This Shiraz is deep, generous and well balanced. It has a smooth, supple but rich and powerful palate. It has shy blackberry and blackcurrant aromas with a whiff of liquorice and aniseed combined with a very savoury palate and hints of oak spice. It has a seasoning of well-integrated French oak that is perfectly balanced with fruit that is well able to handle it.

Hand picked low yielding vines producing a wine with increased intensity of aroma, flavour, texture and length. Hand picked and fermented with indigenous yeast and matured in French oak for two years..

The Savaterre vineyard is elevated at 430m above sea level and is farmed along organic principles. No pesticides are used. An incredibly complex, lifted, lively and intense nose. Exotic aromas of smoked meats, dried red rose, allspice, clove, dark plum, dark cherry ,blackberry, mulberry, mandarin, violets, sandalwood, bay and funky undergrowth. This aroma really revs me up, it continues to evolve as time goes by. This wine is alive! Complexity, poise, sinewy acid, fine tannins wrapped around a sleek core of pristine dark fruit. A wine thats slightly reduced and smelling of undergrowth now that transforms in the glass and continues to seduce. This is Terroir. This is Savaterre.

Pretty and ethereal with classic Nebbiolo 'light on their feet' fruit characteristics, coupled with a fine tannin structure. This Beechworth Nebbiolo is structured and approachable with herbal aromas and flavours of red cherries and spice.

Giaconda vineyard was established by Rick Kinzbrunner, a mechanical engineer who became interested in wine in the early 1970's. Rick then spent the next ten years working in the industry, travelling and following his passion for wine. After a brief stint in New Zealand, he studied at Davis University in California and worked at some of the most respected wineries in the Napa and Sonoma Valleys (namely Stag's Leap, Simi and Matanzas Creek). In Europe he worked for the Moueix group in Bordeaux, co-owner of the fabled Chateau Petrus.

This Shiraz is deep, generous and well balanced. It has a smooth, supple but rich and powerful palate. It has shy blackberry and blackcurrant aromas with a whiff of liquorice and aniseed combined with a very savoury palate and hints of oak spice. It has a seasoning of well-integrated French oak that is perfectly balanced with fruit that is well able to handle it.

Fragrance, perfume and subtle spice sum up this extraordinary Pinot Noir by Rick Kinzbrunner at his Nantua Vineyard in Beechworth. Layers of undergrowth, red cherry, plum and Asiatic spices all intertwine to produce a Pinot of not only elegance and beauty, but of true power and precision. With some kind years behind it in the cellar, this Nantua is really hitting its straps and will compliment any evening with great food and great company.

Dont miss this rare chance to secure a magnificent wine from a top producer thats in seriously short supply. Made by an acclaimed winemaker at the top of their game, this is a slice of wine history you dont want to miss. Add it to your collection while you can.

FIGHTING GULLY ROAD La Longa Sangiovese, Beechworth

pen-fermented, 35% whole bunches, 2% viognier skins. Matured in 600L thick staved demi-muids. The bones are strong, the flavours are fine. There's nothing brutish about this wine, it's not rocket-propelled, and yet it pushes firmly for the stars. It tastes of graphite and black coffee, black cherries and white pepper, though what you really notice here is the wine's supple, spicy insistence and its fine web of tannin. This wine is going places.