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Unmistakably, Grange, this 2012 vintage is complex, flamboyant and lifted. An aromatic multi-cultural characteristics. The earthiness is well integrated with the aromas of dark fruits, grounded coffee, red liquorice and black olives, which leads to a firmly structured finish.

Penfolds Bin 389 is the classic South Australian red! Often referred to as 'Baby Grange' or 'Poor Man's Grange', Bin 389 was the wine that helped to build Penfolds' solid reputation with wine drinkers around the world. A magnificent blend of Cabernet Sauvignon and Shiraz from the very best regions and vineyards available to Peter Gago and his team, the robust nature of the Cabernet grape give structure and body to the wine while the opulent Shiraz fruit provides suppleness and intensity. A true icon of Australian wine first created by the legend himself, Max Schubert, Peter Gago is quoted as saying 'Through thick and thin, across all vintages, Bin 389 always delivers - benefitting from over half a century of practice!

Bin 707 is a Cabernet Sauvignon reflection of Grange, intensely-flavoured fruit, completion of fermentation and maturation in new oak, expressing a Penfolds understanding of multi-vineyard, multi-region fruit sourcing. Bin 707 was first vintaged in 1964. The wine was not made from 1970 to 1975 when fruit was directed to other wines, nor in 1981, 1995, 2000, 2003 or 2011 (when fruit of the required style and quality was not available). Full bodied and with proven cellaring potential, Bin 707 retains a secure place among the ranks of Australias finest Cabernets.

Penfolds Bin 407 began life back in 1993 with the release of the 1990 vintage Cabernet Sauvignon. Created as a result of the availability of high quality Cabernet fruit, Bin 407 is inspired by its older brother, Bin 707. Not only offering varietal definition, but also approachability, structure and depth of flavour. The Bin 407 highlights the Penfolds approach to multi-region, multi-vineyard blending to create a Cabernet that rewards the drinker in both early and later years.

Although this wine is plush, dense and rich, it possesses a compelling percussion and balance. Right up there with Grange and Hill Of Grace as one of Australia's best Shiraz, and from one of the greatest vintages too!

The Philip Togni estate vineyard is in the Spring Mountain District AVA, just northwest of the town of St. Helena on the western side of the Napa Valley. Sitting on the eastern slope of the Mayacamas Range, it’s the coolest and wettest region in the valley, partly due to its proximity to the Pacific Ocean (50 kilometres) and San Pablo Bay (40 kilometres). Conditions on Spring Mountain are further moderated by aspect and altitude; most of the region’s vineyards face east, avoiding the harsh afternoon sun, and the steep terrain can reach as high as 800 metres. The east-facing, organic, dry-farmed 10-hectare Togni plot lies high up on the mountain itself, above the fog line at just over 600 metres. Surrounded by oak trees and tall Douglas Firs, the site was first planted in 1981 to Cabernet Sauvignon and Sauvignon Blanc. Following a conversation with friend and Bordeaux legend Paul Pontallier, Togni decided to mirror the varietal plantings of Château Margaux at his own estate. The plantings now stand at 82% Cabernet Sauvignon and 15% Merlot, with the balance comprising Cabernet Franc (2%) and Petit Verdot (1%). The make-up of the wines reflects these plantings. It’s a steeply terraced site, home to old vines (33 years on average) in rocky soils of weathered sandstone and shale. Philip Togni Cabernet Sauvignon is made from estate fruit―the family has never purchased fruit, nor will they. “We know our site is special,” daughter Lisa explains. “We’re trying to make a wine that reflects this place.” In another tip of the cap to Bordeaux, Philip Togni’s preference from the outset has been to make wines more in the mould of Saint-Estèphe rather than Saint-Julien; in each given season, he and Lisa seek to emulate the longevity, rugged character and definition found in those wines. “That’s what we set out to do, and with a few tweaks, it seems as if that’s what we have achieved.” The 2018 season was a classic at this estate, producing elegant, detailed, site-true wines. The fruit was picked in the third week of September with potential alcohol between 13 and 14%. The grapes were sorted, gently destemmed, crushed, and cold soaked for three days. After 20 days’ co-fermenting, the wine was pressed to French oak (40% new Taransaud and Nadalie). The wine was bottled in August 2020.

Elegant and aristocratic kaleidoscope of aromas, an abundance of fruit flavours, blackberry, mulberry and blueberry with supporting complexity of mint, eucalypt, rhubarb, Turkish delight and cinnamon. The palate offers a rich tapestry of enjoyment and fulfilment of flavours of raspberry, strawberry and boysenberry to name a few. Made by Jim Barry.

Bright plum in colour, Penfolds Bin 169 Cabernet Sauvignon displays delicate notes of mint and blackcurrant, with a more savory bouquet of semi-dried tomatoes and fruit chutney at the end. A hint of oak and spice adds extra warmth. On the palate a flavour-wheel of spearmint, milo powder, chocolate and black liquorice.

The Eye of Ra was the powerful feminine counterpart to the sun god Ra in Egyptian mythology and was personified by a number of Egyptian goddesses. They also represented the polarity of extreme force of the sun’s heat countered by the sun’s nurturing gaze. Wine maker Ben Glaezter similarly produced the Eye of Ra Shiraz featuring excellent power and depth balanced by restraint and elegance leading to an amazing evolution in the bottle and glass. The Eye of Rã 2018 Shiraz reflects Ben Glaetzer’s aspiration to create the perfect wine that is the epitome of Barossa Shiraz. 100% Shiraz, extraordinary fruit was sourced from selected vines from four outstanding vineyards from the renowned Ebenezer sub district at the northern tip of the Barossa Valley. The fruit was hand harvested from low yielding vines aged up to 110 years old predominantly in deep sandy soils of a red brown texture known as contrast soils. The result was exceptional quality featuring intense depth of colour, astounding aromatic purity and brightness on the palate. The parcels were fermented separately in small open fermenters and gently hand plunged 3 times daily. During fermentation the temperature was kept very cool below 18 degrees Celsius to enhance the fresh aromatic profile without over extraction. The wine was then matured for 16 months in 100% new French oak hogsheads with natural malolactic fermentation continuing in oak during maturation. The fine grained French hogsheads were of the highest quality with tannin profiles selected to best express the flavours of the individual parcels. Inky, opaque purple with red accents in colour. The aromas are expressive and forceful, development will reveal delicious herbs that accent a core of dark berry fruit. On the palate there are polished tannins balancing the dominant fruit. Black berries are layered over red, with mocha, liquorice and fresh-cut cedar. Cellaring in the bottle will lead to increased complexity and even greater enjoyment.