New Arrivals

Winemaker "This Cabernet Merlot packs a punch! Bright and charming, the perfume of Cabernet Sauvignon strikes you first, followed swiftly by its precise and structured palate. With its partner in crime Merlot providing the palate weight, with fruit generosity and richness.  Juicy, medium bodied and full of flavour. Red currants, cherries and blueberries fill the palate complemented by the dusty fine-grained tannin and precise structure. The refreshing acidity balances the supple tannin and red fruits that leaves you wanting more."

Winemaker "The vines for the Casey’s Block Shiraz were planted in 2009 in deep alluvial soil, similar to the Alices and Mataro vineyards. It is approximately 8 acres in size, crops at around 2 tonnes per acre and is named after Annabelle’s father, whose nickname was Casey. It is situated on Peter Seppelt Road, and the cuttings for the vines were taken from five of the existing Greenock Creek Wines’ vineyards, including the Roennfeldt Road blocks. Consequently this combination of cuttings has produced a wine with unique characteristics and complex flavours."

Winemaker "The grapes are fermented in large, shallow open masonry fermenters, pumped over, chilled and pressed through a basket press. It is then racked into barrels to undergo natural MLF, keeping the free run and pressings separate to be blended back together prior to bottling. The wine is pumped into seasoned American hogsheads with a small percentage going into new oak barrels. It is then left to mature for approximately 27 months, and is usually not filtered or fined prior to bottling.

This rich, dark red wine has complex aromas of spice and fruit, plums, berries and a splash of dark chocolate with a lingering velvety finish."

Winemaker "The grapes are fermented in large, shallow open fermenters, pumped over, chilled and pressed through a basket press. The free run and pressings are kept separate through maturation and blended back together one week before bottling. The wine is racked into barrel to undergo natural MLF. The oak is all French shaved out seasoned second-hand hogsheads, with the better barrels being used for the pressings. The wine is left to mature in barrels for a total of 12 to 15 months and is usually not filtered or fined prior to bottling.

Growing on an east facing slope, these ancient bush vines produce a limited amount of small berried bunches, intensely perfumed and with magnificent colour."

Winemaker "The grapes are fermented in large, shallow open fermenters, pumped over, chilled and pressed through a basket press. The free run and pressings are kept separate through maturation and blended back together one week before bottling. The wine is racked into barrel to undergo natural MLF. The oak is all French shaved out seasoned second-hand hogsheads, with the better barrels being used for the pressings.

The wine is left to mature in barrels for a total of 27 months and is usually not filtered or fined prior to bottling. This wine contains the much sought after flavours of top Cabernets – mint, lavender, chocolate, berries and perfume – the perfect combination to produce an excellent example of this variety."

Winemaker "The grapes are fermented in large, shallow open masonry fermenters, pumped over, chilled and pressed through a basket press. It is then racked into barrels to undergo natural MLF, keeping the free run and pressings separate to be blended back together prior to bottling. The wine is pumped into seasoned American hogsheads with a small percentage going into new oak barrels. It is then left to mature for approximately 27 months, and is usually not filtered or fined prior to bottling.

The terrain of this vineyard is the harshest on our property, but the grapes produce a wine of remarkable depth and quality.

Winemaker "The grapes are fermented in large, shallow open fermenters, pumped over, chilled and pressed through a basket press. The free run and pressings are kept separate through maturation and blended back together one week before bottling. The wine is racked into barrel to undergo natural MLF. The oak is all French shaved out seasoned second-hand hogsheads, with the better barrels being used for the pressings. The wine is left to mature in barrels for a total of 12 to 15 months and is usually not filtered or fined prior to bottling.

Growing on an east facing slope, these ancient bush vines produce a limited amount of small berried bunches, intensely perfumed and with magnificent colour."

Winemaker "The grapes are fermented in large, shallow open fermenters, pumped over, chilled and pressed through a basket press. The free run and pressings are kept separate through maturation and blended back together one week before bottling. The wine is racked into barrel to undergo natural MLF. The oak is all French shaved out seasoned second-hand hogsheads, with the better barrels being used for the pressings.

