{"title":"NATURAL \u0026 MINIMAL-INTERVENTION WINE","description":"\u003cp\u003eWine made with less interference and plenty of personality. Explore SPÖN's collection of natural and minimal-intervention wines from Australia and around the world, including low-intervention, organic, biodynamic, skin-contact and spontaneous-fermentation styles. Expect character, texture, freshness and the occasional bottle that refuses to behave.\u003c\/p\u003e","products":[{"product_id":"partida-creus-muz-1000ml","title":"Partida Creus MUZ","description":"\u003cp\u003e\u003cstrong\u003eREGION: \u003c\/strong\u003eB\u003cspan\u003eonastre, Catalunya, SP\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eABV: \u003c\/strong\u003e13%\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eSize: \u003c\/strong\u003e1000ml\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe base of Partida Creus MUZ is a blend of young red wine, aged red wine and oxidative white wine, all from certified organic grapes. A mixture of 51 botanicals is added (including citrus skins, flowers, oriental spices, roots and herbs) sourced from an herbalist in Torino, Italy where Antonella and Massimo hail from. These botanicals macerate in the alcohol for 2 lunar moons, resulting in a vermouth produced without any added sugar.\u003cbr\u003e\u003cbr\u003eAmericanos, negronis, over ice with a wedge of orange as an aperitif or served chilled and poured as a digestive, MUZ has incredible versatility. There’s always a bottle in our fridge! \u003c\/span\u003e\u003c\/p\u003e","brand":"Vivant","offers":[{"title":"Default Title","offer_id":40565049524386,"sku":"10655","price":96.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/18_24aa75f0-0fb0-4777-925e-df45965f69ed.png?v=1635056795"},{"product_id":"siider-boskoop-2018","title":"Siider Boskoop (2018)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;Based at the southern end of the Jura mountain chain, brothers Cyrill and Ivan were left their grandfather's orchard in 2013. Cyril is a winemaker and Ivan an arborist, and from the outset they knew they wanted to make ciders from totally untreated fruit and bottle it with zero additives. Their area has a long tradition of growing and making cider but that had almost disappeared over the previous two or three generations leaving a wealth of old apple trees with ancient cider varieties essentially abandoned. Today the brothers work with around 30 varieties of apple and pear. The fruit comes from their own orchard, a couple of organic orchards owned by friends and several wild and abandoned trees in the area. All of the trees they work with receive zero treatments of any kind... not even organic preparations. | This sparkling cider undergoes two fermentations. Boskoop is a variety originally from the Netherlands and has been grown in Switzerland for around 150 years. This is certainly the most acidic variety Ivan and Cyrill work with. This is a little reserved upon opening but within minutes unfurls like a peacock's tail. The tannins here are present but very fine and the style of fruit is nervous and tense and exceptionally digestible. \u0026quot;}\" data-sheets-userformat='{\"2\":5051,\"3\":{\"1\":0},\"4\":{\"1\":2,\"2\":16777215},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":3,\"12\":0,\"15\":\"Arial\"}' data-mce-fragment=\"1\"\u003eBased at the southern end of the Jura mountain chain, brothers Cyrill and Ivan were left their grandfather's orchard in 2013. Cyril is a winemaker and Ivan an arborist, and from the outset they knew they wanted to make ciders from totally untreated fruit and bottle it with zero additives. Their area has a long tradition of growing and making cider but that had almost disappeared over the previous two or three generations leaving a wealth of old apple trees with ancient cider varieties essentially abandoned. Today the brothers work with around 30 varieties of apple and pear. The fruit comes from their own orchard, a couple of organic orchards owned by friends and several wild and abandoned trees in the area. All of the trees they work with receive zero treatments of any kind... not even organic preparations. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;Based at the southern end of the Jura mountain chain, brothers Cyrill and Ivan were left their grandfather's orchard in 2013. Cyril is a winemaker and Ivan an arborist, and from the outset they knew they wanted to make ciders from totally untreated fruit and bottle it with zero additives. Their area has a long tradition of growing and making cider but that had almost disappeared over the previous two or three generations leaving a wealth of old apple trees with ancient cider varieties essentially abandoned. Today the brothers work with around 30 varieties of apple and pear. The fruit comes from their own orchard, a couple of organic orchards owned by friends and several wild and abandoned trees in the area. All of the trees they work with receive zero treatments of any kind... not even organic preparations. | This sparkling cider undergoes two fermentations. Boskoop is a variety originally from the Netherlands and has been grown in Switzerland for around 150 years. This is certainly the most acidic variety Ivan and Cyrill work with. This is a little reserved upon opening but within minutes unfurls like a peacock's tail. The tannins here are present but very fine and the style of fruit is nervous and tense and exceptionally digestible. \u0026quot;}\" data-sheets-userformat='{\"2\":5051,\"3\":{\"1\":0},\"4\":{\"1\":2,\"2\":16777215},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":3,\"12\":0,\"15\":\"Arial\"}' data-mce-fragment=\"1\"\u003eThis sparkling cider undergoes two fermentations. Boskoop is a variety originally from the Netherlands and has been grown in Switzerland for around 150 years. This is certainly the most acidic variety Ivan and Cyrill work with. This is a little reserved upon opening but within minutes unfurls like a peacock's tail. The tannins here are present but very fine and the style of fruit is nervous and tense and exceptionally digestible.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;Based at the southern end of the Jura mountain chain, brothers Cyrill and Ivan were left their grandfather's orchard in 2013. Cyril is a winemaker and Ivan an arborist, and from the outset they knew they wanted to make ciders from totally untreated fruit and bottle it with zero additives. Their area has a long tradition of growing and making cider but that had almost disappeared over the previous two or three generations leaving a wealth of old apple trees with ancient cider varieties essentially abandoned. Today the brothers work with around 30 varieties of apple and pear. The fruit comes from their own orchard, a couple of organic orchards owned by friends and several wild and abandoned trees in the area. All of the trees they work with receive zero treatments of any kind... not even organic preparations. | This sparkling cider undergoes two fermentations. Boskoop is a variety originally from the Netherlands and has been grown in Switzerland for around 150 years. This is certainly the most acidic variety Ivan and Cyrill work with. This is a little reserved upon opening but within minutes unfurls like a peacock's tail. The tannins here are present but very fine and the style of fruit is nervous and tense and exceptionally digestible. \u0026quot;}\" data-sheets-userformat='{\"2\":5051,\"3\":{\"1\":0},\"4\":{\"1\":2,\"2\":16777215},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":3,\"12\":0,\"15\":\"Arial\"}' data-mce-fragment=\"1\"\u003eRegion: Zeihen, Aargau, CH\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;Based at the southern end of the Jura mountain chain, brothers Cyrill and Ivan were left their grandfather's orchard in 2013. Cyril is a winemaker and Ivan an arborist, and from the outset they knew they wanted to make ciders from totally untreated fruit and bottle it with zero additives. Their area has a long tradition of growing and making cider but that had almost disappeared over the previous two or three generations leaving a wealth of old apple trees with ancient cider varieties essentially abandoned. Today the brothers work with around 30 varieties of apple and pear. The fruit comes from their own orchard, a couple of organic orchards owned by friends and several wild and abandoned trees in the area. All of the trees they work with receive zero treatments of any kind... not even organic preparations. | This sparkling cider undergoes two fermentations. Boskoop is a variety originally from the Netherlands and has been grown in Switzerland for around 150 years. This is certainly the most acidic variety Ivan and Cyrill work with. This is a little reserved upon opening but within minutes unfurls like a peacock's tail. The tannins here are present but very fine and the style of fruit is nervous and tense and exceptionally digestible. \u0026quot;}\" data-sheets-userformat='{\"2\":5051,\"3\":{\"1\":0},\"4\":{\"1\":2,\"2\":16777215},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":3,\"12\":0,\"15\":\"Arial\"}' data-mce-fragment=\"1\"\u003e750ml \/ ABV: 6.8%\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Campbell Burton","offers":[{"title":"Default Title","offer_id":41151425183906,"sku":"14007569","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/20_2f79450c-6682-4184-a6f2-be69e55249eb.png?v=1635839525"},{"product_id":"2014-domaine-courbet-chateau-chalon-vin-jaune","title":"2014 Domaine Courbet Château Chalon Vin Jaune","description":"\u003cp\u003eVarietal: \u003cspan data-sheets-value='{\"1\":2,\"2\":\"Savagnin\"}' data-sheets-userformat='{\"2\":21181,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"12\":0,\"15\":\"Arial\",\"17\":1}' data-mce-fragment=\"1\"\u003eSavagnin\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Savagnin\"}' data-sheets-userformat='{\"2\":21181,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"12\":0,\"15\":\"Arial\",\"17\":1}' data-mce-fragment=\"1\"\u003eRegion: Jura, FR\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Savagnin\"}' data-sheets-userformat='{\"2\":21181,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"12\":0,\"15\":\"Arial\",\"17\":1}' data-mce-fragment=\"1\"\u003eViticulture: \u003c\/span\u003e\u003c\/p\u003e","brand":"Brix Fine Wines","offers":[{"title":"Default Title","offer_id":41255961264290,"sku":"14256234","price":190.