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Brunello di Montalcino (brown one of Montalcino), is made from 100% Sangiovese from the Brunello di Montalcino region, which along with Barolo, was the equal first Italian wine region awarded DOCG status, the highest available. It is considered one of the greatest wines on earth. Made from a local clone of Sangiovese, called Prugnolo Gentile, which is thicker skinned, more tannic and acidic than the sangio clones of Chianti and elsewhere in Italy, Brunello is prized for its intensity and depth of flavour and ageability. The Bartali is a full bodied and sense enveloping wine, packed with cherries, tobacco, herbs, spice, espresso, leather and more. Powerful, long, persistent and finished with robust but fine tannins. This is already exceptional and will age magnificently. Learn More

Morellino di Scansano, means Sangiovese from Scansano, Scansano being a hilly coastal reqion of Maremma in Tuscany which is renowned for its dry climate, volcanic soil and maritime climate. This is a 'first selection' Scansano, with exceptional fruit fermented and aged in oak. There's Cherry, tobacco, tomato and leather here, with excellent fruit concentration and finish which is replete with chalky tannins. Learn More

Rosso di Montalcino is Sangiovese from Montalcino, often declassified Brunello. With its fruit intensity and 12 months ageing in oak, this is very much in the baby Brunello mould. It’s a big brooding wine with black and sour cherries, spice and excellent intensity and length. Drink anytime over the next decade. Learn More

2021 is one of the finest Chianti vintages in living memory, rated at 98/100 by Wine Spectator Magazine. This is a superb organic Chianti intended for consumption over the next 5-10 years. It has the expected fruit intensity and tannin grip of a young Chianti so decant and enjoy this with protein if you are drinking in the next 5 years. Red fruits and leather here, dried cherry, salami, espresso and a waft or two of high quality tobacco. Lovely! Learn More

A wine made specifically for steak you say? Winemaker Hamish MacGowan has had a few careers, Cattle musterering in the NT, wine merchant in the UK, winemaker in Bordeaux, winemaker in Moldova, and winemaker in Vic. Eventually he decided to work for himself, making the perfect wines to pair with his fave thing to eat - Steak. So here it is, cloaked in iridescent purple, ripe black fruits, dark chocolate, vanillin oak and whisper fine tannins. Good by itself? Yes, as is the medium Rare T-bone you are sliding off the charcoal grill. Together though, somehow, both become perfect. Get 'em into ya! Learn More

Both grown on the estate and sourced from quality growers, the grapes are crushed 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 by a delicate strawberry aroma along with citrus blossom. The palate offers cherry and strawberry flavours and a creamy texture. The refined structure of this wine is highlighted by its subtle acidity and the elegance of very fine beading. Learn More

This is zippy and slightly textural sauv blanc which offers a lovely combo of greenery to go with the passionfruit and tropicals. All in all, there’s plenty going on with this wine for discerning savvy blanc fans. Learn More

From the Halliday guide, Campbell Mattinson offers 'No Aussie red-wine drinker will be left disappointed.' It's a rich, luscious wine, blackcurrant flavours tumbling through vanilla and mint, tobacco notes made cuddlier by the general creamy softness of the palate.'. Wine critic Nick Ryan reckons this is the best value for money Aussie red and has been for the last 30 years. Learn More

Old vine fruit here is fermented and then aged in high quality French oak. There is a floral, red fruited nose, spice, dark fruits and chocolate before a fine tannin finish showing both fruit tannins and cedar. Will be delicious over the next 10 years.

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