MONTBRISON SUR LEZ, FRANCE
TAPENADE SPICE VELVET
CLASSIC / ORGANIC BIODYNAMIC / 750ML

Partially destemmed Syrah fermented for 15 days in concrete tanks. A pure expression of Syrah. Lively dark fruits balanced out with savoury olive tapenade, tar and stemmy grip. A truly dynamic wine, every year it has something else to offer. 

From the Distributor: My dream of Syrah; is produced entirely from old (65 year old) vines from the Gramenon estate and delivers pure, billowing aromas of blackberry, black raspberry, violet, lightly seared meat and gravel. Plush and velvety in the mouth, it has sensual tannins and lively acidity that give it a super definition, shape and long finish. This is one of my favourite wines of anywhere every single year and I am assured by Michele we have another absolute beauty in 2020. The fruit is fermented without sulphur using indigenous yeasts. Everything is moved by gravity, there are no pumps.  Some cuvees are aged in vat and others in old demi-muids and foudres. The wine is bottled without fining or filtration with only some cuvees receiving light amounts of sulphur.

This style of non-interventionist winemaking 'par excellence has forged the estate a legendary reputation and following. The wines age wonderfully when correctly stored, a 1991 Ceps Centenaires tasted recently only just starting to fade but still delicious, it's once sultry youth transformed over time into a gentle and beautiful whisper.

The original estate in Montbrison-Sur-Lez lies in the Drôme and interestingly, following consolidation, the vines they now have are all located in the cold, Northern Drôme department and not the Vaucluse department that lies underneath, where 95% of Côtes du Rhône come from.

Michele and Maxime sold a couple of parcels - notably all of the vines in Valreas that used to produce their Côtes du Rhône "L'Elementaire" and a parcel of Syrah in Vinsobres that used to go into the "La Papesse" - in fact with the sale of the Syrah and it's now complete absence from the blend, "La Papesse" has lost it's right to the AOC Vinsobres. They don't mind of course, they always want to make the best wine possible and were not entirely happy with the Syrah. To replace the surface that has been sold they found a superb isolated (they love isolated parcels) 2 ha parcel in Taulignan of Grenache and Syrah that they harvested for the first time in 2019.

RHONE VALLEY, FRANCE
PEPPER SWATHE BLUE
CLASSIC / 750ML

A blend of fruit from multiple Southern Rhone Vineyards.  An elegant wine that speaks of both old and new world practices. Broad blue fruited profile with a welcoming peppery edge.  

From the Producer: Les Graviers is a negociant blend of Syrah from three sources in the Rhone Valley. The majority comes from the southern parts of the Drôme and Ardèche regions, and a smaller amount from vineyards around Tournon.  Three sources: 40% Ardeche Sud Saint-Martin d’Ardeche, 40% Drome Provencal, 20% Rhone Septentrional.

Cave Julien Cécillon was founded in 2011 and is the beloved project of winemakers Julien Cécillon and Nancy Kerschen. With vineyards in the appellations of Saint Joseph and Crozes-Hermitage in France’s Northern Rhone Valley, the estate is dedicated to producing elegant, terroir-driven wines.

American Nancy Kerschen, and Julien Cécillon, a native of Tournon-sur-Rhône and nephew of Jean Louis Grippat, met through an enduring fascination with both wine and international travel. In 2011, having combined experiences working for various international wineries (Yves Cuilleron, Christophe Curtat, Fabrice Gripa, JC Cellars, Clos du Val, Saintsbury, Indevin and Saronsberg) the two decided to embark on their own winemaking endeavour.  Cave Julien Cécillon is the product of that union.

​Respecting the unique environment of each appellation, the estate applies sustainable grape-growing techniques in the vineyard to achieve the best expression of terroir in every bottle. Based on their collective experiences, they blend modern techniques with old world traditions and growing methods to achieve well-structured, graceful, food-friendly wines.

BROKE, HUNTER VALLEY
CONFECTION BRIGHT FUN
CLASSIC / 750ML

A playful medium-bodied, full destemmed Shiraz from the Timbervines site. The fruit and ferment were carefully managed to maintain high note aromatics while extracting a pleasant tannin profile. A lively all season Shiraz for any occasion.  

from the Producer: 40yr old vines from our Timbervines site. Picked on the early side of 13. Whole berry ferment with no must rectification; carbonic derived confection was encouraged to a point. Pressed to stainless steel partway through ferment to minimize extraction. Sulphured and racked to bottle post malo-lactic fermentation with no filtration. Retains a slight effervescence. My interpretation of shiraz from our volcanic soil.

