Nick Spencer Wines is a small Canberra based wine company dedicated to producing exceptional, hand crafted wines that honour their local landscape. Producing award winning wines for nearly two decades, Nick’s passion and remarkable talent for considered, quality wines is evident in every bottle. Following four years at the famed University of Adelaide campus, Nick was awarded a degree in Oenology in 2000. Nick has worked for notable producers across the industry, including Rosemount, Coldstream Hills, Madew Wines, Tertini Wines, and led the team at Eden Road Wines for almost a decade before starting his own label with Nick Spencer Wines. A proud Australian wine maker, Nick is particularly passionate about the beautiful NSW regions of Gundagai and Tumbarumba. His winemaking expertise have been widely recognised by the industry, in 2009 Nick was honoured to win the Jimmy Watson Memorial Trophy. In 2011 Nick was a Len Evans Tutorial Scholar and a finalist in the Young Guns of Wine, that year he also won the National Wineshow Trophy for Best Shiraz. In 2014 Nick was a finalist in the Gourmet Traveller Wine Winemaker of the Year awards. His wines are regularly recognised by James Halliday, most recently being noted in the top ten best new wineries for 2019. Gruner Veltliner is a white grape variety native to Austria, Slovakia, Hungary and Czech Republic. In Australia Gruner is planted exclusively in cooler regions such as the Tumbarumba, The Adelaide Hills and Tasmania. Gruner is often compared to other varieties such Riesling with slightly more volume, texture and more approachable acidity. The texture and volume of this varietal means it is a very ver satile wine to match with foods. It is well suited to the bold flavours of Vietnamese cuisine such as summer rolls and noodle salads. Mexican foods such as fish tacos are also a great match and of course schnitzel and other fried foods. Nick Spencer Gruner Veltliner 2022 displays aromas of grapefuit, stone fruits, citrus and subtle spice. The palate is vibrant and juicy with lovely salivating acidity and texture.

Château Mont-Redon will be familiar to those who know and love Châteauneuf-du-Pape being well recognized as the owners of one of the most highly regarded vineyard sites in the appellation. With almost 100 hectares under vine, the majority of Mont-Redon’s vineyards are located in the appellations most favoured area, the high plateau which is covered in the large round pudding stones that Châteauneuf is so well known for. This remarkable property is in fact a single vineyard.

A fresh and tropical fruit driven Sauvignon Blanc from a vineyard perched 930 metres above in Orange, NSW. Lemons, passion fruit, touches of grapefruit plus a faint lick of lychee. Seven days on skins has added some texture through the mid-palate. Crisp to finish, a good drink all up.

An impressive, chalky and delicious Sauvignon Blanc from Mulline, made from a blend of fruit from two vineyards.

Pierrick Laroche, the proud owner of Domaine des Hâtes, continues the legacy of his family's estate located in the picturesque village of Maligny, in the north-west sector of Chablis. Established by his father in the 1970s, Pierrick's family vineyard holdings have gradually expanded over time, resulting in the current size of around 33 hectares. After obtaining a degree in oenology from Beaune, Pierrick embarked on a journey to gain valuable experience by traveling the world and undertaking various internships. Armed with knowledge and a deep passion for winemaking, he returned home to take over the family vineyards and start producing his own wines. Pierrick's cellars, ingeniously built into the side of a hill in the village, allow for much of the winemaking process to be conducted by gravity ensuring gentle handling of the grapes. The vinification takes place traditionally in stainless steel tanks, while some of the Premier and Grand Cru wines undergo a small portion of aging in used barrels, allowing for a full malolactic fermentation. One of his oldest vineyard plots, Les Châtillons, planted in the early 1970s, sits just behind the hill of the Grand Crus and showcases the meticulous use of barrel aging, which adds complexity and depth to the cuvée. In 2016, Pierrick expanded his range by starting a small négoce operation, sourcing must from friends who predominantly farm on the left side of the river. This addition includes premier crus such as Beauroy, Beauregard and Vau de Vey, as well as the grand cru of Bougros. In 2019, Pierrick inherited 8 acres of vines from his father-in-law in the southern sector of Chablis, around the village of Courgis. This inheritance includes Petit Chablis, 5.5 acres of Chablis and just over half an acre of the premier cru Les Butteaux. Pierrick Laroche's dedication to his craft is evident in every bottle of wine he produces. With a perfect blend of tradition and innovation, his wines showcase the unique terroir of Chablis, captivating enthusiasts with their finesse, complexity and distinct character. As Pierrick continues to nurture and expand his vineyards, he upholds the family legacy while leaving his own mark on the world of Chablis winemaking. The name of Pierrick's Domaine, "hâtes" refers to an old agricultural unit of measure, similar to the English rod. It evokes the long and slender fields used for sowing, where the longer rows made plowing easier with fewer turns. The term "hâtes" was often used to describe such fields. Crafted from the vineyards of Domaine des Hâtes, this is a wine that showcases the unique characteristics of the Petit Chablis classification. With nearly 12 hectares of Petit Chablis vineyards, Pierrick Laroche's dedication to quality winemaking is evident in every sip. Petit Chablis is classified as such due to the presence of younger Portlandian limestone, rather than the older Kimmeridgian limestone found in other Chablis classifications. This distinction often results in higher elevation sites, as the Portlandian limestone overlays the Kimmeridgian. Additionally, Petit Chablis vineyards tend to have less clay in the soil composition. Pierrick Laroche holds the belief that one of his largest parcels of Petit Chablis should be classified as Chablis. This particular vineyard produces wines that exhibit the characteristics typically associated with Chablis, and it is surrounded by AOC Chablis vines. The terroir of this parcel contributes to the wine's exceptional quality and distinct expression. The Pierrick Laroche Petit Chablis 2022 offers a captivating tasting experience. On the nose, expect vibrant aromas that reflect the youthful limestone terroir. The palate is greeted with a refreshing acidity that enlivens the senses. Delicate flavors of citrus fruits, crisp apple and a subtle mineral undertone dance on the palate, creating a harmonious and well-balanced profile. The finish is clean and lingering, leaving a sense of purity and elegance.

