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The fruit for this wine was sourced from the Coppermine Road vineyard owned by Tony Delisio. Ross describes the grapes as "awesome" and they were picked on March 1, crushed and then fermented for 7 days. When the wine reached 1 beaume it was pressed out and put into new American Hogsheads with a medium toast and allowed to ferment to dryness. Malolactic fermentation was induced and 4 weeks later the wine was racked of gross lees and adjusted. It was racked 3 more times and blended with a bit of Shiraz from the neighboring Coriole vineyard.
The wine exudes a lively bouquet, complex yet complete, with abundant fruit richness. The palate is fruit driven showing a subtle underlay of vanillin oak and a soft fine-grained finish.
Hazyblur Wines is a small boutique winery established in 1998 by Ross and Robyne Trimboli. We crush less than 100 tonnes of grapes per vintage. With each vintage Ross takes personal control of all winemaking procedures. each individual barrel recieves his attention.
Ross's winemaking background dates to watching his father, an Italian immigrant to Australia, anually make wine...Read More About Hazyblur
McLaren Vale is home to the oldest Australian vineyard, with grapes planted in 1838. It's a coastal area, the Indian Ocean bordering the west, which leads to a cooling factor that prevents the grapes from getting too hot. In all, the climate is a perfect one for the vines.
In McLaren Vale, there are vines as far as the eye can see. As in other parts of...Read More About McLaren Vale
(seh-RAH/shee-RAHZ) It's a Smokin' Grape Syrah and Shiraz - same grape, different name. It's a popular and adept variety, growing in multiple regions and creating many different styles of wine. The home base of Syrah is the Northern Rhone, where it creates the exclusive wines of Hermitage and Cote Rotie. On the less pricy side, the Rhone makes Syrah-based wines in Crozes...Read More About Syrah/Shiraz
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