{"title":"Shop the Range","description":"","products":[{"product_id":"pierre-marie-chermette-creme-de-peche-de-vigne-au-gingembre","title":"Domaine Chermette Crème de Pêche de Vigne au Gingembre (500ml)","description":"\u003cp class=\"richp\"\u003eThe vine peach is another distinctive feature of Burgundy's southern vineyards. It is a small, highly aromatic, white-fleshed peach with a purplish skin, often planted along the lanes leading to the vineyards. This hand-made liqueur is obtained by macerating and distilling Vissoux's organically-grown vine peaches in the finest alcohol, then adding a carefully controlled amount of sugar. Martine Chermette then adds an exotic, spicy touch by infusing the liqueur with fresh ginger root. The colour comes exclusively from the fruit; no artificial colours (or flavours) are added - so the colour may vary depending on the bottling. In a word: delicious!\u003c\/p\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Domaine Chermette","offers":[{"title":"Default Title","offer_id":43298538782958,"sku":"10745-500","price":39.9,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/d1cdd75a-33fc-ec11-ab3d-0ac90280dbea_10745-500.png?v=1658786047"},{"product_id":"equipo-navazos-px-gran-solera-25-yo","title":"Equipo Navazos PX Gran Solera 25+ YO","description":"\u003cp class=\"richp\"\u003eSaca of July 2018. Excusive bottling for Australia, 16.5% ABV, Jerez de la Frontera.The Equipo Navazos PX Gran Solera is the result of ageing the pure, very sweet, fortified must of Pedro Ximénez raisins—harvested from vineyards located in the towns of Montalbán, Montemayor and Puente Genil (around Montilla)—for an average of 20+ years, \"... or maybe even 25 years, the solera system hardly allows us to be more precise,\" says Jesús. It comes from a solera of 22 casks located in one of the finest bodegas at Jerez de la Frontera. Here it has been aged in a typical Jerezano style (such as La Bota #36), that is, in casks filled only up to 5\/6 of their capacity. This Jerezano method results in a less fruity, earthier, savoury and complex style of PX. The source solera has come to be identified as \"Solera Pedro Ximénez NO\" and has never been bottled before. It's as unique as it is delicious. \u003c\/p\u003e","brand":"Equipo Navazos","offers":[{"title":"Default Title","offer_id":43298539274478,"sku":"10773-375","price":37.69,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/b34ea360-8afd-ec11-ab3d-0ac90280dbea_10773-375.png?v=1658786053"},{"product_id":"quebrada-del-chucao-cider-2015","title":"Quebrada Del Chucao Cider 2015 (750ml)","description":"\u003cp class=\"richp\"\u003eQuebrada del Chucao [Pron: Kay-brada del choo-cow] means the creek of the Chucao, specifically the chucao tapaculo, a rare, non-flying species of ground bird that also adorns the label. This little fellow thrives in the continental woodland and forests of southern Chile.\u003c\/p\u003e\u003cp class=\"richp\"\u003eThis is a rare example of a bottle conditioned Chilean cider, crafted using the méthode champenoise, a process Diego Rivera favours for the deeper character and elegant, soft carbonation it imparts. All the bottles are turned and disgorged by hand. \"Our style is a mix between Asturian and English cider, focusing on the dryer side of it,\" Rivera told me, \"I think we have worked the aromatic side in a more interesting way than typical Spanish ciders, trying to avoid excessive oxidation while imparting a wilder, more complex aroma and flavour.\"\u003c\/p\u003e","brand":"Quebrada Del Chucao","offers":[{"title":"Default Title","offer_id":43298539372782,"sku":"13577-750","price":16.78,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/07f46241-6bfb-ec11-ab3d-024d026f405e_13577-750.jpg?v=1658785357"},{"product_id":"robert-bernard-plageoles-mauzac-nature-sparkling-2015","title":"Robert \u0026 Bernard Plageoles Mauzac Nature Sparkling 2015","description":"\u003cp class=\"richp\"\u003ePétillant-naturel. Gaillac méthode ancestrale wines are really the mother of Pét-Nats, and the there is no better example than the Plageoles' Mauzac Nature. Gaillac has a very, very long history of producing méthode ancestrale (pét-nat) sparkling wines - a history that goes back to the 1500s (long before Champagne began producing sparkling wines). In fact, so synonymous was Gaillac with pét-nats back in the day that méthode gaillacoise was a widely used synonym for méthode ancestrale. The Plageoles example is made from a 40 year old parcel of the exceptionally rare Mauzac Rose grape variety. In simple terms, the naturally fermented base wine is chilled to stop the fermentation when there is still 25-30 g\/l residual sugar remaining. The following spring, the wine is put into bottle and the fermentation continues under cork, producing the bubbles. There are no other additions and no need for dosage, as the bottle fermentation naturally stops when there is still a touch of residual sugar left in the wine. \u003c\/p\u003e\u003cp class=\"richp\"\u003eA cracking, lip-smacking, slightly off-dry wine that is fragrant and textural, with citrus oil, cider apple, nettle and hazelnut notes. There's a beautiful pillowy texture that leads to a tangy close balanced by a kiss of natural sweetness. A pét-nat of extreme refreshment and genuine finesse. As there is no disgorgement, you can expect a slight cloudiness in the bottle.\u003c\/p\u003e","brand":"Robert \u0026 Bernard Plageoles","offers":[{"title":"Default Title","offer_id":43298539405550,"sku":"13792-750","price":33.37,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/cdfe8202-bdf9-ec11-ab3d-0ac90280dbea_13792-750.jpg?v=1658785359"},{"product_id":"kings-county-straight-bourbon-750ml","title":"Kings County Straight Bourbon (750ml)","description":"\u003cp class=\"richp\"\u003e45% ABV. Kings County's core Bourbon is frequently cited in lists of the best non-Kentucky Bourbons. The mash bill includes 80% New York organic corn (from the Finger Lakes) and English Golden Promise barley for a high-malt recipe that avoids the wheat or rye typically used in Kentucky Bourbon. This is a Bourbon made like a Scotch Whisky—Kings County double pot-distil for purer and more flavourful white spirit, which then ages in various new, charred oak barrels for four to six years. It’s rich and deep, full of sweet caramel, fresh vanilla and dark berry spice. The quality of the ingredients and artisan processes result in exceptional composition and complexity—a complete Whiskey soaked with pleasure.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Kings County","offers":[{"title":"Default Title","offer_id":43298539438318,"sku":"13949-750","price":136.96,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/a31502a3-1335-f011-ac43-0a5a9202f90d_13949-750.png?v=1747702293"},{"product_id":"bodegas-exopto-rioja-bozeto-de-exopto-rose-2017","title":"Bodegas Exopto Rioja Bozeto de Exopto Rosado 2017","description":"\u003cp class=\"richp\"\u003eWhile the screwcap has no doubt played a part, this Rosé surprised the heck out of us given just how fresh and complex it's looking. Puyaubert's Bozeto Rosé is crafted from 50% Garnacha and 50% Tempranillo, sourced from two mature plots on the highland, mineral hillsides of Ábalos (El Silo) and San Vicente de la Sonsierra (Los Pozos) in the Rioja Alta. Made with the direct press method using wild yeasts, three quarters of the wine was raised in tank, on lees, while the rest was matured in used 600-litre demi-muids, bringing texture, complexity and a nip of structural gravitas to the blend. \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bodegas Exopto","offers":[{"title":"Default Title","offer_id":43298539634926,"sku":"15651-750","price":14.41,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/21a4e304-87fd-ec11-ab3d-024d026f405e_15651-750.png?v=1764134782"},{"product_id":"bannockburn-range-shiraz-2012","title":"Bannockburn Range Shiraz 2012","description":"\u003cp class=\"richp\"\u003eThe Range vineyard is home to the estate’s oldest vines, planted in 1974, and is bottled as a single site wine in only the finest Bannockburn vintages. 