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From Western Australia's
Margaret River
$3999each
$479DOZEN
Devils Lair Margaret River Chardonnay
Pale straw with green hues. A nose that is both complex yet subtle and evolving with notes of pear, pink grapefruit and nuttier tones of cashew, hazelnut and spice. A highly textured palate of great length and persistence, layers of flavour ranging from stonefruit to golden, developed characters. Oak offers great support to the vigorous fruit, vanilla and creme brulee achieve an inspiring complexity.
From New Zealand's
Hawkes Bay
$999each
$119DOZEN
Gunn Estate Sauvignon Blanc 2011
Pale straw with green hues. A bouquet of dry and lifted aromas of green vegetable, citrus and floral characters over scents of ripe passionfruit, mango and lychee along with hints of lemon and grapefruit. The entire length of the wine is fresh and lively, citrus flavours are balanced by lively tropical notes. Texture, richness and universally appealing expressions throughout the nose and palate, crunchy apple acidity accompanies the wine to a tantalizing finish followed by a splendid, lingering aftertaste.
 
Yelland Papps Second Take Dirty Roussanne
$3499each
$417DOZEN
$4999each
$599DOZEN
Brown Brothers Patricia Shiraz PATRICIA IS A MUSCULAR AND COMPLEX SHIRAZ, named for the estate's matriarch, displaying sagacious handling of fruit from some of Victoria's most exclusive vineyards. Exuding aromas of blackberry, virile spice and fresh ground pepper, as well as vanillin oak characters, Patricia finishes with great length, elegance and finely grained tannins. Immensely suited to peppered beef and ripe, tangy cheese.
$2099each
$251DOZEN
Sevenhill Inigo Merlot THE OLD VINE D3V14 CLONE PLANTED ON TWO BLOCKS AT SEVENHILL IS NOT KNOWN FOR GREAT CONCENTRATION, yet Sevenhill produces Merlot wines of greater colour, palate structure and character than most. We see Merlot's finest qualities of violet perfume and silky texture coming from the uniform but not rich, clay loams of Sevenhill's vineyard. Secondly, it's all in the timing. The aim is to encourage all berries to ripen simultaneously and evenly. A fine accompaniement to osso buco or veal, Inigo makes the most of a slow cooked leg of rosemary garlic lamb.
$2799each
$335DOZEN
Pondalowie Shiraz PONDALOWIE WAS ESTABLISHED WITH PARTICULAR WINES AND STYLES IN MIND. Pondalowie have taken an impressive number of international awards, cementing their reputation as a leading producer, highlighting the strength of Bendigo as an elite provenance of world class Shiraz. A profound construct of Bendigo Shiraz, rich and complex with lovely integration between intense dark fruit flavours and fine, ideally suited to juicy meats, trimmed by caramelised onion and dressed in red wine jus.
$1999each
$239DOZEN
Richmond Grove Limited Release Shiraz 2012 A SPECIAL WINE FROM SPECIAL PLACES, mature vines yielding harvests of fruit endowed with complexity and great depth of flavour are the key criteria for inclusion into this limited release Barossa Shiraz. Richmond Grove adhere to a straight forward philosophy of sourcing rich, powerful wines from exceptional vineyards and maturing them under the highest quality oak. A splendid Shiraz of unmistakable regional character and charm, lined with swiss cocolate tannins and brimming with a halo of bright Barossa fruit, a wine of complexity, structure and grace.
Sugarloaf Creek is
a family owned, cool climate vineyard situated in Victoria's Great Divide, planted entirely to Shiraz
Located in Central Victoria, Sugarloaf Creek Vineyard is situated on the boundary of the three geographical regions of the Upper Goulburn, Goulburn Valley and Macedon Ranges wine regions. The vines are non-irrigated and produce low yields of premium quality fruit. The location of the property ideally provides for cool climate viticulture leading to a long and slow ripening period for the fruit. The aim is to combine best practise viticulture with best practise wine making to consistently produce a Shiraz of outstanding quality that can sit comfortably on the international stage.
 Sugarloaf Creek

The soil is rich black volcanic with red clay deep below that holds onto water through the driest conditions. We therefore employ no artificial means of irrigation relying purely on rainfall and the excellent properties of our terroir. The result of ‘dry farm’ viticulture is that the berries, bunches and overall yields are often smaller intensifying the fruit flavours in the wine.

Established by the Blyth and Hunter families in the 1990’s the vines have been planted and nurtured to maturity by hand. The entire vineyard is planted with Shiraz PT23 vines and is a labour-of-love maintained by the two families. Each vine is carefully pruned, trained, trimmed, thinned and picked by hand to encourage the highest quality fruit possible from the site. The vineyard block slopes towards the east, high on a hill to minimise any potential frost damage.

