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.

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.

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.

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.

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.

The top wine from Casa Lapostolle, this Clos Apalta is full of concentrated blackberry, blueberry fruit, with expressive and layered tobacco and floral notes. It's rich, complex and full bodied, with bags of potential to age, and at this early stage has lots of densely packed, ripe tannins. Focussed, polished and seriously impressive.

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.

St Henri's signature is its maturation in large format old French oak. As a result, there's a freshness and purity of fruit that sings through. It's elegant and supple, showing some of the warm character of the 2020 vintage with ripe blackberry and damson. There's aniseed, clove and spicy cured meat complexity on the nose and palate, and lots of concentration from the low-yielding vintage conditions.

The 2021 Cabernet Sauvignon Bin 707 is a blend from Coonawarra, Barossa Valley and Wrattonbully and is matured for 16 months in new American oak hogsheads. Coonawarra is becoming more and more of the signature here, giving lots of fresh cassis and refreshing herbal character. It's built to age, with a firm structure but a lot of complex flavour to match, and it should soften into a brilliant 707 given the long, cool, even growing season in 2021.

This is the top wine from the historic Wirra Wirra winery, one of the pioneers in McLaren Vale. Chook Block is from a single biodynamically farmed vineyard plot and is only released in the top vintages. There's lots of complex, ripe fruit here with red and black cherry, raspberry, cassis and mulberry, covered in dark chocolate and spice. There's more leathery notes as the palate continues, and iron-filing-like mineral notes. There's plenty of oak character and bold structure around the core of dense fruit. Long and concentrated on the finish.

Iron Heart is a north-facing block, and the result is a meaty, spicy, iron-rich Shiraz. There's lot of black olive flavour, and initially on the nose, lots of heady, rose petal perfume. Elegant and complex in style.

One of the finest wines from Chile, Viñedo Chadwick always has more refreshing red-fruit focus compared to its stablemate Seña. There's an almost Bordelais structure here, with grippy tannins and refreshing acidity, subtle earthy and cedar notes and a juicy, brambley finish.

Bullnose is often overshadowed by the more famous Coleraine bottling from Te Mata, but this Syrah is completely delicious, with more than a passing resemblance to the Northern Rhone. There's black cherry, rose, pepper, and smoky truffle development. This ages gracefully and is well worth discovering.

This is the top Pinot Noir at Murdoch Hill, made in tiny quantites each year. Use of whole bunches in the fermentation is a signature, and in 2022 winemaker Michael Downer uses 20% whole bunches to build complexity and texture. There's 40% oak lending baking spice notes. This year the fruit all comes from the Lenswood area of the Picadilly Valley and it shows a characteristic balance of intense freshness and pure red fruit.

One of the most exciting estates we've found from South America, Otronia are based right in the south of Argentina in Patagonia, an incredibly pure, cool and natural place. Here there's limited rainfall and incredible windy conditions, leaving the wines breathtaking and brilliant. Their Chardonnay has electric, mouthwatering acidity, and fresh, delicate peach and apple fruit, along with delicate white floral elements and crushed sea shell minerality.

River Malbec comes from an old dry creek that runs through the Adrianna Vineyard. The rocky soils create an extra generosity and density to the black fruit flavours here, along with some rosemary, dark chocolate and violet aromas. This is structured, intense with pure fruit and chalky freshness.

The Felton Road dry Riesling comes from the schist soils of Block 2 of the Elms Vineyard. Powerful and weighty on the palate, with lots of mineral character. There are lifted floral notes on the nose and ripe pear on the palate. Racy acidity carries through to an impressive finish.

Alma is a relatively new addition to the Te Mata portfolio, and is full of ripe red fruit on the nose. There's more strawberry and red cherry on the palate, with smoky notes, lavender and baking spice. The 2021 is particularly floral, with incense and peony.

One of the top wines from historic Hawkes Bay estate Craggy Range. This is a savoury Pinot with chanterelle mushroom and white truffle aromas around the red fruit core. The tannins are soft and supple and there's a lively, spicy quality throughout. Concentrated in this low yielding vintage.

One of the finest wines in all of New Zealand, with a deep purple colour and an explosion of fresh black fruit on the nose. Some blueberry notes add extra aromatic complexity and there's lots more floral, violet and lavendar as it goes on. The tannins are fine and coat the palate, and the fresh acidity carries the inate richness through to a fine, long finish. One of our finest examples of Le Sol with considerable intensity this vintage.

Exceptional wine from the Finn family, Neudorf is undoubtedly one of the most highly rated Chardonnay producers in New Zealand. Concentrated, rich, complex, with a stony, mineral finish. Juicy and forward for drinking now but will cellar for well over a decade.

Valli founder and winemaker Grant Taylor has won international renown for his ability to showcase variations in different Otago subregions. This 2020, from Valli's cooler site in Bannockburn, is fresh, complex, expressive and elegant. It shows dark hedgerow fruits with an edge of cranberry and pomegranate, and some brambly, structural tannins giving the wine length and longevity. Lots of cracked pepper on the nose. Though enjoyable in its youth, this has the structure and concentration to age for many years.

