Create a New Account get a $5 credit
Toll Free: 800-417-7821

Wine from Australia

Filter 
Showing 1 to 21 of 43 (3 Pages)
Sort By:
Show:Per Page

Display: List / Grid
Jip Jip Rocks Chardonnay 2016

Jip Jip Rocks Chardonnay 2014  is made from 100 percent unoaked Chardonnay.

Light yellow with a pale straw hue. A classic nose of lemon, fresh stonefruit and melon. The palate is clean and fresh with mineral characters underpinning ripe pineapple and lime flavours. This wine will age beautifully over the next 4-5 years.

 Winemaking report: Gentle pressing and free run juices create the base of this wine. Traditionally Jip Jip Rocks Chardonnay is a 2/3 blend fermented and matured in stainless steel and 1/3 fermented in stainless steel, which receives extended lees contact to add texture and complexity to the palate.

Jip Jip Rocks Chardonnay 2017

Jip Jip Rocks Chardonnay is made from 100 percent unoaked Chardonnay.

Light yellow with a pale straw hue. A classic nose of lemon, fresh stonefruit and melon. The palate is clean and fresh with mineral characters underpinning ripe pineapple and lime flavours. This wine will age beautifully over the next 4-5 years.

 Winemaking report: Gentle pressing and free run juices create the base of this wine. Traditionally Jip Jip Rocks Chardonnay is a 2/3 blend fermented and matured in stainless steel and 1/3 fermented in stainless steel, which receives extended lees contact to add texture and complexity to the palate.

Review:

"Chardonnay is a classic Padthaway expression of the variety, boasting pineapple and citrus flavors. For those of a certain age, it will bring back pleasant memories of Lindeman's Padthaway Chardonnay (NOT Bin 65), a medium-bodied, succulent style of Chardonnay that speaks for itself in its popularity. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Interim end of September 2018), 90 pts

 Wine Advocate: 90
Jip Jip Rocks Shiraz 2016

Importer Sale

Jip Jip Rocks Shiraz is made from 100 percent Shiraz.

Lifted spice and ripe mulberry/blackberry aromas are complimented with chocolate, cedar and cinnamon on the nose. Well-integrated oak tannin provides flavors of clove and supple texture, which supports the rich plum, blackberry and mocha. The overall structure is supple and generous with fine-grained tannin and a lingering finish.

Fermentation took place over 10 – 12 days in a combination of open and static fermenters. The temperature was closely monitored to ensure the wine retains its natural fruit expression. New and older French and American oak was used for the maturation of selected wine parcels over a period of 13 months. These parcels were put together from our family estate to best demonstrate the depth and character of our fruit, balanced by integrated oak.

Review:

"Plump, round and appealing, the 2016 Shiraz offers loads of boysenberry and mint. It's full-bodied and supple, offering plenty of early-drinking pleasure. There's no guarantee it will be long-lived, but it's delicious now. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Interim end of September 2018), 90 pts

 Wine Advocate: 90
Jip Jip Rocks Shiraz-Cabernet 2016

Jip Jip Rocks Shiraz-Cabernet is made from 55% Shiraz, 45% Cabernet Sauvignon

Deep purple. Boysenberry and mulberry aromas with a hint of cedar and pepper. Similar berry fruits show through on the opulent, textured palate with a lingering finish.

Jip Jip Rocks Sparkling Shiraz NV

This non vintage wine sparkles to the tune of a well balanced blend; predominantly 3 year old Shiraz aged in old French oak barrels allowing wonderful smooth integration of fruit and a rich weighty texture across the palate. This is blended with a touch of younger vintage Shiraz to bring ripe juicy varietal fruit characters to the finished wine.
Deep crimson color with brick red mousse and a fine bead. The aroma displays ripe plums, earthy notes and spice. Mouthfilling flavors of plums and prunes with hints of liquorice. Soft, creamy with a persistent cherry, chocolate and spice finish.

