Australia

Bass Phillip Wines is one of Australia’s most revered producers of Pinot Noir, located in the cool-climate region of Gippsland, Victoria. Founded by Phillip Jones in the 1970s, the estate became known for its low-intervention approach and its ability to produce wines with remarkable finesse and aging potential. Over time, Bass Phillip developed a cult following, often compared stylistically to top producers from Burgundy due to its emphasis on terroir and subtlety. This Burgundian connection became even more direct when Jean-Marie Fourrier, of Domaine Fourrier in Gevrey-Chambertin, took over ownership and management in 2020. Fourrier is widely respected for his minimal-intervention philosophy, including the use of natural yeasts and reduced sulfur, which aligns closely with the traditions already established at Bass Phillip. His involvement has strengthened the stylistic bridge between Gippsland and Burgundy, bringing a refined European perspective to an already iconic Australian winery. While maintaining the estate’s identity, Fourrier has introduced subtle changes in vineyard and cellar practices to further enhance precision and purity. The collaboration highlights a rare cross-hemisphere exchange of winemaking philosophy, rooted in a shared respect for site expression.

This “Méthode Tasmanoise” sparkling wine is made from 94% Pinot Noir, 4% Chardonnay and 2% Pinot Meunier sourced from selected vineyard sites across Tasmanian ranging from the Pipers River and Tamar Valley regions in the north of the island and the Coal River Valley in the south. Tasmania’s cool latitude and maritime climate is ideal for producing elegant sparkling wines with vibrant fruit flavors and high natural acidity. Classic Champagne Method techniques are used throughout the winemaking process for this cuvee: hand picking, gentle whole cluster pressing, cool fermentation, and 24 months of aging on lees in bottle prior to disgorgement.

Mount Langi Ghiran Winery is located in the Grampians region of Victoria, set dramatically against the slopes of the Great Dividing Range. The site is known for its isolation, granite cliffs, and unique terroir, which contribute to its distinctive cool-climate wine style. The location of the estate was first planted as early as 1870, making it one of the older vineyards in Australia, though it was significantly redeveloped in the 20th century. In the 1960s, the Fratin brothers replanted the vineyard, and later, winemaker Trevor Mast played a key role in shaping its modern reputation. Mast purchased the estate in 1987 and helped establish it as a benchmark producer of cool-climate Shiraz. Today, Mount Langi Ghiran is especially well-known for Shiraz. One of its most popular and accessible wines is the Cliff Edge Shiraz, often described as the “younger sibling” to the benchmark Mount Langi Shiraz. The Cliff Edge Shiraz is crafted from grapes grown on the estate’s historic vineyards and reflects the same cool-climate influences but is made in a more approachable, youthful style.

The Standish Wine Company is renowned for producing some of Australia’s most compelling Shiraz—wines that are rich, structured, and powerful, yet also refined, terroir-expressive, and built for longevity. Established in 1999 by Dan Standish, the winery has since garnered widespread acclaim, including multiple perfect 100-point scores from top international wine critics, including the Wine Advocate, who recognized Standish as a benchmark of “exceptionally high quality” among Australian Shiraz producers. Sourcing fruit from centenarian, ungrafted vines in the heart of the Barossa Valley, the wines reflect a deep connection to place. Dan Standish champions a “hands-off” approach to winemaking—favoring traditional, low-intervention techniques that allow the vineyard to speak for itself. Grapes are foot-crushed and undergo wild fermentation in open wooden casks, followed by gentle pressing in old basket presses. Maturation takes place in seasoned French oak barrels.

John Duval is one of Australia's most acclaimed winemakers, with deep roots in South Australia’s Barossa Valley. His passion was cemented during a 28-year tenure at Penfolds, where he rose to Chief Winemaker and played a pivotal role in the legacy of the iconic Grange. Recognized globally, his accolades include International Winemaker of the Year and Wine Spectator’s Wine of the Year. In 2003, Duval launched his own label—John Duval Wines—focused on the Barossa’s low-yielding, old-vine Shiraz, Grenache, and Mourvèdre. His wines are known for their intensity, complexity, and regional character. In 2016, his son Tim joined the family business, ushering in a new generation. Duval draws from decades of experience and a deep understanding of the Barossa to craft wines of place. He employs submerged-cap fermentation in open-top tanks for gentle extraction and favors minimal new oak to highlight old vine fruit purity. His wines—layered, structured, and restrained—stand out for their elegance and aging potential. With its warm climate and treasured old vines, the Barossa Valley yields fruit of great concentration and character. Thanks to long-standing grower relationships and deep regional knowledge, Duval has access to some of Barossa’s finest sites. The John Duval wines are a tribute to the land’s heritage and potential.

The Yarra Valley is Victoria’s oldest wine region, established in the 1830s. Located only an hour’s drive from the heart of Melbourne, the region is one of the southernmost appellations of the Australian mainland. Proximity to the Southern Ocean moderates the climate, allowing varieties like Chardonnay and Pinot Noir to thrive. Oakridge is a benchmark producer in the region, crafting elegant cool-climate wines since 1978. Under Chief Winemaker David Bicknell, Oakridge embraces minimal intervention and sustainable viticulture, crafting wines with clarity, balance, and site expression. Their meticulous approach has earned them numerous accolades, including the Halliday Wine Companion’s Best Value Winery in 2024 and a top ten spot in the Real Review’s 2025 Australian Wineries of the Year.

