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AGRICOLA VINTNERS

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A TRADITION SPANNING MILLENNIA.

The 2020 vintage was underpinned by very dry conditions from Winter 2019 and into harvest. This led to miniscule crops, in fact some of the lowest crops in the Barossa’s recent history. Harvest was mild with few heat spells. This coupled with the season’s very dry conditions allowed for ripeness at low potential alcohols and high natural acid.


The opportunity arose to pick early. Blocks started to come in late February, at low 12’s with full ripeness, concentration and grip of tannin and bright, fresh acid lines. Alcohols will not always be as low as these wines, but the wines convey this unique style that can only be brought on by such low yields and ideal ripening conditions.


The wines essentially saw no additions. Given the tough conditions some parcels needed a small addition of an organic yeast nutrient to aid them through fermentation, approximately 15% of the total parcels were given nutrient. All wines were moved via the assistance of gravity and were given a low addition of sulfur prior to bottling.

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Artevino

One passion, the wine. One value, the soil. That is how Artevino is defined, a group which looks into the earth that gives us the raw material to make high quality wines; wines which represent the spirit of the region where each one comes from.

The origin of Grupo Artevino is Bodegas Izadi, a family owned winery located in Rioja Alavesa which origins have always been linked to viticulture. In 1987, Bodeages starts it's bet for a quality Rioja wine with a modern touch, based in old vines with low yields and maintaining the artisan characteristics so specific from this particular region within the DO Rioja.
Izadi, in the process of making quality wines, is one of the first wineries in the region which incorporates a sorting table to select only the best grapes to be part of our wines.

Experience and recognition take us to the origins of Artevino.

In 2003 Finca Villacreces is bought. "The hidden jewel in Ribera de Duero" according to Robert Parker. In 2004 the first vintage of Vetus, in the DO Toro, is launched with a successful arrival. A modern and revolutionary wine within its region. In 2005 the works for building the fourth project in La Rioja start. Orben, an avant-garde project with a very tight connection to gastronomy.

Since the very beginning, Grupo Artevino has always been linked to gastronomy. International prestige Cooks have taken place in our seminars. We organize tastings, vintage festivals, seasonal celebrations, several events in which Artevino and gastronomy get together to please wine and food lovers.


www.grupoartevino.com

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Australia

Where do we start with Australian wine!

We're obviously patriots at Simply Wines and we love our Australian wine.
Some of our favourites include BASS PHILLIP, DOMENICA, GIACONDA, IZWAY, MAYER, MAX & ME, MOUNT MARY, SAMI-ODI, SAVATERRE, STANDISH WINE COMPANY, YARRA YERING. 

We're so lucky to have immense choice and variety, from epic Margaret River Cabernet to seductive Pinot Noir from Gippsland. The quality of Australian wine is some of the best in the world at the moment. Australia has some of the oldest grape vines in the world, with the first being planted in 1788. Simply Wines is constantly on the lookout for exceptional Australian wine.

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AVANI WINES

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AVANI is an ancient Sanskrit word that means ‘the earth’

Welcome to AVANI SYRAH winery, located in Red Hill South. Not only are the wines magnificent, but Shashi and Devendra are two of the most accommodating people we've ever met. We spent a superb four hours with Shashi and Devendra, tasting magnificent wines and learning about their production.

All wines produced are organic, with no chemicals, pesticides or sulphur used. The grapes are grown without the use of irrigation and rely solely on rainfall. They carefully craft Pinot Noir, Syrah, Chardonnay, Pinot Gris, Pinot Gris with skin contact and Sauvignon Blanc. Shashi believes in nurturing the vineyard and this is evident in her wines.

Planted in 1987 on gentle north facing slopes in Red Hill South on Victoria’s Mornington Peninsula, our 4 hectare non-irrigated and low cropped vineyard is focussed on producing only cool-climate shiraz (syrah).

We employ biodynamic practices which enable us to focus on soil health, the protection of indigenous microbes and creating an environment of ecological self-sufficiency. Our winemaking approach is one of minimal interference; using wild yeast fermentation with no fining, filtration or pumping, creating a wine unique to our vineyard.


Random question
Would you like to buy the skin contact Pinot Gris? 
Which tastes and looks like guava juice!

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BABICH


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"To have vineyards in the right regions on superior sites, and getting the right varieties on those superior sites. We aim to sustainably craft wines that are stylish and refined and have easy drinking appeal.”
Joe Babich

The BABICH family wine company will continue to produce and sell world class New Zealand wines.

We will work passionately and tirelessly to build the reputation of our wines through dedication to our vineyards, winemaking, stakeholders and the delivery of value to our customers. A culture built around integrity, respect, sound stewardship and sustainable environmental practices as established by the founder and continued by successive generations, will guide us for the next 100 years.

We are New Zealand's most experienced, family owned wine producer. Our long standing success is built on a history of passion, hard work, sustainability & innovation.

From humble beginnings in 1916 – we’re a family owned business who have worked tirelessly and passionately over the years, learning all there is to know about making the best quality wine New Zealand has to offer - and taking it to the world. This wine has come from the very best and carefully selected wine growing land in New Zealand.

In pursuit of excellence, we leave no stone un-turned. Every decision we make - from the purchase of land to the labels on bottles, and everything in between – is in pursuit of being the best and most advanced in our field. We are non-compromising on quality, and are guided by our deeply engrained values and beliefs, to deliver excellence and value to our customer.

BABICH Wines - All sustainable. All much loved. Our classic range punches above its weight to showcase each varietal’s regional style so you’ll instantly recognise the classic flavour profiles – but with a little more everyday sophistication.

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BACCHUS Family Wine

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BACCHUS Family wine is a small production of only two wines, a blend of Malbec, Cabernet Sauvignon and Petit Verdot, plus a Chardonnay
.

The red blend is made only in very small quantities and its availability is extremely limited, only 978 bottles were produced of the 2018 vintage. All grapes sourced for this wine are from the Cowaramup area of Margaret River in Western Australia's SouthWest.

Jake Bacchus, the winemaker, carefully chose a career in wine. Why wouldn’t he, with a name like “Bacchus”, the Greek God of wine! His wine making career started in 2002 and Jake honed his craft by working at wineries in other countries like Italy, France, America and Australia, where he and his family currently resides.

After spending a decade making wine for others he has finally been able to make wine that he wants to drink himself. Utilising his experience to craft the best he can from the dry grown grapes that are carefully selected from a single estate not too far from Cowaramup in the Margaret River region of W.A

If you want something extremely special and rare this is the wine for you!.

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Balgownie Estate

Balgownie Estate's Bendigo vineyard was originally planted by local pharmacist Stuart Anderson in 1969. The initial plantings consisted of five acres each of Cabernet Sauvignon and Shiraz and these varieties are still the mainstay of the vineyard today.

In 1971 a further 5 acres of Cabernet Sauvigonon was planted, along with the inital plantings of Chardonnay; inspired by Dr Max Lake who planted Lake's Folly in the Hunter Valley and who pioneered these two classic varieties. 

Since then there have been further plantings at Bendigo of Merlot, Viognier and Sangiovese -  a variety which is well suited to the dry climate of the area and has produced a number of classic and sought after vintages since its first release.

The vineyard is planted on alluvial clay soils that are low in fertility but provide good moisture retention. These soils naturally limit yields and produce grapes with depth and intensity. The Bendigo climate is characterised by its continentality with warm summers and cold winters. The warm days and cool nights during the ripening period are ideal for producing intense and age-worthy red wines.

At Balgownie Estate we subscribe to the philosophy that wine quality is made in the vineyard. Our vineyard management aims to achieve a balance between vegetative growth and moderate yields. We believe healthy vines produce healthy vibrant fruit and that the finished wine should demonstrate the character of the well chosen site and the vintage.

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BASS PHILLIP

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BASS PHILLIP is named after George Bass and Arthur Phillip – men of great pioneering spirit, foresight and leadership during the nineteenth century.

BASS PHILLIP is named after George Bass and Arthur Phillip – men of great pioneering spirit, foresight and leadership during the nineteenth century. The Bass Phillip vineyards were first established, many years later, in the southeastern corner of Australia in 1979, specialising in high-quality pinot noir and chardonnay wines.

Winemaking at BASS PHILLIP is uncompromising and driven by the respect for nature. The vineyards are organic since 1993 and biodynamic since 2002. All wine production process at Bass Phillip is guided by the cosmic rhythms that impart energy and vibrancy into the wines.

Made in a simple and traditional manner, with low-cropped vineyards, no irrigation and minimal intervention in the winery, the wines of BASS PHILLIP display flavours which are characteristic of the region and their individual vineyards. Deep mineral-rich soils, natural high humidity, and cooler temperatures in South Gippsland is also part of the magic that delivers the length, complexity, flavors, balanced acidity, and natural minerality to BASS PHILLIP wines.

Combined with Phillip Jones’s undivided attention to detail in the vineyards  and winery, and an insatiable passion for quality wine experiences, BASS PHILLIP produces extraordinary wines one vintage after another.

The most recent vintages of BASS PHILLIP pinot noir are the best we have produced. We put this down to older vines, more experience in winemaking, and continued sustainable practices in both the vineyards and winery.

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BILLECART-SALMON

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It all began in 1818, when Nicolas François Billecart and Elisabeth Salmon founded a Champagne House that was above all conscious of the excellence of its wines.

Since then, every member of the Billecart family has been committed to perpetuate the family tradition through standing by the immutable oath: ‘Give priority to quality, strive for excellence’. 


Proof of this eternal demand: the family garden at the BILLECART-SALMON estate. This garden was redesigned in 1926 in a French style under the guidance of Charles Roland-Billecart. The idea of his project was to create a garden at the heart of the village, enclosed by walls surrounded by lime trees primed in to a canopy, with boxwood embroidery, lawns and flowerbeds. 

The garden was kept in this style until 1999, when a storm destroyed the remaining old trees, leaving only one chestnut tree soon to be 200 years old. Francois Roland-Billecart, therefore decided to enlarge his grandfather’s garden by adjoining the part of it that had stayed out of sight. He entrusted this project to his sister Véronique Roland-Billecart. 


From the foundation of the House of BILLECART-SALMON in 1818 until now, each generation has invested in the preservation of this garden. Furthermore the family has thrown itself in to modernising the art of their wine making descended from nearly two centuries of experience.


With a background of the best champenois tradition, the House of BILLECART-SALMON sways between excellence and demand, keen to convey their love of champagne whilst cultivating a certain amount of mystery.

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BOLL & CIE

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BOLL & CIE represents the essence of the Champagne region, creating truly outstanding wines which enrich the most valuable moments of our lives.

BOLL & CIE, founded in 1853, is an exclusive Champagne house based in Reims, a producer of high-quality sparkling wines from the Champagne region of France. The house focuses on precious blanc de blancs Champagnes, wines made entirely from the Chardonnay grape.

In the heart of the Champagne region east of Paris, in the middle of a breathtaking landscape, lies the manor known as the "Château Boll", only 10 minutes away from the center of the royal coronation city of Reims.

The property is currently redeveloped as a luxurious hideaway with access to the very best the Champagne region has to offer. The estate, which is surrounded by a five-hectare park with panoramic views of the beautiful landscape of the Parc Naturel de la Montagne de Reims, will open its doors to the public in 2018.

Château Boll
Our house,  Château Boll, is based in Reims which was the original maison for the Boll family. In the deep basement we have uncovered some of the original champagne's from the 1800s where our chef de cave and his team has carefully tasted and deconstructed the original champagne.

Our expressions will always pay homage to the original style of Antoine Boll - bright, expressive and allowing the quality of the original fruit to shine through. 

Visiting Château Boll
The original Boll house has now been transformed to a boutique Hotel. We have 8 suites that are available to guests all year round, and a newly constructed annex that houses the restaurant, swimming pool and underground garage. The suites have been faithfully restored with great reverence to the style of the original Château.

Our Champagne
Our two main expressions are both Blanc de Blanc and Extra Brut. There is usually minimal sugar used in secondary fermentation which leads to a finer and softer bubble bead.

Our expressions undergo a controlled malolactic fermentation process in which the harsher malic acid is converted to a softer more drinkable champagne. What results is a champagne that is very well rounded with a long mouthfeel, with a much richer and buttery nose.

We also offer an extremely elegant first press pinot noir rose, as well as a vintage Ratafia - a sweet aperitif or disgestif made from champagne grapes.

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BOUCHARD PÈRE & FILS

 
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12 Grand Cru and 74 Premier Cru Classes and counting...

Founded in 1731 in Beaune by Michel Bouchard, BOUCHARD PÈRE & FILS, is one of the oldest wine estates in Burgundy, perpetuating tradition for nearly 3 centuries and 9 generations.

In 1775, Joseph Bouchard acquired his first vineyards in Volnay in the famous “Les Caillerets” climat and started to develop the family’s vineyard holdings.

During the French Revolution, property belonging to the clergy and nobility was confiscated and put up for sale. Joseph’s son, Antoine Philibert Joseph Bouchard, seized the opportunity to extend the family’s vineyard holdings in Beaune including the famous “Beaune Grèves Vigne de l’Enfant Jesus.”

This desire to build up an exceptional estate in Côte d’Or endured through the generations and acquisitions in the best Villages were added throughout the 19th century and again in the early 20th century.

Over time, by acquiring various terroirs with great care and patience, BOUCHARD PÈRE & FILS has built up the biggest domaine in the Côte d’Or. Today the estate boasts 130 hectares of vines, of which 12 are classed Grand Cru and 74 classed as Premier Cru.

BOUCHARD PÈRE & FILS is an example of unique Burgundy heritage, offering great diversity and a raft of prestigious appellations: Montrachet, Corton-Charlemagne, Beaune Grèves Vignes de l’Enfant Jésus, Bonnes-Mares, Meursault Perrières, names that resonate with history, inspiring respect and encouraging the pursuit of excellence, with 4 monopolies and exclusivities among them. These remarkable parcels are meticulously tended by our teams who are responsible for the maintenance of the estate’s vines.

Since 1731, BOUCHARD PÈRE & FILS has constantly strived to express the distinct character of the terroirs of Burgundy. With experience, the company has modernized yet remains true to tradition and always respects the beauty and timelessness of its environment.


The terroirs’ purity of expression, hard work, meticulous attention to detail, creativity" - these are all part of the company’s family values.

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Brash Vineyard

High on the ridge of Yallingup in Abbeys Farm Road, Brash Vineyard is in the wine appellation of Margaret River and sub region of Yallingup.

Established in 2000, the vineyard produces cabernet sauvignon, shiraz, malbec, chardonnay and sauvignon blanc on the 18 hectares of vines surrounded by natural forest.

The focus of the vineyard owners is to produce high-quality grapes that will find their way into premium wineries in the region, and more recently to release limited cases of single vineyard wines under the Brash Vineyard label.

Brash Vineyard has 18 hectares of vines situated amongst towering jarrah and marri trees, which provide wonderful amphitheatres for growing vines, protecting the grapes from the elements of weather. Grapes grown are:

Cabernet Sauvignon 8ha

Shiraz 3.25ha

Malbec 1.2ha

Chardonnay 4.1ha

Sauvignon Blanc 1.6ha

The vines were first planted in 2000 and years of subtle adjustment now sees the vineyard growing each of our varieties on the site best suited to that grape type.

Chris and Anne are the managing partners and live on the vineyard along with their vineyard dog ‘Mitsey’. They are responsible for the marketing and sales of Brash wines, and work in the vineyard doing all those jobs that don’t always get done!

The annual grape production is approximately 135 tonnes of which the large majority is sold to some of the regions premium producers. Approximately 10% of the fruit grown is used to make the Brash Vineyard wines.

The original plantings were in 2000 under the direction of our vineyard contractor Andy Ferreira who is still managing the viticulture side of the operation with his team from Riverace Contractors.

Brash Vineyard aims to implement the best viticulture practise available and have a policy of 'continual improvement' which ensures we take advantage of developments in viticulture as and when they occur.

Brash Vineyard wines are made at 'Naturaliste Vintners' under the close attention of owner and senior winemaker Bruce Dukes. Brash wines are low volume wines created to the highest possible standard. There are only 250 cases of each of our four wines available each year and if fruit quality is not available due to the influences of weather, we will not make the wine.

