PLEASE NOTE: THIS PACK IN ITS ORIGINAL FORM HAS SOLD OUT! SORRY! HOWEVER, WE HAVE MADE SOME REPLACEMENTS TO THE WINES AND HAVE UPDATED THE PRODUCT DETAILS BELOW.

There is no doubt that this has firmly become a customer favourite and PWS annual treat. We have already been getting enquiries asking about these packs, and that really shouldn't be a surprise because they are awesome!.

There is nothing quite like pulling the cork out of one of these big guys and pouring it out for friends and family alike. It's always a bit of a spectacle and entertaining, to say the least. With BBQs galore on the horizon, it's also the perfect opportunity to stock up on the revelry that will come as we move into the new year.

This year again it's a stellar line-up of top-notch bottles with a little something for every occasion. Of course, there is a magnum of Andre Clouet Grand Reserve Champagne to kick off celebrations followed but a little more French flair with the Dampt 1er Cru Cote de Lecchet Chablis.

One of our favourite rose, year in, year out, is here too, and the Nocturne SR (sub-regional) range is a stunner in 2024. To continue down the Aussie path, we have Clarence House Reserve Pinot. This fabulous single-site pinot is made by Anna Pooley of Pooley Wines fame, and it delivers in spades for you all Tassie pinot lovers.

To finish a couple of more international hits with the much beloved La Tota barberra. This PWS staple is so versatile and such a crowd pleaser. Whether you are having it with turkey, some BBQ goodness, or even baked ham, this will not disappoint. Last, we have a Rioja from one of the next superstar producers in Artuke and their village, Rioja Pies Negros. The 23s from Artuke are some of the best we have seen, so when we were given the opportunity to grab some in magnums, we couldn't resist!

Please note that there are only 12 of these packs available, and the last few years they have sold out in a couple of weeks, so get your order in quick!

ANDRE CLOUET (9/10)  

Bouzy and Ambonnay are the epicentre of pinot noir in Champagne, and the Clouet family is the priviledged custodian of eight hectares of estate vines in the best middle slopes of both villages.  These are rich and concentrated expressions of pinot noir, wines of deep complexity, multi faceted interest and engaging character, yet with remarkable restraint and sense of control.  Recent tastings confirm my impression that this small and relatively unknown grower ranks high among Champagne's finest practitioners of pinot noir - and expresses one of the best value of all.

100% Bouzy and Ambonnay pinot noir.  6g/L dosage
Release after release, year after year, I have always marvelled at the lemon blossom freshness that Clouet manages to capture in pinot noir from two of Champagne's most powerful terroirs.  Here it is again, in a captivating interplay of fleshy mirabelle plums, white peaches, crunchy golden delicious apples, and even a hint of pepper.  Wild honey and mixed spice join the maelstrom along the way, gliding obediently into a well defined finish of soft minerality and integrated dosage.  TYSON STELZER, The Champagne Guide 2014-2015 

(100% Pinot Noir)The NV Brut Grande Reserve offers up layers of mineral-infused red fruits on a silky, mid-weight frame, with gorgeous length and a refined, subtle mousse. This impeccable, elegant wine shows terrific overall balance as well as complexity. I loved it. Andre Clouet is based in Bouzy, a village where Pinot Noir speaks with great eloquence, as is evident in these superb, pedigreed Champagnes. ANTONIO GALLONI, Robert Parker

The 2023 Chablis Fourchaume 1er Cru has a well-defined, pure bouquet with honeysuckle, linden and a touch of crushed stone underneath. The palate leans exotic, with peach and passionfruit notes, but the acidity keeps this tensile with a welcome dab of ginger toward the finish. Enjoy this over the next decade. Tasted blind at the BIVB offices in Chablis. NEAL MARTIN, Vinous

PLEASE NOTE - THIS IS NOW 2025 - THERE ARE NO REVIEWS, BUT WE HAVE LEFT THE 2024 REVIEWS FOR REFERENCE, AS THIS IS ALWAYS A CONSISTENTLY EXCELLENT WINE.

(PREVIOUS VINTAGE) SPECIAL VALUE - SR as in sub-region of Carbunup, where Julian Langworthy sources sangiovese and tempranillo as the base of this ripper rosé. He also writes a hilarious tech sheet – makes my day when tasting a lot of wine; here’s an example: 'If a thief were in your house, this is the wine they would drink.' Another excellent offering from the King of Pink, with this all textural and creamy yet bolstered by crunchy, bright acidity. Watermelon and rind, cherries, sumac and some warm spices with a touch of fresh herbs, all of which make this a delicious drink. It has some volume yet finishes dry and lingers long. (96) JANE FAULKNER, Halliday Wine Companion

(PREVIOUS VINTAGE) Pale salmon in appearance. The nose is soft and delicate, with aromas of strawberries, nectarines and peaches. The palate is medium-bodied with focused acidity, giving generous notes of rose petals, flint and candied grapefruit. Very refreshing and refined. 86% sangiovese and 14% tempranillo. Drink or hold. Screw cap. JAMES SUCKLING 

Nocturne is the personal passion project of Julian Langworthy, widely regarded as one of Australia’s greatest young winemakers. Known for his precision, palate, and ability to coax both detail and generosity from Margaret River fruit, Julian brings a modern, almost obsessive focus to Nocturne—wines that speak clearly of site, structure and style without ever losing their drinkability.

