Hand-selected wines from 500+
Australian wineries delivered to your door!

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Wine

Italian Stallions

Sangiovese and Nebbiolo, Italy’s best-known red grape varieties, are relative newcomers on the Australian wine scene. Tiny patches of Italian varieties have been grown here since the very early years of viticultural settlement. The Dolcetto vines at Best’s Great Western date back to the 19th century, for example, and Sydney surgeon/winegrower Thomas Fiaschi planted the rare Aleatico grape in Mudgee in the 1920s. But Tuscany’s Sangiovese and Piedmont’s Nebbiolo didn’tarrive here until late in the 20th century. Its pioneers were Carlo Corino at Montrose in Mudgee, Mark Lloyd at Coriole in McLaren Vale, and the Brown Brothers in Victoria’s King Valley. I have been monitoring the progress of these Italian varieties in Australia for over 20 years.

I first tasted Australia’s fledgling Sangioveses and Nebbiolos in 1993. We managed to find around a dozen examples of Australian-grown Italian varieties for a tasting – including the first Pinot Grigios from T’Gallant on the Mornington Peninsula and a Dolcetto under Garry Crittenden’s (also now-defunct) Schinus label. I remember being particularly impressed by Coriole’s Sangiovese. That tasting made me wonder why more Italian varieties weren’t grown in Australia – why local vignerons were so wedded to the so-called ‘classic’ French varieties such as Chardonnay and Pinot Noir. After all, Italy’s warmer Mediterranean climate is far more similar to many Australian grape-growing districts than chilly northern French regions such as Burgundy. By the end of the 1990s, I wasn’t the only one asking this question: Italian varieties were becoming trendy among grape growers and winemakers, and Sangiovese was leading the charge.

So in 1999 another tasting was organised – this time by vine nurseryman Bruce Chalmers, vine specialist Dr Rod Bonfiglioli, and chef Stefano di Pieri, along with various interested parties (including your correspondent) – to assess the potential of the grape in Australia. The ‘Sangiovese Challenge’ was a tasting of two-dozen Australian-grown examples of the grape followed by an Italian-themed long lunch (cooked by Stefano) at the Grand Hotel in Mildura. This event morphed into the Italian Varieties Wine Show the following year, and the Australian Alternative Varieties Wine Show the year after. I have been chief judge of this show, the AAVWS, since 2005.

Sangiovese has been the most popular red grape among growers and winemakers since the boom in Italian varieties began in the 1990s. The 2010 Australian Wine Industry Directory lists 260 producers of the variety, with more than 500 hectares planted across the country.

This is understandable: it’s the grape responsible for Italy’s most famous red wine, Chianti; it is meant to be relatively easy to grow; and while the wine it produces can be quite savoury and tannic, it is also generally medium-bodied and has plenty of attractive red fruit flavour. This means that Australian Sangiovese is likely to appeal to a wide range of wine drinkers, and its fame and heritage make it an easy wine for marketing and cellar door people to talk about.

Nebbiolo, on the other hand, has remained a niche player: the 2010 Directory lists 90 producers and just 100 hectares of vines. This is also no surprise: Nebbiolo is notoriously difficult to grow well, being quite fussy about where it grows (generally preferring cooler, more marginal spots). It is responsible in Italy for wines such as Barolo and Barbaresco - not as widely-known as Chianti - and can produce wines that are unfashionably pale, tough, low in fruit volume and very high in astringent tannin. Looking at some stats from the Alternative Varieties Show gives you a very good idea of how both these grapes are travelling in Australia at the moment.

At the 2010 AAVWS, there were 60 Sangiovese entries (including Sangiovese blends) and 24 Nebbiolos. Only a third of the Sangioveses were awarded medals, with just three silvers and 17 bronzes. By contrast, more than half of the 24 Nebbiolos were medal winners, with seven bronzes, five silvers and two golds.

It has been a similar story in almost all the previous shows: in 2007, for example, the 87 Sangioveses entered yielded just one gold, three silvers and 12 bronze medals – but the 25 Nebbiolos entered were awarded two golds, one silver and eight bronze. So while Sangiovese might be the most popular Italian red variety in Australia by volume, it is not only struggling to realise the huge potential everyone thought it had, but its fortunes also appear to be waning (as you can see, entry numbers at the AAVWS dropped by 30 per cent between 2007 and 2010). Nebbiolo, on the other hand, is proving itself to be a very strong and improving performer, albeit in smaller quantities.