Our emphasis is fine wine from specific sites on our vineyard.

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Buckshot

Buckshot Vineyard is a family operated and owned winery based in Heathcote, Australia.

Heathcote is an amazing place to grow grapes: Long warm days & cool, clear nights provide a perfect climate for  wines with  spice and elegance. 
We strive to create distinctive Heathcote reds that reflect the soil in which they come from. 

Our wines show intense varietal aromas and flavours, balanced weight and mouthfeel, and a long silky finish.  

 

We produce 2 red wines - a shiraz from a distinct 5 acre  patch and a Zinfandel from a tiny 1 acre plot. Both vines are planted in the famous 500 million year old Cambrian quartz and ironstone soil of Heathcote.

 The Buckshot Vineyard was established in 1999. At that time, Rob had 6 vintages experience  at Rutherglen, the first in1993 with the legendary Mick Morris, then weekend vintages with a smaller, quality focused winery. This experience, along with Rob's 15 years at Domaine Chandon (commercial role) have equipped us to follow our dream of producing seriously good Heathcote reds. All vintages have received critical acclaim.

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Cabernet Sauvignon

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CANTINA TOLLO

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A TRADITION SPANNING MILLENNIA.

In central Italy there is fossil evidence of grapevines dating back two million years, but the first traces of agricultural activities oriented to grape cultivation itself date back to the end of the Bronze Age.

In Abruzzo, the first evidence of wine production stretches back in pre-Roman times, with funerary pottery unearthed in the monumental cemeteries around L’Aquila. There are then the numerous Roman remains which attest to the spread – and the popularity – of wine, cited in the works of historians and in the verses of poets as well.

Wine gives courage and makes men more apt for passion”, wrote Ovid, the famous elegiac poet from Sulmona in Abruzzo. Wine from this region is praised in On Agriculture by Marcus Porcius Cato, and even Hannibal, lingering in the Vibrata Valley (Teramo), was seduced by the local wine according to the Greek historian Polybius.

In the contrade (i.e. districts) of Tollo, a town in the province of Chieti, dolia (terracotta containers used for transporting wine) have been found, both intact and in fragments, now preserved in the National Archaeological Museum of Chieti. These wine stores were located at the residence (rural villa), but also buried among the vines in order to retain the characteristics of the location during the transformation of must into wine. Even today it isn’t unusual to find dolia fragments in the hills around Tollo during the earthworks for planting new vineyards.


PERGOLA VINEYARDS, JUST LIKE A GARDEN, STRETCHING FOR MORE THAN 2.700 HECTARES ACROSS AN AREA WHICH HAS ALWAYS BEEN SUITED TO WINE PRODUCTION.


Our vineyards extend over an area of more than 2.700 hectares, from the coastal hills to the slopes of the Maiella, in a typically Mediterranean climate, which is temperate with notable temperature fluctuations (both throughout the year due to the presence of the Maiella massif, as well as during the day) which give optimal conditions for the build up of aromatic compounds, producing high quality grapes.


Our production exclusively focuses on typical and indigenous grape varieties of the region, cultivated in the traditional method on pergolas, with a pursuit of experimentation both in the field and in the cellar.


RECOGNITIONS AND CERTIFICATIONS


CANTINA TOLLO was awarded the Title of Italian Coop-Producer of the Year in 2019 at Berliner Wein Trophy Competition, and was designated more times as Best European and Italian Coop Producer in past years (2010); recognitions which are on top of the dozens of prizes awarded to its wines.


In terms of the quality of its internal procedures, it is important to note that CANTINA TOLLO has obtained the following certifications: quality management system certification Uni En Iso 9001:2008; food safety certification Uni En Iso 22000:2005; environmental management system certification Uni En Iso 14001:2004.


As for the quality of internal procedures and product guarantee, CANTINA TOLLO has obtained the ISO 14001 Environmental Management Systems Certification and the BRC Global Standard for Food Safety Certification. Each wine of the Organic Line also has the Organic Wine Certification and the Vegan Certificate.


LARGE OAK CASKS, TONNEAUX AND BARRELS, ALONGSIDE MODERN FACILITIES FOR MATURING PROCESSES, CHARACTERISE A WINE CELLAR WHICH HAS ALWAYS PLAYED A STARRING ROLE IN THE ABRUZZO WINE CULTURE.

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Champagne


“In victory you deserve Champagne,
in defeat, you need it!"
Napoleon Bonaparte.


Champagne, used for many a celebration! Either House or Grower. A grower producer uses their own grapes from vineyards they own. There are a few ways to open a bottle of Champagne, but our favourite is called Sabrage! Check out our Instagram for some amazing Sabrages.

SIMPLY WINES has some of the world's best kept secret Grower and House Champagnes available right here in Melbourne and Australia - DELAMOTTE, LAHERTE FRÈRES, LARMANDIER-BERNIER, BILLECART-SALMON and BOLL & CIE. 

If you're on the lookout for a special Champagne to impress someone special or a bottle to excite your palate, you found it right here at 


SIMPLY WINES
Melbourne & Australia's Favourite and Best Online Wine Store.

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CHAMPAGNE DELAMOTTE

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La Maison DELAMOTTE continues its destiny.

Founded in 1760 in Le Mesnil-sur-Oger, a Grand Cru village located in la Côte des Blancs, CHAMPAGNE DELAMOTTE works this enchanting terroir to grow chardonnay, the only white grape variety used to make champagne.


Well-reputed among sommeliers and wine enthusiasts, our champagnes are known for their consistency, delicacy and exceptional character. For over 260 years, we have been developing four different cuvées, a small range that gives amateurs and experts alike a clear understanding of the art of champagne. Our Blanc de Blancs, Blanc de Blancs vintage, Brut and Rosé are quintessentiel champagne wines.


At CHAMPAGNE DELAMOTTE, we are proud to share our savoir-faire as it is our firm belief that champagne is a universal language that anybody can learn.


Our Wines, Our Terroir.


From Cramant to Le Mesnil-sur-Oger, through Avize and Oger : all are found in 
the Côte des Blancs. Its location is one of DELAMOTTE’s richest assets. The chalky soil, the flora and the sloping vineyards give the grapes their exceptional character, delivering delicate, consistent champagnes. Championing this exceptional terroir, drawing the best from it while maintaining absolute respect for the vines and the environment - that's what CHAMPAGNE DELAMOTTE is all about.


Since 1997, Didier Depond has been managing both Champagne houses: DELAMOTTER and SALON. He develops the image and reputation of the two brands in more than fifty countries, making DELAMOTTE’s motto “Vive et me Ama” resonate higher than ever.

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Champagne Pommery

“Never imitate anyone, including yourself”
“You might be passionate, but without perfection and discipline, you cannot attain the ultimate”
Madame Pommery

In 1874, Madame Pommery created the first Brut Champagne. Each year, Pommery’scellar master, Thierry Gasco, perpetuates the house’s style, which is characterised by elegant yet discrete aromas, freshness and vivacity.

Pommery has been this way for more than 140 years, the guardian of tradition, the benevolent protector of the most important oenological creation Champagne has ever known. Of course this cannot be done without passion, but nor can it be done without modesty. Faced with this new blank page which opens before you every year, it will be patiently filled firstly with the vagaries of the weather, then with the choice of the highest quality plots of champagne crus, before a traditional and gentle harvest. Once the harvest is over, the oenologist’s work begins.

This moment of intense communion between the wine and its maker, by tasting, assembling and dreaming; the moment that will lead to the tasting of the champagne is still far off during the assembly phase. The bottles then go down into the heart of the huge chalk cellars, in the half-light of the kilometres of tunnels hidden beneath the Domaine Pommery in Reims. Allowing time to shape the wine and create the fine bubbles that owe everything to the chalk and the depth of the cellars. Every bottle of Pommery Champagne will spend three years in the cellar followed by another six months after it has been disgorged, the final stage that polishes off its development, so that it can remain faithful to the original creation.

 

Never or almost never sacrifice anything. Be loud and bold, while remaining of and in its time. Remain faithful, yes, but never again contemporary.

For more information and reviews on champagne please visit our friend Champagne Society

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Champagne Taittinger

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Chardonnay

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Chateau De Malleret

The people of the Bordeaux region have a genius for combining magnificent residences with high-quality vineyards. Malleret is an example of this. Situated in the commune of Pian-Médoc, the Château de Malleret terroir is one of the oldest in the region. Over three centuries of history, some of the great names in wine and trade have followed on from each other as head of the estate. The château remained in the hands of the Clossmann family, despite different names, until 2000, when it was sold to Maison de Luze, with whom it had enjoyed a long-standing partnership. In August 2006, Maison de Luze sold Malleret, but is still the sole distributor of its wine. Bruno Vonderheyden became the estate director and Florence Deguillaume the manager.

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Chateau Petrus Gaia

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Chenin Blanc

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CHÂTEAU D'YQUEM

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400 YEARS OF PASSION

The history of CHÂTEAU D'YQUEM is like a novel, an epic saga full of events and colourful personalities spanning more than four centuries.


CHÂTEAU D'YQUEM was almost English. During the Middle Ages, in fact, the estate belonged to the King of England, who was also Duke of Aquitaine at the time. In 1453, southwest France was once again brought under the dominion of the French crown by Charles VII and has stayed French ever since.


A century and a half later, in 1593, a descendent of a local noble family, Jacques Sauvage, was given feudal tenure over Yquem. The Gironde department archives, as well as those of the château, show that special winegrowing practices and late harvesting already existed at this time.


A few years later, the Sauvage family built the château and patiently set about constituting the present-day vineyard, plot by plot. The family became full owners of Yquem in 1711, during the reign of Louis XIV (by which time they had received noble status). In 1785, Françoise Joséphine de Sauvage d’Yquem married Count Louis Amédée de Lur-Saluces.


Romain-Bertrand de Lur-Saluces, Françoise-Joséphine's grandson, took his role as manager of Yquem very much to heart, rather than simply taking possession of the family estate, which had become mythical by this time. In 1855, in posthumous recognition of the tremendous accomplishments of "the lady of Yquem", the estate was designated the one and only premier cru supérieur in the famous classification made at the request of Emperor Napoléon III.


Childless and anxious to protect the future of CHÂTEAU D'YQUEM, Bertrand de Lur-Saluces took measures in anticipation of his demise. In 1966, he designated one of his brother Amédée's sons, Alexandre de Lur-Saluces, to take over managing the estate.



An Outstanding Terroir

Great wines are not born just anywhere, by accident. A unique set of climatic and geological conditions combine to form a rare equilibrium.


This is undoubtedly the case at Yquem, which epitomises all that is best about the singular wine growing environment in Sauternes. CHÂTEAU D'YQUEM's topsoil is warm and dry, accumulating heat thanks to smooth flat pebbles and coarse gravel. The clay subsoil contains good water reserves and there are numerous springs on the estate. Drainage pipes were installed some time ago to prevent waterlogging (100 km of drains since the 19th century).


Yquem's large size made it possible to plant 113 hectares of vines on a very representative sampling of the rich tapestry of the Sauternes region's soil types. This extraordinary variety of soils is a key factor in the quality and complexity of CHÂTEAU D'YQUEM.


CHÂTEAU D'YQUEM has 113 hectares of vines, of which only one hundred produce grapes in a given vintage
Two to three hectares of vines that are too old are uprooted annually, and the soil left fallow for a year. Furthermore, it takes at least five years before new vines produce grapes that are up to Yquem's very strict standards. Twelve hectares of vines are thus non-productive every year. Yquem is planted with two grape varieties:

Sémillon (75%), which produces a rich wine with body and structure, and Sauvignon Blanc (25%), an early-ripening but less reliable producer, which contributes aromas and finesse. The vines are tended with the greatest of care. Workers perpetuate a long tradition of painstaking work under the watchful eye of the vineyard manager.

Unique Microclimate
CHÂTEAU D'YQUEM's microclimate is in the heart of a 20 km strip of land along both sides of the Garonne Valley where all of Bordeaux's sweet and semi-sweet white wine appellations (Sainte Croix du Mont, Loupiac, Cérons, Cadillac, and Barsac) are located.

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CHÂTEAU LOIRAC

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Abandoned after the Second World War and not reinvigorated until 1987. 

CHÂTEAU LOIRAC is a wine estate in the Médoc, a registered designation of origin, in the commune of Jau Dignac and Loirac. The first parcels of vines were planted in 1987 and the vineyard is located on two gravelly hills (sandy gravel and thin soils), 6 km west of the Estuary, and 15 km from the Atlantic Ocean. The seahorse on its crest is a reminder of the waters' proximity.


The proximity of the Gironde and the sea provides a unique climatic clemency: the incidence of tides, combined with windy periods and the action of the sun, favour the establishment of the vineyard. 15 hectares are planted in production, to which are added 2 hectares in planting, for a total area of 23 hectares.


In this marshy region of "mattes" (heavy and clay soils), the vineyard emerges on the only gravelly sandy ridges scattered in islets rising to fourteen metres above sea level. The texture and geographical location of the soils induce a natural drainage necessary for a regular and homogeneous vegetative growth of the vine.


The elaboration of the wines of CHÂTEAU LOIRAC stems from parsimonious choices: low vigour rootstocks, strict pruning "in double Guyot", search for harmony between the grape varieties. With a grape variety composed of 35% Merlot Noir, 60% Cabernet Sauvignon, and 5% Petit Verdot, the vineyard produces each year about 80,000 bottles


The history of CHÂTEAU LOIRAC goes back to the arrival of the Dutch in Bordeaux to develop the trade and export of wine. Built near the Gironde estuary and the sea, CHÂTEAU LOIRAC is a Médoc wine estate, a registered designation of origin, in the commune of Jau Dignac and Loirac, abandoned after the Second World War, CHÂTEAU LOIRAC was taken over in 1987 by friends who were passionate about wine and viticulture.


That same year, the first parcels of vines were planted. Since then, the founders have endeavoured to improve and equip the production site to make CHÂTEAU LOIRAC a friendly place to produce a great wine. The estate has grown over the years with the acquisition of new plots.

Today, the average annual production reaches 80,000 bottles.


From the cellar to the colombière, all the buildings have been renovated in accordance with the architecture of the Médoc by local craftsmen. 2015, the forge adjacent to the colombière will be converted into a charming cottage

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CLARENDON HILLS

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"We have refined everything we do.
We are striving for purity and perfection." 
- CLARENDON HILLS


CLARENDON HILLS are vineyard and varietal expressionists striving for purity and perfection. We are dedicated to single vineyard terroir wines that rival the best in the world.  CLARENDON HILLS is situated in the highest reaches of Australia’s McLaren Vale wine region.

We believe in unearthing a sense of place and season through a jurassic park style of viticulture. Our wines are born from rare, pre-phylloxera vines grounded in ancient soil over 750 million years old.

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Clarnette & Ludvigsen

Kym had been involved in the wine industry since the early 1970’s. He had worked in most viticultural areas in a variety of roles.

Kym had gained vast experience in viticulture and wine making over the nearly 40 years of wine industry work in Australia.

He was once quoted as saying “viticulture is my life” and has been teased by his peers ever since.

Leigh started making wine in the Yarra Valley at Miller’s Chateau Yarrinya back in 1984, after graduating from South Australia’s Roseworthy College.

As a Melbourne boy going to the Yarra Valley was a great opportunity. After a three year stint, the lure of Tarrawarra Estate beckoned and Leigh spent four fantastic years making the quality Chardonnay and Pinot Noir table wines and sparkling base wines for Domaine Chandon prior to them establishing their own winery in the Yarra Valley.

 

 

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COMPANY WINE

 

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COMPANY WINE exists at the intersection of art, wine and good company.

COMPANY WINE is a small Beechworth producer focussed on varieties best expressed by the region including: Chardonnay, Nebbiolo, Shiraz and Rosé.

Established in Beechworth in 2016, COMPANY WINE exists at the intersection of art, wine and good company. Each vintage is mirrored by an annual artists residency, where a young Australian artist is given the opportunity to explore a quintessentially rural Australian setting for their work.

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Delas Freres

In 1993, Deutz and Delas Frères were approached by the Rouzaud family, majority shareholder in the Roederer Group. They joined the Roederer Group under whose umbrella Delas' philosophy continued to flourish.

