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Barossa Valley


Barossa Valley

Barossa Valley

As South Australia’s most illustrious wine region, the bountiful and beautiful Barossa Valley naturally draws in a lot of well-deserved attention from both city folk escaping Adelaide for the weekend as well as interstate and international wine enthusiasts who come hunting for a good drop and an invigorating dose of fresh country air.

With over 150 wineries on offer, you could certainly breeze in and out, ticking off a few of the big tourist hotspots and have a great time. Otherwise, you could slow down the pace a little, get off the beaten track and savour a variety of authentic Barossa experiences, just like the locals do.

Vintage Rankings: Scale of 1-10 , 10=perfect conditions. 

2002/10 2003/7 2004/9 2005/7 2006/10 2007/7 2008/8 2009/7 2010/9 2011/5 2012/9 2013/8 2014/7 2015/9









Hentley Farm - invites guests to a rustic cellar door and a multi-award winning restaurant showcasing a degustation journey that will blow you away. Go all out with the matching wines for a Barossa dining experience to remember.



Barossa Farmers Market - where you'll find locals and visitors alike every Saturday morning browsing the delightful array of produce, cheeses, oils, pickles, baked goods and flowers fresh from the farms of the Barossa.


Barossa Regional Gallery - along with its art exhibitions, excellent artisan wares shop and creative workshops, is home to the spectacular Hill & Son grand organ. Built in 1875, it's the oldest concert organ on Australia’s mainland. If you're fortunate to be in the valley when an organ concert or recital is scheduled, then consider your 'Barossa like a local' experience officially complete.


McLaren Vale

McLaren Vale

McLaren Vale

With its rich soils, warm climate and cooling sea breezes from the Gulf of St Vincent, McLaren Vale has been a premium winemaking region for almost two centuries. The idyllic Mediterranean-style climate produces wines with power and flavour that usually offer excellent value for money.

Shiraz, Cabernet Sauvignon, Grenache, Chardonnay and Viognier are among the most planted grapes but alternative varieties including Sangiovese, Tempranillo, Chenin Blanc, Fiano, Vermentino and Tannat are also thriving.

The regional blend is GSM and each of these single varieties achieve greatness here. Natural wine is biodynamic practices are growing in popularity throughout the region. 

There is a good choice of modern tasting facilities and small, quirky cellar doors.

Vintage Rankings Red Wine: Scale of 1-10 , 10=perfect conditions. 

2002/8 2003/8 2004/7 2005/9 2006/9 2007/7 2008/8 2009/9 2010/8 2011/9 2012/8 2013/8 2014/7 2015/7


Gemtree Wetlands

The Buttery family decided to preserve a 10 hectare section of land within the Gemtree vineyard in 1998 to contribute to the survival of local native species and to ensure an ecological balance is maintained on the property.

Originally it was a degraded creek line littered with rubbish from past farming use and feral weeds, Gemtree partnered with Greening Australia to develop the site and planted over 50,000 natives. The site is now a biodiverse wetland and a haven for native birds, plants and animals.

Biodiversity in the wetlands aids Gemtree’s agricultural production through:

  • Improving the quality of the soil by cycling nutrients
  • Controlling wind and water erosion and rising ground water
  • Providing habitat for useful predators of pest insects within the property and a safe haven for vineyard pollinators

 Willunga Farmers' Market,

The Willunga Farmers' Market, held every Saturday, is also a great spot to sample local produce and rub shoulders with the artisans. The entire region is something of a foodies' paradise with a wide range of boutique operators producing olive oils, venison, cheese, chocolates and other gourmet goodies..





Preservative Free Wine

Preservative-free wines used to be produced by a minority of producers, and the ones that were available weren't particularly good. Thanks to a general trend toward more 'natural' products, demand has increased dramatically and there's a greater variety of wines being made under the preservative-free banner. Here we de-bunk some of the myths and misconceptions around this growing trend.

Drinking wine made with preservatives causes headaches?

When people talk about preservatives in wine, they're actually talking about the addition of sulphur dioxide (preservative 220), which has been used for thousands of years to protect wines from oxygen and spoilage.

Red wines contain more preservative than white wines? 

White wines generally contain larger doses of sulphur dioxide than reds because the creation of white wine without preservatives is a very tricky beast.

Red wines have their own natural preservatives, so require less preservatives to be added. However, those natural preservatives in red wines (tannins and colour pigments) can make some people feel a little 'dusty', hence the reason reds can seem more potent than whites.

European wines don't contain preservatives?

Australian labelling laws demand that producers state the addition of preservatives, even down to the tiniest amount, whereas many European countries are far more relaxed about labelling. As a result, there's a fair chance the Chianti you enjoy quaffing contains far more sulphur dioxide than most Australian reds.