The question is: why? Why is Australian Sangiovese so frequently disappointing? And why has Nebbiolo excelled?

Part of Sangiovese’s problem lies in the clone that was planted in most vineyards throughout the 1990s and early 2000s. Originally developed at the University of California at Davis, this clone of Sangiovese was bred to produce heavy crops rather than high quality, and many Australian growers have struggled with its tendency to overcrop (newer, lower-yielding clones, coming into bearing now, are showing much more promise, but have yet to make their presence widely felt).

More important, I think, is that Sangiovese is obviously fussier and more difficult to grow and make well than many Australian winemakers thought. It not only needs some time in the ground before the vines come into balance and produce their best quality fruit, but it also takes a few vintages to learn how best to make that fruit into good wine. Far too many Australian Sangioveses still suffer from a lack of fruit concentration and/or heavy-handed oak treatment.

It’s no coincidence, I think, that the best producers of Sangiovese are those with both the requisite experience (such as Coriole, with over two decades of vintages under their belt) and the cultural connection (such as that of the King Valley’s Italian growers) to the variety. The underwhelming producers tend to be those who just planted Sangiovese because it was trendy and weren’t prepared to make the effort to reduce yields in the vineyard and treat the wine sensitively in the cellar.

Most of Australia’s Nebbiolo vineyards, by contrast, have been planted by complete Nebb-nuts who are besotted with the magical wines of Piedmont. These people will do whatever it takes to make the best wine possible, and are fastidious in both vineyard and winery. This drive, this passion, this attention to detail is a big reason, I believe, why there are (relatively speaking) so many great Nebbiolos (and why they tend to cost a bit more).

These are my observations based on years of tasting and judging at the AAVWS. And the results of the Selector State of Play tasting reflected the same thing. Thirty-five Sangioveses were tasted - the ones that scored well fell into two general groups: pretty, up-front, snappy-fruity wines that displayed Sangiovese’s lovely juicy cherry characters, and more ‘serious’ savoury wines that had good balance of more ripe fruit characters and drier, powdery tannins. But – for this taster at least, and for some of the others – very few, if any, of the Sangioveses we tasted were truly outstanding, automatic gold-medal standard wines (unlike the Nebbiolos).

Most of the top wines were from places (King Valley, McLaren Vale) and names (Pizzini, Dal Zotto, Crittenden) where there is a long association with Sangiovese. We tasted fewer Nebbiolos – just 13 – but the overall standard was higher and there were more outstanding wines. There was also much more animated discussion between the tasters: with its sometimes ethereal, elusive perfume, it’s often quite a disarmingly pale orange colour, and with its occasionally mouth-puckering level of bone-dry tannins, Nebbiolo can elicit strong reactions.

To the Panellists’ surprise, the Adelaide Hills emerged as a particularly good area for Nebbiolo, with two of the top wines coming from the same vineyard, Frank and Rosemary Baldasso’s Kenton Hill (this vineyard also supplies the fruit for the trophy-winning SC Pannell Nebbiolo and is just over the hill from the Arrivo vineyard, the source of another trophy-winning Neb).

Wine Selectors Tasting Panelist Keith Tulloch also touched on a fundamental problem with many new, alternative varietal wines in Australia – a problem that is also cause for hope.

“The challenge with a lot of these varieties is the fact they come from young vines,” he said. “It was a similar story in the Hunter in the 1970s when we had thin wines that didn’t have any weight because the vineyards were so new. You need 10 years of age or more before you get reliable quality and the true essence of the grape.” This means, though, that as good as the top wines we tasted today are, the best are yet to come.

Check out Wine Selectors great range of Sangiovese & Nebbiolo today.

