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Born and bred, 6th generation winemaker Damien Tscharke grew up amongst the vines at Seppeltsfield, while attending Marananga Primary and Nuriootpa High. Gnadenfrei is the oldest vineyard within the Tscharke family estate portfolio, established over seventy years ago by Damien Tscharke's grandfather, the terroir and clime yield an exceptional quality of Shiraz. A seamlessly structured style, driven by fruit and kept vital by rich, cherry filled acidity. Show stopper this week... Superior value in old village barossa shiraz»
Geoff Hardy's family have been making Australian wine since 1857. Geoff grew up amongst the most distinguished vineyards in our land and he knows from good red wine. He retains access to the finest fruit in McLaren Vale and is the man behind many of our nation's most memorable vintages. Undercover is a moniker that Geoff has assigned to a collation of exceptional parcels, albeit bottled behind an abstruse label to secrete the provenance of a spectacular Shiraz. Gold Medal Winner & Best Value at the hotly contested 2016 China Wine & Spirit Awards, the pick of crop this week, seriously.. Sound shiraz for the savvy & shrewd»

Jameson Irish Whiskey Cradle 4.5Litre

Jameson Irish Whiskey Cradle 4.5Litre - Buy
Whiskey
John Jameson's Dublin Distillery was founded in 1780 and laid down a tradition for quality and success. His family motto and guiding philosophy was Sine Metu, meaning Without Fear, which appears today on every bottle. He set new standards and invested in the latest manufacturing processes. When he discovered that certain strains of barley made a superior whiskey, he persuaded local farmers to grow them by providing seed grain every spring. He also insisted that only the finest casks available were used for maturation.
Jameson Irish Whiskey is the perfect combination of traditional pot still and elegant grain whiskey. The principal ingredients in Jameson are malted barley, unmalted barley and pure water. Precise amounts of malted and unmalted barley are milled and mixed. Mashing is the process by which the grist is added to hot water 63C in a large vessel called a Mash Tun. During this process the starches in the barley are converted into fermentable sugars. The mashing process is complete when a hot sweet liquid called Wort is drawn
Jameson
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