Coonwarra & Wrattonbully

Coonwarra & Wrattonbully

Coonawarra & Wrattonbully 

The red Terra Rossa soils

Coonawarra is one of Australia's most remote wine-producing districts - a tiny dot on the map roughly halfway between Melbourne and Adelaide, just on the South Australian side of the state border.

A cigar-shaped strip of red “terra rossa” soil runs from the hamlet of Penola along the Riddoch Highway to just north of tiny Coonawarra township - a distance of just 24 kilometers - and produces some of Australia's best reds wines. The Limestone Coast region also punches well above its weight in the tourism stakes.

Vintage Red Wine Rankings: 

2002/9 2003/9 2004/7 2005/8 2006/7 2007/7 2008/9 2009/7 2010/9 2011/6 2012/8 2013/9 2014/8 2015/9

 Terra Rossa 

Terra Rossa 

wRATTONBULLY & COONAWARRA truly unique terroiR



クナワラには、この地域のカベルネ・ソーヴィニョンのスタイルを支え続けている、歴史的なブランドがあります。1908年に設立された家族経営のレッドマンは、「ルージュ・オム」というラベルで有名になりました。クナワラの最も有名なブランドの一つであるウィンズ Wynns Coonawarraは、ジョン・リドックが植えた最初のブドウの樹を受け継いでいます。クナワラのカベルネは、1962年のミルダラ・カベルネ・ソーヴィニョンが、オーストラリアで最も権威のあるワイン賞であるジミー・ワトソン・トロフィー1963年に受賞して以来、その名声を確立しました。それ以降の50年の間、6つのクナワラ・カベルネ・ソーヴィニョンが、ジミー・ワトソン・トロフィーを獲得しています。



Terre a terre

Sauvignon Blanc

The 2-hectare Sauvignon Blanc block was planted in 2004 on sandy loam over terra rossa soil, on the crest of a north-south oriented 35-million year old limestone ridge in the heart of the Wrattonbully wine region. A further 1 hectare of Sauvignon Blanc was planted in 2013.

French clones were used, grafted onto 101-14 rootstocks. The vines were planted at a density of 4,444 vines per hectare, 1.5m x 1.5m, making it the closest spaced Sauvignon Blanc vineyard in Australia.

The fruiting wire is only 50cm above ground, earning the vines the nickname of the “low vines” amongst the local winemaking community.

Cabernet Sauvignon

The 3-hectare Cabernet Sauvignon block was planted in 2004 using the same layout as the Sauvignon Blanc ( at 4,444 vines per hectare). Australian clones were used (CW44 and Reynella). The Cabernet Sauvignon vines are planted on the western flank of the Terre à Terre vineyard, where the soil is pure terra rossa over 35-million year old limestone rocks.

Cabernet Franc

The 1-hectare Cabernet Franc block was planted in 2008, alongside the Cabernet Sauvignon.The vineyard was planted with cuttings from the Whalebone vineyard and also some French clones, all grafted on to rootstocks. The Cabernet Franc was planted at a density of 4,444 vines per hectare.


The 1-hectare Shiraz block was similarly planted in 2008, alongside the Cabernet Franc. The block was planted with grafted cuttings from recent clonal selection material made by the Yalumba nursery from cuttings retrieved from old Barrossa and Eden Valley vineyards. The density is 4,444 vines per hectare.


Yarra Valley

Yarra Valley

Yarra Valley

The Burgundy of the new world where innovation meets artistry

 Credit Mac Forbes

Credit Mac Forbes

Yarra valley

The Yarra Valley is home to mavericks, dreamers and innovators.

Some of the most influential winemakers in Australia can be found in this diverse region just a one-hour-drive from Melbourne CBD - and even closer to Melbourne Airport.

Known for its sparkling wines, stellar Chardonnays and outstanding Pinot Noirs, the Yarra was first planted with grapes back in 1838 - just three years after Melbourne was founded.

It was in the 1960s and 70s, however, that the Yarra became a drawcard for small producers, attracted by the region's proximity to Melbourne and its diverse influences, which include both Mediterranean and continental climates and a number of soil types.

Coombe Farm

Coombe Farm is the leading producer of premium clones in the Yarra Valley. Coombe provides grapes to many of the Yarra Valleys top wineries. 

Our President (Mr Andrew) grew up on and around the Melba Estate, and believes in the quality of the gardens and the fruit and vegetables produced here. We are committed to bringing the best Coombe has to offer to Japan and hopefully educating Japanese consumers about Melba and the famous family that built this amazing estate in one of the most beuatiful wine growing regions in the world





deliberately eschewing conventional alcohol levels, new oak minimal, clarity, finesse and tension born of philosophy and of place.

James Halliday on Mac’s wines

Mac Forbes has taken a slow road to establishing his eponymous winery.

