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Wine

Shipwrecked Wines - what would you take?

You’re shipwrecked on a desert island with one bottle of wine – what did you bring? Find out about the wines our experts believe they just couldn’t survive without.

Picture this – it’s a balmy sunny Sunday and you’re on a boat bobbing around on the ocean with friends enjoying the good life. The skies suddenly darken, the sea begins to churn, but luckily before the waves come crashing down washing you over overboard, you’re able to rescue a bottle of your favourite wine.

 Nicole Gow – Wine Selectors Tasting Panellist, Wine Show Judge

“I chose Chardonnay with melon and stone fruits in abundance. Survival in nothing but luxury is my goal. I'll be gathering my tropical fruits each morning, hunting some shellfish and chilling my bottle in the cooling rock pools, while I'm getting subtly toasted, just like my yummy oak!”

Credaro Five Tales Chardonnay 2016

Brad Russ – Tulloch Wines

“Sparkling of course. Drinking Sparkling suggests it’s party time – in this case on a deserted island so it’s very exclusive and bespoke, plus it’s the perfect accompaniment to freshly shucked oysters and seafood. And, if I drank enough I’d be able to use the corks to float my boat.”

 Tulloch Cuvée NV

Scott Austin –  Austins & Co, Six Foot Six

“It’s Pinot Gris for me! It’s a real conversation starter, a wine to destress with, to simplify the issues and bring claim to the group of stranded crew, and begin the bonding process for everyone to get to know each other and work out what they will do next. It's crisp and refreshing style will bring light and clarity to an otherwise potentially intense situation.”

Six Foot Six Pinot Gris 2016

Anna Watson –  Lost Buoy Wines

“I’d take Shiraz to drink with the wild goat we just hunted and cooked, and to drink with the shipwrecked sailors washed up on the shore. And, if it’s cold weather, I could simmer it down for a great mulled wine. However, I’d probably also take a case of Gin - more medicinal".

Lost Buoy The Edge Shiraz 2016

Adam Walls – Wine Selector Tasting Panellist and Wine Educator, and Wine Show Judge

“Rosé for sure! There is no better wine to have at your disposal when stuck on an island – it’s cold and crisp and defines refreshment. And it blends in perfectly with the colour of your sunburn!’

Chaffey Bros Not Your Grandma’s Rosé 2017

6 Wines for when You're lost-at-sea

Throw yourself a life raft and get shipwrecked-ready with the official Wine Island 6-pack that includes a fantastic selection of favourites including a bottle each of Credaro Five Tales Chardonnay 2016, Six Foot Six Pinot Gris 2016,  Tulloch Cuvée NV, Chaffey Bros Not Your Grandma’s Rosé 2017, Byron & Harold Rose & Thorns Cabernet Sauvignon 2015 and Lost Buoy The Edge Shiraz 2016

