Lunar Feast Wine Collection 6 Pack Value

The Lunar Feast Wine Collection 6 Pack Value is the perfect accompaniment to your Chinese New Year celebrations. This carefully curated selection features premium wines designed to pair beautifully with festive dishes, from rich roasted meats to delicate seafood. Each bottle is chosen to symbolize prosperity and harmony, making it an ideal addition to family gatherings or a thoughtful gift for loved ones. Celebrate the Lunar New Year in style with this versatile and value-packed collection, crafted to bring joy and abundance to your table.

1 x Brokenwood ILR Reserve Semillon 2017 ~ Hunter Valley, NSW, Australia

96/100 James Suckling
96/100 The Wine Front
95/100 Robert Parker, Wine Advocate
96/100 James Suckling (2015 vintage)
95/100 Erin Larkin, The Wine Advocate (2015 vintage)
94/100 Tom Cannavan (2015 vintage)
94/100 Ned Goodwin MW (2015 vintage)

Gold - Decanter World Wine Awards
Gold - 2023 Royal Adelaide Wine Show, Finlaysons Trophy for Best Semillon in show
Gold - 2023 NSW Wine Awards
Gold - 2023 Royal Melbourne Wine Awards
Gold - 2023 Royal Sydney Wine Show
Silver - Decanter World Wine Awards (2015 vintage)

James Halliday "From one of the masters of developed semillon, helped in this instance by the great semillon vintage. Its bouquet half suggests the use of oak – not true. It's a hypnotic wine, with Meyer lemon driving the citrus circus and the wheels of acidity."

Decanter World Wine Awards "Anyone trying this extraordinary wine, marked by classic Hunter cleanliness and freshness...The vines had had adequate rainfall prior to midsummer, though, and the secret to Hunter Valley Semillon is early picking. It is this that makes it an inarticulate wine in its early years – but with time comes character. After six years, you can see growing aromatic richness, as innate toasty, smoky notes begin to join the subtle lime fruits, while on the palate the structure of acidity – intense to the point of inscrutability in the early years – is beginning to deepen, to soften and to modulate towards something more aromatically resonant. During all this time, of course, the wine maintains its overall lightness and delicacy, the legacy of just 11% abv."

James Suckling "An iridescent mid-yellow flecked with green, the color of semillon from these parts nudging adolescence, little more. Loads in store, attested by a faint whiff of buttered white toast and lemon drop. The acidity, febrile and gloriously juicy, carries the flavors extremely long. The wine is typical featherweight, belied by the intensity of flavor at its core. This is exceptional. Inimitable. Benchmark wine."

Robert Parker, Wine Advocate "The 2017 ILR Reserve Semillon is already toasty and voluminous in the mouth. It leads with cold buttered toast, the distant whiff of fresh coffee, lemon myrtle, honeysuckle, grapefruit pith and brine. It undulates and courses through the long finish."

James Suckling "Such a beautifully polished and gently developed semillon with aromas of fresh lemon and lemon butter, as well as yellow grapefruit. So pure. The palate has a glazed sheen that has built up in the bottle now, and there’s fleshy lemon flavor with a discreet push of acidity below. Good ripeness and poise." (2015 vintage)

Erin Larkin, The Wine Front "The 2015 ILR Reserve Semillon is so toasty and spiced. It has sun-drenched honeysuckle (a character I saw in the 2019 Oakey Creek Semillon as well), creamed honey, sandalwood, curls of saffron, layers of leaf (an autumnal, undergrowth, lichen character that is not dissimilar to aged Champagne—a yeast autolysis thing) and exotic spices such as star anise/fennel through the finish. I like this wine so much. I am well familiar with the 2014, and each vintage retains the vineyard DNA through the seasonal fluctuations that the vines endure and thrive in. It's like the vineyard produces a structural clarity. This has a remarkable splay of flavors and textures derived from bottle age and immaculate cellaring." (2015 vintage)

Decanter World Wine Awards "Restrained aromas of toast and flint with lemony fruit. Maturing beautifully, steely and focused, super fin and bright." (2015 vintage)

Tom Cannavan "Younger vines here, around 10 years old, on sandy alluvial soil. The recipe is very similar: no oak, no malolactic, and bottled early from stainless steel. Again, that beautiful development here, adding a touch of flint to toast and lemon curd. The palate has a little more weight that the Tyrell's it feels to me (though slightly lower alcohol), and a bursting orangy brightness to the fruit. Delicious lemon jelly purity swept up in acidity in the finish, gives this salty savouriness as well as pleasing fruit brightness." (2015 vintage)

The ILR Reserve Semillon is named after Chief Winemaker and Managing Director Iain Leslie Riggs, who joined the winery in 1982. Iain has taken Brokenwood from a small ‘hobby’ winery into the national and international arena, and was the driving force in Brokenwood extending the range to white wines.The ILR Reserve Semillon is an aged white wine that receives no oak.

