August Bank Holiday Cellar Raids: Day Four

4 Kilos' first vintage in 2006 was made in a milk refrigeration unit and since then, winemaker Francesc Grimalt and business partner and musician Sergio Caballero have really honed their efforts to produce Mallorca's most well known and respected wines. 100% Callet grape. A wine that displays immense purity and freshness with a wild strawberry perfume and aromas of crushed red berries and hints of violet and sweet spice. The tannins are so fine grained and the palate is silky in texture with a restrained concentration on the core.

Agricola is the brainchild of Callum Powell, the son of Torbreck founder Dave Powell, who worked in the Northern Rhône with Jean-Louis Chave before striking out on his own. There's a clear nod to the Northern Rhône here. Its 'low hi', hands off winemaking, and all that, combined with some excellent vineyard sources, makes Callum's wines some of the most exciting we've found in the Barossa. This has all the bold, expressive black fruit you would expect from the powerful subregion of Ebenezer, but with a bright energetic acidity and relatively restrained 13.9% alcohol.

Agricola is the brainchild of Callum Powell, the son of Torbreck founder Dave Powell, who worked in the Northern Rhône with Jean-Louis Chave before striking out on his own. There's a clear nod to the Northern Rhône here. Its 'low hi', hands off winemaking, and all that, combined with some excellent vineyard sources, makes Callum's wines some of the most exciting we've found in South Australia. The Flaxman Shiraz is from the Eden Valley and is sourced from two vineyards; the 100+ year old Powell family vineyard, and a neighbouring steep slope. This is a medium-weight, elegant Shiraz. It's fresh and saline, with black olive and black pepper in amongst fresh red and black fruit. Callum uses very little new oak, and coming in at below 12% alcohol it's a truly unique, and incredibly impressive, example of Eden Valley Shiraz.

Dark cherries, plums, mixed spice and leather aromas with hints of dark chocolate. There is a lot going on in the glass, yet the wine retains its poise and there is freshness and vibrancy that cuts through the palate.

Anselmo Mendes is one of Vinho Verde’s most iconic winemakers and the 2022 Muros Antigos Loureiro is a benchmark for the region. Made from 100% Loureiro, it comes from northwest Portugal’s Lima River Valley where you can find the grape’s most compelling examples. There is a little citrus and yellow pear on the nose, beautiful length, and some savoury structure from lees ageing that brings the wine together.

Macán Clásico 2019 is Vega’s project in Rioja with the Rothschild family. It is 100% Tempranillo planted in the foothills of the Sierra Cantabria in the Sonsierra region of Rioja. The Clásico is their second wine that uses younger vine fruit and the wine spending a few months less ageing in french oak barrels (14 months). 2019 was a very dry and warm vintage, with a concentrated core and richness.

This is the estate's Grand Cru site with extremely old plantings from 1890. The wine has great acidity and freshness and the finish is long with a salinity that almost feels like a coastal wine. Grapefruit and beeswax notes combine with white florals.

From 85 year old vines that come from a small 1 hectare vineyard at altitude on complex soils of quartzite, slate and clay. Primarily Garnacha, there is some Macabeo that has been field blended in the vineyard. Blood orange, raspberries combined with sweet and savoury spice. The tannins a chalky and extremely well knit.

Bodegas Frontonio is an exciting project in Aragón that focuses on old vines, high altitude plots and regenerative viticulture. This red is a blend of Garnacha, Garnacha Peluda, Mazuela (Carignan) and a small percentage of Macabeo that is planted at 600 metres altitude and to 50 year old+ vines. The wine demonstrates incredible balance and freshness with bright red berry fruits and wild flower perfume. The tannins are fine grained and beautifully integrated into the wine's silky core.

This delicious white comes from 50 year old vines from two villages at altitude on primarily slate and limestone rich soils. A wine that is largely focused on texture, it displays orange blossom and white peach aromas, as well as lemon and lime citrus notes that combined with the wine's acidity bring vibrancy and freshness to the core. There is a pithiness on the palate that provides great structure.

