Five Way Cellars
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We didn't do a great job of celebrating our 30th birthday, so we're throwing a 31st. Throughout 2018 keep a lookout for special events, a new website and many great bottles of wine.


The wines from David Moreau are incredibly stylish and fine with glowing colours, seductive perfumes and silken flavours. None with a hair out of place, this producer may be under the radar for now but is destined for big things.

"David Moreau is a small winery located in the sleepy village of Santenay and what a gem this Domaine is. David is a young winemaker making his mark and is leaving Burgundy lovers with a big smile on their face."

“David Moreau was the great discovery of 2014 for me - he has taken over part of his grandfather’s domaine in Santenay and has produced wines there since 2009.

Before taking over the family estate, he spent 10 years travelling and working at some of the best wineries in the world. He first worked for Chateau de Beaucastel in Chateauneuf du Pape, followed by work at Neudorf in New Zealand, then back to Burgundy to re-enter the family estate and to work for Domaine Hubert Lamy with white wines, and then the pièce-de-resistance; he was given a rare apprenticeship at Domaine de la Romanée Conti where he worked on the red wines.

After some time he received a message from his grandmother telling him that if he’d like to take over the estate, now would be the time as his grandfather was going to retire and either sell it or pass it on to him. David accepted on one condition: that he have complete control over what happens at the estate. The answer was yes and the rest will be written in the history books. Immediately the conversion to organic farming began as well as more strict practices in the cellar. What is happening here is already on its way to being something special.” - Andrew Guard, importer

All reviews are by Antonio Galloni, VINOUS.

2015 Bourgogne Aligoté
Just bottled, the 2015 Bourgogne Aligoté is an absolutely delicious wine in its class. Lemon peel, white flowers, mint, slate and a touch of oak are all impeccably balanced. The Aligoté was done mostly in fiberglass, with just a touch of oak. More importantly, it has the energy and tension that is such a signature of David Moreau's wines. Don't miss it. (89)

2015 Bourgogne Pinot Noir
The 2015 Bourgogne Pinot Noir, from a parcel in the Côte Chalonnaise, is a lovely introduction to the house style. Perfumed and gracious on the palate, with lovely purity in its red-toned fruit, the 2015 is very pretty. A closing burst of aromatic intensity gives the bright, red-toned flavors an extra kick of energy. There is a lot to like here. (88-90)

2015 Côte de Beaune Villages Rouge
The 2015 Côte de Beaune Villages is a real overachiever. I suppose that that is not entirely surprising since the fruit from the three parcels that inform this wine, all between Santenay and Chassagne-Montrachet, have been declassifed from Santenay village to Côte de Beaune villages. Pliant and supple in the glass, the 2015 possesses lovely depth and impecccable overall balance. This is a striking wine, especially in its peer group. Don't miss it. (88-90)

2015 Santenay Rouge Cuvée 'S'
A heady, intense wine, the 2015 Santenay Cuvée S is captivating from the very first taste. The high percentage of shot berries in the two parcels that inform the Cuvée S is evident in the wine's textural richness. There is quite a bit of tannin as well, so readers will have to be patient. Hints of game, licorice, tobacco and dried herbs add considerable aromatic intrigue. This is another fabulous wine from David Moreau. (89-92)

2015 Santenay Rouge 1er Cru 'Clos des Mouches'
A powerful, intense wine, the 2015 Santenay Clos des Mouches brings together power, tension and energy. Beams of supporting acidity extend the fruit beautifully in this super-expressive, nuanced Burgundy. Hints of white pepper, orange zest and cranberry add an attractive upper register. This is an absolutely gorgeous wine from David Moreau. (91-94)

“a gem in a landscape of Liquorlands”
(Sydney Magazine, Jan 08)

At Five Way Cellars, we pride ourselves on the fact that we have never let a lack of space get in the way of stocking another good drop. And after 22 years in the business we think we know a good drop when we taste one!

A visit to our store in Five Ways, Paddington, reveals a vast array of the finest wines from Australia and overseas...more than 150 Italian wines alone. We have been at the forefront of introducing premium Italian wines to Sydney wine lovers since 1987. As well, you will find 40 varieties of Spanish wine and a discerning selection of wines from Burgundy, Alsace and Germany. Then there is the best Australia and New Zealand has to offer, with our passion for riesling, pinot noir and shiraz shining through. Indeed our store has become somewhat of a mecca for those wishing to seek out the “hard-to-find” and quality boutique wines.

“Best” need not equate with “most expensive” and we offer a selection that reflects both value and quality. Our staff offer the best advice in helping customers make the right choice. A delivery service is offered 6 days a week, free of charge to the metropolitan area for orders of one dozen or more.

Wine education in the form of in-store tastings and workshops to enhance our customers' enjoyment and appreciation of wine have become a hallmark of our business as have the many dinners held with guest wine-makers from Australia and overseas.

Five Way Cellars - your fine wine retailer
At Five Way Cellars we believe there is more to a good bottle shop than shelves, fridges and cash registers. We are committed to sharing with our customers every aspect of wine enjoyment through tastings, educational wine workshops and memorable dinners. Our range of wines is carefully selected to reflect value and quality and showcases the best producers both here and overseas.

We are pleased to offer the following services:
• Free delivery to most areas of Sydney (1 case minimum).
• Accounts—both private and business.
• Party planning—cold delivery, ice, tubs, glasses, sale and return.
• In store tastings every Saturday.
• Gift wrapping and gift delivery.
• Wine workshops.

We can also offer expert advice on:
• Rare and unusual wines—we will endeavor to hunt them down for you.
• Cellar planning—what to buy and when to drink it.
• Food and wine combinations.
• Corporate requirements—boardroom drinks, in-house tastings for clients and staff.

Ring or email for a quote for your next function.

Would you like to be placed on our mailing list? Call 02 9360 4242 or Email:


While you are online, be sure to check out our Facebook page and stay up to date with all that is new in store including special releases, weekend tastings, wine courses and upcoming dinners.

Our Christmas 2017 brochure is here!
Ian Cook writes in our latest Christmas brochure: The classical historian Tacitus had this to say of Rome’s ancient adversaries from Germania – “They formed their counsels (to make a resolution of war) while they were drunk, so they would not be lacking in vigour, and reflected on them while sober, so they would not be without understanding.” Don't let that hold you back from ordering from the best Christmas selection we have ever assembled: Australian chardonnays at the top of their game; the country's best rieslings; champagnes and sparklings; spirits (including a great selection of vermouths!); pinot noirs and shiraz; cabernet sauvignons and lots of imports; plus our "short arms deep pockets" recommendations to get you through a few Christmas parties without breaking the bank.


