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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 Panel 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 + Zinfandel, 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 for free with each Chardonnay Charm Dozen

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 for free with the Symphony of Sauvignon Blanc Dozen.

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 for free with the Pinot G Perfection Dozen

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 for free with the Flourish of Riesling Dozen

5. Zinfandel

“Big, rich and plummy, Zinfandel offers all the intensity that Shiraz lovers look for," says Tasting Panel co-Chairman, Phil Ryan.

Know in Australia more by its Puglian name of Primitivo, this robust red can have a very high alcohol content, sometimes as high as 17%! In America, it’s also made into a white wine called White Zin.

It thrives in warmer climates such as Barossa Valley, McLaren Vale and Rutherglen.

Its sweet fruit and spicy tannins pair well with smokey, spicy dishes – barbeques, spicy Asian dishes, and curries.

Savour the deliciousness of Zinfandel for free with the Shiraz Intensity Dozen

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 with the Chocolatey Cabernet Dozen.

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 for free with the Pinot Noir Explosion Dozen.

Expand your cellar with all of these great new finds, and open up a whole new world of food and wine matching possibilities.

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Know Your Variety - Viognier
From near extinction, to a vibrant revival, Australian Viognier is going from strength to strength. To help us learn more about this elegant wine, we reached out to a few experts with winemakers from Yalumba, Soumah and Claymore Wines. Marnie Roberts, Claymore Wines’ chief winemaker , sums up this luscious and complex white variety: “ Viognier can be a bit tricky to get right as it has a tendency to have variable crop loads, favours warm, but not hot climates, and requires specific attention to harvest time as it provides a small window for ripeness,” she says. “In saying that, if you get it right, the perfume and aromatics, as well as flavour and delicate mouthfeel produce an absolutely stunning wine.” Australian Viognier - An Infographic Guide Origins
Viognier ’s spiritual home is in France’s northern Rhône appellations of Condrieu and Côte-Rôtie, however, it is thought that it originated in Dalmatia (Bosnia) and was imported into France around 280AD. While Viognier is popular now, it came close to extinction in the 1960s, largely because of its low yields and unpredictability in the vineyard. By 1968 there were only around 14 hectares growing in northern Rhône. Luckily for wine lovers, by the 1980s a few Californian wineries and Australia’s Yalumba had become very interested in Viognier, ensuring its rescue and a new lease on life. Viognier in Australia
Australia’s diverse climate results in a broad range of Viognier styles from the elegant, fragrant style to a luscious, full-bodied white wine. While, Viognier is grown across Australia in regions including Barossa , Adelaide Hills , Hunter Valley , the Yarra Valley , Riverland and the Limestone Coast, it’s in the Eden Valley under the care of Yalumba , that it has really flourished and produces some of the world’s best white wines.    Considered one of the world’s most influential producers of Viognier, Yalumba was responsible for the first significant plantings in Australia when they planted 1.2 hectares of vines in the Eden Valley’s Vaughan Vineyard back in 1980. For over 40 years they have nurtured the variety in their Yalumba Nursery from the early Montpellier 1968 clones used for nearly half of the early plantings, to instigating a clonal development programme in consultation with the great Viognier makers from around the globe. What the Experts Have to Say
Louisa Rose – chief winemaker, Yalumba A leader within Australia’s wine industry, Louisa’s career with Yalumba spans over 20 years with her passion for Viognier and her developmental work of the varietal making her name synonymous with Viognier in Australia.    “After many years of work and experimentation, we have six individual wines in our Yalumba Viognier collection,” explains Louisa. “In 2005, eight different clones propagated in the Yalumba Nursery were planted on the south-eastern part of the Yalumba Eden Valley vineyard in the Virgilius Vineyard. It’s now the most clonally diverse planting of Viognier anywhere in Australia – giving my team and I, the opportunity to create wines of great promise and diversity.” “Viognier is exciting to drink and talk about – it goes so well with our food based lifestyle,” says Louisa. “There is still a long way to go to make the variety known to all the wine drinkers out there, lots of talking and tasting and spreading the world.” Scott McCarthy – chief winemaker, Soumah Located in the Yarra Valley , Soumah specialises in wines from eastern France and across to northern Italy and refers to their Viognier as Goldie Locks, “as it has to picked just right!” “It’s the peaches and cream characteristics that we seek and in our quest, we’ve planted three distinct clones of Viognier,” says Scott. “However, it is not only about the creamy lusciousness of the wine, it is also about a refined yet nervous spine that leaves a fresh clean-cut finish.” “If we pick too early we lose the peaches, if we pick too late we will deliver an oily, clumsy wine, so it has to be just right, a goldilocks temperament so to speak, and we endeavour to get it just right every year!”
Marnie Roberts – chief winemaker, Claymore Wines Claymore Wines ’ Shankly Vineyard is one of the very few plantings of Viognier in the Clare Valley. “Our Viognier is grown in a small pocket in Watervale that provides ambient sunshine and daytime warmth but cool nights. This allows the delicate florals and juicy acid to gradually develop and gives us the opportunity to have a bit of a play with it. We pick at a lower end of ripening (about 10 baume) to retain the juicy acid and delicate nature to allow us to stop fermentation prior to complete dryness for an off-dry to sweet style of this grape,” Marnie explains. “Our Skinny Love Summer Viognier is made with minimal intervention ensuring that the mouthfeel is super appealing, like biting into a red delicious apple. It’s an extremely pretty, delicate and approachable wine.” Viognier Tasting Notes The distinguishing characters of Australian Viognier include stone fruit, predominantly apricot, perfumed scents and high alcohol. Viognier responds positively to oak, adding richness to the texture and a nutty complexity that complements the apricots. Viognier is also regularly co-fermented, or blended with Shiraz to give further complexity and fragrance. “When great, the wines are seductive, luscious, opulent, viscous, full-flavoured with exotic aromas of lychee, musk, rose, pear, apricot, peach, nectarine, ginger, spice, citrus blossoms and long silky rich textures,” explains Louisa Rose. Food Matches Similar in weight to Chardonnay and Rousanne, it pairs well with a great range of foods including rich seafood, red and white meats, and spicy dishes like Indian, Thai and Moroccan. “In short Viognier is a fabulous food wine,” says Louisa Rose. “It goes with everything from the spicy northern African to Asian cuisine, from white meat to reds meat, and with all the earthy flavours and textures such as mushrooms, wasabi and root vegetables, plus it’s just at home with a cheese plate.” “Viognier covers the foods and occasions that you would expect a white to, and then seamlessly moves into those that you would normally associate more with red wines and it is often called the red wine drinkers white wine,” she says.
Wine
Know Your Variety - Australian Malbec
Neglected for decades in France as a lesser blending grape, Malbec was resurrected and championed in Argentina as an excellent single varietal wine. It's now having a similar resurgence in Australia, with some excellent Australian Malbec wines appearing in the  Clare Valley ,  Langhorne Creek ,  Margaret River  and  Great Southern . To help us learn more about this plush and fruit driven red wine, we reached out to a few Australian Malbec experts with winemakers from  Forest Hill Wines ,  Bremerton  and Tamburlaine Organic Wines. AUSTRALIAN MALBEC AT A GLANCE THE VARIED ORIGINS OF MALBEC
Malbec (sometimes known as Côt and Auxxerois) originates from the French wine regions of  Bordeaux and Sud-Ouest . However, it was historically viewed as more a blending grape and played second fiddle to the prized Cabernet Sauvignon , Merlot and Grenache vines in those regions. Malbec found its new home in Argentina, where it has been adapted and refined into an excellent single varietal wine style, with excellent examples from the Mendoza region. Today, 75% of the world's Malbec now hails from Argentina, often blended with a touch of Touriga Nacional. MALBEC COMES TO AUSTRALIA
