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The Slashie Wine Club is arguably the best (I think it is, Matt agrees with me) wine club going round. It’s a way to keep your home supplied with great wine, either by subscribing to get regular deliveries or as one off (but still regular right?) purchases.


Why is it the best? No other club has the combined powers of two sommeliers with award winning palates sharing the wines they make and they wines they buy for themselves at home, with pricing that benefits you from what might be called "vinous insider training".


Bloody hell, if I was me I’d want one!



2020 Athletes Of Wine 'Alto! Alto!!' Rosé, Multi-regional Vic
If we could choose descriptors to nail our rosé we’d want them to be: thrillingly thirst-quenching, delicious with subtle complexity.
It has the typical Sangiovese pale copper hue, a gentle nose, showing redcurrant & fennel seed, and a crisp light-med palate with notes of prosciutto & bay leaf. Aromatically shy but to drink it shows generosity, strawberries and cream bringing an attractive softness to the palate - drink with delicate soft cheeses or cured salmon.

2018 Athletes Of Wine 'Alto! Alto!!' Rosé, Multi-regional Vic
Our second ever rosé, and we kept it light and zippy by using free-run Cabernet Sauvignon, and a small amount of saignée Dolcetto and Nebbiolo providing an array of berry fruit and refreshing acidity. All components aged in old oak on lees, with partial malo. Suited to more substantial flavours - a main course rosé. This sold out in a jiffy and Matt proclaimed it the best wine we made in 2018.

2016 Athletes Of Wine 'Vino Athlético' Chardonnay, Macedon Ranges Vic
We believe in a classic interpretation of the Chardonnay grape – a wine that is generous in flavour and body, full but fresh. This vineyard is naturally balanced and produces fruit that consistently powerful yet pure. An early but mild growing season sees this with plenty of flesh and weight after some time in bottle, showing some buttery characters and ripe lemon. Roasted dishes will do best here.

2015 Athletes Of Wine 'Viñero' Hesket Pinot Noir, Macedon Ranges Vic
A classic vintage for Victorian Pinot Noir – rainfall in winter and spring was the best for years, we enjoyed a mild to warm growing season and a gentle autumn which allowed extended hang time in this high altitude (650m asl) part of Macedon. Whole bunches used in the ferment give the wine an aromatic lift and snappy cranberry-like refreshment.  Serve it to contrast with richer/fatty dishes: caponata with loads of olive oil; slow-cooked pork belly; ma po tofu.

NV Maillard & Maillard Cuvée Brut, Multi-regional Vic
This label name refers to the simpatico between winery and restaurant - the chef creating a layer of umami when cooking and the winemaker doing the same by creating, blending and ageing wines. Medium bodied, straw/gold in colour, with a fruit forward but savoury profile. A 50/50 split of Pinot Noir which contributes body and power to the mix and Chardonnay which brings freshness with citrus and green apple notes. Sourdough and grilled almond from lees ageing and a soft finish that invites you back for a second glass. Perfect on its own or complex enough to drink throughout a meal.

2018 La Bollina 'Minetta' Monferrato Barbera, Piedmont Italy
Med to full in body, with a classic Barbera personality. A brooding palate, lots of dark berry, white pepper, ripe plum, juicy vibrant acidity, and a meaty finish. Barbera and food always seem to be mentioned together, it is hugely versatile, but it's hard to go past the classic tomato based pasta with either mushrooms or wild boar (do your bit and seek some out, the Australian flora and fauna will thank you).

Autumn '21 training kit