GISBORNE, NEW ZEALAND
LIGHT SLURP INTRIGUE
CLASSIC / ORGANIC BIODYNAMIC / 750ML

A serious yet gluggable red. Bright, red spectrum fruits with lively acid. Yum-yum. 

From the producer: Crazy by Nature wines are blended by varietal and vineyard. Still adhering to the practice of organics, biodynamics hand harvesting and natural fermentation the wines are the most affordable in our range. The Cosmo Red a blend of Malbec, Syrah and Viognier is a barrel-aged red full of mid-palate fruit expression and thirst quenching drinkability.

"We're not standing on dirt, but the rooftop of another kingdom" -James Millton

The dry-grown, organically farmed The Standish Single Vineyard Shiraz derives from the western edge of the Barossa Valley. Careful hand selection of fruit and traditional vinification – including foot stomping – is followed by maturation in new (20%) and older French oak. This full-bodied, modern and expressive style is exemplified by intensely concentrated dark fruit flavours, fine chocolatey but vigorous tannins and integrated oak characters.

BAROSSA VALLEY, SOUTH AUSTRALIA
BEAST LAYERED DARK
CLASSIC / 750ML

The Relic is sourced from the Hongell Family vineyard planted in 1912. The shiraz heavy blend has a hint of Viognier (7%) to add a bit of lippy to this monolithic wine. The wine is aged in open-top fermenters and then basket pressed to oak where it sits for 30 months. Pure Barossa. Dark fruits, bread pudding and incredible structure.  

GREAT SOUTHERN, WEST AUSTRALIA
JUICE SPICE BERRY
CLASSIC / 750ML

Awash with every red coloured fruit you can think of. Light, bright and playful. Drink anywhere, anytime with anything.

From the Distributor: YeYe Rouge (Pinot Noir, Syrah + Tempranillo) ​Low yielding clonal Pinot Noir from Denmark makes up the heart of the blend, bringing lifted red fruits, musk and herbal notes, with Syrah contributing spice and structure. Plenty of stalks, whole berries and carbonic in here, all wild fermented, then pressed to oak to complete malolactic fermentation. The Syrah comes from an ironstone gravelly loam site west of Mt Barker; mid-weight, juicy, spicy. A splash of Meunier brings dark-fruited aromatics and a different angle on the palate. Six months in oak and early to bottle keeps the style where I like it - bright, layered, juicy, with some savoury scratch. Unfined. Sulphur dioxide added just before bottling.

From the Producer: La Violetta began producing small quantities of wine at Denmark, on Western Australia’s south coast, in 2008. Grapes are sourced from a handful of trusted growers with exceptional vineyards, some amongst the oldest in the state. The idea is to keep production at a small scale so that each wine is crafted with care.

Before being lured west by the quality of Great Southern grapes, winemaker Andrew Hoadley worked all over Australia’s cool and hot zones and in Piedmont, Abruzzo and Washington State. He now lives on Mt Shadforth, just out of Denmark town, and makes the wines in a small facility in the countryside.

The name ‘La Violetta’ derives from an old Piedmontese song celebrating intoxication.

MOORABOOL, VICTORIA
SPICE LENGTH ELEGANCE
CLASSIC / 750ML

Shiraz grown on north-facing red volcanic soils, co-fermented with a small amount of Viognier for 19 days before being aged in oak for 18 months. The cool climate shiraz is fruit-forward with a lovely ripe stem spice and silty tannin profile.

From the Producer: Shiraz fruit comes from the original By Farr vineyard, planted in 1994. It lies on a north-facing slope, and the red volcanic soil has a base of limestone with deep-set sandstone. All fruit is hand-picked from the VSP trellising, with 20 per cent left as whole bunches in the fermentation. Most years we co-ferment between 2 and 4 per cent viognier with the shiraz, the date determining whether or not the former is co-fermented and bled back. It is a natural fermentation, with the fruit remaining in the tank for 19 days before pressing. Shiraz sees 18 months in French oak, 20 per cent being new, and is bottled under vacuum.

