Pillastro Primitivo is one of our best-loved wines. The three-time Winery of the Year has blended Cabernet with Primitivo, from 80-year-old vines, to make this dark swarthy red. It's barrel aged as well to add oak spice to the rich fruit.
Having picked up in excess of 50 awards and well over 2,000 5-star reviews, Pillastro Primitivo has been a big hit. This is the Rolls Royce version of Angelo Maci’s outstanding Puglian red, offering even more intense, silken black fruit and spice.
The talent behind this wine is the now legendary Angelo Maci of the multi-award-winning Cantine Due Palme winery. His wines are always splendid, but he has truly excelled himself with this rare, gorgeously deep and richly fruity Susumaniello.
Winemaker Jeff Carrel had a vision: to make fine, silky Pinot Noir. Not from its spiritual home of Burgundy, but from the Languedoc. He sourced grapes from the high Pyrenean foothills and this strawberry, peony-scented red is the tasty outcome.
If you like the Reserve Sauvignon from Rapaura – New Zealand's former Winery of the Year and World’s Best Sauvignon Trophy winner - you'll love Rohe Dillons Point. From an exceptional subregion, it dazzles with ripe tropical fruit and minerality.
RedHeads have been making pioneering wines in various shed wineries. In that time they’ve picked up Trophies and over 100 Golds. They make a single estate wine – 1888. With kirsch, plum and raspberry, black olive, liquorice and spice.
Coonawarra is "the finest red wine region" (Times) in Oz and Jack Burston grows some of its best grapes. He used to sell them to a big, premium brand, but was delighted when RedHeads wanted to bottle them solo. A dark cherry, spice-filled beauty.