Product Update, April 2020

New Features

  • New Shipment Tracking Emails: You now have the ability to automate new emails for shipments that do not have a tracking code attached. Troly picks the appropriate version to send depending on the presence of tracking codes in the shipment
  • A delivery Progress indicator is now present in all shipment emails
  • Shipping on account with Fastway in Australia is now available via your account and also prepaid labels


  • Carton size selection has been improved to better handle the allocation of different bottle sizes in single or multiple parcels
  • Membership Cancellation: the button on the confirmation dialog now reads “Cancel Membership” to avoid confusion with “canceling” the dialog
  • Shipping Fees estimate: Using a pre-paid carrier now shows “estimate” on the order edit screen, “charge” for all other carriers. Prepaid carriers in Troly only provide charges as an estimate. This is because you have already purchased the labels required and actual costs may not reflect the charge returned to Troly by the carrier’s API
  • USA Sales Tax nexus implementation has been updated to default to no tax when no nexus is configured.
  • Added additional time delay for post-delivery feedback request email
  • Product average sale price improved to account for successful orders only
  • Updated Password Reset Email to inform recipients of expiry of the token and reset URL
  • Numerous updates to UPS, Google, WordPress add-ons

Bug Fixes

  • Resolved a situation where Australia Post returns multiples shipping rates for the same order
  • Fixed some dashboard statistics which are now showing correct totals
  • Fixed the Auspost tracking of shipments when multiple tracking codes are present
  • Correct shipping fees calculations on some membership shipping cost in WordPress

Product Update, July 2019

New Features

  • Other Carrier Add-on: You can now add shipping carriers not directly supported by Troly for filtering and sorting using the Other Carrier add-on. This add-on will let you create new carriers, upload a logo and then process shipments using these add-ons.
  • New Emails: We’ve added some more templates for you to improve your customer and member experience:
  • Refunded Payment Email: Found under the Payments tab in your Communication Settings, the Refunded Payment email is a courtesy email that can be sent after you refund an order. Troly will schedule the email to go out within 12 hours of your refund. Should you then re-pay the same order, the pending refund email is canceled and the payer will receive a second email.
  • Membership Cancellation Email: When members cancel their membership, you can now send them a quick message to say that you’ve actioned their request. You can now unsubscribe from the Newsletter when canceling a membership.
  • Membership Suspension Email: When you choose to suspend a membership, instead of canceling it, Troly can now be set up to let the member know you’ve actioned their request and the date they will return from suspension. You can now unsubscribe from the Newsletter when suspending a membership.


  • Alphanumeric Membership Number: You can now use a member number made up of letters and numbers for your clubs. Troly increments the rightmost numbers wherever possible, where 2-5 numbers are present (see table below).
  • Review Pending Orders for Canceled Membership: When canceling a membership, Troly will now give you direct links to orders outstanding before canceling the membership.
  • Shipping Fees based on order value or weight: Your shipping fees have leveled up and can now use a shipment’s product total or weight value before assigning the Final Delivery Fee to an order. Head on over to your Shipping configuration add-on to try it out!
  • Re-Captcha on Tasting Experience: We have enabled Google Re-Captcha on the Tasting Experience to stop bots trying to sign up.
  • Billing Email: For customers wanting to receive invoices to a separate email (eg. restaurants) you can now capture a separate email under billing details. Emails with an invoice attached will be automatically cc’ed to that address. Only available for “on accounts” customers.
  • Activity recorded for Shipping Carrier change: When changing a customer’s Preferred delivery carrier, Troly will now record an activity item for you to see in their feed.
  • Australia Post – Better Flexibility with Delivery Center: If you use more than one delivery center with Troly, your Australia Post account will now require you to set up a different account with us. Visit your Australia Post add-on to check if you need to get in touch with the team.

Product Update, June 2019

What an incredible 6 months at Troly! We’ve received lots of feedback since relaunching our revamped Ideas Centre. If you haven’t been there, then be sure to take a look!

For those of you that have been looking for our monthly updates, we’ve got a new process in place and you should start to see these posts appear at least once a month, and as fast as once a fortnight!

