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Online prices are stated as single units as part of a mixed/straight dozen purchase or more.
A 'Short Case Surcharge' of 25% is applied to purchases less than 12 units, plus freight if applicable.

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Ashton Hill Reserve Pinot Noir 2009
Price:
$68.00
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Ashton Hills Estate Pinot Noir 2010
A very special Estate release from the 'Adelaide Hills' Godfather and mentor to many, Stephen George.
Price:
$44.00
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Ashton Hills Piccadilly Valley Pinot Noir 2010
This is the least expensive of Stephen George's Pinot's but always punches well above its weight. It's an absolute gem; think sour cherry and plums with some savoury forest-floor character but what will really blow you away is the impeccable balance and tremendous length of this wine.
Price:
$35.20
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Bass Phillip, Estate Pinot Noir 2009
Rigorous triaging of fruit, together with an almost insane passion and attention to detail, has resulted in the most exquisite of Australian Pinot Noirs. The wines have beautiful, black cherry, floral and gamey aromas, supple, velvety tannins, underlying smoky oak and plenty of length. In recent years, he has developed new vineyards to become commercially more comfortable without compromising quality. The market is already embracing the Old Cellar Pinot Noir and Crown Prince Pinot Noir, off relatively young vines. The Reserve Pinot Noir is almost impossible to get, but is arguably the greatest Pinot Noir produced in Australia. These wines are on the fringe of the cult scene and can perform spectacularly well. Andrew Caillard, MW
Price:
$76.00
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By Farr Farrside Pinot Noir 2009
If anything, has even more purple shade than the Mornington wine; the density of the bouquet leaves you in no doubt this is an imperious pinot, the palate fully living up to the message from the bouquet, with layer-upon-layer of dark fruits playing tag with the ripe tannins that provide texture and structure on the long finish. 97 Points. James Halliday’s Wine Companion 2012
Price:
$64.00
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Curly Flat, Pinot Noir 2008
Macedon Gem!
Price:
$48.00
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Dexter Pinot Noir 2010
Hand picked fruit is destemmed without crushing and elevated into small open fermenters. The must is left un-inoculated for 2-3 days. When fermentation is observed cultured yeast is added. Fermentation temperatures peak at around 32°c and during fermentation the cap is plunged up to 3 times per day. 2-3 days after fermentation is complete, the must is gently pressed and transferred into French Oak bariques (25% New, 75% second third and fourth use) where it undergoes MLF before winter. The wine is racked once in the spring and put back to barrels for further ageing. It is racked again in January for bottling in February, 10 months after harvest.
Price:
$40.00
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Farr Rising Geelong Pinot Noir 2010
Soft perfumed nose beginning to build. The palate has sweetness followed by minerality overtones enhanced by toasty oak. Firm flavours, long and savoury finish. A gem with ageing potential of 5 – 8 years. WINEMAKER
Price:
$39.20
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