The release of the annual Halliday Wine Companion is always a momentous occasion on the Australian wine calendar. It’s a time to reflect on the hard work, passion, and dedication that goes into every vintage. This year, we are absolutely thrilled to announce that in the 2027 Halliday Wine Companion, De Iuliis Wines has retained our prestigious 5 Red Star Underlined rating!

This rating is the highest accolade awarded by the Halliday team, reserved for wineries that consistently produce wines of outstanding quality. For us, this isn’t just a win for the current vintage; it is a testament to our enduring commitment to excellence. We are incredibly proud to celebrate our 20th consecutive year as a five-star brand, and our 13th year holding the elite five red stars.

This sustained success would not be possible without our incredible vineyard and winery team, who pour their hearts into every bottle, and our loyal customers who continue to support and champion Hunter Valley wine.

Outstanding Accolades from Toni Paterson MW

In addition to our winery rating, we are delighted to share some phenomenal individual wine scores. Esteemed wine critic and Master of Wine, Toni Paterson, reviewed our portfolio for the 2027 Companion, and her tasting notes capture exactly what we strive to achieve in the glass.

Here are some of the standout highlights from our latest releases (as seen in image_45b250.png):

• 2025 Wilderness Road Vineyard Semillon – 96 Points Toni described this as, “An outstanding, refined semillon with a citrus-scented aroma…” A true testament to the pedigree of the Wilderness Road site.

• 2025 The Garden Vineyard Semillon – 95 Points “Sourced from the sandy creek flats of the 1.1 ha Garden vineyard…” This single-vineyard Semillon continues to show immense character and regional typicity.

• 2023 Limited Release Shiraz – 95 Points “Sourced from two vineyards, with the hand-picked fruit vinified…” to perfection, resulting in a Shiraz of remarkable depth and elegance.

• 2023 LDR Vineyard Chardonnay – 94 Points “Sourced from a 2.9ha plot planted in ’90 on Lovedale Road…” This Chardonnay remains a beautiful expression of premium Hunter Valley fruit.

• 2024 Special Release Montepulciano – 94 Points A milestone for our region, noted as being “Made from the first plantings of montepulciano in the Hunter…” We are thrilled to see our alternative varietals scoring so highly.

• 2024 Special Release Sangiovese – 93 Points Praised as “An on-trend, fragrant, contemporary red with immense flavour…” it is the perfect food-friendly wine for any occasion.

• 2025 Estate Semillon – 93 Points Highlighting our commitment to quality across all tiers, Toni called this, “One of the great bargains of the ’25 vintage. Extremely well…” crafted and balanced.

Taste the Stars

There is no better time to explore the wines that have kept De Iuliis at the pinnacle of Australian winemaking for two decades. Whether you’re a long-time collector of our Semillon and Shiraz, or looking to try our trailblazing alternative varietals, we invite you to raise a glass with us.

We woke up this morning still completely buzzing from the 54th PKF Hunter Valley Wine Show, and the very first thing we wanted to do was share our huge news with the people who make what we do possible.

For an unbelievable fifth time this decade, adding to our 2020, 2021, 2022, and 2024 wins, we have been awarded Best Red Wine of Show.

When we spend those late nights checking barrels in the winery or freezing mornings out in the vineyard, it is not the trophies we are thinking about. We are thinking about the moments our wines will be part of at your dinner tables. Today, however, we are incredibly stoked and proud to share this milestone with you all.

The Trophy Winner is Now Available

The absolute star of the show was our 2023 Limited Release Shiraz, which completely swept the awards to take home three major trophies:

• Doug Seabrook Memorial Trophy for Best Red Wine of Show

• Hector Tulloch Memorial Trophy for Best Shiraz

• James Busby Memorial Trophy for Best Three-Year-Old Shiraz and Older

We always knew this vintage had a special kind of magic about it, and we are absolutely thrilled to announce that the 2023 Limited Release Shiraz is officially available to purchase right now.

Our Golden Lineup

It was a truly humbling day across the board, with so many of the wines we pour our hearts into taking home Gold Medals. From our vibrant new releases to carefully aged museum stock, here are our top scorers:

• Gold: 2026 Single Vineyard LDR Semillon

• Gold: 2025 LDR Vineyard Shiraz

• Gold: 2024 Single Vineyard LDR Shiraz, Touriga Nacional

• Gold: 2024 Limited Release Shiraz

• Gold: 2023 Limited Release Shiraz

• Gold: 2018 Talga Road Vineyard Shiraz

• Gold: 2014 Talga Road Shiraz

• Gold: 2014 Limited Release Shiraz

We grow seriously good grapes in unique and iconic Hunter Valley vineyard sites, then throw out the rule book and focus on making exceptional wine that everyone can enjoy.

