Elegant and aristocratic kaleidoscope of aromas, an abundance of fruit flavours, blackberry, mulberry and blueberry with supporting complexity of mint, eucalypt, rhubarb, Turkish delight and cinnamon. The palate offers a rich tapestry of enjoyment and fulfilment of flavours of raspberry, strawberry and boysenberry to name a few. Made by Jim Barry.

Bin 707 is a Cabernet Sauvignon reflection of Grange, intensely-flavoured fruit, completion of fermentation and maturation in new oak, expressing a Penfolds understanding of multi-vineyard, multi-region fruit sourcing. Bin 707 was first vintaged in 1964. The wine was not made from 1970 to 1975 when fruit was directed to other wines, nor in 1981, 1995, 2000, 2003 or 2011 (when fruit of the required style and quality was not available). Full bodied and with proven cellaring potential, Bin 707 retains a secure place among the ranks of Australias finest Cabernets.

At Aberlour, they believe in substance over style. Their whisky is born out of craft, passion, and knowledge that has been passed down through generations. The story is of community, locally sourced ingredients and families of craftsmen who have shaped Aberlour into who they are today. The whisky with its depth of flavour and character, speaks for itself. Rather than boasting about the distinctive qualities of his Aberlour single malt, our founder, James Fleming remained true to his family’s motto since the days of Robert the Bruce, ‘Let the deed show.’ The proof is in the drinking. This saying simply translates as, ‘actions speak louder than our words’. James Fleming let his whisky do the talking. It was his actions then, and the actions now of all craftsmen that have followed that define the character of Aberlour. Born in the Speyside village of Aberlour, A’bunadh is made with local spring water from the Ben Rinnes and barley, locally sourced from the fields near the Aberlour distillery. In Gaelic, A’bunadh means 'the original' because the distillery make every bottle as they would have done 100 years ago: in batches, with no chill-filtering. Let the deed show A'bunadh is as close as you can get to tasting a dram at original cask strength at the distillery; just as founder, James Fleming, would have done in 1879. Aberlour A'bunadh Batch 76 is an auburn gold in the glass. Aromas of mixed spices, praline and spiced orange harmonising with rich, deep notes of Oloroso Sherry. The palate blends oranges, black cherries, dried fruit and ginger spiked with dark bitter chocolate and enriched with Sherry and Oak. Full bodied and creamy. Robust and intense finish with bitter-sweet notes of exotic spices, dark chocolate and oak.

Penfolds has a rich history dating back to 1844 when Dr. Christopher and Mary Penfold arrived in Australia with a vine cutting and a bold vision. They purchased 500 acres of land in South Australia and began producing tonics, brandies, and fortified wines made from grapes and Australian sunshine. Christopher's planting of vines and his philosophies continue to influence Penfolds to this day. Mary Penfold, the unsung chief of Penfolds, played a significant role in the winery's experimentations, growth and winemaking philosophies. Max Schubert became the company's first Chief Winemaker in 1948 and created the long-lasting Penfolds Grange in the 1950s. The tradition of 'bin wines' began in 1959 with Kalimna Bin 28 becoming the first official Penfolds Bin number wine. Penfolds continues to innovate, with the release of the rare 2004 Kalimna Block Cabernet Sauvignon in 2012 and the 170th anniversary celebration in 2014. Today, Penfolds remains one of Australia's most famed and respected winemakers, driven by generations of visionaries and innovators who strive for excellence in winemaking. St Henri is a time-honoured and alternative expression of shiraz, and an intriguing counterpoint to Grange. It is unusual amongst high quality Australian red wines as it does not rely on any new oak. Released for the first time by Penfolds in the early 1950s (first commercial vintage 1957), it gained a new lease of life in the 1990s as its quality and distinctive style became better understood. Proudly, a wine style that hasn’t succumbed to the dictates of fashion or commerce. St Henri is rich and plush when young, gaining soft, earthy, mocha-like characters with age. It is matured in an assortment of old large vats that allow the wine to develop, imparting minimal, if any oak character. Although a small proportion of cabernet may sneak into the blend, the focal point for St Henri remains shiraz. The Penfolds St. Henri Shiraz 2020 (Gift Boxed) is a delightful wine that has been matured for 12 months in large seasoned oak vats. The wine has been crafted using outstanding parcels of shiraz grapes grown in South Australia's Barossa Valley, Clare Valley and McLaren Vale regions, which faced adverse climate conditions. The winter drought continued from the previous year, leading to low root-zone moisture levels, requiring irrigation to ensure healthy vines. The beginning of summer was marked by a heatwave, with the Barossa Valley experiencing 26 summer days over 35°C. Cooler conditions in January and February provided much-needed relief and McLaren Vale experienced above-average rainfall in February, enabling the vines to finish the season in good shape. Although yields were significantly below average, the low yields produced outstanding quality parcels of shiraz suited to the St. Henri style. The wine's color is garnet red, with a dark purple core, presenting elegant profundity. The nose showcases the unadulterated shiraz fruit profile without oak influence. The fruit aroma is delightful, with fruits of the forest, berry conserve, strawberry flan and rhubarb tart. There is a hint of confectionary, reminiscent of red glace cherries. The savoury notes of German Blutwurst - a spiced sausage, pan scrapings from roast lamb, salt-cured beef with black peppercorns and Ferric notes of iron filings and whetstone swarf - round out an impressive showing. The palate is quite savoury, with a morish umami nuance of Japanese nori paper and olive brine. The mid-palate anchors fresh blueberry and mulberry leaf, with exotic spices adding intrigue - Alleppey turmeric, toasted cumin, pimento. The tannins are very tactile, comparable to Dutch cocoa, creating excellent texture and mouthfeel. This classic St Henri wine will reward extended time in the cellar, offering a peak drinking window from now until 2050.

