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ISSUE 17 SUMMER 2013

WINERY NEWS

SCOTT COMYNS WINEMAKER

SUMMER SPECIALS

2014 EVENTS CALENDAR

| WINE REVIEWS | 1

FUNCTION REVIEW


WELCOME The Pepper Tree team are looking forward to welcoming in the festive season after a very busy and productive year! Meanwhile, the Cellar Door are gearing up for a busy holiday season ahead and look forward to greeting the many visitors to the area. This year has seen some exciting changes take place at Pepper Tree, including the appointment of our new Chief Winemaker, Scott Comyns. Scott and the winery team have achieved some outstanding results at recent Wine Shows with an impressive number of Trophies & Gold medals awarded – click here to check out our 2013 Wine Show results. We are pleased to provide our Wine Club members with a number of new wine releases throughout 2014 and a fabulous line up of member events – see page 7 for our 2014 Events Calendar! These events do book up fast; please let us know if you would like to attend as soon as possible to avoid disappointment. We would like to thank all those who attending our member events in 2013 and we look forward to many more memorable moments, great times and amazing food and wine experiences with you next year! We hope to see you, your family and friends over the festive season. Be sure to contact us prior to your visit as bookings are essential for the Members Tasting Lounge. Our Cellar Door will be open 7 days per week – excluding Christmas Day. We have a great range of wines available for tasting at the Cellar Door including some new and exciting releases! Upon your visit to Pepper Tree, be sure to stop in at our Coffee House ‘Contango’ to enjoy a freshly ground coffee after your tasting! Try our award winning blend - III Bean Classic or sample the single origin Guatemalan, our feature bean below. From all of the team at Pepper Tree, we would like to thank you all for your support throughout 2013 and we look forward to the New Year with some wonderful Wine Club events and tempting new wine releases!

We would like to wish you and your families a very merry Christmas and a safe and happy New Year! Cheers The Pepper Tree Team

CONTANGO ESPRESSO ROASTERS

Feature Bean

250g – Retail $12.50 “The Grind” – Summer Newsletter

Special Offer $10.50

GUATEMALAN SHB

Freight $6.00 – not applicable when purchased in conjunction with wine.

H ISTORY

Please mention “The Grind – Summer Newsletter” when purchasing over the phone or in Cellar Door.

Guatemalan coffee is rated by most to be one of the world’s best coffees. ‘Strictly Hard Bean’ (SHB) means that the coffee is grown at high altitudes. Guatemala has ideal growing conditions for coffee including high altitudes, volcanic soils and distinct wet and dry seasons. Often revered as being rich, full and robust in taste as well as having a smooth after taste when the coffee is finished.

S T A F F P RO F I L E ;

Stuart McGraw

Corporate & Cellar Door Sales How long have you been working at Pepper Tree Wines for?

It’s coming up to my first year at Pepper Tree and I’m looking forward to another. Tell us about yourself.

I am from Surrey, England in a small village called Cheam inside Greater London. I would usually say London to save a lot of time, but I’ve been told Greater London isn’t technically London. What has been the strangest comment/question someone has asked you in Cellar Door?

A customer asked me how we get so much pepper into our wine with only the one pepper tree on the property. This was my first week at Pepper Tree so I was a little taken back. What is your Favourite Wine?

Has to be the 2009 Reserve Wrattonbully ‘Elderslee Road’ Cabernet Sauvignon. It’s a fantastic wine and luckily I’m still in possession of a large quantity. What is your funniest or most memorable moment at Pepper Tree?

Seems to be mainly animal related, from a stampede of kangaroos to seeing my first ever snake (a black snake) and then two more the same day. I've also heard that there has been a cow that has strolled past the Cellar Door at one point. What do you enjoy doing in your spare time?

I used to play a lot of tennis back home in England so I am attempting to get back into that when I can. However I’m mainly looking after a few thoroughbred horses on the property I’m staying at, we currently have three colts running around like they own the place.

