Full bodied yet velvety texture with plums and raspberries dominating. Hints of sweet spice, black olive pepper add to the complexity.

This Two Hands Shiraz is full bodied but very buoyant. Bright flavours are lifted and accented by notes of fresh blue and blackberry with hints of plum. Creamy complexity through the palate adds depth and interesting texture. Palate has great depth and a coating nature but doesnt feel heavy. Tannins start mid-palate and leave a lovely rolling chewy nature. Spicy through the finish with vanilla and sweet baking spices.

Paringa Estate Peninsula Shiraz Mornington Peninsula The Paringa wines in the Peninsula range are an haut Mornington Peninsulathe emphasis being on the liveliness of the fruit. 'The quality of these wines are often equal to many other vineyards best'- James Halliday This is a classic cool-climate Shiraz. The fruit is sourced from three sites around the Peninsula which has the spice and black pepper characters, that are characteristic of this wine. The wine has a dollop of Viognier (5% approx.) which is co-fermented with the Shiraz. It is then aged for close to a year in seasoned French oak barriques. Shop Paringa

Torbreck is a winery on a mission to become one of the world's great wine brands. Since 1994, they have remained committed to creating exceptional Rhone-style red and white wines that reflect the very best vineyards in Australia's famous Barossa region. Provenance is everything to them, and they believe that the Barossa is the most exciting place to make wine in the world. With a European sense of tradition, Torbreck pays tribute to the vineyards with minimal intervention, creating wines of richness, structure and length that age gracefully. The multi-generational growers, whose descendants arrived here nearly two centuries ago, are the backbone of Torbreck's winemaking aspirations. They work in partnership with the people of the Barossa who grow their fruit, always aiming to get the very best out of their vineyard sites. At Torbreck, they constantly seek to understand the difference between all of these special places in the Barossa and how this combination of soil, climate and farming experience is reflected in unique grape flavors. They are simply custodians, enhancing the innate expressiveness of the wines and enabling them to reveal over time their individual origins and personality. Torbreck is actually named after the forest near Inverness, Scotland where the winery's founder, David Powell worked as a lumberjack after completing university studies. The winemaking style at Torbreck is meticulous and dedicated to producing exceptional wines. They use carefully selected 225-litre oak barriques for maturation, known as Dominique Laurent 'Magic Casks'. The oak is personally harvested from Forêt de Tronçais in Allier, and the staves are aged for 48 to 54 months at an exposed location for maximum seasoning. The staves are then hand-made into barrels and heated over three differing flames for several hours, resulting in a gentle toast due to the remarkable density of the wood. Torbreck's winemaking style reflects their commitment to producing exceptional wines that reflect the unique terroir of the Barossa region. The Torbreck RunRig Shiraz is a wine that pays homage to the Highland clans "RunRig" system of communal land distribution. This system emphasized the communal element of the whole rather than any one farm, and the RunRig Shiraz embodies this philosophy by blending Shiraz from old dry-grown vineyards with Viognier to complement the strengths and complexities of each individual parcel of fruit, giving the wine a further dimension. The resulting wine has often drawn comparisons with the beautifully fragrant and tautly structured wines produced from the steep slopes of the Northern Rhône Valley's Appellation of Côte Rôtie. With this wine, Torbreck has created a true masterpiece that embodies the spirit of community and the beauty of the land. A very limited six-vintage vertical release of Torbreck RunRig including 2015 through to 2020. Only 100 individually numbered six packs produced and presented in a lay down wooden gift box with an individually numbered commemorative booklet.