The wine is left to mature in barrels for a total of 27 months and is usually not filtered or fined prior to bottling. This wine contains the much sought after flavours of top Cabernets – mint, lavender, chocolate, berries and perfume – the perfect combination to produce an excellent example of this variety."

Winemaker "Harvested from a vineyard in the heart of the Marananga sub-region, which is renowned for producing rich and silky wines. Vibrant and spicy. Concentrated dark cherries, satsuma plums and freshly ground pepper flow through the palate with supporting charry vanilla bean oak. All encased by a rich and silken tannin profile that drives the raspberry infused chocolate creaminess to round out the lengthy finish. Dark cherry red with rustic red hues. Black plum with mixed berry compote and white peppercorns."

Winemaker "The grapes are fermented in large, shallow open masonry fermenters, pumped over, chilled and pressed through a basket press. It is then racked into barrels to undergo natural MLF, keeping the free run and pressings separate to be blended back together prior to bottling. The wine is pumped into seasoned American hogsheads with a small percentage going into new oak barrels. It is then left to mature for approximately 27 months, and is usually not filtered or fined prior to bottling.

The terrain of this vineyard is the harshest on our property, but the grapes produce a wine of remarkable depth and quality.

Winemaker "The vines for the Casey’s Block Shiraz were planted in 2009 in deep alluvial soil, similar to the Alices and Mataro vineyards. It is approximately 8 acres in size, crops at around 2 tonnes per acre and is named after Annabelle’s father, whose nickname was Casey. It is situated on Peter Seppelt Road, and the cuttings for the vines were taken from five of the existing Greenock Creek Wines’ vineyards, including the Roennfeldt Road blocks. Consequently this combination of cuttings has produced a wine with unique characteristics and complex flavours."

Winemaker "The grapes are fermented in large, shallow open masonry fermenters, pumped over, chilled and pressed through a basket press. It is then racked into barrels to undergo natural MLF, keeping the free run and pressings separate to be blended back together prior to bottling. The wine is pumped into seasoned American hogsheads with a small percentage going into new oak barrels. It is then left to mature for approximately 27 months, and is usually not filtered or fined prior to bottling.

This rich, dark red wine has complex aromas of spice and fruit, plums, berries and a splash of dark chocolate with a lingering velvety finish."

Winemaker "Harvested from vineyards in the Northern Barossa sub-region of Ebenezer. The soil profile is sandy clay loam over solid limestone. Layered and full. The fully ripe blackberry and liquor cherry fruits are unpinned with the savoury edges of cigar, leather and dark chocolate. Oak tannins frame the body of the wine adding spiced toast notes, whilst fleshing out the fruit tannin profile to meld with blackcurrant notes, creating a seamless finish. Cherry red with blood orange hues. Raspberry, fig and white cherries with hints rhubarb leaves."

95 Points - James Halliday "Shiraz, aglianico and montepulciano, made and matured separately for 17 months prior to blending. All French oak, mostly older. The juicy plumminess of shiraz is evident, but the savoury red cherry character likely coming from its partners. More pertinent is that the blend has worked well, providing a seamless mouthfeel with length and depth of flavour."

Our full tasting note coming soon...

Our full tasting note coming soon...

95 Points - James Halliday "Hand-picked fruit from old bush vines, 35% whole bunch, aged 9 months on lees in older puncheons. Lovely varietal perfume on the bouquet with spicy and savoury red fruit aromas as part of the equation. Barely medium-bodied, it's lithe and lively, the ripe but tangy flavours and gently persistent tannin carrying it along in buoyant fashion."

Winemaker "Bright crimson colour leads to aromas of raspberry, cherry, earth, sweet spice with herbal hints from the whole clusters. Palate is lively and fleshy with tannins giving a crunchy texture. Excellent flavour with persistence, sweet red berry flavours combined with a soft gentle finish gives a wine that you can enjoy now or over the next 5 years.

95 Points - James Halliday "Shiraz, aglianico and montepulciano, made and matured separately for 17 months prior to blending. All French oak, mostly older. The juicy plumminess of shiraz is evident, but the savoury red cherry character likely coming from its partners. More pertinent is that the blend has worked well, providing a seamless mouthfeel with length and depth of flavour."