In 1996, Fabrice Rosset was named CEO of Delas Frères and Champagne Deutz. The commercial and administrative departments were merged and based at the Deutz premises in the Champagne village of Aÿ.

Investment and renovation work began at the Saint-Jean-de-Muzols production site including the vat-house and the cellars. The range and the technical itinerary of each wine were reviewed and reworked.

In 1997, Fabrice Rosset invited Jacques Grange to join Delas Frères as Technical Director.

Grange played a defining role in the production of the wines as well as the work carried out in the vineyards. He has a very diverse job that covers many aspects of wine production, from adapting the growing practices to each plot of vines, to restructuring the retaining dry stone walls and replacing missing vines.

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Domaine Andre Delorme

The brand's history began during the 2nd World War. Having been injured in combat, André Delorme left the front and returned to Rully in Burgundy. Upon his return in 1942, André Delorme founded his own company. His still and sparkling wines rapidly established their reputation and were selected by the finest restaurants. 

His son was later to join him and went on to the take over the company a few years later. New vines were planted and the domaine grew to cover a wide range of appellations, amongst the most reputed in the Côte Chalonnaise. Over the years, the reputation of the domaine's wines has gone beyond French borders.

In 2005, the company took on a new direction. Eric Piffaut, Director of the family business Veuve Ambal, also based in Rully, took over at the Maison André Delorme.

New technical and human resources contributed to the company's development. A state of the art vat-house was installed in the Rully cellars. Talented winemaker Laurence Danel took over vinification and ageing, assisted by the renowned French Oenologist Nadine Gublin.

André Delorme collaborates with Domaine de la Vigne au Roy and Domaine Les Vignes de l'Ange, thereby enabling optimum control of supply quality. This is complemented by a rigorous selection of grapes from partner winemakers in order to complete the Domaine's appellations. 

Great Burgundy wines and Crémants

 

Maison André Delorme is a recognised specialist in the great wines from the Côte Chalonnaise and Crémants de Bourgogne. With links to each of the Côte Chalonnaise terroirs - Rully, Givry, Mercurey, Bouzeron, Montagny - it covers more than twenty appellations, which it selects, vinifies and ages in its cellars at Rully.

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DOMAINE DU BOUCHOT

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ELECTED DISCOVERY OF THE YEAR 2022 BY THE RVF
ELECTED DISCOVERY OF THE YEAR 2022 BY LA REVUE DES VINS DE FRANCE

Taking over DOMAINE DU BOUCHOT in 2018, the young winemaker, Antoine Gouffier, and his wife have brought great energy and modern views to the traditional region of Pouilly-Fumé.


On the right bank of the Loire Valley they champion Sauvignon Blanc in their wines. The domaine has been biodynamically certified since 2009, allowing Antoine to step into a vineyard that shares his beliefs already. Being the first domaine to be certified Organic in the Pouilly-Fumé appellation, Antoine continued to push biodiversity and the correlation to the Lunar calendar to achieve Biodynamic certification soon after he took over.


With the help of his mentor and expert in biodynamics, Pascal Kerbiquet, he continues to champion the thriving nature in his vineyards. The vines are all planted to Sauvignon Blanc and sit on the south-west slope of the hill next to the village of Saint Andelain. Here the soils consist of clay and limestone from the Kimmeridgian era, perfect to bring the light freshness to Sauvignon. His vinification method includes minimal intervention, with a focus on clarity of the terroir, producing wines of vibrant elegance.

There are 3 key wines of DOMAINE DU BOUCHOT, with all the grapes spread across nearly 15 hectares around Pouilly-Fumé. Parcels of Caillottes and Terres Blanches are the key two plots, with the third wine MCMLV also being from the Terres Blanches plot but only picked from the old vines bringing more depth to the bottle.

The Pouilly-Fumé appellation dates all the way back to 1937, when it was first established as "Blanc Fumé de Pouilly". At the same time, the village's wines made with Chasselas grapes were given the Pouilly-sur-Loire title. The Pouilly-Fumé name is actually a combination of two parts: 'Pouilly' is short for Pouilly-sur-Loire, the village of origin, and 'Fumé' is an affectionate nickname for Sauvignon Blanc. It's no wonder it often gets confused with the Burgundian Pouilly-Fuissé, a Chardonnay-based wine. 

The famous Pouilly-Fumé viticultural region covers seven parishes on the right bank of the Loire River - from Mesves-sur-Loire down south to Saint-Martin-sur-Nohain up north. Despite its Burgundian location, it's still a quintessentially 'Loire Valley' delicacy!

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DOMAINE LAROCHE

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1,000 years of history. 

DOMAINE LAROCHE is directly linked to the history of Chablis. One of the most respected and largest landholders of Grand Cru vineyard, DOMAINE LAROCHE owns 90 hectares of vineyard situated amongst the best crus.

Its headquarters, the Obédiencerie of Chablis, reveals a heritage dating back from the Middle Ages when the Canons of Saint Martin of Tours were making wine. Saint Martin’s relics were hidden in the Obédiencerie for a decade. This exceptional testimony is very much alive: DOMAINE LAROCHE still elaborates and ages its Premiers and Grands Crus in these historical cellars. Its wines are a testimony of 1,000 years of history!

The LAROCHE philosophy is based on a very special care of the terroirs in order for each of them to express its own particular characteristics in the glass. The importance of the ecological balance is crucial to maintain the vineyard heritage and to favour its durability.  The respect of the soil, of the vine workers and of the environment are LAROCHE major commitments.

 

From vineyard to grapes.

DOMAINE LAROCHE is involved in a large-scale approach of sustainability that implies an environment-friendly viticulture.

It all relies on taking the relationship between vine, soil, climate and environment into account. We therefore observe if plants are well-balanced, we can reduce treatments significantly, as they can naturally fight against pests and diseases.

We have our own specifications relying on a few simple principles: no weed killers, no pesticides, no anti-botrytis treatments. Those must help vine and not disturb their general balance or the ripening of grapes. We experiment natural treatments using nettle and valerian and it looks very efficient.”


From grapes to wine.

‟Considering environment for viticulture only has little sense. In the winery, we use the same simple principles: minimal treatments, reduction of power consumption and use of rainfall water.

If you really want to take environment into account in your daily work, you need skilled people. You can’t insist too much on this. They help build new experiences.
We encourage apprenticeship, because it helps to transmit manual work on to new generations.”

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DOMAINE PRIEURÉ ROCH

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Whilst light in colour, PRIEURÉ ROCH's presence and depth is majestic.

Whilst there isn’t a lot of information to be found on PRIEURÉ ROCH the wines are legendary in and around the Burgundian circle. Their attention to the soil and respect for the vines is second to none. Their wines are simply about purity and tone with as little done as possible throughout the winemaking process.


Founded in 1988 by Henry Roch. Henry 
is the son of Pauline Roch – older sister to Lalou Bize-Leroy – and Henry is also co-director of the Domaine de la Romanée-Conti.


Since 1998 Mr Roch had acquired vineyards in some of Burgundy’s most famous villages with Prieure Roch having an enviable holding of 14 hectares which include the notable Grand Crus of Clos de Beze & Clos Vougeot.


PRIEURÉ ROCH
also farm several monopoles including the Clos de Corvées in Nuits St Georges which has a history dating back to the middle ages & Clos Goillote in Vosne Romanée which is a rare .55-hectare plot fifty metres from La Tache.


The Domaine has been farming with organic viticulture since it’s inception and produces extremely low yields in all it’s plots to enhance the intensity and quality of the cuvees produced. In the winery, they employ natural yeasts for all wines & 100% whole bunch fermentation for all red wines, except for the rare Pinoterie Pure which is only released in certain years. There is no fining or filtering & sulphur is only used in the smallest of homeopathic doses at bottling.


These choices showcase the philosophy of the Domaine to present a wine that is the purest expression of the fruit without being manipulated by additives or commercial practices & lets the terroir of the cuvee speak in it’s clearest voice.


The 2017 harvest in Burgundy was one meet with great relief & joy for Yannick Champ & his team at PRIEURÉ ROCH, Yannick commented the fruit was the healthiest he had seen since he started at the Domaine in 2002.


The berries had thick skins due to plenty of sunshine during the growing season & the juice displayed gorgeous colour and soft, silky tannins. The vintage has produced wines of energy and vitality with some comparisons to the classic Burgundian vintage of 2010 & though approachable in their youth the Premier Cru & Grand Cru wines will evolve beautifully in a cool cellar for many years. The wines of PRIEURÉ ROCH are pure and unadulterated. Biodynamically managed vineyards - No chaptilisation. No additions. No fining. No filtration. No sulphur.

Here are some of MR. SIMPLY's favourite
PRIEURÉ ROCH 1er Cru Vieilles Vignes Nuits St Georges 2017 

PRIEURÉ ROCH Clos des Corvees Nuits St Georges 2017
PRIEURÉ ROCH Les Argillieres Nuits St Georges 2017


“Sometimes visits to a particular 
producer or vineyard can stand out in the mind;
for a variety of reasons they can remain with you or even effect the way you might think about things in the future.

The visit to DOMAINE PRIEURÉ ROCH was certainly one such visit....
The domaine is little reviewed by the ‘paid-for’ critics; I can only assume that DOMAINE PRIEURÉ ROCH is a hard place to fit into a reviewer’s 45-60 minute schedule of ‘slots’ – given the ‘ideals’ Henry works to, you might be there for 4 hours, or he just 
might throw you out after 4 minutes...” 
The Burgundy Report - Bill Nanson


The distinctive "glyph" of the domaine is from Ancient Egypt and represents two yellow mouths (the devine, or natural, eye above the human eye) above three red "eggs", symbolising grapes. To the left is a papyrus leaf, representing both vegetation and the scribe, or record-keeper.


DOMAINE PRIEURÉ ROCH has forged a reputation for producing some of the most aromatically enticing and expressive wines from Burgundy that one could ever hope to experience. They are unique wines that are full of personality, intensity & with the healthy assistance of mother nature the 2017 vintage will be some of the most complete wines that SIMPLY WINES has to offer from DOMAINE PRIEURÉ ROCH.

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DOMENICA

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True Taste Sensation.

DOMENICA sits 460m above sea level atop the granite ridge sweeping away to the south west of Beechworth. The wines are vividly reflective of their origin, a gripping mineral texture encasing the mature vine vitality of the varietals chosen to express it.

Winemaking is traditional. Taste is more important than numbers. The yeasts comes from the site, not a packet. Pressings, solids and lees all play their part completing the picture. The wines are carefully maintained in oak bariques before being bottled unfiltered.

Shiraz, Roussanne and Marsanne have a natural affinity with warm dry summers, granitic soils, slopes and altitude. Beechworth has a deserved international reputation for chardonnay, and Nebbiolo occupies the steep, cool acre of shale at the south eastern corner of the property. The fruit is grown for quality, ten acres of hand tended, low cropped vines annually produce around 1500 cases of wine. The whole philosophy behind the growing and making of these wines is simplicity.

For a wine to go beyond varietal expression, and assert its own identity requires a site which can dominate the various manipulations the fruit undergoes throughout the process. Vitculture revolves around processes which concentrate expression – water, weed control, canopy management, crop level, and the health of the heart of it all, the soil.

The Winemaker, Peter Graham cut his teeth at nearby Giaconda, where he worked as assistant winemaker for thirteen years. During the early part of this time he completed a degree in wine science by correspondence through Charles Sturt University.

Vintage experience at Ramey in Sonoma, California, a joint venture with Michel Chapoutier, and various travels through many European and Australian wine regions ensured the development of a truly international palate.


DOMENICA wines exhibit the power and finesse often associated with the wines of the Beechworth granite!.

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Fortified

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France

Vive La France!

France is considered the home of wine with good reason to. From Champagne to Bordeaux, Burgundy and the Rhone when it comes to fame and prestige France is number 1. With it's stratospheric history from the likes of legendary Bordeaux producers featuring Chateau Lafite, Chateau Margaux, Chateau Latour, Chateau Palmer and Chateau Ausone just to name a few.


You move to Burgundy with Domaine de la Romanée-Conti, Domaine Comtes Lafon, Domaine Comtes Georges de Vogue, Domaine Vincent Dancer, Domaine Comtes Leroy, Domaine Dujac and Bouchard Père et Fils. Onto one of my favourite regions at the moment... Champagne! From Grower to House Champagne there are so many great options. Favourites right now include Charles Heidsieck, Larmandier-Bernier, Selosse, Egly-Ouriet, Laherte-Freres and Agrapart. This is spine tingling mentioning all these spectacular producers and we haven't even scratched the surface!

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Fraser Gallop

The property is situated ideally in the sub-region of the Wilyabrup. It has an elevated north-facing rise planted to the Bordeaux red grapes of Cabernet Sauvignon (significantly the Houghton clone), Merlot, Cabernet Franc, Malbec and Petit Verdot. This allows maximum exposure for ideal ripeness and flavour profile in these varieties. 

The aspect of the estate then falls away, down a southward facing slope to which the Bordeaux white grape varieties of Semillon and Sauvignon Blanc are planted. Unlike Bordeaux, where they are restricted in their use of varietals that are permitted in their Bordeaux labeled wines, Margaret River has no such constraints. Therefore, Fraser Gallop Estate has also chosen to make a significant commitment to growing and making world class Chardonnay. Importantly, it is the Gin-gin (or Mendoza) clone that expresses the flavour and profile identified with Margaret River Chardonnay.

All the vines on the estate are dry-grown (unirrigated), cane pruned and the fruit is all hand picked. With meticulous attention to detail in the vineyard, it allows the winemaking team to craft wines that are truly expressive of their site and terroir.

MIKE BOLAS

VINEYARD MANAGER

Mike is dedicated to the ongoing management of the Fraser Gallop Estate vineyard in a way that leads to the production of fruit of great quality. With more than 15 year’s experience in the industry, Mike has recently joined the team at Fraser Gallop Estate.

Mike said of his desire to become part of the team - "To be responsible for the management of a vineyard at the highest level of quality and attention to detail is exciting. The reputation of Fraser Gallop Estate and the quality of the wine (and grapes) is well known and something I look forward to being able to contribute to."

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Garagiste

Anyone with even a passing interest in cool-climate Australia will already know that Garagiste is one of the Mornington Peninsula’s brightest rising stars.

Barnaby Flanders created the Garagiste label following his amicable split with Allies co-founder David Chapman (who continues with the Allies label).

‘Barney’ now focuses on a snug range of small-batch wines from fruit sourced from the highly prized Merricks Grove vineyard, the Silverwood vineyard (Balnarring), and the Hugh Robinson vineyard in Moorooduc. Garagiste, the main label, is ably supported by delicious entry-level wines under the Le Stagiaire banner.

Barnaby and Cam (Marshall) manage all aspects of the viticulture and winemaking themselves and a range of succulent, finely tuned and elegantly crafted cool-climate Pinot Noir and Chardonnay is what results. We’ve been on the look out for a quality Mornington producer for ages, one that isn’t a slave to fashion and doesn’t charge like a horde of agitated wildebeest.

Garagiste fits the bill very nicely indeed. Hey-Diddly-Ho, as Mr Flanders’ cartoon namesake might utter.

“All the wines are exceptional.” James Halliday, The Australian

“Australian Chardonnay is in a great place; so too is the Garagiste range.” Campbell Mattinson, winefront.com.au

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Germany

If you’re adventurous & enjoy white wine, Germany should be your next stop!

Germany has always been revered for it’s high quality white varieties, leading of course with Riesling (don’t worry, not all Riesling is sweet)! As wine drinkers are evolving to favour drier styles, the German market is swiveling fast to produce more of it’s splendid dry Rieslings, as well as other lesser known whites, including Sylvaner, Pinot Blanc, Graubergunder (aka Pinot Gris) & Gewürztraminer.

Warmer growing conditions are also making for a wider range of high quality & interesting reds such as Dornfelder & Spätbergubder (aka Pinot Noir). Concerning regions, odds are you might be familiar with Mosel (and for good reason), but there are a handful of other regions including Rheingau, Pfalz & Baden that are turning out equally exciting wines & deserve your attention!

In a nutshell, Germany is producing some of the finest, long-living white wine, and to top it off is their tendency to yield high levels of acidity, not only encouraging light & refreshing enjoyment on their own, but make for an excellent pair to your favourite dish! 