At just over 1 hectares, this old vineyard high altitude plot is planted on slate soils and dry farmed. The whole bunch winemaking adopted gives the wine a floral lift with wild strawberries and red berries as well as cranberries and layers of complexity offered with garrigue herbal notes. The tannins are so fine with a hint of ripeness giving a nod to the wine's origins.

Planted at 700 metres in a parcel named Barrandijos in the village of Alpartir on primarily limestone and slate soils. Juicy red cherry fruits combine with wild strawberries, rosemary and thyme notes. Fine grained tannins are supported with a silky palate and bright core.

Tawny gold colour. Complex and elegant, this classic Amontillado is pungent and aromatic, with fine notes of oak. Nutty on the palate with a hint of sweetness and a lingering, dry finish. The Solera of this Amontillado consists of 10 casks which are aged in José Luis González Obregón’s bodegas in El Puerto de Santa María.

Having spent 12 years ageing in casks in Bodega La Campana in Jerez de la Frontera, this Oloroso has taken on complex aromas of baked apple, grilled nuts combined with dark chocolate and saltiness.

Pale lemon in colour, this Fino has an attractive lemon citrus profile that supports the yeasty, salty and savoury notes that are a result of the biological ageing. The palate has a refreshing acidity and saltiness on the palate.

BodegasTamerán was set up in 2019 by footballer and Canary Islands native, David Silva after a much sought after 6 hectare vineyard became available on the island. He asked friend Jonathan García (owner and winemaker at Suertes del Marqués) to run the project and the wines have since gained much praise.This white wine comes from the volcanic archipelago of Gran Canaria. Vines are planted on their own roots at altitudes of 600-700 metres on mountainous plots benefitting from a cooling Atlantic influence and sandy, volcanic soils on exclusively south facing slopes.Malvasía Volcánica is a cross of Malvasía Aromática and Marmajuelo. Expect beautiful aromatic and exotic aromas to combine pink grapefruit and citrus notes. The palate is very saline and mineral, a nod to the vineyard soils and proximity to the sea.

BodegasTamerán was set up in 2019 by footballer and Canary Islands native, David Silva after a much sought after 6 hectare vineyard became available on the island. He asked friend Jonathan García (owner and winemaker at Suertes del Marqués) to run the project and the wines have since gained much praise. This exceptional white wine comes from the volcanic archipelago of Gran Canaria. Vines are planted on their own roots at altitudes of 600-700 metres on mountainous plots benefitting from a cooling Atlantic influence and volcanic soils. There is a lot of citrus and ginger spice combined with fleshy stone fruit aromas with an incredible waxy texture.

By Farr Shiraz is from the original vineyard planted in 1994. It's co-fermented with 2-4% Viognier and is matured in 20% new oak. There's a bit of whole bunch bringing a lift to the nose, but on the palate it's deeply concentrated with dark fruit and aromatic spice. Complex and structured.

A brilliant cool climate Shiraz from the By Farr team in 2019. Bright and fresh with sappy berries alongside some riper black fruit. There’s some black pepper and earthiness and a silky texture.

The Shiraz is sourced from the original By Farr vineyard planted in 1994. The fruit is hand picked and 20% is whole bunch fermented. The Shiraz is co-fermented with two to four percent of Viognier and is aged for 18 months in French oak barrels, of which 20% is new. On the nose, it is powerful and deeply concentrated, showcasing the complexity of cool climate Shiraz.The palate is defined by notes of spice and earthy undertones, with co-fermented Viognier adding both richness and a touch of sweetness. Combined with structured tannins, this creates a long, elegant and earthy finish. A complex cool climate Shiraz.

Viña del Olivo was revolutionary in Rioja in the early 1970s for being Rioja's first single estate, modelled on the Bordeaux concept. Under the meticulous winemaking of Jorge Navascués, this wine and the 2020 vintage is exceptional. A wonderful perfume of red cherries, rose petals and cranberries are supported by sweet and savoury spice. There are hints of lapsang souchong tea and crushed stones as well as some herbs. The tannins have a great presence, as well as an attractive suppleness.

