HUNTER VALLEY, NSW
TOAST BRIGHT COMPLEX
CLASSIC / SUSTAINABLE / 750ML

In 2016 I was lucky enough to work at Margan Estate as a cellar hand. I quickly realised that this was a unique place. The rich volcanic soils produce some of the most exciting Semillon I have ever tasted. The FJM Semillon epitomises the quality of place and production. The wine is carefully pressed and racked to stainless to undergo a slow cool fermentation. No oak is used and the utmost care is taken to maintain the subtle aromatic profile of the variety. Having now spent 5 years in the bottle, the wine is starting to hit its straps, toasted notes with white petals and an acid sharpened complexity that changes with every mouthful.

From the Producer: The fruit for this wine comes off our small one hectare Francis John Margan or ‘FJM’ block. Situated on our Timbervines Vineyard on the red volcanic soil of the Fordwich Sill, this vineyard is planted with cuttings taken from the DeBeyers vineyard that Frank Margan planted in the late 60s.

We have 100 hectares of distinguished Margan vineyards, across two locations. These vineyards are planted to a mixture of 50-year-old traditional Hunter varieties and pioneering alternatives we have planted ourselves. Most of the vineyards are planted on the unique soil of the Fordwich Sill providing our wines with their special sense of place. We make all our wines onsite at our Broke based winery with annual production of around 25,000 cases. You can try all our wines at our beautiful rammed earth cellar door where we have structured tastings, including new releases as well as aged and museum wines.

We are also proud to be regarded as leaders in environmental stewardship and are fully accredited with Sustainable Winegrowing Australia and Freshcare. We were one of the first in the Hunter to achieve this and our certification benchmarks to the ISO14000 series (International Standards) for best practice. This means we follow a detailed Environmental Management Plan (EMP) to reduce our impact across all business operations in the four basic pillars of sustainability – reduction of greenhouse gases, energy efficiency, water management and the reduction of waste.

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.

BROKE, NSW
CRISP STOCKINGER GLOSS
CLASSIC / SUSTAINABLE / 750ML

A lean layered Chardonnay. A short period in a new Stockinger has rewarded the wine with a subtle reduction and toast. Crisp primary notes of crushed apple, pecan and citrus.  

From the Producer: Fruit sourced from our Saxonvale vineyard, planted in the 70’s. Mostly I10V1 clone, which provides a particularly bright and lean fruit profile. As such, texture is built through indigenous ferment on light solids in a mixture of stainless steel, new Stockinger and seasoned French 500L oak puncheons. I sought to find balance between fresh lees reduction, crispness of primary fruit with a slight lift of wild ferment aldehyde. This tends towards the finer end of the Chardonnay spectrum with no malolactic fermentation. Unfined/unfiltered.

BROKE, HUNTER VALLEY
SPLICE TIGHT REFRESH
CLASSIC / 750ML

A perky Semillon from the Frodwich hill Vineyard. Partially fermented on solids to build texture balancing out the acidic force of the variety. A refreshing dry white wine that drinks like a zippy Splice ice cream.      

From the Producer: 40yr old Semillon vines from the Fordwich Hill vineyard. Half was cold settled and fermented neutral and clean, half was fermented on full solids for mid palate texture. No adjustments made. Extended contact with fine lees to further build mid palate weight for early enjoyment. Bentonite stabilised. Coarse filtered and sulphured at bottling. The cool ripening period of V2021, and the resultant chemistry of the grapes at ripeness, meant that I really didn’t muck around with the Semillon.

Breaking Ground is the initiative of 3 rd generation grower/maker Ollie Margan (Ba. Viticulture & Oenology Adelaide University). Growing up around the inception of Margan Wines in 1997, viticulture was something he learnt from an early age. From the age of 15 he started working harvest in the winery and has now completed 17 vintages in total. The fruit for this range is sourced from distinctive parcels within the 110-hectare family holdings. The resultant wines are reflective of Ollie’s time spent at home on the family farm, but also experience gained from working in other regions such as Central Otago, Bordeaux and the Adelaide Hills. The Margan house style has always centred on showcasing the vineyard, eliciting a sense of place and speaking true of variety. The Breaking Ground range does not deviate from this mission statement. Where it perhaps differs, is in its pursuit for liveliness and spark. Slightly earlier picks, indigenous yeast and an earlier release, yield wines that favour approachability and refreshment over depth and complexity. Not to say these wines aren’t to be taken seriously, rather they present a slightly different approach in the winery; one of less control and dictation.

MACEDON + PYRENEES, VICTORIA
PAVLOVA CRUNCH OOLONG
MIN SO2 / SKIN CONTACT / 750ML

Picked early and left on skins for a handful of weeks. By the time it was pressed the wine had finished malo and went straight to old oak old for Nine months. Rich but still acid driven.

From the producer: Calyx wine is produced and letterpress printed by Yuri Zinenko in a small shed surrounded by an acre of vines in Keilor, Melbourne. Everything is done on site, by hand with help from friends and family. Since 2019 I've been printing my labels on a Chandler and Price letterpress. I currently use 170gsm Awagami bamboo paper stock which I mount onto a double sided adhesive. It is then cut down on an ideal guillotine to get press ready. I hand feed and use a rubber-based ink to make the impression. Finally, I die cut the labels to shape and stick them on the bottles. Similar to my wine making it is a constant work in progress. I'm pumped to learn more and hopefully create some exciting new gear and labels in the future. Feel free to get in contact if you want any more info x. Also a huge thank you to Dan at seagull press for sharing your 50 years of printing knowledge.

HUNTER VALLEY, NSW
BLACKBERRY LIVELY EARTH
CLASSIC / SUSTAINABLE / 750ML

Made by 3rd generation grape grower, Ollie Margan. This is Ollie's first wine under the Breaking ground moniker. The wines offer a different insight into the Margan Families local clime and vines. The Barbera is a playful dark fruit-forward medium bodied red with a mellow earthy edge. Scrumptious. 

From the Producer:The young vines from our 1998 established Ceres Hill vineyard. Comprised of the earlier picks from
the vineyard with the inclusion of whole bunch clusters, which acts to bind and soften the naturally high acidity. Indigenous ferment, no rectification, pressed off after partial ferment. Rested in a combination of stainless steel and old French oak. Unfined/unfiltered.

