Five Way Cellars
Home   |    Wine of the Month   |     Contact us      |     Location map


James Halliday describes Clonakilla’s Shiraz Viognier as “an icon wine, one of the best in Australia”. Jeremy Oliver lists it among his “Perfect 1s”. Langtons’ Andrew Caillard described it as “one of the most important advances in the development of Australian Shiraz since the release of 1952 Penfolds Grange Hermitage”. The story of this iconic wine has spanned generations.

2015 is an awesome vintage for Clonakilla Shiraz Viognier – possibly the best ever – see the rave reviews below! In addition, the riesling is beautifully tangy, racy, perfumed and fine. Great to drink now or in 5-10 years. Hilltops Shiraz continues to be one of the best value red wines in the shop. All come highly recommended. Ian Cook

Notes on Vintage 2015:
As seasons go, I’m not sure you can you get better conditions than we had in 2015. There was higher than average rainfall in December and January. By late January things warmed and dried and the miracle began to unfold: Day after day of mid to high 20s, cool nights, light breezes (no hot northerly blasts), a steady, warm glow in the vineyard with no pressure from excessive heat, rain or wind. Ripening proceeded like a dream. Tim Kirk, Clonakilla.

“2015 is without a doubt the best to date in a long line of excellent vintages. And whilst the name and the vines may be comparatively newer, Clonakilla Shiraz Viognier is now every bit as important to the story of great Australian wine as Henschke Hill of Grace and Penfolds Grange.” - Nick Stock

Following the brilliant 2015, mother nature provided a dramatic encore in producing another remarkable vintage in 2016. The El Nino had started to throw its weight around, giving us consistently warm and dry conditions, but then, a counter punch to the rising drought: 90mm of rain in the last week of January. Perfect timing and an undoubted blessing given the heat that was rolling down the line. The thermometer hit the mid-30s pretty regularly through February and March. The grapes ripened at a steady clip but one key factor put a brake on their progress: the size of the crop. Not more bunches necessarily, but certainly more grapes per bunch. Flavours developed beautifully while acids regally held their ground. To my palate the acid impact is perfectly balanced. A Riesling for lovers of the mythical minerality. It will be very long lived. Clonakilla.

Riesling fanciers should have Clonakilla’s on their radars already, but for the uninitiated this is a great introduction from 2016 – mineral-charged, tangy, succulent. It’s a very consistent wine, I reckon. Perhaps a slightly more zesty year in acid, is the only quiet shift. Good for refreshment factor. Effortless drinking here, with a high quality feel. Zips along on piercing acidity that drills a zingy hole through the juicy, cool, limey fruit character found in the wine. Aromas are floral, citrussy, lime and kaffir lime leaf, ginger scented, faintly yeasty. Pretty as. Fresh, flirty, then finishes with fine, chalk-meets-crushed-slate vibe. That tight clip to the finish says cellar long. 93+ Points. Drink: now to 2031.” Mike Bennie.

“When finishing up at the Canberra Regional Wine Show, one wine struck me dead for wicked drinkability and general interest, and it was this wine from 2015. It nailed viognier in a leaner way, more mineral charged it seemed, and that’s off the back of the ‘regular’ viognier being pretty perky and a far cry from slippery, fat examples anyway. I reckon Clonakilla onto something with this slipstreamed style, destined for, well, now, very youthful consumption. It’s not to the same level of immediate pleasure as the 2015 version of the same, but it still has plenty going for it. Smells righteous in just-ripe apricot, lemon blossom, steel. In the palate, a touch too steely-tanky, a little rugged with bristling acidity, but pulls off light apricot and apricot kernel characters and that zing of acidity means refreshment time finishes the wine. DNA of viognier means there’s a bit of richness even in the body of a lighter, fresher style. Good drink. 89+ Points.” Mike Bennie.

The Hilltops is the first of the 2015 reds to hit the market. It is a beautiful wine, at least as good as the majestic 2013 vintage, with a steady pulse of rich, dark fruit and perfect tannin structure.

"Hilltops shiraz at its most elegant. Yes. This is good. Complete. Spicy, well-fruited, taut but can’t go wrong here." - Campbell Mattinson

"Easily one of the best editions of this consistently good wine, this has an extra dimension of fruit flavour and richness, plus loads of blackberry and spice. Superb." - Nick Stock

The Shiraz and Viognier grapes were picked in immaculate condition and we edged up the level of whole bunches in the ferments from 22% to 30%. As ever, all parcels were natural yeast ferments. 18 – 21 days on skins and twelve months in one third new French barriques from Taransaud, Francois Freres, Mercurey and Sirugue. 5% co-fermented Viognier. There is more of everything in the 2015. Intensely aromatic with a mysterious energy pulsing through the palate. Insistent and persistent. A grand cru if ever we have made one. Tim Kirk, Clonakilla.

This is a rare beauty, to see a syrah-based wine that delivers power in such an elegant way. 2015 is a really impressive vintage for Clonakilla across the board and this, the flagship wine, is every bit as great as it should be. The aromatic spectrum is vast, from fine musky florals to white pepper and almost every imaginable spice, then an incredibly exuberant explosion of fruit, boysenberry, raspberry, cherries of every shade, and plums from red to blue and purple; it is full of life. The palate has an incredibly deep draw, total palate saturation of ripe red cherry, raspberry and red plum flavor, chocolate and a dusting of white pepper. The tannins radiate light and energy, bright from start to finish. Perfectly ripe, seamlessly balanced and actually very approachable. Drink it now, but there's plenty to come in time; this will be best from 2022. 99 points - Nick Stock

Tim Kirk is continuing to refine and explore the myriad of possibilities from this great site. Increasingly turning to higher proportions of whole bunches in the fermentations, he is getting greater and greater detail in his flagship wine. It is a thinker's wine, it stops you, draws you in and captivates. Incredibly detailed and floral-scented, the sumptuous and finely poised palate is a masterpiece. 98 points – James Halliday

Great season for growing grapes if you had your ducks in a row in Canberra District. Last visit to Clonakilla I did a broad tasting of components that go into the Shiraz Viognier and I was taken back by how many parts make up the whole – it’s a very intricate wine, takes TLC of the highest order to come together. The 2015 wine sees higher than usual whole bunch component (and it is notable, and a very good inclusion) in the ferment, with 20-30% whole bunch in each ferment. This wine is on song. I’m taken. Gorgeous, silky texture, a symphony of character in fragrance, game meats, herbs, red berries, clove, sweet spice. The palate is incredible – supple, pliant, long, satiny yet etched with the finest tat-work of lacy tannin. It’s savoury, fruit driven, pure-feeling but lifted on fine spicy oak and glossy acidity. In essence, it drinks utterly superbly. It’s next level. It’s a new classic for Clonakilla. Glory be. 97 Points – Mike Bennie

Pol Roger Offer September 2016
On September 13 this year, we shared a wonderful dinner at QT Hotel with Hugues Romagnan from Champagne Pol Roger. Pol Roger is our favourite Grand Marque Champagne House, not only for the magnificent quality of its wines, but also because it is one of the last remaining in the hands of the family that founded it. For this reason we have included an outline below of their history.

All wines below come highly recommended. – Ian Cook, FWC

160 Years of History
For five generations, the descendants have been equally demanding, remaining loyal to the strategy initiated from the very beginning by the firm’s founder.

Pol Roger was only 18 when, on 2nd January 1849, he made his first sale of wine. Circumstances obliged him to take such an initiative: his father, a notary, contracted an incurable disease and had to give up his practice. The family settled in Épernay in 1851. When Pol Roger died of pneumonia in 1899, his two sons were ready to take over from him.

Maurice and Georges Roger, Pol Roger’s sons took over. They obtained the right to change their family name to “Pol-Roger”, as a tribute to their father. The “Pol-Rogers” were active participants in viti-vinicultural organisations and other professional associations.

With the arrival of Jacques in 1927, Maurice’s son, heralded the arrival of a third generation in the firm. In the 40s, Odette Pol-Roger, became friends with Winston Churchill. Georges Pol-Roger passed away in 1950, Maurice in 1959. The third and fourth generations of the family began to run the company. Jacques and Jean were at the controls, assisted by Christian de Billy (Maurice Pol Roger’s grandson).

The first member of the fifth generation entered the business in 1988: Hubert de Billy, son of Christian, became Sales Manager for France. Patrice Noyelle, who is not a member of the founding family, joined the management team in 1997. Patrice Noyelle, President of the Board of Directors, oversees the running of the company. He works side by side with Hubert de Billy, Export and Marketing Director, who is also a member of the Board of Directors.