The new wines & disgorgements
“Egly-Ouriet is one of the reference-point growers in Champagne, with a deep selection of wines that offer remarkable transparency to site, vintage and variety ... These are among the most pure, unmanipulated Champagnes readers will come across, and the estate’s new releases are all highly recommended.” Antonio Galloni, The Wine Advocate

“Few producers can equal Francis Egly in skill and experience, and larger houses cannot hope to emulate the cultivation norms…” Michel Bettane and Thierry Desseauve, The World's Greatest Wines

“What Larmandier-Bernier achieves with Chardonnay, so Egly-Ouriet manages for Pinot Noir: wines of riveting purity and concentration.” Andrew Jefford, The New France

10/10 in Tyson Stelzer’s The Champagne Guide 2016 – one of only four producers with this rating. The other three are: Bollinger, Charles Heidsieck and Krug. Hallowed turf. Five Way Cellars rates Egly No.1. Egly is the only grower producer of these top 4.

La Revue du vin de France 2017 Grower Champagne Classification: No.2 (between Selosse & Agrapart!)

“The Egly-Ouriet Champagnes are built on maniacal attention in the vineyards, vinification in oak, long aging in bottle before disgorgement and low dosage, all of which yield rich, vinous Champagnes of tremendous density and power. … These wines confirm Egly's standing among the elite grower estates in Champagne.” Antonio Galloni, July 2017

We note that in some cases, the third party reviews below refer to the previous blends. We are including these as the reliability of the wines is well noted. This producer is so remarkably consistent these days that we think you all know what to expect. Reviews marked with ** are specific to this particular release.

NV Egly-Ouriet ‘Les Vignes de Vrigny’
Vintages: 2013 (50%), 2012 (30%) & 2011 (20%). Disgorged: July 2017. Time on lees: 36 months

100% Pinot Meunier from a single, 40 year old, south facing vineyard in Vrigny, a commune located on the Petite Montagne de Reims (very close to Gueux, where Jérôme Prévost is based). Straight Pinot Meunier remains a rarity in Champagne and in Egly’s hands it is something special. Low yields, old vines and ripe fruit make this one of the most intense Meunier wines kicking around. Spicy, textural, yet very dry and mineral. Bottled without filtration. Dosage for this bottling is 4g/l, so within Extra Brut territory.

“The NV Les Vignes de Vrigny (100% Pinot Meunier) is soft, open-knit and gracious. Lemon peel, flowers and white pepper give the wine its brightness and aromatic lift, while there is plenty of underlying creaminess to carry the mid-palate and finish. Gentle and caressing, the Les Vignes de Vrigny will drink well with minimal cellaring. This release is based on 2012, with reserve wines from 2011 and 2010.” 92 points, Antonio Galloni,, July 2017

“Egly-Ouriet crafts one of Champagne’s most flattering single-vineyard Pinot Meuniers, faithfully translating every detail of the succulent depth of this grape’s enticing full golden yellow hue and its fleshy Mirabelle plum, red cherry, dried pear and grapefruit character.”
95 points, Tyson Stelzer, The Champagne Guide 2015-2016

NV Egly-Ouriet Grand Cru ‘Brut Tradition’
Vintages: 2012 (50%), 2011 (30%) & 2010 (20%). Disgorged: July 2017. Time on lees: 48 months

This is a striking wine that reflects both the superb Grand Cru vineyards from which it is sourced (Ambonnay and the surrounds), as well as the meticulous viticulture and winemaking of the perfectionist that is Francis Egly. It’s made up of 70% Pinot Noir and 30% Chardonnay from low yielding vines that have been harvested fully ripe. Natural fermentation with wild yeasts only and the first period of maturation (before going to bottle) lasts almost one year with the wine remaining on its fine lees for the whole time. The wines clarify slowly and naturally, as was once typical across the region, and as such there is no fining nor filtration. At least 50% of the wine is fermented and aged in oak casks and the dosage is tiny, around 2g/l, so again, well within Extra Brut territory. It is the wine we receive the most of, although demand still well outstrips supply. The quality is, as always, out of this world (2012 is an outstanding vintage which helps as well). It’s a wine that puts to shame many a prestige cuvée at double the price. A paradox indeed.

“From the very first cuvée, Egly-Ouriet is distinguished for its ability to preserve exacting precision and outstanding chalk mineral focus in the midst of magnificent generosity. A vinous wine of calm authority, carrying the full grandeur and complexity of carefully tended, low-yielding, old vine Pinot Noir on some of Champagne’s most revered grand crus… A paradox of luxurious generosity and crystalline purity.”95 points, Tyson Stelzer, The Champagne Guide 2015-2016

NV Egly-Ouriet Grand Cru ‘Extra Brut V.P.’
Vintages: Equal parts 2009, 2008 & 2007. Disgorged: May 2017. Time on lees: 80 months

The V.P. stands for ‘Vieillissement Prolongé’ (prolonged ageing), as the wine spends so long on lees. A blend of 70% Pinot Noir and 30% Chardonnay, the fruit comes from Ambonnay, Bouzy and Verzenay – all great Grand Cru terroirs. Vinification and élevage is in oak casks, with the dosage being just over 2g/l, so Extra Brut. The power of the fruit, plus the extended lees ageing grants such harmony, such length, so much complexity and texture, that the dosage seems irrelevant. A vinous, pure Champagne of great stature and breed. Powerful, yet with so much finesse. After some seven years in Egly’s cellar, this cuvée is truly singing.

“2008 base vintage. Disgorged May 2016. Tasted in Australia. 70% Pinot Noir and 30% Chardonnay from Ambonnay, Bouzy and Verzenay; 60% 2008, 40% 2006; vinified and aged in oak casks; aged 82 months on lees; 3g/L dosage.

In an age when single-vineyard, single-varietal, single-vintage champagnes are all the rage, it remains that blends triumph most often, even in an estate as tiny as Egly-Ouriet. Power meets effortless calm as Champagne’s three finest pinot noir crus unite with breathtaking expression of lifted violet perfume and sensational purity of red cherry and strawberry fruit. Chardonnay injects energy and definition into a mouthfeel that bores to the core of grand cru chalk, intricately and seamlessly entwining a palate of flittering minerality of the finest texture. Magnificently defined acidity is at once bright, youthful and energetic, yet simultaneously ripe, full and integrated. The 2008 base propels with energy and purity, juxtaposing the grand depth and stature of 2006, yet never competing. Francis Egly has bottled the ultimate expression of the refinement and towering magnificence of Ambonnay, Bouzy and Verzenay.”
98 points, Tyson Stelzer, The Champagne Guide 2018-2019

NV Egly-Ouriet Grand Cru Brut Rosé
Vintages: 2011 (60%), 2010 (20%) & 2009 (20%). Disgorged: May 2017. Time on lees: 58 months

One of the greatest rosé wines of Champagne and a wine of haunting finesse. The blend, bottled in 2012, is 65% Pinot Noir and 35% Chardonnay with 60% coming from 2011 and 40% vins de réserve (split equally between 2010 and 2009). Then there is the 5% Coteaux Champenois Rouge (arguably the finest red wine of the AOC) from the powerful 2009 harvest that gives the wine its colour and a great deal of character to boot. Dosage is a negligible 2g/l. We do not know of another rosé Champagne that can match Egly’s version for purity and finesse. The fruit is from 100% Grand Cru vines, grown by one of the most meticulous vignerons of the region. Unbelievably fine, perfumed and ‘Pinot’ fruited, this is something truly special.

