The alcohol levels are slightly higher than most years this leads to a softness in the body and finish of the wine. Aromas of lime zest, white jasmine and mandarin. The palate is complex with lemon juice, lime zest & a mineral finish.

Bright straw colour with a watery hue. Aromas of gooseberry and citrus mix with grassy asparagus characters and smoky flint like notes. Nicely rounded yet fresh in the mouth, herbaceous gooseberry, citrus and asparagus flavours overlay grassy and gun smoke infused back drop. Finishes dry with lively acidity that lends tension and mid length aftertaste. Drink over the next 1-2 years. Alc. 13%

This classic Yarra Valley Shiraz from Yeringberg is showing those trademark Shiraz characters of cracked black pepper and great fruit weight, there is also some good concentration and a long powdery tannin finish.

The Pinot noir vines used for this wine by Yeringberg were planted in 1969, 1970 & 1974. There are two clones the younger vines are MV6 and the older vines are known as the Rutherglen clone. All the fruit is crushed, de-stemmed and inoculated. Fermentation is generally rapid, with temperatures reaching 32°C. Ferments are plunged by hand every 8 hours. It is pressed as soon as the ferment is dry. The wine is matured in hogsheads, about 30% new, for about 18 months, with 2-3 rackings. Not filtered.

TRIMBACH Cuvee Frederic Emile Riesling, Ribeauville

Brave Souls is the creation of young winemaker Julia Weirich, in collaboration with Simon Cowham and Corey Ryan of Sons of Eden. German in heritage but gypsy at heart, she has worked all over the world, honing her skills in wineries including Bass Phillip in Australia, Yealands in New Zealand, Le Grappin in Burgundy and Mulderbosch in South Africa. Upon her return to Australia, Julia set upon a plan to make wine for herself. Having known her for some time, Simon & Corey, the well-known dynamic team behind Sons of Eden, stepped in to help Julia realise this great adventure in the Barossa Valley. The name, Brave Souls, is inspired by the story of the famous Admella shipwreck of 1859 and spotlights the remarkable accounts of those characters who risked their lives to help the survivors. Iconic Australian artist Bruce Goold generously agreed to visualise the tales of these Brave Souls for the project’s labels. The Grenache is sourced from two, 90+ year-old vineyards in the Barossa Valley. Both are positioned in the Southern Barossa Valley between Lyndoch and Rowland Flat in the foothills of the Barossa Ranges. Ideally positioned in full sunlight during the day and benefiting from cooling gully winds in the late afternoon, the vineyards consistently produce exceptional fruit, with the 2022 vintage classed as outstanding. The Grenache was handpicked and predominantly destemmed, with 15% of whole bunch contribution. After a brief cold-soak period, the fruit was allowed to warm naturally to start fermentation. Hand plunged daily, helped to manage the temperature exchange and the gentle extraction of the tannins . After 20-days on skins the fermenters were pressed to large seasoned oak barrels for a 12-month maturation. Post maturation the wine was racked to blend, naturally clarified and then bottled. Bright ruby in colour, with a vibrant bouquet of mixed wild berries, red-liquorice spice and a hint of confectionary. The palate displays a fresh vibrancy and richness with seamless supporting tannins, and finishes with excellent balance and length.

Product Information: Paul Chavy is the son of the renowned Burgundy vigneron Jean-Louis Chavy. Paul set up a new and prestigious négoce business enabling the family estate to offer a wider range of wines while creating opportunities to work with different terroirs and from Saint Aubin up as far as Gevrey Chambertin. The 2022 Gevrey Chambertin opens with an enticing bouquet red and dark berries, dried herbs, and turned earth. Powerful dark fruits on the palate, vibrant acidity balances the wine, with fine firm tannins in tow. Excellent ageing potential. 100% de-stemmed fruit given a cold maceration for several days before fermentation on skins for 27 days with only a gentle daily pump-over (no hand plunging). Aged on fine lees in barrel, all 228 litre barrels for the red wines, for 12 months before blending back in tank and bottled un-fined after a very light filtration. Maker: The Chavy family has been rooted in Puligny-Montrachet for over 200 years, but it was not until 1986 that Gérard Chavy began to estate-bottle his wines, previously selling them to négociants. Following Gérard's retirement around 2005, the estate was divided into two separate entities managed by his sons, Jean-Louis and Alain Chavy. Jean-Louis Chavy has since developed a state-of-the-art winemaking facility, complete with a temperature-controlled cellar situated at the base of the village. This allows him to work comfortably while ensuring the wines are stored in optimal conditions. His son, Paul Chavy, has been part of the estate since before the pandemic and has embarked on creating his own range of wines, sourcing fruit from regions including Saint-Aubin and as far as Gevrey-Chambertin. The Chavy family continues to uphold a legacy of quality and tradition in their winemaking, offering a tantalising glimpse into the heart of Burgundy. For father and son terroir expression is paramount, with wines crafted in a consistent manner allowing the unique soil and exposure to shine through. Jean-Louis and Paul Chavy’s wines are effortless and unforced, showcasing exceptional fruit purity and a clear expression of terroir in each 1er cru. With his son Paul now working full-time at the estate after completing his winemaking studies, the added support in both the vineyard and cellar translates to even greater precision and clarity in every bottle. These wines embody a classic style, aging and developing gracefully over time. Quantities are always limited, and they sell out quickly upon release. So best to grab them while you can. The Philosophy: Paul Chavy returned to the family estate in 2020, bringing valuable insights from his studies and professional experiences. He has established a prestigious négoce business to expand their range of wines and deepen his understanding of various terroirs, villages, and crus. For the white wines, Paul employs a meticulous vinification process, featuring long, slow pressing in a pneumatic press to preserve the finest lees. The wines age in 350-litre barrels from a variety of cooperages for 11 months, followed by an additional 6 to 7 months in tank before bottling, with only light filtration and fining when necessary. The red wines are crafted with care, using 100% de-stemmed grapes. After a cool maceration of 5-7 days in stainless steel, they undergo 17-22 days of fermentation with gentle pump-overs and no punching down. After 12 months in 228-litre barrels, the wines are blended in stainless steel tanks for another 6-7 months before bottling, without fining and with light filtration. This meticulous approach, combined with Paul’s fresh insights and growing experience across new terroirs, showcases the domaine's versatility while delivering the exceptional wines they are renowned for. Nose - Spicy Notes, Redcurrant, Pure Spicy notes, appealing redcurrant and raspberry leaf on the nose. Good concentration. Palate - Succulent, Red and Berries, New Leather Complete, lengthy, fleshy, a touch lighter than your classic but still with beautifully formed fruit. Finish - Mineral, Fresh, Chalky Tannins So much to enjoy in this village wine. Will age well.

Bannockburn Shiraz is a multi-layered wine showing blackberry, black cherry and spice on the nose which follow through to the palate. Soft tannins and medium length.

Part of Two Hands super-premium, single vineyard range, this classic McLaren Shiraz style has nuanced blueberry, mocha and spice characters. Always made to be plush, rich and smooth, the Lily's Garden never seems to be void of any complexity though. Super long length and superb tannin structure also help the McLaren Vale beauty truly sing.