Wines by Agency -
Australia & New Zealand
42 Degrees South
42 Degrees South
42°S is the central latitude of Tasmania and reflects the position in which we craft fruit-driven wines from grapes sourced throughout our island state.
Each vintage our winemakers select premium parcels of cool-climate fruit from several of Tasmania's unique viticultural sub-regions. Each area performs differently to climatic variations over the vintages; this wide-ranging scope in grape supply allows us to make truly outstanding Tasmanian cool-climate wines every year.
AAA Aaron Aardvark
AAA Aaron Aardvark
Winemaker, negociant, cognoscente, bon vivant.
Aaron Aardvark, founder and chairman of AAA Aaron Aardvark Wine Company, is the fresh air the stuffy miasmic wine industry required. A beacon shining a light on an institution drowning in crepuscularity. Aaron makes fine wine, true… but importantly Aaron stands for all those forgotten masses who wish to potate their libation free from pretence, free from the boorish fustian of those who would decree their knowledge of wine rules us all.
Yes, Aaron is bringing wine back to the people. All AAA growers are a shareholder in the wine they grow - a modern co-operative that returns more to those that do the real work.
The Sauvignon Blanc is from a single vineyard above Arthurs Creek in the Upper, Upper Yarra Valley. The wine has been wild fermented in a mix of old barrels and stainless steel. It was then raised on lees for nine months prior to bottling with minimal SO2.
The Shiraz is from the iconic Lawson Vineyard in Bendigo. The wine was made with a spartan reverence; a long fermentation and minimal handling. After 10 months in tank it was bottled. Pure Shiraz.
Introducing the 'Alta by Sarah Fletcher' story, a wine brand committed to the Adelaide Hills, renowned for its exceptional cool climate fruit, producing wines that exude great structure and elegance.
Working with the varied mesoclimates within the region, winemaker, Sarah Fletcher has hand selected individual varieties to create a portfolio of wines that are stylistically individual but as a group reflect the essence of the Adelaide Hills.
With each mouthful, your palate will be surprised at the complexity of flavours leaving you intrigued and ready for a second glass.
All Saints Estate
All Saints Estate
All Saints is a heritage listed estate with a unique footprint in Australian winemaking history and a keen eye on the future under fourth-generation family owners Eliza, Angela and Nicholas Brown.
Distinctive handcrafted table wines accompany world-renowned fortifieds to represent the very best in premium wines from this treasured corner of North East Victoria.
Established by the Devitt family in 1975, Ashbrook produced its first commercial wine (Riesling) in 1979 and its 30th vintage in 2008. Only grapes handpicked and grown on the Estate are used and all processing, winemaking, bottling and packaging are closely controlled using the Estate's own state of the art facilities
Extensive use of the sophisticated "lyre" trellising system in the vineyard maximizes flavour potential and allows Ashbrook to produce only a premium label for each grape variety. All vineyard management techniques, including the application of composted mulch, are focused on the sustainable maintenance of excellent vine health. All grape picking and all vine pruning are carried out by hand.
Seventeen hectares of grapes produce 150 - 170 tonnes of fruit which equates to 12,000 - 14,000 cases of wine annually.
At the Black Cottage we are dedicated to producing a range of wines full of 'gusto'. Combining select parcels of fruit with modern and alternative winemaking techniques, we strive to create very special wines which are approachable and delicious.
The Black Cottage, situated in the heart of the Wairau Valley, is where winemaker David Clouston lives and spends quality time with friends and family. It is also the quiet space in which he contemplates and constructs the very special wines on which he has built a fine reputation.
Welcome to the Black Cottage, you will not want to leave!
Burton McMahon is an innovative collaboration between Matt Burton and Dylan McMahon; two winemakers that forged a friendship while driving through the wine regions of France. Together, they source fruit from small, exclusive vineyards in the Yarra Valley to make interesting and unique wines that reflect varietal character and terroir.
Dylan McMahon was on track to become an electronic engineer until he decided to follow his destiny and make wine. His grandfather Dr Peter McMahon planted the first vines at Seville Estate in Victoria’s Yarra Valley in 1972. Dylan spent his first five years working with direction from previous winemakers Alistair Butt and Iain Riggs and has now been Seville Estate’s Winemaker since 2004.
Matt has been involved at various levels of winemaking and wine business management for the last sixteen years. Starting out as a Trainee Winemaker in the Hunter Valley, Matt then gained invaluable experience making wine in the United States and France before heading to Coldstream Hills in the Yarra Valley. In 2003, he finally settled in the Hunter Valley where he was ultimately promoted to the dual role of Winemaker and General Manager at leading boutique winery Gundog Estate.
The name Caledonia Australis was given to the lush corner of far South Eastern Victoria by home sick Scots captivated by its beauty. It was later officially named Gippsland in honour of the Governor of the day. Caledonia Australis (Scotland of the South) is committed to sustainably producing small quantities of hand made Pinot Noir and Chardonnay barrel by barrel. The mature vineyards are close planted on rich deep ferrosols and are amongst the coldest and wettest sites on mainland Australia. The winemaking aims to protect the richness and complexity that comes from this challenging viticulture.
The chardonnay blocks are organically managed and are certified 'organic in conversion' with full certification due soon.
Cape Barren Wines
Cape Barren Wines
Summers in McLaren Vale are often accompanied by the arrival of magnificent Cape Barren Geese. These rare and striking birds, once feared near extinction, are the inspiration for our name.
Cape Barren Wines first vintage was in 1999, and the philosophy has and always will be to source the very highest quality of grapes, from regions most suited to each variety, and then craft exceptional world class wines of outstanding value.
Our reds are produced from the world renowned McLaren Vale region, from vines older than 45 years, and up to 120 years old. These seriously old vines produce wines of supreme concentration and complexity not seen in younger vines. It is this history on which we will build our future.
The whites are sourced from Adelaide Hills vineyards grown above 400 metres from sea level. Here the temperatures drop dramatically, especially at night, and the soils can be demanding and unforgiving, leading to smaller, more intensely flavoured fruit.
Chalmers Wine Australia
Chalmers Wine Australia
The Chalmers family's commitment to innovation and excellence has made them a pivotal force in the Australian wine scene for over 20 years.
