In response to popular demand, we are changing our terms and conditions to make it easier for your customers to order and save online.
We are also offering on the following orders:
For any questions please feel free to contact us at anthony@mywinebarr (English) or navin@mywinebarr.com (Chinese).
A bunch of hops aficionados hailing from Australia, Hong Kong, New Zealand and of course, America. To BeerRUs, beer is their passion. So don’t stress we are getting it done, we are here for those who know that beer is more than just an alcoholic beverage. We have deep roots in the Pacific North West, US where 25% of America’s craft breweries are based. Beers R Us has offices in Oregon, USA; Hong Kong and Guangdong, China. Get on board! Go on! Taste a Beers R Us Craft Beer and you’ll know what we’re talking about.
In conjunction with the W Hotel Hong Kong, MyWineBarr is proud to support Winder-Lust Wednesday's at the Woo Bar on the 20th and 27th of January. To celebrate Australia Day, from 2000-2230 there will be free flow wines from Brokenwood Australia, including 11 different variants hailing from the Hunter Valley, McLaren Vale and Beechworth regions. Price is HK$330 per person inclusive of free flowing red/white wines, cheese and cold cuts. Seats are limited, so advanced bookings are recommended, for more information please visit:
http://www.w-hongkong.com/en/winederlust
Semillon of the Year - 97pts
James Halliday Australian Wine Companion 2016
Trophy & Gold - 'Best Semillon'
2015 Shanghai International Wine Challenge'
Gold Medal
Sydney Royal Wine Show 2015
This wine has a beautiful colour, and perfect grapes/ripening means nothing interferes with the gentle aging. As the wine warms up, the citrus and some florals come in. Bees wax and then ‘toast’ will come in a few years. Lively palate, plenty of citrus pith and seamless acidity. A perfect follow up to the near perfect 2007 ILR and a wine that has a long future in front of it. Enjoy.
Mid January in the Hunter Valley always brings with it a slight nervousness in the wine industry. Having been battered in both previous years – drought in 2007 and pouring rain in 2008, it is no wonder. Black cats are certainly not wanted and ladders given a wide berth. Vintage 2009? The rain that plagued the 08 vintage finally eased up at the end of April and then no rain days in May. The middle three winter months normally dry for us saw another 250mm (10 inches) and then odd rain days through to the year end. Fruit set was not as complete but resulted in long loose bunches especially in the Shiraz. A good result.
Harvesting all by hand. The fruit was crushed, chilled and pressed immediately. Neutral yeasts were used for the fermentation, bottled in July. No oak and no malolactic ferment, only stainless steel.
Asian food, any seafood especially fresh shucked oysters.
Drinking well now but will improve with further bottle age.
Semillon of the Year - 97pts
James Halliday Australian Wine Companion 2016
Trophy & Gold - 'Best Semillon'
2015 Shanghai International Wine Challenge'
Gold Medal
Sydney Royal Wine Show 2015
This wine has a beautiful colour, and perfect grapes/ripening means nothing interferes with the gentle aging. As the wine warms up, the citrus and some florals come in. Bees wax and then ‘toast’ will come in a few years. Lively palate, plenty of citrus pith and seamless acidity. A perfect follow up to the near perfect 2007 ILR and a wine that has a long future in front of it. Enjoy.
Mid January in the Hunter Valley always brings with it a slight nervousness in the wine industry. Having been battered in both previous years – drought in 2007 and pouring rain in 2008, it is no wonder. Black cats are certainly not wanted and ladders given a wide berth. Vintage 2009? The rain that plagued the 08 vintage finally eased up at the end of April and then no rain days in May. The middle three winter months normally dry for us saw another 250mm (10 inches) and then odd rain days through to the year end. Fruit set was not as complete but resulted in long loose bunches especially in the Shiraz. A good result.
Harvesting all by hand. The fruit was crushed, chilled and pressed immediately. Neutral yeasts were used for the fermentation, bottled in July. No oak and no malolactic ferment, only stainless steel.
Asian food, any seafood especially fresh shucked oysters.
Drinking well now but will improve with further bottle age.
MyWineBarr is proud to be importing the finest Wagyu & Black Angus into Hong Kong from Australia's best breeders. Our prices are at least 50% cheaper than retail. So that the people of Hong Kong can enjoy Australia's finest food and wines at an affordable price.
Jack’s Creek Black Angus beef is derived from superior Black Angus cattle, grain fed for 150 to 170 days on specifically formulated high energy grain diet. Our cattle are only bred from the best bloodlines and are independently verified as being 100% Black Angus, having no added hormones and being free from antibiotics.
Jack’s Creek Black Angus cattle have the unique advantage of being predominately bred, grown and grain fed in the prime agricultural region of the Liverpool Plains, New South Wales. This vertically integrated formula ensures the cattle enjoy a stress free life-cycle which supports safe, healthy and consistently marbled beef.
We provide a flexible Black Angus product selection, available for both food service and retail. The beef’s consistency of high marbling, tenderness and yield make it the perfect choice for any cooking application.
Independently Verified by Certified Angus Beef (CAB) Pty Ltd:
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