Wines

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Chardonnay

Chardonnay has a long history in the Hunter Valley but it’s only in the last 50 years that it’s been made as a single varietal wine with Murray Tyrrell’s Vat 47 first made in 1971. The De Beyers vineyard has some of the region’s oldest chardonnay vines dating back to 1972 with small batches made for the Colvin label by Tyrrell’s stellar winemaker, Andrew Spinaze.

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Semillon

Semillon serves as the white bookend to (black) shiraz grapes in the Hunter Valley – assuming a singular expression of the Bordeaux variety. Lean and linear, subtle and shy it emerges from its shell to shine its pure, laser-light after 5 or so years in the bottle. That’s not to say it’s not more than a joy to drink in its youth – it’s tight, refreshing (and low alcohol) making Semillon the very best luncheon white – especially with oysters and spicy dishes.

Semillon is the stalwart variety in the De Beyers vineyard with vines dating back to 1967. Again Drayton and Tyrrell’s have made the Colvin Semillons – both masters with the variety.

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Shiraz

Shiraz is the hallmark grape of the Hunter Valley with the De Beyers Vineyard plantings dating back to 1967.

The style is unique more savoury than fruity, medium rather than full-bodied with an extraordinary ability to age in bottle. The best Hunter Shirazes have oak in background, supporting but not dominating the spicy red fruit flavours.

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Sangiovese

Sangiovese is the native grape of Tuscany and the backbone of the region’s ubiquitous Chianti. Sangiovese arrived on Australian shores in the early 1980’s when the Montrose winemaker, Carlo Corino planted cuttings he secreted from Italy at Mudgee. John Colvin loves Tuscan reds, and being somewhat of a maverick, thought he’d like to drink some Sangiovese from his own vineyard.

1999 was his first vintage and a more than credible wine that’s only recently ascended to vinous heaven. The 2000 vintage is still a graceful red – a fantastic testament to the prospects of Sangiovese on the De Beyers’ site. Settling a style for the Colvin Sangiovese is a work in progress with Trevor Drayton making the inaugural vintages and the team at Tyrrell’s now at the press. The 2017 vintage sees a fresh approach with drinkability its hallmark.

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Chardonnay

Chardonnay 2016
$720 1 dozen

Colour: Pale white gold
Nose: Lush perfumes of yellow peach, toffee apple and lemon myrtle spice
Palate: Full, rich and round with ample stonefruit and custard apple flavours. There’s plenty of power to sustain the finish
Drinking: now - 2020
Food match: Roast chicken

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Semillon

Semillon 2016
$360 1 dozen

Colour: Pale white gold
Nose: Honey and beeswax mingle with fresh citrus fruits and lemon- inspired spices
Palate: Full flavoured and quite ‘round’ its tropical fruits an indication of its early development. In horse racing parlance - a sprinter rather than a stayer
Drinking: now - 2020
Food match: Panko-crumbled flathead fillets

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Semillon 2009
$540 1 dozen

Colour: Pale lemon
Nose: Fresh notes of lemon, honey and spice with a hint of lime marmalade the only indication of its age
Palate: Wow – intense and powerful yet subtle and refined with a singular thread of fresh acidity driving the finish to a seemingly endless conclusion. ‘Remarkably fresh and will age for many years.’
Drinking: now - 2025
Food match: A salad of finely shaved fennel, olives and Parmesan

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Shiraz

Shiraz 2013
$600 1 dozen

Colour: Blood red
Nose: Raspberry and red cherry aromas with subtle spice and a whiff of damp earth
Palate: Tightly woven with a sinewy spine of tannin defining the palate. Red plum and blueberry flavours accompany the somewhat stern (skin derived) tannins and ensure a long cellar life
Drinking: now - 2023
Food match: Wild venison casserole

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Shiraz 2011
$720 1 dozen

Colour: Ruby red
Nose: Red and black fruit dominate the nose with lots of savoury spices in the background. Hints of forest floor and old leather adding further complexity
Palate: Vigorous palate with plenty of dark plum and blackberry flavours aided by fresh liquorice and pink peppercorn spice. ‘A high quality wine reflective of this terrific vintage’
Drinking: now - 2024
Food match: Steak frites

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Sangiovese

Sangiovese 2017
$420 1 dozen

Colour: Bright ruby red
Nose: Fragrant red cherry and raspberry with hints of star anise and fresh aniseed
Palate: Lithe and lively with good depth of red fruits - more cherry and raspberry with redcurrants too. Fine tannins provide a frame to the fruit and extend the finish. ‘A real surprise! A delicious young wine that’s ready now’
Drinking: now - 2021
Food match: Pizza margherita

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Sangiovese 2011
$480 1 dozen

Colour: Brick red
Nose: Savoury nose of damp undergrowth and briar with hints of black olives and dried aniseed
Palate: Lean and sinewy, more savoury than sweet, the fully developed fruit flavours underpinned by some gravelly tannins
Drinking: Today
Food match: Wild boar ragu

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Sangiovese 2000
$480 1 dozen

Colour: Mid tawny red
Nose: : Earthy bouquet of old leather, cool undergrowth and cedarwood with a touch of plumcake
Palate: Graceful and complete savoury than sweet fruited with fine tannins prolonging the finish
Drinking: Drink-up!
Food match: Pork and fennel sausage roll, hold the sauce

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