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.
This is an excellent 2013 with such purity and finesse. Cherry, stone and light cedar aromas follow through to a full body, very fine tannins and a fresh and clean finish. Hints of cedar. It shows a focused energy. 92/100 James Suckling
Nebbiolo grape : These vines are planted in some of the best crus in the Sassella subzone: Minè, Chiesa Sassella, Grigioni-Cà Binaca. The vines are trained with the arched variant of the Guyot system (3500 vines/hectare), on poor, stony, shallow soil, tending towards dryness, at a height of 400-450 metres. 6 tonnes of grapes were produced per hectare. A full flavour, smooth but well sustained, very tasty with great elegance and harmony. Pleasant undertones of prunes and persistent spices.
A Blend of 83% Sangiovese, 7% Merlot, 5% Canaiolo and 5% Colorino.
100% Montepulciano d'Abruzzo organically grown in the higher parts of the Abruzzo region. The red grapes are dried for 3 to 4 months then the vinification and maturation are carried out in stainless steel with 4 months aging before bottling. As lovers of Amarone can agree, the dried fruit/spice nose of this wine is very appealing.
95/100 Decanter "Plump, voluptuous and generous on the nose with mounds of crunchy red fruit. Nicely clean and fresh with an enchanting palate of sumptuous black plums and alluring rich spice."
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.
17.5 Decanter, 91-93 Neal Martin, 90 Robert Parker, 88-91 Wine Spectator, 88-89 Jeannie Cho Lee MW asianpalate,
A lifted and generous nose, clearly benefiting from time in bottle, with aromas of ripe cherry, violets and licorice highlighted by notes of violets, leather and spice.
The palate is medium-bodied but builds nicely to a ripe mid-palate with rich red berry flavours, savoury spice and dried herbs.
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.