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Naturally fermented and raised in a mix of the family's ancient concrete vats and steel, the fruit purity gives you insight into this great vintage with a lifted fragrance of market-fresh berries, lilac and cherrystone fruit. In the mouth it has a fleshy, juicy texture and bright, mouth-watering freshness.

Catena Malbec combines rich dark berried fruits together with hints of violet on the nose. Complex layers of blueberry and blackberries on the palate finishing with silky tannins and hints of dark chocolate, vanilla notes. Latin America has been known to produce some fiery temperaments, but theres something really cool coming out of Argentina - Malbec is what were getting into right now. Malbec is well suited to Australian tastes, it loves a steak, and offers big, bold vibrant notes. We think this is one Latin American youll get along with famously.

"Scuro" is a blend of Sangiovese and Shiraz from our Dark Horse Vineyard, co-harvested and co-fermented. Scuro (meaning "Dark") is named for both its Italian roots and for the impressive dark colour that took us by surprise during fermentation. Extended maturation in French Oak Hogsheads has resulted in a powerful and generous wine with a deep ruby hue, rich palate and great cellaring potential. Certified Organic, Biodynamic, Vegan-suitable.

Calabria Pedro Ximenez & Semillon; a luscious, fortified wine of exceptional quality, wonderfully rich and decadent. Raisins, figs, dates and marmalade together with hints of rancio and banoffee pie. A dessert in itself, serve slightly chilled, though combining exceptionally well with ice-cream, blue cheese & charcuterie or even sticky ribs.

Vignoble Aucoeur is the oldest family domain of the Morgon village, in the heart of Beaujolais. Arnaud Aucoeur has been voted 2020 Winemaker of the Year. Located on siliceous and clay soil, granite sandstone and gravels, Saint Amour is at the crossroads between the Mâconnais and the Beaujolais Crus. With a bright deep garnet colour, the “Saint Amour cru” is fleshy and concentrated, supported by silky tannins. It blossoms harmoniously on the mouth, with aromas of cassis and blackberries.

Commandaria is a unique wine produced from some of the oldest grape varieties, mavro and Xynisteri grown in Cyprus. Only 14 villages on the eastern slopes of Troodos have the privilege to produce this unique wine.

This is one of the gems produced by cult winemaker Elian Da Ros, who learned the art of winemaking at the prestigious Domaine Zind Humbrecht in Alsace before taking over the family vineyard. This luscious red is a blend of half Cabernet Franc, with the rest a split between Merlot and Syrah and matured for 18 months in old oak. Drink young for the sheer enjoyment.

The 2017 is a smoky and juicy dark cherry-and-raspberry-noted wine with sappy freshness and a nice, crunchy finish. "The late Marcel Lapierre once said of Beaujolais, Ça se bois sous la douche. (Its a wine you can drink under the shower). While this captures the simple deliciousness of much Beaujolais, it doesnt do justice to the wines being produced by the finest artisans like Pierre-Marie Chermette. Of the wines of Domaine du Vissoux we would be more likely to say, Il est trop bon pour être bu sous la douche! Its too damn good to be drunk in the shower! Beaujolais can be the most joyful, compelling and life-affirming of wines. Yet in the hands of a master it can also be a wonderfully refined, long-lived Burgundy. Domaine du Vissoux is a producer capable of fashioning such wines. This is why their wines can be found in many of Frances finest restaurants and why Vissoux remains the highest-rated Beaujolais producer in the leading French wine guide, Les Meilleurs Vins de France. Owners Pierre-Marie and Martine Chermette were among the first in Beaujolais to use sustainable agricultural practices, shunning the use of any chemicals in the vineyard and encouraging as much life in the soil as possible. They prune hard to keep yields low, harvest by hand when the grapes are fully ripe and regularly carry out green harvests to further reduce the yields and ensure full ripeness for the harvest. The wines are made with minimal intervention: wild yeasts, minimal sulphur additions and no filtering if possible. Ageing is in traditional up-to-the-ceiling, neutral oak casks."