New Arrivals

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95 Points - James Halliday "If you ever want to show someone just how glorious the riesling grape can be, serve them a glass of this. It's agenda-free riesling, fundamentally delicious, intense with flavour but not cutting, gorgeous at every turn, cellarworthy if you so desire but in no way is patience a prerequisite. Lime, orange blossom, a gently candied aspect, a slip of pure lemon. It's bold and it's beautiful."

93 Points - Campbell Mattinson (The Wine Front) "It’s about as delicious as they come. It’s riper and fuller than you might expect, even slightly sweeter, the latter in a generally dry context. There’s a candied apple and orange character but there’s also an electric burst of pure lemon and pure lime, even a flash of talc. It gives the finish a good run for its money but there’s so much up-front that you’re diving in for more even before you’ve swallowed."

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The Hutton Vale vineyard was planted in the 1960’s with cuttings taken from the Mount Edelstone vineyard. The first vintage was produced in 1987 when John Duval wanted to show them the quality of their fruit by helping to make one barrel of Shiraz. Since then the vineyard has continued to supply fruit to John Duval and The Standish Wine Co. and has contributed to the 99 point Lamella and the Paltinum scoring Wolf Blass Shiraz that won the title of the world very best Shiraz.

Deep red with purple tinges, pepper and aniseed with herbal undertones lead into cherry and plum fruit with traces of violets and forest floor. On the palate, rich, red berries and brambles entwine with white pepper and spice complemented by cedar oak and mouth-coating tannins leading to a lingering spiced plum aftertaste. 

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Winemaker - “There’s a great story about this Grenache vineyard, planted by Colin Angas in the 1960’s. The soil here was so tough that some of the new plantings, probably 10% of the vineyard block, failed to take to their new home and had to be replaced. New cuttings were hastily acquired…which time revealed to be Mataro! That no one ever thought to start over (yet again) is brilliant fortune as the Mataro makes a ripper partner for the Grenache. 

Across the Barossa, the growing and harvest conditions were ideal. The Grenache (93%) and Mataro (7%) were handpicked on April 10, destemmed and fermented on skins in small open stainless steel fermenters for 6 days with twice daily pump overs. The wine was matured in a combination of 20% new and 80% seasoned French puncheons for 24 months. 

On the nose there’s plenty of ripe plum, strawberry, charcuterie, licorice, leather polish and salted dried herbs. The palate is rich and complex, loaded with a blend of red and black fruits, salted licorice, savoury nuances and a fine tannin line finishing soft and supple.”

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Winemaker - "Machine picked and destemmed to open fermenters where it was inoculated with selected yeast strains and fermented warm (peaking at around 24C) over 5 to 7 days. During this time the ferment was hand pumped over (by actual humans) twice a day for 45 minutes each time. It was then drained and pressed to tank to ferment to dryness. Malolactic fermentation was completed in thick staved French Oak puncheons (40% new) with maturation for 30 months. A further 20 months in bottle saw them finally ready for release. 

Deep red in colour, the nose is distinctly Cabernet-like with mulberry and blackberry fruit and hints of mint backed by French oak, pencil shavings, and wisps of violet. Juicy red berries on the palate are surrounded by velvety tannins, tobacco and spice notes. A long tannin/acid profile to finish is indicative of this wine’s aging potential."

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95 Points - Campbell Mattinson (The Wine Front) "Disgorgment in May 2017. This is produced from wine going back to 1993 with fortified wine from 2014 in the mix. I always forget that this exists though this one should keep it more in the forefront for me…

Delightful expression and so very vivacious. Clean as a whistle and with very vigorous bubbles, zingy acidity, flavours and scents of stewed berry fruits, a touch of chocolate whipped away on orange zestiness and spikes of clove and cinnamon. Complex yet incredibly drinkable. So much going on. What a brilliant wine."

