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Tomich | Wines of the Season

Environmental dedication

Third generation winemakers, the Tomich family proudly own one of the best vineyard sites in the Adelaide Hills. Dedicated to sustainable growing practices, they combine new and traditional methods to not only help the environment, but also to enhance the quality of their fruit. 
The Tomich family's approach is brought to life in their logo as one of the signs of a healthy vineyard is plenty of healthy bees. 

Tasting Notes

This dedication to outstanding quality has certainly paid off with their 2015 Woodside Vineyard Chardonnay having won two Gold medals, a Silver and a Bronze. 
Opening with aromas of creamy ripe white nectarines and apples, it has a lovely round mouthfeel with clean and crunchy flavours from pure stone fruits. A crisp and fresh, yet rich Chardonnay.


The 2015 Vintage

2015 experienced warm days, cool nights and no rain, which meant that harvest was finished by the end of March, and the quality and yields of fruit were excellent. Despite the threat from January’s bushfire, Adelaide Hills grape growers and winemakers celebrated the best vintage in ten years with white and red wines showing the colours and flavours that only come after a long, dry summer and autumn.

+ Food 

A truly versatile wine matching beautifully with classic Australian fish ‘n' chips through to richer spaghetti vongole style dishes.

Tomich City Cellar Door 
87 King William Road, Unley, SA
tomich.com.au
0477 828 

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Rosé revealed – how is it made?
The time is ripe for Rosé – spring afternoons and evenings are perfect for relishing the refreshing, savoury characters of fabulous Australian drops. But, as you sit back and sip its deliciousness, do you ever wonder exactly how Rosé is made? Up until a few years ago, Australian winemakers made Rosé as an afterthought, says Tasting Panellist Adam Walls . “Whereas now, the wines are being made deliberately, with designated parcels of fruit that have been picked specifically to be turned into Rosé.”  As Hunter Valley winemaker Mike De Iuliis explains, “There are two distinct keys to making quality Rosé. First is the variety that is being used, and second is timing of harvest.” There are many different styles of wine and as Mike describes, “Rosé is quite a personalised wine and at De Iuliis, we are looking to produce a style that is bright, fresh and vibrant. We also try to produce a drier, more savoury style that is built around texture and acidity rather than sugar and fruit.”  So, how is Rosé made? The Maceration Method Just like red wine, Rosés pick up their colour from the skin of red wine grapes. The winemaker can determine the depth of colour in the wine by deciding how long to leave the juice in contact with the skins, typically anywhere from 2 to 24 hours – the shorter the time, the lighter the colour. The amount of time a winemaker leaves the juice in contact with the skins, Hunter Valley winemaker Mike De Iuliis explains: 

“It depends on the variety you're using. With our special release Rosé, which is made from Grenache, the fruit is harvested by machine and then transported to the Hunter Valley (from the Hilltops). This time on skin is about long enough (approx. 8-12 hours), to pick up the colour that we like and also the flavour profile that we are looking for.”

- Mike De Iuliis, De Iuliis Wines - Hunter Valley
There are different techniques used for this process, including the maceration method, which allows the crushed skins of the red wine grapes to ‘steep’, or macerate, in the juice for a short period of time, before the skins are removed and the entire tank is finished into a Rosé wine.  The Saignée Method Another method is called the Saignée (‘san-yay’), or the ‘bleed’ method. This involves ‘bleeding off’ a portion of the juice – while the remaining goes on to make red wine – into a separate vat to finish fermentation. This technique can result in some really lovely examples. Saignée expert Andrew Margan is a strong proponant of this style:

When making rose using this method we soak the unfermented grape juice on its skins for about 48 hours and allow the juice to soak some colour and flavour out of the skins before we run just 10 % of that juice off into another tank and add yeast to ferment it like a white wine. Cold fermentation ensures that the fruit flavours and aromas are conserved in the finished wine.The key is to make sure you drain off the juice at the right time. Because we have much softer tannins here in the Hunter and we obtain ripeness of flavour at lower alcohols we can make a saignee style rose that does not require any residual sugar and has enough richness of flavour without being too high in alcohol to make a dry rich Rosé