"Youthful spicy cherry and plum fruits on a juicy and not over-sweet palate; easily enjoyed. Diam."
- James Halliday Australian Wine Companion 2011, 87 pts


 

Morambro Creek Chardonnay 2014
Our Vineyards
“Our family vineyard is located in the picturesque and historic Padthaway valley, 300 km south of Adelaide. Our rich, fertile terra rossa soils, environmentally friendly viticulture, low yield and exceptional fruit is how we consistently produce outstanding wines. Small parcels of the highest quality fruit are selected from our family vineyard and handcrafted to create wines with amazing depth of flavour, style and balance…” ~ David Bryson
 
Winemaking Notes
Fruit was harvested in the cool of the night and gently pressed. The juice was fermented in French oak barrels (35% new, 65% aged). Various components underwent: a wild ferment, malolactic fermentation and extended lees contact to give the wine further complexity and flavour. Individual parcels were selected and blended, then filtered to produce this Chardonnay without compromising the purity of the fruit in both flavour and aroma.
 
Vintage Overview
2014 was a very good season with predominantly mild, dry days. Yields were generally low and this did result in some excellent parcels of fruit being harvested. Vine-balance was carefully monitored, resulting in fruit that demonstrates the vibrancy and fruit-derived characters that we strive for in our wines.
 
Tasting Notes
Pale straw in colour. Concentrated citrus and white peach fruit flavours are complimented by delicate yeast and subtle spice aromas. The palate is clean and fresh with vibrant fruit flavours, mineral characters and a good lingering finish.
 
Production Statistics
Bottling Date: 20/1/2015
Sizes: 750ml
Region (GI): 100% Padthaway
Varietal: 100% Chardonnay
Alcohol: 13% alc/Vol Total
Acidity: 6.73 g/L
pH: 3.18
Mt Monster Shiraz 2012

Mt Monster Shiraz 2012 is 100 percent Shirz

Deep purple in color. Ripe cassis and black plum fruits on the nose with violets. Varietal fruit-driven palate, with cassis and dark berryfruit and spice flavors. Soft tannins compliment the fruit with mouth-filling generous finish.

French & American oak has been used sparingly to ensure maximum fruit expression is retained in the final wine.

Our Shiraz is fermented in static fermenters at controlled temperatures to retain the varietal aromatics. Once complete the wine is left for 7–10 days on skins to aide in the extraction of soft fleshy tannins and build wine structure.

Mt. Monster Cabernet Sauvignon 2016

Mt Monster Cabernet Sauvignon is 100 percent Cabernet

Winemaking: Our Cabernet is fermeneted in static fermenters at controlled temperatures to retain the varietal aromatics. Once complete the wine is left for 7-1- days on skins to aide in the extraction of soft fleshy tannins and build wine structure. French and American oak has been used sparingly to ensure maximum fruit expression is retained in the final wine.

Tasting notes: Deep purple in colour. Classic aromas of lifted blackcurrant, blackberry and mint on the nose. Flavours follow through of sweet berry-fruit accented by fresh muddled mint. Elegant, structured palate with big velvety tannins.

Mt. Monster Chardonnay 2016

Mt Monster Chardonnay is made from 100 percent Chardonnay. 


Gentle pressing and free run juices create the base of this wine. 


Traditionally Mt Monster Chardonnay is 100% fermented and matured in stainless steel, this receives some lees contact to add texture and complexity to the palate, but essentially this wine is pure Chardonnay fruit.


Review & Tasting notes:

Bright straw color, with hints of lime green. Fresh figs and melon, with vibrant lemon citrus fruit. The nose also shows some yeast complexity from extended lees contact. Fresh tangy melon fruit flavors, & a clean acid finish. Although it may benefit from up to 2 years maturation in bottle, this wine is best consumed when young and fresh.

- Australian Wine Showcase (December 2016), 94 pts

 94 Points
Mt. Monster Shiraz 2016

Mt Monster Shiraz is 100 percent Shiraz

Deep purple in color. Ripe cassis and black plum fruits on the nose with violets. Varietal fruit-driven palate, with cassis and dark berryfruit and spice flavors. Soft tannins compliment the fruit with mouth-filling generous finish.