I particularly wanted to craft wines with texture and energy and place emphasis on echoing the dolorite rich volcanic soils of Broke Fordwich, Wonnarua country where my family has been growing grapes and making wine for more than 25 years. This unique sub region of the Hunter Valley is defined by the Fordwich Sill, which provides a strong buffering capacity due to enriched ionic concentration in the soil. In short, flavour is able to develop in full, without the sacrifice of acidity.

These wines favour vineyard personality over technical precision. Artifice is eschewed almost entirely, used simply to frame the distinctive fruit profile of our sites. We are extremely proud of our 100 hectares of self-managed, sustainably certified vines and these wines intend to provide a lens for our love of farming and gentle hand in the winery.

-OLLIE MARGAN, 3rd Generation Grape Grower

HUNTER VALLEY, NSW
PEAR VIBRANT CONCRETE
CLASSIC / SUSTAINABLE / 750ML

Produced and polished by the magnificent Ollie Margan in Broke Fordwich. An electric white wine offering cut pear, fresh botanicals and enforcing acidity. An exciting step forward for the Margan Family and their wines. 

From the Producer: It seemed like the acidity of the Alby this year was never going to soften below verjuice level, but patience prevailed. Four-ish days on skins until indigenous fermentation kicked off. Pressed to ‘Cleopatra’, our Nico Velo truncated concrete tank. Rack and returned; rested on fine lees for four months. The concrete really enhanced the tension in the wine by tightening up the dry extracts derived from the period on skins. Bright aromatics and juicy orchard fruit mid palate. Unfined/unfiltered.

I particularly wanted to craft wines with texture and energy and place emphasis on echoing the dolorite rich volcanic soils of Broke Fordwich, Wonnarua country where my family has been growing grapes and making wine for more than 25 years. This unique sub region of the Hunter Valley is defined by the Fordwich Sill, which provides a strong buffering capacity due to enriched ionic concentration in the soil. In short, flavour is able to develop in full, without the sacrifice of acidity.

These wines favour vineyard personality over technical precision. Artifice is eschewed almost entirely, used simply to frame the distinctive fruit profile of our sites. We are extremely proud of our 100 hectares of self-managed, sustainably certified vines and these wines intend to provide a lens for our love of farming and gentle hand in the winery.

-OLLIE MARGAN, 3rd Generation Grape Grower

ADELAIDE HILLS, SOUTH AUSTRALIA
EARTHY LIFTED CHERRY
LEFT OF CENTRE / ORGANIC BIODYNAMIC / 750ML

A beautiful example of raw but controlled Pinot Noir. Grown at roughly 350masl at there Summit vineyard, Ngeringa has allowed their carbonic macerated Pinot to blossom by remaining relatively hands-off. The wine is pressed to quality oak and left for 11 months without any filtration or fining. Fruit forward with a subtle earthy/ferrous element and ripe stem spice. 

From the Producer: A ruby red Pinot Noir that is medium bodied with vibrant, lifted red fruit aromas, along with fine herbal spice and earthy aromas derived largely from carbonic maceration. Fruit flavors include red plums and sour cherries. Texture is crunchy and fresh.

Grown in our east-facing Summit Vineyard, which collects more of the morning sunlight and less of the intense, direct afternoon heat. Altitude ranges between 330m and 360m above sea level and the soil consists of sandy loam over red-orange clay, sandstone and ironstone. Fruit for this wine comes predominantly from the upper and lower sections of the Summit Vineyard, while the middle section goes to our Single Vineyard Pinot. The entire farm is certified biodynamic and is farmed with the rhythms of nature, tending towards a self-sustaining system without the use of synthetic chemical inputs.

Our vineyards are located in the beautiful Adelaide Hills, South Australia, a region reputed for producing some of Australia’s most elegant cool climate wines.

Winemaker, Erinn Klein and co-founder, Janet Klein create Ngeringa wines, oil and vegetables on their farm which they have nurtured with great care. Originally part of the world-renowned Jurlique herb farm, their land has been certified biodynamic for more than 20 years. Ngeringa is one of Australia’s original biodynamic winegrowing pioneers.

GIPPSLAND, VICTORIA
SAVOURY NUANCE CRANBERRY
CLASSIC / 750ML

A.R.C is based on a small balanced farm in Gippsland. While their recently planted vineyard matures they're sourcing fruit from carefully selected and managed vineyards in Victoria. The Tilly is a Pinot Noir grown in Dromana. It is a bright Pinot Noir offering notes of fresh cranberries, campari and simmered rhubarb.  

From the Producer: Pinot Noir from Dromana in the Mornington Peninsula. Made predominantly from the Champagne clone our 2020 vintage brings the classic notes of cranberry and the sea together with spice and nuances of oak. Our last “Tilly” Pinot holds a special place in our hearts. Drinking well from now until 2030.

A.R.C or A Random Collection was founded in 2017 after musings and dreams from a previous life working restaurant floors. The vision of working the land, being in touch with nature and living within our means came to life a few years ago after we made the leap from our lives in Sydney and ended up with our very own permaculture farm in West Gippsland Victoria.

As A.R.C started we sourced our fruit from a selection of vineyards predominantly in the nearby Mornington Peninsula allowing us to learn our craft, experiment and further establish our vision for the brand. We firmly believe in ethical farming practices and in early 2020 we were thrilled to be presented with an opportunity to lease 3ha of established biodynamic vines just outside the town of Warragul. This amazing site is perched between the foothills of the Strzelecki Ranges to the south and Mount Baw Baw to the north. Its rich red volcanic soils produce wines of elegance, poise and character. We are delighted to see A.R.C evolve as we continue to understand and learn from this magical site. Our work in the cellar is hands off, preferring not to manipulate the wines and rather let them express their fruit and journey. All wines are wild ferment, not filtered or fined and vegan friendly.

MORNINGTON, MELBOURNE
SIZZLE GRANITA POP
LEFT OF CENTRE / 750ML 

A refreshing Pet Nat, brimming with blood orange, pomegranate granita and strawberries. Easy peasy fizzy wine. 

From the Producer: A pet-nat style sparkling wine made with a blend of pinot noir and chardonnay. Strawberries and red fruits – a sparkling with structure and a long finish.

Avani is a Sanskrit word that means ‘the earth’.