Their work in the field of alternative, particularly southern Italian varietals - in both the vineyard and marketplace - has been a substantial contribution to the growth and success of this movement in recent years.
The Chalmers range of Italian varietal wines, which includes Vermentino, Fiano, Rosato, Nero d'Avola, Lagrein, Sangiovese, Aglianico and Sagrantino, is made with sustainability, diversity, authenticity and quality at the core of it's philosophy.
These wines are the result of years of experimentation and refinement, from terroir to barrique, Australian wines which proudly display their continental heritage.
Founded in 1858 by William Chambers and situated just one kilometre west of Rutherglen, on the Corowa road. The original vineyards which were replanted after phylloxera attacked the area in the late 1890's now have some irrigation, and produce low tonnages with wonderful concentrated flavour.
Rosewood's fifth generation winemaker Bill Chambers OAM, handed over to son Stephen in 2001. The proud tradition of winemaking continues from the rich old fortified wines made in the early 1900s by great grandfather Will Chambers who started off the wonderful Tokay and Muscat blends which today are renowned throughout the world.
The Rare Muscat and Rare Tokay consistently receive perfect, 100 out of 100 scores from the influential wine writer Robert Parker Junior of the Wine Spectator who refers to Bill as the "Master of the Fortified wine business of Australia".
Eden Valley was once heavily forested with eucalypt. Pockets remain with some majestic trees, providing a reminder of what the landscape must have looked like before clearing. 'Cool Woods' image of trees is a true representation of the view from our cellar door, on a typically crisp and foggy winter morning.
The Cool Woods white range is sourced from not only our Eden Valley Vineyard, but other cool climate South Australian regions.
The Shiraz and Cabernet Sauvignon are produced with a combination of fruit from our Barossa Vineyard and other South Australian regions. The wines display great varietal character, are well balanced and made to enjoy with friends, family and food.
Craggy Range is a family owned winery established in 1997, and situated in the shadow of the spectacular Te Mata Peak in the premium wine growing area of Hawke’s Bay New Zealand.
Craggy Range produces a collection of iconic wines from grapes grown on exceptional estates in Hawke’s Bay, Martinborough, and Marlborough, with an unrelenting focus on quality. From the stony, warm soils of the Gimblett Gravels in Hawke's Bay to the volcanic, clay soils of Te Muna Road in Martinborough, these exceptional vineyards produce wines with amazing aromatics, purity and complexity.
The reputation of Craggy Range’s portfolio is synonymous with quality and attention to detail, with the winery receiving a number of internationally recognised awards. Bob Campbell MW named Craggy Range his New Zealand Winery of the Year 2017, and the winery is the only New Zealand producer to feature in the US Wine & Spirits magazine top 100 wineries. Craggy Range Aroha and Le Sol also feature in the New Zealand Fine Wine Classification.
The Credaro family have a distinguished heritage in Western Australia as a pioneering family who settled in northern Margaret River in 1922. The family had humble beginnings within the agriculture and timber industries, building bridges for the first railways and major roads in the region. Cesar Credaro left Northern Italy for a new start in 1921 and met his brother Olympio at Fremantle Port after a three month voyage.
The family have now been commercially involved in the wine industry since the 1980′s when their first plantings were established, supplying other established wineries. Robert and Phyllis Credaro, the 3rd generation of the family, created the Credaro wine brand in 2009. They wanted to create more diversity to the estate, moving from farming and growing grapes to controlling the family’s destiny by creating a long term future with a family wine brand.
Today, the estate is managed by the third and fourth generations of the Credaro family. This encompasses 140 hectares of vines over seven separate vineyards across the Margaret River region. The Credaro family produce all of their own wines, in their 1200-tonne winery in Northern Margaret River, which was built in 2003.
On the advice of eminent agronomist Dr. John Gladstones, Dr. Kevin and Diana Cullen planted a trial acre of vines at Wilyabrup, Margaret River in 1966. Commencing in 1971, 18 acres of vines were planted on their sheep and cattle farm, including their first Cabernet Sauvignon vines. Sauvignon Blanc, Chardonnay, Semillon, Merlot and Cabernet Franc were planted between 1976 and 1978.
In 2005, the iconic Diana Madeline Cabernet Merlot was elevated to the top Langton's classification category of 'Exceptional'. All Cullen Wines are grown on a certified Biodynamic, Carbon Neutral and naturally powered estate.
Domenica sits 460m above sea level atop the granite ridge sweeping away to the south west of Beechworth. The wines are vividly reflective of their origin, a gripping mineral texture encasing the mature vine vitality of the varietals chosen to express it.
Wines are traditionally made; owner/winemaker Peter Graham has an impressive 13 years under his belt as assistant winemaker at Giaconda. Unsurprisingly, the Domenica wines are first class examples of small production, ‘hands on’ winemaking at its very best.
Shiraz, Roussanne and Marsanne have a natural affinity with warm dry summers, granitic soils, slopes and altitude. Beechworth has a deserved international reputation for Chardonnay, and Nebbiolo occupies the steep, cool acre of shale at the south eastern corner of the property. Ten acres of hand tended, low cropped vines result in a mere 1500 cases annually- the philosophy behind the growing and making of these wines is one of simplicity, pure varietal expression and a palpable sense of place.
Frogmore Creek Vineyard
Frogmore Creek Vineyard
Established in 1996, the highly acclaimed Frogmore Creek Wines are produced in the genuine cool-climate of southern Tasmania, where our grapes benefit from a long growing season amongst our pristine natural environment. These slowly-ripened grapes develop pure fruit flavours, fresh natural acidity and are perfect for making world class cool-climate wines. Combine this with our purists approach to winemaking and our philosophy of environmental sustainability, the result, a seriously good wine.
The Glaetzer Family has been a part of the Barossa Valley and its viticulture history since 1888. After thirty years of winemaking, Colin Glaetzer established the family winery to create wines he's passionate about - limited quantities of benchmark Barossa reds. Today, his son Ben carries on this winemaking tradition at Glaetzer Wines. Exceptional fruit from the renowned Ebenezer sub-region of the Barossa is the backbone of Glaetzer wines. Glaetzer has a compact and focused range of wines: Amon-Ra Shiraz, Anaperenna Shiraz Cabernet, Bishop Shiraz & Wallace Shiraz Grenache.