Born and raised in the Yarra Valley, where his father Hugh was a local vet, he was 18 when he first set foot in a vineyard in 1993 - not in the Yarra Valley, but in the south of France. He returned to Australia a year later and enrolled in science at the University of Melbourne before embarking on a degree in oenology at the University of Adelaide, which he completed in 1999. Next came two years at Mount Mary, one of the Yarra Valley's blueblood wineries, but in 2002 he headed to London, working in a marketing role for Southcorp and doing some consultancy work in Austria with gruner veltliner.

Forbes returned home in the last months of 2004 to begin planning his inaugural'05 vintage of 2000 dozen bottles of pinot noir and chardonnay (currently 6500 dozen), a nebulous connection with gruner veltliner coming courtesy of off dry riesling from the Strathbogie Ranges. Chardonnay and pinot noir have been the cornerstones of the business, shiraz a distinguished third man, riesling because winemakers love drinking it.

But don't think it stops there. Forbes leases his Yarra Valley vineyards and doesn't use subregional descriptions, simply the name of each vineyard site (in one instance, a single barrel from part of the 1.36ha Woori Yallock vineyard simply called Black Label). In all, he has 11ha of leased vineyards.

His raison d'etre? The attention to detail that starts in the vineyard, with support from vineyard manager Cliff Wickman (ex Burgundy, Central Otago, and biodynamic), and in the winery with Irish-born winemaker Austin Black (New Zealand, Austria and Burgundy). All three craft wines here have the lightest possible thumbprint, the pinots deliberately eschewing conventional alcohol levels, new oak minimal, clarity, finesse and tension born of philosophy and of place.


I10V1 clone planted '97; hand picked, crushed, wild fermented in new and used French oak, 9 months sterile filtered. Exemplary tension, drive and finesse; natural minerally acidity runs through the palate. Retasting highlights juicy grapefruit flavours. 130 dozen produced.

13% alc, cork 96 points, drink to 2027, $50


MV6 clone planted '81; hand picked, 10% whole bunch, part foot stomped; matured for 12 months in used oak. Clear, bright crimson-purple; fragrant red and black cherry fruit on the bouquet; complex, savoury sour cherry palate, echoes of stemmy whole bunch. 170 dozen produced.

12.5% alc, cork 95 points, drink to 2025, $75


A barrel selection from the best section of 1.36ha block of MV6 clone planted '95. Good depth of hue; more power, complexity and length than the'15 standard releases; dark cherry and plum fruit interwoven with spices and fine tannins. A long life ahead. 26 dozen produced.

12.5% alc, cork 97 points, drink to 2030, $140





In Heathcote red wines such as Shiraz flourish because of the region's warm, continental climate.

Located to the north of the Great Dividing Range, the Heathcote region is at elevations between 160m and 380m. The majority of soil under vine is Cambrian – red and deep with excellent water retention.

In fact, some vignerons do not irrigate, aiming for smaller fruit that is intensely rich in flavour. The region’s rainfall is evenly distributed between the seasons and the climate is temperate, with cooling winds blowing from the south.

Heathcote wines are defined by their inky depth of colour, and deep, dark, complex fruit. Voluptuous and well balanced, acid and tannin meld together in a way that does not dominate the fruit, but gives the wine great cellaring ability. These characteristics are a product not only of winemaking skills, but of the vineyard itself. It is the ‘terroir’ of the different vineyards that is responsible.

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Mia valley estate

The vines are low yielding and combined with a unique meso-climate, produce rich, intense and somewhat complex wines. Traditional methods are employed with wines made in small batch open fermenters and basket pressed. The wines are then matured in American & French Oak Barriques for a minimum of 18 months. Organic practices are used as much as possible in the vineyards although MVE is not certified.
 The vineyard consists mainly of shiraz vines, with some dedicated rows planted to Cabernet Sauvignon, and of late there has been a grafting over to Riesling.Our Wines include:


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Heathcote wine & FOOD festival

The Heathcote Wine & Food Festival held in early October. It's a fantastic event staged over a long weekend where you taste nearly every wine made in Heathcote.


Hunter Valley

Hunter Valley


There are some wine regions where nothing much happens from year to year. Then there is the Hunter Valley, which is in a constant state of activity with its many festivals and tasting events

The Hunter now boasts over 60 cafes and restaurants and close to 120 cellar doors. They've been making wine in the Hunter - a two-hour drive north of Sydney - since 1828 and visits to some of the big names is de rigueur.



The region is best known for its age-worthy Semillons and Shiraz, but varieties including Verdelho and Chardonnay also thrive here.





ハンター・ヴァレーのセミヨンで長期熟成できるものとしてはキース・タロック Tulloch Wines







Wine and cheese are natural partners and the Hunter is home to several outstanding cheese producers and merchants. TryBinorie Dairy, the Hunter Valley Cheese Company and the Hunter Valley Smelly Cheese Shop, or try some smoked goods from the Lovedale Smokehouse at Majors Lane.

