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Peter Drayton Ironbark Hill Hunter Valley Cabernet Merlot - Related products

Tyrrell's Vat 9 Hunter Valley Shiraz

With an average vine age of 66 years, Vat 9 2016 is a blend of the 1892 8 Acres block, 1968 Contour block, and 1968 Weinkellar east block. All these blocks are dry grown and feature similar soil types, red volcanic clay over limestone, which is ideal for super premium Hunter Valley Shiraz

Tyrrell's Winemaker Selection Vat 8 Shiraz Cabernet

Tempus Two Hunter Valley Shiraz

A concentrated and complex wine with dark choclate, liquorice and spice aromas and flavours accentuated by nutty oak from barrel maturation.

Tyrrell's Vat 9 Shiraz

Scarborough Shiraz

Stylish Shiraz with dusty tannins and brooding berries. This wine displays sweet, plump fruit with a touch of white pepper on the nose. A seductive savoury style that matches nicely to lamb, pork and beef dishes.

Tyrrell's Special Release Pinot Noir

Margan Shiraz

A wonderful example of Hunter Shiraz. Ripe berries and spice with a touch of leather on the nose and a beautifully integrated palate showing plenty of juicy fruit flavour in a subtle well balanced style.

Scarborough Pinot Noir Rose

Aromas of red berries follow to flavours of strawberries and raspberries. Invigorate yourself with the freshness of this outstanding Rosé from the celebrated Scarborough family.

Brokenwood Cricket Pitch Red

Excellent colour and mid-density. Being 60% Cabernet Sauvignon and 29% Shiraz it is more of the classic Aussie blend Cabernet/Shiraz. Lifted dark fruit and cedar notes on the nose. A rich mouthfeel from the McLaren Vale Cabernet Sauvignon and Shiraz. Fine tannins with the oak very much in the background ensuring great drinkability.

Tyrrells Winemakers Selection Vat 9 Shiraz

The fruit for the 2016 Vat 9 Shiraz was sourced from Tyrrells super premium vineyards on the Ashmans property with an average vine age of 50 years. Predominately from the Weinkeller and Short Flat vineyards. Winemaking The blocks were all hand picked and sorted in the vineyard before arriving at the winery. All the fruit was then destemmed but not crushed, followed by fermentation in traditional open top concrete vats. After fermentation the wiens were matured in newer 2700L French oak casks for ten months.