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

Pretty in Pink

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.

You might also like

Wine
The Gee in Pinot G
Words by Peter Forrestal on 12 Aug 2015
The rise Pinot Gris and Pinot Grigio in the Australian marketplace has been nothing short of remarkable, especially as it has occurred at the same time as the country has been drenched by a tsunami of increasingly cheap Marlborough Sauvignon Blanc. While there has been a knock-on effect with increased interest in local Sauvignon Blanc , and substantial growth in plantings of Muscat à Petit grains (from a small base) for Moscato, there has been huge consumer interest in Pinot Gris/Grigio. So, what better time for the Wine Selectors Tasting Panel to line up 60 of the country’s finest and put them to the test? The Panel was joined by two learned Pinot Gris/Grigio producers: Mornington Peninsula vigneron Garry Crittenden and King Valley winemaker Sam Miranda, as well as yours truly. A quick history lesson Pinot Gris was planted in Australia much earlier than most would have imagined. Chris Bourke of Sons & Brothers in Orange mentions on his website that when James Busby imported his collection of grape varieties from France and Spain in the 1830s, what he had thought to be Cabernet Sauvignon was, in fact, Pinot Gris. As with much of Busby’s collection, it didn’t survive. Today’s Pinot Gris/Grigio was pioneered on the Mornington Peninsula in the 1980s by Kathleen Quealy and Kevin McCarthy at T’Gallant and, although slowly at first, in the past decade it has taken hold of the public consciousness with increasing speed. Kathleen sees three factors coming together to enable Pinot Gris to succeed on Mornington. It was the right region for the right variety. The clone that was available was ideal as it produced small berries, small bunches and only moderate vigour. There were adequate good sites (north facing slopes), which were as vital to ripening Pinot Gris as they were to ripening Pinot Noir. Consumers were the other key in this equation and she saw them as being interested in new varieties: looking for unwooded whites and wanting premium varieties as expressive as Pinot Noir . In Australia no variety, except Sauvignon Blanc , has grown more impressively than Pinot Gris/Grigio in the last five years when the industry trend has been to stabilise or decrease the supply of grapes. In that time, it has moved ahead of Viognier , Verdelho , Muscat, Colombard and Riesling : more of it is produced than any of the major white varieties except for Chardonnay , Semillon and Sauvignon Blanc. There are in excess of a hundred different labels of Pinot Gris/Grigio on the market in Australia at present. What’s in a name? A major marketing and consumer issue in Australia is that the same grape variety is produced and sold as both Pinot Gris and Pinot Grigio and, for many, this can seem pretty confusing. This difference has its roots in the vineyards of Europe. Pinot Grigio is most successfully grown in the regions of Fruili, the Veneto and Alto Adige in North-Eastern Italy where it is picked early and produces a fresh, zesty, racy style with clean savoury characters. In France, it is known as Pinot Gris and is popular in Alsace where it is picked riper and therefore has a richer, fuller, plumper profile and is higher in alcohol. The variety produces bluey grey grapes (deep purple with green flesh when fully ripe) that make white or lightly pink wines and are thought to be related to (or a mutant of) Pinot Noir. Throughout this tasting the issue of colour was rigorously discussed. Garry Crittenden said he liked his wine to be clear, while others on the Panel thought the wine should have a pinkish tinge to it. Whatever the preference, it is important that the consumer knows most Gris/Grigio will have a ‘pink-grey’ tinge to it, and that is completely normal. Another key issue for Gris/Grigio has been the importance of identifying the places where it can be grown most successfully. Kathleen believes that far too much Gris/Grigio has been planted in warm Australian regions for which it is patently unsuitable. For Garry Crittenden, Pinot Gris/Grigio, like Pinot Noir, has become genetically adapted over the centuries to showing its full phenolic character in cool climates where the grapes ripen slowly over a long period of time. Low vigour is also vital to producing Pinot Gris/Grigio grapes that show concentration and character. The results reveal Firstly, the results supported Kathleen Quealy’s theory that Pinot Gris/Grigio does best in cool climate regions. The majority of wines in the tasting were cool climate and all of the top 20 wines were sourced from cool climate areas. More than half of those wines were sourced from Victorian vineyards, with the King Valley accounting for six of the top 20, while the Yarra Valley and Mornington Peninsula claimed three each and Geelong , one. The Adelaide Hills , Eden Valley and Tasmania also registered as strong regions for Gris/Grigio, while Orange and Tumbarumba were the only regions of note north of the border. Seven of the top 10 scoring wines were Pinot Gris. This result was explained by the fact that this varietal style is generally more malleable to winemaker manipulation. The Grigio style should be lighter, drier and more minerally, so will generally be picked quite early, cool-fermented in tank, then bottled, whereas the Gris style would be picked later and therefore riper, which means it can handle some winemaking artefact, such as lees stirring and barrel fermentation or maturation. Pinot G? The results also showed the Gris tasted were significantly removed from the wines of Alsace, while the Grigios were substantially different from their Mediterranean counterparts, and there were some wines that sat in between. Panellist Trent Mannell posed this revolutionary hypothesis: had Australia developed its own style of Pinot Gris/Grigio, a style that is neither Gris nor Grigio but sits somewhere in between, a style we could simply label as Pinot G? For instance, the Thorn Clarke Sandpiper Pinot Gris showed floral aromas but had some minerality on the nose with zippy acidity, while the The Pawn ‘Caissa’ Pinot Grigio was described as having a delicate acid balance and vibrance while at the same time was lauded for its muscaty aromatics and thick viscous texture. So you can see in these two examples there is some overlap in styles. If the results of the tasting were seriously scrutinised, then the outcome would suggest that we do indeed have three styles of this versatile varietal in Australia: Gris, Grigio and G. The element of food One of the other main issues that the Panel discussed during the tasting was the importance of drinking Pinot G in the company of food. These are textural wines, much more savoury and less fruity than most Aussie whites. They are transformed by being paired with appropriate foods. One of the magic moments during the tasting came when Chairman Karl Stockhausen condemned a Pinot Gris as being lean, tight and watery. “I want some flavour,” he growled. Sam came to the Eden Valley wine’s defence, agreeing that it was neutral but insisting that placing it alongside food would bring the wine alive. Then he asserted, “I could drink it all day!” With Pinot Grigio, you could try oysters, clams, prawns, grilled whiting, lightly battered barramundi fillets, mildly spiced stir fries, and with Pinot Gris, go for onion tart, lobster, barbecued or roast pork, or roast chicken. It’s a question of finding dishes that you think will work with the crisp zestiness of Pinot Grigio or the richer, fuller, weightier, more viscous character of Pinot Gris. Overall, Sam believed that the tasting showed how far Pinot Gris/Grigio has come in Australia in the past decade. He said that if we’d held a similar tasting in the 1990s, far too many of the wines would have been bland or faulty. Most importantly, he was impressed at how well producers achieved the style that the label told us they were aiming for. For you, though, the message is both clear and welcoming. Pinot Gris/Grigio, or for that matter, Pinot G, is doing very well in Australia. So when you are sitting down al fresco-style to a shared mezze plate or some antipasti this summer, crack open a bottle of Australian Pinot G and discover what all the fuss is about.
Wine
Who makes my wine?
Words by Tyson Stelzer on 28 Apr 2016
Walk the aisles of your local Dan Murphy’s or First Choice store and you won’t find a wine labelled “Dan Murphy’s Select” or “First Choice Home Brand”. But lurking on those shelves are more than 100 brands owned by the supermarket chains with no disclosure on the label. In an age in which we are more interested than ever in the origins of our products, how can we distinguish a small family estate from a supermarket brand? The growth in supermarket “Buyer’s Own Brand” wines in Australia has been substantial, estimated to have mushroomed from five percent a decade ago to between 16 and 25 percent of the market today. The wine industry is concerned that this growing category of major retailers could mislead consumers. In February 2016, a Senate Inquiry report into the Australian Wine Industry put forward a proposal from the Winemaker’s Federation of Australia (WFA) “that the Government amend labelling requirements so wine labels must declare whether wine is produced by an entity owned or controlled by a major retailer.” “What we would like to see is that home brands are identified so consumers can make their choice,” WFA Chief Executive Paul Evans told the Inquiry. The enquiry’s report is not binding, but the government is expected to respond within six months. It can choose to accept or reject the recommendations. Not so simple The question of whether it should be the government’s place to legislate on this issue has been widely debated, but even if it is, the dilemma of how it could be defined and regulated is perhaps more pertinent. Buyer’s Own Brand wines have a fully valid and important place in the market, and the major retail chains own perfectly legitimate wineries under which some of their labels are branded. Some retailers’ own brands are even made by small, private estates. Further, many high profile winemakers, including Giaconda, Clonakilla, Oakridge and St Hallett, make exclusive labels for particular retailers under the winemaker’s own brands. Such relationships are of value for all levels of the wine industry. And if retailers are required to declare brand ownership, what of companies like Treasury Wine Estates, Accolade Wines and Pernod Ricard, who together own many more brands and a much greater market share than the supermarket groups? And, for that matter, what of the hundreds of private little “virtual” wine brands who own no vineyards, buy fruit and have it contract made in someone else’s facility? The big issue behind this discussion is the market dominance of Woolworths (who owns BWS, Dan Murphy’s, Cellarmasters and Langton’s) and Wesfarmers (Liquorland, First Choice and Vintage Cellars) and the increasing presence of Metcash (Cellarbrations, IGA Liquor and Bottle-O), Costco, and ALDI stores in the wine market. It is estimated that Woolworths and Wesfarmers together share just under 60 percent of the domestic wine retail market, with some estimates putting this at 70 percent. There is a bigger picture at play here, of which wine is just one small category. Controversy surrounds the supermarket duopoly and its increasing dominance across many categories. Legislative change for wine would not only be fraught with complications surrounding definitions and implementation, but such a precedent would have enormous ramifications for groceries, fuel, hardware, office supplies, insurance, etc.