Multiple 100-point scores from Robert Parker's Wine Advocate set Ben's Amon-Ra Shiraz on the way to international cult status. Ben has proved his skill with a whole range of wines including the Anaperenna Shiraz Cabernet, which among its accolades was the Regional Australian Red Blend over £10 Trophy in the Decanter World Wine Awards 2008.
Grosset Wines is an independently owned winery, producing seven highly regarded premium wines each vintage. Remaining small and focused has allowed Grosset to preserve the character and individuality of the wines, developing a significant international profile by producing wines deemed consistently outstanding - benchmarks in their class.
Grosset Wines' philosophy has remained steadfast for over thirty years. The emphasis is on purity of fruit. The estate vineyards, which are ACO certified organic, are hand-tended and each bunch of grapes is harvested at optimum ripeness. The winemaking process is gentle and uncomplicated. With dedication, discipline and the application of knowledge garnered through decades of experience, the result is the finest expression of variety and place.
Harvest Social Cantina
From the winemaking team at Unico Zelo, Brendan and Laura Carter started the Harvest growers co-operative to support growers in the northern Adelaide Hills by splitting the sales of each bottle of Harvest with the grower 50/50. The wines are made in Unico Zelo's lo-fi philosophy from varieties that are endemic to the Adelaide Hills.
In Dreams is a project that has been evolving for the past 8 years. It is a long story that began as a conversation over the phone in Portugal, moved to a chat over a coffee in Armadale, skipped over the ditch to Central Otago and finally came to fruition in the Yarra Valley in 2013.
We aim to make wines that are an honest reflection of this stunning region, wines with elegance, restraint, complexity and balance. We source our Pinot Noir and Chardonnay from three low yielding, premium quality vineyards. The vineyards are predominantly from the upper Yarra Valley due to the cooler micro climate that helps us capture the elegance and finesse of these noble varieties.
We are focused on allowing the vineyards to express themselves in the resulting wines using traditional winemaking techniques such as small batch fermentation, wild yeast and the delicate use of French oak.
Keith Tulloch is a fourth generation Hunter Valley Winemaker, so the soils of Pokolbin and the wines of the Hunter Valley run deep in his blood. Keith is a qualified Winemaker, a Wine Judge, and Wine Consultant.
Keith Tulloch Wines are hand-made with meticulous care, and epitomise the best qualities of boutique Hunter Valley wine.
Semillon, Chardonnay & our flagship Kester Shiraz show the classic hallmarks of terroir and style. Our Botrytis Semillon is harvested from naturally occurring Botrytis, and is made with exacting winemaking techniques.
Lark Hill was established by Sue and David Carpenter in 1978, on the Lake George Escarpment above Bungendore, having left careers in scientific research to pursue their passion for winemaking. At 860 metres, Lark Hill is one of the highest and coldest vineyards in Australia, producing delicate Riesling, Chardonnay and Pinot Noir.
In 2002, Sue and David’s son Chris joined the family business and as a team, the three have evolved the Lark Hill brand. In 2003 Lark Hill transitioned from organic to Biodynamic farming and in 2005 planted the first Grüner Veltliner vineyard in Australia, using cuttings given to Chris from a private collection in Tasmania.
In 2011 Lark Hill purchased a high-performing vineyard in the Murrumbateman sub-region of Canberra, renaming it Dark Horse and adding it’s Shiraz, Sangiovese and Rhône Whites into the Lark Hill portfolio.
From the meticulously tended Chalmers Heathcote Vineyard comes the Montevecchio range of wines. The twenty hectare vineyard is planted to more than 10 different Italian varieties and is perfectly situated on the east facing slope of the Mt Camel Range on the famous red earth of the region. The name Montevecchio translates literally as 'old mountain' referring to the ancient Cambrian origins of these soils.
The Chalmers' years of experience in viticulture, and their passion for Italian varieties is matched by the care and expertise of winemaker Sandro Mosele to create the Montevecchio range. Sandro's minimal intervention style allows the varieties and terroir to shine through in these food friendly wines.
The Montevecchio range is inspired by the everyday drinking wines of Italy which are generally fresh and vibrant - often regional field blends - and designed to be enjoyed in their youth, while still showing structure and texture.
Motley Cru wines are a culmination of nearly four decades in the wine game, from making, distributing, selling, and of course – slurping! They are honest, unpretentious, and delicious wines that we have a lot of fun making. We are a small ‘motley cru’ of wine geeks and music tragics, and despite the name we are not prone to glam rock tantrums. Serving suggestion: Drink with your own motley cru of people
Established in 1972 as one of Australia's pioneer Chardonnay producers, Mountadam was founded by the late David Wynn, without question one of the most significant contributors to the Australian wine industry and an important part of the Mountadam story.
In selecting the land for the Mountadam vineyard, Wynn was the first to recognise the potential of a cool, elevated site to produce wines of great elegance and structure, and chose an area high above the Eden Valley, which he named High Eden. At 570 metres above sea level, Mountadam is still to this day one of Australia's most elevated vineyards. As of 2005, the vineyard has been owned by South Australian businessman David Brown, who has made significant investment in vineyard improvement and expansion.
Mount Horrocks Wines
Mount Horrocks Wines
Mount Horrocks Wines restricts production to approximately 3,500 cases per annum to achieve the highest quality single vineyard wines. All three estate-owned Clare Valley vineyards, totalling ten hectares, are ‘A certified’ by Australian Certified Organic (ACO).
Stephanie carefully crafts “essentially hand-made food wines with emphasis on structure as well as generous fruit flavours”. Only estate grown grapes are used and these are hand-picked and gently handled under conditions that ensure the varietal and site-specific flavours in the resultant wine, as well as its organic status, are retained.
As no finings have been found necessary the wines are all suitable for vegans and vegetarians. Only the finest French oak barriques are used for those wines spending time in barrel.
The Artisan Series by Murdoch Hill is an exclusive range of handmade wines. These wines are made in small batches from a diverse range of single vineyard sites throughout the Adelaide Hills.
Michael crafts the wines from vineyard to bottle using a minimalistic approach, utilising indigenous yeast, whole bunch fermentation and extended skin contact to best express the fruit and unique characters of each distinguished vineyard.