After tasting the wine over the first three years the decision was made to release at 5 years bottle age, in other words to have some bottle development but capable of aging further. In terms of winemaking it was a case of low (and now, zero) skin contact and neutral yeast.

Established in 1970 Brokenwood Wines is one of Australia's most reputable premium wine labels and a must-visit in the Hunter Valley. It was established by Australia's leading wine critic, James Halliday. Consistently listed as a 5 star winery, Brokenwood is home to the famous Graveyard Vineyard Shiraz, the highly acclaimed ILR Reserve Semillon, and the popular Cricket Pitch Range.

The Hunter Valley is the best-known and most highly prized wine region in New South Wales. It is known as the region where the Australian wine industry started. The valley's winemakers have pioneered two distinctive styles of wine (oaked Chardonnay and dry Semillon) and has retained a strong connection with both of them. The Hunter Valley's most famous wine style is its distinctive dry Semillon, made there since the 1870s. Hunter Valley Semillons are renowned for their ability to improve with age.

Sémillon is one of the wine world's unsung heroes. The gold-skinned grape produces France's most famous and revered sweet wines, notably Sauternes, and some of the greatest dry white wines of Australia - particulary those in the Hunter Valley.

1 x McHenry Hohnen Calgardup Brook Vineyard Chardonnay (Organic) 2022 ~ Margaret River, Western Australia

96/100 Jane Faulkner, Halliday Wine Companion
95/100 The Wine Front
95/100 Decanter
95/100 Robert Parker, Wine Advocate
93/100 Huon Hooke, The Real Review
93/100 Vinous
96/100 Jane Faulkner, Halliday Wine Companion (2021 vintage)
96/100 Aaron Brasher, The Real Review (2021 vintage)
96/100 James Suckling (2021 vintage)
94+/100 Robert Parker, Wine Advocate (2021 vintage)
97/100 Erin Larkin, Halliday Wine Companion (2020 vintage)
96/100 Robert Parker, Wine Advocate (2020 vintage)
95/100 The Wine Front (2020 vintage)
94/100 James Suckling (2020 vintage)
93/100 Huon Hooke, The Real Review (2020 vintage)

Bronze - Melbourne Royal Show (2020 vintage)

5 Stars Winery - Halliday Wine Companion
Top Chardonnay Halliday Wine Companion Awards 2023
Halliday's Wine Companion Awards 2023 - Top Wineries of 2022 & 2023

Organic

Jane Faulkner, Halliday Wine Companion "For whatever reason, this just has the edge compared with its two other chardonnay siblings, which are both excellent. This just seems more high-toned, flinty, racy and linear. Yet it has texture, depth and super length. All the flavours come together seamlessly, the oak a mere seasoning, and moreish acidity ensures this is delicious now and will age well."

Decanter "One of the first Chardonnays I tasted when I moved to Margaret River, and I distinctly remember being wowed by the freshness, salinity and crunchy tension. This has all of that, plus grapefruit pith, lemon curd, mandarin zest, saltbush and a lick of flint. Pure, concentrated fruit offers a lacy acid pop among textural layers that give the wine a delightful pace."

Robert Parker, Wine Advocate "...is tight and fine; it curls in tendrils through the long finish and litters the palate with dehydrated lemon peel, clove buds, white pepper, freshly grated nutmeg, brine and saltbush. It is coastal and fresh, mineral and fine. The vineyard is north-facing and planted on coastal limestone loam, established in 1997. I love the precision and delicacy of this wine. While others may overtake it for my preference in the future, within this release, this is one of the top wines for 2022."

Huon Hooke, The Real Review "Light yellow colour with a reserved, restrained bouquet of beeswax, grapefruit pith, malt, honey, restrained nuttiness and a hint of snuffed candle. In the mouth, it's reserved for this region, with good intensity, tightly focused, linear and long. A more European style chardonnay with restraint, structure, savouriness and subtle complexities of a more worked (as opposed to simple fruit) style of chardonnay. Long follow-through with energising acidity. This could reward cellaring."

