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Made from mature Shiraz vines grown on elevated sites at Kyeema, and Mount Nanima near Murrumbateman. Showing plenty of youthful charm now, this wine by Collector will be at its best at between five to twenty years of age.

This cuvée is a blend of fruit from high altitude Estate vineyards - including the brilliantly named Sandgrub vineyard - dotted around the village. There's a good dollop of Wasseros too, a fine vineyard which wraps around the Gräfenberg Grosse Lage. We've had some great bottles of this wine over the years, but few with the kind of horsepower on offer here. Racy and cool, with citrus and ripe stone fruit, yet balanced by fabulous, mouth-watering acidity; this is the sort of wine that will make Riesling lovers shudder with pleasure. Robert Weil doesn't make 'entry level' wines, as this clearly shows.

Lark Hill have a history in the Canberra District region of over 30 years and today that legacy has been continued on by founder's Sue & Dave Carpenter's son, Chris. Located 30km North East of Canberra, Lark Hill's wines are certified bio-dynamic and have an ethereal, almost pure nature to them. The Pinot Noir is delightfully fragrant alongside a earthy backbone that is perfect for most game dishes.

Released with bottle age this is a wine which will still continue to evolve over many years the toasty lemony flavours becoming richer and more intense. A classic benchmark Hunter Semillon, it has earned its place in the Langtons Classification of Australian Wine.

Lark Hill have been the pioneers of this traditional Austrian variety. It was back in 2002 when Jancis Robinson visited the vineyards and stated that Lark Hill was the perfect place to grow Grüner Veltliner due to its overall terroir. With links to bio-dynaimc farming already being established, Chris Carpenter thought it was the obvious connection to begin making Grüner. Wonderfully fragrant with more than a hint of spice, Lark Hill's Grüner has a lovely textural component to it as well making it an ideal match white fish, shell fish and subtle charcuterie.

The Canberra District and the Rhone blend of Shiraz and Viognier have been famous bedfellows for the past few decades - for good reason. The unique terroir is harnessed wonderfully by the team at Lerida Estate at their Lake George vineyard and the result is this remarkably intense red wine. Cold soaked, co-fermented with hand plunging and then left to rest on skins for 10 days before resting in French oak for 15 months. It is no wonder flavours of freshly stewed plums, cinnamon, pepper, apricot and vanilla are simply bursting out of the glass.

Yering Station Reserve wines are produced only in years of outstanding quality. The Shiraz Viognier is co fermented, made up of 95% Shiraz and 5% Viognier. A wonderful vintage in 2012 where fruit was able to ripen to maturity in cool conditions

Underground Spirits Signature Vodka is a local Aussie wonder with wow factor. This classy vodka is created using a patented filtration process giving it a unique velvet quality. Try this smooth vodka neat, over ice or combined with your go to mixer.

Grosset Springvale Riesling from the Clare Valley sub-region of Watervale, takes its name from the Springvale Road vineyard located in the highest part of Watervale. Jeff Grosset's six hectare vineyard produces a wine full of ethereal aromatics, fragrant lemongrass and freshly squeezed lime. Pure lemon flavours over wet pebbles show on the palate that is accented by the wonderful minerality that is the signature of Grosset.

Yeringberg is one of Australia's most distinguished vineyards with a history over 150 years old. This blend of white Rhône varieties such as Marsanne Rousanne comes from vines planted mostly in 1969. Fresh, vibrant and lemony upon release, this wine develops real texture with some time in the cellars. An Australian classic.