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/32_1.png?v=1639540369"},{"product_id":"2018-akishika-shuzo-kobo-7","title":"2018 Akishika Shuzō Kobo #7","description":"\u003cp\u003eVarietal: \u003cspan data-sheets-value='{\"1\":2,\"2\":\"Junmai, Yamahai, Muroka, Nama, Genshu\"}' data-sheets-userformat='{\"2\":4797,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"12\":0,\"15\":\"Arial\"}'\u003eJunmai, Yamahai, Muroka, Nama, Genshu (Sake Rice: Yamada Nishiki \/ Omachi)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRegion: Nose, Osaka Prefecture, Japan\u003c\/p\u003e\n\u003cp\u003eViticulture: Certified organic, biodynamic, and chemical-free estate farming (\"Ikkan-zukuri\" — cultivation from seedling to sake)\u003c\/p\u003e\n\u003cp\u003eSize: 1800ml\u003c\/p\u003e\n\u003cp\u003eFood Pairing: Rich Seafood \u0026amp; Izakaya Classics and Earthy \u0026amp; Umami-Rich Mains like Pan-Seared Duck Breast and \u003cspan data-copy-service-computed-style='font-family: \"Google Sans\", Arial, sans-serif, \"Noto Color Emoji\"; font-size: 16px; font-weight: 700; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);'\u003eGyoza\u003c!--TgQPHd|||[[\u0026quot;FOOD_DISH\u0026quot;,2,\u0026quot;\u0026quot;,\u0026quot;EgciAJIBApwB\u0026quot;,\u0026quot;gyoza\u0026quot;,\u0026quot;food pairing:\u0026quot;,\u0026quot;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\u0026quot;,null,0,null,[\u0026quot;Gyoza\u0026quot;,null,null,null,null,null,null,null,null,null,null,\u0026quot;FOOD_DISH\u0026quot;,8,null,null,null,null,null,null,null,null,null,\u0026quot;EgciAJIBApwB\u0026quot;,null,\u0026quot;food pairing:\u0026quot;,0,null,null,null,null,null,\u0026quot;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\u0026quot;,{\u0026quot;36\u0026quot;:\u0026quot;\u0026quot;,\u0026quot;43\u0026quot;:[[\u0026quot;https:\/\/encrypted-tbn1.gstatic.com\/licensed-image?q\\u003dtbn:ANd9GcSaaUkUtbRGkCmVGV0AKy92ETtfcwWLzkYTfk0_T3zFBwHKzZsujUtbwXw4Br3cjnHMB69_Zv1PQk_F\u0026quot;,null,null,null,1]],\u0026quot;66\u0026quot;:0}],0,0,null,null,0,0,[],\u0026quot;\u0026quot;,0,0],\u0026quot;HACRapWnEcGPseMPotKWoAw_4\u0026quot;]--\u003e\u003c!--TgQPHd|||[]--\u003e\u003c\/span\u003e\u003cspan class=\"iNqyIf\" data-sfc-cp=\"\" jsaction=\"\" jscontroller=\"KdQfFc#d5Qebf\" data-sfc-root=\"ep\" jsuid=\"cUxcw_2o\" data-complete=\"true\" data-copy-service-computed-style='font-family: \"Google Sans\", Arial, sans-serif, \"Noto Color Emoji\"; font-size: 16px; font-weight: 700; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);'\u003e \u0026amp; \u003cspan data-copy-service-computed-style='font-family: \"Google Sans\", Arial, sans-serif, \"Noto Color Emoji\"; font-size: 16px; font-weight: 700; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);'\u003eFried Noodles\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c!--TgQPHd|||[]--\u003e\u003c\/p\u003e\n\u003cp\u003eA highly complex and expressive sake named after \"Yeast Strain Number 7\" (Kobo #7). Brewed using traditional Yamahai methods, this unpasteurised (Nama) and unfiltered (Muroka) vintage offers a vibrant, raw profile. It balances a rich, textural fruit character with a robust acidic backbone, an earthy depth of umami, and a long, dry finish.\u003c\/p\u003e","brand":"Odd Culture Newtown","offers":[{"title":"Default Title","offer_id":41268778205346,"sku":"14178749","price":225.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/10_4e897303-8040-4256-90e5-60c86366ccaf.png?v=1639717159"},{"product_id":"2002-nikolaihof-vinothek-riesling","title":"2002 Nikolaihof Vinothek Riesling","description":"\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":4799,\"3\":{\"1\":0},\"4\":{\"1\":2,\"2\":16777215},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"12\":0,\"15\":\"Arial\"}' data-sheets-value='{\"1\":2,\"2\":\"Certified Biodynamic\"}' data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWINEMAKER\u003c\/strong\u003e: Nikolaus Saahs\u003cbr\u003e\u003cstrong\u003eVARIETAL\u003c\/strong\u003e: Riesling\u003cbr\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e: Wachau, AT\u003cbr\u003e\u003cstrong\u003eVITICULTURE\u003c\/strong\u003e: Certified Biodynamic\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":4799,\"3\":{\"1\":0},\"4\":{\"1\":2,\"2\":16777215},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"12\":0,\"15\":\"Arial\"}' data-sheets-value='{\"1\":2,\"2\":\"Certified Biodynamic\"}' data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Certified Biodynamic\"}' data-sheets-userformat='{\"2\":4799,\"3\":{\"1\":0},\"4\":{\"1\":2,\"2\":16777215},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"12\":0,\"15\":\"Arial\"}' data-mce-fragment=\"1\"\u003e\u003cem\u003eNikolaihof is the oldest wine estate in Austria dating back two thousand years. Its history is well-documented due to the historical and religious significance of the site. Originally established as a Roman fort in 63 BC, the current buildings stand on the original foundations and the barrel cellar itself is constructed in the Roman crypt. At one stage it was an early Christian Agapit basilica with documentation of a synod held there in 985 AD. In 1075 AD it was recorded as the administrative seat of the Passau monastery of St Nikola and the present chapel was built by Augustinian Canons of the monastery in the 15th century. Winemaking on the site can be traced back to the Celts, with the first documented reference to wine from 470 AD. Today this historic estate is owned and run by the Saahs family, who are natural custodians of its unique heritage.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eNikolaus Saahs (Jnr) runs the Nikolaihof estate on strict bio-dynamic principles and it is possibly Europe’s first ever bio-dynamic winery with the practices being used since 1971 (before Nicolas Joly even!). They were certified in the early 1990s, when Demeter first introduced vineyard and winery certification. They also practice what they preach, as even the more spiritual elements of bio-dynamics seem to fit perfectly with the history of the estate. As well as vineyards they run their estate as a small bio-farm; growing and making all manner of produce to serve alongside local fare in their weinstub, as well as serving produce from other local likeminded producers.\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Vinous Solutions","offers":[{"title":"Default Title","offer_id":41332128481442,"sku":"9005654346727","price":399.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/89_3a4d0305-e79b-4c75-9c15-7c0467c087cb.png?v=1639542090"},{"product_id":"brasserie-des-voirons-biere-vivante-mures-anisette","title":"Brasserie des Voirons Bière Vivante Mûres Anisette","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eREGION\u003c\/strong\u003e: Savoie, FR\u003cbr\u003e\u003cstrong data-mce-fragment=\"1\"\u003e750ml \u003c\/strong\u003e\/ \u003cstrong data-mce-fragment=\"1\"\u003eABV\u003c\/strong\u003e: 5%\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis is the one with blackberry and spices. \"250 kg of blond malt, 100 kg of blackberries and a blend of plants and spices reminiscent of pastis.\"\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eBrasserie des Voirons was started by Christophe and Barbara, who draw on wide and varied experience in the restaurant industry, wine importing, and even ballet, the brewery opened its doors in 2013. They are committed to using only the highest-quality ingredients and the water sourced from the bowels of Mount Blanc. All beers are certified organic by Nature \u0026amp; Progres in France.\u003c\/em\u003e\u003c\/p\u003e","brand":"Giorgio De Maria Fun Wines","offers":[{"title":"Default Title","offer_id":41484608536738,"sku":"09922","price":52.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/WINETEMPLATE_9.png?v=1641547014"},{"product_id":"2019-ad-vinum-confidence","title":"2019 Ad Vinum Confidence","description":"\u003cp\u003e\u003cstrong\u003eWINEMAKER: \u003c\/strong\u003eSébastien Châtillon\u003cbr\u003e\u003cstrong\u003eVARIETAL: \u003c\/strong\u003eGrenache Noir, Syrah, Ugni Blanc, Sauvignon Blanc\u003cbr\u003e\u003cstrong\u003eREGION: \u003c\/strong\u003eCôtes du Rhône, FR\u003cbr\u003e\u003cstrong\u003eVITICULTURE: \u003c\/strong\u003eOrganic\u003c\/p\u003e\n\u003cp\u003e60% Grenache Noir, 15% Syrah, 15% Ugni Blanc, 10% Sauvignon Blanc 12 day maceration in a mille-feuille method of the four grape varieties. Aged in one single barrel for 18 months. Amazing red hue in the glass. So much complexity with the potential to age very gracefully. Very varietal and a true representation of Grenache grown on limestone. Savoury and saline. Seb’s top wine from what was a very challenging harvest in 2019.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIn 2016 after seven years working as the head sommelier of Le Chateaubriand in Paris, Sébastien Châtillon moved to Vallabrix in the Gard and started making wine.