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Rubus Special Edition Barossa Shiraz is made from 100 percent 

The Rubus Project was created by Fran Kysela as a way to source & sell incredible wines at value prices. All wines in this international project are hand-selected by Fran Kysela. Rubus wines are fruit driven, true-to-type values that over deliver - a true representation of quality for the consumer at an excellent price.

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.

Sourced from Thorn-Clarke’s St Kitts vineyard (Block 7) in the far north of the Barossa, the Rubus Reserve demonstrates both the strengths of the region and the unique characters of the vineyard. 

A thin layer of topsoil over weathered marble, schist and shale mean the vines work hard to source water and nutrients. The result is naturally low yields concentrating the power and density of the fruit.  Diurnal temperature variation is another important aspect of St. Kitts.  Warm daytime temperatures are followed by cool nights with variations of up to 30°C (55°F) from the peak during the day into the cool night minimums.

Review:

“Earthy detail develops in this sleek and juicy shiraz, a tarry streak under fresh plum and bruised strawberry. The tannins have gravity and precision, their bracing intensity and concentration integrated into what panelist David Hawkins described as “a big, powerful wine with great liveliness.” While suited to aging, this is accessible now if you’re grilling meats to serve with it.”
- Wine & Spirits (February 2023), 94 pts

"Made by Thorn-Clarke for the US market, this has a rich and vivid nose with blueberry, violet, dark plum and subtle oak spice in play. The palate has a succulent feel with plenty of rich, open-knit blackberry and blueberry flavor. Smoothly delivered tannins carry long and even. Drink over the next decade."
- James Suckling (November 2021), 94 pts

Rudi Pichler Kollmutz Smaragd Gruner Veltliner is made from 100 percent Gruner Veltliner. 

Rudi Pichler is among the elite growers of the Wachau producing wines of precision, power, and longevity. Grüner Veltliner and Riesling make up 95% of the production with the remaining 5% shared between Weißburgunder and Roter Veltliner. Rudi Pichler belongs to the prestigious Vinea Wachau and vinifies under the strict parameters of their codex.

Yields are kept low between 30 and 35 hectoliters per hectare with botrytis carefully removed by hand.  Grapes are crushed by foot and receive between three and 36 hours of maceration on the skins. Vinification is entirely in stainless-steel tanks and malolactic fermentation is avoided.

Kollmütz is a terraced vineyard in Wösendorf sitting between 200 and 400 meters of elevation. The soils of Kollmütz developed from an ancient landslide resulting in chaotic layers of rock and boulders. The vineyard is particularly rich in magnesium and iron. Wines from Kollmütz are typically linear, dense, and intensely mineral in character.

Grüner Veltliner is the signature grape of Austria and produces a dry white wine with savory aromas, spicy flavors, and good acidity. Grüner Veltliner Smaragd from the Wachau is a full-bodied wine and is rich in style with notes of stone fruit, lemon, radish, and arugula.

Review:

I have heard gruner veltliner dismissed for supposedly not being elegant, but this is an extremely elegant example! Very complex nose of snow peas, green beans, wild herbs and green pepper. On the medium-bodied palate, this remarkable gruner veltliner has a discreet succulence, but what makes it amazing is the way it glides so gracefully over the palate, then splash lands in a deep pool of wet stone minerality. Underplayed power and concentration!

-James Suckling 97 Points

Ruffino Alauda Toscana IGT is made from 40% Cabernet Franc, 35% Merlot, 25% Colorino.

An elegant, full-bodied wine, Alauda is a harmonious sum of its parts. Rich with varietal flavors of plum and cherry from the Merlot and layered with ripe berry flavors from the Cabernet Franc, and unique balsamic and dark chocolate notes from the Colorino. The extended oak aging process integrates the blend while providing tertiary flavors of sweet spice and soft, elegant tannins for a lingering finish. This wine will age gracefully for decades.

Sainte-Marie Bourgogne Blanc Vieilles Vignes is made from 100 percent Chardonnay. 