FL AVOUR PR OFILE The coffee we have on offer is SHB or ‘Strictly Hard Bean’ which is the highest quality coffee available from Guatemala. A medium weight style with zesty roast flavours. The silky palate leaves a beautiful nutty milk chocolate flavour lingering after each sip.

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SUMMER SPECIALS Summer Mixed Selection Inclusive of 3 bottles of each of the below: 2013 Limited Release Hunter Valley Semillon 2013 Limited Release Orange Sauvignon Blanc 2013 Limited Release Hunter Valley Rosé Merlot 2012 Limited Release ‘Classics’ Wrattonbully Cabernet Merlot

$210 Wine Club Members Case Special RRP $277.50, saving $67.50 + freight free

Tasting notes and free freight included

Summer White Selection Inclusive of 3 bottles of each of the below: 2013 Limited Release Hunter Valley Semillon 2013 Limited Release Orange Sauvignon Blanc 2012 Limited Release Wrattonbully Viognier 2012 Reserve ‘Venus Block’ Orange Chardonnay

$225 Wine Club Members Case Special RRP $303, saving $78 + freight free

Tasting notes and free freight included

To place your order, simply complete the attached order form, or follow the links to the ONLINE SHOP

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News from the

Winemaker –

Scott

Comyns IN THE WINERY We are currently bottling our 2012 Reserve wines from Wrattonbully and Coonawarra. The last two vintages in the Limestone Coast have been exceptional and the 2012 wines are shaping up to be some of the best wines we have produced from this area. We rate the 2012 ‘Calcare’ Coonawarra Cabernet as probably even better than the 2010 which was named ‘Cabernet of the Year’ in the Nick Stock Good Wine Guide 2013. In addition to our regular Wrattonbully wines; ‘Elderslee Road’ Cabernet Sauvignon, ‘Strandlines’ Cabernet Shiraz and ‘14 Shores’ Merlot, we are releasing two new single block Reserve reds this year. Chairman and Owner John Davis says ‘for many years we have noted the quality of the Cabernet from Block 21A in the vineyard and in 2012 we picked this small block separately to make a single block wine. The block has only 10-20 cm of sand Terra Rosa soil over soft crumbly limestone. The restricted moisture available to the vines produces small bunches and tiny berries which lead to intense fruit flavours and a distinctive fine tannin structure. In all the blind tastings of our 2012 Cabernet parcels, this wine always came out on top and we are very pleased to be able to offer the wine as a separate bottling’. There has also been a lot of talk for years about a new clone of Merlot (8R), which we planted in 2008. In 2012 we finally got

enough crop of high quality fruit to isolate a small parcel of this for a separate bottling. Our '14 Shores’ Merlot has always done well for us in the show circuit (the 2010 Vintage was the only Merlot to score gold in this year’s Adelaide Wine Show), however we believe the new ‘8R’ clone takes Merlot to a whole new quality level. It has beautiful rich soft Merlot characteristics with a firm elegant structure. We expect this wine to live for many years and commend you to try it! On the white side of the spectrum, our 2013 ‘Venus Block’ Chardonnay is about to be bottled. It has spent the last month in tank on its lees*, regularly stirred to enhance body, softness and complexity. Our crew is also getting ready for our Christmas shutdown, so we are making sure all barrels are topped* (there are over 1000 barrels to taste and top!) and that the winery is ready for the 2014 Vintage which is just around the corner.

IN THE VINEYARD The Hunter got away to an early start and we were hoping that the recent rainfall was enough to at least buy us some more holiday time after New Year’s. The rains have done a great job filling our dams and giving the vines and soil a well-deserved drink. They now head into the ripening period in a very health condition. Indications to date suggest that hot dry conditions of October have set things in motion for an early vintage. In Orange and the Limestone Coast, early season conditions have been promising and all our vineyards are looking good as the vines go through flowering and set their fruit. We now head into our most stressful but exciting part of the year.

