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Wine
Seven New Wines to Explore this Spring
Celebrate the arrival of spring and explore a whole new world of wine with some exciting alternative varietals guaranteed to become firm new favourites. To take the guess work out of what you think you might or might not enjoy, the Tasting Pane l has selected seven favourite main-stream varietals our Members love and suggested a new alternative varietal that is similar. Chardonnay + Roussanne, Sauvignon Blanc + Vermentino, Pinot G + Arneis, Riesling + Gruner Veltliner, Shiraz + Montepulciano, Cabernet Sauvignon + Durif, and Pinot Noir + Nero d’Avola. Favourites you love + new finds to enjoy 1. Roussanne "Wonderfully aromatic, Roussanne delivers all the stonefruit and honeysuckle characters that Chardonnay drinkers can’t resist,” says Tasting Panellist, Dave Mavor . Roussanne hails from the Northern Rhône and its name comes from ‘roux’, French for ‘russet’, which describes the reddish-gold colour of its skin when ripe. It thrives in moderate to warm climates such as Barossa Valley , McLaren Vale and Rutherglen . Its rich texture makes it ideal with creamy sauces – roasted poultry, shellfish with cream sauce, pork dishes. Discover the delights of Roussanne here. 2. Vermentino  “ Sauvignon Blanc fans will love how Vermentino is just as mouth-watering and full of citrus flavours,” says Tasting Panellist, Nicole Gow . Find out more about the variety with Nicole's Vermentino guide here . Most famously grown on the Italian island of Sardinia, it makes perfect sense that Vermentino suits Australia’s warm climate, especially that of McLaren Vale . Styles range from light and fresh to rich and textural. It thrives in cool to warm climates giving different characteristics. Grown increasingly in Australia, most notably in King Valley , McLaren Vale and the Hunter Valley . Bright acidity and textural elements make it idea with a range of simply-prepared foods – grilled white fish, calamari, and tomato based sauces. Experience the refreshing citrus flavours of Vermentino here. 3. Arneis “Crisp, floral and packed full of pear with a lovely texture, like Pinot G , Arneis is a fabulously food-friendly white,” says Tasting Panellist, Keith Tulloch . Originating in Italy, Arneis is a white varietal winemakers often blend with Nebbiolo to add a touch of sweetness and perfume. Here in Australia, it’s living up to its reputation as being a little difficult to grow – an emerging hit. It thrives on cool to moderate climates such as Adelaide Hills , King Valley and Mornington Peninsula . A crisp yet generous and versatile variety – pair it with salads, egg-based dishes, antipasto. Discover the food-friendly Arneis here. 4. Gruner Veltliner “ Gruner Veltliner is very similar to Riesling , but with just a little more richness and a distinctive peppery aroma that I know you’ll adore," says Tasting Panellist, Trent Mannell . Gruener Veltliner is the most famous and widely planted white variety in Austria. Here in Australia it’s gaining a great following due to passion of producers including Tomich Wines, Cape Barren and Geoff Hardy . It thrives in cool climates such as Adelaide Hills . An elegant, complex and savoury variety, ideally suited to aromatic dishes, spicy vegetables, tofu and Japanese. Venture into the world of Gruner Veltliner here. 5. Montepulciano “Montepulciano’s (‘Monte’s’) appeal lies in its beautifully generous fruit, including red plum, sour cherry and boysenberry, and moderate acidity, so I reckon if you love Australian Shiraz, you’ll love Monte, too," says Tasting Panellist, Adam Walls. In true Aussie style, Montepulciano has been shortened to ‘Monte’. The Italian varietal has had success in Australia’s warmer and cooler climates, most likely because it’s a relatively late ripening variety. Just like Shiraz, it’s hardy, disease-resistant and can handle the heat and cold. Great examples of Monte can be found in Adelaide Hills, Barossa Valley and Riverland. The general fruit intensity and richness of Monte mean that it’s a natural match to an array of rich and intensely flavoured dishes. Some complementary pairings include mushroom ragu with rag pasta, braised beef shin and pepperoni pizza. Explore this increasingly popular varietal here. 6. Durif “ Durif and Cabernet are similarly luxurious with dark cherry, chocolate and hints of anise,” says Tasting Panellist, Dave Mavor . Hailing from the south of France, Durif is now most prolific in Australia and California. It has great ageing potential and blends beautifully with Shiraz. It thrives in hot climates such as Rutherglen, Barossa Valley and Riverland . Pair it with richer, high fat foods to balance the robust tannins – rich braised meats, casserole and meaty pasta. Delve into the delicious world of Durif here. 7. Nero d’Avola “With its spicy fruits and supple savoury texture, Nero d’Avola will sweep you off your feet,” says Tasting Panellist, Adam Walls . Find out more about the variety in Adam's video here Translating as ‘black grape of Avola’, Nero d’Avola hails from the Italian town for which it’s named. It didn’t arrive in Australia until 1998 and while it’s not widely known, it’s proving to be a delicious drink. It thrives in moderate to warm climates such as Barossa Valley, McLaren Vale, Riverland, Heathcote and Murray Darling. Pair it with rich dishes that will be balanced by the tannins and high acidity – osso bucco, spicy Indian and game meat. Make a Nero d’Avola discovery here. Expand your cellar with all of these great new finds, and open up a whole new world of food and wine matching possibilities.
Wine
Know Your Variety – Australian Grenache
Having claims to its origins in both France and Spain, Grenache is most famously known in Australia as part of a blended trio with Shiraz and Mourvedre . But, Grenache is starting to break out and go solo with some superb single varietal wines from South Australia. To help us learn more about Australian Grenache, we reached out to experts Kevin Glastonbury of Yalumba and Nathan Hughes of Willunga 100 . Australian Grenache Infographic Origins
In Spain it is known as Garnacha, in Sardinia it’s Cannonau and in France, where the variety carpets the Côtes du Rhône, it is Grenache. So, where does Grenache actually come from? It’s complicated. Spain has perhaps the strongest claim to producing the first vines, but this is hotly contested and constantly revised by wine academics . It is, however, France where the variety is most famously grown with Grenache forming an integral part of the classic Rhône blend. In the Côtes du Rhône, Grenache is the star and must make up at least 50% of their prized blend along with Syrah (Shiraz) and Mourvedre. Grenache in Australia
Grenache is a variety that relishes warm climates and improves as the vines grow old, which is why the Barossa Valley and McLaren Vale , two of Australia’s oldest regions, produce some of the best expressions. The Barossa, in particular, has blocks of wine with Grenache from 1850 still producing wines, each and every year.

