All wines over $25 per bottle will be vintage specific. In the case the listed vintage is out of stock, we will inform you via email for approval to go ahead.
James Halliday – July, 2015 Campbell Mattinson Halliday Wine Companion 2016 93 points It sidles up to you and before you know it, you're entirely on board. There's no big attack of flavour, it's more charm than weight, but the way it presents chocolate, plum, mulberry, gum leaf and earth flavours is most attractive. Tannin has been well strung. Length is assured.
About This Wine
"Black truffle with ripe plum, hints of cedar, black olives, pencil shavings, and fine, dusty tannins."
-Tim Shand, Head Winemaker
Sourced from the two oldest blocks on the Napoleone vineyard, this merlot is low-cropping and produced in limited quantities.
2013 was an excellent growing season with wines achieving fantastic flavour development, ripeness without excessive alcohols, and beautifully balanced acidity.
Hand-picked from the Napoleone Vineyard. 100% destemmed then crushed and cold soaked for several days to assist with colour and flavour extraction. After gentle pressing the wine was matured in a combination of 25% new and seasoned French hogsheads for 9 months.
Yarra Valley Wine
The Yarra Valley wine region is the most important area of wine production in Victoria today, and with its proximity to Melbourne, also the most visited in the state.
Yarra Valley is split into the Upper Yarra and the valley floor. The Upper Yarra is cooler in climate due to its elevation and coupled with younger, fertile, red soils produces most of the region’s notable varietals: Chardonnay and Pinot Noir. The valley floor is warmer and has predominantly grey soils with pockets of granite and limestone.
Pinot noir has long been considered a notoriously difficult variety to grow. However, the cool climate and longer growing seasons of the Yarra Valley allow the fruit to develop full flavoured and ripe character.
Chardonnay in the past has long been associated with a deep oily, buttery style that experiences full malolactic fermentation and great amounts of oak. This style has since fallen out of favour and wine makers in the Yarra Valley have capitalized on this trend to produce leaner, acid driven Chardonnays that are closer in style to those from Burgundy.