Ricky Evans’ meticulous approach to texture and balance makes this one of Tasmania’s most drinkable and food-friendly Pinot Gris, blending barrel and tank ferments for the perfect mix of freshness and depth.
Sourced from one of Gippsland’s oldest Chardonnay vineyards, this is Pat Sullivan’s most generous and full-fruited expression - rich, structured, and rooted in volcanic soils.
A distinctive Barossa Valley white made from 120-year-old Trebbiano vines, combining textural depth with bright energy through careful organic farming and skin-contact winemaking.
Nick O'Leary's best and baddest Shiraz from the Canberra District. The Bolaro is one of the finest in the region and terrific value for the price Nick charges for his top wine.