2012 is one such vintage. This 1.66-hectare site sits on black brown loam over limestone base where the fertile soils often result in a larger vine leaf area and more powerful expression of Shiraz relative to the estate’s ‘Winery’ blocks. The result is a wine of sheer fruit intensity allied to delicious, bottle aged complexity. One of the rare Michael Glover Ranges, the ‘12 was hand harvested, naturally, and whole bunch fermented with wild yeasts, spending a total of 31 days on skins. Maturation took place in mostly puncheons before bottling in 2014. \u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":43298539700462,"sku":"15687-750","price":35.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/92739d83-23f8-ec11-ab3d-0ac90280dbea_15687-750.png?v=1764134744"},{"product_id":"chazalettes-co-vermouth-de-torino-bianco","title":"Chazalettes \u0026 Co. Vermouth de Torino Bianco (750ml)","description":"\u003cp class=\"richp\"\u003eThe exquisite, deceptively complex Vermouth Bianco uses Moscato as the base wine which Chazalettes ferments to relative dryness creating a slight bitterness, which is instrumental in balancing the wine’s sweetness. Aiming to hit the bianco sweet spot of balanced sweetness, bitterness and acidity, it incorporates 130 g\/L sugar, sweet citrus, elderflower, rhubarb, cardamom, coriander, mace, orange, sage and a selection of other bitter herbs. \u003c\/p\u003e\u003cp class=\"richp\"\u003eCharacterised by intense floral and grape aromas, there’s sweet citrus, coriander, angelica and scented cardamom well-integrated with Piemontese Artemisia. Bitter notes of gentian and rhubarb balance the natural sweetness, which will serve well as the main component to many cocktails.  And, of course, it remains perfectly poised for sipping chilled and neat, as originally intended.\u003c\/p\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Chazalettes","offers":[{"title":"Default Title","offer_id":43298539765998,"sku":"16128-750","price":24.47,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/4fd41e0e-16fc-ec11-ab3d-0ac90280dbea_16128-750_9c2d11bb-455c-42f3-971b-5476e43353c5.png?v=1764121036"},{"product_id":"quiquiriqui-destilado-con-mole","title":"Quiquiriqui Destilado con Mole","description":"\u003cp class=\"richp\"\u003eMezcal de Pechuga (Pechuga translates to ‘breast’ in Spanish) is made when a finished Mezcal is re-distilled with local fruits, grains and nuts, and a raw piece of protein (typically a chicken) is hung over the still to cook in the emanating vapors. Traditionally, this style of Mezcal is produced for special occasions and consumed locally, and there are as many different versions as there are distilleries. \u003c\/p\u003e\u003cp class=\"richp\"\u003eQQRQ’s version trades the poultry for a homemade mole paste. This paste is made to a traditional recipe by the Méndez family and includes guajillo and ancho chillies, sesame seeds, almonds, peanuts, garlic, onion, raisins, bananas and cacao. Crafted by Carlos Méndez at his palenque in Santiago Matatlán, this Pechuga uses the QQRQ Espadín agave as its base. Following the second distillation, the mole paste is added and the spirit is rested to infuse for two weeks before a final, third distillation. This stunning, vegetarian-friendly recipe is thought to be the first commercial release of its kind. \u003c\/p\u003e\u003cp class=\"richp\"\u003eThe nose has that classic roasted agave sweetness balanced by Matatlán’s herbal vibe, and subtle wafts of earth, leather and white chocolate with wisps of smoke throughout. On the palate there’s a cornucopia of complex spices, roasted nuts and that earthy, botanical Espadín character. Terrific texture. A very long and nutty finish focuses in on roasted cacao and peppery spice.\u003c\/p\u003e\u003cgrammarly-desktop-integration data-grammarly-shadow-root=\"true\"\u003e\u003c\/grammarly-desktop-integration\u003e","brand":"Quiquiriqui","offers":[{"title":"Default Title","offer_id":43298539798766,"sku":"16133-700","price":109.54,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/90e7a066-5ef1-ee11-ac41-0aa7bbf44e76_16133-700.PNG?v=1712110500"},{"product_id":"corofin-carter-ashmore-vineyard-chardonnay-2017","title":"Corofin Carter Ashmore Vineyard Chardonnay 2017","description":"\u003cp class=\"richp\"\u003eScrewcap. Due to poor flowering there is no Folium Chardonnay this year, and very little of this wine as well! The Carter Ashmore Vineyard, in Marlborough’s Fairhall sub-region, is situated on an ancient riverbed where the soils are a mixture of layered silt and alluvial gravels deposited over the aeons. This site is farmed organically by Dog Point’s viticulturalists, and is planted to the Mendoza clone of Chardonnay. The vineyard team has worked hard on introducing strong biological competition, and a canopy management regimen that encourages the vines to channel all their energy into the fruit (vis-à-vis the vegetation). The overall approach has given Corofin the ability to harvest fruit that is fully flavour ripe at lower sugar levels. You get the winemaking notes from Mike Patterson below. \u003c\/p\u003e\u003cp class=\"richp\"\u003eWhole bunch pressed slowly over six hours; no additions were made during or post pressing; transferred with a high percentage of solids to one 500 litre oak puncheon and one stainless steel barrel for fermentation; natural fermentation with full malo; remained on original lees in barrel, without stirring or sulphur, until late March 2018; brought together in stainless steel before bottling without fining and filtration.\u003c\/p\u003e\u003cp class=\"richp\"\u003eThis is stunning Chardonnay. It strikes a fine balance between generosity, with layers of ripe, Golden Delicious, nectarine fruit and gently nutty lees characters and both purity and freshness. There is intense, punchy acidity to balance the fruit and a long saline, complex close. Simply a beautiful wine.\u003c\/p\u003e","brand":"Corofin","offers":[{"title":"Default Title","offer_id":43298539897070,"sku":"16664-750","price":38.63,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/ff7b16be-ff54-e911-aa0e-d3cffc5c9002_16664-750.jpg?v=1658785621"},{"product_id":"toolangi-pauls-lane-chardonnay-2019","title":"Toolangi Vineyard Pauls Lane Chardonnay 2019","description":"\u003cp class=\"richp\"\u003eHand-harvested from Toolangi’s original 1995 plantings (I1OV3 and Gin Gin clone grapes on D Block). From just rows 35-55, these rows naturally yield fruit that has both intensity and superb freshness. Crushed and pressed with full solids straight to oak (20% new). Fermentations were wild and the wine spent ten months on lees in barrel before bottling.