2019 Wine Companion Awards 'Best New Winery of the Year'

Mewstone is the premium label from brothers Matthew and Jonathan Hughes with all fruit being sourced from their own vineyard in Flowerpot. We often speak of small allocations however, Mewstone take it to another level. Regrettably, these amazing wines cannot be offered for general sale and will not be available at our portfolio tasting on the 28 September.  

Instead, we are offering a special three-pack containing one bottle of each of the following; 2018 Riesling, 2018 Chardonnay and 2018 Pinot Noir. Take it from me; these wines are very special indeed… 

In the spirit of fairness, offered on a first-come-first-served basis.

Only one pack per order / street please (it’s amazing how many neighbours purchase!). 

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Halliday Wine Companion Awards - Best New Winery of The Year 2019

Fruit sourced from vineyards in the Derwent and Coal River Valley, picked at approximately 12 baume, destemmed, crushed and soaked on skins for 4 and 16 hours respectively, slowly fermented in stainless with GHM yeast, stopped when sugars and acids found balance and matured on lees. Bottled unfined and filtered.

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Halliday Wine Companion Awards - Best New Winery of The Year 2019

Fruit from a single vineyard in the Derwent Valley over two picks (12.0 and 12.8 Baume), whole bunch pressed to oak (20% new), fermented with Sauvage yeast (60%) and natural yeast (40%), underwent partial malolactic fermentation while maturing on lees ageing for 6 months. Bottled unfined and filtered.

Mike Bennie (The Wine Front) "Lovely perfume shows nougat, green apple, stone fruit and some general yeasty characters. Flesh in the palate, good extension of flavour, some ginger biscuit characters, succulence to close. This is a very pleasing, interesting, slightly richer style with lots of savoury character going on. Yes thanks."

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Halliday Wine Companion Awards - Best New Winery of The Year 2019

Mike Bennie, The Wine Front - "Has an amazing, fruity aroma, full of detail, cherry and maraschino, sweet spice, raspberry liquorice, some jubey notes. Screams great drinking. Juicy and bright in the palate, more of the sweetish cherry fruit to taste but crisp acidity and a feathery web of tannins works well. Flavoursome yet fresh, leaner style but high drinkability. Yes thanks."

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Halliday Wine Companion Awards - Best New Winery of The Year 2019

Fruit from a single vineyard in the Coal River Valley, 60% barrel fermented after a 4 hour skin soak, 40% skin fermented for two weeks and pressed to oak, all natural yeast, partial malolactic ferment while maturing on lees. Bottled unfined and unfiltered

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Halliday Wine Companion Awards - Best New Winery of The Year 2019

Sourced from a single vineyard in the Derwent Valley, one puncheon from MV6, two puncheons from the mixed clone ‘home’ block, naturally fermented with 15% whole bunches in barrels, no plunging or pump overs, pressed to and matured in oak, 33% new, for 7 months. Bottled unfined and unfiltered. 1848 bottles produced.

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Winemaker's notes "Made through the blending of Roussanne and Viognier, White Duck is full of texture and vibrancy. Fermented in 500L French oak barrels, it shows a lovely fusion of typical varietal characters. The Roussanne providing earthiness, roundness and fresh natural acidity, and the Viognier filling that palate with stone fruits and texture."

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98+ Points Stuart McCloskey "The aromas waft from the glass with consummate ease… Touches of smoked, grilled meat, redcurrant, liquorice, dried orange rind, blood orange, spice (black pepper & cinnamon) and rose hip. Very Burgundian. The palate is medium bodied with tannins as long and fine as one could imagine. As with their Chardonnay – This wine shows an amazing level of control. Not a millimetre is out of place. The fruit conveys a cool-climate, saline elegance which is far from sparing. Unfurling, charming, precise and certainly built for the cellar (5-10 years). There are two Aussie Pinot Noirs which I go to and this is one… Such is the brilliance, Paul & Gilli should pay Burgundy a tutelage visit. For now, I award 98+ points but I believe this will increase over the coming years. This is a fantastic Pinot Noir and a benchmark against which other Aussie wines should be measured. Decant for one hour and serve using Zalto Burgundy glassware"