New Features

  • New email templates 
    – Successful payment emails now allow you to send an email when an order has been paid for
    – Attach tax invoice configurable
    – You can now choose the “Successful Payment” or “Order Complete/Shipment Dispatched” template to attach a tax invoice
    – POS Successful Payment templates
    – You now have the ability to customize the email sent when a payment is processed on the POS
    – You can also attach a tax invoice to that email or the “Order Complete” email if required
  • Archive Customers – To meet the requirement that you need to stop all communications with a customer, you now have the option to “Archive Customer”
  • Multiple Delivery Centres
    – When shipping from a warehouse location, you can add this as a location and have your shipping fees cost accordingly
    – For clubs, you can set the preferred delivery center for orders created as part of that club run
    – For customers, you can set a preferred delivery center to always use the option closer to the customer’s shipping address
  • Bulk Order templates – Under “Bulk Orders” in Settings > Communications, you now have the ability to set a different template for one-off and club run orders
  • New URL for your store! – For your Tasting Experience and Wine Show, we now user “”
  • Wedding Anniversary – You can now save a customer’s wedding anniversary date on their profile, and there is a new email template called “Wedding Anniversary” that you can customize.
  • Joint Memberships – If a member has a partner they wish to include on all communications from Troly, they can add them as a “Joint Member”. You can find this under the “Account Details” area of the customer’s profile.


  • On customer profile pages, we now show their reward points
  • Bank disclaimers from the Standard or Advanced payments add-on now have a larger font size
  • Added additional caching for our shipping quote API
  • WordPress users will see improved response times when costing shipments

Bug Fixes

  • Incorrect product quantities on Tasting Experience checkout
  • Carriers appearing in markets they are not available in
  • Multiple login issues, including longer-than-expected wait times
  • Order toggling not repaying orders
  • We now will repay for the order when you toggle between shipment to pick up and vice versa
  • Pick-up label PDFs including labels for shipments
  • Tasting experience add-on not saving correctly under some circumstances
  • The shipment date for one-off shipments use the day the order was created
  • Troly now uses the day it is dispatched in email communications
  • Membership statistics not showing – We’ve reworked the pipeline and these stats will now update as members sign up, suspend, renew or leave your club

Australian sparkling wine | Wine Australia

Article credit/source –

Image for Australian sparkling wine | Wine Australia

17 Mar 2017 in Styles

For years, the French have dominated when it came to the sparkling wines served at important celebrations. But things are changing in the glittering world of fine celebratory sparkling wine. As sparkling aficionados already know, there’s a whole world of fine sparkling wine out there … and Australian sparkling stars are shining brighter than ever…

The pop of a cork, the splash of foam, the bead of fine bubbles … nothing says celebration like a bottle of sparkling wine. And for a long time, the only kind that signified a very special occasion were the sparkling wines from Champagne. But things are changing. Prestige Australian sparkling wines from cool-climate, high-altitude regions are taking their place as the celebratory wine of choice for occasions both big and small. And not just celebratory occasions either. Australian sparkling wines of all shapes and styles are foaming into glasses at launches and lunches, dinners and drinks, picnics and parties, wine bars and wine lists everywhere. The biggest disruptor of all? Pét-nats … those effervescent, sometimes irridescent, irreverently-labelled and often even more irreverently-named vibrant natural sparklings that have taken the wine world by storm. Welcome to the Australian sparkling scene … circa 2017!

Sparkling Shiraz … an Australian red treasure

Australians have been drinking sparkling wine for many years. Indeed, as far back as 1881, Victoria was home to the ‘Victorian Champagne Company’. This was where French winemaker Auguste D’Argent made one of the first examples of Australian ‘sparkling burgundy’ (out of Shiraz). The Victorian Champagne Company didn’t last, but Hans Irvine at Great Western took up the sparkling burgundy baton and the trend continued under Seppelts with the legendary Colin Preece. His utterly delicious, headily rich, evocative, long-lived sparkling reds have inspired many other producers to create their own take on this incomparable Australian style – a style that is still sought out by connoisseurs today. Sparkling reds can be made from a range of varieties but Sparkling Shiraz is the predominant one. Rockford Black Shiraz, Seppelt Original Sparkling, Leasingham Classic Clare, Kay Brothers and Ashton Hills are a few delicious examples of this lavish and luscious style, though there are plenty more to discover.

