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

Our Autumn 2017 brochure is here!
Featuring Mac Forbes from the Yarra Valley, Charlotte Dalton from the Adelaide Hills, and some great autumn and winter drinking with Australian and imported chardonnays, rieslings, sparklings, pinots, cabernet sauvignons, shirazes and roses. Click to download.

MAY 2017

Ex Ship Prices for orders placed by 30/5/17 – min. 1 dozen *may be mixed

"...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.

2016 Ata Rangi Sauvignon Blanc – 17.5+/20 points
Single Bottle Price: $35 Dozen Bottle Price: $30 Ex Ship Price: $27
Helen has worked very hard at making a style that is suited to her fruit and the district, giving a point of difference to the passionfruity thiol-monsters of the 2016 Marlborough vintage. Elegance, freshness of fruit, more methoxypyrazine gooseberry fruit, bright acidity and delicate textures were the aim, and for this, she’s used some skin contact and 30% in barrel. Very pale straw. The nose is tight and elegant with ripe yellow stonefruits and green stonefruits, and no tropical fruit. On palate crisp and steely with a slippery mouthfeel. Gooseberry fruit with subtle textures and detail. But the fruit and freshness prevail. It’s a more slender wine than some of the worked examples made elsewhere.
- Raymond Chan, Raymond Chan Wine Reviews, October 2016

2016 Ata Rangi Lismore Pinot Gris – 87 points
Single Bottle Price: $48 Dozen Bottle Price: $42 Ex Ship Price: $38
The 2016 Pinot Gris has youthful apple and pear notes with spicy hints of dill seed, anise and mace. Medium-bodied and off-dry in style, it delivers very pleasant spice and apple character with a lively backbone and good length. 31/12/16 - Lisa Perotti-Brown, The Wine Advocate

2015 Ata Rangi Petrie Chardonnay - 91 points
Single Bottle Price: $42 Dozen Bottle Price: $35 Ex Ship Price: $32
The 2015 Petrie Chardonnay opens with a slight struck match/sulfide note, giving way to grapefruit, apple and white peach notes with hints of marzipan and baking bread. The medium-bodied palate is silky and refined with a good intensity of stone fruit and yeasty flavors, finishing with a refreshing lift. 31/12/16 - Lisa Perotti-Brown, The Wine Advocate

2015 Ata Rangi Craighall Chardonnay - 93 Points
750ml: Single Bottle Price: $72 Dozen Bottle Price: $66 Ex Ship Price: $60
Single 375ml Price: $45 Dozen 375ml Price: $40 Ex Ship 375ml Price: $36
The 2015 Craighall Chardonnay offers delicate notes of honeyed white peaches, baking bread and lemon tart with hints of marzipan and orange blossoms. Light to medium-bodied, the palate is elegantly fruited and yet with great intensity and persistence, showing layers of citrus, stone fruit and yeasty flavors plus a lovely floral perfume. Yum! 31/12/16. - Lisa Perotti-Brown, The Wine Advocate

2015 Ata Rangi Crimson Pinot Noir - 93 Points
Single Bottle Price: $38 Dozen Bottle Price: $34 Ex Ship Price: $30
New Zealand's best-value pinot noir, hands down. Polished, bright and fragrant red cherry fruits take center stage on the nose with little in the way of embellishment or distraction. The really pure red cherry and boysenberry pinot fruits come complete with a subtle twist of spice and are evenly ripened and nicely caught. The palate has a gently rainy tannin texture and some bright and tart cherry fruits. Nice and juicy, super bright, upbeat and fresh. Drink now.- Nick Stock,

2015 Ata Rangi Pinot Noir – 19.5+/20 Points
Single Bottle Price: $99 Dozen Bottle Price: $89 Ex Ship Price: $82
Single 375mL Price: $50 Dozen 375mL Price: $46 Ex Ship 375mL Price: $42
Single Magnum Price: $220 Dozen Magnum Price: $200 Ex Ship Magnum Price: $180
Full, very dark, deep, ruby-red colour with youthful purple hues, a little lighter on the rim. The nose is elegantly concentrated with a deep, dense core of well-ripened dark-red cherry and berry fruit seamlessly melded with subtle dark-red florals, dark herbs, spices and oak elements, unfolding black-berried fruits. The aromatics are exceptionally harmonious and integrated, and the nose is quite complete. Medium-full bodied, the palate features rich and succulently sweet flavours of dark-red cherry and berry fruits along with black fruits lifted by dark-red and violet florals and subtle notes of dark herbs. Suggestions of spice and oak emerge. The flavours very supple and fine-textured with flowery tannin extraction. The acidity is integrated and provides vitality for the refined core and line. The wine flows seamlessly to a long and sustained, complete finish. This is a beautifully rich and multi layered and detailed Pinot Noir of precision and harmony, with succulently sweet fruit and refined structure, enabling accessibility, and showing completeness. It will develop fine complexities over the next 7-10 years. Serve with poultry, pork, lamb and venison dishes. 40% Abel clone, the remainder 5, Dijon clones and 10/5 from the company’s oldest vines, indigenous yeast fermented with 35% whole bunches to 13.5% alc., the wine spending 20-26 days on skins and 11 months in35% new French oak. - Raymond Chan, Raymond Chan Wine Reviews, April 2017