At the foot of the majestic Schlossberg hill, in a setting of vines and roses, the Domaine Weinbach "wine stream", named after the small stream that crosses it, was built in 1612 by the Capuchin monks. Sold as national property during the French Revolution, the Estate was acquired in 1898 by the Faller brothers who passed it on to their son and nephew Théo. A great figure in the Alsatian vineyard and ardent promoter of its recognition as an Appellation d'Origine Contrôlée, Théo Faller works for the quality of Alsace wines and the development of their incomparable terroirs and grape varieties. In love with his property, he develops it, enlarges it and embellishes it. From 1979, his wife Colette and his daughters Catherine and Laurence demonstrated the same passion for the great wines of Alsace and the same unfailing attachment to quality. Since 2016, Catherine Faller has been running the Domaine with her sons Eddy and Théo. Primarily responsible for the Weinbach we know today, Catherine Faller’s mother, Colette Faller, was one of the legends of Alsatian wine. Sadly, Madame Faller passed away in early 2015 and, like her daughter Laurence and husband Théo before her, is now immortalised by a wine bearing her name. This comes from 50-60-year-old vines in the Bonnes Terres terroir, lower down on the Schlossberg slope, where the soils are deeper and sandier. The fruit here also tends to be picked a touch later. Accordingly, the register of flavours here (running from white flowers through to tropical fruits and citrus fruit zest) is more intense, yet the wine balances its power with great freshness and verve. Even though it comes entirely from Schlossberg, some of the vines fall outside the Grand Cru boundary, which is why it cannot be labelled as a Grand Cru. The domaine has now applied for Premier Cru status. But no matter, it certainly offers Grand Cru quality in the glass. Raised for 14 months in old oak casks, it’s statuesque and full of life, packed with the joie de vivre of citrus and stone fruits, salty minerals and a flicker of white flowers. The texture is generous yet stony and compact, and the palate glows with energy and tension with tingling rocky minerality and a nip of bite on the lingering, mouth-watering finish. Biodynamic.

