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Cape Mentelle Sauvignon Blanc Semillon is delicate yet full, the palate is distinctively lemon and lime with subtle star anise, lemongrass and clove. Richness and weight are balanced with fresh acidity, giving direction and finesse.

Te Kairanga Estate Pinot Noir delivers outstanding varietal character. The nose has cherry fruit with some earthy forest floor aromas and the palate offers lovely mouthfeel delicate strawberry flavours and fresh acidity.

This stylish Pinot from New Zealand is outstanding value. The nose exhibits wild strawberry, cherry and spice aromas and the palate has rich complex varietal flavours with lovely velvety texture. Pinot lovers take note!

Forester Estate Sauvignon Blanc has clean aromas with underlying richness and varietal fruit characters of lychee and passionfruit. There's a subtle hint of blackcurrant along with lime and well integrated cedar oak. There is a herbaceous thread through the wine of pea shell and nettle along with underlying wood smoke. On the palate, full and textured with a rich creamy texture. There is lychee, lemon thyme, nettle, roasted red capsicum and passionfruit along with balanced cedar oak and wood smoke.

A concentrated, full bodied Pinot Noir that exsudes spices, ripe dark cherries and plums then rounds of with a silky and fragrant finish.

The Sauvignon Blanc grapes used to craft this wine were harvested from lush vineyards, chilled and gently pressed, and cold-settled prior to fermentation in stainless steel tanks. The resultant wine shows a pale gold hue, giving off aromas of guava, lime blossom, passion fruit and floral notes from its luscious bouquet. The complex and intriguing palate is brimming with grape jelly, grapefruit, fresh lime and mineral nuances, leading to a lengthy and refreshing finale. The Sauvignon Blanc is ready for immediate consumption, with a cellaring potential of about 2 years. Pair it up with seafood, salads or lightly spiced Asian cuisine, best served chilled.

The 2018 Nautilus Sauvignon Blanc displays intense lifted aromas of citrus peel, blackcurrant buds and fresh herbs. The palate introduces a delightful lime/citrus based mouth-watering intensity and finishes with a strong textural component. The fruit was machine harvested at night or in the cool of the morning, gently crushed and pressed then fermented with a variety of aromatic yeast strains in stainless steel tanks - the sole aim being to reflect and preserve the flavours and aromas grown in the vineyard. 10% of the juice fermentations were started with a non-saccharomyces yeast and 3% of the blend was barrel fermented. After fermentation, the wine was kept in contact with the lees for five months. This classic technique enhances creaminess and integrates flavours.

A beautifully made Tasmanian Sauvignon Blanc at a great price! Devil's Corner has clean, fresh grassy notes with terrific concentration of passionfruit and citrus on the palate. Crisp finishing with great balance of acidity, leaving the flavours linger in the mouth.