For John Hughes, the attraction to Riesling is all encompassing. Growing up on a small vineyard in the Clare Valley, and going on to work with some of the brightest Riesling makers in the country before launching his own venture, John is never far away from his beloved grape. John makes classic Australian styles from carefully selected vineyards with an emphasis on purity and site reflection, as well as German-inspired expressions that balance acidity and sugar with singular precision.

Using luck, art, and science (L.A.S.) aim to make absolutely delicious, delectable, desirable drops and to discover new flavours in the world of wine. Based in Margaret River, Western Australia, their mantra is minimal intervention with maximum flavour and where possible aim to work with growers using sustainable, organic and biodynamic vineyard methods. A combination of three vineyards. A certified organic and biodynamic site planted in 1992 at the northern end of the cape. The vines sprawl everywhere, and pigs, geese, guinea fowl and cows roam free. The site faces north with a little creek running through the middle of the vineyard. Native flowers and plants grow under the rows with no herbicides or pesticides sprayed and no cultivation. There were two seperate picks for this vineyard 20 days apart included in this wine. The second vineyard is grown in Willyabrup vines planted in 1980 in granite rich red gravelly loam soils. Sitting on the banks of the Willyabrup brook with very loose bunches on a cool site at 50m above sea level. The third vineyard is just around the corner and also grown in Willyabrup. with vines planted in 1988. Although its not yet possible to test we think this clone of chenin is slightly different to the other 2 with big tight bunches. Grown in gravelly loam at 80m above sea level. The fruit was hand picked and showed varied levels of ripeness through both vineyards. The fruit was chilled overnight and hand sorted prior to being lightly cold pressed as whole bunches. The juice was left to naturally settle prior to a wild fermentation in french barriques. A partial malolactic fermentation on some barrels and fortnightly lees stirring prior to being bottled with no fining and a light filtration. The CBDB is a single vineyard, single varietal wine, in contrast the L.A.S. Vino Chenin Blanc is a little more diverse. We have chenin blanc from three seperate vineyards, all within Margaret River, There is a a touch of chardonnay (3%) and a touch of sauvignon blanc (3%) in the mix too which creates complexity and character.

Situated since its origin on Plateau de La Crau, in the southeast of the Châteauneuf-du-Pape AOC, the estate has grown, developed and matured on this vast stony terrace which, generation after generation, has imparted all of its character. Chateauneuf Blanc may not be on everyone's radar, but if you like big-boned, opulent an age-worthy whites, they are extremely hard to beat. This rendition comes from older vines of classic white Rhone varieties, grown on the La Crau plateau. Grapes for the Blanc are hand-picked, with double sorting at the vine, then a third sorting in the winery. Pneumatic pressing, then static settling. Fermented in barriques, demi-muids and 30 hl foudres. Maturation on the lees in barriques, demi-muids and 30 hl foudres. Bottled one year from harvest. As a young wine, fruit and impressive power is at the fore, but if allowed to cellar for 6 - 10 years, complex notes of toast, nuts, Asian spices and pastry and bees wax will emerge.

Domaine Jean Dauvissat Père & Fils works 22 hectares of vineyard in Chablis across 7 communes with 53 separate parcels across Chablis and Chablis Premier Cru. Fabien took over from his father in 2009, following training in Beaune and Dijon concluding with a Masters on Bordeaux. The Domaine began with Fabien’s grandfather in La Chapelle-Vaupelteigne, but it was Fabien who took up where his grandfather left off in terms of bottling and labelling rather than selling off in bulk. Fabien’s approach is one of respect for the terroir, working each vineyard and parcel individually to express the differences from one site to another; and one of respect for the environment by restricting interventions wherever possible. Vinification is in temperature controlled stainless steel with the total maturation for the premier crus around two years. A young new Chablis producer to watch. Domaine Jean Dauvissat Pere & Fils are known to produce Chablis that are rich, with the perfect balance between minerality and fruit. Using no oak, the wines are aged for a considerable time in modern stainless steel tanks before being bottled, so they have time to develop. A classic Cote de Lechet, about as mineral as Chablis can be. This premier cru Cote de Lechet is a model of Left Bank precision, razor sharp, with juicy, mouth-watering acidity. A characteristic floral attack and gun-flint smokiness fill the mid-palate, and the finish is bright berry fruit and long, long minerality.

Pale, straw colour with insinuations of green. Overt, ripe varietal fruit characters on the nose - pineapple, citrus and nectarine derived are from the warm vintage conditions. Mineral characters, orange blossom and almond meal along with some lees derived creaminess are all balanced within this multi-dimensional palate.

The Chauveau family have been making wine since the 19th Century, and in the mid 1990s Benoit Chauveau gradually took over the vineyards of his grandparents and parents. Today, their property has over 17 hectres including of Pouilly Fumé, Pouilly sur Loire and Coteaux du Giennois. A new cellar was added to the estate for the 2012 harvest. Their approach is to continually strive to improve the quality of their wines through the development of sustainable methods. Located just opposite the Pouilly Fumé designation, on the other side of the Loire, the Sancerre designation is also known for the quality of its white wine, 100% Sauvignon. Benoît Chauveau Sancerre has a very pale yellow colour with greenish tints. Vivacious and bursting with fruit, dominant floral and fruity aromas. The crisp attack gives way to a rich, rounded palate for a finale full of freshness. Sancerre makes a delightful aperitif. It is also perfect with grilled fish, seafood, scallops and white meats. A great match for Crottin de Chavignol AOC goat cheeses from the Centre region.

Catalina Sounds is a truly classic New Zealand Sauvignon Blanc! Think back back to the early days when Kiwi Savvy was just starting to hit our shelves and how gob-smacked we were over the quality, vibrancy and sheer drinkability of such an aromatic wine. Catalina Sounds still exudes all of those fantastic qualities that we all fell in love with. Perfumed aromas of gooseberry with hints of tropical fruit, the palate follows with fresh and zingy characters that display ripe passionfruit and citrus flavours all complimented by lingering acidity.

The wine is very refined, showing some good mineral and slate characteristics. Delicate aromas of lemon, limes and bath salts. Lingering flavours of lemon pith, green citrus and apples. Good fruit and acid balance. Drinks well now, and will reward with long-term cellaring.

The Piccadilly Valley welcomed the Croser family back into the Tapanappa Winery with a typical cool weather vintage of exemplary quality. Stone fruit, honeydew and lemon zest, with spicy cedar oak in support. Medium bodied, tangy lemony acidity, almond and spice, firm and flinty finish. Its a wine of structure and coiled up power. Good now, but ideally needs a couple of years in the winerack.