$29.00
The 2017 Syrahmi Demi Mourvèdre rosé is from the Chalmers Family vineyard in Heathcote. The Mourvèdre is exclusively grown for Syrahmi on red Cambrian soils at 200m above sea level. There’s a smoky, charred edge to the fruit, and a...
$75.00
This is from master sangiovese maker, Adam Foster. Southern Heathcote for the source. Long time in wood and bottle. Serious tilt at the top of the tree of sangiovese here. Amazing perfume. Amazing. Couldn’t stop sniffing it. Exotic spice, cola,...
$42.00
Raised in 1000L flextank. Nebb from Heathcote via Adam Foster. Dried roses, cherry cola, sweet earth and hedge row. Tense and taut to taste, tarry tannins, rose water and sour cherry, clove spice and a sense of ferrous earthiness. Quite...
$42.00
Greenstone Vineyard in Heathcote has been fertile ground for gun winemaker Adam Foster, and his opus dei is sangiovese, for me. This is excellent in any language. Bloody scents, fresh kill, game meat, dried rose petals, faint camp fire notes,...
$34.00
Very bright crimson and purple in colour. Intense perfume of lifted wild raspberries, black olives, soy and turned earth. Crushed granite, red and black cherries, graphite and gun smoke with energetic freshness and length, the palate shows the best of...
$36.00
A riesling of great texture, personality and drinkability. There is a great volume of pot pourri, black currant, citrus & slate in the bouquet, providing a pretty intro to each sip. The palate shows off a really fine, powdery-chalky feel...
$45.00
This Grenache is lighter framed, more medium bodied than a traditional full-bodied Grenache. It can be quite versatile when pairing it with food but I particularly like it with lighter flavoured game birds light pheasant and quail. Also a fillet...
$44.00
After the crazy early and hot vintage of 2016, the 2017 vintage was the latest picked harvest with cool and long and slow ripening. The Mourvèdre was picked on the 3rd May. The vine cuttings were taken from the famous...
$55.00
This wine goes particularly well with duck or lamb. The natural acidity and savouriness from the whole bunch compliments the sweet animal fat. Think a whole slow roasted duck with wild mushrooms or a lamb rack with garlic, herbs and anchovies...
