Leasingham Classic Clare Shiraz is is sourced from the best Leasingham Clare Valley vineyards and has become a firm favourite of the discerning premium wine collector. Still picking up major awards at capital city wine shows, including the very recent 2011 Royal Adelaide Wine Show where the 2009 Classic Clare picked up the Max Schubert Trophy for Best Red Wine of Show. In the mean time, enjoy this current release Classic Clare that shows all the typical vibrant mocha, dark chocolate and vanilla bean extract we've come to love from this iconic wine.

The Malleea (an aboriginal word for 'green paddock') is a very fine exapmle of the classic Australian Cabernet/Shiraz blend. The 2008 is rich, dark magenta in colour, with ripe plums, spice and vanillin oak on the nose. The palate is like a complex fruit cake with layers of fresh berries, black olives and hints of chocolate.

Yering Station Reserve wines are produced only in years of outstanding quality. The Shiraz Viognier is co fermented, made up of 95% Shiraz and 5% Viognier. A wonderful vintage in 2012 where fruit was able to ripen to maturity in cool conditions

Domaine Asmara Infinity Shiraz is Domaine Asmaras flagship wine, it is only release in exceptional vintages with limited quantities. It is a bold, full bodied red wine, packed with ripe dark fruits flavours with chalky tannins and a lengthy finish. It would be a great candidate to cellar with the right conditions.

VINEYARD: Fruit is sourced from 120-year-old dry grown Shiraz vines from Martin & Joan Smiths vineyard in the Polish Hill River. Grey loam acid soils over sandstone and slate make up the profile with much of the top soil littered with rock, hinting at just how tough the vines need to be to sustain growth and produce quality fruit - not to mention the work of the vigneron to ensure overall balance. Despite growing these vines organically since their planting in the 1970s, 2012 marked the first year of NASAA Organic Certification for these vineyards. VINIFICATION: Handmade in 2 and 4-tonne fermenters, the fruit is de-stemmed and fermented using natural yeast. Hand plunged up to 4 times daily to control temperature and maximise flavour and tannin extraction. Left on skins post fermentation for 15 days, then lightly pressed and transferred to French Oak barriques for 30 months.Only 630 x 6 packs produced. COLOUR: Deep dark red brick with a slight purple tinge. BOUQUET: Concentrated with blackberry spice with hints of chocolate and cedar. PALATE: Powerful Clare Valley Shiraz with rich mid-palate fruit with long grainy tannins, oak complexity and balance of acidity. FOOD MATCH: A delightful complement to strong cheeses and gamey meats.

WHISSON LAKE White Label Pinot Noir, Adelaide Hills

Ripe plums, spice, compote, and fresh ripe blackberries on the nose. A lively, strikingly astute entry on the palate, with flavours of fresh, ripe berries enhanced by hints of spice and clove. The flow is calm and even with effortless tannins.