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To The Outback!

April is the month we travel to the fourth largest wine producing region in the world, Australia! The hesitation when buying these wines is understandable when you think of the kangaroo-riddled labels that are most certainly the cause of your worst hangovers but we’re here to change that!! We have hand selected some wines that represent the Cru personality; all natural, hand harvesting, low production, unique, and most importantly the best value.


Brash Higgins ‘GR/M’ Grenache and Mataro

This is as natural as it gets. Biodynamically farmed, the Grenache and Mataro (aka Mourvedre) are fermented together in an open fermenter with wild yeast for six weeks. Eight months in French oak, then it is bottled completely unfined and unfiltered. Very little interacts with these grapes other than the plentiful McLaren Vale sun. The resulting juice is lush, full and earthy. A bit of dusty tannin underlies this unadulterated marriage of Grenache’s fruit and Mataro’s spice.


Jansz Methode Tasmanoise

Tasmania’s first sparkling wine made using the Methode Champenoise, hence their coinage of the term Tasmanoise, the vines that produce this lovely fizz sit within the Pipers River region of the Tamar Valley. Here, the ocean breezes that regulate temperature and the free-draining basalt soils are ideal for world-class sparkling wines. Prepare to open your mind and your palate for top tier bubbly from down under.

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