A rich cepage of the requisite Bordeaux varietals which have found a new home amongst the silty, alluvial clays and sands between Bibbona and Bolgheri in Tuscany's west. The wine industry press have been unanimous in their enthusiasm for Pino di Biserno, which improves remarkably with each new vintage.

The panorama from the slopes of Tenuta di Biserno is breathtaking, with views down to the Tyrrhenian Sea all the way to Corsica. Lodovico and Piero Antinori surveyed the land and were struck by the similarities of it's soils with those of Bordeaux. They were inspired to plant Cabernet Franc, the dominant component in Pino di Biserno, joined by varying percentages of Cabernet Sauvignon, Merlot and Petit Verdot. A super fine Tuscan with remarkable early drinkability which continues to enthuse the wine industry press with each new release.

Tenuta di Biserno is in western Tuscany, along the Upper Maremma, among the hills of Bibbona, bordering the DOC Bolgheri. The vineyards of Bibbona and Bolgheri relate to each other very much in the manner of Saint Emilion and Pomerol. A statuesque cepage of Cabernet Franc and Sauvignon, Merlot and Petit Verdot, Il Pino di Biserno is the second growth of Tenuta Biserno.

Howard Park's Great Southern vineyards again yielded a harvest of the most richly textured Cabernet Sauvignon, providing the structural backbone. A choice parcel from Margaret River has made a splendid contribution without dominating. Long, long, long! An elegant savoury wine with excellent structure, smells of cassis and cedar oak, luscious and appetising in the mouth, resolves on a finish of dusty herb tannins, lip smacking jube flavours and dulcetly perfumed oak.

A mostly Cabernet wine with a tenth of Merlot, a jot of Cabernet Franc and Petit Verdot, representing almost a third of Hollick's annual production. Previous vintages of Tannery Block have won numerous prestigious awards, including the pre-eminent Jimmy Watson, Robert Bryce and Arthur Kelman Trophies. This uniquely Australian style is fashioned in the tradition of the great Cabernet Merlot accords which have made Coonawarra renowned for red wine throughout the world. So named after the leather tanning pits on the original Hollick property in Coonawarra.

Excellent Langtons Classification. Keyneton Vineyard is named after English pioneer Joseph Keynes who settled atop the Mt Lofty ranges and established a village in 1842. Cyril Henschke purchased the property in 1966 and sowed the land to vines at a time when Riesling was the wine of choice and bonuses were being paid by the large wineries. He also had the foresight to plant Shiraz, the source of fruit for Keyneton Estate Euphonium, vines are now over forty years of age and yielding some of the Eden Valley's finest red wine.

The historic village of Keyneton and it's surrounds had been a home for up to seven wineries in the days of early settlement. Keyneton was a strong cultural focus for early pioneers, such as the Henschke Family Brass Band! This musical ensemble survived generations and featured wonderful wind instruments such as a B flat euphonium, cornet and E flat clarinet, which have all been restored and remain proudly within Henschke family hands. A complex cepage of Shiraz and Cabernet, Merlot and Cabernet Franc, grown to exceptional terroirs in Valleys Eden and Barossa.

Johann Christian Henschke purchased land around the tiny village of Keyneton in 1861 after fleeing religious persecution in Silesia. Keyneton grew to become a cultural focus for early Barossa settlers, not least of all was the Henschke Family Brass Band! The B flat euphonium, imported to Australia from Leipzig in the late nineteenth century by musical entrepreneur Carl Engel of Adelaide, was the Henschke favourite. Just like the namesake Henschke wine, a euphonium exhibits warmer and more subtle tonal qualities than it's louder modern counterparts.

Dominated by Cabernet Sauvignon with a fifth of Merlot off the Hay Shed Hill estate vineyard on Harmans Mill Road at Wilyabrup. Grapes are all de stemmed into open topped fermenters for a traditional course of hand pumpovers on skins, followed by a year's French oak maturation. Blooming with intense berry fruits, cassis and chocolate mint notes over bramble and cedar oak. In well defined Margaret River Cab Merlot styling, an indulgent array of ripe, juicy blue fruit flavours over a fine length of melt in the mouth, carob tannins.

Haan are all about the magnificence of fruit grown to the superlative Hanenhof Vineyard. The original property was purchased in 1853 by George Friedrich Schmidt for one pound per acre. Development of the site to the most exacting standards has been the keystone of success, to which must be added the consuming pursuit of excellence. An assemblage of Cabernet Sauvignon and Franc, Merlot, Malbec and Petit Verdot, the mesmerising Medoc style of rich Barossa red, deeply flavoursome and powerfully driven by concentratations of fruit.

