The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307

We’ve got something exciting to share!

Just as the world of wine is always evolving, so too are the ways to shop for your favourite wine, and that’s why we’re excited to launch our brand-new website. 

We’ve introduced a host of new options, fantastic features and new ways to navigate that make finding the wine you love even easier.

So, what’s new?

Find your next favourite wine at home or on the go

Our new design makes it easier and quicker for you to browse, select and order your favourites on desktop, tablet and mobile devices.

Bigger visuals

Larger visuals and clearer product information means it’s so much easier and quicker to find the wine you’re after.

Explore the Wine Shop now>>

Choose a Customised Release

We know some people have their favourite varietals, so we’ve introduced our fantastic new Customised Releases that allow you to create your own selection of wines based on the varieties you enjoy.

Select the varieties you love and the frequency you would like them delivered and we will curate the perfect collections for you to enjoy from our cellar of over 3,000 wines.

Find out more here >>

More to savour from Selector

You’ll be treated to even more fantastic life+food+wine interviews, stories, delicious recipes, travel features, and wine advice from Selector and Wine Selectors with new articles added online daily. Expand your wine knowledge and continue to learn and discover everything there is to know about the world of wine.

Explore the latest articles here >>

You might also like

Marketing Wines to Millennials
In the Jul/Aug issue of  Selector  we ran an interesting feature on labelling wine bottles aimed at the millennial market. Millennials are people born after 1980 and who are so termed because they hit maturity at the turn of the millennium and beyond. Not only is this generation cashed up, brand savvy and wine knowledgeable, they are about to overtake baby boomers (those aged 55+) as the biggest consumers and buyers of wine. Therefore, they are vital to the future of the wine industry.  Marketing to this generation is a world away from traditional marketing.  In the feature, we referenced a California State University study that found millennials prefer wine labels that are brightly coloured, less traditional and more graphically focused. Hence, you may have noticed a swag of wine labels that are more expressive, artistic and almost graffiti-like in nature.  Of course, all that is fine for new and emerging wine brands on the market. But how can established producers whose labels speak of consistency, reliability and trustworthiness also appeal to the millennial market?    Hunter Valley  wine producer  Tyrrell’s Wines  seems to have found an answer.
One of the  Australia’s First Families of Wine , Tyrrell’s are true pioneers of the Australian Wine Industry with 160 years of experience across five generations of winemaking. Their classic white label with a curved font and distinctive gold and black badging has become iconic as the wines they produce. This label allows them to convey a sense of trust and quality assurance to drinkers who recognise it i.e the traditional market of baby boomers. With their recent ‘True Taste of the Hunter’ marketing campaign on their Hunter Valley range, they’ve tapped into the millennial market and what appeals to this hard to capture demographic. What Tyrrell’s has done so cleverly is create an artistic, colourful brand story that is both eye-catching and informative. With Instagram worthy info-graphic details of fruits in each bottle that deliver the characteristics of each wine: lemon, lime and rockmelon for Semillon ; apricot, guava and grapefruit for Chardonnay ; plum, raspberry and mulberry for Shiraz . The bottles are laid out artistically on a black background with minimal but direct text and a firm but understated call to action. A snapshot of the flavours inside each bottle. This fits the brief perfectly for capturing the attention of millennials – those who love splashes of colour and delineating lots of information in a short amount of time as is delivered via an infographic. The label and badging remain the same both reassuring their traditional market and at the same time, creating an opportunity to imprint on a new generation of Tyrrell’s   drinkers. Fifth generation winemaker Chris Tyrrell explains the marketing campaign. “As a 160-year-old wine company, we have built a loyal base of consumers over the years but in order to grow our brand long-term, we need to be relevant to new segments of the market, hence the development of a communications campaign that would drive awareness of our three key varieties; Semillon, Chardonnay and Shiraz, what we call our quintessential Hunter Valley range. “We specifically chose to shoot the creative with a high-end fashion photographer, and to position the advertising in luxury magazines and online platforms to ensure we communicate with the female market and millennials and drive a more premium positioning of Tyrrell’s within the marketplace”.