\u003c\/p\u003e","brand":"Toolangi Vineyard","offers":[{"title":"Default Title","offer_id":43298540060910,"sku":"17792-750","price":26.79,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/fd17c100-3011-ed11-ab3d-0ac90280dbea_17792-750.png?v=1659700637"},{"product_id":"toolangi-shiraz-2019","title":"Toolangi Vineyard Shiraz 2019","description":"\u003cp class=\"richp\"\u003eHand-harvested from rows one to ten of Toolangi’s A1 and D1 Blocks, the 2019 was naturally fermented with 10% whole bunches and 90% whole berries in both open and closed fermenters. It was then matured in French oak and spent 10 months on lees. \u003c\/p\u003e","brand":"Toolangi Vineyard","offers":[{"title":"Default Title","offer_id":43298540093678,"sku":"17919-750","price":14.55,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/9eae5ae1-4165-ed11-ab3d-024d026f405e_17919-750.png?v=1668557481"},{"product_id":"equipo-navazos-la-bota-96-amontillado-jerez","title":"Equipo Navazos La Bota 96 Amontillado Jerez (1500ml)","description":"\u003cp class=\"richp\"\u003eDuring refurbishments to the historic Calle Misericordia in Sanlúcar de Barrameda (home to the La Guita solera), a number of special vessels stood out due to their size and origins. One such vessel was a magnificent tonel gordo (120 arrobas, i.e. a 2,000-litre cask) situated in a corner of the room, separated from the main rows of casks that were standing by the wall. Navazos had this single large cask filled with a selection of the best Amontillados of the house (the same genealogy as the previous releases: No. 37 and No. 58, etc.), refreshed with a moderate proportion of the extraordinary Manzanilla Pasada from Misericordia. The resulting wine was aged a few more years until the contents of the tonel had fully integrated and were thus initially bottled for the release of No. 69 (in late 2016) and, for this new saca some four years later. \u003c\/p\u003e\u003cp class=\"richp\"\u003eA natural Amontillado of an average age of around 17- to 18-years-old, it’s a wonderfully layered and textural wine, yet has the drive and intense salinity that makes it a killer match with anything salty. It’s a brilliant aperitif, and will also work beautifully with a wide range of food thanks to its intense salty minerality. Try oysters, salted fish, tapas, white meat dishes and also spicy Asian food. Rates off the chart on the official BDS Scale (Bibendum Deliciousness Scale). A magnum is barely enough!\u003c\/p\u003e\u003cp class=\"richp\" sugg=\"true\"\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Equipo Navazos","offers":[{"title":"Default Title","offer_id":43298540191982,"sku":"18046-1500","price":188.37,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/5e704d2e-5935-ed11-ab3d-0ac90280dbea_18046-1500.png?v=1663297444"},{"product_id":"toolangi-f-block-chardonnay-2019","title":"Toolangi Vineyard F Block Chardonnay 2019","description":"\u003cp class=\"richp\"\u003eToolangi’s F Block—home to 18-year-old vines of the Gin Gin clone—is the highest parcel of vines on the property and has been identified as growing some of the best Chardonnay that this Dixon’s Creek vineyard produces. In 2019 the fruit was crushed and pressed straight to barrel (35% new) with full solids. Primary fermentation was powered by wild yeasts, there was no malo this year, and the lees were stirred for the first six months of maturation. The wine then spent 10 months aging on lees before bottling.\u003c\/p\u003e","brand":"Toolangi Vineyard","offers":[{"title":"Default Title","offer_id":43298540257518,"sku":"18222-750","price":53.74,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/cc1c5662-3011-ed11-ab3d-0ac90280dbea_18222-750.png?v=1660280770"},{"product_id":"toolangi-e-block-pinot-noir-2019","title":"Toolangi Vineyard E Block Pinot Noir 2019","description":"\u003cp class=\"richp\"\u003eThe E Block—home to 18-year-old vines of the MV6 clone—has been identified as growing the best of the best Pinot Noir Toolangi produces. It is this block which supplies both the Paul’s Lane and this reserve bottling. Specifically, here the fruit is sourced from rows 26 to 45. Hermann's 2019 was partially de-stemmed (60% whole bunch and 40% whole berry) before a short cold soak and then natural fermentation. All up the wine spent four weeks on skins before being pressed to French oak (30% new) for 10 months. Bottled unfined and unfiltered.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Toolangi Vineyard","offers":[{"title":"Default Title","offer_id":43298540323054,"sku":"18223-750","price":53.74,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/e47976c4-4165-ed11-ab3d-0ac90280dbea_18223-750.png?v=1668557485"},{"product_id":"toolangi-d-block-shiraz-2019","title":"Toolangi Vineyard D Block Shiraz 2019","description":"\u003cp class=\"richp\"\u003eAfter years of (arguably) living in the shadow of the Pinot, Toolangi’s Shiraz is now starting to flex its muscles. The grapes are cultivated and harvested with freshness to the fore and the winemaking has been re-focused along the same lines. In short, with emphasis on elegance, balance and sustained purity, Toolangi’s Shiraz wines have never tasted better. None of this should surprise really, the Yarra has long been capable of producing outstanding Syrah. \u003c\/p\u003e\u003cp class=\"richp\"\u003eThe inaugural D Block draws on a parcel of 24-year-old vines grown on silty clay loam soil. The clonal material here is PT23 Shiraz—an old Australian clone selected from vines which were descendants of the 1832 Busby cuttings—on Paulson rootstock. The 2019 was 100% whole-bunch fermented, then pressed after three weeks on skins to French oak hogsheads. It spent 10 months on oak prior to bottling. \u003c\/p\u003e\u003cp class=\"richp\"\u003eThis is a super spicy, bunchy and powdery Syrah of great finesse (don’t come here for ballsy, old school Barossa-style Shiraz—we’re in the Yarra after all). This is for lovers of the Northern Rhone and great Yarra Syrahs of yesteryear (at least in terms of weight, finesse and freshness). Again, a must-taste for those in the trade. Will only get better with at least 5-10 years in the cellar.\u003c\/p\u003e","brand":"Toolangi Vineyard","offers":[{"title":"Default Title","offer_id":43298540388590,"sku":"18224-750","price":39.69,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/3eea469e-4165-ed11-ab3d-0ac90280dbea_18224-750.png?v=1668557489"},{"product_id":"spinifex-aglianico-2019","title":"Spinifex Aglianico 2019","description":"\u003cp class=\"richp\"\u003ePete Schell's Aglianico is drawn from vines rooted in the quartz clay and granite soils of Caj Amadio's vineyard near Kersbrook in the northern Adelaide Hills, at 300 metres above sea level. Aglianico is already a late-ripening variety—more so at this kind of altitude—and these are always Spinifex's last vines to be harvested. In fact, the 2021 is being picked as we write these words! Pete says, “Aglianico has shown a great affinity for this site with the fruit ripening very late, typically just before the break in the season, with deep flavours, fresh tannins and high natural acids.” \u003c\/p\u003e","brand":"Spinifex","offers":[{"title":"Default Title","offer_id":43298540486894,"sku":"18389-750","price":20.68,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/a710b494-97fb-ec11-ab3d-024d026f405e_18389-750.jpg?v=1764135364"},{"product_id":"spinifex-tannat-2019","title":"Spinifex Tannat 2019","description":"\u003cp class=\"richp\"\u003eWhile the origins of this variety lie in the Basque country, Tannat is best known for its role in the strapping, ‘hairs-on-your-chest’ kinda reds of Madiran in France’s southwest. Like the 2019 Chardonnay, this is a one-off release as it also came from the Adelaide Hills Bowe Lees vineyard which was destroyed by the bushfires in 2020.. \u003c\/p\u003e\u003cp class=\"richp\"\u003eWinemaker, Pete Shiell, picks up the story: “This is certainly a wine made in the vineyard. Multiple passes to thin shoots, manually managed canopy, dual green harvests and hand harvesting of bunches delivered fruit that we think shows the best of the variety and the site.” The grapes were fully de-stemmed, fermented with indigenous yeasts in open fermenters, hand plunged and spent 10 days on skins prior to pressing. It was raised on light lees in thick-staved puncheons (one-third new) for 10 months prior to bottling. \u003c\/p\u003e\u003cp class=\"richp\"\u003eAs you would expect from the variety, this is an amply flavoured number and yet surprisingly light on its feet. With bright fruit and dark cherry\/iodine\/ink notes, racy acidity and firm, spicy tannins, it is a compact and mid-weighted red that is both  delicious and distinctive! It “rarely escapes a rib eye,” chez Spinifex, which makes a whole lot of sense.