Wallabies & Kiwis


You guessed it!  This box showcase some of our favorite wines from Australia & New Zealand.  A mixed box containing whites and reds. 

Our Discovery Boxes are a great way to try a new varietal or to simply stick with something you know and love!

The six bottles will be packed in one of our beautiful wooden boxes, wrapped and ribboned and ready for you to collect, or we will deliver it to you, free of charge

Included is an information sheet (or cheat sheet), with a description of each wine and which food to pair it with.  Impress everyone at your next dinner party!

Many Australians and New Zealanders will joke about each other country, but there is one thing both countries hold in great respect, and that is food and wine. Being relatively newer countries to master winemaking (compared to Georgia, Italy, and France) both countries have established perfect climates and care for certain grape varietals.

Australia and New Zealand have some famous names coming out of it already, Penfolds Grange(AUS), Henscheke Hill of Grace(AUS), Cloudy Bay (NZ) to name a few. There are many small vineyards which produce stunning natural wine, native Italian and French varietals and interesting unfiltered examples of the grapes. However here we have compiled some classic wines from classic regions within Australia and New Zealand.

Due to very strict quarantine laws, South Australia was safe from the grape vine killer, phylloxera. Therefore, you can find the worlds’ oldest shiraz vines in the Barossa Valley, South Australia. Hence the concentration of fruit in some of Australian wines is unmatchable.

Due to New Zealand's vastly changing climate and topography, you will find most international grape and other native Italian and French varietals growing here. Apart from the famous Sauvignon Blanc, New Zealand is turning out world-class Rieslings, Pinot Noir, Pinot Gris, Chardonnay, and Gewürztraminers.

And don’t let the screw cap deter you, extensive studies show that wine still ages under this closure, and there is far less concerns of a fault to occur.

1. Pegasus Bay Riesling, Waipara Valley, North Canterbury, New Zealand, 2015

There is a diverse array of bright aromas and flavours, suggesting mandarins, limes, and nectarines with an overlay of mango, lychees, guavas, and passionfruit. It has good body and concentration in the mouth but remains lithe and elegant. There is a fine seam of minerality and crisp acidity that balance its off-dry finish and draw out its lingering flavours.

Food Pairing: It pairs well with spicy Asian food and fresh seafood, such as raw oysters or a simple piece of snapper.

2. Seresin Sauvignon Blanc, Marlborough, New Zealand, 2016

Subtle on the nose with warm notes of ripe yellow stone-fruit, soft passion fruit and a chalky-mineral complexity. The palate is layered and finely-textured, with ripe gooseberry, tropical and citrus notes, framed by a mouth-watering acidity, which creates a persistent finish. This wine is certified organic and biodynamically grown and is suitable for vegetarians and vegans.

Food Pairing: Enjoy with grilled white fish, fresh shellfish and salads.

3. By Farr, Chardonnay by Farr, Geelong, Victoria, Australia, 2017

This wine has intense white peach and dried honey aromas intermix with cashew and biscuity-oak over some citrusy nougat and spice. The same flavours translate through onto the palate with an elegant creamy feel and the addition of a flinty minerality with superb length.

Food Pairing: A complex wine to enjoy with grilled marinated shrimp, salmon en croute or fresh scallop and pea risotto.

4. Coriole Vineyards, Lloyd Reserve Shiraz, McLaren Vale, South Australia, 2013

Intense inky core with a deep ruby hue, and a powerful nose to follow.  Aromas of blackberry, licorice and dark plum infused with vanillin cedar are trailed by some fennel and black pepper. The palate boasts of richness and concentration; a very complex wine with ripe blackberry, licorice, dark plums and cherries, hints of fennel and a spiced vanillin cedar.

Food Pairing: Fine-grained tannins and a long length, decant and enjoy this beast with a well-marbled ribeye, pepper sauce, and charred portobello mushrooms.

5. Escarpment, Pahi Single Vineyard, Martinborough, New Zealand, 2014

This 100% Pinot Noir has powerful aromas of ripe black and red fruits, mostly black cherries and other riper berries. Notes of dried herbs and flowers intertwine with the nutty oak, adding to the complexity. This wine has soft, velvety tannins, bright acid, and a long finish. This wine is focused and concentrated.

Food Pairing: Pair with herb-marinated duck or quail, or even roasted stuffed pork.

6. Vasse Felix, Margaret River, Western Australia, 2015

This wine has a complex savory nose with notes of with dried twigs, mushroom, soy, kelp, cowhide, peanut husk and cacao. The savoury fragrance gives way to fruit cake notes, with orange peel, red gum flower and concentrated blackcurrant combining to form an alluring bouquet. On the palate, a plump and fruity core lead to building fine, ripe tannins. A line of fresh red-berry tang, reminiscent of dried cranberry and blackcurrant flavours, is followed by notes of dry sweet biscuit, chocolate, iron, and spicy oak.

Food Pairing: Pairs well with roast lamb shoulder, roasted parsnip, onions, and potatoes.




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