Nanny Goat Vineyard
Nanny Goat Vineyard
At latitude 45° South, New Zealand's Central Otago is the most southerly wine region in the world. With vineyards at 200 - 400m above sea level, vines cling precariously to the steep slopes and edges of deep river gorges. This is a region of climatic extremes with typically very hot summers, short autumns and bitterly cold winter days. The soils are rocky with easy drainage and poor fertility.
All these conditions are perfect for producing world-class Pinot Noir. The unique terrior of Central Otago produces wines of extraordinary intensity and distinction that show varietal and regional definition.
Situated in the picturesque Hall Valley, in the Murrumbidgee River corridor, just outside the ACT, the Nick O'Leary estate incorporates a modern winemaking facility and a mature five hectare vineyard.
Since their beginnings, well over a decade ago, their focus has always been to make hand worked Shiraz and Riesling wines that truly exhibit the character of the region as well as expressing Nick's unique personality and style.
His wines have received high profile recognition at a national and international level including the prestigious Stodart Trophy in 2014 and the NSW Wine of the Year in both 2014 and 2015 – the latter being the first and only time in the awards 20-year history that the accolade has been received multiple times by a single producer, let alone in consecutive years.
From its first production of 141 cases of 1995 Shiraz, Penny's Hill has established a fine reputation for outstanding vineyards from which acclaimed estate wines have emerged. Very much a part of the recent McLaren Vale landscape, the Penny's Hill story commenced in 1988 with the purchase of the original vineyard site. The brand message: "Proudly Australian. More so McLaren Vale."
Fine full-bodied, fruit driven wines are the result of premium estate-grown fruit from some of the best quality vineyards in the region. A meticulous approach every step of the way, from the narrow-planted, low yielding vineyards and throughout the winemaking process, Penny's Hill wines deliver an ultimate balance of texture, complexity and interest, with quality well above price being the outcome sought.
The wines of Printhie offer four distinctive characteristics. They are, of course, the unique products of the Printhie winery - no other wine tastes the same as Printhie's. They are true to their regional origin, distinctively cool climate and distinctively Orange. They are wines of the highest quality, not only from within the Orange region but from across the Australian industry. Printhie Wines always represent exceptional value across every one of our ranges offering the type of wine quality you would expect to pay more for.
It is now well established that Central Otago produces outstanding Pinot Noir and Quartz Reef is no exception. Firm and intense with notes of ripe black cherry, pomegranate and spice, the maturing sun drenched slopes of our Bendigo Estate vineyard continues to produce Pinot Noir of exceptional expression and structure.
The Quartz Reef Pinot Gris is made in a rich bone dry style which compliments foods of all flavours. Quartz Reef Methode Traditionnelle is a wine of distinction, made in the traditional method to achieve elegance and finesse. Focused, fresh and crisp with a beautiful balance and length. Easily New Zealand's most Champagne-like Sparkling Wine.
From the rolling elevations at the Rising Vineyard in the Christmas Hills, winemaker Anthony Fikkers crafts wines that express both the power and grace of this unique part of the Yarra Valley. Sourcing small premium parcels of fruit from emerging varietals in the vineyard, Anthony's aim is to produce wines of beauty and clarity that are surprising yet authentic. Free and unrestricted in his winemaking approach and with a philosophy of minimal intervention, each wine is allowed to express fully its origins.
Sanglier [song. glee.ah] 1. French Wild Boar
Made under the watchful eye of wine maker Michael J Corbett, Sanglier wines is a unique brand that has just completed its third vintage. Using fruit sourced from particular vineyard sites in key South Australian regions where Michael is heavily involved with the viticulture, Sanglier produces wines of freshness and approachability.
Michael is devoted to delicate handling of all elements of the winemaking process. With an eye for detail, each part of the process is lovingly tended to ensure deliciousness and precision.
Sanglier Wines - keeping South Australia wild; fun on the outside and serious on the inside.
Side By Side
Side By Side
Side by Side, for six generations, my family have been the custodians of the 'Metala' vineyards since our first plantings in 1891, which still flourish today beside our more recent plantings.
History and innovation working Side by Side to create our entirely estate grown and estate produced wines.
Celebrate the experiences of our past and discover an insight into our exciting future enjoying our Brothers in Arms Side by Side Shiraz, Cabernet Sauvignon and Malbec.
Skillogalee was established in 1970 with the first wines released in 1976. The 1978 dry riesling won major trophies at the Adelaide Wine Show and the National Wine Show, putting Skillogalee firmly on the Australian winemaking map! The wines are produced exclusively from grapes grown on our own vineyards and styles include crisp dry whites (riesling, gewürztraminer and chardonnay), a full flavoured rosé, rich, full-bodied reds (shiraz, cabernet sauvignon and blends) and some luscious fortified wines.
The vineyards were planted in the early 1970s on what was then, at almost 500 metres above sea level, one of the highest vineyards in South Australia. The rows are planted on the contour in shallow stony soils mainly on steep eastern facing slopes.
The vines are hand-pruned and the fruit is mainly hand-picked. Yields are extremely low but the vineyard produces intense flavours and aromas and deep, richly-coloured reds. Kangaroos are our major pests - significant numbers can be found around vintage time, when the hills are dry and brown, camping in the vineyards and feasting on the ripe fruit!
Save Our Souls
Save Our Souls
Many years ago when Jason Searle was helping out at Bass Phillip he came across Bill Downie. Bill and Jason realised that they shared some common ideals for wine. A friendship was then forged during viticulture studies , a passion for wine with definition of place and interest was often the bonding agent.
After vintage in Italy Jason returned to keep working on a part-time basis in vineyards while Bill's star was on the rise making a name for himself as one of Australia's brightest young winemakers. Firstly at De Bortoli and then creating the William Downie wines, all this whilst spending the majority of the year in Burgundy.
As Jason began to put some ideas in place to start making wine, Bill, now back in Australia, put forward the idea of making them together. Save Our Souls was born. The intention was to make affordable wine that was removed from the shadows of typical ‘New World' wine making practices.
Tar & Roses
Tar & Roses
Tar & Roses home is in Nagambie Central Victoria and produces wines inspired by classic varietals from the Mediterranean and was named after the signature characteristics of Nebbiolo. The name also ties back to the winemaking team behind the venture, the legendary Don Lewis and his winemaking partner Narelle King. Following the passing of Don in 2017 this represents the final vintage of his great career with Narelle now carrying on the Tar & Roses tradition in 2018 and beyond.
