The Josef Chromy Sauvignon Blanc provides aromas of ripe lychee and sweet gooseberry with fresh herbaceous notes. The palate is soft and full with flavours of lychee, elderflower and lemongrass.

A delightfully zesty expression of Cool climate Riesling, sourced from some of the oldest Riesling vineyards in Tasmania. Perfumed with Spring blossoms, citrus and crisp red apple. Dry in style with a clean line of acidity and lime-like freshness.

From the cool climate of Tasmania here's a magnificent example of Pinot Grigio at its Australian finest. Ninth Island Pinot Grigio is full bodied with a lifted bouquet of exotic fruits like banana and pear. Refreshingly balanced by crisp acidity. Great price for such high quality and a wonderful introduction to the new 'it' variety.

Tasmania's cool climate is ideally suited to Sauvignon Blanc. Tightly structured fresh and lively this wine shows floral, herbaceous aromas with flavours of gooseberry and passionfruit with crisp balanced acid finish.

Made as a fruit-driven enjoy now style, this Devil's Corner Pinot from Tasmania's Tamar region shows layers of dusty cherry, well integrated spices and subtle oak on the palate. A generous savoury and seductive palate with a light astringency. Very interesting cool climate Pinot packed with great value.

Forester Estate Sauvignon Blanc has clean aromas with underlying richness and varietal fruit characters of lychee and passionfruit. There's a subtle hint of blackcurrant along with lime and well integrated cedar oak. There is a herbaceous thread through the wine of pea shell and nettle along with underlying wood smoke. On the palate, full and textured with a rich creamy texture. There is lychee, lemon thyme, nettle, roasted red capsicum and passionfruit along with balanced cedar oak and wood smoke.

A blend of 50% Schonburger and 50% Chardonnay Musque this naturally sparkling sulpher free wine is a whole lot of fun! $1 from each bottle goes to supporting the souther ocean carbon company! The first step in making a carbon positive brand!

Single block Riesling from our East Coast Hazards vineyard. The Devil's Corner Resolution Riesling would be perfect with a range of seafood dishes. Lightly battered whiting fillets seared with a garden salad and a lime vinaigrette would be perfect. As would a roasted lemon infused chicken with an Asian slaw. Don't forget the oysters or calamari!

'Tupelo' is Sam Connew's Alsatian-inspired blend of Pinot Gris, Riesling and some beautiful Gewurztraminer. This is a very well-constructed version of this classic aromatic blend, with good acidity and a touch of grip to offset the natural fruit sweetness of these expressive varieties. It's delicious, interesting and good value, the perfect wine to tuck into with a light meal. Sam's wines are only made in small quantities so get in quick! "This can be among Australia's very finest white wines. Period... A wine of profundity and real potential, although I'd be enjoying this across the mid-term given the aromatic quotient to the blend. Pinot gris, pinot blanc, riesling and gewurztraminer."- 96 pts, Ned Goodwin MW (JamesSuckling.com) "Think citrus, yellow plum, white flowers, soft spice and crushed stone and you're on the track. Just a joy to drink."- 95 pts, Dave Brookes (Halliday Wine Companion)

Product Information: In contrast to its better known sibling, The Pierro L.T.C, the Fire Gully Sauvignon Blanc Semillon is unoaked, has more Sauvignon Blanc (70%) and is made in an early drinking style to emphasise its aromatics, freshness and vibrant fruit flavours. In the glass rocket-like pepperiness and jasmine florals launch out of the glass. It's deceptively generous, but and herbal nuances and acidity keep it bright and tight on the palate. Overall it's fresh, frenetic and mineral. Best enjoyed with a freshly shucked oyster in the other hand. Maker: You can find Fire Gully Farm & Vineyard right in the heart of Willyabrup, Margaret River. Thanks to their mature vines, ancient gravelly loam soils, vine age, regenerative farming practices and coastal influence, the site is truly unique and creates wines that are a reflection of site and place. Owned, produced and tended to by the team at Pierro Margaret River Vineyards. The property got its name, after two large bush fires, in 1952 and 1970, ravaged the gully in the centre of the block. The Fire Gully vineyard is well-hidden from the road with a long, narrow strip flowing back to the main paddocks: so it's pretty much unknown. It is one of the Willyabrup region's most attractive and spectacular vineyards with views from the higher blocks looking over the dam, vineyards and natural bushland. From 1946 the property was owned and run by Ellis and Margaret Butcher, some of the original pioneers of the region, who planted vines on their farm in 1988. It was purchased by Michael Peterkin of Pierro in 1998. With Michael Peterkin planting further vines on the property in the following years. Fire Gully is adjacent to Moss Wood and a kilometre from Pierro Vineyards. It is influenced by the brook system that runs through the property and out to the coast four kilometres away. The sea breeze drifts up the brook to the vineyard moderating the summer temperatures. All of the grapes are hand picked at sunrise and taken in small buckets to the Pierro winery. From here, the team at Pierro craft the wines under the guidance of Dr. Peterkin, The wines are hand made and blended in small batches. Specialty varieties include, Cabernet sauvignon, Merlot, Shiraz, Semillon, Sauvignon Blanc and Chardonnay. The Fire Gully wines express the very essence of Margaret River regionality and quality and are recognised for consistent excellence with each passing vintage. Vineyard: Pierro pioneered high-density vineyard planting in Margaret River, setting a benchmark as one of the first in Australia. With vine densities ranging from 4,000 to 5,500 per hectare—compared to the conventional 1,900 - this approach enhances vine competition, balances fruit yield, and intensifies flavour. The vineyard's moderately deep laterite gravel soils, interspersed with granite and overlying ancient base rock, are exceptionally well-drained and warm, promoting excellent root development. Pierro wine is a wonderfully complex balance of sensual and fascinating elements. In a world where mediocrity can become a pervasive norm, the wines of Pierro are a shining exception. Nose - Golden Kiwi, Lemon Curd, Flint Golden kiwi, limes, flint. It’s slippery and glossy. Lemon curd creamy touch in aromas and texture. Palate - Tropical Fruit, Citrus, Dill Neat and tidy in the palate, suggestion of grassiness, a light, orange zest pucker to close. Fresh and fruity style with a touch of higher calling. Finish - Licorice Root, Orange Zest, Schist Minerality Powerful, vibrant and tang, finishing fresh and zesty.