Jane Faulkner, Halliday Wine Companion "Precision, definition and length. Chardonnay from McHenry Hohnen has been a bit of rock ’n’ roll of late, and Calgardup Brook just pips the others with a chartbuster. There’s the usual citrus theme going on here, the pink grapefruit and pith, zest and juicy acidity. There’s also the flintiness, the seamless integration of oak, the attention to detail throughout and mostly, the energy and drive. Complex and complete." (2021 vintage)

Aaron Brasher, The Real Review "Bright, fresh and lively in the glass. Complex and lifted aromas of nougat, grilled nuts, grapefruit pith, green melon, white flowers and wet stone. Mouth-filling, textured and really layered on the palate. There’s a drive of just-ripe stone fruit along with citrus pith and tangy, punchy acidity. There’s a nutty oak framework sitting nicely amongst the fruit and a pure, mineral acid cut. Long, sophisticated and a very complete chardonnay." (2021 vintage)

James Suckling "One of a trio of single-site iterations of chardonnay. Sand and limestone. The most dynamic in terms of fruit intensity and formidable length. Glazed quince, truffle, cashew and a hint of brulee. Nothing overwrought. The mid-palate, similarly weighted and densely packed, unraveling along a skein of sea-spray freshness with classy oak directives, nicely embedded. Palate-staining, such is the torque and intensity. Yet as with most Aussie exemplars, sophistication is bundled into a package of poise and effortless drinkability. Exceptional stuff. From biodynamically grown grapes."(2021 vintage)

Robert Parker, Wine Advocate "...is sumptuous and juicy on the palate. The wine is more approachable, briny and floral than the Burnside tasted alongside, and it is moving down a nutty path of toasted cashews, hazelnuts and green almonds. Plumper and broader than the Burnside, the length of flavor however remains long and spooling. This is very impressive, but it will be even better in time." (2021 vintage)

Erin Larkin, Halliday Wine Companion "Fruit from the Calgardup Brook vineyard (planted 1997) on coastal limestone loam. All single-vineyard chardonnays are made in the same way here, highlighting the differences in terroir: Hand picked, whole-bunch pressed, full solids, wild ferment in barrel (25% new) and 4 months' maturation, partial mlf, fortnightly bâtonnage. Where the Burnside is granitic, mineral and fine, this is pithy, saline and expansive, with layers of cheesecloth and lanolin amongst the ripe stone fruit. More volume and density of flavour than the Burnside (neither here nor there qualitatively, simply an observation), this is sensational. Utterly." (2020 vintage)

Robert Parker, Wine Advocate "The wines are distinct: the whites (Chardonnays in particular) are possessed of an effortless opulence with retained acidity, while the reds are singularly structural (many quite tannic) and lushly fruited. So, this 2020 Calgardup Brook Vineyard Chardonnay before me falls into that vintage stereotype: it is plush and cushioned in the mouth, with depth and breadth in the mid-palate. There’s enough acidity here to tighten up the profile through the finish while savory spice and exotic pan-roasted nuts adorn the fruit—salted peach and preserved lemon are the lingering characters. It has good, tight yellow grapefruit acid." (2020 vintage)

James Suckling "Aromas of flint stones, dried lemons, buttered toast, green apples and dried pineapples. Sharp and focused with a medium body. Builds and opens up to sea shells and minerals. Serious chardonnay." (2020 vintage)

Huon Hooke, The Real Review "Intense grapefruit aroma leads, backed by some chopped herb notes, creamy lees and nougat notes too, the palate light-medium weighted and firmed by some grippy tannins. Excellent wine in a generous, full-bodied style, and has room to grow." (2020 vintage)

Founded by one of the pioneers of the Margaret River winemaking region, David Hohnen and his brother in law, Murray McHenry, an accomplished fine wine retailer. Both have been making wine in Margaret River since the early 1970’s. McHenry Hohnen vineyards are 100% biodynamic. Their three unique vineyards (Burnside, Calgardup and Hazel’s) produce wines that are a reflection of the land. McHenry Hohnen focusses on crafting site-expressive wines and are known for producing some of the region's best wines.

Margaret River is one of the best-known wine regions in Australia, recognized internationally for the quality of its wines and the natural beauty of the region. Although originally renowned for its unusually refined Cabernet Sauvignon and intensely citrusy Chardonnay varieties, the region now produces Semillon Sauvignon Blanc blends and Shiraz.

Located in the south-western corner of Western Australia, it is famous for having a more 'European' wine style than its counterparts across Australia, owing to the regions temperate, coastal location which is very similar to that of Bordeaux.

1 x Super Nanny Goat Pinot Noir 2022 - Otago, New Zealand

95/100 CamDouglas MS (2021 vintage)
91/100 Bob Campbell, The Real Review (2021 vintage)
94/100 Bob Campbell, The Real Review (2020 vintage)
92/100 James Suckling (2020 vintage)
Bronze - The Wine Front (2020 vintage)

5 Stars - Michael Cooper

Gold - Decanter World Wine Awards (2021 vintage)
Silver - International Wine Challenge (2021 vintage)
Silver - International Wine & Spirit Competition (2021 vintage)
Gold - Decanter World Wine Awards (2020 vintage)
Silver - The National Wine Awards of Aotearoa 2022 (2020 vintage)
Silver - London Wine Competition (2020 vintage)
Silver - International Wine Challenge (2021 vintage)
Bronze - International Wine & Spirit Competition (2021 vintage)

CamDouglas MS "An excellent bouquet with a core of ripe, dark skinned red berries and baking spices, plums and clove, baked blackcurrant and old roses, vanilla and some smoky wood moments. Dry, concentrated, focused and new. Salivating as the wine touches the palate with core flavours of dark berries and smoky wood then blackcurrant and baking spices. Firm tannins and acidity set a core foundation for the fruit and signature style. A long finish and youthful power."

