Once you subscribe, we'll send you an email to hear more about your fave (and least fave) wines plus anything else you’d like us to know about your wine preferences. Whether you're brand new to small-batch wine or a cork dork who knows exactly what you'd like, we are here to make you your perfect 6 pack. 
We’ll also ask whether you’d like to receive 6 new bottles or prefer to opt for pairs of 3 new wines (perhaps you’re sharing with a friend or just want to keep a bottle for later).

After we hear back on the email mentioned above, we’ll get your wines to you within 2 – 3 business days.  If you're subscribing, we’ll ship your case the business day after your subscription rolls through. If there is a best day to receive deliveries, just let us know!

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We handwrite a little note for each case, outlining the bottles we've picked for you & why.

Aged Gouda, lamb tagine, peanut butter pie

Pop it in the fridge for about 20 minutes before serving, just to take the edge off

The project was started in 2013 by husband-and-wife team, Andre Bondar and Selina Kelly, making just 2 wines. In 2014, they bought the historic Rayner Vineyard in McLaren Vale. Andre, with his rich winemaking background, focuses on crafting mid-weight wines that are fragrant, bright, and wonderfully complex. His experience, including a stint in the beautiful Northern Rhône, has really shaped his approach to terroir-driven winemaking. Meanwhile, Selina jumped from a career in law to bring her marketing expertise to the wine world, adding a fun touch to their brand. Together, they create wines that radiate confidence and have an almost magical quality.

They pay attention to every little detail in their farming! By keeping an eye on soil health, switching to organic practices, and even planting cover crops that help keep pests away, they’re doing everything they can to nurture the land. It’s all about creating a healthy environment for their vines to thrive!

The first wine Andre & Selina made under their own brand, Bondar, was a Shiraz from a gorgeous old block dating back to 1947. They enlisted the help of friends & family to help with the harvest. Bless them all, while very willing, they weren’t especially efficient, so picking carried on until sunset – the Violet Hour.

Place: Blewitt Springs, McLaren Vale, Australia
Grapes: Shiraz
Style: Boldly beautiful
Ingredients: Grapes & minimal sulphites

Korean BBQ, beef cheek cannelloni, cherry liqueur chocolates

A little minute in the fridge ain’t gonna hurt nobody

The story of Whistler (“Pfeiffer” means “whistler” in German) starts in 1982 when Martin Pfeiffer, a third-generation grape grower and former head vineyard manager at Penfolds, purchased the Heysen estate. In 1994, he planted cuttings of the famous Kalimna 3C Shiraz from Penfolds’ iconic Grange vineyards, and they released their first wines in 1997. The Pfeiffer family has been growing grapes for four generations, starting with Albert Heinrich in the Riverland region. After Martin and his wife Sally retired in 2020, their son Sam took the reins.

When Sam Pfeiffer took over the family estate after his parents retired, he kept the organic and biodynamic practices that they started in 2013 & 2020 respectively. He proudly shares, “We haven’t used a herbicide or pesticide on our patch of dirt since 2013!” More recently, they’ve installed a solar panel system on their barrel storage shed, which not only powers their winery but will eventually let them give some energy back to the grid.

Water is a big deal in Australia, so they’ve decided to add rainwater storage that can hold nearly 50,000 litres. This means Whistler will be completely self-sufficient when it comes to water, without needing to tap into the Murray River.

This sweet lil’ thang does just what the name says – diverging from the usual big boy Barossa reds, instead delivering a pure medium-bodied delight!

Place: Barossa Valley, Australia
Grapes: Syrah, Mataro, Grenache
Style: Not your normal Barossa red
Ingredients: Grapes & minimal sulphites

Bulgogi, herb-crusted lamb, aged Comté

Cellar temp does quite nicely (around 16 – 18C)

A self-proclaimed “licker & sniffer” as a kid, Riley Harrison has always been fascinated with flavours and smells. While he loves the hard work of harvest, he wasn’t so keen on pushing that hard year-round, so being a chef was out. Making wine seemed like a much better idea. He also didn’t love the structure and bounds of corporate winemaking, so he started making super-small batches of wine under his own brand in 2015, growing slowly with the safety net of a paycheck from a day job until things reached critical mass in 2022. Taking the project from a hobby to a grown-up wine business meant he needed to focus his energies solely on “not f*cking this dream up,” – and we sure think he’s done a great f*cking job!

Riley is passionate about sustainable winemaking. He believes that over-planting in unsuitable regions strains the environment and depletes precious resources. By carefully sourcing grapes from Barossa, McLaren Vale, and Adelaide Hills, he ensures each variety thrives in its ideal conditions. His vision? Fewer vines, smarter planting, and a brighter, greener future for Australian wine.

There is an extremely high concentration of Eucalyptus trees in Blewitt Springs. Some science-y folks have found trace amounts of Eucalyptol (the compound released by the trees) in the soils & on the vines in the area. So you really are tasting Eucalyptus here!

Place: Blewitt Springs, McLaren Vale, Australia
Grapes: Cabernet Franc
Style: Opinionated!
Ingredients: Grapes & minimal sulphites