2021 Halliday Wine Companion

Best of the Best Wine in the 2021 Halliday Wine Companion Awards
Gold – 2019 De Iuliis Semillon, 96 points
Gold – 2019 De Iuliis Single Vineyard Semillon, 96 points

Gold – 2013 De Iuliis Aged Release Semillon, 95 points
Gold – 2018 De Iuliis Shiraz, 96 points
Gold – 2018 De Iuliis Steven Vineyard Shiraz, 96 points
Gold – 2018 De Iuliis Talga Road Shiraz, 95 points
Gold – 2018 De Iuliis LDR Vineyard Shiraz Touriga, 96 points
Gold – 2018 De Iuliis Limited Release Shiraz, 95 points

2019 NSW Wine Awards

Top Gold – 2014 Limited Release Shiraz
Gold – 2018 Limited Release Chardonnay
Gold – 2017 LDR Vineyard Shiraz Touriga
Gold – 2018 LDR Vineyard Shiraz Touriga
Gold – 2018 Limited Release Shiraz

For full results from the Show please view here.

2019 Clear Image Hunter Valley Wine Show

Gold & Trophy “Best ‘Other Red’ of Show” – 2017 LDR Vineyard Shiraz Touriga
Gold – 2017 Steven Vineyard Shiraz
Gold – 2017 LDR Vineyard Shiraz
Gold – 2018 LDR Vineyard Shiraz Touriga Nacional
Gold – 2018 Talga Road Vineyard Shiraz

For full results from the Show please view here.

2018 NSW Wine Awards

Gold – 2018 Rose
Gold – 2017 Sangiovese
Gold – 2017 Steven Vineyard Shiraz

For full results from the Show please view here.

2018 NSW Small Winemakers Wine Show

Trophy – 2017 The Garden Vineyard (Single Vineyard) Semillon
Trophy – 2018 Rosé
Trophy – 2017 LDR Vineyard Shiraz Touriga
Trophy – 2017 Tempranillo
Trophy – “Most Successful Exhibitor” of Show

For a full list of results from the Show please view here.

2018 Clear Image Hunter Valley Wine Show

Gold & Trophy “Best ‘Other Red’ of Show – 2017 LDR Vineyard Shiraz Touriga
Gold – 2017 LDR Vineyard Shiraz
Gold – 2017 Single Vineyard Semillon, The Garden Vineyard

For full results from the Show please view here.

Smoked Short Ribs, Creamed Corn Puree & Zhoug Sauce

Serves: 6 Prep: 20 mins Cook: 4-6 hours Pair: Lovedale Road Vineyard Shiraz

Indulge in a hearty and flavorful pairing: Lovedale Road Vineyard Shiraz with a fall-off-the-bone Smoked Short Ribs recipe.

This decadent dish is perfect for a cozy autumn dinner party or a special weekend meal. The silky tannins of the Lovedale Road Shiraz beautifully complement the rich smokiness of the short ribs, while the wine’s complex fruit notes enhance the natural flavours of the beef. Ready to impress your guests? Follow our easy-to-follow recipe and discover why this combination is a match made in culinary heaven.

Ingredients

2 x Short Rib Racks (approx. 5kg)

BBQ rub

Oil

Corn Puree

400g corn

1 shallot

200ml vegetable or chicken stock

50ml cream

50g butter

Salt

2 cloves garlic

Zhoug Sauce

1 handful coriander

2 jalapenos

2 tbsp lemon juice

2 cloves garlic

1 tsp cumin

1 tsp cardamom

1 handful parsley

200ml oil

Salt

1 pinch chilli flakes

Method

Short Ribs

1. Set your smoker up to 130c and add your favourite wood chunks – we used cherry wood
2. Remove the membrane from the back of the ribs *see tips* and rub the ribs with oil and apply your favourite BBQ rub to the ribs
3. Smoke the ribs for 4-6 hours or until internal temp is 93c *see tips*
4. Allow to rest for 15mins, wrapped gently in foil or butchers paper before slicing

Corn Puree

1. Dice shallot and garlic. Sweat on medium heat with a little oil and butter
2. Add corn, salt and stock. Cover and cook for 10 mins at a simmer
3. Blend corn adding the cream as you go. Best to add the cream in slowly until you get to the consistency you are looking for
4. Pass corn puree through a sieve to remove remaining kernals/lumps