Bob Campbell, The Real Review "An elegant rather than blockbuster pinot noir with a mix of floral/rose petal, dark cherry, roasted chestnut and subtle spicy flavours."

Michael Cooper "Highly fragrant it is mouthfilling, with deep, ripe cherry, plum and spice flavours, seasoned with nutty oak. Complex and very savoury, it is a youthful, harmonious, supple red, well worth cellaring.."

Decanter World Wine Awards "A wealth of pressed flowers and remarkably pure dark berries and plums, displaying all the hallmarks of the genre. Soft and creamy with an inspiring finish."

Bob Campbell, The Real Review "Attractive, fruit-focused pinot noir with floral, violet, dark cherry, berry and spicy oak flavours. A deliciously accessible wine, with a supple core of juicy fruit flavours balanced by fine, sweet tannins. Very appealing" (2020 vintage)

James Suckling "The top-tier pinot from this producer, this has a complex nose with spiced red and dark cherries and plums, as well as espresso and pepper. The palate has a bold, fleshy core with ripe dark-cherry and plum flavors framed in silky, smooth-honed tannins. Fresh finish."

Decanter World Wine Awards "Luscious, ripe, fruit and enticing bouquet of dark cherry, baked raspberry, thyme, nutmeg and vanilla. Juicy and mouthwatering, ripe and polished tannins, showing a youthful charm." (2020 vintage)

Nanny Goat Pinot Noir comes from the Bannockburn sub-region of Central Otago. As with most vineyards, there is usually a small parcel or two of outstanding quality fruit that outshines the rest.

The Super Nanny is a limited release wine, made from carefully hand-sorted Pinot Noir bunches, wild yeast ferment with a portion of the whole bunch, extended skin contact and 15 months in French Oak. (40% New Oak) The result is a powerful, richly flavoured and textured Central Otago Pinot, which won a Gold Medal from the NZ International Wine Show in 2014 (2013 vintage).

Since the release of its inaugural Pinot Noir in 2005, the Nanny Goat Vineyard has produced wines of elegance, concentration and balance.

Acclaimed winemaker Alan Oswald previously spent 5 years at Cloudy Bay, including two years as Assistant Winemaker. He is a specialist premium Pinot Noir winemaker.

The Central Otago wine region is the world's southern-most commercial wine-growing region, and famous for its Pinot Noir. It differs from all other New Zealand wine areas in that it is inland, in the foothills of the Southern Alps. The level of sunlight is very high, something that accounts for the high levels of alcohol that are often found in Central Otago wines.

1 x Te Mata Awatea Cabernet Merlot 2018 - Hawkes Bay, New Zealand

Commended - Decanter World Wine Awards (2007 Vintage)
Silver - International Wine Challenge (2007 Vintage)

95/100 Wine Enthusiast
95/100 - Huon Hooke
92/100 - Robert Parker
17/20 Jancis Robinson
95/100 Sam Kim (2017 Vintage)
94/100 The Wine Front (2017 Vintage)
93/100 Tom Cannavan (2017 Vintage)
92/100 Wine Enthusiast (2017 Vintage)


Te Mata Estate is regarded as one of New Zealand’s most important wine producers


Wine Enthusiast "This is an excellent bottling of Awatea, the younger brother of Te Mata's top red, Coleraine. From a long, warm growing season, this feels like a complete wine. Winter warming notes of plump plums, dark cherries and chocolate are complemented by a bounty of dried herbs, spices and graphite. The palate is similarly dense and structured but with elegance and balance. Tannins are powdery and fine, winding through dark, tangy fruit and herbs. Like many of Te Mata's wines, it has an old school Bordeaux vibe that will appeal more to some than to others. Christina Pickard"

Huon Hooke" Very deep, bold, bright purple/red colour leads into a superbly fragrant cabernet nose of violets, cassis, cedar and tobacco, while the palate is intense and bright, focused and elegant, with abundant fine tannins but also ready drinkabilty and superb balance. An excellent Awatea, with the structure to age and develop for many years. (48% cabernet sauvignon, 37% merlot, 15% cabernet franc)"

Robert Parker - "A blend of 48% Cabernet Sauvignon, 37% Merlot and 15% Cabernet Franc, the 2018 Awatea Cabernets-Merlot is a bit leafy on the nose, with herbal, tobacco-tinged aromas accenting cassis and black cherries. It's medium to full-bodied and supple on the palate, finishing long, silky and mouthwatering."