Muse at Hungerford Hill is a top-notch winery restaurant where chef Troy Rhoades-Brown offers a stylish dining experience with innovative modern Australian dishes.

For a meal with a view, you can't go past Bistro Molines, where French-born chef Robert Molines, a long-time Hunter stalwart, serves up French-inspired dishes and a menu that changes daily.

Dine inside or out at Margan, where the food is modern Australian meets the Mediterranean and you can enjoy a long lunch with vineyard views. Many of the vegetables and herbs are grown on site.



Keith tulloch

ニュー・サウス・ウェールズ州のハンター・バレーは、 オーストラリアで最も長い歴史を誇るワイン産地で す。 ハンター・バレーブドウの木の栽培が始まっ たのは1820年代で、ここはオーストラリアで最古 のワイン産地です。ハンター・バレーのセミヨンは この産地の代表的なワインとして広く認められてい ますが、ハンターではシラーズ、シャルドネ、ヴェル ディーリョなど多種類のブドウからもワインを生産 しています。


Keith tulloch is a fourth genera- tion hunter Valley Winemaker, so the soils

of Pokolbin and the wines of the hunter Valley run deep in his blood. Keith is a quali- ed Winemaker, a Wine Judge, and Wine Consultant. Keith tulloch Wines are hand- made with meticulous care, and epitomise the best qualities of boutique hunter Valley wine. Semillon, Chardonnay & our agship Kester Shiraz show the classic hallmarks of terroir and style. Our Botrytis Semillon is harvested from naturally occurring Botrytis, and is made with exacting winemaking tech- niques. the wines we create are likely to
hit their best drinking in 5, 10 or 20+ years (depending on the wine), so whilst drink- ing young isn’t frowned upon, keeping that Shiraz, Chardonnay or Semillon for longer will unleash it’s true potential



Mornington Peninsula

Mornington Peninsula

Mornington Peninsula

In just two decades, the Mornington Peninsula has undergone a stunning transformation from a sleepy weekend destination for Melburnians to one of Australia's hottest wine and food destinations. Today, it is hard to think of a region anywhere in Australia that ticks quite as many boxes as the Peninsula; spectacular scenery, surf beaches, fine food, great wines and luxurious accommodation.

While the Mornington is only about an hours drive from busy Melbourne, in comparison the region is relaxed and a most popular getaway from the hustle and bustle of the city. Rich in vineyards which are hugged by coastline, there are olive groves, foodie haunts and boutique holiday retreats.

Glorious views and beautiful countryside abound, with more than 50 cellar doors (including ours!) to discover: taste the vinous best of the region and enjoy the casual elegance of the surrounds. The region is highly respected for its Pinot Noir and Chardonnay, but other varieties do well in the cool climate including Shiraz and Pinot Gris.

The Mornington has over 25,000 acres of national parks to explore, including famous Point Nepean, with a cycle and pedestrian road for access. The great outdoors puts on a great show with surfing, scuba diving, sailing, diving with dolphins or swimming with seals, fishing and horse-riding all available.

モーニングトン半島はビクトリア南部のメルボルンから車で約1時間のところにある冷涼な気候を持つ小さな産地です。半島そのものはバス海峡に突き出た細長い土地で三方を海に囲まれています。水辺への近さ、南、東、西から吹く冷たい風が、この産地に素晴らしい気候をもたらし、ピノ・ノワール、シャルドネ、 ピノグリーなどの国際品種の生育に理想的です。


モーニングトン・ペニンシュラは高品質のワインブドウの生産に非常に適している産地にもかかわらず、ワイン業界では比較的最近になって評価されはじめました。1886年にドロマナを中心にワイン造りが始まり、インターコンチネンタル展で名誉ある賞を受賞しました。 20世紀初頭はその発展は遅れ、フィロキセラと経済の衰退によって、1970年代後半までワイン造りはを停滞しました。 




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Regional varieties 

A cool maritime climate, with breezes from Port Phillip Bay and Bass Strait, has proved ideal for producing Chardonnay and Pinot Noir as well as for growing olives, berries and making artisanal cheeses. Pinot Gris and gamay are also grown with success.

 Tom From Quealy 

Tom From Quealy 



Taste Pinot Noir, Pinot Gris, Italian styled white wine & late harvest Muscat; wine that expresses a bond with a culture & terroir.  Our innovativeviticulture creates ripe structured Pinot Noir & Gris that will impress you with their body & power.  We are the Peninsula’s pioneer of Italianesque including Turbul Friulano fermented in terracotta anfora, Pinot Grigio & and super white field blend called Pobblebonk.

Our cool climate Late Harvest Muscat is from local vineyards, we established 20 years ago.  These wines remain as rare as they are exquisitely balanced, with their lighter alcohols, sweetness & arresting floral perfume.