Zhoug Sauce

1. Place all the ingredients (except oil) into a mini food processor and blitz whilst gradually adding the oil until you reach your desired consistency. I added 200ml but it may be a little more/less for you

Essential Tools

• Chef knives
• Chopping board
• BBQ
• Mini food processor
• Food processor
• Saucepan
• Sieve
• Tongs
• Measuring/weighing utensils

Tips/Tricks

• Cooking the ribs at a low temp (between 120-140c) allows for the fat to melt slowly which gives the meat a beautiful soft texture
• Add a water bath (tray of water) or spritz the meat with a little water during the cook. This helps keep the meat moist and for the smoke to bind
• The membrane is a layer of fat on the bones of the rib – remove this by cutting the corner with a knife and peeling it back. This membrane is tough to chew on. Alternatively, ask your butcher to help 😉
• Allow the meat to rest for 15mins – 30mins, gently wrapped before cutting
• Ribs typically take 4-6 hours to cook but cooking low n slow can often take longer, even shorter time!
• If your cook finishes quicker than anticipate then wrap the ribs in foil, an old towel and leave in a esky/cooler to keep warm. They will happily sit for 1-2 hours without losing too much temperature.

These wines would also pair fantastically with this recipe:

Slow Cooked Lamb Shoulder with Mint Salsa Verde

Serves: 6 Prep:  15 mins Cook: 3.5-4 hours Pair: Special Release Tempranillo

The rustic tannin structure combined with juicy purple fruits of our Special Release Tempranillo pairs perfectly with this slow cooked, melt-in-your-mouth lamb shoulder. The mint salsa verde makes the lamb shine with it’s herby deliciousness!

A delicious long lunch or dinner party idea to impress your guests.

Ingredients

2kg lamb shoulder

4 bunches dutch carrots

Olive oil

Salt

Salsa

50g mint

50g parsley

6 anchovies

2 tsp capers

3 tbsp lemon juice

3 cloves garlic

150-175ml olive oil

Method

Salsa Verde

1. Add all ingredients (except oil) to a food processor and gradually add the oil blending until it’s at the consistency you want.

Lamb

1. Slice the lamb in a crisscross fashion – being careful not to slice too deep
2. Rub the lamb w/ half the salsa verde
3. Place on a wire rack in a roasting tray and pour a cup of water into the tray
4. Roast uncovered @ 150c for 3.5-4hrs or until internal temp is approx. 93c
5. Remove, cover gently in foil and cook the carrots

Carrots

1. Clean the carrots or peel them if preferred.
2. Roast @ 160c for 10-15mins or until fork tender

Essential Tools

• Chef knives
• Chopping board
• Food processor
• Roasting tray w/ wire rack
• Baking tray
• Weighing/measuring utensils

Tips/Tricks

• If you can leave the lamb to infuse/marinade overnight then it’ll impart more flavour
• ALWAYS allow your meat to rest before serving
• cooking the lamb to 93c brings it past being “well done” and makes the meat super tender and falls off the bone
• when checking the doneness of the lamb you should be able to poke a knife/skewer through it without any resistance

These wines would also pair fantastically with this recipe:

Join us from September 11-13 for a weekend of flavour-filled fun, fueled by the incredible wineries, restaurants, and activity providers in the heart of the Hunter Valley’s wine region.

Find vibrant cellar doors, live music, incredible gourmet flavours, sweeping vineyard views, the finest wine the Hunter Valley has to offer, and a buzzing festival atmosphere from start to finish.

Enjoy 18 amazing events over three days, Saturday shuttle bus access, tasting vouchers, exclusive Stay 3 Pay 2 accommodation deals over the D’Vine weekend, and with our Early Bird deals, you can save on registration and tickets to our opening night party, Hunter Coastal & Lifestyle Winemaker’s Showcase.

Early Bird perks don’t stop at savings; every Early Bird Festival registration puts your name into the draw to win 6 bottles of Hunter Valley Wine!

Start your D’Vine weekend early! Take advantage of the early accommodation check-ins to spend the midday and afternoon savouring the flavours of Pokolbin before the official D’Vine opening night party!

Register today and start planning your D’Vine weekend!

From world-class cellar doors to long lunches and fireside feasts, the Hunter Valley has perfected the art of indulgence. Here’s how to make the most of 48 delicious hours.

By Olivia Jay, Halliday Wine Companion

Want to squeeze a whole Hunter Valley vineyard escape into two glorious days? Perfect. Buckle up (wine glass in hand) and let’s roll through the best way to spend a (quite packed) 48 hours in NSW’s Hunter Valley.

