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This third Glen Garvald Marsanne Roussanne release builds upon the realisation of a 13-year long process of development from inspiration to ideation to actualization of a dream triggered by our winemaker working the 2006 vintage at the incomparable Domaine Jean-Louis Chave in the Hermitage appellation of France’s northern Rhône Valley. This family-owned and operated domaine has been producing blends of superlative and ethereal expression and highest regard from these perfectly matched varieties for centuries. Unfurling aromas of ginger, lychee, makrut lime leaf, vanilla custard, tarragon and orange blossom introduce the rich and viscous palate. The wine’s length and persistence are enhanced by tactile phenolics and a subliminal bitterness contributed by the Marsanne skins. Roussanne works as the perfect foil, harnessing and focusing the power of the Marsanne, adding definition across the palate and accentuating the finish. Flavour resounds and reverberates as a result. This wine may experience a couple of peaks throughout its maturation: an initial youthful vibrancy followed by a period of relative dormancy of indeterminate time. Its second rising will be the most definitive as it experiences a long, graceful and stable blooming into its twilight. Best serving temperature: 8-12°C.

This single-vineyard single-block dessert wine represents an exploration into hybridising the dessert wine styles based on vins de paille (straw wines) from Hermitage and the Cote de Jura and Vendange Tardive (Late Harvest) styles from Alsace in France. Grapes were left to linger and intensify on the vine to achieve high sugar levels and honeyed complexity. The wine walks a measured fine line between tension, generosity, and medium-sweet weight. It featured aromas of ginger snap, cardamon, cumquat, crème anglaise, fresh quince, pink peppercorn, and beeswax. The palate is defined, with a fine line of toast and mid-level sweetness. It travels down the palate with length, assisted by moreish tactile phenolics. It featured Seville orange, white chocolate, crème caramel and Campari flavours, with a very long finish and resonance of flavour. This wine is suitable for vegans.

Lovely mouthfeel is enhanced by the fruit flavours of luscious white nectarine and nashi pear. Crisp and clean on the finish makes this a perfect anytime white, particularly good in the warmer months.

Little bit of old school Vs new school Chardonnay here. Chardonnay that tastes like Chardonnay. Nice and textured with generosity while still being fresh. A ripping acid line that brings it all together. This is a Tuesday night in a glass kind of Chardonnay, did someone say Nannas roast chicken?

Wild Folk - delicious, naturally! A range of natural, easy drinking wines that offer great value and consistency. Wild Folk are wild yeast fermented, vegan friendly, preservative free wines that have no additions & taste as nature intended.

Attractive coppery pink in the glass. The nose has notes of musk, candied orange peel, fresh blood orange, sour cherry, fresh herbs and a slight Campari twist. Bitter-edged on the palate with that blood orange note, with musky pear, peach and strawberry fruit. It has a soft phenolic texture along with zesty tannins that add a pleasant grip. Finishes dry, clean and tangy. Engaging and moreish, with impressive finesse for this style of wine, and with a good volume of fresh fruit to balance the phenolic and savoury skinsy elements.

Beautiful colour for starters. Deep russet-amber-crimson. Richly autumnal. It all goes from there. Flint, woodsmoke, graphite, potato skins, scorched dry pears, spice notes and no doubt more. Excellent intensity and the length to match. Skin-sy and stalky. A treat in its style.

Toolangi Vineyards have built their reputation on producing fine wines from premium fruit grown in the Yarra Valley coupled with some of the finest winemakers in the country including Rick Kinzbrunner, Franco D'Anna, David Bicknell and Willy Lunn. The critical acclaim from some of the country's foremost wine writers confirms their approach.

The fruit for this Onannon Mornington Pinot Gris was handpicked and pressed immediately into the tank. It is then settled overnight and racked to both tank and old barrels. A cool fermentation took place over two months during which the wine was stirred regularly to increase texture. Resulting in wine with great aromas such as ripe pears, mixed stone fruits with hints of cooked green apple in the background. It then leads to a full flavoured, textured palate with a delightful finish.

Floral with pear, spice and citrus flavours light to medium weight soft acid to close.