Negroni Nights & Red Wine Delights

Tick all the boxes with this mega gift set

Big Kettle Distillery Whiskey NV

Small batch, single malt and seriously smooth

MVD Christmas Trifecta Pack of 3

Fortified wines making spirits bright

Crimson Elegance

The ultimate gift for a Red wine lover!

Bent Road Distillery Old-School Gin #3 NV

If you like olives in your Martini, this should be your go-to!

Chill & Sip Deluxe set

The iconic Naked cooler and stunning Chardonnay!

Bent Road Distillery New-School Gin #4 NV

Bright, bold and crisp - a modern take on a classic

Crimson Connoisseur Collection

Shiraz, Cabernet & Crystal

Chill & Savour Deluxe set

The iconic Naked cooler + superb Red wine!

Bubbles & Bliss Celebration set

Just add a party!

Vintage Elegance

Vintage elegance Shiraz ensemble

$200 Gift Card

Spoil the wine lover in your life...

$150 Gift Card

Spoil the wine lover in your life...

$100 Gift card

Spoil the wine lover in your life...

$50 Gift Card

Spoil the wine lover in your life...

Hearts & Bones Angeli Margaret River Chardonnay 2022

Winemaking: All the individual vineyards that contribute to the Hearts and Bones Angeli Chardonnay are vinified separately. Each batch is hand-picked between 11.7 to 12.6 Be. The fruit is cooled overnight, then gently pressed. There is no crushing – all grapes are whole fruit pressed. Only the free run juice is used. Fermentation occurs in a combination of new and older Burgundian oak barriques, with 25 % new oak in each batch. Fermentation temperature is controlled between 18degrees C to 25 degrees C.The yeast lees are stirred weekly from the end of fermentation and throughout the malo-lactic. All batches go through malo-lactic fermentation. The wine stays in these barrels for 11 months, being stirred to suspend the yeast lees monthly. After the time in barrel, all batches are blended together, and rested in a tank for 9 months. This allows the flavours and textures to become more harmonious. The wine is then minimally fined and filtered, then bottled. The wine then spends 6 months in bottle before being made available to the Angels. There is no rushing this wine. The 2022 vintage has made wonderful Chardonnays of purity and elegance.

World class, exclusively for Angels!

Tim Smith Seventh Dimension Shiraz 2021

Extended maturation on yeast lees in barrel has added creaminess and texture. We dont use any fining agents so the wine is unfiltered; again leaving behind all the flavour :)

Premium Barossa Shiraz from ancient vines

Rabbit & Spaghetti Icon Shiraz 2020

- Small parcels, small open fermenters, hand plunged - Inclusion of whole bunches in some parcels - Cool ferment - Basked pressed - 34% new French oak, remainder 2nd and 3rd fill French oak - Barrel selected to produce our own unique house style

Meticulously crafted South Australian decadence

TITITEA Central Otago Pinot Noir 2022

Handpicked grapes, transported overnight to our winery in Marlborough. After tasting the berries and stems we decided to include 20% whole clusters into the fermenter. Whole bunch inclusion gives the wine extra depth and length on the palate because the tannin extracted from the stems (when ripe) is a fine way to complement the colour and flavour contributed by the berry skins. 5 days of cold soaking to allow the colour and berry walls to soften before a natural fermentation with wild yeast. Fermentation lasted 10days, followed gentle pressing, settling in tank for 48hrs, then racking to barrel. MLF in barrel finished in spring, followed by a minimal SO2 add. Total of 11 months in French oak, 35% new.

Classic organic NZ Pinot Noir from an iconic region

Rabbit & Spaghetti Single Vineyard Grenache 2021

- Hand picked fruit was destemmed into small open fermenters, with 10% whole bunches included in the ferment. - Cool fermentation with gentle hand plunging of the cap followed by basket pressing and maturation for 9 months in neutral French oak hogsheads.

