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New wave Australian white which is a funky field blend of Gewürztraminer, Riesling and Kerner, which has deep aromatic flavours of Turkish Delight, lime zest and acidity to burn. This adds great length of flavour to every succulent sip.
$54.99
Unit price perThis is Yalumba's premium Viognier offering from their Rare & Fine Collection and shows all the hallmarks of classic Viognier; peach and citrus flavours bundled in an aromatic mouthful with that silky texture that the variety is so well known for. This wine is recognised as a benchmark for new world Viognier due to its stunning quality.
$26.99
Unit price per2016, sourced from low yielding gnarly bush vines. Largely aged between 35 and 80 years. This wine is Barossa Grenache at its best. Bright red fruits and spice flow on to a rich, yet savory palate delivering a wine of elegance. Tight structure and tremendous length The subtle use of French oak enhances the true varietal characters of this classic Barossa Grenache.
This wine was fermented using only indigenous yeasts, natural to the vineyard, allowing for excellent terroir expression. Lees ageing and regular batonnage for 10 months has increased the complexity and creaminess of the wine and further heightened the palate weight.
The nose shows apricot, honeysuckle and orange zest aromas. The palate offers a long, luscious texture and notes of orange zest, with a touch of honey and toast. A long, rich and luscious palate finishes with a citrussy freshness.
$33.99
Unit price perTasting Notes
Made using Zoncello Limoncello and sparkling wine, this is a vibrant limoncello spritz with notes of lemon sherbet and is reminiscent of ice cold sorbet in a glass. Fresh and bright with a gentle fizz. Perfect for sunny days and friends. This is a refreshing drop best served chilled over ice.
Process
The Limoncello has been handmade from locally sourced lemons, steeped in alcohol for two months to extract all the wonderful citrus aromas.
Sugar was then added and allowed to rest for another two months.
Sparkling wine was then added to the Limoncello and the sugar levels reduced.
Citric acid was then added to ensure the final product was fresh and zingy.
Jim Barry's Clare Valley Assyrtiko (pronounced 'As-err-teek-oh') comes from 15 kilometres south of Clare township in the village of Watervale on the Florita Vineyard, best known for fino sherry prior to 1962 and great Riesling ever since. A small block of this elevated vineyard is devoted to the Assyrtiko grape, which originally comes from the volcanic island of Santorini where hot days and cool nights allow it to retain freshness derived from the grape's naturally high acidity. The result is an outstandingly succulent, refreshing dry white. This wine will take you by surprise, in the best possible way. It was Australia's first Assyrtiko, made by Peter Barry, who fell for the grape and wine after a trip to Greece.