At Wines by Design we take our drinking very seriously. Our expert panel of wine tasters have sipped their way across the nation to compile our ‘top-list;’ an elite cross-section of wines representative of the best Australia has on offer.

Because each of our wines have been selected for their distinct character and superb quality, you can safely choose any with the confidence that it will be enjoyed by whoever is on the receiving end. To find out more about what makes our wines spectacular, read on about our wineries.

Please browse our selection of red, white, sparkling, and fortified wines featured below. For something different, please check out our liqueurs and beer selection.

Australia’s red grapes are amongst its greatest assets. Blessed with a wealth of sunshine, our red grapes are allowed to ripen to perfection.

In general, the warmer the wine region the more likely it will be to produce rich, full-flavoured styles. These styles are what people world-wide have come to associate with Australian red wine. However, Australia also has cool climatic regions that are well-suited for those grapes that produce wines on the lighter and more delicate end of the spectrum.

Because the world’s premium red grape varietals are found in abundance in Australia, we are consistently able produce red wines that are world-famous for their quality and cater to any taste.

Australian white wines are renowned internationally for their unique characteristics and superb quality. When in your glass, a white Australian wine can range in colour from a rich golden yellow to a pale lemon yellow. Colour is dependent on the climate of the region the wine comes from, and also on the grape variety.

Colour can be a good indication of taste. Generally speaking, a depth in colour translates to richness in flavour. The best indication of flavour however, comes from taking a big sniff. Swirl the glass around and sniff again. The styles and blends of our white wines vary greatly, each binging to the table a unique set of aromas and characteristics. However, one thing you can always be sure of is that fruit when harvested was in perfect condition.

Australia boasts a huge array of sparkling wines, both in red and white versions.

Sparkling Reds are derived mainly from Shiraz, and have been made since the 1860's. These wines have proven to be a favourite celebratory drink for Australians, for their brilliant fruit quality, perfectly laced with tannin and sweetness.

White versions vary from accessible, any-occasion bubbly to the more traditional; the classical, fermented-in-the bottle types.

In the winery it’s relatively easy to make organic fruit into organic wine. Yeast ferments are much easier to achieve without the effects of agrichemical sprays used in non-organic vineyards.

The main difference between an organic and a non-organic wine is the progeny of the grapes and the use of sulphur dioxide. A standard wine may have 200 parts per million or more of sulphur, but organic winemakers are limited to 125 parts per million, and often try to achieve less. Low sulphuric levels are associated with a decrease in health issues such as allergies, headaches and asthma.

These cute, fun, single-serve sized wines look fantastic when customised. They are also ideal for picnics, travelling or special events where convenience matters.

In the mid 1800’s the Australian wine industry was only just establishing itself. During this time, one of the problems winemakers had was exporting their wines to European markets without damage to the product. The process of fortification was a solution to this problem as it helped preserve the wines for their long voyage overseas. Today, they hold such a proud place in Australian winemaking history.

The grapes of fortified wines are generally left on the vine much longer than usual. This allows the grapes to become more concentrated as they dry out slightly. It also allows their sugars to fully develop.

Fortification involves the adding of a small portion of brandy spirit to an already partly-fermented red wine. This means that colours and flavours stay the same regardless of the way the wine is stored or treated. Usually after fortification the wine is left to mature in small oak barrels. It can be left in these barrels for decades, evolving into a complex, aromatic and concentrated wine.

A liqueur is a sweet alcoholic beverage, often flavoured with fruits, herbs, spices, flowers, seeds, roots, plants, bark and sometimes cream. The word liqueur comes from the latin word liquifacere which means 'to dissolve.' This refers to the dissolving of the flavourings used to make the liqeuer. Liqueurs are not usually aged for long periods, but may have resting periods during their production to allow flavours to marry.

Beer is the world's oldest and most widely consumed alcoholic beverage and is the third most popular drink after water and tea. Produced by the brewing and fermentation of starches, beer is most commonly comprised of fermented barley and sweetened hops.