We are a boutique winery and vineyard producing premium cool-climate wines on the Mornington Peninsula. Adopting a minimal intervention approach, we create wines of character which best express their site and growing season.

Minimal intervention winemaking is about reducing extractions and additions throughout the winemaking process. Our wines are made using indigenous yeast ferments, no fining, no filtration and minimal sulphur.

Avani Syrah is our estate wine, made exclusively from grapes grown on our vineyard in Red Hill South. We use no chemicals or pesticides in our vineyard. Our practices focus on soil health, the protection of indigenous microbes and creating an environment of ecological self-sufficiency in our property. This creates low alcohol wines with great texture, intensity, and integration of flavours.

Our Amrit range showcases Mornington Peninsula vineyards in Main Ridge and Shoreham, which use conventional agricultural practices. These wines (Pinot Noir, Pinot Gris and Chardonnay) are made in a classic style. We also experiment with new grapes and winemaking approaches in our limited release vintages (skin-contact Pinot Gris, Gewurztraminer, and Sauvignon Blanc).

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.  

TASMANIA
FLESH STRUCTURE LEES
CLASSIC / 750ML

Lees, acid synergy. A brilliant balance of fruit ripeness and gentle lees work has created a generous wine that still maintains acid poise. Creamy lemon curd and relaxed oak. 

PYRENEES, VICTORIA
LAYERED FORWARD BERRY
EDGY CLASSIC / ORGANIC / 750ML

The Shay's flat is a surging fruit-forward Grenache. The wine deserves a good splash to soften it up and showcase the breadth of what is under the bonnet. Restrained oak has allowed tart berries and an array of other red-fruited classics to shine through.

From the Producer: From the Certified Organic Shay’s Flat vineyard farmed by M.Chapoutier in the Pyrenees, I’m deliriously happy to be working with Grenache again and to wrap my head around a new region! Old, deep Cambrian-Ordovician sandstones and shales through the valley, long weathered and friable with rolling steep hills surrounding the valley. It's a great spot and has a long history with grape farming. Picked for balance, the fruit came in with big ripe red fruit flavours and plenty of natural acids. Often to get that depth of flavour with Grenache it comes with a sacrifice of acid, but here the fruit is farmed well and in the right spot. We handpicked deep into March and esteemed all but 25% of the fruit, fermenting both bunch and berry in one big pot which was wrapped and gassed early to encourage carbonic maceration. Cracking the pot open after 3 days we worked the fruit a little with occasional pump-overs to pull some colour and tannin, with the ferment pressed after 3 weeks total maceration. Moved to seasoned puncheons and barriques for a 10-month rest then bottled in late January of 2021 with a small sulphur addition.

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.

FRANKLAND RIVER, WESTERN AUSTRALIA
GUN TANGERINE CRYSTALLINE
LEFT OF CENTRE / NO SO2 / 750ML

Large format oak + no adds + fruit from one of Australia's best Riesling producers = Alter Weg. A long slow prerss cycle has given a tea-like quality that is sharpened with gun barrel flint and tactile minerality. Voluminous mouth feel with sip indusing acidity.   

From the Producer: No additions of any kind are used in the making of Alter Weg Riesling. All riesling grapes are harvested as cool as possible and pressed immediately, slow press cycles allow for soft and long extraction of juice.

Picking decisions are made on ripeness and fruitfulness, with the main aim of working with natural balance yet seeking greater ripeness. A cloudy juice is run to a combination of 1000ltr and 500ltr barrels.  

Alter Weg translates to the “old way” describing our approach to this riesling. Ripe balanced riesling fruit is harvested and gently pressed to large format barrel where it undergoes wild yeast fermentation. A further 10 months of aging on full lees in barrel result in a superbly textured riesling with approachability and generosity of fruit supported by the creamy textural element of this vibrant riesling.  
 
Lightly golden colour supports the slightly riper tone and more oxidative approach to juice. Tangerine notes and a seductive saline morishness support the delicate aroma of spice and the juicy ripe citrus tones.  
 
Mineral yet juicy palate, initially a very slight reduction aroma of gun smoke/ironstone gives way to the fruitfulness and volume of this wine as it opens up. Saline and crystalline notes give freshness and brightness which is followed by a soft textural line that gives the  wine a fullness and completeness. The tension of this wine masterfully balances the fruitful yet savoury palate with a deliciousness and mouth-watering finish from the fine well-rounded acidity.  
 
The barrel maturation gives the wine a notable roundness and fullness whilst in keeping with the fine line achieved by our organic rieslings at Frankland Estate. A complex balanced Riesling that will gain further complexity with age

YARRA VALLEY. VICTORIA
BRIMMING TOAST CURRANT
CLASSIC / 750ML

A polished Cabernet Blend that is light on its feet and fruit forward. 18 months in old oak has given the wines a nostaglic spiced edge. Soft, textured and orderly acid - great wine!

From the Producer: Made from the Steels Creek Vineyard and grown by Simon Peirce, this vineyard was planted in 1981 and produces exceptional Cabernet Sauvignon and Cabernet Franc . The blend is 84% Cab Sav and 16% Cab Franc with 20% whole bunches included in the ferment. Its fermented with wild yeast and had 18 months in old French oak barriques.

This variety is one that the Valley used to be widely recognised for and I’ve been wanting to bring it to life for some time. The resulting wine is brimming with bright black currant and blackberry fruits with hints of spice and toast. The palate has soft, textured berry fruits with very gentle tannins and light bright acidity… is certainly isn’t the tannic and oaky beast that Cabernet is often known for. Fantastic winter drinking!

YARRA VALLEY, VICTORIA
BRULEE LINE CITRUS
CLASSIC / 750ML

A lively acid-washed Chardonnay that has lees presence, but not weight. The grapes are hand harvest and whole bunch pressed, leading to a gentle flinty nutty edge with a tidy array of white petals and citrus.

A blend of upper and lower Yarra Vineyards - Clones P58, I10V1 and Dijon clones 76 and 95 - from three vineyards in Steels Creek, Seville and Macclesfield. All fruit is hand-picked and cooled overnight, followed by whole bunches being lightly crushed by foot before a long pressing when the un-sulphured juice is transferred straight to oak. The oak is a combination of 80% old and 20% new French Barriques, Puncheons and Demi-Muids. Ferments are allowed to start naturally (wild) and complete with no temperature control. The wine is not battonaged and left on lees for 10 months where some MLF may have occurred, but not encouraged, and SO2 is added when the wine is ready for it. The wine is lightly filtered before being bottled un-fined.