A touch of coconut is present along with the cinnamon-spiced oak here. Again the fruit core is compact, dense and concentrated with the promise of power and weight to follow. The palate is incredibly taut with intense, tightly bound raspberry and dark cherry. The tannins are ripe, full, and assertive while the acidity brings the trademark long, juicy character. This is currently showing all the potential of a beautifully constructed Gran Reserva. An exciting prospect indeed.

Viña del Olivo was revolutionary in Rioja in the early 1970s for being Rioja's first single estate, modelled on the Bordeaux concept. Under the meticulous winemaking of Jorge Navascués, this wine and the 2020 vintage is exceptional. A wonderful perfume of red cherries, rose petals and cranberries are supported by sweet and savoury spice. There are hints of lapsang souchong tea and crushed stones as well as some herbs. The tannins have a great presence, as well as an attractive suppleness.

Having spent 24 months in a mix of French and American oak, this more modern style Rioja is displaying attractive purple and black fruit aromas. Notes of cinnamon, coconut and licorice spice. Tannins are fine grained with some grip, yet extremely well integrated given this wine is still so young. There is a red berry fruit concentration on the palate that continues for a long time on the finish and is balanced spectactularly with a lively acidity.

The 2020 vintage was a hot vintage and was one of the Douro's earliest harvests on record. There is a lot of concentration, but due to lower yields there is real balance and refreshing purity to the wine. Blackberries, red cherries and plums are supported by blood orange and dried flower aromas. The tannins have real grip and a glossiness to them. Expect power and elegance.

Quinta da Leda comes from one of the top Douro estates, a main source for the legendary Barca Velha. With velvet texture, precise, pure black fruit and a very long mineral finish, it is incredibly impressive. There’s a lifted freshness creating perfect balance with the concentration and depth in the wine.

Quinta da Leda comes from one of the top Douro estates, a main source for the legendary Barca Velha. With velvet texture, precise, pure black fruit and a very long mineral finish, it is incredibly impressive. There’s a lifted freshness creating perfect balance with the concentration and depth in the wine.

The grapes are sourced from five vineyard sites in the hills of Alt Penedès. From 100% Xarel-lo grapes, the wine is aged in a mix of 500 litre French new oak barrels and the rest in concrete eggs for 8 months. Grapefruit pith, fresh apricot and white pear notes. The acidity is lively and there is an attractive phenolic grip on the finish.

A very special wine with limited production, the grapes are sourced from a small plot, with many vines over 100 years old. Black cherries, juicy red plums, brambles and clove and cedar spice are also supported by chalky, ripe tannins. Dark chocolate notes persist on the finish.

This Grenache is produced by Marco Cirillo from two 100+ year old vineyards from the renowned Barossa Valley. Full of rich fruit and spice, the palate is generous with intense and classically Grenache characteristics. It’s smooth, rounded, and generous with fantastic texture from 12 months maturing in old foudres. A true bargain, this is a wine that can be enjoyed now, or well into the future.

Grapes come from a slate dominated plot in the village of Toral de los Vados. It's northeast-facing exposition at 700 metres altitude, combined with 100 year old vines as well as Mencia co-planted with around 12 other varieties makes this a very exciting site and wine. Expect wild strawberries, cranberries and sweet spice combined with graphite and garrigue. Tannins are chalky and the core has so much finesse.

Cesar's 100% Godello comes from a single south facing plot in the Villafranca del Bierzo with over 100 year old vines. The wine has a flinty reductive nose with white peach and lemon citrus. The acidity is nervy and saline and feels exceptionally mineral.

Grapes come from two plots in the village of Valtuille, mainly from El Llano, with the rest from El Foco. The wine spends a year in old french barrels. Beautifully mineral with graphite and crushed stone aromas combined with wild herbs and flowers.

