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Winemaking - Approximately 10% whole-bunch clusters were included in some of the ferments. After fermentation the wine is tasted daily to assess the tannin development and is left on the skins for extended time. Maturation for ten months in 20% tight-grain French oak.
Youthful aromatic expressions of sweet red cherries, mulberries and plums lead to a complex and lingering palate. The oak is light and subtle to complement the fine grained tannins and supple acidity.
Country: New Zealand
Region: Central Otago
Half Bottle.
Youthful aromatic expressions of sweet red cherries, mulberries and plums lead to a complex and lingering palate. The oak is light and subtle to complement the fine grained tannins and supple acidity.
Country: New Zealand
Region: Central Otago
From terraced vineyard planted in 1975 on light sandy granitic soils above the winery. 100% destemmed. Maceration and fermentation in stainless steel then elevage for 18 months in a mix of 400 litre barrels and barriques 30% of which are new. Yield 35hL/ha.
"Even bigger, richer and more concentrated, the inky purple/blue-tinged 2015 Saint Joseph les Grisieres is the top wine of the estate and is raised in barrel. Blackberries, blueberries, pepper, earth and a liqueur of rocks-like quality all … more
Country: France
Region: Rhone Valley
The ANDUMA! range is an introduction to Piedmont; a vibrant viticultural region in the northwest of Italy that boasts some of the country’s best wines. In conjunction with a traditional family operation, we have bottled three typical wines of the area. The Dolcetto and the Langhe Nebbiolo are both unoaked, precise and definitive of their variety. Anduma! Barbaresco DOCG is fruit forward and utterly delicious, with classic faded red flowers and a suitably structured tannin profile. … more
The domaine itself remains an enigma. It’s a very old-fashioned approach. There’s no website, no visits, no marketing. These folks consider themselves farmers, and truth be told probably spend as much time hunting in the Burgundy hills as anything else. But therein lies much of the charm, comparisons with Coche-Dury aside.
The wines across the three ‘labels’ are all made at the cellar in Meursault. No herbicide or fertiliser is used in the vineyard. Harvest and sorting are done manually. … more
Antica Torino is a partnership and project of passion between Vittorio Zoppi and Umbrian wine maker Filippo Antonelli. Rather than seeking out the exotic, often imported botanicals that go into more modern styled vermouth, Antica Torino takes a page out of the history books, a time when vermouth was created utilizing what was readily available locally. The decision was made to produce a vermouth that was "of the garden", packed with fresh rosemary, bay laurel, thyme, oregano, wormwood, gentian, rhubarb, … more
A bargain of a wine from one of Italy's greats - Antinori.
The Santa Cristina Rosso shows a ruby red colour with purple highlights. On the nose, delicate notes of cherries and ripe red fruit, typical of Sangiovese and Syrah, mingle with the characteristic balsamic sensations of Merlot. The palate is ample and supple and the finish and aftertaste are fruity.
Country: Italy
Region: Tuscany IGT
The nose of this Solaia is truly phenomenal with currants, blackberries, rose and violets. So perfumed. Full bodied and everything is in check and harmony with polished tannins that last for minutes. Purity and focus. Is it the greatest Solaia ever? So drinkable already, but this is a wine for ages ahead.
100 Points, James Suckling.
Country: Italy
Region: Tuscany IGT
Hailing from the lower slopes of the Dolomites are the wines of Antonio Fattori. Locally regarded as exceptionally talented in cultivating Garganega and Pinot Grigio and producing wines that speak of the place they came from. The Soave is top notch and a great value for the dollars. Peachy stone fruit and zesty citrus, with a hint of green almond and sea-spray minerality.
Country: Italy
Made from Sauvignon Blanc and Semillon grapes grown at the Crawford River Vineyard, this wine is made with minimal intervention. Whole clusters were pressed, and the juice settled overnight in tank to remove heavy solids. Subsequently racked to old, French Oak barrels for fermentation, the wine spent around 16 months on lees. Carefully monitored throughout production, the wine in barrel was not topped for a significant period, with the hope that an amount of ullage and time would create positive, … more
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