Product Information: Rieslingfreak No.7 Clare Valley Fortified Riesling will remind you of good white port, but somehow with Riesling aromatics and flavours. There's a hint of nutty oak on the nose, supporting aromas and flavours of sultanas, caramel and butter scotch, orange peel and dried fruits. The wine is a perfect match for a sweet dessert, chocolate or a plate of cheese. Grapes for the No.7 are sourced from the family property, White Hutt, Clare Valley. The juice is partially fermented to 7-8 baume (approx. 140g/L sugar) then fortified with a neutral brandy spirit. Stored in old oak casks to develop for 2 to 4 years. The wine was bottled at three years of age, expressing many of the flavours and aromas of a good fortified Riesling. Maker: Established by John Hughes in 2009, Rieslingfreak started as a passion-project, was born from a long-running love for the Riesling variety. Today the portfolio has grown and evolved to include 19 different Riesling styles! Since the beginning, Rieslingfreak's mission has been to produce quality Rieslings that best represent both style and region. They craft Rieslings that reveal the qualities of essential South Australian wine regions, including Clare Valley, Eden Valley and Polish Hill River. It's easy to get the hang of, each of the Rieslingfreak wines is assigned a number, and the number represents both the region where the grape is grown, and the style of the Riesling in the bottle. The Rieslingfreak collection includes dry, sweet, sparkling, and fortified Riesling styles. There are not many grape varieties in the world that provides a winemaker the same level of versatility that Riesling does. To drive it home, Rieslingfreak’s Belinda Hughes, speaks to the versatility of riesling, “I believe Riesling to be the ultimate versatile variety... from dry to sweet, sparkling to fortified, there is almost nothing riesling can’t do – and do well!" Not only that, the variety has natural capability to hold elevated acid levels making it uniquely suited to delicate dry wines as well as perfectly balanced sweeter styles, and also imparts longevity and enables long-term cellaring. The other thing Riesling does well is its ability to effortless accept oak. To argue oak in Riesling, Anne Hughes, John's mum and source of Clare Valley Riesling, takes the mic. While many Australian makers see oak as an affront in riesling, playing it safe to preserve fruit purity at all costs, the reality is that oak is very traditional. “While the use of oak and wild fermentation is relatively rare in Aussie riesling, the Germans have been using oak vessels with riesling for centuries,” says Hughes. Most of the vats used at Rieslingfreak are so old, the oak flavour in the wines is barely perceptible, this subtle influence imparts a distinctive elegance and an old-world charm that truly sets their wines apart from the rest. Riesling Freak are also boundary pushing, respecting tradition, they've learned the rules to break them. While they certainly embrace the classic steely Aussie style and have paid homage to textured German styles, they go further aiming to push the boundaries of what Riesling means in this country. Anne Hughes says, "Riesling is remarkably well suited as a canvas for more exuberant expressions." The variety's high natural acidity is the key factor, that makes it perfect for oak fermentation and maturation - a vinification more commonly association to Burgundian Chardonnay. Anne explains it best, “natural preservation due to low pH and the delicacy of the base wine allows secondary characters to shine. Why can’t riesling be as textural and complex as a top-shelf barrel fermented chardonnay? Why can’t the winemaker embrace the bolder flair of Antoni Gaudi, rather than the restraint of Da Vinci in creating a riesling of great beauty?” You can find this style, that blurs the line between old and new world in Riesling No.1. Only made in the good years, in a way that distinguishes it from any other Rieslingfreak wine. This wine has been wild fermented in a large-format oak barrel, producing a Riesling with texture and unprecedented complexity; combining subtle, spicy oak notes with delicate tropical and heady floral aromas, strewn together by tight, linear acidity that will drive this wine many years into the future and definitely one for the Rieslingfreaks among us. Vineyard: At Rieslingfreak, grapes are sourced from Clare Valley, Polish Hill River and Eden Valley. Each of these regions and specific vineyards are selected based on their own individual microclimate, the history of the vineyard and the grower’s commitment to their vineyards. Their Clare Valley vineyard is the source of No.7 but also Rieslings - No.3, No.5, No.6, No.9, No.33. Situated in White Hutt and is my family vineyard, owned by Richard and Anne Hughes. This is approximately 5.8 kms north of the Clare township, and is situated 500m above sea level. On their Clare Valley property, they have five different Riesling sites. Each site has a different soil profile, where they use multiple clones on the sites. The majority of the sites have deep red clay, over limestone, providing a fruit driven style of Riesling. Nose - Porty Sultanas, Orange Peel, Butter Scotch Bouquet is straw-like and savoury, accented with orange peel, with a suggestion of nutty oak. Palate - Dried Fruits, Caramel, Zest Flavours of sultanas, caramel and butter scotch, orange peel and dried fruits Finish - Nutty Oak, Citrus Pith, Honey The sweetness is quite moderate. The phenolics and apparently high-alcohol accentuate an appealing bitterness on the finish.