The property has much history, being home to a vineyard over 100 years ago. Its viticultural rebirth has created multi-award winning Shiraz with each vintage produced. The 1860s homestead is now home to James and Julie Hunter and their young family.

Celestial Bay is
the result of Michael and Kim O’Brien’s long standing passion for wine which led them to the Margaret River region in search of a property suitable for viticulture
The adage that great wine is made from great fruit, drives the efforts in the vineyard. Celestial Bay's wine is crafted from exclusively estate grown fruit to maintain control over every aspect of the production process. Fruit is picked at the level of ripeness required for each style of wine. Vigilance is paid to cropping levels to allow the vines to achieve optimum ripeness and concentration of flavour and colour compounds. This often involves hand management of the vineyard, dropping fruit when excess crop is developing and managing canopy structure to provide the most efficient utilisation of sun energy and optimal bunch exposure. Extensive experience making wine in the Margaret River region and time working in France have shaped the approach at Celestial Bay. New World winemaking requires fastidious attention to hygiene in the winery, effective management of fermentation microbiology, careful stewardship of the wine post fermentation to bottling, whilst employing an artisanal approach to the vinification.
 Celestial Bay

The perfect location was identified on Metricup Road, Wilyabrup. A former dairy farm, the site provides all the necessary requirements - good soil, a moderate maritime climate and reliable rainfall. This proximity to the ocean provides a moderating effect on the microclimate, reducing temperature extremes and ensuring a more secure water resource. The vineyard is moderately undulating, with a 5% gradient being the steepest slope on the property, and is situated at between 90 and 100 meters above sea level. The vineyard is set to a vertical shoot positioned canopy structure, allowing a machine harvest of the fruit. A block of the vineyard can be quickly picked, at the same level of ripeness.

Fresh, un-wooded white styles are fermented in temperature controlled stainless steel vats. Maintaining temperatures during ferment at 14 - 16 C is essential to ensure that delicate aromatic flavour compounds in the fruit are preserved. Specific yeast strains that enhance these aromas are also used. Our aim is to bottle these wines early, capturing the essence of the fruit. These wines are made to be enjoyed within 2 years of bottling.

The Chardonnay style is evolving as the vineyard matures. Previous vintages have seen a measured approach to the use of oak and wine-making heroics, as the fruit power required to absorb and meld with such characteristics had not yet developed. The oak component is gradually increased from year to year, putting components through barrel fermentation and lees stirring. More new oak will continue to build the level of complexity, while retaining finesse and structure, which has become an expected trait of Celestial Bay Chardonnay.

Full-bodied red wines are made in the tradtional way utilising small open pot fermenters, employing intensive maceration techniques. Each ferment is hand plunged four times a day with twice daily pump-overs (where the fermenting juice is pumped from the bottom of the tank to be percolated through the skin-cap) ensuring that extraction of skin components is maximised. Pumping over also introduces oxygen to the process, stabilising and softening the polyphenol components we are extracting from the skins.

Red wines made in this fashion show good colour and a more integrated tannin structure as young wines and have the potential for greater longevity. The intent is to ensure the extract of polyphenols is balanced to the level of fruit flavour and depth and that acidity adds freshness and definition, referring to the French approach that values structure and balance in wine over absolute power and depth. Red wines spend 12-18 months in oak barriques prior to final blending and bottling. Wine is stored in oak primarily to soften tannins and further stabilise polyphenol components in the wine. Red wines that have been properly conditioned in oak have a gentler, more complex tannin structure and will evolve in the bottle with less deposition of sediment than those that have not. The added sensory complexities that oak imparts should not dominate.

In 1839 William
and Elizabeth Oliver travelled to South Australia from Berwick in Roxburghshire, Scotland eventually settling on land at McLaren Vale
Whitehill and Taranga farms, the names given to the northern and southern sections of this land, are located 2 km north of McLaren Vale overlooking the township. Taranga is a corruption of the aboriginal word Tarangk, meaning the middle which was used by the Kaurna, a local aboriginal tribe. Sheep and cattle were raised and orchards and vineyards were planted immediately upon arrival and the family prospered. William and Elizabeth are buried in a marble crypt, with three of their ten children beside them, in the family cemetery on the northern edge of the Taranga property.
 Olivers Taranga

Both properties are still run by fifth generation descendants of William and Elizabeth, with the White Hill property utilized for cropping and grazing sheep and cattle and boasting a rejuvenated stone Chaff Shed which is used as a function centre and Taranga, which consists of 110 hectares of land, being planted to many different varieties of red and white wine grapes.

