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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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Logan, Sauvignon Blanc 2016
Orange's premier Savvy!
Price:
$20.80
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Macedon Ridge Sparkling NV (Macedon, Vic)
Is this the best value Sparkling in Australia... we think so! We don’t stock Chandon NV, why would we, when the Macedon R NV can be enjoyed so much more for the same $. These guys are specialist sparking producers in Macedon, which is the coolest viticultural area in Australia.Its a blend of all 3 classic champagne varieties and has spend 3 years on lees! Quite champagne like, give it a go, you'll be impressed.
Price:
$24.00
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Mollydooker 'The Boxer' Shiraz 2016
Very deep black-crimson, The Boxer shows a full spectrum of flavours from fresh berries and plum, to fig and blackberry jam, surrounded by cinnamon spice, licorice, and lovely warm oak with hints of cigar box and tobacco. Soft luscious palate-coating fruit with incredible depth, combined with creamy chocolate oak layers producing a complex wine with amazing power.
Price:
$27.20
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Mollydooker 'The Maitre D' Cabernet Sauvignon 2016

Notes of creme de cassis and black cherry preserves with a hint of mocha and a touch of hung meat. Full-bodied, the palate fills the mouth with warm berry and savory flavors supported by crisp acid and a medium level of fine grained tannins, finishing long...' - Lisa Perrotti-Brown ePARKER

Price:
$27.20
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Mosswood, Cabernet Sauvignon 2011
Moss Wood at its best, everything in its right place, perfectly balanced, and speaking of the vineyard, the vintage, the variety and the winemaker with equal conviction. Full purple-crimson; supple blackcurrant fruit is cosseted by superfine, but persistent, tannins and high quality French oak. Drink by 2041. 97 pointsJames Halliday - Australian Wine Companion
Price:
$124.00
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Mount Mary Pinot Noir 2015
The Pinot Noir vines were sourced from Western Victoria in 1971. This material was acquired before individual clonal selections were considered, and as such, our older Pinot blocks are a mix of many clones. A visiting French ampelographer once told John Middleton that there were in the order of 30+ clones in our original Pinot block. Subsequent plantings of Pinot on this site have been selections from the original block, and the clonal selection has been somewhat refined. There are also some newer blocks of Pinot  planted (as of 2008) to American rootstocks and are of specific clonal material, namely MV6 and 777. In the winery the emphasis is on simplicity. The Pinot typically spends 10-12 days on skins, in open-top fermenters, with short cold soaks and no post-ferment maceration. This is followed by 16 months of barrel maturation consisting of 25% new oak barriques. Minimal, if any, filtration is carried out prior to bottling. 
Price:
$180.00
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Mount Mary Quintets 2015
The vineyard is planted to Cabernet Sauvignon (50%), Merlot (25%), Cabernet Franc (15%), Malbec (5%) and Petit Verdot (5%). The percentage of each variety that goes into the final blend changes with the season as factors such as fruitfulness and fruit set vary. The greatest influence we have over the quality of this wine is deciding when to pick each variety. This determines not only the flavours but the quality of tannins, and the acid and alcohol levels. The Quintet is largely fermented in static tanks, where it spends around 12-14 days on skins. This is followed by 22 months of barrel maturation, with 25% of the blend in large format oak (1500L or larger), and 30% in new barriques (225L).
Price:
$130.00
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Mount Mary Triolet 2015
The Triolet, first produced at this vineyard in 1987, was inspired by the whites of Graves, Bordeaux. The vineyard is planted to 65% Sauvignon Blanc, 25% Semillon and 10% Muscadelle. Each variety is picked at optimum ripeness, and is usually fermented separately. The characteristics of optimum ripeness are different for each variety. We pick the Sauvignon Blanc after the strong herbaceous flavours have gone; the Semillon when the acid is not too harsh; and the Muscadelle when the flavour intensity peaks. In the winery we use mostly older barrels for this wine, with the entire production being barrel fermented. We use grape solids to give the wine texture, and lees stirring to add complexity and body. The Triolet is typically aged for 11 months, by which time the overt fruity flavours have diminished, and complex aromas start to develop. Sam Middleton
Price:
$74.00
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