Scott’s must haves for the cellar: 2012 Single Vineyard Reserve ‘Calcare’ Coonawarra Cabernet Sauvignon 2012 Single Vineyard Grand Reserve ‘Strandlines’ Wrattonbully Cabernet Shiraz 2012 Single Vineyard Reserve ‘Elderslee Road’ Wrattonbully Cabernet Sauvignon Click here to place your name down on the list to be contacted as soon as these wines are available and be the first to enjoy these exceptional wines!

Definitions Lees: The lees are the dead yeast cells, grape seeds, pulp, stems, skins, and tartrates that separate from the juice during wine making and aging. White wines are usually left in contact with their lees to increase the complexity and enhance the structure of the finished wine. Barrel Topping: As oak barrels are not completely air-tight, wine is able to evaporate allowing oxygen to enter the headspace of the barrel. While some oxygen is beneficial to the aging process of wine, excessive amounts can lead to oxidation and other various wine faults. This is why wine in the barrels are regularly "topped up" and refilled to the top with wine in order to minimize the head space.

PEPP ER TRE E W IN E S ‘ Q4 ’ C L U B ‘Q4’ stands behind our philosophy of providing ‘Quality’ wine on a 'Quarterly' basis. • Voucher for two at 'Chef Hatted' Restaurant Bistro Molines, Mount View to the value of $150.00 along with a bottle of Sparkling 'Silenus' to enjoy on your arrival • Free freight Australia wide on all purchases plus much more...

Join this exclusive membership and receive first priority access to all Reserve and Single Vineyard wines upon release, along with additional discounts and extensive privileges. Membership is available to a limited number of members and holds an increased commitment of 2 cases per quarter. Members are offered flexibility with their choice of wine received along with the Winemakers personal recommendations per quarter.

‘Q4’ Members will be offered an invitation to exclusive events taking place in 2014 including: March - ‘Q4’ Benchmark Tasting Saturday 2nd August – ‘Q4’ Winemakers Table Luncheon (1st sitting) Saturday 9th August – ‘Q4’ Winemakers Table Luncheon (2nd sitting) Sunday 7th December – ‘Q4’ Afternoon Christmas Cruise

Some of the extensive benefits of the 'Q4' Club include: • Receive 20% off Grand Reserve, Reserve, Single Vineyard and Limited Release Ranges • 30% off all Varietal Range Wines • Complimentary invitation for you and your guest to attend one of Pepper Tree's Member Events of your choice throughout the year • Invitation to the exclusive ‘Q4’Annual Winemaker's Table Luncheon, chaired by our Winemakers • Detailed tasting notes included in every wine delivery • James Halliday's Australian Wine Companion upon release each year signed by our Chief Winemaker Scott Comyns

For an information package and membership form, please call the Pepper Tree Wine Club on 1800 655 965 or email katedh@peppertreewines.com.au 4


WINE REVIEW 2009 Limited Release ‘Silenus’ Sparkling

2012 Limited Release Wrattonbully Viognier

We are pleased to showcase our classic ‘Silenus’ Sparkling Pinot Noir Chardonnay, recently taking on a new look and feel to further complement its elegance and charm.

Our Limited Release Wrattonbully Viognier is a naturally aromatic and luscious wine that is fast growing in popularity, standing out amongst other varieties with its classic aromatic, full flavour and silky smooth characteristics. This is the white wine choice for red wine drinkers.

This is a stylish wine of great complexity and texture with a fine and persistent bead. The lifted aromas are fresh and provide lively hints of nectarine, citrus and dried peel aromas. The savoury palate of shortbread and guava characteristics, provide a creamy richness and complexity with balanced acidity.

This grape variety is from the Condrieu region in The Rhone Valley, France, originating from Dalmatia (Croatia) and is suspected to have been brought over by the Romans to France.

The Chardonnay component makes up 40% of the wine giving a great deal of freshness, vitality and up front fruitiness with flavours of lemon, apple and white peach. The remaining 60% Pinot Noir provides the strength and body to the wine providing subtle strawberry flavours. The Pinot Noir component in this wine offers an ideal match with food and is often enjoyed as an aperitif.