97 points Decanter: "It’s still a baby, but there is no question of what lies within. Tuberose, lemon leaf, green spice, preserved lemon, toasty oak, cracker and perfumed white peach. On the palate, flavour is concentrated and intense, and combined with the firm structure of this wine, powerful enough to hold up to the oak. There’s vibrant, lacy acidity, ripe and powerful Gingin fruit, yet in no way eding towards fleshy. It’s voluminous and complex, but laser-beam precision keeps things taut. The palate blooms with opulent florals, doughnut peach, nectarine skin, lemon blossom, crushed roast cashew, orange blossom and crushed citrus leaf. A silvery salinity on the finish tickles. A wine of polish, precision and immense power, yet all in balance. This is one for the distance. (CC)" (04/2025) 97 points James Halliday: "If you were sitting quietly in a corner, contemplating the vicissitudes of life, and a glass of this exceptional chardonnay came your way, well, all would be very well indeed. And you’d perk up. It’s a wine that tends to be scintillating in youth, driven by all manner of citrus flavours – lemon, pink grapefruit with a dash of lime but also a mille-feuille of leesy lusciousness, oak spices and a moreish savouriness. It seems powerful and explosive with its acidity, drive and energy yet manages to remain classy and complex. (JF) " (03/2025) 97 points James Suckling: "Another exceptional release for this famed Australian chardonnay. Highly strung and tightly wound with mineral-edged aromas of lemon peel, crushed stones and sea spray as well as grapefruit, struck match and white orchard fruit. The palate is still reserved and quiet—remarkable, considering the 11 months in barrel with biweekly lees-stirring. A wine that always needs time but consistently presents as flashy yet vertical. Excellent. Drink or hold but give it some air beforehand." (07/2025) 97 points Wine Advocate: "The 2022 season was warm and low-yielding, particularly for Chardonnay, and many of the wines produced in the region this season can be typified by their nuttiness and a distinct chamomile tea/white flower character. Here, the 2022 Art Series Chardonnay is showing both of those characters, neatly wedged into the authoritative profile of Leeuwin Art Series Chardonnay. Today, for perhaps the first time ever in seeing these wines on release, I note that the oak is a key player in the drinking experience—as ever, seamlessly matched to the fruit and an important part of the wine's style and evident here today. There are toasted nuts, yellow fruits, exotic spices and an open fan of acidity/phenolics through the finish. This 2022 will prove to be a powerful and statuesque player in the wider footprint of Art Series Chardonnays. It's one to collect, but for drinking in the short/immediate term, decanting is recommended. (EL)" (03/2025) 95 points Wine Spectator: "A vibrant style, offering a mouthwatering (and mouthfilling) mix of bright lemon, yuzu and neroli notes, with fresh lime, plus a touch of tangerine. Shows details of lemon blossoms, toasted sesame seed and Himalayan salt, with plenty of precision and focus as well as power. All of this is on a light and juicy frame, keeping everything bright and in focus. (MW)" (12/2025) 93 points Vinous: "The 2022 Chardonnay Art Series is more open-knit than usual, delivering fleshy waves of peach and musk with flashes of nectarine and nutty oak. Tangy acidity provides upfront bite before the wine fleshes out into creamy textures accented by cedary oak over a supple finish. (AH)" (06/2025)

Simply put, Leeuwin Estate is an icon of Australian winemaking, consistently crafting wines that rival the best in the world. One of the five founding wineries of the now-famous Margaret River appellation in Western Australia, Leeuwin Estate was initially a cattle property purchased in 1969. With early guidance from legendary Napa Valley winemaker Robert Mondavi, who identified the site as ideal for premium wine production, Leeuwin Estate was gradually transformed into the remarkable vineyard and winery it is today. The estate is most famous for its prestigious Art Series range, which represents the pinnacle of their production. Each year, the winery commissions leading contemporary Australian artists to create original paintings for the labels, a tradition that began after a successful 1980 Chardonnay vintage caught the attention of the international wine community. The flagship Art Series Chardonnay is consistently rated as one of the best in the world, frequently compared to top-tier Burgundies for its balance of power and precision. The Art Series Cabernet Sauvignon is equally celebrated for its structured elegance and savory complexity. Both wines are included in the prestigious Langton’s Classification of Australian Wine, a recognition reserved for the 100 most highly sought-after Australian fine wines, recognized for their consistent performance and demand at auction. Today, the estate remains a family-owned operation under the stewardship of three generations.

The Standish Wine Company is renowned for producing some of Australia’s most compelling Shiraz—wines that are rich, structured, and powerful, yet also refined, terroir-expressive, and built for longevity. Established in 1999 by Dan Standish, the winery has since garnered widespread acclaim, including multiple perfect 100-point scores from top international wine critics, including the Wine Advocate, who recognized Standish as a benchmark of “exceptionally high quality” among Australian Shiraz producers. Sourcing fruit from centenarian, ungrafted vines in the heart of the Barossa Valley, the wines reflect a deep connection to place. Dan Standish champions a “hands-off” approach to winemaking—favoring traditional, low-intervention techniques that allow the vineyard to speak for itself. Grapes are foot-crushed and undergo wild fermentation in open wooden casks, followed by gentle pressing in old basket presses. Maturation takes place in seasoned French oak barrels.

98 points James Suckling: "Another exceptional bottling from this famous producer. Deeply perfumed, brooding aromas of blue and black fruits are supported with underlying notes of forest floor, pencil shavings, pomegranate, rose petals and dried herbs. The silken palate has firmly framed, rounded tannins balanced by mineral-driven acidity. This Grand Cru-level pinot noir will last for decades to come, albeit fresh, reduced and seductive now. Brilliant. " (07/2025) 97 points James Halliday: "A wonderfully perfumed and composed wine that comes across as a little finer in aromatic detail than the excellent '23 release. It's an amalgam of clones – 777, 667, Abel, Pommard, MV6 and some that winemaker Adam Wadewitz snaffled from Best's Great Western – all playing their part in the final blend. Vibrant dark cherry, red berry and raspberry fruit tones mesh with hints of exotic spice, a whiff of negroni, juniper, wild strawberry, almond paste, integrated vanillin oak, meadow flowers and crushed stone. Everything plays at concert pitch, with complex whole bunch (50%) notes, the gentle tension of ground-riverstone tannins and a fine, mineral line as the wine slowly trails away. A cracking release that smells and tastes of a special place. (DB)" (09/2025)