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Following the Prosecco Road - Your Guide to Australian Prosecco
Australian Prosecco   is a vibrant sparkling wine style taking over Australia from the Prosecco Road in Victoria’s King Valley to the Adelaide Hills . Internationally, it is now the world's most popular Sparkling wine, overtaking Champagne in sales. Learn more about its long history, how it’s made and where to find the best Australian Prosecco with this helpful guide and infographic.   Firstly, what is Prosecco? Prosecco is a style of Sparkling wine made from the Glera grape variety. This historic variety is believed to hail from the ancient Slovenian village of Prosek, now part of Italy. There are records of  Julia Augusta drinking wine from the Prosek region as early as 79 AD . But, what we now know as Prosecco hails from the North-east Italian province of Veneto and Friuli-Venezia Giulia near Treviso enshrined in the Prosecco DOC, or the designated production zone. The characteristic ‘fizz’ of Prosecco is classed as either Spumante, the most exuberant, as a more moderate Frizzante or with no fizz at all as a Tranquillo. Prosecco is a late-ripening variety and is harvested once the varietal flavours of white peach, white pear and lemon peak and the acidity has softened. Cool climate and high altitude regions like  King Valley     or the  Adelaide Hills  are well suited to this variety. Prosecco vs Champagne and Sparkling Wines  Apart from featuring different grapes, it’s the way Prosecco is made that plays a large role in the difference between Prosecco,  Champagne  and  Sparkling Wine s . Whereas Champagne is fermented in its bottle using Methode Champenoise, Prosecco is fermented pressurised steel tanks in a process known by much of the world as the “Charmat” method. However, mention the word Charmat to an Italian winemaker and there might be trouble. In Italy, it’s known as the “Martinotti Method”, invented and patented in 1885 by Fedricco Martinotti, seven years before the French winemaker Eugène Charmat filed for his take on the method. The Martinotti method involves conducting the second fermentation in large autoclave steel tanks before clarification and cooling. This forgoes the need for fermentation, riddling and disgorgement inside individual bottles required in the Champagne method. This method is a very efficient process lowering the resources required by the winemaker. However, it shouldn’t be viewed as an inferior process, as it allows for increased control, scale, filtration and the ability to lower the required yeast lees contact during the winemaking process. This is the key difference. Methode Champenoise wines have complex and rich autolytic textures from this process with restrained fruits. Martinotti method Prosecco wines are all about lightness, freshness and fruit, designed to be enjoyed at any occasion. Joy in a bottle. A further, often neglected fact is that  we owe the Bellini cocktail to Prosecco , invented by Giuseppe Cipriani when he combined white peach puree with Prosecco in Harry’s Bar Venice close to the Prosecco DOC, or designated production zone. Dal Zotto brings Prosecco to Australia Victoria’s King Valley can lay claim to planting the first Glera vines in Australia.  The wine history of the King Valley  starts in the 1880s in the regions’ tobacco plantations, established by Chinese settlers seeking new opportunities as the Victorian gold rush stagnated. By the 1940s Italian migrants had arrived to the region working on the tobacco farms. Yet, in the 1960s, the local tobacco industry was starting to decline. Otto Dal Zotto, born in the Prosecco di Valdobbiadene DOCG region, where Prosecco vines carpet the hillsides, came to Australia in the late 1960s. Like many Italian migrants before him, Otto was drawn to the region to work in the tobacco fields. But, as the work dried up he moved into the region's emerging wine industry planting Chardonnay, Merlot and Cabernet Sauvignon. Gradually, the region began to plant classic Italian varieties, expressing the passion of the winemaker’s collective Italian heritage. Then, in 2000 Otto planted the first Glera grapes and the rest, as they say, is history. The Rise of King Valley and the Prosecco Road
The road that traverses the valley from  Milawa’s Brown Brothers  to Chrismont in Cheshunt is known as the Prosecco Road. Along the way, visitors pass Dal Zotto Wines , Pizzini Wines and Sam Miranda Wines. These five wineries are among the best wineries in the region, all famous for this variety. As a result, the King Valley, long known for Italian and other alternative varieties such as Arneis, Sangiovese, Nebbiolo and Barbera, is now most famous as the home of Australian Prosecco. We recently caught up with Ross Brown from Brown Brothers to talk Prosecco and Christmas  in this recent article. Sam Miranda is the third generation of a prominent winemaking family who moved from Italy to Australia in the 1930s. Since making the King Valley home in 1996, and drawing on a proud Italian heritage and a love for innovative winemaking, Sam Miranda Wines have been instrumental in the rise and collective promotion of King Valley Prosecco into the legend it is today. The Adelaide Hills and other Prosecco Regions
Glera vines are starting to gain momentum in other cool climate regions such as the Adelaide Hills and Yarra Valley. With wineries including Innocent Bystander, Tempus Two and Coriole Vineyards leading the charge. As consumer demand continues to increase for Australian Prosecco this will only continue. Tasting Notes Prosecco is a light, fresh, creamy and fruit focused Sparkling wine.  Tasting Panellist Adam Walls  notes that Prossecco generally presents with a “pale lemon colour and a fine bead collar. Abundant in pear, apple and citrus fruits with creamy soft texture, it’s little wonder that Prosecco is proving to be a favourite with drinkers across the country”. Prosecco Food Pairings
Prosecco is a style that’s wonderful to enjoy on its own as the party’s getting started or with appetisers such as savoury canapes of cured meats or fresh fruit such as  Lyndey Milan’s stuffed figs wrapped in bastourmar . This Italian-style Sparkling is also the perfect match for light seafood or Mediterranean dishes. As the temperature rises it’s ideal with fresh, zesty Asian inspired salads like this  Vietnamese summer salad recipe . Explore more of our  recipe ideas now. Try Prosecco Today At its heart, Prosecco is designed to be enjoyed with friends. This light refreshing style has no pretence, and is made to be served immediately and not saved for a special occasion like Champagne. Instead, all moments are celebrations. With this ethos, it’s little wonder that it’s taking over the world.
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Seven New Wines to Explore this Spring
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"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
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Peos Estate | Wine of the Season
History For more than 80 years, the Macedonian-born Peos family has lived in Manjimup in WA, having been attracted to the region’s rich soils and ideal crop-growing weather. The family’s viticultural history goes back to Macedonia, where P.Y. Peos began cultivating grapes and producing wine almost a century ago and he passed this love of wine down to his son, Jim.  With viticulture in their historical veins, brothers Vic, John, Kon and Chris banded together in 1996 to create their dream vineyard as a legacy to their late father, Jim Peos, and late grandfather, P.Y. Peos.  Tasting Notes This  Pinot Noir  from the  Peos Estate   Four Kings range, named after the four Peos brothers, presents dark cherry aromas with hints of allspice. On the palate, intense berry fruit and spice with a silky texture are well balanced by undertones of toasty oak leading to a persistent finish. Winemaking The grapes were cold soaked for 48 hours before inoculation. Fermented in an open fermenter, the wine was punched down three times a day to gently extract skin tannins and flavours. Post alcoholic fermentation, the wine was gently pressed and transferred to 30% new and 70% older French oak barrels for malolactic fermentation. The wine remained in barrel for 10 months before final blending.  Graphite Road, West Manjimup, WA peosestate.com.au 08 9772 1378 + Food With its beautiful fine tannins, Pinot Noir needs a food match that’s full of gamey, earthy flavours. Duck is the classic choice, but also try oily fish like salmon or a selection of blue cheeses. Click here for all our delicious recipes
Two Blues Sauvignon Blanc 2014
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