Our New Aussie Exclusives

 Wine Companion - 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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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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97 Points - Stuart McCloskey “A thrilling, single vineyard Shiraz which has been meticulously crafted by the skilled hands of Craig Stansborough. The site is around 260-280m above sea level with vines planted in 2000 and is own rooted, clones are heritage and 1654. The nose is heady and aromatically perfumed with intense black raspberry, crème de cassis, bramble and fennel seed. The warm earth notes keep it grounded (forgive the pun!) as do the cedar notes. Vanilla kicks in after many hours in the decanter (we decanted for 6). Read more...

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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."

  Top Rated Pinot Noir - 2020 Wine Companion Awards

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"

97++ Points - Stuart McCloskey “Sourced from old bush vines ageing 150 years in the Angaston Foothills. The bouquet is explosive and perfumed with blueberry, sweet spice, spiced cherry, cola, smoke, warm earth and minerals. The palate delivers a smörgåsbord of dark raspberry, pomegranate and blood orange with glimmers of liquorice in the background. The flavour profile continues along the same line with sweet, black raspberry, cassis, and sorbet-like blood orange. The flavours are deep and the palate wonderfully textured. There’s a spiced black pastille character which builds and builds. The tannins are sappy and fresh. There’s a seriousness but with equal measures of fun and built for those seeking an interplay of power and finesse. Mightily impressive. Drink now to 2027+. Served with Zalto Bordeaux glassware.”

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Mike Bennie, The Wine Front "Big, heady, dark and powerful red wine. Scents of clove, mint, cocoa powder, ripe plums. Supple, soft, decadent in the palate, molten tannins that pucker to close, a heady, rich, charismatic wash of chewy, dark plummy fruit, sweetness, ground nuts and cocoa powder again. A huge wine but in its stride. Good stuff."

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99 Points - Stuart McCloskey “Sampled after 12 hours in the decanter. If truth be known, I struggled with this wine when it first arrived and refrained from offering my tasting note. Today, it joins the remainder of the collection as a strong family member, which has felt lost without it. Sweetness juxtaposes with savoury meatiness – a firm nod to the Northern Rhône. Heady aromas of anise, fennel seed and ink combine with the sweetest of black fruits and then comes a board of charcuterie. The length is astonishing and finishes with sweet fennel and studded salami. Wait a minute and then enters spice tinged citrus fruit with a faint tinge of blood orange… Umami, ocean-esque and sea kelp are more pronounced with aeration. To put simply, this is a contender for one of the greatest Northern Rhône wines (albeit from Oz) you will ever enjoy. Natural, unforced and certainly the longest lived ’17 Standish wine. Drinking now, but it’s a baby to 2050.” Tasted 24 Nov 2020

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.

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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.