Sun, clear air, cool elevated vineyards and great winemaking skills give Argentina all the ingredients for world class wines. Joanna Simon says: "As a wine country, Argentina has everything going for it" (The Sunday Times). The Waxed Bat is a triumphant creation from our good friend Opi Sadler, winner of two international Trophies to date, and winemaker at Andean Vineyards. The wine's name was inspired by memories of his grandfather's cellar - wine bottles sealed with heavy red wax and an occasional bat fluttering in the lamp light. Spicy, liquorice scented Shiraz, cassis laden Cabernet and dense Malbec create power and complexity. Smooth enough to drink on its own and terrific with spare ribs, steak or kebabs. Decant an hour in advance.

Pepperjack Certified has been created as the perfect match for prime red meat cuts. The blend consist of Cabernet Sauvignon and Shiraz sourced from the iconic Barossa region and made with contemporary winemaking techniques. The result has produced a richly flavoured, characterful wine.

De Bortoli has the ability to produce wines that offer supreme value for money. This classic Australian blend shows delicious sweet dark fruits and soft, lingering tannin.

This De Bortoli Cabernet Merlot blend combines rich, dark berry from the Cabernet's flavour with soft, plumy Merlot. An ideal accompaniment to pasta, veal or pork.

Some great Barossa Cabernets have come out of the Saltram winery over the years and this multi award winning wine continues in that tradition. Enjoy the Peperjack Cabernet Sauvignon's rich berry fruit and chocolately regional character.

Tintara from South Australia's McLaren Vale represents both history and innovation in McLaren Vale. With a heritage that dates back to 1861 and with a vision to produce contemporary wines, the result are red wines like this Tintara Cabernet Sauvignon. Full of life and vigour with the typical regional chocolate and mocha characters, this McLaren Vale Cab is a perfect little cellar starter or great paired with lamb shanks.

Medium purple hue. Ripe blackberry & black cherry with hints of fresh tobacco. Upfront, it is all juicy and dark fruited - ripe plum, tangy blueberry with a touch of ribena sweetness - but to follow, a hint of smoky cured meatiness and fine chalky tannin serve to make the finish savoury yet muy refrescante. Fermented in open stainless steel vats on skins for 14 days. Gentle pressing off skins via airbag press. The brainchild of Guy Anderson and Thierry Boudinaud, Fat Bastard Wines came into being via an exclamation, "Now that is what you call a Fat Bastard!" The comment came in response to a barrel of experimental Chardonnay that Thierry had left on lees for an extended maturation. Both Guy and Thierry felt that the wines had to be shared with the world, and so Fat Bastard Wines was born. Now, the pair work with wineries and vineyards from all over the world, sourcing fruit and juice from a myriad different regions and countries. But one factor remains the same: they make unapologetically full-bodied wines, packed with flavour and vibrancy.

This wine is classic Coonawarra in style with ripe berry and cassis aromas and flavours layered over fine tannins. Cabernet is the major component and backbone with Merlot adding softness and drinkability.

The Burge family are Barossa royalty with a history that dates back to 1885 when Grant Burge's Great Great Grandfather, John Burge, immigrated to Australia. Being the 5th Generation Burge, this wine pays tribute to the great impact the Burge family continues to have over the great regions history. The Cabernet Merlot is a wonderfully lush and vibrant wine with typical Barossa notes of vanilla and blueberry all kept in wonderful balance with judicious use of oak.