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Our Spring catalogue is here!
Shiraz, chardonnay, riesling, pinot gris and other whites, sparkling, Charles Melton, Dawson James, pinot noir, cabernet sauvignon, imports...everything with single bottle or dozen bottle prices!

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.

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.

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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.

Italian Winter Brochure 2017
Winter has finally set in and with it comes a raft of new Italian arrivals, from Puglia to Piedmont and everywhere in between. Italy has long produced some of the world’s great red wines but the quality and consistency at the ‘entry level’ has improved exponentially over the last decade or two. We've got wines from the outstanding Tuscany 2015 vintage and from Piedmont Dolcetto; Nebbiolo, Barolo and Barbaresco - we can’t get enough of the stuff! And Sicily, which has come on in leaps and bounds. Have an Italian winter. Salute! The FWC Mafia.Salute! The FWC Mafia.

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!

Giaconda En-Primeur Offer

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

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

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

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

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

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

Rick Kinzbrunner’s tasting notes below:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

By Farr
Vintage 2015 Release & Offer July 2017

The wines will be available the 1st week of July
We have now tasted all of the new Farr wines listed below and the verdict is: SUPERB. The advice is to buy now. 2015 was a cracking vintage in Geelong and the wines reflect this. There is a new wine in the line-up: the GC Chardonnay (GC – Gary Charles); attributed to all the knowledge Nick has been able to extract from Gary to create a close planted/high density planting of Chardonnay on an exposed cote. This is a tribute to what ‘Gazza’ has achieved and provoked over 40 years not only in the region but for Chardonnay and Pinot Noir of Australia.

The Harvest:
Harvest Notes 2015: “An awesome vintage! I am writing these notes some 12 months after the event and with much reflection on the wines that have been produced. I am generally quite reserved about the future of any of our wines, but the potential of 2015 wines is quite obvious.” Nick Farr.

The Wines:

2016 By Farr ‘Three Oaks’ Chardonnay
(Please note that ‘Three Oaks’ is the new name for the By Farr Chardonnay.)
Crystal clear golden straw colour. This year the Three Oaks has really tight minerality on the nose with fresh grapefruit and integrated fine French oak and vintage freshness. The palate is bright, with crisp fruit flavour and structure. The firm acidity is focused and long. The texture is brighter and lighter than the 2015 and this is one of the most finessed that have been produced from the By Farr vineyard. Superb long fresh aftertaste. Nick Farr.

There is an abundance of outstanding Chardonnay at the moment and this is one of them. The balance is superb with power and weight, yet fine, elegant and persistent. Stone-fruit, grapefruit, honey and nougat all flex their muscles early, then it tightens up with spicy citrus, fennel, struck match and a long linear mineral close. Outstanding. Ian Cook, FWC.

2015 By Farr GC ‘Cote Vineyard’ Chardonnay
The wine has an amazing smoothness and calmness that stretches the length of the palate, surrounded with textured fruit and mineral elements. We have been playing with the fruit from these vineyards for more than 8 years, fine tuning the style of wine that these vineyards are producing. What a result once it all came together. Nick Farr.

2016 By Farr Viognier
A lovely floral fresh, yet subtle expression of viognier-light fine ginger notes. Super-fresh white peach and apricot flavours as a young wine, which we believe will intensify over time. The palate is much finer than the 2015 and shows a ginger-flavoured freshness with underlying mineral and long clean fresh finish. This wine is delightful already but will benefit beautifully from 12 months of bottle ageing, as the acid softens. Nick Farr.

Very perfumed – ginger spice plus perfectly ripe apricot. Super fresh and clean and perfect for spicy Asian dishes. This wine gets better and better with every release and stands alongside Clonakilla as the best two Viogniers in Australia. Ian Cook, FWC.

2015 By Farr Farrside Pinot Noir
Farrside, with each vintage continues to show more masculinity, structure and savoury components than the other two pinots. Deep fruit with spicy, meat notes and mineral. The flavours which continue to evolve Farrside as a site and wine. A rich array of red and black fruits, it is fresh and full. A full yet delicate wine with a long textured finish. Bucket loads of character. Nick Farr.

I believe I said this last year – yet again my favourite of the new releases. In full agreement with Nick Farr’s notes and boy does it age well. Nick included a bottle of the 2010 vintage in our upstairs tasting – what a magnificent wine! Back to the superb 2015 vintage- one of the best ever. Deeply complex with dark cherry, rustic earth and savoury notes; Autumnal with just a perfect touch of ripe stem. It’s powerful and intense with lots of brown spice and great acidity. It builds and builds and opens on the finish. Hard to keep your hands off, but please cellar some for 5-10 years. Highly recommended. Ian Cook, FWC.

2015 By Farr Sangreal Pinot Noir
Each year the same descriptive notes come to mind for this wine, seductive, perfumed, seamless balance and moreish. It is a site that wavers very little in more difficult vintages and excels in the great ones. This is the back bone of Wine By Farr. Once again the alluring characters of this site combined with red fruits, whole bunch, acidity and oak have produced a beautifully interwoven expression of site and vintage. That’s what it’s all about for a near perfect vintage! Nick Farr.

The main difference here is in the soil type; red ironstone colouring the surface with limestone and bluestone at depth. Here we get far sweeter perfumed and pretty fruit – even lusher in 2015. Lots of seamless cherry, plum, far silkier tannins with a moreish, open gamey peacock’s tail to close. A beautifully elegant Pinot. Ian Cook, FWC.

2014 By Farr Tout Pres Pinot Noir
“Superior Pinot once again, this is a wine of real substance and weight, and one that's powerful, ripe and commanding. There's a layer of cedary/spicy savouriness as well as an earthy thread, dark and stony minerals and a wealth of ripe darker cherries and plums. The palate has impressive weight and power and really billows out through the middle with fleshy and smooth dark-cherry flavours. There are plenty of spices and earth and a lot of power. The flavours are saturated, and the finish has a lip-smacking deliciousness to it; it's flamboyant and full of life. Drink now and for 5+ years. 97 Points.” Nick Stock,, January 2017.

Tout Pres (very cosy) is the most densely planted vineyard at 7,500 vines per hectare. The competition between the vines leads to the excellent quality of the wine and with 100% whole bunches and Gary & Nick Farr behind the wheel this is certainly close to the best Pinot Noir in Australia.

Amazing structure and elegance. In fact this is the most elegant Tout Pres to date. The bouquet fills the glass with spicy fruit, mineral elements, the darkness and essence of the Moorabool Valley with the hint of integrated French oak. The strength of this wine is the deceptive length and overall integrations of flavours and seamlessness. A tightly packed wine of plums and under growth, combined with edgy acidity. Potentially one of the greatest Farr pinot’s. This wine may be cellared for 10 -15 years & I predict will be the best Australian aged pinot you have ever had. Recently enjoyed a bottle of the 2008 – one of the best Australian pinots ever. Ian Cook, FWC.

2015 By Farr Shiraz
The nose is typically cool climate Shiraz. Spice with pepper, minerally, leaning towards earthy. Once again 4% viognier was added to the wine to enhance the nose and soften the palate. The palate has a very pleasant sweetness to start followed by intense fruit, some earthy soft long tannins with a clean lingering savoury finish. Drink now or keep for 5 – 10 years. Delicate Shiraz for enjoying. Nick Farr.

A Pinot drinker’s Shiraz. Beautiful cool climate characters – floral (4% Viognier) spiced red cherry – silky light brown spices with amazing intensity and depth for what is a medium bodied wine. Watch out Mt Langi and Craiglee. A sleeper. Highly recommended. Ian Cook.

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.

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.

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.


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