Agrapart Blanc de Blanc Magum
$462.99
The Champagne house of Pascal Agrapart is located in the celebrated village of Avize in the heart of the Côte de Blancs. The estate previously known as Agrapart & Fils was established in 1894, yet unlike many of the smaller grower Champagne houses that have only begun to estate bottle under their own labels in recent decades, the Agrapart family have done so since the inception of the domaine. The winery was founded by Arthur Agrapart and is now run by the fifth generation of the family, Ambroise Agrapart, who joined his father Pascal in the 2018 vintage.
They farm 10 hectares of predominantly Chardonnay vineyards, the vast majority of which are Grand Cru in the heart of the Côte de Blancs (mostly in the villages of Avize, Oger, Cramant and Oiry). Additionally, a small percentage of Pinot Noir is planted north of Aÿ in Avenay-Val-d'Or, a well-known village in the days when Champagne produced still wines. Vines that were planted at the end of Pascal's father's career have now reached 40-50 years of age. With complex juices from these coveted Pinot terroirs, Ambroise has added a Côteaux Champenois Rouge and a Rosé Champagne to the range, both released in 2025. To ensure the highest possible quality, production has always been kept at an artisanal level, with quantities of no more than 5,400 cases produced in any given year. Vine age is among the oldest in the Côte de Blancs, with many of Agrapart’s vineyards in excess of seventy years of age, and the average overall age of the vines is a healthy forty years old. The estate has also farmed organically for years, but has never really publicized it. For Pascal, this was merely the right way to farm, not a marketing fad to promote the wines. From these fine, old Chardonnay vineyards, Agrapart produces some of the most refined and complex wines to be found in the region.
Vajra Barolo Albe Magnum
$216.99
The Vajra family has farmed Bricco delle Viole, the highest cru in Comune di Barolo, since the 1880s. At the young age of fifteen, Aldo Vajra embraced the dream to revive his family legacy. Displaying a vision and commitment belying his young age he took over the estate in 1968, turning a new page. Aldo soon acquired the first organic certification of the region (1971), created private biotype selections (selezioni massali) of Nebbiolo and Dolcetto, pioneered the renaissance of Freisa, a noble yet forgotten local grape (1980) and the cultivation of Rhine Riesling in Piemonte (1985).
Today, the family has 40 Ha under vine. The estate is steeped in tradition. Barolos are macerated for 20 to 30 days, depending on the vintage. Wines are typically matured in large neutral Slavonian casks. The holdings in Bricco delle Viole are the prized vineyards of the estate, planted in 1949 by Aldo’s grandfather. It’s a very fresh terroir with open exposure and breezy conditions. Holdings in Barolo commune are: Fossati, Coste de Vergne and La Volta. Recently acquired vineyards in the commune of Sino (just outside Barolo DOCG, next to Serralunga) make a gorgeous Langhe Nebbiolo.
Marchand Tawse Morey-St-Denis Vergy
$174.99
The story of the Maison Marchand-Tawse in Burgundy begins with the extraordinary story of Pascal Marchand, the French Canadian boy wonder, who in 1985 at 22 years old, took the reins of the Clos des Epeneaux in Pommard. He became an overnight sensation, and in the process pretty much defined modern Burgundy. The collaboration of Pascal with another French Canadian, Moray Tawse of the Tawse Winery in Niagara, one of Canada’s most recognized wineries, gave birth to the new Maison Marchand-Tawse in 2011. This domaine has reached the quality level in Burgundy where you can rely on every wine they make to be exceptional, even in difficult vintages.
Yarra Yering Dry White
$73.99
Established in 1969, Yarra Yering is recognized as one of Australia’s most iconic vineyards. From 29 hectares of dry-grown vines in the Yarra Valley, they produce wines renowned for their signature structure, understated power, and enduring longevity. Yarra Yering is one of the oldest and most beautiful vineyards in Victoria's Yarra Valley with 28 hectares of vines located at the foot of the Warramate Hills. Established in 1969 by Dr Bailey Carrodus, the 1973 vintage saw production of the first vintage of Dry Red Wine No. 1 and Dry Red Wine No. 2. Yarra Yering quickly gained an international reputation for quality and individuality and paved the way for other Yarra Valley wineries.
Yarra Yering produces elegant, complex and powerful wines. Approachable as young wines, they have the ability to develop in the bottle for many years. Today, Yarra Yering winemaker Sarah Crowe (James Halliday's 2017 Australian Winemaker of the Year) honors the tradition started by Dr Carrodus.
North Star Linkwood 9 Year
$107.99
This 9 year old Linkood is the marriage of 3 Oloroso Octaves with 2 Refill Sherry Hogsheads. 52.9%
North Star BenRiach 10 Year
$109.99
This 2014 BenRiach was bottled at 53.5% after maturing 10 years in an Oloroso Hogshead.
Millstone 10 Year Oloroso Sherry
$129.99
Millstone bottles some of the best sherry matured whiskies in the world, and we can't wait to try this 10 year old matured in Oloroso Sherry. 46%
Uncommon Crab Pear Cider
$29.99
Info from the Bottle,
"In the cider-world, crabapples and pears sit on opposite ends of the spectrum of ingredients. Pears are sweet and subtle, wOKhereas crabapples are intense, bringing layers of flavour and deep dimensions of acidity.
This cider is the perfect marriage between two extremes, one that demonstrates a gestalt wherein the best parts of each shine, creating something better than either component could be alone."
Decadent Drams Craigellachie 20 Year
$529.99
Bottled at 58.3%, this 2005 vintage Craigellachie, was initially matured 16 years in a Refill Hogshead before finishing 4 years in a First Fill Sherry Hogshead. 20 Years. - 87.22pts Whiskybase & 89pts Whisky Fun
Producer Description
"Big cask Craigellachie that doesn’t care if you’ve had your dinner. A 2005 refill bruiser with four years of first-fill sherry bolted on at the end, bottled at 58.3% and soaked in pipe smoke, walnut oil, BBQ soot, and treacle you’d need a bandsaw to cut. It’s waxy, meaty, sulphur-kissed and unapologetically heavy. Think coal shed, old study, steak tartare and scorched fruit cake. Not elegant. Not clean. Just massive and magnificent."