Gary Walsh '...Wonderful wine. So adult, so poised and sure footed...... [Te Mata's] Coleraine most often is a fair leap ahead of Awatea, but this year they almost pack into the same scrum with equal weight. Black fruit, tobacco, dried flower perfume, cocoa with a sprinkle of baking spice. Its proudly medium-bodied, light but lithe and well-knit. Mineral feel and lead pencil savoury stuff, a little redcurrant and cool acidity, firm and dry tannin, dried herb and delightful clarity mouth-perfume, sure length and mocha in the after taste."" (2017 Vintage)

Wine Enthusiast ""Te Mata's Awatea red blend costs less than half the price of the Coleraine and yet is cut from a very similar cloth. With a little less Cabernet Sauvignon and more Merlot than the latter, along with a touch of Cabernet Franc, it's more red fruited on the nose, weaving between crushed flower petals, herbal tonic, vanilla and graphite nuances. There's a softness here that's apparent on the palate too, where a silky texture belies the power of tight-grained herbaceous tannins. More immediately approachable than the Coleraine, it could nevertheless cellar until 2029."" (2017 Vintage)

Sam Kim ""Wonderfully composed and elegantly expressed with loads of delectable flavours, superbly structured by polished tannins. Delicious already with a potential to evolve gracefully......The wine offers splendid juicy fruit attack on the nose, showing dark plum and raspberry coulis characters with nuances of toasted almond, thyme and mixed spice. The palate is succulent and beautifully rounded, offering lovely flow and supple texture."" (2017 Vintage)

The Winemaker ""glimmers with bright raspberry, cherry and blackberry sparkling over mocha, cedar and spice.....Aromas of red and dark berry fruit, flashes of boysenberry and espresso on the palate, and a classical, super-fine, tannin structure running through to its long finish..."" (2017 Vintage)

Tom Cannavan "A touch more floral and lifted than the 2016, a bit of tapenade, racy cherry and raspberry, the same fruit complexity of red over dark, but super-juicy, a squirt of lemon juice and edgy, energetic flavours are crisp and fresh in the finish over black fruit." (2017 Vintage)

World of Fine Wine 'Getting to know a legend' ""A visit to one of the world’s greatest fine-wine estates should be an integral part of any tour of New Zealand. On the East Coast of New Zealand’s North Island is the independently owned, family-run, Te Mata Estate. Owners and staff still work on vineyards that began growing Cabernet, Chardonnay, and Pinot Noir back in the 1890s, making it the country’s oldest wine estate. Since 1905, this winery has been winning gold medals globally, which led to these sites becoming the country’s first to be protected by law due to their viticultural history. Te Mata Estate wines are currently available in 45 countries and have been presented at some of the world’s top tables— including to President Barrack Obama, President Xi Jinping, and Queen Elizabeth II’s Diamond Jubilee.""

Raymond Chan ""Te Mata Estate was the standard by which every other wine producer could be judged against, as the full range of styles has always been impeccable. In the earlier days, Hawke’s Bay was the scene of New Zealand’s quality wine, so it was very apt to have Te Mata Estate as the point of reference. Even when other regions developed, and Marlborough grew larger, and other varietals such as Pinot Noir became important, one could understand the state of the New Zealand wine industry by how Te Mata Estate behaved or reacted to influences, whether internal, or international.""

Te Mata Estate is regarded as one of New Zealand’s most important wine producers. It is New Zealand's oldest winery, oldest wine estate and has the oldest winery cellars in the country - in continuous operation since 1895. Coleraine is Te Mata's most acclaimed wine and is often regarded as New Zealand's best red wine.

Hawke's Bay is located on the east coast of New Zealand's North Island in and around the cities of Napier, Hastings and Havelock North. This historic region has New Zealand's second-largest wine industry (after Marlborough) and is highly regarded for its red Bordeaux Blend wines. Cabernet Sauvignon, Merlot, Syrah and Chardonnay are all planted widely across the region. Over the years, the region has won international acclaim for its very high-quality Bordeaux-style reds and full-bodied Chardonnays. Syrah, produced in a classic European style with strong black-pepper flavors, is another grape variety thought to have great potential here.

Cabernet Sauvignon – Merlot wines are made from two of the world's most famous and most widely grown wine grapes. The pair form the foundation of many of the great wines of Bordeaux, where this classic blend (often dubbed ""Bordeaux Blend"") is thought to have originated. For centuries, Cabernet Sauvignon and Merlot have been the quintessential Bordeaux wine grapes, but their fame and popularity have now taken them far beyond the banks of the Garonne, Dordogne and Gironde, to the furthest reaches of the wine world.

