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Riposte by Tim Knappstein, Stilleto, Pinot Gris 2013
The acclaimed Riposte is the label of highly awarded vigneron Tim Knappstein. All his wines have fencing-inspired monikers, including this powerful Pinot Gris, named after the Stiletto, a stabbing weapon favoured by 17th and 18th century assassins!
In the glass it is medium straw. Floral lift on the nose. The palate Opens with an attractive ripe core of fruit flavours with layers of pear and custard apple. Powerful, juicy and soft
Bungee, Sauvignon Blanc, 2018
Bungee Sauvignon Blanc is born and bred in New Zealand's famous Marlborough region. It is estate grown and bottled in the Wairau Valley. Back in 1986 when the wine world was just discovering NZ Sauvignon, New Zealand's wine writer Bob Campbell MW famously described the style as “a bungee jump into a gooseberry bush”. Around the same time, NZ also introduced the world to Bungee. The zippy, pure passion fruit flavours of Bungee slap you in the face and captures the life-affirming experience of this special place.
The Bungee Sauvignon Blanc has a silky rounded palate, with citrus and stone fruit characters complimenting the tropical and floral notes on the nose. The palate is wonderfully expressive, with tropical fruits notes entwined with mouth-watering citrus hints and mineral acidity.
The Estate grown grapes were picked over several perfect cold Marlborough mornings, helping capture and retain the concentrated flavour and aromatics of the grapes. After gentle pressing, the juice was cool fermented in stainless steel tanks using multiple cultured yeasts, prior to blending and bottling.
Zerella, ‘La Gita’, Arneis, 2015
‘La Gita’ refers to ‘the journey’ and celebrates Jim Zerella’s Italian ancestry and honours his forefathers.
Attractive flinty citrus blossom aromas, spicy pear and almond notes. A rich bodied and intriguing style where mouth feel and textural elements are key. This well- balanced wine finishes with freshness and zest.
Grapes sourced from Zerella’s Peters Creek Vineyard, Kangarilla which sits at an altitude of 330 metres above sea level creates this Arneis, which was grafted to 4.64 acres of Pinot Noir in 2011 and all fruit was hand harvested.
Jim Zerella’s Winemaking Notes:
Hand harvested at full flavor ripeness, gently whole bunch pressed straight into old large format oak barrels on full press solids, allowed to slowly begin natural fermentation, slow cool fermentation at 15-18ºC. Fermented to dryness and matured on press and fermentation lees for four months prior to being bottled.
Zerella, La Gita, Fiano 2017
94 Points – 2019 Halliday Wine Companion
94 Points – Halliday 2018 Cellaring Selections
Bronze Medal – 2017 Australian Alternative Varieties Wine Show
Lifted elderflower, smoky spice and cut lemongrass, all hallmark flavours of this refreshing variety.
Grapes were sourced from Zerella’s Peters Creek Vineyard, Kangarilla which sits at an altitude of 330 mtrs above sea level. Fiano was grafted to 2.5 acres of Shiraz in 2013 and all fruit was hand harvested on 24th March, 2017.
A native variety of Campania Italy, seems to grow exceptionally well in the hills surrounding McLaren Vale. The fruit was hand harvested, chilled and then a combination of whole bunch and destem/crushed fruit were pressed and blended together. Cold settled and racked bright before starting a cool fermentation at 14ºC for three weeks. Fermented completely sugar dry and then left for one month on yeast lees before being naturally clarified and then bottled.
Production: 666 six packs
Claymore, Joshua Tree, Riesling 2017
The good folks at Claymore wines are known for their top value, regionally expressive wines that deliver at all price points. The Joshua Tree Riesling is a delicious early drinking style of Riesling from the Clare Valley. It’s ripe and ready, zingy, fresh and full of flavour. This is terrific value for what Winsor Dobbin called “One of the best rieslings from South Australia’s Clare Valley”
What it Tastes Like
“Watervale riesling in eager-to-please mode. This is worth getting onto. It’s a beautiful Clare Valley riesling in a ready-to-drink way. It has excellent intensity and overall succulence; it’s dry but it draws you straight in. It’s just the ticket. It tastes of lime, bath salts and green apples and it works an absolute treat. Lovely ‘mouth perfume’ too, all blossomy and fresh.” – Campbell Mattinson (The Wine Front)
Suitable for vegans!
Il N.6 di Poggio L’Apparita, DOC Maremma Toscana Rosso, 2014
COLOUR & NOSE
Ruby red with violet reflections. Delicate bouquet of berries and delicate sweetness.
Very ripe fruits, pleasant roasted aromas and finely integrated tannins make this wine long lasting. A truly elegant wine with a strong personality.
The grapes of Merlot, Cabernet Sauvignon and Petit Verdot are hand-picked and selected from the end of August until the beginning of October. It is matured in Slavonic oak barrels for at least 12 months. Of the year 2014 only 1708 bottles were produced.
out of stock
Château de la Roulerie, Le P’tit Chenin, Anjou Blanc, Loire, France 2016
Chateau de la Roulerie estate is one of the jewels of the Loire.
A pleasure at any time, with its solid structure, fine balance and ripe apple fruit decorated by a hint of pear and a drip of honey.
Five Geese, ‘La Volpe’, Nero d’Avola, 2014
Sue Trott's geese have been known to fluctuate in numbers becoming victim to marauding foxes. I am not sure the geese will be too happy to discover that Sue has named her latest wine 'La Volpe' (meaning fox)!
