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 complex, savoury nose of spice and white pepper. Rich plummy fruit with a touch of vanilla and cedary oak characters. This Grant Burge Balthasar Shiraz is drinking beautifully now or for careful medium term cellaring.

Graacher Himmelreich is a renowned vineyard that borders the southern edge of its more famous neighbour Wehlener Sonnenuhr. The Spatlese examples typically show lime and lemon sherbety aromas with savoury and honeyed overtones and pronounced slately minerality carried along by signature Mosel racy acidity.

JOH. JOS. PRUM Graacher Himmelreich Riesling-Kabinett, Mosel-Saar-Ruwer

The initials RWT stand for Red Winemaking Trial, the name given to the project internally when developmental work began in 1995. RWT is made from fruit primarily selected for its aromatic qualities and plush texture. The result is a wine that helps to redefine Barossa shiraz at the highest quality level. Built for the long haul, with the precision, concentration and balance to age for many years. Onyx, ruby rimmed colour. Floral and berry notes on the nose, with a palate of dark cherry and blackcurrant fruits affording viscosity and concentration. Peak drinking: 2025 - 2050.

Pinot Noir 2019. single vineyard off 25 year vines. Basket Pressed. Vegan Friendly

HEAD Old Vine Shiraz, Barossa Valley The hand-picked fruit comes in small parcels from up to 100-years-old vines. Theres a little whole-bunch fermentation prior to 12 months in a mix of old and new barrels. There is a measure of Old Vine Grenache to lighten up the classic Barrosa Valley Shiraz richness.

YARRA YERING Dry Red Wine No.3, Young Vines, Touriga Nacional, Tinta Cao, Tinta Roriz, Tinta Amarela, Alvarelhao, Souzao, Yarra Valley

Product Information: The 25th vintage in Gibbston delivered idyllic conditions providing the opportunity to make exceptional wines including this commemorative cuvee from their own Estate, one that beautifully articulates in the glass everything Grant and Jen love about Gibbston Pinot Noir. This slightly warmer season shows density and concentration with amazing finesse; perfume; fragrance; fine tannin; bright fruit and delectable earthiness. The wines receive 25% whole bunch, there's 25 days of total maceration. The wine spends 11.5 months in 29% new oak by Ana Selection and François Frères. Maker: Valli is the personal vocation of pioneering winemaker Grant Taylor a name that's synonymous with Otago Pinot Noir. He has been crafting wines there since 1993 when there were only 20 ha planted – today there are over 2000. Grant founded Valliin 1998 with the intention to produce single vineyard Pinot Noirs highlighting the different characteristics of Otago’s sub regions. More than 20 years later, Valli is doing just that, producing single-vineyard pinot noirs from Gibbston, Bannockburn, and Bendigo in Central Otago and the Waitaki Valley in North Otago, as well as a dry Pinot Gris from Gibbston and a Riesling from Waitaki. In 2015, established Otago winemaker Jen Parr joined Grant in the winery, where the two aim to create wines with honesty, integrity, and most of all, a sense of place. When you drink a Valli wine, you are enjoying more than just a wine: you are experiencing a place. Vineyard: Just off the Gibbston Highway in Central Otago, this vineyard embraces a semi excellences a semi-continental climate, at altitudes ranging from 320 to 475 meters, the vines thrive with a composition of Dijon clones. They draw sustenance from alluvial loess atop firm river gravels and colluviums, while being free draining. Planted in year 2000, managing a relatively dense 4,040 per hectare the yields are kept to a low 5 tonnes per hectare. Producing wines of extraordinary character and depth of flavour. Nose - Herbaceous, Raspberry, Sweet Spices The nose is elegantly presented, with a whiff of medicinal/ herbaceous nuance, unfolding Bing cherry, strawberry, raspberry, hibiscus, vanilla and spices. Palate - Cherry, Hibiscus, Thyme Medium-bodied aromas of strawberry, cherry and raspberry intertwined with hibiscus, vanilla, and cinnamon, along with thyme, vine leaf and a suggestion of liquorice. Ripe acidity laces the palate, and dusty tannin lightly adorns and carries a captivating closing. A graceful Pinot Noir shows deep nuances and balanced spice on a refined, dusty mouthfeel. Finish - Briary, Licorice, Savoury Wood Spices A graceful Pinot Noir shows deep nuances and balanced spice on a refined, dusty mouthfeel.