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Gary and Nick Farr are father and son, they make wine together but aren't afraid to go head to head when their opinions differ. Nick grew up amongst some of the world's most sacred vineyards, he knows about the land and found a magnificent little site, barely east of Lake Colac. Irrewarra is the vigneron's shangri-la, prepared for viticulture by generations of grazing and eons of the sobering south sea breezes, which stimulate vines to yield meagre harvests of parched little grapes, sleek of tannin and rich in flavour. Vintaged in excruciatingly limited lots, there are fully two styles of Irrewarra on offer, a grapefruit and oyster shell Chardonnay, a Pinot.. It's irrewarra by farr»
Henry Best was a highly industrious merchant and butcher who serviced Ararat miners during the Victorian gold rush. He planted thirty hectares of vine along Concongella Creek in 1866 and constructed a commercial cellar wineworks which continue to process the most spectacular vintages until the present day. The heirloom plantings of Henry Best remain productive, as some of the most historically significant rootstock in the world. Home of the Jimmy Watson 2012 Trophy, Royal Sydney 2013 Australian Wine Of Year, James Halliday 2014 Wine of Year, Distinguished and Outstanding Langtons Classifications. Remarkable for a style that's all their own, chiselled, brooding.. Carn the concongella cabernet»
Discovered by Dr Bertel Sundstrup in 1987, after a long search for the perfect site, the amphitheatre known as Dalrymple is a mere twelve hectares of sun drenched bucolic idyll, at the very heart of superior viticulture on the beauteous Apple Isle. This is Piper's Brook central, a place of auspicious winegrowing climes, long hours of sunlight and extended ripening seasons, which yield fruit of remarkable succulence, gracious acids and satin tannins. Dalrymple are a small, unincorporated winegrowing concern, whose accord with the elements and devotion to the land, are best articulated by the leisured pursuits of their chief vigneron, whose favourite pastimes.. The verdant nook on pipers brook»
Old Richmond Gaol was one of Diemen Land's first prisons, built by the convicts themselves, of good old fashioned granite blocks, laboriously hauled in wooden hand carts and quarried from the ominously monikered Butchers Hill. Today, Butchers Hill is the site of the steepest sloping vineyard in Coal River Valley, invigorated by afternoon sea breezes and prevailing winds from the roaring forties, its highly auspicious, self mulching black Vertosols, yield extraordinary wines. Established by founding members of the Hobart Beefsteak & Burgundy Club, Butchers Hill represents three generations of passion amongst the nether vineyards of the Apple Isle. Not just a.. Princely parcels of pooley»

Spinifex Papillon CONFIRM VINTAGE

Grenache Cinsault Mataro Barossa South Australia
What Spinifex choose to do best is discover isolate parcels of old vine, sometimes overlooked or underloved, at the Côtes du Rhône end of the varietal spectrum. This is no flight of fancy, as the background of the husband and wife team includes many growing seasons in France. Papillon is bottled towards the end of vintage year. Crafted from very old material Grenache, Cinsualt and Mataro, Spinifex hand select the vines and pick grapes, vinifying the parcels with an aim of creating a wine that's all about freshness, fruit and spice, a wine that's bright and alive.
Available in cartons of six
Case of 6
$179.50
Spinifex make small quantities of unique hand crafted regional wines from the Barossa and Eden Valleys. Spinifex wines are fashioned into a more complete and complex, unique and characterful wine, always assembled from components that are the result of an interaction between variety, soil and mesoclime. Peter Schell vinifies everything at his estate wineworks in Bethany, Tanunda, where he also runs his own winemaking consultancy company. Over many years, Schell and his girl Magali Gely have worked for prominent Barossa brands, including tours of duty at the highly distinguished Mountadam and Turkey Flat, whilst also finding the time to work vintages in the south of France.
Bright and brilliant, ruby red. Very aromatic and bright, lifted cherry, red currant and spicy raspberry fruit are overlaid by pot pouri and exotic herb. With time in the glass reveals subtle warm earthy notes of beetroot, subtle white pepper and caraway spice. Distinctly medium weight on the palate with a lovely line of acidity and light, slightly sappy, fresh tannin dryness. Savoury spice and dried herbs building towards the end of palate.
Spinifex
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