\u003c\/p\u003e","brand":"Spinifex","offers":[{"title":"Default Title","offer_id":43298540552430,"sku":"18390-750","price":20.68,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/52f28fc7-3111-ed11-ab3d-0ac90280dbea_18390-750.png?v=1764136153"},{"product_id":"spinifex-lola-2019","title":"Spinifex Lola 2019","description":"\u003cp class=\"richp\"\u003eIt's dropped down to under half the total blend for 2019, but Semillon remains centre stage in this year’s blend of 46% Semillon and 30% Clairette with the balance shared between Vermentino and Viognier. Semillon has been grown in the Barossa Valley since the 1850’s and is paid worthy tribute in this wine. The Semillon is sourced from three old-vine vineyards (60, 70 and 90 years old) located in Ebenezer, the foothills near Bethany and the valley floor close to the Para River. The Clairette is cropped from an elevated site in Rowland Flat on the eastern side of the Valley. This late-ripening grape with excellent acid retention provides additional freshness. Viognier and Vermentino contribute texture and luscious stone fruit aromatics.   \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eAll parcels were hand-harvested and the bunches were chilled prior to crushing and maceration, which varied from two to 24 hours prior to pressing. All fermentations were wild in a combination of old French oak barriques, puncheons and stainless-steel. Approximately 20% of the blend underwent natural malolactic fermentation. Components were matured on lees for 10 months prior to bottling. \u003c\/p\u003e","brand":"Spinifex","offers":[{"title":"Default Title","offer_id":43298540814574,"sku":"18783-750","price":16.29,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/76bdbece-3311-ed11-ab3d-0ac90280dbea_18783-750.png?v=1764136079"},{"product_id":"sliabh-liag-distillery-santa-ana-armada-strength-maritime-gin","title":"Sliabh Liag Distillery Santa Ana Armada Strength Maritime Gin","description":"","brand":"Sliabh Liag Distillery","offers":[{"title":"Default Title","offer_id":43298541109486,"sku":"18909-500","price":87.3,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/e1f5e73b-b0fd-ec11-ab3d-0ac90280dbea_18909-500.png?v=1658786353"},{"product_id":"garagiste-terre-de-feu-pinot-noir-2018","title":"Garagiste Terre De Feu Pinot Noir 2018","description":"\u003cp class=\"richp\"\u003eCropped from a specific half-acre of the Merricks Grove vineyard, Terre de Feu (the land of fire) takes its name from the vein of pure red ferrosol soils of this plot. Several years ago, Barney noticed that the vines in this little ironstone buttonhole were producing slightly smaller bunches, yielding wines of greater depth and concentration than the surrounding vineyard. Thus, in 2013 the decision was taken to produce this micro cuvée. The power of the fruit enables a 100% whole-bunch ferment and Terre de Feu remains Garagiste's only Pinot to be made this way. It also spends more time on skins (23 days for the 2018) and is the most powerful and structured Pinot that Garagiste produces. \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Garagiste","offers":[{"title":"Default Title","offer_id":43298541371630,"sku":"19164-750","price":46.06,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/ecb1e67e-f4f8-ec11-ab3d-024d026f405e_19164-750.png?v=1764135994"},{"product_id":"chateau-la-grolet-cotes-de-bourg-tete-de-cuvee-2018","title":"Château la Grolet Côtes de Bourg Tête de Cuvée 2018","description":"\u003cp class=\"richp\"\u003eBiodynamic. Grolet’s Tête de Cuvée is an annual selection of the Estate’s finest 20 barrels. The blend varies from year to year, with the ‘18 coming in at 90% Merlot supported by 10% Malbec, predominantly from the Estate’s oldest (60- to 70-year-old) vines. \u003c\/p\u003e\u003cp class=\"richp\"\u003eFrom a great vintage that has some commentators referencing years like 2010, 2009 and 1982, Guillaume Hubert’s lo-fi Côtes de Bourg has inviting aromas of dark plum and cherry, fruitcake spices such as nutmeg and clove, and some cedar aromatics. The palate takes things up a notch with a core of dark, concentrated, supple plummy fruit, nicely supported by focussed acidity and well-judged, fine-grained tannin. \u003c\/p\u003e","brand":"Château La Grolet","offers":[{"title":"Default Title","offer_id":43298541437166,"sku":"19278-750","price":40.98,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/cb920020-2825-ed11-ab3d-0ac90280dbea_19278-750.png?v=1688369608"},{"product_id":"algueira-mencia-joven-2019","title":"Algueira Ribeira Sacra Mencia 2019","description":"\u003cp class=\"richp\"\u003eAlgueira's entry-level Mencía is drawn from the Estate's younger Mencía vines, which cling to Ribeira Sacra's precipitous slate and shist slopes that rise from to the river Sil. Where Algueira’s premium releases are whole bunch fermented and aged in oak, this the grapes for this early release are destemmed and raised in stainless steel. It fermented with indigenous yeasts, with 15 to 20 days of maceration. \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eThe idea is to craft and immediately enjoyable introduction to Algueira’s Ribeira Sacra Mencia. \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Algueira","offers":[{"title":"Default Title","offer_id":43298541502702,"sku":"19349-750","price":25.96,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/5b0aecc3-84fd-ec11-ab3d-0ac90280dbea_19349-750.png?v=1658786822"},{"product_id":"spinifex-luxe-rose-2021","title":"Spinifex Luxe Rosé 2021","description":"\u003cp class=\"richp\"\u003eSchell’s Luxe Rosé first made an appearance in 2009 and since then, has only been produced in vintages Pete and Magali reckon have delivered outstanding rosé. Pete Schell explains, “Luxe is selected from only those parcels that have a particular aromatic and textural complexity. We are drawn to sections that display what we call secondary fruit—fresh and dried flowers, herbs, spice, minerality, white and green tea-like aromatics—rather than primary fruit, like fresh berry fruits etc.” \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eA blend of 66% Barossa Mataro with 26% Cinsault, and 6% Vermentino, this release is the first Luxe since 2017. Like the Spinifex Rosé above, the fruit was harvested by hand and chilled overnight prior to crushing. Before fermentation, the musts were macerated for around six hours. The wine went through a partial malo before maturation in in old French oak puncheons and demi muids. The Vermentino was fermented separately as whole bunches “with the goal of retaining freshness yet developing texture and aromatic depth”.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Spinifex","offers":[{"title":"Default Title","offer_id":43298541568238,"sku":"19378-750","price":20.83,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/896e4be9-9ffb-ec11-ab3d-024d026f405e_19378-750.png?v=1764135921"},{"product_id":"cep-by-cep-anjou-blanc-2020","title":"Cep by Cep Anjou Blanc 2020","description":"\u003cp class=\"richp\"\u003e\u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003eThis Chenin value comes from 100% hand-harvested fruit which was organically grown in Rochefort-sur-Loire, just south of the river and opposite Savennières. Phillipe Germain oversees the vineyards, which are influenced by the schist-rich, volcanic soils of the Massif Armoricain. It’s the type of rock that imparts a pungent, stony bite into the dry Chenin of the area. The wine was vinified in a mixture of tank and two- to four-year-old 400-litre casks.