Our full tasting note coming soon...

Our full tasting note coming soon...

Our full tasting note coming soon...

Our full tasting note coming soon...

Our full tasting note coming soon...

Our full tasting note coming soon...

95 Points - James Halliday "Hand-picked fruit from old bush vines, 35% whole bunch, aged 9 months on lees in older puncheons. Lovely varietal perfume on the bouquet with spicy and savoury red fruit aromas as part of the equation. Barely medium-bodied, it's lithe and lively, the ripe but tangy flavours and gently persistent tannin carrying it along in buoyant fashion."

Winemaker "Bright crimson colour leads to aromas of raspberry, cherry, earth, sweet spice with herbal hints from the whole clusters. Palate is lively and fleshy with tannins giving a crunchy texture. Excellent flavour with persistence, sweet red berry flavours combined with a soft gentle finish gives a wine that you can enjoy now or over the next 5 years.

99 Points - James Halliday "Well done for putting this price on it. What 15yo Australian table wine at the peak of its powers could offer as much complexity and perfection as this? The balance is perfect."

98 Points - Decanter (Susie Barrie MW) "Following 12 years on lees, this blend of two-thirds Chardonnay with Pinot Noir is a truly magnificent wine. Incredibly fresh for its age, it is intensely savoury, with notes of truffle, cream and lemon curd. Long, with the capacity to age for several years, this is a special occasion wine with a price-tag to match."

97 Points - James Halliday "First fermentation 92% in stainless steel, 8% in new French barriques; disgorged Dec '17. It immediately proclaims its class; the flowery/spicy/biscuity bouquet translates directly into the elegant, finely detailed palate. The flavours seem airborne in the mouth before landing on and driving the long finish."

This elegantly structured wine has a great persistence of flavour and exquisite balance of dosage and acidity. An excellent example of non-vintage style exhibiting beautiful poise and a refreshing natural acidity on the finish.

Predominantly Pinot Noir, which gives the wine red fruit plushness gives the wine lychee like characters, richness and a great backbone. Chardonnay is blended which creates a great elegance of structure and finesse, balancing the rich nature of Pinot Noir. Chardonnay (with age and some degree of oak) expresses the toast, mushroom, biscuit characters whilst the Pinot Noir is forward with flora/aromatic softness and tends to fill the middle palate. It matures relatively rapidly compared to the other varieties and enhances wine aged/complexity, often described as having 'soft acidity' which means more fruit driven and soft/approachable notes.

97 Points, Stuart McCloskey “An intoxicating nose offering a wealth of oak, eucalyptus, mint, leather, dusty earth, cedar, violets, vanilla and blueberry and blackberry liquor. The palate is medium-bodied, with fleshy, black and red fruits laced with exotic spices. Kirsch-soaked cherries, dark plums and creme de cassis are framed with fine grained tannins. Lots of detail with a long finish. Hints of tobacco and mint. Lovely freshness. At this price, it must be one of the cheapest great wines in Australia. Fantastic value and comes highly recommended. Decant for 2-3 hours. Served in Zalto Bordeaux Glassware.”

Stuart McCloskey "The Majella sparkling Shiraz has a lovely mousse / palate feel and sings loud and proud. The base wine is matured in 2nd and 3rd use French oak hogsheads for 5 months before secondary fermentation. The wine is on “lees” for 12 months and using méthode traditionnelle, the bottles are hand riddled, then disgorged with a small dash of vintage port. Personally (if I should declare this), I much prefer Majella’s fizz over Wild Duck & Hentley Farm."

Winemaker "Making sparkling red wine is an Australian tradition and Majella have kept this tradition alive with their popular sparkling Shiraz - a great wine for any occasion. Intensely powerful and rich, the colour is a vibrant deep red with a ruby hue. A creamy raspberry bouquet with a luscious palate displaying sweet berry flavours with hints of plum, nutmeg and gentle tannins."

