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Passopisciaro Contrada ‘C’ Chiappemacine Nerello Mascelese 2019

The lowest of Passopisciaro's contrada. Chiappemacine is typically fuller and richer by comparison
$125ea in any 3+
$120ea in any 6+

Robert Weil Kiedrich Gräfenberg Riesling Spätlese 2020

“The 2020 Kiedrich Gräfenberg Riesling Spätlese offers a deep, complex and refined bouquet with flinty aromas. Highly refined and elegant on the palate, this is a salty-piquant, fresh, vital and energetic Gräfenberg with a long, piquant and salty finish. Very young but really fascinating in its brilliance, piquancy and salinity” Stephan Reinhardt, The Wine Advocate
$152ea in any 3+
$145ea in any 6+

Clos des Papes Châteauneuf-du-Pape 2019

"One of the strongest wines in the vintage...Tasted out of bottle, the 2019 Châteauneuf Du Pape is a stunning example of this estate as well as the vintage. Gorgeous kirsch, flowery incense, spice box, and garrigue-like notes define the nose, and it hits the palate with classic Clos des Papes elegance and finesse backed up by a great mid-palate, fabulous concentration, and a monster of a finish. Don’t miss this beauty." Jeb Dunnuck 98 Points "Shows impressive finesse for its depth and f
$277ea in any 3+
$267ea in any 6+

Billecart-Salmon ‘Clos Saint-Hilaire’ Brut Millésime 2006

Mathieu Roland-Billecart likens it to the 1998 with richness whilst still having the capacity to easily age for another 10-20 years. This is a wine to drink at cellar temp (14ºC) in a generous glass. A complex, powerful wine. Mathieu pairs it with chicken and morrels or truffle risotto. Only the 7th releases following on from the 1995, 1996, 1998, 1999, 2002 & 2003. I was fortunate enough to have the 1995 back in 2004 when it was just a pup. Incredible purity and youth for a wine near

Wine Bites Mag

A Wine Adventure, Q&A’s, Winemaker Interviews, Tips & Tricks

A Bit of Bindi on the Side – An interview with Michael Dhillon of Bindi Wines

Live Stream Challenge 1 – Open a 50 year old Bottle of Vino!

Live Stream with Letizia Patanè of Passopisciaro

Myth Proven: Why do Magnums of Champagne Taste Better?

Q&A with Paul: “Do winemakers need to add tartaric acid to keep it fresh and age-worthy?”

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We've usually got around 250 Nebbiolos on our list. From the two big guns Barolo and Barbaresco through Alto Piedmonte and to the far north in Valtellina. We can't get enough of this unique variety!

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We’re Wine Lovers with Dozens of Vintages making Wine in Australia, Burgundy, Champagne & Moldova under our belts!

We’ve walked 1,000’s of km’s in vineyards & cleaned 100’s of kms of winery drains!

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Tasting Reserve Chardonnay out of Barrel at Yering Station 1999 for Wine Decoded by Paul Kaan
Paul making the 1999 Yering Station Reserve Chardonnay

Filthy Good Vino courses through my veins. More than 3 decades playing with wine, working with the legends of the Wine World, squishing grapes, turning them into liquid gold saw to that. I love wine that is just begging you to drink it! Wine with personality! Wine that you can drink with a lamb chop!

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