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  • Eloquesta Blush Black Muscat Viognier 2017

    Eloquesta Blush Black Muscat Viognier 2017

    A light and refreshing Rose made from the criminally underrated Black Muscat grape. The nose is super aromatic with raspberry and candy apple, while the palate is delicate and dry in style. This year's expression is more restrained than the previous vintage, but it's picking up accolades around the world (most recently through Conde Nast Traveler). See Eloquesta's Rosalia 2015 for a fantastically plush, unfiltered version.

    Black Muscat goes by a variety of cool sounding names like "Golden Hamburg" and is mostly grown in the United States.

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  • North Star Glenturret Peated 8-Year-Old Single Cask Whisky

    North Star Glenturret Peated 8-Year-Old Single Cask Whisky

    A rare single cask expression of peated Glenturret, released by North Star.

    The majority of Glenturret distilled goes into the Famous Grouse blend, but the distillery does produce a limited amount of heavily peated stock for use in Black Grouse.

    The peated stock is dubbed Ruadh Mohr (“Big Red”) and has only been produced since 2009. This single cask is from the very early production of that, having been distilled in March 2009.

    Matured in a refill ex-bourbon hogshead ,it was bottled September 2017 as an eight-year-old.

    North Star is a Glasgow-based independent bottler run by Iain Croucher, and this comes from their third series of releases. All their whiskies are natural colour and un-chill filtered.

    Founded in 1775, Glenturret has a claim to being Scotland’s oldest working whisky distillery. It is one of just nine built in the 18th century in Scotland still producing.

    Official tasting notes:

    Nose: Highland peat smoke and ginger snaps.

    Palate: Salty citrus and toasted creamy cashews.

    Finish: Wonderful medicinal peat-reek.

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  • Ephemera Vermentino 2017

    Ephemera Vermentino 2017

    Sourced from the Chalmers vineyard planted on Mt Camel near Colbinabbin in the northern end of the Heathcote GI, planted in 2009.

    The vineyard is on an east-facing slope, with rows running east-west for even exposure and frost minimization, at an elevation of around 160m. The soil is red Cambrian clay, dating back some 53 million years. Organic viticulture.


    In the cellar the fruit was fermented on its skins for 6 days, with around 20% as whole bunches in stainless steel, with no plunging or pumping over.

    After 6 days maceration the ferment was pressed and the wine allowed to finish its natural ferment in 10-16 year old 225L French barriques.

    The wine went through a natural malolactic fermentation and was aged on full lees for 3 months.

    In preparation for bottling the wine was racked twice, and 45ppm of Sulphur Dioxide was added, this being the only addition made. No fining or filtration is used.

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  • Naka Asahi Wakamatsu O+N 2015 Sake

    Naka Asahi Wakamatsu O+N 2015 Sake

    One of the 2015 vintages of Naka Shuzo’s Asahi Wakamatsu range, a rare and exception series of sakes.

    The Naka Shuzo brewery is in the town of Naka and the foot of the mountainous national parkland region is the south-east of Tokushima. Akigiro Matsuura is continuing the family business as the 11th generation with help from his wife and daughter.

    They are one of the smallest producers in Japan, filing only three-to-four tanks per season - a miniscule amount. 

    The Asahi Wakamatsu range is produced from two different rice varieties and then aged until the family deem it ready for consumption. As such, it is some of the most sought after sake by keen drinkers in Japan, let alone Australia.

    This 2015 vintage is brewed with a blend of sake-grade Omachi rice grown by Matsuura-san himself and Nihonbare table rice.

    The result is a very complex sake, herbal, dry with a long finish. Beautiful fragrance and texture to match.

    It is a junmai muroka nama genshu, with no charcoal filtration and both unpasteurised and undiluted.

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