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Certified organic Clarry’s is a blend of Grenache, Shiraz and Mataro, with all grapes coming from Kalleske’s organic farm. To preserve the fresh fruit flavours, the wines were only aged in very old oak hogsheads for a limited time of four months. Opaque dark purple black core with a dark purple hue. Alluring scents of dark raspberry, plum and liquorice flow from the glass with subtle vanillin confectionary, light earth and spicy dried herbs also evident. Bursting with richness and freshness, juicy dark raspberry, ripe plum and liquorice flavours are underpinned by vanillin confectionary. Concludes spicy with bright fresh acidity and polished tannins. Long succulent aftertaste of lightly spiced dark fruits.
Drink over the next 3-4 years.
Alc. 14.5%

Established in 2000 Massena is owned by Dan Standish and Jaysen Collins who until 2006 were employed full time at other Barossa wineries (Dan as winemaker at Torbreck and Jaysen as general manager at Turkey Flat.) All Massena wines are from 100% Barossa valley fruit from dry-farmed, low yielding vines up to 155 years age located in the north-western Barossa. The Moonlight Run takes its name from Dan and Jaysen’s midnight drive back to the Barossa after working vintage in the Clare Valley. Inspired by the wines of Chateauneuf du Pape it is aged in both tank and barrel.
A blend of 73% Mataro, 14% Grenache and 13% Shiraz. Opaque black dark red core with a dark red hue. Pronounced aromas of dark plum, dark raspberry and liquorice intermix with scorched earth, subtle infusions of incense and spicy fresh herb notes. Rich, plump and juicy the palate is awash with spicy dark plum, liquorice and dark raspberry fruit which is underscored by notions of earth, dried herbs and pepper. Soft, slippery texture with velvety yet sturdy tannins and good balanced acidity. Outstanding power and depth with a long sumptuous aftertaste full of spice and ripe dark fruit.
Drink over the next 4-5 years.
Alc. 14%

Other Reviews….
73% mataro, 14% grenache, 13% shiraz, the mataro with some whole bunches in the ferment, the ancient vine Barossa and Eden Valley grenache wild-fermented in open pots, basket-pressed, matured for 12 months in used oak. Stacked full of luscious red and purple fruits, yet not heavy. A particularly good mataro, sometimes a prickly customer, but not here. Drink by 2037.
95 points
James Halliday – Australian Wine Companion

Laden with concentrated lime and citrus fruits, this is a texturally expressive Riesling that demonstrates great power

A brilliant water like core is surrounded by a luminous green tinged outskirts. Intense lime and green apple aromas meld into citrus and orange rind notes followed by a steely minerality. Mouth watering, the palate is bristling with concentrated lime and lemon flavours which overflow into orange rind, subtle talc, wet steel and mineral characters on the driving finish. Powerful with fresh crunchy acidity and a long drawn out aftertaste.
Drink over the next 6-8 years.
Alc. 13.5%

Other Reviews…..
From the '75-'77 planting, crushed and whole-bunch pressed, cool-fermented with cultured and wild yeast, 3 months on gross lees. The bouquet is a butterfly, moving from flower to flower so quickly it's hard to keep up with the citrus blossom, rose petal and wild flower only part of the story. The palate crystallises the citrus component with nerve-tingling acidity. Drink by 2033.
95 points
James Halliday – Australian Wine Companion

Brilliant pale straw colour with a light greenish tinge to the edges and a watery hue. Uplifted scents of white peach, fleshy nectarine and dried honey are complimented by citrusy nougat, biscuity oak and subtle gun flint notes. Rich peach, dried honey, nougat and light butterscotch flavours have a mouthfilling effect on the palate giving it a creamy sensation. Nuances of cashew, biscuity vanillin oak and spice linger on the finish. Good balanced acidity. Outstanding depth with a long richly textured aftertaste. One for fans of old school Chardonnay.
Drink over the next 3-4 years.
Alc. 13%

Other Reviews….
Made with the utmost care from hand-picked fruit, whole-bunch pressed to barrel, wild yeast ferment on solids in French barriques (25% new) then matured on lees for 11 months. A balanced mix of stone fruit, citrus to nougat, creamy lees, lemon curd and oak spices. While there's flavour aplenty, it's finely tuned and almost tight with excellent length. Drink by 2023.
95 points
James Halliday – Australian Wine Companion

Fruit for the Valley Floor Shiraz was sourced from the Barossa (86%) and Eden (14%) Valleys with vines aged between 9 to 100 years old and yields of 1.5 to 3 tonnes per acre. Maturation took place in a combination of 10% new American oak and 90% seasoned American and French oak hogsheads for a period of 24 months.

Lavish blue and black fruits caress the palate like liquid cashmere.