- Andrew Margan, Margan Wines
Blending: Another way to make Rosé is by mixing white and red wine together, although, this rather crude method is generally frowned upon and doesn’t usually make for a very nice tasting wine.  Colour and Characters: The colour of Rosé can range from the lightest shades of pale onion skin pink to salmon, coral, hot pink, and ruby red; generally speaking, the darker the colour, the more intense and sweeter the wine. Primary fragrances and flavours of Rosé depend on the type of grape, or grapes, used, but will typically sit along the spectrum of red fruits and florals, melons and zesty citrus. Sometimes, you’ll find pleasant green characters, like rhubarb or strawberries with their leafy green tops still on.  What varieties are used to make Rosé?
Rosé can be made from just about any red wine grape variety there is. In Australia, the more common varietals used to make Rosé include  Shiraz ,  Pinot Noir , and Grenache . But also,  Merlot  and  Cabernet Sauvignon . In Provence, the historical home of Rosé, winemakers will blend grape varieties, such as Cinsault, Mourvédre, Syrah (Shiraz), and Carignan, to create gorgeous examples of this pale pink wine. Now you know how it’s made, it’s time to drink to Rosé’s pink perfection and fill your spring with some delicious drops.  
Wine
Chardonnay Members Tasting
Words by Patrick Haddock on 13 Nov 2017
Australian Chardonnay has undergone quite a transformation since the days of ‘sunshine in a bottle’, coming of age as a world-beating white. I partly blame Selector . For cementing my love affair with Chardonnay , I mean. Seven years ago, Selector hosted the most ambitious Chardonnay tasting ever staged in Australia. In attendance were some luminaries of the industry, including Iain Riggs and Tyson Stelzer and it was my first tasting en masse with a variety I’ve come to adore. It ignited a solid relationship with the many styles and regions in this vast land. Yet weirdly, my affair with Australian Chardonnay had commenced a decade or more before. It was the golden era for Chardonnay and I remember dinner tables being awash with names like Oxford Landing, Koonunga Hill and Rosemount as we slated our thirsts on cheap two-for-one deals in the bottle shops of London. It personified a new taste on the UK wine scene that found an unquenchable thirst. Looking back, it was risible that such overly fruity and highly oaked wines could have made such a splash, but Australia saw the opportunity and grabbed it. The New World invasion of the early 90s was pulled off with aplomb. As the saying went: “No wood? No good.” A Sunny Impression
The other insidious ruse that Australia employed was to label their wines with the variety – virtually unheard of in the Old World and it was a genius bit of marketing. When the English were drinking Burgundy, they may not have known it was actually Chardonnay. A classic example was my mum saying she hated Chardonnay, but loved Pouilly Fuisse – a small sub-region of Burgundy that makes Chardonnay. However, the French are far too proud to put the variety on their bottles, causing mass consumer confusion. UK consumers were also buying into the image of Aussie life, summed up by the phrase for Australian Chardonnay, “sunshine in a bottle.” The label was seen as just as important as what was inside. Australia made wines that were soft and easy to drink with obvious flavours. Australia proudly screamed Chardonnay on the label, most often from South East Australia. We had visions of beaches and sun-tanned sheilas picking the grapes; never mind that it actually came from a mass irrigated desert wasteland somewhere near the NSW border and was machine harvested before being relegated to industrial amounts of new oak or worse still, flavoured with oak chips. A Refining Moment
Yet for all the joy of a tidal wave of wood that Chardonnay brought, it all imploded. The bargain bins remained full as the obvious flavour hit of the New World came crashing down and the wines became increasingly like caricatures of Chardonnay. We had some soul searching to do. Was Australia happy to stand on the world stage offering nothing but bargain basement wines, or did we want to be taken seriously? A decade later, in the middle of the noughties, a seismic shift began. A new wave of Chardonnay producers were re-inventing the wheel, spearheaded by intelligent winemakers in regions like the Yarra Valley , Tasmania and Margaret River . Chardonnay went from being Dolly Parton (buxom and generous) to Kate Moss (skeletal and lithe), although the best example of Chardonnay for mine is the Cindy Crawford – curvy and ample, but still chiselled and toned. Earlier picking, less oak, natural acid and throwing away the process of malolactic fermentation saw the rulebook re-written. It was time for Chardonnay to grow up and make an impression. Then in 2010, one of the UK’s most outspoken commentators, the erudite Andrew Jefford, opined that Australian Chardonnay can “compete effortlessly with the greatest wines of Burgundy.” He went on to exclaim: “There is no variety that responds better to craft than Chardonnay, and the greatest Australian examples are perfect syntheses of grape, place and intellectual understanding.” What a renaissance occurred. And the world took notice. Since then, any Chardonnay producer worth their salt has worked hard to improve the breed. Contemporary Style
Which brings us to today and as Hunter Valley winemaker and Chardonnay craftsman, Usher Tinkler describes, “Australian Chardonnay is in the best shape ever.” While winemakers and wine critics are well aware of Chardonnay’s contemporary appeal, has the everyday wine-lover caught on? To find out, we invited some Wine Selectors members and guests along to The Dolphin Hotel in Sydney for a dinner matched with a selection of modern Australian Chardonnays. As I chatted with the guests before the wines started flowing, a common theme arose. The reputation of Chardonnay was stuck in the past. As member Kirsty Bryant described:

“Although the Chardonnays that come in my regular selections have always been nice, I still have a mental association where drinking Chardonnay equals drinking a tree.”

