Conceived as our homage to the pioneering game-changing ‘Super Tuscan’ Vino da Tavola blends of Firenze (specifically Marchesi Antinori’s ‘Solaia’ from their Tenuta Tignanello) and Bolgheri in western central Italy. This blend of the intensely-fruited traditional Bordelaise grape variety with the earthy asperity of Sangiovese takes strengths from each of its requisite components to make a wine of regal rusticity that treads a path a little less travelled. The aroma is underpinned by an uncommon and intriguing earthiness. A mélange of red and black wild fruits, currants, plums and sarsparilla are underpinned by savoury notes of nutmeg, olive tapenade, maquis and charred capretto weaving amongst a top note of leafiness. Its dense yet refined sanguineous palate is replete with juicy flavours of mulberry, blood orange, Amaretto, Szechuan pepper, black tea and cocoa powder. The all-singing all-dancing palate runs deep, reverberating with char, dark fruits and a subtle acid line enhanced by a slow build of graphitic tannins and subtle Cynaresque bitterness. This wine is suitable for vegans.

Harvested from the estates E block as well as from Upper Ngumby Vineyard, the fruit was immediately destemmed and crushed into static fermenters, prior to inoculation. Acholic fermentation followed, after which the juice was kept on skins for about 3 weeks and matured for 13 months in oak barrels. This Cabernet Sauvignon shows an alcohol level of 13%, exhibiting a bright crimson red colour with purple hues along the edges. Attractive aromas of blackcurrants, leaves, violets and earthy notes flow from the nose, with the supple and rounded palate featuring fresh flavours of dark chocolate, bramble and blackberry. This elegant wine is fit for consumption upon release, also having a cellaring potential of 3 to 5 years so that its flavours and structure can enhance further. Foods like Asian BBQ lamb ribs, Beef Tenderloins, meatballs and grilled steaks taste marvellous with this delicious wine.

Oakridge Over the Shoulder Cabernet Merlot is bold fruit driven and mouth filling, this wine combines old world style with contemporary wine making techniques.

Founded more than 150 years ago, Yeringberg is both a pioneer and enduring icon of the Yarra Valley. Fourth-generation winemaker Sandra de Pury views her art as the perfect combination of intellectual, physical and sensory engagement, and shes continuing to scale new heights with the wines. This effortlessly restrained Cabernet blend is the estates flagship red, and has won the trophy for Best Cabernet Sauvignon at the Yarra Valley Wine Show for the past three out of four vintages. Its complex yet pure, from blood plums, violets and cassis to cigars, tapenade and Christmas cake. Its serious yet seamlessly structured. This beauty will be sitting pretty for 20 years.

Yarra Yering Dry Red Wine No.1 Yarra Valley Cabernet A feature of the Langton’s Classification since its 1990 inception, “No . 1” remains one of Australia’s most sought-after Bordeaux style blends. It is principally a Cabernet Sauvignon affair, with Merlot, Malbec and Petit Verdot playing supporting roles. Described as a “classic claret-style”, it features bright, blackcurrant fruit characters, savoury complexity and fine-grained tannins. Originally made by the late great Dr Bailey Carrodus, this flagship of the Yarra has been in the hands of Sarah Crowe (James Halliday’s 2016 Winemaker of the Year) since the 2013 vintage.

In the winery: Underwent malolactic fermentation in French oak barrels, then matured for 10 months.In the glass: Medium Pinot red.On the nose: Perfect balance of strawberry, field mushroom, black tea and oak spice.On the palate: A charming and harmonious wine with core flavours of strawberry and cream, a silken build of earthy complexity, and fine, perfectly integrated tannins. All elements in harmony from start to finish. Classy!

Savoury, woody spice adds greater interest to become quite intense in its cherry skin and stone flavours, with intriguing white mushroom and pepper notes in the finish.

This dazzling Rosé from Medhurst is a stylish blend of 60% Cabernet Sauvignon grapes with 40% Shiraz grapes. The resulting wine features a pale copper hue with a bright salmon haze. Fresh aromas of raspberry, strawberry and citrus fuse with light suggestions of fennel and white jasmine blossom to flaunt an attractive bouquet. These magnificent characters make way for a refined and savoury palate to provide a supple and creamy texture. The finale is delicate and refreshing, marked by chalky and phenolic nuances. This fantastic Medhurst Estate Vineyard Rosé tastes excellent on its own, or can be enjoyed with grilled sausages, prosciutto or fried fish.

Dark brooding intensely varietal fruit characters showcasing signature aromas of cassis, anise, sarsaparilla, chocolate and freshly-ground coffee underpinned by typically classic herbal notes. Subtle structural palate with slow-building fruit washing over the bed of youthful chalky tannins. Red currant, cocoa nib and charry oak characters feature with a Chinotto-like flavour on the long-drawn finish. This wine is suitable for vegans.

All fruit is hand-picked early in the morning and immediately de-stemmed but not crushed. Some batches are left to cold soak for 4-5 days, while others are fermented immediately. Both natural and cultured yeasts are used. Both pumping over and punching down are used for cap management. Some ferments undergo post-ferment maceration depending on tannin structure and style. Wine lovers have a lot to thank (Hoddles Creek winemaker) Franco dAnna for... He crafts his affordable range with the same care and attention as his premium wines, meaning that even when watching ones pennies one can still drink top class wine. Toni Paterson MW of The Real Review After fermentation the wine is gently pressed to oak barrels, 30% new, 30% one year old, the rest two and three years old. After 11 months of barrel maturation, the wine is assembled and bottled without filtration or fining. Hoddles Creek Pinot Noir typically shows aromas and flavours of red berries and dark cherry. Ripe, firm mid-palate tannins give structure and lead into a long, attractive finish with pleasing acidity.