“2011 base vintage. Disgorged July 2016.Tasted in Australia. Similar composition to Brut Tradition with 5% 2009 red wine from Ambonnay; 60% 2011, 20% 2010 and 20% 2009; aged 48 months on lees. 2g/L dosage.

Rumbling power with delicate finesse, this is a rosé of medium-salmon hue, bursting with the exuberance and beguiling transparency of Ambonnay pinot noir. Sensational perfume of rose hip, red cherry and mixed spice heralds a rosé that sings with the magnificent red-fruits purity of the village, to a thundering undercurrent of grand complexity of dark fruit cake and spice. Yet at every instant it is light, refreshing and breathtakingly energetic. Francis Egly’s genius is on grand display here in achieving acidity so lively and so focused and yet, at the same time, ripe, full and enticing. All the more profound in the traumatic 2011 season. Chalk minerality underscores every magnificent moment.” 96 points, Tyson Stelzer, The Champagne Guide 2018-2019

NV Egly-Ouriet Grand Cru Blanc de Noirs “Vieilles Vignes”
Vintages: 2010 (50%) & 2009 (50%). Disgorged: May 2017. Time on lees: 70 months

The emblematic wine from Francis Egly and the one that first brought him international acclaim. It was Michel Bettane, the influential French critic, who encouraged Egly to bottle this single vineyard wine separately and the first vintage was in 1989. As you may be aware, this wine was once the product of a single vintage, but this is no longer the case. Egly has learnt through experience that he is better able to express this magnificent terroir more completely when he blends two vintages together. This cuvée was bottled in 2011 and 50% of the assemblage is from the 2010 vintage and 50% from 2009. 100% vinification and ageing was in barrique as always. Dosage is 3g/l. The fruit comes from a single, brilliant terroir known as Les Crayères, and the vines here were planted in 1946 (so now 70 years old). The soil is hardly 30cm deep, then it’s chalk, hundreds of metres down - hence the name of the site (craie is French for chalk). The old vines are deeply rooted in this chalk subsoil, giving the wine its classic, mineral vibrancy, woven through the powerful, textured Pinot fruit. The concentration here is a product of the ripeness that both the site and its ancient vines naturally deliver. Les Crayères is situated mid-slope with a full south facing exposure, not far from the Estate’s cellars. The wine that results is both a tribute to the greatest sites of Ambonnay and to the Egly-Ouriet Domaine. Houses that emphasise blending may consider a 100% old vine Ambonnay like this to be too rich. Egly gives it to you pure and powerful. It’s a unique wine, built for food and for ageing. Always better a year or two after landing, this is already drinking wonderfully well. Like all Egly Champagnes, it’s a wine first and a Champagne second. A unique expression of a singular terroir, and truly one of the greatest wines of the region.

** “Bright, floral and lifted, the NV Blanc de Noirs Les Crayeres VV Grand Cru is another fabulous Champagne from Egly-Ouriet. The flavors are remarkably precise in this breathtakingly beautiful, vibrant Champagne. Tension, precision and energy are the signatures. This release is 50% 2010 and 50% 2009. Readers who can find the Crayeres should not hesitate, as it is superb. Dosage is 2 grams per liter. 95+ points, Antonio Galloni,, July 2017

“2009 base vintage. Disgorged May 2016. Tasted in Australia.
100% pinot noir; 50% 2009 and 50% 2008; fully vinified and aged in barriques; aged 70 months on lees.

From a single lieu-dit, ‘Les Crayères’, planted in shallow soils in 1946, this warm amphitheatre high up the Ambonnay slope epitomizes the golden sunlight, glowing warmth and magnificent mineral expression of Egly-Ouriet. Hedonistic aromas of black cherries, plum pie and violets erupt in grand cru red Burgundy proportions, backed with notes of dark chocolate and exotic spice. In sheer volume, depth and persistence, this cuvee pushes champagne into another world. Yet, crucially and mesmerizingly, it is never for a moment heavy or blowsy, pulled exactingly into tight line by gorgeous, bright yet perfectly ripe and generous acidity. With barely a foot of topsoil before the chalk, the mineral character of this hallowed site speaks articulately in softly salty tones that will stir the depths of your soul.” 98 points, Tyson Stelzer, The Champagne Guide 2018-2019

2007 Egly-Ouriet Grand Cru ‘Millésime’
Vintages: 2007. Disgorged: May 2017. Time on lees: 106 months

This is 70% Pinot Noir, 30% Chardonnay from 40 year old vines in Ambonnay, aged completely in barrel, no malo and virtually no dosage. It is a seductive expression of Ambonnay and, with the Blanc de Noirs, represents one of the very finest expressions of the Montagne de Reims Grand Cru villages. This is not a powerful year yet the wine has great depth and wave after wave of seductive fruit. Stunning.

**“The 2007 Vintage is a striking, radiant Champagne. Apricot, chamomile, vanillin and lightly honeyed notes give the wine its racy, flamboyant personality. This is an especially voluptuous, opulent wine by present day Egly-Ouriet standards. Francis Egly adds that he picked this fruit very late. Dosage is 4 grams per liter. Disgorged January 2017.” 94 points, Antonio Galloni,, July 2017

2005 Egly-Ouriet Grand Cru ‘Millésime’ Magnum
Disgorged: July 2017.Time on lees: 132 months

With something like 10 years on lees, this was always going to be something special. As with the above, this is 70% Pinot Noir and 30% Chardonnay from 40 year-old vines in Ambonnay. The wine was aged completely in barrel, no malo and less than 2 g/l dosage. The 2005 vintage produced deep and powerful wines and this is stupendous; luxuriously creamy, layered yet structured with dark fruits, stone fruits, and hints of almond and honey — distinctive of the great Pinot vintages. Although it is super generous, it’s also mesmerizingly fresh and compact, long as anything and the finish lingers forever.

** “Honey and butterscotch aroma. Apricot brioche – smells like a pâtisserie in the best way! Full and rich but so fresh, deeply, richly flavoured with toasty breadth. Long and satisfying - a meal in itself. And all kept youthful by a sour freshness at the very finish.” 17/20 points,

Offer October 2017

“No Shiraz in Australia has reflected its vintage with more fidelity down the years than Ron Laughtons Jasper Hill, the wine which first sprung a spotlight onto Heathcote.” Andrew Jefford

Notes below by Andrew Caillard MW

Medium deep crimson. Intense elderberry, blackberry aromas with praline, espresso notes and hints of roasted chestnuts. Well concentrated blackberry pastille, praline flavours, fine chocolaty tannins and underlying roasted chestnut, savoury oak complexity. Finishes chocolatey with attractive bitter mineral length. Elemental with some liquorice notes. 15.5% Alc 94 points – 2020-2035.

