Top Note 2018 Red Semillon

$8.50
$34.00

Passionfruit, orange blossom, lychee and lime on the nose. The full round mouthfeel is complemented by a lean line of citrus and minerality that balances the tropical fruit plushness of the wine. The softness of this wine makes it a lovely foil to spicy food - particularly Indian curries. It is wonderful with oysters and crusty bread and works beautifully with pan-fried sardines or any white fish. A great match for spaghetti marinara or carbonara.

A late budburst occurred and the generally cool start to the season meant shoots were shorter than usual in most varieties. Many of our vines burst and then seemed to reconsider things as Spring continued to be cooler than normal. Our frost fan went off several times making us grateful we had made the investment. After several Downy Mildew primaries worried us we were glad that by November things had dried off and heated up. Shoot lengths finally caught up and disease pressure was low for the rest of the season. January and February were among the warmest months we have had in the last 7 seasons. March cooled and the final ripening took place with cool nights and warm days allowing optimal flavour development. Luckily we had a good yield in the Red Semillon which allowed us to harvest 2 rows just for the Red Semillon table wine while leaving the other 4 to raisin for our dessert wine. We harvested just over 2 tonnes on the 23rd March. The grapes were given an overnight soak to extract some colour from the skins before being fermented slowly in tank at 15°C. Following ferment the wine was fined, filtered and then bottled in August. 

Nick Foskett & Simon Parker
Southern Adelaide Hills
Australia
Red Semillon (rare grape)

Gestalt 2016 'The Fugue' Savagnin/Gewurztraminer/Petit Manseng

$9.00
$36.00

This aromatic white wine interweaves the best aspects of three of our favourite varieties from the Adelaide Hills: Savagnin, Gewürztraminer and Petit Manseng. The Savagnin and Gewürztraminer contribute fresh flavours of passionfruit, pomegranate, and stonefruit as well as a green apple crunch. The savoury, slinky characters from barrel-fermented Petit Manseng provide a subtle counterpoint. It goes well with itself lightly chilled, but also complements a diverse range of foods.

Adelaide Hills, SA
Australia
Savagnin Gewurtztraminer Petit Manseng

Mitchell Riesling 2002

$65.00

This was the first vintage with real influence from wild ferment.  Andrew Mitchell told me it was “very controversial at the time. Huon Hooke picked it as his wine of the year but others criticised it for its ‘funkyness,’ which was considered totally out of order in riesling as ‘faulty,’ but paradoxically applauded in chardonnays as ‘complexity.’ ”  Although subsequent vintages feature wild yeast influence (and from 2010, wines are totally wild yeast fermented) , Mitchell backed off it a little and relied on more influence from neutral, cultured yeasts. Pale with green glints and a green herbal edge to its lifted florals/bath salts nose and palate.  It retains lip-smacking juicy tartness to its concentrated lime cordial and shred fruit.  The finish is really pithy, with a rub of texture and spice – a touch of waxiness too –   which in no way detracts from its line or length.  Very good.  Though looking back, as I write up this tasting, I wonder if that tartness on entry suggests it is just beyond its peak….  At any rate, it seemed much more vital than the 2001 and 2003. 13.5%" ... Sarah Ahmed, The Wine Detective, 22/08/2016

Andrew Mitchell
Clare Valley
South Australia
Riesling (aged)

Domaine de Villaine 2011 Bouzeron

$60.00

Our Bouzeron comes from vines situated on the best slopes of the appellations. We have planted to Bouzeron the golden Aligoté doré grape, which gives lowers yield and more aromatic wines than its cousin, the Aligoté vert. 
True to its varietal nature, our Bouzeron is a liveley, fruity wine, but it also has a finesse and roundness that spring from the essential nature of the terroir. 
These qualities lend it great versatility. To best appreciate the freshness and fruit, our Bouzeron would be drunk young, within two or three years. To allow the wine to fully develop fullness and "fatness", age it for up to ten years. 
Our Bouzeron should be served chilled, at about 54°F, as an apéritif, with seafood, or with a number of cheeses (goat cheese, Cantal, Beaufort, Parmesan, Roquefort, etc.