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Gewurztraminer

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Golden Ball

The Golden Ball is located in North East Victoria within the Geographical Wine Indication of Beechworth.

From an English land grant of 1857 Mr Isaac Phillips named the 1900 acres, Golden Ball after his favourite London hotel. Presently, now 53 acres, the property purchased in 1996 by James and Janine McLaurin. Consisting of the 1996 Original Vineyard and in 2005 the Lineage Vineyard.

Our philosophy of care to our land encompasses our vineyards as well as the remaining area of Golden Ball with tree planting and water care. 
Wines produced are “là-bas” Chardonnay, “Cherish” Rose, “Saxon” Shiraz, “Gallice” (Cabernet Sauvignon, Merlot, Malbec) and Merlot.

Low yields result in intensely flavoured wines being taken up by Australia’s greatest 1, 2 and 3 hatted restaurants and our private clients.

In September 2005 we began planting three acres of a six acre site to Shiraz, on a north/north west facing slope.

In 2009, half an acre of Savagnin, a white French variety. Spring 2010, some Cabernet Sauvignon, Petit Verdot and Sagrantino. The new varieties on this slope should do very well and suit the micro-climate. There are no CCA (copper-chromium-arsenate) pine posts used, only railway iron and red box/Murray pine plantation timber. This vineyard will be organically principled to begin, and then the biodynamic ethos introduced.

Since July 2010 we have been producing our own electricity, through a five kW solar grid feed system.

In December 2013 we grafted some original vines to two excellent Burgundian Chardonnay clones. The grafts have annealed very well. The excellent cool site has produced our first Golden Ball Chardonnay for the 2015 vintage.

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GRASSL GLASS

GRASSL-Glass-LOGO-2022-Simply-Wines-Australia 

Used and Preferred By Some Of The
Best Wineries Around The World

Domaine Jean-Marc Roulot
Bacchus Family Wine
Sentio
Castagna
Domenica
Traviarti
Izway Wines

 

Grassl's
Craftmanship

 

 

 

 

It requires 5 artisans to create a mouth-blown Grassl glass. Each of the production steps requires years of apprenticeship before being deemed experienced enough to create these glasses. Their ability to recreate a unique product with exceptionally similar tolerances and consistency is remarkable.


Our quality checks are meticulous and only the very best stems will make it into the customer's hands. All glasses that do not pass the inspections are 100% recyclable without a loss in purity and quality.

Grassl's Materials 

 

 

An oxy-fueled fired furnace melts glassmaking sand, soda, dolomite, potassium, potassium oxide and recycled glass. This 1700°C hot, lead-free molten mass resembles the composition of pure rock crystal. 

All Grassl glasses are produced and crafted from lead-free crystal.

Care Instructions

Dishwasher safe. All Grassl Glass are made from lead-free and durable crystal.

 

Personal Accounts From
Leading 
European Winemakers

Jean-Marc Roulot - Liberté Glass

He uses the Grassl glass for his tasting rooms, he loves the precision of the nose and the detail.

Stella di Campalto - Cru Glass

Brings out the warm elements in her Brunello.

Lodovico Antinori
(Tenuta Biserno) - 1855 & Liberté Glasses

He uses the glass privately.

Leon Femfert
(Nittardi) - Cru Glass

He uses the glass for press events “It brings out the very best in my wines, it's the best glass for Sangiovese on the market.”
Raphael Maye
(Simon Maye et fils) - Liberté Glass
He uses the glass for press events and privately “overall the best all-round glass.”
Silvia Altare
(Elio Altare) - Cru Glass

Uses the glass privately “It's a pleasure to drink from the Cru glass, it opens the wine.” 

For more information on Grassl Glass, please visit https://grasslglass.com/

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Guerrieri Rizzardi

Guerrieri Rizzardi, the historic wine house in the Veneto region, is a result of the union between two ancient Veronese wine producers of substance: the Counts Guerrieri, owners of a centuries-old estate with vineyards and cellars in Bardolino, and the Counts Rizzardi, who acquired their vineyards in Negrar back in 1649, building the historic cellar of Pojega shortly thereafter. The estate of Dolcè in Valdadige, dating back to the 16th century, has always followed the life of the Guerrieri estate of Bardolino.

In 1913 the two families came together through marriage and Guerrieri Rizzardi was formed: first label 1914.

From the 1950s Count Antonio Rizzardi (1914-1983) managed and developed the estates, moving from poly-culture to viticulture and in the 1970s he acquired the estate in Soave.

From 1983 his wife Contessa Maria Cristina Loredan, already involved in the running of the estates succeeded in further developing the wines.

During the late 1990s, the next generation, Giuseppe and Agostino Rizzardi joined the business.

2011 saw the opening of the new winery on the hills of Bardolino. The result of a long-term plan to re-locate and modernise the entire production.

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Italy

The country of Italy is steeped in wine tradition!

It’s easy to see why Italian wine is loved by so many around the world. Since it’s the world’s largest producer of wine, home to over 350 indigenous grape varieties & crafted in every region, you’d be hard-pressed not to find something you’d enjoy!


While familiar varieties such as Cabernet, Syrah, Chardonnay can be found here, Italy is most known for it’s unique and historical grapes including Nebbiolo, Trebbiano & of course Sangiovese to name a few!  We’re big fans of Italian wine and the options are endless! A snapshot of our favorite producers include: Bruno Giacosa, Montevertine, Le Macchiole, Casanova di Neri, Donnafugata, Dal Forno, Ricasoli, Emidio Pepe, but the list goes on and on!

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IZWAY

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IZWAY wines was conceived on a handshake between two Aussie wine makers in a chateau in Beaujolais.

At IZWAY wines, our task is to gently guide our wines to bottle so they are an accurate reflection of both the site on which they were grown and the prevailing conditions throughout the growing season.

Our job is made easier through access to the amazing old-vines and abundant sunshine that makes the Barossa Valley so famous across the globe. Wines of purity, energy and vitality that speak clearly of the region we call home.

Our wine making is simple and minimalistic, based on old world, hands on techniques. We limit our acid additions as much as possible, rarely use nutrient, never use tannin or any other additions and we never fine or filter our wines.

 

We use all old oak (apart from 2 barrels a year) and age some of our wine in large oak Fudre (2.4kL). We also use some whole bunch winemaking with Grenache and Mataro and only destem (we don't crush) our Shiraz.

IZWAY wines was conceived on a handshake between two Aussie wine makers in a chateau in Beaujolais. Brian Conway and Craig Isbel met during vintage at Chateau de Bluizard in 2002 and after many nights drinking past is they decided to start their own winery in the Barossa Valley.

Craig got to work seeking out half a tonne of Ebenezer Shiraz from a mate, and this fruit was crafted into the first ‘Bruce’ in 2003, with just the one barrique made. IZWAY Wines has evolved slowly and organically from there.

Meet Brian Conway - owner and winemaker at IZWAY wines. Brian was buying and drinking second growth Bordeaux at the age of 18, so it's safe to say that he likes wine. 


The wine Brian and Craig crafts is truly outstanding, rivalling the who's who of wineries in South Australia.

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JOH JUS PRÜM


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Sebastian set out to produce the very highest quality Riesling wines which did in fact later achieve international recognition for their outstanding longevity.

The Prüm family has been making wine in Wehlen for over two centuries. The Prüm estate began with Sebastian Alois Prüm, whose brother, Jodocus constructed both the famous Wehlener and Zeltinger sundails (Sonnenuhr).

Of his six sons, Mathias married and his son, Johann Josef Prüm (1873-1944) founded the J.J. PRÜM estate in 1911. After World War I, in 1920, his son Sebastian began to take a more active role in the operation of the winery. Sebastian set out to produce the very highest quality Riesling wines which did in fact later achieve international recognition for their outstanding longevity.

After Sebastian’s death in 1969, his son, Dr. Manfred Prüm, began running the estate and continues to maintain an uncompromising standard in quality winemaking. J.J. Prüm wines are among the most exciting and delicious Riesling wines of the Middle Mosel.

Prüm wines have a reputation for being long-lived because if their slow development. Dr. Prüm suggests even his Kabinett can be cellared for up to 5 years. Prüm wines possess full-flavored pure fruit and piquant spiciness that express the true characteristics of Mosel wines.

"Few estates in the world can claim to have maintained the highest quality standards uninterrupted for half a century and more. JOH JUS PRÜM, the most famous of the many Mosel wine estates bearing the Prüm name, is one estate that can. 

Since the early 1920’s its wines have been among Germany’s best, Rieslings with the Mosel’s vivacious aroma and racy elegance in its highest form.” 
Stuart Pigott, The Wine Atlas of Germany

“The wines, whether a modest Kabinett or an opulent Beerenauslese, are the epitome of filigree elegance: light in body but intense in flavour, exquisitely balanced and precisely tuned, and capable of the most extra-ordinary longevity.

With the rise of so many excellent winemakers in the region, one might have supposed that J.J. PRÜM, with its profound conservatism, might have been overtaken and left behind. Not a bit of it. The Estate remains where it has been for decades: at the summit.”  
Stephen Brook, The Wines of Germany, Mitchell Beazley

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JOSMEYER

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JOSMEYER produces around 16,500 cases of wine annually and the domaine remains family-owned.

JOSMEYER is a notable wine producer in the French region of Alsace. It was established in 1963 by Hubert Meyer, but the Meyer family's négociant business dates back to 1854. The domaine is best known for its grand cru wines made from Riesling from the Brand and Hengst vineyards and for its artist series wines.

Situated as it is at Wintzenheim, near Colmar,  JOSMEYER Domain has the benefit of an exceptional micro-climate and one of the lowest annual rainfall in the whole of France. The Domain extends to some 28 hectares (28% Riesling, 24% Pinot Blanc & Auxerrois, 21% Pinot Gris, 19% Gewurztraminer et 10% pour les Sylvaner, Muscat & Pinot Noir) and has always been cultivated with respect for nature.

Towards the end of the nineties, the vineyards were turned over to fully organic and bio-dynamic culture. In 2004 we received the AB (agriculture biologic) certification. This alternative route, more demanding and expensive than conventional viticulture, allows man to work in harmony with the sky, the earth and the vines. This close relationship between these four elements produces superb grapes which, in their turn, give birth to deep, balanced wines with a unique personality.

This balance of sky to earth to plant to man is the result of careful and conscientious work in the vineyard based on these 4 essential elements.

1°. Respect for the Soil and Fertilisation
Not merely a support, a well-balanced and living soil is essential for plants to flourish in harmony with nature’s rhythms. We work the soil to optimise the inter-relationship of air and water. One row of vines in two is left to develop naturally to produce a greater diversity of flora and fauna. Furthermore the competition from other plants that develop as a result of this practice encourages the vines to send roots deeper into the soil for nourishment.

We prepare our own biodynamic compost which we use in the Autumn in small quantities (1 to 3 tonnes/hectare) and this encourages a rich and varied range of micro-organisms. Vines thus cultivated are able to express the character of the terroir naturally.

2°. Vines
To achieve maximum diversity and complexity of fruit we only plant vines grafted from our very best old vines. We pay particular attention to the way the grafts adapt to the particular soil and climate where they are planted. Our minimum planting density is 5200 to the hectare which we view as the minimum for the full expression of the mineral complexity of our terroir. Equally we give our young vines all the time they need to root properly to ensure both quality and longevity.

3°. Care of the Vines
Instead of the systematic use of chemicals, which behave very much in the same way as antibiotics in humans with all the problems that brings, we use plants and preparations to help the vines find their natural balance. We use concoctions of nettles, willow and horsetail as a kind of herbal « tea » in order to reduce the need for copper and sulphur.

These preventive measures, given in rhythm with the phases of the moon, help to reinforce the vines’ natural immunity. Topping is only carried out once the new growth is developed in order to avoid the growth of secondary buds and thus to develop a natural, open and airy canopy.

4°. The Grapes
Our work as wine - grower is to ensure that every one of our 150,000 vines our encouraged to bring to each of their grapes, their children, all the unique characteristics of our terroirs. It is only once all these elements have come to full maturity that we start our picking which is entirely carried out by hand.

Thus begins the delicate work of raising these elements, through fermentation and all the many processes needed to the eventual birth of our unique and inimitable wines. With no additions of yeast, sugar or enzymes, our vinification has the sole aim of bringing the grape to the bottle in a wine to enjoy throughout its life.

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Juniper Estate

SINCE 1973

Juniper Estate is a producer of premium wines in Wilyabrup, the heart of the remote, environmentally pristine Margaret River winegrowing area lying in the south west corner of Australia about 270km south of the state capital, Perth. When the vineyard was planted in 1973 (under its original guise of Wright's), it was one of only six Margaret River wine producers (along with Vasse Felix, Cape Mentelle, Cullen, Moss Wood and Woodlands); by contrast, today the region boasts in excess of 200 vineyards. No sub-region has been historically more important to the success of Margaret River than Wilyabrup, where the first vineyards were planted and wineries built and which continues to be home to a disproportionately large number of famous, usually small, vineyards.

OUR PHILOSOPHY

Juniper was established by the late Roger Hill and his wife Gillian Anderson with the intention of producing wines which rank among the best to come from Wilyabrup and beyond. Wilyabrup has established itself since the late 1960s as the most successful sub-region of Margaret River, particularly for red wines; our reds are true to the style of the region, with minimal influence from the winery, and are further testament to Wilyabrup's proven ability to produce wines of the highest quality.

Control of the winemaking process is critical in making premium wine, and Juniper has a state of the art winery and a temperature controlled barrel room built in 1999. The winery, with modern refrigeration and storage equipment, ensures optimum treatment of our fruit. We process in small batches which are treated separately, evaluated and blended – a truly boutique operation.

Our wines are made in the Margaret River style of depth and elegance, with careful use of oak providing added complexity.

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KAESLER


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Century of Traditions

The KAESLER vineyards were owned and operated by the KAESLER family from 1893 to 1986. In 1999, winemaker Reid Bosward seized the opportunity to become the head of the new KAESLER family when he and his partners bought KAESLER, becoming the third owners of this property. At this time, the KAESLER vineyards consisted of over 70% red wine vines, all 40 years of age or more.

Now having access to premium old vine material, Reid set out to produce bold estate wines representative of the Barossa Valley. The intensity of the old vine Shiraz inspired Reid to produce a special premium batch, the “Old Bastard.” Classified as “Outstanding” by Langtons with its rich and intense fruit style, the Old Bastard Shiraz paved the way for KAESLER. A string of highly celebrated wines followed suit, the generous Stonehorse range and premium Old Vine Shiraz, “The Bogan” and Alte Reben wines to name a few.

A 5-star James Halliday rated winery, Reid and winemaker Stephen Dew, with their distinct style and modest winemaking techniques, consistently produce wines rated over 90 points by industry peers and publications. Adding to our growing family, Reid and his partners acquired vineyards in the prominent wine regions of the Clare Valley and McLaren Vale, establishing the Clare Wine Co. and Nashwauk brands. 


Applying the same winemaking techniques and philosophies as their Barossa Valley wines, they created a signature style that emanates across the all their regional brands.

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Kinvarra Estate

Kinvarra Estate is a majestic property nestled in the gently rolling hills of the Derwent Valley, 40 minutes from Hobart.  With only Mount Field National Park to the west, fresh air sweeps in from the Southern ocean to create a mild maritime climate, ideal for the production of exceptional cool climate wines.

Kinvarra Estate was founded in 1827 by George Frederick Read, an Englishman and son of King George IV. The estate was originally used for grazing and the original homestead remains, overlooking the vineyard.

Recognition of the ideal local "terroir" saw a hand tended 1 HA "home block" planted in 1990, divided between Riesling and Pinot Noir. A further 8.7ha was planted to Chardonnay and Pinot Noir in 2009 dedicated to sparkling wine production.

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LAHERTE FRÈRES

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"Generation after generation, we have been driven by the quest for the perfect alchemy. This is an endless quest, but it also provides a better understanding of our land, our wines, ourselves."

