Wines

We believe great events deserve exceptional wines.

That’s why we source our kegs through TAP, a company dedicated to bringing the finest wines from Australia, Italy, and France straight to your glass. TAP works closely with passionate winemakers and families, respecting every step of the winemaking process to ensure each drop is as fresh and delicious as the next.

Sustainability is at the heart of their philosophy, with a commitment to sourcing from wineries that use sustainable viticulture methods, treating the land with the utmost care.

Now, let’s get to the fun part!

Italy

Pinot Grigio

Dry | Apple | Minerally | Melon

Rosé

Situated in Manzano, 120m above sea level with a microclimate located between the Alps and Adriatic Sea. The area makes classic indigenous white wines from the ‘Colli Orientali del Friuli’ area. Hand picked, gently pressed, cold settled and fermented in stainless steel tanks at controlled low temperatures using an aromatic yeast strain. The wine is then left to rest for three months in stainless steel tanks. The wine does a little skin contact during fermentation which gives the wine a subtle onion reﬂection in the glass.

A golden yellow wine with a delicate, yet strikingly dry taste, pleasingly bitter, full and well balanced, distinctly astringent with vinous aroma. Perfect if enjoyed with antipastos, also excellent with ﬁsh it will compliment soups as well as stewed meats.
Dr. Vincenzo Vernocchi
Friuli-Venezia Giulia, Italy.
12.8%

This fresh and classic Rosé is made from 100% Nero D’Avola grape and situated inland southwestern vineyards of Sicily. The grapes are de-stemmed and delicately crushed, chilled to 10°C and left to macerate on their skins for approximately 8 hours, giving the must a delicate pink hue. Placed in stainless steel fermentation tanks and left to rest for 36 hours. Fermentation is carried out using selected yeasts at a controlled temperatures Intense blush pink colour.

Delicate | Dried Flowers | Red Fruits | Long Mineral Finish

Aromas of rose water, dried ﬂowers, citrus, with soft notes of salinity. Fresh taste of ripe red fruit, orange zest and a long mineral ﬁnish perfectly served on a balmy sunny evening.
Dr. Vincenzo Vernocchi
Sicily, Italy.
12.5%

Sparkling

Dry fresh fizz | Green apple | Pear | White Peach

Sangiovese

Our Sparkling Extra Dry is 100% Glera grape also known as Prosecco. It is a well-structured, elegant and aromatic with notes of green apple, pear and white peach.

A crisp, refreshing acidity enhances the delicate ﬁne beaded mousse. Made in a fresh ‘drink now style’.
Veneto, Italy.
11.5%

Situated in San Miniato, 150m above sea level between the hills of Florence and Pisa. A sandy clay that has evolved from the Pliocene era of rich marine fossils as well as mineral fragments of pure chalk.

Hand picked, traditional long maceration and fermentation at a controlled temperature followed by a Malolactic fermentation in concrete tanks. Aged for 6 months in large seasoned Slovenian oak barrels followed by another 4-6 months in concrete tanks to rest until we ﬁll the wines into our stainless kegs.

Soft | Red currant | Spice | Potpourri

Dr. Vincenzo Vernocchi
Tuscany, Italy.
13%

France

Sauvignon Blanc

Fresh herbs | Citrus | Passionfruit | White Peach

A medium bodied aromatic white wine with a distinct yellow colour. Balanced acidity and minerality is married perfectly with this fresh crisp wine.

Notes of citrus and herbaceous scents, primarily grapefruit and sage with slight undercurrent hints of white peaches and fresh grass clippings.
Dr. Vincenzo Vernocchi
Côtes de Gascogne, France.
12.5%

Australia

Chardonnay

Complex | Cream | Yellow Nectarine | Long Finish

Grenache

Majority of this hand-picked fruit is whole bunch pressed, some had 24 hour skin contact, while a small proportion was fermentedon skins. This adds a nice bit of structure and complexity. The idea is to create the texture and phenolics in the wine from skin tannin and solids rather than placing it into oak. Really well structured and elegant.