\u003cbr\u003e\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eWhen Seb was younger, every Saturday he’d find himself drinking in the cave of a friend’s father until the wee hours. This went on for quite a while and eventually Seb decided that if he was going to continue drinking wine until five o’clock in the morning, then perhaps he should learn how to make it. He ended up working with René Mosse in the Loire for four years and discovered the world of natural wine.\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eSeb fell in love with the Gard because within a relatively small area, you find an incredibly diverse number of grapes, climates and soils. He has recently purchased his own vineyard, a three hectare parcel of Grenache, Syrah and Sauvignon amongst the garrigue above the village of Vallabrix, which supplements the grapes he harvests from the vineyards of trusted friends.\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eOnce the grapes reach the cave, Seb exercises both creativity and restraint, putting his masterful palate to work blending grapes from different parcels, varieties and colours. The wines age in a variety of vessels and are bottled unfiltered, with no additions.\u003c\/em\u003e\u003c\/p\u003e","brand":"Mesa","offers":[{"title":"Default Title","offer_id":41485829537954,"sku":"09858","price":110.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/WINETEMPLATE_35_e1c66ab2-f6f4-4419-b3e4-0fcad83726f5.png?v=1641559658"},{"product_id":"2021-das-juice-rose","title":"2023 Das Juice Rosé","description":"\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Organic\"}' data-sheets-userformat='{\"2\":21163,\"3\":{\"1\":0},\"4\":{\"1\":3,\"3\":5},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"12\":0,\"15\":\"Arial\",\"17\":1}' data-mce-fragment=\"1\"\u003e\u003cstrong\u003eWINEMAKER\u003c\/strong\u003e: James Audas \u0026amp; Tom Sheer\u003cbr\u003e\u003cstrong\u003eVARIETAL\u003c\/strong\u003e: Tempranillo, Carbernet Sauvignon, Pinot Noir\u003cbr\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e: McLaren Vale, SA\u003cbr\u003e\u003cstrong\u003eVITICULTURE\u003c\/strong\u003e: \u003c\/span\u003eOrganic\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":21419,\"3\":{\"1\":0},\"4\":{\"1\":3,\"3\":5},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":3,\"12\":0,\"15\":\"Arial\",\"17\":1}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;80% Tempranillo (Peters Creek), 10% Cabernet (Zirella) and 10% Pinot Noir (Peters Creek). All fruit was picked nice and early and was directly pressed to tank where it underwent a long cool ferment. Kept on full solids for 5 months before racking and a small sulphur addition prior to bottling. It's really fresh with notes of unripe strawberry and sour cherry and rosehip.\u0026quot;}\"\u003e80% Tempranillo (Peters Creek), 10% Cabernet (Zirella) and 10% Pinot Noir (Peters Creek). \u003c\/span\u003e\u003cspan data-sheets-userformat='{\"2\":21419,\"3\":{\"1\":0},\"4\":{\"1\":3,\"3\":5},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":3,\"12\":0,\"15\":\"Arial\",\"17\":1}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;80% Tempranillo (Peters Creek), 10% Cabernet (Zirella) and 10% Pinot Noir (Peters Creek). All fruit was picked nice and early and was directly pressed to tank where it underwent a long cool ferment. Kept on full solids for 5 months before racking and a small sulphur addition prior to bottling. It's really fresh with notes of unripe strawberry and sour cherry and rosehip.\u0026quot;}\"\u003eAll fruit was picked nice and early and was directly pressed to tank where it underwent a long cool ferment. Kept on full solids for 5 months before racking and a small sulphur addition prior to bottling. \u003c\/span\u003e\u003cspan data-sheets-userformat='{\"2\":21419,\"3\":{\"1\":0},\"4\":{\"1\":3,\"3\":5},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"10\":2,\"11\":3,\"12\":0,\"15\":\"Arial\",\"17\":1}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;80% Tempranillo (Peters Creek), 10% Cabernet (Zirella) and 10% Pinot Noir (Peters Creek). All fruit was picked nice and early and was directly pressed to tank where it underwent a long cool ferment. Kept on full solids for 5 months before racking and a small sulphur addition prior to bottling. It's really fresh with notes of unripe strawberry and sour cherry and rosehip.\u0026quot;}\"\u003eIt's really fresh with notes of unripe strawberry and sour cherry and rosehip.\u003c\/span\u003e\u003c\/p\u003e","brand":"Lo-Fi","offers":[{"title":"Default Title","offer_id":41583605219490,"sku":"9369999633363","price":33.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/WINETEMPLATE_82.png?v=1642992865"},{"product_id":"2014-domaine-de-la-touraize-arbois-vin-jaune","title":"2014 Domaine de la Touraize Arbois Vin Jaune","description":"\u003cp\u003e\u003cstrong\u003eVARIETAL:\u003c\/strong\u003e Savagnin\u003cbr\u003e\u003cstrong\u003eREGION: \u003c\/strong\u003eJura, FR\u003cbr\u003e\u003cstrong\u003eVITICULTURE:\u003c\/strong\u003e Organic\u003cbr\u003e\u003cstrong\u003eWINEMAKER: \u003c\/strong\u003eAndré-Jean Morin\u003c\/p\u003e\n\u003cp\u003eSavagnin grown on blue marl, from a lieu-dit called Petit Curolet. The vines are 10- 30 years old. Vinified in tank, and then transferred to 228L barrels, where it is aged in an attic under flor for 70 months, and never topped up. Nice golden colour, transparent, clear. Smells of dried fruits - raisins, apricots, dark rye crust, salt\/brine. Lightly toasted nuts. The oxidation is gentle and not overpowering. To taste it is super complex, vibrant and bright. Lots of lifted dried fruits, peach skin, salty tang and hints of salted caramel. Citrus spray, cumquat. Very dry and linear, and the acidity is high, and very long. Mouth-watering to drink, with lots to contemplate. Again, it shows finesse rather than brawn. Similar to the 2011. Lots of restraint. Super tangy and salty, with Christmas cake and mixed nut flavours. Good tension too. No sense of alcohol whatsoever, expertly integrated. An excellent expression, especially for first timers.\u003c\/p\u003e\n\u003cp\u003eAndré-Jean Morin only started making his own wines in 2010. However, his family have been growing grapes in Arbois for 8 generations, since 1704! Previously, he had sold his grapes to a cooperative, in the same way that his father and grandfather had, but in 2009 he decided it was time to start making wine himself. He sold a few hectares to make enough money to build a winery, and has been progressing ever since. In 2016, his wonderful wife Héléana left her nursing job to join him and work full time at the domaine as well.\u003c\/p\u003e\n\u003cp\u003eSince 2010, A-J and Héléana have slowly converted all the vineyards to organic (completed in 2017, and they will obtain certification in 2019), and in Autumn of 2017, they also began experimenting with biodynamics, and are now currently in conversion as well. In the cellar A-J works with indigenous yeasts and without additives - with the exception of a small amount of sulfites. Élevage is either in stainless steel, old barriques of various sizes, or extremely old large Alsatian foudre (some over 100 years old). A-J is meticulously clean in the cellar, and this shows in the wines – they are of extremely high calibre, faultless, and can stay open for days without any issue. They are pure wines that truly express their terroir, and for me are some of the best wines coming out of the Jura.\u003c\/p\u003e","brand":"Domaine de la Touraize","offers":[{"title":"Default Title","offer_id":41967249424546,"sku":"11204","price":202.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/WINE-TEMPLATE--14_a7208703-dc30-4efb-8c99-4603737625ea.png?v=1648710882"},{"product_id":"2021-chateau-acid-chardonnay","title":"2024 Château Acid Chardonnay","description":"\u003cp\u003e\u003cstrong\u003eWINEMAKER:\u003c\/strong\u003e Charlie O'Brien \u0026amp; Simon Jones \u003cbr\u003e\u003cstrong\u003eREGION:\u003c\/strong\u003e Canowindra, Central Ranges, NSW \u003cbr\u003e\u003cstrong\u003eVARIETAL:\u003c\/strong\u003e Chardonnay \u003cbr\u003e\u003cstrong\u003eVITICULTURE:\u003c\/strong\u003e Certified Organic\/Biodynamic\u003c\/p\u003e\n\u003cp\u003eBACK BETTER THAN EVER. The vineyard: East-facing slope on sandy decomposed granite at 400m above sea level outside Canowindra in the hills of the Central Ranges of NSW. Certified Organic since planting in 1997. The wine: Made in the same way as the last few years, direct press to tank and then racked to 3 old barriques for 9 months, 1 being left un-topped. As usual there's an oxidative element, salty olive brine and nutty, oily goodness, but this year the freshness is dialled way up, acid on par with the front label. No additions, no stirring, racking and bottling done by gravity. 800 bottles produced.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eCharlie and Simon started Château Acid in 2017 with a tiny run of 650 bottles. Lucky for us, they make a little more now. Zero adds natty from the Central Ranges. Always on point. We're big fans.\u003c\/em\u003e\u003c\/p\u003e","brand":"Château Acid","offers":[{"title":"Default Title","offer_id":42258426658978,"sku":"11979","price":56.