Springvale is a six hectare vineyard in the Watervale area of Clare Valley, situated at 460m above sea level. The soil here is soft and loamy with some limestone. The resulting wine is generous and fruit-forward with a chalky textural note. Sweet citrus and green apple flavours with crystalline acidity.

80% Grenache Blanc, 6% Roussanne, 6% Bourboulenc, 5% Clairette, 2% Greanche Gris, 1% Picpoul. The Blanc is an introduction to the superlative white wines from Yangarra Estate, inspired by the greats of the southern Rhone. This has lovely, sunny and refreshing orchard fruit, savoury notes and a noticeable textural quality, pithy and phenolic.

One of Australia's most revered wines, this vintage has 5% Viognier co-fermented and has 20% to 35% whole bunch fermentation. There's always an ethereal feel to this wine, almost Pinot Noir like in its structure. The flavours are pure Shiraz though, with licorice, spicy cured meat, black olive and exotic spice.

This is Murdoch Hill's top Chardonnay in their Artisan range, made in tiny quantities. The Rocket is all about building complexity on the palate, with limited filtration of the juice, and plenty of lees stirring. These rich, creamy components meet toasty oak on the palate, with a bright seam of acidity throughout. Adelaide Hills is a brilliant spot for top quality Chardonnay in Australia, and in capable hands becomes this delicious, complex wine with potential to age beautifully.

Brian Croser needs little introduction. A pioneer of winemaking in Australia, he was the brains behind Petaluma, and was sensible enough to keep hold of the acclaimed Tiers Vineyard when the brand was sold in 2001. The focus here is on quality of viticulture and the resulting fruit, and Tapanappa Tiers Chardonnay has become one of Australia’s great Chardonnays. It’s taut and focused, with toasty notes up front and a long persistent finish. Golden apple and zesty grapefruit combine on the palate, with flinty notes towards the back palate.

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.

Coldstream is ironically one of the warmer spots in the Yarra, and one of the only places Mac sources from in the Lower Yarra area. This Pinot has a silky texture and lots of fresh strawberry and raspberry flavours. There's a lot of heady perfume on the nose but the palate is razor sharp, persistent and refreshing, as is so typical of Mac's wines.

2022 was the third 'La Niña' year in a row for Australian growers, but the wetter, cooler conditions it brings has been ideal in Luke's eyes. The Syrah in 2022 sings of these cooler conditions and the granite terroirs he sources his fruit from. It's got juicy red and black fruit, and lots of stony, saline character. He harvests tiny berries from the top of this granite outcrop where the soil is thinnest. The resulting concentration, combined with the saline, savoury feel on the palate, makes this incredibly moreish and appetising, and about as far from a classic Aussie Shiraz as you can get.

‘GC’ stands for Gary Charles, aka ‘Gazza’. This wine pays tribute to Gary Farr’s knowledge and achievements over the past 40 years. The Chardonnay is sourced from the Côte Vineyard, which according to the Farrs, will make up the ‘backbone’ of the By Farr wines for the decades to come.This site consists of diversity of aspects (North/North-East/East) as well as soil types, including loam, limestone and black volcanic soils. The grapes are whole bunch pressed and fermented in French oak barrels, of which 50% is new, with some light lees stirring to help to start the malolactic fermentation. This Chardonnay was bottled 11 months after picking. The 2022 ’GC’ Chardonnay is long on the palate, with textured fruit and its typical mineral freshness.

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.

Bin 28 has all the classic hallmarks of rich black fruit, dark chocolate, black pepper and vanilla on the nose and palate. It's rich and textured with mouth-coating, with broad tannins and creamy coconut flavours. An ideal warming red to drink by itself, but incredibly versatile with savoury, black olive notes developing in the background.

34% Grenache, 31% Carignan, 20% Cinsault, 8% Counoise, 5% Shiraz and 2% Mourvedre. The Shiraz included is in rose form, so as not to overpower the other varieties. The Noir is the introduction to Yangarra's red wines, and it's a lively, pretty, vibrant style of red, with sunny Australian fruit flavours but sappy, red fruit-driven, led by lots of young-vine Grenache. There's a savoury, spicy element entirely from the fruit, as no new oak is used. A delight to drink, bright, refreshing and characterful.

Rockford pick their Semillon in several passes, sometimes taking two of three weeks on each of the vineyard parcels, resulting in a variety of ripeness levels to blend into the final wine. The result is complex, concentrated and rich. This is broad and soft in comparison to Hunter Valley Semillon, perpahs a result of bottling under cork.

The ‘Tout Près’ Vineyard was planted in 2001 and consists of different soil types for each of its three slopes. The largest is made up of black volcanic soil over limestone, the second of quartz gravel mixed with red ironstone and the third an iron strand in grey sandy loam. This site owes its name to its high vine density (7,300 vine/hectare): ‘Tout Près’ in French translates to ‘very close’. The ‘Tout Près’ Pinot Noir is vinified the same way as the ‘Farrside’ Pinot Noir, however, it is fermented with 100% whole bunches in a five-tonne oak fermenter. Aged in 100% new Allier French oak barrels. As the vines age, this wine becomes more expressive with each release. On the nose, this wine showcases red and dark fruit, followed by hints of spice and understated power, with striking acidity.