The wine has a perfect light yellow color with green hues. Nose of white flower, sweet spice and bitter orange. Fresh and delicious attack. It shows roundness and a slight buttery note with a very saline finish that makes you slightly salivate.

Excellent with Seafood, grilled fish, clams and oysters of course. Also great with goat cheese or Comté cheese.

Aged on lees for 6 months in stainless steel vats. Adjustment of sulphites at the end of MLF and before bottling. Filtration on earth then on 1.2µ cartridge after bonding with bentonite.Machine harvest, and direct pressing with a pneumatic horizontal press. Static settling. Alcoholic and malolactic fermentation in stainless steel vats with native yeast and bacteria.

Hiyaoroshi is a general term referring to sake that has been pasteurized once in the winter and then allowed to mature over the summer before distribution in autumn. The Japan Sake Brewers Association designates September 9th as the official start for Hiyaoroshi sales. (Essentially aged Namazume)

September 9th is known as Kiku-no-Sekku (“Chrysanthemum Festival”), where hundreds of chrysanthemums are displayed around various venues and chrysanthemum sake is served. The chrysanthemum (kiku) was brought to Japan from China during the Nara period. In 1183, it was adopted as the Imperial Seal of Japan, and during the Meiji period no one but the Emperor could use it. Nowadays it still represents the authority of the emperor and you can see it everywhere in Japan.

Aromas are forward, fresh, and fruity in the nose with notes of sweet melon, cherries, and hints of vanilla. Flavors on the palate evoke feelings of the season with pumpkin pie, roasted nuts, and stewed plums. This sake is medium-bodied and accented by medium acidity, showing classic Jozen minerality and a lingering dry finish. Additional 7 months of aging adds depth and roundness.

{Pairs with roasted poultry, baked ham, butternut squash ravioli, BBQ, and dishes with sweet spice.
Aged Gouda, triple cream, fresh chevre .

Hiyaoroshi is a general term referring to sake that has been pasteurized once in the winter and then allowed to mature over the summer before distribution in autumn. The Japan Sake Brewers Association designates September 9th as the official start for Hiyaoroshi sales. (Essentially aged Namazume)

September 9th is known as Kiku-no-Sekku (“Chrysanthemum Festival”), where hundreds of chrysanthemums are displayed around various venues and chrysanthemum sake is served. The chrysanthemum (kiku) was brought to Japan from China during the Nara period. In 1183, it was adopted as the Imperial Seal of Japan, and during the Meiji period no one but the Emperor could use it. Nowadays it still represents the authority of the emperor and you can see it everywhere in Japan.

Aromas are forward, fresh, and fruity in the nose with notes of sweet melon, cherries, and hints of vanilla. Flavors on the palate evoke feelings of the season with pumpkin pie, roasted nuts, and stewed plums. This sake is medium-bodied and accented by medium acidity, showing classic Jozen minerality and a lingering dry finish. Additional 7 months of aging adds depth and roundness.

{Pairs with roasted poultry, baked ham, butternut squash ravioli, BBQ, and dishes with sweet spice.
Aged Gouda, triple cream, fresh chevre .

Inviting aromas of mint, marshmallow and Asian pear pull you into this drink. Surprisingly dry, this Nigori (cloudy) style sake has a rich, chewy texture. The intriguing mid palate features mint, white chocolate, and tart cherries. The finish belies our expectations with an elegant, softness of minerals that settles in a dry finish.

Pair with roast duck, dry-rub ribs, full flavored country pate, and fruit and nut desserts of light sweetness.
Mildly ripe Coulommiers or Brie, Italian Raschera.

Juicy & Refreshing. Full of fruity flavors with clean sweetness. Brewed with Hitogokochi, the special sake rice harvested in Nagano, and natural water slowly filtered down the Japan Alps. In 1866, toward the end of the Edo period, Matsujirou Kurogouchi and his family started a small sake brewery currently called Senjo named after Senjo Ga Take, a 3000-meter peak in the Japanese Alps. Today Senjo Brewery strives to combine art with science and old skill with new technology by adding modern twits to the rich historical traditions of Sake brewing.

