Perched on an elevated & exposed site in the protected Northern Adelaide Hills, this Pinot Gris offers a luscious palate weight with generous guava, lemongrass & white tea aromatics that appeal for immediate & easy drinking. ...

A simple wine for good times, sitting aside from the typical bright fruit-bowl aromas this grape variety is known for
- & instead
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Harvest Fruits Mulled Wine blends the finest ingredients to give a rich fruity character with warming spicy notes. This Mulled wine can be enjoyed cold, or warmed to bring out the spiced fruity aromas & rich flavours. Add slices of fruit & cinnamon sticks to the glass for visual effect. To warm, heat lightly in a saucepan or in the microwave in a suitable container for 45 seconds on high. Do not boil. ...

Formerly known as Harveys Club Classic. Amontillado is a rich amber colour, medium bodied & either dry or slightly sweet, depending on the style of the producer. Serve Amontillado lightly chilled with nuts or soups. To create Amontillado, a mature Fino is allowed to lose its flor, either by not replenishing or by a secondary fortification. Now exposed to air, the pale Fino then oxidizes into a nutty, richer, amber coloured sherry as it is further aged in cask. ...

Harveys Bristol Cream features flavours of roasted nuts & raisins, with a subtly spicy finish. Harveys Bristol Cream is usually served well chilled as an aperitif, as an after-dinner drank straight, or on the rocks with a wedge of lime or slice of orange. The ice lessens the viscosity & the citrus lowers the sweetness to create a refreshing drink. As a dessert wine, serve with cheesecake, flan, bread pudding or creme brulee. ...

A world class Fino. Fresh & zingy. A floral element is complemented by almonds & lemon zest. Crisp & dry. Almonds, Brazil nuts & a hint of thyme surf over the palate. Firm & crisp, toasted nuts & thyme. ...

This type of sherry is characterized for having a distinguished quality & can be described as an exceptional Oloroso. The characteristics of Amontillado & Oloroso are combined; while being a full-bodied wine like an Oloroso, it offers the delicate & sharp nose of an Amontillado with a dry palate. Bright mahogany colour; this wine has strong aromas of hazelnuts & a slight fragrance of oak together with a dry, balanced, elegant palate that is very persisting. Palo Cortado is an outstanding example of a rare & old style of sherry. Wine type: Very Old Palo Cortado VORS (Very Old & Rare Sherry; certified by the Denomination of Origin to be more than 30 years old). Grape variety: 98% Palomino, 2% Pedro Ximenez. Alcohol

Volume: 19.5% Temperature to drink: Slightly chilled 15°
- 17°C in a wine glass.


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Very dark mahogany in colour with subtle aromas of raisins & dried figs; this wine is full & vigorous with a lovely sweet balance, together with a long & persistent finish. Wine type: Very Old & Rare Pedro Ximenez VORS (Certified by the Denomination of Origin to be more than 30 years old). Grape variety: 100% Pedro Ximenez. Alcohol

Volume: 16% Temperature to drink: Chilled 10°
- 12°C in a wine glass.


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A very rare & old medium Oloroso, that is a blend of ancient soleras of Oloroso from several historic bodegas of Jerez & very old Pedro Ximenez that has also aged by the solera system to balance the sweetness. A perfectly balanced sherry whose elegant notes & full flavour harmonise the senses impeccably. Dark mahogany in colour with a rich & fragrant nose, its taste is pleasurably enduring. Wine type: Very Old Medium Oloroso VORS (Very Old & Rare Sherry; certified by the Denomination of Origin to be more than 30 years old). Grape variety: 90% Palomino & 10% Pedro Ximenez. Alcohol

Volume: 20% Temperature to drink: Slightly chilled 15&176;
- 17&176;C


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A beautiful Pinot Noir that is fresher & more elegant than most from Otago thanks for the pure quality of the used grapes & funky wine making techniques.

Colour: vibrant red Nose: rich berry & cherries with underlying funky notes from the fermentation. palate: lively red berry aromas with elegant spices, soft full palate, with fantastic structure & great length. Harwood Hall is the result of a collaboration between two old workmates, Digger (Bill) Hennessy & Corey Hall. Digger met Corey when both men worked for Matua Valley Harwood was my father-in-law's middle name. Hennessy could have led to problems, as it's the name of a very prominent French cognac. The Harwood Hall wines are crafted by hand in small quantities from the best fruit the guys can get their hands on
- off their own or their mates vineyards & at a very sharp price. In choosing Harwood Hall: they are being looked after by not one but two of the country's best winemakers. The wines are crafted from experience; know how, hard work, the support of their winemaking community & from a passion for making the best wine they can. Corey Hall learnt how to make wines that can age in Burgundy. This wine will compliment a wide range of dishes. Enjoy it with Foie Gras, Steaks & even thanks for it elegance, even with poultry.


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