Considering the content of this offer I hope you will forgive me when I address you in my native Strine [Australian]
“Oi’ve been workin’ on this offer fairairs an’ airs, so Oy hope youz loike it.” [I have been working on this offer for hours and hours so I hope you like it.]
The majority of these wines represent what I call the ‘New Australia’.
They are wines that are regionally specific, have lower alcohol and an inherent elegance. I don’t care if this isn’t what you are accustomed to from Australia. This is what you deserve and this is what you are getting. ‘No worries.’[You are welcome.]
The offer opens on Wednesday 26th of October and will close on Tuesday the 8th of November. We expect delivery for most wines in February. We will be asking for 50% deposits where appropriate.
Cullen - Margaret River In July, Cullen celebrated its 40th anniversary. They are one of the country’s best producers and a beacon for biodynamic viticulture and environmental awareness.
Kevin and Diana Cullen first planted a trial acre of vines in the Margaret River in 1966, thus pioneering the region.
In 2004, Cullen Vineyard was certified "A" grade Biodynamic
Cullen is the first Australian Vineyard and Winery to be certified Carbon neutral, offsetting production by planting new trees locally.
“Cullen’s wines are must-haves for anyone who values elegance and terroir expression. All of these wines come from estate vineyards that have been certified Biodynamic since 2004/5.”
Lisa Perrotti-Brown, Robert Parker’s Wine Advocate Margaret River White 2011 $27.95 per bottle in cases of 6 Sauvignon Blanc and Semillon and a little Chardonnay.
The alcohol content in the White [12%], as with all the Cullen wines, is considerably lower than we might usually associate with Australia. Vanya Cullen attributes this to their biodynamic techniques that allow full physiological ripeness earlier in the growing season. Whatever the reason, it offers an elegance that is hard to beat.
Cullen Vineyard Sauvignon Blanc Semillon 2010 $38.95 per bottle in cases of 6 As with all Cullen wines, the fruit was dry farmed, hand-picked and sorted and was fermented using natural yeasts and did not require acid adjustment.
66% Sauvignon Blanc and 34% Semillon, with all of the Sauvignon Blanc being matured in new French oak for five months.
The nose exhibits a complex blend of citrus and guava fruit aromas and background spicy oak.
This is already well integrated, containing a broad spectrum of lemon and grapefruit flavours and the oak sits in the background. The long finish shows that this will continue to develop for 5 or more years for those who have the patience. Personally, I think it is too good now to cellar.
Kevin John Chardonnay 2009 $105 per bottle in cases of 6 5 sixpacks available Named for Vanya’s father who co-founded the winery with his wife Diana.
100% barrel fermented and aged for 9 months in new and 1 year old French barriques.
Mangan 2009 $49.95 per bottle in cases of 6 The fruit which made this wine came from a single vineyard in the Wilyabrup subregion of Margaret River belonging to Rick Cullen and Bettina Mangan.
This wine is a blend of 63% Malbec, 27% Petit Verdot and 10% Merlot. It was naturally fermented and aged for 12 months in used French oak to retain freshness. It can we matured for over 10 years, but will be enjoyable from the time of arrival.
Diane Madeline 2009 $110 per bottle in cases of 6 10 sixpacks available The most prized and respected icon wine of Western Australia.
The vines are 30 years old.
Named for Diana Cullen, who established the winery and vineyard with her husband in 1966.
This vintage is very Cabernet Sauvignon dominated with just 6% Cabernet Franc, 4% Merlot and 2% Malbec.
“93/100…ripe cassis, freshly crushed blackberries and blueberries over cloves, damp loam, hung meat, grated mace, dried Mediterranean herbs and a dusting of dark chocolate powder. Medium bodied and wonderfully graceful on the palate, it has crisp acid, firm finely grained tannins and a long earthy finish. It really needs another year or two in bottle to open-out, drinking best 2013 to 2023+.”