The nation's preeminent vintage of pure Merlot, from precious parcels of tightly packed berries, picked off fully mature vines at a magnificent old Barossa site. Treated to traditional vinification and extended term of age in an extravagant selection of French oak, Haan's black cherries and ripe plum bouquets, precede a rich, voluptuous palate, brimming with ripe fruit flavours, festive cake spice and delicate mocha oak, all supported by silky grape tannins. An august Merlot wine of great length and persistence, Prestige should be decanted three hours before service.

There are only two hectares of Merlot at Haan but they have yielded a conspicuous tally of the nation's most memorable vintages in grand Barossa Merlot. The original property along Siegersdorf Road was acquired 1853 by George Friedrich Schmidt for the cost of a pound an acre. The excellence of the harvest from this princely parcel, known to neighbouring Barossans as Hanenhof, has established a celebrity for Merlot which belies its tiny size. An edifying indigo whorl of sweet and savoury fruits, supported by cedar, while seasoned by a soupcon of sage and spearmint spice.

Haan have claimed a breathtaking tally of world class accolades for such a small, boutique Barossa estate. Conspicuous trophies and medals at the prestigious London International, Australian Wine Producer of Year and Trophy for Best Blended Red. The precious pickings off graceful old plantings of Merlot and Cabernet Franc, have been assembled into a stunning wine, defined by the interplay between dark blue currants, brambles and cassis, supported by the savouriness of gummy chocolate tannins, perfumed by the dainty delicacy of fragrant herbal leaf.

A rich and complex mix, Bordeaux style, dominated by Cabernet Sauvignon and Franc, Merlot, Malbec and Shiraz make an essential contribution to the ultimate roundness of style. Aged eighteen months in French oak, a seamlessly integrated accord that's drinking beautifully, the previous vintage claimed Gold Medals Sydney, Melbourne and Adelaide, it was Royal Melbourne's Highest Rated Wine. We love it and we know that you will too.

Grosset Gaia is recognized internationally, acknowledged purely on the basis of its extraordinary qualites and distinctive character. A wine that speaks loudly of its site, the rugged, austere moonscape of the Grosset Gaia vineyard on the slopes of a windswept hill at the Clare Valley's highest point. Gaia is a decidedly Bordelais assemblage of Cabernet Sauvignon and Cabernet Franc with Merlot, an outstanding wine, pure and powerful, artisanally crafted and opulent, ultra concentrated and brooding, designed for development.

In exceptional years, parcels of Cabernet Franc and Sauvignon, Merlot and Petit Verdot are separately fermented. The best lots are assembled into a multiple trophy winer named Harry's Monster and treated to an extravagant maturation in the finest oak. Very strong in primary fruit, generosity and mouthfeel, its ripe seed tannins are simply singing in its youth, showing exceptional balance on a long lasting finish.

A beautifully balanced Bordeaux meets Rhone style, an assemblage of McLaren Valeʼs best for a classically arranged cépage of fruit. An Aussie claret with a difference! Cabernet Franc provides aromatics, structure and tannin, Mourvedre contributes juicyness and Petit Verdot is the funk. The Phantom is a product of exacting care in the vineyard, a high percentage of Verdot enhances the complexity and ensures the wine will develop magnificently. Only the most expressive and standout parcels are included into The Phantom.

Inspired by the great Crus of Bordeaux, the aim is to build complexity within a single vineyard wine, to allow the fruit to shine, as complemented by the finest oak, a Cabernet of profound structure, polish and finesse. The inclusion of small portions Merlot and Malbec, Petit Verdot and Cabernet Franc, are treated to a regimen of cutting edge and old world vinification techniques. Fraser Gallop's superlative Cabernet vines are the highly regarded Houghton clone, sourced off unirrigated blocks yielding fruit with a massive concentration of flavours.

Have you ever imagined yourself sipping on a luscious effervescent red wine? Vixen makes makes it very real. Your friends will be jealous, past party escorts will seem dull by comparison and all eyes will be on you as you stride into your next party with Vixen on your arm. Vixen is McLaren Vale born and bred, a pure estate wine from the Fox Creek vineyards. One of the region's flagships and a stellar performer at national wine competitions, Vixen has been showered with medals, trophies and accolades from around the world.

James Stanley Malpas, born of Willunga, served with the 27th Infantry Battalion AIF during World War I in Gallipoli and France, decorated with the distinguished Military Cross, he returned to McLaren Vale and cleared the land known as Fox Creek. Three quarters old vine Shiraz, a fifth of Cabernet and soupçon of Franc, JSM makes a wine of complexity, substance and panache, it's all luscious fruit, framed by long textural Cabernet tannins, fully integrated and balanced by the patience of nineteen months in the pick of well seasoned oak.