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98-99 points Stuart McCloskey "Marine, saline, oyster shell with touches of green apple, orchard flowers and a lovely streak of minerality on the nose. The palate is medium-bodied, bright, alive with a slight chalkiness. There’s a lovely fabric to this wine. Tightly knit with subtle fruits interwoven with a tension which I find difficult to express in words. More a sense of completeness. The simplicity is quite breathtaking and rare to find these days.  Tensile, reserved and unapologetically a personal expression of Paul & Gilli who are obsessed with producing wines which they love, rather than following fashions. I believe this to be one of those wines which will create much argument. Those edging toward flamboyance may show disdain, whereas those wishing to seek out ethereal balance and gracefulness will be swooning. I would argue this must be one of the greatest exponents of Australian Chardonnay I have come across and cannot wait to see how this individualist wine unfolds over the coming years. Regardless of which camp you stand in – May I suggest you, at the very least, try a Tassie Chardonnay which flirts with perfection (if only once). Decanted for 20-30 minutes and served using Zalto Bordeaux glassware (as essential as the wine!)"

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Energetic pinot noir crafted in clay amphora.

Living wine relying on ancient knowledge and intuition. Energetic wine of expressive character and lo-fi technique. Domaine Simha Amphorae wines are crafted in white clay fermentation vessels. Derived from the cosmic golden ratio, the ovoid shape promotes a gentle passive convection current. Wine is energised by constant motion and naturally maintains a stable temperature. Micro porosity allows wine to breathe and evolve over time. Intricate geometric patterned Amphorae labels reference the exquisite architectural beauty of jali screens carved in stone.

NATURE: Lionheart, rosehip, red currant, wild raspberry, grains of paradise, earthenware, heroic courage.

METHOD NATUREL:  Cool climate single vineyard origin: Derwent Valley Tasmania 42.6°S Handpicked on a fruit day after the harvest moon Wild ferment in clay amphora 90 days on skins, matured 6 months sur lie.

Basket pressed, bottled unfined and unfiltered with perfect natural balance.

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Graceful chardonnay woven with whispers of new French oak.

Luminous pearls shining by moonlight Crocus flower, lemon, oyster shell, almond milk, cashmere and the soft kiss of powdered snow.

METHOD NATUREL:  Cool climate single vineyard origin: Derwent Valley Tasmania 42.6°S Handpicked on a fruit day on the full harvest moon Whole bunch pressed, wild ferment en new demi-muid Matured for 12 months sur lie Bottled unfined and unfiltered with perfect natural balance.

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Adventurous pinot noir shaped by terroir and season

NATURE:  Enchanted forest Plum blossom, tuberose, ylang ylang cherry, wild mushroom, spun silk powerful depths, adventure.

METHOD NATUREL: Cool climate single vineyard origin: Derwent Valley Tasmania 42.6°S Handpicked on a fruit day after the harvest moon Whole bunch wild ferment with gentle pigeage Matured 12 months en seasoned demi-muid Basket pressed, bottled unfined and unfiltered with perfect natural balance.

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Pinot noir shaped by terroir and season. Sheer, elemental nature. A story of terroir; five clones from across a single Derwent Valley vineyard make this a complex, aromatic, spicy style.

Raspberry, spice, bushland perfume, riberry, musk. Unbridled and fresh with fine, rounded tannins.

METHOD NATUREL: Cool climate single vineyard origin: Derwent Valley Tasmania 42.6°S Handpicked on a fruit day after the harvest moon Whole bunch wild ferment with gentle pigeage 2 months on skins, matured 12 months in old demi-muid Basket pressed, bottled unfined and unfiltered with perfect natural balance.

Gary Walsh (The Wine Front) "Red fruits, hazelnut and spice, floral perfume. It’s light and perhaps a diffuse, at least as a young wine, but does deliver flavour, fine emery tannin, mouth-perfume, with a savoury autumnal finish of good length. Almost certain to build complexity and depth."

