This attractive, fruit-driven Shiraz comes from the Murphy family's vineyards in Australia's Murray Darling region where they have grown grapes since 1909.

The wishbone is broken between two people whilst each make a silent wish - the one who gets the bigger half also gets their wish (supposedly!). We liked the bony-ness of the name, the structure beneath that holds the wine altogether.

Most famous in its homeland of Bordeaux, Merlot is an early ripening variety with tannins that are invariably soft, making the wine a good early-drinking style.

The fruit for Trentham Estate's Pinot Noir is picked from their best vineyard: the grapes ripened slowly and evenly to result in great fruit quality.

Trentham Estate's 'The Family' range of wines are from estate-grown Italian varieties and celebrate their Italian heritage's influence on grape growing and winemaking.

This range pays tribute to the ideal grape growing terroir of the Barossa; the free draining soil structure combined with the region's continental climate.

Tamblyn is named after the Willson family's ancestors who migrated to Australia from Cornwall.

This wine is bright ruby red in colour with a vivid purple rim in the glass. Aromas of ripe dark fruits such as blood plum and blackberry are complemented by savoury notes of black olives and oak char. On the palate, it is a full-bodied, mouth-filling wine with fine grained tannins and concentrated dark fruits, and a hint of coffee and mocha on the long finish.

Selkirk in the Scottish borders was the ancestral home of the Willson family. The wine is named in honour of Rebecca and Lucy's grandfather.

Rebecca and Lucy's maternal grandmother’s maiden name, Coulthard remembers their ancestors who arrived in South Australia from England aboard The HMS Buffalo in 1836.

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The Bird in Hand range is a limited release of premium quality wines created from the best parcels of fruit from every vintage.

The Dreamer is light straw yellow with hues of green. Fresh apricots and violets on the nose with lifts of lemon.
The palate is bright and fresh with vivid acid and juicy fruits. The balance of fruit and acid give the wine depth and vibrancy.

You just don’t do a “half mullet” – you have to be all in. The mullet, like skin contact white wines, has been around for millennia. Things never go out of fashion, they just get re-discovered… it’s a cycle, see? Slinky and textured in the mouth with a smooth flow across the palate and sweet tannin fanning out on the finish. It’s red wine-making applied the white wine - the blend? – Semillon and Viognier... percentages don’t matter, but the end result does... Much like the mullet!

Colour: Dark garnet red
Bouquet: dark berry fruits with undertones of dried herbs and cigar box.
Palate: Elegant and refined with lovely berry fruits framed by supple savory tannins.
Grapes were destemmed, sorted and crushed into small batches for ferment. Wines were fermented with wild yeast, gaining layered complexity. Extended time on skins post fermentation gave the wine greater depth and savoury characteristics. The wine was pressed, and racked to oak for maturation. It was then left to evolve in oak for 16 months before blending for bottling.

The Xola is our study on duality in wine. In the South American Andes the concept of Yanatin abounds with the indigenous people adhering to a philosophical model based in what is often referred to as a “dualism of complementary terms” or, simply, a “complementary dualism”. As William Blake says, “Opposition is true friendship”… The opposites of existence, dark/light, male/female, inner/outer are viewed as interdependent and essential parts of a harmonious whole. Tannin is the dark; the masculine… in its youth Aglianico (ahl-YAH-nee-ko) certainly has it’s fair share of tannin heft and muscle, requiring an extended time in seasoned oak barrels to relax, become comfortable with itself and display the harmonious characters we seek.

The gundog winnery take pride with the wild Semillon by pushing boundaries of conventional winemaking by fermenting a portion of the wine on skins (like a red wine) using natural or “indigenous” yeast. The aim is to create a very textural and complex style of Semillon that showcases another side of this great wine grape.

With tasting notes of very aromatic lemongrass, peach and some herbal tea notes. The palate is bright and fleshy with some residual sweetness there to offset phenolics (tannin) and acidity.

From the coolest and highest vineyard in the Watervale sub-region comes this vibrant and aromatic Riesling.

William Randell wines are named and created in honour of Thorn-Clarke’s family ancestor and esteemed pioneer of Australia, William Richard Randell (1824-1911).

The Old Adam Shiraz is a combination of parcels of wine from the best blocks of Shiraz from the Bremerton vineyards.

From 'The King of Riesling', this hard rock site is overlaid with silty, low fertility soils, producing restrained, steely, pure wines. The Polish Hill vineyard was planted in 1996, following years of research into the effect of soil, rock and altitude on Riesling.

Best known for his Rieslings, Jeff Grosset's Chardonnay is also known for its pure expression of variety and place. Free-run juice fermented in French oak and 30% malolactic fermentation has resulted in a riotously perfumed Chardonnay with bright, fresh fruit.

Nine Popes is Melton's nod to the great wines of Châteauneuf-du-Pape and is as rich, powerful and beautifully balanced as the best examples from France. Almost a permanent feature in Matthew Jukes’ 100 Best Australian Wines.

Clonakilla's star wine. Inspired by time spent in the Northern Rhône, Tim has been co-fermenting these two varieties with multi award-winning results for 23 years.

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Predominantly Pinot Noir, Bird in Hand's Sparkling is made from varieties chosen for their intense aromatics and elegant flavour profiles.

The colour of crushed raspberries with lovely soft fruits on the nose, this wine has a delicious creamy texture, nice soft bubbles and a long summer pudding taste.