Enter LAHERTE FRÈRES, located in Coteaux Sud d’Épernay. With a 10 hectare estate this grower Champagne producer is achieving great things. Aurélien Laherte joined the family estate in 2002 and took over the vineyards and cellars in 2007. Most of the vines are situated in Chavot with some other parcels in Coteaux Sud and a tiny amount in Côte des Blancs and the Marne Valley.

The distinctive, geologically complex terroir of Chavot and the Coteaux Sud d’Épernay in general is very different to the Côte des Blancs and Montagne de Reims areas where other growers are based, and the style of wine is creamier and with more fruit generosity (to generalise). It’s a deliciously textured and yet racy style of Champagne.

Most of the vineyards are biodynamically farmed, no herbicides or pesticides are used. 80% of the wine is fermented and matured in large foudres and aged barriques. The high standards continue in the cellar. Aurèlien uses the traditional Coquard wooden Champagne presses. He has two of these (very unusual for an Estate of this small size), which allows him to press more quickly and also to keep small parcels separate. The wines are moved only by gravity.

Fermentation occurs with natural yeast and more than 80 percent of the wine is fermented and matured in large foudres and old barriques (many 10+ years of age), as all Champagne once was pre the 1950s. Interestingly Aurèlien buys barrels from Benjamin Leroux (small world!) and the Liger-Belair family (of la Romanee fame). We've tried a couple of different Champagnes from this producer and they’ve been sensational including the Brut Nature.

Our daily work is based on a wine-growing philosophy marked by traditions and a deep respect for our living heritage and for our land and what it offers us. We have therefore decided to give priority to natural and dynamic work methods.

“The small village of Chavot, in the Coteaux Sud d’Épernay... is also home to the Laherte family, whose 10ha estate is a model of what can be achieved in less well-known terroirs by careful study of the soil, a viticulture of the highest order, and precepts of winemaking that are the best sort of evolved tradition … In their rich variety, though the estate’s policy of separate bottlings from specific parcels, Burgundy comes to Champagne, and the true identity of the vine is revealed.” 
Michael Edwards, The Finest Wines of Champagne

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LARMANDIER-BERNIER

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LARMANDIER-BERNIER has been rated one of Champagne's top 5 producers.

The estate is meticulously run by Pierre Larmandier and his wife Sophie.
Pierre’s family have owned vineyards in the Côte des Blancs since the Revolution. The estate is now 15 hectares, predominantly in Vertus, at the Southern tip of the Côte des Blancs, yet there are also holdings in Cramant, Chouilly, Oger & Avize. The vineyards are biodynamically worked (almost unheard of in Champagne) and the average age of the vines is 35 years (most Champagne vineyards are considered 'old' and due for replanting at 25 years). Yields are kept very low by Champagne standards, 50 hl/ha on average.


In the winery the approach is classic "minimalist" with indigenous yeasts, long, slow ferments of up to two months and very little sulphur. A mixture of fermenting vessels are utilised including large oak vats and even barriques. Very low dosage levels too and the dosage is designed to be as neutral as possible. Sometimes, as is the case in the "Terre de Vertus" there is no dosage at all. In other words, everything is designed to maximise the expression of the vineyard, commune and vintage.

The resulting wines are wonderful expressions of their origins, fine and delicate, yet with and a mineral intensity that keeps you coming back, sip after sip. Peter Liem (Champagne guide) has written: "LARMANDIER-BERNIER is one of the finest estates in the Côte des Blancs, producing wines of unusual detail and clarity of expression. The style is for Champagnes that are dry, minerally and terroir-driven, emphasizing purity and finesse over richness or sheer power." 

Such purity and minerality could only come from the man that Laurent d'Harcourt, MD of Pol Roger, recently dubbed "The Ayatollah of quality" and his impeccably tended vineyards.


This is currently one of our favourite Champagne grower producers..

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Le Tertre du Lys d'Or

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Lightfoot & Sons

The Lightfoot family first planted a small vineyard in 1995 in the pristine Gippsland Lakes region and made small batches of wine each vintage for the enjoyment of family, friends and a handful of local wine enthusiasts.  Since then their family business has grown, and the second generation of family, sons Rob and Tom Lightfoot, now manage the business.

Our wines are now being made by Alastair Butt and Tom Lightfoot.

Alastair brings more than 25 years of winemaking experience to the winery, working previously in the Yarra Valley and Hunter Valley.  
After completing a Viticultural Science and Wine Production degree, Tom has worked a number of vintages in wineries throughout Australia and the Northern Hemisphere. 
Tom now manages the Myrtle Point Vineyard and assists Alastair in winemaking.

Lightfoot & Sons’ wines are made exclusively from grapes grown by the Lightfoot family at their Myrtle Point Vineyard in the Gippsland Lakes District, Victoria.
Using only grapes from our own vineyard enables us to manage the entire winemaking process from the early development of the grapes right through to the end of the winemaking process.
This ensures that finished wine is the highest quality and an uncompromised expression of vineyard and vintage.

The winemaking process begins in the vineyard.
Our focus in on producing high quality fruit with great varietal character and depth of flavour.
Our winemaking philosophy is focused on retaining, and expressing these characteristics as much as possible.

Depending on the vintage we use a combination of both wild and inoculated yeasts, small format fermenters that we hand plunge, some whole bunch ferments, and typically a fairly restrained use of new French Oak (15-20%).

The result are wines that show true varietal character and flavour.
This gives us a style that optimises the varietal fruit character, texture and subtleties within the wine.

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MARCO LUBIANA

 

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MARCO LUBIANA's winemaking techniques are simple, pumps are used for ferments and after that gravity takes preference.


The Lubiana family have been making wine in Italy since the late 1800’s in the northwest of Italy (today Croatia), Andrea Lubiana left his family vineyard in Istria and moved his winemaking life from Northern Italy to South Australia for a new life after World War Two.


In South Australia, Andrea’s winemaking continued and was taken over by his son Mario Lubiana. Steve Lubiana was the next winemaker to continue the legacy and moved to Tasmania in 1990 to produce fine wines from cool climate varietals. After finishing high school I undertook a bachelor of Oenology and Viticulture at the University of Adelaide and graduated in 2018, during my time in Adelaide I worked for East End Cellars for two years where my palate was fine tuned to quality fine wines of France and Italy thanks to Michael Andrew Arthur and the team.


Finishing university I was left with a strong interest in Burgundy, I went on to find an internship in Cote d’Or for the 2019 vintage. The experience was great and looking forward to another European vintage.


"Cold humid cellar temperatures during maturation allow for a slow evolution of the wine which he believes is a necessity to produce quality wine. Sulfur is a tool my father has taught me well to be careful with, I use the least amount of sulfur as possible or none in some cases without losing freshness and longevity of my wines.
I only buy the best corks and bottles to give my wines the best condition possible to mature in your cellar." - Marco Lubiana


Hot off the press are these two spectacular wines by Marco Lubiana. 
Grapes are sourced from Lucille vineyard, located in the Huon Valley - Tasmania. Originally planted in 1973 the vines are planted on a grey clay, containing riverbed stones covered by sandy loam top soil.


The vineyard is very close to becoming bio-dynamic, full certification is expected by 2021. All fruit is handpicked and yields are low to maintain fruit concentration. The wine is open fermented, basket pressed and matured for 12 months in old French oak.

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Margaux

At the heart of the distinguished Margaux appellation, Château Brane-Cantenac stands proudly. Renowned for producing wines of remarkable elegance and finesse, this 75-hectare estate is an emblem of quality and excellence in the world of fine wine.

Vineyards are stamped with the will of men. Begun 250 years ago, Brane-Cantenac’s legend is the tale of a thriving relationship between man and earth, which grows stronger as the ages go by. Named ‘Hostein’ in the 18th Century, this great wine estate was bought by the Gorce family, and produced one of the Medoc’s most renowned wines long before the 1855 classification.

As for our 2nd wine, Baron de Brane, its name pays hommage to the famous Baron Jacques-Maxime de Brane, the ’Napoléon des Vignes’, owner of the property in the 19th Century. For the past four generations the Lurton family has been at the helm, devoted wardens who continue to ensure that the property flourishes, producing wines of the greatest quality.

THE OWNER, HENRI LURTON

Since 1992, Henri has continued the journey that his father and ancestors began. Although a proponent of innovation and new technology, Henri is careful never to lose sight of the traditional values that remain an inherent part of Brane’s identity. Above all, he is proud of the unique terroir, and recognises the need to treat the soil, vines and grapes with immense respect as he carefully steers Brane’s future course.

THE VINEYARDS

Each plot and sub-plot has distinct characteristics, making them best suited for particular grape varieties. At Brane, we grow Cabernet Sauvignon (55%), Merlot (40%), Cabernet Franc (4.5%) and Carmenère (0.5%). The vineyards are continuously micro-managed with a single goal in mind: producing the highest quality grapes and maintaining low yields. Replanting efforts in recent years, and a movement towards organic growing, demonstrate our strong commitment to sustainable viticulture.

THE TERROIR

Obtaining the finest possible fruit requires a unique exchange between man and nature, based on a deep understanding of the land itself, developed through centuries of experience. Famous for its deep, gravelly and mineral-rich soils, Brane possesses some of Margaux’s very finest plots. The chateau is positioned on an illustrious plateau, its topography provides superb natural drainage, with stony soils forcing the roots of the vines to delve deep into the earth for sustenance.

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Maude



Since leaving their last roles as winemakers / general managers at the prestigious Tower Estate and Tempus Two wineries in the Hunter Valley, winemakers Sarah-Kate (SK) and Dan Dineen have quietly built a winery, a new home, developed the Maude wine label and started a family amidst the stunning back drop of Lake Wanaka in Central Otago, New Zealand. It is no surprise to wine industry insiders that their wine, Maude, has become an instant success. But like any supposed 'instant' success there lies an enormous amount of energy, experience and professionalism behind a project, which epitomises this winemaking couple.

Part of the motivation to move to Central Otago was the eternal search for the holy grail of winemaking, Pinot Noir perfection, and to join forces with Sarah-Kate's vineyard owning parents, Dawn and Dr Terry Wilson. The family were excited by the opportunity to combine Sarah-Kate and Dan's strongly held belief in sourcing grape varieties from the regions that they best perform in, complimenting the exquisite small quantities of single vineyard fruit that Dawn and Terry produce at their Mount Maude vineyard.

 

In keeping with their philosophy of sourcing grape varieties from the regions that they perform best, Maude obtain their Pinot Noir and Pinot Gris from Central Otago and Sauvignon Blanc from Marlborough.

"It certainly is the spot to make Pinot Noir - we currently have 26 different parcels in the winery, split into Central Otago sub-regions, vineyard sites, vineyard blocks and Pinot clones (of which we trialed 8 different clones) and all offer different attributes towards the holy grail."
Sarah-Kate, post vintage 2006

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Maverick

Maverick Wines Pty Ltd. was established in 2004. The objective was and is to become one of the top premium boutique wineries in Australia.

Although the company is young, Maverick owns 150 acres of vineyards from the top terroirs across the Barossa Valley and Eden Valley. Approximately half of the vines are over 100 years old, and many much older - at our Ahrens' Creek Vineyard at Vine Vale we have 1840's Semillon, 1840's Grenache, and 1870's Shiraz, while in our adjoining Barossa Ridge Vineyard we have some Riesling from the 1860's! For many years the fruit from these vineyards went into some of the top names of the Australian wine industry - they are now proudly incorporated into our Maverick wines.

Just as important as the acquisition of top terroirs is caring for them in close harmony with Mother Nature. All our vineyards are biodynamically farmed – our Trial Hill and Barossa Ridge Vineyards are Certified Biodynamic by NASAA (the National Association of Sustainable Agriculture of Australia), and our Old Ben, Steiner, Ahrens' Creek and Model Vineyards are Certified Biodynamic in Conversion. Our winery at Vine Vale is Certified Biodynamic. The combination of biodynamic viticulture, old vines (the average age of the vineyard is approximately 100 years old), and effectively dry farming results in very low yields which in turn give an intense fruit which is fundamental for making premium wines.

All of us at Maverick see ourselves as the temporal custodians of our beautiful vineyards which we farm as ecologically as possible. The absence of chemicals in the vineayrd coupled with our minimal water regime encourages the development of vine root growth - even our 100 year old vines have as a result reached down another one or two centimetres further allowing them to access a new Aladin's Cave of nutrients and enhancing nitrogen, water and microbial uptake by the vine, as well as resulting in a healthier and stronger vine.

Maverick makes its own biodynamised 500 from manure from lactating cows - every year we insert this into over 100 cow horns and bury these deep underground in the vineyard where they remain during the winter months. The resulting material is then energised in our 1,000 litre copper biodynamiser imported specially from Italy, and sprayed on our selection of micro terroirs across the Eden Valley and Barossa Valley.

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MAX & ME

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MAX & ME is small-batch wines and olive oil, centred on Boongarrie Estate, in the Eden Valley in the Central-East of the Barossa Ranges.

Phil & Sarah’s home, Boongarrie Estate, is a 120 hectare property in the Eden Valley, in the Barossa Ranges. The sedimentary soils are thin and underlain with rose quartz and siltstone; the landscape is undulating, studded with ancient redgums and rocky outcrops.

The elevation tempers the summer heat, and provides cool air flow during the nights, ideal for nuanced and mineral flavours in the wines.

On suitable sites within the property, 25 acres is planted to vineyard (half Shiraz and half Cabernet Sauvignon est. 1998), and a 10 acre Olive grove planted to Manzanilla Cacerena, Koroneiki and Kalamata (est 2002). 

MAX & ME's philosophy for managing the land is to look after the soils and use minimal chemical inputs; biodiversity in midrow grass and weed populations is encouraged and pest and disease pressures are minimal. Sheep and cattle graze the vineyard grasses during winter, and European species of dung-beetles have been introduced to recycle the animal manure as fertiliser, improving the fertility, water retention and structure.

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Maxwell Wines

As the popularity of Maxwell Wines and Meads grew through the 1990s, Mark Maxwell realised that more space was needed. He then undertook the mammoth task of relocating the family winery to a site amongst vineyards he had owned since the early 1980s. Situated in the original heart of McLaren Vale, just north of the main street on gently rolling hills, this was the perfect place for a new winery to be built into the south-facing limestone hill, overlooking the township.

Spanning three main levels, the winery was designed to take advantage of gravity flow throughout the winemaking process, contributing to the outstanding quality of the wines. Constructed from limestone and old solid timber, the design also allows visitors the opportunity to view a ‘working winery’ while sampling the wines and taking in the magnificent views from the cellar door. Indeed from the cellar door one can see the five unique open fermenters that Mark’s father Ken built. Used for fermenting red grapes, the idea behind the construction of these was to recreate the gentle hand-plunging methods of years gone by. Taking a relatively long seven to ten days to ferment a parcel of fruit to dryness, these fermenters provide a soft method of extraction of colour, tannin and flavour from the skins and seeds to the fermenting juice. Holding only two tonnes of fruit each, it allows the winemakers the chance to focus on premium small-batch vinification techniques, and treat each parcel of fruit that enters the winery during vintage individually.

Importantly, a special barrel cellar was also designed into the new winery. Hidden away at one end of the winery, the cellar was cut into solid limestone. With a natural earthen floor and impressive limestone walls, the cellar creates an ideal environment of constant temperature and humidity, providing a perfect place to mature some of Maxwell’s best wines in barrel. With this stunning new facility, the annual crush of grapes was steadily increased to around 400 tonnes. Mark also expanded the range of wines to include a Verdelho and, as it came into bearing, some Viognier.

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Meerea Park

Meerea Park was established with our first vintage release in 1991, and now celebrating 25 years in 2016.

An 1826 land-grant to the Eather family at the mid-Hunter hamlet of Bulga was a pastoral and mixed farming endeavor, including table grapes until Chardonnay wine grapes were introduced in 1989.

Rhys Eather, a Roseworthy Agricultural College graduate in Oenology is the winemaker and an owner, and has been responsible for the winemaking since 1991. Rhys has worked several vintages overseas in France and Italy.

Meerea Park specializes in individual vineyard Hunter Valley Semillon and Shiraz, but also makes Chardonnay as well as a selection of Hunter Valley grown alternative varieties. Hunter Valley Semillon and Shiraz is blended with wines from emerging New South Wales wine regions, referred to as the Vintner range.

