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Bouldevines Pinot Noir — $40.00
The premium producing area of Marlborough - Dog Point Road - produces consistently quality fruit ripened to perfection on the rich alluvial gravels of the Omaka River flats. Grown on vertical trellised established vines, the canopy captures every ray of available sunshine, with the added bonus of the warmth of the stones to assist in ripening. The vineyard management is second to none, displaying with the experience of the owners who have been in the business since the late 1970's on this property.

Fonty's Pool Cabernet Merlot — $16.55
This wine is designed to be an early drinking style that is very approachable in its youth. To achieve this, all of the fruit was de-stemmed and crushed to various types of stainless steel fermenters – static or open. To maximise colour and phenolic extraction the following maceration techniques were used – pumping over or plunging according to the vessel it was fermented in. After 5 to 7 days the batches were pressed gently. A combination of French oak influences were added prior to malolactic fermentation...

2005 Fonty's Pool Shiraz — $19.80
There were five batches of Shiraz, all in open fermenters, but this allowed for different maceration techniques (plunging and pumping over). Due to the intensity of the fruit’s colour and flavours, the cap management was kept to a minimum to reduce excessive phenolic extraction. All fermentations were allowed to reach 30?C, staying on skins for 7 to 8 days, after which the wine was drained off and the skins gently pressed. All batches underwent malolactic fermentation in tank before being racked...

Shotfire Red Wine Mixed Case — $109.00
The colour is a deep inky red. There is good concentration of violets on the nose with some lifted perfume from the Petit Verdot. The palate is rich, ripe and medium to full bodied. The wine is bursting with flavours of blackcurrant, plums and christmas pudding and shows great balance with the su...

Bimbadgen Estate Pinot Gris — $24.00
The fruit was machine harvested and transported to Bimbadgen Estate for crushing and pressing. 11% of the juice was subjected to only a short settling period, prior to transfer to aged oak. This cloudy juice was allowed to ferment naturally. Post fermentation the wine was left on yeast lees (without stirring) for 3 months. The remaining portion of the wine was clarified slightly more but still left moderately hazy, then fermented in stainless steel with an aromatic yeast strain. This portion in tank...

Bimbadgen Estate Merlot — $23.00
This particular season is considered by many viticulturalists to be a near perfect growing season in the Orange region, with mild to warm conditions and adequate rainfall providing a base for the development of good fully ripe fruit flavours and tannins. The Merlot grapes were picked on the 27th of March 2008.

Bimbadgen Estate Shiraz — $23.00
After de-stemming and crushing, the must was inoculated for fermentation at 20-28°C. Retention of whole berries (20%) in the must and subsequent carbonic maceration are techniques we employ to add lifted fruit characters. The fermenting juice was pumped over the cap of skins two times daily throughout the fermentation, which lasted on average five to seven days for each batch. After pressing, the wine was allowed to complete MLF in tank, after which it was racked of gross lees and transferred to...

Bimbadgen Estate Mixed Case — $149.00
A very different style to 2006, as we explore drier and leaner viognier styles. The fresh acidity is balanced by honeydew melon and red ruby grapefruit flavours. The palate also has oyster shell minerality with some cheesy notes from the wild yeast ferments and some cashew flavours from the barre...