97 Points - Gary Walsh (The Wine Front) "Struck match, lime, grapefruit, almonds, chicken stock, flickers of cool green. Fine and composed, surges through the mouth, grips on tight, and doesn’t let go. So long. Flint, chalk, crunch, texture, subtle bitterness. It’s all here. It’s very Adult Chardonnay. Racy. A nudge and wink to those in-the-know. Outstanding."

96 Points - James Halliday "Bright straw-green; the complex bouquet has a positive touch of funk, as does the palate, but it's here that all the parts of the wine are fused together. The seamless flow of white peach, melon and grapefruit is given context by delicate cashew oak and fine acidity."

Top Rated Pinot Noir at the 2020 Halliday Wine Companion Awards

97 Points - Wine Companion "From a single close-planted block. It's fragrant, pretty, powerful and statuesque at once. The quality here is considerable. Deep with plum, boysenberry, mint and red cherry fruit flavour, though crackles of spice, wood smoke and mineral all make important contributions. Tannin, what beautiful tannin. We're into the upper echelons of quality here."

95+ Points - Gary Walsh (The Wine Front) 

"A single vineyard wine, close planted to Pommard and MV6 clones.

I liked it from first sniff. Cherry, spice, subtle biscuit oak, a distinct sweet earth/mineral thing happening, and some dried herbs and flowers. Medium-bodied, good amount of flavour, particularly impressive tannin – fine, thick and graphite – pulls the ripcord of juicy acidity on the long finish. Complex. Composed. Cracking. My kind of Pinot Noir. Tasted May '19"

Mike Bennie (The Wine Front) "A wine that proudly shows the colour of the grape, asserting that texture, detail, structure and complexity are a by-product of thoughtful winemaking with pinot gris. ‘Whole bunch fermented’ says a sash on the label now too.

It’s a tightly wound expression, slender in shape, refreshing with tangy acidity, fragrant in red berry and floral perfume, though flavours are a touch washed out in the fray. That being said, the chalkiness to texture, the chew and bite of skinsy fruit personality, and the general ease of drinking, all play a part in ‘recommendation’ here. It’s a paired back release this year, more ‘Provencale rose’ than Radikon Kisi, but the drinkability and general sense of deliciousness is all there."

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Deep ruby red colour with depth, lighter on the edge. On the nose this wine entices with aromas of dark fruit (plums) and red floral notes. There are layers of aromatics consisting of earth, spice and dark cherry. Medium-full bodied, the palate has a core of rich, sweet and luscious red fruit flavours. There are dark herbs, a fine-grained tannin structure with balanced, refreshing acidity. Overall style is one of low intervention, a pure expression of the 2018 vintage, of the Martinborough Terrace, and particularly of the vineyard.

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Visually very dark ruby-red colour. The nose is proportioned with aromas of red cherry and concentrated dark-red berry with savoury notes of whole bunch stalk, earth, and dark herbs. Medium-full bodied, the palate is concentrated, with a dense core of dark red fruits (ripe plums and dark cherries) and herbs. There is a firm structure, with fine-grained tannins, balanced with fresh acidity.

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97 Points - Bob Campbell "A delicious example of Bendigo pinot noir in an almost opulent style with plump, dark-fleshed plum, dark berries with floral and spice notes. A beautifully layered, powerful wine that's accessible now but has a promising future."

97 Points - Sam Kim (Wine Orbit) "This is flatteringly classy; the gloriously perfumed bouquet shows Black Doris plum, spiced cherry, vanilla, cedar and dark mushroom characters, leading to a sumptuous palate that is silky and mouth-filling. Richly fruited and delectably textured, this charismatic pinot offers both refinement and opulence, promising to evolve splendidly. At its best: 2019 to 2027."

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95 Points - Sam Kim (Wine Orbit) "Engaging and complex, the inviting bouquet shows red/black cherry, fragrant spice, thyme, nutmeg and floral characters. The palate is wonderfully weighted and rounded, delivering sweet berry flavours and silky texture, magnificently complemented by spicy nuances and fine tannins. Elegant, stylish and delicious. At its best: now to 2025."