Getting there

If you’re coming from interstate, your best gateway to the Hunter Valley is Newcastle Airport. Recent renovations to the airport include larger, stylish arrival halls, better signage and enhanced pick-up zones, meaning that you can be in and out smoothly and on your way in no time. The airport is less than an hour’s drive from Pokolbin, so once you’re on the road it’s all rolling hills, gum trees and a sense that good things are ahead.

Day 1: The perfect introduction

Morning

Once you’ve settled in for your drive, the first item on the agenda is finding a good coffee. I’d recommend stopping by Cafe Enzo on Broke Road, Pokolbin; the courtyard of the Tuscan-inspired cafe is glorious on a sunny day, and it’s also right next door to the Charteris Wines cellar door. Owned by Kiwi-born winemaker PJ Charteris and his wife, Chrissi, Charteris produces elegant wines from Central Otago and the Hunter Valley. If you’ve got time, why not stop in for a tasting and sample your first semillon of the trip?

Lunch

Your next stop of the day is Bistro Molines in Mount View. With linen-draped alfresco tables, rustic charm and sweeping valley views, you’d be forgiven for thinking you’ve wound up in France, not Australia. Lead by Robert and Sally Molines and head chef Garreth Robbs, the menu features French provincial dishes perfect for sharing and savouring over a long, long lunch. Order the crumbed zucchini flowers, a glass of chardonnay and settle in.

Afternoon

Once you’ve finished your long lunch, it’s time to check in at your base for the next 48 hours: The Lane Retreat. Nestled on 15 hectares of vineyard and natural bushland, The Lane Retreat features 60 premium suites dotted across the property, each with a private deck for you to enjoy the view and the fresh vine air.

If you’ve got time before dinner, go for a stroll around the lake, take a dip in the pool or (if you’re like me) sleep off your post-lunch food coma with a quick nap. You’ll want to be refreshed and with an appetite for the evening ahead.

Dinner

As night falls, head to EXP. Restaurant – recipient of two Hats and Regional Restaurant of the Year in the 2026 SMH Good Food Guide. Founded in 2015 by husband and wife duo Emma and Frank Fawkner, EXP. champions creativity and local ingredients, so come expecting creative plates and an immersive dining experience (and a few ‘wow’ moments). I’m still thinking about the buttery sourdough crumpet topped with salmon caviar, sour cream and finger lime.

Day 2: Food, wine and a final farewell

Morning

Start slow – you’re on Hunter time now. As part of your stay at The Lane Retreat, you’ll receive a complimentary selection of gourmet breakfast provisions ready for you to enjoy, so can start your morning at your leisure. Grap a coffee from The Lane Pantry, just a few minutes’ stroll from your room, or enjoy a juice on your private deck. Don’t sleep in too long though, because you’ve got another busy day ahead.

After breakfast, start your day the right way with a tasting flight at one of the Hunter’s many standout cellar doors. Unfortunately, it’s impossible to visit them all, so here’s a shortlist for you to choose from:

• Thomas Wines – Come for a deep dive into the region’s defining varieties. Andrew Thomas is one of the Hunter’s leading champions of semillon and shiraz (two of his wines made this year’s Top 100 Wines list), and his single-vineyard tastings show just how expressive these classics can be.

• First Creek Wines – This 5-Red Star Halliday winery is the family business of Greg Silkman, son Shaun Silkman and Shaun’s wife, Liz, Halliday’s 2025 Winemaker of the Year. First Creek Wines encompasses a range of classic and emerging varieties, with something for every palate and pricepoint, so it’s a great spot to pick up a bottle for your suitcase, too.

• Scarborough Wine Co – This homely cellar door feels like stepping into your favourite family lunch, only with better chardonnay. Expect warm hospitality, killer views and wines that always overdeliver.

• Bimbadgen – Bimbadgen is your go-to for big Hunter energy: striking architecture, sweeping vineyard vistas and a lineup of wines that shine just as brightly. It’s the kind of place where one tasting can easily turn into an entire afternoon.

• De Iuliis – De Iuliis is where serious quality meets zero pretension. Think award-winning drops served with a generous side of fun. Come for the standout semillon and shiraz; stay because the vibes (and the wines) are just that good.

Lunch

Make your way out to Broke for lunch at Margan Wines & Restaurant, where ‘estate to plate’ isn’t a catchphrase. It’s slightly out of the main hub, but it’s well worth the trip. Almost every ingredient comes from the on-site kitchen garden or surrounding farmland, and the wines are crafted just metres away.

