“An even split of upper and lower Yarra fruit. Whole-bunched pressed and wild fermented in 15% new French puncheons. Around 5% mlf. A light, bright green gold. Pure fruited with an attractive nose of just ripened orchard and stone fruits, pink grapefruit and orange blossom. A hint of matchstick and just-baked ginger snaps. Concentrated and lithe at the same time, Giant Step’s calling card is just as good, if not better than the super 2021 release.” – Phillip Rich, Halliday Wine Companion

“A blend of the individual vineyard releases – Sexton, Tarraford, Applejack, Primavera and Wombat Creek – with a little more input besides. It gets “the Rolls Royce treatment” and then it’s blended to become this. Grilled almonds and peaches with wet stones and runs of citrus. Beautiful (creamy) texture, flavour and composure. The elegance of this, the exotic wet stone notes, the smoky push on the finish. It’s all pretty much into wow territory. This is a gorgeous release, essence of chardonnay, scores schmores, buy and drink.” – Campbell Mattinson, The Wine Front


Winemaking Notes: The Chardonnay grapes are chilled overnight before they are whole bunch pressed the following morning. The juice is immediately transferred into 500L French oak puncheons. 15% of the oak is new, while the remaining 85% is seasoned. The juice is fermented naturally using indigenous yeast over 10 days, finishing with lots of stirring at the end of ferment. Around 10% of the batches go through malolactic fermentation. The wines are then sulphured and kept on lees in barrel until October, when they are blended and bottled.

Experience the best sake Niigata Prefecture has to offer with this refined bottle of Manju junmai daiginjo-grade sake. Part of the Kubota series by Asahi brewery, this premium junmai daiginjo variety has a fruity aroma with flavours of honeysuckle and Fuji apple with subtle notes of spiced pear. Best enjoyed chilled or at room temperature.

Vinupetra : a Sicilian dialect word meaning "wine produced in stony soil." The vineyard is cultivated by hand using natural products. No biotechnology is used in the winemaking process. District: Porcaria in the municipality of Castiglione di Sicilia – Etna Nord at 580 meters above sea level. Parcel: VignaCalderara. Grape varieties: Nerello Mascalese 80%, Nerello Cappuccio 10%, Granache & Francisi 10%.

Number of screws approximately:  3,800

Land area: approximately 0.38 hectares

Density of vines per hectare: 10,000

Vine Age: Over a hundred years old, on its own rootstock, with part replanted in 2005

Vineyard cultivation: Albanello di Etna (Etna Bush Vine method) with Etna chestnut support.

Average yeild per hectare:  9,000kg

Average liters of wine produced per hectare:  6,000L

Average total number of 0.75 l bottles produced: 3,100

Harvest period: second ten days of October

Vinification: Pressing of the grapes, 30% of which with the stems. Maceration on the skins for at least 15 days in a 2500-liter wooden vat.

Yeasts: addition of native yeasts (Pied de cuve)

Duration of alcoholic fermentation: 10 days

Aging period: in 225 and 500 litre barrels for 12 months

Filtration: only during bottling

Clarification: natural decantation

Decanting during refinement number: 6

Addition of sulfur dioxide: in small doses before fermentation and bottling

Average alcohol content: 13.5%

Average total acidity grams per litre: 6.5

Average pH: 3.35

Total sulfur in freshly bottled wine (mg/l) average: 60

Bottling: in May of the second year following the harvest

First Year of Production: 2001

Hand harvested, fermented in Palmiento aged in underground amphorae. The vineyard is biodynamic and only minimal filtration takes place through a wicker basket. Ruby red color. Notes of red berry fruit, raspberry and cherry predominate on the nose. On the palate it is fresh and soft, with a well present but velvety tannin. A well balanced wine.

100% Negroamaro from Contrada Monte La Conca, between San Marzano and Francavilla Fontana. The soils here are finely textured red soils thanks to the presence of iron oxides and the vines are head-trained bush vines, grown at a density of 500 vines per hectare. The grapes are harvested manually with small baskets and experience maceration for 18 days on 80% of the mass followed by 25 days on 20%, with native yeasts selected in the vineyard. Fermentation takes place at a controlled temperature of 24-26 °C and maturation follows in French and Caucasian oak barriques for 12 months.

Deep purple red in colour with a rich and complex bouquet that shows hints of spice, soft fruit and cherry jam. The palate is full-bodied, smooth and balanced with fine tannins, and a pleasantly long finish.

Best served with red meats, game and mature cheeses.

