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NV Casa Caneval ‘Extra Dry’ 

Grape varieties: 100% Glera

15grm/l sugar $50

Excellent as an aperitif, this is a sparkling wine with a lively perlage. Dry and fragrant at the same time, with floral hints and apples on the nose.

 Straw-coloured hue, lively froth with a fine and elegant 

perlage pear and light floral notes. Soft, fresh, and lasting finish.

Food pairings
Besides being an excellent aperitif, this sparkling wine can be happily matched with all fish dishes such as salmon, shellfish and also with white meats.

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2018 The Collector ‘Tiger Tiger’

Chardonnay (100%)

Tumbarumba, Canberra District

Each parcel underwent a full malolactic fermentation and was aged on lees before blending and bottling. The wine is fresh on the nose with aromas of white flowers, grapefruit. A changing and complex wine of depth and concentration that with time in the glass reveals lemon curd, brioche. The palate is focussed, mouth-filling and long. 

Season

The 2017/18 growing season was marked by moderately dry conditions throughout, with vines tapping the moisture stored in the deep granitic soils to stay balanced and fresh in the benign conditions.  A dry January/February enabled stress-free ripening and good retention of aromatics and grape acid.

Viticulture

Vineyard blocks are variously located between 610 and 760m altitude at the foothills of the Snowy Mountains.  The sites offer exceptional conditions for growing Chardonnay at the cool margin.  The soil is deep, well-drained, weathered granite.

Winemaking

The grapes were harvested at just over 12 Baumé, with 10+ g/L acid. The fruit was whole bunch pressed and run to a mix of new and seasoned Allier and Tronçais oak for fermentation.  Each parcel underwent a full malolactic fermentation and was aged on lees before blending and bottling in March 2019.

Taste

The wine is fresh on the nose with aromas of white flowers, grapefruit and flint.  A changing and complex wine of depth and concentration that with time in the glass reveals lemon curd, brioche and spent matchsticks. The palate is focussed, mouth-filling and long.  The wine will metamorphose and take on complexity with age.

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24

2018 La Crema ‘Monterey’

2017 Pierrick Laroche ‘les Chatillous’

2018 Dexter

2018 Neudorf ‘Rosies Block’

2018 Clyde Park ‘Locale’

23

2017 Domaine William Fevre

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2016 Domaine Paul Pillot Bourgogne Blanc, Burgundy, France

The brilliant thing about Paul Pillot Bourgogne is that is all estate fruit that is grown just south of the Cru vineyards of Chassagne-Montrachet. With this wine you get the fresh acidity to keep it clean, with the richness of white peach and spices to make this wine a tremendous experience. 

Like the rouge, this is a blinder from Thierry Pillot and arguably the finest Bourgogne Blanc we have shipped. It comes from a very well situated, 0.6-hectare parcel on a northeast-facing hillside just south of Chassagne. The vines here are now 35 years old. The grapes are handpicked, pressed, left to settle and then naturally fermented on lees for 12 months in small stainless steel vats and some, mostly older barrels (there is a tiny 8% of new wood). It's racy yet layered white Burgundy that very much reflects the outstanding 2017 vintage. Expect a spicy, crystal-pure white Burgundy with lovely cut, thrust and a crunchy, pithy grapefruit-scented personality together with a lovely dollop of lemon curd richness at the core. It gets better and better with air, always a good sign with a young white Burgundy. Super classy for the money.

"The 2017 Bourgogne Blanc offers up aromas of green apple, waxy lemon rind and white flowers, framed by smoky reduction. On the palate, it's medium-bodied, succulent and incisive, uniting seriousness and charm to punch above its weight for the appellation."

2010 Tarra Warra ‘Reserve’

2013 Peter Lehmann ‘Black Queen’

Often referred to as the ‘Jewel in the Crown’ the Black Queen Sparkling Shiraz is a unique and indulgent wine using grapes sourced from premium vineyards in the Barossa region. Best enjoyed chilled, and matches beautifully with rock oysters or roast turkey. A bit of sweetness with maraschino cherry, root spice and earthy notes to finish.

2019 Les Fruits

2018 Moorilla ‘Praxis’

NV Gosset Champagne

Aÿ, France

The oldest Champagne house established in 1594, Gosset has become famous for its exception range and quality. The palate is rich and creamy with a delicious burst of acidity and nuttyness making it an ideal aperitif wine to get the dinner started.

2017 Domaine Trenel

NV Champagne duval Leroy rose

Its salmon colour, created from Premier Cru Chardonnay and Pinot Noir. Hints of roses and wild cherries, lemon zest and ginger. Elegant and delicious, a fabulous example of Premier Cru Rose Champagne.

NV Lambrusco Rosso IGT ‘Labrusca’ 

Emilia Romana, Italy

(certified organic)

Labrusca was the ancient name for Lambrusco. Made from 85% Salamino and 15% Ancellotta using the Charmat method, to produce a gentle fizz that makes the wine so delicious with a variety of food. Dark red to black in colour, there are notes of dark berry and cherry fruit with fruitcake, spice and chocolate, the palate finishing dry and refreshing.

Deeds not words

100% Pinto Noir

Otway Hinterland,  near Geelong

Heroes is a side project by former assistant winemaker for Bannockburn Vineyards- James Thomas. The wines are made with minimal intervention and a focus on sustainability. Fragent nose of rose petals, pomegranate and almonds. Elegant and beautiful.

2015 Dalrymple ‘Cave Block’  

Delicate aromas of lemon curd and preserved citrus are immediately apparent with hints of roasted cashews and ground ryegrass seed adding some softer depth and complexity. A fine acid palate, that is the hallmark of the Cave Block, provides drive through the palate with mealy texture providing depth and balance to vibrant citrus fruit characters. The finish is clean and long with lingering notes of nectarine skins and roasted kernels. Free draining soils and steep slopes results in our Chardonnay vineyard producing low yields of intensely concentrated fruit. A cool to mild spring and early summer, with above average rainfall, gave average yields which were well matched for ripening with a healthy canopy. A mild to warm air system settled over Tasmania just prior to harvest in March and for 3 weeks we experienced only blue skies and mild temperatures, perfect for finishing off the final stages of ripening while also maintaining fine acid that had developed through the cooler months.