Your Ultimate Winter Wine Deal – 14 Bottles Delivered

What’s the best part of winter? It’s red wine season!
If you’re a fan of bold, rich reds alongside warm, hearty meals to get you through the colder months, this is the perfect deal for you. Get a delicious 14-bottle collection of succulent winter reds for just $143.50, with delivery included.
Packed with top-quality favourites from brilliant estates, these wines are bursting with decadent flavour – and the savings are impressive too! Treat your tastebuds to exciting pairings such as:
Slow-Cooked Beef Cheek Ragú with the succulent Trophy-winning, 96pt Bin Select Shiraz Durif Grenache from Sam Trimboli.

Heart Mixed Bean Chilli with luscious Cabernet Sauvignon in the form of John Quarisa’s 3x Gold medal 30 Mile.

Spiced Lamb Shoulder with Andrew McPherson’s full-on Full Fifteen Big Red, and more.

White and Mixed cases are also available for the same low price. Don’t miss out – click here to place your order today or call 0800 004 612
14 FOOD FRIEDNLY WINES

Laithwaites source their wines from smaller producers, finding fantastic favourites at unmissable value. This 14-bottle case is packed with rich reds from top Aussie wine regions, perfect to pair with your winter casseroles, roasts and more!
DELIVERY INCLUDED

Your wines are delivered direct to your door. No heavy lifting or lugging wines home from the bottle shop. Laithwaites do it all for you.
100% SATISFACTION

Discover great wines with absolute confidence thanks to Laithwaites 100% Money-back Guarantee.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.

