Wine was first produced in Australia in 1820 and within two years the first bottles were being exported, so it is no surprise that Oz is the 4th biggest exporter of wine in the world. The major grapes used in Australia are Shiraz, Cabernet Sauvignon, Chardonnay, Semillon, Merlot, Riesling, Pinot Noir and Sauvignon Blanc with production concentrated in the cooler southern states of New South Wales, Victoria, South Australia and Western Australia. The standout wine in the country is Penfolds which rivals the best in the world but we also have a range to suit every palate and occasion.
First released by Penfolds in 1957, St Henri is a blend of McLaren Vale, Barossa Valley and Adelaide Hills vineyards, from the Shiraz grape only.
It is matured for 12 months in large 1,460 litre casks that are over 50 years old. This allows the wine to develop, imparting minimal, if any, oak character.
St Henri is rich and plush when young and gains soft, earthy, mocha-like characters as it ages.
“Stylistically, quite possibly the Penfolds red of the (2011) vintage.” Peter Gago, Penfolds Chief Winemaker
Measuring 60km from one side to the other, the vineyard is a vast, flat piece of land. Made using Shiraz and Mataro grapes, this is a bright and flavourful Australian red. Perfect for a summer BBQ!
Suitable for our vegetarian and vegan customers.
The M3 vineyard is situated at Lenswood (500 metres above sea level). The production is hand picked to avoid any fruit damage.
As soon as the grapes- in whole bunches- are in the cellar, they are stocked overnight in a cold tank, then pressed the next day. The wine is fermented in French oak barrels (1/3 in new). The maturation process takes place for 9 months in oak with lees stirring, then 2 months in stainless steel tank on lees before the bottling.
Gold Sommelier wine Award 2018
Silver International Wine Challenge 2018
A Family business for 170 years, the Samuel Collection is made to honour Yalumba’s founder, Samuel Smith. After a vine selection on this cool climate estate, half of the production is fermented in French oak barrels while the rest is put in stainless steel vats. Regular batonnage (stirring) of lees continues for...
The 2018 Chardonnay shows lovely lifted fruit from a classic Margaret River vintage together with some delicate savoury notes from solids and wild ferment.
Grapefruit, white peach and dried pear give way to barrel ferment and match stick complexities. Fine fruit flavours, wild ferment and subtle sulphides contribute a delicious savoury oyster shell or saline character to the palate, giving the wine greater complexity and overall purity.
The SRS Chardonnay was barrel fermented in...
The Shiraz grapes were carefully fermented to avoid extracting any harsh tannins, 20% of the final blend is barrel aged. The winemaker also added 5% Malbec at the end of the whole process - a sneaky technique that gives a mulberry fruit twist on the finish.
Bright, aromatic and juicy - impressively bright fruit and soft silky elegance.
Drink with Moroccan lamb tagine, roast vegetables and hard cheeses.
Richard and Jill McIntyre established the Mooroduc Estate in 1982. It has grown from a small family wine business in Mornington Peninsula (Australia).
The family’s aim is to produce top quality wine. They are hands on with their care of the vineyard and minimise the use of chemicals. They use wild yeast ferments and minimal intervention in their winemaking with a touch of traditional Burgundian techniques.
After hand harvesting, the grapes are totally de-stemmed and put in stainless steel vats. The fermentation process, starting with wild yeast, lasts for an average of 20 days with...
The single vineyard Magill Estate Shiraz is intrinsically linked to Penfolds beginnings. Sourced from the original Magill vineyard (5.2 ha) on the edge of Adelaides eastern suburbs (just eight kilometres from the citys CBD), fruit is crushed, fermented and matured on-site at the original Penfolds Magill winery, established in 1844. First produced in 1983, Penfolds Magill Estat…