Bouzeron, Burgundy
France
Aligote

Brash Higgins 2018 Zibibbo

$55.00

Zibibbo is an ancient, aromatic white grape from the Muscat family grown in the warmth of the Mediterranean and South Australia. From fruit grown at Ricca Terra Farms in the sunny Riverland, the varietal was chosen for its potential to develop length and complexity from longer skin contact, the wine is fruity yet bone dry; reminiscent of something from Alice in Wonderland, where things aren't always as they seem.

Hand picked,  the golf ball sized, bronze fruit was destemmed into waiting terracotta amphorae. A wild ferment ensued with the caps hand plunged twice daily until the ferment finished and the skins sank into the wine.  The skins, seeds and juice remained covered in situ for six months. A natural FLOR layer of yeast volunteers itself and covers and helps protect the wine. The 'free run' was siphoned off in spring and combined with the pressings. The wine settles before being racked and sent to bottle unfiltered and unfined.

'Cloudy and a diaphanous, pale gold in appearance. The wine is dry yet exudes tantalising herbal, spice and stone fruit aromas. Complex nose of graphite/pencil shavings, candied ginger, cloves, white flowers, white pepper, Belgian white ale, and wild honey leaps from the glass. On the palate, the wine has a soft entry but with some grip, an earthy sweet chalk/clay element with notes of lemon oil, tangerines, tea and cinnamon apples.' – Brad Hickey, Vinitor, September 2, 2016

Brad Hickey
The Riverland
South Australia
Zibibbo (muscat)

Lambrook 2017 Chardonnay

$40.00

’A lovely rich, rounded, somewhat old-fashioned chardonnay, which is nevertheless youthful and bright. Smoky sulphide, creamy/buttery lees, and roast hazelnut aromas. The flavour is ample, rounded, soft and lingering. Very good value.’
- Reviewed by Huon Hooke
- The Real Review

Forget what you think Chardonnay tastes like. We have re-introduced the fruit and produced a very approachable wine that you’ll love getting to know—vibrant and citrusy with a creamy vanilla finish. Hand-crafted to perfection.

Adam and Brooke Lampit
Adelaide Hills
Australia
Chardonnay

Domain Marcel Deiss 2015 Alsace Blanc

$60.00

Pale yellow color, intense fruity nose show the blending notes of lemon, white flowers, pineapple and yellow peach. The palate is remarkably fruity and severe; a salinity grows from the freshness of a wine for your thirsty. This wine is always a perfect companion for your informal meal, cold or hot entrée, fish or seafood.

This wine exclusively comes from vineyards of the Domain Marcel DEISS. It  is produced every year from 13 Alsatian grapes, gowned and collected together, pressed and vinified with the biggest respect, the softest technology, and without oenological inputs. These grapes express the Alsatian plurality and we are happy to produce a wine telling our attachment to our landscape and traditions.

Bergheim
France
Alsatian Blanc Rare Blend [13 varietals]

Grounded Cru 2018 Pinot Gris

$8.50
$34.00
  • Dive on in to a world where fresh, easy drinking white wine reigns supreme! Honeysuckle and exotic spice aromas will draw you in, leading to a flavour packed palate of pear, grapefruit and a hint of wild honey. Grounded Cru is Geoff Thompson's new era project following on from Lodestar Wines, opening up more possibilities to create unique and exclusive wines for Angels.
  • This Pinot Gris has a juicy palate, elegantly balanced with a delightfully fresh and long lasting finish. A truly versatile food wine, Geoff's Pinot Gris will be a great match to many family favourite Spring and Summer dishes. His masterful blending of top quality SA grape parcels has resulted in yet another scrumptious treat to fill your glass with
Geoff Thompson
Adelaide Hills
Australia
Pinot Gris 100%

Fraser Gallop 2016 'Parterre' Chardonnay

$50.00

An elegant Chardonnay with complexity, texture and fine acidity. Delicate but full flavoured. 