In 2006, Christian Pol-Roger was appointed to the Supervisory Board and Laurent d’Harcourt. He was appointed to the Board of Directors in 2008.

In June 2015, the Supervisory Board of Champagne POL ROGER, presided by Christian de Billy, appointed two new members to the Board of Directors: Isabelle Gautier, Financial Director and Dominique Petit, Cellar Master. They join Laurent d’Harcourt, President of the Board of Directors and Hubert de Billy.

Pol Roger Brut Reserve Non Vintage
The “White Foil” blend contains approximately one third of each three grape varieties of Champagne. Pinot Noir contributes body, depth of character and life extending tannins, Pinot Meunier adds youthful freshness, vigour and plump fruit character while Chardonnay gives lightness, elegance and firmness.

** 95 Points – Halliday’s Top 100 2015, Weekend Australian **

Family owned since 1849. Pol Roger owns 200 acres of vineyards and has cellars that extend over 4 miles on 2 levels and is one of only a few Grande Marque Champagne houses that remains family owned and operated. The cooler than the norm cellars "slows the second fermentation, encouraging a finer mousse or bubbles." Pol Roger owns close to 50% of the vineyards used for their Champagne production and grapes are sourced exclusively from premier and grand cru vineyards that rate at an average of 95 points on the Échelle des Crus classification system.

33% each chardonnay, pinot noir and pinot meunier. This is, not surprisingly, actually quite similar to the Pure but with just a bit more complexity and a hair more toastiness. This is also intensely effervescent with a mouth feel that is exceptionally vibrant before culminating in clean, cool, persistent and impressively refreshing finish. This is a pleasure to drink and it could be enjoyed now or held for additional development though I like the energy if offers now. A fine value. 91/now+” - Burghound

Pol Roger Pure Brut Non Vintage
The golden colour, dense and brilliant, is shot through with thousands of the bubbles. The fresh and lively nose expresses a fine, complex register of cloves and roses, developing into
hints breadcrumbs, yeast and citrus fruit. In the mouth, the attack is fine and straight, as an arrow, surprising after the mature, concentrated nose. But this firm texture acts like a carving, putting into relief a sumptuous wine, fine and well-structured.

“At our September dinner, this wine was singing. It is the zero dosage version of the Brut reserve. Lots of spice complexity, white flowers, firmer and tighter than the Brut Reserve. More mineral and glorious tension to the wine – with zero dosage it was a perfect match for the oysters. An Ian Cook favourite on the night.” – Ian Cook

Pol Roger Blanc de Blancs 2008
The wine displays a vibrant yellow-gold colour and is characterized by a remarkable effervescence in the glass. On the nose the immediate impression of fresh butter which gives way to notes of quince and citrus fruit underpinned by floral hints and finally revealing aromas of lightly toasted brioche; indicative of the complexity of the wine. On the palate, the true elegance of the wine is shown; marrying a wonderfully lively yet balanced mouth feel with distinctive flavours of citrus fruit, brioche, candied peel and acacia honey. The finish shows a remarkable length, as well as being both buttery-rich and full-bodied, yet graceful and light.

“With seven years on lees, we are seeing quite a bit of added complexity – think toasted grilled nuts, brioche, spice and a long lingering intensity. With all this complexity it’s still super fresh, expressive and vibrant.” - Ian Cook

Pol Roger Brut Vintage 2006
The Brut Vintage from Champagne Pol Roger is an attractive deep golden colour with a continuous thread of lingering bubbles. The nose is instantly powerful and complex, revealing the maturity of the wine, developing aromas of quince and apple, combined with richer notes of dried fruits. The palate shows a creamy, voluptuous and well-balanced structure. The long-lasting aftertaste boasts sumptuous almond nuttiness balanced with citrus freshness. The wine has a full-bodied structure, and pleasing maturity, without detracting from the overarching delicacy.

“Richer again, yet more on the savoury side. Dried fruits, lots of nuttiness, biscuity notes yet once again tightly coiled and intense – the quality of fruit with all this time on lees is a joy.”
- Ian Cook

Pol Roger Rosé 2006
An intense pink peppercorn colour with a fine stream of persistent bubbles. The nose has aromas of red fruits and summer berries. On the palate the first impression is freshness with notes of fragrant wild strawberry, this develops into creamy ripeness with a hint of vanilla. If the wine is allowed to blossom in the glass, a further layer of citrus aromas appears, with notes of grapefruit on the finish. The wine boasts a linear structure and rare finesse complemented by intensity of flavour. This is a Rose Champagne with great personality.

“The Pol Roger rosé style is pretty full on. Lots going on here with red apple fruit flavours, nuts and exotic spices. The most intriguing thing was how well it went with some excellent duck and full flavoured cuts of beef. I know some people can’t get enough Champagne, but matching it with a great steak – WOW – why not?” - Ian Cook

Pol Roger Cuvée Sir Winston Churchill 2004
This wine is a deep golden-yellow colour with a continuous thread of lingering bubbles. The elegant nose delivers intense and complex aromas, dominated by enticing notes of dried fruit, toasted almond and honey. On the palate the wine is full-bodied, boasting a powerful, rich structure, yet balanced with a refreshing acidity and flavourful notes of citrus fruit. The finish shows a remarkable length, with creamy notes of butter combined with rich fruitiness of Mirabelle plum and tart, ripe pear.

“Sir Winston is looking particularly dignified and refined in 2004, with a surprisingly primary, youthful air, yet all the understated poise that one can expect of this classic cuvée. A cascade of impeccably refined acidity swirls into a river of minerality that flows deep and swift all the way to the distant horizon. Effortless grace and youthful vigour lurk under that distinguished exterior.” Taster: Tyson Stelzer

“Dense grilled nuts nose, backward and youthful, and shows aromatic depth at the expense of immediate charm. The palate is rich, broad, and weighty, very concentrated, achieving a majestic style that’s biscuitty and powerful. Although accessible now it will certainly improve with more bottle age that will allow the flavours to unfurl. Long.” Taster Stephen Brook

Domaine William Fevre Chablis


Phone 02 9360 4242 or email us to place an order.

Vintage 2014: Régisseur Didier Séguier describes 2014 as a "completely classic vintage where we enjoyed some of the cleanest fruit that I have ever seen. We began picking on the 15th of September and continued in near perfect conditions for the next 10 days. We brought in normal yields in Petit Chablis and Chablis of around 50 to 60 hl/ha. Yields in the 1ers and grands crus however were notably lower and about the same as we realized in 2012 which is say only 25 to 35 hl/ha. This was because the better sites are generally more precocious and there was a heat spike during the flowering that provoked a lot of shatter. The alcoholic vinification was easy and straightforward though the malos were long and slow and didn't finish until May. As to the style of the vintage I would describe as a blend of 2007 and 2008 with crystal clear terroir definition. I really like the 2014 vintage and believe it should age effortlessly." - Allan Meadows,

We have now had a chance to look at the 2014 wines from several of our favourite Chablis producers and can confirm that the hype is warranted. These are wines of crystalline purity and minerality with wonderful mid palate weight. A classic Chablis vintage. Don’t miss out. FWC.

Single bottle price: $30
Dozen bottle price:$27
“There is ample Chablis character to the restrained nose that consists of green apple and floral scents. The delicious, punchy and well-delineated flavors possess plenty of minerality that really comes up on the saline-inflected, dry and focused finale. This should drink well young but reward a few years of cellaring as well if desired. 87 points. Drink: 2017+.” Allen Meadows, Burghound, Issue #60, Oct 2015.

Single bottle price: $42
Dozen bottle price:$37
“A cool, pure and slightly more elegant nose speaks of citrus, oyster shell, white flowers and iodine hints. There is excellent volume for a villages level wine with very good mid-palate concentration present on the medium-bodied flavors that conclude in a citrusy, clean and very dry finale. I very much like the delivery and this too will need at least a year or two of bottle age first. Recommended as overall, this delivers very fine quality. 89 points. Drink: 2019+.” Allen Meadows, Burghound, Issue #60, Oct 2015.

Single bottle price: $82
Dozen bottle price:$74
This could be from nowhere else but Chablis with its pungent aromas of oyster shell, mineral reduction, algae, white flowers and citrus rind. There is even better complexity to the delicious, intense and delineated medium weight flavors that also display profuse minerality on the saliva-inducing finish that really fans out as it sits on the palate. Worth considering. 90-92 points. Drink: 2020+”. Allen Meadows, Burghound, Issue #60, Oct 2015.

Single bottle price: $82
Dozen bottle price:$74
The restrained and equally pure nose offers up notes of smoky mineral reduction, floral, white peach and sea breeze that complement well the salty, intense and beautifully detailed flavors that exude plenty of minerality on the attractively dry, focused and impressively persistent finish. This is good stuff and I very much like the balance. 89-92 points. Drink: 2020+.” Allen Meadows, Burghound, Issue #60, Oct 2015.

