#Australian shiraz

[wine-porn]

Hen-Pecked

This wine will take the paint off your car. Seriously some rambunctious stuff. Green and virile in the nose, intense vegetal and spiny fruit clamoring for attention in a purple-blue body, the eucalyptus and dearthy grasp allowing only sentiments of berry and cherry to glimmer through. A funky swill masquerades across the bouquet, everything hinging on chubby, dripping roots and Caltrans-mowing…

[princemick]

val u better ship that wine internationally, I wanna try it

[winemastery]

The ButteryFly Effect Shiraz S.E. Australia (Episode 393)

[mariacallous]

If you want to understand how China abuses its power on the world stage, consider the lobsters. After the Australian prime minister called in April 2020 for an international investigation into the origins of the COVID-19 pandemic, the Chinese ambassador to Australia, Chen Jingye, ominously hinted at the economic backlash. “Maybe the ordinary [Chinese] people will say, ‘Why should we drink Australian wine? Eat Australian beef?’” he told the Australian Financial Review. It and other outraged statements from the Chinese government had all the subtlety of a mafia capo wandering into the neighborhood deli and saying, “Nice little business you got here—shame if anything happened to it.”

In the weeks and months that followed, China instituted onerous import inspections on Australian rock lobsters and instituted new bans on timber and barley shipments from Australia. Given that in 2018 and 2019, China had accounted for about 94 percent of the Australian rock lobster market, the new trade restrictions were clearly meant to devastate the country’s lobster industry.

China also invoked punishing tariffs on Australian wine—tariffs that in some cases reached 212 percent—and exports stopped almost overnight. One winemaker, Jaressa Estates in the South Australian wine growing region of McLaren Vale, had been selling about 7 million bottles a year to China, some 96 percent of its total business, and saw that number drop to zero. “The country’s biggest overseas market vanished almost immediately. Sales to China plummeted 97 percent that first year. Storage tanks overflowed with unsold vintages of shiraz and cabernet sauvignon, pressuring red grape prices,” the New York Times reported. “Now that its economy is entrenched as the world’s second largest, the threat of losing access to China’s 1.4 billion consumers is a stick that few countries or industries can afford to provoke.”

It was a brutal lesson for Australia. As one winemaker told CNN, perhaps Australia shouldn’t be so quick to cross China in the future—and it should have approached questions about COVID-19’s origins with more delicacy. “Australia’s only a little nation. We should have absolutely supported it, but we didn’t need to lead the charge,” the vintner said. All told, Australia saw some $13 billion worth of exports targeted.

Outside the egregious Australian case, China has begun to wield the economic stick more regularly. For example, it halted salmon imports from Norway after the Nobel Peace Prize went to Chinese dissident Lio Xiaobo, punished Taiwan in 2022 with new restrictions on exporting pineapples, apples, and fish, and went after Lithuania when the Baltic country tried to strengthen ties with Taiwan. The wide-ranging Chinese move against Lithuania was unprecedented—extending not to just to obvious products like milk or peat but also against products manufactured with semiconductor chips made in Lithuania. As the New York Times wrote at the time, “China’s drive to punish Lithuania is a new level of vindictiveness.” The consequences for Lithuania were so dire that the German-Baltic Chamber of Commerce reported that the country’s high-tech industry faced an “existential” threat.

The most powerful voices in the global trade discussion largely stayed silent during these attacks. The European Union filed a perfunctory World Trade Organization complaint on Lithuania’s behalf but, as the New York Times reported, “otherwise largely left one of its smallest and weakest members to fend for itself,” and behind the scenes its officials urged Vilnius officials to appease China. “To use a Chinese phrase, they are killing the chicken to scare the monkey, particularly the big German monkey,” one European think tank leader said publicly. “Many European leaders look at Lithuania and say, ‘My God, we are not going to do anything to upset China.’”

And while some U.S. officials held performative tastings of Australian wine, the United States failed to step in to stabilize or support Australia, Norway, Taiwan, or Lithuania. There were no high-profile “Berlin Airlifts” of pineapples to U.S. grocery stores, tanker convoys of Australian Shiraz rolling up the Capital Beltway, or “Buy Baltic” public service announcements to encourage consumers and corporate leaders to look to Lithuanian suppliers. There was no coordinated effort to build a coalition to implement an emergency adjustment of tariffs on Australian wine or lobster, let alone to help the affected industries find new commercial buyers.