97++ to 99 Points - Stuart McCloskey “Sourced from vines planted in 1987 and currently my favourite of the three Chardonnays as it combines the richness of the estate Chardonnay, with the finesse of the ’73 but the intensity and complexity is on a different playing field. The density is something quite extraordinary and rarely seen in the new world (for such a young wine) - Chevalier-Montrachet Grand Cru? Classic ‘Vinden’ yellow stone fruits, lemon, yuzu unfold from the glass with the added complexity of creamed oatmeal, spring flowers, minerals / chalk. Medium to full-bodied and showing a serious degree of class. Tightly wrapped, racy, balanced to perfection and almost perfect which is daft to declare for such a young, modestly priced wine. The purity is humbling as is the mouthfeel, which is easy to fall in love with. Honestly magical and a high point for an Aussie Chardonnay. This should be double the money. Enjoy a few bottles now and hide the rest for 5-10 years when you will be enjoying nirvana. Incredible and I must shut up! Served in Zalto Bordeaux glassware.”

We loved this Semillon, our full tasting note coming soon...

Winemaker "Sourced from the Howard family Somerset Vineyard where I once worked; I know this vineyard almost as well as my own. Planted in 1969 over fine sandy loam soils, the fruit was hand picked in early February. The juice was fermented on solids in tank/ neutral oak and given extended lees contact to building complexity and texture. The wine shows the character of the old gnarled vines, balancing fruit with minerality."

96 points - Stuart McCloskey “A more lavish feel to both the nose and fruit profile. Clearly, made for immediate enjoyment, but with the structure to age well for 8-10 years. That tell-tale warm red clay soil emanates from the glass, with oodles of plush, dark fruits. Ripe, sumptuous with touches of cassis, oak and espresso. The palate is equally friendly and greets you with a wash of crisp, ripe red & dark fruits. The tannins are impeccably balanced and work in harmony with the zap of acidity. There’s heaps to like about this wine as it’s so accessible, flavoursome and friendly. Another 12-24 months in bottle will do it a lot of good. I could even imagine this dunked in an ice bucket for ten minutes and served on a warm, summer evening. Just a joy.  Served in Zalto Bordeaux glassware.”

This is a great Shiraz, our full tasting note coming soon...

Winemaker "This wine was one of 3 barrels selected from the Howard family Somerset Vineyard where I once worked; I know this vineyard almost as well as my own. In the stellar 2018 vintage I separated the three aspects of the vineyard; Easterly, Northerly and Westerly to explore the ‘Terroir’. Each block was picked, fermented and vinified separately. The Western Slope was planted in 1970 on orange volcanic clay soils, over weathered limestone in Pokolbin. The fruit was cold soaked, fermented in open concrete fermenters with wild yeast, hand plunged, basket pressed and aged in French oak for 14 months. Unfined, unfiltered and gravity fed to bottle."

97+ Points - Stuart McCloskey “Sourced from the Howard family Somerset Vineyard and a blend of three slopes: Eastern, Northern and Western – planted 1966, 1968, and 1970. Warm earth, dried spices, raspberry, green olives and vanilla waft from the glass. Medium-bodied, layered, elegant and immensely appealing. The tannins are super-fine and meld beautifully with the fruit, which is ripe, crunchy and juicy. I love the subtle star anise, spice, liquorice, touches of violet and toast which I imagine emanates from the French oak in which the wine rested for 16 months. Incredible length and finely polished – sensitive winemaking and will drink beautifully over the next decade. Ideally, leave this in the cellar for 3-5 years. Served in Zalto Bordeaux glassware”

97++ to 99 Points - Stuart McCloskey “Sourced from vines planted in 1987 and currently my favourite of the three Chardonnays as it combines the richness of the estate Chardonnay, with the finesse of the ’73 but the intensity and complexity is on a different playing field. The density is something quite extraordinary and rarely seen in the new world (for such a young wine) - Chevalier-Montrachet Grand Cru? Classic ‘Vinden’ yellow stone fruits, lemon, yuzu unfold from the glass with the added complexity of creamed oatmeal, spring flowers, minerals / chalk. Medium to full-bodied and showing a serious degree of class. Tightly wrapped, racy, balanced to perfection and almost perfect which is daft to declare for such a young, modestly priced wine. The purity is humbling as is the mouthfeel, which is easy to fall in love with. Honestly magical and a high point for an Aussie Chardonnay. This should be double the money. Enjoy a few bottles now and hide the rest for 5-10 years when you will be enjoying nirvana. Incredible and I must shut up! Served in Zalto Bordeaux glassware.”

