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From a unique vineyard site in Melbourne's eastern suburbs the Egan family have been producing this beautiful Bordeaux-styled red since 1997; cassis and cedar characters with admirable length. Adorned with artwork from Melbourne cartooning icon, Leunig, the Amelia is firmly established within the Langton's Classification of Australian Wine and is a must have for all serious wine collectors.

As Australian Chardonnay continues its re-emergence, Vasse Felix Heytesbury is firmly leading the charge with its complex, modern style that has seen the winemaking team take home a cabinet full of trophies and gold medals in recent years. 100% wild yeast fermented and matured in French oak for only nine months, there is a power and persistence that is unmistakable. A flavour cavalcade of matchstick, citrus, white peach and grapefruit alongside a subtle toasty, nutty aspect from the sublime oak regime. The finish of this remarkable example will leave you in no doubt to this wines pedigree and ageability. Sheer classic.

Picardy is one of Australia's leading premium boutique wine producers, established in 1993 in the Pemberton region of Western Australia. Picardy is owned and operated by Bill, Sandra, and Dan Pannell. Tete De Cuvee means the best wine of the vintage. This wine was born through Bill and Dan's love of the great Premier Cru and Grand Cru red wines and their desire to make the best Pinot Noir of which Picardy is capable.

The largest estate in St Emillion, Laroque has been in the Beaumartin family since 1935, but has been completely revitalised and garnered a cult following in the last decade. The vineyards were originally put down in the 18th Century, with the current vines planted in the 1960s. David Suire has taken in the mantle of winemaker with aplomb - his most recent releases being consistently excellent. The property also produces fruit for wines sold as Chateau Peymouton and the estates second wine Les Tours de Laroque.

Special museum release 2008 vintage. The season provided even and mild ripening conditions. The vineyard provided a delightful balance of flavour, structure and perfume. We managed the VSP canopy to ensure that the fruit was sufficiently exposed while avoiding sunburn. The grapes were handpicked in the early morning 26th February, then whole bunch pressed and 100% barrel fermented. The wine was then matured for 10 months in a combination of new and old French barrels from a variety of forests to integrate the fruit and oak aromas, flavours and textures in a seamless manner.

Crimson black a super concentrated nose of cassis and blackcurrant with some cool climate spearmint and olive notes. Concentrated full Cabernet palate with voluptuous blackcurrant and blueberry and a dark gravel earth note holding the alcohol and super intense tannins in check. A long lingering finish guarantees extended cellaring.