Grape Varietal: 100% Muscat Blanc à Petits Grains
Growing Region: Beaumes-de-Venise, Southern Rhône, France
Owner / Winemaker: Caroline Frey

This Paul Jaboulet dessert wine is made in a unique method called 'Vin Doux Naturel' - which translates as 'naturally sweet'. But this is only part of the story, as we are talking about a wine made using 'mutage', the addition of grape spirit to the must, and added before fermentation is complete. This action kills the yeast, and the unfermented sugar creates a sweet wine, which is really a blend of wine, unfermented grape juice and added grape spirit.


Grape Varietal: 100% Shiraz
Growing Regions: Barossa Valley & Eden Valley, Australia
Chief Winemaker: Craig Isbel

This Torbreck wine is a blend of Shiraz from the Barossa and Eden Valleys, combining the best of both wine regions. Sourced from several elevated sites throughout both Valleys, the Struie reflects the cooler side of the region and showcases the subtle nuances that are gained from warm elevated hillside viticulture. The blend is made up from 77% Barossa Valley fruit and 23% from the Eden Valley.


Grape Varietal: 100% Nebbiolo
Growing Region: Barolo, Piedmont, Italy
Chief Winemaker: Danilo Drocco

Fontanafredda have been a journey of re-discovery for the past decade - lead by Danilo, helping the brand and specific wines find their unique voice, quality wine style they were known for and reintroducing them to past and new wine enthusiasts. The town and wine region around Barolo, is impressive for its dramatic scenery, multitude of hill slopes and valleys, and for its patch-work quilt of grape vines.


Grape Varietals: Touriga Nacional, Touriga Franca, Sousão and Tinta Roriz blend. 
Growing Region: Douro Valley, Portugal
Chief Winemaker: Jorge Moreira

This 2012 LBV Port was crafted from traditional varietals, using Touriga Nacional, Touriga Franca, Sousão and Tinta Roriz from La Rosa’s ‘A’ graded vineyards. Quinta de La Rosa Ports are typically made slightly drier than many expressions - without any cloying sweetness associated with some ports. Jorge also works hard to sure the grape spirit is well integrated into the finished blend.