French & American oak has been used sparingly to ensure maximum fruit expression is retained in the final wine.

Our Shiraz is fermented in static fermenters at controlled temperatures to retain the varietal aromatics. Once complete the wine is left for 7–10 days on skins to aide in the extraction of soft fleshy tannins and build wine structure.

Ron Thorn Shiraz 2014

Deep red with a slight purple hue on release. The wine has a rich mix of dark chocolate infused with coffee bean and black liquorice, then scents of tar, aniseed, raw (pure) soy and black olive on the nose. The palate is expansive, and yet balanced and finessed. An amalgam of dark berried flavors and textural sensations. The 100% new oak is completely absorbed, meshed with ripe tannins, completing a palate of impressive length and youthfulness.

Parcels of fruit for this wine were identified in the vineyard by the winemakers. Daily fruit inspection led to the fruit being harvested at optimum flavor ripeness. The fruit was harvested at night and quickly transported to the winery. The fruit was destemmed to 6T open fermenters for fermentation. A Shiraz specific yeast was selected to ferment the wine and fermentation was carried out at a maximum of 28°C. The fermenter was manually pumped over twice daily in the first half of fermentation to give the winemakers control of color, flavor and tannin extraction. Pump over regimes were adjusted toward the end of fermentation to suit the tannin and flavor extraction of the wine. The cap was completely broken up on each pump over. The wine remained in fermenters for 6-8 days (dependent on parcel) before being pressed, inoculated with malolactic bacteria and filled to American oak (100% new barrels). The wine was racked post malolactic fermentation and returned to the same barrels. The wine was topped every month and after six months racked and returned to the same barrels again. Prior to bottling the parcels were emptied from oak and blended. Minimal fining and filtration was carried out prior to bottling.

 


Review:

Thorn Clarke has taken its Shiraz to a new level with this single-vineyard wine, bottled only in exceptional vintages. The 100% new American oak gives this a classic Barossa profile, starting with vanilla, cedar and maple syrup-like notes and flowing seamlessly through ripe blackberry and plum flavors. It's full bodied, lush and creamy in texture, with a long, velvety finish. Drink now–2025, possibly beyond. - Wine Entusiast 96 Points

 

2012 Vintage:

Voted Best Shiraz in the World at London's International Wine & Spirit Competition 

 

  

Voted Best Shiraz in the World at London's International Wine & Spirit Competition 

 Wine Enthusiast: 96
Rubus Old Vine Barossa Valley Shiraz 2015

Rubus Old Vine Shiraz Barossa Valley is a blend of 98% Shiraz & 2% Viognier, this richly concentrated Barossa Shiraz is indicative of the style for which Australia's top production region is famous. The wine is dark in color, rich and dense. There are ample tannins balanced by the powerful fruit. You will note the hints of blackberries, mint, and eucalyptus flavors upfront and in the finish. Try Rubus Barossa Shiraz with rich dishes like lamb shank, Osso bucco, beef steak or roast duck.

 


Review:

"Blackberry, currant and blueberry flavors are dense, intense and powerful, mingling with black licorice, sage and spice notes, with a brambly undertone. A spicy hint lingers on the finish. Drink now through 2030. 1,200 cases made. - MaryAnn Worobiec"

- Wine Spectator (November 15th 2018), 90 pts

 Wine Spectator: 90
Rubus Proprietary Red Blend Australia 2014

Tasting Notes: Deep, dark ruby color, aromas of blue fruits, confectionery and subtle licorice characters, thick luscious palate with good structure and soft finish.

The Blend is 44% Rubired, 31% Durif and 25% Shiraz.

Rubired is a cross between Tinto Cao and Alicante Ganzin (which is itself a cross between Alicante Bouschet and Aramon Rupestris Ganzin). It is known for being particularly adapted to the hot climate and producing dark wines, as the color is not only coming from the grape's skin, but also from the grape juice itself. It was developed in 1958 by H.P. Olmo of the University of California Davis.

