From Australia's spiritual home of Prosecco, the alpine King Valley. If you seek light, bright and vibrant - here you go! Displays Prosecco's trademark characters of citrus blossom, apple and melon finish with its typical chalky minerality.
Pet Nat’s are fizzy (and cloudy) because we bottle them while still fermenting. High density planted Fiano - dry, crunchy and thirst quenching. Minimal sulphites, vegan friendly.
We love Fiano for its trademark chalky minerality, coupled with a lemon pith/bitter almond grip on the finish, making a tantalizingly textured palate and savoury finish.
Nebbiolo and Macclesfield are a pretty handy combination. Picked early for bright, fragrant red fruits and gorgeous, mouth-watering acidity. 50% barrel ferment in old oak for texture, the rest in tank. Vegan friendly.
Dolcetto, or the ‘little sweet one’ certainly lives up to its reputation here. Supple, red berried, juicy and medium bodied. It would love a chill on a hot day. Wild ferment, unfined, unfiltered. Vegan friendly.
Nero d'Avola, the black grape native to Sicily has found its spiritual home right here in McLaren Vale, one of the best grape-variety/region matches I have encountered.
A synergistic blend of four distinctly different varieties. The juicy dark fruits of Shiraz provide richness; Sangiovese the savoury grip; Aglianicio for rustic charm and Lagrein for structure and length.
Small berry ‘Piccolino’ clone of Sangiovese grown in the Blows’ Springhill vineyard in Macclesfield, southern Adelaide Hills. Savoury and medium, with an extra dimension. Wild ferment, unfined, unfiltered. Vegan friendly.
A mixed six designed for the 'deciders' of this world; choosing all the time gets tiring! The 'Don't Make Me Choose' Six includes wines we are drinking according to the season plus free delivery, Australia wide.