Product Information: This is really good, 97 Points good. Vivacious aromas and flavours of grapefruit pith, just-ripe white peach, orchard flowers, slatey minerality. From the 'Best Value Winery' according to Halliday Wine Companion 2025, Chardonnay doesn't get much better than this. 100% Chardonnay from Clones P58. This comes from the Moorabool Valley, Geelong from three vineyards - Strathmore Vineyard, Muhlebach Road, Sutherlands Creek that were planted 1998. Vines grow on predominantly on grey and brown loams and clay loams, with fragmented Granite. It receives 25% new French Oak and undergoes a natural ferment. For maturation is rests on full lees solids for about 8 months in barrel. Maker: The sum of each part is greater. The name Mulline is a blend name from two Bens, Ben Mullen + Ben Hine. Their focus is producing premium wines out of Geelong. Ben Mullen makes the wines. After deciding wine was more fun that marketing, he switched from business and marketing to Viticulture and Oenology at Adelaide University. Armed with a degree, he set off on a whirlwind journey making wine all over the globe. Of note, Ben has worked at Torbreck (Barossa Valley, South Australia), Yarra Yering (Yarra Valley, Victoria), Oakridge (Yarra Valley, Victoria), Domaine Dujac (Burgundy, France), Craggy Range (Hawke’s Bay, New Zealand) and Clyde Park (Bannockburn, Geelong, Victoria). With this start studded background, it wasn't long before Ben Mullen decided to spread his wings and make wine under his own label. Ben Mullen is the Winemaker at Mulline Vintners. Ben Hine moves the wines. Also born in South Australia, Hine began his working career in hospitality. His passion for food, wine and hospitality has endured since. After finishing study, Ben Hine has worked in law and is now a senior lawyer working in the financial services and risk industry. With that background, he has a head for business and knows a thing or two about drinking wine. Ben Hine is the As the Business Manager at Mulline Vintners. Halliday notes,"Mulline is a winery built to last." Their dedication to environmentally friendly practices is indicative of their long foresight, and one of the many reasons they were voted top 100 Wineries of 2023. Mulline adopts environmentally friendly practices wherever possible, in their own vineyard they use as few non-organic materials as possible to maximise microbial activity and soil health, and investing in best-in-class fuel efficient vehicles. Partnering with growers who share our viticulture philosophy. Using screwcap closures which have significantly less spoilage than traditional cork and can be recycled through most kerbside recycling systems. Using locally produced, lightweight glass bottles which use less raw materials and require substantially less energy throughout their lifecycle to the point of recycling. Not limited to this and ever improving. They are an assuring presence in the industry. Making good wines the right way, and not at the expense of the planet. Together 'Mulline's' mission is to craft exceptional structural wines that capture the unique character and freshness of the Geelong Region, both from single sites and broader regional blends. By experimenting with various grape varieties and winemaking styles, Mulline highlights the region’s unique microclimates, soil compositions, and seasonal variations through its Single Vineyard wines. The Geelong Region range features expertly blended fruit from multiple sites, deftly crafted by Ben Mullen to showcase the finest expressions of each variety and the essence of each vintage in the Geelong Region. The Vineyards: Since its inception, Mulline has collaborated with local growers and sourced fruit across the region, aiming to create remarkable cool climate wines that enhance appreciation for Geelong’s distinctive subregions: Moorabool Valley, Bellarine Peninsula, and Surf Coast. Moorabool Valley, between Geelong and Ballarat. The climate is mediterranean and the warmest and driest of the three subregions. There are two vineyard sources, Sutherlands Creek (Pettaval Vineyard) on grey and brown loams and clay loams with granite, planted 1988 to 1998. Low planted, close (1 metre) rows in the French style. Bannockburn (Bannockburn Vineyards) consists of limestone clay with a very shallow topsoil horizon, planted 1990 to 1996. A landmark vineyard. Bellarine Peninsula South-west of Melbourne surrounded by Port Phillip, Corio Bay and Bass Strait. Maritime climate with views of the You Yangs and Melbourne CBD. Two sources of fruit here, the first is Portarlington (Nurringa Park Vineyard) which is leased by Mulline. Here there is sandy loam with dark clay over iron stone, planted 1994. Gentle slopes, close planted with uninterrupted coastal breeze. Then there's Drysdale (Leech Vineyard) on grey sandy loam over yellow light clay, planted 1998. A flat and lush vineyard. Surf Coast subregion is home of the iconic Great Ocean Road, spectacular coastline, rainforests and beaches. Higher rainfall, long summer days and cooling ocean winds. Modewarre (Brown Magpie Vineyard) has sandy loam with layers of clay, estuary marl then limestone, planted 2001 to 2002. A protected and lovingly tended patch. Special mention to the outskirts of Geelong. Barrabool Hills A pocket on the periphery of Geelong with remarkable steep ridges and impressive revegetation and sustainability credentials, sitting outside of the 3 recognised subregions. Barrabool | Barwon Ridge Vineyard. Limestone and basalt base, planted 1999. Recognised sustainability certification from Sustainable Winegrowing Australia, soaring views across Moorabool Valley and Bellarine Peninsula. Nose - Just Ripe White Peach, White Flowers, Oyster Shell Complex aromas of grapefruit pith, just-ripe white peach, jasmine, bath salts and a slaty minerality. Palate - Gentle Cream, Grilled Peach, Preserved Lemon Grapefruit, grilled peach, citrus and smoked cedarwood characters come laced with minerality & struck match. Finish - Pithy Citrus, Nutty Oak, Slate Persistent and nicely structured palate. It’s very, very good now, but no problems ageing this for another four to six years.

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.