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/5_f9ec3640-b27a-48a3-b12b-3a2e106f26ff.png?v=1654819522"},{"product_id":"leon-barral-faugeres-valiniere","title":"2018 Léon Barral Faugères Valinière","description":"\u003cp\u003e\u003cstrong\u003eVARIETAL:\u003c\/strong\u003e Mourvèdre, Syrah\u003cbr\u003e\u003cstrong\u003eREGION:\u003c\/strong\u003e Languedoc, FR\u003cbr\u003e\u003cstrong\u003eVITICULTURE: \u003c\/strong\u003eOrganic\/Biodynamic\u003cbr\u003e\u003cstrong\u003eWINEMAKER: \u003c\/strong\u003eDidier Barral\u003c\/p\u003e\n\u003cp\u003eMourvèdre is the grape that Didier adores and his “Valinière”, named after a small stream, and made from 80% Mourvèdre and 20% Syrah, has deep purple colour and a glorious nose that includes dark fruits, warm leather, dark chocolate, fine floral notes, black olives and all the spices of the orient. The mouth follows the nose, conveying a suppleness, where density and power are controlled and shows an acidity that completes the wine, gives it equilibrium, finesse, length in the mouth as well as a great capacity to age. Fabulous wine and indeed one of the best red wines in all France; noted critic Jacqueline Frederich calling it the 'Chambertin of the South'\u003c\/p\u003e\n\u003cp\u003eBarral is the ultimate biodynamic farmer. He allows his cows and sheep to graze amongst his old bush-vines during the winter months as this provides them with the most natural form of fertiliser! In the winery, everything is natural, from the wild yeasts which ferment his grapes to the absence of sulphur or filtration. The resulting wines are pure, unadulterated expressions of the rugged, scrub-covered hills of this part of Mediterranean France and the perfect cold weather reds.\u003c\/p\u003e","brand":"Léon Barral","offers":[{"title":"Default Title","offer_id":42265637453986,"sku":"11542","price":200.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/13_79ede7d2-3b9a-4720-99c3-1ed21e4f1b37.png?v=1655026865"},{"product_id":"2014-domaine-berthet-bondet-chateau-chalon","title":"2014 Domaine Berthet-Bondet Château-Chalon","description":"\u003cp\u003e\u003cstrong\u003eWINEMAKER:\u003c\/strong\u003e Jean \u0026amp; Chantal Berthet-Bondet \u003cbr\u003e\u003cstrong\u003eREGION:\u003c\/strong\u003e Jura, FR \u003cbr\u003e\u003cstrong\u003eVARIETAL: \u003c\/strong\u003eSavagnin \u003cbr\u003e\u003cstrong\u003eVITICULTURE: \u003c\/strong\u003eCertified Organic\u003c\/p\u003e\n\u003cp\u003eThe Château-Chalon shouldn’t need any introduction. It is one of the most iconic and revered of all French wines and one of the most particular. It is the undisputed king of the Vin Jaune (yellow wine) style. The Jura’s Grand Cru. Of all the Vin Jaune we tried nothing came close to the harmonious style at Berthet-Bondet for its superb balance of off the scale complexity matched with freshness and the elegance of more delicate white wines. Expect wax, fresh nuts, dried corn, hard cheese, brininess and powerful citrusy acid structures in younger examples. For us it strikes the perfect balance of oxidative complexity from aging with freshness preserved thanks to intense minerality. 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It is one of the most iconic and revered of all French wines and one of the most particular. It is the undisputed king of the Vin Jaune (yellow wine) style. The Jura’s Grand Cru. 100% Savagnin. Of all the Vin Jaune we tried while searching for Jura producers nothing came close to the harmonious style at Berthet-Bondet for its superb balance of off the scale complexity matched with freshness and the elegance of more delicate white wines. Expect wax, fresh nuts, dried corn, hard cheese, brininess and powerful citrusy acid structures in younger examples. For us it strikes the perfect balance of oxidative complexity from aging with freshness preserved thanks to intense minerality. The flagship wine!\u003c\/p\u003e","brand":"Domaine Berthet-Bondet","offers":[{"title":"Default Title","offer_id":42300191441058,"sku":"11800","price":803.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/BEER-CAN-330ml-BOXY--12_b4fda2aa-759b-435d-965c-b863412dddf3.png?v=1656032710"},{"product_id":"1987-domaine-berthet-bondet-savagnin","title":"1987 Domaine Berthet-Bondet Savagnin","description":"\u003cp\u003e\u003cstrong\u003eWINEMAKER:\u003c\/strong\u003e Jean \u0026amp; Chantal Berthet-Bondet \u003cbr\u003e\u003cstrong\u003eREGION:\u003c\/strong\u003e Jura, FR \u003cbr\u003e\u003cstrong\u003eVARIETAL:\u003c\/strong\u003e Savagnin \u003cbr\u003e\u003cstrong\u003eVITICULTURE:\u003c\/strong\u003e Organic\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRARE MUSEUM RELEASE.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCôtes du Jura Blanc ‘Savagnin’ is as the name suggests, 100% Savagnin from 30 year old vines on grey Lias marl soils. 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It is one of the most iconic and revered of all French wines and one of the most particular. It is the undisputed king of the Vin Jaune (yellow wine) style. The Jura’s Grand Cru. 100% Savagnin. Of all the Vin Jaune we tried while searching for Jura producers nothing came close to the harmonious style at Berthet-Bondet for its superb balance of off the scale complexity matched with freshness and the elegance of more delicate white wines. Expect wax, fresh nuts, dried corn, hard cheese, brininess and powerful citrusy acid structures in younger examples. For us it strikes the perfect balance of oxidative complexity from aging with freshness preserved thanks to intense minerality. The flagship wine!\u003c\/p\u003e","brand":"Domaine Berthet-Bondet","offers":[{"title":"Glass","offer_id":42300192063650,"sku":"11802","price":1045.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/BEER-CAN-330ml-BOXY--13_393cfd04-a671-4103-a0d1-8185b9b1f816.png?v=1656032725"},{"product_id":"2009-mythopia-shining","title":"2009 Mythopia Shining","description":"\u003cp\u003e\u003cstrong\u003eWINEMAKER:\u003c\/strong\u003e Hans-Peter Schmidt \u003cbr\u003e\u003cstrong\u003eREGION:\u003c\/strong\u003e Valais, SUI \u003cbr\u003e\u003cstrong\u003eVARIETAL:\u003c\/strong\u003e Pinot Noir \u003cbr\u003e\u003cstrong\u003eVITICULTURE:\u003c\/strong\u003e Organic\/Biodynamic\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRARE AND V V SPECIAL. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not your average pinot. Oxidative and out of this world. | Hand-picked grapes are macerated for three months. The wine is aged for ten years in 400 litre oak barrels without topping up (only one or two barrels made each year). Bottled without any fining, filtration, or sulfur addition. Somewhere between a Vin Jaune, Cognac, and sherry, deep amber colour with fresh zesty fruit aromas and deep nutty oxidised notes.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAt around 800m in altitude, in the Valais region of southern Switzerland, near the town of Arbaz, Hans-Peter Schmidt has been producing organic and biodynamic wines since 2004. With a large focus on pinot noir, and a few alpine white varietals, Hans-Peter produces age worthy natural wines that are served in some of the world's best restaurants, including Noma, Eleven Madison Park, Lyles and many more. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“Facing the highest summits of the Alps, the steep slopes of the Mythopia vineyard have become a paradise, home to fragrant flowers, fruit trees, rare birds and more than 60 species of butterflies. It’s a vineyard exuding biodiversity where the ecosystem is sustained by a symbiotic network of uncountable species. The vineyard is no longer a hostile monoculture with naked soil but a beautiful natural system designed to produce grapes expressing the subtleties of its terroir. The soil is activated by accompanying plants and the air is full of the music of bumblebees and the perfume of wild blossoms. The grapes we harvest in Mythopia do not need any forcing interference with oenological substances. Our wines are made from grapes and air, nothing more.”\u003c\/em\u003e\u003c\/p\u003e","brand":"Mythopia","offers":[{"title":"Default Title","offer_id":42365699063970,"sku":"12158","price":304.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/mythopia-shining.png?v=1657931184"},{"product_id":"2020-chateau-le-puy-rose-marie","title":"2020 Château le Puy Rose-Marie","description":"\u003cp\u003e\u003cstrong\u003eWINEMAKER:\u003c\/strong\u003e Jean-Pierre \u0026amp; Pascal Amoreau \u003cbr\u003e\u003cstrong\u003eREGION:\u003c\/strong\u003e Bordeaux, FR \u003cbr\u003e\u003cstrong\u003eVARIETAL:\u003c\/strong\u003e Merlot \u003cbr\u003e\u003cstrong\u003eVITICULTURE:\u003c\/strong\u003e Certified Biodynamic\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"This wine is obtained by running off juice from one of the vats of Merlot during the fermentation process, a practice known as ‘la saignée’. 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A wonderful clairet, or Bordeaux rosé.\"\u003c\/em\u003e - Andrew Guard\u003c\/p\u003e","brand":"Château le Puy","offers":[{"title":"Default Title","offer_id":42387935592610,"sku":"11753","price":166.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/10_f44a94f3-8162-4f6a-8a44-701d3314a71f.png?v=1658451174"},{"product_id":"2021-les-fruits-chevy","title":"2021 Les Fruits Chevy","description":"\u003cp\u003e\u003cstrong\u003eWINEMAKER: \u003c\/strong\u003eTim Stock \u003cbr\u003e\u003cstrong\u003eREGION:\u003c\/strong\u003e Adelaide Hills, SA \u003cbr\u003e\u003cstrong\u003eVARIETAL:\u003c\/strong\u003e Chardonnay, Sauvignon Blanc \u003cbr\u003e\u003cstrong\u003eVITICULTURE:\u003c\/strong\u003e Organic\/Biodynamic\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Around 60% Chardonny and 40% Sauvignon Blanc from the Top Range vineyard on the edge of the Adelaide Hills GI. Organic farming. 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Slippery with a savoury edge from the pithy fruit expression.