Among the standouts in the range is the Nocturne Sub-Regional Rosé, a wine that continues to impress year after year. Crafted with the same meticulous attention Julian brings to his flagship reds and whites, this rosé is all about purity, texture and understated sophistication. Sourced from carefully selected Margaret River vineyards, it delivers lifted aromatics, crisp red fruits, fine acidity and that unmistakable Langworthy polish.

This mouthwatering crowd-pleaser is named after a grove of cherry trees that flank the vineyard. The fruit is drawn from 30- to 40-year-old Gamay vines, grown in dark granite soils around the Chermette homestead in Saint-Vérand, southern Beaujolais. In contrast to his age-worthy Crus from Moulin-à-Vent and Fleurie et al., Chermette aims to produce something light-to-medium-bodied, bright and cherry-fruited with reach-for-another-glass charm.

The winemaking has remained unchanged for decades, with traditional whole-bunch, semi-carbonic fermentation in concrete tanks followed by maturation in tank and old oak casks still the order of the day. The nose is so exuberant you could be tasting out of barrel, flush with easy-going, lip-smacking red fruit flecked by red floral notes. The palate tells the same story through waves of vibrant, tangy berries and cherrystone fruit. As always, it is a delicious, moreish wine and fabulous value.

Morello cherries, fresh bouquets and a touch of geraniums. Creamy tannins on the palate, with fleshy cherries and plums. Juicy, brambly and pristine medium-length finish. Drink now. ZEKUN SHUAI, jamessuckling.com 

Ex-Col d'Orcia winemaker Mario Olivero has revitalised this historic estate. Superb vineyard, highly refined winemaking and total belief in Barbera are the keynotes. Alfiera is the splendid top wine. Look also for the super-value Barbera La Tota. DECANTER

If you haven't seen the La Tota before from us, then you must have been hiding under a rock. This is one of the region's benchmark producers of the varietal, and the La Tota always, always delivers. The team is led by the legendary Mario Olivero, who leaves nothing to chance in any of the wines he makes. That includes detailed winemaking and care in the vineyard right through to temperature and humidity control in the barrel room.

For a humble offering like the La Tota, that is an impressive way to make wine. For the La Tota, everything is hand-harvested, hand-sorted before gentle de-stemming, and softly crushed into temperature-controlled, steel tanks for fermentation. They see 12 - 15 days on skins with light pump-overs and rack and return to gently extract fine tannins, followed by one year in old French, 225 and 500 litre oak barrels. During this time, Mario uses an intricate system of sprinklers to control oxygen ingress in barrels by controlling moisture levels in the cellar and barrels. 

So inviting as always on the nose with a rich melange of black fruits, sweet spice swirling around the glass, and a gentle caress of dried herb. It lands with a fist-full of lush fruit, sweet and enticing, while a gentle grip from fine-cut, minerally tannins proved a fine structural network weaving elegantly through the fruit. Round and mouth-filling but with a wonderful bounce and freshness that keeps you coming back for more. What a ripper! 

The dark and serious 2023 Pies Negros is a village red from Ábalos produced with Tempranillo and 15% Graciano, which seems to have given it a serious twist with deep dark fruit aromas and very good freshness. The destemmed but uncrushed grapes fermented with indigenous yeasts, and the wine matured in 500-liter barrels for one year, save for 10% of the volume that was kept in concrete. It has contained ripeness and good freshness and balance, and it's juicy and tasty, with fine tannins and a velvety mouthfeel. Serious is the word. 65,000 bottles produced. It was bottled in December 2024. LUIS GUTIERREZ, The Wine Advocate

Showing plenty of cherries and plums, this is solid and crunchy with a touch of white pepper and potpourri. Fine tannins on the medium- to full-bodied palate. Juicy, pristine and pure with a medium-long finish full of fruit. A blend of tempranillo and graciano. Drink from 2026. ZEKUN SHUAI, JamesSuckling.com

The 2023 Pies Negros is a blend of 90% Tempranillo and 10% Graciano from Ábalos, Rioja. Deep purple in hue, it offers aromas of blackberry, sour cherry, forest floor and a touch of pomegranate. Juicy and plush, with reactive tannins and a lingering red fruit-tinged finish, this is a flavorful, energetic red. JOAQUIN HIDALGOI, Vinous