2013 Ata Rangi Celebre - 18.5/20 Points
Single Bottle Price: $49 Dozen Bottle Price: $44 Ex Ship Price: $39
Very dark, deep, black-hued ruby-red colour with youthful purple hues, lighter on rim. The nose is full, solid and densely packed with aromas of blackberry and black plum fruit, unfolding black pepper, Asian spices and subtle blackcurrant detail. The aromatics unfold complexing earth and lifted dark herb nuances. Medium-full bodied, the palate features a firmly concentrated core of ripe black and earthy plums melded with blackberry and black pepper. Rich, lush and succulent blackcurrant flavours underline the fruit. Fulsome, robust tannin extraction supports the palate lending significant structure and grip. The textures are grainy, with sufficient suppleness to ensure no rusticity, and carry the deep, mouthfilling flavours to a long, full, firm finish. This is a rich, sweet, black plum, berry and curranty Merlot-blend with fulsome structure and grip. Match with barbecued and roasted red meat dishes over the next 8-10 years. A blend of 55% Merlot, 35% Syrah and 10% Cabernet Sauvignon from the Ata Rangi 'Home Block', 'Craighall', 'Di Mattina', 'Champ Ali', 'Boundary Road' and 'Kahu' sites, indigenous yeast fermented to 13.0% alc., the wine spending up to 21 days on skins and aged 17 months in 20% new French oak barriques. - Raymond Chan, Raymond Chan Wine Reviews, May 2015

Roda Offer for April 2017

Always a highly-anticipated release, the wines of Bodegas Roda have just arrived in the country and we offer them here at sharp pricing for the month of April. Todd and I tried the range (including a few back vintages) over lunch in early March with Scott Wasley (the importer) and were impressed with the continuity of the Roda style throughout all of the wines. For early drinking, ‘Sela’ provides exceptional value for money at a young age before we move into ‘Roda’ and ‘Roda 1’ which epitomise the producer, offering elegant and seamless wines suitable for both early drinking or a decade in the cellar. Finally, Roda’s ‘grand cru’ Cirsion is available in limited quantities for those who really want to push the boat out. – Ches Cook, FWC.

Ro-Da is the contraction of the surnames of the two owners, Mario Rottlant and Carmen Daurella. (Note that their wonderful extra virgin olive oil, Dauro, uses their surnames’ starting letters in reverse.) Since 1987, they have sought to establish a unique expression of Rioja, based on 17 different vineyards of old vines in poor soils (a mixture of sandstone and clay/limestone) all with long histories in quality Rioja wine growing. Roda’s main vineyards are in the Estacion district near Haro. For the first years, no wines meeting their intentions were achieved, but Roda has successfully released wines since 1992, starting with Roda 1 and Roda (aka Roda 2, 1992-2001), which have been produced each year since, save 1993 when only Roda 2 was produced. In 1998, these were joined by the deluxe ‘Cirsion’ and since 2008, a young vines wine, ‘Sela’.

Roda wines are essentially ‘vinos de viñas viejas’ (old vines wines), from vineyards 2/3 owned, and all entirely managed by Roda. In Roda’s case, old vines are determined as 35 years or more, though most are 50+. The greater depth of roots and the larger volume of soil encompassed by old vines reduces the influence of drought or excess rain, balances yield and stabilises character. Old vines set smaller, more concentrated berries with much lower juice-skin ratios and more faithfully reflect the mineral nuances of soil through mature natural tannins and acid. Of late, Roda have introduced a new wine, ‘Sela’, which is not an old vines release. When the Roda project was set up, extensive vineyard plantings were undertaken. For many years, this material planted by Roda was sold off on the bulk grape market. Nowadays, these 20yo+ plantings, while not old vines, are mature and characterful enough to warrant a release, ‘Sela’.

Most of Roda’s plantings are Tempranillo, but depending on the year and the wine in question, some blending with Garnacha and or Graciano is undertaken. Roda’s viticulture is organic, with vineyard (design-and-management) plus biological controls taking care of pests.