- Krysty Bryant, Wine Selectors Member
Guest, Lisa Currie was of a similar mind, saying, “Chardonnay has always been a variety that means an intense oakey, woody flavour, very buttery and heavy, which just isn’t to my taste.” To help bring our doubting guests around to the charm of Chardonnay, we were fortunate to be joined by Usher, who offered some insights and, as luck would have it, his Reserve Chardonnay 2016 – a unanimous crowd favourite. To explain why Usher personally loves Chardonnay, he offered a succinct analogy:

“If Shiraz and Cabernet are like Kings, then Chardonnay is the Queen – like the chess piece, it can do anything from anywhere! It’s the most interesting variety to make and to drink.”

- Usher Tinkler, Hunter Valley Winemaker
It’s also extremely food friendly, depending on the style – Chardonnay can be versatile and extremely easy to pair with a variety of dishes. You only need to think of crystalline Chablis with oysters, a generously oaked Chardonnay with roast pork or chicken, and something in between for scallops and lobster. Don’t forget that Chardonnay is also excellent with soft cheeses. It certainly added an extra dimension to the tasting having food to accompany the wines. This was particularly true of the second bracket, which all had high levels of acidity, and so illustrated how food can really enhance the wine experience. The fusilli with crab, chilli and herbs helped soften the acidity, making for a harmonious matching. So Many Regions to Love It
Chardonnay is planted in virtually every region in Australia, but the ones that have excelled include Margaret River, Yarra Valley, Hunter Valley, Tasmania and the Adelaide Hills. Bubbling under for quality there’s Orange, Mudgee and Tumbarumba, Mornington Peninsula and Macedon Ranges, Beechworth and Coonawarra. On the night, it was the Hunter Valley and the Adelaide Hills that got the most nods with support also going to Mudgee, Coonawarra and Margaret River. The styles were varying among the different regions, but showed clearly the development of Chardonnay and the multitude of ways that winemakers are manipulating the variety in their favour to create the best expressions. And for those dubious guests, the tasting certainly had the desired effect. As Lisa described, “I found the flavour nuances really interesting, most were very balanced, yet complex.” Kirsty agreed, saying, “I was delighted to find that when it’s a good Chardonnay, even the more wooded ones don’t taste like trees. They have very inviting flavours.” For member, Robert Vukasinovic, who was already a fan, he found his “love for Chardonnay has grown stronger after the tasting because there are so many new styles available compared to the past bias towards heavily oaked styles.” What it certainly showed is there’s no doubting we’ve come of age and the new dawn of Australian Chardonnay has emerged victorious.
Wine
Know Your Varietal - Arneis
Words by Adam Walls on 7 Sep 2017
Adam Walls reveals how Arneis,  Italy’s ‘little rascal’ is proving a hit in Australia thanks to its rich appeal. Crisp and floral, Arneis is a white that Italian winemakers often blend with Nebbiolo to add a touch of sweetness and perfume. In Australia, it’s proving tough to grow due to the fact that it’s low-cropping and susceptible to many vineyard diseases. However, it’s certainly an emerging hit. Arneis - an Infographic Guide Origins
Arneis hails from the North Western Italian region of Piedmont where it is most famously associated with the white wines of Roero. The fact that Roero sits across the river from the famous Barolo means that Arneis has earned the nickname of Barolo Bianco (white Barolo). It is also thought that the variety’s name is derived from a Piedmontese word meaning “little rascal”. This is due to the fact that the grapes are hard to grow as Arneis is a low cropping variety and is susceptible to mildew. Did you know? Arneis vines were sometimes planted next to Nebbiolo vines, but largely as a form of protection – the Arneis grapes’ stronger fragrance distracted hungry birds and insects away from the more highly prized Nebbiolo. Australian Arneis In Italy, Piedmont is a cool region with lots of hills, so it makes perfect sense that the most successful regions in Australia for Arneis are cooler with many having rolling hills like South Australia’s Adelaide Hills , Victoria’s King Valley , Mornington Peninsula and Yarra Valley , and the NSW Southern Highlands . Arneis from a cool climate region gives good balance between fruit and acidity. In warm vintages, Arneis shows lower acidity and a more powerful fruit profile. Arneis Tasting Notes Arneis produces very fragrant wines with notes of pear and apple. The elegance of the aroma hides the fact that the wines are medium to full bodied with pear, apple, stone fruit and nutty notes. With its rich flavour profile, Arneis will appeal to anyone who loves fruit-driven Chardonnay or Verdelho. Food matching
Given its soft acidity and texture, Arneis pairs well with lighter food flavours. Try seafood pasta, salads with creamy sauces and shellfish. Recommended Recipes : Blue swimmer crab spaghettini with lemon and chive sauce garlic pangrattato recipe Prosciutto with seared coffin bay scallops, globe artichokes and truffle recipe Explore our great range of recipes
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