Italian varieties do well on Australia and this wine is no exception under the safe hands of Sue Trott.
The colour is brilliant cherry and the nose has a savoury bouquet, perfumed with cherry, quince paste, and very subtle smoky oak complexity.
The palate is elegant, medium bodied, with a good line of acidity and a clean finish. Lingering ripe cherry flavour balanced by distinct but gentle tannins.
10 months in French oak barrels | Portion whole bunch fermentation
With its bold fruit flavours, present tannin and natural acidity, Nero d’Avola is a great wine to match with rich meats. Some classic pairings include a good ol' beef stew, but you could easily swap this for a juicy burger. The gamier the meat the better because it will simply make your wine taste more fruity. There is a natural spiciness to the wine so do not dismiss spicier food. This would be heaven with crispy duck and plum sauce. Vegetarians need not miss out, puy lentils can hold their weight with Nero d'Avola.
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O’Leary Walker, Polish Hill Riesling, 2014
If you’re a Riesling drinker you will love this release from the famed Polish Hill River sub-region of the Clare Valley.
It’s pure lime and slate and it’s both up-front and reserved at once. It’s intense through the finish yet it feels watery and refreshing and cool minerality through the centre. It’s beautiful drinking but will cellar, too.
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Piantaferro Grillo, 2016
Grillo is one of the most promising native Sicilian grapes, which is still grown with the ancient small-tree method at a density of 6000 vines per hectare. The grapes are harvested by hand and softly pressed. The wine is pleasurably structured and one does not even notice its strength and alcohol content thanks to a splendid balance for a full-bodied wine.
This brilliant golden yellow Grillo is pleasant to taste with as the fresh taste of the wine shows a harmonious combination of acidity, mild alcohol content and persistent fruitiness. Calm short finish fascinates with its purity. Intense notes of ripe exotic and citrus fruits in the aroma of wine are accompanied by charming hints of spices and Mediterranean herbs. We recommend to drink with poultry, white meat, sea fish, seafood, soft cheeses, as well as with fruit.
Claymore Whole Lotta Love Rosé 2016
Rose petals and apple blossom sit alongside morello cherry and strawberry fruits on the nose. The aromatics indicate a level of sweetness so the off-dry nature of the wine is a welcome counterpoint. There is nothing cloying or sugary about this wine.
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Maxwell, Little Demon, Verdelho, 2017
In 1871 Scottish scientist James Clerk Maxwell (Mark Maxwell’s Great Grandfather) proposed a thought experiment, that involved a hypothetical creature acting as a gatekeeper between two compartments to sort gas molecules according to their speed. At first glance, such a system could potentially create energy from nothing… theoretically impossible given the laws of physics. This hypothetical gatekeeper became known to physicists as Maxwell’s Little Demon, and has stirred debate in the science community for more than a century.
The array of citrus notes flow on to the palate, with added tropical melon characters filling the mouth with flavour. Made as an unwooded dry style, the result is both refreshing and persistent, with almost crunchy natural acidity.
Hugh Hamilton, The Scallywag, 2015
As the Black Sheep of the family, Hugh Hamilton crafts a modern style chardonnay where the grapes do the talking rather than yesteryear’s manipulated ‘blousey’ wine style. The grapes are from Hugh’s vineyards from the Adelaide Hills which benefit from cool days and nights giving melon fruit flavours. There is subtle texture from a small proportion matured in aged French oak. A refreshing take on Chardonnay.
Go on to watch Hugh’s video on The Scallywag and his analogy how yesteryear’s over-oaked Chardonnay is the kind of girlfriend you won’t be introducing to your Mother!
Suitable for vegans!
Maxwell, Lime Cave, Cabernet Sauvignon, 2011
COLOUR AND NOSE
The colour is deep red brick. Aromas of concentrated Cabernet; blackcurrant,
olive, plum with a hint of vanilla.
Concentrated intensity of fruit, raspberry, beetroot, blackcurrant, mulberry and
complexing herbs and delicate oak, cinnamon, aniseed, tobacco and cedar. The structure is varietal with fine and persistent tannins, silky smooth mouth feel
and fruit intensity giving the length to this great wine.
Given satisfactory cellaring conditions, it is expected this wine will drink particularly well at around 6 to 8 years of age. Previous vintages of this wine have performed exceptionally well in the winery’s cellars beyond 10 years.
24 months in French oak hogsheads (30% new).
Gilligan, Shiraz, Grenache, Mourvedre, 2013
Gilligan is one of the smallest wineries from which Tilley’s Wines import. We have known Leigh Gilligan for many years and now Leigh’s son Sami has joined the family winery as the winemaker.
Leigh and Sami have a passion for sustainable viticultural practices and traditional winemaking techniques. Estate grown fruit, open fermentation, basket pressing and oak maturation produces a superb blend of Shiraz, Grenache and Mourvedre which has earned high praise since the first release in 2002, from wine critics and consumers throughout the world.
Medium purple in colour with a vibrant bouquet of black fruits, violets, long finish with silky tannins. Excellent structure displaying fine, chalky tannins and good acidity which will complement a wide range of foods.
The blend is dominated by Shiraz (80 %) with the remainder shared equally between Grenache and Mourvedre grapes.
A portion of this vintage was fermented on roussanne lees to give additional silkiness and texture to the palate.