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This parcel was selected by winemaker Nick Badrice for its exceptional quality. Subtle French oak lifts natural stone fruit aromas, with melon notes balances by crisp acidity to give structure and a lengthy finish.

The wine is deep red in colour, with a vibrant streak of purple. Its primary aromas are reminiscent of cracked pepper and dark ripe plums with a subtle spicy smokiness and lovely floral notes. The palate features cherry, dark chocolate and vanilla flavours. The secondary bouquet is earthy and savoury, with a good flavour intensity but underplayed oak, while its tannin structure is smooth but firm. In the case of this Shiraz, cellaring is definitely a rewarding option. Leaner red meat, a carpaccio of venison, stew, and mildly spicy ethnic foods are best paired with this wine. Soft cheeses like Camembert or smoked cheddar are also recommended.

The wine has a mild salmon pink colour which will develop further with time. It shows delicate aromatics of jasmine blossom and ripe melon with a dry palate that has abundant textural flavours of ripe apples and pear. The distinct citrus backbone will ensure the wine rewards aging for at least 5 years.

Pewsey Vale Vineyard Prima Riesling exhibits the purity of style that is a distinct characteristic of every vintage of this wine. Very pale in colour with green hues, the aroma has a hint of the classic Pewsey Vale Riesling characters but is most redolent of white nectarines and lychees. The palate shows great length and finesses with a vibrancy of perfumed fruits such as guava and mandarin overlaid with a touch of white cherry, sorbet and clove. The balance of the wine is succulent and mouth-watering, inviting a second glass. This wine will cellar well, slowly developing flavour layers of fresh toast and spice.

Distant South Cuvee has captured the power, finesse, complexity, and purity of both Pinot Noir and Chardonnay from the cool climate of Tasmania

A whiff of Alberto Nani Organic Prosecco's intense floral aroma will entice you into taking a sip. Subtle tropical notes make way for a crisp and fresh palate with a mineral finish. Complex and vibrant, this wine is great for pairing with traditional Italian dishes.

This parcel was carefully selected by winemaker, Nick Badrice. True to its name, Nick describes this wine as 'the ultimate Eden Valley Riesling'. This Riesling displays aromatic lemon fruit with lively acidity on the clean, dry finish. Enjoy now or over the medium term.

Pure aromas are reminiscent of fresh apricots, lifted ginger, saffron and fresh white flowers. The palate is long, rich and luscious, with intense and expressive stone fruit flavours and hints of orange peel, finishing with an alluring freshness. This wine will continue to grow and develop in the bottle, firstly showing enhanced apricots and spice, then after a couple of years developing honey flavours and toast complexity. After harvest, 60% of the fruit was gently pressed directly into old French oak barriques and puncheons and the remainder into stainless steel tanks. The juice was allowed to passively interact with the air, oxidising out any bitter phenolics and creating a perfect environment for the wild yeasts, natural to the vineyard, to begin fermentation. The wine was left on lees which, with regular bâtonnage for 10 months, increased the complexity and creaminess of the wine and further heightened the palate weight. Chief winemaker Louisa Rose directs the winery in a style of their own. It incorporates unique elements such as a grape vine nursery and on site cooperage. Yalumba is at the forefront of introducing new varieties and styles to the Australian palate. They include perfumed Viognier, fresh Vermentino and supple Tempranillo, with Fiano and Verdejo soon to come. Yalumba adopts a holistic approach to environmental practices, focusing on sustainability and natural resource management. They take a leading role in the industry by reducing carbon emissions, increasing biodiversity and exploring organic viticulture. Yalumba has been recognised on the international stage with numerous awards for sustainable environmental management practices. They celebrated 160 years of Barossa heritage with the development of the Barossa Old Vine charter and the release of red wines from ancient Shiraz and Grenache vines. Yalumba was founded in the Barossa Valley in 1849 by British migrant and English brewer, Samuel Smith. Smith and son planted the estates first vines by moonlight after purchasing a 30 acre parcel of land just beyond the south eastern boundary of Angaston. Samuel named the patch Yalumba, an aboriginal word meaning all the land around. Five generations and 160 years later, Yalumba has grown in size and stature to become Australia's oldest family owned winery. Yalumba is now run by fifth generation descendant, Robert Hill-Smith and family. Robert was appointed Managing Director of Yalumba in 1985. The Hill-Smith family is committed to an energetic and innovative company that is quality focused and young at heart.