Perhaps it’s easy to write off such American reluctance as our own strain of protectionism—maybe the government didn’t want to be accused of undercutting Hawaiian pineapples or promoting foreign competitors to California Zinfadels—but the truth is that even at home the United States has failed to stand up for our industries when China targeted them. We didn’t support American airlines and hospitality companies when China pressured them to remove Taiwan’s name from their maps; nor did the United States government stand up meaningfully for the free speech of NBA players who criticized China.

China is learning, again and again, that bullying works, mastering the 21st-century toolkit of economic statecraft and warfare. As Bethany Allen, a journalist who has covered China for a decade, writes in her book, Beijing Rules: How China Weaponized Its Economy to Confront the World, “If we speak the language of markets … then China hasn’t just learned that language. It has learned to speak it louder than anyone else.” The Chinese Communist Party’s “authoritarian style of state capitalism,” Allen argues, means it “is willing to draw on its full arsenal of leverage, influence, charm, deception, and coercion.” And China has begun to deploy those tools all too frequently—leading to very real questions about whether anyone, companies or nation-states, can afford to be economically reliant on China.

The United States needs to do better—for ourselves and our allies. Strong allies are not going to help only out of self-interest, they’re going to do it because they want to follow their values and principles—and we have to make it easier for countries who want to help us counter China. We need to create an umbrella that shields countries, companies, and individuals when they take on China’s attempts at hegemonic thought and action.

Critical to any global strategy to counter China is building and securing the series of bilateral relationships and multilateral institutions and alliances that helped the West win Cold War I. We have to make it easy for our allies—and desired potential allies—to say yes to such alliances. China is surrounded by many relatively small and weak countries that need real reassurances, both security and economic, that if they side with the United States in a regional coalition they won’t be out in the cold.

Even countries like South Korea, Japan, and Australia that are G-20 countries with advanced economies and trillion-dollar-plus GDPs are small compared to the behemoths like China and the United States, especially if they’re left geopolitically isolated.

Beyond ad hoc responses to pressure on our friends when they stand up to China—especially but not only when they’re acting at our request—the United States needs to figure out a new alliance framework to deter such actions from China in the future. China needs to know that bullying won’t work.

On the security front, there’s little value in the Indo-Pacific in a replacement for SEATO, the 20-year attempt to build a Southeast Asia alliance like NATO that ended in 1977 after never achieving a working military structure. (One British diplomat called the alliance a “zoo of paper tigers.”) Today, too many of the countries across the Indo-Pacific are already protected by bilateral security pacts with the United States to bother joining a larger formal security alliance. For example, given that both Japan and the Philippines have their own security pacts with the United States, it’s not entirely clear what domestic political appetite there would be for, say, the Philippines to be treaty-bound to defend Japan if it’s attacked.

Instead of a military security alliance in the Indo-Pacific, we should be looking to build a new—and global—economic security alliance. America should lead the way in creating a new organization—call it something like the Treaty of Allied Market Economies (TAME), an “economic NATO” alliance of European and Indo-Pacific nations with open-market economies. Together, the partners in this alliance would respond as a unified block to political and economic pressure from China—or any other economic aggressor, for that matter—through a combination of trade barriers, sanctions, and export controls.

In some ways, this alliance would look similar to the coordinated but independent action that the West took in levying unprecedented sanctions against Russia after its Ukraine invasion. As an additional carrot to joining such an alliance, like-minded members could all share increased trade benefits in the form of tariff cuts, regulatory cooperation, and enhanced investment terms.

Beyond formal joint economic punishment of an aggressor, such an alliance could also plan for and commit to repairing and replacing real economic harms that member countries face when hit with retaliatory tariffs or trade wars. Such “trade diversion” often occurs in the market anyway. As one market closes, another opens—and we know that, in part, because of China’s actions against Australia. Markets are adaptable and most goods can flow elsewhere, especially if protectionist tariffs don’t stand in the way. It’s why Australia, for instance, weathered some of China’s aggressive moves better than anticipated. In particular, the Australian coal industry—which was also hit with punishing bans—turned out just fine because coal is such a fungible and high-demand product. “Once China banned imports of Australian coal in mid-2020, Chinese utilities had to turn to Russian and Indonesian suppliers instead. This, in turn, took Russian and Indonesian coal off the market, creating demand gaps in India, Japan, and South Korea—which Australia’s stranded coal was able to fill,” Foreign Policy noted. “The result of decoupling for one of Australia’s core industries was therefore just a game of musical chairs—a rearrangement of who traded with whom, not a material injury.”