  

 
Varietals 
100% Chardonnay
Alcohol
13.5%
Cellaring potential
Drinks beautifully on release or will reward up to 7 years
Picking Date
February 2016
Winemaker's notes
The Parterre Chardonnay has been made from 100% Gin-Gin clone, which we feel produces fruit with higher acidity, and more intensity of flavour with later ripening. This also allows for picking at slightly lower Baume (potential alcohol), resulting in a wine with finer structure and more delicate fruit.
Margaret River, WA
Australia

Pascal Cotat 2013 'Le Monts Damnes' Sancerre

$95.00

This extraordinary Sancerre comes from Les Monts Damnés, which is one of the most prestigious sites in all of the region for Sauvignon Blanc. Pascal Cotat’s vines in this steep vineyard are at the top of the slope, where the soils are thin clay and limestone with chalky subsoils. These characteristics beautifully influence the wine as this demonstrates a wonderful balance of mineral, fruit and herbal characteristics as it releases its aromas of citrus zest, crushed stones, saline and floral. The precision and energy is simply striking as this continues to impress until the very end. Simply put, this is one of the finest examples of Sauvignon Blanc you will come across. (Best 2017-2030) - November, 2016 (JD)

Pascal Cotat
Sancerre
Loire, France
Sauvignon Blanc

Kooyong 2013 'Faultline' Chardonnay

$70.00

The 2013 Faultline delivers an aroma of real depth and detail with characters of wet stones, lemon rind and wild herbs. Fennel and coriander seed combine with subtle citrus fruits on the palate, but where the Faultline really impresses is in its focused linear direction that culminates in a racy, chalky finish. Will reward with time in the cellar.

The Kooyong vineyard is located on the Mornington Peninsula at Tuerong, on Miocene sedimentary soils. Our wines are made from domain grown, handpicked grapes and aim to manifest terroir: the integration of our geology and soils with the macroclimate of our region, the mesoclimates of the various sites within our vineyard and the weather of the annual grape growing season. Our cultural operations in the vineyard and practices in the winery endeavour to articulate these unique characteristics diligently, respectfully and without artifice.

Kooyong Wine
Mornington Peninsula, VIC
Australia
Chardonnay

Ricca Terra 2017 'Bronco Buster' Vermentino/Fiano/Greco/Arinto

$32.00

Four white grape varieties are used to make this wine. Vermentino was chosen for its ability to produce great wine in a warm dry environment and was the first white Mediterranean grape planted at Ricca Terra Farms. Fiano was planted purely for its fragrant flavour and Greco to give a crunchy acid punch. Artino was the special element…the newest grape variety at Ricca Terra Farms.

Ashley Ratcliff
Riverland
Australia
Vermentino/Fiano/Greco/Arinto

KT 2018 '5452' Watervale Riesling

$9.00
$36.00

Wines by KT are small, lovingly cared for parcels of fruit that utilise traditional techniques in their creation. I’m passionate about the township of Watervale 5452 and am working with dry grown, sustainably farmed vineyards in the area. With gentle care from grapegrower to winemaker, working with both organic and biodynamic principles, it’s my intention to produce wines with drinkability and personality. 

5452 by KT is sourced from both the peglidis vineyard and churinga vineyard riesling. This dry Riesling and its zesty fruit flavour, shows varietal citrus and punchy fruit characters with a crisp finish.

Sealed with a screwcap to ensure integrity of product, you can be confident that this wine will continue to reward you with careful cellaring.

Kerri Thompson
Clare Valley, SA
Australia
Riesling

KT 'Pazza' 2016 Sulphur Free, Wild Ferment Riesling

$57.00

The word pazza in Italian is the feminine version of CRAZY and this is my preservative free, wild fermented, unfined, unfiltered, Riesling sourced from the dry grown Watervale Peglidis vineyard. This wine is oxidatively handled and fermented in a blend of stainless steel and fifteen year old French oak barriques for 12 months. This slightly off dry style with its savoury qualities shows that Riesling can indeed come in many different shapes and sizes.