Product Information: Drawing inspiration from Hunter Valley winemaking legends Maurice O’Shea and Murray Tyrrell, the DJV Shiraz Pinot Noir, is a modern spin on the traditional blends of days gone by. The name “DJV” refers to the feeling of déja vu that you may well experience when tasting this wine, and is Andrew Thomas' tribute to the traditional “Hunter River Burgundy” style. The intriguing blend 56% Shiraz and 44% Pinot Noir. The Shiraz portion comes from Fordwich Hill and Vanessa Vale vineyards, and the Pinot Noir from the original Terrace Vale (now Hunters Dream) plantings. There was 20% whole bunch inclusion during the fermentation of the Pinot Noir which was followed by 10 months maturation in four-year-old French oak 300L hogsheads. The two varietals are interlaced and offer an immediately inviting palate with a silky texture from fine-grained tannins. Nose it and you'll uncover enticing flowers, red and black berries with hints of pink pepper and warm herbs within a vivid pale purple colour. Flavours of ripe cherry, red plum and black raspberry follow. An alluring and moreish number. Maker: Given Andrew's family background, it seemed fated he would work in wine. Early inspiration came from my father, Wayne Thomas who had a distinguished career making wine where Andrew was raised in McLaren Vale. During Andrew's formative winemaking years, despite being groomed for a possible winemaking career in South Australia, he developed a deep passion for finesse, and the more subtle and savoury structured wines of the Hunter Valley . After graduating with a degree in Oenology at Roseworthy Agricultural College, Andrew set off on his winemaking journey at Tyrrell’s Vineyards. During 13 years of guidance under the legendary Murray Tyrrell at Tyrrells Wines, he gained a great respect for, and understanding of the two signature varieties of the Hunter Valley – you guessed it, semillon and shiraz. The thirst for more knowledge and winemaking experience was quenched with vintages in Sonoma, Tuscany, Piedmont and Provence; but the desire to make world class wines under his own label could no longer be denied, with realisation it was time for Andrew Thomas to pave his own path. Thomas Wines was established in 1997, with a clear and focused objective to specialise in single vineyard Hunter Valley Semillon and Shiraz. Over the years Andrew has formed close and collaborative alliances with an impressive folio of local growers. These growers own and operate arguably some of the Hunter Valley’s most distinguished sites, producing world class, uniquely regional styles. Each wine is destined to showcase its unique vineyard signature and express a real sense of place. Philosophy: Whilst Andrew has always applied a no compromise, attention to detail approach to my winemaking, he truly believes that 90% of the quality lies in the vineyard. Andrew says "The key to great wine is ‘keeping it simple’ to preserve that potential quality from the vine through to the bottle." Stylistically speaking, the modern style of Hunter Shiraz is a far cry from the wines of yesteryear. The contemporary style displays an aromatic fruit purity and vibrancy, all framed within a regional, medium bodied structure. This, together with a more ‘hands-off’ approach to our winemaking, has allowed the true character of each vineyard to shine through - just the way wine should be. The fruit comes from two vineyards, Shiraz (56%) from the Fordwich Hill and Vanessa Vale vineyards, and Pinot Noir (44%) from the original Terrace Vale (now Hunters Dream) plantings on the alluvial flats of Deaseys Road. There was 20% whole bunch inclusion during the fermentation of the Pinot Noir which was followed by 10 months maturation in four-year-old French oak 300L hogsheads. During the final blending process, the Fordwich Hill Shiraz parcel was selected for its bright red fruited aromatics, whilst the Vanessa Vale Shiraz added some punchy weight and tannin structure to the final blend. Nose - Pink Pepper Corns, Blackberries, Woody Spices Attractive perfume of woody spices, dark cherry, red plum, turned earth and pepper. Palate - Sappy, Ripe Cherry, Silky Inviting palate with a silky texture from fine-grained tannins. Flavours of ripe cherry, red plum and black raspberry follow, alongside hints of violet, cassia and ruby chocolate. Finish - Turned Earth, Chocolate, Refreshing There is an excellent length of palate. Feels quite serious, tightly wound yet refreshing. Tannin quality is great here. Refreshing.