One of the reasons that NATO has never had to invoke Article 5 against another nation-state attack—the only time it’s ever been used was after Sept. 11 against al Qaeda—is precisely because of how strong all other countries know the response from the combined NATO force would be.

The same should be true on the economic front. As Daleep Singh, a National Security Council official who helped coordinate the U.S. response to Ukraine, said, “The best sanctions are the ones that never have to get used.” China might very well think twice before weaponizing its trading strength if it understood the combined—and severe—penalties it might face in taking such action and that even if it did launch a trade war, it wouldn’t necessarily inflict much economic harm to begin with.

There’s enough evidence of China’s willingness to inflict economic pain for political gain across Asia and Europe that a well-crafted TAME organization would likely attract a long line of participants—many countries across the globe are becoming increasingly concerned about Chinese belligerent behavior, and there is safety in numbers. While it is unlikely that some large countries with significant economic dependence on China, such as France and Germany, would rush to join this new alliance, states that have already found themselves on the receiving end of Chinese coercion in the past—such as Australia, Norway, Sweden, Japan, the Czech Republic, Lithuania, the Philippines, and Taiwan itself, among others—are prime candidates for initial membership. Over time, as TAME membership grows in numbers, combined economic power, and market size, it will become a magnet too attractive for other market economies to avoid, especially if China continues to engage in brutish bullying tactics around the world.

[wineworldnews]

The World's Most Expensive Syrah/Shiraz of 2024

[askwhatsforlunch]

Butternut and Pork Stuffed Cabbage Leaves

These Butternut and Pork Stuffed Cabbage Leaves may take a while to prepare, but the effort will be rewarded with a deliciously fragrant filling wrapped in bright green leaves, an Autumnal lunch (or dinner) worthy of a day off! Happy Thursday!

Ingredients (serves 4):

1 cup brown rice

1/2 teaspoon coarse sea salt

1/4 large butternut squash (from the top half), rinsed

1/2 onion

1 teaspoon dried rosemary

1/2 teaspoon fleur de sel or sea salt flakes

12 teaspoon freshly cracked black pepper

1 tablespoon olive oil

1 teaspoon coarse sea salt

1/4 teaspoon bicarbonate of soda

4 beautiful, large outer leaves of a Savoy cabbage

1/4 Savoy cabbage

200 grams/7 ounces Toulouse Sausages (or other good quality pork sausages)

1/2 teaspoon freshly cracked black pepper

1 large egg

2 tablespoons unsalted butter

Preheat oven to 200°C/395°F.

In a rice cooker or small pot, combine brown rice and coarse sea salt. Cover with a cup of water, and cook, until tender and fluffy, about 20 minutes.

Cut butternut into large chunks, and arrange onto a roasting tin. Cut onion into quarters and add to the tin as well. Sprinkle with rosemary, fleur de sel and black pepper. Drizzle with olive oil. Roast, at 200°C/395°F, for about 35 minutes.

Bring a large pot, filled to three-quarters with water, to the boil. Once boiling, stir in coarse sea salt until dissolved. Then, add bicarbonate of soda. Plunge in the large cabbage leaves and blanch, 2 minutes.

Then, cool them under cold water and drain thoroughly. Set aside.

Place Savoy cabbage quarter into the pot, cover with a lid, and cook, about 12 minutes. Once cooked, remove from the pot and drain thoroughly. Allow to cool a bit. Set aside.

Remove Toulouse sausage meat from their casings, and into a large bowl. Crumble with your fingers.

Roughly chop Savoy cabbage, and add to the bowl, along with cooked brown rice. Give a good stir, to mix.

Peel the skin off the roasted butternut, and chop roughly, along with the onion. Add to the bowl, and season with black pepper. Break the egg in the middle, and mix well with clean hands. Set aside.

Thoroughly pat Savoy Cabbage leaves dry with paper towels. Stuff each with a cup of the butternut and sausage mixture. Wrap well, tucking the filling in, and tie with kitchen twine.

In a large skillet, melt butter over medium-high heat. Once the butter is just foaming, add stuffed cabbage leaves, turning them in to coat in butter. Cook, a couple of minutes, then pour in 1/2 cup of the cabbage water. Reduce heat to medium, cover with a lid, and cook 12 to 15 minutes, adding more of the cabbage water if necessary, as it will evaporate.

Remove stuffed cabbage leaves from the skillet and cut off the twine.