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Lisa Perrotti-Brown, Robert Parker’s Wine Advocate ‘… Absolute precision. Gentle blackcurrant aroma and flavour. Tannins ripe and elegant. Long, fresh and vibrant. Clean dry finish. Drink: 2015-2034. Alcohol: 12.5%’
- Decanter, September 2011, 18.5/20 ‘Wine of the Year’ – The Australia Wine Annua 2012l [Jeremy Oliver] 
Mitchell - Clare Valley Clare is the Australian wine region I just couldn’t live without and to a large extent this is due to the unique take on Riesling. Australians just don’t understand why people don’t like the grape. This is because Australian Riesling is always dry, with citrus notes and perfect with Asian food flavours. The Mitchells have been quality champions in Clare since they began work in the mid 1970s. They are famous for long-lived wines of purity and complexity. The McNicol wines represent the apex of their achievement.
We were lucky enough to have Andrew and Jane Mitchell visit us last week.
McNicol Riesling 2006 $49.50 per bottle in cases of 6 McNicol Riesling exhibits a lemon, citrus aroma and flavour with hints of pepper and spice. It has enormous ageing potential, but is superb now.
This vineyard has never been irrigated and neither herbicides nor pesticides have been used.
McNicol Shiraz 2002 $52.50 per bottle in cases of 6 It is always a treat to be able to offer a fine wine that is ready to drink. The 2002 vintage will be 10 years old by the time it arrives. I was lucky enough to have it last week and the time in the Mitchell’s cellar has allowed it to mellow and become a food friendly and very complete wine. Blackberry and mint sit in the front seat, with an entire spice rack.
Kooyong Estate - Mornington Peninsula Sandro Mosele is a champion of cool climate elegance in a country not normally associated with it.
Nestled in the heart of the Mornington Peninsula on Victoria’s southern coast, the winters are cold, and if you ask me, so are the summers.
All the Kooyong wines are estate grown and made at the winery on site.
“Sandro Mosele is the Mornington Peninsula’s most multi-talented Winemaker” - Tyson Stelzer Kooyong Estate Chardonnay 2010 $53.50 per bottle in cases of 6 The fruit is whole bunch pressed and barrel fermented in French oak (25% new) without yeast inoculation. The sur lie maturation
period is 12 months
Kooyong Faultline Single Vineyard Chardonnay 2009 $75 per bottle in cases of 6 This vineyard sits to the south of a geological fault on the estate, from which it gets its name. The well drained soils offer a wine of richness and minerality
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“white peach and nectarine are at the core of this wine, framed by barrel-ferment oak; a wine that has as much depth as length, or length as depth .96 Points”
JAMES HALLIDAY 
Kooyong Ferrous Pinot Noir 2010 $85 per bottle in cases of 6 5 sixpacks available 
100% estate grown from 15 year old vines.
The grapes are completely destemmed and fermented in open vats without innoculation.
Matured for 18 months in French oak (30% new)
“…with a web of spices in the background; the palate opens with a supple plum fruit then moves to a more savoury, authoritative finish.96 Points”
- James Halliday Kooyong Haven Pinot Noir 2009 $85 per bottle in cases of 6 5 sixpacks available This vineyard at the south western tip of the estate is the most sheltered and offers the most opulent fruit.
100% estate grown, 15 year old vines.
100% destemmed and fermented in open vats without innoculation.
Matured for 18 months in French oak (30% new).
“…palate of supreme intensity of flavour, drawing saliva from the mouth; this would not look out of place alongside a top-class Burgundy; fabulous length.97 Points” - James Halliday Hollick - Coonawarra Ian and Wendy began planting in the mid-70s on the site of one of John Riddock’s original vineyards. It was not until 1983 that they established themselves as a winery. Two years later they garnered Australian wine’s most coveted prize, the Jimmy Watson Memorial Trophy.
Wilgha Shiraz 2008 $57.50 per bottle in cases of 6 100% Shiraz. The Wilgha vineyard was first planted in 1975 and the Hollick’s have been working with the fruit since 1988. It is situated on the south-western corner of Coonawarra’s terra rossa strip. Fermentation is begun in stainless steel and then [unusually] completed in French barriques to help with smooth oak integration. The wine is then matured for twelve months in new American oak hogsheads.
Ravenswood Cabernet Sauvignon 2006 $79.95 per bottle in cases of 6 100% Cabernet Sauvignon and only produced in excellent vintages. The fruit tends to be sourced from the oldest blocks [Wilgha and Neilson].