Best of the Best RAS President's Medal
Words by Words Ed Halmagyi on 13 Jan 2017
The president’s medal is a unique prize honouring the very best in Australian food and beverage production. When John Fairley steps into the milking yard of his iconic artisan dairy at Picton, south-west of Sydney, the motley assortment of Jersey, Friesian and Swiss Red cows congregating in the early morning mist barely respond. Their udders are huge and distended, yet the cows are perfectly at ease, trustful, and content with the calm, persistent rhythm of the farm. He walks deliberately, purposefully, and with a composure that silently echoes off the hillsides. John doesn’t farm this land, he exists within it. A seventh-generation dairyman, John has a connection to land that is about as profound as it can be. He loves this country, and the cattle, and the milk they produce together. It’s a deep and abiding affection that underscores the quality of his remarkable milk. And the milk is truly remarkable. It’s rich and creamy, with a distinctly grassy note, the season’s sweet clover obvious on the nose. This is quite unlike large-scale commercial milk, for its flavour is infused with the terroir of Picton. EXCELLENCE AND IMPROVEMENT In 2008, John and his team from Country Valley Milk were awarded the President’s Medal, Australia’s highest honour for food and beverage producers. It is an accolade that recognises not only brilliant produce, but also the extraordinary people, businesses, systems and measures of environmental management and community engagement that must underpin all great agriculture and production. Food and beverage is not simply about what we bring to the table, it’s about our place in society, now and into the future, and a relationship with the environment and our communities. A broad proposition, it must be careful, respectful and manageable. To that end, the President’s Medal is unique as it not only recognises excellence, but actively encourages improvement in all areas, for the winners and their competitors. This award is about ensuring Australia will have even better food and beverages, embodying the highest levels of product integrity. Established in 2006, the Medal is managed by the Royal Agricultural Society of NSW. Open to farmers, producers and manufacturers from all over Australia, it is the distillation of the year-round competitions in Fine Food, Dairy Produce, Wine, Beer & Cider, and Chocolate. Overall champions from each division are pitted against one another in a triple-bottom- line analysis to find the very best of the best. This involves a rigorous examination of business plans, operational practices, community engagement and environmental management systems, global strategy and market acceptance. WINNING BENEFITS Many past winners are household names in fine dining – Tathra Oysters, Holy Goat Cheese, Milly Hill Lamb – while others are global brands like Bulla,  Yalumba  and Hardy’s. The President’s Medal reveals small manufacturers who think globally, and industrial players with the heart of an artisan. Benefits for all those involved are diverse. The process compels them to engage in new and productive ways with the challenges specific to their business, to find answers to stubborn questions, and to seek out new ways of marketing themselves. In addition, all competitors are exposed to a range of quality advice from industry professionals, chefs and retail experts about improvements they might consider, or ways to differentiate and grow. This is an invaluable consultation usually out of the reach and budget of most artisans. EYES ON THE PRIZE Then there’s the prize itself. A cash reward is provided by the RAS, along with a marketing package from one of Australia’s leading minds, Michael McQueen, and help with story production from Jason van Genderen, one of the world’s best film producers and filmmakers. This award is not simply about recognition, it’s engineered to help our very best produce companies grow, thrive and excel. There’s a great deal Australians can be proud of when it comes to our food and beverage industries. Diversity, innovation, resilience and excellence are all common values. Consequently, judging the President’s Medal is a daunting task, not simply because the entrants are from such diverse businesses, but because the economic, social and environmental standards are so high. But they will be judged, and a winner will be chosen. A DELICIOUS CELEBRATION To celebrate those achievements, the RAS is hosting The President’s Medal Awards Night in November, where a bespoke menu will be crafted by one of Australia’s most celebrated chefs, Christine Manfield in conjunction with Sydney Showground’s Tim Browne, using all the champion ingredients from this year’s competitors. It promises to be a delicious evening to which everyone is invited. Tickets will be available through If you love great food, and want to taste Australia’s finest, this is an evening not to be missed.
