We search Australia to select wines from premium small and boutique growers to give you the best quality wines at a price you can afford
The Australia Wine industry has grown in leaps and bounds over the past few years and many regions are known for their grape types that they produce.
The wines we offer come from all different regions in the attempt to provide you with the best Australia Wine we can.
Why a Mixed Selection of Australian Wine
- Opportunity to discover new and interesting wines
- Hand Picked by Wine Lovers
- Premium selection from around Australia
- Variety of choice
- Wines from Small and Boutique Wineries
Click on the varietal to find out regional information and food pairing
Australia Wine – Shiraz 
Shiraz is the most widely grown grape in Australia. There are four general styles of Australian Shiraz: The black pepper/spice of Central and Southern Victoria and Margaret River, the lush, concentrated, dense wines of the Barossa Valley, the smooth, red cherry and mint style of Coonawarra and Clare Valley, and the earthy, velvety reds of the Hunter Valley in New South Wales.
Shiraz is generally a superb food wine- intense but not heavy.
Enjoy with a wide variety of foods
Lamb, beef, venison and kangaroo
Tuna steaks, goose liver pate,
Anything with mushrooms,
light to medium spicy Mexican and Southwestern cuisine.
Australia Wine – Cabernet Sauvignon
Australia produces great Cabernet Sauvignon from a variety of regions. They tend to be quite tannic when they’re young, but age very gracefully with a softening of the tannin and with the slow development of complexity, cedar and cigar box aromas.
Coonawarra is the best known region and the wines are well balanced with a very good cellaring potential
Barossa Valley produces rich dark and fleshy wines with typical chocolate hints. Blackberry is often the dominant fruit flavour.
Central Victoria wines often have a mint/eucalyptus hint and some blackcurrant
Margaret River produces slight gravelly hints with red berry fruit and usually great length and cellaring ability.
Hunter Valley Cabernets are earthy style whose regional nature continues as they age.
Because of the dry and tannic nature of Cabernet Sauvignon, they match well with red meats, flavorful and heartier (red) pastas, lamb, strong-flavored cheese, and chocolates (especially dark).
Australia Wine – Merlot
Behind Shiraz and Cabernet Sauvignon, Merlot comes in third of Australia Wine Red Varietals.
Merlot is grown all over Australia, particularly in the warmer regions of the country. Riverina and Murray Valley produce large quantities of the grape, in a large part for the export market. Merlot wines have richness and softness. Some of Australia Wine best Merlot comes from well-managed vineyards in cooler areas such as the Adelaide Hills, Eden Valley, Orange and the Limestone Coast (including Coonawarra). In Western Australia, it is particularly successful when blended with Cabernet Sauvignon.
Merlot partners with food exceptionally well. Pasta, roasted meats or Mediterranean vegetables compliment the variety. Red meat, pork, pastas, salads - Merlot can handle them all well.
Australia and New Zealand Wine – Pinot Noir
Pinot Noir is a fussy grape to grow and survives best in the cooler regions within Australia and New Zealand. Regions known for their Pinot varietal include Adelaide Hills, Tasmania, southern Victoria - such as the Yarra Valley - and southern Western Australia. In recent years Pinot noir from Martinborough and Central Otago in New Zealand have won numerous international awards and accolades making it one of New Zealand's most sought-after varieties.
The taste and aroma is predominantly cherry/plummy - red cherry and black cherry, with berry elements, including strawberry and raspberry, and a hint of plum. The aroma can sometimes be even prunish.
It is a perfect wine to enjoy with lighter meats such as goose and duck, and gamey meats such as rabbit. It goes superbly with Italian dishes. It also matches well with creamy sauces, or spicy seasonings.
Australia Wine – Rosé
Rose wines are found in all growing regions of Australia. They have a reddish tinge but the color varies depending on the grapes involved. Australian winemakers generally use Shiraz, Grenache or Cabernet to produce a more complex Rose – making them mid way between the softer whites and more complex reds.
Because of the low tannins and the complexity of the wine, rose wines are versatile with food. Serve them chilled like a white wine. They are an easy match with appetizers, pasta, rice, fish, meat as well as cheese.
Australia and New Zealand Wine – Sauvignon Blanc
Sauvignon Blanc is a cool-to-cold climate varietal. Because of this best in areas like Adelaide Hills, Yarra Valley, Tasmania, and Tumbarumba (NSW). The wines are herbacious with aromas and palate of gooseberry and passionfruit. Some Sauvignon Blanc’s have elements of asparagus or capsicum.
Sauvignon Blanc grows well in Margaret River and the blend of Sauvignon Blanc and Semillon are a perfect match and an elegant fruit driven blend coming from the area.
