New Arrivals

Stuart McCloskey "For those who wish to explore unadulterated beauty – this is the one. She’s so graceful (without impacting texture or flavour) and purrs with pedigree. Very special, indeed...read more

Stuart McCloskey "The palate is medium-bodied, the tannins are mellifluous and work in harmony with the succulent fruit... The flavours gently rock and roll you, and she gets better the longer you spend with her. Beautiful drinking...read more

Stuart McCloskey “Please do not buy on the whim of one-point. Read the notes and I spent the morning with both. Two different wines and two different journeys. Both are beautiful and both play to a specific mood and tempo…read more

Stuart McCloskey “The bouquet is a beauty and tiptoes into claret territory but certainly has its boots firmly in the Coonawarra. It does take some coaxing – a few hours in a decanter allows the wine to blossom...read more

Stuart McCloskey “The flavours spread across the palate – the length is astonishing. A wine for true believers and one that clearly demonstrates the importance of a great vineyard, a spectacular vintage and a sensitive winemaker. Such a complete wine…read more

98 Points - Andrew Caillard MW "Deep crimson. Beautiful classic Barossa Shiraz with intense dark plum, praline, paneforte aromas and roasted chestnut, wax polish, chinotto notes. Richly concentrated and vigorous...read more

Stuart McCloskey “This oozes pedigree and only gets better with more time in the glass. You must doff your cap to Rob’s control of the acids, texture and flavour, with everything working in perfect, balletic harmony...read more

Stuart McCloskey “In many ways – this reminds me of Schubert Theorem from Standish. Exotic, brooding and that telltale elixir-like charm that I love so much. The palate is full throttle, enormously powerful...read more

99 Points – Huon Hooke, RealReview.com “Impressively deep, bright red-purple colour, in great shape for an Australian pinot of its age, then the bouquet arrives with a great complexity of smoked charcuterie...read more

99 Points – Huon Hooke, RealReview.com “Impressively deep, bright red-purple colour, in great shape for an Australian pinot of its age, then the bouquet arrives with a great complexity of smoked charcuterie...read more

Stuart McCloskey "A dreamboat bouquet... Outright delicious and the sense of quality is unmistakable. Seriously good and faultless for the money...read more

Stuart McCloskey "Unequivocally, this is a superb Chardonnay, and one that does not give a toss about fashion or critics. This delivers bags of flavour (nothing is overstated) and is packed with immense character...read more

97 Points – Antonio Galloni, Vinous “Galardi’s 2008 Terra di Lavoro is a legend in the making. It is a fabulously ripe, rich and seductive wine endowed with beautifully articulated dark plums, ash, leather, licorice...read more

98 Points - Andrew Caillard MW "Deep crimson. Beautiful classic Barossa Shiraz with intense dark plum, praline, paneforte aromas and roasted chestnut, wax polish, chinotto notes. Richly concentrated and vigorous...read more

Stuart McCloskey, tasted 5th February 2026 “Stylistically, this reminds me of the exquisite Pinots produced by DuMol... Ridiculously good...read more

Stuart McCloskey "I can smell the salty waves lapping at my feet – the bouquet is a heady one and filled with exotic spice, every imaginable dark fruit you can think of (and all soaked together)...read more

Special 6 pack price - £9.94 per bottle

Stuart McCloskey “Albariño and skin-contact Malvasia are my guilty, wine pleasures. I seek-out both varietals (with some bottle age) during the winter months and gorge on them... read more

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100 Points James Suckling.com “Impeccable depth of tannin here. Rich blood plum flavors, intersected with blackberry. So saturated in flavor, so long and full of energy. The vinous intensity on the finish is spectacular. read more...

Stuart McCloskey “I am not sure I have ever encountered a ten-year-old wine with such intense, primary aromatics. This blossoms with air – not too much, mind you. An hour or two will suffice...read more