Sharp Thinking
Queensland mechanical engineer Mark Henry had the professional chef in mind when, as a student,   he set about developing a range of knives that were supremely functional and of such quality that they could withstand the rigours of Australia's busiest restaurants. They became so popular with chefs, they are now sought by home cooks as well. “I developed the knives for working pro chefs,” recalls Mark. “As a young student with no commercial experience, I had no idea about retail. I just wanted to redefine the working chef’s knife and eliminate all those traditional old weaknesses. “Chefs really liked the Füri knives from the beginning, then they talked about them, wrote about them in their food columns, at their cooking schools. Soon, the department stores were getting so many enquiries from consumers that they wanted Füri too. The demand was such that Füri was an immediate success, and quickly became Australia’s #1 premium knife brand.” The best metal for the best blade Most professional knives are produced in Europe, but Mark wanted to design a knife range that totally re-shaped the category. His first idea was to use high carbon Japanese stainless steel, noted for its superior durability and ease of sharpening.   For the best combination of sharpness and toughness, Mark specified the blade be between the thick, strong European style and the sharp, light Japanese style. “I was determined to use a type of high carbon stainless steel alloy that was more like the old carbon steel knives than the modern European knives,” says Mark. “Without the complex metallurgy, that means Füri knives have the ideal combination for working chefs of a blade material that holds its edge a long time, but is also easier to sharpen than the more common CrMoV alloys used in German knives, and most Japanese knives today. I would love to use full carbon steel, like the famous old French chef knives that take such a sharp edge so easily, but the corrosion would drive everyone mad these days, so it had to be also stain-resistant! Not an easy combination of features, but we achieved it.” Seamless design The next crucial element was in the seamless construction. The blade and the handle are one, so there is no place for food to get trapped, and no rivets or plastic parts to fail. So not only does it look stylish, it is the ultimate in food hygiene and durability. “I thought it was a bit silly that after 800 years of chef knife making, in the ‘90s we still had the same riveted handles, sometimes still with the same type of wood ‘scales’, or plastic more recently,” says Mark. “My chef friends and I all had knives with handles that had split wood, lots of gunk in the gaps, rivets missing, melted plastic, etc. I worked on a way to make the blade and handle into one seamless piece, while still keeping a hollow cavity in the handle for the correct balance. “Nothing beats this construction for hygiene and durability, particularly when combined with our tough steel and strong blades. The Iconic handle What also raises Füri above its competitors is its innovative handle design. The iconic reverse wedge shape means the handle locks into the hand for a safer grip, which helps reduce hand fatigue, and reduces repetitive strain injuries. “While I was still at university (QUT) studying my mech engineering degree, I put some research into the forces involved during the most repetitive and heavy cutting motions chefs use,” explains Mark. “It became quickly evident, to me, that the traditional handle shape (basically the same for 800 years) was opposite to what it should be. The traditional taper which becomes narrower toward the handle actually encourages hand slip toward the blade. Then I realized why nobody cut themselves, even with wet/oily hands: the brain automatically compensates for any small slip by making the hand squeeze tighter on the handle to produce more friction and grip. “That means fatigue for chefs  in the short term, and arthritis, carpal tunnel and other problems in the long term The Füri reverse-wedge handle actively reduces this slip by becoming thicker toward the blade, in the direction that counts, so that less hand squeeze is required for the same cutting work. This means less fatigue and less hand problems for chefs, or anyone with sore hands.” Füri’s innovative design elements and materials result in knives of the utmost quality and are the reasons Füri is the knife of choice for chefs around the world. TV chef and restaurateur Kylie Kwong is a Füri brand ambassador, while Nigella Lawson is also a big fan. Füri knives are ranged in all major department stores and independents around the country. For more information visit
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories