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Clonakilla are famous for Viognier, but in two different guises. One as the compliment to the exceptional and etheral Shiraz Viognier that has catapulted Tim Kirk to winemaking fame around the world, the other as this wonderfully textured and veluptuous white wine. Full-bodied with potent honeysuckle, pear, ginger and apricot aromas.

Drawn from well-sited 2.5 hectares within the Serralunga postcode Massolino's Dolcetto D'Alba has a wonderfully flowing texture for this variety. It's long and refreshing with chalky acidity, in the best Dolcetto manner. Whatever else Dolcetto is, it simply has to be fun and delicious to drink.

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.

Made by Rockstar winemaker Ben Riggs, the McLaren Vale Shiraz is as true an expression as one could hope for. The fifth release of the wine is based around a core of pristine fruit with dark red berries, hints of spice, earth, tar and leather and with seamlessly integrated oak. Ripe tannins are apparent but not overwhelming, meaning this is a wine which can be enjoyed now or in the next 10-15 years.

Farnese Edizione gives a very deep garnet red colour. The nose is intense and persistent with notes of cherry and blackcurrant, herbs, cinnamon, cloves, cocoa, liquorice and hints of mineral. The palate has great structure, good balance between alcohol and freshness, velvety tannins, very persistent with a long finish, ready to drink, or can be put in the cellar for a few years.

Rockburn Pinot Noir is a ripe, fleshy pinot noir with black cherry, blackcurrant and toasty oak flavours. Good concentration and a silken texture with powerful sweet fruit flavours driving a lengthy finish.

Koshu, Japanese indigenous Vitis Vinifera cultivation variety, is said to be a unique grape varietal in Asia. The character of Koshu is slight but pleasant bitterness originated from its pink grey skin. Fermented and aged in stainless steel tank. This wine goes well with sushi and cuisines using dashi. Brilliant pale yellow with green tone. White flower aroma with oranges such as navel orange. Smooth touch and rich fruit across the palate. From middle aroma to finish, subtle bitterness brings its distinctiveness.

St Hugo Cabernet Shiraz displays a dark ruby red with purple hues. The bouquet of dark forest fruits such as plum, blueberry and cassis lead into a beautifully complex palate of blackcurrent, sweet plum and chalky tannins. There is a underlying savoury oak hint and a finish of lingering dark chocolate.

Aromas of roses and liquorice bound with firm tannins.