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This celebrated, limestone-rich, Barbaresco Cru runs along the southern belt of the appellation, near the town itself. The Rocca cellars are located just above this southeast-facing vineyard-one of the reasons the site has become synonymous with the name Albino Rocca. Ronchi is also the oldest and largest holding of the estate, extending to almost six hectares (three of Nebbiolo)-roughly a third of the total area of the Cru. With Rocca's Nebbiolo vines now aged between 50 and 70 years, this … more
Country: Italy
Region: Piedmont
Sub Region: Barbaresco
Antica Torino is a partnership and project of passion between Vittorio Zoppi and Umbrian wine maker Filippo Antonelli. Rather than seeking out the exotic, often imported botanicals that go into more modern styled vermouth, Antica Torino takes a page out of the history books, a time when vermouth was created utilizing what was readily available locally. The decision was made to produce a vermouth that was "of the garden", packed with fresh rosemary, bay laurel, thyme, oregano, wormwood, gentian, rhubarb, … more
Cellar release from winery in 2024.
No chance to mistake this, with its abundance of darker things; stock, porcini, graphite, smoke and black cherry. Under this very typical Serralunga 'tarry/earthy' mantle though, are other complexities of dried roses, orange and spices. The firm and enlivening structure of a great Serralunga is here to underpin all this. Strong black tea tannins at present. All components are here.
The star cru of an otherwise workmanlike comune, this is exactly why Monvigliero is so widely appreciated. It has the range of generous Barolo things; cherry and strawberry notes now, probably in youthful mode, but with the usual cherry-skin, raisin and smoky elements just apparent. Overall such an ambassador for Barolo, just this side of generous and more approachable, but with correct shape and grip.
Country: Italy
Producer: Icardi
Region: Piedmont
Sub Region: Barbaresco
"Roasted cherries, warmed clove and star anise aromas waft from the glass as dried floral hints and wild thyme rise as the wine opens. Mouthfilling with loads of mixed wild berries fresh, dried and preserved all combined with oak spice finishing with subtle earth and superfine tannins." Wine Ethusiast
Where once Dolcetto d'Abla was rough and rustic, you' find now they are often supple and glou glou. Brezza's dolcetto is a prime example of this - bright and fresh with little to no oak influence. Deliciously moreish, we often find ourselves dreaming of a glass of this and a good pizza.
"Bricco Giubellini is easily the most exciting young Barolo producer I have tasted for some time."
Antonio Galloni
Established in 2000 by Maria Bianucci and Gigi Garanzini, Bricco Giubellini is the highest vineyard in Monforte d'Alba at 530 metres and the smallest single vineyard at just 0.33 hectares. The wines, made by our friend Fabio Fantino, have until recently only been available locally - locally, as in the village of Monforte! We liked the wines so much we bought the … more
"This is a very sexy, soft Barbaresco with chocolate, earth and pure fruit, from strawberries to cherries. Medium -o full-bodied with elegant tannins that give form to this wine. It's fine and lovely in the mouth. Exciting. A fine, granular-textured red. (Tasted 8/2020) 97 points, James Suckling
Giacosa's Nebbiolo d'Alba uses fruit sourced solely from the Roero area, and the wine alongside both the Arneis and Nebbiolo Valmaggiore from here have a long and storied history with Bruno Giacosa. It is no coincidence that 1974 saw the first bottling of both Arneis and Nebbiolo d'Alba from Giacosa, as they were sourced from the same growers. The same is mostly true today, and where the Arneis is grown in the predominantly North-facing slopes of the vineyards in Roero, … more
One of the legendary winemakers of the world, Bruno Giacosa joined the family business at the age of 15, representing the third generation of his Langhe winemaking family. His legacy rests with daughter Bruna, who continues to uphold her father's winemaking philosophy to respect traditional techniques while using the best of modern technology. The goal is for each distinguished site to produce articulate, unique wines. Bruno Giacosa was one of two producers in Piedmont credited with saving Arneis by bottling … more
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