We are currently rated a Top 100 Australian Winery by renowned wine critic James Halliday and have won over 500 wine show medals at Australian and International wine shows.

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MOUNT MARY

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MOUNT MARY produces premium quality wines from a single vineyard estate in the heart of the Yarra Valley.

Established in 1971, three generations of the Middleton family have dedicated themselves to wines of elegance, longevity and distinction. All their wines are made entirely from estate grown fruit and are produced and bottled on site at MOUNT MARY.


The inspiration behind the planting of vines in the Yarra Valley came from the Swiss settlers of the 1850’s. These worldly and hard working immigrants had been greatly influenced by the French wine producers and recognised the climatic parallels the Yarra Valley shared with Bordeaux and Burgundy.


In the 1960’s John and Marli Middleton, driven by a passion for fine table wine, made many visits to the wine producing regions of the world and in particular, to Bordeaux and Burgundy. They soon became hooked on French premium wines and the thought of producing something similar in Australia in the footsteps of the Swiss. They resolved to find a suitable site upon which to establish a small commercial vineyard with the intention of making elegant, low alcohol wines from French varieties. John was driven by an idea put in his head by Colin Preece, Senior Winemaker at Seppelts Great Western, that Australia was yet to produce a refined and elegant Cabernet. John saw it as his duty to work towards this.


And so it was that in 1971, John and Marli stumbled upon the property known as MOUNT MARY. Surprisingly, this ideally located, gentle north facing slope had not been planted to the vine yet they immediately recognised it as being ideal for their purpose. The first plantings were completed by mid 1972 and today MOUNT MARY has 40 acres under vine representing 18 varieties.


The four MOUNT MARY Vineyard estate wines are comprised of two blends traditionally grown and made in Bordeaux, France (Quintet and Triolet) and two varieties traditionally grown and made in Burgundy, France (Pinot noir and Chardonnay).


All MOUNT MARY wines are made from estate grown fruit and are produced and bottled on site at MOUNT MARY.


The fact they are entirely self contained in all parts of the process is extremely important to them. This philosophy has been central to who we are since day one and will remain our approach to producing fine wines in the future.


MOUNT MARY Magnum bottles are now available.
Please contact Mr.Simply for latest pricing and vintages 

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Nashwauk

Nashwauk Wines and Vineyards are located in the Seaview sub-region of McLaren Vale.

Reid Bosward and Stephen Dew, winemakers from Kaesler Wines in the Barossa Valley, are the guys responsible for producing the Nashwauk range of wines.

Nashwauk was established in 2006.

The search to find the right vineyard took some time before a 20 ha property on Neill Road in McLaren Vale, Seaview sub region was bought in 2005. The 2006 vintage release is Nashwauk’s market debut. Nashwauk wines are made in small quantities (volumes outlined on wine labels) and the brand will probably peak at about 5000 dozen a year.

Creating a name for the McLaren Vale brand took time. After months of deliberation, inspiration was drawn from the undulating hills and magnificent view down the Fleurieu Peninsula where the cool waters of the Gulf of St Vincent wash the white sandy beaches. Nashwauk is the name of a cargo and migrant ship, built in Nova Scotia, which met an early grave in the waters off the Fleurieu, near Moana Beach, in 1855. She had set sail from Liverpool with 300 Irish immigrants on board who had the good fortune to survive the wreck. Ships in St Vincent’s Gulf often used lights from houses in the Mount Lofty ranges to navigate by, said winemaker Reid Bosward. “On the corner of the property there’s an old stone ruin which was once used as a shipping landmark. They used the lights they could see on shore and this house was used as a marker, he said.

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New Zealand

Simply remember when discovering wine from New Zealand, there’s a lot more to explore than your poolside white!

New Zealand’s rise on the international wine scene was quick & fueled almost entirely by a single grape variety & region: Sauvignon Blanc from Marlborough. The first plantings are roughly 30 years old, but they defined an entire country’s wine image. Having said that, there is far more to the Kiwi nation than this popular grape variety. New Zealand consists of two islands, each lending themselves to unique growing conditions.


There are a variety of wines that thrive, and as previously mentioned the most famous include the austere, grassy whites made from Sauvignon Blanc in Marborough. 
The next strong contender is Pinot Noir, as it’s proved itself well-suited for New Zealand terroir, also in Marlborough, but most famously in Central Otago.
Here they showcase more muscle, earth driven leads and dark fruit.


The more aromatic varieties including Riesling, Pinot Gris and Gewürztraminer found a niche in the cooler parts of the South Island, whereas Syrah, Cabernet, Merlot etc. thrive in the warmer parts in the North Island. A few of our favourites include, Maude, Escarpment, Unison, Felton Road, Ata Rangi, Esk Valley, Ben Hill & Te Mata.

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Palmer & Co

For Palmer & Co, the creation of a cuvee is just as much the work of Nature as the work of man.
We combine the different grape varieties, crus, vintages and reserve wines harmoniously and with passion until we obtain the perfect balance.
Reflecting the intricate work of a master craftsman and symbolising our house style.
The blending process is true art.

Everything began in 1947 when the Societe des Grands Crus de la Champagne settled in Avize.
It started as an association of seven well established winegrowers, all owners of Premier and Grand Cru vineyards in the areas of the Cote des Blancs and the Montagne de Reims.
All striving for ultimate perfection.

The unique style of their wines was rapidly recognised and the Palmer & Co brand, created in 1948, immediately incarnated this spirit of excellence.

415 hectares of vineyards and over 200 hectares of Grand and Premier Crus.
3kms of cellars at a depth of 18m excavated in chalk, 3,000,000 bottles in stock.

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Patrick Piuze

Born in January 1973 in Quebec, Canada, Patrick Piuze is the third son of a middle class family who was never marked out to wine-producing.

When he turned eighteen, Patrick met Marc Chapoutier who were a real springboard towards his professional life and helped him to get started in wine-producing.

Thanks to him, Patrick travelled all over the world and worked in several wineries in Australia, South Africa and Israel. Then, he went back to Quebec and started up a wine bar called "Le Pinot Noir" in the center of Montreal.

His two-year experience in catering and wine waiting helped him to create a certain culture of wine-tasting there but deep inside, all he wanted was going back to his beloved wineries and cellars.

In the summer of 2000, Patrick left Montreal and carried his backpack to Burgundy, one of the most beautiful regions in France. He joined Olivier Leflaive and his staff in Puligny-Montrachet for the harvest season. After a short course at the Beaune CFPPA (Centre de Formation Professionnelle et de Promotion Agricole), he was entrusted with Olivier Leflaive’s Chablis winemaking.

There, he developed his savoir-faire and then left Olivier Leflaive’s winery four years later for La Maison Verget, where Jean-Marie Guffens passed him his passion for terroir.

Patrick Piuze then started to make a name for himself as an excellent winemaker. His fame led him to be recruited a year later as a cellar master by Jean-Marc Brocard.

At this time, Patrick took the most important decision of his life : he founded his own winery on July 1rst, 2008. It was a real challenge to settle all by himself.

Patrick’s main intention is to make a real difference between "wine grower" and "winemaker". He doesn’t own any vineyard but has a strong influence as a counsellor for the wine growers. He established a trust building approach and a long-term partnership towards wine growers.

This philosophy enables him to pick the best lots in Chablis, most of them of very old vineyards, to collect high quality grapes.

He mainly purchases grapes and provides a varied wine range from Chablis (four different vineyards) to Grands Crus (six references, among which Les Preuses and Grenouilles) and eleven Premiers Crus. Thus, 110.000 bottles has been produced.

Through his wines, Patrick Piuze has always been intent on revealing the true character of Chablis and its wide-ranging terroirs and vineyards.

Our business of trading offers us the privilege to buy grapes on different soil of Chablis.

The Chablis has this particularity to produce wines all different.

Our desire is to find our identity of wine in this varied terroir. The Chardonnay is a formidable transmitter of the diversity of this subsoil.

We make every effort to protect and preserve the quality of the grapes that we buy from meticulous vintners by harvesting ourselves the plots we choose.

The terroirs all produce different wines that is why we specify their provenance on our labels, examples: Chablis terroir of Courgis, Chablis Premier cru Vaillons "Minots", etc ...

Our specialty being to produce varied wines on both banks of the Serein, you will find in this section the set of wines corresponding to each vintage.

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Paul Conti

From humble beginnings in 1948, Paul Conti Wines has become one of WA’s most reputable and respected boutique, family-owned wineries. Located only 30 minutes north of Perth, the Woodvale property, which now houses a modern winery and restaurant, was the original homestead of Carmelo (aka Charlie) and Rosa Conti who, in 1927, immigrated to Australia from a small town in their homeland of Sicily.

The Conti’s raised eight children in the beautiful stone house which has since been converted into a fine dining restaurant, however the property was once the hub of a rural self-sufficient lifestyle. Based on black, fertile swampy soils the conditions were ideal for growing vegetables, planting an orchard and of course nurturing vines.

Cheese and milk, (thanks to the resident cow), pasta, sausages and of course wine were all produced at the property. Today, small historic reminders remain with the old fruit and olive trees still growing strong.

In 1948, Charlie began expanding the modest vineyard to cater to a growing domestic market. The original cellar located directly beneath the family home and which remains today, was dug out by two of the Conti brothers by horse (a stubborn creature, but fondly remembered as Mary) and scoop.

It was from this time onward that a then, young Paul learnt the traditional art of wine making and decades later, became an industry pioneer in his own right.

“It has always been our mission to produce full flavoured, elegant wines that reflect the unique qualities of the regions where our fruit is grown.” Paul Conti.

From 1968 Paul began upgrading the small winery and became the first vigneron to produce premium bottled wine from Tuart soils (a direct result of Tuart trees grown along the coastal strip where the vineyards are located). Early success was achieved with his award winning Mariginiup Hermitage [now called shiraz], an exclusive wine still made from the original vines planted on the Mariginiup vineyard in 1958.

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PIANO PIANO WINES


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In Italian, ‘piano piano’ means ‘slowly slowly’, or, in other words, ‘It will come with time’. It is how Marc Scalzo and his wife Lisa Hernan feel about making wine. It takes time – to learn, to make and to enjoy.

As traditional vignerons, Marc Scalzo and Lisa Hernan have set about planting Chardonnay and Shiraz vines on their picturesque Beechworth property. They are located on the highly sort after ‘golden mile’ amongst some of the region’s most notable wine producers. They focus on making premium, estate grown single vineyard wines. Their wines have a strong sense of place. Rather than impose his own personality on the wines, Marc has always strived to let the vineyard tell its own story.

Marc started his wine education around the kitchen table at home. His father Mario introduced him to a wide selection of local and Italian wines.  After graduating with a Science degree from Monash University and working for IBM for five years, the lure of wine was strong. Marc then studied Wine Science at Charles Sturt University and has many years of practical experience, including seven years as a winemaker at Brown Brothers and vintages at Giaconda, Seresin Estate (NZ), Delegat’s (NZ) and John Gehrig Wines. Marc is also the Chief Winemaker at Rutherglen Estates.

In 1997 Marc planted his first vines with Geoff Simpson at Brangie vineyard in the King Valley. Oliver's blend, named after their eldest son and Mario's blend, named after Marc’s father are from the Brangie Vineyard. After searching for seven years Marc and his wife Lisa purchased their property at Beechworth in 2003.

The Beechworth hills are famous for granitic soils and fine cool climate wines. They have since planted Chardonnay in 2006 and Shiraz in 2008. Sophie's Block Chardonnay was named after their daughter Sophie who was born the year the Chardonnay was planted and similarly Henry’s Block Shiraz was planted, the year their youngest son Henry was born.

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Pinot Grigio

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Pinot Gris

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Pinot Noir

The name Pinot Noir is derived from French words for Pine and Black, the word pine refers to the grape being tightly clustered, pine cone shaped bunches of fruit.
It's mostly grown in cooler climates around the world and is strongly associated with the Burgundy region of France.

Pinot Noir is the hardest wine to produce and get right.
Due to the skin of the grapes being thin it's extremely susceptible to attack from insects, native animals like kangaroos, deers and Mother Nature.
The thin grape skins also mean it's easily attacked by rot, fungus and mildew.

There is no room for any errors when producing Pinot Noir.
Low yields are common and close planted grapes can sweat from heat.
When produced well this is one seductive grape variety.

Pinot Noir is probably my favourite grape variety at the moment.

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Pressing Matters

Pressing Matters is a small, family-owned Tasmanian vineyard with a history of award-winning Rieslings and Pinot Noir.

Our winery and vineyard is located in the Coal River Valley Region just 30 minutes from Hobart.

Pressing Matters’ Rieslings are inspired by the Mosel styles but are designed to reflect and optimize the outstanding characteristics that Tasmanian Rieslings are capable of producing.

The Riesling clones have been planted on their own roots and at a density of 5000 vines per hectare. The clones are D2V3, 198GM, F8V13 and 239GM.

As already noted, yields are very low (the highest to date being 6 tonnes per hectare) and wines are now being produced with 4 levels of residual sugar (or levels of sweetness). The approximate levels of residual sugar are reflected in the labeling – hence:

R0 (super dry),
R9 (dry),
R69 (medium sweet) and
R139 (sweet).

Our Rieslings are also significantly lower in alcohol than most Australian Rieslings and the intense fruit flavours are balanced with natural acidity.

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Red Wine

There is nothing quite like a wonderful Cabernet or Shiraz shared with great friends over a delicious meal! 

We know it can be intimidating diving head first into the wine universe, especially when you're picking out a bottle of red as there are so many different great red grape varietals out there. What’s that you say? Yes, much for your convenience, SIMPLY WINES has curated some of the world's best red wines for your enjoyment.

Cabernet Sauvignon, Nebbiolo, Pinot Noir and Shiraz from regions around the world like Barossa Valley, Bordeaux, Brunello Di Montalcino, Burgundy, Huon Valley, Margaret River and Yarra Valley. Australia is also blessed to have some of the finest winemakers in the world...together with Mother Nature! We produce some of the highest quality red wines for very reasonable prices. Australia's Reds are very much sought after by wine enthusiasts all over the world.

Look out for MR. SIMPLY's key descriptors and tasting notes for each and every wine listed on www.simplywines.com.au. Yes, MR.SIMPLY has tasted each and every bottle offered here...hard job I know. There is also a brief introduction to both iconic and new wineries and the winemakers, to help you understand their alchemy and the two magical elements of wine making - time and terroir.


At SIMPLYWINES you can always count on MR. SIMPLY for an authentic and trusted selection of Red Wines from Australia and the rest of the world. Red wines are MR. SIMPLY’s happy place…7 days a week.

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Reilly's

Justin & Julie Ardill

With a background in pharmacy and medicine, owner and winemaker Justin Ardill saw an opportunity to indulge his passion for wine by purchasing a small parcel of 12 acres of vineyards in Watervale in 1993. Along with these vineyards, he and wife Julie purchased a humble cottage to be their cellar door and winery on the main street of Mintaro known simply as Reilly’s Cottage. It is this building and its 1856 owner Hugh Reilly that inspired the wine label ‘Reillys Wines’.

Beginning in 1994 with 10T of fruit, our first wines were created. Of this, 3.6T of Old Bushvine Grenache was crushed, open fermented and basket pressed by hand by Justin and Julie on the verandah of Reillys Cottage.   The first vintage yielded 300 dozen of each of Riesling, Shiraz and Old Bushvine Grenache.

In 2000 when wine production outgrew Reillys Cottage, our winery at Leasingham was built housing state of the art winemaking equipment. This step took us into a new and exciting phase of Reillys growth.

Over the years, Justin and Julie purchased and planted more vineyards and sourced premium fruit from local growers in the Watervale and Leasingham areas.

Our estate grown Leasingham and Watervale vineyards are characterised by rich red loam over deep limestone. Expert management by our viticulturalist and good mate Rob Smyth ensures the vineyards are low yielding but produce intensely flavoured berries resulting in regionally distinct, fruit driven wines.

Our winemaking philosophy is to produce premium wines from our Clare Valley vineyards with limited winemaking intervention, allowing this quality fruit to truly shine.

