Very deep crimson/black in colour. A complex sweet, spicy nose showing lifted fragrant aromas of plum & blackberry with hints of sage & pepper supported by toasty oak. The intensely fruited palate exhibiting dark berries is complex & fleshy with great structure, velvety tannins & a long finish. Great vintage, drink now to 2020. Serving Idea: Pan-roasted rib-eye steak with red wine & parsnip mash. In 1912 Ronald Angas planted the sandy loam slopes of Mount Edelstone with shiraz. Located high in the Eden Valley region this vineyard came to be known as Mount Edelstone meaning gemstone. The 90-year-old ungrafted dry-grown vines from this historic single vineyard are low yielding, producing a depth of colour, concentration of flavour, length & maturity of tannins unique to old-vine shiraz. Mount Edelstone has achieved a formidable reputation since its first vintage in 1952. Limited stock. ...

Deep crimson with garnet hues. This stunning vintage has incredibly fragrant aromas of ripe plum, blue & black berry fruits, ...

Deep crimson with garnet hues. This stunning vintage has incredibly fragrant aromas of ripe plum, blue & black berry fruits, ...

Very deep crimson in colour. The nose is concentrated & complex, with sweet lifted ripe aromas of spicy blackberries, blueberries & prunes, with hints of chocolate, anise & tar. The palate is sweet, ripe & lush, concentrated & complex, with intense blackberry fruits, plum, anise, cedar & tar. The texture is fleshy with silky layered tannins, excellent balance & great length. The average winter rainfall this season was a welcome relief after 2003s fourth-worst drought in history. A relatively frost-free, wet warm & thundery spring followed, creating a natural greenhouse effect. The vines grew vigorously, flowered & in general set a large crop. December was the hottest for 10 years, however at the start of 2004 the weather became mild & windy & the vines thrived under virtually no heat stress. At the start of February searing heat caused sunburn & significant crop losses. Nnew records were broken with Ssouth Australia experiencing its hottest day ever. Fortunately March returned the region to glorious sunny days & cold dewy nights, with a couple of minor rain events, allowing the fruit to ripen under near perfect conditions. The vintage was almost as late as 2002 with good yields & excellent fruit quality. Matured in 55% new, 45% used French hogsheads for 18 months prior to blending & bottling. The Barossa has a core of grapegrowers of German-Lutheran descent dating back five generations, doggedly continuing the traditions of their forebears. Ooccasionally one or two parcels of fruit come over the weighbridge that just blow us away; this wine is one such example. The old, low-yielding vines are growing in devigorating Nneoproterozoic soils about 542 million years old, ranging from red-brown earths to terra rossa. The tiny-berried, fully mature black shiraz grapes were sourced from grower vineyards in Tappa Pass & Light Pass & were vinified in traditional open-top fermenters & then matured for two years in new & seasoned French oak barrels. A limited-production wine from vintages of superior to excellent quality only. ...

There is an immediate fresh scent of green apple, bright grapefruit & spicy juniper. This then opens up to reveal underlying notes of Douglas Fir, & fragrant blackcurrant. The initial fresh citrus flavours evolve into unexpected ripe cantaloupe melon, the spicy fragrant juniper continues to coat the palate. There is a luscious sweet mouthfeel, which is both juicy & quenching. Extremely long & this is where the juniper reveals itself further with flavours alternating between sandalwood & cedar with a notable savoury presence that complements the sweet blackcurrant & liquorice. The sweet juiciness is maintained throughout the finish. Double Gold at the San Francisco Spirit awards 2017. ...

Herbsaint Liqueur is an anise-flavoured American-made version of pastis. It is made in New Orleans & an essential ingredient in the legendary Sazerac cocktail. It is clear greenish-amber colour that you can see right through & turns cloudy in water. It is not as sweet as Pernod. Made by the Sazerac company, it is officially referred to as Liqueur d' Anis. ...

Hercules Premium lager is craft brewed in small batches by master brewers. Every pound of malt, every whole real hop is weighed out & added by h&. It's brewed more slowly than mass produced beer so that time & yeast can work in harmony to remove the harshness that 'fast' beer can retain. The result is a distinctive sparkling lager with a delicate citrus nose. ...

Hercules Premium lager is craft brewed in small batches by master brewers. Every pound of malt, every whole real hop is weighed out & added by h&. It's brewed more slowly than mass produced beer so that time & yeast can work in harmony to remove the harshness that 'fast' beer can retain. The result is a distinctive sparkling lager with a delicate citrus nose. ...

This is a superb cult wine from the Alentejo. The wine is made from 70% Alicante Bouschet & 30% Trincadeira which is foot trodden, ...

Carefully selected, ripened agave plants from the family's own farm Los Positos, harvested in the dry season to obtain the highest concentration of sugars, cooked in traditional adobe brick ovens, distilled in rustic copper stills & aged in fine oak barrels. The Anejo is aged for 3 years in American oak barrels before bottling in local, hand blown, artisanal glass bottles. Launched in 2003 by the 5th generation family owners of Destileria La Fortuna. 100% Blue Agave from their own Los Positos estate in Jalisco. Baked in traditional adobe brick ovens, the Anejo is aged for 3 years in American oak barrels before bottling. Creamy vanilla, with nuts, pineapple cake & delicate spice aromas. Silky smooth with a dryish medium body. Long, subtly complex finish of leather, praline, dried tropical fruits & exotic spice. ...