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Incredibly intense and complex with rich, ripe dark berry fruit with a nutmeg spice. Dark chocolate from the ripasso process is counterbalanced with notes of maraschino cherry from the Sangiovese. The Cabernet for Zamberlan is grown in Primo Estate's two McLaren Vale Vineyards. Our dry grown Angel Gully Vineyard in the subregion of Clarendon is rocky and steep with predominantly shale stone soil. The soil and altitude ensure slow, even ripening with depth and texture. Our McMurtrie Road vineyard on the valley floor enjoys cooling maritime influences and warm days giving full fruit flavours and body. A dry, warm growing season meant early flowering and a very early start to harvest. Good rainfall in early January provided welcome relief then the warm and dry conditions continued through February resulting in a very short, condensed vintage with some of the best quality fruit we have seen in years. To create this wine using the Italian ripasso technique, newly fermented young Sangiovese and Cabernet Sauvignon is pumped over the dried grape skins from the JOSEPH Moda for additional fermentation. The wine is then pressed and barrel aged. Harvest February 2017 Grapes 86% Cabernet Sauvignon, 14% Merlot Oak 12 months in new/aged French and American barriques Alcohol 14.5% Winemakers Joe Grilli & Tom Garrett Peak drinking Drinking well now and developing over next decade. Primo Estate's story began in 1953 with the arrival of Primo Grilli. A grape grower in his home region of Le March in Italy, he emigrated to Australia bringing his skills to Virginia, a small township north of Adelaide. Primo Grilli's son, Joseph, having graduated Dux of his class at Roseworthy College in 1979, founded Primo Estate. An innovator from the start, Joe experimented with techniques such as double pruning, Amarone style grape drying and botrytis. Primo Estate quickly established a reputation for truly unique winemaking operations, combining modern Australian know-how with old-school Italian winemaking heritage. The Grilli family winery has come a long way since that first planting in Virginia, with Joe and Dina planting their dream vineyards in Clarendon and McLaren Vale. In 2006 Primo Estate opened the stunning new headquarters at McLaren Vale incorporating a cellar door and tasting room which combine modern design with classic Italian practicality to reflect the multicultural influences of the wines and even olive oils.

A medley of dark red cherry, cranberry and ripe raspberries, warm spice and hints of mocha. The palate is rich and structured showing, bright fruits with silky and plush tannins which give length and finesse while finishing soft and full of flavour.

Made from Sangiovese, this is a wine of great personality. Dusty tannin and earthy spice are balanced with some red fruit characters and mouth-watering acid that cries out for something rich and hearty to be eaten with it.

The wine is vibrant ruby in colour. It displays notes of blueberries and strawberries on the nose. The palate is full of firm tannins with hints of blackberries and chocolate with a persistent finish.Enjoy now or cellar for up to 10 yearsThe fruit for this wine was derived from cuttings of our grandfathers original family vineyard in Tuscany.This is an indigenous variety specific to the Stefani family. Fruit is entirely grown and hand-picked on the family estate vineyard in the Yarra Valley, Victoria.The wine has been aged for twelve months in both new and seasoned large format barrels.

In 1979, the Zonin family acquired Castello di Albola situated in Radda at the heart of the Chianti Classico DOCG appellation. The estate has earned various accolades for its wines. Castello di Albola Chianti Classico DOCG is intense and elegant with floral lily notes and hints of spices, pepper, cinnamon and tobacco. Decisive, voluminous and gently tannic on the palate. Long and lingering finish.

Given the evocative name of 'La Bise', the warm southerly breeze that wanders across the vineyards of Burgundy a few weeks before harvest are said to give the vineyards the 'kiss of life'. Natasha Mooney has hand selected vineyards for the La Bise label which have been given the kiss of life. The case in point is this remarkable Sangiovese that is sourced from two northern vineyards in the Adelaide Hills and two different Sangiovese clones that blend big round berries with cherry driven fruit flavours and the smaller, more concentrated berries that give the wine an aniseed and blackcurrant accent. A wine with great texture and mouthfeel that has density while maintaining its lifted fruit aromas.

Crisp and fresh acidity are the hallmarks of this Fighting Gully Road Rose that is made from Sangiovese grapes. It is barrel fermented and aged on lees, making this wine with a deliciously savoury dry finish.

This light red wine has elegant cherry hues with aromas of sweet cherry, delicate oak, strawberries and smoked meat. The palate is savoury, vibrant and full, with spicy vanilla, cherry, strawberry and watermelon flavours, very fine tannins and a firm finish. Sangiovese is a classic warm climate variety, traditionally served with pork and fennel, but suited to easy Italian dishes such as pasta, pizza or a selection of cured meats. Serve at room temperature in the winter, or chill lightly in the summer.