You might also like

Wine
Pretty in Pink
Words by Mark Hughes on 12 Aug 2015
Moscato is in fashion these days. Bottles of the stuff are flying off the shelves at cellar doors around the country. It is easy to understand why. Refreshing, spritzy and sweet, Moscato is a favourite among the Gen Y set, where it is seen as the ideal ‘entry wine’ for those young drinkers who are just beginning to walk the refined path into the wonderful world of vino after weening themselves off those sickly alcopops, or who grew up drinking juices or soft drinks. Here is the reason. Moscato is generally low in alcohol, at around 5-6%, so it is easy to enjoy without getting too tipsy, it has a divinely sweet musk aroma and it is versatile. Serve it chilled as the perfect wine to sip on a steamy summer afternoon, or as an aperitif to lunch, or enjoy it with your meal as a cool match with a fruit salad or dessert – lychees and ice-cream with a Moscato D’Asti anyone? Another reason is the fact Moscato is cheap! Most bottles of the stuff are in the $12–$20 range, so it fits the budget, especially of young fashion conscious ladies who have forked out most of their hard-earned on a designer dress with matching accessories, handbag and shoes. Add to that the fact that Moscato is in fashion. It is the ultimate ‘drink accessory’ if you will, the fashionable tipple to be seen drinking. Rap stars like Kanye West sing about ‘sipping on Moscato’, this in turn has created an unprecedented demand for the wine in the United States and set off a Moscato-planting frenzy in Californian vineyards. So with all these factors going for it, you can understand why every winemaker and his dog is jumping on the Moscato bandwagon – the result of such action is mixed. Because when that happens, you get a range of the good, the great and the downright ugly. So what separates a good Moscato from a bad one? To answer that, you have to know what qualities you should be looking for in Moscato. Simple question, but quite tricky to answer. History of the grape Before we delve into what qualities to look for in a Moscato, it is worthwhile learning a bit about the heart of Moscato – humble Muscat grape, yep, the same grape that makes many Fortified wines! Muscat is one of (if not the) oldest grape varieties in the world. The name Muscat is believed to been derived from the Latin Muscus, and relates to the perfumed aroma of musk (originally sourced from the male musk deer). An interesting fact is Muscat is one of the only grapes whose aroma on the vine matches that in the glass. It is thought that the Muscat grape originated in Greece or the Middle East and was transported to Italy and France during Roman times. It consequently spread all over the world including Europe, Africa and the Americas. It made its way to Australia as part of Busby’s collection in 1832, but it has been noted that other cuttings have since come from other sources including Italy and South Africa. Accordingly, with so much history and being so widely dispersed, the Muscat grape has undergone many mutations and these days there are over 200 different varieties, which is an amazing amount and exponentially more than any other grape varietal. This diversity is an important factor in this story, because it accounts for the subtle differences in Moscato wine made in different countries and regions. Some of the most common types of Muscat grape are: Muscat Blanc à Petits Grains (also called Moscato Bianco or Muscat de Frontignan or Frontignac), Muscat Rouge à Petits Grains, Muscat of Alexandria (also known as Muscatel, Gordo Blanco or Muscat Gordo), Moscato Giallo, Orange Muscat and Moscato Rosa. The Italian Asti Traditionally, the home of Moscato is in Asti in Italy’s Piedmont region where it has been made since the early 13th century. Like most things back in that time, the wine style developed due to a natural phenomena occurring in the region. Winemakers would pick the grapes in late autumn and start fermentation, but this process was halted as temperatures dropped as the seasons moved toward winter. This resulted in a wine that was sweet, low in alcohol and lightly carbonated. They would bottle it and keep it cold to keep the fermentation process from resuming, otherwise bottles would explode when fermentation resumed. The region has since developed two styles of Moscato, Asti Spumante (simply referred to as Asti) a sweet sparkling wine and a Moscato D’Asti, a sweet semi-sparkling wine, which is lightly carbonated naturally – the Italian term being frizzante. With such history, the Moscatos of Asti were one of the first to have Denominazione di Origine Controllata (DOC), rules and regulations governing the making of the wines. These