$3099each $371DOZEN EACH DOZEN

Fleurie is such a pretty name, evocative of florals, delicate perfumes and understated elegance, just perfect for such a gracefully fragrant wine. Georges Duboeuf is the king of Beaujolais and retains the pick of crop from best grower vineyards throughout the ten communes of Beaujolais. The wines of Fleurie make a medium bodied Beaujolais, they are characterized by their virile cherry blossom redolence and light velvety tannins, the perfect aperitif wine, Fleurie will drink beautifully alongside good bourgeoise faire.

$3399each $407DOZEN EACH DOZEN Georges Duboeuf is a legend of a man and a true winemakers merchant. He grew up among the vines and crushed his first grapes at the age of six. A native of the Pouilly Fuisse appellation, he first became involved with the the fresh young wines of Beaujolais as a contract bottler. His reputation as a gourmande and close association with the great chefs of Burgundy, put Georges Duboeuf on the winelists of fine restaurants throughout all France. Fleurie is a tiny three square miles of pink granite soils in the north of Beaujolais. Whole Gamay grapes are vinified at 30C to the semi carbonic process, Georges Duboeuf Fleurie is then treated to an unwooded maturation for several months before bottling.

Deep crimson colour. Cherries, violets and rose petal nose, stonefruit notes and frais de bois. Structured palate showing a concentration of cherry fruit flavours and fragrant red berry characters, delicate tannins and silky textures in support. An elegant and aromatic wine to match with the freshest, lightly cooked cuisine.

A light fresh red in jubilant everyday styling, Georges Duboeuf is Roi de Beaujolais, King of Beaujolais. Fashioned from the fruity Gamay varietal which is peculiar to the region, the grape has a thinner skin, characterized by lower levels of tannin for a wine that goes well with everything. By virtue of the traditional carbonic maceration, Beaujolais is excellent when served well chilled, perfectly suited to seafood and very easy to appreciate with ham. Beaujolais is about the unpretentious enjoyment of wine and indulgence of life.

$2799each $335DOZEN EACH DOZEN Beaujolais-Villages is a sub-region amongst the hills to the north of Beaujolais, the same area as the ten great Crus of the appellation. Beaujolais-Villages is one of the oldest districts, covering 15,755 acres, the grapes are picked in thirty two villages, and selected from among thirty nine communes. Beaujolais-Villages have great individuality and drinkability, and are all different depending on the soil in which the vines grow. The French refer to them as the happy medium wines, they offer the unique Gamay fruit characters as well as the taste of fresh grapes. Vinified at 30C by the semi carbonic process, Georges Duboeuf is treated to an unwooded tank maturation for several months before bottling.

Light candy purple colour, almost violet. Excitingly perfumed, fragrant with grape characters, fruit and musk, expressions of cherry and apple, florals and banana. According to Georges Duboeuf himself, this chillable red wine tastes of black currant and strawberry, richly textured and very pleasant to the palate. The fresh vibrant flavours of Beaujolais Villages are perfect for any season or cuisine, from Thai to hamburgers, peking duck to seafood.

Heir to a family tradition of dedicated vignerons who treat their vines with devotion, the soil with reverence and environment with utmost respect. A place of superior fertility and favourable climes, the Nebbiolo of La Morra are renowned for their fuller, complete ripeness, grace and finesse. The pick of estate grown fruit is treated to the extravagance of two long years in mostly new 500L French aok puncheons. A beautifully detailed wine in the tradtion of all grand Barolo, saturated with layers of sweet and savoury fruit, engaging and complex, elegant and refined, over a length of opaque, brooding tannins.

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The capriciousness of the hard to grow, early ripening Pinot Noir makes its expression of site all the more sublime. The winemaking at Giant Steps is holistic and closely micro managed, a particular objective is to enhance the natural microflora for the facilitation of indigenous fermentations in the winery. The Yarra Valley's cool, slow ripening aspects, afford Pinot Noir the time to develop its seductive labyrinth of aromas, showing bright red fruit notes underscored by earthy complexity.

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In exceptional years, parcels of Cabernet Franc and Sauvignon, Merlot and Petit Verdot are separately fermented. The best lots are assembled into a multiple trophy winer named Harry's Monster and treated to an extravagant maturation in the finest oak. Very strong in primary fruit, generosity and mouthfeel, its ripe seed tannins are simply singing in its youth, showing exceptional balance on a long lasting finish.

$5399each $647DOZEN EACH DOZEN Grapes are hand picked, destemmed and crushed to small open fermenters. A mix of indigenous and cultured yeasts initiate several days of warm vinification to dryness. Ferments are well aerated, hand plunged and gravity rack returns for a fortnight. Upon completion, the cap is submerged for a two or three weeks to integrate and polymerize tannins. Batches are treated to an airbag press and racked off gross lees to a mix of seasoned and new French oak barriques for malolactic and eighten months maturation.

Deep crimson colour. A dark, brooding bouquet of black cherries and kalamata, violets and bramble. Full palate, densely layered with rich dark fruits and earthy, gamey complexity over a structure of sleek, polished oak and extensive tannins.

The Sexton family live in the middle of their eighty acre vineyard on the high north face of the Warramate Ranges, within the dress circle of Yarra Valley's most eminent estates. The vineyard is introducing organic practises with the express purpose of further distinguishing the site and improving grape and wine quality. An assemblage of Pinot Noir and Shiraz, treated to a traditional course of ferments and judicious term of oak, fashioned into an immensely satisfying, seamless yet complex and engaging, bucolic old world style.

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Sexton Vineyard is wonderfully intricate, exuding notes of wild blackberry, dried mushroom, mulberry bush and braised plum, cinnamon stick and sour cherry. The coolest slopes of Sexton are planted to five Pinot Noir clones, managed according to biodynamic principles, providing several threads of expression to weave into the final wine. Sexton's fruit focus and fine tannins are enhanced by a judicious treatment of Burgundy styled oak.

$6599each $791DOZEN EACH DOZEN Clones MV6 and 114, 115 and G5V15, 777 and Pommard are hand picked into 300kg crates and chilled. A third of the fruit is worked as whole bunches in small open fermenters, the remainder destemmed but uncrushed and added on top. Three days of soak without any cap work is followed by a fortnight of wild indigenous yeast ferments, light plunges, drain and returns. Batches are treated to an airbag press and racked off gross lees to a mix of new and seasoned Fench oak barriques for malolactic and a year's maturation.

Bright scarlet purple colour. Lovely rustic charry notes, cinnamon, cloves, dark chocolates and ginger. Poached cherry, olive, cinnamon and treacle, orange peels and vanilla bean. Pretty and supple. An eager, youthful Pinot Noir with engaging complexity and good support from fine French oak and firm tannins. To accompany pink veal cutlets or a melt in the mouth, roast suckling pig.