100% Shiraz/ Syrah. Strong aromas of coffee, chocolate, blackberries & spice fill the glass, supported with sweet vanilla oak. A long, silky, smooth finish awaits all... ...

The Chocolate Box brand from Rocland Estates stems from the estates desire to recreate the expectations & desires that occur when someone opens a mixed box of chocolates; never quite knowing what the flavours will be, & being surprised at what the taste & experience will provide. 100% Cabernet Sauvignon. Limited stock. ...

100% Cabernet Sauvignon. Ripe blackcurrant is beautifully balanced with subtle vanilla, cassis, minty chocolate to leave a long a rewarding finish. ...

A crisply elegant multi-vintage wine that dazzles with complex pear, spice & hazelnut flavours. Fresh & lightly fruity, with great finesse & depth of flavour. Limited stock, less than a case. ...

Tasting Notes: This crisply elegant multi-vintage wine dazzles with complex pear, spice & hazelnut flavours. Fresh & lightly fruity, with great finesse & depth of flavour. Equally comfortable with candlelight dinners & summer picnics, the Anderson Valley Brut is not just for toasting! It's also wonderful with egg dishes (think brunch), sushi, spicy Asian food, fish & white meats with creamy sauces. Crush: Only the cuvee (first pressing of 120 gallons/ton) is used, gently pressed from the pulp with minimal skin contact. Fermentation: Fermented at 65F in high-grade stainless steel tanks. No malolactic fermentation, to ensure the wines age well & retain the fresh style that is one of the characteristics of Roederer wines. Reserve Wines: Special oak-aged reserve wines make up 11-15% of the final blend. En Tirage: Aged a minimum of two years on the yeast. Winemaking / Technical Notes: Roederer's winemaking style is based on ownership of its own vineyards & the addition of oak-aged reserve wines to each year's blend. Aged from one to three years, these special wines help create a multi-vintage cuvee in the traditional Roederer style, known for its body, finesse & depth of flavour. Roederer Estate Anderson Valley Brut builds on the 200-year winemaking tradition established by Champagne Louis Roederer in France. The first California sparkling wine produced by Roederer, the Anderson Valley Brut has established a reputation as one of California's premier sparklers. ...

Big, fresh nose with pronounced aromatic intensity. A place where juniper, orange peel, & deep spice dominate. Vibrant in the mouth. Citrus & juniper enjoy prominence. Smooth but crisp on the palate. Long, & flavour filled finish. Scapegrace is distilled at the foot hills of the ice capped Southern Alps of New Zeal&. Subterranean rock filters the water source for over 60 years. The result. An exceptionally smooth & enduring finish. ...

The Halcyon Cabernet Sauvignon Merlot is both soured from the Chri Ro Estate Vineyard & Western Ridge vineyards owned by Rolf Binder. The vintage produced average yields, & both varieties show strongly. The blend is 60% Cabernet Sauvignon & 40% Merlot. The style of wine made is very much a full bodied rich dry red trying to show the strength & power of the Cabernet Sauvignon from the Barossa region, which when full phenologically ripe displays depth along with rich ripe tannins. The fully ripe Merlot adds a softening to the wine which is aged in older oak to show the fruit of the wine. The wine is made to show the flavours that the Barossa can give to these varieties. To grow good Cabernet Sauvignon in the Barossa is somewhat difficult. Whereas with Shiraz & Grenache we look to slightly stress the vines pre-harvest, Cabernet Sauvignon must be nurtured between the point of good vibrant growth & a touch of stress to finish the grapes off. The health of these vines at veraison is important on we look to irrigate at this time. Thereafter irrigation is gently reduced & the vines are comfortable in ripening their fruit. As we grow these grapes ourselves – quality is paramount & yield is a secondary factor. Through sacrificing yield we have a source of very rich concentrated grapes that allow for premium winemaking. The Merlot is grown in a similar way, however due to its earlier ripening the use of irrigation is more critical. The vines are then not stressed as much & the quality is achieved by reduced yield regulated through pruning. ...

This deep cherry red wine fills the glass with aromas reminiscent of sweet red berries. Dark cherries enhanced with liquorice, cassis, hints of vanilla & blueberries on the medium bodied palate. Ripe tannins & complex acidity lend to the overall perception of a smooth, approachable red wine, with a nice persistence of flavour that lingers well on the palate. ...

The philosophy of all Rolf Binder Wines is to let the vineyard tell its own story. The Halliwell (meaning masterful) Shiraz Grenache is no exception. Comprising 100% Barossa fruit, the Halliwell Grenache comes from the Rolf Binder prize Western Ridge vineyard on the edge of the Marananga bowl. The Shiraz is estate grown from the Stephanie vineyard, combined with small batches from neighbouring vineyards. “ What first strikes you with the bouquet of this wine is the abundance of glass filling berry fruit aromas. The subtle use of both old & new oak combined with soft tannins comes through on the palate. Strong full bodied characters last right through to the back of the palate & certainly linger, leaving your mouth wondering what was that truly sublime experience? Before you know it you’re tasting more. This wine will drink well now, showing off its ripe fruit characters. It will cellar for up to 6 years & reward you with a fully integrated wine fruit showing the benefits of age.” Rolf Binder. ...

A deep red- violet, this is a very rich fruit-forward wine, showing some oak & spice. An immediate attack of fruit with depth. It is not over powering, but harmonious, with a rich core of firmness that makes it stand out. A great wine with harmony & depth, & a lovely persistence of fruit. The grapes are fermented in one batch & the fermentation is managed for at least six to eight days on skins. The grapes are then pressed & the free run juice is added back. During the fermentation we will ferment some of the juice in new oak barrels for twenty four hours, & then pump this juice back into the fermentation. The barrel will be washed & then refilled for another fermentation. After the fermentation is complete we let the secondary malo-lactic fermentation occur naturally in the barrel. In the January of the year following crushing we taste all of the barrels, and then blend together like barrels. These blends are put back into oak for another twelve months, & then reassessed for final blending. The wine is handled with minimal interference & bottled after a very gentle filtering. Rolf Binder. ...