Product Information: Grown just across the dam from their flagship old vine Kiss Shiraz and we'll let you in on a secret - The Dam Block Shiraz shows similar dark blue fruits to the flagship Shiraz, as well as the distinctive savoury texture and al-dente tannins of this pedigree vineyard, but at a slightly more affordable price. The inaugural 2015 single vineyard release proved very popular with our customers, and it has since become a permanent instalment within Thomas range. A tantalising nose of fresh red and black berries, pot-pourri, espresso and bitter chocolate. The palate is structured with a frame of fine tannins and refreshing acidity around a core of intense fresh blackberry, dark plum and black cherry fruits. Hints of licorice, pastille and a note of graphite adding a subtle mineral savouriness. The fruit was destemmed but not crushed allowing some bright carbonic characters to emerge during the relatively cool seven day fermentation on skins. Pressed off to new, one and three-year-old French oak hogsheads (300L) in roughly equal proportions for 14 months maturation prior to bottling. Maker: Given Andrew's family background, it seemed fated he would work in wine. Early inspiration came from his father, Wayne Thomas who had a distinguished career making wine where Andrew was raised in McLaren Vale. During Andrew's formative winemaking years, despite being groomed for a possible winemaking career in South Australia, he developed a deep passion for finesse, and the more subtle and savoury structured wines of the Hunter Valley. After graduating with a degree in Oenology at Roseworthy Agricultural College, Andrew set off on his winemaking journey at Tyrrell’s Vineyards. During 13 years of guidance under the legendary Murray Tyrrell at Tyrrells Wines, he gained a great respect for, and understanding of the two signature varieties of the Hunter Valley – you guessed it, semillon and shiraz. The thirst for more knowledge and winemaking experience was quenched with vintages in Sonoma, Tuscany, Piedmont and Provence; but the desire to make world class wines under his own label could no longer be denied, with realisation it was time for Andrew Thomas to pave his own path. Thomas Wines was established in 1997, with a clear and focused objective to specialise in single vineyard Hunter Valley Semillon and Shiraz. Over the years Andrew has formed close and collaborative alliances with an impressive folio of local growers. These growers own and operate arguably some of the Hunter Valley’s most distinguished sites, producing world class, uniquely regional styles. Each wine is destined to showcase its unique vineyard signature and express a real sense of place. Philosophy: Whilst Andrew has always applied a no compromise, attention to detail approach to my winemaking, he truly believes that 90% of the quality lies in the vineyard. Andrew says "The key to great wine is ‘keeping it simple’ to preserve that potential quality from the vine through to the bottle." Stylistically speaking, the modern style of Hunter Shiraz is a far cry from the wines of yesteryear. The contemporary style displays an aromatic fruit purity and vibrancy, all framed within a regional, medium bodied structure. This, together with a more ‘hands-off’ approach to our winemaking, has allowed the true character of each vineyard to shine through - just the way wine should be. Dam Block Shiraz comes from a tiny 0.8 hectare block just across the dam from their flagship old vine Kiss Shiraz. Andrew has been taking this fruit for many years now, and it had always been an important component of their Two of a Kind and Synergy Shiraz, with a few barrels making the grade for Elenay over the years. Hand-picked on the 25th of February 2023, which is probably the latest we've ever harvested this block providing a longer than usual ripening period. The fruit was destemmed but not crushed allowing some bright carbonic characters to emerge during the relatively cool seven day fermentation on skins. Pressed off to new, one and three-year-old French oak hogsheads (300L) in roughly equal proportions for 14 months maturation prior to bottling. Nose - Red & Black Berries, Potpourri, Red Earth Pretty aromas of blue fruits, spice, ferrous earth, bramble and dried herbs. Palate - Dark Blum, Black Cherry, Woody Spice Really pleasurable, supple, succulent, fruit driven with sour-sweet cherry fruit character, touch of raspberry, some woody spice notes subtly woven in, black pepper in the mix and touches of undergrowth. Finish - Silty Tannins, Tight, Mineral Savouriness There are whispers of liquorice, pastille and a note of graphite adding a subtle mineral savoriness. The finish is long and layered with a luscious and enticing mouth-feel.

