Our Products

Working closely with regional producers and independent customers we deliver a sustainably profitable sales solution.

Yarra Valley Nebbiolo

Giammarino Yarra Valley Nebbiolo

Nebbiolo is a variety that has a sentimental tie back to the family’s origins.

Winemaking techniques for this vintage included hand picking, extended period on skins post fermentation along with the use of French barrel ageing.  All of which has created a wine with notes of rose petals, dried herbs and an ash-like earthiness.


Yarra Valley Cabernet Sauvignon

Giammarino Yarra Valley Cabernet Sauvignon

Twenty Five year old Cabernet Sauvignon vines continue to provide a new complexity each vintage.  Aromas of black pepper and currant with a flavour profile showing dark fruits and a medium tannin finish.



Four Winds Shiraz

This is typical of the Canberra region, with bright red fruits and a cherry perfume, followed by notes of pepper and cloves.


Awards / Recognition:

  • James Halliday Wine Companion 2019 – 92 points


Four Winds Riesling

This Riesling was made in the ‘dry’ style with a long, cool ferment allowing for the natural aromatics to be maintained. This wine has
nicely balanced acid and lively citrus tones.

True to the Canberra District style this Riesling has lemon and pear aromatics. On the palate you find vibrant Granny Smith apple and lime flavours with a balanced acid finish. This wine is delicious now and will continue to gain complexity with age.


Awards / Recognition:

  • Trophy – Best Riesling at the Wine Wise Small Vigneron Awards
  • Silver – International Riesling Challenge
  • Current vintage not yet rated but previous 4 vintages all awarded 95 points by James Halliday

Sangiovese Rosé

Four Winds Sangiovese Rosé

Small yields of flavourful Sangiovese grapes were harvested early to produce a dry, delicate, low alcohol European style Rosé. This wine is
elegant, well balanced and has a delicate light pink colour. Candied apples, raspberry, peach and bright cherry come through seamlessly in
this wine. Perfect for a summer afternoon picnic or with spicy Asian food.



Four Winds Sangiovese

This Sangiovese has a vibrant perfume of strawberry and cherry that integrates with the varietal aromas of dried spices, plum and cinnamon. On the palate the aromas expand into a juicy and rich fruit character with hints of blackberry, cherry and raspberry which is supported by the savoury tannins for a long finish. Drinking great now but will continue to age well for 5 to 7 years.


Yarra Valley Pinot Noir

Giammarino Yarra Valley Pinot Noir

A Pinot offering aromas of rose petal and rhubarb, alongside a savoury mouth feel underlined by a fine tannin structure.

The wine making techniques employed this vintage included a high portion of whole bunch inclusion into the ferment along with ageing of the wine in French barrels of varying age.


Yarra Valley Sangiovese

Giammarino Yarra Valley Sangiovese

Sangiovese is a variety our family has had an affiliation with for some time. A wine that has created an intercontinental tie between members of our family in Italy and Australia.

Showing aromas of dark cherry and pepper accompanied by subtle oak along with a medium bodied palate presenting lifted tones of plum, spice, and hints of chocolate. All influenced by traditional winemaking techniques adopted in the making of this wine.


Yarra Valley Shiraz

Giammarino Yarra Valley Shiraz

Our endeavour this vintage was to minimise our intervention during the wine making process allowing the wine to evolve and express its own character.

The resultant wine shows notes of dark berries and cloves along with a textured mouthfeel. Created by fermenting with wild yeasts, hand plunging followed by being transferred into French oak barriques for a further 18 months.


Yarra Valley Fiano

Giammarino Yarra Valley Fiano

Fiano is a variety stemming from Italy and a white wine we believe that is at home in the cool climate of the upper Yarra Valley.

This Fiano displays citrus and pear flavours with aromas of lemon rind and almond.

Vinification included hand picking, a short period of juice and skin contact, use of a basket press followed by wild yeast fermentation in French Barrels.


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