Winemaker "Light garnet hue with fruit aromas of wild strawberry, sweet cherry, and plum married with sage, wild thyme and a touch of cedar. The vibrant fruit, savoury notes and intriguing spice, layer wonderfully with the silky fine tannins and creamy texture highlighted by a fresh acidity that gives the wine tremendous energy. The cooler growing season saw a late April/early May harvest resulting in a beautifully fragrant wine with delicate fine tannins and exciting aromatics that are a true reflection of the Waitaki. A wine that is a touch exotic, lithe and exceptionally enjoyable upon release and will benefit from up to 8 years in the cellar. A real gem for those who love Waitaki Pinots!"

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96 Points - Sam Kim (Wine Orbit) "It is irresistibly expressed on the nose showing dark berry, raspberry, dried herb, toasted almond and olive characters. The palate is equally engaging and gratifying with sweet berry flavours and multi-layered mouthfeel, finishing superbly long and flowing. Sophisticated, comforting and stunning. At its best: 2019 to 2027."

Winemaker "This incredibly fragrant and elegant wine is from our relatively cool site in Bannockburn in a cool growing season resulting in a wine with great tension and incredible layers of red fruit, spice and earth. The aromas are both intriguing and complex: fresh berry, wild game, gun smoke, baking spice and wild thyme. The palate is long and bright with cherry, blackcurrant, cardamom, and delicious savoury undertones. Silky fine tannins compliment the vibrant acidity, giving the wine length and memory. This wine is drinking beautifully at release and will continue to do so for at least a decade."

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97 Points - Sam Kim (Wine Orbit) "A profound pinot; the captivating bouquet shows dark cherry, blueberry, violet, cedar and game characters with a hint of dried herb note. The palate is concentrated and weighty, while remaining poised and refined, backed by velvety mouthfeel and fine tannins. Gracefully powerful and alluringly seductive. At its best: 2019 to 2030."

Winemaker "Deep garnet hue with a fascinating array of aromas from mineral and floral to earthy/animal and baking spice/wild thyme. The fruit shines through on the palate with bright cherry, blackberry and mulberry complimented by a rich earthy vein. The savoury characteristics from a cool and exceptionally low cropping vintage are sensational when married with the classic Gibbston silky, fine tannins and electric acidity. Perhaps our most intriguing Pinot to date from this vineyard with vine age playing an important role in capturing a special vintage. This punchy young wine gives immediate gratification but it has all the hallmarks of a wine that is very worthy of cellaring and will show even more exciting features for many years to come."

93+ Points - Gary Walsh (The Wine Front) "Juicy and peachy, spiced oatmeal, fennel and a little stuck match. It’s flavoursome with ripe pear and nectarine flavour, flinty texture, an appealing grapefruit cut to the acidity, and a long, well-defined chalky finish. Feel the quality of quiet confidence. It’s a great thing to drink even as a young wine, though a couple of years will help it along too."

Featured in Langton's 'Top Six': The Best wines of 2018

95 Points - James Halliday "This is Wickhams Road's twin playing games with you, for there is that little bit more of every facet of Wickhams Road present in this wine, even its colour is that little bit greener. It's the extra dimension of the faintly reductive aftertaste that draws me back for more."

Campbell Mattinson, The Winefront "White peach, custard powder, more spritely stuff like lemon zest and green olive, perhaps a touch of spice. Light and fresh, some lactic/cheese flavour and stalks, with fine acidity and chalk dust texture, and a savoury finish of good length. It’s a good release, though perhaps a bit different in style this vintage."

95 Points - Campbell Mattinson, The Winefront "This is swish. Straw-yellow in colour, stone fruit riddled, shy on the nose but textural and alive on the palate. A gentle creaminess, spice notes, slate even, honeysuckle and toast. Extremely pure. Flowing robes of flavour. Grapefruit-like bite to the aftertaste, as a distinct positive. It’s still gathering itself but already it’s a treat to drink. A beautiful, beautiful wine."

