Nebbiolo is a thick-skinned grape variety and while the colour in the glass is a bright cherry red, it is translucent. However, lurking in these thick skins are tannins and these give the wine its fantastic structure.

The wine is light to medium bodied on the palate with sweet fruits of cherries and blueberries backed up by firm tannins. Combine this with a crunchy acidity giving the wine length and you have a wine screaming out for a protein laden dish to suit.

Fantastic to drink as a young wine so enjoy over the next 2-3 years but it will last a few more than that.

Protein doesn’t always have to be a cut of meat. Grab a timber board, add rich pork sausage, creamy prosciutto, fresh burrata, a slice of pecorino, a few chestnuts and a handful of olives. Buon Appetito.

Never was a wine made that had a greater affiliation to food than Sangiovese, or as the Italians know it, Chianti.

The wine is a bright ruby red in colour and with fantastic aromas of Maraschino cherries and deliciously ripe raspberries it is an absolute delight. Savoury oak with hints of dark chocolate and subtle star anise & Szechuan pepper notes adds further to the complexity.

The palate is medium bodied and incredibly well structured. The tannins are fine and long and that typical acidity we see with is variety gives and incredible length to the palate. Sweet mid palate raspberry fruits provide a freshness and liveliness to this fantastic wine.

Cured meats like Prosciutto di Parma or San Daniele balance of saltiness, sweetness, and fat – ideal for such a wine. A well balanced duck or venison ragu would also be a great match.

Patiently matured in old and new French Hogsheads and Puncheons we want the oak to support, not dominate. The fruit within the matrix of this wine is both delicate and pure.

White pepper, cinnamon and clove all play a role whilst the palate remains medium bodied with great texture and structure. The sweet mid palate fruits show richness and freshness making this a very easy and approachable wine.

We think the flavours and structure of our ACT Shiraz make this the perfect accompaniment to duck. Duck doesn’t have to be an extravagant confit every time so for this wine we suggest a well-balanced duck ragu served with pappardelle.

Things have just got serious. For one of our Regional Series/everyday wines, this is punching seriously above its weight.
Aromas of fresh figs and maraschino cherries are complimented by vanillin oak and hints of aniseed. Think Liquorice Allsorts. The palate is generous and mouth-filling with big, ripe fruit flavours of blackcurrant cassis and ripe, red fruits. The tannins just manage to poke out through the avalanche of fruit whilst toasty French oak leave a savoury finish to the palate.
Serving Suggestion? BBQ beef short rib. Marinate the ribs in a smoked hickory sauce, with a dash of Hilltops Shiraz just to perfect the marriage. Serve with your fingers and a large napkin.

From an amazing vintage comes a wine that is still looking as youthful as the day it was bottled.

Deep ruby red in colour with raspberry fruits and a creaminess from French oak. Added complexity comes from lifted aniseed, clove and just a hint of menthol giving vibrancy. Chewy tannins, black pepper and again that spicy aniseed character pair well with the rich earthy tones that are unique to the Hunter Valley. The finish is long and textured with the tannins giving a parting salute on the end.

Cellaring well to 2024 but we are thinking of enjoying it soon and matching with a medium rare, grass fed eye fillet & truffle mash.

No longer considered an alternative variety on the Australian Wine Scene, Tempranillo has fast become an incredibly popular wine style.

Our 2016 Regional Series Tempranillo is a beautiful garnet red in colour exhibiting aromas of rich cherry pie with hints of cinnamon spice. Like all our Tempranillo’s, we love the complexity that spicy paprika adds.

The palate is firm with a tannic bite balanced by sweet mid-palate blue fruits. The wine has a great length and is ready to be served with a robust food pairing.

To mix things up, replace the traditional Toulouse Sausage in a Cassoulet with a spicy chorizo to get a fantastic match.