Winemaking Hand-picked, hand-sorted, gently de-stemmed and berry sorted. Small, separate-batch ferments. Matured for 18 months in French oak and 50% new barrels. Only the 10 finest barrels selected for the final blend.

Aromas of ripe dark berries and spice mingle with subtle notes of herbs and oak. The colour is deep ruby red with crimson hues. On the palate, this medium-bodied blend offers an inviting array of layered flavours including dark cherry and plum with background nuances of oak and spice. The tannins are soft and integrated providing a smooth and satisfying finish.

Vanya Cullen continues to amaze the world with her brilliantly flavoursome and elegant Cabernet named after Di Cullen, a true pioneer. Vanya is also pioneering in her own style with the introduction to 100% bio-dynamics and the results are to there to be seen by all. The highest possible Langon's Classification is bestowed upon this wine and with it's agability is one for the true wine lover and collector. [Biodynamic]

The wine displays Coonawarra characters through and through. Plum and black currants are beautifully complemented by elegant spice and cedar with wonderful soft and abundant natural tannin. The wine is full and rich with Coonawarra elegance and suppleness and ripe, spicy fruit.

Primo Estate's Joseph Moda is widely acclaimed as one of Australia's greatest Cabernets, and has been so since its inception in 1987. To create this exceptionally concentrated McLaren Vale red, Joe Grilli combines traditional Italian winemaking techniques with his 'Aussie know how' by air-drying the best fruit available to the winery on shaded outdoor racks for two weeks prior to crushing. The 'Moda', or method, is usually associated with Amarone style wines from Italy, but is put to superb use here by the team at Primo to create a brooding, opulent wine. After this intensive process, the wine is then aged in French and American oak for 20 months to further enhance the wine's complexity, flavour and effortless length.

The Te Mata Coleraine is concentrated and complex with elegant cassis and fine grain tannins. Close to a true Bordeaux style with the fruit being sourced from the North Island region of Hawke's Bay in New Zealand. Recommended cellaring of up to 15 years from harvest.

Made in Melbourne’s inner west by local distiller Ash Sutherland (Autonomy Distillers) and winemaker Dan Henderson (Stappa Wines), Soma Vermouth uses local and native Australian ingredients to create modern, bright and playful vermouths. STYLE Red vermouth. CORE INGREDIENTS Tinta Barroca grapes, wormwood, Davidson plum and a variety of Australian myrtles. Contains sulfites. CHARACTER Bittersweet, fresh tart plums, orange zest, ripe blackberries and pepper.