Toasty lees character, yellow nectarine, cream and some ﬂoral notes. The ﬂavours follow on the palate which is textural and long wth a saline pithy ﬁnish.
Rob Hall
Yarra Valley, Vic.
13%

Two vineyard sites make up this wine - Lopresti vineyard on Hahn Roadat the southern end of McLaren Vale and an old vine vineward in the Blewitt Springs sub-region. The fruit was destemmed with whole berries fermented to dryness and pressed directly to 500L, 600L and 2,400L neutral oak. A small amount of whole bunch fermentation was used. The wine remained in oak on full lees where it matures until bottling in Late August 2022.

Vibrant | Redcurrant | Cinammon | Raspberries

Pure fruited aromas of redcurrant and cinnamon follow through on to the palate with fresh acidity keeping the wine lively and vibrant. A small percentage of whole bunch fermentation in the wine adds a savoury element and herbal notes. A light bodied wine that works well in an aperitivo setting.
Rob Mack
McLaren Vale, SA.
13%

Pinot Noir

Balanced | Cherry | Rhubarb | Spice

Shiraz

This complex Pinot Noir is hand-picked from 4 different vineyards in the Yarra Valley. Ferments were either de-stemmed or 100% whole bunch. Whole bunch made up around 15% of the blend. The wine is matured in old barrels, without preservatives for around 9 months. Finished with a small addition of sulphur dioxide before kegging.

This Pinot Noir has aromas of sour cherry, rhubarb, and strawberry, with hints of herb and spice from the whole bunch batches. The palate is well balanced, with moreish acidity. A dry and savoury finish, with some well matured tannin from the extended maceration.
Rob Hall
Yarra Valley, Vic.
13.5%

Authentically Heathcote. We are super proud of this wine – over the vintages we have tried to get a particular taste profile for our shiraz. We have nail this 2023 vintage.

In the vineyard/winery: Destemmed and fermented at 25-30° covered for 7-10 days. Pressed and matured in vats and casks for 8 months. Racked and aerated regularly to soften the wine. Vineyards carefully selected for a balance of fruit weight and ripeness.

Cool climate | Dense Red Fruits | Olive Spice | Violets

Dense red and blue fruits, violets, and olive spice. Ripe, plush, dark fruit flavours, wild spice, silken feel.
Steve Webber
Heathcote, Vic.
14.5%

Chenin Blanc

Delicate | Crisp apple | Pear | Almonds

Gamay

The Tregarthen vineyard is in the Kuitpo sub-region of the southern Adelaide Hills. The small section of Chenin Blanc is the only block of the variety grown in the Hills and is on a gentle north facing slope. Cool evenings allow for a long ripening period to stainless steel tank and fermented to dryness before spending four months on yeast lees to provide some richness and complexity.

Pale straw in colour, aromas of almonds, crisp apple, and nashi pear jump from the glass along with ripe stone fruit. Clean, delicate, and pure on the palate with restrained fruit and floral characters. Flavour length is provided by crisp acidity and a light textural element thanks to the wine’s time spent resting on lees.
Rob Mack
Adelaide Hills, SA.
11.5%

Gamay Noir is the principal variety of Beaujolais (just North of the beautiful city of Lyon). It is slightly more juicy and crunchy than Pinot Noir and is great with autumnal dishes like mushrooms, truffle and cassoulet.

in the vineyard|winery: Fruit was hand harvested and hand sorted. A combination of whole berry 70% and whole bunch 30% is tipped into open fermenters. 10-15 days of maceration and fermentation with wild yeast. Pressed, settled overnight and then filled to barrel by gravity. Allowed to mature for 6 months at 16°C in 500L French casks.

Smashable | Earth & Spice | Violets | Dark Fruits

Lifted perfume of blue and dark fruits, charcuterie, earth and spice. Gentle and supple flavours, rich and plump with violets, serious but smashable red.
Steve Webber
Yarra Valley, Vic.
13%

Cabernet

Bold | Blackcurrant | Dark Cherry | Mixed Spices

A classic cool climate blend of Cabernet Sauvignon and Cabernet Franc exhibiting precise definition of fruit flavours, high soft tannin and complexity. Four weeks on skins gives the wine its vibrant dark cherry colour. Maturation for 24 months. French oak for 14 months then moved to stainless for the remanning time.

Blackcurrant, dark cherry nose with hints of cigar box, tea leaf and mint adding complexity. The palate is medium bodied with richness and intensity supported by its soft integrated tannin.
Dr. Vincenzo Vernocchi
Côtes de Gascogne, France.
13.5%

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