Single bottle price: $98
Dozen bottle price:$88
“Like the Les Lys, the nose is dominated by airy and cool floral and white fruit elements that display top notes of citrus and iodine. The medium-bodied flavors are a combination of power and refinement as they too coat the mouth while delivering an abundance of minerality on the impeccably well-balanced finale. 91-93 points. Drink: 2020+”. Allen Meadows, Burghound, Issue #60, Oct 2015.

Single bottle price: $110
Dozen bottle price: $98
“An ultra-fresh, cool and admirably pure nose features notes of shellfish, pear, mineral reduction and pungent iodine nuances. There is outstanding volume and intensity to the medium weight plus flavors that deliver beautifully focused power on the palate coating, mineral-driven and hugely persistent finale. Once again if tasted blind it would be all but impossible not to identify this as Chablis and a first-rate example at that! 92-94 points. Drink: 2020+”. Allen Meadows, Burghound, Issue #60, Oct 2015.

Single bottle price: $180
Dozen bottle price:$160
“Here the wood is so subtle as to be all but invisible as it easily allows the riper and dense mix of both white and yellow orchard fruit, spice and sea breeze scents. The ripeness exhibited by the nose continues onto the juicy, even succulent broad-shouldered flavors that deliver stunningly good complexity on the impressively lingering finale. This should age effortlessly and I would expect the minerality to develop even more with age. 92-95 points. Drink: 2021+”. Allen Meadows, Burghound, Issue #60, Oct 2015.

Single bottle price: $185
Dozen bottle price:$165
“This is also discreet to the point of being all but mute and only aggressive swirling manages to liberate the cool aromas of citrus, green fruit and a broad array of typical Chablis elements. Here too there is excellent size, weight and concentration to the big-bodied flavors that possess an almost pungent salinity on the balanced, powerful and borderline painfully intense finale. This is good stuff but patience will be required. 93-95 points. Drink: 2021+”. Allen Meadows, Burghound, Issue #60, Oct 2015.

Single bottle price: $210
Dozen bottle price: $185
“A broad-ranging array features notes of spice, green apple, grapefruit, lemon rind and copious Chablis elements. Remarkably for a wine that is relatively quite refined, the medium-bodied and concentrated flavors are even more powerful than those of the Bougros, all wrapped in a superbly complex, saline and balanced finish where the citrus character telegraphed by the nose reappears on the explosive finale. There is a bit of wood in evidence but I doubt that it will take very long before it is fully integrated. In sum, this is one to strongly consider. 93-96 points. Drink: 2021+”. Allen Meadows, Burghound, Issue #60, Oct 2015.

JJ Prum Vintage 2014

At the Summit of German Riesling

We recently hosted a fabulous lunch with winemaker Katharina Prum and 25 of our customers at Monopole in Potts Point to launch these new releases. The wines looked fantastic and all come highly recommended from us for both immediate drinking or for many years worth of cellaring pleasure. All of the wines are due to arrive this week and they will then be available for immediate delivery or collection. Some of them, particularly the older vintages, are very limited. Cases may be mixed to receive the 'dozen bottle' price.

“No matter what kind of mood you are in, the world always seems a better place with a glass of Prüm in hand; these are gracious, charming, wines that go straight for the heart leaving you only with the desire to finish the bottle quickly, resolving to finish a second bottle more slowly and reflectively.” Stephan Reinhardt

“A mild winter, early start of vegetation, cool and rainy August, very pleasant September and another nerve-wracking harvest resulted in a very classic vintage! ... [2014] can be considered as an ideal complement to vintage 2013, which had such a focus on the Auslese category, and after an unusually high botrytised vintage, 2014 is a return to a classic vintage.” Katharina Prüm

Vineyards of Joh. Jos. Prüm:

Graacher Himmelreich
The wines of the Graacher Himmelreich often challenge those from the Wehlener Sonnenuhr, especially in hot, dry years. Coming from the latter’s neighbouring vineyard upstream, they attract with their racy acidity, a pronounced minerality and slightly different fruit aromas and flavours. Often, the wines become accessible slightly earlier than the Wehlener Sonnenuhr and are deliciously mouth-watering. Looking at the vineyard conditions, the hill faces slightly more westwards, i.e. south-west exposed, a little less steep and possess deeper soils than the Wehlener Sonnenuhr which act as excellent water reservoirs. The gradient varies from 45% - 65% and the soils – if you can call them soils – is deep weathered Devonian slate with parcels of blue slate.

Wehlener Sonnenuhr
The Wehlener Sonnenuhr vineyard has become intrinsically attached to the name of Joh. Jos. Prüm. The Estate owns five hectares of this majestic site – largely planted to ungrafted wines - which has very thin top soil over the purest blue slate of any Mosel vineyard (in some areas of the vineyard the plants grow out of pure rock). Riesling guru Stuart Piggott has written; “Joh Jos Prüm’s Sonnenuhrs are classic examples of the way in which the best Mosel wine’s natural sweetness magnifies, rather than obscures, their character. These are a perfect marriage of Riesling’s peach-like, floral and mineral aspects. White wine cannot be fresher, more vivid and delightful.” Wehlener Sonnenuhr has the highest pure stone content of the Prüm vineyards, and along with neighbouring Zeltinger Sonnenuhr, is the steepest of Prüm’s blue chip vineyards – a dizzying 65-70% gradient. It is also said that the forest at the top on the vineyard acts a natural water regulator.

The Wines:

Notes below by Robert McLean – Five Way Cellars.

2014 Joh Jos Prüm Kabinett
Blended from across the marquee vineyards – as well as fruit from Prüm’s holdings in Graacher Domprobst, Bernkasteler Lay and Bernkasteler Bratenhöfchen. After an Auslese focused 2013 vintage it is refreshing to have some Kabinett this year. Wonderful purity and finesse, with white floral, citrus pith and citrus oil on the nose. Fresh, weightless palate with a silky, textural finish. A great introduction to the classic style of the 2014s. Delicious with the dim sum at Mr. Wong. FWC.

2014 Joh Jos Prüm Graacher Himmelreich Kabinett
Wonderfully mineral and precise. Airy, lifted, and pure nose with green apple skin, wet stone and citrus. Ethereal and weightless with an insistent length. Minerally acidity is married to lingering fruit sweetness in the very long finish. A great example of the seemingly contradictory combination of power and delicacy that the best Mosel Rieslings possess. The perfect foil for simply cooked calamari with chilli and coriander. This was tasted alongside the 2012 vintage, which still appeared youthful but was considerably more open and generous than the 2014. FWC.

2014 Joh Jos Prüm Wehlener Sonnenuhr Riesling Kabinett
This is regarded as the flagship Prum vineyard and already at Kabinett level there is greater ripeness and density to the fruit. Alongside fresh citrus there is also peach, white peach, green apple and spiced apple. Beneath the fruit (for now) is wet stone minerality and tightly wound cleansing acidity. Delicious now with savoury seafood or white meat dishes, it will be a couple of years before this really starts to sing. FWC.

As is so often the case at the time of Prüm releases, this is the Prädikat level that is showing the best now. There is obviously more weight here than the Kabinett level wines, though not necessarily more overt sweetness. Rather it is a question of the wines having more power and therefore being able to stand up to richer food. As is befitting a ‘classic’ vintage, we have a Spätlese release from all of the four vineyards from 2014. The Graacher Himmelreich is very “Graach” showing racy, ruby grapefruit and nutmeg spice, filigree elegance and class. The Wehlener Sonnenuhr is much denser, more closed and more rock hewn than the Graacher at this stage. The classic stone fruits lurk beneath the surface waiting to explode with time. There’s also nut oil complexity and a rocky, powdery minerality. The finish is long. Just classic Prüm. Then there is the 2009, a late bottled museum release from Graacher which is still young but obviously is a more open, textural, pulpy and complex drinking experience. Silky, pure and mineral. To be clear, this is not the same bottling that we shipped five years ago, but rather is a wine that was held in tank and only recently bottled. The last time a wine was bottled this late at Prüm was 1998! Hopefully the family don’t wait this long until they try it again. The wine is brilliant. Note that the label is exactly the same as the ‘early bottled’ 2009, only the “AP” number on the side of the bottle is different. Again, this level is for savoury foods only.

2014 Joh Jos Prüm Graacher Himmelreich Riesling Spätlese
Quite aromatically reserved at this point, with some citrus and green apple to the fore with wet stone and blackcurrant in support. Marked minerality, a silky, satiny texture and a finish that goes on and on hold great promise for the future. This is restrained and tightly coiled and ideally wants another couple of years to be open for business. FWC.