This is a juicy and fruit-forward Mencia, coming from younger high-altitude vines. Whole bunch fermentation brings a fabulous lift to the wine and the finish is long and finessed. This is extraordinarily fun to drink and is the perfect way to discover the wines of rising star César Márquez.

From two plots planted in 1929 in La Horra, 400 metres apart. San Cristobel is the backbone of the wine, with the slightly lighter Barrosso adding nuance. It’s been farmed biodynamically since 2000, while no new oak has been used in the elevage of the wine since 2012.

Dominio del Águila was established in 2010 by Jorge Monzón and his partner Isabel Rodero in the small town of La Aguilera in the Ribera del Duero and since their arrival have been making waves in the wine world. They manage to achieve breathtaking elegance in their wines, focused on small volumes and high quality, these are not your typical Ribera del Duero fruit and alcohol bombs. The Canta la Perdiz is a single vineyard parcel that is made up of a field blend (principally Tempranillo with a mix of Carignan, Bruñal, Bobal and Albillo) of mainly 100 year old, ungrafted vines. The organically grown grapes are hand harvested and foot trodden and later spend over 30 months in oak prior to bottling. Despite the wine’s concentration and density, it still manages to portray great minerality and focus. Expect bramble fruits and spice combined with blood orange and wild strawberries. The tannins are fine grained yet present and the acidity remains refreshing and lively, and the wine’s length is exceptionally long.

A blend of Godello, Albariño/Alvarinho, Dona Blanca, Treixadura, the 2020 vintage was cool and wet and the profile is much more on the lemon citrus and herbal profile with a nervy acidity and minerality. The old vines as well as spending some time on fine lees gives the wine weight and addded texture.

Made primarily of Mencia (73%) combined with indigenous varieties Brancellao, Mouraton and Souson. Juicy cherry perfume as well as wild flowers and spice combine with fine grained, graphite like tannins. The texture on the palate is silky and seductive.

This 100% Treixadura white has a restrained concentration and is wonderfully complex. Honey blossom, white peach and lemon verbena notes. The wine displays a lively and refreshing acidity and has a waxy texture.

Eaton Wines was established in 2014. Along with his wife Jo, Mike established some of New Zealand’s most renowned Pinot Noir vineyards (Clayvin, Clay Hills, Outpost, Calrossie) and the TerraVin wine brand. 2019 was a ripe peachy vintage for Sauvignon Blanc and this tiny production cuvee showcases this with soft fruit on the nose with a zingy citrus lift on the palate. Juicy and mouth-watering, it's one of the finest New Zealand wines we've tried.

Eaton Wines was established in 2014. Along with his wife Jo, Mike established some of New Zealand’s most renowned Pinot Noir vineyards (Clayvin, Clay Hills, Outpost, Calrossie) and the TerraVin wine brand. This is a single vineyard wine, fermented and aged in French oak barrels. Zesty and pungent, with added leesy richness and subtle nutty aromas. Textural and rich.

A sweet sherry that is produced from a small, artisan grower. Expect exotic aromas and spice with cloves, dried figs, salted caramel and olive brine notes. The mouthfeel is luscious but there is great energy and vibrancy that brings balance to this sweet style of sherry.

Due to light filtering, this Fino has real character and expression. Lemon citrus, herbal and olive brine support bread and salted almonds notes. There is a saltiness on the palate and despite Palomino being relatively low in acidity, this Fino displays a lively acid profile.

Benje Tinto grapes come from an impressive altitude of 1000 metres in Santiago del Tiede in Ycoden-Daute-Isora with notable Atlantic and volcanic influence. The majority is Listán Prieto (also known as País) and a small amount of Tintilla and the vines are completely untrained which no doubt has contributed to this wine’s wild character. Expect bright red cherries and wild flower aromas combined with juicy, refreshing acidity and fine grained, integrated tannins.