Roda are obsessed with the close study of ripening, particularly phenolic ripeness, and over time this has evolved a truly unique house feel for textural tannins – not to mention a singular wine, Cirsion, entirely devoted to silky tannin expression. Their concern is to make plush, violet-velvet wines with rich fruit and full, soft tannins pushing to the margins of the fruit, but always contained within. The wines of Roda are destined for the table, and explicitly stand against the stream of (for want of a better word) ‘Parkery’ fruit and artefact bombs. As GM of Roda, Agustin Santolaya remarks, such “wines are only good for making an impression at tastings … their strength of flavour prevents enjoying more than one glass”. Agustin claims instead that Roda’s wines “find that magic balance between volume and airiness, voluptuousness and freshness; wines for enjoying from the moment they appear on the market but which live through many decades”.

For Bodegas Roda, everything is about the production and retention of grape quality: the approach to wine through viticulture is nowhere given more commitment, managed in the vineyard by Isidro Palacios and in the bodega by oenologist Carlos Diez. The winery is built into a mountain, and is a gravity-fed free run operation (you take a freight elevator to travel down through the hill from one stage of making to another). All fruit is hand de-stemmed and cooled before a spontaneous (indigenous yeast) fermentation is in Seguin Moreau foudre - 17 large clean vats, one per vineyard. Fermentation takes 7-8 days, then there is a short maceration. Natural cold settling takes place in vat after malolactic. Each parcel ages separately until tasting for red/black spectrum and division into Roda/Roda 1 barrels. After spring there is a single assemblage racking - the young wine is gravity decanted down one level to age in French barrels, with a minimum of oxidative handling. Over time, the period spent in oak (for Roda and Roda 1) has come down from 18-20 months in earlier years, to 14-15 nowadays, and barrels are 40% new and the balance 1yo. The barrel ageing hall is climate-controlled, with a north-facing glass wall which opens to allow cold winter air in after malolactic fermentation is complete, stabilising the wine naturally. Once mature in barrel, the wines are decanted by gravity to bottle unfiltered, fined by nature.

The Wines of Bodegas Roda

RODA ‘SELA’ 2013
Single Bottle Price: $58
Dozen Bottle Price: $52

Sela is Roda’s younger plantings, established in the late 80s at the inception of the Roda project. These three vineyards are north of Haro towards Villalba. Until now, this great young material was simply sold off on the bulk fruit market. Now, these vineyards are nicely mature and deserving release in their own right, but not yet qualifying as Roda or Roda 1 fruit, thanks to Roda’s insistence that these are only to be old vine (35 years or more) wines. ‘Sela’ maintains Roda’s hallmark of elegance and tannin fineness. 89% Tempranillo, 11% Graciano from sustainable vineyards, crianza of 12 months in used oak. The vines were ‘tutored’ on poles for their first 12 years, then released to be true bush-vines trained ‘en vaso’. The name is not a Rioja reference: Sela is named for the Scandinavian village where owner Mario Rottlant goes for ski holidays.

Scrubby and springy with Rioja herb foremost, sweet caponata-fleshy vegetals, red-radishey fruits, strawberry florals. The palate is just mid-weight, with softly extracted fleshy tannins. – Scott Wasley, The Spanish Acquisition.

This is your perfect introduction to the wines of Roda. With mature vines now producing very high quality fruit, this is basically ‘baby Roda Reserva’. A polished and nicely rounded wine, Sela is predominantly red fruit dominant with a slightly darker core. Here is where the complexity of the wine comes through, showing briar and foresty undergrowth with pleasantly savoury rippling tannins to close. Quite a bargain for this quality if you ask me and don’t be afraid to cellar it. – Ches Cook, FWC.

Regular Single Bottle Price: $112
Regular Dozen Bottle Price: $100

Roda Offer Single Dozen Price: $105
Roda Offer Dozen Bottle Price: $95

Magnum Single Bottle Price: $225
Magnum Dozen Bottle Price: $200

Roda, compared to Roda 1, is based on a selection of Tempranillo which exhibits some red fruits and earth in the mix with the stricter, more structured blue-note Tempranillo which becomes Roda 1. Roda is a wine of great depth, tannin texture and class but in a relatively fruity and approachable register. This tendency towards open-hearted red fruit and earth is augmented with judicious blending, depending on the year, of some Garnacha and/or Graciano. Roda is grown from vines between 35-100 years’ age, all dry grown ‘en vaso’. Hand-picked, hand everything, it is fermented in open foudre, gravity decanted to age 15 months in new+1yo French barrique, then gravity-decanted again for bottling (unfiltered, unfined) and cellar ageing before release. The Garnacha component of Roda’s wines comes from separate vineyards in Rioja Baja, at Tuldelilla and Alcanadre.

The aroma of Roda 2012 is a fine cocktail of berry, bramble, spice, earth and licorice. As always with Roda, beautiful fruit tannins are a big part of the picture, and the tannin perfume (and mineral smells) are as much a feature of the wine as fruit itself. The palate is full, lined with spice, leavened with pippy acid and tannins that are at once round and fresh. The wine is open and alive, with harmony a real feature: red fruits are floral with a touch of tea; not too fruity, and perfectly lined by delicately spiced tannin. – Scott Wasley, The Spanish Acquisition.