2009 Joh Jos Prüm Graacher Himmelreich Riesling Spätlese (Very Limited)
WOW! Incredible what a transformation a handful of years makes. Still very youthful with an extravagantly floral nose – white flowers, citrus and orange blossom – spring in a glass. There is kaffir lime leaf and citrus oil as well as a core of riper white stone fruit. All the elements have combined into a beautifully harmonious wine. If this is any indication Katharina should start bottling more wines this late. Very limited. FWC.

2014 Joh Jos Prüm Wehlener Sonnenuhr Riesling Spätlese
This is quite open for a young Wehlener. The fruit is here is ripe and exotic with stone fruit, pineapple, brown lime and kaffir lime leaf. The additional weight and depth of fruit is kept in perfect harmony by the long, chalky acid line. Served with gently steamed snapper with ginger, a delicious reminder of just how well these wines match with Asian flavours. FWC.

The Auslese level at J.J. Prüm does not necessarily taste sweeter - they naturally have more acidity to match the higher ripeness levels - however they are certainly more powerful. They are too fine for very sweet desserts (although they can work with delicate, fruit based desserts), and are better matched with a wide range of savoury dishes such as pork, game bird or spiced meats. They also work brilliantly with a very wide range of dishes including savoury tarts, game bird, roast chicken, all kinds of sausages and dishes based on pork or venison. Terrific with a wide range of cheeses too. The style remains ultra-pure and ultra fine.

2014 Joh Jos Prüm Graacher Himmelreich Riesling Auslese
Quite complex with green apple (both fresh and lightly stewed with brown Christmas spices), red apple skin, and white strawberry. Looks more chiselled and honed on the palate with gunflint minerality, beautiful purity and sappy length. Noticeable increase in power and fruit weight but not sweetness. Once again, this will open up considerably in time. FWC.

2004 Joh Jos Prüm Wehlener Sonnenuhr Riesling Auslese (Very Limited)
From a vintage that was extremely closed upon release – this is now right in the slot. Still youthful straw in colour, loaded with exotic, spicy fruit. Smells golden and sun-kissed, with honeyed edges to the mix of stone fruits and grilled peach and marmalade. There are savoury layers of frangipani tart and marzipan, and the wine seems dryer with age with the fruit and acid now completely intertwined. One of the top wines of the tasting – delicious with a very savoury, umami-rich mushroom dish. FWC.

2014 Joh Jos Prüm Wehlener Sonnenuhr Riesling Auslese
Fresh, lifted, incredibly pure and focused. Full of a vast variety of spiced stone fruits – white and yellow peach, nectarine, and under-ripe apricot. There is a citrus lift and ample minerality to buffer this weight of fruit. Just incredible focus and latent power in the mouth. There is a silky, sappy feel to the long finish with layers of fruit, acid and minerality rippling on and on. Delicious. FWC.

Auslese Goldkapsel
Katharina Prüm explains the Goldkapsel wines in this way: “Think of them as limited edition, rather small production lots of the best Auslese of a vintage. They are made from stronger selected grapes containing higher concentrated juice, usually affected by a certain amount of botrytis/noble rot, capable of aging even remarkably longer than “basic” Auslesen, lasting for many decades. In the course of time, they lose some of their sweetness, gain more and more elegance and harmony and the complex profile and depth come to the forefront.” These extraordinary wines live and evolve for many decades. They can certainly work with appropriately matched desserts (ideally fruit based) but are even better with savoury dishes and cheeses. You can throw anything at them, red meat included. They are far more versatile than most dry whites and certainly more than all red wine styles. These are, as the name clearly suggests, designated by a golden capsule. They are some of the most revered Rieslings on the planet.

2011 Joh Jos Prüm Wehlener Sonnenuhr Riesling Auslese GOLDKAPSEL
Prum at its best. Only a few years older than the wine below but these three added years in bottle have brought the wine to life. What is immediatelty noticable is the palate weight and concentration of flavours that grace the palate. There is some (only just noticable) colour development too and a hugely aromatic nose just leaping out of of the glass. White florals, crunchy spices with ginger and lime zest, the palate is singing with power and complxity. High-toned acid runs effortlessly through the wine taking it longer than one can imagine. 2011 was a warmer year and as a result the fruit ripened more easily and the wines today are quite forward and generous. This will last for decades but is drinking almost suprisingly well already. This has classic J.J Prum written all over it. FWC.

2014 Joh Jos Prüm Graacher Himmelreich Riesling Auslese GOLDKAPSEL
This is presently very tightly coiled and reserved. The fruit is inward looking but very concentrated and powerful, with an array of stonefruit, custard apple and a hint of red cherry. The fruit has a wonderfully savoury character, with cooked ginger and earthy spice notes. White flowers and bright honeysuckle offer great freshness. Deep, long, complex and layered. The power and balance on display here must be seen to be believed. Extremely limited. FWC.

To Order: email (
or call us (02 9360 4242) or drop in to the store!

We accept Visa/Mastercard/Amex
Delivery is free for 1 dozen or more, Sydney metro

The Summer of Riesling

Crawford River Riesling 2014
Henty South West Victoria
Single Bottle: $48.00
Dozen Bottle Price $42.00
If you have the opportunity to taste this and the Young Vines it is essential you taste the Young Vines first, and rhapsodise about it before moving onto this wine, because its sheer intensity and extreme length are in the realm of the gods and their ambrosia and nectar. This is a dry Riesling equivalent of Tokaji Essencia. Rating 97 To 2039. James Halliday, Wine Companion 2016.    

Best Value Producer - Wickhams Road

Wickhams Road Chardonnay 2015
Gippsland Victoria
Single Bottle: $20.00
Dozen Bottle Price $18.00
From fruit grown at Nar Nar Goon in Gippsland in the cool, dry 2015 vintage. Fruit is whole bunch pressed into old oak, where it rests on lees for 6 months. Shows white peach, a little meal and flaked almond, with fruit weight and depth rarely encountered at this price. Dry and savoury yet with lingering fruit sweetness and citrus lift. One to buy by the dozen. This wine over delivers big time – it’s the best value for money chardonnay on the market. FWC.

Wickhams Road Pinot Noir 2015
Yarra Valley Victoria
Single Bottle: $20.00
Dozen Bottle Price $18.00
Should you buy these 2015 Wickhams Road Pinots, don’t rush into drinking them. Leave them alone for a while. Well, maybe try one, but give it some air first. Their price belies their quality and cellaring credentials, but comes as a result of their early release. Or something like that. Such a young and barely formed wine, though you can see its potential. Just released. Sourced from a dry grown vineyard near Healesville. Predominantly older barrels with 15% new oak. Spicy and floral – red and black cherry fruit with some forest floor, rhubarb and brown spices adding complexity. Excellent depth and length at this price. Surprisingly complex and persistent. Once again, the best value Pinot in the shop. Ian Cook, FWC. 

Raspberry, subtle floral perfume, light dusting of pepper and spice with some leaf litter far in the background. Light to medium bodied, bell clear acidity, fine powdery tannin gives it shape, and the finish is very clean, long and red fruited. Has great deal of charm, and delicacy. Will become a kick-yourself-I-should-have-bought-more-wine in a handful of years. Campbell Mattinson, Winefront. 

Best Value under $20 by the dozen....
To view our favourite wines under $20 go to the back page of our Christmas brochure.

Best rose

St Andrieu Rose 2013
Cotes De Provence France
Single Bottle: $27.00
Dozen Bottle Price $24.00
It’s interesting to see many of France’s best vignerons being attracted to its south: Jean-Paul and Nancy Gignon of St Julien’s Chateau Talbot have transformed the winery and vineyards of Domaine St Andrieu in the Var. It’s directly north of Toulon in the foothills of the Alps, at an elevation of 380 metres. The rose, which bears the Cotes de Provence appellation, is a blend of Grenache, Syrah and Cinsault that is clean, lively and pure with restrained savoury characters and a wonderful refreshing dry finish. Once again our favourite drinking Rose from Provence. FWC.

“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:

In-store tastings this month
Free every Saturday, in-store, noon–6 pm unless stated otherwise.


All new vintages - Georgia's Paddock, Emily's Paddock, Riesling & Nebbiolo. A Five Ways favourite.


The latest releases from Kooyong cement its status as one of the best producers on the peninsula, and indeed Australia.


Joe will be in store to pour his new releases including the extremely limited 2015 Holyman Chardonnay.


Don't miss out on the latest releases from one of Australia's most highly regarded producers, including the illustrious 2015 Shiraz Viognier.