A top shelf, single vineyard showstopper

Rabbit & Spaghetti Reserve Clare Cabernet 2021

- A small batch fermented separately in a static fermenter at 18--24 degrees C. - Extraction is gentle, done by pumping the wines over for short periods throughout fermentation. - Basket pressed into new and seasoned French oak puncheons for 14 months maturation prior to blending and bottling using minimal filtration.

Discover Adam's Top-Shelf hit!

DRG Daryl Groom Russian River Valley Chardonnay 2021

Some of the individual components were put through malo lactic. The fuller richer components were not. All the wines were barrel ferment with the new oak portion being 25%.

A classic Californian-sourced Chardonnay, crafted by an expert

DRG Daryl Groom Russian River Valley Pinot Noir 2021

This years vintage was somewhat back to normal after the 2020 vintage that was harvested early due to the onset of wildfires. The wine was aged in 100% french oak of which 24% was new.

Easy drinking drop with excellent fruit from CA's Russian River region

Tread Lightly Single Vineyard Barossa Shiraz 2022

Picking the vineyard in three sections gave me the opportunity to create three different wines essentially. I have some small, one tonne open fermenters that were perfect for this project, so I was able to keep the sections separate throughout the winemaking process. I employed the wild yeast found naturally in the vineyard and winery to conduct the primary (alcoholic) fermentation after hand unloading the fruit into our little destemmer. Primary fermentation took place over 10-18 days depending on the fermenter, hand plunging the cap twice a day to ensure the perfect amount of extraction from the skins. Once fermentation was complete, each fermenter was dug out by hand and the skins were placed into our hand-cranked basket press. The basket press is very gentle and also allows the wine to be exposed to the air, which at this stage in the process, is a good thing! Once pressed, each component was put to barrel separately and a careful selection of oak type and age was used to support the quality of fruit. Overall, I used 70% new oak, predominately French oak and a mix of coopers. Only one American oak hogshead was used in the bottom section from the vineyard, which when combined with the eucalyptus character, gives the wine a choc-mint aroma and flavour that is quite distinctive. The 30% balance was older French and American hogsheads that were used to mature the wine without impacting the aroma and flavour of the wine too much. After 20 months in oak, the barrels were all tasted and I put a trial blend together on the tasting bench. Fortunately, all of the barrels worked perfectly together, and none of them had to be culled. This wine is bottled without fining or filtration, to allow the wine to express itself to the highest level. As such, a harmless crust may develop in the bottle over time.

Classic Naked Wines most premium drop ever - from a regional master

Sam Plunkett The Halo Effect Late Harvest Viognier 2022 (500ml)

This wine is tricky (and fun) to make. The grapes have started to shrivel into raisins and don't want to yield juice like a normal berry, so we have to squeeze gently and slowly to extract the precious honey-like nectar. The crazy high sugar also makes it difficult for the yeast to start fermentation, so there is bit of warming and cuddling to get things underway. The big challenge to is to stop ferment at the right time. We want enough alcohol for the wine to have weight, and this should be in balance with the amount of sugar and fruit flavour. When we think it's in the zone, we turn the cooling on to slow ferment down (hopefully not prematurely stalling it), then when we think the balance is spot on, filter the yeast out to stop ferment and preserve the sugar which is the feature of this delicious sticky. The wine then goes to barrel (French oak) for around 11 months prior to tidying up for bottling.

Sensational sticky and sweet treat!

Stratford Vineyard Rosé Magnum 1.5L 2022

The shiraz grapes were transferred to pneumatic presses and held on skins for 2 hours to extract the delicate aromatics and flavours held in the skins. The grapes were then pressed using a gentle champagne cycle, ensuring only the free run juice was taken for this rose. The juice was clarified and transferred to temperature controlled tanks for fermentation. An aromatic yeast strain was used to maximise the fruit expression. A slow 14 day ferment at 12-14oC was followed by clarification in stainless steel. The final wine was then blended with a small amount of traminer to give some tropical aromatics and a touch of spice on the palate.