The McLaren Vale wine region is fortunate in that it is bounded by the Sellicks Hill Range and the waters of Gulf St. Vincent generating temperate growing conditions required to produce top quality fruit more consistently than other regions. McLaren Vale is also located a conveniently short hop from Adelaide beside the beautiful beaches of the eastern side of Gulf St. Vincent and en route to the fabulous Fleurieu Peninsula tourist attractions. The region is relatively small with a wide variety of soils. On the Taranga property the soils are sandy loam over clay and limestone with evidence of ironstone throughout.

For many years, Don Oliver's family sold fruit to Penfolds, where it became one of the primary components to the mighty Grange

Along with good old gut feeling, which comes from years of knowing the vines and terroir upon which they are grown, radio controlled and computerized soil moisture monitoring systems are used in conjunction with information gathered from the winery's own weather station to administer the appropriate amount of water from each of the four different water sources available. State of the art computer controlled irrigation technology is used to administer the optimum stress levels to the vine to produce premium quality fruit.

Each block is individually nurtured depending on variety, vine age, soil, location, winery requirements and the targetted bottle range. Grapes grown on the property are primarily supplied to up to seven different wineries, with many varieties making top wines under their labels. From 1994, some of these low yielding, high quality, old vine grapes have been processed with some outstanding results, setting the scene for Olivers winemaking ventures.

Oliver's Taranga production is increasing and the wine is currently being made at Boar's Rock by Corrina Rayment (the Oliver family's first winemaker and sixth generation family member). The family is concentrating on making red wine at present with Shiraz being made under the Taranga label, an ultra premium shiraz called the HJ Reserve being added from the 2000 vintage and a Cabernet Sauvignon/Shiraz made under the name of Corrinas. Oliver's winemaker Corrina Rayment was personally presented with the Winestate Wine Of the Year Award by Federal Agriculture Minister Warren Truss in 2004

Domaine A/Stoney Vineyard
produces Cabernet Sauvignon that defies critics and gains applause in London wine circles
Domaine A/Stoney Vineyard is a 20ha property in Tasmania's Coal River Valley just half an hour from Hobart. Owned by Swiss-born Peter and Ruth Althaus since 1989, the vineyard is positioned in a temperate maritime climate with low annual rainfall. It is one of Tasmania's premier wine making estates and continues to receive accolades from across the globe.
 Stoney Vineyard

Domaine A/Stoney Vineyard has landed its award-winning Cabernet Sauvignon into the minds and memories of some of Britain's top wine experts and tasters. Domaine A/Stoney Vineyard wowed international critics with the 1998 Cabernet Sauvignon in a strategic wine promotion organised by the Australian Wine Bureau to counter European image issues surrounding the range and depth of Australian wines.

For the first time in a long time 100 of Australia's finest wines were to be shown to 50 of the great and the good of wine in Britain. The case for diversity was the key message, and out of the 12 Cabernets chosen from across Australia, the Cabernet Sauvignon from Domaine A/Stoney Vineyard was selected by Langtons because of the high level of quality, finesse and subtlety. Master of Wine, Jancis Robinson said on her tasting of the Domaine A Cabernet Sauvignon 2000 that she enjoyed the subtlety of a wine earnestly and honestly made from a vineyard rather than a confected/blend from a recipe.

The artisanal approach by wine maker Peter Althaus has earned him the status by Langtons and the Australian Wine Bureau as an emerging cult wine. The opinion in London seems to be ahead of the game here in Australia and Tasmania.

In a separate tasting by Matthew Jukes, one of the UK's foremost wine experts, the applause continues. "Tassie's premier estate yields one of the icon Cabernets in Australia - the 1998 Domaine A is nothing short of life-changing wine", said Matthew. While some Tasmanian critics say Tasmania cannot produce a quality Cabernet, this acknowledgement from some of the most prestigious names in the global wine industry may make them think otherwise.

Winemaker Peter Althaus said, "We are very proud that our Cabernet Sauvignon has reached such high praise in the wine circles in London and we look forward to celebrating the production of premium quality Cabernet in Tasmania now and well into the future. Tasmania is an extremely suitable place to grow Cabernet Sauvignon particularly with careful vineyard selection."

WARNING Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years. The penalty exceeds $6,000
It is an offence for a person under the age of 18 years to purchase or receive liquor. The penalty exceeds $500. Liquor Licence 51409215

ANZ Wines has no affiliation with Australia New Zealand Bank. ANZ Wines is a customer of ANZ Bank, the involvement is limited to provision of banking services