Pair with Deep-fried fish with sweet & sour sauce, Young sweetfish tempura (chiayu tempura), Caesar salad.

Juicy & Refreshing. Full of fruity flavors with clean sweetness. Brewed with Hitogokochi, the special sake rice harvested in Nagano, and natural water slowly filtered down the Japan Alps. In 1866, toward the end of the Edo period, Matsujirou Kurogouchi and his family started a small sake brewery currently called Senjo named after Senjo Ga Take, a 3000-meter peak in the Japanese Alps. Today Senjo Brewery strives to combine art with science and old skill with new technology by adding modern twits to the rich historical traditions of Sake brewing.

Pair with Deep-fried fish with sweet & sour sauce, Young sweetfish tempura (chiayu tempura), Caesar salad.

Juicy & Refreshing. Full of fruity flavors with clean sweetness. Brewed with Hitogokochi, the special sake rice harvested in Nagano, and natural water slowly filtered down the Japan Alps. In 1866, toward the end of the Edo period, Matsujirou Kurogouchi and his family started a small sake brewery currently called Senjo named after Senjo Ga Take, a 3000-meter peak in the Japanese Alps. Today Senjo Brewery strives to combine art with science and old skill with new technology by adding modern twits to the rich historical traditions of Sake brewing.

Pair with Deep-fried fish with sweet & sour sauce, Young sweetfish tempura (chiayu tempura), Caesar salad.

Salvadori Chianti Riserva DOCG 2017 is made from Sangiovese 90% , Merlot 10

GRADO: 13,5%
WINE MAKING AND AGEING: The ripe grapes are picked and vinified in red with maceration on the skins for about 8 -12 days. Fermentation at a controlled temperature of 28/29 ° C. Frequent pumping over and delestage to have a strong dissolution of the anthocyanins leaving an intense and persistent fruit. Refining until March in temperature-controlled vats, aging in large barrels for at least 24 months and short passage in wood, new Allier and Cher tonneaux, part of the mass.
TASTING NOTES: its appearance is a deep ruby red color, with a good consistency. The smell, of good intensity, persistent, is characterized by fruity notes of cherry, followed by slight spicy hints of black pepper in particular. The entry into the mouth is firm, quite enveloping, with tannins in evidence but not very astringent. With a pleasant, intense and long taste, it has a very fine taste-olfactory structure.
COLORE: Ruby red color with excellent persistence.
ABBINAMENTI: Of great versatility in pairing, it prefers red meats, mixed grills and game.

Samuel Lindsay The Gandy Dancer is made from 98% Cabernet Sauvignon and 2% Merlot.

With its deep ruby color and aromas of ripe fruit, the early senses offer comforts of a quintessential California Cabernet Sauvignon. The wine opens with a subtle yet surprising coastal structure, with notes of cooking herbs, violets, and mocha. The tannins begin to dance with pops of anise, black cherry and aged leather, and the finish is decadent, balanced and lasting. Pairs well with a hard day of work.

85% of the grapes are coming from Lodi, 12.75% from Napa and the remaining 2.25% from Mendocino.

Review:

"Deep, dark color. earthy nose, rich and dense with smooth texture and ripe plum fruit, tangy balanced and complex, long, lush and likable."

- Anthony Dias Blue, 91 pts

San Giorgio Ugolforte presents a dark core of red and black berry fruit layered with earth, leather, smoke, and herbs. Complex and elegant, the wine is full on the palate and firm in tannin structure. Refreshing acidity frames a graceful finish. Classic Brunello di Montalcino.

-Jeb Dunnuck 94 Points

-Wine Spectator 94 Points

Saumaize-Michelin Pouilly-Fuisse Premier Cru Vers Cras is made from 100 percent Chardonnay

2006 marked the purchase of part of the original sharecropping of the vines, including “Les Crays”, half of which had previously been returned to the owner.

 This vintage is made up of two small plots, one 50 years old, the other 30 years old, covering 24 ares. Density: 9,000 vines per hectare

Located on the southern slope of the Vergisson rock which climbs very quickly: 320M at the bottom and 390M in altitude at the top, its situation is very sunny with a lot of wind. A blue marl soil covered by the scree of the Vergisson rock, we find some iron oxide.

