Hardys have produced an easy drinking Cabernet, with attractive soft berry flavours which flow easily across the palate and gentle tannins on the finish. Bottled in the larger format 1L bottles, there's now more to go around!

A wine that showcases fragrances of ripe raspberries and sweet juicy red fruits. A particularly long ripening season allowed winemakers to pick grapes at optimum maturity and resulted in a wine showcasing intense ruby colour, vibrant ripe fruit flavours, a rich full palate and soft fine tannins.

With its generous aromas showing lovely varietal sweet plum, red cherry and savoury notes on the nose; the palate delivers a delicious cherry flavour complemented by a spicy oak touch.

Ninth Island Pinot Noir is a sensational cool-climate Pinot Noir from the makers of Piper's Brook. Tasmania is now recognised as a world class Pinot region and with wines of this quality one can see why!

Who can say no to 33% extra that your normal bottle of wine? Hardys Stamp Shiraz is soft, generous and easy drinking. This Shiraz has attractive plummy aromas with a touch of spice and the palate is round and fruity with a soft finish.

Made as a fruit-driven enjoy now style, this Devil's Corner Pinot from Tasmania's Tamar region shows layers of dusty cherry, well integrated spices and subtle oak on the palate. A generous savoury and seductive palate with a light astringency. Very interesting cool climate Pinot packed with great value.

Fragrantly scented with a supple flow of rich fruit and a long moreish finish. Semi translucent red to dark red core with black shaded edges and a vibrant red hue. Fragrant violet, red cherry, strawberry and anise aromas are interwoven with forest floor, dried herb and spice notes. Rich dark cherry, strawberry and anise flavours flow supplely across the palate with notions of dried herbs, forest floor and spicy cedar the undercard. Polished tannins with a long moreish finish. Great everyday drinking Pinot. Drink over the next 5-6 years. Alc. 13.5%

Fruit is machine-picked at night to ensure cooler temperatures and retain fruit aromatics. On arrival at the winery, the fruit is gently pressed to minimise phenolics and maximise fruit flavour and delicacy. All base wines undergo 100 percent malolactic fermentation and remain on lees until required for blending and stabilising. The final base wine components are then bottle fermented and spend a short period on tirage lees, providing further yeast complexity in the final wine.