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Cep by Cep","offers":[{"title":"Default Title","offer_id":43298541633774,"sku":"19385-750","price":24.92,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/48c4acd4-381c-ed11-ab3d-0ac90280dbea_19385-750.png?v=1660530669"},{"product_id":"cep-by-cep-coteaux-du-layon-2020","title":"Cep by Cep Coteaux Du Layon 2020","description":"\u003cp class=\"richp\"\u003eThis year, the Coteaux du Layon is drawn from Philippe Germain’s estate vineyards in the heart of the Layon Valley, at Rochefort-sur-Loire. Unusually for the Loire, the clay and schist rich soils here are cut into an amphitheatre of terraces. The grapes are harvested passerillé style (with little or no botrytis) and are naturally fermented and aged in neutral demi-muid (400L). \u003c\/p\u003e\u003cp class=\"richp\"\u003eThe fermentation was stopped leaving around 80g\/L residual sugar—perfectly balanced by the wine’s perky acidity and dainty 11% alcohol. Compared to much of the appellation (and especially the wines of the Layon Crus of Bonnezeaux, Chaume and Quarts de Chaume) the Germain brothers’ wine showcases a delicate, Germanic-style of Layon.\u003c\/p\u003e","brand":"Cep by Cep","offers":[{"title":"Default Title","offer_id":43298541666542,"sku":"19386-750","price":30.8,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/764c9946-381c-ed11-ab3d-0ac90280dbea_19386-750.png?v=1660621234"},{"product_id":"champagne-laherte-freres-rose-de-meunier-nv-base-18-disg-mar-2021","title":"Champagne Laherte Frères Rosé de Meunier NV (Base 18. Disg. Mar 2021)","description":"\u003cp class=\"richp\"\u003eThis “dazzling” Pinot Meunier represents superb value in a market where rosé wines are getting more and more expensive. It's a blend of Meunier done three ways. Firstly, 60% of the volume is from fruit pressed off in the traditional way to make a white wine (over one-third of this component was reserve wines aged in barrels). Secondly, 30% was made as a saignée rosé (the juice left in contact with the skins for a short period). The final 10% of the blend is from a full-blown red wine. \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eThe fruit is from vines with an average age of 25 years for the parcels producing the white wine, and over 40 years for those used for the red wine. The wines were fermented and aged in a variety of vessels (vats, foudre and old demi-muid barrels) before being transferred to bottle for secondary fermentation. This bottling was disgorged in March 2021 with just 2.5 g\/L dosage and is based on the 2018 and 2017 harvests. \u003c\/p\u003e\u003cp class=\"richp\"\u003e \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Champagne Laherte Frères","offers":[{"title":"Default Title","offer_id":43298541699310,"sku":"19427-750","price":82.05,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/9deefe4f-eef8-ec11-ab3d-024d026f405e_19427-750.jpg?v=1658786497"},{"product_id":"blind-corner-quindalup-cabernet-2020","title":"Blind Corner Quindalup Cabernet 2020","description":"\u003cp class=\"richp\"\u003eBiodynamic. Employing elements of ripasso and appassimento—inspired by the wines of Valpolicella—this is a fascinating Cabernet, totally different to anything we know of on the market. It comes from a blend of 20-plus-year-old Cabernet Sauvignon vines in both the Quindalup and Wilyabrup sub regions of the Margaret River.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eThe fruit was foot-crushed and fermented wild before maturation in used oak. In ripasso style, these ferments included some of the Cabernet skins from Blind Corner’s Amarone-styled Bernard cuvée (Wilyabrup) from the same year. These latter grapes (10% of the blend) were first air-dried before fermentation (appassimento)—a process intended to simultaneously soften and lengthen the wine’s tannic frame while adding layers of flavour complexity. Then, there’s a glug of Merlot judiciously blended in. Finally, the wine was raised in old wood and bottled without filtration.\u003c\/p\u003e","brand":"Blind Corner","offers":[{"title":"Default Title","offer_id":43298541732078,"sku":"19460-750","price":19.85,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/269138b5-29f8-ec11-ab3d-0ac90280dbea_19460-750.jpg?v=1764135257"},{"product_id":"bodegas-exopto-rioja-bozeto-de-exopto-2020","title":"Bodegas Exopto Rioja Bozeto de Exopto 2020","description":"\u003cp class=\"richp\"\u003eBozeto means ‘sketch’ or ‘outline’ and as the name implies, this is Tom Puyaubert’s entry-level wine. It’s been designed as a delicious, easy-drinking introduction to the range, and takes in a pan-regional expression of Rioja's three principle grape varieties. While the majority of entry-level wines from this region today are based on Tempranillo (a variety both easier and more profitable to grow), here Garnacha represents 40% of the blend. This Garnacha hails from the sandy, river stone terroir of El Agudo—a 60-year-old plot at Alfaro on Monte Yerga (in Rioja Oriental). The Tempranillo is drawn from a selection of mature vines in Ábalos (high county Rioja Alta), and there is also some Ábalos Graciano, adding freshness and finesse. \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003ePuyabert fermented this wine in a combination of concrete and steel tank, then aged it for six months in concrete and 5,000-litre oak vats. These days, Tom is including a measure of semi-carbonic maceration, which, alongside the depth of the vintage makes for one of Bozeto’s most engaging releases yet.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bodegas Exopto","offers":[{"title":"Default Title","offer_id":43298541764846,"sku":"19541-750","price":18.88,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/a597dfa4-86fd-ec11-ab3d-024d026f405e_19541-750.png?v=1764135855"},{"product_id":"spinifex-moppa-shiraz-2019","title":"Spinifex Moppa Shiraz 2019","description":"\u003cp class=\"richp\"\u003eSpinifex’s 3.5-acre Moppa Shiraz source is in an elevated zone in the northwest. The site has been producing exceptional Shiraz, Grenache and Mataro for Spinifex since 2005. Although the exact age of the vineyard is unknown, it is thought to be at least 80 years old, managed organically for 40 of those by a unique vigneron with utmost respect of his vines. In 2015, when the right vintage presented itself, Schell released his first single-vineyard bottling. Fast-forward to this truly superb 2019 release, and you have a Shiraz that’s firing on all cylinders.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eFor the 2019, two parcels were hand-harvested and fermented (with 30% whole bunches) in both wood and steel fermenters for 10 and 18 days respectfully, then raised in 600- and 228-litre barrels (20% new). The wines were kept on light lees until racking and blending, 20 months after harvest. \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Spinifex","offers":[{"title":"Default Title","offer_id":43298541797614,"sku":"19558-750","price":31.2,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/506690c4-a0fb-ec11-ab3d-024d026f405e_19558-750.png?v=1764135822"},{"product_id":"bannockburn-shiraz-2018","title":"Bannockburn Shiraz 2018","description":"\u003cp class=\"richp\"\u003eBannockburn's Shiraz is drawn predominately from vines in the south-facing Winery Block (planted in 1990), along with some fruit from the Range Road site (planted in 1974) and some declassified De La Roche. All sites possess soils of mainly volcanic scoria over basalt, clay and loam with a limestone clay base. \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eThe 2018 was wild fermented with just 10% whole bunches and spent two weeks on skins before being pressed, settled and racked to French oak puncheons (20% new) for 13 months élevage. Alongside a reduction in the use of new barrels, Matt Holmes has gradually been introducing more influence of carbonic in the Shiraz added back to the ferment after 5-7 days. Holmes feels the mature Winery vineyard has inherent savoury qualities (due to clay\/limestone, old vines and poor soils) and the carbonic impact helps to lift the impression of brightness and fruit purity. We like.