Devils Vine Pinot Noir
Devil's Vine is one hell of a wine. This devilish drop is approachable yet complex, juicy yet smooth and intensely satisfying. This wine has aromas of ripe cherry fruit and red plum notes complimented by toasty oak. Light in body, red fruit flavours with balanced acidity on the palate reveal fine tannins and a long finish.
UMPF Shiraz
Yellow Tail Merlot
Yellow Tail Merlot is soft and supple, with sweet, plum and cherry flavours and a hint of liquorice or anise. Merlot is an excellent alternative to the heavier and more tannic red varieties.
Yellow Tail Cabernet Sauvignon
Yellow Tail Cabernet Sauvignon is a bright red colour with a fragrant nose of primary red fruits and blackcurrants. Aromas of crushed blackberries with sweet mocha also fill the nose. Brimming with rich blackcurrant fruit and sour cherry flavours, the wine is mid-weight and displays a soft velvety finish.
Yarran Shiraz
Old Fat Unicorn Pinot Noir
A wine with the pizzazz of a unicorn, but the serious expression of a rhino, it will charge the palate with a surprising blend of luscious red berries and bold fruit flavours, dazzling not just to the eye but to every sense.
Just like Magic Pinot Noir
Just Like Magic brings to life the magic of Pinot Noir. Alike the Magician's Rabbit, distinguished and boastful , it lives it's life in the limelight. This Pinot Noir is bright with delicious sweet red berries complimented by rich red fruit.
Wild Blumen Pinot Noir
The coldest part of the day in the Australian Bush is before the sun comes up, when the light creeps over the horizon. That soft, morning light is reminiscent of the lightness of this Pinot Noir, with its aromas of blackcurrant fruit and complex spicy oak notes.
Hardys Brave New World Shiraz Malbec
Fuzzy Bare PinotNoirPiquette750
Organically grown, no additives, vegan and moderate in alcohol 'Fuzzy Bare' is the new kid on the block- fizzy, fun and ready to drink! Despite being the newest hottest kid on the block, piquette dates to ancient Greek and Roman times. It enjoyed a renaissance in the 19th century when phylloxera decimated French vineyards, making grapes so scarce every ounce of the precious fruit was used. Made from adding water to bare pressed grape skins and left to ferment, this low-alcohol, refreshing, and s