The Holiday Mixed Pack

The fourth release of Hamish Young's Mada Wines Riesling is another blinder.

Again, Hamish has played around with some skin contact and egg fermentation to amp-up the mouthfeel in this sizzling Murrumbateman Riesling. This is quickly becoming one of the most sought-after Rieslings in the Canberra region.

This is a smashing release from Hamish, a Canberra Riesling that feels electric to drink. Get some while you can, there's very little of this available and the Mada Wines are in high demand.

Few wineries enjoy the feverish scramble for their new releases like Tonic Wines. And the fever is well deserved.

They make painfully small batches of wine and with the excellent quality and value over the last few vintages, it's no surprise.

This Chardonnay is sourced from the Bowe-Lees vineyard in Woodside, Adelaide Hills. The 2018 vintage spent 24 hours on its skins before being basket pressed to barrel where it lay untouched, unstirred on lees for around 9 months. No malo.

Simple yet incredibly successful winemaking. With only a small allocation available, this may be your last chance to try this fascinating take on Chardonnay. Don't hesitate.

Carefully crafting a spot on Rosé can be a tricky business. It may seem simple from the outside but there are a lot of decisions to be made along the way.

Take this fantastic Rosé from McLaren Vale outfit, Bondar. The fruit is picked from three sites, including from their famous home block, the Rayner vineyard. Two of the batches were fermented in ceramic egg, the third in barrel with some more pressings to get a little extra grip and "stuffing" in the mid palate. A little dash of Cinsualt bringing a little something extra to the 2019 version.

Suffice to say, Andre has nailed this release. 

Theirs is a wildly successful crack at this now insanely popular "Provence" inspired style of Rosé. If you like your pinks dry but full flavoured with delicacy and deliciousness in equal proportion - you're going to love this!

The  Ziggurat Pinot Noir from young Ricky Evans is a delicious, highly-gluggable version of Pinot Noir built for early drinking.

This wine is made from two different vineyards that Ricky manages. The fruit from these sites is more red fruited and juicy than his more moody and savoury TMV or Dog & Wolf Pinot Noirs. This fruit is primed for this Cru-Beaujolais-inspired style of wine that Ricky loves to make and drink.

This is about trying to find different expressions of this hallowed variety. Ziggurat is made to be a delicious early drinker, with Gamay-esque mouthfeel and tantalisingly vibrant flavours.

It's downright delicious.

Luke Lambert's 'entry level' Crudo Shiraz is terrific value for money.

Luke is one of the modern superstars of the Yarra Valley. If you want to get to know his house style, this is the perfect place to start.

Luke makes this in a style which is more approachable in its youth than the exceptional, collectable Luke Lambert Syrah. A Yarra Valley Shiraz with drinkability as the focal point, it shows all the perfume, freshness and spice that makes Luke's Shiraz/Syrah so unique. The Crudo is ready to go now. It's delicious.

On the 2019 rendition, Luke says, "We are trying to build more muscle from the whole bunches and crushing the whole bunch berries: i.e., less cab-mac, and more extraction from the skins and stalks."

Lovers of Luke's wines and/or cool climate Shiraz should back up the truck.