Product Information: In 2016 Jonata continued to shine despite the extended drought producing a strong lineup across the board. Fortunately they were able to harvest clean fruit without pressure over a three-week period which ended prior to the brutal Autumn heat spell beginning 25th September. The 2016 Syrah was notably impressive - juicy and dark with plush fruit on the mid-palate. A humdinger. The Jonata La Sangre de Jonata Syrah is comprised of 98% Syrah and 2% Viognier, matured in 60% new French oak and 40% in twice used French oak. Held back for optimum drinking. After some time in the glass there's white truffle, ripe blackberry, white pepper and grilled bread. Reticent until it feels ready and then it is full steam ahead. Ripe and round. Notes of blood orange. Tannin content is grand but supple. Texturally thrilling and structurally profound. Ready to enjoy now, but will age gracefully. Maker: Owned by the iconic Screaming Eagle, JONATA wines are on the vanguard of an emerging quality movement in California winegrowing. The Ballard Canyon AVA is located within the greater Santa Ynez Valley appellation. As California’s Central Coast most notable emerging locations, JONATA’s sandy site and its team’s winegrowing know-how have produced results that are widely recognised as the best ever seen from this region. Dedicated to expressing a range of red—and a handful of white—wines from its estate in the Central Coast of California’s Ballard Canyon appellation within Santa Ynez Valley, Jonata is one of a new breed of producers throughout the world who are thriving with a non-traditional amalgam of varieties and blends. With a commitment in particular to Cabernet Sauvignon, Cabernet Franc and Syrah, and informed by cutting edge viticulture, winemaking and a polyface approach to their estate, the Jonata wines are on the vanguard of an emerging quality movement in California winegrowing. Jonata is dedicated to sustainability from the inside out; a principled approach to farming. With its use of polyface farming—as first introduced to America by Michael Pollan in his book “The Omnivore’s Dilemma”—Jonata integrates and revolves livestock (chickens, turkeys, goats, pigs and sheep) in their farming model, which naturally enhances the soil and health of their land not to mention that of the critters themselves and the Jonata community! We maintain a large communal garden and an orchard that produces our own estate olive oil along with honey from bees raised on the ranch. Water is used judiciously and with precision. Herbicides and pesticides don’t even enter the conversation. Vineyard: Nose - White Truffle, Blackberry, White Pepper Only really shows it cards on day two with white truffle, ripe blackberry, white pepper and grilled bread. Palate - Blackberry Pie, Boysenberry Preserves, Cocoa Full-bodied, dense and lush, it's framed by firm, pleasantly chewy tannins and good freshness. Finish - Pleasantly Chewy Tannin, Long, Minerally Framed by firm, pleasantly chewy tannins and good freshness, finishing long and minerally.

Product Information: A bold syrah-based blend from legendary Californian producer Screaming Eagle. The Todos always has the most exotic, complex and enticing aromatics in the line-up. There's earthy truffles, jasmine, brown spices, pepper and clove. Straddling a core blueberry fore, fig and aged balsamic. Velveteen black fruits on the palate. A wine of extreme power, but also elegant and well balanced. The 2017 is a blend made of 44% Syrah, 22% Cabernet Sauvignon, 12% Petit Sirah, 10% Petit Verdot, 6% Merlot, 6% Cabernet Franc from sustainaly farm vineyards in the Ballard Canyon, Santa Ynez Valley AVA, California. As for the barrel regime the blend matures in 18% new French oak, 82% neutral French oak. Maker: Owned by the iconic Screaming Eagle, JONATA wines are on the vanguard of an emerging quality movement in California winegrowing. The Ballard Canyon AVA is located within the greater Santa Ynez Valley appellation. As California’s Central Coast most notable emerging locations, JONATA’s sandy site and its team’s winegrowing know-how have produced results that are widely recognized as the best ever seen from this region. Dedicated to expressing a range of red—and a handful of white—wines from its estate in the Central Coast of California’s Ballard Canyon appellation within Santa Ynez Valley, Jonata is one of a new breed of producers throughout the world who are thriving with a non-traditional amalgam of varieties and blends. With a commitment in particular to Cabernet Sauvignon, Cabernet Franc and Syrah, and informed by cutting edge viticulture, winemaking and a polyface approach to their estate, the Jonata wines are on the vanguard of an emerging quality movement in California winegrowing. Jonata is dedicated to sustainability