89% Tempranillo, 9% Garnacha, 2% Gracciano. Red florals, sage and licorice notes are all evident on the nose with hints of earth and potash also present. Ripe red berries and fleshy raspberry and plum notes grace the palate with glazed cherry and spicy undertones adding a third dimension. It is, overall, very savoury with graphite-like tannins creating a firmly structured wine with restrained power and grunt. The length is very long and whilst we are already getting a lot out of this wine, I suspect there will be more to come with 5-10 years in the cellar. – Ches Cook, FWC.


Regular Single Bottle Price: $165
Regular Dozen Bottle Price: $148

Roda Offer Single Dozen Price: $145
Roda Offer Dozen Bottle Price: $130

500ML Single Bottle Price: $115
500ML Dozen Bottle Price: $105

Magnum Single Bottle Price: $370
Magnum Dozen Bottle Price: $335

100% Tempranillo. As Agustin says, “It is a wine with more structure, with deeper sensations of black fruits, greater wealth of minerals and more complexity. It is a wine for quietness and meditation with a style marked by black cherry.” Roda 1 is handled identically to Roda, but the blue-note fruit has a heightened minerality with fine but determined structure resulting from great tannin maturity. The differences between Roda and Roda 1 are simply the product of fruit selection, not wine-making. It’s a wine of power with enormous finesse.

A deep and mineral nose, this has dark, gamey-meaty fruit inset with vanilla, licorice, blue florals and soft dark spices. The palate is just soooo long, with wonderfully harnessed power. There’s great spice in fruit of restrained fleshiness, blackberry carrying licorice, leather and steely minerals into a finish of great finesse. Savoury and deeply textural thanks to lovely sweet seeds and very fine silty tannins. The back-palate floral perfume release is spectacular. This is by far the most fluid and open, delicate and flowing Roda 1 I have yet seen. – Scott Wasley, The Spanish Acquisition.

Spice and earth and the defining features of this wine however there is also an abundance of intensely concentrated fruit laying deep below the surface. ‘Roda 1’ is always more blue fruit dominant compared to the red fruits seen in ‘Roda’ and this vintage is no different. It is a wine with a lot of substance: on the surface the fruit is perfectly ripe with a roundness to the characters of black cherry, mulberry and cassis whilst deeper down we see hung meats and olive tapenade. There are layers upon layers of flavour which will slowly reveal themselves over time, yet there is something so harmonious and complete about this wine, meaning that it is already a fascinating drink at this young age. Cellar with confidence. – Ches Cook, FWC.


Regular Single Bottle Price: $615
Regular Dozen Bottle Price: $555

Roda Offer Single Dozen Price: $540
Roda Offer Dozen Bottle Price: $490

First released in 1998, Cirsion is Roda's in-vineyard tannin selection project. Cirsion (latin for the thistle, which is Roda's logo) is based on a theory of tannin development in perfect old vine Tempranillo. Under exceptional conditions (not mere hyper-ripening), Roda are able to identify very small parcels which naturally exhibit 'long-chain' (ie 'wine-like') tannins in berry, rather than the more usual model of softening shorter brittle tannins with barrel and bottle maturation. This should not connote a soft-fruity-round wine, however. Cirsion is a very serious, concentrated, complex, powerful beast – but this power, extract and expression is amazingly harnessed by the full, unbelievably supple tannin structure. A 'grand cru' anywhere in the world. 100% Tempranillo.

Black, charry, with tobacco, violet, meat, lilac, angelica. Tremendously meaty, beautifully cut.
A swirling, textural dream of a wine. – Scott Wasley, The Spanish Acquisition.

Scott’s note above sums up the Cirsion 2012 perfectly. It’s a very long and linear wine, tightly grained with firm beads of flavour rippling with intensity from front to back. It opens with beautiful blue florals and closes with a charred and ashy finish with graphite-like tannins. In this way it carries with it the Roda stamp very evidently but with an intense concentration on texture and structure. One for the cellar and one that will live for decades. – Ches Cook, FWC.

International Wine Workshops

The dates for our next International Wine Workshops have been set and can be booked as a course of 4 nights, or you can book for individual nights. The cost per evening is $100 which includes all wines and some superb cheeses. If you wish to book for the entire 4 week course or for the individual evenings, please reply to this email. Payment upon booking is essential.

Below is a little more detail on each evening. The wines to be tasted include outstanding Australian and overseas producers. This course really puts Australian wine on the world stage. Each night runs from 6.30-9pm.