Medium deep Crimson. Intense lifted blackcurrant menthol aromas with chinotto inky notes. Well concentrated blackcurrant blackberry fruits, with menthol sage like notes, fine chocolaty but vigourous tannins and underlying mocha ginger oak complexity. Finishes firm with plenty of fruit persistency. Elemental with plenty of richness and density to offset the muscular structure. Should age for decades. 15.5% Alc 94 points – 2022-2040.

Medium crimson. Fragrant cranberry, strawberry aromas with inky ginger complexity. Lovely supple wine with red cherry, strawberry cola, cranberry fruits, dried roses, fine slinky looseknit tannins, wonderful mid palate viscosity and lovely integrated fresh clear acidity. Superb length. A gorgeously seductive wine showing the beauty of Nebbiolo. Is this the best in Australia? 13.5% Alc 96 points Now-2025.

Pale colour. Intense lemon curd, lime, camomile, tonic water aromas. Fresh, well concentrated lemon curd, lime, cumquat flavours, fine slinky touch al dente textures, and marked acidity. Finishes with a phenolic firm finish. Intensely flavoured wine with strong varietal definition and pronounced structure. Elements should integrate and develop with time. 13% Alc 91 points Now-2030.

‘The 2014 Cotes du Roussillon is shockingly good. A 60/40 blend of Syrah and Grenache–and the first vintage to not incorporate Carignan–it has incredible purity and elegance to go with lots of kirsch, black raspberry, violets, crushed rock and olive tapenade characteristics. Also medium to full-bodied, with beautiful concentration and ultra-fine tannin, this will most likely surpass the 2013, yet I suspect it will drink at an earlier age … Again, these cuvées are made in tiny quantities, so don’t miss a chance to try this.’ (94-97) points, Jeb Dunnuck,, April 2015.


Riesling Heaven - Biodynamic
Offer October 2017

“Warmer & sunnier than almost anywhere in Germany, the Pfalz could have been designed specifically for growing Riesling vines, and in 2015 all the planets lined up to produce some of the most amazing dry Riesling I have tasted.

I visited the Estate in 2010 and immediately fell in love with the wines. We shipped lots of the top Crus back then and since that time, a famine until now.

In May this year, Richard Groshe from Von Buhl visited with a box of the 2015 samples and I was lucky enough to taste and order all the wines below. They are all exceptional and I recommend them highly to you.

The Ex-Ship pricing applies on a mixed six pack of the premium wines. Why not add on six of the Estate Trocken?

Even the simple Trocken @ $28/$25 is bloody special.” Ian Cook, FWC

“Wine lovers who are looking for the finest dry Rieslings of the 2015 vintage in Germany shouldn't miss the exceptional wines from Reichsrat von Buhl… Honestly, I was blown away by both the style and quality, but should also add that the 2015s are probably too complex for beginners. You really have to be a Riesling maniac to feel the rhythm of these wines.” Stephan Reinhardt, The Wine Advocate, Issue 226

“This beautiful old estate in the center of Deidesheim has just released its first vintage under new leadership and given their label a makeover to make the change in style more readily apparent... The first results, though, speak volumes. Bone-dry, yes, and with no fear of bracing acidity, which is nonetheless well integrated.” Joel B. Payne,

“Former Bollinger chef de cave Matthieu Kauffmann (now once again resident in his nearby homeland, Alsace) and co-director Richard Grosche continue to score striking successes here.” David Schildknecht,

Where do you go following twelve successful years as Bollinger chef de cave? If you’re Mathieu Kauffmann, you cross the Vosges Mountains of your native Alsace and head straight to the Pfalz. That a winemaker of Kauffmann’s renown could be tempted from one of French wine’s most prestigious postings to join Von Buhl is an indication of this historic producer’s potential and the quality of its vineyards. To give you an idea of how blessed this Estate is with its terroir, under the VDP’s Grosses Gewächs (Great Growth or Grand Cru) classification, Von Buhl ended up with seven Grosse Lage vineyards. Many great German Estates ended up with one or two. At the heart of the estate lie Von Buhl’s mighty quartet of basaltic vineyards, based around the wine village of Forst; Kirchenstück (arguably the most revered vineyard in the Pfalz), and then the equally famous sites of Jesuitengarten (Garden of the Jesuits), Ungeheuer (Monster) and Pechstein (Pitchstone). After that there’s the wonderful ensemble of Erste Lage vineyards surrounding the village of Deidesheim – which includes holdings in Paradiesgarten, Herrgottsacker and Mäushöhle – not to mention a series of fine unclassified sites spread across the hillsides of the Mittelhaardt.

The history: following a period of instability under a series of absentee landlords and overseas investors, this historic Pfalz Estate (established in 1849) is now under the stable and driven ownership of the forward-thinking Niederberger family. It was Kauffmann’s predecessor, Stephan Weber, who got the ball rolling. Weber’s focused on producing full-bodied site specific, organic dry Rieslings – via a medium of low yield, low input viticulture. This approach already had Von Buhl playing to its greatest strengths. Yet, it has been the arrival of Kauffmann – as well as co-director Richard Grosche, who he works alongside, and vineyard manager Werner Sebastian – that got this sleeping giant really going. The vineyards are now managed biodynamically, and there has been a raft of improvements across the vineyards and cellar, some of which we mention below. In short, the rebooted Von Buhl today has the level of vineyard and cellar practices commensurate to an Estate with the finest collections of vineyards in the Pfalz.

Von Buhl’s Kauffmann-era dry Rieslings are wines that seem to suck the minerals right out of their rocky soils. In spite of their textural abundance and sheer mass of diamond-cut fruit, these tightly wound wines remain incredibly precise. And they are now vinified bone dry. As Richard Grosche told us when he visited Australia this year, the Von Buhl team believe that the differences from one site to the next show through more intensely in the absence of residual sugar. In the cellar, Kauffmann’s preference is to ferment the wines in large, 2,400-litre dopplestück ovals, and he has also introduced the practices of natural yeast fermentation and long, texture-enriching ageing on full lees. So nothing like the winemaking he experienced in Champagne. Then, the Estate has dialled back the use of sulphur dioxide during vinification to the bare minimum (or zero in some cases), the pumps have gone, the wines are now moved by gravity alone, and the wines are not fined. All these factors, and more, have created the conditions for a perfect storm, or some perfect Riesling at least. Dr Jamie Goode puts it well when he writes of the 2015s, “… the new regime is nailing it: these were truly brilliant wines.” Yes, you could say the ex-Bollinger man is off to a flying start…

First introduced in 2013, this village-level Riesling aims to reflect the village of Forst in general. Depending on the vintage, the wine is based on declassified fruit from one or more of the Estate’s Grosse Lage (great growth) vineyards…This year, the blend is made up of fruit from Ungeheuer, Pechstein and Jesuitengarten. All great names! The basalt rich soils and the low yields of these sites have generated a cuvée with far more structure, texture and mineral intensity than the popular entry-level Riesling QbA. Fermented in large dopplestücks (wooden casks) and stainless steel, with seven months on full lees, the quality here showcases the wine’s Grosse Lage origins with incredible finesse and class. Expect a textural Riesling tsunami of citrus pith, chamomile and saline notes and a long, vibrant, mineral close. An undeniable bargain.