Tar & Roses produce one of Australia’s leading Pinot Grigio’s known for its characteristic dusty pink colour. Tar & Roses sources the majority of red fruit from areas across central Victoria such as Heathcote, an ideal region for Italian and Spanish varietals and classic ‘Australian’ Shiraz.
The Black Chook
The Black Chook
We immortalised the Black Chooks that scratch around the historic Penny's Hill Cellars in the form of this wine. The wines strive to showcase the best the regions have to offer.
The Other Wine Co.
The Other Wine Co.
The Other Wine Co. is a new venture that aims to make wines from the right grape, grown in the right place. That may sound obvious, but it's a principal honoured more "in the breach than the observance." Really good matches of variety and place take a long time to become established, but when they do, the proof is in the glass.
The Other Wine Co. wines are entirely vinified and bottled at Shaw + Smith in Balhannah. The wines are "other" partly because they give the winemakers a chance to lay with varieties and regions that don't fit into Shaw + Smith. They are also an "other" perspective from so many wines that favour over-ripeness and oak instead of freshness and balance, and power over drinkability. These are made to drink and enjoy. That's it!
The Pawn Wine Company was born in 2002 when Tom Keelan (viticulturist and winemaker), Rebecca Wilson (Winemaker) and David Blows (a leading Adelaide Hills vigneron) joined forces. The 3 Amigos feared that special parcels of fruit, in exceptional vineyard sites were being blended away into "large company" wines.....in essence they decided to channel their skills towards small batch winemaking, and to stop being "pawns" of the global game.
The name Thorn-Clarke derives literally from the relationship between two long time Barossa families. History dating back to 1870, Thorn-Clarke has six-generations of knowledge and experience in the Barossa wine industry. Vineyard development over 140 years has secured significant and diverse land holdings throughout the Barossa and Eden Valley. The family’s estate vineyards ensure Thorn-Clarke produces distinctive varietal wines true to their region.
Tim Smith Wines
Tim Smith Wines
Tim Smith is one of Barossa's best boutique producers. Having made a name for himself making wine in Australia and overseas it was in 2001, while drinking Condrieu on the doorstep of the famous Hermitage Hill Chapel that Tim decided to launch Tim Smith Wines. The first vintage was made in 2002. Tim Smith wines are made with small select parcels of high quality fruit and are made in small batches.
Tim Smith focuses on making wines from the regions time proven varietals of Mataro, Grenache and Shiraz, he also sources an exceptional parcel of fruit from the Adelaide Hills for his TSW Viognier and also an excellent parcel of fruit from Eden Valley for his Eden Valley Riesling.
Tonic Wines started as a small batch project being undertaken by two friends with similarly nerdy wine habits. After a small but exciting launch the next few years saw steady growth until Glenn decided to leave the noose of the corporate world and focus his energies towards crafting the most interesting wines he could. He continues to do this without Dan as a business partner but still as a friend and one of the brands biggest supporters.
The name Tonic is a playful nod to the apothecaries, spice merchants, botanists and dark arts healers of yesteryear.
Native to New Zealand, the Totara tree has long been revered by both Maori and early European settlers for its remarkable qualities and diversity of uses.
Equally diverse are our vineyards - from the stoney alluvial soils of Marlborough's Wairau plains and Awatere valley to the climatic extremes of Central Otago's Gibbston Valley and Cromwell Basin. This diversity enables us to capture the best characters each of these two spectacular regions has to offer and produce wines that are a true reflection of their terrior.
Trust has grown from the strong friendship between Don Lewis and Narelle King - winemakers with a passion for making and enjoying fine wine. Grapes for Trust were harvested from vineyards in Central Victoria, each vineyard selected to add distinctive yet complimentary characters. The 2007 shiraz exhibits aromas of blackcurrants and violets with a touch of nutmeg. The palate combines the flavours of chocolate and cherries well balanced with fine smooth tannin.
Two Cells sits 460m above sea level atop the granite ridge sweeping away to the south west of Beechworth. The wines are vividly reflective of their origin, a gripping mineral texture encasing the mature vine vitality of the varietals chosen to express it.
Wines are traditionally made; owner/winemaker Peter Graham has an impressive 13 years under his belt as Assistant Winemaker at Giaconda. Unsurprisingly, the Two Cells wines are first class examples of small production, "hands on" winemaking at its very best.
Two Tonne Tasmania
Two Tonne Tasmania
Two Tonne Tasmania began in 2013, when a young local winemaker, nudged into the tightly held Tamar Valley by sourcing literally a couple of tonnes of Pinot Noir. This project is all about eking out small parcels of fruit, giving them lots of love, finding their true potential.
Previously Winemaker at Bay of Fires, Ricky Evans' solo project is sourced from a diverse range of interesting & unique vineyards in the Tamar Valley and East Coast of Tasmania. Most of these are either leased and managed by himself, or he has a strong connection and involvement with.
Two Tonne Tasmania was a Top 12 finalist in Young Gun of Wine in 2016, 2017 & 2018, and took home the peoples choice award in 2016.
Harvest Social Cantina
Inspired by the desire to craft uniquely Australian wines that speak strongly for our sites, soils, lifestyle and culture - Brendan and Laura Carter ventured into the desert-regions of the Riverland to identify varieties that require minimal intervention in the vineyard - existing on some of the most ancient soil in the world.
Their soil-first ethos dominates their winemaking, aiming to shepherd the process rather than influence it - making use of a raft of post-modern philosophies such as amphora, wild ferments, skin contact and minimal sulphur use.
Located on the golden stretch of Seppeltsfield Road in the heart of the Barossa Valley, Whistler was established in 1999 by the Pfeiffer family, the German "Pfeiffer" translating to "Whistler" in English. The 15 hectare vineyard operates entirely under organic and biodynamic practices with Josh Pfeiffer at the helm. Josh is the next generation of Whistler custodians having returned to the winery in 2013 after a five year winemaking stint at Henschke and a further two years at Two Hands. Josh's "Next Gen" range of wines is all about fun and drinkability.
Voted one of the Dark Horses in James Halliday's Wine Companion 2016 and Top 50 Young Guns of Wine for 2016 as well as taking out the People's Choice vote in each city around Australia for Game of Rhones in 2017, both Josh Pfeiffer and Whistler have fast become one of the winemakers and brands to watch in the Barossa.
