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This is a stellar white Rioja. t’s the flagship of Altos, a cellar founded in 2006 by winemaker Jean-Marc Sauboua, and already with 125 Golds. Old-vine Viura and Chardonnay, fermented in barrel, this is intense, citrusy and toasty.
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Since he took over the family estate in 1990, he has also acquired sites in Languedoc, Roussillon, Provence, Alsace – and far afield in Oregon, Australia’s Heathcote and Portugal. Domaine de Bila-Haut is his prize in the Roussillon’s Latour de France.
Its rugged slopes include soils of gneiss, schist, chalk and limestone, lending richness, depth, power and finesse.
This white is made from Grenache Blanc, Grenache Gris and Macabeu, with a little this vintage of Marsanne, Viognier and Roussanne for a more aromatic style.
Pure, unoaked and with white peach fruit, it pairs well with trout or chicken, but is great solo, too.
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Tony Laithwaite has long wanted to make an estate white at La Clarière, but traditionally Castillon is all about reds. Now he's crafted this oak fermented white. Long, complex and citrusy, it's won four Golds.
A vibrant, fruity and fresh Sauvignon Blanc that’s worth getting excited over. Aussie Cleanskin range bears little on the label, but what’s in the bottle is top. The high altitude coolness of King Valley ensures a ripe, tropical, crisp white.
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The magnificent seven behind this white are led by Jean Paul Coste, winemaker and grandson of the village cellar’s founder. Light on numbers and overshadowed by near neighbour Châteauneuf du Pape, Jean Paul could have sold out to the big boys. But that would mean the end of the village wine. Instead, our heroes decided to stand and fight – making the cellar a really personal project. They produce Rhône wines with just as much character too.
Their Gold-medal red was a hit with customers when it launched. Now we’re excited to share their Blanc. It’s another gem. Citrus, apricot, peach and wild flower notes mingle with a honeyed lovely intensity and mineral depth – rich, but still fresh and dry. Serve with grilled fish for a perfect match.
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Meet Dog Point – an outstanding, award-winning range of wines from New Zealand’s Marlborough region. In 2004 Ivan Sutherland and James Sealy decided to take the skills they’d learnt as viticulturalist and winemaker at Cloudy Bay and set up on their own. They had a head start as Ivan had planted vineyards in Marlborough back in the 1970s. Dog Point remains very much owned by the two families – a boutique winery aiming firmly for high-quality wines, produced as naturally as possible.
Using hand-picked, low-yield grapes, the wine is meticulously made and hugely expressive of both Sauvignon Blanc and the terroir of the Wairau Valley. No stranger to awards, this is a white to chill down and savour with salmon with salsa perhaps or spicy noodles.
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