Wine
Into the wild: Grenache
Words by Jackie Macdonald on 4 Mar 2016
On top of a small hill in a small town in the south of France sits a ruined medieval castle. Dating back to the 14th century, it was built for Pope John XXII. The name of this town is Chateauneuf du Pape. Get it? But the papacy wasn’t just responsible for the castle, they also planted vineyards in the area, presumably to fill the sacramental goblets, and the town is now a world famous wine destination. The high quality Chateauneuf du Pape red wines are some of the most expensive in the world and while there are up to nine red wine varieties officially allowed to be used in Chateauneuf du Pape, the most common is Grenache . One of the reasons for the prevalence of Grenache in this southern French region is the climate. Grenache loves the heat and in Chateauneuf du Pape, the stones that are common in the vineyard soils heat up during the day, then at night-time the heat slowly disperses, preventing the vines from getting too cold. The vines are also virtually free from pesticides as the prevailing Mistral wind prevents rot and fungal attack. While the history of Grenache in Australia is a few hundred years shorter, we can put our success with the variety down to weather and a lack of bugs too. You’ll find most of our plantings in the McLaren Vale and Barossa regions where the Mediterranean-style climate of warm summers and mild winters helps Grenache feel at home. “It’s also a variety that responds well to vine age,” explains Giles Cooke MW, winemaker and founder of Thistledown Wines. “As the vine ages, it is able to produce grapes that are fully ripe at lower potential alcohol levels than younger vines that tend to push a lot of energy into sugar production.” “But what’s that got to do with bugs?” I hear you ask. Giles has the answer: “Australia has some of the best old vine resources in the world due to the lack of phylloxera (an aphid-like insect that’s wreaked havoc in vineyards throughout the world).” Its lovely old gnarly look is part of what makes Grenache vines recognisable, but also have another distinct feature. While most grape varieties need a trellis to keep them off the ground, Grenache tends to grow upright and therefore it’s ideally suited to being grown as a bush vine. So it’s old, gnarly and wild. While bush vines are more labour intensive in that they have to be hand pruned, they have certain advantages, especially in Australia. These untamed beasts are drought resistant and can control their yield so that in a dry year they’ll produce fewer grapes than in a wet year. What’s more, their roots penetrate deep into the earth where they find water and rich nutrients. So if Grenache is so perfectly suited to Australia’s Mediterranean-style regions and we have some of the world’s oldest vines, why haven’t you heard more about it? Giles again: “Outside of Rhone and certain parts of Spain (Catalunya) it has been a workhorse variety capable of producing large quantities of highly alcoholic reds and Rosés. In Australia, its potential to make highly alcoholic wines lent it to fortification and so it was often anonymous.” Justin Ardill, winemaker at Reillys Wines also adds, “Historically, wines were labelled as per their style, rather than the grape varietal and since Grenache was used to create Australian Burgundy, the market is more familiar with the term ‘Burgundy’ than ‘Grenache.’” The tasting It’s possible then, if you’re of a certain vintage, that you’ve tried Grenache without even knowing it. But if you’ve never tried Grenache or would like to learn more about it, the Wine Selectors Tasting Panel has taken the legwork out of finding the best examples with the latest State of Play tasting. In the top 30 wines, you’ll find the majority come from McLaren Vale and Barossa Valley . There are a couple of Clare Valley wines, a McLaren Vale/Hunter/Orange blend, one from Nagambie Lakes and even one from WA’s Ferguson Valley. Another thing to note is that there are more blends than straight varieties. Grenache is commonly blended with Shiraz and Mourvedre (Mataro) to make GSM, but you’ll also find it with Merlot , Malbec and even the Portuguese variety, Touriga.   