A wine making team - imaginations, minds and palates totally unrestrained, allowed to run riot. The goal - make new and unforgettable wines, unique in a style that proudly embodies the regions of New Zealand. The result - a new wave of wines from our beautiful "Wild Rock".
Yangarra Estate is a biodynamic wine farm in the McLaren Vale region in South Australia. The Yangarra philosophy centres around producing wines solely from its single-vineyard estate and the property is devoted to the best grape varieties of the southern Rhone. Yangarra's combination of rare geologies, moderate altitude, abundant sunshine and cool evening breezes make it perfect for growing varieties that thrive in these moderate maritime environments.
AIX Rosé - Maison Saint Aix
Drawn from one of Provence’s most celebrated terroirs, AIX Rosé is created to be the purest possible expression of what a rosé wine can be.
There’s a reason Provence is the birthplace of rosé. With mineral-rich soils, 300 days of sun a year and the cooling Mistral winds, it offers the ideal growing conditions for Grenache, Syrah and Cinsault grapes, the classical Provence blend used to make AIX Rosé. Maison Saint Aix is one of the largest domaines in the AOP Coteaux d'Aix-en-Provence appellation. At 420m above sea level, it's also one of the highest. AIX is a well-balanced premium Provence rosé made to be shared.
Our ‘logo’, the art of sharing. A testament to how easy life can be when you refuse to make it complicated. Our logo is not a logo, it is an invitation inspired by the ancient Provencal Arche that welcome you to our home.
The symbol of the vines meeting the sky captures both the magic of the land and the magic of the people we share it with. It reminds us of effortless days together in the sun and of all the meals and moments and memories still to come. We hope that one day soon you will come and see it together with us!
Bandini are a new specialist Prosecco producer based in Valdobbiadene and newly arriving in Australia. Made in an Extra Dry style this Prosecco has all the classic freshness and vibrancy one expects from the wines of the region. An aperitif style with a very fine mousse, this is made from high quality vineyards across the Veneto region.
Beato Bartolomeo Breganze
The Breganze DOC extends across the entire expanse of low hills between Bassano and Thiene in the north of the Commune of Vicenza, an excellent microclimate for growing grapes. The gravelly soils over calcareous, alluvial sub-soils , containing the all important volcanic components, result in excellent fruit for the winemakers of this the largest and most highly regarded cooperative in the region. The technical team is led by Elvio Forato and Luca Tessoro in the winery, with Alberto Brazzale working closely with the coop members in the vineyards, including the organization of study trips to leading European wine regions.
Bodegas Patrocinio, the producer of 'Zinio' is based in the town of Urunuela in Rioja Alta, the classic region in Northern Spain renowned for its tempranillo-based wines. In 1986 a group of grape-growers decided to combine their production to form Bodegas Patrocinio and make branded wines. Until then all the product of the vineyard was sold to other wineries in Rioja.
Zinio has been one of their most successful brands. The Zinio sees 6 months in oak while the Zinio Crianza is oak-aged for 14 months. The Gran Zinio Cava originates in Penedes, the home of Cava and is made by the traditional method from the traditional Cava varieties, Xarello, Macabeo and Parellada.
Borgo Maragliano's 25 hectares of vineyard sit 450 metres above sea level, in the heart of Loazzolo on a natural terrace in the Langhe hills. In the spring a gentle sea breeze called the Marin crosses Loazzolo, tempering the night time temperatures, favouring the developing of the grapes' perfumes. The wines are vinified and packaged by members of the Galliano family, who maintain a high respect for tradition but at the same time employ the most modern vinification techniques, methods and equipment. This Moscato d'Asti is the result of careful and meticulous labour, representing the highest expression of this distinctive territory and of its soil.
In the late 1950s, Bruno Rocca’s father Francesco, and his wife Maria Adelaide purchased a vineyard in Rabajà and moved there from the centre of Barbaresco. This marked the beginning, in particular for Bruno, who from a very early age began to view the grapes as the true expression of the land. In 1978 Bruno decided to carve out a new direction, rather than selling the grapes to large barbaresco producers, Bruno began to sell bottled wine on the Italian and world stage.
The philosophy of wine as the natural expression of the Barbaresco territory was widely appreciated, and with the estate’s gradual growth came the purchase of new plots of land and the expansion of the cellar, which continues to today with Bruno’s children Francesco and Luisa now both closely involved in all aspects of the wine production and sales. The Bruno Rocca company philosophy is clear, as Rocca himself affirms: Wine is the mirror and soul of the ground, and the territory, if protected and defended, it will never let you down.
The Canaletto wines are authentic regional wines produced by the La-Vis Group, across Italy. This Prosecco is made from selected vineyards in the Valdobbiadene close to the hilltop town of Conegliano, in the Veneto. Modern winemaking of this classic Italian aperitivo, results in a varietally true, vibrant and crisp Prosecco.
A legacy since 1734, Champagne Taittinger is the largest eponymous family owned Champagne House and one of the top, independent champagne brands in the world.
This family of growers cultivates the second largest vineyard in the Champagne region. The composition of the house’s cuvées is a result of an intuitive and complex process, one which the Taittinger family know how to create and sustain; a Champagne which is completely unique.
The hidden gem of this renowned brand is the revered Comtes de Champagne Blanc de Blancs, a continuance of Taittinger’s signature elegance, finesse and guaranteed quality which is evident across the range of sophisticated cuvées. The passionate Taittinger family have always been in pursuit of excellence by investing their heart, preserving the heritage of the house, and building Champagne Taittinger so as to transmit to future generations.
Comm.G.B Burlotto was founded in the latter part of the 1800's by Commenditore Giovan Battista Burlotto who, recognizing the importance of site, purchased vineyard in the most highly considered slopes such as Monvigliero (Verduno) and Cannubi (Barolo).
Today his granddaughter Marina Burlotto with husband Giuseppe Alessandria manage the estate, and their son Fabio, with degrees in viticulture and enology, oversees the viticulture and winemaking. The Burlotto wines reflect the traditions of Barolo and the terroir of Verduno: with balance, elegance and drinkability.