Top Rated Pinot Noir at the 2020 Halliday Wine Companion Awards

97+ Points - Stuart McCloskey "Franco’s 1er Pinot Noir always comes from a block from his top paddock vineyard called 'SRM'. This block faces West but runs down to the South. This is the only block which sees the inclusion of around 20-25% whole bunches in the ferment. There’s a heavenly, very pure bouquet – crushed wild strawberries intermixed with a melange of red berry fruits, anise, a tartness coming from cranberry scents and a lift from aromatic violets and rose petal. Everything is pulled together with a lovely minerality bordering salinity. The palate is medium-bodied and tensile. Wonderful judgment between the fruit, filigree tannins and perfectly pitched acidity. As with the nose, the purity is breathtaking. There’s a captivating sense of weightlessness – Feminine and highly intellectual. The never-ending finish of blood orange sorbet is a joy. Franco should seriously consider a rebrand from 1er to Grand Cru as this is special. Drinking now to 2025 and would benefit from a further 1-2 years in the bottle. Decanted for one hour and served using Zalto’s Burgundy glassware."

97 Points - James Halliday "This is the standard-bearer for Hoddles Creek's estate-grown pinot noirs. Bright crimson-purple hue of moderate depth; the perfumed bouquet has spice, hints of violets (unexpected so soon, but don't complain), cherry and plum, a gathering replayed on the stage of the palate which is wonderfully long."

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17 Points - Jancis Robinson

Very deep and dense purple. Liquorice nose and delicious tussle between fruit and tannin. Great tension in the battle. Very impressive.

Barossa Super 100 Classification – Wines over $100

With over 100 wines featured in the Classification the list represents the depth of collectable wines of distinction being made in Australia’s most famous wine region.

The 2017 Standish, The Standish Shiraz is made from fruit farmed by the Laycock family in the Greenock sub-region of the Barossa Valley. Dan has worked closely with this great vineyard since 2005, with previous releases of Standish 'Andelmonde’ and ‘Borne Bollene’ coming from this site. A few lucky customers experienced these wines
during the past year.

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Barossa Super 100 Classification – Wines over $100

With over 100 wines featured in the Classification the list represents the depth of collectable wines of distinction being made in Australia’s most famous wine region.

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The Schubert Theorem Shiraz originates from an east-facing vineyard on the Roennfeldt Road, Marananga, arguably the most famous address in the Barossa Valley.

99-100 Points - Stuart McCloskey

An extraordinary colour ranging from midnight black to a rim of purple. The nose is intoxicating and utterly beguiling with lavender, violets, vanilla, coal, cold stone, ink, iron ore and graphite. The palate is full-bodied, richly structured, incredibly layered and beautifully defined - The Château Latour of Australia as this befits ‘the iron fist in a velvet glove’ perfectly. It’s quite extraordinary how a wine of such scale and age is so harmonious. The flavour profile and length are unending. The texture silken. The sweet entry finding its way to an iron ore and salty finish is fascinating (my last sip offered coffee notes). It is easy to understand why this was wine of the day (a difficult achievement given the calibre of the room). One of Australia’s immortal wines which has the potential to outlive most of us. Remarkable. Decanted for 2 hours and served using Zalto’s Bordeaux Glassware.

Barossa Super 100 Classification – Wines over $100

With over 100 wines featured in the Classification the list represents the depth of collectable wines of distinction being made in Australia’s most famous wine region.