Evening 1: Pinot Noir – Wednesday March 29th
• The Holy Grail – Pinot Noir
• It’s so difficult to grow – why?
• Burgundy – the home of Pinot Noir
• Cote de Nuits / Cote de Beaune – pick the difference
• Is there value in Burgundy?
• Apellation Controlee – a minefield – let’s try to explain it.
• The new world has come along way.
• How do the new world wines compare?
• Is New Zealand making better Pinot than Australia?
• Martinborough or Otago
• Geelong or Mornington
• Gippsland or Huon Valley
• Aroma and texture – that’s the point
• Come along and taste wines from: Mongeard-Mugneret (Vosne Romanee, Burgundy), Ghislaine Barthod (Chambolle Musigny, Burgundy), Benjamin Leroux (Burgundy), Bass Phillip (Gippsland), Ata Rangi (Martinborough), Kooyong (Mornington Peninsula), Williams Selyem (Central Coast, California), Home Hill (Huon Valley, Tasmania).

Evening 2: Riesling – Wednesday April 26th
• Why is Riesling one of the leading grape varieties in the world?
• Where does Riesling grow best and why?
• Defining the structural qualities of Riesling.
• How do the Germans achieve that acid, low alcohol and sweetness balance?
• Taste the best producers of Germany.
• Taste the best of France.
• Taste the best of Australia.
• How does Riesling age?
• Why Kerosene?
• Is Riesling better than Chardonnay?
• A line up of the best names in Riesling.
• Come along, find out and taste wines from JJ Prum (Mosel), Donnhoff (Nahe), Trimbach (Alsace), Jeffrey Grossett (Clare Valley), Crawford River (Henty), Henschke (Eden Valley), Gunderloch (Rheinhessen), Keller (Rheinhessen), Jim Barry Florita (Clare Valley), Salomon (Austria).

Evening 3: Chardonnay – Wednesday May 24th
• What are the inherent characteristics of Chardonnay?
• Why do growers love it?
• What regions are the best?
• Cool climate vs warm climate
• What is the difference between Chablis, Meursault and Puligny Montrachet?
• Can Australia come close in style to these great Chardonnay regions?
• Do we need to?
• How are our wines structurally different?
• Do they age?
• What makes white Burgundy tick!
• AC – Appellation Controlee – understanding the labels.
• Taste wines from: Giaconda (Beechworth), Leeuwin Estate (Margret River), Christian Moreau (Chablis), Paul Pillot (Chassagne Montrachet), Jean Louis Chavy (Puligny Montrachet), Isole e Olena (Tuscany), Benjamin Leroux (Burgundy), Felton Rd (Otago).

Evening 4: Shiraz – Wednesday June 21st
• The Australian Workhorse.
• The Rhone Valley.
• Why add Viogner to Shiraz?
• Cote Rotie, Hermitage, Cornas
• The best of France.
• Heathcote, Barossa, Sunbury or Hunter – who makes the best?
• What about Beechworth?
• N.Z. – The Gimblett Gravels are making some very good SYRAH
• Come along and taste wines from Henschke (Eden Valley), Giaconda (Beechworth), Jasper Hill (Heathcote), Mt Langi Ghiran (Grampians), Tyrrells (Hunter Valley), Clonakilla (Murrambateman), Auguste Clape (Cornas), Duclaux (Cote Rotie), Faurie (Hermitage), Alain Graillot (Crozes Hermitage).

All in all, four great evenings. Sign up for the lot, or take your pick. I cannot wait to show you some of these great wines and discuss their origin and quality.

Ian Cook

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

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:


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.

Spanish Brochure Autumn 2017
Click to download our latest Spanish Brochure. New releases, new finds, new regions with old vineyards and ancient varieties being rediscovered and re-invigorated by a new generation of young winemakers. There is outstanding value throughout the entire brochure!

Macedon, Victoria

All these Bindi wines are limited. All are very approachable to drink in their youth, yet evolve into charming graceful wines. You can understand this with Chardonnay and Pinot Noir, but many cannot come to grips with the beautifully perfumed elegant and long-lived Heathcote Shiraz. All these wines come highly recommended. Ian Cook - FWC

Please note: there will be a second Bindi offer later in the year featuring Quartz Chardonnay, Original Pinot Noir and Block 5 Pinot Noir

The tasting notes below come from winemaker Michael Dhillon:

"All Bindi wines are grown in our vineyards and made by us at Bindi.
Our vines grow in a mix of ancient stony/rocky Ordovician soils and younger volcanic soil. We intensively manage the vines by hand and harvest by hand.

"We plough under vine and do not use systemic herbicides. We do not use systemic foliage sprays or pesticides. We use compost and compost tea and also use cow horn preparation, fish and seaweed.

"Our wines are made without adding yeast, yeast nutrient, enzyme or any fining agents.

"The wines spend many months on yeast lees in old and new French barrels. Our intention is to capture the expression of the Bindi landscape in our wines each season.

