Blackberries, cherry and dark chocolate combine to create a layered, complex nose. The wine reveals an intense dark berry fruit spectrum coupled with a rich and lush mouthfeel. High quality French oak has given the wine great definition and a long, soft tannin structure and finish.

A wonderful Barolo from Maretti showcasing great value for the region. The colour is dark garnet with ruby highlights. It has a clear-cut, intense nose with overtones of roses, spices, earthy undertones with nuanced vanilla notes. The taste is dry, but soft, full-bodied, velvety and well balanced, and is very long-lasting. Classic Barolo like this works well with rich braised meat dishes or a mushroom risotto.

Aromas of roses and liquorice bound with firm tannins.

A concentrated dark fruit spectrum with an abundance of ripe blackcurrants, cherries and a hint of cassis. Coffee bean, dark chocolate and black olives lie beneath. Subtle dustiness combines with a seductive violet lift, enhancing the varietal fragrance and increasing complexity. A dense and layered palate with incredible texture. The generosity of the palate is carefully laced with a fine and structural acid line. Dark cherries and currants weave through smokey and mocha notes, finishing with long tactile tannins.

2006 Patrick of Coonawarra Home Block Cabernet Sauvignon. The grapes were grown at the Toccaciu Coonawarra estate, and the wine was matured for 26 months in French and American oak; while I am not a fan of ProCork, this is a very attractive wine, which has cruised through six, rising seven, years, the cassis and cedar flavours supported by very fine but persistent tannins.

Made from the top hill grapes. Single Vineyard to bottle. Sandy limestone soil, cool climate. Stone fruit flavours. Low yields. Vibrant cherry with spice and aromas of dark fruits.

The Pepperjack range is a tribute to the Barossa’s rich heritage. Our winemaking team have respect for traditional winemaking techniques yet are also dynamic and imaginative. Pepperjack winemakers are conscious of modern wine styles and create wines that reflect their passion for this special region.

Georgian wine from single vineyard in Kondoli valley has been green harvested during the first days of August in order to artificially reduce the grape yield down to 4-5 tons per hectare and thus increase the overall quality and concentration of remaining fruit. At the end of September grapes were hand harvested in small boxes, hand sorted in our winery, gently de-stemmed and lightly crushed into historical Georgian clay wine vessels called Qvevri, buried in the winery’s earthen floor. The fermentation was performed by natural yeast, found on grape skins. During the whole process of fermentation, which has been held naturally maximum at 26°C, cap management has been performed only by hand punching, thus overall mechanical impact on grape skins has been minimized, ensuring soft extraction of color and tannins from the grape skin. After 6 months of maceration in Qvevri, the wine was decanted and transferred gently into traditional new oak barriques for 24 months further maturation. The wine was bottled unfiltered, complemented by 6 months bottle aging before the release.