Worldwide, New Zealand Sauvignon Blanc’s are the benchmark for the varietal. Northern Sauvignon Blanc (Hawkes Bay and further north) styles are riper and richer with melon, nectarine and stone fruit flavours. Wines that come from the Southern areas, like Marlborough in the South Island and Wellington regions are generally lighter and crisper with passionfruit, capsicum, gooseberry and herbal characters.
Serve these wines very cold. It is a perfect partner for seafood, particularly oysters. Drink while young and the flavours are at their most intense.
Australia Wine – Chardonnay
Quite often known as the “winemakers” varietal because of its flexibility, chardonnay is difficult to categorise and ranges from medium to full-bodied. As a varietal it is grown in all areas of Australia and New Zealand. Cooler Climate Chardonnays (Tasmania, Mornington Peninsula, Yarra Valley and the Adelaide Hills etc.) often produce subtle chardonnay with citrus or lime characters. Warmer Climate Chardonnays (Hunter valley, Murray Darling & Riverina) have riper, fruitier tones; of peach, fig and melon flavours.
Oaked or wooded chardonnays have been matured in wood which gives them a distinctive flavor. The winemaking practices (malolactic fermentation) often lead to these wines being more vanilla flavoured, buttery or creamy than most other varietals.
Unwooded Chardonnays are less complex wines and are often fruitier than those that are oaked.
Because of its diversity chardonnay can be matched with a wide range of food types. It is most commonly paired with roast chicken and other white meats such as turkey.
Heavily wooded wines tend to go well with smoked fish, zesty Asian cuisine, grilled chicken, pasta or turkey and with garlic and guacamole dips. The regional influences of chardonnay can help it pair with different food styles.
Rich, fruity and mellow chardonnays are often matched with dishes like mushroom soup and fabulous, rich, aged cheese.
Australia Wine – Riesling
Riesling is an aromatic grape variety displaying distinctive floral & citrus-like aromas as well as high acidity. These wines are usually varietally pure and seldom oaked. The best examples often come from South Australia, in particular the Eden and Clare valley, but great Rieslings can be found in the Barossa Valley and in Coonawarra. Parts of western and central Victoria are becoming well-known for their Rieslings, as is Tasmania. What they all have in common is long cool autumns, which suit the grape well.
Riesling wines are often consumed young & fresh, when they are fruity & aromatic, and have a crisp taste. However, it is one of the few white wines that has the ability to age very well. With naturally high acidity and comparable low alcohol, Riesling wines retain an enviable freshness which many other varieties lack making them suitable for extended aging, showing secondary honey, toast and kerosene characters.
Rieslings can be matched with a wide spectrum of flavors and spice profiles. From appetizers to desserts, pork, poultry or shellfish, and virtually anything in between. Riesling wines match with BBQ or spicy chicken wings to smoked salmon, cold cuts and proscuitto with melons through to the spices of Asian, Mexican or even Moroccan foods.
Australia and New Zeland Wine – Pinot Gris
The French call it Pinot Gris, the Italians call it Pinot grigio, and in Australia it’s called either Pinot Gris or Pinot grigio, depending on the winemaker’s preference.
In Australia, there are two different styles of Pinot Gris a vibrant style with lemon freshness and crisp acidity and a richer style which has more body and texture. Both styles are minerally, which adds complexity to the wine.
The Adelaide Hills, Mornington Peninsula, Murray Valley, Riverina, Tasmania and Yarra Valley are home to the largest plantings of Pinot Gris in Australia. However there are small amounts planted in many regions across the country, which is a sign that there is growing interest in the variety.
Pinot Gris is an excellent partner to food due to its good palate weight yet subtle varietal character. The fresh styles go well with oysters, shellfish, white fish and garden salads whereas the richer wines suit salmon, yabby pate and white meats.
Australia Wine - Semillon
Semillon typically is light and delicate in flavor when young, but ages into a complex, full-bodied dry wine. Australian Semillons are reputed for their warmth and peachy aroma. Semillons from Barossa Valley are often rich, with a beautiful golden color. Its aroma carries hints of citrus on it and the taste is accented with touch of vanilla.
The Hunter Valley Semillon starts out as a pale wine with a strong mineral taste, but ages into a rich golden color with a complex taste mixing nutty and honeyed elements. Semillon made in Margaret River is considered a happy medium between the two, and it also ages well. Each of the varieties works well as a young one, or an aged one.
The dominant aromas of Semillon are honey, lemon and lime juice, which make it a perfect match with seafood and light, fresh salad based meals. As the wine ages it becomes richer, smoother and more buttery and then pairs well with creamy Indian dishes.