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98-100 Points - Stuart McCloskey "Even at this stage, the ’17 Lamella is spectacular and bursts from the glass with an intoxicating and heady mix of pen ink, lilac flower, violets, cassis liqueur and liquorice with the faintest whiff of nori. The palate is full-bodied, ineffably complete with an overall mouthfeel akin to velvet - juicy with a super-lavish, creamy texture. The fruit component comes across cool and clearly handled sensitively. Layers of fruit wash across my palate. With aeration (4-5 hours) the dark fruits meld with wood smoke and dried herbs – ever changing in the glass. The tannins are virtually unnoticeable, as is the oak which is quite extraordinary. Granted, this wine offers an entire day of immediate pleasure, but it will be perfect in a decade. I cannot wait to see how this evolves over the coming years. Utterly magnificent and a privilege to sample such a remarkable Aussie masterpiece. Breathtaking in its infancy… Decanted for 4-5 hours and sampled using Zalto Bordeaux Glassware"

Barossa Super 100 Classification – Wines over $100 - With over 100 wines featured in the Classification the list represents the depth of collectable wines of distinction being made in Australia’s most famous wine region.

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Gary Walsh (The Wine Front) "Fancy bottle. 100% whole bunches from a vineyard planted over 150 years ago. Spicy, malty, blackberry and raspberry, fresh mint and sage, new leather. Texture is very good here, with a suede-like feel and density to tannin, red and black berries, a chocolate richness, rosy mouth-perfume, choc-cherry in the aftertaste. Comes over almost like a bold Beaujolais, though that’s only meant as an aside, rather than definition. Compelling wine. So nicely done."

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Jaysen Collins (winemaker)  - "I love Grenache, I love its versatility and its drinkability. I was mostly drawn to getting involved with the process and leaning to more textural, structured and savoury versions. Then one day I got to thinking, what about just doing nothing and let the grapes do the work.

So I chucked a few bins of hand-picked Grenache grapes into a tank with a bit of CO2, sealed the lid and came back several weeks later. When I lifted the lid I was hit with a whole lot of gassy funk, but in a really good way. It was wild and feral but mostly intoxicating. So for a few weeks after I just jumped on top of these bunches, breaking them up, in real terms to build structure, but mostly to get lost in the ferine like smells that filled the air."

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Mike Bennie (The Wine Front) "Jaysen Collins from Massena, well, he is his own man, but that’s his day job, doing a side project here. Or is Massena the side project? No matter. Some great wines emerging from this label, reminiscent of Standish in some respects, power but elegance, shaped by tannins, and the like, but wholly its own thing too. The last JC’s shiraz wine reviewed here was 2016 and from Stonewall, this from Greenock and 2017. Bold, brash, assertive red of booze-soaked stewed berries, sweet spice, earthy savouriness, brined black olives with a match between the fog of scent and wall of flavour. A freight train through the palate but finds graphite-licked tannin plumes and good shape with a surprisingly fresh and buoyant finish. Yes, a big red, but finds a groove, indeed, carves one out and leaves a lingering train of autumnal but sweet flavours. It’s a pretty darn epic wine here."

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Jaysen Collins (winemaker) - I always get mesmerised when I see a flock of birds floating and drifting in the wind. It brings a sense of freedom and joy to me. I knew the bluebird is the symbol of happiness so I had a concept for the label – I just needed the wine!

So with this idea floating about in my head, I set out to make a great drink that brings a true sense of delight. I found an east facing vineyard in the shallow soils of the Adelaide Hills that just gets the morning sun – no baked flavours here. I got rid of the stalks and just fermented this as whole berries. Just before coffee in the morning and after a cold beer in the afternoon I quickly give it a plunge by hand, nothing too serious or strenuous. It’s bottled early to catch the brightness I’m looking for, meaning it’s dangerously drinkable whenever you need a pick me up.

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Jaysen Collins (winemaker) - "I grew up across the road from a famous old school winemaker who was known to be one of the best blenders of his generation. So for years I followed this ideal in the wines I was making. For a hands off winemaker, you actually feel like you are doing something. One day pondering life, the universe and everything I thought about why I hadn’t challenged this notion. Grenache and friends work well together – I’ll just pick them within a few days of each other, chuck it all in one fermenter and let the ferment rock it in its own way. So my theory is that the different varieties bring something complimentary but they also bring something individual – so equal but opposite reactions in the ferment. I then remembered my high school physics and worked out it’s actually the same way a rocket works. Go figure."