“Quite rich with lime and honey sitting above a core of mineral rich acidity, hints of oyster shells and a long drive to the finish. A little like the Keller Von de Fels (now sold out). Excellent now and for 5-10 years.” Ian Cook, FWC

Herrgottsacker is an Erste Lage vineyard (or first growth, i.e. a top notch, classified vineyard) that sits between Forst and Deidesheim. It is one of the southern Mittelhaardt’s larger vineyards, faces southeast and southwest, with a slope that rises from 5-18 degrees. The soils here are white and yellow sandstone with limestone deposits. At Erste Lage level and above, Von Buhl’s Rieslings are all fermented in 2,400lt dopplestücks (large casks) and raised on full lees with zero or minimal sulphur. The 2015 Herrgottsacker is a brilliant, mouth-filling young Riesling, with waves of yellow fruit notes, a kiss of honey, some grip and a smoky, savoury edge. Outstanding.

“Much more lifted aromatics – coiled, spiced kaffir lime, green plum and just ripe stone fruit. Really intense and powerful in its delivery with complex secondary savoury, smokey notes. Love it.” Ian Cook, FWC

Erste Lage (Deidesheim). Paradiesgarten, the garden of paradise, is one of the great vineyards surrounding the village of Deidesheim. Nestled between the forest and the Leinhöhle vineyard, the southeast facing Paradiesgarten gets the full sun from the early morning, and by early evening the vines benefit from the shade provided by the Haardt slopes. The soils are weathered sandstone with sandy loam which brings a more graceful, fine boned, silky texture compared to the wine above. In 2015 this satiny mouthfeel is shot through with mouth watering, crunchy white peach fruit and ripe apple freshness. Great purity and finesse.
“Very fine, lemony and bright with lovely juicy, linear stony citrus fruit. Very direct and linear with lovely precision. A bit of pithiness but lovely purity here. Lemony, direct and primary.” Jamie Goode,

“More classic in style and delivery. I see a kind of link to Grosset; that coiled spring intensity of lemon and lime – quite fragrant and very, very pure, precise and clean. Not the secondary notes of the Herrgottsacker. A beautifully refined wine.” Ian Cook, FWC

EX-SHIP PRICE: $120.00
Grosse Lage (Great Growth, the very finest classification) Forst. In spite of its small size, the Jesuitengarten is one of the most famous vineyards of the Pfalz. As the name suggests, it was part of the property of the Jesuit monastery (in Neustadt) and great Rieslings have been produced here since the Middle Ages. Located directly between Pechstein and Kirchenstück, this site is strewn with basalt debris and has an unusually high concentration of slate just one metre below the surface. The vineyard’s reputation is for power and it produces dense wines with intense, smoky minerality, aromatic floral notes, and marked freshness; said to result from a cooler airflow than its neighbouring sites. The 2015 is deep and intense, yet with a striking finesse. It’s crammed with pulpy stone fruit, citrus oil and floral aromatics and flavours and the palate almost vibrates with energy and extract. A magic wine.

“The 2015 Forster Jesuitengarten Riesling trocken GG opens golden-yellow in color, though still cloudy. It is deep, ripe, rich and with mealy, crushed-stone flavors and lemon aromas. Full-bodied, round and piquant on the palate, this is a very elegant and salty Riesling. The wine has power and a ripe, intense and aromatic fruit.” 92-93 points, Stephan Reinhardt, The Wine Advocate, Issue 226

Starts off with softer, rounder, yellow fruits – peach and apricot and certainly more opulent and a little exotic. Despite all that richness, the intense vibrant acidity and crunchy minerality is there supporting in the background and keeping it on a beautiful track. A personal favourite.” Ian Cook, FWC

EX-SHIP PRICE: $120.00
Grosse Lage (Forst). Another vineyard with a storied history and an unusual name. The name Ungeheuer – German for monster – originated in the 19th century, when the then chancellor, Otto von Bismarck, tasted the 1873 vintage and exclaimed that it was “Ungeheuerlich gut!”—Monstrously good! The site is less basaltic than Von Buhl’s other Grosse Lage vineyards and it is also drier and warmer. It is therefore often the source of Von Buhl’s most decadent Grosses Gewächs. This is again the case in 2015, with the Ungeheuer offering textural red and yellow fruits with the richness moderated by an intense saltiness from the Basalt. It’s a truly profound Riesling as the note below makes clear.

“Fresh and elegant on the dense and well-structured palate, this Riesling is very piquant and salty. It has blackcurrant aromas and endless grip, tension and salinity. This is a powerful and very promising Ungeheuer of great elegance and expression. There is so much grip and tension in this wine, so much structure that it might turn out to be one of the best dry Rieslings in the Pfalz, and probably in all of Germany in 2015.” 94-96 points, Stephan Reinhardt, The Wine Advocate, Issue 226

“Here we are greeted with an amazingly exotic blackcurrant nose and a steely zing. WOW! The most exotic with lots of raw grip, power and tension. It just bursts out of the bottle. A long time is required.” Ian Cook, FWC

“Screwcap. The 2015 Von Buhl is still very much in the electric, mouthwatering style that we have come to expect of this remarkable value Riesling. It's a pretty and pure vintage that has produced wonderfully fresh, sappy whites with superb fruit clarity. This year there is a lovely fusion of lifted lime, talc, ripe apple, and honeysuckle aromatics leading to a textural yet zippy and mineral fresh palate. The length is admirable and decidedly snappy with a line of quicksilver freshness cutting through the lovely, bright citrus fruit with palate-cleansing freshness and concentrated, rocky, Pfalzean minerality. A bargain!” FWC

“Best value German riesling!!” Ian Cook, FWC

Offer October 2017

Abel is a fascinating person to listen to. His knowledge of the Barossa and its sub-regions is enormous and he applies this to his winemaking, particularly when it comes to concocting his red blends. For these wines, he is aiming for finesse and elegance. They go against the grain of your typical Barossa blends, being lighter in body and much more elegant. They are fantastic as young wines but will also be intriguing to watch develop over the course of ten years. We have been on-board with Abel’s wines since the beginning and are thrilled with this year’s release, as he further hones his style.

Abel’s whites are ‘orange’ (or rather, amber) wines. Not the style of wine that we are generally fond of here at FWC but Abel’s wines really impresS us. They possess acid, freshness and fruit, on top of the textural intrigue usually associated with these kinds of wines. Most importantly, they are balanced. Abel strongly recommends drinking these like a red wine: at room temperature, letting the wine slowly evolve and reveal itself in the glass.

As always with Ruggabellus, the wines come highly recommended from us. FWC.

All wines will be open for tasting Saturday - October 7th - noon - 6pm

Might be a big call – but this is Australia’s best value ‘orange wine’ by a country mile. The time and thought that Abel has put into experimenting with this style of winemaking before releasing anything really shines through. Muscat, Riesling, and Semillon. Golden amber colour courtesy of the 3-4 days on skins. Shows fresh, floral orange blossom and orange/citrus rind, a touch of ginger and spice and some grippy tannin on the close. Unlike many examples – the phenolics/tannins are perfectly balanced by an encore of lingering fruit sweetness. Open this with someone who doesn’t like orange wine (like the boss here at FWC!) to change their mind. FWC.