Taste Quealy’s wine at our old fashioned winery cellar door conducted by involved & knowledgeable staff where innovation is our tradition.

62 Bittern-Dromana Road, Balnarring
(03) 5983 2483


Kathleen Quealy graduated from Charles Sturt University (Wagga Wagga) so long ago it had a different name. Her interest has always been viticulture and making a living in the wine industry. Kathleen and her husband, Kevin McCarthy, launched T’Gallant Winemakers with the variety Pinot Grigio in the early 90s. Named The Queen of Pinot Grigio by James Halliday, together with her husband, Kevin McCarthy, she was a driving force Pinot Grigio into Australia’s consciousness. Her other variety to watch is Muscat. Inspired by its important support role in many great regions of the world Kathleen planted Muscat at Main Ridge in the early 90s and has been encouraging the Peninsula to plant it ever since. Quealy have explored many winemaking styles using Muscat.



 Tod Dexter

Tod Dexter





Tod Dexter became an apprentice winemaker at Cakebread Cellars, After seven years he returned to Australia and the Mornington Peninsula, and began the establishment of the vineyard in 1987, he became winemaker at Stonier, and leased his vineyard to Stonier. Having left Stonier to become Yabby Lake winemaker, He now makes single vineyard wines under his own name.

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Maragret River

Maragret River

Margaret River 

A relatively small producer of Australian wine (less than 3%), the region produces a massive 20% of Australia’s premium wine.



The Margaret River is considered the new worlds top Chardonnay producing region. It's cabernet sauvignon and regional blend of Sauvignon Semillon Blanc are also considered world class. 

During the 1960’s Dr. John Gladstones, an agronomist with the Western Australian Department of Agriculture, identified the area around Margaret River and northwards as far as Yallingup and Vasse as sites for a premium wine region. Gladstones held a public meeting in Busselton in 1966 and later the next year in 1967, cardiologist Dr. Tom Cullity planted the first commercial vineyard at Vasse Felix, Margaret River.

Land approximately three hours south of Perth and west of the line of longitude 115° 18′ east is in the Margaret River Wine Region. 

Today there are over 215 wine producers ranging from niche growers producing 3.5 tonnes to the largest growers producing approximately 10,000 tonnes.

Wines of the region


  • Cabernet Sauvignon – Wines made from Cabernet Sauvignon were the first to win acclaim in the Margaret River Wine Region for their consistent high quality. Virtually every winery produces a Cabernet, although Merlot is an increasingly common blend component


  • Chardonnay – Chardonnay seems to acquire a unique extra dimension in the Margaret River Wine Region. The varying range of this particular style of wine is usually a pleasant surprise for visitors to the area.
  • Sauvignon Blanc and Semillon – Sauvignon Blanc and Semillon are aromatic varieties producing white wines with fresh citrus, lemon blossom and stone fruit flavours. Sauvignon Blanc Blanc is also known for its herbaceous characters. The intensity and elegance are hallmarks of these blends from the Margaret River Wine Region.


 Stella Bella Tasting Room

Stella Bella Tasting Room

Stella Bella ステアベラ

2016年はステラベラにとって20年目のヴィンテージになります。マーガレットリヴァーで ワイナリーです。最高品質の5万ケースのワインのうち、2種類がジェイムズハリディによって94点以上を獲得しました。 マーガレットリヴァーでのベストバリューであり、オーストラリアでトップ10に入るワイン、その価格は本当に魅力的です。

We love wine and we believe one of life's great pleasures is sharing the experience of beautiful wine. This is what inspires us to create wines that people love and enjoy as much as we do. 

Our brands reflect our passion, our commitment and our focus to craft world class wines of exquisite varietal expression. We are driven to create the very best that the pristine Margaret River Region of Western Australia can produce. 

This no compromise approach sees Stella Bella consistently rated amongst Australia’s best producers- receiving James’s Halliday’s ‘5 Red Star’ rating for over seven consecutive years.

We don’t take ourselves too seriously, but we think our dedication to excellence can be tasted in every bottle of Stella Bella – because brilliant wine is a beautiful thing. 

Our six vineyards are all in the southern part of Margaret River - these distinguished sites produce fruit unique to each subregion in the south, which means that our wines taste different to others in Margaret River. 

Our talented winery and vineyard team, under the guidance of our Chief Winemaker Luke Jolliffe, ensure our wines receive meticulous attention to detail and care from the vineyard to the bottle. 

We look forward to welcoming you to the Stella Bella Cellar Door. Please take the time to visit us - you will be made very welcome and able to experience a wide range of excellent wines.

Opening Hours

10.00am - 5.00pm Seven Days a Week


  • Cellar Door Sales
  • Coach Parking
  • Disabled Access
  • International Shipping
  • Internet Sales
  • Mail Order Sales
  • Tours


Phone9757 6377



Follow the Bussell Highway south about 2km out of Margaret River. Turn left at Rosabrook Road, drive east for 2km and we are on the left hand side of the road.

205 Rosabrook Rd, Margaret River

 Bunkers wines are named after famous surf breaks. 

Bunkers wines are named after famous surf breaks. 

Bunkers バンカーズ

正式には「エヴァンス&テート」という名前で、ブレインフィッチャーは1978年にワイン造りを始めました。 今では様々な顧客へ向けて、カルネギア家と一緒に働いています。バンカーズは、一大オーナーに所有される地域の小さな区画にすぎません。マーガレットリヴァーの典型的なワインの中で、バンカーを一躍人気にしたのは、テンプラニーリョです。 これはデイリーワイン価格でありながらすばらしい品質です。

Bunkers wines takes you on a journey of adventure and discovery.

We take our name from the spectacular Bunker Bay; the pristine beauty on the tip of the Cape Naturaliste peninsula in Margaret River, Western Australia.

Bunkers brings together surfing and wine; two of the region’s greatest passions.

Lefthanders, Honeycombs, Windmills, Guillotines, Bears and The Box make up the Bunkers range – each wine is a reflection of its namesake Margaret River surf break.

From a zippy SSB through to a deep, rich Tempranillo, there is something to suit every taste.

These are serious wines… for not so serious people.

Bunkers wines are a world away from your average bottle.

Come discover.

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Margaret river

As one of the world’s most isolated and pure wine regions in the world the Margaret River Region is characterized  by superb growing conditions for many wine grape varieties.

Defined as a Mediterranean climate the region enjoys similar growing conditions to that of Bordeaux but has the added benefit of being influenced by the Indian Ocean, Southern Ocean and Geographe Bay. This maritime influence on three sides of the region tempers extremes of weather, creating mild wet winters and warm dry summers.

The region has mild ripening conditions which is also very important for wine quality. The prevailing weather travels across thousands upon thousands of kilometres of pristine ocean, ensuring that the weather is nothing but pure. The soils are diverse from sandy Jindong soils to the gravelly loams undulating through the Wilyabrup Valley. These contribute to the ‘terroir’ of the region and allow the vines to be well drained and thrive.

Many micro-climates ensure that every wine is special but not one is the same. All of this characterises the Margaret River Wine Region as an excellent wine growing region which consistently produces high quality grapes from which it produces premium wine.





A Frenchman, Jean Miguet between 1956 and 1960 planted 1.3 hectares at his La Provence vineyard (he came from Provence) at Lalla, just to the north-east of Launceston. 

By 1984 the Pipers Brook area had six vineyards, the Tamar Valley had 11 and the East Coast three (out of a state total of 31). The entire state produced 240 tonnes of wine grapes that year; within another 20 years, the crush had risen to just under 6400 tonnes from about 100 wineries. 

It hardly needs be said that the north of the state is indeed suited to viticulture and the production of fine wine. The east side of the Tamar River, the Pipers River area, the north- west coast and the north-east corner near Waterhouse (to be developed by Tamar Ridge) offer a range of terroir and climate as diverse as the southern half of Victoria, ripening every variety from Chardonnay and Pinot Noir to Shiraz and Cabernet Sauvignon.

The atmosphere of the Pipers River area is very different, much being undulating and forested, the undergrowth lush and the roadside grass remaining green for most of the year. It was indeed Andrew Pirie’s observation of the last feature which was one of the factors that led him to establish Pipers Brook Vineyards here. The green of bush and vineyards (in summer) then provides a compelling contrast with the vivid red basalt- derived soils.

 Northern Tasmania

Northern Tasmania


  • Latitude:

    41°07’S (Pipers Brook), 41°27’S (Launceston)

  • Altitude:

    190–210 m (Pipers Brook), 81 m (Launceston)

  • Heat degree days:


  • Growing season rainfall:

    310 mm

  • Mean January temp:


  • Harvest:

    Early April to late May

  • Chief viticultural hazard:

    Spring frost



Cate and Colin Arnold purchased the former Patrick Creek Vineyard (planted exclusively to pinot noir in 1989) in 2001. The vineyards, situated among the patchwork fields of Sassafras to the south, and the white sands of the Port Sorell Peninsula to the north, now total 23ha: pinot noir (14 clones) remains the bedrock of the plantings, with other varieties including chardonnay, pinot gris, riesling and sauvignon blanc. Son Justin has assumed winemaking responsibilities in the new 100-tonne winery, having previously plied his trade in the Yarra Valley (Coldstream Hills), Margaret River (Devil's Lair) and Napa Valley (Etude), and his wife Alicia runs the cooking school and cellar door.