Earthy red made from the Sangiovese grape and a wine that represents Central Italy at its best, expressing this elegant grape's great structure thanks to being made from 20 to 30 year old vines, hand picked grapes and a wild ferment in concrete and stainless steel for 12 to 15 days. The wine was aged for six months in concrete and three months in bottle, pre release. 

It's a wow red, both for drinking now and for aging. The beautiful firm smooth tannin structure, high but balanced acidity and the purity of red fruit all make it an exceptional red wine. 

An assemblage of different parcels on marl and limestone soils in Gevingey, 35yo vines on average, facing west. Vinified and aged in foudres with no bâtonnage, the wine was bottled in July the following year. This is a zippy and lean style of chardonnay that is always great. 

Notes on the producer

Natives of the Jura, both Pauline and Géraud’s families owned tiny plots (used to make wine for home consumption) and spending time in the vines in their childhood was enough to give them the wine bug. They met while studying winemaking in Dijon and created Domaine des Marnes Blanches when they returned to the Jura in 2006. They farmed organically from the word go and have added (some planted) parcels along the way to reach a total of 12ha today, spread across three towns in the Sud-Revermont (south of the Côtes-du-Jura AC).

They recently built a new winery off the main road in Ste-Agnès which gives them plenty of space and allows them to vinify and age every parcel separately. Wild yeast fermentation is the norm, wines are fermented in stainless steel and then aged in minimum 5yo 228 to 600ltr barrels. Sulphur is used sparsely for the whites (around 20mg/l total) or not at all for the reds.

Hand-harvested with rigorous sorting, traditional vinification with alcoholic and malolactic fermentation in 500-liter demi-muids, indigenous yeasts, without racking. Organic viticulture (certified), and biodynamic practices.

The nose is intense, offering beautiful floral aromas. The palate is splendid, rich, and full-bodied, with aromas of lemon. Tension is currently dominant, along with salinity and minerality, but this nectar will undoubtedly evolve towards a more luscious character. It finishes with a very long, mouthwatering finish.

Bouscasse represents the most open and polished wine from Alain Brumont's extensive holdings in the region. The vines are planted on hillsides with yellow and white clay layered over fissured limestone. Bouscasse is meant to reflect the history of the region, made in the style of the 18th century heyday of Madiran.

The wine is big and bold, packed with both fruit and tannins. It has great structure and a dense dusty tannic character that promises great aging but which will be drinking now with a dcent decant.

Tannat 40%, Cabernet Sauvignon 35% and Cabernet Franc 25%

This is a great red to drink on a cool night with its dense, dark and delicious flavours, thanks to the hot climate it comes from in Salento in the region of Puglia in southern Italy. This wine is made from Italy's Negroamaro grape, which is widely planted there around the warm southern Mediterranean.

It tastes full bodied, smooth as velvet and tastes of plush plum flavours, sweet licorice and has a dry finish.

Made by one of the Beaujolais masters, one of the earlier pioneers of 'natural' wine. Made to be drunk young. This is 100% Gamay. Serve chilled. 

Our ideal is to make wine from 100% grape juice. 
-Marcel Lapierre

Made by the legendary Peter Sisseck of PIngus fame, this is an approachable, yet big and mouth filling wine, with juicy fruit forward flavours and ripe tannins. Predominantly Tempranillo.

Ciù Ciù Arbinus Verdicchio dei Castelli di Jesi DOP Classico is a fine Italian white wine originating from the Marche region. It is made from 100% Verdicchio grapes grown in the hills surrounding the medieval town of Jesi. The wine has a delicate pale yellow color with greenish hues and a pleasing and complex aroma with floral notes, aromas of peach, and a mineral sensation. The taste is intense, fresh, and balanced with a long finish that is citrusy. This wine is perfect for pairing with seafood, white meat, and fresh cheeses. This DOC Classico is one of the most appreciated Verdicchio wines and has won many awards in Italy and internationally.

This is a stunning new addition to our southern French wine range and comes from winemaker Xavier Vignon. Xavier has become internationally known for being the winemaker of several of the best domaines in Châteauneuf-du-Pape and the Rhone, such as Le Nerthe, Marcoux and Grand Veneur.

This Cotes du Rhone is his own take on the traditional southern French theme with its smooth, spicy, juicy flavours, over delivering on style, quality and price - as is typical of the best Cotes du Rhone reds.

50% Grenache- 40% Mourvèdre - 5% Cinsault - 5% Syrah