The story of Hugh Reilly and Mintaro

Hugh Reilly, a shoemaker from Ireland departed Dublin on the British Sovereign arriving at the Prisoner Barracks in Hobart on the 17th March 1841. Passenger number 1507 and convict number 59008 his records are unclear as to why he had been sent to Van Diemens Land. He did however spend the next 15 years there, leaving in 1856 to arrive in the tiny township of Mintaro, in the Clare Valley.

He settled in Mintaro with his wife and children and over the next 10 years, Hugh converted the stone barn that had been his home into Reilly’s Cottage which served as the local Cobbler’s Shop in the centre of the bustling town, which had boomed with the discovery of slate in the area.

Mintaro's slate quarry first opened in 1854 and two years later was leased to stone mason Thompson Priest who worked the quarry very successfully. His residence was built circa 1856 along with the slate quarry Pay Office on Hill St, just behind Hugh Reilly's Cottage.

Today Reilly's Cottage is home to Reillys Wines Cellar Door and Restaurant while Thompson's Residence and Pay Office Cottage offer cosy B&B accommodation to visitors.

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Reschke

The Reschke history and its close relationship with Coonawarra began in 1906 with the establishment of a prime Hereford stud in the heart of the region. It is this cattle grazing heritage that is reflected in the Reschke bull logo, and the names of the premium Reschke wines.

Reschke’s 400 acre vineyard consists primarily of the varietal that is famous as Coonawarra’s crown jewel; Cabernet Sauvignon.

Burke Reschke, the fourth generation in the family to work the land in Coonawarra, started to develop vineyards and grow grapes for other wineries on the Reschke estate in 1989. The resulting fruit was of such exceptional quality that it was in demand throughout the nineties and used in some of Australia's icon wines. In 1998, Burke released the first wine under the Reschke brand – Empyrean - from the most outstanding Cabernet Sauvignon parcels on the property.

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Ross Hill

The Ross Hill Wine Group is a family owned and operated sustainable business established in 1994 by Peter and Terri Robson, with son James and his wife Chrissy now taking over the reins. The Ross Hill Wine Group Vineyards are planted in mature basalt soils, at a high altitude that carries through into the iconic wine range of whites including Chardonnay, Pinot Gris and Sauvignon Blanc, and the BIG red styles of Pinot Noir, Shiraz, Cabernet Franc and Cabernet Sauvignon.

The Ross Hill Wine Group roots were firmly planted in 1994 by Peter and Terri Robson. Joined by their son James and wife Chrissy in 2006 to continue the hard work, passion and dedication to produce exceptional quality and elegantly refined, cool climate Ross Hill Wines.

In 2008 wine making duo Phil and Rochelle Kerney joined the family. Phil brings with him 15 years of wine making experience both in Australia and Internationally. Rochelle has been by Phil’s side through much of his winemaking journey and is herself working towards her own qualification as a winemaker. The Kerney’s have brought with them an enormous amount of passion, care and knowledge of wine and the winemaking process, which fits perfectly into our family mould. In 2014 Phil & Rochelle were recognised by Gourmet Traveller Wine magazine as winemaker(s) of the year finalists.

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SAMI-ODI

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The enigma that is SAMI-ODI, Fraser Mckinley is crafting incredible Syrah.
Situated in Barossa Valley, South Australia, all wines are exquisitely handled with minimal intervention.

The Barossa is the home of shiraz in Australia. It is a place that saw most of the country's famous Shiraz come to life. A lot of truly spectacular wines have emerged from this region. However, more recently there has been one man who is doing his own thing, pushing for ever-more pure and balanced wines: Fraser McKinley.

In the past, he worked with the Torbreck Vintners, but in 2006 he embarked on a totally new project. A small winery, that goes by the curious name of SAMI-ODI, producing minuscule quantities of Syrah (he doesn't say Shiraz!) of the highest order. But, he just doesn't make generic wines of the Barossa, no he carefully selects plots in some of the valley's finest vineyards and vinifies them separately to create a cuvée, combining their strengths.

What is fascinating is that the wines he produces are already approachable in their youth and straight from the bottle. Immediately you are drawn into the glass by a never-ending wave of perfumes that literally jump straight at you. Trying to single some of them out is not easy, and it certainly is a unique expression of the Barossa.

McKinley’s motivation is to make wines that don't have acid additions, with a very steady eye on picking based on pH, ‘this is so much more important for me, and it’s based on a stylistic choice. pH for me is the most important part – it gives me a rough idea where I will end up,' says McKinley. The wines are picked earlier than most in the Barossa, generally in February, which sounds extraordinary, but it seems to work from this site. After that, there is a small sulphur addition, but everything else is done by foot (gentle pigeage) and gravity.


Super low production and extremely hard to acquire. Stunning labels and descriptive corks in unique shaped wine bottles. If you ever come across any of

SAMI-ODI wines make sure you buy them!

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Sangiovese

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Sauternes

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Sauvignon Blanc

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SAVATERRE

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 SAVATERRE's vineyard has been named in the top 25 vineyards in Australia.

Nestled in the mountains of northeastern Victoria, just outside the picturesque town of Beechworth, lays the SAVATERRE vineyard. The site was “discovered“ in 1996 by Keppell Smith, owner and winemaker, after an expansive search through Australia’s quality wine regions. The mild summer days, cool climate elevation combined with the rolling foothills of the Victorian Alps was the magic “terroir” combination sought by Keppell.

Intensely focused on the creation of outstanding, individualistic wines far removed from the mainstream, Keppell looks more to the wines, winemaking and viticulture of the Old World as his inspiration. Ranging from vineyard aspect through to the use of natural yeasts and the finest French barriques, he combines the art and the science of winemaking in his drive to produce the finest of wines.

The region itself is blessed with beautiful views, fantastic local produce, outstanding dining and of course the historic town of Beechworth. It has a growing wine presence and has recently been recognised as an independent wine region.

Our Vineyard is elevated at 440m (1440 feet) above sea level and is farmed along organic principles. No pesticides are used. The soil consists of ancient granitic “buckshot” over decomposed clay. These unique gravels are rich in minerals and provide excellent drainage whilst the clay provides some sustained water to the vines in summer. This ancient, poor soil naturally limits the cropping level to less than 4.5 tons per hectare.

The vines are close planted at 7500 vines per hectare. This allows the vine to carry a smaller crop and direct all its energies to producing intense flavours and wonderful textures - traits that are found primarily in only outstanding vineyards. This unique combination of soil, climate and viticulture provides SAVATERRE with intense fruit of the very highest quality. The grapes are hand picked in the cool of the autumn morning and transported to the winery which is next to the vineyard.

"On the charts with a bullet – this time next year, once the 2004 chardonnay in particular has been released, the rating could easily move even higher. This, it has to be said, is a spectacular vineyard with spectacular potential, and as the 2002 wines show, that potential is sheeting through with a clarity that is shattering. And it’s the vineyard that is doing it. The south-facing slope that fronts into the teeth of the Victorian Alps, the ancient rocky soils, the high altitude, the warm summers and the cold, cold nights. This is a dramatic landscape and the truth is that the wines are all about that: the vineyard was only planted in 1997, all chardonnay and pinot noir, but the near-cinematic quality of this site is already blindingly obvious. The potential of this place is limitless." Ranked 22 out of 25.

Our Winemaker and co-owner, Keppell Smith, has long had a passion for fine wine. After a few years spent in the money markets "fine tuning" this passion Keppell knew he needed to express this on a more fundamental level and his quest to find a site and become a winemaker was born.

Leaving the money markets Keppell roamed Australia looking for the perfect site whilst working with key figures in winemaking. In Beechworth, he wondered with such an icon of Australian wine, Giaconda, located here why there were not more vineyards. He figured the decomposed granitic loam soil, the microclimate of the region and vineyard aspect were key elements to creating a great wine.

After many months of talks with a local farmer, the SAVATERRE site was purchased and a vineyard planted in 1996. Keppell's winemaking technique is a minimalistic, hands-off approach. "It is all about the quality of the fruit from the fantastic site we have here at SAVATERRE." His approach to winemaking is in the tradition of the fine wines of Burgundy.

In the winery no yeasts are added to the basket pressed juice. "It is all up to wild yeast to start, maintain and finish the fermentation." Keppell particularly likes the layers of complexity a wild yeast fermentation and lengthy lees ageing adds to the wine. The wine spends a total of 18 months in personally imported French oak barriques and then 6 months in bottle before being released.


SAVATERRE Chardonnay is in Langton's Classification of Australian Wine and served in Emirates Airlines First Class.

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SENTIO

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SENTIŌ : Feel. Perceive.
Handcrafted wines highlighting regional expression through unique single vineyards and consistent vinification techniques
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Chris Catlow the winemaker is a gun, his wines are stellar and he will only grow in prominence over the years. Chris is a local Beechworth lad who worked as a teenager with Barry at Sorrenberg. Barry convinced him to complete tertiary education and Chris now has a double degree in viticultural and wine science.

Following that he spent seven vintages on the Mornington Peninsula mostly with Sandro at Kooyong Estate and has completed five vintages with Benjamin Leroux, the star of Meursault. The Chardonnay is from the Smith’s vineyard. Chris also has a deft hand with his reds too, the Pinot Noir comes from Mark Walpoles’ vineyard (one of the top viticultural legends in Australia). Soft and plush.

“My philosophy for SENTIŌ is a work in progress.

Making wines that represent where they’re from is the fundamental point. I always loved seeing wines that give a story of the vineyard and the region.”

"One of our favourite Chardonnay's at the moment is the 2019 from Beechworth! 
Chris Catlow is a remarkable winemaker producing stunning wine!”
- Mr. Simply


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Sevenhill

At Sevenhill Cellars, the first winery established in South Australia's Clare Valley,  you can enjoy distinctive, estate-grown wines and experience our notable heritage and spiritual character.

Sevenhill was settled by the Society of Jesus (Jesuits) in 1851 to produce sacramental wine. While this tradition continues today, Sevenhill is also highly regarded for its premium table wines, which are recognised for the regional qualities that have put the Clare Valley on the world stage.

Sevenhill was established by Austrian Jesuits who fled their country to escape political and religious oppression.

Two Jesuit priests, Father Aloysius Kranewitter and Father Maximillian Klinkowstrom, travelled to Australia as chaplains to a group of 130 Catholics led by Franz Weikert, a Silesian farmer, whose vision was to establish a community in South Australia which could enjoy religious freedom.

The immigrants settled near the township of Clare and the Jesuits, impressed by the fertility of the local soil, purchased 100 acres of land in 1851, naming it Sevenhill after the Seven Hill district of Rome.

Sevenhill Cellars was established in the following years to provide sacramental wine in the emerging Catholic parishes around Australia, beginning Sevenhill’s respected tradition of Jesuit winemaking. The underground cellar was excavated by hand and the winery building was constructed from stone quarried on the property.

There have been seven Jesuit winemakers at Sevenhill, the most recent of whom is Jesuit Winemaker Emeritus, Brother John May, SJ, who still works closely with the winemaking team and is a passionate advocate of Sevenhill and the Clare Valley.

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Seville Estate

When Dr Peter Mc Mahon planted the first vines at Seville Estate in 1972, it marked the rebirth of the Yarra Valley as a premium wine region.  By the end of the that decade Dr Mc Mahon and his wife Margaret, along with producers such as Mount Mary, Yeringberg, Yarra Yering, St Huberts and the like were fashioning wines that served to re establish the lofty reputation the Yarra had enjoyed in the 19th century. From its first vintage, Seville Estate quickly established itself as one of the Yarra Valleys finest producers.  Surprisingly in a region more renowned for its red wines produced from Cabernet and Pinot Noir, its was the Seville Estate Shiraz that received the most attention quickly becoming one of Victorias most sought after wines Today 35 years after Peter and Margaret started the dream; Seville Estate enters its third phase. A new generation of the Mc Mahon family has also become involved in Seville Estate. Peter and Margaret’s grandson, Dylan McMahon is now the winemaker following the passion ignited a generation before. The Van Der Meulens, who ran their own successful design and construction company G & M Building Group in Brisbane for 18 years, have long been passionate about wine and looked at several wineries around the country before settling on Seville. They bought the property from the controlling group of partners led by CEO Robert Hawkins and winemaker Iain Riggs (from Brokenwood in the Hunter Valley).  The Van Der Meulens moved to the winery, located off theMonbulk-Seville Road, in December 2005.

Situated on a ridge of red volcanic soil overlooking the upperYarraValley– hidden from the well-trodden tracks of the mainstream, the soils at Seville Estate are extremely fertile red to grey volcanic, over a clay base.

The vines are substantially dry grown, as irrigation is only used when the vines are under extreme stress.

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Shiraz

Syrah also known as Shiraz is a dark skinned grape variety grown throughout the world.
Originating in the southeast of France with established connection to the city of Shiraz in Persia.

Some of the most famous examples are produced in France and Australia.
There are Shiraz vineyards in America, Canada and South Africa. 
With Australia having some of the oldest Shiraz grape vines in the world, with the first being planted in 1788.
Shiraz is Australia's most widely planted grape variety and it's grown in nearly every wine region around the country.
Barossa Valley is one of Australia's best known wine regions for this grape variety.

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Skillogalee

In the early 1840's, the pioneer and explorer John Horrocks settled at Penworththam, named after his home town in England. From here, he explored further north in the Flinders ranges, using Afghan camels and looking for land suitable for settlement. On one such expedition, Horrocks' party was beset by illness, injuries and bad weather. Having run short of provisions, they survived only by making a "skillogalee" or "skilly" - a sort of thin porridge or gruel, probably from grass seeds and water. The word "skillogalee" comes from Celtic origins and the dish was commonly fed to prisoners in Ireland around this time. When Horrcocks finally made it back to Penwortham, he gave the creek nearby the name Skillogalee in memory of this event. The vineyard takes its name from the creek which runs through the eastern, lower end.

 

Skillogalee operates a wine tasting and sales area and a restaurant from an old stone cottage built in 1851 by a Cornish miner, John Trestrail, who settled here and operated the property, then called Trevarrick Farm, as a mixed home farm. He and his wife had 17 children of whom 13 survived - he was a religious man who, it is said, did not approve of drinking!

The property remained in the Trestrail family until the early 1900's. It was then planted to stone fruit and vines for dried fruit, currants and sultanas. In the 1950's and 60's it became a grazing property until it was bought by Spencer and Margaret George in 1969. It was planted to wine grapes over the next 2 or 3 years - early varieties were Riesling, Shiraz, Grenache and Crouchen (formerly know as Clare Riesling) In the early 1980's, most of the Grenache and all the Crouchen were grafted to Traminer and Cabernet Sauvignon and additional small areas were planted with new Cabernet Sauvignon, Cabernet Franc and Malbec.

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SLIDE DESIGN

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 Design is inspiration, surprise and joy.

It is the amazement to see something unique for the first time. It means creating spaces to feel good and live surrounded by beauty. Design is giving a personal touch to indoor and outdoor spaces and choosing your own ideal element that is the perfect landscape of emotions and experiences, which become unforgettable memories.


Giò Colonna Romano knows it well, when he founded SLIDE in 2002: his fancy fantasy matches perfectly with his thirty-year know how in the processing of plastic resins. The first note of amazement is the luminous furniture, which immediately became a must-have in the world of events.


Since 2015, his son Marco Colonna Romano has taken over the company with his father’s same desire to grow and innovate. Thanks to a new spirit and the team of young people that work with him, SLIDE has become a beloved company for outdoor furniture: architects and interior designers from all over the world have fallen in love with the new ideas, shapes, materials and tactile textures.


Indeed, SLIDE creates complete furniture and entire collections, thanks to the collaboration with some of the most famous designers of the world, such as Alessandro Mendini, Paola Navone, Fabio Novembre, Stefano Giovannoni, Marcel Wanders, Karim Rashid and Marc Sadler. New materials were chosen and inserted, initially the soft and rigid polyurethane, and then comfortable cushions, waterproof fabrics, tactile textures ideal to complete the polyethylene furnishings with elegance and class.


SLIDE is deeply linked to its first essence, the lighting sector: in the last years it has developed a much more technical line of lamps for large areas, with an essential shape but a strong visual impact. For the first time, SLIDE has succeeded in matching the industrial process with the craft work: to meet the increasing demand of the living sector, the company developed its production process and created non-replicable nuances, in which every small imperfection enhances the industrial process and makes every piece unique.


