This is one of Australia's premier wines, comparable to Penfolds Grange with its cult status and commitment to excellence. Hill of Grace is made entirely from pre-phylloxera Shiraz vines, planted by early European settlers in the mid 1800's. This wine is capable of ageing for 20+ years.

"Deep crimson with purple hues. Sweet, fragrant, exotic aromas of spicy red and black berry fruits, supported by plum, anise, tar and truffles and a hint of cedar. An elegantly fruited palate shows rich, complex flavours of forest fruits and cassis with underlying notes of black pepper spice, while the surprisingly restrained powdery tannins provide layers of texture for a long and luscious finish." - Winemaker's notes.

For 400 years the Boeckel family has had its roots firmly planted in the terroir of Mittelbergheim. In 1853, Frederic, an established winemaker from the centre of the village founded the business. His descendants went on to make the Boeckel Estate one of the best known in Alsace. The estate is today run by Jean-Daniel and Thomas Boeckel, the 5th generation of winemakers. Exploiting 21 hectares of excellent vineyards in Mittelbergheim and the surrounding area, they continue to put their efforts into creating a quality product.

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

It’s not often we come across wines that date back to 1398 but Chianti is no everyday wine, especially when it's labelled Isole E Olena. All grapes in this wine were hand picked. It's a blend of 80% Sangiovese, 15% Canaiolo and 5% Syrah, which balance each other nicely with their ripe red berry flavours of cherries and raspberries which sit alongside complex notes of spice, smoky leather and a hint of cedar. This wine's lively acidity adds a freshness and gives length to the wine. 

This great red will benefit from ageing thanks to stellar winemaking and viticulture from Paolo di Marchi, one of the kings of the Sangiovese grape, who took over the winemaking in 1976. He ended decades of sharecropping and focussed on fine tuning work in the vineyards and pioneered Tuscan reds made entirely from the Sangiovese grape, such as the great Super Tuscan, Cepparello; now one of the region’s most iconic wines. 

Isole e Olena Chianti Classico is one of the great Tuscan reds.Try it. 

THE CHIANTI CLASSICO APPELLATION

Chianti Classico is the heart of the wider Chianti production zone and its wines are distinguished by a trademarked black rooster on their labels. The wines of Chianti Classico are higher in quality and noticeably so in taste than wines labelled Chianti, which come from a broader area in Tuscany. The wines taste better because the vines are planted on hillsides with a higher degree of  iron rich soils and a greater diurnal temperature range, which provides more powerful, riper fruit flavours, which are balanced by higher acidity thanks to the cooler night time temperatures. 

The Sangiovese grape must make up 80% of all wines labelled Chianti Classico compared to 70% Sangiovese for wines labelled Chianti. 

Chianti was first defined as a wine producing sub region within Tuscany in 1716 by the Grand Duke of Tuscany Cosimo III, whose wanted to protect the integrity of the wines and prevent fraud. The Chianti Classico Wine Consortium was formed in 1924 with the distinctive Black Rooster trademark chosen to feature on the labels. 

Intense purple red color. Intense nose of flowers (violet) and black fruits (black cherry, blackcurrant) combined with peppery hints. Full on the palate with a nice fruity and spicy aftertaste.

55% Grenache, 35% Syrah, 10% Mourvèdre grown in the Côtes du Rhône apellation in cobblestone-clay and clay-limestone soils.

Grapes were destemmed with daily racking. Wine aged on fine lees in vats with controlled oxygen levels.

Food Pairing: Spicy food, red meat in sauce, cheese.

"Richly fruited and instantly appealing, the wine shows dark plum, cherry, warm spice and roasted nut aromas, followed by a generously expressed palate that's succulent and silky. It's soothing and comforting with loads of tasty flavours. At its best: now to 2028" Sam Kim, Wine Orbit, Feb 2024

AltaCima 6.330
Blend Composition: 72,6% Cabernet Sauvignon; 11,2% Carmenere; 9,1% Syrah; 7,1% Petit Verdot
Appellation: Lontue Valley
Harvest period or Harvest date: Between the end of April and beginning of May
Laboratory analysis :
Alcohol: 13,8%
Residual Sugar: 1,84
Total Acidity : 5,29 gr/lt. (tartaric acid)
pH: 3,6

Winemaking:
Fermentation: In stainless steel tanks. Two days of cold pre-fermentation maceration at 5º and 6ºC; nine days of alcoholic fermentation with temperatures between 28º and 30ºC which decrease towards the end of the process. 16 days of post-fermentation maceration at 22ºC. Total skin/wine contact time: 27 days.
Ageing process: 40% of the wine is aged in new French oak barrels for about 11 months, 30% is aged in two- to three year-old French oak barrels and the rest is aged in stainless steel tanks.
Filtration Procedure: : It is an unfiltered wine and has natural tartaric stability. It may present a fine sediment.  Decanting suggested.

Tasting notes: Our 6.330 blend 2008 harvest has an intense and deep red colour. Complex to the nose, this wine combines fruity aromas such as cranberry, cassis and plum with sweet spices such as vanilla and finishing with some toasted notes. In the mouth, it is full-bodied with an intensely fruity flavour and a long persistence.

Date of bottling: 2013 (Batch production)
Ideal consumption period: 2013 - 2021
Ideal temperature for consumption: 18ºC

Food pairing: Our Alta Cima 6.330 blend Premium Reserve is an excellent choice for intensely spiced cuisine. Ideal with all kinds of red meats, pâté, lamb and game. When pairing it with cheeses, select dry and/or strong-flavoured versions.