Durif, also known as Petite Sirah, is also a cross of two different grape varietals: Syrah and Peloursin. It was created by French botanist François Durif in 1860 while keeping Syrah and Peloursin plants under the same roof; it happened from a natural process called "cross-pollination." The grape itself is known for its very aromatic, plummy character.

Shiraz, which we all know for being the most recognized grape varietal of Australia, brings some minty, spicy and fruity characteristics to the wines.

Grapes are crushed and destemmed then placed in rotary fermenters where three rotations per day break up the cap and extract color and tannin. Commercial yeast is added for fermentation. The juice is pressed to stainless steel for malolactic fermentation, undergoes oak maturation for 9 months, then is stored in stainless steel.

Pairs well with BBQ lamb with roast vegetables.

The Bryson Barrel Select Red 2010

Philosophy

Our limited release wine is created from the fusion of two exceptional parcels of Shiraz and Cabernet Sauvignon. This classic blend is matured in the finest oak crafting an intriguing unison that captures the essence of our vineyard and highlights its unique varietal expression.

Our Vineyards

“Our family vineyard is located in the picturesque and historic Padthaway valley, 300 km south of Adelaide. Our rich, fertile terra rosa soils, environmentally friendly viticulture, low yield and exceptional fruit is how we consistently produce outstanding wines. Small parcels of the highest quality fruit are selected from our family vineyard and handcrafted to create wines with amazing depth of flavour, style and balance…” David Bryson

Winemaking Notes

Made with the greatest dedication and care, select parcels were matured in new and seasoned French and American oak for up to 20 months prior to being selected for this blend. Individual barrels from our family estate that best demonstrate the intensity of our fruit, balanced by integrated oak were selected for the final blend, which was then bottled with minimal filtration.

Vintage Overview

It started out full bore with the usual warm February weather. All our grape varieties started to ripen at the same time making it one of our most compact vintages to date. Vine-balance was carefully monitored, resulting in fruit that demonstrate the vibrancy and fruit-derived characters that we strive for in our wines.

Tasting Notes

Deep inky purple in colour. Aromas of blackberry, mocha, mint and spices. Lush, ripe palate dominated by black fruits, cherry and chocolate. An expansive palate with black fruits and nicely balanced by oak.

Production Statistics:

Bottling Date: 13.12.2011

Sizes: 750ml

Region (GI): 100% Padthaway

Varietal composition: 60% Shiraz, 40% Cabernet Sauvignon

Alcohol: 14.5 alc/Vol

Total Acidity: 6.8 g/L

ALLERGENS: Minimal Sulphur Dioxide added.

Naturally clarified with egg white, traces may remain.


Review:

Bright ruby black color. Aromas and flavors of ripe mulberries and black berries, leather and clay, baked oak, and tellicherry peppers with an lively, dry full body and an interesting, short finish with earthy tannins and moderate oak. An excellent example. - 93 Points Gold Metal Exceptional Beverage Tasting Institue. 

 

A 60/40% blend of Shiraz and Cabernet Sauvignon. New oak rules the roost, but there are ample black fruits to provide balance. By far the best Morambro Creek wine to date. Drink to: 2030 -95 Points James Halliday Australian Wine Companion 2015.
 
Top 100 - Sydney International Wine Competition 2013.
Blue Gold - Sydney International Wine Competition 2013.
 95 Points
The Bryson Barrel Select Red 2012

This limited release wine is created from the fusion of two exceptional parcels of Shiraz and Cabernet Sauvignon. This classic blend is matured in the finest oak crafting an intriguing unison that captures the essence of the vineyard and highlights its unique varietal expression.

Vintage Overview
2012 was a very good season with predominantly mild, dry days. Yields were generally low and this did result in some excellent parcels of fruit being harvested. Vine-balance was carefully monitored, resulting in fruit that demonstrates the vibrancy and fruit-derived characters that the family strives for in its wines. By all accounts it was a textbook vintage.

