Aglianico, perhaps like Nebbiolo is a wine of extremes. The nose, with red fruits and rose petals, is reminiscent of a light, perhaps delicate wine but the palate weight and tannins are at the other end of the scale. There’s rose petals, dark fruits and sage in the mix, liquorice, red fruit and a super long tannin finish. Definitely a food wine. Learn More
A blend of Sangiovese with a portion of Canaiolo Nero, this is classic, medium bodied, aromatic and complex Chianti, finished with fine, sandy tannins. There’s bay leaf and sage, sour cherries, tobacco, minerality and savoury aspects here. A joy to drink by itself or with pizza or substantial, meaty dishes.
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Herbs, blue fruits and spice on the nose. Mulberries, blueberries, spice, dried herbs and black pepper on the palate. This is drink by itself friendly, food friendly and just generally friendly, but in a serious kinda way. Because there’s no mistaking this wine is both classy and very well put together. Learn More
There really isn't a weak link in this pack. From the Mike Farmilo (ex Penfolds Grange) made Temp and Sangio, to the Brothers at War gold winning and Halliday 95 pointed Grenache, which is as powerful as it is light on its feet. The Mazza Touriga is a ripper too, tiny production, epic aromatics and a softness which belies its complexity. To seal the deal, Kilikanoon's Prodigal Grenache, awarded best Grenache of Show at the incredibly competitive Royal Adelaide Wine Show, and the just released, and even more sharply limited Walton's Grenache, sourced from a tiny block planted in 1946.
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A richer, fuller Chardy than the previous vintage as a buttery texture caresses stonefruits including nectarine. A mouth filling wine that finishes long and mineral. Excellent! Learn More
Andrew Miller is a Champagne nutter who decided to become a winemaker. After graduating from Roseworthy college, he did a vintage in Champagne with Cote de Blancs producer Guy Jacopin and in spite of no shared language learned much about the art of winemaking and specifically blending. This Artis wines pay homage to Mr. Jacopin. This exceptional Pinot Gris is both textural, with lively superb acidity and citrus emerging from the inclusion of 9% Clare Riesling, complexing the pear laden, Adelaide Hills Pinot Gris. Soft, round, citrussy and delicious. Learn More
Only 200 doz were made of this exceptional Vermentino which picked up a gold and top gold medal at both the Royal Adelaide and Barossa Wine Shows! Offers citrus and pear aromatics and a textural palate redolent of nashi pear, apples, citrus wildflowers and a hint of marzipan. Superb. Learn More
Grown on the estate and sourced from quality growers, the grapes are and destemmed straight into the press to retain delicacy and aromatics and minimise colour transfer from the skins. The wine’s salmon pink colour is matched with a delicate strawberry aroma along with citrus blossom. The palate offers cherry & strawberry flavours and a creamy texture. The refined structure of the wine is highlighted by its subtle acidity and the elegance of very fine beading. Learn More
All about the red fruits and plum here, in a fluffy, lush, cuddly, generous and bubbly setting. There’s Christmas cakey spices and a hint of quince paste to boot. Lip smackingly delicious. Learn More
A brilliant, medium bodied, single vineyard temp with minimal oak influence. A wonderful red fruit and chocolate palate, complexity coming from the mix of red cherries, chocolate, supportive acidity and fine fruit tannins.
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There’s big, and there’s this – a huge Barossa Shiraz loaded with black fruits, vanilla and plenty of cedary oak. The fruits are blues and black and we also found dark chocolate, black pepper, spice and more. This is a helluva mouthful and worth cracking with something red and meaty. Learn More
A beautifully sweetly fruited McLaren Vale Shiraz designed for drinking any time over the next decade. We found rich black fruits, liquorice, spice and a little dark chocolate. This is an engaging and relatively easy to drink wine, with a powerful core of fruit, a long finish and fine tannins. Learn More