In California the blend is often labeled as Meritage – providing the producer meets the requirements of the Meritage Alliance. The Australian regions of Coonawarra, Margaret River and Yarra Valley are highly regarded for their unique expressions of the blend. A Bordeaux Blend is any combination of those grape varieties typically used to make the red wines of Bordeaux. Cabernet Sauvignon is widely accepted as a compulsory component of any Bordeaux Blend along with Merlot. In fact, the majority of Bordeaux Blend wines are often made exclusively from a blend of these two varieties. The remaining components are Cabernet Franc, Petit Verdot and Malbec. "

1 x Hewitson The Dorrien Bank Cabernet Sauvignon 2022 – Barossa Valley, South Australia

96/100 Sam Kim, Wine Orbit
96/100 Jeni Port, Wine Pilot
95/100 Ray Jordan, Wine Pilot
95/100 Dave Brookes, Halliday Wine Companion
94/100 Regan Drew, Wine Pilot
94/100 Melissa Moore, Wine Pilot
94/100 Gary Walsh, Wine Front
93/100 Erin Larkin, Wine Advocate
92/100 Stuart Knox, The Real Review
92/100 Andrew Caillard MW, The Vintage Journal Barossa Guide

5 Star Winery - James Halliday 
James Suckling Top 100 Top Value Wine 2020
James Halliday Top 100 Winery 2017

Sam Kim, Wine Orbit "Superbly fruited and enticing, the wine shows cassis, toasty oak, olive, warm spice and vanilla characters, leading to a wonderfully weighted palate offering rich texture backed by finely pitched tannins, finishing persistent and structured. Wonderfully styled with delectable varietal flavours, making it highly enjoyable."

Jeni Port, Wine Pilot "Dorrien Cabernet Sauvignon has always had a touch of class, a memory first planted by the great Cabernets produced in the Barossa sub-region by Seppelt. The Dorrien Bank vineyard – situated on the sandy loam bank of the Para River – doesn’t disappoint in producing an engaging, flavoursome Cabernet that sings. Black as night in hue. Graphite, pencil lead oak notes combine with loganberry, blackberry, crushed herbs, mint and spice aromas. There’s no denying that Dorrien Bank is big in personality, full-on in the richness and oak stakes, but it handles it so well. The winemaker’s hand has constructed one smart Cabernet full of flavour, structure and interest. Chocolate, liquorice, earth, leather, nutmeg and a whisper of gentle leafiness join forces with woodsy oak spice to command the drinker’s attention. And then it keeps it. Bravo."

Ray Jordan, Wine Pilot "The fruit was sourced from the Dorrien subregion which sits on the left bank of the Para River that cuts through the Barossa Valley. It’s such a smooth and seamlessly woven cabernet that has been worked with a mix of new and older French oak for about 18 months. Powerful varietal blackcurrant and savoury plum aromas with a subtle cedary influence. The tannins are quite chalky and firm which suits the power and intensity of the fruit. Bright and lively with great length. Well-suited to cellaring"

Dave Brookes, Halliday Wine Companion "Classic left bank cabernet sauvignon. Left bank of the Para River that is, in the famed subregion of Dorrien. Deep magenta/crimson with fruit aromas of plush blackberry, black cherry and blackcurrant. Nary a herbaceous note to be found. It's all layered spice, licorice, créme de cassis, kirsch, tobacco pouch and softly spoken cedar tones. Weighty and wonderfully ripe and silken, tannins superfine and melting back into the black fruits and finishing long, fruit pure with a slightly savoury lean."

Regan Drew, Wine Pilot "After a boundary realignment with a neighbour in 2019, Hewitson acquired 3 hectares of Cabernet Sauvignon. Planted in 1996 in the sub-region of Dorrien on the left bank of the Para River that runs through the Barossa, it was re-worked over 3 years ‘from head to toe.’ Winemaking sees 10% whole bunch in the ferment and held on skins for 3 weeks with 18 months maturation in new and used French oak barriques. Opens with dark chocolate coating blackcurrant, raspberry and cassis aromas. Spearmint highlight over tobacco pouch and rain drenched eucalypts. Oak presents a touch of spice, cedar and vanilla. The medium body offers plenty of red fruit fleshiness with just-picked blackberry freshness and lift, supported by black olive savouriness. Tannins are ripe and supple, the oak giving a kiss of spice through a tail focused and long."

Melissa Moore, Wine Pilot "Planted in 1996, grapes for this new red from Dean Hewitson were estate-grown in the famous Dorrien sub-region that lies on the left bank of the Para River running through the Barossa Valley. The 2022 Dorrien Bank is bright and understandably youthful in the glass, with aromas of blackcurrant and boysenberry underpinned with baked plum pie, light leafy mint notes and the savoury French oak of vanilla, cedar and chocolate. Full-bodied, it has the richness of a Cadbury’s fruit and nut chocolate bar in great balance with fine acidity weaving throughout and chewy tannins to finish."