A magnum of Rosé? Yes please!

Plumm Stemmed Glass Red wine 4 pack

Your own four European crystal glasses!

Plumm Spring Decanter

A stunning European crystal decanter from Plumm

Plumm Vintage White 2pk Stemmed Glasses

Your own two European crystal glasses, with a Naked touch!

Plumm Vintage Red 2pk Stemmed Glasses

Your own two European crystal glasses, with a Naked touch!

Plumm Vintage Sparkling 2pk

Glass with class from an Aussie-owned brand

Gypsy Caravan Tamar Blanc Noir 2021

The pinot noir grapes were delivered in the early morning and gently pressed to tank straight away to draw out as little colour as possible. Free run only was taken to around 580 L/ton. the juice was racked after 24 hours and fermented naturally with no additions and no SO2. It raced through ferment and delivered us a lovely mouth filling wine which we left on lees for 8 months and stirred every two weeks to create a lovely soft mid palate. After Malolactic was partially completed the wine was tiraged and then left to continue its secondary fermentation in bottle. It was laid to rest for two years before disgorging and adding a lovely liqueur of 9.5 g/L syrup and a tiny dose of older wine to add complexity.

A tantalising Tassie tickle for your tongue!

Gypsy Caravan Tamar Sparkling Rosé 2021

Our Winery is only minutes from the vineyard, so we are extremely fortunate to have the fruit harvested while cool and put straight into the press as whole bunches. Because it is so close and the fruit is hand harvested we do not have to add any sulphur and can have the vineyard picked and pressed in three to four hours. We are able to harvest only one press load at a time so there is not time that the fruit has to wait around. A press cut at around 500 Litres per ton free run juice gives us the best sparkling juice with very little phenolic extracts. This means we don't have to fine the base wine and also we don't have to take out any colour which comes from hard pressinas. The juice is chilled iust a little more and settled for around a week before racking off lees to another tank with some fluffy lees for the yeast to consume. Our sparking wine is the only wines we add cultured yeast to the juice during ferment so that it ferments low and slow. We are looking for a base wine with lovely length and juicy acidity so that when it is tiraged and there is some east autolysis there will be some complexity on the palate to balance the liqueur and acid. Once the base wine is finished it is then filtered so that the base wine can be reinoculated with yeast for the second ferment. We love this part. Its so nerve racking making sure that the yeast culture is healthy and strong - because once its in the bottle its too hard to get it out if the fermentation doesn't go through. We sing to the yeast culture for a week and count them twice daily so that they are growing strongly.

You'll want to find reasons to celebrate

Ashley Horner Sparkling Jack Organic Sparkling Rosé 2023

Picked in the cool of the night, 4 hours skin contact to extract flavour and pinkish colour , pressed to stainless steel for a cool ferment to lock in the delicate flavours and floral aromatics. Once the base wine is made it is then put through the Charmat process where it is fermented under pressure and cool conditions to produce and lock in the Sparkling bubbles turning the Rose into a sparkling Rose.

Delightfully crisp and perfectly pink fizz

BVO Bel Cuvee 2022

The idea behind this wine was to elevate the seriousness of this style while still capturing everything I love about the variety. With that in mind and given the high quality of fruit coming off this Heathcote vineyard, I wanted to capture more of that pulpy texture in the wine. The fruit was gently pressed and fermented on natural yeasts along with the solids of the grape in order to ramp up the texture and impact of the wine. Like the Bloem Moscato, it was fermented long and cool to retain freshness and zest but, in this instance, I push it a little further so it’s slightly dryer and aged on it’s fine lees to build on the texture even more. At the finish of this wine, I elevate the bubbles, usually reserved for sparkling wines, this enhances that chalky fine texture and helps balance out the sweetness leaving the wine fresh and lively.

Impressive Aussie version of this Northern Italian classic