When a young Alfredo emigrated from Spain in 1940, he had a clear vision of his family’s new life in Australia. Today, his legacy sees the Nugan family established as one of Australia’s most successful agricultural enterprises. This wine is a tribute to his vision and the passion he instilled in his family. Sourced from the Frasca’s Lane Vineyard in Victoria’s cool climate King Valley. Ripe aromas of cherry with hints of mocha, dark chocolate and earth followed by a savoury palate of spicy plum and raspberry with well-integrated tannins.

AROMASDelicate aromas of spicy dark cherries and dried herbs withhints of strawberry sorbet and cedar oak.TASTEThe aromas echo the palate to create an alluring Sangiovesewith flavours of cherries and cranberries with juicy acidity.Balanced with f ine grain oak tannins providing length andlingering flavours of raspberries on the finish.ENJOYPair with the classic Italian favourite Spaghetti Bolognese or an antipasto of cured meats and hard cheeses.WINEMAKINGThe single vineyard parcels were harvested on the1st April, 2021 in the cool of the nightIDEAL DRINKING Drink now or cellar for up to 3 years.

Season The 2021/2022 growing season commenced with good spring rains, giving way to a temperate summer. Mild, cool conditions through to harvest yielded beautifully clean fruit and ripe tannins. Viticulture Shiraz is grown on a number of elevated sites with deep granitic loams in the Hilltops region. Winemaking Grapes are harvested at around 13 Baumé, to capture freshness and purity at optimal ripeness. The destemmed grapes are open-fermented and worked with remontage and délestage. Malolactic fermentation and maturation takes place in Allier and Tronçais oak before blending and bottling at 12 months age. Lifted violets, red fruits, ripe cherry and gentle spice yield to a palate of dark plums, sweet fleshy tannins and a long, resonant finish. Decant before serving.

Savour an elegant yet vibrant, silky, hand-crafted Tempranillo Graciano blend – with all the quality you'd expect from the brilliant Bryan Currie, and terrific quality grapes from cool-climate Hilltops, a region Bryan Currie knows extremely well.

Fragrant notes of cherry and plum with lifted oak notes. Silky smooth palate, beautifully balanced with dark fruit flavours, smooth integrated oak and a long finish. 2017 marks our third vintage of Shiraz from the Hilltops region. We have the pleasure of working with two wonderful growers, who operate some of the very best vineyard sites in the area. Shiraz from Brian Freemans vineyards (Home and Back blocks) makes its way into our Hilltops Shiraz No.1 release, while Jason Browns Moppity Vineyard is the source of our fruit for the Hilltops Shiraz No.2. We try to approach the production of the two wines in a similar fashion, to better highlight the differences between the two vineyards. Warm fermentations followed short cold soak periods, after which maturation took place over 12 months in French oak puncheons approx. 25% new oak. I aim to produce two clean, yet complex, styles of Hilltops Shiraz; honest expressions of where they are grown. I am always enamoured with how Shiraz from this region offers such generosity and intensity, whilst still retaining a medium bodied framework, and trademark cool-climate elegance.balancing the richness of fruit on offer, and building some impressive structure and drive. A boutique producer of premium Semillon and Shiraz, Gundog Estate engages passionate growers who deliver the highest quality fruit year on year. In the winery, the winemaking team, lead by award-winning winemaker Matt Burton, employ a thoughtful combination of new and old world practices to deliver high quality, innovative wines which balance fruit flavour and complexity whilst telling a story of the season and region. Matt firmly believes that all wine should offer drinking appeal from day one, but also have the potential to age gracefully and the Marksmans Shiraz is the perfect illustration of this philosophy. The grapes for the Marksmans Shiraz come from vineyards situated in Murrumbateman and the combination of the regions loamy clay, pre-Cambrian era soils and classic continental climate of low rainfall, freezing winters and a wide temperature range during the growing months, ensure that the fruit grown is consistently of the highest quality.

Pinot Noir 60%, Sangiovese 28%, Shiraz 12% All the individual varieties were fermented separately in small 2 tonne parcels. The fruit was 100% destemmed and pressed after 18 days on skins. The Pinot Noir and Sangiovese were blended together immediately after pressing and the Shiraz shortly after to ensure a longer period of time for the varieties to integrate. Nick Spencer Wines is a small Canberra based wine company dedicated to producing exceptional, hand crafted wines that honour their local landscape. Producing stunning, award winning wines for nearly two decades, Nick's passion and remarkable talent for considered, quality wines is evident in every bottle. Awarded a degree in oenology at the University of Adelaide in 2000, Nick has worked for notable producers across the industry including Rosemount, Coldstream Hills, Madew Wines, Tertini Wines, and most recently, proudly lead the team at Eden Road for almost a decade. Nick has received extensive industry recognition, winning the 2009 Jimmy Watson Memorial Trophy, the National Wineshow Trophy for Best Shiraz in 2011; as a Len Evans tutorial scholar in 2011, as a finalist in the Young Gun of Wine Award in 2011 and a finalist in the Gourmet Traveler Winemaker of the Year in 2014. Nick made wine in Khakheti in Georgia for several years, has toured extensively through France, New Zealand and Californian wine regions and is a regular judge at many regional and national wine shows including in Sydney and Queensland. Nick lives in Canberra with his wife Sarah and their two young children.

Bright cherry red. Sweet red cherries on the nose with hints of thyme, fennel and dried bay leaf. Mouth-filling tannins with sweet red cherry flavours and a hint of spice on the finish. Chargrilled eye fillet. The fruit was machine harvested into 2.5t steel bins, transported directly to the winery for immediate processing. Crushed to static fermenters it was pumped over twice a day for approximately 20mins each time. During which time the temperature and acid levels were monitored constantly and adjusted when necessary, after completing fermentation the wine was pressed to tank using an air bag press. It was racked off gross lees directly to barrel to finish malolactic fermentation and mature in mainly older used barriques. The barrels were checked and topped each month. Tar & Roses home is in Nagambie Central Victoria and produces wines inspired by classic varietals from the Mediterranean and was named after the signature characteristics of Nebbiolo. The name also ties back to the winemaking team behind the venture, the legendary Don Lewis and his winemaking partner Narelle King. Following the passing of Don in 2017 this represents the final vintage of his great career with Narelle now carrying on the Tar & Roses tradition in 2018 and beyond. Tar & Roses produce one of Australia's leading Pinot Grigios known for its characteristic dusty pink colour. Tar & Roses sources the majority of red fruit from areas across central Victoria such as Heathcote, an ideal region for Italian and Spanish varietals and classic "Australian" Shiraz.