Gary Walsh, Wine Front "Vines planted in 1996, and I think of the Seppelt Dorrien Vineyard Cabernet Sauvignon of the same year, which was a great wine. Bottled in a Burgundy bottle, which is a quirky choice! There’s a bit of oak here, but gee, Cabernet handles it so much better than Mourvèdre does. Cassis, chocolate, mint, pencils, spice, quite some perfume too. It’s full-bodied, but only just, lavish ripe dark fruit, creamy spicy oak, balanced acidity, deep and rich, tannin is plush and velvety, and the finish is long, and packed with dark cherry and cocoa."

Erin Larkin, Wine Advocate "The 2022 The Dorrien Bank is full-flavored and fleshy, with dried herbs and graphite woven through the generous fruit on the mid-palate. There are several thinly veiled references to Bordeaux on the back label, and the wine is so hemispherically different to those wines. This presents as warm-climate Cabernet Sauvignon, but it retains some freshness and detail on the mid-palate, which I think is an asset. There are notes of chewing tobacco and raspberry, peppercorns and lead pencil, with a sway of cedar and baking spice through the finish. Smart."

Stuart Knox, The Real Review "nk black core, barely fading into deep ruby rim. Heady nose of blackberry pastilles, vanilla cola and cigar leaf aromatics. Rich, plush and full on the palate, sweet black fruits with subtle cola spics and hints of cigar box all flow across the tongue. Good length brought by sandy tannins that carry right to the end, leaving a bone-dry finish."

Andrew Caillard MW, The Vintage Journal Barossa Guide "Deep crimson. Attractive blackcurrant, chinotto leafy aromas with sea-breezy notes. Smooth and glossy with ample cassis, touch minty flavours, fine al dente/leafy textures and underlying savoury notes. Bittersweet at the finish."

Annette Lacey MW, Wine Pilot "Cabernet Sauvignon with 10% whole bunch coaxes the black fruit perfume to swirl up and out of the glass. The deep ruby colour pops as does the ripest mulberry and blueberry fruits, vanilla and baking spice oak adds some depth to the fruit profile, reminiscent of a warmed fruit pie. Oak is noticable and so is the fruit but there is no jamminess, just a moderate weight supporting ripe and plush tannins that finish with a chalky attack to liven up your palate ready for the next sip. It really is a juxtaposition of silky ripe fruit and structure."

Winemaker "Through a boundary realignment with its neighbour in 2019, Hewitson acquired 3 Ha of Cabernet Sauvignon, planted 1996 with the lauded LC14 clone in the sub-region of Dorrien, on the left bank of the Para River that runs through Barossa Valley. This bedrock acquisition provided the opportunity to create a great Cabernet Sauvignon from this famous sub-region. Over the next three years the vineyard was re-worked from head to toe including subterranean drainage then micro-batch winemaking followed its evolution. Patience has been rewarded with the release of estate-grown The Dorrien Bank Cabernet Sauvignon."

100% Cabernet Sauvignon

Australian Wine Companion "Established in 1998 Hewitson winery is situated in the heart of the Barossa Valley on the historic Seppeltsfield Road and boasts some of the oldest vines in the world. Hewitson fruit is sourced from historic, dry-grown vineyards in the Barossa Valley and also from single site vineyards in Eden Valley, McLaren Vale and the Adelaide Hills."

Frederick Wildman "Dean Hewitson founded his eponymous winery in 1998. He is a highly respected Australian winemaker ...Hewitson has worked at wineries in Australia, France, Italy and Oregon. Hewitson then moved to the U.S. where he earned a Masters from UC-Davis. On his return home, Dean brought a wealth of knowledge, practical experience and a driving passion to produce wines not only from Barossa Valley, but also from the McLaren Vale and the Adelaide Hills regions.

Hewitson fundamentally believes great wines are the expression of the soils they are grown in and the season in which they are grown. With his longstanding focus on terroir—specific terroir plots in fact—many of Hewitson’s wines are single vineyard. He sources grapes from not only his own vineyards but also from long-standing grower contracts including a few sourced from some of the oldest living, still productive vines on plots that date back to the mid-19th century and are pre-phylloxera. His ‘Old Garden’ Mourvèdre is a single-vineyard wine, whose vines were planted in 1853 in Barossa Valley and are reputed to be the oldest Mourvèdre vines in the world. Hewitson’s ‘Miss Harry’ is sourced from a Grenache vineyard planted in 1880, also thought to be the oldest Grenache in existence.

Due to Hewitson’s education and experience in Australia, California and France, Hewitson wines combine Old-World traditions with New-World fruit purity. And while he clearly excels with Rhône Valley grape varieties, Hewitson also produces award-winning Riesling and Sauvignon Blanc. A practitioner in solar energy, water recycling and encouraging natural biodiversity, Hewitson produces wines in an environmentally sustainable fashion."