Not to be missed - Mac is the man when it comes to exploring the diversity of terroirs the Yarra has to offer.

SATURDAY OCTOBER 29TH  - 12-6 PM Join us in the festivities at Five Ways. We will be opening: 5 from Provence including Whispering Angel, Saint Andrieu & Domaine Ott; 5 from Australia inc. Charles Melton, Spinifex & Bloodwood; 5 imported from Spain & Italy. Large format bottles also available.

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.

Spring brochure

Click for our Spring brochure. Spring is here and there is no better time to stock up on rose. Provence still leads the way, with some great Australian examples nipping at their heels. Grab a mixed dozen for the sunny days ahead. Plus new arrivals from Grosset, Holyman, Bream Creek, Lucy Margaux and Jasper Hill, and amazing 2014 reds from the Hunter - an amazing vintage!

An evening of stellar grower champagne with importer and author Robert Walters
Wednesday 9th November

Bursting Bubbles has just hit our shelves, and anyone interested in Champagne who cannot make the dinner in November would be well advised to grab a copy (and perhaps a bottle of Champagne to read it with!) FWC.

Robert Walters is a name that will already be known to a faction of our clientele, particularly those well versed in the great producers of Burgundy and Champagne. In his role as owner and head buyer of Bibendum Wine Co, the fruits of his obsessive search for great wine growers can be witnessed all over our shelves and email offers (and our own personal cellars). Pertinently, this is the importer (and writer) behind a portfolio that includes many of the great names in grower Champagne; Egly-Ouriet, Larmandier-Bernier and Champagne Agrapart to name just three of Walters’ charges. Most recently, he has also been appointed the most prised grower Champagne agency of them all, the revered Domaine Jacques Selosse. To say this fellow knows his onions would be an understatement.

To celebrate the release of his important new work, Bursting Bubbles; A Secret History of Champagne & The Rise of the Great Growers, we’ve invited Robert for a special dinner to take us on an alternative journey through both the region and the history of Champagne. Over four courses we will get to enjoy eleven wines from a number of Champagne’s finest small producers visited in the pages of Bursting Bubbles. Many of these wines are extremely rare and sought after. Indeed, the cognoscenti will recognise the listing (below) as a particularly strong illustration of Champagne’s terroir driven zeitgeist. Each guest will also receive a hard cover copy of Bursting Bubbles (RRP $39.90) as part of the dinner price.

Finally, to host the evening we have chosen Saint Peter, Josh Niland’s new restaurant in Paddington. Gourmet Traveller has written, “With the opening of Saint Peter, Sydney chef Josh Niland secures his place among the nation's finest seafood cooks.” I can’t wait to see what Josh comes up with to match the evening’s stellar wine selection. There’s only one way to find out.

Please note, as a fish restaurant the menu will be seafood driven, though the kitchen has offered vegetarian options on request, and naturally any allergies can also be catered for. Please let us know your dietary requirements at the time of booking.

Praise for Bursting Bubbles:
“…the most refreshing, pretension-pricking, myth-busting and amusingly unfrothy book on the subject I’ve read… The most engaging book about leading Champagne growers I’ve read, full of insight and detail”
ANDREW JEFFORD (Multi-award-winning author of The New France and columnist and contributing editor for both Decanter and The World of Fine Wine)

“In the tradition of Kermit Lynch’s Adventures on the Wine Route, Bursting Bubbles is a wonderful and informed exploration of the best grower Champagnes and the characters who make them. It shatters old myths and reveals new truths, making Champagne – the place and the wine – as intriguing, beautiful and magical as ever.”
ANDREA FROST (Award-winning author of Through a Sparkling Glass and columnist for and The World of Fine Wine)

Host: Robert Walters and Five Way Cellars
Date: Wednesday 9th November
Time: 7 pm
Venue: Saint Peter, 362 Oxford St, Paddington
Price: $210 per head (all inclusive) pre-paid
Reply by November 2nd to Five Way Cellars:
Phone: (02) 9360 4242

On arrival
Champagne Laherte Frères Ultradition Brut

Bracket 1
Vouette et Sorbée Extra Brut Fidèle
Ulysse Collin Blanc de Noirs Extra Brut Les Maillons

Bracket 2
Larmandier-Bernier Extra Brut Blanc de Blancs Longitude
Larmandier-Bernier 2009 Blanc de Blancs 1er Cru Terre de Vertus

Bracket 3
Champagne Agrapart Blanc de Blancs Grand Cru Terroirs
Champagne Agrapart 2009 Blanc de Blancs Grand Cru Mineral
Domaine Jacques Selosse – exact cuvée to be confirmed

Bracket 4
Chartogne-Taillet Cuvée Saint Anne
Egly Ouriet Grand Cru Brut Tradition
Egly-Ouriet Grand Cru Blanc de Noirs Vieilles Vignes

Mac Forbes
Loaded with Depth and Purity: The Single-Vineyard 2015’s

Order form attached

“2015 was simply a gorgeous year to be a vine and as a consequence, the wines are stunning. With consistent rain through winter and spring, we entered the 2015 growing season with a good
platform of soil moisture which is always critical. Warm days and moderately cool nights followed into summer which allowed a successful flowering and fruit set meaning yields were up on the disastrous 2014 season (incredibly low yields). Disease pressure was moderately low and as a result most vineyards offered amazing vitality. Early signs of the 2015 vintage are of wines with great energy, precision and structure. Harmony and perfume are also qualities we are associating with all the wines from ’15.”
Mac Forbes, September 2016

“I’m going to make a prediction: I reckon that before long Mac Forbes will be recognized as one of Australia’s greatest winemakers (I suppose he may already be...). His wines are fantastic, and they represent an important facet of Australia’s future fine wine dimension. I know this might sound a bit hypey, but I’m just so impressed by what he is doing.”
Jamie Goode,

“I still find it interesting that his [Mac’s] first instinct when he finally put his name on a bottle of wine was to write it in lower case. Good and important enough to stand behind and put his name on the bottle; but not that good and important enough. The bottle designs have just been updated and his name has moved to all upper case. It is time.”
Campbell Mattinson,

The Wines:
The winemaking specs are almost identical for all the Pinots: hand-harvested, some percentage of foot-stomping, wild ferments, a small quantity of whole bunches (10 per cent on average), maturation for approximately 11 months in oak and bottling without fining or filtration. The Chardonnays are whole-bunch pressed and fermented in mostly mature wood. All wines are again bottled under the avant-garde Ardea seal.

The Chardonnays:

Hoddles Creek currently is Forbes highest vineyard in the Upper Yarra, at 270m, and his only site on the volcanic red soils. These soils offer a strong contrast to his other sites. This tiny, north-facing vineyard is planted in a slight arc and is protected by forest on three sides. Its water holding capacity allows the site to be dry grown. While bestowing focus and clarity, this is a site that offers a more open structure and more fruit compared with the more linear style of the Woori Yallock below.

“Planted ’97; hand picked, crushed, wild fermented in new and used French oak, 9 months sterile filtered. Exemplary tension drive and finesse; natural minerally acidity runs through the palate. Re tasting highlights juicy grapefruit flavours. 130 dozen produced. 96 points. Drink now to 2027.”
James Halliday, Weekend Australian, October 2016

“Our only vineyard on the prominent red soils of the upper Yarra. This wine continues to be the definition of purity and focus as the ripe beady thread of acidity carries the fruit impeccably.” MF

This in many ways is the ‘yin’ to the Woori’s ‘yang’. A very, cool, pure wine with white florals, citrus pith & coiled, crunchy fruit. The acidity here is tight & linear with a fresh, chalky palate that is loaded with mineral & oyster shell characters. Rich & fine boned it will unfurl its charms over the next 3-4 years. Mouth-watering! FWC

As it is with Pinot, so it is with Chardonnay. This unique vineyard, planted in 1995, produces stunning Chardonnay fruit in both warmer and cooler years and captures much of what Mac is seeking in terms of suitability of variety to site.

“Over the last years we have been busily reworking a small section of Chardonnay that now makes up this wine. This site has a following because it has a refreshing chalky savoury finish. Grown on deep siltstone, ultimately the structure and shape of this wine defines the site. ” MF

A much different beast to the Hoddles with a depth & complexity that is apparent from the outset, with it’s white stonefruit, meal & subtle nut nuances, it oozes power & structure. Tasted next to an ’09 Woori Chardonnay its future is well defined, with grilled stonefruit’s, meal & complexity to come. The overall picture is one of elegance & refinement. Highly recommended. FWC

The Pinots:

Located in the lower Yarra, this 1.6ha vineyard is planted to MV6 clone on Schwarzmann rootstock. The vines were planted in 1997 on a thin layer of grey loam over clay at an elevation of 85-126m. Having jettisoned most of the lower Yarra sites, today Coldstream is Mac’s warmest Pinot vineyard, largely owing to its westerly aspect. Hence it is the first picked every year.