92 points James Halliday: "Grown on vines with an average age of 45 years. Complex aromatics lead to a complex palate. Anise, slate, lime and wet stone characters make a persuasive, and distinctive, pitch at quality. There's flavour here, but it also feels fine-boned and delicate; it has an elegance about it. (CM)" (07/2024) 92 points Vinous: "The gently aromatic 2023 Riesling Cliff Edge opens up with wafts of fresh pear laced with lemon and lime complexity. A dry, mouthwatering and vibrant palate is well-composed. Lime, earth and spice nuances meet a pithy grip on an extended finish. The 2023 is impressive and quite serious for the price. (AH)" (11/2024) 92 points Wine Enthusiast: "Delicate citrus and florals ride upon a crisp mountain breeze on this Riesling. It conjures the same air in which these grapes were grown, in the rugged Grampians region of Western Victoria. Dry and pithy on the palate, it's perfectly drinkable now, but is still a baby and should reward patience. (CP)" (11/2024) 91 points James Suckling: "Lots of riesling character with lemon rind, a timid jasmine note and petrol as well. The palate echoes the aromatic profile: medium- bodied, nervy and incisive with a tightly wound and acid-driven finish. Single vineyard on granite soils. (JGA)" (11/2024)

Located in the remote Frankland River region of Western Australia, about three hours east of Margaret River, the Swinney Vineyard produces some of the most sought-after wine grapes in the appellation. The property was settled in 1922 by George Swinney, originally for grazing; however, in 1998, vines were planted by Swinney’s descendants and in the years since the fruit has been contracted to several of Australia’s most prestigious wineries, including Penfolds. In 2018, fourth-generation siblings Janelle and Matt Swinney began producing wine under their eponymous label with the assistance of winemaker Rob Munn, most recently of Newton Vineyard in Napa. In less than 10 years, the Swinney wines have garnered many impressive scores from the leading critics and a cult following in Australia – quite an impressive feat for a new winery! Though the bulk of the Swinney Vineyard is planted to Cabernet Sauvignon and Shiraz, the Swinney range is based around Grenache, Shiraz and Mourvedre, as well as small plantings of other grapes like Riesling and Mencia. The “Farvie” wines are their top bottlings, while the”Estate” wines offer tremendous value while retaining the same high level of quality.

The history of Evans & Tate dates back to 1971, when John Evans and John Tate first planted vines in Western Australia’s Swan Valley. Three years later, they acquired land in Wilyabrup, in the heart of the Margaret River region, where they established the Redbrook vineyard. In 1987, the first Evans & Tate Margaret River wine was released. Located just a three-hour drive south of Perth, Margaret River is one of Australia’s—and the world’s—most remote and renowned winegrowing regions. Nestled beside the Indian Ocean, the region offers ideal conditions for viticulture. Its proximity to the ocean, ancient soils, and Mediterranean climate contribute to the consistent quality of its wines. Warm, dry summers are tempered by afternoon sea breezes, while mild winters provide a stable environment for vine growth. Wilyabrup, in particular, is acclaimed for producing some of Australia’s finest Cabernet Sauvignon and Chardonnay. The Redbrook vineyard is a prime example, spanning 20 hectares and home to some of the oldest vines in the region, now over 40 years old.

Seppeltsfield is one of Australia’s most historic and iconic wineries, established in the Barossa Valley in the mid-19th century and renowned both for its remarkable heritage and its evolving range of quality wines. Among its acclaimed white wines is the Seppeltsfield Watervale Riesling, a dry, aromatic Riesling sourced from old-vine vineyards in the Watervale sub-region of the Clare Valley—one of Australia’s famed Riesling heartlands. Bone dry and ultra refreshing, this wine brims with vibrant citrus notes such as lime and lemon, jasmine, and a pronounced mineral intensity, leading tinto a textured, talc-like persistence on the palate.

97 points James Halliday: "At 6 years of age, the wine is beginning to bloom, displaying attractive ripe lemon, citrus curd and honeysuckle aromas. These characters are in the riper spectrum for this wine. The palate is on the generous side, but it still has the clarity and style one expects from Vat 1. There is no hiding the fact that '18 was a hot year. Consequently, this will be an earlier-drinking Vat 1, but no less enjoyable. That is the thing about iconic wines; the season may change, but their inherent qualities remain constant. Ready to drink on release. (TP)" (07/2024) 97 points James Suckling: "A very complete aged semillon with sliced lemon, heather, green mango, and crushed stone aromas that follow through to a full body with a crunchy palate and cement and marble notes. Tight at the end. Lightly nutty. Plenty of flavor. The vines were planted in 1923." (11/2024)

The history of Evans & Tate dates back to 1971, when John Evans and John Tate first planted vines in Western Australia’s Swan Valley. Three years later, they acquired land in Wilyabrup, in the heart of the Margaret River region, where they established the Redbrook vineyard. In 1987, the first Evans & Tate Margaret River wine was released. Located just a three-hour drive south of Perth, Margaret River is one of Australia’s—and the world’s—most remote and renowned winegrowing regions. Nestled beside the Indian Ocean, the region offers ideal conditions for viticulture. Its proximity to the ocean, ancient soils, and Mediterranean climate contribute to the consistent quality of its wines. Warm, dry summers are tempered by afternoon sea breezes, while mild winters provide a stable environment for vine growth. Wilyabrup, in particular, is acclaimed for producing some of Australia’s finest Cabernet Sauvignon and Chardonnay. The Redbrook vineyard is a prime example, spanning 20 hectares and home to some of the oldest vines in the region, now over 40 years old.