Rocco Pasetti was for many years the Chief winemaker of the Roxan Cooperative in Abruzzo and is one of the most dynamic and talented producers in the region. More recently Rocco, with his wife Patrizia and children Franco, Ugo and Perla, has purchased his own estate, Vigna Corvino, with 30 hectares outside Pescara, planted to montepulciano and pecorino. The vines are planted on gentle hills between the Appennine Mountains and the Adriatic sea, at 250 metres above sea level. The climate and rainfall is moderate and combined with the clay soils, produces fragrant, quite rich wines. Rocco has abandoned weed killers and pesticides in favour of more natural methods.
The cellar, completed in 2004, has been carved into the hillside amongst the vines. The fermentations occur in temperature controlled stainless-steel tanks, and the maturation of the reds occurs in traditional Slavonian oak botte.
Contesa means 'argument' in Italian and is a salute to Rocco’s winemaking great grandfather, who fought a hard battle with a local landowner to preserve his own vineyards back in 1903.
Domaine Jean Dauvissat Père & Fils
Domaine Jean Dauvissat Père & Fils
Domaine Jean Dauvissat Père & Fils works 22 hectares of vineyard in Chablis across 7 communes with 53 separate parcels across Chablis and Chablis Premier Cru. Fabien took over from his father in 2009, following training in Beaune and Dijon concluding with a Masters on Bordeaux.
The Domaine began with Fabien’s grandfather in La Chapelle-Vaupelteigne, but it was Fabien who took up where his grandfather left off in terms of bottling and labelling rather than selling off in bulk. Fabien’s approach is one of respect for the terroir, working each vineyard and parcel individually to express the differences from one site to another; and one of respect for the environment by restricting interventions wherever possible. Vinification is in temperature controlled stainless steel with the total maturation for the premier crus around two years. A young new Chablis producer to watch.
Domaine Louis Claude Desvignes
Domaine Louis Claude Desvignes
Behind the 1722 entrance, the Domaines Louis-Claude Desvignes’s Cellars unveil 8 centuries of continuous production of Morgon from estate vineyards, 5 ha of which are in the most celebrated Cru of Cote du Py (including some 100 year old vines in Javernieres), and 8 Ha in Douby. Today brother and sister, Louis-Benoit and Claude, together carry forward the familial traditions of the Domaine. The soils are crumbly, crystalline rich in iron oxides, with layers of manganese, schists and ancient volcanic rock. All the wines are vinified and aged in cement tanks, with the aim of accentuating the minerality of the wines of Morgon.
Domaines Schlumberger, located in Guebwiller Alsace, has been family-owned since 1810. Members of the 6th and 7th generations run the company today. It is the largest Grand Cru vineyard holder in the Alsace region with 70 hectares of the classic Alsace varieties of Riesling, Pinot Gris and Gewürztraminer in the Grand Crus of Saering, Kitterle, Kessler and Spiegel, representing more than half the total Domaine plantings.
The Schlumberger range 'Les Princes Abbes', comprises these three classic varieties together with a Pinot Blanc in affordable estate-grown styles as well as the rare, exquisite and highly sought-after Vendanges Tardives and Selection de Grains Nobles wines.
Domaine Garnier is based in Ligny-les-Chatel, on the most northern fringe of the Chablis appellation.
Current generation brothers Jerome and Xavier Garnier, have been working together for the past decade or so focusing on extending the vineyard ownership of the Domaine, and on improving the quality and complexity of their range of Chablis. They have constructed a new winery and cellars at their base in Ligny-les-Chatel, and have worked on lengthening the ageing time on lees in stainless steel tank, together with the use of large and small oak from highly regarded Austrian Cooper, Stockinger. New vineyard acquisitions and leases include the small Premier Cru Jouan in Courgis in the south west of the Chablis appellation, and vineyards just to the south of Maligny, for the Village Chablis.
Since its inception in Bordeaux in 1840, Dourthe has remained true to the values underpinning its rich and unique history: its connection to the terroir, extremely high quality standards and an innovative approach.
Grape growers at heart, Dourthe owns six chateaux within the Bordeaux region. Each estate is run by a young, dynamic team working under the overall control of Frédéric Bonnaffous, Director of Vignobles Dourthe. Their objective is to enhance the terroir and produce unique wines, the standard bearers of the appellation. The same quality standards apply to selecting the wines that make up our final blends. Thomas Drouineau, the Dourthe winemaker, works hand in hand with the growers to guarantee supplies of the finest wines, that through their care and attention, will mature gracefully in our cellars at Parempuyre.
Az Agr Giovanni Rosso is a family-owned estate who have been growing grapes in the Comune of Serralunga d'Alba since the 1890's, including the Crus of Cerretta and Serra. During the 1980's, Giovanni Rosso restructured the vineyards with the aim of producing the best possible wines, and in 2001, Giovanni's son Davide took charge of winemaking, following his own mantra "wine should be a perfect copy of its terroir".
In 2010 the prized Serralunga d'Alba Cru vineyard, Vigna Rionda, was inherited from Davide's cousin, Tommaso Canale. Davide replanted three-quarters to nebbiolo, the remaining quarter being magnificent old vine nebbiolo, planted in 1946. Davide makes two wines, both named in honour of his mother, Ester Canale: the Nebbiolo Langhe Rosso (young vine) and the Barolo Vigna Rionda Rosso (old vine). In 2016 Davide purchased a small plot at 750 m.a.s.l on Mt Etna, close to the village of Solicchiata, in Passopisciaro with 4.5 Ha planted to nerello mascalese and 1.5 Ha of carricente, farmed organically.
During the 1960s Giuseppe Inama, the estate’s founder, began purchasing small plots of vineyards in the heart of the Soave Classico, beginning with Foscarino in 1965. His idea was to assemble the best vineyards of old-vine Garganega, and fashion from them wines capable of restoring Soave’s reputation. Foscarino is indeed today one of the most important sites in Soave, grown on purely volcanic basaltic lava soils, and both the alcoholic and malo-lactic fermentation occur in used, small French oak. Today the estate is managed by Giuseppe’s son Stefano, with his three sons Matteo, Luca and Alessio. From the 2016 vintage, Inama have released a new cru Soave Classico, Vigneti Carbonare, also planted on basaltic lava, but in contrast fermented exclusively in stainless steel.