“Perhaps surprisingly, our only lower Yarra site is the lightest and most perfumed of all our pinots this year. Often the warmer sites result in lighter wines due to the faster ripening (meaning less days of tannin development). Also being a warmer site, this now incorporates more whole cluster adding increased freshness and perfume.” MF

“ From pinot noir vines planted at Coldstream in 1997. Wild fermented before going into oak for 11 months. Sealed with an ardea closure. It’s a dry, serious, savoury style. It feels thoroughly uncompromised. Herbs, peppers, wheats and cherries come cleated with tannin. It oozes complexity and yet it flows; it’s like a well-crafted plot. A wine of quiet intensity. 94 Points. Drink: 2016-2025.” Campbell Mattinson, The Wine Front.

The lightest & shyest pinot in the range, it has a real savouriness to it, along with brown spices & red cherry, some mineral notes around the edges, courtesy of its coiled youthful acidity. There is a brightness & playfulness here that belies the wines tension & structure. Persistence, purity& elegance are the keys, and while drinking now is immediate pleasure its structure will reward time in the cellar. FWC

Yarra Junction is our coolest site located in the far eastern Yarra Valley, just next to Wesburn. Situated on gravelly soils, this north eastern site receives cooling influences off the surrounding mountains and is protected from the afternoon sun. Yarra Junction will appeal to those who prefer a more immediately accessible style. It offers femininity and fragility almost within the context of a classic European Pinot. MF

Bright & fragrant, it oozes fresh strawberry, caponata & sour cherry notes, with some woodsy/ brown spices and mineral notes. Always the most open of Mac’s Pinot’s upon release, it’s juicy, fleshy red fruited palate is a delight with a persistent, gently-spiced finish. It’s delicious drinking now & over the next few years. FWC

“Wesburn was unloved until a few years ago. Planted in 1981, this vineyard, in the far eastern reaches of the Yarra (just before Warburton), sits in the fringe ofwhat many consider marginal
viticultural land. It is these sites that truly inspire us and have the potential to make our most exciting wines. The site sits on our beloved siltstone clay soils at the foot of Mount Bride (1000m)
which offers cooler nights and mornings. The resultant extension of the ripening period expresses itself by way of far greater tannin depth, high notes and fruit weight. Sometimes walking the fine line reaps rewards.” MF

“MV6 clone planted ’81; hand picked, 10% whole bunch, part foot stomped; matured for 12 months in used oak. Clear, bright crimson-purple; fragrant red and black cherry fruit on the bouquet; complex, savoury sour cherry palate, echoes of stemmy whole bunch. 170 dozen produced. 95 points. Drink now to 2025.”
James Halliday, Weekend Australian, October 2016.

For me this wine rivals the Woori Yallock vineyard as Mac’s best. It has a structure & muscularity to it that is woven into the wine. Darker colour, crimson, black cherry, with subdued red florals & wafts of cherry and spice. The palate is where it really gets its mojo on, with a complex & layered array of dark red fruits building weight & power, yet never feeling heavy or overdone. The waves & layers of flavour keep coming reaching a crescendo in a fine long finish. Structurally it’s firmer than the other wines & this will reward cellaring. Very Limited. FWC

“At 1.36ha, the School House block, owned by the Fergusons, has been leased by Mac Forbes Wines since 2012. The south facing aspect delivers relief to the vines from hot northerly winds. This unique vineyard, planted in1995, produces stunning fruit in both hot and cooler years and captures much of what we are seeking in terms of suitability of variety to site.” MF

Mac Forbes continues to extract gold from this, his best vineyard. Bright cherry colour, with a lifted nose of red fruits & florals, before a palate that is dominated by spice, mineral & dark cherries, all woven into a powerful, coiled structure. It has the focus, persistence & muscle to put itself in the frame with the Yarra’s best & is rapidly gaining the track record in the cellar to prove it. Don’t miss it. FWC


These wines used to be released under the ‘Domaine Lucci’ label while Anton was still experimenting with making wines without sulphur. He is now confident enough to release them under his estate label Lucy Margaux. None of these wines have any sulphur additions whatsoever. Good things comes to those who wait, and this is the best Spring release that we have tasted from Anton. These are wines destined for the table or the picnic basket rather than the cellar, perfect for the warmer months ahead. FWC.

“2016 was ‘a bloody good year’. Hot and dry summer, a little rain when desperately needed with abundant clean fruit and she cooled down just enough to keep the alcohols under control and fermentation good. Natural wines are for tables where discussions of life, love and beauty evolve, where your soul is bared and future dreams are captured. It requires white and red and sometimes orange juice to lubricate and it must be fun and punchy so we can drink in the heat and the cold and not too pricey because ‘natural wine’ is a drink of the people and not the wine snob!

Now the dream has been realised and in the 2016 release, all my wines are ‘natural wines’ (see bottom of offer). My wines will all bare the Lucy Margaux (Lucy M…) label from now on and the experimental wine label ‘Domaine Lucci’ is no more after ten years of research. All wines from this release on will have no sulphur (natural or added) and are racked straight from barrel to bottle without a pump.” – Anton Von Klopper (winemaker) aka 'The Wildman'.

Lucy Margaux White Wine 2016
A 'too easy' to drink concoction of ‘savi-chardi-gris’ free-run and pressings with a couple of orange wine titbits thrown in for good measure. Matured (not for too long) in hogshead and barriques. The fruit is from Jaspers Vineyard (Basket Range transitioned to organic 2013), and Robb’s Vineyard (Hahndorf transitioned to organic 2014). Anton.

A blend of Sauv Blanc, Chardonnay and Pinot Gris. This is kept on skins for two weeks, but Anton finds that by avoiding any exposure to air he can get texture without extracting any bitter tannins. Quite round and soft with pear (both soft and firm), apple skin and some floral lift. Phenolics from the time on skins add length and texture. Pull out the picnic rugs. FWC.

Lucy Margaux Sauvignon Blanc 2016
From Robb’s Vineyard (Hahndorf transitioned to organic 2014) which has petrified schist on rolling hills. The soil provides tension in the wines all I need to do is press the whole bunches and ferment and age in 500L barrels. The wine is all free-run and the beauty of this wine is its luscious texture and salty tones. ‘FUKENAMAZING’. Anton.

Adelaide Hills is a good spot for Sauv Blanc – this is from a vineyard at 330 metres above sea level. Lots of green apple and Japanese pear, with a touch of spice and some citrus. There is the vaguest suggestion of something tropical – hard Guava? Nice texture with a waxy/lanolin character adding interest. Mercifully free of the overpowering tropical and herbaceous characters afflicting so many of its peers. FWC.

Lucy Margaux Red Wine 2016
‘The Count of Merlot’ has waved his cloak on this delicious, electric, velvet, Merlot. Destemmed and on skins for about a month with very gentle hand plunging every now and again (not every day and never more than twice a week), then aged in two 2000L barrels. Yum! Anton.

Merlot from a sandy and windswept vineyard perched in the hills behind McLaren Vale. Sweet and plummy with a touch of tomato leaf and earth. Soft, juicy and approachable with some nice chalky, dusty tannins through the finish. Easy drinking ‘vin de table’. FWC.

Lucy Margaux Noir de Florette Pinot Noir 2016
The wine is a blend of Pinot vineyards all within 15 minutes from our Basket Range farm (the last in vineyard in transition to organics in 2016). Like the ‘Gris de Florette’ the technique is a secret however it involves juice and berries stalks and whole bunches in a large vat. ‘Florette’ is all prettiness and this is a beautiful light delicate Pinot Noir. It calls for summer days and chilled light reds (100% Pinot Noir). Anton.

A blend of saignee (lightly ‘bled’ juice), stalks, whole berries, and whole bunches. Lovely perfume of sweet and spicy red fruits and etchings of dried herb. Bright, fresh and delicious over Spring and Summer (if it lasts that long). Best with a light chill and lots of charcuterie. FWC.

Lucy Margaux Wildman Pinot Noir 2016
From Norton Summit this is a neglected vineyard (transition to organic/neglect since 2013). Tiny feral bunches dot the landscape of Pinot jungle. A bitch to pick and the whole bunches are discarded in large vats and left to rot under the cosmos for months. This wild juice is pressed into 2000L barrels and syphoned to bottle. It is un-manicured, un-tamed (like the wild men of Basket Range), but he is soft and gentle. Anton.