This 2020 rendition is closer to my 2017 than anything else in the past, maybe even slightly more generous. The season produced a beautifully fragrant wine with white flowers and citrus aromas with complex grilled hazelnuts, mille-feuille and hints of flint and smoke. The palate is precise and textured with white stone fruit flavours and citrus mineral line. While absolutely delicious now, as I have seen with the 2017’s this wine will blossom with time and patience.

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.

TORQUAY, VICTORIA
TANGERINE HOP SLAM
ALE / 330ML / 6.5%

Alpha hop heaven. Punchy resinous hops slipping away tropical and pushing toward cut grass and spice. Good booze integration with a light, golden malt bill.

From the Producer: A pungent hard hitting hop. Brimming with aromas of tangerine, peach, mango and earl grey tea, this is an exciting new hop that slams you with all the good stuff you want in an IPA! Breathe it in deep and smell them hops! This is one for all the guys and girls out there that need more in their IPA!

MACEDON, VICTORIA
DESTEMMED GENTLE HARMONIOUS
CLASSIC / 750ML

An impeccable vineyard, maintained by the owner-operator, Michael Dhillon. Organic practices are implemented but the vineyard isn't certified. The Pinot Noir is fully destemmed and gently fermented in small open-top vats. Bright fruit, balanced acid, a gentle seasoning of oak and a touch of blue suede shoes. 

From the Producer: The Bindi Dixon Pinot Noir is based upon declassified grapes from the Original Vineyard planted in 1988 and grapes from the new Block K, planted in 2001. The idea of this wine is to produce a delicious, perfumed, spicy harmonious, textured wine that is not as intense, complex nor age worthy as our individual vineyard wines. Even when the outstanding Block K vines are older we will continue to declassify sections or barrels from each vineyard and produce this wine.

The wine is fermented the same way as our other Pinot Noirs in that it is ostensibly 100% de-stemmed and gently worked in small open vats. The wine spends 11 months in French barrels, of which about 10-15% is new.

‘Bindi’, 50 kilometres north-west of Melbourne in the Macedon Ranges, is the family property of the Dhillon family. Originally purchased in the 1950s as part of the larger grazing farm ‘Bundaleer’, ‘Bindi’ is a 170 hectare farm of which 7 hectares are planted to Chardonnay and Pinot Noir. Fifteen hectares are dedicated to managed plantation eucalypts for high grade furniture timber whilst the remainder of the land is maintained as remnant bush land and important indigenous grasslands.

The Bindi vineyard is the fundamental focus of our endeavors. Our vineyard and winemaking philosophy is to seek balance and purity in the expression of our various individual vineyard sites and this philosophy is applied to farming and conservation at ‘Bindi’; the preservation of the natural harmony.

Vineyard elevation 500 meters above sea level. Soils predominantly shattered quartz over siltstone, sandstone and clay (Ordovician period sub soils-480 million years old) with some eroded volcanic top soil over clay (Approximately four millions years old). Generally infertile.

Typical hand management regimes of fastidious small vineyard philosophies are maintained encompassing hand pruning, frequent passes (at least ten passes each vine) though the growing season managing the vertical shoot positioned canopy and hand harvesting

Since 2005 we have been implementing organic procedures and inputs where the focus is on promoting soil life and balance leading to excellent vine health. This involves compost, undervine cultivation and aerating the soil (opening up the soil for air, moisture and soil applications).

VINOSHIS PINOT GRIGIO
FRESH STRAW APPLE
CLASSIC / 12.5% ALC / 750ML

A dry, crisp, and super refreshing grigio, from the King Valley. In the glass expect freshly made fruit salad, with a welcoming crisp-dry finish. An everyday drinker!

YARRA VALLEY, VICTORIA
BRIMMING BERRY TIDY
CLASSIC / 750ML

Hand-picked Pinot Noir and Merlot, lightly pressed - easy peasy rose.

From the producer: Our primary focus is to ensure that the fruit we grow comes from the healthiest vines, this means our soil has to be in the best possible condition.

PEMBERTON, WESTERN AUSTRALIA
BALANCE TEXTURE TIME
CLASSIC / 750ML

A beautiful balance Chardonnay. The wines complexity is built both in the winery and the vineyard. Multiple clones have been planted and the cropping levels are modestly maintained. Complexity building cellar practices include varying press practices, a broad oak regime and carefully monitored primary and secondary fermentation. All these factors aid in emphasising the unique style of Picardy and its local clime.

From the Producer: Picardy Chardonnay is made from equal portions of the four preferred clones 76, 95, 96 and 277(selected by the University of Dijon) to achieve complexity. Excellent fruit intensity, structure, pH to acid relationship and fine-grained tannins guarantee long life and excellent bottle development. The wines are also very approachable in their early years. The Chardonnay vines carry a maximum of 7 tonnes per hectare, excess fruit being hand-crop thinned at veraison. In order to achieve low yields the vineyard is non-irrigated and cane pruned. Picking time for the Chardonnay is usually around early March. The fruit is ripened to approximately 12° baume, but this is not recipe winemaking and fruit flavour ultimately determines picking dates. The fruit is then handpicked and transported to the winery (only 200 metres away) on the Picardy estate.

In the winery approximately 40% of the Chardonnay is whole bunch pressed and the remainder is destemmed and then pressed. The juice is settled for 48 hours before being racked and the fermentation is then commenced in tank using two different yeast strains to give fruit complexity and texture. Shortly thereafter the wine is racked to a blend of new to four year old French oak barriques to complete fermentation.

While in oak the wine undergoes malolactic fermentation. During this period they are lees stirred once per week. Each barrel is checked and topped up weekly.  After about 10 months in oak the wine is racked out of barrel to tank and then given a gentle filtration on its way to bottle.

Established in 1993 in the Pemberton region of Western Australia. Picardy is owned and operated by Bill, Sandra, and Dan Pannell. Bill and Sandra were pioneers of the Margaret River region, establishing Moss Wood vineyard and winery in 1969. Moss Wood went on to be a driving force in establishing Margaret River as one of Australia's important growing regions. Picardy strives to continue this tradition of wine making quality and excellence.

