October 2026
October's collection celebrates expressive reds from Italy and Australia, bringing together organic farming, volcanic vineyards, iconic appellations and bold modern blends. From elegant Chianti to Barossa-inspired innovation, this month's selection is built for cooler evenings and generous tables.
Sommelier's Note
This month explores how different regions interpret structure, elegance and power. Traditional Italian classics sit alongside contemporary Australian wines, each offering its own story while sharing the same philosophy—wines made to be enjoyed with great food and even better company.
Ripe cherry, blackberry and gentle spice combine with silky tannins and bright acidity for a smooth, food-friendly finish.
Pasta with ragù, grilled pork or mature Pecorino.
Rosso Piceno is one of the Marche region's best-loved red blends, traditionally combining Montepulciano and Sangiovese for freshness and depth.
Wild strawberry, cranberry and dried herbs with fine tannins, vibrant acidity and a lingering mineral finish.
Roast duck, grilled tuna or mushroom risotto.
Nerello Mascalese is Sicily's flagship red grape, prized for producing wines of finesse and remarkable volcanic character.
Red cherry, violet and subtle earthy spice supported by vibrant acidity and polished tannins.
Bistecca Fiorentina, pasta with ragù or aged Parmesan.
Chianti Classico can only be produced in the historic heart of Tuscany, where Sangiovese reaches its most authentic expression.
Dark berries, black cherry and baking spice with supple tannins and generous fruit.
Chargrilled steaks, gourmet burgers or barbecue.
A contemporary Australian blend crafted to deliver maximum flavour, personality and drinkability.
Blackcurrant, cassis and cedar layered with dark chocolate and long, refined tannins.
Roast lamb, slow-cooked beef or aged cheddar.
Bottle age has softened the tannins beautifully, revealing the classic elegance Cabernet Sauvignon is renowned for.
Red plum, cherry and dried herbs with fine tannins and a long, savoury finish.
Charcuterie, grilled lamb or Spanish-inspired tapas.
Originally from Spain, Tempranillo has found an exciting second home in Australia's cooler wine regions, where it develops freshness alongside its signature savoury character.