This is pretty out there. The fruit is from a neglected vineyard with tiny bunches and berries. It is left in vats untouched, with the almost rotting cap protecting the juice below from the elements. Definitely wild. The result is surprisingly pretty, with some juicy plum fruit and fresh sweet and sour red berries leading the way. There is a fair whack of spice and some earthy, rustic charm. Intriguing Pinot Noir. FWC.


'“Natural Wine” is from fruit grown properly (Organic or Biodynamic, certified or uncertified*) and wine made without being ‘fucked with’ (No addition of any kind, no commercial yeast, no sulfur** or filtering of finning, even if the addition of natural substance found in wine or not in wine not even the egg white of chickens that live happily on your farm). This means there are hardly any natural wine producers in Australia. So use this term and #naturalwine with restraint out of respect for those that are not full of bullshit.'

*In Australia we have a voluntary organic and biodynamic standard and we are lucky to be able to use the terms Organic and Biodynamic without certification. Although certification does provide assurance and those that certify because they love that way of farming must be commended.

**There is an understanding that laws and difficult regions have accept that up to 15ppm SO2 may be added to the fruit or the wine at bottling, but this is a compromise and has caused a lot of conjecture).


Husband-wife winemakers Brendan and Laura Carter are making really exciting wines. They have a love of all things Italian, and as a result, they have chosen to work with native Italian varietals throughout the Adelaide Hills and Riverland regions. If you haven't had these wines before, we're confident you will love them - especially at these super-sharp prices. Put together a mixed dozen and you'll have some really exciting wines to enjoy from a range of different varieties that you may not usually try.

Harvest Blanc de Blancs - Yep - the Harvest range has expanded, and there's LOTS more to come too! We've finally managed to bring out something TONNES of people have been asking of us - a sparkling (intended of course)...but this one has a difference. Half the profits of this wine go directly back to growers who are struggling against a seemingly never-ending amount of threats - low-prices, undervalued contracts, bushfire (2015), frost (2014), lack of native pollinators (2013), low yield (2012) and rain (2011). The rise of this brand has come from our disgruntling at seeing the grass-roots of our industry getting a rough-ride...the response to this new cooperative brand has been honestly startling - from customers and growers alike. The wine tastes bloody good too - after all, it's a style we've trained in crafting for near on a decade between us! 100% Chardonnay from high-altitude vineyards in Birdwood - specifically Geoff and Pat Porter, their vineyard hand Matt and their dog Pinot! – Brendan & Laura Carter, winemakers.

Our most beloved Fiano is being released again to the world, this time incorporating Fiano across Waikerie and Barmera (Riverland). We've always enjoyed the higher acidity off sandier soils in Waikerie, and the immense basal texture from the clay-based Barmera fruit. Although this year we were able to achieve a phenolic ripeness unmatched in previous vintages - look out for spicier, herbaceous notes! – Brendan & Laura Carter, winemakers.

This wine continues to amaze us. Not only is it the easiest wine to craft each vintage, it seems to take care of itself in the vineyard too. It's the only vineyard we haven't had to roll into - and pull on all the gear sticks to get right - it was right all along - just ignored. We've garnered greater richness this vintage - but without lacking the attitude-driven tannins this wine is known for. Aromatics have become wildly more characteristic of Dolcetto - but the silken palate weight is where the party's at. – Brendan & Laura Carter, winemakers.

The super-savory cousin to Pinot Noir (we like to think), this wine has undergone an overhaul this vintage - with the introduction of 40% Barbera... a grape we've since learned has mega-consequences on Nebbiolo (which composes the remaining 60% of the blend). Richer but no less refreshing - the Barbera has given a deeper weight to balance the savory bones of Nebbiolo - 100% Polish Hill River this time around - across 4 different clones. – Brendan & Laura Carter, winemakers.

The one wine we want to make more of, and the one wine we simply can't get great supply! We say each vintage that Nero d'Avola (let's just call it Nero shall we?) - is the way of Australia's red wine future. This thing is a BEAST in the heat - after all the heat waves it endured - it came in close-to-last for vintage, from the Riverland (of all places) - and at a healthy 12.8% alcohol. WTF? Insanely limited - we captured some awesome savory edges this vintage to help balance its natural tendencies to showcase confection and juicy-fruit (blood orange anyone?). We've got some big news on the Nero front - but it'll have to wait a couple of years (wink wink). – Brendan & Laura Carter, winemakers.


Ata Rangi Offer and Tasting

Tasting Thursday evening June 9th 5-7.30pm with head winemaker Helen Masters.

Please join us Thursday evening for a tasting of our favourite New Zealand wine producer, Ata Rangi. The wines below are offered to our customers and all will be open on the night.

"This stunning estate makes the most revered Pinot Noir in New Zealand" Matthew Jukes, MoneyWeek, March 2013.

"...the long-serving, dedicated team behind Ata Rangi just go from strength to strength. Their Pinots have always been great and yet, even in a world where the Pinot benchmark gets higher very year, Ata Rangi is better than ever." Lisa Perrotti-Brown MW,, April 2013.

"The fact that Ata Rangi makes one of the country’s finest examples of pinot noir can sometimes shift the spotlight from their world-class chardonnay. Sophisticated wine that can equal the best anywhere.” Bob Campbell MW, Taste, March 2015.

2015 Ata Rangi Sauvignon Blanc
92 Points
750ml Single Bottle Price: $32
750ml Dozen Bottle Price: $28
A little skin contact here, smells of ripe pear fruits as well as some bright tropical lemon citrus, melon and other tropical fruits, the palate is big on pineapple and passion fruit flavor, peachy through the finish. Drink now. - Nick Stock |, Jan. 2016

Ata Rangi ‘Lismore’ Pinot Gris 2015
19+/20 Points
750ml Single Bottle Price: $48
750ml Dozen Bottle Price: $42
Bright and very pale coloured. This is firm and tight on nose with refreshing, concentrated white stonefruit, floral and mineral aromas. Taut and still bound up. Dry to taste, but unfolding rich fruit. This has real depth and concentration, the flavours of stonefruits and flinty minerals unfolding layers of detail and interest. Crisp acidity, and poised on palate, the linearity and power is startling. This has plenty to show over the next 4+ years. Is this the best Ata Rangi Pinot Gris yet? Partial wild yeast ferment, in small stainless and 20% in puncheons to 14% alc. and 5 grams per litre residual sugar. – Rymond Chan.

2014 Ata Rangi Petrie Chardonnay
93 Points
750ml Single Bottle Price: $42
750ml Dozen Bottle Price: $35
This is a real gem. Pristine fruit is the hero but the wine is stylishly enhanced by subtle infusion of oak. Aromas of stone fruit, lemon peel, rockmelon, and hints of vanilla and cashew lead to a concentrated palate that is richly textured and elegantly fruited, brilliantly framed by bright acidity. The finish is superbly long and creamy. Already a charmer with a potential to develop greater complexity. At its best: now to 2020. - Sam Kim | Wine Orbit, Sept 2015,

2014 Ata Rangi Craighall Chardonnay
95 Points
750ml Single Bottle Price: $69
750ml Dozen Bottle Price: $63
375ml Single Bottle Price: $42
375ml Dozen Bottle Price: $38
This is elegant and seductive, yet there is a powerful engine driving the concentrated fruit and layers of complex flavours. The bouquet is inviting, engaging and intriguing with aromas of white stone fruit, rockmelon, nougat and brioche, with hints of vanilla and cedar. Wonderful weight and harmony. Stunning composure and finish. At its best: 2016 to 2024. - Sam Kim | Wine Orbit, Sept 2015,

2014 Ata Rangi Crimson Pinot Noir
94 Points
750ml Single Bottle Price: $38
750ml Dozen Bottle Price: $34
375ml Single Price: $25
375ml Dozen Price: $21
Single Magnum Price: $99
Dozen Magnum Price: $89
Ripe, fragrant, stylish and satisfying, this is a serious and delectable pinot. The complex bouquet shows red/black cherry, truffle, dried herb and floral characters, which lead to a finely textured palate that delivers elegant power, as well as soothing mouthfeel, all beautifully wrapped in polished tannins. This has a strong Ata Rangi hallmark and stands very proud on its own. At its best: 2016 to 2024. - Sam Kim | Wine Orbit, Sept 2015,