Barossa Pearl … and other party fizzes

Great Western continued to make good quality sparkling wines of both the white and red varieties, but it wasn’t until the mid 1950s that sparkling really became a popular party piece. It started with Colin Gramp at the Barossa’s renowned Orlando winery. The Gramps were great innovators, always on the lookout for the next big thing. Colin had noted the phenomenal success of Perlwein in Germany, and decided to try it out in Australia. He enlisted the help of Günter Prass, a German sparkling specialist, to create ‘Barossa Pearl’. This was a light sparkling made from Eden Valley Riesling, Barossa Semillon and Muscat. (Muscatel and Frontignan juice were also used to kickstart the secondary fermentation rather than sugar, a technique that resulted in lower alcohol and sweeter flavours.) The result was a pretty, tutti-frutti warm-climate sparkling delight that thrilled a wine drinking public. A raft of imitators followed, including sparkling Rinegolde, Pearlette, Gala Spumante, Starwine, Porphyry Pearl and Mardi Gras.

Australians enjoyed these fruity, warm-climate sparkling wines for nearly 30 years. But eventually, the shift to cooler climate and higher quality sparkling wines of finesse and style occurred, led (not suprisingly) by the French themselves.

A shift in climate … and quality

In the 80s, Champagne producers Moët & Chandon started scouting for a location in Australia to start making their own fine Australian sparkling wine. They enlisted the help of wine expert Tony Jordan, who ran a wine consultancy business with Brian Croser (of Petaluma fame).

The French knew that cool climate and good soil was key, as did Tony Jordan, and they settled on Victoria’s beautiful Yarra Valley. It was a successful venture, and Domaine Chandon recently celebrated 30 years in Australia by winning the national trophy for Best Australian Sparkling Wine for their Chandon Prestige Cuvée 2005 at the 2016 Champagne and Sparkling Wine World Championships.

The success of Domaine Chandon (and the considerably higher prices they could command for their quality product) inspired other wine producers across Victoria and around Australia to explore other regions that could produce quality sparkling wine. By then it was clear that cool climate was king, and fine sparkling wines from smaller regions with high altitudes and chillier climes like Macedon, the King Valley, Adelaide Hills, Tumbarumba, Orange and Tasmania started to emerge.

Tasmanian triumph

Though prestige examples can be found all around Australia it is the stunningly elegant, nuanced, textured examples from Tasmania that are really impressing in the quality sparkling stakes. In tastings, ratings, Top 10 listings and competitions, Tasmanian sparkling wines are topping the charts. Indeed, Tasmanian sparkling wines are gaining such acclaim that the island once known as the Apple Isle may soon find that it’s known as the Sparkling Isle. (Or perhaps Pirie Isle, Jansz Isle, or Arras Isle – such is the success and fame of these three prestige Tasmanian sparklings – the only three sparklings to be rated 7 Stars by sparkling expert Tyson Stelzer in his 2016 Australian Sparkling Report.)

Jansz was another French venture into sparkling wine, this one by Louis Roederer, partnering with Heemskerk Vineyards. Now owned by the Hill Smith Family of Yalumba fame, it enjoys a reputation as one of the finest sparkling houses in Australia. They’re also taking on the sparkling lexicon, calling their style ‘Méthode Tasmanoise’ … as opposed to the more usual ‘Méthode Traditionelle’.  (The Méthode Champenoise term is, of course,  reserved for Champagne.)

Pirie Tasmania honours the immense contribution of Dr Andrew Pirie, founder of the famous Pipers Brook label. Pirie put Tasmania on the world wine map and has been awarded a Member of the Order of Australia for services to the Tasmanian wine industry. Pirie Tasmania (now owned by Brown Brothers) also enjoys a hallowed reputation for its outstanding sparklings … the Pirie NV recently received 96 points at the 2016 Decanter World Wine Awards, as well as taking out two Trophies at the 2016 Tasmanian Wine Show.

The third in the triumvirate of iconic Aussie Sparklers is, of course, The House of Arras, headed up by winemaker Ed Carr. Arras has only been established since 1988, but its sublime sparkling wines are truly legendary. Their philosophy is simple: to create world class sparkling wines. Of course, where the philosophy is simple, the practice is usually anything but! The incredible patience and careful craftsmanship practised at Arras has seen Ed garner more than 100 trophies in Australian wine shows including 21 consecutive ‘Best Sparkling White Wine of the Show’ awards.