Drinking well now, this wine fills the palate with white peach, apricot, fresh ginger and musk spice. With its fragrant nose of mixed florals including frangipani and jasmine along with a spice aroma, it is complemented with subtle barrel ferment complexities. These elements of spice and exotic fruit flavours integrate well with French oak providing a wine with great structure and depth.

A must have over the festive season and one to toast with and welcome in the New Year!

Fruit has been handpicked from our Wrattonbully Vineyard in South Australia and has been gently pressed to preserve the delicate fruit aromas and achieve elegance and finesse on the palate.

2009 Vintage Notes

Cellar Door Bottle $38.00

Club Bottle $32.50 ‘Q4’ Member $30.50

Despite the rest of the country, conditions in Orange were fairly cool this season. The cool ripening season provided elegant and expressive wines that sing of their variety and providence. First picked was the Pinot Noir for our traditional sparkling base. We pick this early at lower sugar levels to retain the crisp acidity we all enjoy in sparkling wines.

This wine is ideally suited to Modern Australian cuisine or exotic dishes of shellfish, Thai, Vietnamese or spicy Moroccan.

2012 Vintage Notes Near perfect growing conditions over the months leading into vintage made 2012 one of the finest vintages of the region on record. Canopy and fruit management over the spring growing season was necessary due to the optimal growing conditions. Fruit quality across all varieties are exceptional with whites looking strong.

Click here for detailed tasting notes

 (Class 6) – 2013

Limestone Coast Wine Show Click here for detailed tasting notes

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Cellar Door Bottle $22.00

Club Bottle $19.00 ‘Q4’ Member $17.60


RESTAURANT REVIEW

Matteo’s Restaurant

Suki-yaki red snapper broth with Hervey Bay scallops, vermicelli rice noodles, silken tofu, white radish & watercress

533 Brunswick Street, North Fitzroy VIC Phone 03 9481 1177 www.matteos.com.au Housed in an elegant triple-fronted Victorian terrace, past the bohemian enclave of Melbourne’s famous ‘Brunswick Street’ serving contemporary Australian cuisine and professional hospitality since 1994. Awarded a minimum of 1 hat in the coveted “Age Good Food Guide” every year since 1996. Matteo's began with traditional Italian fare, changed to French cuisine, and most recently has adopted a modern Australian feel with strong Japanese influences. Matteo believes it is all about reinventing yourself, something which he feels is necessary every few years to be successful amid changing trends and consumer demands.

PEPPER TREE WINES

MELBOURNE

MEMBERS’ DINNER

2014

We are pleased to invite you and your guests to a food and wine experience at Matteo’s situated on Melbourne's famous 'Brunswick Street'! Enjoy canapés and sparkling wine on arrival followed by an exclusive 4 course meal with premium Pepper Tree Wines to match. This elegant Victorian terrace will set the relaxed atmosphere for a casual evening of fine food and wine and great company! 7pm, Friday 5th September 2014 Matteo’s Restaurant 533 Brunswick Street, North Fitzroy VIC $120 pp To book phone the Wine Club on 1800 655 965 or email ptwclub@peppertreewines.com.au

2kg red snapper bones 2L water 10g dashi powder 20ml yamasa soy sauce 100ml sake 10g caster sugar 1 small leek, washed and chopped Chop fish bones into small pieces and wash with cold water for a few minutes. Place into a pot with the other ingredients. Bring to a boil and turn down and gently simmer for 30 minutes skimming any impurities that rise to the surface. Do not shake or stir the stock as this will make it cloudy. Carefully pass stock through muslin cloth. Reserve. 18 half shell Hervey Bay scallop 1 small fillet (600g) red snapper 10g salt flakes 5g caster sugar 1 tube silken tofu ¼ packet bean thread vermicelli noodles 1 daikon radish 3 breakfast radishes 1 beetroot 5g basil seeds 10ml cucumber oil 1b water cress Assorted edible flowers, ie: nasturtiums Remove scallops from shells and discard shells. Remove connector muscle and scrape any bits of sand from scallops. Slice each scallop in half so you get two discs from each scallop, season with a little salt and keep aside.