Rebecca Willson , winemaker at Bremerton Wines, argues that Malbec has a spiritual home in South Australia as it "was the first dry red variety ever planted in  Langhorne Creek  by The Potts Family of Bleasdale in the late 1800s". In fact, Bleasdale's first ever single varietal wine was a Malbec in 1961. However, the great red vine cull in the 1970s and 1980s removed many alternate varieties from vineyards across the country. The recent trend of wine lovers searching for new and exciting wine styles to try, has given rise to a modern resurgence. Malbec is now the wine of the moment. Rebecca thinks this is because "the variety offers an alternative to  Shiraz  as our biggest consumed red varietal, it's berry driven and plush." Malbec can be a difficult grape to grow, but today with better viticulture and better strains of the variety, it's thriving in moderate climates such as the Clare Valley, Langhorne Creek, Margaret River and Great Southern. Tamburlaine Organic Wines chief winemaker,  Mark Davidson , notes that "just like in Argentina, the real lesson has been that the wine produced at higher altitudes of 800m to 1000m has really shone". As such, there is great promise for award winning Malbec from emerging cool climate regions such as Canberra or Orange, where  Tamburlaine's excellent Malbec  is sourced. TASTING NOTES With a similar weight to  Shiraz ,  Cabernet Sauvignon  or  Petit Verdot , Malbec has a big, juicy and plush flavour with a robust structure and moderately firm tannins. It has distinctive dark purple colour and notes of red plum, blueberry, vanilla, cocoa and an essence of sweet tobacco. Forest Hill Wines chief winemaker,  Liam Carmody , is rather fond of the "intense purple colour and fruit brightness" of  their Malbec  and notes that it has a "generally softer tannin structure than some other red grape varieties." For Bremerton's Rebecca Willson it's the "violet, currant purple fruits with velvety tannins, plushness and purity" of the variety. MALBEC AND FOOD PAIRING
The bold flavours, robust structure and higher tannins of Malbec call for dishes with a bold flavour to match such as hard cheese, steak or even sausage such as this  chickpea and chorizo hotpot recipe by Miguel Maestre.  Our  Argentinian beef steak with chimichurri sauce recipe  is also a great way to round out an Argentinian themed dinner. Or for a vegetarian option, our spinach and cheese empanadas recipe matches well to a  plush Malbec from Great Southern  . When it comes to Malbec food matches, Bremerton's Rebecca Willson prefers "charcoal barbecue of a great cut from your local butcher, or pulled pork sliders". For Forest Hill Wines' Liam Carmody, Australian Malbec means just one dish, "a rare steak sandwich!" Recommended Recipe:  Miguel Maestre's chickpea and chorizo hotpot TRY AUSTRALIAN MALBEC TODAY Explore Australian Malbec with these great examples that have all passed our rigorous Tasting Panel selection process with flying colours.
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Know Your Variety - Prosecco
Words by Adam Walls on 19 Nov 2017
Adam Walls reveals how Fizz from France is no longer the number one choice for Sparkling wine lovers. Prosecco is the fizz from Italy that’s overtaking Champagne as the world’s most loved Sparkling wine. The surge in its popularity has seen many an imitation hit the market, even in cans in some parts of Europe! Understandably, the Italians were keen to protect their product, and since 2009, it’s been designated a wine of origin under EU law. This means you can only call it Prosecco if it comes from its region of origin in north-east Italy. Except in Australia, that is. We can still use the name on our Prosecco-style wines sold here, but if they’re exported, they must bear the name of the grape it’s made from, Glera. Prosecco at a Glance Origins Prosecco dates back to Roman times when it was known as Puccino. The bubbly style we know today emerged in the early 1900s thanks to the invention of secondary fermentation techniques. The north-eastern Italian regions where you’ll find a profusion of Prosecco are Veneto and Friuli-Venezia Giulia. Did you know? There are three styles of Prosecco: dry and still; lightly sparkling Frizzante; foaming Spumante. The dry, still style is rarely seen outside Italy and the one we see most of in Australia is Spumante. In Australia
Our home of Prosecco is Victoria’s King Valley , driven by the Italian heritage of many of the local wine pioneers. Add to this the similarity of the region’s rolling hills to those of Veneto and you’ve got Prosecco perfection. You’ll also find great examples in the Adelaide Hills , Macedon and Hilltops . Characters The Glera grape has high acidity and a fairly neutral palate, making it ideal for Sparkling wine production. Prosecco is made using the Italian method where secondary fermentation occurs in a pressurised tank, the bubbles are captured and the wine is then bottled under pressure. This results in a lower alcohol wine driven by bright fruit and acidity rather than the savouriness of bottle fermented fizz. Find out more about the difference between Champagne and Prosecco here . Glera’s aromatic profile is characterised by white peaches, pear and citrus. You can also get floral notes of jasmine and hints of pistachio nut.
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