Fox Creek began to flow when a group of medicos decided to realize a lifelong passion and create the best possible wines out of bare earth and sunshine. The Fox Creek vineyards were established from the ground up to be the most environmentally friendly, whilst the vines themselves are spoiled with attention. Dr Jim Watts writes the recipe for a whole that's greater than the sum of parts, Merlot for elegance and plummy fruit, the silk of Cabernet tannins, aromaticness of Cabernet Franc, Petit Verdot for titillating spice and dazzling blueberry fruit.

A complex cepage of mostly Cabernet Sauvignon with a balance of Merlot, totted up by smaller portions Petit Verdot and Cabernet Franc, sourced from neighbouring properties at Yallingup, the northernmost district of Margaret River. Particular attention is paid to inclusion of fruit from auspicious gravelly soils. Fashioned to retain youthfulness and fruit integrity, even after an extended ageing in French oak, a medium bodied, contemporarily styled Margaret River claret style to be enjoyed alongside meats with rich sauces or ripe, pungent cheese.

Durandal was created by Malet Roquefort, proprietors of Grand Cru Château La Gaffeliere, as a modern, accessible rendering of St-Émilion's renowned, solid Merlot/Franc style. A counterpoint to the structured and refined efforts of the Château wines, Durandal is well proportioned with great length of fruit and tannins to suit. A rich cepage of Merlot and Cabernet Sauvignon with a quarter of Cabernet Franc, grown to a single, estate owned vineyard on the Cotes de Castillon, vinified by the eminent team of St-Émilion's Grand Cru Château La Gaffeliere.

Langton's Exceptional Classification. Diana Madeline is one of Australia's great icon wines, crafted from fruit grown to one of Margaret River's earliest sites. The vines, planted in 1971, provide a scant two tons per acre, yielding grapes of amazing concentration. Cullen have returned to the old world practice of basket pressing. To their delight, they have found that this leads to the extraction of only the finest tannins. A stately construct in statuesque Bordeaux styling, deeply coloured, the extraordinary depth of flavour reflects an outstanding quality of fruit.

Exceptional Langtons Classification. This is one of the great years for Diana Madeline. The outstanding quality reflects a combination of excellent seasonal conditions that existed for all red grape varieties during the lead up to vintage 2007 and the benefits of employing the most exacting biodynamic practices. The requisite Medoc cepage of Cabernet Sauvignon and Franc, Merlot and Petit Verdot, for a wine of imposing stature, eminence and grace.

Completely dry grown and deliberately low cropped, the vines at Crawford River are stimulated by the chilly surrounds, to slowly ripen parched little berries with a concentration of flavour and the most elegant tannins. Cabernet Sauvignon is the primary black grape, meagre harvests of intensely flavoured fruit, layered with perfumed boysenberry and cassis richness. The holy trinity of Merlot, Cabernet Sauvignon and Franc, framed by a measure of refined French oak, its velvetine plum and bramble nature makes Crawford River the perfect match to osso bucco or pink lamb.

The traditional Bordeaux cepage of varietal grapes, mostly Merlot with additions of Cabernet Sauvignon, Malbec and Franc, grown to the Craggy Range estate owned property in the prestigious Hawkes Bay precinct of Gimblett Gravels. The complex mix is finely attenuated each year to accomodate the vagaries of vintage. Craggy Range make an opulent, solidly structured Merlot that's feted by impresarios the world over. Deeply coloured and highly aromatic, Gimblett Gravels is effusive ans profoundly structured, underpinned by signature dusty tannins.

The noble Bordeaux cepage of Cabernet Franc, Cabernet Sauvignon and Merlot, assembled into a deep dark brooding wine, rich yet approachable, alluringly aromatic yet substantial in palate and structure. The Cabernet Sauvignon and Franc contribute strength while Merlot softens the palate. Bursting with fragrant aromas of luscious berry fruits, lightly oaked but solidly fruit driven. Cowrock is endowed with softly textured tannins which provide seamless structure, playing a supportive role to a well proportioned and deeply satisfying wine.

Clairault are all about taking care of the little things to build a much greater wine, vineyards are all managed like a wildlife sanctuary and the vinifcations are treated as gently as one can. Berries must be only barely split, to iintroduce just the right amount of tannin while retaining a press of the purest juices. The most exquisite parcels Cabernet Sauvignon, a touch of Cabernet Franc for interest and finesse, are delicately fermented before eighteen months of age in an extravagantly high proportion of new French oak, the fruit of Margaret River at its finest, graceful and most eloquent.