91 points Wine Enthusiast: "Lucid aromas of mint, thyme, green peppercorn and pencil shavings are layered onto a core of plump cherry and raspberry fruit. Granular, hulking tannins cinch the tongue, but they leave ample space for the juicy red-berry fruit on this unmistakably Aussie Cab." (04/2024)

Maxwell Wines, established in 1979 by Mark Maxwell, is a family-owned winery, meadery, and restaurant located in McLaren Vale, South Australia. Built into a limestone hill, the estate celebrates the region’s Mediterranean climate through a diverse range of varieties grown on its own vineyards, including classic McLaren Vale Shiraz and Grenache alongside Italian varieties such as Nero d’Avola. Well suited to the region’s warm, sunny conditions, Nero d’Avola thrives in McLaren Vale and has become a standout expression of the estate. Maxwell’s Nero d’Avola reflects a balance of Old World heritage and New World fruit purity, displaying vibrant aromas and flavors of red cherry, pomegranate, and bramble fruit. Bright acidity and soft, savoury tannins make the wine both food-friendly and enjoyable on its own. Winemaking typically incorporates a combination of neutral oak and stainless steel, preserving fresh fruit character while adding subtle texture and structure A jewel of Sicilian viticulture, the variety feels right at home in McLaren Vale, where it balances freshness with generous fruit intensity.

Wine Enthusiast: "A tangy lift of plum and blackberries, with subtle herb and spice notes behind, this is a medium-bodied Cab-Shiraz blend with a fresh, juicy appeal and a tug of raspy tannins. (CP)" (07/2024)

The history of Evans & Tate dates back to 1971, when John Evans and John Tate first planted vines in Western Australia’s Swan Valley. Three years later, they acquired land in Wilyabrup, in the heart of the Margaret River region, where they established the Redbrook vineyard. In 1987, the first Evans & Tate Margaret River wine was released. Located just a three-hour drive south of Perth, Margaret River is one of Australia’s—and the world’s—most remote and renowned winegrowing regions. Nestled beside the Indian Ocean, the region offers ideal conditions for viticulture. Its proximity to the ocean, ancient soils, and Mediterranean climate contribute to the consistent quality of its wines. Warm, dry summers are tempered by afternoon sea breezes, while mild winters provide a stable environment for vine growth. Wilyabrup, in particular, is acclaimed for producing some of Australia’s finest Cabernet Sauvignon and Chardonnay. The Redbrook vineyard is a prime example, spanning 20 hectares and home to some of the oldest vines in the region, now over 40 years old.

Bid on this 3-bottle lot of 2002 Clarendon Hills "Piggott Range" Syrah Clarendon South Australia (97RP, 94WS, 92VN). Wine Advocate: "Absolutely fabulous, but extremely backward, the saturated black/purple-colored 2002 Syrah Piggott Range reveals that minerality/crushed rock characteristic in the nose along with notes of roasted meats, blackberry and blueberry liqueur, truffles, spice, and espresso. This dense, fabulously endowed Syrah inundates the palate with layers of creme de cassis, loads of glycerin, and unbelievable definition as well as focus. Four to five years of cellaring is recommended as this is a wine for patient connoisseurs. It should easily age for two decades. The distinctive roasted character of the Piggott Range Syrahs is noteworthy since this vineyard is a natural amphitheater planted with 35- to 40-year-old Syrah vines. (RP)" (10/2004)

Bid on this 4-bottle tasting lot; including 1-bottle of 2002 Glaymond "Landrace" Shiraz-Mataro Barossa Valley South Australia (96RP, 91ST), 2-bottles of 2002 Mitolo "GAM" Shiraz McLaren Vale South Australia ((95-97RP), 94JH, 92ST), and 1-bottle of 2002 Parson's Flat Shiraz/Cabernet Sauvignon Padthaway (91RP, 90JH). Of the 2002 Mitolo "GAM" Shiraz McLaren Vale South Australia, Wine Advocate writes: "Produced from 26-year old vines and aged in French oak (80% new), the 2002 Shiraz G. A. M. reveals tremendous fruit purity, but it does not yet reveal secondary nuances. The inky blue/purple color is accompanied by aromas of ink, camphor, graphite, blackberries, and blueberries. While it possesses tremendous purity as well as an enormous full-bodied texture, it is neither heavy nor overbearing. This stunning Shiraz may be even better than the 2002 Savitar. RP)" (08/2003)

Bid on this 6-bottle tasting lot; including 1-bottle of 2001 Barton Vale "The Challenger" Shiraz Barossa Valley South Australia (96RP, 91JD), 1-bottle of 2001 Cape d'Estaing "Admiral's Reserve" Shiraz Kangaroo Island South Australia (95RP), 1-bottle of 2001 Dutschke "Single Barrel" Shiraz Barossa Valley, 1-bottle of 2001 Fonthill "Silk" Shiraz McLaren Vale South Australia, and 2-bottles of 2001 Kilikanoon "Oracle" Shiraz Clare Valley (95RP, 94JH). Of the 2001 Barton Vale "The Challenger" Shiraz Barossa Valley South Australia, Wine Advocate writes: "The traditionally styled 2001 Shiraz The Challenger (from Barossa fruit) is a full-bodied, blockbuster, pedal-to-the-metal, balls-to-the-walls offering boasting loads of scorched earth, blackberry, and tarry flavors. Powerful with seamlessly integrated acidity, tannin, and alcohol (interestingly, it possesses one-half percent less alcohol than the Smith’s Folly). (RP)" (08/2003)

Bid on this 6-bottle lot of 2002 Clarendon Hills "Brookman Vineyard" Syrah South Australia (96RP, 90ST). Wine Advocate: "Remarkably, the 2002 Syrah Brookman Vineyard is even more compelling than the 2003. Still an infant, it exhibits a saturated blue/purple color as well as a marvelous perfume of blueberry and blackberry liqueur intermixed with scents of flowers, graphite, vanilla, coffee, and licorice. It possesses great intensity along with a wealth of fruit and glycerin covering substantial tannin, and a spectacular finish that lasts over a minute. Give it 3-5 more years of bottle age, and enjoy it over the following two decades. Roman Bratasiuk is one of Planet Earth’s greatest winemakers, and obviously a top-notch viticulturist given his obsession with sourcing extraordinary fruit from ancient McLaren Vale vineyards. (RP)" (10/2004)

