The pride of Michelini stable, this Merlot was sourced from the mature Buckland vineyard. On the nose it offers violet fruit characters supported by vanilla oak and a solid mid palate weight and flavour with soft fruit tannins and firm oak finish.

A herbal, floral and slightly 'funky' nose leads to dark, brooding red fruits with impeccable poise and balance. Great length.

An aromatic wine loaded with spices such as cloves and cinnamon. Simply heat in a saucepan to warm and serve. The spices blend in perfectly with flavours of orange and lemon. Perfect on that winter night in.

The Zema family has a proud history of producing great Coonawarra wines with plenty of regional character. This rich inky offering is redolent of ripe berries with a long satisfying finish.

Bright, intense ruby red, Tasca Lamuri Nero d'Avola displays rich aromas of cherry, blackberry and mulberry. Vanilla bean, tobacco and aromatic herbs on the palate lead into dark forest fruits and oak adding a beautifully balanced flavour. Good structure and pleasantly fruity with red and black berries.

Feudo Montoni Lagnusa Nero d'Avola Sicilia DOC Great entry-level Nero dAvola from Feudo Montoni showing dark fruit and notes of black truffle and an underlying minerality. 'there are few estates anywhere in Italy making more compelling wines today'Ian d'Agata, Vinous. Lagnusa, in the Cammarata area, is the name of the cru (certified organic) from which the grapes are sourced and comes from the Sicilian word for lazy. A bit harsh, but the soil gives little, making the vines work hard to produce low yields of concentrated fruit. Altitude: Sitting at 600 meters above sea level, the 35-year-old vines (grafted by hand onto older roots) face east on sandy clay soils. These vines were selected (massale) from mother vines in the Vrucura cru. In the winery, the juice is fermented in cement containers, with Malolactic fermentation taking place completely in cement. The wine the recieves three ageing stages. Around 20 months in cement to allow the wine to mature, around four months on oak to add a little texture and then the same again in bottle to settle. The result is generous, intense and fruit-forward yet fresh wine. Shop Sicily

ColourBrilliant cherry red colour; bright and attractive.AromaSavoury bouquet, perfumed with dark maraschino cherry, quince paste, very subtle smoky oak complexity.PalateElegant medium bodied, with a good line of acidity and a clean finish. Lingering ripe cherry flavour balanced by distinct but gentle tannins.

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.

Fabrizio Vella is a passionate winemaker living and working in Sicily. Proud of the island that he calls home he wanted to create a wine range that was personal to him, that reflected where he was from. Working with indigenous varieties of Cattaratto and Nero d’Avola he conjured four wines using an organic approach and careful winemaking to create wines that are fresh, exciting, moreish and true to their origin. A Sicilian wine through and through. Harvested by hand. Yields are naturally limited by the winds and climatic conditions on the island and average around 80 quintal per hectare. Vineyard sites are situated at an altitude of 350-450m, ensuring cooler night time temperatures which preserve crucial acidity in the grapes. The average age of the vineyards are 7 years old. wines tend to be harvested earlier than many of their neighbours and consequently they are bright and fresh with no jammy, baked flavours. Fermented in wooden barrels, 70% crushed and 30% the whole bunches. A temperature controlled fermentation to reach 28°C. A natural fermentation without the addition of yeast, which takes around 10 days, then the malolactic ferment starts with skin contact for 1 month. Aged in neutral oak for 8 months. A natural wine with a complex nose, which is spicy and packed full of punchy liqouirice, chocolate, and dark fruits. Crisp, pleasant and persistent in the mouth.