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":43298541830382,"sku":"19576-750","price":27.42,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/2e4c46e9-24f8-ec11-ab3d-024d026f405e_19576-750.png?v=1764135810"},{"product_id":"babo-nero-davola-2018","title":"Babo Nero d'Avola 2018","description":"\u003cp class=\"richp\"\u003eNero d’Avola’s reputation has obviously tracked Sicily’s wine renaissance, but this wasn’t always the case. Historically this grape was considered rustic, thanks to the many chunky and musclebound wines that it produced. As Justin Bubb states, “Most of the time I found that Nero d'Avola in Sicilia was made in this really ripe, high-octane style and the wines lacked freshness and punch.” Hence, Babo’s Nero is sourced from Sambuca di Sicilia, near Menfi, where the north facing, fossil-rich soils and cooling influence of both sea and nearby Lake Arancio, tend to produce a more subtle, spicy style of Nero d'Avola—without betraying the wine’s traditional Mediterranean generosity. \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003ePicked around 12 Baumé, the fruit was de-stemmed (no crushing) with lots of whole berries remaining in the ferment. With only a gentle extraction, the wine was pressed off skins after 10 days to mature in large-format oak (2,000-litre), where it stayed for only 10 months before bottling. \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Babo","offers":[{"title":"Default Title","offer_id":43298541863150,"sku":"19634-750","price":16.87,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/f692cae3-fefc-ec11-ab3d-024d026f405e_19634-750.png?v=1764135796"},{"product_id":"massolino-langhe-nebbiolo-2019","title":"Massolino Langhe Nebbiolo 2019","description":"\u003cp class=\"richp\"\u003eScrewcap. This wine just gets better and better. Early vintages of the Nebbiolo were sourced exclusively from Massolino’s younger vines in Serralunga—a declassified Barolo if you like. Today there are two more parcels in play: Monforte’s Cascina I Maschi vineyard lies at altitude right on the border of the Barolo area where the soils are rich in chalk (Massolino credits this cool site with the resultant vibrant perfume and ripe acidity); then there’s a parcel in Alba on lighter, sandy clay soils, which brings power and fruit concentration.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eThe blend is roughly one-third from each terroir, and there’s little doubt the sum of these three sites has bought even more brightness and early drinking appeal to what was already an outstanding Langhe Nebbiolo. Like all Massolino Nebbiolo, it was aged in large Slavonian oak casks (although the Langhe only spends 15 months in wood, as compared to 24-plus months for the Barolo wines). \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Massolino","offers":[{"title":"Default Title","offer_id":43298541895918,"sku":"19639-750","price":38.92,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/89bfda9d-04fd-ec11-ab3d-0ac90280dbea_19639-750.png?v=1658786969"},{"product_id":"francois-chidaine-touraine-sauvignon-blanc-2020","title":"Domaine François Chidaine Touraine Sauvignon Blanc 2020","description":"\u003cp class=\"richp\"\u003eFrançois Chidaine is revered for his pristine Chenin Blancs from Montlouis and Vouvray. For a fraction of the price of those wines, here is a touch of Chidaine magic in a Sauvignon cropped from vines in Chissay-en-Touraine and Saint-Julien-de-Chédon, less than 10km from Montlouis. The viticulture here is strictly organic and biodynamic and the fruit was naturally fermented with a high degree of solids before maturation on lees until bottling.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Domaine François Chidaine","offers":[{"title":"Default Title","offer_id":43298541928686,"sku":"19652-750","price":21.59,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/82f4c0a7-e2fc-ec11-ab3d-024d026f405e_19652-750.png?v=1658786978"},{"product_id":"swinney-grenache-2020","title":"Swinney Grenache 2020","description":"\u003cp class=\"richp\"\u003eIn the late 1990’s Grenache was hardly known in Western Australia, let alone in Great Southern. But, with a love of top Southern Rhône and Priorat wines, Matt Swinney had a hunch and went ahead and planted the region’s first bush-vine Grenache vineyard. He did so with massale cuttings provided by David Hohnen, giving his new vines pride of place on the site’s ironstone hilltops. As it turns out, Swinney was onto something. Today these bush vines produce two remarkable and completely original wines, with a quality that can be traced directly to the unique site and Swinney’s farming philosophy.\u003c\/p\u003e\u003cp class=\"richp\"\u003e \u003c\/p\u003e\u003cp class=\"richp\"\u003eOnly selected fruit goes into both this and the Farvie Grenache—each vine was picked over three times with anything not deemed to be perfect declassified. The new release is a blend of 86% Grenache, 7% Mourvèdre and 7% Syrah, all hand-picked from dry-grown, established bush vines. The 2020 was fermented wild with 41% whole bunches. It spent two weeks on skins prior to maturation in 600-litre demi muids (there was no new wood here) before going to bottle, unfined and with minimal filtration.\u003c\/p\u003e","brand":"Swinney","offers":[{"title":"Default Title","offer_id":43298541961454,"sku":"19703-750","price":25.7,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/SwinneyGrenache_7fb3603b-add0-46e8-9cf9-f3d0c76365c3.png?v=1661996743"},{"product_id":"swinney-syrah-2020","title":"Swinney Syrah 2020","description":"\u003cp class=\"richp\"\u003eSwinney’s 2020 Syrah was hand-harvested from a selection of parcels planted to a range of clones, including 470, Waldron clonal material and Jack Mann’s heritage massale selection of Syrah. Unlike the Grenache and Mourvèdre, the Syrah is trellised (although there are plans afoot to plant single-stake Syrah in the future).\u003c\/p\u003e\u003cp class=\"richp\"\u003e \u003c\/p\u003e\u003cp class=\"richp\"\u003eIn the winery, the berries were sorted and emptied to small wooden and stainless-steel fermenters via gravity. A barely noticeable 31% whole-bunch component was integrated to build structure. The 2020 spent two weeks on skins before being pressed directly to fine grained, 600-litre demi-muids (13% new) for 11 months.