The predominance of blends was also the case when the Panel last did a Grenache tasting back in 2009 and Christian Gaffey had this explanation, “Blends are often more complete wines, more thought goes into the blend or perhaps the varieties are more complementary.” Winemaker Damian Hutton, whose Iron Cloud Purple Patch GSM is in the top 30, agrees on the point of the complementary appeal. “Grenache adds beautiful characteristics to the wines it’s blended with. In the Purple Patch GSM, Grenache contributes its classic bright, cherry and raspberry flavours. Shiraz provides structure, spice, and plum flavours. The addition of Mourvedre completes the blend with added structure and depth.” Straight talking There are staunch advocates for keeping Grenache straight, though. Ben Riggs, whose Mr Riggs Generation Series The Magnet Grenache was a highlight of the tasting, says, “Our personal philosophy is to express pure Grenache. As a single varietal wine it expresses much more sense of place.” On this point, winemaker Troy Kalleske agrees. “I think Grenache is extremely expressive of time and place. Grenache character can vary a lot from year to year depending on season and it expresses differently in different soils. So you never really know what you’re are going to get, and that’s enjoyable!” What you are guaranteed to get is an extremely food-friendly red. As Ben explains, “Grenache pairs beautifully rather than overpowers, it amplifies the flavours of the food, rather than being overbearing with its own flavours.” Damian and Troy add that the soft tannins contribute to its food-matching potential and they both recommend it with duck with bok choy. Justin agrees that Asian-style dishes work, but adds, “Grenache is also fantastic with barbecued meats, particularly charred meats as found in Greek souvlaki, yiros and roasted lamb. For Giles, “When chilled, a young Grenache is great with fish.” It makes me wonder if Pope John had a favourite food match for his Chateauneuf du Pape. I am guessing it was divine. Top 30 Grenache and Grenache blends (March 2016) Thistledown The Vagabond Grenache 2014 (McLaren Vale, $40) S.C. Pannell Grenache Shiraz Touriga 2014 (McLaren Vale, $30) Teusner Joshua Grenache Mataro Shiraz 2015 (Barossa, $35) Mr Riggs Generation Series The Magnet Grenache 2013 (McLaren Vale, $27) St John’s Road Motley Bunch Grenache Mataro Shiraz 2013 (Barossa, $22) Henschke Johann’s Garden Grenache Mataro Shiraz 2014 (Barossa, $51) Z Wines Roman Grenache Shiraz Mataro 2013 (Barossa, $25) Turkey Flat Vineyards Grenache 2014 (Barossa, $30) Gomersal Wines Grenache Shiraz Mataro 2013 (Barossa, $17) IronCloud Rock of Solitude Purple Patch GSM 2014 (Ferguson Valley, $32) Reillys Wines Old Bush Vine Grenache 2012 (Clare Valley, $25) Two Hands Brave Faces Grenache Mourvedre Shiraz 2014 (Barossa, $27) Vinrock Grenache 2014 (McLaren Vale, $30) Alternatus Grenache 2014 (McLaren Vale, $25) Landhaus Grenache 2012 (Barossa, $27) Tim Smith Wines Grenache 2014 (Barossa, $36) Serafino Grenache Shiraz Mataro 2013 (McLaren Vale, $28) Doc Adams Grenache Shiraz Mataro 2013 (McLaren Vale, $20) Handcrafted by Geoff Hardy Grenache Shiraz Mataro 2013 (McLaren Vale, $30) Hemera Estate Single Vineyard Grenache Shiraz Mataro 2013 (Barossa, $35) Yalumba The Strapper Grenache Shiraz Mataro 2012 (Barossa, $22) Kalleske Clarry’s Grenache Shiraz Mourvedre 2014 (Barossa, $21) Château Tanunda 1858 Field Blend 150 year old vines Grenache Mourvedre Malbec 2013 (Eden Valley, $250) Barossa Valley Estate Grenache Shiraz Mourvedre 2014 (Barossa, $26.99) First Creek Grenache Shiraz Merlot 2014 (McLaren Vale/Hunter Valley/Orange, $25) Running With Bulls Garnacha 2015 (Barossa, $20.95) Stone Bridge Wines Grenache Mataro Shiraz 2014 (Clare Valley, $26) Tahbilk Grenache Shiraz Mourvedre 2013 (Nagambie Lakes, $27.95) Richard Hamilton Colton’s Grenache Shiraz Mourvedre 2013 (McLaren Vale, $21) Charles Melton La Belle Mere Grenache Shiraz Mourvedre 2013 (Barossa, $22.90)
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories