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The thrilling energy of this splendid season charges it with a vibrancy and definition that places this blend on a plateau elevated high above even the lofty heights that this cuvee has attained under the new Charles Heidsieck. In searching for any other entry non-vintage cuvee to which to compare it, I can fathom none short of the mesospheric heights of Krug itself. In sheer age (current Krug Grande Cuvee is only one year older) and depth of reserves, this Charles Heidsieck splendidly upholds its elevated position among Champagne's richer NVs... In sheer, breathtaking calibre for the price, this is the greatest Charles Heidsieck Brut Reserve I can remember. It deserves to be the house champagne we all have chilled perpetually at the ready this year. Rating: 96/100.

PENFOLDS X Thienot Lot 1 175 Blanc de Blanc, Champagne

Planted by Charles “Chilly” Hargrave in 1987, the Summertown Vineyard (Piccadilly Valley) is one of the oldest vineyards in the Adelaide Hills. It is planted with Chardonnay and Pinot Noir and the fruit has always been used for sparkling wine – and some years for top end table Chardonnay. The Bizot vineyard is situated in the heart of Piccadilly Valley, and is one of the highest vineyards in the valley at 500m altitude. The soil is red clay and sandy loams over a 70 million-year-old shale rock formation. The Chardonnay is planted on a north-north east facing slope. The terroir in the higher, cooler slopes of the Piccadilly Valley makes it ideal for Sparkling wine produced using Méthode Traditionnelle. DAOSA is made following the Méthode Traditionnelle used in the Champagne region of France. Perfectly ripe Pinot Noir fruit for sparkling was hand harvested in March 2022. The fruit was whole bunch pressed, retaining only 600L per tonne of fruit pressed. This gave very fresh acidity, clean juice and good primary fruit characters prior to fermentation. The juice was fermented cool in stainless-steel tank. Once primary fermentation was complete, the wine went through malolactic fermentation in tank. Before tirage, the wine was blended (assemblage) with some Réserve Pinot Noir and Pinot Meunier (15% Réserve wines in the final blend) and aged in large old foudres without sulphur. The wine was then "tiraged" with the addition of yeast and sugar prior to bottling, to induce secondary fermentation in bottle. The resultant sparkling wine was aged on lees before disgorging. The wine shows classic Pinot Noir characters with subtle strawberry notes on the middle palate, tempered by a fine bead and a beautiful complexity and length from the Réserve wines. A classic example of Australian sparkling wine, made in the traditional method.

Perrier-Jouët Belle Époque is one of the world's truly great elegant Champagnes. Named after the 'golden age' in France during the late 19th century, Belle Époque is still today bottled in the striking hand-painted bottle that is instantly recognisable the world over. A 50% Chardonnay, 45% Pinot Noir and 5% Pinot Meunier, the strength of this prestige cuvée is in its finesse and elegance rather than power or fruit. Adding to this spectacular Champagne's aura of grace and class was the fact that is was personally chosen to be the Champagne poured at the Monaco wedding of HRH Prince Albert II of Monaco and Princess Charlene.

Lark is Tasmanian whisky, proudly unique in character and style. Entirely made by hand with no more than 100 litres at a time, Lark's 58% Cask Strength expression is widely regarded as 'one of the world's best cask strength whiskies', winning numerous international medals and trophies. Surprisingly easy to drink at this strength, the whisky driven by a more rich malty alcohol, perfectly dominating the floral and crýme caramel notes to reveal layers of Tasmanian malt bursting across the palate, finishing with lengthy maple syrup sweet notes of highland peat and oily spice.

Named after Nick Glaetzer's mother Judith. Single vineyard Pinot Noir, aged in 100% new French oak. Incredible length and concentration, like no other Tasmanian Pinot Noir. Only 580 bottles made.

Aged 4yrs in Portuguese sourced Port barrels and re-conditioned in Tasmania, Iron House pure Tasmanian Single Malt Port Cask is an enticing drop. The initial pour sits in the glass with a reddish orange embered hue and greets the nose with a stone fruit, red wine, buttery, sweetened spiced aroma. A palate of red berried wines, dried dark fruit, orange zest, hazelnut oak warmth with a touch of dark chocolate, tobacco and heat.

Aged 4yrs in American Oak ex Makers Mark barrels, Iron House Single Malt Bourbon Cask brings rum and raisin aromas with a subtle vanilla and a spiced herb oak undertone. A wash of buttery warm caramels heat, hazelnut and oak finish with sweet dried fruits to engulf the palate, with a lengthy finish of bourbon heat and spiced oils.

Born from mischief and mastery, Rebellion embraces the madness in the method. This is the renegade, Chinotto seasoned casks, a candied citrus flavour, fired with a bittersweet edge. This single malt whisky in The LARK Signature Collection is signed by Master Blender Chris Thomson, representing his mark on the new world of whisky. Best enjoyed by anyone, any way they like.Raise a glass to the rebel within. A Chinotto-kissed single malt embracing the madness in the method. Rebellion is in our blood. Inspired by the pioneering spirit of Tasmania, where risk is in the water, this special drop comes alive in experimental Chinotto seasoned casks.Born from boundless imagination and an embrace of the unknown, this distinctive sun-kissed single malt dances with candied citrus, a balance of malt flavour fired up with a bittersweet edge. Vivacious and bright, it’s best enjoyed neat or over ice. Follow your curiosity into uncharted whisky territory, where cocktails are encouraged, and conventions are there to be challenged.