\"\u003c\/em\u003e - Tim Stock\u003c\/p\u003e","brand":"Les Fruits","offers":[{"title":"Default Title","offer_id":42389524938914,"sku":"12253","price":43.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/29_112a6843-c560-4e72-ab2f-a20146469e94.png?v=1658475116"},{"product_id":"2020-okonomierat-rebholz-kastanienbusch-grosses-gewachs","title":"2020 Ökonomierat Rebholz Kastanienbusch Großes Gewächs","description":"\u003cp\u003e\u003cstrong\u003eWINEMAKER:\u003c\/strong\u003e Hansjörg \u0026amp; Birgit Rebholz \u003cbr\u003e\u003cstrong\u003eREGION: \u003c\/strong\u003ePfalz, GER \u003cbr\u003e\u003cstrong\u003eVARIETAL:\u003c\/strong\u003e Riesling \u003cbr\u003e\u003cstrong\u003eVITICULTURE: \u003c\/strong\u003eCertified Organic\/Biodynamic\u003c\/p\u003e\n\u003cp\u003eAt once exotic, yet cool and delicately herbal, very concentrated but no less light-footed, this shows crystalline purity that’s a wonder to behold! Moves on tiptoe through the super-long, filigree finish. From biodynamically grown grapes with Respekt certification.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHansjörg and Birgit Rebholz are now the custodians of this 3rd generation winery in the southern Pfalz. They were once an insider’s wine, but now have a cult following worldwide. Hansjörg Rebholz: For more than 50 years, we've been making wines containing only what nature intended for them. We do not chaptalize our wines (the addition of sugar prior to fermentation in order to increase the alcohol content), nor do we use a 'Süßreserve' (unfermented grape must added to the finished wine prior to bottling). We are certified biodynamic. Part of the VDP. Hansjörg Rebholz was Winemaker of the Year 2013 (Falstaff) and Winemaker of the Year 2002 (Gault Millau). Weingut Ökonomierat Rebholz has the top 5 out of 5 grapes rating in the Gault Millau (with 10 other winemakers). Also, Hansjörg Rebholz is one of the movers and shakers in the Grosses Gewächs movement in Germany. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThere are three distinct terroirs in the estate’s vineyards. In the Süd-Pfalz, where the estate is located, limestone terroir rules and it is ubiquitously present in one part of the Im Sonnenschein (or in the sunshine). In the Ganzhorn, a small sub parcel of colored sandstone in the Im Sonnenschein vineyard, Riesling turns salty, savory and fantastically mineral-driven. Last but not least there is the Kastanienbusch (or chestnut bush), one of the steepest and highest slopes in the Pfalz at 300 meters, on red slate soil that is unusual in the region. This iron-rich, well-draining soil produce wines of great concentration. It simply produces some of the greatest dry Rieslings not only in Germany – but anywhere. Rebholz’ oldest vineyard, the Albertsweiler Latt, in Albersweil was planted to Gewurztraminer in 1947. The vines are trellised on pergolas. This site makes some very special sweet wines.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ökonomierat Rebholz","offers":[{"title":"Default Title","offer_id":42522069663906,"sku":"4250177770213","price":248.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/27_a4e8b2d3-0393-4948-8898-b54650783e8e.png?v=1661649484"},{"product_id":"2020-okonomierat-rebholz-im-sonnenschein-grosses-gewachs","title":"2020 Ökonomierat Rebholz Im Sonnenschein Großes Gewächs","description":"\u003cp\u003e\u003cstrong\u003eWINEMAKER:\u003c\/strong\u003e Hansjörg \u0026amp; Birgit Rebholz \u003cbr\u003e\u003cstrong\u003eREGION:\u003c\/strong\u003e Pfalz, GER \u003cbr\u003e\u003cstrong\u003eVARIETAL:\u003c\/strong\u003e Riesling \u003cbr\u003e\u003cstrong\u003eVITICULTURE:\u003c\/strong\u003e Certified Organic\/Biodynamic\u003c\/p\u003e\n\u003cp\u003e\"So much energy and expression, but this remains really sleek and focused. Minty freshness. Power married to the minimum of weight necessary to support it. Then, at once silky and energetic at the very long, precise finish. From biodynamically grown grapes with Respekt certification.\"\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHansjörg and Birgit Rebholz are now the custodians of this 3rd generation winery in the southern Pfalz. They were once an insider’s wine, but now have a cult following worldwide. Hansjörg Rebholz: For more than 50 years, we've been making wines containing only what nature intended for them. We do not chaptalize our wines (the addition of sugar prior to fermentation in order to increase the alcohol content), nor do we use a 'Süßreserve' (unfermented grape must added to the finished wine prior to bottling). We are certified biodynamic. Part of the VDP. Hansjörg Rebholz was Winemaker of the Year 2013 (Falstaff) and Winemaker of the Year 2002 (Gault Millau). Weingut Ökonomierat Rebholz has the top 5 out of 5 grapes rating in the Gault Millau (with 10 other winemakers). Also, Hansjörg Rebholz is one of the movers and shakers in the Grosses Gewächs movement in Germany. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThere are three distinct terroirs in the estate’s vineyards. In the Süd-Pfalz, where the estate is located, limestone terroir rules and it is ubiquitously present in one part of the Im Sonnenschein (or in the sunshine). In the Ganzhorn, a small sub parcel of colored sandstone in the Im Sonnenschein vineyard, Riesling turns salty, savory and fantastically mineral-driven. Last but not least there is the Kastanienbusch (or chestnut bush), one of the steepest and highest slopes in the Pfalz at 300 meters, on red slate soil that is unusual in the region. This iron-rich, well-draining soil produce wines of great concentration. It simply produces some of the greatest dry Rieslings not only in Germany – but anywhere. Rebholz’ oldest vineyard, the Albertsweiler Latt, in Albersweil was planted to Gewurztraminer in 1947. The vines are trellised on pergolas. This site makes some very special sweet wines.\u003c\/em\u003e\u003c\/p\u003e","brand":"Ökonomierat Rebholz","offers":[{"title":"Default Title","offer_id":42522182320290,"sku":"4250177770268","price":220.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/35_f5e7fba2-7cea-4941-8e81-2d64c3335faf.png?v=1661653184"},{"product_id":"brauerei-kemker-kultuur-aoltbeer-05-2021","title":"Brauerei Kemker Kultuur Aoltbeer 05-2021","description":"\u003cp\u003e\u003cstrong\u003eREGION:\u003c\/strong\u003e Alverskirchen, GER \u003cbr\u003e\u003cstrong\u003eSIZE:\u003c\/strong\u003e 750ml\u003cstrong\u003e \/ ABV:\u003c\/strong\u003e 6%\u003c\/p\u003e\n\u003cp\u003eAoltbeer is the historic beer of Münster. The beers in this blend matured on average for 14 months in red wine barrels. In this time, the beer developed its fruity and wine-like character. This blend is fresh, mineral and citrusy.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFor Jan Kemker and Nicole Marzec of Brauerei Kemker Kultuur, what started as a homebrewing experiment in 2017 has led to the revival of the local brewing tradition of their small village, Alverskirchen, near Münster, Germany. Jan and Nicole brew very small quantities of beer with old heirloom oat and barley varieties they grow themselves, and they partner with neighbouring organic farmers who provide their spelt and other aromatics that they infuse in their beers. They also make naturally fermented cider from heritage apple, pear and other fruits. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe Kemker Kultuur house culture was developed from Jan’s homebrewing days—when he would pitch in dregs of his favourite beers—showcasing the yeast strains of his favourite beers at the time. It has now evolved into the unique flavour profile that their beers are known for, reinforced by Jan and Nicole’s tendency to age most of their beers in old wooden barrels to add complexity—just as tradition would have it. The resulting beers tend to be less acidic than the well-known Belgian lambic, but not as light and lifted as other farmhouse beers from northern France—they are contemporary riffs on classic, lesser-known Münster styles that we’re very excited to bring to Australia. While these styles faded into obscurity for a while with the onset of mass agriculture (which still largely dominates this part of Germany), brewers like Kemker Kultuur are championing the revival of old farming and brewing methods—and the positive benefits for their local environments and economies, not to mention us drinkers, are plain to see.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eKemker Kultuur’s long term plan is to make their own farm entirely closed-loop, with the beers just one (wonderfully delicious) part of a broader, regenerative system.\u003c\/em\u003e\u003c\/p\u003e","brand":"Brauerei Kemker Kultuur","offers":[{"title":"Default Title","offer_id":42628758929570,"sku":"096718630974","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/11_1979d8ea-47d6-4a0f-82d2-9f8c98d7b446.png?v=1663460056"},{"product_id":"brauerei-kemker-kultuur-winter","title":"Brauerei Kemker Kultuur Winter","description":"\u003cp\u003e\u003cstrong\u003eREGION:\u003c\/strong\u003e Alverskirchen, GER \u003cbr\u003e\u003cstrong\u003eSIZE:\u003c\/strong\u003e 750ml \u003cstrong\u003e\/ ABV:\u003c\/strong\u003e 7%\u003c\/p\u003e\n\u003cp\u003eJan and Nicole used rosemary from their family garden, which lend the beer its herbaceous and woody aroma. This blend matured on average 10 months in red wine barrels.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFor Jan Kemker and Nicole Marzec of Brauerei Kemker Kultuur, what started as a homebrewing experiment in 2017 has led to the revival of the local brewing tradition of their small village, Alverskirchen, near Münster, Germany. Jan and Nicole brew very small quantities of beer with old heirloom oat and barley varieties they grow themselves, and they partner with neighbouring organic farmers who provide their spelt and other aromatics that they infuse in their beers. They also make naturally fermented cider from heritage apple, pear and other fruits. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe Kemker Kultuur house culture was developed from Jan’s homebrewing days—when he would pitch in dregs of his favourite beers—showcasing the yeast strains of his favourite beers at the time. It has now evolved into the unique flavour profile that their beers are known for, reinforced by Jan and Nicole’s tendency to age most of their beers in old wooden barrels to add complexity—just as tradition would have it. The resulting beers tend to be less acidic than the well-known Belgian lambic, but not as light and lifted as other farmhouse beers from northern France—they are contemporary riffs on classic, lesser-known Münster styles that we’re very excited to bring to Australia. While these styles faded into obscurity for a while with the onset of mass agriculture (which still largely dominates this part of Germany), brewers like Kemker Kultuur are championing the revival of old farming and brewing methods—and the positive benefits for their local environments and economies, not to mention us drinkers, are plain to see. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eKemker Kultuur’s long term plan is to make their own farm entirely closed-loop, with the beers just one (wonderfully delicious) part of a broader, regenerative system.\u003c\/em\u003e\u003c\/p\u003e","brand":"Brauerei Kemker Kultuur","offers":[{"title":"Default Title","offer_id":42628759060642,"sku":"096718630837","price":52.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/13_ac34e1f9-2023-45d0-879e-6e1563a92afd.png?v=1663460060"},{"product_id":"brauerei-kemker-kultuur-aenne","title":"Brauerei Kemker Kultuur Aenne","description":"\u003cp\u003e\u003cstrong\u003eREGION: \u003c\/strong\u003eAlverskirchen, GER \u003cbr\u003e\u003cstrong\u003eSIZE:\u003c\/strong\u003e 750ml \u003cstrong\u003e\/ ABV: \u003c\/strong\u003e6%\u003c\/p\u003e\n\u003cp\u003eAenne is a hoppy saison with fresh tea-like notes. Brewed with lots of wholecone Styrian Golding, Hersbrucker Spätund Mittelfrüh hops. Batch 01-2021.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFor Jan Kemker and Nicole Marzec of Brauerei Kemker Kultuur, what started as a homebrewing experiment in 2017 has led to the revival of the local brewing tradition of their small village, Alverskirchen, near Münster, Germany. Jan and Nicole brew very small quantities of beer with old heirloom oat and barley varieties they grow themselves, and they partner with neighbouring organic farmers who provide their spelt and other aromatics that they infuse in their beers. They also make naturally fermented cider from heritage apple, pear and other fruits. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe Kemker Kultuur house culture was developed from Jan’s homebrewing days—when he would pitch in dregs of his favourite beers—showcasing the yeast strains of his favourite beers at the time. It has now evolved into the unique flavour profile that their beers are known for, reinforced by Jan and Nicole’s tendency to age most of their beers in old wooden barrels to add complexity—just as tradition would have it. The resulting beers tend to be less acidic than the well-known Belgian lambic, but not as light and lifted as other farmhouse beers from northern France—they are contemporary riffs on classic, lesser-known Münster styles that we’re very excited to bring to Australia. While these styles faded into obscurity for a while with the onset of mass agriculture (which still largely dominates this part of Germany), brewers like Kemker Kultuur are championing the revival of old farming and brewing methods—and the positive benefits for their local environments and economies, not to mention us drinkers, are plain to see. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eKemker Kultuur’s long term plan is to make their own farm entirely closed-loop, with the beers just one (wonderfully delicious) part of a broader, regenerative system.\u003c\/em\u003e\u003c\/p\u003e","brand":"Brauerei Kemker Kultuur","offers":[{"title":"Default Title","offer_id":42628759191714,"sku":"672225558804","price":42.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/16_856bea38-8547-4ffe-9de7-76f2fb8f2465.png?v=1663460064"},{"product_id":"brauerei-kemker-kultuur-hiafst","title":"Brauerei Kemker Kultuur Hiäfst","description":"\u003cp\u003e\u003cstrong\u003eREGION:\u003c\/strong\u003e Alverskirchen, GER \u003cbr\u003e\u003cstrong\u003eSIZE:\u003c\/strong\u003e 750ml\u003cstrong\u003e \/ ABV:\u003c\/strong\u003e 6%\u003c\/p\u003e\n\u003cp\u003eIn autumn, Jan and Nicole foraged bogmyrthle, which lend the beer its orangy and resinous aroma. This blend matured on average 10 months in red wine barrels.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFor Jan Kemker and Nicole Marzec of Brauerei Kemker Kultuur, what started as a homebrewing experiment in 2017 has led to the revival of the local brewing tradition of their small village, Alverskirchen, near Münster, Germany. Jan and Nicole brew very small quantities of beer with old heirloom oat and barley varieties they grow themselves, and they partner with neighbouring organic farmers who provide their spelt and other aromatics that they infuse in their beers. They also make naturally fermented cider from heritage apple, pear and other fruits.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e The Kemker Kultuur house culture was developed from Jan’s homebrewing days—when he would pitch in dregs of his favourite beers—showcasing the yeast strains of his favourite beers at the time. It has now evolved into the unique flavour profile that their beers are known for, reinforced by Jan and Nicole’s tendency to age most of their beers in old wooden barrels to add complexity—just as tradition would have it. The resulting beers tend to be less acidic than the well-known Belgian lambic, but not as light and lifted as other farmhouse beers from northern France—they are contemporary riffs on classic, lesser-known Münster styles that we’re very excited to bring to Australia. 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This batch was brewed with organic malts, German Tradition and British East Kent Goldings wholecone hops. Fermented with their houseculture and moderately dry hopped. Blended with some barrel-aged Stadt Land Bier. This batch is now fresh and bitter with dominant grass and citrus notes. May develop complimenting sourness over the next months. 3.5% alc. Table strength. Batch 01-2021.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFor Jan Kemker and Nicole Marzec of Brauerei Kemker Kultuur, what started as a homebrewing experiment in 2017 has led to the revival of the local brewing tradition of their small village, Alverskirchen, near Münster, Germany. Jan and Nicole brew very small quantities of beer with old heirloom oat and barley varieties they grow themselves, and they partner with neighbouring organic farmers who provide their spelt and other aromatics that they infuse in their beers. They also make naturally fermented cider from heritage apple, pear and other fruits. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe Kemker Kultuur house culture was developed from Jan’s homebrewing days—when he would pitch in dregs of his favourite beers—showcasing the yeast strains of his favourite beers at the time. It has now evolved into the unique flavour profile that their beers are known for, reinforced by Jan and Nicole’s tendency to age most of their beers in old wooden barrels to add complexity—just as tradition would have it. The resulting beers tend to be less acidic than the well-known Belgian lambic, but not as light and lifted as other farmhouse beers from northern France—they are contemporary riffs on classic, lesser-known Münster styles that we’re very excited to bring to Australia. 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Chalky limestone and clay marl slopes on tuffeau stone base with sandy topsoil. Aged for 2 years in 3 year old ex-Chateau Latour barrels without racking. Lovely complex terrior driven nose with earthy minerality to the fore, a light perfume, stewed herbs, leathery funk, and background fruits. While Cabernet Franc’s varietal characteristics often dominate its wines, here you get a strong feeling that the vineyard is speaking over the top of everything else. Medium weighted there is lovely savoury sanguine minerality with earth, leather and dried red fruits dominating the silky suave palate. A mineral undercurrent remains ensuring freshness and the grainy Cab Franc tannins come and go. Cabernet Franc in shape but Burgundian in emotion.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAntoine moved the domaine over to organic farming from 2009 and is fully certified. He also uses some biodynamic practices. Use of copper, an often criticised practice of organics because it builds up in the soil, is kept to a minimum. On our first visit to the domaine the vineyard adjoining the house was like a meadow of wildflowers with vines growing in it and was alive with the buzz of healthy insect life. The grapes are hand harvested into 25 kilo crates before being transported to the winery for sorting and processing. