St Hugo has been a long established name in Australian wine, namely due to the iconic Cabernet Sauvignon from Coonawarra. Made from premium Barossa Valley fruit that provides dark berry fruits with opulent herb and spice characters. With a cellaring potential of over 10 years, this Shiraz can proudly wear the St Hugo name.

Oyster Bay Sauvignon Blanc is among the leaders of Sauvignon Blanc due to its quality and consistency vintage after vintage. Oyster Bay Sauv Blanc has excellent balance and varietal intensity. The tropical fruit flavours work in harmony with the distinctive gooseberry characters. One of Marlborough's best Sauv Blancs!

Lifted aromatics of quince, spiced pears, stonefruits, beeswax and yellow florals.

The Tradition Red from Place of Changing Winds marries the elegance of Macedon Ranges Pinot Noir with the robust character of Heathcote Syrah. This blend creates a vibrant, charming red wine, paying homage to the legendary Maurice O’Shea wines of the 1950s and 1960s. Owner Rob Walters combines 40% Pinot Noir from Macedon with 60% Syrah from Heathcote and Harcourt. The wine aged for a year in a mix of large and small neutral oak barrels, finishing in a steel tank and a 600-litre Stockinger cask. This process ensures a bright, perfumed, and juicy wine, that's fruit-focused rather than shrouded in oak. On the palate, Tradition Red is soft, smooth, and effortlessly drinkable. The Pinot Noir offers elegance, while the Syrah adds depth and spice. This blend results in a wine that is both sophisticated and approachable. The Tradition Red is a model for modern Australian red wine, perfect for enjoying now or aging further. It showcases Rob Walters' dedication to creating wines of exceptional character and charm.

Unmistakably, Grange, this 2012 vintage is complex, flamboyant and lifted. An aromatic multi-cultural characteristics. The earthiness is well integrated with the aromas of dark fruits, grounded coffee, red liquorice and black olives, which leads to a firmly structured finish.

St Hugo GSM is aromatic and bright, yet exudes the style and pedigree which are hallmarks of the St Hugo label. This Grenache Shiraz Mataro blend shows lifted fruit aromas of Turkish delight and briary complexity. The palate is plush, full and complex. Ripe fruit flavours are complemented by silky tannins and subtle oak.

Te Mata Gamay Noir has notes of red candy-apple and hints of ripe strawberry. The palate is saturated raspberry; juicy and sustained with silky, round tannins, accompanied by a fine dusting of liquorice and white pepper. Red-ripe fruit, crunchy acidity, and a fresh and intense style. Match with spicy cuisines.

Medium purple hue. Ripe blackberry & black cherry with hints of fresh tobacco. Upfront, it is all juicy and dark fruited - ripe plum, tangy blueberry with a touch of ribena sweetness - but to follow, a hint of smoky cured meatiness and fine chalky tannin serve to make the finish savoury yet muy refrescante. Fermented in open stainless steel vats on skins for 14 days. Gentle pressing off skins via airbag press. The brainchild of Guy Anderson and Thierry Boudinaud, Fat Bastard Wines came into being via an exclamation, "Now that is what you call a Fat Bastard!" The comment came in response to a barrel of experimental Chardonnay that Thierry had left on lees for an extended maturation. Both Guy and Thierry felt that the wines had to be shared with the world, and so Fat Bastard Wines was born. Now, the pair work with wineries and vineyards from all over the world, sourcing fruit and juice from a myriad different regions and countries. But one factor remains the same: they make unapologetically full-bodied wines, packed with flavour and vibrancy.

Henschke Mount Edelstone is one of the most important single vineyard sites in Australia. The 90 year old vines has been producing a single vineyard Shiraz since 1952 and is one of Australia's truly great wines. The nose has sweet ripe plum and blueberry aromas and the palate is intense and deeply flavoured. While enjoyable upon release, this is a wine that will enjoy a decade or more in the cellar.