This wine shows the style of the vintage and quite likely the impact of the small crop. In such years, Cabernet Sauvignon in particular, has a complex but somewhat subdued nose, where the wine hints of the underlying power and complexity but takes years to reveal its true colours. So here we see smouldering red currant, black currant and mulberry, with a floral, violet lift, sitting over cedar and tar. On the palate there is concentration and length - dark fruits combining with firm tannin and leather and tarry notes.

This wine has a deep, brick-red hue colour. On the palate, it is a classic Moss Wood Cabernet Sauvignon. The fruit flavours are a combination of mulberry, cassis and dark plum, with background notes of dark chocolate and tar. The structure is firm, with bright acidity and long, round tannins, that provide good concentration and texture.

This legendary Cabernet Sauvignon is intensely perfumed and finely structured with cassis-blackcurrant aromas, hints of cedar and touches of violet. The oak and fruit are neatly balanced. Typically the fruit is hand-picked, de-stemmed into open tanks and hand-plunged four times a day until completion of fermentation. At the end of vinification, the wine is allowed to macerate for around 10 to 14 days prior to pressing off into barrel. The wine is matured in 30% new and seasoned French oak barriques for 24 months.

The Grove Distillery created Australia's first Corn Mash Whiskey infused with A Grade Canadian Maple Syrup. Producing a rich, amber liquid with a subtle Maple flavour.Serve over ice.

Wine with a ruby red color tending to purplish. The nose expresses very fine and delicate notes of small red fruits, mineral stamps, wild spices, medicinal herbs and cloves. Balanced and harmonious wine, well structured, with mineral veins, savory and persistent finish, and great elegance

The base wine is made with grapes fermented on the skins for three days. To ferment in the bottle we only use fresh must obtained by gently pressing Moscato grapes which were previously dried on trellises. It is a semi-sparkling wine, re-fermented in the bottle with indigenous yeasts; La Mossa di Baal is un-disgorged and unfiltered, with no added sugar and no added sulphites, is presented on the lees, cloudy and not perfectly limpid.