\u003c\/p\u003e","brand":"Swinney","offers":[{"title":"Default Title","offer_id":43298541994222,"sku":"19705-750","price":25.7,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/7f1a7f16-44fc-ec11-ab3d-0ac90280dbea_19705-750.jpg?v=1764135223"},{"product_id":"verget-bourgogne-terres-de-pierres-2020","title":"Verget Bourgogne Terres de Pierres 2020","description":"\u003cp class=\"richp\"\u003eScrewcap. This cuvée is a blend of two great terroirs of the Mâconnais: Mâcon-Charnay and Guffens’s young vines in Pierreclos. As these particular wines do not strike Verget as especially Mâconnais in style, the blend is bottled under the Bourgogne appellation. In terms of the winemaking, one part was vinified in mature oak (50%) and the other in a horizontal stainless-steel tank. There were no lees stirring ‘so as not to mask the natural freshness of the wine’. \u003c\/p\u003e","brand":"Maison Verget","offers":[{"title":"Default Title","offer_id":43298542059758,"sku":"19777-750","price":36.84,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/30011748-c0f9-ec11-ab3d-024d026f405e_19777-750.png?v=1688369449"},{"product_id":"spinifex-riesling-2021","title":"Spinifex Riesling 2021","description":"\u003cp class=\"richp\"\u003eAround five years ago, Pete and Magali purchased the four-hectare, mature (est. 1945), dry-grown Rostein vineyard in Eden’s Flaxman Valley, which is planted to roughly one-third Riesling and two-thirds Shiraz. The soils are lean, degraded granitic sands and the vineyard sits at an altitude of 475 to 495 metres above sea level. There are two parcels of organically-managed Riesling—one planted in 1945, the other in 1956—and this cuvée is made predominantly from the 1956 section.\u003c\/p\u003e\u003cp class=\"richp\"\u003e \u003c\/p\u003e\u003cp class=\"richp\"\u003eThe fruit was hand harvested at crazy-low yields for Riesling: a paltry 0.8-tonnes per acre. This year the entire harvest was chilled overnight, then crushed, and spent about two hours macerating before being pressed. The press wine was fermented and aged for six months in used French oak (500-litre), while the rest went to tank. In both cases, the wine spent four months on lees prior to racking and assemblage. There were no yeast or acid additions, and partial malolactic. \u003c\/p\u003e","brand":"Spinifex","offers":[{"title":"Default Title","offer_id":43298542092526,"sku":"19787-750","price":20.68,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/75ce034c-33fc-ec11-ab3d-0ac90280dbea_19787-750.jpg?v=1764135204"},{"product_id":"meadowbank-nouveau-syrah-pinot-2020","title":"Meadowbank Nouveau Syrah Pinot 2020","description":"\u003cp class=\"richp\"\u003eThe Nouveau bottling is the legacy of Tasmania's devastating 2019 bushfires when no single-vineyard Pinot was bottled. Instead, the fruit Dredge could rescue ended up in a juicy, lip-smacking blend. 2020’s iteration is a fusion of Syrah from Meadowbank's Top Woolshed vineyard and 10% old-vine Pinot. Dredge picked the Syrah early for freshness and vivacity, and the crop was fully destemmed. The Pinot was partially fermented as whole bunches, bringing “fresh fruit lift, softening the grip, and introducing floral aromas”. With a portion of carbonic, the wine spent only 10 days on skins and was matured in old French oak for nine months.\u003c\/p\u003e\u003cp class=\"richp\"\u003e \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Meadowbank","offers":[{"title":"Default Title","offer_id":43298542158062,"sku":"19933-750","price":26.2,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/966ef083-3caa-ee11-ac3e-02c0c1c8e708_19933-750.png?v=1704289613"},{"product_id":"albino-rocca-langhe-nebbiolo-rosso-di-rocca-2020","title":"Albino Rocca Langhe Nebbiolo Rosso di Rocca 2020","description":"\u003cp class=\"richp\"\u003eScrewcap. Rosso di Rocca is 97% Nebbiolo with a smattering of Cabernet Franc. The Nebbiolo hails from a vineyard at Magliano Alfieri in the first hills of the Roero region. The vines here were planted in 1967 and 2002, and the parcel was purchased in 2016. The Cabernet Franc comes from 20-year-old estate vines in Barbaresco. \u003c\/p\u003e","brand":"Albino Rocca","offers":[{"title":"Default Title","offer_id":43298542190830,"sku":"19935-750","price":24.88,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/ef6efd62-866c-ed11-ab3d-0ac90280dbea_19935-750.png?v=1669356142"},{"product_id":"cep-by-cep-anjou-rouge-2020","title":"Cep by Cep Anjou Rouge 2020","description":"\u003cp class=\"richp\"\u003eThis is 100% Cabernet Franc, hand-harvested from organically tended vines grown on gravelly, shale soils in western Anjou (just across the river from Savennières). The idea here is for a fun, lively, no-nonsense vin de soif, made to be enjoyed while it’s young, vibrant and fresh. To this end the fruit was fully destemmed and simply fermented and raised in stainless steel for just six months. There was no sulphur added until bottling. \u003c\/p\u003e","brand":"Cep by Cep","offers":[{"title":"Default Title","offer_id":43298542223598,"sku":"19969-750","price":24.91,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/b455c787-32f8-ec11-ab3d-0ac90280dbea_19969-750.png?v=1658787120"},{"product_id":"aladame-montagny-prelude-2020","title":"Domaine Stéphane Aladame Montagny ‘Prélude’ 2020","description":"\u003cp class=\"richp\"\u003eThe name says it all: Prélude is the entry-level Montagny, sourced from the vineyards of Le May (Saint-Vallerin) and Les Coères (Montagny). It was raised for 10 months, in a combination of tank (60%) and older barrels (40%). \u003c\/p\u003e","brand":"Domaine Stéphane Aladame","offers":[{"title":"Default Title","offer_id":43298542256366,"sku":"20028-750","price":38.03,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/053cc120-2cf8-ec11-ab3d-0ac90280dbea_20028-750.png?v=1764135659"},{"product_id":"toolangi-f-block-chardonnay-2020","title":"Toolangi Vineyard F Block Chardonnay 2020","description":"\u003cp class=\"richp\"\u003eToolangi’s ‘Block’ wines are produced from the most privileged, low-yielding parcels of the Dixon’s Creek vineyard. In particular, the F Block Chardonnay is cropped from the vineyard’s highest and coolest area, abutting the Toolangi State Forest. The soils here are relatively shallow and rockier, resulting in low yields of intensely flavoured fruit complemented by lovely natural energy. Simply, this block—home to 19-year-old vines of the Gin Gin clone—has been identified as growing the best of the best Chardonnay that this Toolangi produces. On last year’s release (2019) we noted that we had tasted many a Burgundy of lesser quality. In a slightly deeper and layered guise, the new release is every bit as exciting.\u003c\/p\u003e\u003cp class=\"richp\"\u003eThe 2020 was hand-picked on 14th March and whole-bunch pressed with full solids straight to oak (30% new). Both primary fermentation and (partial) malolactic were powered by wild yeasts. The wine then spent eight months on lees before bottling.\u003c\/p\u003e","brand":"Toolangi Vineyard","offers":[{"title":"Default Title","offer_id":43298542321902,"sku":"20031-750","price":59.77,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/efbda785-4165-ed11-ab3d-0ac90280dbea_20031-750.png?v=1668557500"},{"product_id":"bannockburn-riesling-2021","title":"Bannockburn Riesling 2021","description":"\u003cp class=\"richp\"\u003eMatt Holmes' 2021 Riesling includes material from a younger plot of Riesling (planted 2015). The lion’s share of the fruit remains drawn from Bannockburn’s ungrafted 1976 plantings. It was fermented in a combination of tank and oak cask. As with the last couple of vintages, there were no additions other than a touch of sulphur. \u003c\/p\u003e","brand":"Bannockburn","offers":[{"title":"Default Title","offer_id":43298542354670,"sku":"20033-750","price":19.35,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/1754f440-2ef8-ec11-ab3d-0ac90280dbea_20033-750.png?v=1764135648"},{"product_id":"quealy-turbul-friulano-2020","title":"Quealy Turbul Friulano 2020","description":"\u003cp class=\"richp\"\u003eThe variety behind some of northeast Italy’s most exciting whites (see Felluga, Schiopetto et al.) Friulano (née Tocai Friulano) first landed in Australia in the 1970s. Quealy sourced their cuttings from the vineyard of Slovenian émigré Denis Pasut in Mildura, grafting over a block of their 1996 Chardonnay at their Balnarring vineyard as early as 2003. Above all, quality Friulano needs two things: low yields and lots of attention. “Friulano is a bugger to work with, but well worth the effort” notes Tom McCarthy.