Pirramimma is a family run winery with a history dating back to1892 and today comprises over 100 hectares of prime McLaren Vale fruit.

The 2019 Cabernet Merlot displays a bouquet of red cherry, blackberry and violets with hints of spicy oak. On the palate there are ripe blackcurrant, plum, quince and chocolate notes which are complemented by hints of pomegranate and subtle toasty oak. 

Drink now and over the next three years with rich meaty fare, stews and hard cheeses.

The Shotfire Quartage is sourced from the older Thorn-Clarke owned plantings in the Barossa, with 'Kabininge' and 'St Kitts' vineyards being the main contributors.

 This wine is primarily a blend of traditional Bordeaux varietals (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec) with Cabernet Sauvignon always being dominant. Whilst the Barossa is famous for Shiraz, Thorn-Clarke is renowned for its Quartage which has collected Trophies for best wine of show and / or class at most major wine shows in Australia over the last 10 years.

A blend of grapes more typically found in the Southern Rhone but this wine hails from the Yarra Valley in Victoria. 

The grapes come from the Sexton and Tarraford Vineyards,  and each variety and parcel is fermented separately in small open vats with varying degrees of whole bunch and whole berry fermentation, before being matured in large and small oak for 18 months.

The result is a sumptuous easy drinking wine with plenty of aromatic and flavour interest; sweet cherry and red fruit flavours combining with savoury spice in perfect harmony.

 

A fantastic value wine made by John Quarisa of Johhny Q wines. 

This is rich and savoury and certainly punches above its weight for the price. Deep red with hints of purple in the glass, the nose is fresh yet decadent, with notes of black cherry, blackberry, chocolate and spice. The palate offers warm spice and ripe berry flavours, complemented by smoke, spice and coffee notes. The finish is soft and smooth

Petite Sirah is a cross of Peloursin and Syrah and also goes by the name of Duriff.

Rockford Shiraz Cabernet is one of the icons of Australia and of the Barossa Valley with its bold deep ruby colour and powerful tannins adding layers of complex texture and taste to a wine that drinks well now with dark berry flavours and will evolve into a wine with smoothness, spicy notes and black olive depths over time in the bottle.

Rockford Wines' legacy

Rockford Wines is an icon itself and a relatively new one, established in 1971 by Robert O'Callaghan, who has forged a reputation for preserving winemaking tradition and saving many of the world's oldest grape vines from being pulled up in the Australian Government's vine pull schemes of the 1970s and 1980s.

The Rockford vintage shed houses equipment from 50 to 100 years ago, which was discarded by other wineries as modernisation took over. 

The vines from this Shiraz are believed to have been planted in 1843. The original plantings still survive and are some of the oldest and rarest vines in the world. This is a rich and complex wine worthy of extended ageing. The nose is intense with notes of plum, coffee and oaky spice. The palate is rich with ripe fruit and sweet spices. Freedom Shiraz is full-bodied with a long and fruity finish.

Bold, rich and dry with powerfully fruity aromas and depths of deliciousness. This wine is a super intensely purple hued red made from Alicante Bouchet, a red fleshed grape, which ripens to surprisingly low sugar levels and lends itself to having a modest level of alcohol with stacks of flavour intensity. Alicante is a cross of Petit Bouschet (itself a cross of Teinturier du Cher and Aramon) with Grenache. It makes wine that tastes of cherries and spice.

We love the interesting different take on light red vs rose that this wine offers. A must try in summer. Serve chilled.

Rockford Wines' legacy

Rockford Wines is an icon itself and a relatively new one, established in 1971 by Robert O'Callaghan, who has forged a reputation for preserving winemaking tradition and saving many of the world's oldest grape vines from being pulled up in the Australian Government's vine pull schemes of the 1970s and 1980s.

The Rockford vintage shed houses equipment from 50 to 100 years ago, which was discarded by other wineries as modernisation took over.

Pure Eden is a single site wine, made from an Eden Valley vineyard planted by Charles Angas in the 1890s. Later owned by the Shiltons 1911 -1926; Meakins 1926-1929; Roeslers 1929-1961; Andretzkes 1961-2011 and now the Lindner family. This wine is a reward of these guardians’ efforts for more than one hundred years.

An alluring bouquet of red and blue fruits leap from the glass with savoury herbs and hints of black olive, cedar, earthiness and white pepper. A medium to full-bodied wine with juicy Satsuma plum and raspberry fruits with plenty of velvety tannins adding structure and texture to the wine. Sweet and briary spices balance the juicy fruit with a subtle cedar note carrying through to the finish.