We loved this Semillon, our full tasting note coming soon...

Gold Medal – Sydney International 

Wine Show Gold Medal – Hunter Valley Boutique Wine Show 

Winemaker "Sourced from the Trevena Vineyard, planted in 1920 on sandy loam soils, these unirrigated vines are situated along what has become known as the golden mile of Semillon on Hermitage Road. A select portion the hand picked grapes were separated to make this wine. A beautiful wine which whilst young is fresh and zesty, full of citris and refreshing acidity, but will reward those with patience to cellar for up to 10 years."

95++ Points, Stuart McCloskey "Whilst writing, I am sipping on a new wine from the Stella Bella stable. Otro Vino Chardonnay which and to quote them translates to ‘Other wine. Adventurous, creative, exotic, and explorative hand-crafted wines.’ I like it. In fact, I like it very much. It lacks the concentration of the Suckfizzle, but the same winemaking philosophy is matched. Sea spray, citrus and offers a lovely texture. A more detailed tasting note will be released soon. Highly recommended and should really be retailing for at least five pounds more a bottle.

Winemaker "Elegant, textural and a bit wild. Focused fruit is bound by texture and stimulates the palate. Aromas of wax, lemon & lime pith, lanoline and honeydew are backed up by the Mendoza clone punch. Chalky texture and and yellow peach flesh on the palate, with supple grip and nutty solids driving the wine through the palate. Sexy."

96 points - Stuart McCloskey “A more lavish feel to both the nose and fruit profile. Clearly, made for immediate enjoyment, but with the structure to age well for 8-10 years. That tell-tale warm red clay soil emanates from the glass, with oodles of plush, dark fruits. Ripe, sumptuous with touches of cassis, oak and espresso. The palate is equally friendly and greets you with a wash of crisp, ripe red & dark fruits. The tannins are impeccably balanced and work in harmony with the zap of acidity. There’s heaps to like about this wine as it’s so accessible, flavoursome and friendly. Another 12-24 months in bottle will do it a lot of good. I could even imagine this dunked in an ice bucket for ten minutes and served on a warm, summer evening. Just a joy.  Served in Zalto Bordeaux glassware.”

97+ to 98 Points - Stuart McCloskey "The title tells you everything - The Chardonnay vines were planted in 1973 and only one barrel produced (circa 600 bottles) therefore, our allocation is limited. I would love to put this into a blind tasting as the nose is deceiving – This has the depth and complexity of a wine at least five years of age. Ripe pear, a waft of fresh grated ginger, yuzu and fresh lemon juice. The palate is packed tightly with stone fruits, super-elegant, tensile and displays searing intensity, which is most satisfying. There is so much energy and it would benefit from 3-5 years in the cellar. Delicious now but the investment is a few years down the line. Remarkable for such a young wine. Drink now to 2030+. Served in Zalto Bordeaux glassware.

97+ Points - Stuart McCloskey “Sourced from the Howard family Somerset Vineyard and a blend of three slopes: Eastern, Northern and Western – planted 1966, 1968, and 1970. Warm earth, dried spices, raspberry, green olives and vanilla waft from the glass. Medium-bodied, layered, elegant and immensely appealing. The tannins are super-fine and meld beautifully with the fruit, which is ripe, crunchy and juicy. I love the subtle star anise, spice, liquorice, touches of violet and toast which I imagine emanates from the French oak in which the wine rested for 16 months. Incredible length and finely polished – sensitive winemaking and will drink beautifully over the next decade. Ideally, leave this in the cellar for 3-5 years. Served in Zalto Bordeaux glassware”

We loved this Semillon, our full tasting note coming soon...

