Pure Eden is a bold expression of Shiraz from a single vineyard site in the Eden Valley, which was planted by Charles Angas in the 1890s. The vineyard was later owned by the Shiltons from 1911 to 1926; Meakins 1926 to 1929; Roeslers 1929 to 1961; Andretzkes 1961 to 2011 and, now, by the Lindner family. This wine is a reward of these guardians’ efforts for more than 100 years.

This wine is a beautifully ripe Shiraz with rich blackberry  and blueberry flavours and aromas of black olive, cedar, earth and white pepper. Velvety tannins add structure and texture to this wine. Ageing was for 24 months in French oak, 47% new and the balanced pre-used oak. 

Langmeil is owned by the Lindner family, which has been making wine for six generations in the Barossa Valley.

Pure Eden is a bold expression of Shiraz from a single vineyard site in the Eden Valley, which was vineyard planted by Charles Angas in the 1890s. The vineyard was later owned by the Shiltons from 1911 to 1926; Meakins 1926 to 1929; Roeslers 1929 to 1961; Andretzkes 1961 to 2011 and, now, by the Lindner family. This wine is a reward of these guardians’ efforts for more than 100 years.

This wine is a beautifully ripe Shiraz with rich blackberry  and blueberry flavours and aromas of black olive, cedar, earth and white pepper. Velvety tannins add structure and texture to this wine. Ageing was for 24 months in French oak, 47% new and the balanced pre-used oak. 

Langmeil is owned by the Lindner family, which has been making wine for six generations in the Barossa Valley.

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. 

Fruit for this wine was sourced from mature vines in the Isolation Ridge vineyard at Frankland Estate. The vineyard sits on an undulating northern and eastern facing slope on ancient duplex soils of gravel and loam over a clay sub-soil. It is farmed using organic viticultural practices and this is reflected in the depth and concentration of fruit flavours. The vines are trained on a Scott Henry trellis system to enhance sunlight penetration of the canopy and optimize ripening conditions. 

This wine was fermented as long and slowly as possible, at temperatures not exceeding 26?C in open pot fermentation tanks that allowed the cap to be worked by plunging and an extended maceration period allowed optimal colour, flavour and tannin extraction. It was aged in 500 litre French oak puncheons, this contributing textural complexity without compromising the opulent natural fruit flavours of the wine

Certified Organic, Vegan Friendly

Aglianico is one of the most commanding red grapes and powerful red wines traditionally found in the south of Italy - and here's an interestingly delicious version made in Australia. This wine was fermented and aged in 800 litre Tuscan hand made amphora for 11 months. The aromas and flavours here span the gamut of blueberries and spice in a full bodied wine with staunch tannins held in great balance with this wine's fresh acidity which cuts through the backbone of the wine, adding tension and length. 

Production was 1333 bottles.

This is one of our best sellers for so many reasons, including it's attractively affordable price tag and consistent high quality winemaking from South Australian winemaker Johny Quarisa, who makes this smooth, fruity red made from Petit Syrah.

The warm Mediterranean climate in South Australia provides great ripening conditions for the late ripening Petit Sirah grape, which is also known as Durif. This grape is a cross between Syrah and Peloursin and was developed by the late French vine nurseryman, Dr Durif, whose aim was to make a disease resistant red grape variety which retained ripe flavours and body. 

Fresh, light bodied and convincingly Prosecco like, only this lively Australian bubbly contains no alcohol. This is one of out top picks of zero alcohol wines currently available and is proving highly popular with customers. 

The wines in the plus & minus range are firstly made as wine, which contains alcohol, aromas and flavours.
It then goes through a process to remove the alcohol. This process sees the wine go through a high vacuum, low pressure distillation machine which separates the alcohol from the wine by creating a vacuum (negative pressure) at a low temperature. The cool temperature allows the retention of aromas, which are removed along with the alcohol. The final step sees the aromas returned back into the wine and, finally, the winemaker bottles it and sends it out to the market.

This is a deep-maroon red wine. The nose is refreshing and complex with herb and spice coupled with savoury earthy notes of mushroom, dark chocolate and toasted wood. The palate is concentrated in flavour but well resolved in structure with an excellent silky texture. Dark berry and herb and licorice notes on the palate meet cedar and light smoke, with gentle mouth-coating tannins.

Despite advances in winemaking since our first Shiraz vineyard was planted in 1843, we have no reason to change the traditional Australian style. Langmeil's Sparkling Shiraz Cuvee is a Non Vintage, bottle fermented Shiraz with it's Cuvee' originating from the 1998 vintage. Left on its lees for 24 months and liquored with our own vintage fortified Shiraz, it is a wine for all occasion

Colour: Medium depth, crimson with a red rim.

Aroma: Rich, ripe plum and mulberry jam with a dollop of cream on a fresh scone. What more can I say?!

Palate: The juicy fruits and creamy vanilla mingle on the palate with an amazingly fine bead. Saucy and savoury secondary characters from the older base wines add to the complexity with suede-like tannins and balanced sweetness rounding off the finish.

One of Australia's greatest value red wines, not only for being affordably priced but because this wine is made with grapes that were hand pressed following fermentation. This gentle extraction method brings out smooth and silky textures in all of the wines made at d'Arenberg, accentuating fruity aromas and brightness of flavour. 

Pure Shiraz that's affordable doesn't get better. 

Serpico is the flagship Mitolo Cabernet and is made using the Amarone technique of drying grapes before fermentation. This process concentrates flavour, contributing mid palate plushness, complexity and mouth coating silky tannins. 

Winemaker Ben Glaetzer describes it incredibly aptly, we think, as a brooding, dark and deliciously seductive red. Its smoothness is thanks to the dried grape  winemaking method, which provides intensely rich and concentrated dark fruit flavours to an already powerful grape variety – Cabernet Sauvignon. The dried grape method also seems to soften and smooth Cabernet’s sometimes edgy tannin structure by providing a suppleness and richness to the palate.

This wine was named after one of Frank Mitolo’s heroes, namely Frank Serpico, who fought crime in the United States police force. 

Like it namesake, this is powerful, structured and focussed. 

This is a wine for now or the long haul in a good cellar. 

From the winery

This wine is much like the man it is named after, Frank Serpico, who went against all odds to expose an immense depth of corruption in the New York police force

Yalumba Paradox Shiraz is made from grapes grown in a vineyard on the Barossa Valley floor which is known for its hot climate and bold wines, but this one fits the bill of beautiful elegance and structure as well as of powerful dark fruit flavours. Its intense tannins are beautifully balanced by refreshing acidity, lithe texture and it ticks the vegan friendly box.

Drink with mushrooms, tasty cheddar or anything meaty on the BBQ.