58 New South Head Rd
Vaucluse NSW 2030
Monday - Thursday
Friday & Saturday 9.00am - 8.00pm
Sunday & Public Holidays
10.00am - 7.00pm
New Years Day
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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17.5 Jancis Robinson,92-94 Wine Enthusiast,91-94 Wine Spectator,
92-93 James Suckling, 90-92 Neal Martin, 90-92 Antonio Galloni, 90 Decanter
This is a 'Cru Classe' Rose. Soft - light pink in colour. Very aromatic nose dominated by fresh fruit and flavors of grenadine. A full bodied and fruity but dry rosé goes well with Mediterranean and Asian cuisines. If you indulge in Rose's the like of Ott, D'Esclan etc, this will sit well in your spectrum.
Located in Boutenac, just south of the village of Corbières in the Languedoc region, Ollieux Romanis is now one of the largest privately owned wineries in Corbières.
This certified Organic red is a blend of Carigan, Grenache and Syrah off 20 year old vines. Manual harvest, full carbonic maceration then fermentation with wild yeast in large concrete vats. Only natural yeast is used and no added sulphur.
Black cherry, thyme and wood-spice on the nose give way to soft fruit on the palate, with warming garrigues flavours. Plush, generous and VERY more-ish!
The perfect balance of sophistication and premium base wines make this a stand out French bubbles that over delivers on every measure. Flavours of vanilla, almond, toasted bread appear successively. A touch of honey and ginger bread with a long finish.
Grenache and Carignan blend
Beautiful flavours of red berries like raspberry and cassis,
amplified with slightly minty notes. Smooth, round and full bodied on the
fruity palate and some spicy notes in the finish.
Inspired by the fanciful tales of Pierre Renard and his
father, Pierre et Papa is a compact range of high quality, well-balanced
whites, reds and rosés made from grapes sourced throughout Southern France.
The grapes are harvested at optimal ripeness, destemmed and
divided into two lots. One undergoes the modern process of hot skin contact
maceration. After that, the juice goes through cool temperature fermentation in
stainless steel tanks. This procedure is carried out in order to extract and
enhance the varietal’s aromatic qualities. The other lot is fermented
traditionally on their skins for about ten days adding structure to the wine.
At the end of the winemaking process both the modern and the traditional
section are blended to a youthful and easy drinking wine.
Sensational value for money direct from Alsace! A blend of Pinot Blanc and Riesling grapes made méthode champenoise, aged on lees to promote richness = no brainer...
NSW Liquor Act 1982: It is an office to sell or supply or to obtain liquor on behalf of a person under the age of 18 years old.
We support the responsible service of alcohol Licence No 353309.Whilst stocks last E&OE.