Sealed with a screwcap to ensure integrity of product, you can be confident that this wine will continue to reward you with careful cellaring.

Kerri Thompson
Clare Valley
Australia
Riesling

Wheaty White Sauvignon Blanc

$8.00
$32.00
Colin McBryde
Adelaide Hills, SA
Australia
Sauvignon Blanc

Berrigan 2017 Mt Benson Chardonnay

$8.50
$34.00

[Silver Medal, Sydney Royal Wine Show 2018]

“This Chardonnay was sourced from a premium vineyard close to the winery and the fruit was harvested at sunrise. The grapes were pressed off very quickly, to separate the juice from the skins as soon as possible and to prevent the phenolics leeching into the juice and the resulting wine. I wanted this wine to be soft and delicate so minimising the skin contact helped eliminate the undesirable extraction of phenolics from the skins and seeds, and reduced the need for me to soften the wine further before bottling.”

“The fermentation was initially completed in stainless steel vats and the fermenting wine was transferred to barrel when almost dry. For 8 months this Chardonnay was matured in a combination of 1 yr old and 2 yr old fine-grained French oak barriques whilst also receiving regular lees stirring (re-suspending the yeast that has fallen to the bottom of the tank after ferment). This helped soften the wine naturally and built the mid-palate while introducing more flavour & complexity into the wine.” Dan Berrigan

Chardonnay as a grape variety grows well in a variety of climates, but it’s when it’s grown in the cooler wine regions of the world such as that of Robe and Mt Benson that you get a great balance of delicate floral and fruit flavours, along with natural acidity and minerality. This is because the slower ripening experienced here allows the elegant floral and stone fruit flavours to gently accumulate in perfect harmony alongside the increasing sugar and phenolics in the grapes. The cooler days also slow the grape’s metabolism (and thus reduction) of organic acids, minimising the need for us to adjust the acidity in each wine to achieve balance.

The natural balance is found in all of our wines, and this classy little Chardonnay is a great wine to have with or without food

Dan Berrigan
Mount Benson, SA
Australia
Chardonnay

Terre a Terre 2015 Crayeres Vineyard Sauvignon Blanc

$42.00

The 2015 vintage was certainly a great vintage, and our Terre à Terre Sauvignon Blanc has the hallmark of this great vintage; we knew we had a great wine when we tasted it in barrel, and this shows how Sauvignon Blanc can produce unique fine wines. It starts with very smooth and ripe citrus fruit and liquorish flavours, crisp acidity and finishes with a very good length. It is yet another big step up on the previous releases as the vines are now starting to show their potential to produce world-class fine wines of delicate texture, balanced acidity, flavours and alcohol and very good length and complexity. Just 1,300 cases of 6 were produced.

The 2015 vintage was rather early for our Sauvignon Blanc vines. Budburst finished late September 2014, and flowering was in full bloom by mid November. The fruit for the Terre à Terre Sauvignon Blanc was hand harvested on the 18th of February 2015. It was harvested in smaller slotted bins and transported in refrigerated trucks to the winery in the Piccadilly Valley, which allowed us for the first time to whole bunch press the fruit. It was then chilled in a cold room overnight before being whole bunch pressed. After 15 days cold-settling in a stainless steel tank, the juice was fermented in ten 600L French oak demi-muids (20% new).

After 10 days of fermentation, the wine was left on lees for one month without sulphur with two rounds of bâtonnage. It was then lightly sulfured in the demi-muids where it stayed for a further 8 months on full lees with lees stirring every two months. The wine did not go through malolactic fermentation to ensure that a crisp acidity balances the significant texture. It was bottled on the 7th of January 2016.

Xavier Bizot
Wrattonbully, South Australia
Australia
Sauvignon Blanc