These are old vines growing in very shallow terra rossa soil, so famous for great Cabernet. This thin marly, clay layer over deep limestone combines to make a unique water retention and drainage system. It supplies the vines with just enough water to keep them healthy and gives a rich cocktail of minerals to enrich the wines. Like the Wilgha, fermentation was completed in new French Oak to promote greater integration of oak flavours. The wine was then matured for a further 18 months in these barrels.
I had a bottle of the 2001 recently and it was magnificent.
Brokenwood - Hunter Valley, Beechworth & McLaren Vale Iain Riggs has been Chief Winemaker/Managing Director since 1982.
Iain sources single vineyard sites from several of Australia’s finest regions.
Brokenwood was started in 1970 by a group of serious winos including Australia’s most famous critic, James Halliday.
Indigo Vineyard Chardonnay 2010 [Beechworth] $34.95 per bottle in cases of 6 Brokenwood owns the vineyard next to
Giaconda in Beechworth, Victoria – proof positive of this region’s ability to produce top Chardonnay.
“90+/100. Composed of 93% Chardonnay and 7% Semillon, the 2010 Indigo Vineyard Chardonnay was fermented with wild yeast in 80% new French oak and 20% one year old. It presents youthfully subtle aromas of lemon curd and … palate is well balanced with a good backbone of acid cutting through concentrated stone fruit flavors with a long creamy finish that leaves just a suggestion of cedar. Drink this one now through 2016+.”- Lisa Perrotti-Brown, Robert Parker’s Wine Advocate 
ILR Semillon 2006 [Hunter Valley] $49.95 per bottle in cases of 6 Dry Semillon is a phenomenon of Australia’s Hunter Valley and some would argue that it is their crowning glory. Brokenwood has been making Semillon since 1983 and the ILR Reserve is considered by winemaker Iain L. Riggs (ILR) to be their best. It is one of the finest examples of this unique style of wine.
Harvesting is all by hand. There is only stainless steel, no oak and no malolactic fermentation. It can age for two decades or you can drink it when it arrives.
Wade Block 2 Vineyard Shiraz 2006 [McLaren Vale] $49.95 per bottle in cases of 6 This is a distinctively McLaren Vale wine. It is planted on its own rootstock.
The Block 2 is made from cutting taken from ancient rootstocks over a decade ago and planted directly into the sandy McLaren Vale soil without American rootstocks. The resulting wine spends its maturation is mainly American oak [ 20% French]. It shows amazing intensity and explosive black fruit. A great example of McLaren Vale at its best, it offers all the power Aussie Shiraz lovers crave, with a depth and balance that puts most Barossa wines to shame.
Verona Vineyard Shiraz 2009 [Hunter Valley] $49.95 per bottle in cases of 6 The Verona Vineyard is across the road from the famous Graveyard Vineyard. It was first planted in 1968 and has been controlled by Brokenwood for 15 years. The 2009 vintage is only the second time it has been released as a single vineyard wine. The Verona Vineyard is on dark loam soil and gives a chocolate character. Therefore it benefits from a greater influence of French oak. The wine matured in 50% French and 50% American oak.
Graveyard Shiraz 2007 [Hunter Valley] $135 per bottle in cases of 6 This is unquestionably the Hunter Valley’s best Shiraz and continues to reside in the pantheon of Australia’s finest wines. 2007 was a drought year and this old vine gem flourished.
“94+/100. Deep garnet-purple colored, the 2009 Graveyard Shiraz offers pronounced notes of warm black cherries, mulberries, menthol, aniseed, crispy pork skin and cloves. Medium-bodied, it has wonderful concentration of berry and spice flavors, crisp, seamless acid, medium-firm grainy tannins and a long finish with lingering notes of anise and menthol. Drink this one 2014 to 2024.” - Lisa Perrotti-Brown, Robert Parker’s Wine Advocate 
e Aussie Shiraz can taste like a Christmas cake with a little too much brandy.
Correctly pronounced ‘Adels-hime Peeno Gree’. See how helpful I am? 