A relative new addition to the Envínate range, this 100% Listá Negro wine comes from four different parcels in the Orovata Valley, in a village previously named Migan, on ungrafted vines that are over 100 years old. The altitudes reach 600 metres and contribute to the wine’s energy and freshness. Wild flowers and strawberries combine with powdery tannins and lively acidity. One of the more rounder styles within the range.

The Benje Blanco grapes come from an impressive altitude of 1000 metres in Santiago del Tiede in Ycoden-Daute-Isora with notable Atlantic and volcanic influence. The Listán blanco vines are old and aren’t trained, which contributes to the wine’s wild personality. The Benje demonstrates aromas of blossom, grapefruit and flinty notes combined with zesty acidity.

This is only the 2nd vintage of this exciting wine sourced from over 100 year old vines from 3 plots that reach 600 metres altitude and situated in the north of Tenerife in Santa Úrsula. A blend of Listán Negro, Negramoll and Listán Blanco, depending on where the grapes originate from the wine undergoes different percentages of whole bunch. Bramble fruits and violet aromas combine with rosemary and thyme. The tannins are chalky and well integrated.

Female winemaker Filipa Pato is a pioneer in Portugal and committed to sustainable, organic and biodynamic practices. This single vineyard Baga is planted largely to limestone rich soils which gives the wine a mineral core. The nose expresses itself with a delicious cranberry, red cherry and plum aroma and the tannins are fine grained and well knit into the silky core. There is a restrained concentration to this high quality red that will no doubt age for some time to come.

An indigenous white blend that is dominated by Arinto, this Alentejo white is a favourite at Lay & Wheeler. It offers orange peel and grapefruit notes as well as ginger spice and flinty notes. The palate is energetic and crisp, with a pithiness that persists on the finish.

Ben Glaetzer balances bright freshness with powerful ripe black fruit in this Shiraz and Cabernet blend from the northern end of the Barossa Valley. It has a lovely herbal lift on the nose, with vanilla and chocolate complexity giving richness to this serious generous wine.

Old vine wine, vines from 50 years of age plus, with all the associated concentration and richness. Vibrant and ripe with blackberry, plum, pure and plush in style. Violets, black pepper and cedar notes. Bright and balanced with fine-grained tannins and silky texture.

Arguably the longest consecutively-produced single vineyard wine in Australia, Mt Edelstone was planted in 1912. It now represents incredible value in Henschke's portfolio. Made entirely from Shiraz vines that average over 100 years old, the 2017 expression is full of ripe blackcurrant, spiced plum and fine pepper. There's a distinct sage leaf aroma and a little creaminess on the nose from oak ageing. This vintage is beautifully fresh, energetic, with clean fresh fruit flavours and long, fine tannins.

Mt Edelstone tends to be our favourite of the new Henschke releases each year. From vines planted in 1912, it always impresses and is more approachable than its stablemate Hill of Grace. Rich cherry and plum, with sage, fresh cracked pepper, and more lifted earl grey, floral aromas. Elegant and charming, even in this seriously warm vintage. This feels like it will be impressive young, but has a powerful core and grainy tannins that will set it up well for a decade or more in the cellar.

52% Shiraz, 25% Cabernet Sauvignon, 12% Cabernet Franc and 11% Merlot sourced from vineyards across the Eden and Barossa Valleys. The vines are anything from 50 years of age plus, and the result is a rich, concentrated wine that really punches above its weight. Ripe, silky, fine-grained, with explosive violet and cracked black pepper on the nose.

1952 was Henschke’s first vintage here, from the Edelstone vineyard owned by the local Angus family. It was Henschke’s first exploration into single vineyard wines. In 1974 the Henschkes bought the vineyard. 100% Shiraz from vines planted in 1912, this is matured in 27% new oak hogsheads. Spicy and complex on the nose, with elegant, restrained blackberry, black plum and blackberry. There are aromatic blueberry and violet notes, clove, black peppercorn and dried sage. There’s bright acidity here keeping it fresh, but a brooding feel to the rest of the palate that should age remarkably. If Hill of Grace is the jewel in the crown at Henschke, Mount Edelstone should not be overlooked.

