Back in 2017 I was intrigued to see if my theory about certain varieties from warm-climate dry-grown vineyards are ideal for light-bodied red wines, even to be enjoyed with a bit of a chill on it! That ended up being one of my most successful wines, so in 2022 I made my fourth wine from Nero d’Avola grown by the Chalmers family at their Merbein vineyard. Fruit was hand-picked then transported in a refrigerated truck and delivered to the winery the next day. It was de-stemmed and sat on skins for only five days which accounted for the majority of fermentation. Once pressed it completed its fermentation in a stainless-steel tank, then was transferred to mature French oak puncheons (500L). After spending six months in barrel the wine was racked and blended, then bottled in November 2022.

Produced from Nero d'Avola and dried Nero d'Avola grapes grown on the best sites in western Sicily. The grapes are dried in two historical ways, depending on their origin. Some grapes are left to hang and dehydrate on the vine while others are hand harvested and left to dry on racks for 15 days. The wine is vinified in a very gentle way allowing the wine to display both intensity of flavour and early approachability. The lavish fruit flavours of damson, black cherries and black currants match very well with rich meat based sauces.

This Nero D'Avola has flavours of spice, pepper, plum and dark cherry. Rich in colour, with a long length of flavour and a velvet tannin structure to finish.

Produced from premium Shiraz grapes grown on Coonawarra's famous Terra Rossa soil, this well structured wine exhibits great depth and varietal flavours. This Redman Shiraz drinks well now but will reward 5-7 years cellaring.

Made from Nero d'Avola, a native grape of Sicily. The vineyards that produced this well crafted red are in the Belice area on the western side of the island. A portion of the fruit is treated very carefully during picking and transportation so as not to break the skins. The bunches are than laid out and dried for 30 days. They are then gently destemmed and crushed, and fermentation takes place. This wine is then added back to the normally fermented portion. The combination of two wines provides great intensity, complexity and interest. The wine has an incredibly intense nose featuring black pepper and spices. The palate offers layers and layers of fruit with bursts of dark berry fruit, excellent balance and complexity, with a soft, lingering finish.

Knappstein Shiraz displays rich, ripe, plum and berry flavours with fine velvety tannins. Medium term cellaring will be rewarded.

St Hugo has been a long established name in Australian wine, namely due to the iconic Cabernet Sauvignon from Coonawarra. Made from premium Barossa Valley fruit that provides dark berry fruits with opulent herb and spice characters. With a cellaring potential of over 10 years, this Shiraz can proudly wear the St Hugo name.

Sicily’s number one red grape variety, Nero d’Avola is indigenous to the island. This briliant Nero D'Avola is grown on hillside slopes in the Trapani area, using the traditional Spalliera vine training system.The Terre di Kama Nero d’Avola has a wonderful structure, yet soft tannins and is very approachable. Packed with red berry fruit flavours, it is ideal with red meats and tomato based pasta sauces.

Savoury and slightly earthy notes combine on the nose with attractive dark cherry aromas. The berry flavours are long on the palate and smoothly textured, finishing with light but persistent tannins.

A wine that reflects the true nature of modern South Australian Shiraz. The expert team at Saltram bring to life the rich and supple dark fruit flavours of great premium vineyards Shiraz with seamless oak integration in this Pepperjack. It's easy to see why it's a firm favourite of many full-bodied Australian red wine fans.