from the inside out; a principled approach to farming. With its use of polyface farming—as first introduced to America by Michael Pollan in his book “The Omnivore’s Dilemma”—Jonata integrates and revolves livestock (chickens, turkeys, goats, pigs and sheep) in their farming model, which naturally enhances the soil and health of their land not to mention that of the critters themselves and the Jonata community! We maintain a large communal garden and an orchard that produces our own estate olive oil along with honey from bees raised on the ranch. Water is used judiciously and with precision. Herbicides and pesticides don’t even enter the conversation. Vineyard: 2017 had a went winter that broke the drought, giving the soils a good drink. Yet it was certainly a year with some of the smallest yields and earliest harvest dates for Jonata (with a few of the first picks coming in mid-August). There were great growing conditions in June and July before a suddenly cool August. Some early harvest prior to the warm periods graced blends with freshness and structural integrity. Some select blocks were picked after the heat had passed, fleshing out the wines with density and power. The combination of these characteristics resulted in wines of purity, balance and complexity. Nose - Smoked Plums, Blackberries, Crush Rock Minerals Beautifully perfurmed with blackberries, smoked plums, graphite, and ground pepper. Palate - Silky, Red Fruit, Ground Pepper and silky, with lovely red fruit character that comes through nicely. Finish - Elegant, Concentrated, Perfumed Concentrated and fleshy red that has the class, as well as the structure, to keep for the long haul.

Product Information: Tasmanian Syrah is something to behold, elegant and layered with fine spices. It opens with pungent perfume of red currant, violets and white pepper. The palate is abundant with notes of red cherry, raspberry and cinnamon bark before softening into impressions of confectionary raspberry and smoked charcuterie. The fruit was handpicked and 100% destemmed. It spends 20 days on skins before fermenting and matured for 11 months in French oak puncheons (500 litres) of which 30% was new. Cooperages of barrel were Francois Freres and Vallaurine. Maker: Pooley Wines is a family-owned vineyard that was established in 1985 by Denis and Margaret Pooley, who planted vines on the banks of the Coal River in southern Tasmania. Initially, the vineyard was meant to be a retirement plan for the couple, but it soon turned into a passion project that flourished into a renowned premium cool-climate site. With the help of their son and grandchildren, three generations of the Pooley family have continued to bring meticulous care to their Cooinda Vale vineyard. In 2003, John Pooley and his wife Libby expanded their estate and established a second vineyard, Butcher’s Hill, with its first vintage produced in 2007. The passing of Margaret Pooley in 2010 marked a turning point for the family business, with Margaret’s granddaughter, Anna Pooley, returning to the family business in 2013. From this point onward, Pooley Wines has been made entirely by family hands. Today, more than 35 years after its establishment, Pooley Wines is recognised as one of Australia’s most renowned cool-climate producers. The Halliday Wine Companion awarded Pooley Wines the 2023 Winery of the Year, a testament to the family’s philosophy of making wines that reflect their unique environment while pushing the quality of the grapes and the wines even further. The Coal River Valley produces some of Australia’s finest wines, and Pooley Wines is at the forefront of this prestigious industry. The Vineyard: The 2023 growing season started with budburst in September and continued with flowering in November. This year, we experienced a lot of wind and rain during flowering which makes for very challenging conditions. Between October and December 2022, there was 230mm of rainfall at both of our vineyard sites. It resulted in poor fruit set, and an overall reduction in yield for the season. Late December saw the rain disappear, leading away from the La Nina weather pattern and towards a drier, warmer El Nino period. It was a mild summer with no extremes of heat, whilst remaining warm. This is great for steady and slow development of flavour, acid, sugar, and tannin. All the elements that make for great quality wine. Nose - Five Spice, Blueberry, Cola Pretty and lifted aromas of blueberry, cherry, white pepper, Asian spice, cola and anise. Palate - Mid-weight, Plummy, Dried Flowers & Herbs Mid-weight, textured, layered and mouth-filling. Lashings of blue fruits, satsuma plum, fragrant spice and dried herbs. Finish - Supple Tannins, Tangy, Cool Spices The tannins are supple, grainy and deliver shape and the acidity is bright, crunchy and tangy.