Hand-picked, crushed, pneumatically pressed, full fermentation in Burgundy French oak barrels (15% new). Aged for one year on fine lees. Bottled according to the lunar calendar by us, without filtration.

Nose with aromas of ripe fruit, with mineral notes. Generous palate with beautiful body. Finish with tension and salivation. Discreet in the first year, its minerality is very fine but with a lot of depth.

It is best enjoyed at 12°C with all meats in white sauce, Burgundy snails, fine fish and even certain strong cheeses.

Schwarz Nitschke Block Shiraz is made from 100 percent Shiraz.

This Bethany vineyard was planted by Jason Schwarz's parents in 1968 and has been tended to by the hands of his family ever since. The vines are dry-grown and produce small crops of intensely flavored fruit.

A display of the purest blood-plum and black cherry, with cracked black peppercorn and streaky bacon over some seriously fine oak. Some subtle herbaceous qualities, nettle and thyme bring life to an otherwise immense nose. Very juicy on the palate, deeply flavorsome, long and with mouth-coating tannin for a very textured, very focused Barossa classic.

Slow cooked beef ribs, grilled meats, wild game and grilled vegetables.

Review:

"All the good stuff: dry-grown and fermented under the aegis of wild yeast; a smattering of whole-bunch seasoning (25%), French oak (20% new), conferring poise, freshness and authority. As far as Barossa shiraz goes, this is benchmark. Plush but nicely taut. A stream of boysenberry fruit and violet scents sashay to a samba of thyme, tapenade and smoked meats, nicely avoiding any sense of reduction, or clunky jam. This is smart. Very. - Ned Goodwin"

- Halliday Wine Companion (August 2020), 96 pts

Schwarz Nitschke Block Shiraz is made from 100 percent Shiraz.

This Bethany vineyard was planted by Jason Schwarz's parents in 1968 and has been tended to by the hands of his family ever since. The vines are dry-grown and produce small crops of intensely flavored fruit.

A display of the purest blood-plum and black cherry, with cracked black peppercorn and streaky bacon over some seriously fine oak. Some subtle herbaceous qualities, nettle and thyme bring life to an otherwise immense nose. Very juicy on the palate, deeply flavorsome, long and with mouth-coating tannin for a very textured, very focused Barossa classic.

Slow cooked beef ribs, grilled meats, wild game and grilled vegetables.

Review:

From a single 55-year-old vineyard in the Bethany subregion of Barossa, this is a modern, finessed and approachable Shiraz, with open-knit aromas of succulent red and black berries, florals, clove and earthy spice. The palate shows restraint and silkiness. Fine tannins are neatly woven between the juicy fruit. Drink now or cellar up another decade or so.

-Wine Enthusiast 94 Points

Schwarz The Grower Shiraz is made from 100 percent Shiraz.

Dedicated to all the Growers we work with, whose hard work and dedication to their craft enable us to purchase lucious fruit year after year. The Grower range is a testament to the amazing growers Jason has forged long-term relationships with since 2001.

The full spectrum of Barossa Shiraz's aromatic capability is here on show: from scorched earth, bitter couverture chocolate just-dried raisin, sweet red licorice and cola bean, all heady, defined and un-wound for all to see. Here. The fine line between luxurious fruit and energy is walked gracefully, it's warming and full-blooded nature tethered by lifted acidity.

Pair with marbled steak or rich beef stews, roast beef, grilled bbq meats.

Schwarz The Schiller Shiraz is made from 100 percent Shiraz.

The Schiller Shiraz is a wine rich in both flavor and history. The 400 Shiraz vines planted by Carl August Otto Schiller in 1881 are something to be treasured. Earmarked for bulldozers in 2006, a last minute reprieve would see these Ancestor vines remain in the ground. The grapes are hand-picked from the sixth generation Schiller family vineyard at Hallett Valley in the Barossa. Jason first made this wine in 2008, and since then it has been his flagship wine.

