2018 Red Wines

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

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

A stunning Valpolicella made using the Ripasso method, or 'repass'. Highest quality, high altitude Corvina, Rondinella and Corvinone are fermented on the pressed skins of an Amarone ferment, giving higher alcohols, colour and a good degree more complexity. Rich, dark and savoury, this beast offers cherries, chocolate, graphite, minerals, plum, blackberries and blueberries here, along with white pepper and cedar. A stunning red wine that pairs majestically with roast meat and ragu. Learn More

Our 3rd vintage of the Torcinato, and absolutely the finest to date. This is a big and exceptionally well-structured and refined wine which requires at an hour in a decanter before drinking. It is powerful yet silky smooth, with intense red and blue fruits, cola, tobacco, blackberries, cherries and fresh thyme. Fruit is air dried prior to fermentation for 45 days meaning that 1.6 kg of fruit are required to make each bottle! Learn More

In theory an entry level Bordeaux, this actually drinks like a vastly more expensive wine. The depth of fruit, effortless fleshiness and fruit weight of the palate and seamless glide into a bed of fine tannins marks this as a wine of class and style. Red fruits, back fruits, spice, cedar and minerality are all on the go here. Grab a few bottles to try, we suspect you’ll be back for more. Learn More

Ciabot Berton is based in Piedmont in La Morra, one of the finest Barolo producing communes. They also make Barbera, this one being an absolute stunner. Less than 1000 cases of this Barbera is produced annually, and it offers a red fruited nose, a dense and fleshy palate bedecked with black fruits, cherries and blueberries. It’s a big wine, worth having with a quality char grilled steak. Learn More

Drum roll please, here’s the new release Cabernet from Curtis Cavaliere which winemaker Mark rates as the best wine he made from the 2018 vintage! Lots going on here, from plums, mint, violet, tobacco, salinity, and a good whack of vanilla oak which adds a suggestion of sweetness without overwhelming the fruit. Sumptuous Learn More

This is just the second release of Firehawk Farm which is produced from Dandelion’s finest vineyard. There is mammoth concentration of fruit here and perfect integration of fruit, oak and acid. Closed on opening, this morphs into an absolute stunner as is breathes and opens over several days. Sweet fruit, searing acid, savoury complexities, chocolate, graphite and blue fruits are all on show along with earthiness, cedar and plenty of tannin. This might just be the McLaren Vale’s best Shiraz. Learn More

A tiny patch of 111 year old Eden Valley Vines produces miniscule bunches of velvety Shiraz which are fermented wild with a high percentage of whole bunches. Lots of new oak here, lots of dark cherry, spice, plum, chocolate, black pepper and licorice. Good already with the promise of becoming exceptional. Learn More

A tiny Burgundian Estate producing miniscule quantities of delectable Pinot Noir. This one offers red fruits, the svelte swirliness you’d expect of Burgundy, along with spice, plenty of acid and whisper fine tannins. Learn More

This is a big wine by GSM standards and brooding to boot. There’s lots of dark fruit, swirls of spice and earth, chocolate and plums. It is superbly succulent, lithe relative to its impressive fruit weight and an each way bet for necking now or in 10 years time. Learn More

Produced from Heirloom’s best Barossa Vineyard. Fruit is open fermented and basket pressed into French oak. This is a rich and concentrated Shiraz, with black fruits propelled along a tightrope of elegant acidity towards a fine tannin finish. Long and delicious. Learn More