• Halifax Canada


     halifax winesHALIFAX WINES


    We made our first wine in 2002.

    We use small open fermenters, crush and plunge and basket press by hand. Our role is to encourage, not direct our wine through fermentation and maturation.

    We do not use new oak, however, we maintain our French oak barrels meticulously. This has allowed our wines to be far more expressive and while they have much of the generosity of McLaren Vale, they are balanced by an elegance and subtlety.

    Not being encumbered by oak, they seem to be better suited to a wider range of food and have a greater capacity to develop in the bottle.

    We neither fine nor filter our wines.

    We currently have three wines available.











    Ad Lib 2014 Shiraz Grenache CinsaultAd Lib is Latin meaning to make up as you go along….With each vintage of Ad Lib we have varied the blend, depending upon what the seasons and the vineyards have given us. In 2014, almost equal percentages of Shiraz from Halifax (Per Se Block), and Grenache and Cinsault from the windswept, shallow, shaley soils of Sellicks Hill have given us an aromatic, medium bodied and simply delicious wine.Varieties:  Shiraz, Grenache, Cinsault (all hand-picked)

    Vineyards:  Halifax Vineyard (Per Se Block), Roger’s Road (Sellick’s Hill)

    Winemaking: small open fermenters, hand-plunged, basket-pressed, neither fined nor filtered

    Maturation: 14 months in older, neutral French oak barrels

    Colour: medium red, with brilliant crimson highlights

    Aromas: dark rose, sweet earth, red cherry and licorice

    Palate: medium bodied, lovely soft tannins, a meld of earthy and red fruit flavours and a lingering dry finish

    Drinking window: delicious now and over the next 3 – 5 years

    Food match: equally at home with white or red meat, fish – particularly salmon or tuna, and the perfect go to with pizza or barbequed “anything”!


    Per Se Block 2011 Single Block Halifax Vineyard Shiraz

    The Per Se Block consists of just 380 vines and produces the vineyard’s most outstanding grapes and makes our most thrilling wine.

    Per Se is an elegant and perfumed style enhanced by maturation in older French oak barrels. While rich, plush and spicy, it is balanced by a restraint which suggests it will cellar for many years.

    Per Se is Latin meaning by itself, on its own, intrinsically.

    Varieties:  Shiraz (hand-picked)

    Vineyards:  Halifax Vineyard, Per Se Block

    Winemaking: ½ tonne open fermenters, hand-plunged, basket-pressed, neither fined nor

    Maturation: 18 months in 5 yo French oak barriques & hogsheads

    Colour: deep crimson red with purple/violet hues & highlights – gorgeous!

    Aromas: perfumed –  deep red & blue berry notes, plum & licorice melded with earthy/stony scents – all evolve & change

    Palate: medium – full bodied, rich and plush, yet restrained and elegant, all balanced and framed by suede like tannins and a long, persistent finish

    Drinking window: drinking beautifully now and we expect it to do so over the next 5 – 7 years as it gains complexity and becomes even more appealing!

    Food match: we love it with French classics such as Beef Bourguignon or Coq au Vin, but its inherent elegance makes it well suited to flavoursome fish dishes and spicy pasta


    Patres Nostri 2008 Vintage Tawny

    Padres Nostri, is Latin for our fathers…

    Lizzie’s dad Geoff and Peter’s dad Ken both fought in World War 11. Like tens of thousands of young Australian men, they lost their early adult years fighting for their country, so we could live in a free society.

    And they drank port…

    So when we had the opportunity to make our own V.T.P.(vintage tawny port) during the very hot vintage of 2008, we jumped at the chance and put it away so we can toast them now…

    to our fathers…Varieties:  Shiraz, Cabernet Sauvignon, Grenache (hand-picked)

    Vineyards:  Halifax Vineyard (Per Se Block), Chanticleer Vineyard (Willunga),
    Brunato’s Vineyard (McLaren Flat)

    Winemaking: small open fermenters, hand-plunged & pumping over – fortified at 4ºBe with neutral grape spirit, basket-pressed, neither fined nor filtered

    Maturation: 7 years in older, neutral French oak barrels

    Colour: tawny, dusty brick red

    Aromas: wonderfully seductive and appealing aromas of raisins, caramel and nuts

    Palate: luscious with flavours reminiscent of  spicy dried fruits and butterscotch, but balanced by lovely barrel maturation characteristics, and a long, lingering finish

    Drinking window: drink it now…then open another!

    Food match: delicious as an aperitif with salty tapas (65 million Spaniards couldn’t be wrong!), or equally at the end of a meal with the more pungent and richer cheeses – then again…pour a glass any time, take a sip, and ponder just how lucky we are…

  • Wines From Spain 2015

    You are invited to the following event:



    Event to be held at the following time, date, and location:

    Monday, September 21, 2015 from 11:30 AM to 5:00 PM (WEST)The Shelbourne Dublin
    27 St Stephen’s Green, Dublin

    12th edition of the Wines from Spain Trade Fair, one of the most highly regarded wine events in the Irish wine trade calendar.

    This year we are pleased to have 26 importers of Spanish wine. The trade fair will be offering more than 350 wines from a wide array of Spanish DO & VT regions. As a new feature, we will have a Spanish gastronomic area to show the great variety and outstanding quality of Spanish food.

    Masterclasses will also take place showcasing the amazing wines of the Canary Islands and the well-known Sherry wines and their pairing with unique Spanish Ibérico ham.


  • Julie Dupouy Best Sommelier in Ireland 2015


    Julie Dupoy and Oliver Murtagh President Irish Guild of Sommeliers




    The winner of the Best Sommelier in Ireland 2015 was Julie Dupouy, Greenhouse Restaurant, Dawson Street, Dublin and Portfolio Brand Ambassador for Champagne Brands with Edward Dillion and Co. Ltd., who will represent Ireland at the World Sommelier Competitions in Mendoza, Argentina in 2016 and runner up Pedro Julian Jimenez Lopez, Lobster Pot Restaurant, Ballsbridge, Dublin were announced by the Irish Guild of Sommeliers President. The winner and runner up were presented with their prizes.  Julie was presented with the Irish Guild of Sommeliers Gold Medal along with a bottle of Moet and Chandon Champagne and Pedro was presented with a bottle of Moet and Chandon Champagne. The Moet and Chandon Champagne was sponsored by their Irish agent Edward Dillon and Company Limited, Dublin.


    Compt 5

    Julie Dupouy and Pedro Julian Jiminezes LopezCompt 12LtoR Mike O' Connor, DIT Cathal Brugha St., Julie Dupouy winner, Oliver Murtagh, President Irish Guild of Sommeliers, Pedro Julian Jiminezes Lopez runner up, Mary O' Callaghan, Andy O' Gorman.