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26th January is a special day to reflect on Australian history, to celebrate contemporary Australian culture, and bring together everyone who calls Australia home from all corners of the earth. With Wine Australia’s yearly Australia Day Tasting on 23rd Jan and a range of themed events across the UK, this month is a good excuse to beef up your Aussie wine list.
Explore some highlights from our IWC award-winning Australian range – it’s a ripper!
At 5.5% ABV, this sweet, sparkling pink Moscato is a lovely, lighter alternative to spirits and comes in handy half bottles with an easy-to-pop crown cap closure making it the perfect party drink. On the nose, intense fairy floss and blackcurrant perfumes wrap around notes of musk, Turkish delight and mandarin peel.
Grapes are sourced from old vines planted in 1912, which produce beautifully concentrated fruit. Wonderland boasts classic Riesling aromatics of citrus zest, lemon foliage and hints of dragon fruit. Bone dry, its structure and length are underpinned by austere acidity.
The grapes for this luscious fortified wine come from grower Carl Lindner, whose family have being growing Pedro Ximénez in Australia since 1944. It’s hand blended and bottled with minimal fining and filtration. Winemaker Elena Brooks wish is to nurture the unique character of these extremely old Pedro Ximénez wines, and to capture them perfectly from barrel.
Delicious light lemon curd and vanilla notes, distinctive sweet lime and pear juice, at once delicate and intense, sensual on the tongue, long and fine, beautifully balanced and more-ish. A delicious, lighter sticky perfect to pair with your freshly baked Lamingtons.
For fans of Jeff Grosset’s pristine Rieslings, his Grosset45 spirits uses Riesling base wine for distillation with no botanicals, colours or flavours added. The result is a unique spirit that is 100% pure. It’s the perfect option to give martinis and other vodka or gin-based cocktails an Australian bent.
Jeff Grosset’s ‘Gaia’ vineyard is Clare Valley’s highest, at 570 metres. Convinced of this site’s potential for growing red grapes, he planted Cabernet Sauvignon and Cabernet Franc, to make a supremely elegant, age-worth Bordeaux blend. He named the vineyard ‘Gaia’ after scientist and environmentalist James Lovelock’s theory of symbiosis, which posits that the earth is a single living organism of immense complexity, a wonderful namesake for this wine.
This wine is produced in Adelaide Hills, one of Australia’s coolest and most exciting regions. The pink grapefruit character, concentration and mid-palate texture reflect the carefully selected sites and hand harvesting during the small window of perfect ripeness. This white is perfectly suited for barbecued prawns with pico de gallo salsa and avocado.
Fresh and elegant, this wine has good fruit weight and aromas including apple and white peach, a lovely texture and a savoury, mealy edge. The acidity is nicely balanced, giving the wine good length on the finish. Perfect with spicy BBQ chicken flatbreads with chilli and lemon.
The nose is bursting with dense, juicy black cherry, blueberry and blackcurrant aromas combined with ink and violets. The wine is rich and textured with enough rustic tannin to keep the wine savoury and moreish. Perfect with steak and hearty snags (that’s Australian for sausages).
Winemaker Nic Peterkin proclaims that his Nebbiolo “has the colour of Rome on fire!” Aromas of dark forest fruits are coupled with red berry fruit and attractive racy acidity, which lifts the flavour and lets it last on the finish. Nic further recommends that this wine will make even the most boring dinners seem like a feast fit for a king. He says that even if you are not a confident cook, "they will forget the meal, be happy with your company and remember the wine" – the perfect party red!
The Rutherglen Muscat is typically tawny red in colour with aromas of rose petals, raisins and dried fruit. These characters carry through to the palate, balanced with fresh acidity. The wine is unctuous and rich yet zesty and balanced. This is a very indulgent sticky – serve slightly chilled on its own.