rules stipulate that winemakers in the region must make Moscato from the Moscato Bianco varietal and vineyards must be on sunny hilltops or slopes whose soil is either calcareous or marly (calcareous clays). There are also regulations about sugar levels of the grapes. Asti must have sugar levels sufficient to produce 9% alcohol, Moscato D’Asti 10% alcohol. Of course the wines never achieve those levels of total alcohol content because the winemaker chills the wine to interrupt fermentation process. Exploding bottles have been eliminated as winemakers now stop any further fermentation by filtering the wine to remove the yeasts. Moscato in Australia In contrast to Piedmont, it has been virtually open slather producing Moscato in Australia. Winemakers were able to make it from any type of Muscat grape. While we have some Moscato Bianco (Muscat Blanc à Petits Grains) as they do in Italy, many producers use Muscat of Alexandria (Gordo Blanco), which is also used in Australia to make table grapes and even raisins, we use Brown Muscat or Muscat Giallo and some winemakers are adding a dash of other varietals in an attempt to create an interesting twist on the wine. Crittenden Estate winemaker Rollo Crittenden reveals that they use a blend of three varietals for their Moscato. “It is predominantly Muscat of Alexandria and Muscat Bianco, but there is a dash of Gewürztraminer (about 10%) which gives the wine added lift and aromatics,” Rollo says. “We are certainly very proud of it and feel that it closely resembles a true Moscato from the Asti region in Italy.” Gary Reed, chief winemaker at Petersons in the Hunter Valley , and special guest for this State or Play tasting, reveals they source the grapes for their Moscatos from the Granite Belt. “We tend to use the Muscatel (Muscat of Alexandria) grape,” says Gary. “We soak overnight and freeze it after fermentation and keep knocking it back.” According to Gary there is nowhere for the winemaker to hide in making Moscato, it is all about fruit from the vineyard. “Any imbalance is really accentuated,” he says. “A good Moscato should have that long length, good balance and acidity. It should not have any coarseness or hardness and should not be cloying on the palate. “There can be a rainbow of colours, anything from light straw through to dark pinks, even reds. The aroma is generally musky, but it can be a bit dusty as well, with a range of sweetness from slightly dry to fully sweet and from still, to frizzante to bubbly – and all are valid examples of the variety.” The rush Consumer demand for Moscato has a rush to get it on the market. “Ten years ago there were only a couple around, but it has really emerged in the last four years,” says Gary. “We are doing upwards of 40 tonnes of it – I can’t think of another varietal that has gone from zero to 40 tonnes in four years.” This has resulted in vary types of Moscato and varying levels of quality. While some producers have been able to source Muscat grapes from established areas, a lot of Moscato is being made from very young, immature vines. But because there isn’t the same level of scrutiny as there would be for something like a Pinot Noir or Chardonnay , producers have been able to get away with putting out sub-standard Moscato without the market knowing any better. That being said, there are some producers who are taking the time and effort to produce quality Moscato in this country and those sourcing from older vines, and predominantly using the Muscat Blanc à Petits Grains or the Muscat Rouge à Petits Grains are rising to the top. Producers like T’Gallant and Innocent Bystander source their grapes from 30-year-old Muscat Rouge à Petits Grains vines in the Swan Hill region, while Gary said his wine is made from established vineyards in the Granite Belt, originally planted for use as table grapes. “The older vine material gives you a richness and intensity of flavour,’ says Gary. “Really fruity and quite intense.” The Future With Moscato being made as a style in Australia rather than the reflection of the Muscat grape, the industry’s governing body, Wine Australia, has stepped in recently and set some rules and regulations for making Moscato. From the next vintage, Moscato can only be made using any of 13 different Muscat grapes. The list is headed by Muscat à Petits Grains (Blanc and Rouge) and Muscat of Alexandria, but also includes Gewürztraminer, which falls under the banner of Muscat grape as a close cousin and is sometimes called Traminer Musque. Overall, this ruling should result in some consistency and quality control in Australian Moscato. Quality Moscato will also eventuate from recently planted vines getting some age and maturity and via winemakers working out what blend of Muscat grape (and possibly Gewürz) works best for their region. Sure, our Moscato may never be as refined and delicate as their Italian cousins, but they will always be an easy to drink, aromatic wine with low alcohol, and a good introduction for younger people wanting to develop their wine palate. I guess then it only depends on what is in fashion – after all, the rap stars of the next generation could sing about sipping on a ‘Chardy’! Check out Wine Selectors great range of Moscato today.