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New Zealand wine owes a lot to the wine producers of Marlborough. Without Marlborough Sauvignon Blanc, and its marked impact on the international stage, the amazing premium New Zealand wine boom may never have happened. As with Australia, the big impact was from the immigrant boom from Europe and the encouragement of drinking fine table wines with meals.

Cue the Marlborough Wine region and its rapid growth; notoriety came with the distinct whiff ofMarlborough Sauvignon Blanc, the totally unique, grassy, gooseberry-tinged, perfume with zingy fruit flavours and high refreshment factor created a buzz that would forever impact New Zealand wine.

Marlborough's Vineyard

Though small-scale viticulture had been practiced since the 1870s, the first modern New Zealand wine producers planted grapes in the current incarnation of Marlborough wine region in the 1970s. It was an ideal place to grow grapes, with the region known for its high sunshine levels, and though a relatively cool region with long, slow ripening period, the daily temperatures average around 24 degrees during the peak grape growing season, meaning fruit flavour intensity is generally pronounced. These days, the nerve racking, pint-sized plane flight from Wellington to Blenheim airport reveals vineyards as far as the eye can see - the stony, sandy soils with deep, free-draining shingle perfectly suited to viticulture, and implicit in the creation of the distinctive Marlborough wine region Sauvignon Blanc style.

Regional varieties 

Though the Marlborough wine region is inherently linked to the production of Sauvignon Blanc, Pinot Noir also thrives.

The Marlborough Pinot Noir style sees wines of great fruitiness, silky texture, medium-bodied weight with great drinkability and vitality. The region also has a track record with Chardonnay; the dominant style showing full flavour, ripe fruit, some richness from oak and a crisp mineral vein. With Chardonnay and Pinot Noir planted so close together, Marlborough also boasts some of New Zealand's finest sparkling wines in Pinot Noir and Chardonnay blends as traditionally found in Champagne, France.

Riesling, Gewurtztraminer and Pinot Gris also thrive here  

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In a cluttered wine landscape where so many seem the same, we do things differently.

With some of the oldest Riesling vines in Marlborough, we planted our first Wairau Valley vines back in 1981. And we’ve been making wine we love to drink ever since.

Now accredited as an environmentally sustainable vineyard and a winery with organic Estate viticulture practices, we handcraft award-winning wines we love to drink.

The History

The original vineyard was established by Wellingtonian engineer Rex Brooke-Taylor who took the name ‘Framingham’ from his ancestral home town near Norwich, England.

Before we brought our winemaking on site and under our control in 1997, we used other wineries’ facilities to produce our initial releases. And the first wine we released to the world under the Framingham name was a 1994 Riesling.

In past years we’ve been known to produce Cabernet Sauvignon, Syrah, Pinotage, Merlot, Merlot-Malbec, Chenin Blanc and Methode Champenoise. But today the lineup is as follows: Riesling, Sauvignon Blanc, Chardonnay, Pinot Gris, Gewürztraminer, Pinot Noir, Viognier and Montepulciano.

Now producing all our wine from our new winery on Conders Bend Road, we made our first ever batch onsite in 1998. The rest, they say, is history.




Jules taylor

Jules Taylor worked at Cloudy Bay and was mentored by Kim Crawford before launching her own label more than 10 years ago. Her Sauvignon Blanc is accessibly styled relatively soft and approachable, with a citric-herb nose.

Has the most accolades of just about any winemaker in New Zealand. 

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Orange is Australia’s highest wine grwoing region with vineyards at altitudes 600-1.100 metres above sea level. The vineyards enjoy upto 9 hours of sunlight per day during the growing seasons, with meantemperatures of 22 C . Soil is clay loam, deep and well drained. Orange is 3.5 hours from Sydney

 Father & Son work together to produce wines of Oustanding quality 

Father & Son work together to produce wines of Oustanding quality 

Gilbert FamilY WInes

Simon Gilbert – Winemaker

As his friends, mentors and previous employees have gone on to international acclaim, Dad has quietly continued doing what he loves, away from the limelight… crafting great wine for you all to enjoy! Wine of purity, elegance and vibrancy. Wine that is varietally true to itself, clean and technically sound.

It’s a real honour to be working side by side with him, someone of his calibre who is revered by so many of his contemporaries. Dad has had a significant impact on the career of countless young winemakers across the countryside and I feel incredibly fortunate to be one of those. He gets real enjoyment in shaping and contributing to the careers of the new generation in the wine industry, something that is a true testament to his character. Dad is always willing to share his wisdom and expertise with whoever is asking and I know I am the lucky one that’s able to pick his brains everyday!

His passion for the industry is clear and unwavering. 40+ years on from when he first hosed out a press and dug out his first fermenter he continues to strive for excellence in his wines, regardless of what it takes.

He is a real perfectionist and someone who loves what vintage brings out in himself and also those people under his guidance. If I end up being half the winemaker Simon is, I’ll be happy.  — WILL GILBERT

"I would consider Simon to be in the limited number of the very top bracket of Australian winemakers with a perceptive and analytical palate to match his technical skills."