A powerful nose, with the depth and complexity of cool-climate shiraz. This wine is spiced with pepper and mineral elements, leaning towards earthy. The co-fermented viognier adds a little richness to both the bouquet and palate, which has a very pleasant sweetness to start, followed by intense fruit and earthy long tannins to complete the delicate structure and overall elegance of the wine.

The microclimate of the Moorabool Valley is influenced by winds from the western plains and bracing sea breezes, which regulate the temperature on long, sunny days and cool the air overnight. This climate is key to producing naturally balanced, low-yield fruit that is rich in flavour.

The region’s environment is both cool and harsh for viticulture, due to the low rainfall and ever-prevailing winds that sweep across the barren western plains of Victoria. On average we receive 240mm of the 540mm annual rainfall in the growing season. The variation of temperatures between night and day helps us achieve complex and long-palate structures in our wines. Farming our land is not easy, but we believe the best wines are born from the most challenging environments.

Our vineyards are based on ancient river deposits within the Moorabool Valley. Thousands of years later, we are reaping the rewards of these complex and mineral-rich soils, which lend their unique characteristics to our grapes.

There are six different soils spread across the Farr property, with the two main types being rich, friable red and black volcanic loam, and limestone, which dominates the loam in some areas. The other soils are quartz gravel through a red volcanic soil, ironstone (called buckshot) in grey sandy loam with a heavy clay base, sandstone base, and volcanic lava rock. The soil’s good drainage and low fertility are crucial in ensuring small yields of intensely flavoured fruit.

The soil structure and microclimate at our vineyard make it ideal for growing pinot noir and chardonnay, and our location rates among the world’s best for both varieties.

RHONE VALLEY, FRANCE
PEPPER SWATHE BLUE
CLASSIC / 750ML

A blend of fruit from multiple Southern Rhone Vineyards.  An elegant wine that speaks of both old and new world practices. Broad blue fruited profile with a welcoming peppery edge.  

From the Producer: Les Graviers is a negociant blend of Syrah from three sources in the Rhone Valley. The majority comes from the southern parts of the Drôme and Ardèche regions, and a smaller amount from vineyards around Tournon.  Three sources: 40% Ardeche Sud Saint-Martin d’Ardeche, 40% Drome Provencal, 20% Rhone Septentrional.

Cave Julien Cécillon was founded in 2011 and is the beloved project of winemakers Julien Cécillon and Nancy Kerschen. With vineyards in the appellations of Saint Joseph and Crozes-Hermitage in France’s Northern Rhone Valley, the estate is dedicated to producing elegant, terroir-driven wines.

American Nancy Kerschen, and Julien Cécillon, a native of Tournon-sur-Rhône and nephew of Jean Louis Grippat, met through an enduring fascination with both wine and international travel. In 2011, having combined experiences working for various international wineries (Yves Cuilleron, Christophe Curtat, Fabrice Gripa, JC Cellars, Clos du Val, Saintsbury, Indevin and Saronsberg) the two decided to embark on their own winemaking endeavour.  Cave Julien Cécillon is the product of that union.

​Respecting the unique environment of each appellation, the estate applies sustainable grape-growing techniques in the vineyard to achieve the best expression of terroir in every bottle. Based on their collective experiences, they blend modern techniques with old world traditions and growing methods to achieve well-structured, graceful, food-friendly wines.

HARCOURT AUSTRALIA
BUNCHY SPICY FRUIT FORWARD
CLASSIC / MINIMAL SO2 / CHILLABLE

Ripper medium-bodied Harcourt Syrah from the brotherhood, dirty black denim. Early picked leading to a tidy, bunchy, spicy, fruit-forward style. Served chilled or straight from the shelf, yum.

From the producer: Fruit from the Bress vineyard, 65% whole bunch resulting in a light, spice-driven red perfect for this trans-seasonal weather!

PROVENCE, FRANCE
SUMMER SAVOURY CLEAN
CLASSIC / 750ML

A refreshing layered Provence rose. Extremely pale in colour due to the gentle handling during the picking and processing of the fruit. The wine is textured and fresh, a surprisingly savoury rose that is sleek rather than flamboyant.