James Halliday "Dean Hewitson was a winemaker at Petaluma [one of Australia's leading wineries] for 10 years, during which time he managed to do three vintages in France and one in Oregon as well as undertaking his Masters at the University of California, Davis. It is hardly surprising that the wines are immaculately made from a technical viewpoint. Dean sources 30-year-old Riesling from the Eden Valley and 70-year-old shiraz from McLaren Vale; he also makes a Barossa Valley Mourvedre from vines planted in 1853 at Rowland Flat, and Barossa Valley Shiraz and Grenache from 60-year-old vines at Tanunda."

The Barossa Valley is an extremely important wine-producing region within the Barossa zone of South Australia, particularly associated with powerful red wines from the red wine grape variety Shiraz. A prestigious and internationally renowned region, it is not only home to some of the oldest vineyards and wineries in Australia but produces some of its most recognizable and sought-after brands. A striking feature of the Barossa Valley's wine landscape is the presence of very old vines, proudly showcased on many wine labels and during vineyard tours.

1 x Billecart Salmon Brut Nature Champagne ~ Champagne, France

NEW - Hand made Champagne made the traditional way. Fans of Billecart Brut Reserve are converting to this champagne priced a few dollars higher but of better quality. 

94/100 James Suckling
93/100 Wine Enthusiast
93/100 Wilfred Wong
92/100 Stephen Tanzer
92/100 Natalie MacLean
92/100 Falstaff
91/100 Wine Advocate
90/100 Wine Spectator
90/100 CellarTracker
17.5/20 Matthew Jukes
16/20 Jancis Robinson
16/20 La Revue du Vin de France

James Suckling "...Fantastic release...A dense, layered Champagne with a full body and lots of creamy texture. Lovely cooked apple and pie crust. 40% pinot meunier, 30% chardonnay and 30% pinot noir. The base was 2015, but in total it contains 10 harvests. It was bottled at the beginning of 2016 and disgorged in March 2020. Four years on lees. "

Wine Enthusiast "A sophisticated wine (a blend of the three Champagne grapes), this is a new release from this producer. It is dry, but the ripeness of the fruit offers a fine balance with the crisp, green-apple texture."

Wine Spectator "Firm and toasty, this tightly knit example features grilled nut and smoke accents that lace the crunchy pear and lemon curd flavors. Drink now."

Natalie MacLean "A crisp, dry, elegant Champagne from one of the region's (Champagne's) most respected producers. Notes of green apple and lime with a toasted bread finish. Pair with shellfish."

Robert Parker's Wine Advocate "Unwinding in the glass to reveal aromas of iodine, oyster shells, citrus oil and freshly baked bread, it's medium to full-bodied, racy and precise, with a taut, incisive profile and a mouthwatering finish. This is certainly dry, but not so austere as to render it élitist, and it has turned out well."

Jancis Robinson "Fresh, well-aged nose. Really quite frothy on the palate, I find. Lots of acidity. Clean and fresh and (just) broad enough to take it."

Wilfred Wong "Billecart-Salmon Brut Nature Champagne is at once rewarding and teeth-biting, as well as delicious and lasting."

Matthew Jukes "The tension and poise here are sensational..., this is a cracker."

A natural champagne made without added sugar

Billecart-Salmon is one of the few remaining Champagne houses to be owned by the original family and was established in 1818 by Nicolas-François Billecart. Most of Billecart-Salmon's fruit comes from a small vineyard holding, though this is supplemented with grapes bought in from the Marne Valley and the Montagne de Reims. Meticulous production techniques, from the use of their own cultured yeast to its long, slow, cool fermentation, ensure that the family has 100 per cent control of production.

Champagne is the most iconic sparkling wine in the world, produced in the region of Champagne in France. Synonymous with celebration, champagne is typically produced from a few specific varieties of grapes: pinot noir, chardonnay, and Pinot Meunier. With effervescent flavours of citrus, almond, and apple, champagne comes in varying levels of sweetness and has a moderate amount of alcohol. The most treasured Champagnes age for a minimum of 3 years.

The Champagne region is located 140 kilometres from Paris, France. While the vines in this region have been producing wine since the Roman era, it is only in the past couple of hundred years that winemakers began producing Champagne using méthode champenoise - the complex method that produces the style of Champagne the world knows and loves today. Another important component of the production of champagne is the chalk and limestone soils that dominate the Champagne region. Vines grown in these conditions result in wines that are high in acidity - a key component to making good sparkling wine. Champagne's northerly location - about as north as grapes can ripen - also allows for higher acidity and lower alcohol levels which are also very important for producing quality sparkling wine.