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Artemis Pinot Noir is hand crafted from grapes grown on low yielding vines, from the cool climate Southern Highlands of NSW. A blend of old world and new world winemaking techniques results in a wine full of intense Australian fruit aroma, complexity and structure.

The Maretti Langhe Rosso weaves rich and opulent Barbera (70%) with the haunting aromas and structure of Nebbiolo (30%) to create an inviting and rewarding wine with layers of complexity one that is truly expressive of this unique wine region.

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.

What the Hunter Valley and David Hook does so very well - meduim bodied reds that have good savoury length and nice integrated tannins.

This is a great value for money Pinot! 6ft6 has lovely aromas of cherries raspberries and a hint of white pepper on the nose. The palate is brimming with bright lively fruit and the balance is impeccable.

No two words go together as well as Canberra and Shiraz in the wine world. The favourable terroir and hands on winemaking make Lerida Estate's Shiraz a must have. Brambly spice aromas are complimented by a palate that is long and refined with flavours of berried and touch of pepper. With age, the wine will become progressively richer, revealing warmer, more complex flavours, riper berries and a little liquorice.

De Iuliis (De - uli - iss) wines are known for their trademark regionality and commitment to showcasing the very best the Hunter Valley has to offer. Their Shiraz is a fine balance between power and subtlety. Spice driven aromas with mild hints of the berry fruit to come on the palate. Blackberry, raspberry and dark cherry come to the fore and are in harmony with the round, soft tannins.

Rizieri is located among the beautiful hills of Diano D'Alba, in the heart of Langhe, at an average altitiude of 350 metres. Most of the vineyard work is done by hand. The harvest is entirely by hand. The principles of sustainable agriculture as set by the Piedmont Region are closely followed.. The delightful Nebbiola d'Alba is described as follows - Bright ruby-red with garnet reflections. Intense nose packed with rosehips, ripe red fruits and marinated cherries. Balsamic and spicy hints, powder, dark chocolate and hazelnut in the background. In the mouth, it is elegant, harmonious with good freshness, velvety tannins and a long finish. A perfect reflection of the variety and of origin, it shares bouquet and elegance with the Barolo.

The Sangiovese fruit was simply destemmed, chilled and pressed using only the free-run fraction of the juice. It was then fermented at moderate temperatures using as always solely indigenous yeasts. After fermentation it was matured for three months on gross lees to add additional texture. The Nebbiolo fruit was hand-picked and, after chilling, whole bunch-pressed directly to old oak for fermentation. This took close to six weeks, after which the wine received a further four weeks maturation in barrel. At this stage the final blend between Sangiovese and Nebbiolo was decided and the wine was emptied from barrel/tank, settled, filtered, sulphured and bottled in late July.We are super stoked with the final wine!!The texture and acid structure are highlights of what is likely a more approachable and fruit-forward release of Nocturne rosé

Cool & refreshing fizz from Yarra Valley that is downright different with a hint of pink. Expressive, perfumed, fine bubbles, delicious.