MACEDON RANGES, VICTORIA
PRETTY CRUNCH SILK
CLASSIC / 750ML

The Nebbiolo was fermented on skins for 90 days - allowing the wine to form long-chain tannins, giving structure without face-melting grip. Highly perfumed with great length and evolution for such a light and delicate drop.

From the Producer: The focus is to always produce wines that are honest, interesting and with soul. We believe a lo-fi approach to both our winemaking and viticultural practices enables us to achieve this goal.

In 2019 we picked up the keys to our new home in Kyneton, the old timber yard of the Turner Bros. Hardware precinct in the centre of town. A gorgeous place steeped in history that blurs the lines between urban winery, cellar door, neighbourhood wine bar and beer garden.

We scrambled together enough equipment and barrels and produced all our 2019 wines here - free to express and experiment, there’s some exciting wines coming through now.

We also now look after several vineyards from where our fruit comes from, all within an hours drive from the winery.

STRATHBOGIE RANGES VICTORIA AUSTRALIA
MINERAL FRUIT TANG RIESLING
CLASSIC / CONVENTIONAL / CONVENTIONAL

A winning combination of youthful Riesling vines grown on pink quartz soils. A whisker of residual sugar balances out the acid line, offering white flower and citrus oil. One glass isn’t enough.

From the producer- A bit of a deviation from our previous iterations, the 2020 Spring is a wine that speaks very strongly of its vintage. Still marked by the bright floral tones we love in this young vineyard, but with a fuller palate of fleshy stone fruits supported by the chalky structure and a creamy acidity reminiscent of Grandma's famous lemon meringue pie.

KYNETON, VICTORIA
SAVOURY SHRUB SLATE
GIN / 500ML / 42.8%

The Holcombe's are a charming family that live within walking distance of our shop. Fortunately for us, they make equally charming gin! Notes of wet slate, herbaceous shrubs and a lovely savoury edge that cuddles up perfectly with a splash of tonic. 

From the Producer: Barfold Dry Gin is the foundation gin for Holcombe Distilling. This gin has been developed over a three year period to create an exquisite balance of flavours that will make you wonder why other gins don’t taste like this one. Once you’ve tasted our Barfold Dry Gin, choosing to drink anything else is going to be difficult.

We established Holcombe Distilling in 2015 with the aim to create a family-owned independent distillery that creates high quality gins, and pushes the gin flavour boundaries. We bought a farm in the small Victorian town of Barfold, located 15 minutes outside of Kyneton. It’s beautiful grazing country with rolling hills, large mobs of kangaroos, and plenty of cockatoos and kookaburras patrolling the sky. The region is home to some of Victoria’s best food and wine, and we are proud to be part of a community that is passionate about the things they create. Our gin, and all of our production, is hand-batch distilled and non-chill filtered - because we believe that taste is everything!

MACEDON, VICTORIA
ZESTY HAY LEES
CLASSIC / 750ml 

From the Producer: The naturally zesty, melon cool climate Chardonnay is softened through some extended development time on yeast lees in tank. This wine is completed by the inclusion of 20% in the final blend, of French oak barrel fermented portion – producing a clean full flavoured style with a soft textured finish. The 2018 vintage is the first vintage to include the new Bernard clones from Granite Hills.

Perched atop the spectacular boulder strewn hills of the Great Dividing Range at an altitude 550 metres, the view over Granite Hills vineyard and of central Victoria beyond, immediately gives you the impression of something quite special.

Cool climate conditions have proven to be the perfect environment for the cultivation of our vines and in providing outstanding wine.Granite Hills’ owner and winemaker, Llew Knight, is a cool-climate wine enthusiast. His winemaking philosophy is to coax the most pronounced flavours from classic varieties using a range of winemaking and oak-management techniques, creating distinctive cool-climate wine styles that are marked by their complexity and ageing ability.

SOMEWHERE, VICTORIA
SKIN FRESH DRY
LEFT OF CENTRE / 750ML

From the Producer: Speedo vino. Handpicked by ninjas. Speed dealers recommended eyewear for drinking this reprobate. A right maverick. Can't be contained. Don't fear the Jazz. 100% whole bunch. Carbonic maceration. 8 days. Pressed to old oak. Fresh and juicy. Strawberries, pears and white flowers with a light chalky texture.

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!

GREAT WESTERN VICTORIA
FORWARD CHIRPY CANDID
CLASSIC / 750ML / 12.5%

Best's have done an amazing job at putting Pinot Meunier on the map. Meunier has notoriously thin skins, with low pigment (anthocyanins) - the combination of these two characteristics lead to a light bright wine honing into a primary fruit profile. The young vines Meunier hovers on the edge of the rose-red wine spectrum.  

From the producer: Generally used in sparkling wine production, Pinot Meunier is rarely made as a straight table red wine. However, at Best’s, we have been producing small quantities of single varietal red wines from Pinot Meunier since the 1960s, with the vineyards and wines gaining cult-like status (and loyal followers) along the way. Although eminently drinkable now, previous examples of this wine prove that it will age gracefully for many years to come.  Try this, if you can, in 5-10 years time.

GREAT WESTERN, VICTORIA
LIGHT CRACKER CHIRPY
CLASSIC / 13% / 750ML

The old vines Pinot Meunier is only made on the best of years when the fruit is fit enough for Australia's most iconic light reds. Light in structure, delicate tannins and an excitable array of high tone aromatics. 

From the producer: Our Pinot Meunier vineyards were first planted in 1868, comprising about 85% Pinot Meunier and the remaining component being Pinot Noir. Today, we hand-pick and sort the grapes, which are then fermented in small open fermenters and matured in French oak. It is the earliest picked red grape at Best's.

 The Best’s Old Vine Pinot Meunier has a cult following, particularly in the wine community, where people understand the scarcity of this varietal planting. Best’s Old Vine Pinot Meunier is made only in the best vintages; in other years, the fruit goes into Best’s Concongella Collection Pinot Meunier/Noir.

 A warm, dry growing season meant the vines ripened  quickly and crops were lower than average. Sufficient  water supply ensured the grapevines remained in good health and some February rain gave the vines a well-deserved drink and freshened them up before the grapes were harvested.