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Remove any bones and blood line from red snapper fillet, scrape any scales from skin and cut on a slight angle into thin slices. Season with a little salt and sugar. Cook beetroot in sufficient water until tender. Discard cooking liquid and peel. Cut beetroot into 3cm discs and using a 25mm cutter cut cylinders from the beetroot discs. Cut these cylinders into 2mm slices. Store on paper towel. Place bean thread vermicelli noodles into a bowl and pour over boiling water. Let stand for 5 minutes, drain and coat with a little oil. Slice silken tofu into 5mm discs and keep aside. Pick watercress into sprigs, wash and dry on paper towel. Peel daikon radish and julienne. Wash and julienne breakfast radishes. To serve Heat six large bowls till quite hot. This will help the cooking of the seafood. Bring suki-yaki broth back to the boil. Check seasoning, you may need to add more dashi or sugar to taste. In each bowl place a small amount of noodles, six pieces of scallop, four pieces of red snapper, five or six pieces of beetroot, three pieces of silken tofu, a sprinkling of both the radishes and basil seeds. Finish with watercress sprigs. Pour hot suki-yaki broth at the table. Serves six.


FUNCTIONS REVIEW Sydney Harbour Cruise Friday 8th and Saturday 9th November The Pepper Tree team recently hosted our extremely popular Sydney Harbour Cruises! We welcomed guests’ on-board the Commissioner II on both our evening cruise on Friday 8th November and our afternoon cruise on Saturday 9th November. Guests set sail around the beautiful harbour taking in the bright lights in the evening and the magnificent sights in the afternoon, while sipping and sampling new and current releases of Pepper Tree!

C OMPL IMENTARY TW IN PACK We welcome your feedback!! Let us know of your favourite restaurant or your suggestions for possible venues for us to host a wine dinner – if the event goes ahead, as a thank you we will send you a complimentary twin pack of premium wine!

2 014 F U N C T ION S CA L E N DA R The Pepper Tree team have an exciting calendar of events arranged for 2014. Keep an eye out in our newsletters and on the website for updates and for further information. MARCH Sydney Members’ Dinner Friday 7th March Baroque Bistro, The Rocks NSW ‘Q4’ Benchmark Tasting Friday 28th March Roberts Restaurant, Pokolbin NSW A PR IL Brisbane April Members' Dinner Friday 11th April Moda Restaurant, Brisbane QLD M AY Annual Harvest Luncheon Saturday 10th and Saturday 17th May Roberts Restaurant, Pokolbin NSW

Guests disembarked after their 3 hour journey and received their ‘Pepper Tree Wine 2013 Sydney Harbour Cruise Collector Glass’!

J U NE Canberra Members' Dinner Friday 13th June Waters Edge, Parkes ACT J U LY Brisbane Members' Dinner Friday 4th July Era Bistro, South Brisbane QLD AU G U ST 'Q4' Winemakers Table Luncheon Saturday 2nd and Saturday 9th August Pepper Tree Winery, Pokolbin NSW Pooch Picnic Sunday 31st August Pepper Tree Winery, Pokolbin NSW

QLD Showcase Members Dinner Friday 22nd November River Cottage Restaurant, Noosaville QLD The final event of 2013 saw the team venturing to the sunny Sunshine Coast in QLD to River Cottage Restaurant in Noosaville. It was a delight to host this event in such a stunning location – a perfect way to wrap up the year! Marc Wohner – head chef and owner at River Cottage, created a superb menu matched to our award winning wines of 2013. The Pepper Tree team would like to extend a huge thank you to all Wine Club Members, friends and family members who attended our Wine Club events throughout the year. We greatly appreciate your support and the opportunity to bring Pepper Tree wines to you! 7