No block wines were made in 2021 so all the best fruit went into this single vineyard bottling. This really shows why Tom and the Yabby Lake team are so celebrated for Pinot Noir. It’s layered and complex, with long, pure red berry fruit and a refreshing finish.

A fragrant and floral Riesling from the famous high altitude Springvale vineyard. The aromas are intense with white flowers, lavender and bright citrus. The sherbert-like acidity is perfectly balanced with a refreshing long finish.

Racy and lifted style, with plenty of refreshing acidity and fresh citrus alongside some riper stone fruit aromas. This vintage is sourced from Sexton, Tarraford, Applejack, Primavera and Wombat Creek vineyards across the Yarra Valley with 50% from the upper Yarra ranges. They make this Chardonnay in a classic way with limited malolactic fermentation to keep the wines bright and racy.

Anyone who spends longer than five minutes in Luke Lambert's company will know that Nebbiolo is where his heart truly lies, and his dedication to this grape is admirable, not least since he himself acknowledges he probably won't live to see it reach its full potential in the Yarra Valley. Nevertheless, Luke is already crafting some beautiful wines from this finickety variety, dry grown in the Valley, and has done since the early 2010s. In 2022 it's particularly impressive, with tons of dark fruit and pretty floral perfume. It doesn't match Barolo for structure, but is warm and approachable in style, with a gourmand, savoury feel on the long finish.

A great example of modern Yarra Chardonnay, with purity of fruit combined with savoury, textural richness. Textural and complex with lemon confit and white peach fruit. There's great balance here between mealy, nutty richness, and pure, mineral, stony notes. Towards the finish it becomes more mineral still with a salinty on the back palate.

Bull Swamp is a single vineyard bottling from Bill Downie, who grew up in Gippsland and worked at Bass Phillip before starting his own label. In Bull Swamp you will find slightly more black berry fruit, but it still has all the refreshing, sappy red fruit signatures of Bill's other wines. There's an earthy, spicy dimension to this Pinot Noir, and a firmer structure around the pure, aromatic fruit.

Gippsland is a massive area geographically, with very few vineyards. Bill Downie is native to the area, and spent his formative winemaking years in Burgundy and at nearby Bass Phillip. The Gippsland Pinot Noir has a lovely soft, silky texture, with juicy red fruit initially, and more aromatic, woody herbs towards the finish. Ideally served very lightly chilled.

King's Wood is a south facing block, leaving the wine elegant, lifted, perfumed and medium-bodied. There's lots of blue fruit here and subtle savoury notes. Aged only in large Austrian 500 litre foudres.

Spicy and explosive with lots of rose petal perfume. It's made entirely in Yangarra's signature ceramic eggs, and spends a lot of time on skins, creating quite a hefty style of Grenache with black fruit and lots of savoury spice. Polished and rounded on the palate, with a delicious, fruit-led 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.

Fresh and fragrant, this is a remarkably inviting Cabernet from a cooler than normal vintage in Coonawara. In 2020, there's plenty of juicy black cherry, cassis and oyster shell salinity. Wynns Coonawarra Estate is one of the best and longest established vineyard sites in Coonawarra. Yet again, the John Riddoch is a benchmark Cabernet for both the region and the Australian subcontinent as a whole.

This 2020 still feels incredibly youthful in style, with tons of structure and grip. They use 70% whole bunches which gives a lifted, herbal quality, alongside lots of savoury-tinged, crunchy black fruit. There's mouthwatering acidity and it feels like there's a long life ahead for this wine. A great and bold example of cool-climate Adelaide Hills Shiraz.

The Cabernet from Leeuwin Estate is brilliant, with concentration and complexity, floral violet aromas, and plenty of spice and character on the palate. Some classic Cabernet graphite notes and clove builds to a rich and long 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.

The first vintage of this single-block wine produced from 30 year old Shiraz vines. Incredible depth of flavour and volume with layers of complexity just starting to develop. Full of ripe plum and blackberry fruit and a fresher red cherry and plum lift. Some black olive and earthy aromas are starting to develop. Velvet, polished texture and bright acidity to finish.

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.

Hill of Grace was planted first in 1860 and plantings continues until 1965. These therefore qualify as Ancestor vines in the Barossa Old Vine Charter. 100% Shiraz from these pre-phylloxera plantings. The 2018 was matured in 20% new oak. Incredibly fine, silky and complex. Full of spice with five-spice, fennel seed, pepper, cinnamon and clove, in amongst ripe blackberry, black plum and cherry, with more lifted violet and blueberry notes. This is restrained and tightly wound right now, with potential to age for decades.

“Bright quartz-green; the most lively and brightest expression of the three '09 Chardonnays, introducing more citrus and grapefruit nuances without obliterating the
stone fruit; has a finish that lasts for 30 seconds or more. Drink to 2018.”

96 points, James Halliday, 2012 Australian Wine Companion