Named after the Poniente winds, these sherries are produced from the el Aljibe vineyard in Pago Añina, and aged in a restored house tucked among the vines. The Fino comes from a very small selection of barrels that are displaying the finest flor. Expect typical yeasty and brioche notes combined with wild herbs and lemon citrus. The palate has a zesty acidity and saltiness.

Named after the Poniente winds, these sherries are produced from the el Aljibe vineyard in Pago Añina, and aged in a restored house tucked among the vines. Complex layers of dried fruits, salted almonds, hazelnuts and candied orange peel.

From the famed Springvale vineyard at altitude in the Clare Valley, that brings a beautiful fragrant, floral quality to the wine. Intense and aromatic with white flowers, fresh lemon and lavender. The sherbert-like acidity is perfectly balanced with a refreshing long finish.

This is a collaboration between the Barrys and Ernie Loosen. It's made from vines planted in 1979 in one block of the Lodge Hill vineyard. It's made in large 3,000 litre German foudres, and fermentation is arrested when 5 grams of residual sugar remain. It's not sweet, but has a great balance of rich fruit with the powerful, textural character of the wine. The wine finishes rich and long, with lemon barley, white peach and a waxy note.

This is the second incarnation of a collaboration between the Barrys and Ernie Loosen. It's made from vines planted in 1979 in one block of the Lodge Hill vineyard. Fermented in a 3,000 litre German oak foudre, left on the lees for 12 months, and aged for a further year in stainless steel, the Wolta Wolta is pure, textural and energetic. There's a savoury character to the wine, and phenolics that suggest this will be very long lived indeed. The wine finishes rich and long, with lemon blossom, wet stones, and a flinty, ethereal character.

From a newer vineyard for Kumeu River, this time in Hawke's Bay. Limestone soils give a distinct mineral character to the wines here with more than a passing resemblance to Burgundy. Fine-grained tannins, with sweet red cherry, fresh mint and subtle forest floor aromas. A must try for any Pinot fan.

Tempranillo (95%) is the main variety and comes from three vineyards in Rodezno (Las Cuevas, El Palo and Las Monjas) It is blended with 5% Graciano from the Montecillo vineyard in Fuenmayor. The 2016 Gran Reserva is an exceptional vintage with aromas of wild flowers and berries combined with sweet spice, dark chocolate and balsamic notes adding layers of complexity to this concentrated wine.

Benchmark Australia Chardonnay from Margaret River, Leeuwin Estate 2020 is ripe, vibrant and energetic, with bright citrus, pithy notes, and oyster shell, saline notes on the finish.

Benchmark Australia Chardonnay from Margaret River, Leeuwin Estate 2019 is bright and energetic, full of fresh, juicy lemon and lime flavours with mineral, saline, oyster shell complexity.

Concentrated and complex with blackcurrant and black cherry fruit mingling with violets, anise, clove and iodine. Hints of graphite and savoury developing on the nose, and on the palate there's a flinty minerality on the finish. Bold but fresh, with fine-grained tannins.

From the Yarra Junction sub-region in the Upper Yarra, this is delicate and mineral in style. Mac only uses old oak here and wild yeasts. Lemon barley and white flowers on the nose, with some wet stone and steely aromas too. Bolder, fresh lemon and pith on the palate and some creamy texture. Then there's a stony quality and salinity on the finish.

Mac thought it was frankly ridiculous he had to travel all the way to the Macedon Ranges to find top quality Cabernet Franc, but find it they did and this is full of the same charm and character as the rest of the range from Yarra. They used 10% whole bunch, 60% whole berry, and 30% foot-stomped fruit before fermenting with indigenous yeasts. The wine was then aged for 7 months in large and small old oak before being bottled unfiltered. This has old-world leafy freshness and fine tannins. It has Mac's trademark transparency and a mixture of black and red brambly, aromatic fruit flavours.