SEPTEMBER Melbourne Members' Dinner Friday 5th September Matteo’s Restaurant, Fitzroy VIC O C TO B E R PTW Spring Food & Wine Celebration Saturday 18th October Pepper Tree Winery, Pokolbin NSW N OV E M B E R Sydney Harbour Evening Cruise Friday 7th November 7–10pm Sydney Harbour Afternoon Cruise Saturday 8th November, 2–5pm D EC E M B E R ‘Q4’ Afternoon Christmas Cruise Sunday 7th December, 2–5pm Sydney Harbour NSW To enquire or book please CLICK HERE to e-mail or FREECALL 1800 655 965 Conditions: Event details subject to change. Due to the extremely high and growing demand for our member events the Annual Harvest Luncheon and Sydney Harbour Cruises have set ticket limitations of 6 tickets per member.


Pepper Tree Pet Club Ambassador

PEPPER TREE PET CLUB We are delighted to introduce you to our latest Pet Club Ambassador – Dexter. Dexter is our Chief Winemaker – Scott’s offsider and is often seen patrolling the grounds of Pepper Tree during the week. How many years young is Dexter: Dexter just turned 7 on the 4th of December, making him about 49 in Dog years! My wife is currently planning his big five o! What breed is he: English Staffordshire Terrier. AKA Staffie! Although people would mistake him for a fat black wombat! What is his favourite food: Dexter is a pure carnivore! His favourite dish would be a T-bone steak, cooked medium rare, with a side of chicken carcase and a bowl of Sticky Pig to wash it down! (He has a sweet tooth when it comes to wine!) What is his favourite toy: Dexter goes crazy for the football! Leon in the winery knows to get out of the way when Dexter chases after his ball! What is his pet hate: Salad, and being poked in the eyes by our 2yr old daughter, but mostly salad. What do you think annoys him most about you – his owner: Being blamed for any unusual smell! Tell us what a day in the life of Dexter is like: At work by 7.30am. He is then straight into marking his territory around the Pepper Tree grounds before greeting all his colleagues in the winery. By this stage marketing and cellar door staff have arrived, so it's on to collecting and begging for treats. This is followed by more begging around the lunch table. The afternoon is spent spread eagled in front of the winery catching some afternoon rays!

DEXTER

What does Dexter like to do in his spare time: Long walks on the beach! Making sure he goes nowhere near the water!

Pepper Tree Pet Club Ambassador Dexter would like to welcome your furry family member to join the Pepper Tree Pet Club!

SAVE THE DATE 2014 PEPPER TREE WINES

Pooch Picnic

Join the Club for $39.95, including:

Sunday 31st August 2014

• Pepper Tree Wines dog lead RRP $18.50 • 1 bottle of wine RRP $18.00 • Treat for your furry friend in your Wine Club committed cases • Membership Certificate • Plus complimentary bowl of water and treats upon their visit to the winery

Pencil in your diary our 3rd annual Pooch Picnic Day! Enjoy a day out with the entire family at Pepper Tree with Dr Katrina Warren and ‘The Wonderdogs’. There will be lots of stalls, trick demonstrations and the agility course to test your pooch’s skills! Gold coin donation entry fee to nominated charity.

Click to Join Pepper Tree Pet Club or Phone 1800 655 965

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Q4 Club Prices will be adjusted accordingly VARIETAL

