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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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Pinot Gris vs Grigio: What’s the difference?
Pinot Gris and Pinot Grigio are the same grape variety, so what's the difference? We talk to some passionate Pinot G winemakers to find out. While it's fast becoming one of Australia's most popular varieties,  PinotGris/Grigio  still presents a point of confusion for many wine-lovers. Made from one variety, a member of the Pinot Noir family, this grape has two different names thanks to the two countries in which it is most commonly grown: France and Italy. Gris is French for "grey" and in France it finds its home in the Alsace region. French Pinot Gris is generally known for being a rich, full-bodied white with a lovely silky texture. Grigio is the Italian for "grey" and in contrast to the French, Italian Grigio has made a name for being a light, crisp wine ideal for early drinking and is most famously known in the regions of Veneto and Friuli. Across the two styles, the common aroma and flavour descriptors include apple, pear, strawberry, honey, hay, brioche and bread. AUSSIE HOME
The variety was first introduced to the Hunter Valley with the James Busby collection of 1832, however it wasn't until the 1990s that the variety started to really emerge. This was thanks to a winemaking couple who made their home on Victoria's  Mornington Peninsula  in 1988: Kathleen Quealy and Kevin McCarthy. Having been introduced to Pinot Gris at college, Kathleen felt intuitively that they had come to the perfect region for producing the variety. They released their first commercial Pinot Gris in 1993, have had huge success since, and are now seen as setting the benchmark for Australian interpretations of the variety. Following in their footsteps is their son, Tom, a winemaker at Quealy wines who has inherited his parents' passion for Pinot G. What's more, he's been to the homes of both the Gris and Grigio styles. "I have worked vintages at Domain Paul Blanck in Alsace, where Pinot Gris is 1 of 4 premium varieties", he explains. "Their vineyards define the quality and the personality of each of their wines. They revel in the power and voluptuousness of these wines, from bone dry with the generous dollop of extract in the middle palate, to off dry with enough flavour and structure to make the wine balanced and suitable with a main course. They are able to make and market their even richer sweeter late harvest styles. The wines are beautiful to drink, slightly drying out with a few years bottle age, and suit their dishes of duck and pork. "I have also worked and spent time in Friuli. Their lighter soils and their food culture define their Pinot Grigio style: crunchy pear, dry and textured. The winemaking art of blending abounds. There are field blends and regional blends of many white varieties, with Pinot Grigio a central component." MORNINGTON MAGIC
Back home, Tom explains the  Mornington Peninsula 's superior suitability for Pinot G down to a combination of regional factors. "It's the climate - cool, maritime, Indian summers. It's the cloud cover and sea breezes. The Red Hill and Main Ridge flank creates intimate valleys of rich volcanic soils that hold onto the rainfall. The dryland farming keeps each berry and bunch tiny and concentrated. Then there's a winemaking fraternity reared on  Pinot Noir  and now applying these skills to their love child Pinot Gris."   ADELAIDE HILLS EXCELLENCE
Another standout Aussie Pinot G producer is  Wicks Estate  in the  Adelaide Hills , where, Tim Wicks, explains, "The cool evenings promote great acid retention in the fruit, along with a gradual flavour ripeness without excess phenolic development. This allows the variety to retain a charming aromatic lift which combines beautifully with the subtle textural elements." At Wicks Estate, they make a Gris rather than a Grigio, but as Tim describes, it may be akin to the Gris style, but it maintains a hint of the Grigio aromatics and racier acid lines. This is reflective of the Gris-Grigio overlap that Tim sees as common in Australia. "We have countless fantastic wines that tend towards either the richer Gris characters or lighter aromatic Grigio characteristics. There are also wines that exhibit traits of both, take our  Wicks Estate Pinot Gris , for example. We like the sharpened focus and aromatic style of the Grigio, but tend to lean towards the textural qualities of Gris on the palate. The styles have their own identity, however, we have diverse terroir and climate in Australia that can lend itself to a hybrid style."   THE PROOF IS IN THE TASTING At the end of the day, whether you go for a  richer Gris or a zestier Grigio , or a mix of both, only your palate can decide. To help you choose, we've got an extensive range from the Mornington Peninsula, Adelaide Hills and beyond to  explore  .
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Better than Burgundy?