The strength of SLIDE has always been the attention to the international market, the creation of something that was not there and then became necessary: thanks to these features, Slide continues its production in Buccinasco, near Milan, but its name and products reach more than 130 countries around the world.

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Spain

If you’ve started exploring Spanish wine, chances are you’ve had a Tempranillo or two.

Although Tempranillo is the most planted grape variety in Spain, and most famously hailing from Rioja & Ribera del Duero, there is a much larger array of interesting red and white varieties throughout this plentiful wine producing country. The exciting thing about Spanish wine is there are so many great value wines, and if you’re willing to spend a little more and exploring the classics, you’ll be that much more rewarded!

Another special feature in Spanish wine is many times they do the work for you! This means you get the opportunity to taste well-cellared/aged wines without investing time & storage space at home, resulting in an already approachable and complex wine right out of the gate! Look for the terms Joven, Crianza, Reserva, or Gran Reserva to guide you on how long the wine has been aged.

Last but not least, let’s not forget Cava (Spanish sparkling). Cava Is produced in the traditional method (with secondary fermentation in the bottle) like Champagne in France, except a fraction of the cost. The big takeaway is you can have fun exploring Spanish wine of all types without overextending your time and wallet!

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STANDISH WINE COMPANY

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Dan Standish is one of the most highly regarded winemakers in the Barossa Valley with a deep connection to the place

THE STANDISH WINE COMPANY is a wine company located in Australia's Barossa Valley. The estate produces multiple examples of Shiraz from vines with ungrafted rootstocks, including The Standish, The Relic, Andelmonde, Borne Bollene and The Schubert Theorem, from specific vineyard sites in Barossa Valley and Eden Valley.

The company was founded in 1999, after Dan Standish, who was the winemaker at Torbeck Vintners, secured a small parcel of Shiraz vines from his parents' vineyard in Vine Vale, a subregion of Barossa Valley. Today this 8-hectare (19-acre) vineyard, which is planted on white sandy soils over deep clay, contributes grapes for the flagship wine, The Standish.

The portfolio has a range of other varietal and blended wines. Drawing on previous winemaking experience in the Rhône Valley, Standish produces The Relic Shiraz with a small percentage of Viognier, a traditional technique in Côte Rôtie. Andelmonde, Borne Bollene and The Schubert Theorem are produced from 100-percent Shiraz sourced from vineyards with ungrafted vines.

The Standish Wine Company wines are vinified with wild yeasts and open-top fermented. They are then basket-pressed and matured in French oak barriques.

The much awaited 2016 Standish single vineyard wines have arrived. Dan Standish is one of the most highly regarded winemakers in the Barossa Valley with a deep connection to the place. He is a sixth generation local from a family of grape growers and has had his hand in the vineyard since he was a young boy.

Each wine is comprised of dozens of components. Different picking times, row selection, separate parcel vinification in small open top fermenters followed by maturation on lees in different format barrels all tease out greater complexity. Finally what can only be described as a brutal classification is used to ensure only the finest components are labelled under the Standish name.

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Stanton & Killeen

Seven generations have poured their enthusiasm, dreams and hard work into Stanton and Killeen and every wine speaks to a part of our story.

The Stanton family, originally from Suffolk in England, worked hard to establish a vineyard with many setbacks such as phylloxera, drought and the Depression. Norman Killeen married Jack Stanton’s daughter, Joan and in 1954 gave birth to 6th generation winemaker Chris Killeen. In 1968 the business name was changed to ‘Stanton and Killeen Wines’ and thus started a new phase in the history of the winery. Today the business is owned and managed by Chris Killeen’s wife Wendy and their children Simon and Natasha. Simon has studied a Bachelor of Wine Science at Charles Sturt University in Wagga Wagga and Natasha is studying a Master of Wine Business through the University of Adelaide.

Discover our inviting cellar door in the heart of the Rutherglen wine growing region.
Rutherglen is situated in picturesque North East Victoria and is a perfect place to visit. Three hours from Melbourne, four from Canberra and forty minutes from the Albury airport. The Murray River offers great fun in the warmer months and the High Country will keep the whole family entertained over the snow season. Whatever your interests, be it food and wine or fast paced adventure, Rutherglen is the perfect place to base yourself and explore the North East region.

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Star Lane

Nestled in the heart of Australia’s famous Beechworth wine growing region of North Eastern Victoria, the family owned and operated Star Lane Winery offers one of the most beautiful and picturesque Cellar Door wine tasting experiences in Australia.

Internationally renowned for its our outstanding Handcrafted Boutique Red Wines, Star Lane Winery is the proud achievement of Brett and Liz Barnes. Brett is the Vigneron and Liz is the winemaker and together they have combined their extensive knowledge and expertise with a few hard earned and well kept secrets to see Star Lane Winery and its Red Wines achieve the very highest levels and reputation for elegance, finesse, and distinction.

Brett and Liz sincerely welcome you to their winery, and their fine wines, and hope that you may enjoy them all as much as they have enjoyed their uncompromised long labour of passion to present them to you.

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Tempranillo

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The Lane Vineyard

We bring the beauty of The Lane Vineyard into every glass of our wine. Wines with a true sense of place; fine, complex flavours with increasing clarity, structure and finesse.

Designed by John Edwards and Wineries By Design’s Gerald Asbroek, the winery incorporates the latest technology and winery equipment available.

John’s extensive research and the careful selection of winemaking equipment reflect his intimate knowledge of every block of grapes at The Lane Vineyard.

The grapes are hand picked or carefully machine harvested in the cool hours of night and delivered a distance as little as 10 metres or as far as 300 to the winery door. No food miles here at The Lane Vineyard!

At The Lane Vineyard we take sustainability seriously. We are working at being socially responsible, environmentally sound and economically viable. The Lane Vineyard winery was designed to meet stringent new planning laws in relation to crush size, wastewater management, building location and spill protection. These measures protect the Mt Lofty water catchment area and minimise the use of precious water pumped from an underground bore or harvested through rainwater tanks.

 

We have adopted a range of cleaner production practices in the winery to improve the quality of our wastewater including utilising an ozone generator to sterilize barrels and tanks rather than using caustic chemicals. This results in ‘cleaner’ wastewater that is treated on-site in an aerobic system, polished, then returned to the vineyard as irrigation water.

We selected this method because there is no interaction with groundwater or surface flows. The wastewater tanks are situated within a bunded dam as a spill retention strategy to further minimise any risk to the environment. 

We are actively reducing energy emissions through a state of the art cooling system and energy efficient lighting throughout the winery, dining and tasting room. We aim to purchase a percentage of our electricity needs from renewable energy sources. We bottle and package wine using recyclable materials and are constantly looking for ways 
to reduce supply chain waste.

In the vineyard we are taking steps to eliminate herbicide and pesticide use. Our aim is to promote abundant organic organisms within the soil profile and natural control of 
pests within the vine canopy.

We understand and are humbled by our responsibility to invest in and protect the wonderful natural resources of The Lane Vineyard as these resources are inextricably linked to the quality and character of our wines.

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Underground Winemakers

Underground Winemakers was established in 2006 at Mt Eliza by former T’Gallant employees, Adrian Hennessy, Peter Stebbing, and Jonothan Stephens. At that time the venture had no resources other than a collective wine industry experience of over 30 years and a resourceful, hands on determination. The vision was simple; source the right grapes and make quality, approachable wines which are true to style and expressive of variety.

Following this philosophy, Underground is not restricted to a single region. The Mornington Peninsula provides Pinot Gris, Chardonnay and Pinot Noir, while Central and Northern Victoria supply Durif, Shiraz, Cabernet and Brown Muscat. All wines are made and bottled at the Mt Eliza Winery, giving Underground complete control over winemaking input. Packaging and presentation of the entire range is contemporary, designed to reflect both the quality of the wine and its individual character.

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Warramate

Warramate Wines is a small, independently owned vineyard in Victoria’s Yarra Valley. It was established in 1970 on a spectacular north-facing slope overlooking the central Yarra Valley.

With plantings of Riesling, Cabernet Sauvignon, Merlot, Shiraz, Pinot Noir and Chardonnay it produces wines of distinction, depth and intensity from its hand-tended and non-irrigated vines.

Jack and June Church first started planting vines in 1969 after an extensive search throughout Victoria for a plot that would be suitable for their dream vineyard.


Dr Bailey Carrodus from Yarra Yering had just started planting vines on his property below the Warramate site that Jack and June Church eventually settled on.

On the other side of Maddens Lane, Guillaume de Pury had begun to re-establish the vineyard at Yeringberg, while Dr John Middleton’s Mount Mary was established a few years later.

Coldstream Hills was then established by James and Suzanne Halliday in 1985 when Warramate Wines was celebrating its 15th birthday.

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White Wine

Gone are the days of massively over-oaked Chardonnay.
These days, new world Chardonnay is here to stay! 

If you are bored of always relying on the “house white” comfort zone but aren’t sure where to start, you have come to the right place. White wines are enjoyed for being flavourful, fresh and clean, light-bodied, medium-bodied and full-bodied depending on the grapes used and the alcohol content of the specific wine.


Sauvignon Blancs are a popular elegant, flavourful, fruity medium-bodied white wine whilst 

the ever-versatile and popular Chardonnay embodies a more classical and bolder full-bodied white wine. Rieslings are dry or sweet, creamier and light-bodied, much like the 

easy-drinking, people-pleasing Pinot Grigio / Pinot Gris, which are known and loved for its zesty acidity and fruity notes.


Some of MR.SIMPLY's 2021 favourites include SENTIŌ, SAVATERRE, MOUNT MARY, BASS PHILLIP, BACCHUS, MARCO LUBIANA, LAHERTE FRÈRES and DELAMOTTE.

 

SIMPLY WINES is fortunate enough to have the opportunity to get their hands on some of the best Chardonnay in Australia and wants to share it with you all, without costing you an arm and a leg! Australia is truly blessed to have some of the finest winemakers in the world...together with Mother Nature! We produce some of the highest quality white wines for very reasonable prices. Australia's white wines are full of minerality, well-balanced and textural on the palate, making them well-loved by wine enthusiasts all over the world.


Yes, MR. SIMPLY has gone through the "painstaking" process of trying all these amazing white wines, from Chardonnay to Riesling, Tasmania to Mosel, Gippsland and Beechworth, Australia to France, just for you. It’s a tough job but someone had to do it, much for your enjoyment.


Look out for MR. SIMPLY's key descriptors and tasting notes for each and every wine listed on www.simplywines.com.au. There is also a brief introduction to both iconic and new wineries and the winemakers, to help you understand their alchemy and the two magical elements of wine making - time and terroir.



You can always rely on MR. SIMPLY for an authentic and trusted selection of, Australia and the world's best, white wines.  After all, MR. SIMPLY always kickstarts happy hour, with a golden and flavourful white wine…7 days a week.

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WINE MERCHANDISE - MR. SIMPLY

OFFICIAL & ORIGINAL
LIMITED EDITION

Vintage is #TRENDING right?


MR. SIMPLY loves to express his fine appreciation of great wines (especially Australian wines) in unique and beautiful settings, using bespoke hand blown Grassl glassware, pouring wine into vintage and artistic decanters.


When he's not out making new friends at Australia's wineries, he comes up with some amazing wine collectibles for all you wine lovers in Australia, and around the world. 
Here is a range of his favourite designs, illustrating his true passion for Australia and the world's finest Pinot, Chardonnay and his unorthodox Sabrage Champagne methods.


All of MR. SIMPLY's approved designs are truly a wine lover's favourite. All designs printed are part of a limited edition (small batch) collection; Like all the wines he carries, here in www.simplywines.com.au. Get yours now!


Designed, Printed and Made in Melbourne, Australia.
MR. SIMPLY MERCHANDISE can be shipped worldwide.

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WOODSTOCK

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The 'WOODSTOCK' Name.

The original WOODSTOCK property was named by English settlers, after their hometown of Woodstock, near Blenheim Palace in Oxfordshire, England.

The Townsend Family, headed by William Louis Townsend, received a Crown Lease for the property in 1905, built a home with a brick well and established the estate as a vineyard and orchard. It has been known as Woodstock ever since.

In the centre of the town of Woodstock in England stands a set of medieval wooden leg stocks, which were historically used for the public punishment of townsfolk who had over-imbibed.

A replica of these stocks welcomes you at the entrance of WOODSTOCK Estate in McLaren Vale. Incidentally, our much-revered single vineyard WOODSTOCK ‘The Stocks’ Shiraz, sourced exclusively from 31 rows of old Shiraz vines (planted circa 1900), has been cheekily named after this set of stocks!

Our Philosophy
To capture the essence of McLaren Vale, we strive for absolute quality, beginning in our old vineyards, through every phase of winemaking, to the wines before you, wherever that may be. The WOODSTOCK wine portfolio includes a range of fresh aromatic whites, opulent yet finely structured reds and finally, an eclectic selection of after-dinner wines.

We believe in capturing natural acidity and fresh grape characters in our whites and rosé.

WOODSTOCK reds are all about smooth tannins and purity of fruit. As grape tannins age on the vines, they become less bitter making their wines softer. WOODSTOCK reds are soft and approachable when young, yet with structure to age with cellaring.

Our aim is to put together balanced table wines with all the building blocks necessary for them to grow in flavour profile and intensity with careful cellaring.

WOODSTOCK founder Doug Collett had the foresight to make fortified to benefit future generations of wine lovers. His son Scott, continues those footsteps and releases consistent, evolving quality classics.

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Yangarra

Yangarra Estate is a biodynamic wine farm in the McLaren Vale region in South Australia.

The Yangarra philosophy centres around producing wines solely from our single-vineyard estate, where our bush-vine Grenache is the keystone variety.

With our feet firm in history, and our eyes on the horizon, Yangarra Estate now exists to deliver the essence of this beautiful place to your glass.

McLaren Vale folks like to think that their region on the Gulf St Vincent, patron of viticulturers, has “the best Mediterranean climate on Earth.” 

With this foremost in mind, Yangarra Estate is devoted solely to producing wines from the best grape varieties of the southern Rhone, which lies on the north-west Mediterranean coast.

Yangarra’s combination of rare geologies, moderate altitude, abundant sunshine and cool evening breezes make it perfect for growing varieties that thrive in these moderate maritime environments.

Our respect of this special piece of country is evident in the wines we make from its grapes - every Yangarra Estate wine is a confident reflection of the nature of this land.

There were vineyards in the foothills near Yangarra Estate by 1850.

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Yarra Yering

A new beginning

Having completed his degree in horticulture at Victoria University in Wellington New Zealand, he worked for a time as a scientific consultant to the New Zealand Department of Agriculture.

He took a second degree, this time in winemaking at Roseworthy Agricultural College in South Australia, where he also taught for some time before moving on to complete his Doctor of Philosophy for research into plant physiology at Queens College, Oxford University in 1965.

A residential college at Queens now carries the name “Carrodus Quad” in his honour.

Location

Inspired by the elegance and sophistication of the wines he encountered at Oxford, Dr. Carrodus embarked on a study tour of the vineyards and wineries of France, Spain, Portugal and Italy before taking up a position at Melbourne University and beginning the search for a vineyard site on which to produce wine in the style he had grown to love.

The first vintage

Legend has it that for the next few years his students in the botany department made many field trips into Victoria’s Yarra Yalley studying its flora, topography and soils. He found his perfect site at the foot of the Warramate Hills and in 1969 began planting.

The gentle slope with its northerly aspect and deep grey silty loam shot through with bands of gravel fulfilled all of his requirements. Good drainage, all day exposure to the warm sun, and enough elevation from the valley floor to avoid the spring frosts.

He named his vineyard Yarra Yering and in 1973 produced his first vintage of Dry Red Wine No. 1, a Bordeaux inspired blend and Dry Red Wine No. 2, a northern Rhone blend.

The future

Yarra Yering quickly gained an international reputation for quality and individuality and for the next 35 years Dr Carrodus made his wines to great critical and commercial success.

Dr Carrodus died at home in September 2008 and the vineyard was subsequently sold to two businessman, both passionate Yarra Yering fans. They have continued to operate this iconic vineyard with the same philosophy.

Yarra Yering Magnum's now available.
For more information please email sales@simplywines.net.au

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