Penfolds has a rich history dating back to 1844 when Dr. Christopher and Mary Penfold arrived in Australia with a vine cutting and a bold vision. They purchased 500 acres of land in South Australia and began producing tonics, brandies, and fortified wines made from grapes and Australian sunshine. Christopher's planting of vines and his philosophies continue to influence Penfolds to this day. Mary Penfold, the unsung chief of Penfolds, played a significant role in the winery's experimentations, growth and winemaking philosophies. Max Schubert became the company's first Chief Winemaker in 1948 and created the long-lasting Penfolds Grange in the 1950s. The tradition of 'bin wines' began in 1959 with Kalimna Bin 28 becoming the first official Penfolds Bin number wine. Penfolds continues to innovate, with the release of the rare 2004 Kalimna Block Cabernet Sauvignon in 2012 and the 170th anniversary celebration in 2014. Today, Penfolds remains one of Australia's most famed and respected winemakers, driven by generations of visionaries and innovators who strive for excellence in winemaking. First released in 1993 with the 1990 vintage, Bin 407 was produced in response to the increasing availability of high quality cabernet sauvignon fruit. Inspired by Bin 707, Bin 407 offers varietal definition and approachability, yet still with structure and depth of flavour. This is a textbook definition of cabernet sauvignon - varietally expressive Bin 407 highlights the rewards of Penfolds multi-vineyard, multi-region blending, with a core of ripe fruit supported by sensitive use of American and French oak. The Penfolds Bin 407 Cabernet Sauvignon 2021 (Gift Boxed) showcase a wine that has been carefully crafted using a unique blend of maturation techniques and vintage conditions that have resulted in an exceptional South Australian cabernet sauvignon. Maturation for this wine involved 12 months in French (25% new) and American (12% new) oak hogsheads, while the remainder was matured in 1-y.o. French and American oak hogsheads. This maturation process infused the wine with subtle but complex oak flavours that perfectly complement the fruit aromas and flavours. The vintage conditions were ideal for growing the grapes in Coonawarra, Wrattonbully, Padthaway, McLaren Vale, Barossa Valley and Adelaide Hills regions. Padthaway yields were 25% above the norm and the mild summer and autumn conditions in all regions allowed the grapes to ripen evenly and slowly. The wine's crimson red color entices the senses, while the nose opens up with varieties of blackberry, mulberries and violets. Aromas of bay leaf, wet tobacco and baking spices provide further intrigue. On the palate, the wine is concentrated with cool dark fruits and the notes of grilled capsicum and cumin spiced eggplant create a unique savory flavor profile infused by cherry wood smoke and sandalwood. The tannins are firm and persistent, with a hint of bitter dark chocolate. While the wine is lively and energetic, it is built to last and is approachable yet clearly designed for a long spell in the dungeon. This wine is a perfect match for savory dishes and will continue to evolve and develop its complexity until at least 2055.

