Made with 25% whole bunches, the base wine for this vintage was given 20 months in a mix of old and new French oak before tirage bottling in early 2016. It then spent 22 months on lees before being finished in late 2017. It's a bright, rich red-purple in the glass with a generous but fine mousse, featuring aromas of spice, red fruit and dark berries. The palate is full, soft and silky with flavours of blackcurrant, plum and mulberry which are complemented by fine tannins and a long, dry finish. The wine was given a restrained level of dosage, making for a dryer style of Sparkling Shiraz that allows the quality of the base vintage to show through.

In the glass: Dense red black.On the nose: Black cherry with strong anise hints, black pepper and braised meats.On the palate: Porty-ripe black fruits with hints of jubey sweetness, iodine and liquorice power, velvety tannins and a sweet finish.

A softly textured Pinot Noir showing aromatic notes of red forest fruits, complex spice and forest floor. A refreshing mid-palate and fine, persistent tannins. The fruit comes from 25 year old vines grown in the deep granite soils of Tumbarumba in the foothills of the Snowy Mountains.

A pure and flowing wine with a nice savoury edge of red earth and red fruits acommpanied by a soft and subtle tannin. The spice is similar to Chinese 5 spice and really works well with the soft herbs and red fruit. It finishes long and clean.Limited Stock

Nick Spencer's modern take on a classic, old-school Aussie Claret.

A lovely Aussie example of this Spanish variety. The perfect wine to kick back and enjoy with a charcuterie board.