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Hungerford Hill's latest Moscato release ticks all the boxes for the style, being an attractive pink colour, with refreshing effervescence balancing the sweet fruit.Pale orange pink. Stonefruit, lychee and candied mango aromas. Very sweet and jubey with layers of red apple, peach and orange rind, creamy mousse and bubble, and a sweet confectionary finish.

Easy drinking and very approachable. Smooth oak from some barrel fermentation gives this wine backbone and longevity, rather than dominates. Some crisp citrus and stonefruit characters remain at the fore, keeping it fresh.

Hand picked and wild fermented with natural yeast in older barriques; adding fabulous texture and weight to the quince and lime aromas.

Hungerford Hill Verdelho has proven itself to be best suited to warmer viticultural climates, such as the Hunter Valley, where a complex unwooded style flavour ripeness is achieved and expressed early in the growing season allowing a fuller flavoured aromatic white wine. Brilliant youthful green in colour. A pungent aroma of spicy citrus, musk stick and hints of lavender whilst the palate is constant and complemented with hints of lemon and passionfruit with a subtle linear acid structure.

Semillon from the Hunter Valley is a distinctive and unique wine. Pale, vibrant and light bodied when young and with bottle age developing incredible texture, richness and complexity.

This Chardonnay delights with a vibrant interplay of citrus and nectarine notes, subtly kissed by French oak. The natural acidity contributes to its remarkable length and driving energy, leading to a delightful finale of vanilla pannacotta and hazelnuts

Great example of classic Hunter Valley Semillon. Refreshing lime and herbaceous flavours with underlying toasty honey characters starting to develop.Still aging very well with many years to come.

This is a classic, long-time award-winner from the Hunter Valley, and the latest edition does not disappoint. Citrus notes bring a zest to this wine with a finish that lingers like an old friend.

Fruit picked in the cool of night, then quickly pressed to stainless steel. It remains on lees to gain some texture, but then bottled quickly, to retain the citrus, floral notes and the brisk acidity.