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePerhaps it is the winemaking that most clearly distinguishes Antoine from other producers in his appellations. He works very close to nature in the cellar adding no yeast, no temperature control and sulphur at a minimum just before bottling, like many in the Loire. However, it is his fermentation philosophies that really set him apart. Antoine is inspired by great burgundies more than any other wine in France, as evidenced by the empty bottles around his cellar. So in his white he seeks lees reduction like the great wines of Meursault and Puligny and in the reds he wants “infusion” rather than extraction during the ferment.\u003c\/em\u003e\u003c\/p\u003e","brand":"Antoine Sanzay","offers":[{"title":"Default Title","offer_id":42689735590050,"sku":"11896","price":155.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/22_4dad7cd5-a9c0-4827-81c2-20e2e13c5bc3.png?v=1664771648"},{"product_id":"2018-antoine-sanzay-saumur-champigny-les-poyeux","title":"2018 Antoine Sanzay Saumur-Champigny Les Poyeux","description":"\u003cp\u003e\u003cstrong\u003eWINEMAKER: \u003c\/strong\u003eAntoine Sanzay \u003cbr\u003e\u003cstrong\u003eREGION: \u003c\/strong\u003eLoire Valley, FR \u003cbr\u003e\u003cstrong\u003eVARIETAL:\u003c\/strong\u003e Cabernet Franc \u003cbr\u003e\u003cstrong\u003eVITICULTURE:\u003c\/strong\u003e Certified Organic\/Biodynamic\u003c\/p\u003e\n\u003cp\u003eAntoine owns 4 hectares across two 50 year old parcels of this well sited vineyard, considered to be one of the finest in the appellation and also in the Clos Rougeard stable of vineyards. Chalky limestone and clay marl slopes on tuffeau stone base with sandy topsoil. Aged for 2 years in 3 year old ex-Chateau Latour barrels without racking. Lovely complex terrior driven nose with earthy minerality to the fore, a light perfume, stewed herbs, leathery funk, and background fruits. While Cabernet Franc’s varietal characteristics often dominate its wines, here you get a strong feeling that the vineyard is speaking over the top of everything else. Medium weighted there is lovely savoury sanguine minerality with earth, leather and dried red fruits dominating the silky suave palate. A mineral undercurrent remains ensuring freshness and the grainy Cab Franc tannins come and go. Cabernet Franc in shape but Burgundian in emotion.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAntoine moved the domaine over to organic farming from 2009 and is fully certified. He also uses some biodynamic practices. Use of copper, an often criticised practice of organics because it builds up in the soil, is kept to a minimum. On our first visit to the domaine the vineyard adjoining the house was like a meadow of wildflowers with vines growing in it and was alive with the buzz of healthy insect life. The grapes are hand harvested into 25 kilo crates before being transported to the winery for sorting and processing. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePerhaps it is the winemaking that most clearly distinguishes Antoine from other producers in his appellations. He works very close to nature in the cellar adding no yeast, no temperature control and sulphur at a minimum just before bottling, like many in the Loire. However, it is his fermentation philosophies that really set him apart. Antoine is inspired by great burgundies more than any other wine in France, as evidenced by the empty bottles around his cellar. So in his white he seeks lees reduction like the great wines of Meursault and Puligny and in the reds he wants “infusion” rather than extraction during the ferment.\u003c\/em\u003e\u003c\/p\u003e","brand":"Antoine Sanzay","offers":[{"title":"Default Title","offer_id":42689735786658,"sku":"11897","price":165.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/47_b45546be-2e5d-464b-b6e5-b651e6e97683.png?v=1664771656"},{"product_id":"2019-domaine-la-terrasse-delise-pmg","title":"2019 Domaine La Terrasse d'Elise PMG","description":"\u003cp\u003e\u003cstrong\u003eWINEMAKER:\u003c\/strong\u003e Xavier Braujou \u003cbr\u003e\u003cstrong\u003eREGION:\u003c\/strong\u003e Languedoc, FR \u003cbr\u003e\u003cstrong\u003eVARIETAL:\u003c\/strong\u003e Nielluccio \u003cbr\u003e\u003cstrong\u003eVITICULTURE:\u003c\/strong\u003e Organic\/Biodynamic\u003c\/p\u003e\n\u003cp\u003e\"PMG stands for Pour ma Gueule which means something like, \"for my palate\" - Niellucio hails from Corsica and before that (300 years or so) as Sangiovese from Tuscany. I loved this, I was not able to get much as I think he loves it and as the name suggests, he kind of makes it for himself! It's deep in pitch, has lovely strawberry and crushed cherry flavours, very bright and with serious complexity too, this wine spends 2 years in older barrels and is released as a year older than the other red wines. Quite something.\" - Andrew Guard\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eOne of the great discoveries for me so far are the wines of Xavier Braujou's La Terrasse d’Elise. Here we have an estate producing wines from a special terroir in the heart of the Terrasses du Larzac, his vines between those of Mas de Daumas Gassac and Granges des Peres, what a holy trinity. The land here is glacial scree on top of limestone and it imbues the wines with a freshness and clarity that is exceptional, these are Languedoc wines of uncanny finesse and elegance. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eXavier’s vision is simple “if the vineyard is clear and beautiful, the wines will be too”. He is following organic and biodynamic principals. The grapes are picked entirely by hand. In the cellar Xavier is as little interventionist as possible. The ageing is in old barrels or in stainless steel tanks. 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This is a delicious wine, very pure, elegant raspberry and cherry flavours - it's winsome and very pleasurable if not super complex. Nonetheless very attractive drinking and very delicious!\" - Andrew Guard\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eOne of the great discoveries for me so far are the wines of Xavier Braujou's La Terrasse d’Elise. Here we have an estate producing wines from a special terroir in the heart of the Terrasses du Larzac, his vines between those of Mas de Daumas Gassac and Granges des Peres, what a holy trinity. The land here is glacial scree on top of limestone and it imbues the wines with a freshness and clarity that is exceptional, these are Languedoc wines of uncanny finesse and elegance.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e Xavier’s vision is simple “if the vineyard is clear and beautiful, the wines will be too”. He is following organic and biodynamic principals. The grapes are picked entirely by hand. 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Both also lie on the Flagey side of the village, close to Clos Vougeot. The fruit from both of these vineyards was fermented entirely as whole bunches, while the harvest from a third parcel, Aux Raviolles, was entirely destemmed. Aux Raviolles lies at the opposite end of Vosne, under the northern 1er Crus of Nuits-Saint-Georges. From 2019 Leroux will be working with three hectares in Vosne and his understanding of the village is really starting to shine through. This is just a beautiful wine: fine, pure and juicy with a silky, seductive mouthfeel and good structure on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBenjamin Leroux is widely considered to be one of the most gifted and knowledgeable wine growers in all the Côte d’Or. Born and bred in Beaune, Leroux has always been considered a prodigy, studying at the Lycée Viticole in Beaune from age 15 and taking the reins at the esteemed Domaine Comte Armand when he was just 24. 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A wine which lets each individual variety and site shine independently but harmoniously combine to create something beautiful and unique at the same time. You name it after the super robot piloted by 5 space explorers. Welcome to the stable VOLTRON.\u003c\/p\u003e\n\u003cp\u003eDesigned to be chilled so get this in the fridge. Cherry cola, plums and apricot skin aromatics. The palate is light and fresh with great acidity and just a touch of savoury Italian-esque tannins. This wine is truly way better than we even hoped. Bloody delicious. Best enjoyed eating a summer peach salad with Manchego and white wine vinaigrette while listening to John Cougar Mellencamp.\" - Al \u0026amp; Sam\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe name Konpira Maru has something to do with a fishing trawler and a heroin syndicate. You'd have to ask Al and Sam about that. What we do know is they're seriously good at making wine. 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It manifests in honest farming, with a deep respect for the nuances and rhythms of the site, along with the ongoing quest for inherent drinkability that the duo consider a central tenet in their wines. 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For many years, winegrower Niki Saahs has been sneaking around this barrel, which was already there full when he slowly took over the business from his parents. Tried again and again and pondered about the right release date. Now in 2022 the time had finally come, the time was right, Fass Severin was bottled.