"In 2016 we saw the earliest ever calendar pick, in early March, yet it was still 110 to 115 days from fruit set. Abnormal by the calendar, but normal by the period to maturity. This has been a very interesting and important point to understand and to use when assessing why the wines remain so true to vineyard origin and also Bindi style. In 2017 we have harvested from April 2nd to the 5th, again about 110 days from fruit set. Normal is as normal does.

"And Easter? Well, that was mid March in 2016 and it was mid April in 2017. This telling by the moon is telling. In the Spring of the 2016 vineyard season we had very warm weather much earlier than usual. And an early summer. Then in February 2016 we experienced a significantly milder run of weeks which were more autumnal in nature.

"And the quality, the style of the 2016s? The wines have excellent intensity, balance and length. The winery was full of fine perfume as the Pinots fermented and the structures built with time on skins but overall the ferments were quite quick and exceptionally clean. As the wines have aged in barrel they have become more aromatic and they have evolved quite harmoniously. It is always exciting to see new wines' personalities begin to show and also to see their vineyard origins become increasingly apparent as they settle in barrel and the 2016s have continuously gained poise and personality."

Single bottle price: $62
Dozen bottle price: $54
As is usual, the juice goes to barrel straight from the press tray, with no additions of yeast, nutrients or enzymes. Once the juice is in barrel a small amount of sulphur is added and then we wait, usually about five days, for the fermentation to begin. The wine spent 11 months on yeast lees in French barrels, of which 25% were new, before bottling.

Following the marvellous 2015 Kostas is quite a challenge for the 2016 wine and happily it has risen to the task. As always, here there is a lot of fragrance of lemon and pithy grapefruit lifted by white flowers and orange blossom. The year on all solids and lees has added mealy complexity and a gentle savoury restraint. The palate is mouth filling, intense in acidity, creamy, flowing, relatively rich and very long. There is a certain chalkiness and tension in the wine that weaves its way through the back palate and sits inside the harmonious finish. Another three years will be of great benefit in delivering added complexity and texture.

Single bottle price: $62
Dozen bottle price: $54
Fruit from the Original Vineyard (30%, Est. 1988) and Block K (70%, Est. 2001) makes up this wine. A small proportion of whole bunches (5%) are included in the vats with the majority of the fruit being de-¬stemmed but not crushed. A small amount of sulphur is added on the first day and the ambient yeast takes about four days to begin the fermentation. This wine spent 11 months in French barrels, of which 20% were new, before bottling.

The classic Bindi Pinot signature of perfume and red fruits is immediately evident here. There are also some darker fruit notes and spice aromas giving added complexity. The balance of roses, red and dark cherry, raspberry youthfulness with more earthy and savoury complexities is very pleasing at this early stage. The palate is fleshy, supple and silky with fine tannins and balanced acidity carrying the fruit for a long finish. There is so much appeal right now it's hard to recommend cellaring however another three years will give added complexity and it will drink well for a decade.

Single bottle price: $40
Dozen bottle price:$36
A reasonably large, for us, proportion of whole bunches (20%) are included in the vats with the majority of the fruit being de-¬stemmed but not crushed. A small amount of sulphur is added on the first day and the ambient yeast takes about four days to begin the fermentation. This wine spent 11 months in French barrels, of which 10% were new, before bottling.

This is a complex and layered Shiraz expressive of its origin and handing. There is a complex array of red and dark fruits, liquorice as well as fresh herb aromatics from some whole bunch and whole berry inclusion in the ferment. There is no discernible dominating characteristic, but rather a fine, subtle interplay of complexities. The plate is bright, mouth filling, both plush and vibrant with a gently chewy, flowing finish. As per previous vintages, five to seven years will see this wine at its most complex and textured and it will hold well for several years beyond.

Featured producer:
Charlotte Dalton, Adelaide Hills

Single Bottle Price: $38
Dozen Bottle Price: $34
Wine writer and ex-employee Nick Ryan directed us into the path of Charlotte Dalton. It was a great tip-off and upon trying her wines recently, we were really impressed with what she is doing with both Semillon and Shiraz. This wine has a lot of substance. It starts off with a nose very true to the variety, showing lemongrass aromatics before a palate full of juicy citrus fruits of squashed lemon and fleshy lime. Compared to the Semillon of the Hunter, there seems to be more fruit weight here, at least at this early stage, with some roundness and ripeness to the mid-palate which is very appealing and makes the wine oh so easy to drink. – FWC.

Single Bottle Price: $41
Dozen Bottle Price: $37
We love cool climate Shiraz and this wine epitomises what the style is all about. Spicy with pretty aromatics and a cool acid line running directly through the wine from start to finish. The red berry fruit flavours are pure and uninhibited by oak or too much tannin or alcohol. Drink this wine young for its vibrant expression of Shiraz and its youthful exuberance. – Ches Cook, FWC.