Serve Butternut and Pork Stuffed Cabbage Leaves hot, with a robust red wine, like a French Ventoux or an Australian Shiraz.

[memecucker]

I think it’s really funny how what’s called “Shiraz wine” today is unrelated to original “Shiraz wine” as in a variety of wines that the city of Shiraz used to be famous for producing and no longer legally can produce bc modern Shiraz wine is a name Australians started using for “Syrah wine” from France for some reason in the 19th century.

[sedailanderekaden]

5 Drinks

First I'd like to thank @kirielle @aenvittorielle and @livingonmyown for tagging me. 🌹

This is again a fun one to reply to - especially when seeing the gifs that I've seen posted by @livingonmyown ("I need coffee in an IV." was great 😂👍) and @aquakaris 😁

1, mineral water (either pure or with different tastes like various citrus fruits, berries, etc.)

2, coffee with cream or whipped cream and sugar (my constant companion when working or writing)

3, red wines (absolute favourites are South African Pinotage or an Australian Shiraz)

4, Vinea or Kofola (local sweet soft drinks)

5, peppermint tea with lemon and honey (and I'll keep repeating that milk does not belong into a tea 😂)

Tagging from my side also @eredins-wife @spiced-wine-fic @cirimanga @starstrand-sorceress @aenvstelam @do-androids-dream-ao3acc @andordean @antimonyschnuck - hoping to see your favourites. 😉

[wine1]

Coonawarra Wineries: Where Tradition Meets Terroir

Introduction: The Vinicultural Marvel of Coonawarra Wineries

Nestled in the picturesque Limestone Coast of South Australia, Coonawarra stands as a beacon of vinicultural excellence. Its wineries, perched on the terra rossa soil, are not just places to taste exquisite wines; they are sanctuaries where tradition, passion, and terroir converge. Coonawarra wineries offer a profound exploration into the art of winemaking, inviting enthusiasts to revel in the flavors and aromas that define this unique region.

The Terroir of Coonawarra: Nature’s Canvas for Fine Wines

Coonawarra's terroir is its greatest asset. The vibrant red soil, a blend of clay and limestone, imparts a distinct minerality to the grapes grown here. Coupled with a cool maritime climate, this terroir becomes the canvas upon which winemakers paint their masterpieces. The Cabernet Sauvignon, in particular, thrives in this environment, producing wines of unparalleled depth and complexity. The unique characteristics of Coonawarra wines are a testament to this extraordinary marriage between soil and climate.

The Legacy of Coonawarra Winemakers: Artisans of Flavor

The winemakers of Coonawarra are not just cultivators; they are guardians of a rich legacy. Families have passed down their winemaking traditions through generations, each bottle a testament to years of expertise and dedication. Whether it's crafting bold Cabernets or delicate Chardonnays, these artisans infuse every drop with the essence of their land and heritage. Each winery carries a unique story, blending history with innovation, and offering a glimpse into the passionate world of Coonawarra winemaking.

Varietals: A Symphony of Tastes and Aromas

Coonawarra wineries boast an impressive array of varietals, each a tribute to the region's versatility and skill. The Cabernet Sauvignon, rightfully the flagship grape, is a bold revelation of blackcurrant, mint, and spice. Shiraz, with its deep plum and peppery notes, offers a robust alternative. Merlot, with its velvety texture and plum undertones, caters to those with a preference for softer reds. The whites, especially Chardonnay, add a touch of elegance with their citrus and melon nuances. Every varietal from Coonawarra is a testament to the region's mastery of the grapevine.

Cellar Doors and Tasting Experiences: A Sojourn for the Senses

Visiting a Coonawarra cellar door is akin to embarking on a sensory voyage. The lush vineyards, neatly rowed and basking in the Australian sun, set the stage for an unforgettable experience. Inside, wine enthusiasts are greeted by knowledgeable sommeliers who guide them through tastings of the finest vintages. These encounters are not just about the wines; they are conversations about the land, the grape, and the meticulous craftsmanship that goes into every bottle. It's an education in every sip, a communion with the very essence of Coonawarra.

Sustainable Practices: Nurturing Nature for Future Generations

Coonawarra winemakers recognize their responsibility towards the environment. Many wineries have adopted sustainable practices, embracing organic viticulture, water conservation, and eco-friendly initiatives. These efforts are not only a testament to their dedication to preserving the land but also a pledge to produce wines that are as responsible as they are delightful. Coonawarra's commitment to sustainability ensures that future generations can continue to revel in the region's vinicultural wonders.

