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Red Wines at Wine Culture

For a small wine shop we stock a huge range of quaffing, boutique and rare red wines. You’ll find our range of South Australian red wines impressive as you will our great selection of imported red wines from New Zealand, Burgundy, Bordeaux and Italy. Whether it’s Shiraz, Cabernet Sauvignon, Pinot Noir, Shiraz Cabernet or a cheeky GSM you wish to buy, we’ll have the red wine that will delight.

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  1. Burn Cottage Moonlight Race Pinot Noir 2015 (organic)

    94 Points, Mike Bennie, Wine Front, "A blend of three vineyards here. The Burn Cottage crew have stepped out from the remarkable home vineyard, though I think it makes up about a third of the wine. Low on the oak so you can slam it down fast.Wonderful perfume. Smells cherry-like, savoury, faint dusty spice, touch of clove, earthiness, undergrowth. Really a whole lot going on. Texture is firm, tight, subtle and cool in fruit flavours, long. Long. It’s elegant yet shows off savouriness, tannins are shapely and succulent. It’s restrained, needs time, but offers so much for serious pinot lovers. Yep."

    $64.99 per bottle

    $740.89 per case of 12 bottles ($61.74 per bottle )

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  2. Koerner Mammolo Sciaccarello 2016

    KOERNER MAMMOLO SCIACCARELLO 2016

    $43.99 per bottle

    $501.49 per case of 12 bottles ($41.79 per bottle )

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  3. Koerner Cannonau Grenache 2016

    KOERNER CANNONAU GRENACHE 2016

    $36.99 per bottle

    $421.69 per case of 12 bottles ($35.14 per bottle )

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  4. Koerner The Clare 2016

    40% Syrah, 35% Tempranillo, 15% Mourvedre & 10% GrenacheNumerous batches of fruit where sourced from Gullyview, Attunga and Springvale Vineyards. The different batches where picked on various dates through out vintage. In the winery the majority of the fruit was destemmed, some whole bunched where used, the final wine consists of roughly 20% whole bunches. All fruit was fermented with indigenous yeast in open fermenters and hand plunged once or twice a day. Time on skins generally lasted two weeks before being pressed, settled in tank for a few days and then racked to ceramic egg or old oak. Maturation lasted 6 months, at which point the wine was blended to tank where it sat on fine lees for a further three months. At this point a small sulphur addition was made and the wine was bottled without fining or filtration.

    $28.99 per bottle

    $330.49 per case of 12 bottles ($27.54 per bottle )

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  5. Picardy Pinot Noir 2014

    Plump ripe red cherries, lithe and elegant with a pretty aromatic lift.

    $41.99 per bottle

    $478.69 per case of 12 bottles ($39.89 per bottle )

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  6. Helm Classic Cabernet Sauvignon 2015

    Established in 1973 on the site of an ols school ground, Ken Helm has carved out his own unique terroir focussing on Riesling and Cabernet Sauvignon. While he is best known for producing some of Australia's best rieslings, his Cabernets really intrigue the senses and excite the palate. Rich fruit, soft tannins, new oak all in balance.

    WAS $39.99 per bottle

    $28.99 per bottle

    $330.49 per case of 12 bottles ($27.54 per bottle )

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  7. Rockford Rod & Spur Shiraz Cabernet Sauvignon 2014

     

    $49.99 per bottle

    $569.89 per case of 12 bottles ($47.49 per bottle )

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  8. Mt Difficulty Pinot Noir 2015

    Winery Notes: As our vineyards are ageing we are starting to see more complexity emerging each vintage, 2015 produced a Pinot Noir focused on complexity and evolution; lovely beguiling violet florals interplayed with dark cherry and sweet brown spice. The wine displays depth confidence and poise. Dense supple dark cherry notes lead a brown spice element into introducing the wine, this move into a beautifully textured plush mid palate, out of which rise fine elegant textural tannins. Cherry and spice notes frame the finish. CELLARING POTENTIAL: Mt Difficulty Bannockburn Pinot Noir will improve for 7-10 years given optimal vintage and cellaring conditions.VINTAGE 2015: The beginning of spring bloomed dry and cool with low soil moisture coming into the season, November was characterised by much cooler than normal temperatures. The vines got away to a reasonably slow start. December was warm and remarkably settled leading to a compact and successful flowering. The warm settled spell continued right through January. February arrived and whilst warm was unusually damp, with much higher than average rainfall. March dried the vineyards out and the season finished with a warm flourish in April. We again started harvesting with lower sugars than typical at nice ripe flavours. The harvest was very compact; everything being harvested over a 21 day period. VINEYARDS: The grapes for the wines that carry the Mt Difficulty Bannockburn label are subject to two strict criteria: they are managed under the umbrella of the Mt Difficulty viticultural team and must be sourced from vineyards situated on the South side of the Kawarau River at Bannockburn. Each has a specific terroir, largely influenced by climate, and offers a variety of soil types from open gravels to heavier clays. They are all low in fertility, and include light sands, clays, loams and gravels. Mt Difficulty Estate Pinot Noir is blended from a range of Bannockburn vineyards, with the majority of grapes coming from earlier plantings which are predominantly clones 5, 6 and 10/5. More recent plantings are a mix of Dijon clones: 113, 115, 667 & 777.WINEMAKING CONSIDERATIONS: Cooler growing conditions in 2015 saw slightly smaller berries and lower yields of approximately 5.0-5.5 Tonnes /Ha. We started harvesting our Pinot Noir from 4th April and continued through to April 23rd. Where possible we try to co-ferment different clonal lots from the same vineyard, while vineyards are kept separate. Around three quarters of our ferments were de-stemmed only; the remaining quarter contained 20-30% whole clusters. The must underwent 9-10 days of cold maceration, being hand plunged once daily. The ferments were heated after this and all fermented with indigenous yeasts. The ferments lasted for an average of 6 - 8 days during which time they were hand plunged once to twice daily with the temperature peaking at 300C. The wine stayed on skins for a further 7-9 days post-dryness, and was plunged occasionally with increasing ease. When the wine tasted in harmony it was pressed off to barrel where it resided on full lees for 12 months. It underwent malolactic fermentation in the spring, was racked out of barrel in late autumn and filtered but not fined prior to bottling.

    $52.99 per bottle

    $604.09 per case of 12 bottles ($50.34 per bottle )

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  9. Hancock And Hancock Shiraz Grenache 2015

    This vintage is a cracking good one! Loads of bright red berries and spicy charms with a balanced palate and terrific length.

    $19.99 per bottle

    $227.89 per case of 12 bottles ($18.99 per bottle )

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  10. Domaine De La Romanee Conti Grands Echezeaux 2000

    DOMAINE DE LA ROMANEE CONTI GRANDS ECHEZEAUX 2000

    $2,250.00 per bottle

    $25,650.00 per case of 12 bottles ($2,137.50 per bottle )

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