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This classic ginger infused wine is full of spice and zest, it is an ideal mixer or straight up over ice. Very refreshing and finishes clean and crisp.

Our Cidre Bouché Brut is made in the respect of artisanal process making methods : First the apple are picked up to the right maturation manually or mechanically / washed / crushed / the pulp is put into a vat open air to give the juice its colour and to release its aroma / the pulp is then pressed within an average productivity of 650 most liters per ton of apples / natural clarification of the most / slow alcoholic fermentation (1 to 4 months) / bottling. TASTING : Colour : amber, orange Looking : clear Smelling : aromatic SERVING SUGGESTION : The cider must be consumed fresh (between 8 and 10°C) and preferably in « ballon » or « tulipe » glasses. The Cidre Brut which fermented about 4 months is usually drunk as an aperitif, alone or for a “kir normand” (with Crème de Cassis). It can be served during the meal (with cooked pork meats, grilled meat, galettes...). PRESERVATION : In the bottle, the Cidre Bouché Brut continues on fermenting (due to the yeasts). With optimal preservation conditions (around 10°C and upright stocking), the Cidre Bouché Brut can be kept between 1 and 2 years.

Head Wines was started in 2006 by Alex Head. It focuses on single site Rhône varietals from the Barossa and Eden Valleys in South Australia. Head Red is a barrel cull from Barossa vineyards including 'The Blonde', 'The Brunette' and The Contrarian single vineyard Shiraz wines. It allows a pre-view of the vintage quality to come and keeps the quality of the Single vineyard wines as high as possible. The wine receives 12 months barrel age in predominantly older French hogsheads allowing the vintage and terroir to show clearly. Bottled unfined and unfiltered.

Vinification is simple and centred around preserving the delicacy, freshness and vitality found in early picked old vine fruit. This Spinifex Rose consists of Grenache (52%), Cinsault (30 %), Mataro (14%) and Ugni blanc (4%). Bunches from mature (averaging 65 years of age) dry drown vineyards are hand harvested and the crushed and left to macerate for between 4 and 48 hrs prior to pressing.

The nose shows complex savoury, earthy, bramble aromas with lifted American oak. The palate is medium bodied with bright red currant and hints of spice and blackberry.

The Chalmers familys commitment to innovation and excellence has made them a pivotal force in the Australian wine scene for more than 20 years. Their work in the field of alternative, particularly southern Italian, varietals has contributed a lot to the growth and success of this movement in recent years. This Fiano melds delicate stone fruits and almond blossom with savoury lees contact characters and minerality, displaying texture and power in the mouth whilst retaining a fine, fresh finish.

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

Consistency has been the hallmark of Majella Shiraz for some time now. Ripe fresh raspberry and mulberry fruit is supported by fine tannins and subtle oak.

Pristine vibrant nose of lime blossom lemon and green apple. Crisp and elegant with deep citrus flavours and a minerally touch on the back palate. Consistently fine Clare Riesling from this producer.

Lovers of Pinot Noir are among the most passionate bunch of wine enthusiasts there are. Each wine tells a story which is what gets us Pinot lovers hearts racing! St Erth is a single site Pinot Noir from the Moorabool sub-region of Geelong. As part of the circle of great Pinot Noir regions that surround Port Phillip Bay, this Geelong Pinot Noir delivers an aromatic and evocative style that belies its price tag that would normally have you paying far more!