$8399each $1007DOZEN EACH DOZEN

$9399each $1127DOZEN EACH DOZEN

A block or two of tough, inhospitable soils on the Hutton Vale property were planted to Grenache in the 1960s. Growing conditions were so disfavourable that many of the vines failed and had to be replaced, a highly opportune setback which turned out to be a windfall, as the recalcitrant parcels were mistakenly planted with Mataro, the stylistic soulmate of Grenache. Fermented on skins for a week, followed by two years in seasoned and new French oak puncheons, loaded with red and black fruits, savouryness and licorice, a fine tannin line, supple and soft.

$6699each $803DOZEN EACH DOZEN

John Duval is one of the great winemakers of the modern era, three times anointed Winemaker of Year at the prestigious London International. Annexus is crafted from a small parcel of very old vines Mataro, picked off a dry grown centenarian vineyard in the Light Pass precincts of Barossa Valley. A mix of stemmed grapes and whole bunches are vinified in a small open top, wooden vat fermenter, followed by a year's maturation in a selection of seasoned French oak hogsheads. An excruciatingly limited release, a mere 250 cases were made.

$5999each $719DOZEN EACH DOZEN

Vibrant purple red hues. Savoury, spicy fruit bouquets, red cherry and lifted plum notes supported by hints of earth and leather. Medium bodied palate of seductive power and gentle restraint, rich and pure Mataro fruit characters around a seductive core of mulberries and dark plum, over long flowing waves of ample, meaty tannins.

Excellent Langtons Classification. John Duval is one of the most highly regarded winemakers of his era, International Wine & Spirit Competition Winemaker of the Year and twice London International Red Winemaker of the Year. Plexus is designed to express the wide spectrum of red fruit flavours from Shiraz, Grenache and Mourvedre, but also provide structure with a seamless balance and long finish. Traditional, low intervention winemaking techniques are employed, allowing the wine to be approachable in its youth, while assuring great potential for development.

$3799each $455DOZEN EACH DOZEN Shiraz is sourced from old vineyards in the Krondorf, Marananga and Ebenezer districts, Grenache from Tanunda and Krondorf, parcels of Mourvedre are picked off old bush vines grown to scattered blocks at Krondorf and Light Pass, the oldest over a hundred years of age. Parcels are treated to a course of vinification under submerged cap in traditional old open and small steel fermenters. Components are matured fourteen months in a selection of prior use 300 litres French oak hogsheads, mostly three to six year old barrels, intended to retain the suppleness of Grenache & Mourvedre, some of the Shiraz completes a luxurious barrel fermentation in completely new French oak.

Deep crimson purple red. Fragrant, with some spice. Complex aromatics, combining red and dark fruits with savoury notes. A flavoursome, generous palate mix of red and black fruits, compotes with a variety of spice, framed by youthful fine tannins and subtle savoury French oak which adds to the structure and complexity, the finish is layered and long.

$9799each $1175DOZEN EACH DOZEN

$3499each $419DOZEN EACH DOZEN

$2299each $273DOZEN EACH DOZEN

$2399each $287DOZEN EACH DOZEN

An assemblage of old vines Grenache and Shiraz with a smaller portion of Mataro, grown to the Kalleske's organic farm. Named after Troy Kalleske's ninety year old grandfather Clarence, who farmed the vineyards from the late 1920s until his retirement in the 1990s. Clarry was the fourth generation to tend vines on the family farm, established by his great grandparents who migrated from Prussia aboard the Prince George in 1838. Many years were spent by Clarry pruning, hand picking and nurturing the Kalleske vineyards.

$2299each $275DOZEN EACH DOZEN Clarry's is a 100% Organic wine as certified by Australian Certified Organic, grown, vintaged and matured on the Kalleske estate at Greenock. The Grenache is from vines dating back to the 1940s, Mataro and Shiraz and Mataro are sourced from a number of blocks, characterised by shallow, sandy loam over superb deep red clay and limestone, providing ideal conditions for viticulture. All components are vinified separately in open top fermenters and pumped over by hand twice daily. After a week or two on skins, ferments are treated to a traditional pressing. To preserve the superb fresh fruit flavours of Grenache, Mataro and Shiraz, components are aged exclusively in very old oak hogsheads for a few short months.

Bright red purple colour. Lifted aromatics of bright red fruit, crushed raspberry, cherry perfume, white pepper spice and rose florals. The medium bodied palate is bursting with fresh juicy red fruits, rhubarb, raspberry and black cherry. Natural chalky tannins add backbone and structure. Maturation in seasoned oak adds complexity while respecting the purity of fruit, lingering finish, an opulent fruit driven wine.

$3199each $383DOZEN EACH DOZEN

Vincenzo Conte immigrated to Australia in 1952, sowing Shiraz and Mataro vines on a property just outside of Shepparton. His son took over management of the precious low yielding vineyard until 2003, when the site came to the attention of a seasoned old salt with a deep penchant for small batch, Rhone varietal wines. Keith Brien makes old world styles, with a view to bottle development of each vintage before release. The powerful mouthfilling richness and velvet textures are complemented by a length of deep, fine tannins, the fruit of cosseted, unirrigated old vines.

$2399each $287DOZEN EACH DOZEN Keith Brien has been a winemaker for decades, establishing his own label under the Silver Wings moniker. Brien continues to pursue his passion for making long lived, superior vineyard wines, he is consumed by his love for the old vine styles of Valley Rhone, Shiraz, Mourverdre and Grenache, assembling the noble trio into exquisite wines of rich, spicy rich flavours supported by deep and delicious, tannic complexities. Mataro is harvested off the Vincenzo Conte block in Shepparton and treated to macerations for maximal extract of colour, flavour and tannin. The ferments are transferred to a selection of seasoned and new French and American oak hogsheads for malolactic and extended maturation.

Deep garnet red. Violets and bramble are supported by a seasoning of gamey spice notes, milled peppercorn and clove. A fragrant red cherry palate, underpinned by layers of savoury fruit characters, black olive, leather and thyme. An earthy, pastoral style on a framework of firm, sleek tannins and supple, disciplined cinnamon oak, the perfect accompaniement to a length of flame grilled, wild boar snags.