Australian Wine

This wine was fermented using only indigenous yeasts, natural to the vineyard, allowing for excellent terroir expression. Lees ageing and regular batonnage for 10 months has increased the complexity and creaminess of the wine and further heightened the palate weight.

The nose shows apricot, honeysuckle and orange zest aromas. The palate offers a long, luscious texture and notes of orange zest, with a touch of honey and toast. A long, rich and luscious palate finishes with a citrussy freshness.

Despite advances in winemaking since our first Shiraz vineyard was planted in 1843, we have no reason to change the traditional Australian style. Langmeil's Sparkling Shiraz Cuvee is a Non Vintage, bottle fermented Shiraz with it's Cuvee' originating from the 1998 vintage. Left on its lees for 24 months and liquored with our own vintage fortified Shiraz, it is a wine for all occasion

Colour: Medium depth, crimson with a red rim.

Aroma: Rich, ripe plum and mulberry jam with a dollop of cream on a fresh scone. What more can I say?!

Palate: The juicy fruits and creamy vanilla mingle on the palate with an amazingly fine bead. Saucy and savoury secondary characters from the older base wines add to the complexity with suede-like tannins and balanced sweetness rounding off the finish.

Coonawarra is one of Australia's famous Cabernet Sauvignon regions and home to 100% of the grapes used to make this full bodied, well structured, dry red, which is produced by winemaker Corey Ryan and Nicholas Crampton. They collectively aim to make great value wines that over deliver and shine a new light on classic styles. If this wine is any indication, they totally succeed - we sell stacks of this and one sip will show you why. 

Fresh, light bodied and convincingly Prosecco like, only this lively Australian bubbly contains no alcohol. This is one of out top picks of zero alcohol wines currently available and is proving highly popular with customers. 

The wines in the plus & minus range are firstly made as wine, which contains alcohol, aromas and flavours.
It then goes through a process to remove the alcohol. This process sees the wine go through a high vacuum, low pressure distillation machine which separates the alcohol from the wine by creating a vacuum (negative pressure) at a low temperature. The cool temperature allows the retention of aromas, which are removed along with the alcohol. The final step sees the aromas returned back into the wine and, finally, the winemaker bottles it and sends it out to the market.

Serpico is the flagship Mitolo Cabernet and is made using the Amarone technique of drying grapes before fermentation. This process concentrates flavour, contributing mid palate plushness, complexity and mouth coating silky tannins. 

Winemaker Ben Glaetzer describes it incredibly aptly, we think, as a brooding, dark and deliciously seductive red. Its smoothness is thanks to the dried grape  winemaking method, which provides intensely rich and concentrated dark fruit flavours to an already powerful grape variety ? Cabernet Sauvignon. The dried grape method also seems to soften and smooth Cabernet?s sometimes edgy tannin structure by providing a suppleness and richness to the palate.

This wine was named after one of Frank Mitolo?s heroes, namely Frank Serpico, who fought crime in the United States police force. 

Like it namesake, this is powerful, structured and focussed. 

This is a wine for now or the long haul in a good cellar. 

From the winery

This wine is much like the man it is named after, Frank Serpico, who went against all odds to expose an immense depth of corruption in the New York police force

Aglianico is one of the most commanding red grapes and powerful red wines traditionally found in the south of Italy - and here's an interestingly delicious version made in Australia. This wine was fermented and aged in 800 litre Tuscan hand made amphora for 11 months. The aromas and flavours here span the gamut of blueberries and spice in a full bodied wine with staunch tannins held in great balance with this wine's fresh acidity which cuts through the backbone of the wine, adding tension and length. 

Production was 1333 bottles.

Yalumba is a family owned and fiercely independent wine producer with roots back to 1849. This is their take on the classic Australian blend of Cabernet Sauvignon and Shiraz.

The Cabernet Sauvignon was sourced from four vineyards in the Barossa Valley. The diversity of the vineyard selection provides the rich, lifted Cabernet Sauvignon aromatics and palate structure for which The Signature is renowned. The Shiraz comes from vineyards of varying age, with the oldest planted in 1925. These blocks are of sandy loam, featuring yellow sand and ochre clay over red clay. The combination of these Barossa Valley blocks provides a Shiraz with sweetness, fullness, depth and layers of complexity.

Matured for 19 months in 25% new French barriques and Hungarian hogsheads, balance in older French and Hungarian barriques and hogsheads.

Deep, dense purple-red in colour. Seductive and alluring florals, cool mints, red pomegranate with fine blackberry fruits and dark cherry aromas. The palate is delightfully generous with dark red cherry fruit that merges into ironstone tannins. A medium to full bodied wine with a long, flowing tannin profile. A very refined and elegantly styled Signature