Review:

Schwarz Thiele Road Grenache is made from 80 year old 100% Grenache vines. 

Thiele Road is a dusty track that crosses Bethany Creek at the foot of the Barossa Ranges. It is home to Jason Schwarz's family's 70 year old, deep rooted Grenache vines that produce wines with complex flavours and plenty of character.

Bouquet: The nose is floral and expressive with raspberry and pepper.
Palate: Red fruits, spice and earth with beautiful balance and structure. Medium weighted with fine acidity. A wine built on complexity and packed with interest.

Planted in 1941. The gnarled, old vines continue to produce fantastic fruit and the quality out of the 2014 vintage was evident. The vines are handpicked, 10% whole bunch and the remainder de-stemmed and into an open fermenter. Before too long the wild yeast population on the grapes kicks off fermentation and that continues with daily gentle pump overs and hand plunging until fermentation is complete and the flavour profile is just right. The wine is then basket pressed and matured in seasoned French oak for 18 months before bottling. Not filtered or fined.

Review:

"From a single vineyard (Bethany) planted in 1941. No question that 2018 delivered some mighty fine Grenache in the Barossa Valley. Bright and pretty, red fruits, baked ricotta with thyme and honey, spice. It’s finely wrought and fresh, light emery tannin, raspberry and sweet strawberry, spice, blood orange and aromatic herbs playing out on a long finish. Oh, and it’s light to medium-bodied at most. Lovely."

- The Winefront (March 2020), 94 pts

Schwarz Thiele Road Grenache is made from 80 year old 100% Grenache vines. 

Thiele Road is a dusty track that crosses Bethany Creek at the foot of the Barossa Ranges. It is home to Jason Schwarz's family's 70 year old, deep rooted Grenache vines that produce wines with complex flavours and plenty of character.

Bouquet: The nose is floral and expressive with raspberry and pepper.
Palate: Red fruits, spice and earth with beautiful balance and structure. Medium weighted with fine acidity. A wine built on complexity and packed with interest.

Planted in 1941. The gnarled, old vines continue to produce fantastic fruit and the quality out of the 2014 vintage was evident. The vines are handpicked, 10% whole bunch and the remainder de-stemmed and into an open fermenter. Before too long the wild yeast population on the grapes kicks off fermentation and that continues with daily gentle pump overs and hand plunging until fermentation is complete and the flavour profile is just right. The wine is then basket pressed and matured in seasoned French oak for 18 months before bottling. Not filtered or fined.

 Review:

"This is an intriguing, full-weighted wine of compelling dry extract and savory, forceful length. Far from the archetype, or at least what I had construed that to be in these parts. Smoky and ferruginous, with aromas of Islay peat from a wild ferment and old vine je ne sais quoi. A darker brood, lathered with clove, anise, brush smoke and iodine, over the usual red fruited paradigm. The finish, biltong meaty and a tad drying. That said, this may well be reduction as the wine opens beautifully with time, boasting oodles of personality. Drink or hold. - Ned Goodwin MW"

- James Suckling (August 2023), 94 pts

Schwarz Thiele Road Grenache is made from 80 year old 100% Grenache vines. 

Thiele Road is a dusty track that crosses Bethany Creek at the foot of the Barossa Ranges. It is home to Jason Schwarz's family's 70 year old, deep rooted Grenache vines that produce wines with complex flavours and plenty of character.

Bouquet: The nose is floral and expressive with raspberry and pepper.
Palate: Red fruits, spice and earth with beautiful balance and structure. Medium weighted with fine acidity. A wine built on complexity and packed with interest.

Planted in 1941. The gnarled, old vines continue to produce fantastic fruit and the quality out of the 2014 vintage was evident. The vines are handpicked, 10% whole bunch and the remainder de-stemmed and into an open fermenter. Before too long the wild yeast population on the grapes kicks off fermentation and that continues with daily gentle pump overs and hand plunging until fermentation is complete and the flavour profile is just right. The wine is then basket pressed and matured in seasoned French oak for 18 months before bottling. Not filtered or fined.