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Nectarine and white peach, textured mid palate, acid and oak to close.

A great example of Tasmanian Pinot Noir, there is an exciting nose bursting with cherries. The palate is medium bodied and elegant, just as it should be.

A prestigious 1er Cru Classé estate, Château Coutet is the oldest and largest property in Barsac. The name Coutet is derived from the Gascons word for knife and the estates wines are renowned for their fresh cutting acidity and crisp lively palate. A blend of Sémillon (75 5%), Sauvignon Blanc (23%) and Muscadelle (2%), the wines show beguiling aromas of citrus, tropical fruits, white flowers, honey and ginger, revealing more candied fruit, gingerbread notes with age. The wine is matured in oak barriques for 18 months.

Château Guiraud is a large Sauternes property that is the only 1er Cru Classé, with the exception of its illustrious neighbour Château d`Yquem, that is located within the commune of Sauternes itself. Guiraud's 85 hectares of vineyards are located on one of the hills above the village of Sauternes. They are planted with 65% Sémillon and 35% Sauvignon Blanc. The grapes are harvested in "tries" and the juice is then fermented in oak barrels. The wine is then aged in oak casks (50% new) for 2 years. Guiraud is a very ambitious property with aspirations to produce a wine that will one day rival d`Yquem. The wines are astonishingly rich, especially in light of the high proportion of Sauvignon Blanc in the blend, and are undoubtedly amongst the finest wines being produced in Sauternes today.

Hand-crafted using a combination of locally sourced Pepperberry & Spice, and traditional botanicals, our Classic Dry Pepperberry Gin is inspired by the Riverina, New South Wales, the food bowl of Australia. This is the second Gin to be released in Griffith, New South Wales it is wonderfully balanced and juniper-forward, with cassia bark, rose petals and Pepperberry spice mix. Inspired by our passion for Gin and that yearning for more is how we have embarked on our Classic Dry.

An Australian Gin produced in the Riverina, where the skies run as far as the eye can see and where we are known as “THE FOOD BOWL OF AUSTRALIA.” Best served over ice and paired with a fresh or dee-hydrated slice of lime, orange, lemon, cucumber, rosemary, or mint to add a refreshing and unique twist. Our signature Gin has two parts to the distillation, firstly the Juniper is steeped for 24 hours. This steeping process along with fresh juniper is then added to the still before pot distillation. Five other botanicals include coriander seed, orris root, angelica root, cassia bark (cinnamon), elderflower, with an addition of fresh local Murrumbidgee honey. Best shared with the ones we love, where memories are made. Tasting notes: Triple Juniper Gin with Elderflower unlike the 51% distillation the 42.5% has a nice soft Elderflower nose and finish to the palate, the 42.5% enhances as slightly sharp on the palate initially, with the addition of Tonic or Soda Water the Elderflower opens to a nice slightly floral finish on the palate with the finish of Red Gum Murrumbidgee Honey to add to a long finish.

Few places seem to posses the divinely ordained right to produce Bordeaux’s other iconic export, Sauternes, quite like Clos Haut-Peyaguey. Across 12 hectares of plateau-topping Premier Cru Classé vineyard, Semillon (and a smidge of Sauvignon) grapes patiently wait out summer for the noble rot to set in. We’re talking about botrytis, of course. Once it does, the sweetest grapes are handpicked for vinification before being sent for a French oak siesta. The result is one of the world’s most revered sweet white wines. Unctuous and syrypy; floral and fruity; jammy and spicy: trés magnifique!

The Craiglee vineyard was established in the 1860's, and replanted in 1976 by the current winemaker, Patrick Carmody. All wines are made from estate grown fruit using natural processes that reflect the flavours specific to the site. This is an iconic Victorian wine that features a trademark of pronounced cracked black pepper.

A classic Fromm Vineyard Pinot Noir, a multi-layered wine, very concentrated without appearing big or heavy, with positive tannin support. At its best it shows a masculine charm with a distinct terroir-related identity, aging superbly.