Bid on this 5-bottle tasting lot; including 2-bottles of 2001 Rusden "Boundaries" Cabernet Sauvignon Barossa Valley South Australia (95RP) and 3-bottles of 2002 Rusden "Boundaries" Cabernet Sauvignon Barossa Valley, South Australia. Of the 2001 Rusden "Boundaries" Cabernet Sauvignon Barossa Valley South Australia, Wine Advocate writes: "Rusden’s 2001 Cabernet Sauvignon Boundaries is a breathtaking 100% Cabernet Sauvignon cuvee from 15-year-old vines that ranks with some of the finest ever made in Australia. Chris Ringland told me that the clonal material planted in the early eighties is revealing tremendous potential, and that’s certainly evidenced in this offering." (10/2004)

Bid on this 3-bottle lot of 2002 Torbreck "Run Rig" Shiraz Barossa Valley South Australia (99RP, 95JH, 94VN). Wine Advocate: "Extraordinarily opulent and rich, but playing it closer to the vest than the 2001, it gets my nod as one of the most remarkable wines made in either the Southern or Northern Hemisphere. An inky/purple color is accompanied by a sumptuous bouquet of apricots, honeysuckle, black raspberries, blackberries, licorice, and a hint of roasted meats. The wood has been soaked up by the wine’s extraordinary concentration. The wood has been soaked up by the wine’s extraordinary concentration. Fashioned from four sectors of Barossa (Maranaga, Koonunga Hill, Moppa, and Greenock), it spent 30 months in primarily new oak, and was bottled without fining or filtration. Anticipated maturity: 2007-2020+. (RP)" (10/2005)

Nestled in the heart of the Yarra Valley, Yering Station holds the honor of being Victoria’s first vineyard — its initial vines were planted in 1838 by the pioneering Ryrie brothers. Over the decades the estate changed hands and evolved, with the Rathbone family acquiring it in 1996 and transforming it into a world-class cool-climate wine producer Today the estate spans multiple vineyard sites across Yarra Glen and Coldstream, and combines respect for tradition with modern precision viticulture: wild yeast fermentation, French-oak maturation and a parcel-by-parcel selection.

Established in 1860, Tahbilk is one of Australia's most iconic and historic family-owned wineries. Located in the Nagambie Lakes sub-region of the Goulburn Valley in central Victoria (about 75 miles north of Melbourne), Tahbilk is a winery that “should be visited at least once by every wine-conscious Australian,” as Jeni Port of the Halliday Wine Companion recently wrote. Most well-known for their seriously old vines — Marsanne planted in 1927 and pre-phylloxera Shiraz planted in 1860 — Tahbilk also presents serious value, offering incredibly well-made wines for very reasonable prices. A true piece of Australian wine history, the wines of Tahbilk should be on every wine collector’s radar.

The pride of Australia is now available here at K&L! After sweeping Double Gold at the San Francisco Spirits competition and wowing serious fans of gin around the world, Four Pillars is bringing its incredible gins from down under to the U.S. Utilizing "four pillars" of success (quality German copper stills, pure Yarra Yarra Valley water, unique Australian botanicals, and love... of course), this team of Aussies has created what we think is the best portfolio of high-quality, serious gins we've ever tasted. The standard Rare Dry release takes a clean and pure note of beautiful citrus and weaves it seamlessly into an incredibly delicate and balanced array of peppery botanicals and gentle spice. It's so perfect and so well-balanced, you almost can't believe your own palate. Gin and tonics absolutely explode out of the glass with fresh orange flavor before you've even added your citrus wedge! Try a bottle and experience the hype for yourself. Four Pillars has upped the bar for true gin connoisseurs, and it's going to be very difficult to go much higher.

Henschke Winery is one of Australia’s most historic and respected wine producers, with roots dating back to 1868 when it was founded by German immigrant Johann Christian Henschke in South Australia’s Eden Valley. Over six generations, the Henschke family has maintained a strong commitment to traditional winemaking while embracing modern and sustainable vineyard practices. The winery gained international fame largely through its flagship wine, Hill of Grace, a single-vineyard Shiraz made from ancient vines planted in the 1860s, which is widely regarded as one of the greatest Syrahs in the world. In addition to its prestige bottlings, however, Henschke also produces more accessible wines that reflect the same craftsmanship, including the Keyneton Euphonium. The 2021 is 63% Shiraz, 29% Cabernet Sauvignon, 5% Cabernet Franc and 2% Merlot, fermented in concrete tanks and aged for 18 months in a combination of French and American oak. It serves as an entry point into the Henschke style, showcasing both the house’s blending expertise and the regional character of the Barossa.

95 points James Halliday: "Year in year out this cabernet delivers – even in difficult years such as 2021 (rain events and high humidity during harvest). If anything, this is quite tight and needs more time in the cellar, if you can’t wait, decant. It reveals an exuberant fruit profile, given its youth, from mulberries and cassis to blackberries all offset by complex savoury notes, think nori, iodine and tapenade, a flutter of spice, too and a little smoky. It’s fine boned in a way, as it’s just medium-bodied with filigree tannins, neat acidity and a radicchio bitterness to finish. I kept coming back to this wine – it unfurled in the glass but also, a few days later, still impressive." (10/2023) 94 points James Suckling: "The nose is perfumed and lifted, with notes of blackcurrants, boysenberries, violets, blueberries and mocha. The palate is full-bodied with finely grained tannins and focused acidity, showing tightly bound notes of potpourri, iodine, wild blackberries and mulberries, Very fresh and focused, with a structure that will age gracefully. " (10/2024) 94 points Wine Advocate: "The 2022 Cabernet Sauvignon leads with glossy black fruits, dried mint, licorice, pink peppercorn and blood plum. The tannins are chewy and supple and feel ultra fine in the context of the length of flavor and intensity thereof. Silty is another word. It's a lovely wine, from a very good Cabernet vintage in Margaret River. (EL)" (11/2024) 94 points Bob Campbell: "Deep and rich ruby from core to rim. Blackcurrant, tobacco leaf and wakame aromas. Medium to full weight of black fruits fills the central channel of the palate, running off this we see a dark seaside minerality and hints of tobacco and cedar. Great length, built by firm yet ripe tannins that control and drive without overpowering. This all leads to a very long and lingering finish" (01/2024) 94 points Decanter: "A blend of fruit from mature vineyards from Wilyabrup, Yallingup, Wallcliffe and Treeton, that spends 14 months in 40% new French oak barriques. Classic lifted Margaret River cassis with fresh ocean brine, nori, satsuma plum, cooling granite and a touch of myrrh. Balanced if slightly grainy tannins, with notes of nigella and caraway seed, strawberry top and hibiscus florals. Prickles of wild spice and Sichuan pepper with knife-like acidity. Firm, ripe tannins with poised width and length – and plenty of persistence. (CC)" (01/2025) 93 points Jane Anson: "There's fruit sourced from several of Margaret River's subregions for this wine. Elegant aromas lift from the glass in the form of bay leaf, graphite, blackcurrant, mulberry, potpouri, camphor, saline nori, gravel and plum. A glimmer of forest cake. It's demure, though not to a fault, more in a restrained and poised way. The palate is fresh and juicy in its fruit with blackcurrant juice, dark cherry, fine cedar, camphor, and pencil lead with a cooling mineral lift through its centre. Fine chalky graphite tannins hold sway, providing a lithe frame on which it cascades through the mouth to a fresh and fine finish. An elegant and lifted Cabernet, more about freshness than immense power. (TK)" (03/2025)

