Tiger Wines latest pricelist is attached. Please note that stock levels change daily.
Next airfreight is scheduled for March with wines expected to be ready for delivery in Singapore in week beginning 19 March. Last orders 12 March.
Check the link below to access the list.
What’s new on the list?
The full range of Hickinbotham Clarendon Vineyard for the 2015 vintage has been added. There’s a Silver Medal winning Riesling from Laurel Bank, and the 2017 releases from Two Tonne Tasmania are ready for pre-order. There’s also a couple of 2013s from Craiglee and a great Shiraz from Provenance in Geelong.
What’s not on the list but will be coming soon is a new and expanded range of Jackson Family Wines including very small quantities of La Jota and Mt Brave Cabernets from Napa Valley, and some new Oregon Pinots from Gran Moraine and Penner-Ash.
It’s probably timely to explain a little more about how Tiger Wines works.
Well, more like a wine club than a typical on-line retailer. Loyal clients get first look at wines that are in short supply and heavy demand. If I only get 6 bottles of that 99 point wine, then my best clients are going to get first chance to buy, and that means that if you are only a subscriber to the website, you’ll never see those wines. So…if you live in Singapore (I can only sell wines in Singapore) and are happy to get a direct email about once a week, then send an email to ‘tigerwines’…using the @singnet.com.sg address with PLEASE ADD in the subject. You can unsubscribe at any time and personal data is not shared with anybody.
2018-02-12 Pricelist by winery
The review by Gary Walsh in the promo attached talks about leaving this wine open for a day, or leaving it alone for a year or two.
Given that his rating was made in May 2015, that “year or two” has now passed and this wine should be nicley aged. I bought it in August 2015 so it’s been quietly ageing since then in my Victoria coolroom where my commercial wines are held at around 14C.
But let’s get back to the “leave it open for a day”.
Many consumers believe a wine should be drunk immediately upon opening otherwise there is a fear that the wine will deteriorate (i.e oxidise) and become less enjoyable, even undrinkable in a relatively short period of time. I think this certainly holds true for some wines like Sauvignon Blanc that needs that zippy freshness to remain, or on some older, perhaps fragile wines that can fade very quickly in the glass. Most natural wines have very little protection against oxidation (i.e very little or no sulphur) so consuming them early is safest.
But I’m in the camp that that likes to decant everything, and I’m more than happy to carry a wine over to the next day if I think it will improve with more airing. From my experience, many Rieslings drink better the day after opening, and can reward even several days later. Apsley Gorge Pinot can disappoint if “popped and poured” but give it a long decant, or better still a whole day open, and it’s a different wine.
Ditto with the Mayer Pinots. Decanting and patience will be rewarded.
And perhaps still with this Chardonnay.
HOME HILL “Kelly’s Reserve” Tasmania Pinot Noir 2016 – 60 btls – $77 – not yet rated
LA VIOLETTA “Le Rayon V” Great Southern Cabernet Malbec 2015 – 12 btls – $77 – Mike Bennie 94+
MEWSTONE D’Entrecasteaux Channel Tasmania Riesling – 12 btls – S$63 – Halliday 95
I’m a big fan of Kate Hill’s rieslings.
This 2015 is the current release and was just given 95 points in the latest Halliday Wine Companion.
The wines are produced at the small winery in the Huon Valley (a formerly disused apple packing shed), a total of about 1,000 cases across riesling, pinot noir and sparkling.
Only 12% alcohol and even once opened, you can drink it over several nights. What’s not to like about that?
Only exports to Tiger Wines so you won’t see this anywhere outside Australia except here in Singapore.
That’s quite an impressive trophy list.
“Best from Tasmania”, “Best in Australia” and to top it off, “Best Dry Riesling” against competitors from the Czech Republic, France, Germany, New Zealand, South Africa and the US.
At A$50 retail, I think this is Tasmania’s most expensive riesling but it still falls well short of the price of some of the top Clare Valley rieslings.
For the record, “dry” in this show is defined as less than 8 grams of residual sugar.