Words by Mark Hughes on 2 Jul 2015
Thank you, Bill Downie, I now respect Australian Pinot . Bill said something to me about Pinot Noir that triggered an understanding and ultimately made me want to seek out a great Australian Pinot and savour its every drop. I am hoping by the time you’ve finished this article, you’ll feel the same way. As winemakers go, Bill is a bit of a legend in the Pinot world, but an anomaly in the wine universe. You see, he only makes Pinot. That’s it. His entire focus is Pinot Noir. He is an unashamed Pinotphile. Bill admits he has always been enraptured by Pinot’s romantic charm, but he really fell in love with the varietal when he was sent by his then employers, De Bortoli , to spend some time in Burgundy learning about Pinot. Five vintages later his love had become a marriage, a blessed union between a winemaker and a grape. He came back all smitten and doe-eyed and intent on making great Australian Pinot. Victoria is where he focused his attention, and in addition to his own vineyard in Gippsland, Bill now makes Pinot from vineyards in the Yarra Valley and the Mornington Peninsula . As Bill, Jeremy Dineen from Josef Chromy Wines and I were getting ready to sip, swirl and spit our way through a bunch Pinot Noirs, Bill was regaling me with his adventures in Burgundy and he said something that resonated deep within my wine scribe soul, as well as my tastebuds. “My time in Burgundy taught me to have a true and meaningful respect for the place you are in, wherever that might be,” he said, before nonchalantly adding, “Before I went to Burgundy I was in Australia trying to make wine that tasted like Red Burgundy. But after I had been there I no longer wanted to do that, I wanted to come home and make wine that tasted like the place I was, be it Gippsland, the Yarra or Mornington Peninsula". All of a Suddent it Made Sense When I first entered into this wonderful world of wine, I had bought into all the hype and hoopla about how amazing this Pinot Noir varietal was. But I had tasted enough bad home-grown Pinot that it had sullied my respect for the varietal, and as I had explored more with Old World wines, the Australian Pinots I consumed seemed too big and boisterous compared to the elegant Red Burgundy I’d savoured. But Bill’s words had made me see the error of my ways. I had tasted Aussie Pinot wanting it to be the best of Burgundy, when I should have been rating it for what it was – Australian Pinot. Bill explained to me that we would never make a Pinot Noir that tasted exactly like Red Burgundy; however with the right ingredients we can make top quality Pinot that is uniquely Australian and far more expressive. So what are those magical ingredients needed to make great Pinot Noir? The most important are climate, site and vineyard management, not to mention the gentle caress of the knowledgeable winemaker. Climate Pinot Noir prefers cool conditions but not those with a major temperature drop at night. It simply detests the heat so it seems pointless to grow Pinot anywhere that is warm, such as places like the Hunter or Barossa. Maybe as a component of sparkling wine, or as a Rosé, yes. But even if you are the world’s best winemaker, don’t try to make a straight-out Pinot Noir in a warm region. You just can’t do it. Many have tried and failed. Even the revered wine critic and Burgundian lover, James Halliday, toiled fruitlessly to make Pinot in the Hunter. Perfect cool climate environments for Pinot exist in Australia in just a few regions, notably in Victoria’s Yarra Valley with its cool, crisp slopes and average humidity, and the Mornington Peninsula with its maritime cooling nights. But perhaps the region that is causing the most excitement is Tasmania . The Apple Isle is already earning a reputation as a producer of world-class Sparkling wine, so Pinot Noir, a key component of Champagne, along with its Burgundian sister Chardonnay, has been planted here for some time. It makes up half of all the vines in Tasmania and 95 per cent of red wine. More recently, straight Pinot is starting to find its feet here. Jeremy Dineen, who is also regarded as a maker of great Pinot after 10 years working with it at Josef Chromy in Northern Tasmania, says that climate is key to attaining the elegance for which great Pinot is renowned. “You are talking about a wine that has very fine tannins, where texture is one of the most important things, so if you can get a balance of ripe but fine tannins and fresh natural acidity, with those bright fruit flavours, it is the perfect Pinot and that is only going to come in the cooler climates,” he says. “If you look at the flavours you can only get that same perfume, subtleties, complexities and balance of natural acidity from cool climates and that is a really important part of Pinot.”
Two Blues Sauvignon Blanc 2014
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