"This wine is not certified organic .

Additional information:
Allergens - Sulphites
Alcohol - 14% vol/vol, approximately 8.2 standard drinks.

Cellaring & serving:
Not recommended for extended cellaring. Open within a year of purchase. Consume within 3 days of opening for freshness. Serve chilled.
Recycling:
The bottle, screw cap and cardboard carton can all be recycled through the service your Council provides. Since 2022 we have been using lighter bottles to reduce our carbon footprint."

How long should I cellar my wine?

All our wines can be consumed as soon as they are released, however you may prefer to cellar the wines if you prefer to do so. Good cellars are cool without being cold, and have stable year-round temperature, ideally about 10-16℃. The cellaring times listed here are a general guide, and will vary with the storage conditions and the vintage of the wine.

 

Ella Semmler's Orchard Tempranillo	to 3 years	Serve chilled in summer or room temperature in winter
Gros Manseng	to 7 years	Serve cool.
Chardonnay	to 7 years	Serve cool.
Sangiovese	to 3 years	Serve chilled or below 20℃
Touriga Nacional & TNT	to 10 years	Serve below 20℃
Shiraz	10-15 years	Serve chilled or below 20℃
Reserve Tempranillo	8-15 years	Serve below 20℃
Durif	8-20 years	Serve below 20℃
Sparkling Durif	to 2 years	Serve chilled
Pale Dry Apera	Ready to drink on purchase	Serve ice cold
Lambada fortified	Ready to drink on purchase	Serve below 20℃
Ruby fortified	to 5 years	Serve below 20℃
Vintage fortified	to 20 years	Decant, serve below 20℃
Classic Tawny	Ready to drink on purchase	Serve below 20℃
Classic Topaque	Ready to drink on purchase	Serve below 20℃
Classic Muscat	Ready to drink on purchase	Serve below 20℃
Ella Semmler's Orchard Shiraz	to 2 years	Serve chilled in summer or room temperature in winter
Cha Cha white blend	to 2 years	Serve chilled

 

Serving wine

Chilled and cool wine can be lovely and refreshing, and will bring out the crispness of a wine. We recommend that all white and sparkling wines are chilled then allowed to come to a cool temperature to allow the aromas and textures to delight you. Red wines can be served at ambient temperature in winter, however we recommend chilling red wine in the summer and placing the bottle into a wine cooler to prevent it warming too much.

Tip: You can freeze left-over wine (we know, what's that?) into ice blocks and use them to rapidly chill a warm glass of wine. Alternatively, freeze grapes or purchase some stainless steel "ice cubes". Avoid adding ice as melting water will change the flavour balance of your wine.

Fun party game: Try serving the same wine at two different temperatures and see how the temperature affects the wine flavour.

Aged wines may throw a deposit in the bottle. This is harmless (its the pigment from the grape skins), and can be removed by decanting or using a wine strainer. White wines that have been in the fridge for a long time may have a deposit that looks a little like sand. This is cream of tartar caused by the natural fruit acids un-dissolving. Careful decanting will leave this behind in the bottle.