The consensus on the bloggersphere is that this is one gimmicky Ardbeg that actually works! You start with a hare-brained idea, you bring together three unique casks, two masters in their own right, and a whole lot of heat and smoke… what do you get? You get Ardbeg’s first ever barbecue-inspired whisky. Cooked up by renowned Master Distiller, Dr Bill Lumsden, alongside bona-fide god of the grill, Christian Stevenson (AKA DJ BBQ), fire has been the vital element in creating the malt. Toasting a selection of three casks; double charred oak casks, Pedro Ximénez sherry casks and BBQ casks, this combined recipe comes together to bring a sweet, tangy, smoky flavour. Collectors will love the 1930s cartoon-style label which encapsulates ‘grilling meets distilling’ . Drinkers will appreciate the higher ABV - and the reasonable asking price when compared to several recent Ardbeg NAS bottlings. 50.9% ABV. Non-chill filtered. Notes from the producers... Nose: Puffs of charcoal and soot mingle with smoky wood and aromatic herbs and spices. Treacle toffee, hickory smoked ham and cinnamon-dusted espresso rise up. A splash of water releases distinctively sharp citrus aromas, along with herbal notes such as fennel and aniseed. Grilled artichokes and a suggestion of seared meat sizzles the senses. The undeniable smell of bonfire and BBQ embers lingers in the background. Palate: The mouthfeel is alive with spice, like BBQ ribs smothered in chilli. A myriad of deep, warming smoke follows close behind in flame-grilled steak, chilli oil, cured leather and clove. Ginger, aniseed and tar crackle on the palate with an aromatic woodsmoke edge. Finish: The massive, hot aftertaste lingers on and on, with more grilled artichoke, black olives and a sooty note that slowly simmers away.

The Dalmore distillery was founded by Alexander Matheson in 1839, a merchant adventurer determined to create an exceptional single malt whisky. In 1867, descendants of Clan Mackenzie took control of the distillery. One of their first changes was to adorn every bottle of The Dalmore with the stag – a guarantee of peerless quality. The 12-point Royal Stag proudly adorns each bottle of The Dalmore, encapsulating the distillery’s regal legacy, dating back to 1263. The emblem was bestowed upon Colin of Kintail, the first chieftain of Clan Mackenzie, after he saved the life of King Alexander III of Scotland from the fury of a charging stag. The idiosyncratic collection of stills at the distillery creates a unique new make spirit – robust and fruity, particularly well-suited for longer and more complex maturation. This allows the whisky makers to ensure each cask of spirit reaches its full potential. Richard Paterson, a pioneer in the art of cask curation, was the creative force behind The Dalmore for nearly five decades. He lit the way for current Master Whisky Maker Gregg Glass who continues an unbroken chain of visionary whisky makers, always pushing boundaries to mature the spirit in the rarest and most exalted of casks. Hand selected casks, from the world's finest bodegas and wineries are expertly curated to create a sumptuous and layered whisky of legendary finesse. The Dalmore 25 Year Old was first introduced in 2013, following the distillery's tradition of being matured in an extensive selection of casks, The spirts for the Dalmore 25 was initially aged in American white oak, before being hand-divided into 25 year old Palomino Fino sherry butts and first-fill bourbon casks. After these two steps the whiskies are married in carefully selected bourbon barrels before before finished in Tawny Port pipes from Portugal. The nose is full of aromatic exotic fruits, citrus, vanilla pods, treacle toffee and fig cake. On the palate are flavours of Madagascan vanilla pods, thick treacle toffee and chocolate truffles with a finish of maple syrup, dark chocolate and spiced gingerbread.

Penfolds Bin 389 is the classic South Australian red! Often referred to as 'Baby Grange' or 'Poor Man's Grange', Bin 389 was the wine that helped to build Penfolds' solid reputation with wine drinkers around the world. A magnificent blend of Cabernet Sauvignon and Shiraz from the very best regions and vineyards available to Peter Gago and his team, the robust nature of the Cabernet grape give structure and body to the wine while the opulent Shiraz fruit provides suppleness and intensity. A true icon of Australian wine first created by the legend himself, Max Schubert, Peter Gago is quoted as saying 'Through thick and thin, across all vintages, Bin 389 always delivers - benefitting from over half a century of practice!

Created from a combination of Pedro Ximénez and Oloroso sherry puncheons along with a small quantity of virgin oak casks and red wine barriques. 46% Alc./vol. Non chill filtered.