YARRA VALLEY, VICTORIA
FLINT PUNCTUAL LENGTH
CLASSIC / 13.1% / 750ML

Chris Bendle is based in the Yarra Valley and has been making his wine while working for the inspiring D'Anna Family, at Hoddles Creek. The 2018 Chardonnay is predominately sourced from Woori Yallock, the fruit spectrum has been tamed by a controlled level of flinty reduction and astute acidity. A subtle oak component is present but not overbearing. A great example of the new wave of Chardonnay being produced in Australia. Incredible value.

BEECHWORTH, VICTORIA
SUMMER CREAM PEACH
CLASSIC / ORGANIC BIODYNAMIC / 750ML

A forceful Chardonnay offering line and length. Flashy oak melds well into peach melba and Summer warm melon. The wine speaks of time and place.

From the producer: Pennyweight is a small traditional winery, owned and operated by the 4th and 5th generation Morris family winemakers. It comprises two certified organic / biodynamic, dry land vineyards situated in the Beechworth and Rutherglen wine regions, producing a range of solely estate grown table and fortified wines including apera (sherry).

This elegant pale yellow wine has the aromas of peaches, passionfruit and melon. To some, it “smells like summer”. The full palate has a beautiful texture, medium acidity and subtle creamy undertones with a rich clean finish. Drink now or cellar up to 6 years.

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.

YARRA VALLEY, MELBOURNE
STONEFRUIT TIGHT SPRING
CLASSIC / 750ML

Acid forward Chardonnay comprised of declassified single vineyard barrels. A consistent Yarra Valley Chardonnay that delivers year in and year out.

From the Producer: The Yarra Valley label is the entry into our Chardonnay wines. ‘Yarra Valley’ is a blend of declassified barrels from our grower vineyards and the Mac Forbes single vineyard sites. They represent a snapshot from across the valley and our vineyards. Generally, they can be enjoyed young but cellaring will reward with increased complexity.

The 2020 season in the Yarra Valley will forever be remembered as a highly unusual and impossible to predict vintage. Significant weather events during flowering meant low yields, and erratic temperatures in December and January saw unprecedented ripening behaviour across many varieties. February rains were both welcome and anxiety-inducing, but ultimately the maturity and stability of the vines in our best parcels allowed fruit quality to shine through.

CANBERRA DISTRICT, ACT
SEDUCTIVE STEM PLUM
CLASSIC / 750ML

Canberra district-based producer who made this delicious Mataro from the Riverland, SA.  Highly perfumed with cut plum, stemmy sheen and a lightness that makes it too easy to guzzle. 

From the Producer: Riverland fruit from Ricca Terra vineyards in South Australia. 30% whole bunches with macerated fruit on top. This wine came from a far away region so we used commercial yeast to be safe. Came up an absolute treat! Perfect chemistry and sugars. A touch spicy from the stems but very much overpowered by the seductively ripe, Candied Riverland hot fruit. No fining or filtration and minimal use of SO2.

Mallaluka Wines is, by any measure, a boutique operation.  We are committed to producing premium, handmade wines that reflect the very best of the cool climate, Canberra District.  Family owned and run, we drink what we make, the rest is for you.

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.

WHITLANDS PLATEAU VICTORIA
SOLERA NUT ALTITUDE
CLASSIC / 11.5% / 750ML

A brilliantly off-kilter example of high country fizz. The uber-brut utilises a solera system to add structure and dimension to an already exciting chardonnay base wine. Zero dosage sharpens the palette and keeps the wine en pointe

From the producer: In 2OO7, I started making sparkling base from pinot noir fruit from the Holly’s Garden vineyard. At that stage, I had no idea how I’d get it to bottle, but believed the vineyard might produce extraordinary sparkling base – and it does. I strongly believe we make fabulous, distinctive sparkling wine from the same fruit every vintage. These days the free run juice is allowed to oxidise and is fermented mostly in large old oak, with a small proportion in tank and inoculated with approximately 5 per cent of the recommended dose of QA23 (a vinho Verde isolate, which produces a delightful tang). The low dose is used so that we get a long slow fermentation with a large number of generations of yeast. In this way, the yeast begins to find the ethanol toxic and produces mucyl polyproteins and gucyl polyglycerides.

GRAMPIANS, VICTORIA
LEES BRULEE ORCHARD
CLASSIC / CLOUDY / 750ML

Grown just outside of Stawell, Grampians. Organic sprays were applied twice throughout the growing season. Pressed to older French oak with full solids. Lees stirred throughout malo. Aged for Eight months, racked once to bottle. 30ppm SO2, no filtration or fining. Nutty lees, texture and subdued stone fruit.

From the producer: Calyx wine is produced and letterpress printed by Yuri Zinenko in a small shed surrounded by an acre of vines in Keilor, Melbourne. Everything is done on site, by hand with help from friends and family. Since 2019 I've been printing my labels on a Chandler and Price letterpress. I currently use 170gsm Awagami bamboo paper stock which I mount onto a double sided adhesive. It is then cut down on an ideal guillotine to get press ready. I hand feed and use a rubber-based ink to make the impression. Finally, I die cut the labels to shape and stick them on the bottles. Similar to my wine making it is a constant work in progress. I'm pumped to learn more and hopefully create some exciting new gear and labels in the future. Feel free to get in contact if you want any more info x. Also a huge thank you to Dan at seagull press for sharing your 50 years of printing knowledge.

PYRENEES + SUNBURY, VICTORIA
FRUIT TANNIN WARMTH
CLASSIC / 750ML

Fruit sourced from the Lakey Farm in Sunbury and the Malakoff vineyard in the Pyrenees. Equal parts destemmed Nebbiolo and whole bunch Pinot Noir. Cofermented and left on skins for three months before heading to oak. Vibrant acid, floral with a late grip. No filtration or fining and minimal S02. Fruit forward, tannin warmth.

From the producer: Calyx wine is produced and letterpress printed by Yuri Zinenko in a small shed surrounded by an acre of vines in Keilor, Melbourne. Everything is done on site, by hand with help from friends and family. Since 2019 I've been printing my labels on a Chandler and Price letterpress. I currently use 170gsm Awagami bamboo paper stock which I mount onto a double sided adhesive. It is then cut down on an ideal guillotine to get press ready. I hand feed and use a rubber-based ink to make the impression. Finally, I die cut the labels to shape and stick them on the bottles. Similar to my wine making it is a constant work in progress. I'm pumped to learn more and hopefully create some exciting new gear and labels in the future. Feel free to get in contact if you want any more info x. Also a huge thank you to Dan at seagull press for sharing your 50 years of printing knowledge.

