Easter Cellar Raids -
Other New World

Dubbed the ‘baby Grange’, this blend of Cabernet and Shiraz creates a massive complexity of dark fruit flavours, with large oak barrels adding delicate sweet spice flavours. Mouthwatering acidity and the tannins are approachable and silky. The perfect way to enjoy what makes Penfolds so celebrated.

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.

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.

A beautiful expression of Tannat, with rich, concentrated black fruit and a firm structure. The tannins are bold but balanced by fresh acidity and masses of complex flavours of vanilla, coffee, chocolate and fig.

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 very bold style of New World Cabernet Sauvignon, the Bin 707 is fermented and matured in new American oak barrels, giving the wine powerful flavours of vanilla and coconut. Linear tannins typical of Cabernet provide the structure for long ageing.

The 2019 Seña is a vibrant, ripe, yet incredibly refined red from this iconic estate. A blend of 60% Cabernet Sauvignon, 21% Malbec, 15% Carmenère, and 4% Petit Verdot, it shows refinement of tannins, poise, and a long and stony finish. There’s tons of energy here, and a slightly smoky finish. This is quintessentially Chilean, but with real poise.

A truly beautiful Malbec made from vines that are over 100 years old. The elevation of their vineyard gives incredible almost-minty, floral freshness to the wine, alongside dense blackberry, damson and blueberry fruit. There is subtle spiciness from a year in French oak and a wilder savoury, herbal character too.

Torbreck's classic and traditional Barossa Shiraz. Very dark fruit profile with soy, coffee, dark chocolate and star anise. This has 2 years in 50% new French oak barriques. This drought vintage in particular is textural and grippy on the palate. This has an earthy, iron-rich feel to it, almost Hermitage-esque.

A classic Aussie blend of 73% Shiraz and 27% Cabernet. Rich and concentrated with savoury spice character from long maturation in old large-format oak.

Rich, soft and full-flavoured Cabernet, from vineyards all adjacent to the Rifle Range Road. They use large old oak for maturation which has softened the tannins but kept the pure Cabernet fruit at the fore.

The Caley is Yalumba’s flagship wine, and they began blending Coonawarra cabernet with Barossa shiraz more than 50 years ago. This is now a hallmark of the great Australian blend of Cabernet and Shiraz, quite rightly regarded next to Penfolds Grange in terms of quality but made in tiny quantities. Densely packed, fragrant black berries with a chalky minerality and complex creamy, nutty notes from oak. There’s plenty of fine tannin and a beautiful long 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.

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.

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.

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.

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.

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.

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.

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.

Shaw and Smith purchased their vineyard in the celebrated sub-region of Lenswood back in 2011 and have doubled the production here. There's dark, fragrant black berry fruit, and a taut structure thanks to a decent proportion of whole bunch and lots of fruit tannin.