Grenache is a red grape variety that relishes heat and can relatively easily produce ripe, full styles of wine. Perhaps Grenache was grown initially on sites that were more akin to producing a generous crop for fortified winemaking. But, now many wineries are searching for more finesse and picking these Grenache blocks earlier and seeking red fruit rather than riper black fruit flavours. The majority of Grenache in the Barossa is not trellised; it is grown as a bush-vine. These bush-vines tend to take care of themselves, allowing more air flow and light penetration. The Barossa and McLaren Vale are considered the two leading regions for Grenache in Australia. And it is always a great debate as to which consistently produces better quality wine.

- Kevin Glastonbury, Winemaker, Yalumba Family Vignerons
Tasting Notes With a similar weight and tannin structure to light to medium bodied Shiraz, Grenache is light on the palate and is all about purity of fruit. With aromas like pomegranate, wild strawberries, violets and red fruits and a palate that’s restrained and fine in texture, it is often blended with Mataro/Mourvedre, which provides a heightened element of spice and tannin. But, with careful oak treatment, Grenache can produce be a splendid single varietal wine.

South Australia has old vines, this resource cannot be understated. We work with vines ranging from 50 to 90 years old. Grenache is extremely reflective of where it’s grown. In McLaren Vale, we see lighter bodied, more aromatic styles from Blewitt Springs and Clarendon. Down on the flats of Tatachilla, we see a far heavier, richer, full-bodied styles.

- Nathan Hughes, Willunga 100
Grenache food pairing   The heightened alcohol, medium tannin and low acidity that characterise Grenache mean it will work well with a range of dishes from game through to lighter dishes. For Kevin, the perfect match for Grenache is simple - “Pizza, always”. But, he is also fond of pairing it with “Sticky glaze duck with rocket and pear pizza. Pork belly, with buffalo mozzarella, balsamic onion, oregano and radicchio.” The notes of red plum, black cherry and raspberry also mean that Grenache is also a great match for many Asian-style dishes as long as they aren’t too spicy. As Nathan Hughes from Willunga 100 describes, “I love how lemongrass, soy and coriander work with Grenache.” Recommended Recipe: Stefano Manfredi’s roast spitchcock with bread and truffle stuffing Recommended Recipe: Bocconcini, cherry tomato and basil pizza
Two Blues Sauvignon Blanc 2014
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