"The first year Sallio spent in Abe Gibson’s large, old oak vats. It saw three days on skins, basket pressed, left for almost two years to mature in the vats. It’s muscat dominant in 2015 (40%) with 31% semillon and 29% riesling. Most of the wine is co-fermented. Abe Gibson has such a calm vision for his world, despite the complexity of winemaking. A gentle, thoughtful soul, but with a firm self-belief, or so it seems. This is a vision splendid, ongoing.

Bright golden colour. Spiced orange, dried herbs, dried mixed peel and apply scents. Very attractive pot pourri perfume. The palate is rich-ish but set alight with a web of fine, talc-like tannin and bristling, tangy acidity. The textural components are seamlessly woven into the main body of juicy fruit, with that citrus-apple-spice character utterly delicious, as if a fine tonic or similar. Wonderful drinking here. Complexity through the roof, as is drinkability. Rated: 94 Points. Drink: 2017 - 2030." Mike Bennie, The Wine Front.

Mainly Semillon with Riesling and a dash of Muscat making up the balance. Of his trio of orange wines this is where Abel pushes the envelope the most, but it also reveals his attention to detail. Most of the Semillon was picked late and kept on skins for the best part of a year, as the thinner skins don’t impart too much tannin. The Muscat on the other hand is picked early for freshness and vitality. Softer and richer fruit here; some white peach and stone fruit lingering alongside spicy floral lift and an almond/nutty character that comes through with time in the glass. The finish is chalky and textural. The pick of the trio this year for us. FWC.

"So this is 71% semillon of which this portion was on skins for almost a year. The semillon was left in a sealed tank for that year, untouched, and pressed just before the new season semillon was picked. Riesling (21%) and muscat (8%) was blended in after the year. Judicious, thoughtful winemaking underpins this suite of orange wines from Ruggabellus. “I am lucky to get a lot of wine from Dan Clark [Addley Clark] to inspire me and help me along my way”, says winemaker Abe Gibson. “The skins of semillon are thinner than many white varieties which could be used to produce this style, and the grapes bigger, so the skin impact is much less”, explains Abe Gibson, “and green skins are avoided where possible”. Some 690 bottles here. Solumodo – the lonely way, loosely applied here to suggest how semillon works in the Eden Valley. There’s a resonance there. Abe Gibson almost having a hermetic existence in his winemaking, though his connection to community runs deep.

Golden-orange in hue. Gorgeous looking thing. Pretty perfume of dried flowers, exotic Indian spice, toffee apple, almond and marzipan whiffs, orange juice and dried peel. Incredible perfume. The palate is alive with complexity of pumice-like texture, fine, juicy fruit character, savoury spiciness and zesty acidity. It’s a compelling wine, luring a drinker in, satisfying for complexity and incredible refreshment factor. A triumph. Take a look at this, Friuli, Georgia, Brda et al! Rated: 96 Points. Drink: 2017 - 2030+." Mike Bennie, The Wine Front.

Predominantly Riesling with a splash of Muscat and Semillon. The texture is all there (as you would expect after 3 weeks on skins) but it is the freshness and balance that really impress. Very bright and lively fruit with orange peel, mandarine, persimmon and brown lime all poking their heads above the parapets. There is an inviting almost Gewurztraminer-like top note of florals, rosewater and spice. A perfectly delineated acid line provides great length. Impressive stuff. FWC.

"Riesling dominant here with an 83% holding. There’s semillon (9%) and muscat (8%) also in the blend. It sees around three weeks macerating on skins. Built from five different batches of ferments. This suite of ‘whites’ from Ruggabellus are distinguished, and the best of orange winemaking in Australia (and would hold fort alongside any wines of international high standard of the same style). Indeed these wines are excellent full stop. Outstanding wines and winemaking nous, from select vineyard sites. Quomodo – which translates roughly to ‘in what way?’, and the question is being asked about Eden Valley riesling…

Grilled citrus characters, spiced orange, amaro, anise, alpine herbs. Tangy orange-y characters to taste, slight saline tang, lemony acidity, fine chalky tannin profile. Lively number here, dances across the palate, zigs and zags with its savoury-spicy fruit and mineral-charged texture. Feels almost curiously fine boned. Refreshing to boot. Reminscent of the mighty, livelier versions of orange wine from Princic, as opposed to Radikon’s concentrated orange wine styles. Unreal. Rated: 95 Points. Drink: 2017 - 2030+." Mike Bennie, The Wine Front.

Fluus is typically the prettiest and most ‘gluggable’ of Abel’s range. This year the perfume and prettiness is still there but there is a firmer tannic backbone. Almost Pinot like on the nose with lifted red, blue and black berries dusted with brown spice and dried herbs. In the mouth we have all this sappy and succulent fruit and spice before a long trail of fine powdery tannin that is more insistent than previous vintages. As usual, alluring freshness and vitality. FWC.

"Fluus, the flow. Get with it. Here’s a regular winner from the clever, clever hands of Abe Gibson and his vineyard sources. Produced in a large, old oak vat this year (well, matured in it). Syrah dominant for the first time (38%), with cinsault (21%), grenache (21%) and mataro (20%). Bistro-friendly fare of the highest order; or just for sloshing around with abandon at home.

Hearty perfume of plum, lavender, malt, faint game meat and faint espresso, with a savoury, brambly undertone. Sounds over the top in description, but you keep seeking and you shall find. Medium weight in palate, or at least medium in ripeness of flavour, touches of green herb/spice, sheets of firmly succulent yet fine tannin. Juicy, bright finish. Stellar drinking, overdelivering for price with structure and complexity, though some might find it a darker version of Fluus, though the wine has lost none of the drinkability. Rated: 93 Points. Drink: 2017 - 2025." Mike Bennie, The Wine Front.

Grenache dominant (76%) with Shiraz, Mataro and Cinsault making up the numbers. As usual Abel has responded to the season with a few changes in the cellar. Due to the higher tannin of the vintage he kept about a third of the Grenache on skins for over a month to soften/polymerise the tannins. It has worked a treat, this is immediately charming. Roughly 25% whole bunch employed here. Fresh plum and cherry fruit mixed with gentle brown spice, earth and dried herb chiming in. In the mouth the wine begins all svelte and silky before some fine powdery tannin kicks in. In fine form as usual. FWC.

"The grapes came on a little earlier than expected, with Timaeus threatened by some higher alcohol potential in vineyards (and some parcels have been dropped accordingly, due to additional ripeness/flavour/alcohol). It is 76% grenache, 12% syrah, 7% mataro, 5% cinsault. Detailed winemaking to get to that very precise blend. I would love to see the process live.