Other prestige producers impressing with their fine Tasmanian sparkling, include Stefano Lubiana, Josef Chromy, Kreglinger and Clover Hill – just to name a few. As Tyson Stelzer says:

‘…the calibre of Australian sparkling wine today is higher than I have ever seen before, thanks to the resilience and sheer determination of a small set of extremely skilful hands in Australia’s sparkling vineyards and wineries’

Clearly, celebratory sparklings are no longer the province of the French!

From the sublime to the fascinating

The prestige sparkling wines of Australia are – on the whole – made from the classic varieties, planted on ancient soils, in high-altitude, cool-climate regions, crafted in the time-honoured, time-consuming and labour-intensive ‘Méthode Traditionelle’ style. They’re refined, elegant and can be extraordinarily long-lived. But there’s a new (or old) style of sparkling that’s making a big splash on the wine scene, and taking the wine bars and restaurants by storm: the ‘smashable’ natural ‘pét-nats’ (short for pétillant naturel).

Proudly cloudy, textural, and funky, these ‘natural’ sparkling wines are made using the ancestral method or ‘méthode ancestrale’ of fermentation. There are no rules as to how a pét-nat is made (that’s part of the fun) but in general, the wine is bottled before the primary fermentation is finished, and without the addition of any secondary yeasts or sugars. The style is often referred to as being similar to a cloudy cider or beer, but with the intense, exciting, natural flavours of the grape. And texture. Loads of texture. Each bottle is an adventure in expressive winemaking … and its winemakers are taking the wine world by storm.

Bryan Martin at Ravensworth in the Canberra District’s icy cold Murrumbateman region is one such stormrunner. He doesn’t have his own winery – he uses a corner of the iconic Clonakilla winery (where he is assistant winemaker) to make his astonishing natural, textural, structural wines. His work at Ravensworth is a blend of experience, experimentation and exploration, using a range of old and new techniques. His intensely flavoured, textured, riesling pét-nat was whole bunch pressed into two ceramic eggs then ‘left to its own devices, and encouraged with positive thoughts’. Each bottle, says Brian, should be seen as an individual and not judged. A very pét-nat philosophy!

Jauma in McLaren Vale is another colourful outfit renowned for their natural and adventurous winemaking. ‘Team Jauma’ (winemakers James Erskine and Mark Warner, and viticulturist Fiona Wood) create ‘wild, creative, expressive, living wines’ from organic, hand-picked grapes with no added yeast, enzyme, tannins or acid. There’s no filtration either. They describe their pét-nat Chenin Blanc as ‘slightly fizzy’ with ‘swooshy, cleansing acids, apples and pears and a lace of minerality’. For red lovers, there’s a Jauma Peek-a-Boo Grenache pét-nat: ‘Take a trip to the wild side with this lightly sparkling, grapefruit fruitbox like juice. Crazy pink/magenta and oozing with flavour…’

Another winemaker pushing the pét-nat boundaries is Brendon Keys at BK Wines in the Adelaide Hills. BK Wines believe in ‘Quality and Creativity not Conformity’ … a premise that is definitely played out in their 2016 pét-nat Chardonnay: ‘Roiling foam and an effervescent tickle are the opening salvo. Biscuit and nutmeg notes with a tart Pink Lady acid crunch resemble a dish of apple crumble and lemon curd. Sour sherbet with a sweet candy mid-centre. Well worth the furrowed, worried brow this tricky winemaking style can induce in the winery…’

The only problem for lovers of these artisan, ‘smashable’ pét-nats is that their drink-right-now nature, coupled with the tiny quantities made, means they’re hard to get hold of. General consensus? If you see one, grab it … and keep a look out for new season releases.


This information is presented in good faith and on the basis that Wine Australia, nor their agents or employees, are liable (whether by reason of error, omission, negligence, lack of care or otherwise) to any person for any damage or loss whatsoever which has occurred or may occur in relation to that person taking or not taking (as the case may be) action in respect of any statement, information or advice given via this channel.

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Originally published on – 17 Mar, 2017 By