KING VALLEY VICTORIA
UPLIFTING PEAR FRESH
CLASSIC / 750ML

A gentle, dry style of prosecco to fill in conversation and keep the tempo up. Slightly richer than most, pear and nectar.

From the producer: The fruit was machine harvested, gently pressed and only the free run component of juice was utilised in this product.  The juice was cold settled and racked before inoculation with selected yeast.  Once fermented the base wine was racked and sulphured immediately to retain freshness.  The wine was then stabilised and filtered prior to bottling. Abundant fresh fruit of honeydew and a hint of green apple. Slightly more dryer in style but with an abundance of fruit sweetness balanced with gentle acidity makes this prosecco highly drinkable!

MACEDON RANGES, VICTORIA
AROMATIC CRISP CLEAN
CLASSIC / 750ML

An aromatic grape variety at heart, Gruner Veltliner has excelled in high altitude granitic soils of Granite Hills, Macedon. The wine has an inviting breath, quince and tart tinned fruit.

From the Producer and wineries of Victoria (publication): Relatively new to Australia, this intriguing varietal was selected and planted at the family vineyard due to its viticultural link with riesling and renowned success in the cool-granite soils of homeland Austria. A perfect pairing with food, enjoy this wine’s hearty aromatics of stone fruit, lovely rounded palate and fresh, spicy finish

Established in 1970 by fourth-generation grazier Gordon Knight and wife Heather Knight, Granite Hills is one of Australia’s highest and most picturesque vineyards – perched atop the spectacular boulder-strewn hills of the Great Dividing Range at 550-metres altitude, and only one hour’s drive north of Melbourne. Since the first planting in 1970, Granite Hills’ wines have amassed an excess of 500 awards at Australian and international wine shows, making it one of the region’s most acclaimed wineries.

Granite Hills is currently owned and operated by Gordon and Heather’s son, Llew Knight. An experienced and passionate winemaker, Llew is a cool-climate wine enthusiast. His winemaking philosophy is to coax the most pronounced flavours from classic varieties using a range of winemaking and oak-management techniques, creating distinctive cool-climate wine styles that are marked by their complexity and ageing ability.

https://wineriesofvictoria.com.au/granite-hills/

LETHBRIDGE VICTORIA
LIGHT AROMATIC PUNCH NEBBIOLO
LEFT OF CENTRE / 12.5% ALC / 750ML

A lively drink. Light in weight, but room filing aromatics. It is predominantly Nebbiolo, with a pinch of Pinot Noir, Aglianico, Nero D’Avola and Sangiovese.

MORNINGTON PENINSULA, VICTORIA
GENEROUS FORWARD COMPLETE
CLASSIC / MINIMAL / 750ML

Shashi + Devendra make wines rich in personality, complexity and love. The Pinot Gris displays peach, choux pastry and almond meal. It is bottled with a small amount of lees which builds complexity and gives the wine a dynamic edge.   

From the producer: We are a boutique winery and vineyard producing premium cool-climate wines on the Mornington Peninsula. Adopting a minimal intervention approach, we create wines of character which best express their site and growing season. Minimal intervention winemaking is about reducing extractions and additions throughout the winemaking process. Our wines are made using indigenous yeast ferments, no fining, no filtration and minimal sulphur.

MORNINGTON, VICTORIA
PETALS VELCRO ROOIBOS
LEFT OF CENTRE / MINIMAL / 750ML

Shashi + Devendra make wines rich in personality, complexity and love. The Pinot Noir sees some whole bunch and a 12-month stint in oak. A beautiful tannic synergy is present, stem, oak and skins. The wine has a grip that softens quickly to rose petals, rooibos and pickled peach. The wine is full of good vibes and is always a pleasure to drink.     

BEECHWORTH VICTORIA
TACTILE FLINT MELON
CLASSIC / ORGANIC BIODYNAMIC / 750ML

Sorrenberg has championed the balance of texture and aromatics in their iconic Sauv/Sem blend. To achieve this balance, the Sauvignon blanc is left on skins for a handful of hours before being pressed to ferment in predominantly larger format oak. It is also aged on lees to further build complexity and texture. In the glass expect green pears, flint, lees weight and moreish acidity. 

From the producer: This wine comprises of 80% Sauvignon Blanc and 20% Semillon. Most of the Sauvignon Blanc fruit had 8 hours skin contact prior to pressing. The Semillon component is crushed and pressed immediately after picking. This wine was 100% barrel fermented with predominantly larger barrels used. All went through natural yeast fermentation. The extended lees contact helps fill out the middle palate and gives this wine the extra dimension it is known for. The nose of the 2019 Sauvignon Blanc/Semillon is showing a combination of Meyer lemon, grapefruit and a hint of kiwifruit and green pear. These fruits follow on to the palate with a freshness combined with refined acid creating a minerally, well-rounded finish. Cellaring potential 8 years.

MCLAREN VALE SOUTH AUSTRALIA
BARREL GENEROUS DOUGH
CLASSIC / 13.5% / 750ML

A good old fashioned Ozzie Chardonnay. A good tickle of quality new oak and nearly a year on lees. The Agios Dimitrios showcases all the good attributed of a broader Chardonnay without being overwhelming or one dimensional.

From the Producer: Life has its twists and turns. Sometimes the horizon is as direct as the crow flies, and other times, we take the scenic tour. Sven Joschke, born and raised in the Adelaide Hills, has definitely taken the long way home. Spending the last 15 years abroad and interstate, Sven decided to ditch his life as a Chartered Accountant and come back home to South Australia. Swapping the Casio and spreadsheets for his ultimate calling of wine, at least he can now claim market research when enjoying some plonk. Guided by 'Schwatta' and Shelly from Biscay Rd in Tanunda, and inspired by his experience making wine in Jura, France, the mission has been simple from the get go - make it delicious, work your backside off, do it with love and most importantly, let nature do the talking. Roping in two of his mates to the shenanigans, bringing Sven Joschke's wine to life has required many detours, back roads and long-cuts...but it's finally here. So enjoy the destination, crack a bottle of this delicious juice and get up to some inspired mischief.