Gold Medal – Sydney International 

Wine Show Gold Medal – Hunter Valley Boutique Wine Show 

Winemaker "Sourced from the Trevena Vineyard, planted in 1920 on sandy loam soils, these unirrigated vines are situated along what has become known as the golden mile of Semillon on Hermitage Road. A select portion the hand picked grapes were separated to make this wine. A beautiful wine which whilst young is fresh and zesty, full of citris and refreshing acidity, but will reward those with patience to cellar for up to 10 years."

98 Points, Stuart McCloskey - tasting note coming soon.

Gary Walsh, The Wine Front "Sizzle sizzle Suckfizzle. It’s electric, tight, and intense, with length that’s so above average, it’s slightly embarrassing. Hazelnut, spice, lime juice, struck match. It has a nutty flavour and texture, but bursts with all the citrus and a bit of green melon. Chalk and zip from acidity. A suggestion of brine and umami too. It’s a kind of magic." 

**Available for delivery from Monday 30th March**

96++ to 97++ Points - Stuart McCloskey “Sourced from the Howard family Somerset Vineyard where Angus once worked. The vines were planted in 1973, 1980 and 1987 over red volcanic clay and fine sandy clay loam. The bouquet offers ripe apricot, creme patissiere, spiced apple, fresh squeezed lemons, lemongrass with an undercurrent of minerals. The palate is medium-bodied but offers layer upon layer of ripe, citrus fruit. Tightly wound, tensile whilst offering incredible depth for its age. There’s a lovely creaminess which adds weight to the palate feel, which is beautifully contrasted by a seamless line of acidity. Oodles of finesse on show. This has the structure to age for a decade and will be magnificent in five years. Epic. Served with Zalto Bordeaux glassware.”

97+ to 98 Points - Stuart McCloskey "The title tells you everything - The Chardonnay vines were planted in 1973 and only one barrel produced (circa 600 bottles) therefore, our allocation is limited. I would love to put this into a blind tasting as the nose is deceiving – This has the depth and complexity of a wine at least five years of age. Ripe pear, a waft of fresh grated ginger, yuzu and fresh lemon juice. The palate is packed tightly with stone fruits, super-elegant, tensile and displays searing intensity, which is most satisfying. There is so much energy and it would benefit from 3-5 years in the cellar. Delicious now but the investment is a few years down the line. Remarkable for such a young wine. Drink now to 2030+. Served in Zalto Bordeaux glassware.

We loved this Semillon, our full tasting note coming soon...

Winemaker "Sourced from the Howard family Somerset Vineyard where I once worked; I know this vineyard almost as well as my own. Planted in 1969 over fine sandy loam soils, the fruit was hand picked in early February. The juice was fermented on solids in tank/ neutral oak and given extended lees contact to building complexity and texture. The wine shows the character of the old gnarled vines, balancing fruit with minerality."

This is a great Shiraz, our full tasting note coming soon...

Winemaker "This wine was one of 3 barrels selected from the Howard family Somerset Vineyard where I once worked; I know this vineyard almost as well as my own. In the stellar 2018 vintage I separated the three aspects of the vineyard; Easterly, Northerly and Westerly to explore the ‘Terroir’. Each block was picked, fermented and vinified separately. The Western Slope was planted in 1970 on orange volcanic clay soils, over weathered limestone in Pokolbin. The fruit was cold soaked, fermented in open concrete fermenters with wild yeast, hand plunged, basket pressed and aged in French oak for 14 months. Unfined, unfiltered and gravity fed to bottle."

96++ to 97++ Points - Stuart McCloskey “Sourced from the Howard family Somerset Vineyard where Angus once worked. The vines were planted in 1973, 1980 and 1987 over red volcanic clay and fine sandy clay loam. The bouquet offers ripe apricot, creme patissiere, spiced apple, fresh squeezed lemons, lemongrass with an undercurrent of minerals. The palate is medium-bodied but offers layer upon layer of ripe, citrus fruit. Tightly wound, tensile whilst offering incredible depth for its age. There’s a lovely creaminess which adds weight to the palate feel, which is beautifully contrasted by a seamless line of acidity. Oodles of finesse on show. This has the structure to age for a decade and will be magnificent in five years. Epic. Served with Zalto Bordeaux glassware.”