Tasting Notes
Deep inky purple in color. Aromas of blackberry, mocha, mint and spices. Lush, ripe palate dominated by black fruits, cherry and chocolate. An expansive palate with black fruits and nicely balanced by oak.

Made with the greatest dedication and care, select parcels were matured in new and seasoned French and American oak for up to 20 months prior to being selected for this blend. Individual barrels from our family estate that best demonstrate the intensity of our fruit, balanced by integrated oak were selected for the final blend, which was then bottled with minimal filtration.

Pairs well with venison, ribeye steak, lamb.

Review:

"A 60-40 blend of Shiraz and Cabernet Sauvignon, the 2012 The Bryson Barrel Select offers minty notes layered over dark fruit. Roasted meat, blueberry and cassis also play roles in this full-bodied but structured wine that appears to be at or near peak maturity. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Interim end of September 2018), 93 pts

 Wine Advocate: 93
Thorn Clarke 18 year old Rare Tawny Port (500ml)

20% Alcohol by Volume.
pH: 3.47
Thorn Clarke 18 year old Rare Tawny Port is made from predominately Grenache, Shiraz and Touriga

The grapes are crushed and de-stemmed into fermenters. Yeast is added immediately once in fermenter and the ferments are pumped over twice daily to maximize colour, tannin and flavour extraction. Cooling is used to ensure ferments remain in the 22-25 degrees Celcius range which will allow the fruit to display maximum fruit expression. Spirit is then added, the wine is pressed and aged in old barrels (older than 7 years) for a period which makes the average age of the wine 18 years.

Tawny brown in colour. This wine exhibits lifted a nose of raisins, dried fruits and plum pud-ding. The palate is rich and viscous with roasted apples, sultanas and cream caramel the predominant flavours. Thesweetness is well balanced with clean acidity and gives the pal-ate fantastic length. This wine would be served equally well with sweet deserts or with petit fours and coffee.

Reviews:

Dark and sweet, with coffee and allspice notes weaving through a fairly sweet layer of tea, walnut and crème brûlée. Persists nicely.
Drink now.—H.S. Wine Spectator 90 Points

"Medium dark red. With a sumptuous nose and a complex and expressive palate, this Tawny Port style wine offers layers of dried fruit, caramel, espresso and toasted walnuts. It has a lush, creamy texture and a lingering, sweet finish. Made from a blend of Grenache, Shiraz and Touriga Nacional."
- International Wine Review (Succulent Sweet Wines for the Holidays: The Best of 2018), 91 pts

 Wine Spectator: 90 91 Points
Thorn Clarke Eden Trail Riesling 2018

 

Fragrant spring blossoms with a hint of citrus peel lead into a delicate precise, mouth watering palate. Crunchy green apples and lovely minerality have the tastebuds salivating and screaming out for more.

VINIFICATION NOTES

Picked during the cool of night. An intentional minimalistic approach to winemaking to ensure the vineyard character sings. Free run juice, fermented cool, minimal fining and filtration.

BLEND

Riesling

CELLARING

Long term


 

Thorn Clarke Eden Trail Shiraz 2014

COMMENTS

Lifted aromas of spicy dark cherries with a hint of cedary oak. A medium to full bodied wine; the palate is a maze of spice, pepper and dark fruits, the finish is bright and refreshingly clean.

VINIFICATION NOTES

Picked during the cool of night. An intentional minimalistic approach to winemaking to ensure the vineyard character sings. Fermented with a small percentage of stalks and whole berries, in small open fermenters and hand worked twice daily. Warm fermentation is followed by maturation in French oak barrels for 12-16 months (depending on parcel). Minimal fining and filtration prior to bottling.