- Brian Croser, Founder And Ex Chief Winemaker Of Petaluma. Founder, Principal And Winemaker Tappanappa.



Will Gilbert - Winemaker

Will is the sixth generation winemaker from the Gilbert Family originating from Eden Valley, South Australia in 1839.

He learnt the ropes from me at a young age, helping in the cellar at the age of 10. This sowed the seed for Wills interest in the Wine Industry, however it was not until much later that he developed a passion for wine. He commenced studying Oenology, and worked in the cellar at home, before spending the next three years doubling up Vintages between Australia, Niagara & Okanagan in Canada, where he clearly excelled in his own right. Will returned home in 2014 as Assistant Winemaker before becoming Winemaker in August 2016.

During this time, Will has shown his true passion and commitment, as the wines that he has made for Gilbert by Simon Gilbert have further excelled since he has been involved. Will has also recently developed his own label, ‘Underwood’ with close friends and has been the instigator of our popular Goose Apple Cider.

Will is a great people person, he has the palate, technical skill, passion and drive to be one of the greats of the Industry making wines that will compete equally against the best.

I am truly proud to have Will working alongside me in our family business - on the Tasting bench, the Cellar floor, to interact with & pass my knowledge onto him, about both our family heritage and the Industry. — SIMON GILBERT 

"Will was a resourceful part of our team and made many positive contributions to our processes. Even at his young age, he showed the substance and character to become a very accomplished winemaker. I found his curiosity refreshing, and his natural leadership skills outstanding. I wish Will all the best and wish the world had more of his kind of people and winemakers."

– Marlize Beyers, Winemaker, Hidden Bench

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Orange Chardonnay

Chardonnay performs brilliantly at Orange’s high elevations and can produce wines that are ripe, buttery and loaded with minerals right through to styles that are crisp, steely and exceptionally refined, wines that have more than a touch of Burgundy about them.

 The style is a neat balance between fleshy, rich, quick developing warm climate Chardonnay and the ultra fine, slow developing, citrus and cashew style of cooler climates. Melon, fig and nectarine flavours are set in a wine of medium weight and firm acidity, responding well to subtle use of oak and malolactic fermentation. Carefully made regional styles respond well to medium-term cellaring of four to five years. 

Natural wine (COMING SOON) 





When you think Argentinian wine, you think Malbec first, an amazing piece of beef second. It's just one of those things. Argentina is the largest exporter of South American wine, built on a reputation of not only high quality, but also the passionate link wine producers make between their favourite protein and their favourite grape variety. Fire up the BBQ, it's time to work some magic.

But it wasn't always like that. Argentinian wine production dates back to the mid 16th century when the Spanish colonists brought grape vines with them to create the first South American wine plantings, amidst their mixed agricultural farms. Original vineyard land was firstly cultivated and developed by Christian missionaries in the vicinity of what is now San Juan and the famed Mendoza wine region, though further sophistication of the fledgling Argentinian wine industry came with the influx of European immigrants in the late 19th century.

The fortune of the Argentinian wine industry ebbed and flowed with the economic success of Argentina, with rises in wealth assisting development of Argentinian wine, while depressions and inflation have been critical in its recession. However, since the late 1990s, fortune has favoured Argentina, and the country has become one of the world's largest exporters of wine. 




Located in Finca Las Marias Lujan de Cuyo, surrounded by vineyards of Malbec and Cabernet Sauvignon, the winery is equipped with high technology and ability to aging in French and American oak.

Hacienda del Plata, respect for procedures combines an ancient activity balanced with the demands of today’s world.

Hacienda Del Plata produce acclaimed Malbec and regional blends. 

Coming soon. 


Leading varieties 

Best grapes from Argentina are linked to the European influence - Malbec came with French immigrants, and is now known as the premier grape in Argentinian wine making circles, alongside international critical acclaim. The Italian immigrants brought with them Bonarda, another red grape which produces lighter and fruitier reds. The famed white wines of Argentina are produced from Torrontes, a variety that is broadly grown across Argentinian wine regions. Alongside this trio are plantings of Cabernet Sauvignon, Syrah, Chardonnay, Pinot Noir and a host of other international varieties, but it's the trio of Malbec, Bornarda and Torrontes that sets most tongues wagging.



Mendoza is considered Argentina's premier grape growing and winemaking region and is flanked by the incredible Andes mountain range that keeps inclement weather mostly away from vineyard land. Soils are typically poor, almost desert-like in rugged, dusty earth, and the wine region stretches a remarkable distance between extremities of the winegrowing area. High altitude viticulture is the norm, with vineyards set typically between 800 metres and 1100 metres above sea level, with Lujan de Cuyo and Uco Valley being the most famed sub-regions.