Impenetrable pitch black core with a deep dark red black hue. Attractive scents of dark plum, liquorice and ripe blueberry show excellent intensity with vanillin oak, subtle mocha and spice notes ensuing. Rich, hefty and fruit driven, the palate is laden with sumptuous ripe dark plum, liquorice and ripe blueberry flavours that are fleshy and opulent in their feel. Elements of vanillin cedar, subtle dark chocolate and spice also chime in. Silky smooth tannins and excellent depth with a long plush dark fruited aftertaste.
Drink over the next 5-6 years.
Alc. 14.5%

Matured in Burgundian oak, 25-30% of which was new, for a period of 18 months. Semi translucent bright red colour with a light crimson red hue. The elegant yet very expressive nose offers up aromatics of violets, red cherries and winter strawberries which are complexed by forest floor, fresh herb, dried meats and spicy cedar notes. Refined long and complex, although a touch lighter and less concentrated than the Altior, cherry and strawberry fruits intermingle with forest floor, lightly scorched cedar, game characters and spicy herbs within a silky feel. Seamlessly integrated fine grained tannins and bright underlying acidity, showing plenty of grace and finesse on the long sophisticated aftertaste.
Cellar 5-6 years.
Alc. 13.5%

Principia was founded in 1995 by Darrin Gaffy. A passionate, intelligent, quirky winemaker and vigneron, Gaffy allows terroir to shine through his wines through hand-picking of the vineyard, wild yeast fermentation and vinification without the aid of any pumps or machinery. Gaffy also believes in a long time on skins to give the wine structure and a savoury feel. The Altior (meaning even higher in Latin) was matured in French oak, all Burgundian coopers of which none was new oak.

A fusion of elegance and power best sums up this delightful Pinot.

Semi translucent bright dark red core with a light red hue. There’s an alluring perfumed like entry to the nose with fragrant violet, ripe red to dark cherry and strawberry scents leading the way trailed by faint hints of anise, forest floor, fresh herbs and light spicy cedar. Rich yet finessed, fanning across the elegant, supplely textured palate is an expansive peacocks tail wave of flavour that sees delicious red to dark cherry and strawberry fruits sitting over a back drop of smoky anise, forest floor, some meatiness, dried herbs and spicy cedar. Very polished, velvet like tannins with a lick of bright acidity freshening up the very long and moreish finish.
Cellar 5-6 years.
Alc. 13.7%

Other Reviews…..
An alluring wine that offers both drinking pleasure now but also more structure to allow it to unfurl over the next few years thus adding another layer of depth. Buoyant with a wave of red cherry and spiced plums with some dried herbs and juniper berries. The medium-bodied palate is glorious with ribbons of fine tannins, yet some grip and a conclusive finish. Drink by 2029.
96 points
Jane Faulkner – James Halliday’s Australian Wine Companion

Mario Schiopetto was the man considered responsible for bringing fame to Friuli’s white wines. He pioneered wine preservation techniques in the wine making process, something lacking in the region in the 1970’s - cold and anti-oxidative handling, epitomised by the German handling of Riesling - along with the more 'French' technique of elevating their wines in a careful, more oxidative, texture-building manner.

Aged on lees for 8 months to enhance the wines textural qualities. Brilliant pale straw colour with greenish tinged edges and a watery hue. Pronounced fresh pear and lime aromas intermingle with quince, hints of dried clove, baked apple, wet stone and spice. Rich and concentrated, there’s plenty of volume and texture to the mouthfeel with generous pear, lime and baked apple flavours dominate over a back drop of spicy quince and stony elements. Finishes dry with ample amounts of fresh acidity and a long mouth watering aftertaste. A terrific fusion of fleshy ripe fruits, texture and energetic fresh acidity.
Drink over the next 2-3 years.
Alc. 13%

Other Reviews…..
Incredible aromas of cloves, nutmeg, peaches, pears and cooked apples. Yet, always so refined and perfumed. Full-bodied, dense and very tight and focused. A fabulous bottle here. Drink or hold.
95 points
JamesSuckling.com

Arnaud Lambert is considered to be one of the most talented winemakers in Loire regularly producing what are amongst the best wines in and around Saumur. Practicing bio-dynamic viticulture and bringing a Burgundian approach to his winemaking, his Cabernet Francs are perfumed, fresh and make for delicious drinking over the warmer months.

Fruit for this wine is sourced from a 3.7 ha west facing site on light silty sand over limestone on the southern side of Brézé. Its 100% destemmed and fermented with partial whole berries with indigenous yeast in concrete tanks with a very gentle maceration using infusion and no pump overs. Deep vibrant dark red black tinged core with a bright youthful red purple hue. A perfumed like bouquet sees rose petal, red currant and red cherry scents blossom from the glass trailed by fresh herb infusions, subtle earth and spice notes. Rich, fresh and juicy, the light to mid weight palate is generously layered with red currant and ripe cherry fruits which are underpinned by infusions of violets, incense, bay leaf, subtle earth and spice. Bright fresh acidity and slightly dryish but well integrated tannins lead into a long, delightfully fresh aftertaste. A joy to drink.
Drink over the next 3-4 years.
Alc. 13%

The Greco grape variety is thought to have been brought to Southern Italy from Greece more than 2500 years ago. Sitting in the high altitude district of San Paolo which is situated within the commune of Tufo is what is considered by many critics as one of Italy’s best white wine producers and the number one producer of Greco di Tufo – Benito Ferrara. Fourth generation viticulturalists Gabriella Ferrara and her husband Sergio run the estate with the assistance of oenologist Paolo Caciorgna who worked alongside Italy’s most famous consultant Giulio Gambelli for many years.

Fruit was sourced from vines aged between 5 to 60 years old. Brilliant pale straw colour with greenish tinged edges and a watery hue. The nose expels aromas of fresh pears, apples, limes and faint mint alongside other fresh herb infusions. Showing good intensity as well as freshness are vibrant flavours of pear, apple and lime over a back drop of light quince and subtle infusions of herbs. Finishes dry with crisp acidity and a medium to long aftertaste.
Drink now.
Alc. 13%