Bass Phillip Wines is one of Australia’s most revered producers of Pinot Noir, located in the cool-climate region of Gippsland, Victoria. Founded by Phillip Jones in the 1970s, the estate became known for its low-intervention approach and its ability to produce wines with remarkable finesse and aging potential. Over time, Bass Phillip developed a cult following, often compared stylistically to top producers from Burgundy due to its emphasis on terroir and subtlety. This Burgundian connection became even more direct when Jean-Marie Fourrier, of Domaine Fourrier in Gevrey-Chambertin, took over ownership and management in 2020. Fourrier is widely respected for his minimal-intervention philosophy, including the use of natural yeasts and reduced sulfur, which aligns closely with the traditions already established at Bass Phillip. His involvement has strengthened the stylistic bridge between Gippsland and Burgundy, bringing a refined European perspective to an already iconic Australian winery. While maintaining the estate’s identity, Fourrier has introduced subtle changes in vineyard and cellar practices to further enhance precision and purity. The collaboration highlights a rare cross-hemisphere exchange of winemaking philosophy, rooted in a shared respect for site expression.

Founded by former Torbreck winemaker Kym Teusner in 2001, Teusner Winery is an acclaimed Australian wine producer focused on showcasing mature, low-yielding, dry-farmed Barossa vines with a balanced and thoughtful winemaking approach. Teusner is particularly well regarded for its Shiraz and Grenache, but it also produces standout Cabernet Sauvignon wines. The winery also works closely with long-term growers, many of whom tend old and respected vineyards across the Barossa. With minimal intervention in the winery, including manual pumpovers and neutral French oak barrels, Teusner represents a modern yet respectful expression of Barossa winemaking, blending tradition with modern craftsmanship.

The Standish Wine Company is renowned for producing some of Australia’s most compelling Shiraz—wines that are rich, structured, and powerful, yet also refined, terroir-expressive, and built for longevity. Established in 1999 by Dan Standish, the winery has since garnered widespread acclaim, including multiple perfect 100-point scores from top international wine critics, including the Wine Advocate, who recognized Standish as a benchmark of “exceptionally high quality” among Australian Shiraz producers. Sourcing fruit from centenarian, ungrafted vines in the heart of the Barossa Valley, the wines reflect a deep connection to place. Dan Standish champions a “hands-off” approach to winemaking—favoring traditional, low-intervention techniques that allow the vineyard to speak for itself. Grapes are foot-crushed and undergo wild fermentation in open wooden casks, followed by gentle pressing in old basket presses. Maturation takes place in seasoned French oak barrels.

96 points James Halliday: "Along with the chardonnay, this is an exciting new addition to the Giant Steps range. A blend of all the single-vineyard wines and mainly from the vineyards in the Upper Yarra. 40% whole bunches. Gently brooding with aromas of wild black cherries and raspberries along with some whole-bunch–derived fennel seed spice and a touch of violets. Concentrated, with far more stuffing than the Yarra Pinot. Ripe, suave tannins ensure this will be worth cellaring for at least five to eight years. (PR)" (05/2025) 96 points Wine Spectator: "This is juicy up front, with generous notes of plum, cherry and blueberry, but the savory, umami thread of porcini, loamy earth and hinoki accents is what sets this wine apart. Herbal details of sage, bay leaf and palo santo, along with malty Assam, leave a strong impression on the finish, where the tannins firm up slightly. (MW)" (05/2026) 95 points James Suckling: "This delicate and perfumed pinot is a blend of equal parts from five single-vineyard bottlings. Aromas of maraschino cherries, crushed stones, hibiscus, violets and flowers. The palate is mid-weighted with tightly wound tannins and bright acidity, giving notes of blackberry bushes, blueberries, red apple skins and spices. " (08/2025) 92 points Wine Advocate: "The 2024 Circle of Fifths Pinot Noir is so named because it features fruit from all five single vineyards—it also references a complex but interesting musical arrangement concept linked to John Coltrane, should one be so inclined to look it up (I did so, after pressing "play" on one of my favored Coltrane albums). The wine leads with rose petal perfume, cherry blossom, red apple, star anise, pomegranate, licorice and dried sage, with leather, tobacco and tapenade to close. In the mouth, there is a lot going on, yet I find the intersection of acidity and tannin through the finish to skew and occlude the flow of both thought and flavor. 13.5% alcohol, sealed under screw cap. (EL)" (11/2025)

The Yarra Valley is Victoria’s oldest wine region, established in the 1830s. Located only an hour’s drive from the heart of Melbourne, the region is one of the southernmost appellations of the Australian mainland. Proximity to the Southern Ocean moderates the climate, allowing varieties like Chardonnay and Pinot Noir to thrive. Oakridge is a benchmark producer in the region, crafting elegant cool-climate wines since 1978. Under Chief Winemaker David Bicknell, Oakridge embraces minimal intervention and sustainable viticulture, crafting wines with clarity, balance, and site expression. Their meticulous approach has earned them numerous accolades, including the Halliday Wine Companion’s Best Value Winery in 2024 and a top ten spot in the Real Review’s 2025 Australian Wineries of the Year.