\u003c\/p\u003e\n\u003cp\u003eDrinkable history and equipped with this immortality of the barrel maturity of the Nikolaihof, which makes this winery a kind of great old Rioja of the Wachau white wine - unique and iconic. And if you then smell the first glass, you can be sure that it will be able to mature in the bottle for another 20 years. Because that smells so young and vital, that no blind tasting would ever guess the age of this wine. The bouquet is almost shy and puristic. I have a certain spiciness here in the form of herbs and fresh tobacco. Then oolong tea, some ripe apricots and mirabelle plums. On the palate it has a gripping tannin structure that gives it substance and bite. Very spicy, ethereal and deep in all the aromatics. So this is what a Gran Reserva from the Wachau tastes like. Big!\" - Heiner Lobenberg\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNikolaihof is the oldest wine estate in Austria dating back two thousand years. Its history is well-documented due to the historical and religious significance of the site. Originally established as a Roman fort in 63 BC, the current buildings stand on the original foundations and the barrel cellar itself is constructed in the Roman crypt. At one stage it was an early Christian Agapit basilica with documentation of a synod held there in 985 AD. In 1075 AD it was recorded as the administrative seat of the Passau monastery of St Nikola and the present chapel was built by Augustinian Canons of the monastery in the 15th century. 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As well as vineyards they run their estate as a small bio-farm; growing and making all manner of produce to serve alongside local fare in their weinstub, as well as serving produce from other local likeminded producers.\u003c\/em\u003e\u003c\/p\u003e","brand":"Weingut Nikolaihof","offers":[{"title":"Default Title","offer_id":43104317112482,"sku":"9005654446724","price":553.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/25_a77a00e5-93b8-4996-a518-3003642b430e.png?v=1677901680"},{"product_id":"2013-nikolaihof-riesling-baumpresse-im-weingebirge","title":"2013 Nikolaihof Riesling Baumpresse Im Weingebirge","description":"\u003cp\u003e\u003cstrong\u003eWINEMAKER\u003c\/strong\u003e: Nikolaus Saahs \u003cbr\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e: Wachau, AT \u003cbr\u003e\u003cstrong\u003eVARIETAL\u003c\/strong\u003e: Riesling \u003cbr\u003e\u003cstrong\u003eVITICULTURE\u003c\/strong\u003e: Certified Biodynamic\u003c\/p\u003e\n\u003cp\u003e\"With a 12 meter long press tree, the 350-year-old Nikolaihof tree press is the largest still in existence in the world. In a pressing process that lasts more than ten hours, the giant presses grapes that create a wine of exceptional character. We have more yellow fruit than other Nikolaihof wines, yellow peach, yellow pear. Fine and clear, but with a dark spicy nose, herbs, a little musk, ground stone and some lilac. It has such an incomparable silky texture, with creamy smoothness in lilac and some ginger spice and delicate pink grapefruit in the finest, ripe acid trail. Take your time and enjoy this gem to its fullest.\" - Heiner Lobenberg\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNikolaihof is the oldest wine estate in Austria dating back two thousand years. Its history is well-documented due to the historical and religious significance of the site. Originally established as a Roman fort in 63 BC, the current buildings stand on the original foundations and the barrel cellar itself is constructed in the Roman crypt. 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They also practice what they preach, as even the more spiritual elements of bio-dynamics seem to fit perfectly with the history of the estate. As well as vineyards they run their estate as a small bio-farm; growing and making all manner of produce to serve alongside local fare in their weinstub, as well as serving produce from other local likeminded producers.\u003c\/em\u003e\u003c\/p\u003e","brand":"Weingut Nikolaihof","offers":[{"title":"Default Title","offer_id":43104317145250,"sku":"9005654854420","price":310.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/30_b92c7e30-7b53-4615-9b5f-4794bfeadff0.png?v=1677901684"},{"product_id":"2017-nikolaihof-riesling-vom-stein-smaragd","title":"2017 Nikolaihof Riesling Vom Stein Smaragd","description":"\u003cp\u003e\u003cstrong\u003eWINEMAKER\u003c\/strong\u003e: Nikolaus Saahs \u003cbr\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e: Wachau, AT \u003cbr\u003e\u003cstrong\u003eVARIETAL\u003c\/strong\u003e: Riesling \u003cbr\u003e\u003cstrong\u003eVITICULTURE\u003c\/strong\u003e: Certified Biodynamic\u003c\/p\u003e\n\u003cp\u003e\"Vom Stein is a sub-site of the Silberbichel vineyard and is a slight incline, sloping east. Nikolaihof makes beautiful wines from this vineyard. Smaragd is the highest level of quality in Austrian wines. Light golden in color, clear and bright. The nose is nice with minerals, flint, lemon, slight peach and spice. Full bodied. On the palate, a nice whiff of grapefruits and lemon with underlying minerality. Wispy tannins. Lots of depth and complexity. Good acidity. Long finish. This is close to mature but will still develop for another three to five years and drink well for another twenty after that.\" - Loren Sonkin\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNikolaihof is the oldest wine estate in Austria dating back two thousand years. Its history is well-documented due to the historical and religious significance of the site. Originally established as a Roman fort in 63 BC, the current buildings stand on the original foundations and the barrel cellar itself is constructed in the Roman crypt. 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They also practice what they preach, as even the more spiritual elements of bio-dynamics seem to fit perfectly with the history of the estate. As well as vineyards they run their estate as a small bio-farm; growing and making all manner of produce to serve alongside local fare in their weinstub, as well as serving produce from other local likeminded producers.\u003c\/em\u003e\u003c\/p\u003e","brand":"Weingut Nikolaihof","offers":[{"title":"Default Title","offer_id":43104317505698,"sku":"9005654007246","price":169.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/26_4ab2adf0-d03c-47fb-b848-43c1c9b512d6.png?v=1677901698"},{"product_id":"2021-albert-boxler-riesling","title":"2021 Albert Boxler Riesling","description":"\u003cp\u003e\u003cstrong\u003eWINEMAKER\u003c\/strong\u003e: Albert \u0026amp; Jean Boxler \u003cbr\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e: Alsace, FR \u003cbr\u003e\u003cstrong\u003eVARIETAL\u003c\/strong\u003e: Riesling \u003cbr\u003e\u003cstrong\u003eVITICULTURE\u003c\/strong\u003e: Organic\u003c\/p\u003e\n\u003cp\u003e\"The nose gives a very complex impression even with some secondary aromas. Very spicy with lifted yellow florals and citrus fruit pith. Lemonade fruits. Super pure. The palate has more finesse than the intense nose would suggest with amazing complexity again for this level alongside the mineral purity. The most complex young Riesling we have tasted at Boxler.\" - Tim Stock\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eDomaine Albert Boxler is an artisanal, father-and-son-owned winery located in the mountain town of Niedermorschwihr, just 20 minutes to west of Colmar. Due to the estate’s superior terroir – it is situated at the same elevation as all the better grand cru sites in Alsace – as well as to restricted yields, Domaine Boxler produces wines of the very highest quality. Encompassing some 13 hectares, the estate averages an annual production of 60,000 bottles. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eWhen asked about the style of his wines, the young Jean Boxler invariably responds, “that’s what the vintage produced.” Jean doesn't work to craft the wines to a particular level of sweetness, and the wines are left to ferment at their own pace. Accordingly, Boxler wines are a reflection of the vineyards from which they are sourced and of the year in which they were harvested.\u003c\/em\u003e\u003c\/p\u003e","brand":"Albert Boxler","offers":[{"title":"Default Title","offer_id":43104324223138,"sku":"13053","price":130.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/6533\/4178\/products\/34_f80d2fc1-71ae-494b-8d6c-0bcfbd54d5fd.png?v=1677902019"},{"product_id":"2021-albert-boxler-riesling-grand-cru-sommerberg-v-vanne","title":"2021 Albert Boxler Riesling Grand Cru Sommerberg V Vanne","description":"\u003cp\u003e\u003cstrong\u003eWINEMAKER\u003c\/strong\u003e: Albert \u0026amp; Jean Boxler \u003cbr\u003e\u003cstrong\u003eREGION\u003c\/strong\u003e: Alsace, FR \u003cbr\u003e\u003cstrong\u003eVARIETAL\u003c\/strong\u003e: Riesling \u003cbr\u003e\u003cstrong\u003eVITICULTURE\u003c\/strong\u003e: Organic\u003c\/p\u003e\n\u003cp\u003e\"Always so exciting to taste new parcels\/vineyards in the hands of a stellar producer! Vanne is a 0.70 hectare parcel purchased recently. Planted in 1953 it sits at the highest point of the Sommerberg where the soil is the poorest. Estery floral notes, infact very floral. Juicy long citrus and floral flavours and also quite saline. Lovely ripe lemon corial fruit; mouthwatering. Certainly different to the classic Sommerberg style at Boxler but the same quality level. This is an exciting addition to the range.\" - Tim Stock\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eDomaine Albert Boxler is an artisanal, father-and-son-owned winery located in the mountain town of Niedermorschwihr, just 20 minutes to west of Colmar. Due to the estate’s superior terroir – it is situated at the same elevation as all the better grand cru sites in Alsace – as well as to restricted yields, Domaine Boxler produces wines of the very highest quality. 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