This Reserva Tempranillo from Valdepenas is a great example of the quality coming out of Spain at the  moment.  Ripe and juicy, yet also with hints of oak and complexity.  Grapes from their oldest, low-yielding vineyards were combined with those of younger vines to create a blend of rich dark fruit with smooth vanilla and rich cocoa. 12 months in American oak barrels, followed by a further 24 months in the bottle add a silken texture to the blend.  Superb with hearty stews and char-grilled steaks as well as a variety of tapas.

"Dark cherry red with a savoury bouquet infused with redcurrant fruit and cake spices, then spicy and savoury to the taste with lifted red berry fruit, a touch of orange zest and peppery spices. There's a nice touch of smokiness coming through, underlying earthy notes and a long dry finish lifted by vanillin oak and mint. Tannins are firm yet the wine is ripe and juicy with a pleasing generosity. Fantastic presentation.  13% alc."

Winemaking Philosophy
The Arneis vineyards used for this selection are cultivated on loose soils with a strong presence of silica and a particular microclimate, which can give wines aromatic and elegant.

The grapes are picked by hand and the harvest is followed by cold maceration with soft pressing. The must then undergoes temperature controlled fermentation at 16-18 °C for about 10 days. The last important phase for this wine is a short period of bottle ageing, in order to develop its structure and pleasant bouquet.

Tasting Notes
Colour: clear straw yellow.
Bouquet: complex, intensely fruity with attractive notes of vanilla, face powder and candyfloss.
Palate: well balanced and elegant. The finish shows notes of peach and honey.
Statistical information
Grape variety: Arneis
Alcohol: 13.50 % vol.
Appellation: Roero Arneis DOCG
Aging: on the lees in steel vats.

An exceptional dessert wine. Local wild cherries are infused with the prior year's vintage (Montepulciano and Sangiovese). Deep red and intense, with cherry aromatics and bright, balanced acidity. 

A dark cherry colour leading to a nose with aromas of cherries with spiced plum, black pepper and spice with subtle integration of oak.

The palate is round with serious intent; bright florals, juicy fruit and a lifted integration of earthy spice note and black pepper. Soft mouth coating tannin, a creamy texture and subtle oak provides a poised, elegant finish.

REGION : Frankland River, Western Australia
VARIETY Shiraz 92%, Touriga National 4%, Malbec 3% and Viognier 0.5%

Ideal food wine which will complement many dishes including pork, lamb and duck.

 Drink now for the next 5 to 7 years.

La Grande Dame is one of the great champagnes and is a big, dry, toasty, full bodied wine, made from 90% Pinot Noir, which adds layers of savoury depths to this complex bubbly, and 10% Chardonnay. It is named in homage to the Grands Cru vineyards from which the grapes in this wine come, from Champagne villages Aÿ, Bouzy, Ambonnay, Verzy and Verzenay and 47% Chardonnay from Avize, Oger and Le Mesnil-sur-Oger. 

Its name also pays homage to the Grande Dame of Champagne, the late widow Clicquot, whose main legacy is to have left both the brand and the region in better condition than she found them, mostly famously by inventing riddling; the turning of the bottle to remove the yeast sediment into its neck, prior to disgorgement. This resulted in higher quality, cleaner, fresher bubbles in both look and taste. Her quest was quality and she is widely credited with having raised it significantly in the Champagne region and in the bottles it produces.

Dark and delicious Spanish blend of Tempranillo (85%) and Merlot (15%) made from grapes planted at high altitudes in the village of Moradillo de Roa. The hillside vineyards give depth and ripe fruit flavours to this dry, full bodied red, which has bright fresh fruit flavours, notes of spice and a smooth soft lush texture. 

If you are looking for a treat yourself or for the wine lover in your life, here is a Spanish red that will surprise and please in equal measure. 

This full bodied wine has the dark fruit flavours of a Mediterranean wine but is beautifully balanced by the naturally high acidity of the Mencia grape, which provides a sense of freshness to the wine. This fascinating blend of five grapes is mostly Mencia which makes up 90% of the wine with the remaining grapes being Brancellao, Mouton, Souson and Garnacha Tintorera. The wine was aged for 12 months in old French oak barrels. 

Spain is known for its wealth of old vines, mostly grown en vaso (in the shape of a vase) and low to the ground to keep them anchored since there is no trellis they can rely on for support.

These sturdy vines have hefty trunks and, impressively, produce grapes even when they are 100 years of age and older. The fruit tends to taste extremely concentrated and is not exactly plentiful on these old vines, which can yield as low as one to 1.5 kgs of grapes per vine but the results are worth retaining these beautiful, noble and commanding old plants. 

Our first sparkling pink Portuguese wine and it's dry, medium bodied and super zest with aromas of citrus fruits and biscuits. It is soft and refreshing with a delicate acidity that gives it a great balance.  Great match with salads and good company.

Another Malbec cracker from the Catena stables.

The Alamos Malbec has a dark purple colour with violet highlights. The nose offers bright black berry aromas with light floral notes and a touch of toast. The mouth-feel is full and rich, with ripe, concentrated cassis and black raspberry fruit interwoven with a touch of chocolate and sweet spice from light oak aging. The finish shows ripe, silky tannins."