Ministry of Clouds is a relatively new winery, launched in 2012 by Bernice Ong and Julian Forwood, who previously worked on the wine business side of the industry before pivoting to production. In 2016, the pair purchased an 11-hectare vineyard in the Seaview subregion of McLaren Vale, planted primarily to Shiraz and Cabernet Sauvignon, though they also continue to source fruit from prime vineyards in other regions of South Australia. As the couple describes, their goal is to create “gastronomic” wines with a leaner profile that pair well with a variety of foods. In their words, Ministry of Clouds crafts “modern Australian wines made simply and traditionally, with complexity derived from many small ferments, either in traditional open vats or concrete eggs, with indigenous yeasts, multiple picking passes to retain acid, and a mosaic of distinguished vineyards to provide layers of flavour and tannin. The goal is transparency, balance and elegance, recognition of site and season, sustainable farming, contemporary yet classic wines from the ancient vines and geology of McLaren Vale.”

Mr. Black is the new cold brew coffee liqueur from one of the world's great coffee cultures - Australia. I don't know what it is about the Aussies and their beans, but they don't play around when it comes to coffee. They take high quality 100% Arabica coffee and roast it in house at their small distillery north of Sydney. Producing consistently concentrated cold brew and fine-tuning water composition, temperature and time are lifelong obsessions for both the distillery's head of coffee, Detlef Mohr, and Master Distiller, Philip Moore. The concentrated flavors of the bittersweet cold brew are melded with the soft sweetness of Australian wheat vodka to create a drink of balance and power. A hint of cane sugar is added to add depth and open the dark rich flavors of the Arabica beans. Expect ten times the coffee and half the sugar of a traditional coffee liqueur - these guys just made the Espresso Martini cool again.

95 points James Halliday: "Quelle surprise! Penfolds impresses with a multi-regional blend. It's something they do so well; a combination of vineyard resources and masterful blending with such quality and consistency across their 'Bin' range of wines. Deep set satsuma plum, blackberry and blueberry fruits with hints of baking spices, charcuterie, violets, fennel tops, dried herbs, nicely-judged American oak and a gentle earthen hue. There's a lovely, bright fruit presence here; long, flavourful and delicious now with the promise of excellent cellaring potential. (DB)" (07/2024) 93 points James Suckling: "The aromas of crushed stones and blackberries are impressive. Dark fruit and dusty tannins are spread out on the medium-bodied palate. It delivers plenty of pretty fruit that goes long and focused. Drink or hold. Screw cap. " (06/2024) 93 points The Wine Independent: "The 2022 Bin 28 Shiraz was aged for 12 months in seasoned American oak hogsheads. Deep garnet-purple in color, notes of boysenberries, black cherries and fresh raspberries shoot from the glass, followed by touches of anise and tar with a pinch of Sichuan pepper. The medium to full-bodied palate delivers bright, cheery red and black fruit flavors with a lively line and ripe rounded tannins, finishing on a peppery note. (LPB) " (10/2024) 93 points Vinous: "Fans of classically broad shouldered and flavorsome vintages of Shiraz Bin 28 will be very happy with the 2022. It is bold yet balanced, rich and ripe but also with a strong heart and cellaring potential. It radiates with blackberry, cherry compote, and new leather aromas with faint spicy tones. The structure shows its class, particularly with the tannin ripeness and weight which holds the wine's shape through to a lengthy finish. Enjoyable now, but will be impressive after a decade in the cellar. (AH) " (07/2024) 93 points Wine Spectator: "Offers an impressive mix of fruit flavors and oak influences, finding an expressive balance between framboise, cherry and pomegranate flavors that are ripe, fleshy and fresh. On the oak side, smooth vanilla, almond nougat and milk chocolate notes are showy, along with grace notes of cedar, Saigon cinnamon and clove. Drink now through 2033. (MW)" (12/2024) 92 points Wine Advocate: "The 2022 Bin 28 Shiraz differs from the 128 in that the latter is sourced solely from Coonawarra and matured in French oak. Here, the Bin 28 comes from McLaren Vale, Barossa Valley, Padthaway and Wrattonbully and matured in American oak. I find this wine to be concentrated and fierce, with plentiful tannins that are a little rugged. They frame the succulent, ripe, juicy fruit and present the wine as a complete package. This is a huge wine, and fans of the style will be thrilled this season because it is a lot of everything: beautiful fruit, abundant tannin, obvious oak and enduring length. It has 14.5% alcohol, a pH of 3.68 and 6.6 grams per liter of total acidity. (EL) " (07/2024) 92 points Decanter: "Softer than its Coonawarra cousin (Bin 128 Shiraz), this multi-region amalgam presents a chocolatey edge to the dark plum flavours of well-rounded Shiraz, but it still has great drive, taking the fruit on a leisurely journey through a lengthy mid-palate that never stretches too wide. This wine has replaced the popular Kalimna Shiraz in the Penfolds line-up, renamed due to the broad sourcing of Shiraz grapes from four regions across South Australia, but it represents the same type of red-fruited generosity and warm embrace as its predecessor. (DS) " (07/2024)

Established in 1860, Tahbilk is one of Australia's most iconic and historic family-owned wineries. Located in the Nagambie Lakes sub-region of the Goulburn Valley in central Victoria (about 75 miles north of Melbourne), Tahbilk is a winery that “should be visited at least once by every wine-conscious Australian,” as Jeni Port of the Halliday Wine Companion recently wrote. Most well-known for their seriously old vines — Marsanne planted in 1927 and pre-phylloxera Shiraz planted in 1860 — Tahbilk also presents serious value, offering incredibly well-made wines for very reasonable prices. A true piece of Australian wine history, the wines of Tahbilk should be on every wine collector’s radar.

