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Quilty & Gransden - Shiraz 750ml"WINEMAKING: Grapes were harvested at their optimum ripeness over a 5 day period. Fruit was destemmed and then fermented at warm temperatures with twice daily maceration of skins to assist in colour and flavour extraction. Pressed off skins at completion of ferment, this wine was then lightly matured on French oak at 15% new barrel equivalent, for 6 months. Several parcels were then blended to achieve the best blend of fruit, tannin and palate weight.

Allans raspberry jube lolly

The nose features dark red fruits and mixed berries

blackberries

nothing else

And I will say ever since that Mcdoughlly kid from down the way started eatin' like a deer he's really lost some of that Molson muscle

this East Coast IPA is packed with oats for a super-silky mouthfeel & sings the classic East Coast juicy/hazy combo

Bonehead - God Mode (Imperial WC Pilsner)

the last bit of primary fermentation was finished in the bottle to create the “petillant naturel” style

a young cognac aged in French Limousin oak barrels

"The series that put us on the IPA map is back

"Meerts Tilquin series was made by fermenting fruit that had already been used once

Loads of bold grapefruit and crushed pineapple lead into a spicy