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.

YEA VALLEY, VICTORIA
SAVOURY LIGHT EASY
CLASSIC / 750ML

A playful little fully destemmed Pinot Noir from the Yea Valley. Savoury with a berry influence. Park wine  

KILMORE, VICTORIA
RHUBARB JUICY BRIGHT
CLASSIC / 12.5% ALC / 750ML

The first release of many from a small producer based in Mt Macedon. All made on-site, pressed by hand in a tiny basket press. The wine is aged in old oak offering a welcoming savoury edge to a pretty drop.  

YARRA VALLEY, VICTORIA
STRAW CRANBERRY SANDY
CLASSIC / 750ML

A fresh Pinot Noir from the iconic Willowlake vineyard. Produced by Oscar Hermann, a man of many talents - partakes in every aspect of the wine game. He co-managers a vineyard, producers his own wine and sells it at his own venues. With so much up in the air at any given time, he still manages to seamlessly orchestrate the whole show. The wine is lively, fresh and full of ripe berries. Gentle sandy tannins float around in the back with a good string of acid. 

ADELAIDE HILLS, SOUTH AUSTRALIA
LENGTH TEXTURE ROSE
LEFT OF CENTRE / MINIMAL SO2 / UNCERTIFIED ORGANIC

Pinot Noir left for 36 hours on skins before being lightly pressed. A simple pleasure made by the Australian wine lord, Tim Stock. Maturation on lees has slightly loosened the belt on this rose bringing with it flavour length and texture.

HUNTER VALLEY NSW
OILY LEMONADE BUTTER
CLASSIC / 750ML

To us, Semillon speaks of hot summer cricket games, prawns on the bbq and classic Aussie films like The Castle and Where the Green Ants Dream. It has an unmistakable place in Australia's wine industry and continues to shine as a wine versatile for a number of foods, settings and of course the potential of ageing. This 2014 Semillon made by one of our favourite producers of this variety is in such a good spot right now. With plenty of life in it yet, there is a complexity of lemon balm and yellow flowers with semillon's unmistakable nervy acidity. With a rich pork roast, bitter horta and/or a platter of oysters, you'll be as mad for it as we are.

From the producer: Having previously spent 13 years learning and applying his craft at Tyrrell’s, owner and winemaker Andrew Thomas has over three decades of experience winemaking in the Hunter Valley. It’s the no compromise, attention to detail approach to his winemaking that has seen him named 2014 Hunter Valley Winemaker of the Year (having previously won the award in 2008), as well as contributing to an impressive mantlepiece of wine show trophies, medals, and enviable critical acclaim. The Braemore vineyard, planted in 1969, is situated on the sandy alluvial flats of Hermitage Road, Pokolbin. Once an ancient sea floor, Braemore consistently produces Semillon featuring freshness, vibrancy and remarkable longevity. The deep, sandy loam soils are free draining allowing deep root penetration, perfect for Semillon.The vineyard producing wine that has achieved an enviable reputation in recent years as being one of the finest examples of classic Hunter Valley Semillon.

MORNINGTON, VICTORIA
SUPPLE LIME SPICE
CLASSIC / ORGANIC PRACTICES / 750ML

Whole bunched pressed to oak with full solids. Citrus forward with toasty oak and baking spices. Fleshy without filling the mouth, a beautiful transect between old school and modern winemaking. 

The Chardonnay is grown at the Bassat vineyard, situated on an Easterly facing slope at 190m above sea level, in Red Hill. Mill Hill vineyard, road block, situated on a Northerly facing slope at 270m above sea level, in Red Hill.

Our vineyards are managed without using herbicides or insecticides. Biological, organic, biodynamic and good cultural practices are used maximise quality and longevity of the vineyard sites . In some of our vineyards, we are currently in the process of undertaking organic certification.

The fruit is handpicked between three batches and whole bunched pressed using a gentle champagne press cycle. No enzymes or sulphur are used at the press tray and the juice is oxidatively handled to get rid of oxidative enzymes early on in the wine making process. The wine is left at ambient and transferred to barrel with full solids and minimal sulphur is added.

A subtle complex nose of yellow peach, vanilla bean and honeyed walnut. The palate is inviting and supple, crisp stonefruit and fresh citrus fruit predominate, with layers of dehydrated lemon peel, and mixed baking spices. The wine is gently weighted, with further nutty nuances finishing with a tensile citrus driven acidity.

DERWENT RIVER TASMANIA
BRULEE DRIVE BEAD
ORGANIC / BIODYNAMIC / LATE DISGORGED

Weighty fizz showcasing the power of extended time on lees and meticulous viticulture and winemaking. A blend of Chardonnay (60%) and Pinot Noir (40%) further builds complexity. A brilliant example of how good an Australian traditional method sparkling can be.

From the Producer: Our Grande Vintage Bruts are produced in a manner that showcases the vintage they were grown in. Only made in exceptional vintages, they are drier, more refined and complex than our non-vintage brut. are Tasmania’s first and only certified biodynamic vineyard, and have been cultivating our vines using biodynamic methods since 2010. This means that our wines are free of all synthetic treatments, additives and pesticides. Instead, we travel the alternative path, stepping back in time and using cosmic rhythms to ensure soil regeneration as well as effective vine care through all phases of the year’s seasonal cycles. These methods enhance our attention to detail in the vineyard and winery, as we're more alert to the signals of Mother Nature and her messengers. Every season, we're becoming more attuned to the synergies between our varied soil types, their organisms, the local flora and fauna, and of course our vines.

FRANKLAND RIVER, WEST AUSTRALIA
LINEAR ACID RIESLING
CLASSIC / CONVENTIONAL / CONVENTIONAL

Steely wine showcasing some of the coolest growing climes in Western Australia. Wetting with a host of true to style attributes; lime, just ripe stone fruit, talc.

From the distributor: Frankland River is one of the coolest wine-growing regions in Western Australia. It is situated far from population and industrial centres have no major vine pests or diseases and offer a pristine, pollution-free grape growing environment. Onshore winds off the southern ocean and moderate summer temperatures provide optimum ripening conditions. Rocky Gully wines are made from traditional varieties with an individual approach to winemaking. Developed for the modern lifestyle, these are vibrant, fresh, food-friendly and easy-drinking wines.