92 points Decanter: " Limey on the nose, with aromas of lemon verbena. Focused and restrained palate, poised and elegant. Lovely and harmonious.*2024 Decanter World Wine Awards*" (06/2024) 91 points Wine Enthusiast: "From the historic Hunter Valley, this Semillon is light, fresh and crisp, with green apple and citrus characters flanked by tomato leaf, white and bell pepper notes. There's a lovely textural element to the palate, which jives well with the tongue-tingling acidity. Pair with a summer salad or fish and chips. (CP)" (12/2024) 90 points James Suckling: "The first 2023 tasted. Relaxed for a younger semillon, borne of the first temperate vintage in some time following a duo of cooler La Nina years. Scents of jasmine, Granny Smith slushy and spiced nashi pear. Featherweight wine. Low in alcohol. Transparent and highly regional. This will age well, as its stellar track record attests. Drink or hold. " (06/2023)

96 points James Suckling: "Some new oak here, as the material creeps into the older vine zone (60-70 years). Molten aromas of blueberries, lilacs, apricots and iodine, as if there was some viognier in the mix, so lifted and floral is the nose. Typical Eden-valley lift. Full-bodied yet taut, refined and prodigiously long. If refinement is a construct in a region known for power, this is among the most refined wines of the region. " (02/2024) 96 points Wine Advocate: "The 2022 The Struie is composed of 79% Barossa Valley and 21% Eden Valley fruit. It is impenetrably dense in the glass and aromatic and rich in the mouth. It's totally concentrated with impressive flavor penetration on the palate. This is an epic wine, as usual, and at $55 AUD, it represents sensational premium Barossa Shiraz drinking. It's all velvet and volume, with detail and varietal definition. It could only come from one place on the planet, as it speaks as much to its red dirt origins as it does to the variety, Shiraz. (EL)" (04/2024) 95 points Wine Enthusiast: "A velvety, supple shiraz from both Barossa and Eden Valleys that oozes plum and blackberry jam appeal, with a lick of baking spice behind. It's as luxurious in texture as it is in aroma and flavor, the ripe tannins seamlessly tucked behind all the plush fruit, and a little alcohol heat creeping in and landing on the finish. The comparatively cool 2022 vintage makes for highly age-worthy wines and Struie is no exception. (CP)" (12/2024) 94 points James Halliday: "The Struie is Torbreck's blend of shiraz from vineyards in the Barossa and Eden valleys. Deep cassis and doris plum fruit tones with perhaps a little more blue fruits compared to the 2021 release. Hints of baking spices, sage, mace, bay leaf, roasting meats, panforte, pastis and dark chocolate. The trademark Torbreck fruit depth and concentration is certainly in play with tight, fine sandy tannins and a sense of freshness to its travel, finishing lush and long. (DB)" (03/2024)

Product details coming soon.

Established in 1860, Tahbilk is one of Australia's most iconic and historic family-owned wineries. Located in the Nagambie Lakes sub-region of the Goulburn Valley in central Victoria (about 75 miles north of Melbourne), Tahbilk is a winery that “should be visited at least once by every wine-conscious Australian,” as Jeni Port of the Halliday Wine Companion recently wrote. Most well-known for their seriously old vines — Marsanne planted in 1927 and pre-phylloxera Shiraz planted in 1860 — Tahbilk also presents serious value, offering incredibly well-made wines for very reasonable prices. A true piece of Australian wine history, the wines of Tahbilk should be on every wine collector’s radar.

The Cullen vineyard is one of Margaret River’s greatest viticultural sites. Carefully selected by founders Kevin and Diana Cullen, the well-draining, gravelly soils are complemented by a maritime climate of warm, sun-filled days tempered by the surrounding Indian and Southern oceans. The mature, low-yielding vineyard is dry-grown, hand-tended and trellised according to variety. In addition, since taking the reins in 1989, Vanya Cullen has steered the estate through biodynamic certification. Thhe "Dancing in the Sun" white blend is 53% Sauvignon Blanc, 28% Semillon, 14% Chenin Blanc, 4% Chardonnay, and 1% Verdelho, all harvested on fruit and flower days.

Paringa Estate is in Victoria’s Mornington Peninsula, a small region south of Melbourne that juts out into the Bass Strait and is surrounded by water on three sides. The climate here is one of the coolest in Australia, with a strong maritime influence. Founded in the mid-1980s by Lindsay McCall, who helped pioneer quality cool-climate wine production in the region, Paringa Estate is known for its meticulous viticulture and vibrant wines. The Peninsula Shiraz is co-fermented with 5% Viognier in small open-top fermenters, before aging in neutral barrels for 11 months. This is a fresh and delicately floral style of Shiraz, made with a clear nod to the Northern Rhone.

90 points Wine Advocate: "This bottle is showing better than the one included in the vertical line-up last year. An attractive, conservative nose of blackberry, freshly rolled tobacco, undergrowth and a touch of leather. The full-bodied palate is nicely balanced with good acidity, perhaps straight-laced and unwilling to furnish the taster with an exciting vinous experience, but maintaining cohesion and vigour. Touch of cigar box on the finish. Fine. Tasted June 2007. (NM-Wine Journal)" (06/2007) 90 points Wine Spectator: "Extemely spicy on the nose, with zingy berry and plum character coursing through the palate of typical Grange flavors. Chewy with tannins, but they're finely grained. (HS)" (01/1997) Jancis Robinson: "(Magnum) Pungent nose reminiscent of gunpowder. Sweet, salty, thick and decidedly medicinal -- in a most attractive way. Elderberry compote on the palate. Very rich and convincing. 18/20 points (JR) " (05/2015)

90 points James Halliday: "It's sweet-fruited and fresh – it's a chillable red wine – but it has more shape than you might expect, and lovely (red-berried) fruit too. It's been made for quaffing, but if you're going to do something, do it well, and that's what they've done here. (CM)" (02/2024)