2014 Ata Rangi Pinot Noir
19.5/20 Points
750ml Single Bottle Price: $99
750ml Dozen Bottle Price: $89
375ml Single Bottle Price: $50
375ml Dozen Bottle Price: $46
Single Magnum Price: $220
Dozen Magnum Price: $200
Full, even, black-hued ruby-red with youthful purple tints. The nose is very full with softly concentrated and layered aromas of rich, ripe, dark red berries and cherries along with nuances of dark red plums entwined with fragrant violet florals, fresh herb and spicy detail. The aromatics blossom to reveal notes of raspberry liqueur, earth and minerals. This exudes richness allied to elegance and finesse. Medium-full bodied, vibrantly succulent and lusciously sweet fruit flavours of dark red berry and cherry fruit are harmoniously melded with flavours of ripe dark plums and fragrant violet florals, dark herbs, spices and red liquorice. The flavours are seamlessly mouthfilling and supported by refined, flowery tannin extraction, and enlivened by poised acidity. This has drive, energy and fine linearity, and the wine carries to a very long and sustained, rich finish of spiced cherries and raspberry liqueur. This is a beautifully rich and succulent, elegantly balanced and refined Pinot Noir with seamless-flowing, ripe flavours of dark berry and cherry fruit with complexing floral and herbal detail. Match with duck, pork, beef and lamb dishes over the next 7-10 years. Fruit from the oldest parcels, 40% Abel clone with the remainder clones 5, Dijon and 10/5, indigenous yeast fermented with 25% whole bunches to 14.0% alc., the wine spending 20-26 days on skins and aged 11 months in 35% new French oak barrels. Apr 2016. - Raymond Chan | Raymond Chan Wine Reviews, April 2016

2013 Ata Rangi Celebre
95 Points
750ml Single Bottle Price: $49
750ml Dozen Bottle Price: $44
Merlot (55%), Syrah (35%) and Cabernet Sauvignon. Robust yet elegant red wine with dark berry fruits, violet, cedar and spice flavours. A firm backbone of fine tannins offers structure and longevity without being too much of a barrier at this early stage. The best Celebre I can recall tasting. Drink 2015-2023. - Bob Campbell | Bob's Wine Reviews, June 2015

To Order: email (
or call us (02 9360 4242) or drop in to the store!

We accept Visa/Mastercard/Amex
Delivery is free for 1 dozen or more, Sydney metro

Frankland Estate

I recently attended a new release Frankland Estate tasting labelled REFINED & REDEFINED. The new generation have taken over the wine making over the past six years (Hunter Smith & Brian Kent) and I must say, this is the best release of Frankland Estate wines ever. The work in the vineyard is endless, certified organic in 2010. In the winery, subtle changes with longer, cooler ferments and more time on lees for the Rieslings has definitely lifted quality. As well as the three wines featured below, the Estate Riesling & Poison Hill Riesling are also outstanding. I recommend these wines highly. Ian Cook, FWC.

The following wines will all be open for tasting:

Single Bottle Price: $29.00
Dozen Bottle Price: $26.00
With aromas of white citrus flower and blossom this wine starts with alluring appeal. A lovely combination of lime, bath salts and spice makes its way to a generosity of fruit. The richness of fruit flows across the palate highlighting the textural focus of the wine whilst the presence of acidity alludes to the impeccable balance this dry but fruit driven Riesling has in store. Consistent with the now well-established single vineyard Rieslings from Frankland Estate, this wine displays the balance of pristine fruit flavours and laser-like acidity, resulting in an exceptional wine that can be enjoyed now or cellared with confidence. It will continue to develop further complexity for many years to come.

Single Bottle Price: $42.00
Dozen Bottle Price: $38.00
“Buckle in for the perfume. Gushing out of the glass with floral scents, rose water, ripe citrus, steel and slate, sweet appley notes. Riotous. Succulent. Clean. Long in flavour, bristling with fine acidity but undoubtedly yummy with gentle sweetness and that comely, slippery texture. Finishes with a little chalkiness and steely zing. Simply super. 95 Points.” Mike Bennie, The Wine Front.

Single Bottle Price: $42.00
Dozen Bottle Price: $38.00
“Steel, pot pourri, citrus peel, citrus peel, citrus juice scents and a dash of savoury spice. Glorious acidity feels like a light line of citrusy tang in pools of succulent, appley fruit. Overall, the wine is trim and taut in the palate but feels like it softens and becomes supple through the finish. Amazing texture really, inviting, yet structured. This really drives home the prestige of this wine. 94 Points.” Mike Bennie, Wine Front, 16th February 2016.

The Isolation Ridge Vineyard, first planted in 1988, has been certified organic since 2010, and is producing some of the best Riesling in Australia. The 2015 vintage is one of the best ever. With warm days and cool nights this hardy vineyard with relatively tough soils of ironstone gravel over clay is perfect for slowly ripening the Riesling grape to allow maximum flavour development while maintaining high natural acidity. The wine itself – very pale in colour, with intensely zesty lemon lime notes, but not as lean as previous vintages. Definitely more weight in the middle palate from a longer slower ferment than in the past plus six months on lees. Certainly paying homage to some of the favourite German & Austrian producers. Purity, intensity and balance is the essence of this wine. A dozen of this one is headed into the cellar. Ian Cook, FWC.

Single Bottle Price: $42.00
Dozen Bottle Price: $38.00
The same conditions that are perfect for Riesling seem to work extremely well to make classic cool climate Shiraz – very Rhone like – maybe a top producer in Cornas perhaps! To my mind the best Shiraz Frankland has ever made. Ripe spiced plum and raspberry, lots of juice in the middle palate wrapping around a spine of savoury brown spices with a lick of pepper and long fine acidity and tannin. You really see the ironstone in the soil poking through. It is medium bodied yet deceptively powerful. Drink now or cellar for a decade. Highly recommended. Ian Cook, FWC.

. “This is Syrah-like; spicy and medium-bodied, elegant and beautifully poised. I can’t recall a better Shiraz from this vineyard. It’s a modern iteration of Aussie Shiraz, classy and stylish, fine and long on the palate. Cellar: 2-18 years.” Gourmet Traveller Wine, February 2016

Single Bottle Price: $52.00
Dozen Bottle Price: $46.00
Olmo’s Reward is named after Dr Harold Olmo, the Californian viticulturist who first identified the potential of the Frankland River region to produce premium wines. Dubbed the “Bordeaux from the Bush” it is a blend of traditional Bordeaux varieties in which Cabernet Franc(66%) and Malbec (27%) are the dominant components with Cabernet Sauvignon (7%) playing a minor supporting role. This wine has taken some time to evolve – there used to be quite a lot of Merlot in the blend – now as you can see it’s been dropped and the wine is all the better for it. Hunter Smith & Brian Kent share the winemaking and believe 2013 is the best vintage ever for Cabernet Franc in the region. The franc gives “darkness & depth” with a beautiful perfume of violets. Eat your heart out St Emilion. Absolutely delightful nose of violets, tea leaf, blue fruits and spicy notes – really floral aromatics. The palate is powerful, yet fresh and elegant – lots of plum and crunchy blue fruits, violets and crushed earth. A real cracker – drink now and for up to 20 years. Ian Cook, FWC.

Espanola Autumn 2016

Our latest Spanish wines brochure is available!

Spanish whites, reds, sherries, cava, with a very strong showing by organic producers. Includes our wine of the month, LA PURISIMA ESTIO TINTO 2014, a knockout value at just $16 or even better just $14 by the dozen.


Single Bottle Price: $79
Dozen Bottle Price $71
Made from grape spirit. Each botanical is separately vapour-distilled and then blended. The first thing to assault your nose is the wonderful aromatics of lemon myrtle, orange and native pepper. On the palate it has a crispness and clarity of flavours. A softness rarely seen in an alcohol spirit.

Single Bottle Price: $88
Dozen Bottle Price $81
Made from grape spirit. Each botanical is separately vapour-distilled and then blended. Made in the tradition of Old Tom with licorice root to provide sweetness. We added cinnamon, nutmeg and cloves for a winter spice finishing with warmth from native pepper. Garnish with lemon and sage.



Click to join our free mailing list for newsletters and wine updates
Register your interest in wine types, workshops, dinners and tastings.



Download our Spring brochure

Please click to view our latest brochure.

Inside you will find some exciting new releases and wines of great value, whatever you budget may be.

Visit our store

4 Heeley Street, Paddington NSW 2021 Australia

Trading hours
Mon to Sat 9am to 9pm, Sun 11am to 7pm

Order by phone, email or fax

Tel 02 9360 4242
Fax 02 9360 9803

Wine of the month

Huon Valley, Southern Tasmania

Single Bottle Price: $60
Dozen Bottle Price: $54

MAGNUM Single Bottle Price: $140
MAGNUM Dozen Bottle Price: $120

Click here for details

Spirit of the month

Click here for details



Home   |     Contact us   |    Privacy Policy