Plush, velvety red of easy seduction, round tannins, good extension of sweet-spicy fruit flavours. Scents of dark plum, black olive, wild mint, warm pavement. The palate set to darker fruit but riding on a flow of cool, fresh acidity that lifts the wine and raises drinkability. Levity in red wine. Come hither stuff. Rated: 93 Points. Drink: 2017 - 2026." Mike Bennie, The Wine Front.

Mataro from old vineyards in Krondorf and Vine Vale is in control here (71%), Shiraz; Grenache, and Cinsault the bit players. Pretty well always the most complex wine of the range, and the ’16 doesn’t disappoint. Plenty going on with every blue and black fruit under the sun joined by some meat/jamon, pepper, spice and potash. Really opened up in the glass – decant for a few hours if for immediate consumption. FWC.

"This is 71% mataro, 17% syrah, 10% grenache, 2% cinsault. “I always want this to be earthy as its sort of primary feel. Not want, but I think this is what Mataro’s best attributes are. Meat and the earth. That for me is the aim. I want it to be untamed, hence Efferus, wild, so the wine shows robustness and a rustic feel, but that’s not quite right either. It’s like the tertiary colours of gum leafs, with the red hue through them” explains winemaker Abe Gibson. Select vineyards contribute, though the focus is rounding to the home block on the family property.

There’s an unkempt feel to the wine in the best possible sense. A Wine Of Character. Scents of red and black berry, turned earth, pepper, gum leaf, undergrowth. The palate starts with chewy tannin, ropes of them, set amongst dark fruit, savouriness, meaty characters and sweet-just sour fruit character. Unreal, rumbling wine of depth and personality. Rated: 95 Points. Drink: 2017 - 2027." Mike Bennie, The Wine Front.

Abel is a pretty cool customer but even he couldn’t contain his excitement over the first release of a single vineyard wine from the family vineyard in Flaxman’s Valley (a special pocket of the Eden Valley). It is also not a blend but 100% Shiraz (shock horror!). A measly 672 bottles to go around so you’ll have to be quick to get in on the ground floor. 29% whole bunch here. The richest and most ‘traditional’ of the new releases, but still showing Abel’s trademark finesse. Dark, brooding plum and black cherry fruit joins liquorice, damp earth/clay and a fair whack of spice. There is a red fruited, borderline floral character providing lift and freshness. Plentiful fine, grippy, mouth coating tannins complete the picture. Delicious now with a bit of air, but looks like it will be a stunner given a few years in the cellar. Run, don’t walk. FWC.

"The first single vineyard wine ever from Ruggabellus. From the home vineyard, right out the front and down the hill of the Gibson family house and winery. A single barrel was made. The vineyard work is yielding results! Set on pink quartz at 500 metres above sea level. Flaxman’s Valley magic. An earthy, pure red results. My mind went straight to great wines of Allemand or Souhaut from Rhone. Then again, it very much marches to its own beat. This is all syrah, for the first time.

Perfumed, medium weight red of spice, faint savouriness, gently ripe fruit characters, herbal element. Pitch perfect medium weight, succulent, fine and fresh, stretches luxuriously into the distance, sheathed in ultra-fine tannin and dusty spice plus cherry pip, rose water and faint soy character. So lovely. Such an elegant wine but with incredible inward concentration. Freshness abounds. Almost a pinosity. Incredible wine. Rated: 96 Points. Drink: 2017 - 2028." Mike Bennie, The Wine Front.

Giaconda En-Primeur Offer

The Outstanding 2016 Vintage June 2017
“Giaconda, the winery and four - hectare vineyard Kinzbrunner established back in the early 1980’s, might just be the greatest wine estate in Australia. That’s no small claim. But let’s look at the facts. Every wine Giaconda makes is outstanding.”
Huon Hooke, The Sydney Morning Herald

“These wines have a super-cult status and, given the tiny production, are extremely difficult to find; they are sold chiefly through restaurants and by mail order. All have a cosmopolitan edge befitting Rick Kinzbrunner’s international winemaking experience. The Chardonnay is one of Australia’s greatest.”
James Halliday, Australian Wine Companion 2016

“In July 2006, Rick Kinzbrunner was voted one of the top ten white wine makers in the world by Decanter Magazine. My own tasting of these wines, especially Chardonnay and Shiraz, over the past few years echo all the great reviews. I would suggest drinking your chardonnays that are 2005 and older now while at the height of their powers. Only two months ago I had a bottle of 2006 Chardonnay over two nights. The amount of complexity, funk and interest in the wine is more than you will find in any Australian Chardonnay. I have twice enjoyed the 2005 Warner Shiraz in the past year. It’s just hitting its straps now with bright cherry, Asian spices, smoked meat and cedar. The flavours are very long with some aged notes (smoky, earth and leather) combining with fresh cherry and spice. Super fine cedary elegant tannins. Quite delicious. I’m not exactly sure where it’s going, but I am liking the journey. The improved complexities and desirable characteristics that come with some age (across the entire range) lie as good reason to get your hands on some from this En-Primeur offer and bury them in the cellar. The Estate Shiraz 2014 blew off all-comers at an International Shiraz tasting on Wed 21 June 2017” Ian Cook, FWC

Please note: that the prices quoted reflect the best possible price per bottle irrespective of the quantity purchased and that the prices (in brackets) will be the retail price when these wines arrive next year. As you can see there is a substantial price difference. The 2016 vintage wines will be available for delivery/collection in May 2018 and payment in full is required with your order (unless already sold out).

We do have small quantities of Chardonnay 2015, Estate Shiraz 2015 & Warner Shiraz 2015 currently in stock if you would like any wine immediately. These wines were offered at en-primeur prices this time last year and are now available at full retail/case price. Please ask if interested.

Chardonnay (except magnums) and Warner Shiraz are under screwcap. Estate Shiraz is under cork. As always, we expect our allocation to sell out quickly. All orders will be confirmed within 72 hours. Needless to say, it is best to get in quick!

Rick Kinzbrunner’s tasting notes below:

Giaconda Estate Chardonnay 2016
En-Primeur $120.00 (RRP-$150.00)
MAGNUM En-Primeur $300.00 (RRP-$375.00) VERY LIMITED
A bolder wine than 2015 and evolving beautifully in barrel: displaying white peach, nectarine, hazelnut and matchstick characters are prominent. Mineral notes and spiced oak helping to stretch the finish. Flavour intensity and power will be the signature of this 2016 vintage. Packed with flavour and considerable depth on the palate [barrel tasting notes].

Giaconda Estate Vineyard Shiraz 2016 (cork only)
En-Primeur $79.00 (RRP-$100.00)
Lifted aromas of red through to darker black fruits with clove, musk and freshly turned earth adding much complexity. A powerful and muscular wine, yet silky and balance. Plum fruit characters show through similar to the 2015 vintage in fruit profile at this stage [barrel tasting].

Giaconda Warner Vineyard Shiraz 2016
En-Primeur $75.00 (RRP-$95.00)
Already showing a kaleidoscope of aromatics and flavours: earth, beetroot, black broody fruit and smoked tea. Bigger than the 2015 with plum fruit and violets showing strongly. A wine of depth and substance with good fruit extract providing the framework for this wine [barrel tasting notes].