BLEND

Shiraz

CELLARING

Medium - Long term


Review:

 'Mouthfilling shiraz with peppermint, boysenberry, clove and blackberry flavours rollicking from start to finish. Freshness of flavour is a key feature; it's juicy, lively and eager-to-please, but not at the expense of discipline. Winsome style.' JAMES HALLIDAY, WINE COMPANION 2016 93 Points

 

SILVER AT 2015 SAN FRANCISCO INTERNATIONAL WINE COMPETITION

SILVER AT 2015 DECANTER WORLD WINE AWARDS

SILVER AT 2015 INTERNATIONAL WINE CHALLENGE

 93 Points
Thorn Clarke Eden Trail Shiraz 2015

COMMENTS

Lifted aromas of spicy dark cherries with a hint of cedary oak. A medium to full bodied wine; the palate is a maze of spice, pepper and dark fruits, the finish is bright and refreshingly clean.

VINIFICATION NOTES

Picked during the cool of night. An intentional minimalistic approach to winemaking to ensure the vineyard character sings. Fermented with a small percentage of stalks and whole berries, in small open fermenters and hand worked twice daily. Warm fermentation is followed by maturation in French oak barrels for 12-16 months (depending on parcel). Minimal fining and filtration prior to bottling.

BLEND

Shiraz

CELLARING

Medium - Long term



Thorn Clarke Milton Park Chardonnay 2017

Thorn Clarke Milton Park Chardonnay grapes were crushed, destemmed and then pressed using a membrane press. Pressings were not used. Fermented using French Yeast at 12-15 degrees Celcius. The ferment was kept slow and cool to retain all the natural flavors of the grape. The wine was then racked and filtered. Bottling took place soon afterwards so the wine was a true expression of the grape and the terroir from which it was made.


The color is a rich vibrant green. The nose shows lifted clean, sweet fruit of apricot and peach. The palate is medium to full bodied and exhibits predominantly peach and nectarine flavors, with cloves and cardamom evident from the use of a small amount of French oak. The wine finishes full and long with a nice balance of sweet fruit and creaminess.

Thorn Clarke Milton Park Chardonnay 2018

Thorn Clarke Milton Park Chardonnay grapes were crushed, destemmed and then pressed using a membrane press. Pressings were not used. Fermented using French Yeast at 12-15 degrees Celcius. The ferment was kept slow and cool to retain all the natural flavors of the grape. The wine was then racked and filtered. Bottling took place soon afterwards so the wine was a true expression of the grape and the terroir from which it was made.


The color is a rich vibrant green. The nose shows lifted clean, sweet fruit of apricot and peach. The palate is medium to full bodied and exhibits predominantly peach and nectarine flavors, with cloves and cardamom evident from the use of a small amount of French oak. The wine finishes full and long with a nice balance of sweet fruit and creaminess.


 
  • back
Selected Options

Countries

Categories








Pricing






Countries

Regions




Grape Types




view More...


view Less...
Wineries




view More...







view Less...
Ratings



Organic/Free Shipping

Lyrarakis Za Za Zu Sparkling NV

Lyrarakis Za Za Zu Sparkling is made from Vilana, Vidiano and Muscat of Spina

A gentle sweet kiss of peach and juicy stone fruit that excites the senses and tickles the tongue with bubbly delight followed by aromas of a spring breeze bringing scents of apple and cherry blossom with hints of baby’s breath, lily and a garden of white flowers. There is a delicate sweetness to this wine that lends itself to enjoying with friends or peaceful contemplation.

Region: Alagni area, central Crete
Soil: Clay loam
pruning technique: Cordon trained, spur pruned
Altitude: 520m above sea level
Irrigation: Not irrigated
Yield: 8.5 tn/ha

Winemaking: Hand harvested in the last week of August. Grapes are vinificated separately. 
Blending was performed using internal tasting results, choosing the ones with the best characteristics of texture and freshness. Secondary fermentation adds subtle creamy complexity and gives the wine its attractive fine gas bead and mousse.

Alcohol: 10% ABV
Acidity: 5.7 g/L
pH: 3.15
RS: 4.29 g/100ML

Food pairing: Fruit paste desserts, vegetable risotto and a large variety of antipasti.