Established by Andrew and Lisa Margan, and now incorporating two of the second generation, Alessa and Ollie, in viticulture and winemaking respectively, Margan crafts wines from Hunter classics as well as new and exciting varieties. If, like me, you love riesling, make sure you try the Huesgen & Margan Riesling – a collaboration between Andrew Margan of the Hunter Valley and Ado Huesgen of the Mosel.

Afternoon

It’s hard to squeeze everything into 48 hours, so we’ve got a couple of options for you here. Drop by Yellow Billy Restaurant for a pre-dinner drink or small plate by the firepit. This Pokolbin gem centres around open-flame cooking – think fire-roasted meats and vegetables – and makes for a perfect in-between stop to graze, sip and recharge. Or, if you couldn’t eat a thing more, swing by specialty butcher Hungerford Meat Co. in Branxton. Their premium cuts, heritage-breed meats and house-made charcuterie are perfect souvenirs for the trip home – or the next time you’re cooking with a glass of semillon in hand.

Dinner

As if you haven’t eaten and drunk enough already, it’s time for one last (spectacular) hurrah. Round off your Hunter adventure with dinner at Muse Restaurant, located at Hungerford Hill. With a five-course set menu for dinner Tuesday–Friday, and a seven-course menu on Saturday, Muse is contemporary Australian fine dining done right. The menu is seasonal, with many of the ingredients coming from owner and chef Troy Rhoades-Brown’s personal idyllic kitchen garden.

Confession time: I’d never had a scotch egg before visiting Muse, and I’m pretty sure it’s ruined all other scotch eggs for me for life – I can’t imagine anything could top this. Perfectly paired to Hungerford Hill wines, this dining experience is a fitting finale to your 48-hour feast.

Read the entire article over at Halliday Wine Companion here. 

Lamb Shank Ragu & Mint Crème Fraiche

Serves: 6 Prep: 12 mins Cook: 3-4 hours Pair: Special Release Montepulciano

Our Special Release Montepulciano and this lamb ragu dish is a match made in heaven. Enough to serve 6, this will be your new favourite go-to pairing that will transport you to Abruzzo. Buon appetito!

Ingredients

4 x Lamb shanks
2 x 400g tins cherry tomatoes
4 cloves garlic
½ red onion

1 carrot
4 anchovies
1 orange – juiced & zested
2 sprigs rosemary
70g tomato paste
150ml Montepulciano or any dry red wine
Olive oil
Salt

Gnocchi
100g crème fraiche
Handful mint leaves

Instructions

1.Season and sear the lamb shanks in a hot pan – approx. 6-8 minutes. Remove and set aside.

2. Sweat the red onion, carrot and garlic for 2 minutes in same pan

3. Add tomato paste and cook for a further 30 seconds

4. Add rosemary, tinned tomatoes, chopped anchovies, orange juice, zest, red wine & salt and bring to a simmer

5. Place shanks in a casserole dish and pour sauce over the top

6. Add baking paper and tightly cover it in tinfoil – cook @ 160c for 3-4 hours

7. Blend the crème fraiche & mint together and store in the fridge until ready

8. Once the lamb is tender then shred from the bone and discard the bones

9.Serve with pasta of choice, we love to serve it with gnocchi

10. Pour yourself a big glass of Montepulciano and live like Italian royalty!

Essential Tools

• Chef knives
• Chopping board
• Casserole dish
• Frying pan
• Weighing/measuring utensils
• Tongs

Tips/Tricks

• When slow cooking timing can be a little off, if the lamb can be easily pulled off the bone at around 3 hours you will be right!
• This recipe is great made in advance and can also be frozen
• If the sauce is too runny after you have shredded the lamb then you can mix in cornflour/water mixture (1tsp:1tbsp)
• If you can’t get lamb shanks you could substitute lamb shoulder and cut it into chunks – cooking times will vary

Wines that would also pair perfectly with this recipe include:

Let’s be real for a second—the cost of living right now absolutely sucks, and don’t even get us started on the price of fuel. Since filling up the tank and buying groceries shouldn’t mean sacrificing your sanity (or your wine time), we wanted to do something massive for our favourite people.

To help you escape the daily grind without breaking the bank, we are rolling out our biggest accommodation offer ever, exclusively for our Wine Club family.

We are doubling your standard discount to a massive 30% off any of our Hunter Valley accommodation bookings from now until the 31st of August. Plus, to make sure you have plenty of time to unwind, we are throwing in an extra night absolutely free!

Pack the car, let us take care of you in the Hunter. You’ve earned it!