation’s best-loved food personalities, stars and other extraordinary Australians including Alastair McLeod, Ben O’Donoghue, Frank Camorra, Ian Parmenter and Lyndey Milan

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Running from 30 March to 1 April 2012 at the Brisbane Convention and Exhibition Centre, this three-day event is not only affordable and family-friendly, but guaranteed to inspire! As a valued Wine Selectors Member, tickets are available at the exclusive price of $23 per day, so hurry and book your spot today. To find out more visit

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A vintage 26 million years in the making

The locals joke that it took 26 million years to make the Limestone Coast and you need only taste some of its Chardonnay, Riesling and Shiraz to know it was time well spent! Shaped by tonnes of marine life debris along the sea floor and surrounded by majestic rivers, the Limestone Coast is not only a treasure trove of natural wonders, but is also host to some of Australia’s premier wine regions, including Coonawarra, Padthaway, Mount Gambier and Robe.

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The Coonawarra (Aboriginal for Honeysuckle) region has a long viticultural history dating back to 1891. The limestone and rich red clay soils in this region are renowned for producing exceptional flavour characteristics in the region’s wine styles, especially Cabernet Sauvignon. Coonawarra’s neighbour Padthaway lies in the heart of ‘Chardonnay country’ – although you would be missing out if you didn’t give their Shiraz and other reds a try. Another emerging sub-region is Mount Gambier, where Pinot Noir and Sauvignon Blanc have shown great promise. Robe was declared Australia’s newest wine region in 2006 and its wines are regarded as powerful and elegant with the boutique producers of the region fast establishing a name for themselves.

Wynn’s Coonawarra, Stonehaven Winery, Rymill Coonawarra and Di Giorgio Family Wines are but some of the fantastic producers in the Limestone Coast. There are also a number of fantastic exclusive benefits available to Members, such as a complimentary glass of wine with any meal purchased at Hollick Wines, 10% off cellar door prices at Patrick T Wines, and much more!

Visit our Members Privileges page for more exclusive offers, or view our amazing selection of South Australian wines.

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Inside the Hunter Valley – an interview with Nicole Gow
Nicole Gow

Tasting Panel member Nicole Gow’s passion and knowledge of the Hunter Valley is second-to-none, so we sat down with her to gain an exclusive insight into Australia’s oldest wine region.

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What is the current vintage like compared to those of the past few years?

The Hunter Valley has always faced challenging weather and this year was no different. But things are looking good, proving that you just can’t hold back great talent! There are some truly great whites on the horizon and we’re very optimistic about the reds!

What are some of the best performing styles and varieties in the Hunter?

You can’t go past Hunter Shiraz and Semillon, but don’t forget Chardonnay and Verdelho too. When I’m pulling a pack together, I look to include these varieties plus lesser known gems like Cabernet Franc, Tempranillo, Pinot Grigio and Gewürztraminer.

How have the palates of the public evolved over the years?

There’s been a shift away from high alcoholic reds and Sauvignon Blanc has really taken the world by storm. We’re also experiencing the second coming of Chardonnay – say goodbye to overbearing oak and buttery characteristics and welcome a wave of elegant, Chablis-like wines. Trust me, if you haven’t revisited Hunter Valley Chardonnay lately, now’s the time!

What are some of your favourite Hunter Valley wines at the moment?

You’ve got to try the Briar Ridge Karl Stockhausen Signature Release Chardonnay 2011 and the Little Wine Company Sangiovese 2010. They are to die for!

What do you think makes the Hunter Valley different from other regions?

Hunter Valley winemakers are salt-of-the-earth people who are smart enough to adapt to new trends, blend old with new, and who never give in to temperamental weather. These are people with authentic stories to tell and it really shows in their wines.

What do you think the top benefits of being a Hunter Valley Series Member are?

I’ve been working hard to showcase interesting varieties, older and newer producers, plus genuine savings. We stand by our 100% money back guarantee because we believe in these wines.

Discover Hunter Valley wines and take advantage of the exclusive Members privileges on offer today!

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Verjuice roasted spatchcock stuffed with sourdough and soft herbs
Hunter Valley

Enjoy this mouth-watering roasted spatchcock with a bottle of the amazing Yering Station Mr Frog Pinot Noir 2009, which is brimming with rustic, Old World flavours.

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  • 4x 500g spatchcock
  • 1 tbsp (20ml) olive oil
  • 1/3 cup (80ml) verjuice
  • 1 cup (250ml chicken stock


  • 1 tbsp (20ml) olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 3 slices (75g) sourdough or other strong bread, cut into small dice
  • 10 fat black olives, roughly chopped
  • 3 tbsp flat-leaf parsley, finely chopped
  • 1 tbsp mint, finely chopped
  • 1 tbsp basil, finely chopped


  • Pre-heat over to 180°C (160°C fan-forced). Wash spatchcocks and pat them dry with paper towels.
  • For stuffing, heat 1 tablespoon of olive oil in a drying pan over medium heat, add onion and cook for a few minutes or until soft but not coloured. Add garlic and cook for a minute more. Place in a bowl and allow to cool. When cool, add the remaining stuffing ingredients. Season to taste with salt and pepper.
  • Fill spatchcock equally with stuffing and place breast side down on a rack in a baking tray. Sprinkle with salt and pepper, rub with 1 tablespoon olive oil, drizzle with half the verjuice and cook for 15 minutes. Turn breast side up and cook for a further 15 to 20 minutes or until golden. Test to see if it’s done by piercing in the thickest part of the thigh with a skewer to ensure clear juices run out and that the bone is not pink. Remove to a plate to rest while you make the sauce.
  • Place baking tray with its pan juices over medium heat. Add remaining verjuice and chicken stock. Bring to the boil and allow to simmer for 5 minutes or until reduced. Season with salt and pepper.
  • Serve spatchcock with sautéed cavolo nero or silver beet and the sauce.

Looking for some great wine suggestions to go with this recipe? Browse through out amazing selection of premium Pinot Noir wines

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Margaret River - Looking forward

Margaret River is WA’s largest winemaking region and not only combines all the best qualities for viticulture, but is also breathtakingly beautiful. Located 290kms south of Perth on a large, rectangular peninsula jutting into the Indian Ocean, Margaret River stretches over 95kms from Busselton on Geographe Bay to Karridale in the south. It is surrounded by water on three sides with the eastern boundary, known as the Gladstone Line, 27kms from the coast, all of which makes this region a wine traveler’s paradise.

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The Margaret River vintage is shaping up very well. Escaping much of the rain and hail that plagued other regions, Margaret River forged ahead of usual harvest dates with pristine fruit being picked. Consequently, there will be a great batch of commercial wines available to Wine Selectors Members very soon!

On the horizon the Margaret River Wine Industry will be celebrating the 2012 Margaret River Region Festival, presented by Channel 9 and WIN Television. It will be staged over a four day period from 13 – 16 April 2012 and will enable visitors to experience the unique wine, food, creative industries and all the natural attractions the region has on offer. This is one event that wine lovers should not miss, and while you’re in the area, be sure to visit Deep Woods Estate to receive 25% off their award-winning range, or spend a minimum of two nights in the charming Beckett’s Flat Cottage for only $135 a night (double)!

Browse through our Member Benefits to see how you can make the most of your Margaret River experience, whether it be in the glass or along its beautiful banks.

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