Wine
Cabernet: Custom-made for a change
Words by Mark Hughes on 15 May 2016
In Europe, Cabernet Sauvignon is considered King of wines. In Australia it seems to sit in the shadow of Shiraz . But a greater understanding of the varietal by producers and key changes in the weather signal an exciting future for this regal wine. Of all the great wine regions in the world, it is Bordeaux that commands the most respect. Home to esteemed names such as Château Montrose, Château Latour, Château Lafite Rothschild, the wines of Bordeaux have a sense of royalty about them. It is here where Cabernet reigns supreme – dark and brooding with flavours ranging from chocolate, cigar box and tobacco, its broad tannin structure allows it to age far more than any other wine. It is the stuff legend. In Australia, the thick-skinned grape varietal has been planted in virtually every wine region across Australia, however, it doesn’t always produce the goods. It struggles when it’s too cold and gets too jammy when it is too hot. Naturally, regions whose climes resemble the maritime climate of Bordeaux, with its warm days and cool nights, produce our best. Traditionally, that has been Coonawarra in South Australia and, more recently, the Western Australian wine regions of Margaret River and Great Southern . Certainly, these were the regions that shone in our Cabernet tasting with more than half the wines in the Top 30 produced in these three regions. “The potential to make world class Cabernet from Margaret River and the Great Southern is amazing and it’s only just getting started,” says Richard Burch from Howard Park, whose Abercrombie Cabernet Sauvignon 2012 topped the tasting. “Western Australia is a relatively young wine region with vines only planted in the 1970s. But when you put together the benign weather and growing conditions, the gradual accumulation of vine age, and the continuing discovery of the best individual sites for Cabernet in Western Australia, the future looks exciting.” The Bordeaux of South Australia Before Western Australia came onto the wine scene, it was Coonawarra that held the mantle as Australia’s premier Cabernet region. For many, it still is. Remarkably similar to Bordeaux in its maritime climate, the region’s famous terra rossa soils were thought to be a hindrance to producing great Cabernet, but as Paul Gordon, senior winemaker at Leconfield points out, it has imparted Cabernet from this region with a unique flavour profile and the climate allows for consistently good vintages. “That strip of terra rossa soil that sits thinly over limestone. The red soil, high in clay content, provides moisture-holding capacity to sustain the vines over the dry summer months while the porous limestone allows access to high quality water several metres below the surface, says Paul. “The cold Antarctic waters unique to South East South Australia cool the night summer breezes, ameliorating the warmth of the day to produce a long growing season. In cooler years, the conditions allow for ripening through April and early May and produce fine, elegant styles of great longevity. In warmer seasons, harvest may occur in mid to late March and fuller styles result – but always the emphasis is on patience to allow the flavours and tannins to ripen.” Care for the canopy As this tasting shows, Coonawarra is not the only South Australia region to produce quality Cabernet. McLaren Vale, Langhorne Creek , Eden Valley , Barossa Valley and Clare Valley can produce wines with strong varietal characters. “There is very strong potential to make great Cabernet in Clare,” says Sevenhill winemaker Liz Heidenreich. “Cabernet vines thrive on the cool nights and warm days we see in the Clare ripening period. The best wines come from years when the crop level is not too high, the canopies are full and healthy, allowing grapes to ripen for longer into the season, and when we have long, even summers. Paul Smith, winemaker at Wirra Wirra in McLaren Vale, also believes canopy management is paramount in the production of great Cabernet, while also highlighting the importance of winemaking nous. “The vine canopy has to provide dappled light to the fruit, the window