Culinary Adventures: Pairing Perfection

Coonawarra wineries offer more than just wines; they invite guests on a culinary odyssey. Many estates boast exquisite restaurants where gourmet chefs create menus that harmonize seamlessly with the wines. From decadent cheese platters that elevate the tasting experience to meticulously crafted multi-course meals, the food and wine pairings in Coonawarra are a celebration of flavors. Each dish complements the wines, enhancing both the food and the drink and offering an epicurean delight for the senses.

Conclusion: Raising a Glass to Coonawarra’s Vinous Heritage

In the lush vineyards of Coonawarra, every grape carries a legacy, every bottle tells a story. Raising a glass of Coonawarra wine is not just a toast; it's a salute to generations of winemakers who have transformed humble grapes into liquid poetry. It's an acknowledgment of the land, the climate, and the passion that breathe life into every vintage. Coonawarra wineries are not just producers of wine; they are creators of memories, encapsulating the essence of a region where tradition meets terroir in every exquisite sip.

[thatsdemko]

The majority of Daniels merch is overpriced but the only thing I’ll say in his defence re. the wine price is that the brand he’s collaborated with, St Hugo, is a pretty well known/prestigious winery here in Aus and that’s a pretty normal price point for some of their wines. They do make really nice wines though!

ohh that makes sense! I hope his wine becomes available in the United States soon! I’d love to try it the notes in his Australian Shiraz sound absolutely divine

[wine-porn]

Fire-chicken

I bought this wine for a couple reasons… First of all it was under cork, and second: it wasn’t the de rigueur Aussie “14-5”. Curiosity killed the cat, eh mate? Dark balck and brooding in the glass, a substantial amount of suspended grit rendering it basically impenetrable. The charming notes of heavy euc waft out of it, muddled down into dire mud and toasty, warm-weather berry concentration. At…

[winemastery]

Jacob's Creek Double Barrel Matured Shiraz 2019 (Episode 389)

[thewineauctionroom]

New Post has been published on https://wineauctionroom.com/post-auction-report-on-summer-live-auction-announcing-xmas-online-auction/

Post Auction Report On Summer Live Auction & Announcing Xmas Online Auction

With the continuing support from our lovely wine community, we had another successful auction last week: the Summer Live Auction followed by its Buy Now sale which concluded on Wednesday December 3.

The highest hammer price was achieved with the sale of 1990 Chateau Cheval Blanc which sold for $1880, while its 1982 vintage sold for $1292.50.

Bordeaux was once again the best-selling region, with several high-value lots, including iconic wines like 1986 Chateau Lafite Rothschild sold for $1410 followed by 1982 Chateau Mouton Rothschild at $1175 while 1986 Chateau Margaux sold for $940, contributing significantly to overall sales. The (12-bottle) 2002 Chateau Mouton Rothschild sold for $8742.

All of the multi-bottle lots of Kiwi Bordeaux blends offered solid sales, the (12-bottle) 2019 Stonyridge Vineyard Larose was notable for attracting multiple bidders, resulting in a total of 13 bids before selling at $2115, reflecting its popularity among participants. The (12-bottle) 2006 Te Mata Estate Coleraine sold for $1692. It’s worth to mention that, of all New Zealand wines, 2015 Destiny Bay Magna Praemia achieved the highest single bottle sale at $376.

Other highlights include, 1996 Penfolds Grange Bin 95 sold for $681.50, both 1996 Dom Perignon Vintage Brut and 2001 Chateau d’Yquem Demi scored $611, OWC of 2002 Dry River Pinot Noir Magnum achieved $423 and 1985 Graham’s Vintage Port Magnum scored $399.50.

Few buying recommendations:

Invest in Bordeaux wines, particularly from established producers.

Explore New Zealand wines, especially those well established brands, which have long lasting popularity and are seen as good investment options due to their growing reputation.

Consider Australian Shiraz as a solid choice for both immediate enjoyment and potential appreciation, particularly from prestigious producers like Penfolds.

Monitor Burgundy and Champagne for future auctions, as limited availability can create significant demand, especially for back vintage offerings.

Overall, our Summer Live auction demonstrated robust interest in high-quality wines from prestigious regions, with Bordeaux leading the way in terms of value. New Zealand and Australia also showed strong bidding activity, suggesting a diversified interest in global wines among bidders. Buyers are encouraged to consider both established and emerging regions to maximize their collections and investments.