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Mike Bennie, The Wine Front "Single vineyard shiraz from the Barossa Valley. Absolutely pitch perfect. Neat as a pin, flushed with flavour, balanced, generous, polished; everything is in brilliant good order. Plums, cloves, sweet earth, cocoa and tar. It’s Barossa shiraz on parade. Tannin is fine-grained but firm. Everything feels right."

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Hand picked 25% whole clusters added to concrete open fermenter with the balance crushed on top. After fermentation commenced heading boards were placed on top. Fermentation temperatures were allowed to peak at 32C before cooling to 24C for the balance. After 11 days on skins the wine was basket pressed to older 500 lt French oak barrels. The wine was matured on lees in oak for 16 months before bottle. No finings used. Red with purple hues. Aromas of strawberry, kirsh, earth, with hints of bergamot. Great flesh with textural long tannin.

Strictly limited to six bottles per customer / per street

Top Rated Cabernet Sauvignon at the 2020 Halliday Wine Companion Awards

98 Points - James Halliday "From a single vineyard owned by the Zerk family, planted 1880 to 1890, making it one of the oldest cabernet vineyards in Australia (and the world). Wild yeast-open fermented, hand-plunged, 8 days on skins, pressed to French hogsheads (44% new), on lees 17 months. This is pure and simple cabernet, elegant, long and finely structured. A great cabernet vintage for this great vineyard."

93 Points - Joe Czerwinski (robertparker.com) "Peppery and meaty on the nose, the 2017 Charlie's Garden Shiraz is nevertheless ripe and fruity at the same time, with boysenberry and blueberry notes to sustain it across the medium to full-bodied palate. Silky and rich, it picks up hints of mint and licorice on the long finish."

92 Points - Joe Czerwinski (robertparker.com) "Hints of eucalyptus and bay leaf appear on the nose of the 2017 Samantha's Garden Shiraz. Cola and plum notes fill out the full-bodied palate, balanced by crisp acids and some ripe, supple tannins. Like all of the Garden series wines, it should drink well for a decade."

92 Points - Joe Czerwinski (robertparker.com) "Ripe and silky, the 2017 Bella's Garden Shiraz boasts oodles of black cherries layered with loamy-earthy notes. It's full-bodied and expansive but stays balanced, with supple tannins lingering on the finish."

Joe Czerwinski (robertparker.com) "Made with 20% whole bunches, the 2017 Harriet's Garden Shiraz shows some herbal-stemmy notes, hints of green peppercorn and vibrant raspberry fruit. It's medium to full-bodied, with a ripe, creamy texture leading into a long, silky finish. It's a lovely blend of herbal-savory and ripe fruit that should drink well for up to a decade or so."

92 Points - Joe Czerwinski (robertparker.com) "The 2017 Lily's Garden Shiraz is marked by ripe cherry fruit and herbal undertones. Hints of thyme and mint appear on the nose, while the medium to full-bodied palate is creamy and ripe, turning silky on the finish. This is one of the few Garden series wines where the oak is evident, but it's still well blended with the rest of the wine, showing up as just a bit of additional structure."

Please note this wine is not available to customers in Switzerland

Gary Walsh (The Wine Front) "It’s kind of anachronistic, I guess, but there’s a feel of solidity, and quality to this wine. It’s a gently maturing classic Australian dry red, with red and black fruit, dark mint chocolate and maybe liquorice, with spicy freshly lathed wood as seasoning. Medium to full bodied, almost succulent small dark berry fruit, toasty wood, a saline beefy character, minty perfume, firm but ripe fine grained tannin, and a gently dry and grippy finish of fine length. It’s old fashioned, yes, but kind of feels like falling back into your favourite old leather lounge. It’s a yes from me.

Winemaker's notes "Colour - Deep red, some mature hues. Nose - Intense cinnamon/chocolate/mint with refined French oak. Palate - Rich and soft with classic Langhorne Creek chocolate/mint intensity. Excellent "long" palate balanced by the French oak complexity."