of picking for beautiful fragrant Cabernet is short, while handling through ferment and oak selection will expose some winemakers,” says Paul. While experience has shown Paul that canopy management is important in producing great Cabernet, science is backing up the theory. One of the primary characters of Cabernet Sauvignon is the presence of herbaceous green flavours, particularly when the wine is young. Researchers have found the presence of methoxypyrazine (more commonly called pyrazine) is responsible. It is the compound that gives Cabernet aromas of capsicum, eucalypt and mint. It has been discovered that pyrazine can be altered through attentive vineyard management. By careful pruning of the leafy part of the vines, viticulturists can manage what sort of aromas result in the wine. While work in the vineyard is becoming increasingly important, winemakers have softened the somewhat off-putting green, stalky flavours of Cabernet simply by allowing the wine to mature. Most of the wines in this tasting have some age, with some of the stars being from vintages such as 2010 and 2012. A Key Change One of the surprising findings from this tasting was that cooler wine regions such as the Yarra Valley , Adelaide Hills and even the Hilltops have been able to produce top shelf Cabernet. “The Yarra Valley has a proven track record of producing high quality Cabernet, lets not forget names like Mount Mary, Yarra Yering and Yeringberg,” says Ben Portet from Dominque Portet Wines in the Yarra Valley. “In saying that, the potential to make even greater, and more importantly, more consistent Cabernet is strong, especially with the increase in our growing season average temperature and in turn our drier climatic conditions.” Vic Peos from Peos Estate in the cool climate region of Manjimup of Western Australia also agrees that climate change has had a positive effect on the potential for cooler regions such as his to produce great Cabernet. “The last decade the weather has really changed, the last six years, apart from 2010, have been spectacular for producing Cabernet,” says Vic. “We still have the cold nights and early rainfall in late winter and early spring, so the canopy is lush and the berry is great. But during the summer, it is not as wet anymore, so we can really hang our Cabernet a lot longer on the vines, and we can get skin and tannin ripeness. We are thinking that Cabernet can be one of our real stars. The future is exciting.”
Wine
Top 50 wines of 2015
Words by Mark Hughes on 16 Jan 2016
The Wine Selectors Tasting Panel, made up of nine highly tuned palates belonging to iconic winemakers and wineshow judges, meet almost every Friday at Wine Selectors HQ to taste and rate wines. Each and every wine that is submitted to Wine Selectors is reviewed in a blind tasting format, meaning their label is masked from the Panel, so as to remove any bias. Therefore, each and every wine is tasted purely on its merit in the glass. On average, the Panel tastes around 60+ wines a week. For 50 weeks a year, that equates to...well, a lot of wines! Up until now, this regimented tasting ritual has had the sole purpose of ensuring that the wines we send out to our Members are top quality, every time. The rule is, if the wine doesn’t score 15.5 out of 20 or above, Wine Selectors won’t buy it. In real terms, this means that every wine that we sell is of medal-winning standard. It has been the golden rule that Wine Selectors has operated on for 40 successful years. As an editor, and as a wine lover, I saw the Panel’s arduous tasting schedule as an opportunity to generate a ‘best wines of the year’ list. More than meets the eye Examining the results makes for some pretty interesting reading. The Top 50 is a mixture of old favourites, recent acquaintances and brand new friends, which is all very exciting. The most popular varietal in the Top 50? Shiraz with 11. To be expected really, with it being our most widely planted and produced grape. Chardonnay with nine listings was next, not totally unexpected, but a pleasant result given the fact it has taken a battering in the white wine world over the past decade or so from other young dames. It must also be noted that two of these were Hunter Valley Chardonnay! Then followed: Cabernet Sauvignon (6), Pinot Noir (4) and three blends involving Shiraz. What is very promising is the fact that there are a number of alternative varietals on the list: Roussanne, Malbec, Grenache , Tempranillo and even a Gewürztraminer! This bodes extremely well for the wide variety available to the Australian wine drinker. There were also two Semillons (but only one from the Hunter), two Fortifieds, but perhaps disappointingly, only one Sparkling and