This comes from the Bulong Estate vineyard in the Yarra Junction sub-region. It has dark cherry fruit on the nose and palate, with lots of intensity and complex spicy notes. On the palate it has a lot of intensity too with fine tannins and texture that builds and leads to an energetic, fresh finish. This has all the volume, texture and harmony of the great Australian Pinot Noirs.

Intensely perfumed with pure aromas of raspberry, black cherry and red cherry. Light mineral hints of reduction on the nose, and a firm structure at this young age. Incredible concentration and intensity for its modest 11% alcohol.

The Gladysdale sub-region sits at the south of the Yarra Valley and is unique in receiving more of the warm air that travels down the valley compared with other Yarra sub-regions. There's increased air moisture content due to the surrounding forests and higher solar radiation. As a result there's some riper fruit character here, with ripe citrus and some stone fruit like apricot and yellow peach. On the palate it has this, but also some tighter, greener fruit, as well as juicy acidity and subtle stony notes. The ripe fruit keeps this broad on the palate and rich towards the finish.

From the Woori Yallock sub-region, this 2022 has lots of pure lemon and white peach aromas and flavours, with a creamy texture and subtle nutty notes on the palate. It's more expressive on the palate at this early stage, with rich fruit and baking spices.

The Gladysdale sub-region sits at the south of the Yarra Valley and is unique in receiving more of the warm air that travels down the valley compared with other Yarra sub-regions. There's lots of character and complexity here as a result, with earthy notes and dry spice adding a savoury heft around the dark cherry fruit. It remains lithe and elegant, with juicy fruit towards the finish, testament to Mac's considered, delicate style with Pinot Noir.

This is a blend of fruit from the Ferguson and Lusatia Park vineyards in the Woori Yallock sub-region. This feels like textbook Mac Forbes, with a lean, focused, herbal edge to the bright red fruit flavours. There's some obvious whole bunch influence with lifted fresh herb aromas and a gourmand, appetising quality to the texture on the palate, helped by the salinity towards the finish. The tannins are fine and linear, and there's tons of cascading, cleansing acidity keeping it fresh and lively.

This limited edition Gran Reserva is made from 80% tempranillo, 9% graciano, 9% mazuelo and 2% garnacha. Having spent 27 months in 225-litre American oak barrels, this wine displays attractive sweet spice and dill notes. Expect balsamic and black olive notes as well as bramble and black cherry notes. The tannins are well integrated with perfect ripeness and grip and the palate showcases vibrant and refreshing acidity.

A delicious Pinot Noir from Murdoch Hill's Artisan range, each named after vintage horse-drawn carriages winemaker Michael's grandfather collected. They are stored at the winery to this day. This vintage of Phaeton has 50% fruit from Lenswood and 50% from Piccadilly and is full of complexity. There's a dense core of brambly fruit, red cherry and plum, in a delicate frame with fragrant, lifted earthy notes. It perfectly showcases the delicate characters of Pinot Noir from these cool sites.

Full of wild strawberry and red plum, with a delicate frame of fine tannins. Some whole bunch lifted character on the nose with fresh herbs, and bramble notes. Light pepper aromas and a long refreshing finish.

Tilbury is named after a vintage horse-drawn carriage, one of many that were collected by winemaker Michael's grandfather, the first person in the family to farm this land. It's a refined and refreshing Adelaide Hills Chardonnay with focused, pure citrus fruit on the nose, bright acidity, and wet stone character. As the palate opens up there are some more stone fruit flavours on the palate and light hazlenut flavours. Long and fine finish.

A refined Adelaide Hills Chardonnay with focused, linear acidity, mineral, wet stone aromas and lots of pithy citrus fruit. There's broader stone fruit on the palate and light hazlenut flavours. Long and fine finish.

Only 100 cases of this were made this vintage. This is 100% Piccadilly Pinot Noir fruit, and winemaker Michael Downer uses 40% whole bunch to add savoury, herbal complexity. There are spicy notes of clove and five spice, with light complexity from maturation in oak.