A soft and stylish assemblage of Merlot, Cabernet Franc and Sauvignon, crafted at a picturesque Château on the Entre-Deux Mers. The ancient site lies between the Dordogne and Garonne rivers, whence some of the finest Bordeaux Superieur are produced. A generously proportioned, bourgeoise style of Medoc, with delicately fragrant oak, crisp tannins and excellent fruit character, to match with braised boeuf or crusty baguette and good old fashioned gruyere fondue.

The topical cepage of Cabernet and Merlot enhanced by the inclusion of Cabernet Franc and Petit Verdot. The majority of fruit is harvested from the elite Estate and Kyella, Chapman Brook and Crossroads vineyards. Smaller amounts come from a number of long term growers located within the eminent Wallcliffe and Karridale sub districts. Trinders seeks to capture the charm of the noble Bordeaux varietal mix, grown to the salubrious microclimes along Margaret River, to craft enduring, muscular wines in a fully approachable, modern styling.

The suave Medoc accord of parcels Merlot, Cabernet Sauvigon and Franc, picked off blocks of estate vines a half century of age, grown to the sacred soils of Blewitt Springs and McLaren Flat. Separately vinified before being pressed into a selection of well seasoned French and American oak barrels for twenty two months, assembled to a style that's evocative of the Cru Bourgeois along the left bank of River Garonne. Currants, closets and cassis, ribena richness and savoury cupboard spice, a sound choice to accompany Gigot or garlic roast of gamey lamb.

Previous vintage claimed Trophy at Cairns Best Wine for Enjoyment in the Tropics! Winemaker Ross Pamment has fashioned a gorgeous Rose, voluminously flavoured in mature adults only styling. The Brookland Valley team gave quite a bit of thought as to an appropriate style for the cool maritime Margaret River and came up with a mainly Merlot and Cabernet Franc blend. A vibrantly pink wine that's undergone short term skin contact, Verse 1 entices the nose with fragrances of raspberry and rose petal, a deeply flavoured palate and pleasant lingering finish.

The cult and abstruse Cabernet Franc finds a new home away from home, among the verdant orchards of Yarra Valley. Completely destemmed grapes are treated to a long, slow indigenous yeasts ferment. An exhilarating Cabernet style, its bright cherry nose precedes a refined bramble palate, laden with fresh and vibrant berry flavours, perfect for succulent lamb recipes, a traditional rillettes of duck or artfully assembled, croute et aspic terrine.

Blue Pyrenees was established as Chateau Remy in 1963 by Remy Martin of France and has since become well known for their Bordeaux styled Cabernet Sauvignon. The estate was developed under advisement of the great Colin Preece and Maurice O'Shea's Hunter Valley management team. Victoria's Pyrenees have since become renowned for statuesque Cabernet wines, displaying great complexity, superior concentration and definitive regionality. Very few viticultural precincts in Australia can lay claim to doing Cabernet so very well and so consistently.

Frank Potts established the Bleasdale vineyards in 1850, his eponymously labelled wine commemorates a legacy of innovation and resourcefulness. Frank Potts is a Bordeaux styled Cabernet which may contain varying portions of Malbec or Petit Verdot, Cabernet Franc or Merlot depending on the performance of vintage. A litany of trophies and gold for the Bleasdale flagship, highly rated in many Jimmy Watson taste offs, Frank Potts has also claimed gold and trophy for best Australian red at the prestigious London International Wine Challenge.

A half of Merlot, a third of Shiraz, the balance in Malbec, Cabernet Sauvignons and Franc, all picked off a tally of superior blocks on Martinborough Terrace, the later ripening parcels are left hanging on the vine to concentrate flavours and infuse fine tannins. A month of macerations and wild yeast ferments are followed by transfer to a selection of new and seasoned French oak barriques for malolactic and two years maturation. The palate is packed with raspberries, blackberry and plum, a stylish accord of savouryness and seamless complexity.

Predominantly old vines Old Houghton clone Cabernet Sauvignon, hand picked off the original 1976 estate block at Wilyabrup. Bursting with red and black currant notes, vivid dark cherries and plum, leatheryness and violet, its comely perfumes of anise and cigar box precede a flood of fruit on the elegantly spiced oak palate, all supported by silky smooth, fine grained tannins. A wine of amazingly disciplined power and astonishing length, a measure of Merlot, Petit Verdot and Cabernet Franc introduces wonderful complexity.

Three quarters Wilyabrup Old Cab and Young Cab clones, transplanted from the original Houghton Source Block in Valley Swan, the balance of Merlot, Petit Verdot and Cabernet Franc. Selectively hand picked at vintage over the course of a month, gently plunged in open fermenters and matured two years in French oak barriques. A fully ripe red berry bouquet, cherry plum fruit leather and hints of cassis saturate the palate, fine grained tannins in support of a succulent, velvety mouthfeel, super premium oak imparts elegance, complexity and fragrant spice.