REGION

VINTAGE

RRP

CLUB BTL

BTL QTY

CLUB CASE

CASE QTY

TOTAL

SUMMER SPECIALS Summer Mixed Dozen

277.50

210.00

Summer White Selection

303.00

225.00

Guatemalan SHB Coffee Beans - 250g

12.50

10.50

GRAND RESERVE RANGE

6 PACK

'Strandlines' Cabernet Shiraz

Wrattonbully

2010

55.00

46.50

Hunter Valley

2013

35.00

29.50

279.00

RESERVE RANGE

12 PACK

'Alluvius' Semillon 'Venus Block' Chardonnay

354.00

Orange

2012

35.00

29.50

354.00

Wrattonbully

2010

42.00

35.50

426.00

'The Gravels' Shiraz Viognier

Wrattonbully

2010

42.00

35.50

426.00

'Coquun' Shiraz

Hunter Valley

2011

60.00

51.00

612.00

'Elderslee Road' Cabernet Sauvignon

Wrattonbully

2009

42.00

35.50

426.00

'Calcare' Cabernet Sauvignon

Coonawarra

2010

42.00

35.50

426.00

'Tallawanta' Semillon

Hunter Valley

2013

28.00

23.50

'Tallavera' Shiraz

Hunter Valley

2011

45.00

38.00

'14 Shores' Merlot

SINGLE VINEYARD - LIMITED RELEASE

12 PACK 282.00 456.00

LIMITED RELEASE RANGE

12 PACK

'Silenus' Sparkling

Orange

2009

38.00

32.50

390.00

Hunter Valley

2013

22.00

19.00

228.00

Orange

2013

22.00

19.00

228.00

Pinot Gris

Wrattonbully

2012

22.00

19.00

228.00

Viognier

Wrattonbully

2012

22.00

19.00

228.00

RosĂŠ Merlot

Hunter Valley

2013

23.50

20.00

240.00

Tempranillo

Wrattonbully

2012

25.00

21.00

252.00

'Classics' Cabernet Merlot

Wrattonbully

2012

25.00

21.00

252.00

Orange

2012

25.00

21.00

252.00

Hunter Valley

2012

35.00

29.50

Semillon Sauvignon Blanc

Cabernet Sauvignon Shiraz

354.00

VARIETAL RANGE

12 PACK

Semillon Sauvignon Blanc

Varietal

2013

18.00

15.00

180.00

Verdelho

Varietal

2013

18.00

15.00

180.00

Pinot Gris

Varietal

2012

18.00

15.00

180.00

Chardonnay

Varietal

2012

18.00

15.00

180.00

Merlot

Varietal

2011

18.00

15.00

180.00

Cabernet Sauvignon

Varietal

2012

18.00

15.00

180.00

Shiraz

Varietal

2012

18.00

15.00

180.00

NV

55.00

46.50

DESSERT & FORTIFIED

12 PACK

Tipsy Muscat - limited stock

558.00

MIXED DOZENS

12 PACK

Mixed Dozen

270.00

White Dozen

262.00

Red Dozen

274.00 FREIGHT $12 PER CASE

TO ORDER: phone 1800 655 965 or print page, complete & fax to 1800 247 746 or e-mail to ptwclub@peppertreewines.com.au

TOTAL $

Full Name: Membership No:

D.O.B.

Delivery Address: Suburb:

State:

Delivery Instructions:

P/Code:

Work Ph: Home : Mobile: E-mail: Payment Method: Card No.

Mastercard

Visa

Amex

FOR YOUR SECURITY DETAILS BELOW THIS POINT WILL BE DESTROYED ONCE THE ORDER IS PROCESSED.

Diners Expiry Date:

CCV No.

Card Holder/s Name: Card Holder/s Signature: DATE OF BIRTH MUST BE PROVIDED TO COMPLY WITH LIQUOR ACT REQUIREMENTS. BY PROVIDING YOUR CONTACT INFORMATION YOU ARE GIVING PEPPER TREE WINES PERMISSION TO CONTACT YOU PERIODICALLY VIA MAIL, PHONE AND EMAIL WITH FUTURE SPECIAL OFFERS AND PROMOTIONS FOR AN INDEFINITE PERIOD. PEPPER TREE WINES PTY LTD LIQUOR LICENCE NUMBER 2400 3080. LIQUOR ACT1982- IT IS AN OFFENCE TO SELL OR TO SUPPLY TO OBTAIN LIQUOR ON BEHALF OF A PERSON UNDER THE AGE OF 18 YEARS. ABN 67000 055 470

"The Grind" - Seasoned News from Pepper Tree"  

"The Grind" - Seasoned News from Pepper Tree", Summer 2013

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