-100% Shiraz from Flaxman Valley, Eden Valley,
-24 months in 47% new French oak and 53% seasoned French oak

Commercial description

The late Greg Trott saw many of his unusual dreams realised at Wirra Wirra. Yet one vision eluded him - to build a medieval siege machine, or trebuchet. Why? To use as a catapult to bomb neighbouring wineries with bottles of wine of course. This wine is part of a range, the RGT collection which remembers the pioneering spirit of Richard Gregory Trott.

Colour - Rich mulberry with plum-purple at the edge.

Bouquet - Lovely fresh plum and raspberries with notes of cinnamon, cocoa, clove, cardamom, nutmeg and dried ginger. A warm, vibrant and inviting nose. 

Palate - A delicious offering of blueberries, raspberries and plums are layered with patisserie-like notes of baking pastry, vanilla bean, butter biscuit and spice. The palate is generous with f lavour and supplies an ample measure of tannin that is smooth and fine, with mouth coating persistence. 

Vinification Fruit was gently crushed and destemmed en route to fermenter. Early temperatures were maintained at 20-22 degrees, rising to 25-28 degrees at peak of ferment. In general, ferments were pumped over two to four times daily to assist flavour and colour extraction, as well as spreading heat through the cap and body of the ferment. Nearing completion and having achieved the desired flavour and tannin extraction, pump-overs were reduced to once or twice daily to keep the cap moist. Close to dryness, wine was drained from the fermenter and the remaining skins were pressed via tank or basket press. Wines completed their secondary malolactic fermentation in tank then filled to oak with barrel selection and maturation times tailored to each parcel ? those showing a more powerful structure receiving a longer maturation time in oak before blending.

Oak Maturation - Approximately 70% French and 30% American. A combination of new and seasoned oak is used, blending to about 20% new oak in the final wine.

Drink - Drink now to 2030 Food Match Eggplant involtini  

BITBURGER DRIVE 0,0% ALCOHOL-FREE ? THE TASTE OF PILSNER, WITHOUT THE ALCOHOL

Full-flavoured and completely alcohol-free: naturally brewed following German Beer Purity laws, Bitburger Drive 0,0% Alcohol-free has an unmatched taste. 

From its deep colour to its savoury aromas and complex layers of flavour - liquorice, spice and black olives - Blacksmith Cabernet Sauvignon is a full bodied and smooth wine with a great fruit presence and a long, spicy finish.

Langmeil is owned by the Lindner family, which has been making wine for six generations in the Barossa Valley.

Dark, ripe and concentrated Cabernet Sauvignon from the Barossa Valley, which is full flavoured wine made with black olive and dried herb complexity which will reward cellaring for up to a decade, longer in good cellaring conditions. 

A superlative wine to keep or decant and serve at room temperature in your best large red wine glasses now. 

Rockford Wines' legacy

Rockford Wines is an icon itself and a relatively new one, established in 1971 by Robert O'Callaghan, who has forged a reputation for preserving winemaking tradition and saving many of the world's oldest grape vines from being pulled up in the Australian Government's vine pull schemes of the 1970s and 1980s.

The Rockford vintage shed houses equipment from 50 to 100 years ago, which was discarded by other wineries as modernisation took over.

"Deep red with purple tints.  Rich and concentrated dark fruits, with charry oak and mocha notes.  The palate shows dense plum and mulberry with dark chocolate and savoury oak tannins.  The wine is intense, balanced and shows great length on the palate." - Winemaker's notes.

TASTING NOTE 

Vibrant ruby red colour. with purple hues. Lifted aroma of redcurrants, cranberry, violet florals, leather and spice, hints of olive and chocolate flecks. It is young and a little brooding, slightly restrained, yet delicate.  A juicy and textural front palate is followed by plum, mouthcoating gravelly tannin that drives the length of the wine and mulberries dominating the mid palate. The wine opens up beautifully with time in the glass. A hint of savouriness and graphite bring yet more complexity. Made in a playful but serious style that suits a wide range of dishes or perfect on Its own. 

VINEYARD 

Cabernet Franc for this wine was sourced from 1988 plantings in the Isolation Ridge vineyard at Frankland Estate. The vineyard sits on an undulating northern and eastern facing slope on ancient duplex soils of ironstone gravel and loam over a clay sub-soil. It is certified organic farmed since 2009 and this is reflected in the depth and concentration of fruit flavours. The vines are trained on a Vertical Shoot Position (VSP) trellis system to enhance sunlight penetration of the canopy and optimize ripening conditions.  Cabernet Franc plays a huge role in our vineyard being the main component of our Olmos Reward, we find it suits our vineyard and region the best out of the Bordeaux varieties.

VINIFICATION 

Fruit was harvested in ideal conditions and fermented in shallow stainless steel open fermenters. The fruit is hand plunged to gently extract the tannin, keep the ferment as even as possible and maintain fruit purity. The wine is pressed off and aged on lees in 500L French oak puncheons and 1500L foudre for 10 months before bottling