From the Distributor: Cuvée Tentations Rosé is Made from 50% Grenache, 20% Cinsault, 15% Syrah, and 15% Tibouren. Bright red fruits lift from the glass, but, as with all these wines, there are wonderful layers of spice and non-fruit complexity beneath. The palate has a wonderful texture that sets it apart from other wines in the region. Huge drinkability too. Bring on summer!

Clos Cibonne is one of 18 Cru Classé growers in the Côtes de Provence AOP, and is in fact the most southerly. The estate’s 15 hectares of vineyards are located a mere 800 metres from the coast and are surrounded by hillsides at the base of a bowl that faces the sea. This topography creates air circulation that extends the growing period whilst cooling the vines. The soil is a mixture of schist & clay. After harvest, the wines are fermented in stainless steel & some are then aged under Fleurette (a thin veil of yeast) in 100-year-old, 500L foudres.

The estate is managed organically, although is not certified. Grapes are all harvested by hand and the resultant wines are some of the most transparent in  Southern France - the spices, herbs and salt that you can literally taste on the breeze, fill these wines.

Whilst as with most estates in Provence, rosé is the focus, we are thrilled to also import one of Clos Cibonne's red wines, made exclusively from a local grape Tibouren. Lighter framed than many other Provence reds, this is fresh and vibrant, with a distinctly Mediterranean twang.

KEILOR, VICTORIA
JUICY RASPBERRY CAROB
LEFT OF CENTRE / 750ML

Handpicked and wild fermented as always. A juicy blend of Pinot Noir and Syrah from Macedon. Fermented and aged in old French oak for 10 months. Racked by gravity and bottled in Feb 2021 with no additions except for a whisper of sulphur. Unfiltered and unfined as always. 60 dozen made. Chill me down in warmer weather.

From the producer: le timbre is made in a small shed surrounded by an acre of vines in Keilor, Melbourne, Australia. The wines are made with minimal additions, emphasizing purity of fruit, lively acidity and bright, ripe texture achieved by the use of oxygen and lees contact. Movements are made by gravity and everything is wild fermented, unfiltered and unfined. le timbre currently works with growers who practice a variety of farming methods. Everything else is done on-site by hand with the help of friends and family. The dream is to have a regenerative, mixed farm with a small vineyard from which all fruit is sourced and vinified.

CANBERRA DISTRICT, NSW
ACID LIGHT SLOE
CLASSIC / 750ML

A light fruit-forward Shiraz.  All the pretty joys of the variety while maintaining swift feet and savoury oak. A spicy edge on the nose that quickly relaxes into blueberries.

From the Producer: Mostly Mallaluka fruit with a small portion from another Canberra district vineyard, just down the road. Unlike the Syrah, we do not use stems at all. Aged for 18 months in seasoned French Oak Barriques. 2019 was quite a hot year and this wine shows the strength of the sun in its fruit, yet retains the classic spiciness that we are so used to in this region. A high acid driven wine that begs for rich and savoury foods to enjoy with. No fining or filtration was used, minimal SO2 added.

HEATHCOTE, VICTORIA
FORWARD GUZZLE HERB
CLASSIC / 750ML

80% whole bunch Shiraz sourced from multiple granite heavy vineyards located in Heathcote. A bright aromatic Shiraz that has fine tannins and herbal spice. Easy drinking - all day.

Very bright crimson and purple in colour. Intense perfume of lifted wild raspberries, black olives, soy and turned earth. Crushed granite, red and black cherries, graphite and gun smoke with energetic freshness and length, the palate shows the best of Heathcote with a light touch. Savoury dried herbs and spice, graphite and tapenade again, with very fine tannin coming from the 80% whole bunches during ferment, balanced red fruits leading through a long savoury finish. Concentrated but light on its feet.

The name Syrahmi is a made up from “Syrah” the French word for Shiraz and “Ami” meaning friend. The idea being a “friendly Shiraz” or “A friend of Shiraz”. Syrahmi began in 2004 when Adam Foster gave up his day job as a Chef to pursue his dream of becoming a wine maker. He purchased his first tonne and a half of grapes from Heathcote winery and the dream was born.

Each year grapes for Syrahmi are sourced and selected from different vineyards in the Heathcote region. Thus each year the wines are given a different name to reflect the vintage.