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This is a stylish shiraz by Mount Horrocks, classic in character with mouth-filling red and black fruits, rich and juicy. The palate is beautifully elegant, balanced with long fine tannins, spicy fruit and oak.

Sourced and grown in the Adelaide Hills, this is a fine example of how good Chardonnay from this region can be. This is a blend of 3 different cultivars of the Chardonnay grape. Bunch pressed and in part wild fermented. Partial malolactic fermentation imparts further complexity. A beautifully textured and complex wine.

A sparkling Shiraz rosé which rested on lees for four years before disgorgement and with a minimal dosage of only one gram. It smells of strawberries and cherries but with an underlying sense of savoury dried herbs. In the mouth it is both ripe and textural with the merest hint of tannin.

Piper-Heidsieck champagne is a sharp sparkling wine, aged over four years to create a long lasting crisp palate that is as refreshing as it is flavourful. Experience beautiful notes of grape, fresh apple, citrus, white fruit, and fresh almond.

Mount Horrocks Cabernet Sauvignon is the result of Stephanie Tooles expertise in finding the right balance between fruit richness and oak maturation. Beautifully marrying these two components has given birth to a poised, well-structured, and delicious wine that will keep you wanting more. The nose is a fragrant display of light herbs, fresh mint and red currant aromas with hints of cedar-like oak. The palate boasts of delightfully ripe tannins, and features red currant and other classic dark fruit flavours. This dark and inky Cabernet Sauvignon will definitely blow you away with its complexity, depth and vibrancy. It pairs very well with savoury beef, game meats and cheese.

Brilliant straw-yellow with green reflections, fine and persistent perlage. The nose is markedly fruity and aromatic showing notes of apple and white stone fruits. The palate shows enticing fresh apple and pear fruit, and is wonderfully creamy and full with a pleasant fruity aftertaste. Serve well chilled as an aperitivo with a range of antipasto such as scampi crostini, salt and pepper squid, fresh asparagus frittata, polenta chips and Prosciutto Crudo with melon or fresh figs. Following the hand harvest, the grapes are gently pressed and left to settle prior to a carefully controlled fermentation in stainless steel vats. Re-fermentation is via the Charmat method in stainless steel tanks (closed under pressure) at programmed temperatures and with selected yeasts for a minimum of 60 days. The dosage is 12 gms/L with a natural acidity of 7 gms/L. BiancaVigna was founded by Elena and Enrico Moschetta in 2004 from the encounter of two families with the same passion for quality wines and good food: the Moschettas (wines producers in San Gallo since 1903) and the Cuzziols (agro food merchants since 1920). Biancavigna manages 12 hectares of vineyards located in 3 different areas: Conegliano, Pieve di Soligo and Felettano close to Valdobbiadene. Each vineyard contributes its own unique character, structure and minerality to the finished wines. Following the hand harvest, the grapes are gently pressed and left to settle prior to a carefully controlled fermentation in stainless steel vats. Re-fermentation is via the Charmat method in stainless steel tanks (closed under pressure) at programmed temperatures and with selected yeasts for a minimum of 60 days. The dosage is 12 gms/L with a natural acidity of 7 gms/L.

A structured, full-bodied and franc wine. A juicy, fleshy pear and golden grape texture. The finish narrows to citrus and grapefruit flavours. A wine with great fruit, a good mouthfeel and a harmonious balance.