\u003c\/p\u003e\u003cp class=\"richp\"\u003e \u003c\/p\u003e\u003cp class=\"richp\"\u003eInspired by his father’s skinsy 2008 Claudius (under the T’Gallant label), and his time spent in Northern Italy, Tom McCarthy’s Turbul is a careful selection of the Estate’s ripest Friulano, fermented wild on skins in 800-litre terracotta amphorae. In 2020 the wine spent four months on skins without any SO2 addition and was stirred daily. The juice and skins were then basket-pressed at the end of winter (seeing just a smidgeon of sulphur here at four milligrams per litre) before being racked to used puncheons for a further 13 months maturation. It was bottled unfined and unfiltered.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Quealy Winemakers","offers":[{"title":"Default Title","offer_id":43298542420206,"sku":"20050-750","price":25.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/2615148f-0ff9-ec11-ab3d-0ac90280dbea_20050-750.png?v=1764135644"},{"product_id":"valenciso-cemento-2018","title":"Valenciso Rioja Cemento 2018","description":"\u003cp class=\"richp\"\u003eA distinctive feature of Valenciso’s approach in the cellar has been the widespread use of concrete tanks for fermentation. This practice allows for a gentler extraction of fruit and colour. Concrete vats were once a mainstay in Rioja but by the 1980s, the tradition of fermenting and aging in cement vessels had largely been replaced by stainless steel and oak maturation. Today, thanks to its numerous advantages and a group of specialist manufacturers, concrete is back at the forefront of fashion.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eWhile all Valenciso’s wines see the inside of some concrete during maturation, this new bottling has—as the name suggests—been fermented and raised entirely in concrete vats. It’s 100% Tempranillo drawn from a group of old-vine sites nestled in the limestone-rich hillsides of Haro and Ollauri. All up, this was aged for 30 months before bottling, resulting in a wonderfully bright and complex wine with wild blackberry and red plum characters, laced with hints of black pepper in an elegant, rounded palate with fine, lingering tannins. Terrific.\u003c\/p\u003e","brand":"Valenciso","offers":[{"title":"Default Title","offer_id":43298542584046,"sku":"20096-750","price":32.06,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/28fb365c-3611-ed11-ab3d-0ac90280dbea_20096-750.png?v=1764135607"},{"product_id":"valenciso-graciano-2019","title":"Valenciso Graciano 2019","description":"\u003cp class=\"richp\"\u003eOrganic. This rare, fine and perfumed Rioja grape comprises barely two per cent of total plantings in La Rioja Alta. Valenciso is lucky enough to farm several old-vine Graciano parcels based around the villages of Haro and Ollauri. Due to the cooler, Atlantic-influenced climate of northern Rioja, Graciano sometimes has to fight to ripen fully, and so this wine is only released in exceptional vintages. 2019 was one of those years, when the long growing season afforded slow and even ripening conditions.\u003c\/p\u003e\u003cp class=\"richp\"\u003eThis 2019 is just the second release, yet it’s already well up to the quality of this estate’s other releases. Naturally fermented in concrete vats and aged for 24 months in low-impact Russian oak.\u003c\/p\u003e\u003cp class=\"richp\"\u003eA cracking showcase for the dark-fruited personality, freshness and structure that define the variety. A top-drawer, serious Rioja and made to age, with sweet tobacco, balsamic and plummy intensity.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Valenciso","offers":[{"title":"Default Title","offer_id":43298542649582,"sku":"20097-750","price":67.81,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/cf94a7e1-32fc-ec11-ab3d-024d026f405e_20097-750.jpg?v=1764135186"},{"product_id":"pas-de-deux-coreografia-2019","title":"Pas de Deux Coreografia 2019","description":"\u003cp class=\"richp\"\u003eWhile the vineyards of Terroir Sense Fronteres lie in Figuera and Capçanes (in Montsant’s south), Peceric’s label sees her explore the region’s cooler, higher vineyards of Cornudella de Montsant, the DO’s northernmost village. Here she works with a close friend who farms what Peceric terms a “beautiful biodynamic garden” at a nosebleed altitude of 700 meters above sea level. The site's mature, 50-plus-year-old vines are rooted in light red clay with gypsum veins, which, alongside Peceric’s retro\/modern winemaking, draw out a higher-toned, more floral and edgy expression of Montsant’s two principal red varieties, Grenache and Carignan.\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003eThe winemaking mirrors that of Peceric's work with Terroir Sense Fronteres. Infusion over extraction reigns supreme: there is no destemming, no oak and any maceration is extremely gentle and powered by foot. For the 2019 release, the Grenache was co-fermented in amphorae with a little Grenache Gris from the same vineyard, and the Carignan in stainless steel (both with indigenous yeasts). Each component matured in those same vessels for six months before they were blended and bottled (unfiltered). \u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Coreografia","offers":[{"title":"Default Title","offer_id":43298542715118,"sku":"20184-750","price":73.29,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/products\/1f38ebac-c6fc-ec11-ab3d-0ac90280dbea_20184-750.png?v=1658787235"},{"product_id":"murdoch-hill-pinot-noir-2021","title":"Murdoch Hill Pinot Noir 2021","description":"\u003cp class=\"richp\"\u003eDowner believes one of the most exciting things about vintage 2021 was the quality of the Pinot Noir, a reflection borne out in this deliciously pure release. From vines with an average age of 20-plus years, the fruit selection here can change from year to year, yet the quality never wavers. The 2021 was predominantly sourced from the Piccadilly Valley. Fermentation was in small batches in open fermenters and a touch less whole-bunch was included this year (25%). Maturation took place in both puncheons and barriques for 10 months (approximately 15% new).\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Murdoch Hill","offers":[{"title":"Default Title","offer_id":43298542780654,"sku":"20189-750","price":19.55,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/1ab4ae86-08f9-ec11-ab3d-0ac90280dbea_20189-750.png?v=1764135524"},{"product_id":"murdoch-hill-chardonnay-2021","title":"Murdoch Hill Chardonnay 2021","description":"\u003cp class=\"richp\"\u003eThis pristine Adelaide Hills Chardonnay is drawn from vines with an average age of 20-plus years, rooted in high-elevation sites in Oakbank, Lobethal and Piccadilly Valley. 2021’s yields were low enough to contribute drive and an impressive core of fruit to the wine, but thankfully not small enough to severely impact volumes. The mild vintage allowed for early and elongated flavour development—harvested at a cool 12.5%, there was great retention of acidity. The fruit was hand-picked and whole-bunch pressed with wild barrel ferment and maturation in both puncheons and barriques for 10 months (approx. 15% new).\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"richp\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Murdoch Hill","offers":[{"title":"Default Title","offer_id":43298542846190,"sku":"20190-750","price":19.55,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0620\/7468\/3630\/files\/613cdc5c-08f9-ec11-ab3d-0ac90280dbea_20190-750.png?v=1764135521"}],"url":"https:\/\/www.bibendum.com.au\/collections\/shop-the-range.oembed?page=139","provider":"Bibendum Wine Co.","version":"1.0","type":"link"}