Over the past 20 years, Stefano, and latterly with his sons, have created a 30 hectare property in Colli Berici, located just a few kilometers South-East of the Soave hills. Despite its proximity, this area couldn’t be more different with half the annual rainfall and higher average temperatures than the Soave Classico area. From the very early trials, Stefano understood the unexploited potential of the area for red wines, and in particular Carmenère, which had already been present for more than a century. Inama successfully blend the Carmenère with Merlot and Cabernet Sauvignon to create both young drinking reds such as the Carmenere Più as well as their age-worthy flagships Bradisismo and Oratorio di San Lorenzo.
Lamura wines represent the best winemaking traditions of Sicily. These wines come from grapes selected from the best vineyards located in the areas of Marsala, Agrigento, Ragusa, Gela and Trapani. The wines created reflect the diverse elements of the Sicilian territory.
Lamura is a young and modern product, intended for daily consumption by consumers who are wishing for the characteristics of Sicilian wine: richness, fullness, softness and structure.
Since 1895, the Lavau family has been involved in winemaking, and over the years their estates have ranged from Bordeaux to the hills of Tunisia.
In 1964, seduced by the richness and quality of the Provencal soil, the family decided to settle in the Rhone Valley. The wineries and production is currently managed by the brothers Benoit and Frederic Lavau.
Le Ragnaie winery is the property of Riccardo Campinoti and his wife Jennifer, who with the collaboration of their indispensable team of workers, pay meticulous attention to each and every phase of the winemaking process, striving to produce the best possible wines at every level.
Le Ragnaie extends over 28 hectares in Montalcino, in the Province of Siena, in south western Tuscany. One third of Le Ragnaie’s vineyards are planted at the highest altitude of any across the entire Montalcino appellation (600 m.a.s.l). As one of the highest points, the area became famous amongst bird catchers, and hence the traditional bird catcher’s net featured in the brand imagery. The vineyards are farmed according to the guidelines for Organic Agriculture*.
The Le Ragnaie vineyards are divided into three distinct parcels within Montalcino which allows Riccardo and Jennifer to produce three diverse ‘terroirs’ of Brunello:
Le Ragnaie: The vineyard is located in the central zone of Montalcino, at the highest elevation of any in Montalcino.
Petroso: The vineyard is located along the Scarnacuoia Rd below the village of Montalcino, in the oldest winemaking part of the area.
Castelnuovo dell’Abate: The vineyard is located in the southern sector of Montalcino in front of the Amiata Mountain.
* Le Ragnaie Codice OdC IT-BIO-004 Num.09-02377 (Suolo e Salute, Organismo di Controllo e Certificazione)
Fabien Jouves grew up in the Causse (Massif Central), where Malbec (Côt) is king. Each plot of Fabien's vineyard, located at the junction of the Quercy and Cahors terroirs, expresses different aspects of Malbec. This is reinforced by biodynamic viticulture practised since 2011 and certified with Demeter/Biodyvin, which Fabien believes pays respect to life, plant, man and his environment. Winemaking is carried out naturally without oenological inputs, in concrete vats, barrels and casks according to each wines' personality.
Poggio Anima is a joint venture between one of Tuscany's rising stars, Riccardo Campinoti of Le Ragnaie in Montalcino, and his U.S.A. importer Ronnie Sanders of Vine Street Imports. The Poggio Anima concept is straightforward: to source great vineyards from existing relationships and produce real wines which convey the ‘soul’ (anima) of each site and each grape variety. The wines are not ‘bulk’ wines or leftover juice, but rather they are the result of long-standing relationships with respected growers throughout Italy. In packaging the Poggio Anima wines, Ronnie and Riccardo wanted to focus on the omnipresent dichotomy in the world between good and evil, and the everyday quest for balance in all things, including wine! The Eastern ideology of Yin Yang is the core of this ‘balance’ in the Poggio Anima concept. Poggio Anima are real wines, from real places, made by real people.
The Poggio Anima white wines are named after religious archangels while the reds are named after fallen angels. Each wine was specifically named for the persona of the grape, region and style, and each wine is made from a single-vineyard and dominant single variety, and represents its indigenous place of origin.
The Plumm team believes that wine is for everyone and that enjoying it is your right rather than your privilege. Plumm is born and bred in Australia, family owned with a young, innovative team passionate about wine glassware. Plumm glassware was developed in consultation with the world's leading winemakers, sommeliers, wine judges and writers, Plumm's five innovative and beautiful glasses are all you need to enjoy any style of wine. Manufactured in Europe from premium crystal, each product is a result of months of testing and trial to ensure that correct size, weighting, optimum functionality and durability were achieved.
Plumm is currently available in over 450 restaurants around Australia. These include: Vue De Monde, Jacques Reymond, Dandelion, Chin Chin, Quay, Steel Bar & Grill, Bills, Coast, Longrain, Sentinel Bar and Grill, Guillaume, Belvedere Bar n Grill, Gusto Da Gianni, Concubine, Mesa Lunga, The Louise.
Matt Skinner - Best Young International Wine Writer 2012 by the Grande Cru d'Italia, Wine Consultant and Plumm Ambassador.
Evian water has more than two centuries of rich history. It takes its name from the charming little town of Evian-Les-Bains on the edge of Lake Geneva.
Evian is a geological miracle, born in the heart of the French Alps, naturally perfect. Evian is a Still Natural Mineral Water; always bottled at the source it is completely untouched by man until the consumer drinks it. It never involves any chemical treatment or filtration.
The natural filtration process takes 15 years, producing a water that is perfectly pure and of balanced mineral composition. This Alpine purity, with perfect mineral composition, has led to its being recommended by Chefs and Sommeliers all over the world.
Evian is the number 1 Still Natural Mineral Water in the world, sold in over 150 countries. Evian continuously nourishes its youthful spirit through innovation and creativity.
This major sparkling water brand is much-loved by the French. Badoit brings over two centuries of pleasure and sophistication to every meal. Originally acknowledged for its exceptional properties in the 18th Century, Badoit was recognised in 1778 by King Louis XVI's physician as having virtues that "enhance the appetite, soothe digestion and lift the spirit". Resolutely traditional, Badoit knows how to reinvent itself; its bottles are increasingly elegant, and highlight this unique product. Choosing to enjoy Badoit fine bubbles means making each meal a special occasion.