Bass Phillip
2015 Vintage
One of our favourite releases of the year. Phillip Jones of Bass Phillip remains atop the Australian Pinot Noir tree (with By Farr and Bindi for company!). The 2015 vintage was characterised by purity, minerality & freshness. The resultant wines are superb. The Chardonnays, which are often overlooked, are stunning and a revelation with age, whilst the suite of Pinot Noirs made this year will be long lived. All these wines were tried with Phillip recently and are highly recommended. Todd Slater, FWC.

“Phillip Jones handcrafts tiny quantities of superlative Pinot Noir which, at its best, has no equal in Australia. Painstaking site selection, ultra-close vine spacing and the very, very cool climate of South Gippsland are the keys to the magic of Bass Phillip and its eerily Burgundian Pinots. One of Australia’s greatest small producers.” James Halliday

Phillip Jones on the 2015 Vintage: "what's distinctive about it?”
* Purity of fruit: great varietal character
* Clear expression of the vineyards: very obvious when you taste the line-up
* Better tannin & firmer mineral finish than we've seen from each of the five pinot noirs

These wines are extremely limited. Once we have received all orders we will try to divide stock as evenly and as fairly as possible.

Rippling with white stonefruit, waxy, textural mouthfeel and veins of oat and bran. The palate appears richer than usual at this stage but will unfurl beautifully over time. Its power is apparent at the finish yet never overdone. Delicious Chardonnay that sits comfortably with the country’s best. Todd Slater, FWC.

Another level again here with layers of nougat, melon, oat, some flint and subtle spices. The coiled fruit is woven through a powerfully structured palate with arteries of minerality that in turn, combine this power, with beautiful restraint. The finish is one of spicy textured stone-fruit, long refinement and pure pleasure. Knockout wine.
Todd Slater, FWC.

I can’t add much to below except buy by the dozen, for refreshment, the lunch table & enjoyment.
Seriously good & a steal for the quality. Todd Slater, FWC.

“It’s great to see quality grapes making rose wines. It’s purpose built rose, crushed and sent to barrels to mature. Delicious! Righteous stuff. Pale garnet pink in glass, a kiss of strawberry amongst cherry and cranberry and spice flavours. Touch of savouriness in perfume and a sprig of briar or dried herbs. It’s got superb texture, slippery but also with a succulence, acidity fresh and lively, fruit sweet and just a touch squeaky with attractive bitterness. Excellent wine, when you take a moment. Class rose. 94 Points.” Mike Bennie, The Wine Front, May 2017.

As far as entry level pinot noir goes, this is as good as it gets. Ripe strawberry, rhubarb, & red cherry fruit all breeze over a light, succulent fruit drenched palate. The seam of mineral driven acidity gives the wine a length & persistence that underlines the value here. This is the wine to drink now & over the next five years. Delicious. Todd Slater, FWC.

“It’s a mulchy, spicy, smoky thing, with sour cherry and just-ripe strawberry flavours. Light bodied, fine-grained tannin, a little sweet and sour in profile, with bright acidity and a pretty good sappy finish. Good wine to enjoy over the shorter term. 91 Points.” Gary Walsh, The Wine Front, May 2017.

Always good value – the 2015 takes it to another level with its ripe dark, sweet and sour cherry/plum fruit, subtle spices and smooth long palate. More mid palate depth ensures it has structure and complexity to age superbly over the next 8 years. Great value to be had here. Highly recommended. Todd Slater, FWC.

“Plenty of capsicum and piquant spice here, with ripe and fresh red fruits, and a light coverlet of sweet oak. Light and fresh, all sappy, spicy and strawberried, with clean lines, ripe tomato acidity, and a playful lick of tannin. Good finish. Nervy and energetic. Like this. 93 Points.” Gary Walsh, The Wine Front, May 2017.

With less than 1 tonne per acre, this is one of the most intensely fruited fruited wines Phillip makes. Dark & sweet fruited, with veins of brown spices, red and black cherry with some dark chocolate / cherry ripe characters.
Phillip refers to it as ‘pretty’ – I’d say it was pretty / fantastic and with a long pure finish. This will be a superb over time. Todd Slater, FWC.

“It’s beefed up with berried flavours but it also pours on the silk. The world of Bass Phillip in summary. Earth, fistfuls of spice, undergrowth, cedarwood and cream; complexity sits at the head of the table. Florals and blueberries, boysenberry and tangy cherry. It grows as it rests in the glass. Tannin creaks as the cogs of flavour turn. The reach of firm, tangy flavour here is excellent. It’s on the way to a very good place. 93 Points.” Campbell Mattinson, The Wine Front, May 2017.

Dark red fruits & florals & fine brown spices all seduce before cascading onto a fine, fruit rich palate. More muscle & depth than the 2014, yet silky and ethereal. The power of the wine, not yet apparent, but the depth & length of fruit in 2015 will ensure its class & pedigree, will emerge with time.
Not to be missed. Todd Slater, FWC.

“Spice, red fruits, rose petal and vanilla, a bit of animal fur and earth, perhaps. Medium bodied at most, sappy and animated, redcurrant and pomegranate, fine burr of kitten’s tongue tannin, pleasing sense of delicacy, and pretty fine length. Delicious. 94+ Points”. Gary Walsh, The Wine Front, May 2017.

This oozes its class from the start with black spiced cherry, complex rich red fruits, spiced with veins of structure. As it opens-up in the glass the layers, power & sheer muscle become apparent – a veritable spice market, wrapped in a husk of elegance. Beautiful wine now and over the next 15 years. Highly recommended. Todd Slater, FWC.

“So sure-footed and confident, it almost has a swagger. Cherry, sweet cinnamon and cedar oak, dried flowers, a little earthy bass. Medium bodied, silky and precise, with delectable savoury and fruit sweet switching, layered and complex already, laced up tight with ultra-fine pixel tannin, and long smashed strawberry and spice finish. A delight. Really needs a few years, or at worst, a good spell in a decanter. 96 Points.” Gary Walsh, The Wine Front, May 2017.

The 2015 vintage at Bass Phillip reaches its apogee here, in the near mythical reserve wine. A cornucopia of dark spices, plum, and black cherry are all woven into a complex tapestry that is both silken and rich. The minerality emerges in the second half of the wine, giving energy, depth & endless length. Justifiably regarded as Australia’s pre-eminent Pinot Noir. Rare and stunning, it’s next level on the ‘wow’ factor. Todd Slater, FWC.

“Dance of the seven veils kind of Pinot here, where the moral of the story is ‘be patient’. Lavish clove, cinnamon and biscuit oak, deep dark cherry fruit, fresh tilled earthiness, a certain ‘minerality’ and a dried rose perfume. It’s medium bodied, thickly and sumptuously tannic, ribbons of silk, throaty and earthy dark cherry flavours, pencilly oak drawing lines for the future, and a very long and minerally finish. Depth and intensity. Tension and drama. It ‘feels’ Grand Cru, if that makes any sense. Wait. 96 Points.” Gary



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