Our next auction is an online only auction that will run from 26th December until 5th January.

[winebutler]

Barossa Valley Style Australian Shiraz

We train here up to October 2023 with the Barossa Valley all over the world gifted by bold and rich Shiraz wines obtaining the proper terroir of the region and wine making skills. Barossa Valley Shiraz produces bold dark fruit flavors  like blackberry and plum combined with spices chocolate and sometimes even a hint of eucalyptus. These wines are usually full bodied with smooth tannins and a long finish.

[askwhatsforlunch]

Whisky Mushroom Steak

This beautiful Whisky Mushroom Steak makes a hearty Autumn meal, the kind of comforting lunch to enjoy with a nice glass of red and a cosy murder mystery perhaps... (I had mine with the denouement of Have His Carcase!)

Ingredients (serves 1):

1/2 tablespoon unsalted butter

1/2 tablespoon olive oil

1 (90 to 120-gram/3 to 4-ounce) flank steak

1/2 tablespoon unsalted butter

6 button mushrooms

1/2 teaspoon dried thyme

1 small garlic clove, minced

1/2 cup good whisky (but perhaps not your best one!)

1/4 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon freshly cracked black pepper

2 heaped tablespoons crème fraîche or sour cream

In a medium, deep skillet, melt butter with olive oil over medium-high heat.

Add flank steak, and sear, browning about 2 minutes on each side. Remove from the skillet and transfer to a plate. Set aside.

Add butter to the skillet.

Cut button mushrooms into thick slices. Once the butter is just foaming, stir in the mushrooms, and cook, shaking the pan often until they take a nice golden brown colour.

Stir in dried thyme and garlic. Cook, 1 minute.

Return flank steak to the skillet.

Pour half of the Whisky over the meat and mushrooms, and immediately and carefully ignite with a match. Flambé, until flames die down.

Season with fleur de sel and black pepper, and stir in crème fraîche. Cook a few minutes, until slightly reduced. Then, stir in remaining Whisky, reduce heat to medium-low, and cook, a couple of minutes more until sauce nicely coats the steak and mushrooms.

Serve Whisky Mushroom Steak hot, with Potato Mash, and a glass of robust red, like an Australian Shiraz or a French Ventoux.

Lord Peter (Edward Petherbridge), who likes the finest things, would enjoy this, I'm sure!

[thewineexport]

Discover the Best Wine Australia Has to Offer with The Wine Export

It is high time to indulge in the wonderful world of Australian wines, as represented by The Wine Export, your source of quality Australian wines coming from Australia’s celebrated wine regions. Some of the world’s most diverse and award-winning wines are made in Australia, where a range of rich flavors and styles fill up the palate to delight any wine aficionado. From the full-bodied Shiraz of Barossa Valley to refreshing, zesty Chardonnay of Margaret River, The Wine Export brings you an unmatched collection of the best wines Australia has on offer.

At The Wine Export, we are committed to providing wine lovers with access to the most prestigious wineries of Australia. Whether you are an aficionado or just beginning your voyage through the world of wines, our range is specially selected to bring you the best reds and whites, sparkling wines, and much more, personally curated by our experts. Every bottle available is a symbol of Australia’s rich heritage and exceptional craftsmanship reflecting the unique terroir of the country’s varied wine regions- perfect for any occasion at home, be it a special celebration or just an evening at home.

Famous around the world for their prestige varieties and innovative winemaking techniques, regions in Australia such as McLaren Vale, Yarra Valley, and Hunter Valley possess some of the world’s best wines. In our collection, you will find a broad range that includes full-bodied Cabernet Sauvignon and Merlot and also crisp Sauvignon Blanc and Pinot Grigio. A selection is also made available for the adventurous, rare kinds of wine to taste and explore Australian tastes and styles.

We’ve made it easier for people to enjoy the best wines that Australia has to offer and will send them straight to your front door. For you to truly appreciate the spirit of Australia with every sip, our team of wine experts is dedicated to delivering only the highest quality and taste from every bottle. Whether you are in search of a rich red wine to be drunk with dinner or of a sparkling wine for some grand celebration, you might want to simply add up your collections, and The Wine Export is where you find the best Australian wines.

Experience the rich wine culture of Australia in this version of The Wine Export: standing your wine selection on exceptional choices. Taste the heritage of Australian vineyards where tradition meets innovation and discover the reasons why Australian wines are loved by so many people around the world.