Featured producer: Mac Forbes, Yarra Valley

Yarra Valley
Single Bottle Price: $33
Dozen Bottle Price: $29
The majority of the fruit here comes from a site in Hoddles Creek. A great continuation on from the 2015 vintage which we loved. This is a really strong showing, with ample fruit weight (melon, white peach) and a clean line of acid so common in all of Mac’s wines. 2016 was a slightly warmer year meaning that there is a touch more generosity and ripeness to the fruit. It packs a lot of flavour whilst maintaining a restrained and direct style that Mac achieves so well year on year. – Ches Cook, FWC.

Yarra Valley
Single Bottle Price: $33
Dozen Bottle Price: $29
A clean and pure nose (rose petal and violet) leads to a slightly delicate palate, showing fresh strawberry and ripe cherry notes. This wine has similar persistence of flavour to the Chardonnay with a silky, mouth-coating texture. Primary fruit flavours continue in the back-half of the wine but these are supported by some secondary flavours of rhubarb and foresty/earthy notes which help to build intrigue. Highly recommended and our favourite Pinot in the shop at the $30 price point. – Ches Cook, FWC.

Yarra Valley
Single Bottle Price: $33
Dozen Bottle Price: $29
Lovely cool climate aromatics and a beautifully vibrant colour in the glass. On the palate it is fleshy yet structured with some nice integration of whole bunch chewiness. Only medium bodied in weight, the wine is juicy, sweet and dark-fruited up front before savoury notes take over with chalky tannins at the back. Yarra Shiraz can be fantastic when in the right hands and this is a great example of that. – Ches Cook, FWC.


On tasting this Saturday, April 1st, 12-6 pm

Anton Von Klopper of Lucy Margaux continues to kick goals in vintage 2016. While there are are now plenty of young 'natural' producers nipping at his heels, Anton remains at his iconoclastic best. The wines are sourced from single vineyards in the Adelaide Hills that are managed organically or biodynamically, and these days there is no sulfur added at bottling. All of the wines share hallmarks of lingering juicy fruit, texture, and savoury intrigue. The single vineyard Pinot Noirs will improve over the medium term. We will be opening all of the wines below for tasting this Saturday. FWC.

Lucy Margaux Wildman Blanc 2016
Basket Range, Adelaide Hills, South Australia
Single Bottle Price: $32
Dozen Bottle Price: $27
Cloudy straw colour. Whole bunches of Sauvignon Blanc left in old oak out in the open with no additions. Wild. Complex aromatics of farmhouse cider (fresh and bruised green apple) and citrus, alongside some restrained tropical notes more typical of the variety - adding lift rather than dominating the fruit. Quite vibrant acidity, with the whole bunches contributing some grippy texture. FWC.

Lucy Margaux 'Gris Blush' 2016
Basket Range, Adelaide Hills, South Australia
Single Bottle Price: $25
Dozen Bottle Price: $21
100% de-stemmed Pinor Gris, picked when the skins appear "copper ripe"'. Made using the Saignee method in which some juice is bled off the skins. Pale straw with a hint of pink (as an aside, Anton says that being bottled without sulfur this wine dropped it's colour very quickly - from a vivid pink when bottled). Both ripe and firm pear, a touch of almost Gewurz-like fragrance of rosewater and spice. Fresh acid and a mineral texture (Anton says salty) that I don't usually associate with this variety - particularly when picked ripe. Delicious interpretation of a variety that often fails to excite. FWC.

Lucy Margaux Vino Rosso Sangiovese Pinot Gris 2016
Basket Range, Adelaide Hills, South Australia
Single Bottle Price: $25
Dozen Bottle Price: $21
50% of each variety, fermented separately as the Sangiovese ripens a good month or two later. A joven/nouveau style; bright red fruits with some of that classic Sangiovese sweet and sour cherry alongside slightly darker fruit and earth and dried herb. While the Sangiovese dominates, the Pinot Gris seems to have had a Viognier-like affect, lending a silky stone fruit richness and floral lift. Screams come hither. FWC.

Lucy Margaux Village of Tiers Pinot Noir 2016
Basket Range, Adelaide Hills, South Australia
Single Bottle Price: $32
Dozen Bottle Price: $27
All Pinot Noir here; one sniff and you couldn't think otherwise. All sorts of red and blue fruits with some floral prettiness and earth and forest floor. Just when you think it is soft and silky some fine firm tannins kick in, before an impression of lingering fruit. Classic Pinot structure; a theme that continues through the single vineyard Pinots. FWC.

Lucy Margaux Little Creek Pinot Noir 2016
Basket Range, Adelaide Hills, South Australia
Single Bottle Price: $48
Dozen Bottle Price: $42
From a 10 acre block of 114, 115 and 777 Pinot Noir tended to by Suzie Morris and Nigel Hopkins that receives predominantly afternoon sun. Soil is red clay over sandstone and this is the only of the single vineyard Pinots with a whole bunch component - 10%. Aged in three year old steam bent barrels so it's just the fruit doing the talking. Dark fruited with some red fruit high notes and a range of brown spice, pressed flowers and damp earth. As it typical of the site this wine exhibits the most structure of the trio. FWC.

