A very generous style of Hunter Chardonnay that will appeal to those who prefer a more traditional style. Made by gun winemaker Scott Comyns.Medium gold in the glass. Plush and lifted aromas of peach, melon and sweet oak. Very traditional and full-bodied, with a sweet, plush and juicy mix of stonefruit and vanilla biscuit, velvety acidity and plenty of oak in balance with the rich fruit.

Fresh cherries and red berries on the nose followed by a palate that is savory and silky. Minimal use of oak lets the luscious fruit and crunchy acid shine while being balanced by soft, chalky tannins.

Nick O'Leary Seven Gates Tempranillo - Situated in the picturesque Hall Valley, in the Murrumbidgee River corridor, just outside the ACT, the Nick O'Leary estate incorporates a modern winemaking facility and a mature five hectare vineyard. Since their beginnings, well over a decade ago, their focus has always been to make hand worked Shiraz and Riesling wines that truly exhibit the character of the region as well as expressing Nick's unique personality and style.

Aaron Mercer's new self-named venture is going from strength to strength, and is delivering some exceptional wines from across NSW, in this case Hilltops Tempranillo.Bright, deep purple. Youthful black cherry, blood plum, plum, pepper and cedar box. Crisp and refreshing entry, in a medium-bodied frame, with supple red fruit flavours, silken tannin structure, vibrant red berry acidity and good complexity throughout.

P.A.R. Tempranillo by Nick Spencer - P.A.R. Wines prophets a landscape transitioning away from traditional grape varieties and wine styles of previous generations into an exciting tapestry of vineyards growing varieties that are better suited to our changing climate and winemakers crafting wines better suited to our evolving lifestyle and cuisine. P.A.R refers to a latin saying, examine the past, be in the present and look to the future.

Margan Saxonvale Mourvèdre originates from the historic Saxonvale vineyard in the Broke Fordwich sub-region of the Hunter Valley. Planted in the 1960s on the unique red volcanic soils of the Fordwich Sill, these old vines draw on deep mineral reserves, yielding fruit with exceptional depth and structural focus. Winemaker Andrew Margan handles the thick-skinned fruit with minimal intervention, using whole-berry fermentation in open vats with wild yeasts. The wine matures in second- and third-use French oak puncheons to preserve varietal purity, allowing the wood to frame the fruit rather than dominate it. The nose reveals satsuma plum, blueberry, and dried herbs, anchored by subtle earthy notes. The palate delivers dark forest fruits, aniseed, and a distinctive savoury edge, supported by fine, suede-like tannins and vibrant natural acidity that ensure excellent cellaring potential.