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Tantilise your taste buds with Trophy winners like the Dark Corner Durif Shiraz and The Black Pig McLaren Vale Shiraz, tackle the deep, rich black fruit of Portugal's Aluado Alicante Bouschet, ride the silky smooth Il Papavero, with more to find inside.
According to winemaker Alan Kennett (and thousands of Black Stump customers), when you combine Durif and Shiraz “magical things happen”. Perhaps that explains Black Stump’s splendid two decades of popularity. The wine owes its name to a mythical outback marker of the boundary between the known world and the unknown. Describe anything as the best “this side of the black stump” and you mean it’s reckoned to be unbeatable. How appropriate for an affordable Aussie red of peerless intensity and popularity. Dark Durif, “the grape that takes no prisoners” (The Observer), and impressively juicy Shiraz make a perfect marriage, creating a velvety, voluptuous, and irresistible style. Serve in large glasses with steak and kidney pie or a Sunday roast.
Il Papavero has been a chart-topping favourite for years; the silken Italian charmer with incomparable versatility. A wine for all seasons, it’s a great party red with or without food and partners the universe of pasta and pizza dishes effortlessly. As wine critic Richard Neill once wrote, "If all table wines tasted this good, no one would leave the table"! The value too is second to none. The secret? Papavero maestro Scipione Giuliani, a 5th-generation winemaker. Every vintage he selects the ripest, most flavoursome grapes from the top-performing regions to ensure Il Papavero is always supple with red berry fruit. Sangiovese from the Marches, Abruzzi Montepulciano, plus Negroamaro and Nero d’Avola from the south – a perfect combination.
Bonza is Aussie slang for something excellent or first-rate. And there's nothing more Aussie in a wine bottle than a classic blend of Shiraz and Cabernet Sauvignon. It's no wonder then that John Quarisa calls this fine red 'The Great Bonza Reserve'! Quarisa has enjoyed a “distinguished career as a winemaker spanning over 20 years” (Halliday, and he likes his wines to express big personality, juicy fruit and value for money. He’s certainly achieved that here! Ripe and round blackberries conspire with flavours of plum and cinnamon spice. On the palate, rich red berries and brewed coffee make for a very appealing wine.
Produced from hand-selected fruit from vineyards our talented wine team reserve for this wine, The Black Pig Shiraz leaps from the glass with sumptuous, rich and ripe blackcurrant tones and vanilla snippets. Oozing lashings of cedar, ripe berries and hints of chocolate this stunning Shiraz is the kind of wine that can drink now with ease, or be laid down for another 8 or so years. Shiraz drinking perfection.
They said he was ‘aluado’ (‘moon-mad’) but José Neiva Correia has proven his doubters wrong. Inky black Alicante Bouschet is usually found in Portuguese red blends, there to add deep colour and black fruit flavours. Rarely, if ever, is it seen on its own. That didn’t deter José - a talented winemaker, credited by wine journo Tim Atkin as the man behind Portugal’s wine revolution. José saw potential in this dark Portuguese star and his conviction has paid off. Aluado is now one of our customers’ favourite reds. Winning Gold medals almost every vintage, Jose makes the wine at his family estate, Quinta de Porto Franco, just north of Lisbon. Expect ripe damson and blackberry, mocha, exotic spice, and a lovely freshness of flavour. A rich, velvety red, great solo or with grilled meats and stews.
Take a minute to read the (literally thousands of) 5-star online reviews for Cabalié. This one is typical: “When my time comes to shuffle off this mortal coil, this is the wine I want in that final glass. It is simply, utterly, indescribably fantastic.” Its secret? It’s crafted by a master winemaker, Hervé Sabardeil, following the centuries-old style beloved of Roman centurions, who first made wine there. Raspberry-rich Grenache, with herby Syrah and Carignan, Cabalié has impressive concentration. That’s due to the maturity of the vines, most well over 50 years old. The tiny berries they produce give Cabalié extraordinarily rich, ripe flavours. Smooth, velvety raspberry, blackberry, herbs and spice, all leading you to a long finish. Boasting 9 Golds in as many vintages, this much-loved red is warming solo or with hearty dishes.