Lucy Margaux Monomeith Pinot Noir 2016
Basket Range, Adelaide Hills, South Australia
Single Bottle Price: $48
Dozen Bottle Price: $42
From 8 acres of clones 115, 114 & MV6 on the Hills side of Norton Summit, managed by Patrick O’Sullivan. This vineyard predominantly receives the gentler morning sun. Like Little Creek the soil is red clay over sandstone, but what a different wine this is. All de-stemmed and aged in two year old 500L barrels. Super pretty and feminine with red cherry, cranberry, rhubarb and pressed flowers. Delicate and open knit in structure with gentle texture - sappy and incredibly persistent with lingering fruit. FWC.

Lucy Margaux Estate Pinot Noir 2016
Basket Range, Adelaide Hills, South Australia
Single Bottle Price: $53
Dozen Bottle Price: $46
This is the home vineyard - a 10 acre site that has been biodynamic since planting rather than being converted. Here the soil is red clay over petrified schist, and due to the four different aspects it receives a mix of morning and afternoon sun. 100% destemmed and aged in 5 year or older neutral barrels. The most instantly beguiling, seductive and alluring (and other words in the thesaurus) of the trio. All sorts of red black and blue fruits and something savoury and umami and elemental underneath. Testament to Anton's work in his backyard. FWC.

Outstanding Value Pinot Noir and Chardonnay

Wickhams Road produce (we think) the best value Chardonnay and Pinot Noir in Australia. The Gippsland wines were particularly impressive this year. Both are sourced from a 17 year old vineyard on the side of an old volcano. The Hoddles Creek team now manages the site as well as making the wine, and this has seen the quality lift even further. We have ordered a big chunk but even so the wines will sell out - fill the cellar to avoid being disappointed when you come back for more later in the year. The wines will be open for tasting on Saturday 28th from 12-6 pm. FWC.

Wickhams Road Gippsland Chardonnay 2016
Best value Chardonnay in shop
From fruit grown at Nar Nar Goon in Gippsland in a slightly lower yielding vintage. Fruit is whole bunch pressed into old French oak, where it rests on lees for 6 months. Classic Chardonnay nose of melon and white stone fruit with a touch of spice and a little almond meal. Possesses fruit weight and depth rarely encountered at this price. Quite soft, generous and open up front but with enough fresh acidity and structure through the finish to keep you reaching for another glass. Hard to beat at the price. FWC.

“The Gippsland vineyard is managed (or owned?) by the team at Hoddles Creek. As ever, it’s a juicier wine than its Yarra Valley sister. I prefer the Yarra, but in terms of quality, it’s probably harder to split them. So de gustibus non est disputandum, and all that. Buy one of each and decide for yourself.
Nectarine, thyme, wheatgerm, ripe lemon and a subtle whiff of smoke. It’s tight and juicy, quite intense and mouth-watering, with a flinty feel and lemony acidity, a slight quinine-like hardness as a young wine, but plenty of length and persistence. Good now, better next year (2018). 91 points.” Gary Walsh, The Wine Front.

Wickhams Road Gippsland Pinot Noir 2016
Best value Pinot Noir
From the same vineyard as the Gippsland Chardonnay; guided through the winery to show maximum regional expression, has dark fruits and savoury finish. The fruit is sourced from our own vineyard in Gippsland. We travel down to Gippsland once a week to tend the vines. The wine is destemmed without crushing and left on skins for 25 days. The wine is bottled without filtration or fining. Franco d’Anna, Winemaker.

Light red in colour, with surprising depth of red and black fruit (cherry, plum, mulberry) on the nose alongside an inviting touch of brown spice and fallen autumn leaves. Silky and succulent mouthfeel but possesses ample structure and savoury character rarely seen at this price point. Delicious light to medium bodied drinking over summer. Punches well and truly above its weight. FWC.

Single Bottle Price: $105
Dozen Bottle Price: $95

A winemakers’ gin that is quintessentially Barossa. A creative infusion of 12 botanicals, distilled with premium quality Barossa grape spirit, delivering a unique flavour profile that captures the essence of Barossa in every bottle. Traditional juniper and vibrant South Australian citrus lead the sophisticated flavour that delivers warmth, structure and a robust mouthfeel. Our pioneering use of toasted French oak in the distillation delivers hints of vanilla, a generosity and robust mid palate weight, just as it does in a fine wine.


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



Download our Spanish brochure for Autumn 2017


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


Single Bottle Price: $26
Dozen Bottle Price: $23

Click here for details

Pick of the Imports

Comando G La ‘Bruja de Rozas’ Garnacha 2015


Click here for details



Home   |     Contact us   |    Privacy Policy