South Australia

A concentrated McLaren Vale Shiraz with blackberry, dark plum and liquorice layered over peppery, savoury spice. Dense fruit and firm tannins give it a long, powerful finish.

Deep red-purple colour accompanies mulberry, cassis, eucalyptus, spice and oak. The wine is dry and full-bodied, with present acidity, a generous mouthfeel, soft tannins and a long, fruity finish. Made from Cabernet Sauvignon in South Australia, it is bottled under screw cap in the 375 mL format. Suggested pairings include lamb, bison or other grilled and roasted red meats.

Blackberry and cedar aromas are joined by blackcurrant, bay leaf and dried herbs. The palate is full and juicy, with forest fruit, dark plum, cherry and a hint of chocolate. This Shiraz comes from South Australia and contains 14 percent alcohol. Suggested pairings include beef, lamb, game and poultry. An old windmill connected with the Brown family gives the wine its name.

Black cherries, blueberries, crushed violets and roses appear with an earthy mineral streak recalling sun-baked clay and warm stones. The palate is powerfully structured, taut and focused, combining fruit and savoury spice with sinewy tannins. The aromatic profile also recalls the crush pad at harvest. The wine comes from South Australia and carries 14.5 percent alcohol.

Raspberry liqueur, red apple skin, autumn, dark spice and cinnamon appear with berry freshness and tea-like tannins. Hand-harvested Grenache fermented for fourteen days with a wild-yeast starter in stainless steel, including twenty percent whole bunches. Ageing lasted ten months in large French oak vats, with malolactic fermentation. The wine was bottled without fining or filtration. Thirty-year-old vines grow in Maslin Beach sand over red clay flecked with ironstone.

Intense ruby colour with a youthful purple hue accompanies cranberry, redcurrant and blackcurrant. The medium-bodied profile includes crunchy dark berries, black pepper, cinnamon, fine tannins and lively acidity. The wine is made entirely from Coonawarra Shiraz. Maturation lasts thirteen months in new and seasoned French oak hogsheads, vats and barriques. The oldest contributing sites include the Undoolya vineyard planted in 1894. Alcohol is 13.4 percent.

Dark purple at the core with a vibrant plum hue. Aromas include blackberry, white sage and lavender. The palate includes red cherry, plum, moss, earth, cedary oak and thyme. It is fine, long and generous, with soft acidity and pliable tannins. Cabernet Sauvignon comes from Coonawarra. Maturation lasts fifteen months in new and seasoned French oak barrels, including hogsheads, barriques and vats. Alcohol is 13.8 percent.

Inky violet colour accompanies crème de mûre, blueberry, vanilla, rose, clove and cinnamon. Dark berry and cherry flavours sit with vanillin oak and supple tannins. Fruit came from vines aged twenty-five to 105 years. The palate is full-bodied, powerful and textured. The wine matured in new and one-year-old American oak. Alcohol is sixteen percent, and the finish is bright.

Meaty and peppery notes accent raspberry and boysenberry fruit in a full-bodied red. Shiraz provides the main share of the blend, while Viognier accounts for seven percent. The wine has a lush, substantial texture, with vanilla, chocolate and coffee among its flavour details. It comes from McLaren Vale in South Australia and carries 15.5 percent alcohol.

Pepper, herbs, violet and florals accompany crunchy fruit, gentle tannins and defined acidity. Black cherry, tea and herbal notes sit within a medium-bodied Gamay with a silky, rounded feel and a long, mouthwatering finish. Fruit comes from a high Piccadilly Valley vineyard on clay over limestone. Half the wine undergoes carbonic maceration, while half uses whole bunches for six days.