a lone Riesling . Regions It appears that the last few vintages have been pretty good for winemakers in the Hunter Valley , Margaret River and the emerging giant, Great Southern , who each topped the pile with six wines represented. Adelaide Hills (5), Barossa (4), McLaren Vale (4) and Coonawarra (3 – but only one of them Cab Sauv) also performed well. Regions that surprised many included: Heathcote , Goulburn Valley and Great Western, while Rutherglen proved that it is still producing world-class Fortifieds, including the top scoring wine from All Saints Estate. Speaking of producers, there were only two who had multiple entries in the Top 50 – Howard Park with their Marchand & Burch Pinot Noir and a Chardonnay; and Brown Brothers with a Tempranillo and a Pinot Noir. So hats off to those guys, they are obviously getting their sites and winemaking spot-on. Overall, this Top 50 list is great news for wine lovers. The results show that we can rely on wines we have admired for decades, some faithful styles are being produced better than ever before, while at the same time, there is a rich range of top quality emerging varietals on the market. Top 50 Wines of 2015 1. All Saints Estate Grand Rutherglen Muscat (Rutherglen, $72) 2. Leconfield Cabernet Sauvignon 2013 (Coonawarra, $35) 3. Driftwood Estate The Collection Shiraz Cabernet 2012 (Margaret River, $21) 4. Best’s Great Western Bin No 0 Shiraz 2013 (Great Western, $75) 5. Marchand & Burch Mount Barrow Pinot Noir 2014 (Mount Barker, $50) 6. Eppalock Ridge Shiraz 2013 (Heathcote, $20) 7. Ballabourneen ‘The Three Amigos’ Cabernet Petit Verdot Merlot 2013 (McLaren Vale/Orange/Hunter Valley, $35) 8. Thistledown The Vagabond Grenache 2014 (McLaren Vale, $40) 9. Murray Street Vineyards Black Label Shiraz 2012 (Barossa Valley, $25) 10. Rymill gt Gewürztraminer 2015 (Coonawarra, $20) 11. Frankland Estate Isolation Ridge Vineyard Cabernet Sauvignon 2007 (Frankland River, $38) 12. Tyrrell’s Wines Vat 47 Chardonnay 2011 (Hunter Valley, $70) 13. Howard Park Western Australia Chardonnay 2014 (Great Southern/Marg River, $54) 14. Shaw & Smith Incognito Chardonnay 2013 (Adelaide Hills, $19) 15. Innocent Bystander Mea Culpa Chardonnay 2013 (Yarra Valley, $60) 16. Brown Brothers 18 Eighty Nine Tempranillo 2013 (Victoria, $19) 17. Rutherglen Estates Classic Muscat NV (Rutherglen, $15) 18. Mr Riggs Generation Series The Magnet Grenache 2013 (McLaren Vale, $27) 19. X by Xabregas Figtree Riesling 2014 (Mount Barker, $40) 20. Château Tanunda Terroirs of the Barossa Lyndoch Shiraz 2012 (Barossa Valley, $49.50) 21. Ferngrove ‘Dragon’ Shiraz 2012 (Frankland River, $32) 22. Brown Brothers Devil’s Corner Pinot Noir 2014 (Tamar River Tasmania, $25) 23. Henry’s Drive Shiraz Cabernet 2010 (Padthaway, $35) 24. Jansz Single Vineyard Sparkling Chardonnay 2009 (Pipers River Tasmania, $64.95) 25. First Creek Semillon 2013 (Hunter Valley, $25) 26. Mitchell Wines McNicol Shiraz 2006 (Clare Valley, $40) 27. Serafino ‘Sharktooth’ Shiraz 2009 (McLaren Vale, $70) 28. De Iuliis Steven Vineyard Shiraz 2014 (Hunter Valley, $40) 29. Bird in Hand Two in the Bush Shiraz 2013 (Adelaide Hills, $20) 30. Peos Estate Four Aces Cabernet Sauvignon 2013 (Margaret River, $36) 31. Tomich ‘T’ Woodside Vineyard 1777 Pinot Noir 2013 (Adelaide Hills, $30) 32. Brokenwood Maxwell Vineyard Chardonnay 2014 (Hunter Valley, $55) 33. Alkoomi Wandoo Semillon 2005 (Frankland River, $35) 34. Draytons Family Wines Semillon Sauvignon Blanc 2014 (Hunter Valley, $20) 35. Pindarie Western Ridge Shiraz 2015 (Barossa Valley, $28) 36. Yering Station ‘Little Yering’ Cabernet Shiraz 2010 (Yarra Valley, $18) 37. Geoff Hardy Wines K1 Cabernet Sauvignon 2013 (Adelaide Hills, $35) 38. Box Grove Vineyard Roussanne 2009 (Goulburn Valley, $28) 39. Bleasdale Second Innings Malbec 2013 (Langhorne Creek, $20) 40. Thorn-Clarke Shotfire Quartage Cabernet/Cabernet Franc/Petit Verdot/Merlot 2013 (Barossa, $25) 41. Redgate Cabernet Sauvignon 2013 (Margaret River, $38) 42. Harewood Estate Chardonnay 2014 (Denmark, $27.50) 43. Millbrook Winery Limited Edition Chardonnay 2012 (Margaret River, $45) 44. Hungerford Hill Classic Range Chardonnay 2014 (Tumbarumba, $33) 45. Tower Estate Coombe Rise Vineyard Chardonnay 2012 (Hunter Valley, $38) 46. Seville Estate ‘Old Vine Reserve’ Pinot Noir 2013 (Yarra Valley, $90) 47. Thompson Estate Four Chambers Shiraz 2013 (Margaret River, $22) 48. Penny’s Hill Footprint Shiraz 2012 (McLaren Vale, $65) 49. Bremerton ‘Tamblyn’ Cabernet Shiraz Malbec Merlot 2012 (Langhorne Creek,   $19.90) 50. Rockcliffe Third Reef Cabernet Sauvignon 2013 (Great Southern, $26) Further reading: the of Best wines of 2016
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories