Sourced and grown in the Adelaide Hills, this is a fine example of how good Chardonnay from this region can be. This is a blend of 3 different cultivars of the Chardonnay grape. Bunch pressed and in part wild fermented. Partial malolactic fermentation imparts further complexity. A beautifully textured and complex wine.

This cuvée is a blend of fruit from high altitude Estate vineyards - including the brilliantly named Sandgrub vineyard - dotted around the village. There's a good dollop of Wasseros too, a fine vineyard which wraps around the Gräfenberg Grosse Lage. We've had some great bottles of this wine over the years, but few with the kind of horsepower on offer here. Racy and cool, with citrus and ripe stone fruit, yet balanced by fabulous, mouth-watering acidity; this is the sort of wine that will make Riesling lovers shudder with pleasure. Robert Weil doesn't make 'entry level' wines, as this clearly shows.

100% Sinapius Estate Grown Chardonnay sourced from 20 year old vines (75%) and their newer ultra close planted vineyard (25%), totalling 5 different chardonnay clones. Very low yields (approx 1 kg/vine or 4 tonne/ha) ensuring perfect ripeness. Hand-picked, whole bunch pressed, wild yeast fermentation, lees stirring, 12 months maturation in French oak barriques and puncheons (500L), 50% new, 50% 1 year old, all helps to create a highly aromatic, textural wine.

Flor de Cana Nicaraguan rum is the world's most-awarded rum brand. Nicaragua is the world's most volcanic country, so the sugar cane that grows there possesses rich flavours like no other. The rum is unlike any other in quality. Flor de Cana extra dry white 4 year old rum is the oldest white rum available. A very crisp and flavourful, filtered aged white rum with a subtle and attractive, barrel-aged character. Finishes with a long fade of dry sugar cane and toasty vanilla.

Clonakilla are famous for Viognier, but in two different guises. One as the compliment to the exceptional and etheral Shiraz Viognier that has catapulted Tim Kirk to winemaking fame around the world, the other as this wonderfully textured and veluptuous white wine. Full-bodied with potent honeysuckle, pear, ginger and apricot aromas.

Yering Station Reserve wines are produced only in years of outstanding quality. The chardonnay is prodominetly sourced from D block on wineries estate.

The wines of Fraser Gallop Estate are intensely flavoured, textured and complex. Only the finest quality French oak barrels are used for all Fraser Gallop Estate wines, with very specific Bordelais coopers used for the Cabernet Sauvignon and Semillon Sauvignon Blanc blends, and Burgundian coopers for the Chardonnay. The complete winemaking process takes place at the estate - picking to vinification to barrel maturation to bottling to cellaring. Fraser Gallop Estate is an estate grown, produced and bottled wine. Flavours of lemon curd and grapefruit with searing length. A wine with clarity and finesse. A tightly focussed and very precise wine showing seamless fruit purity with the lightly toasted French oak very much in the background. Crystalline acidity and a mouth-watering finish complete this Chardonnay.

Grosset's Watervale Riesling is a fresh, zesty Riesling full of character and flavour. The nose gives lemon, lime and orange rind with a touch of minerally freshness. The palate has concentrated zesty flavours with crisp acidity leading to a long lemony finish.

As featured on "Battle of the Vines": About the Tapanappa, Liinaa effuses, Its got power, a lot of stone fruit characters you often find with a Burgundy wine, but also it has ripping acidity, its razor sharp, pristine. Its got a very beautiful expression of wet stones and textures, its layered, with a bit of spice as well.