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Occasionally, when rare parcels of particularly outstanding Beechworth grapes become available, Savaterre's wine maker Keppell Smith likes to create something unique, like this Chardonnay, and bottle it under Savaterre's Frere Cadet (Younger Brother) label. These wines are created with the same attention to detail that goes into their premium Savaterre label.

St Hallett Higher Earth Syrah St Halletts Higher Earth Syrah marks a new chapter for a brand known for its bold, unmistakably Barossan Shiraz. This wine, a true Syrah style, is lighter on its toesethereal, evenwith perfume that skips from the glass, and a juicy freshness that calls for drinking, with pleasure, right now. It seeks to represent with purity and grace the high altitude and cool climate of the Eden Valley, a showcase of this unique sub-region.The fruit for Higher Earth comes from parcels in four of St Hallets Eden Valley vineyards. Each parcel is treated individually according to its readiness and maturity. Unlike other St Hallett cuvées, Higher Earth is fermented at cool temperatures to instil vigour and freshness. It is aged in 25% new French oak. The result is a Syrah with lashings of dark fruit flavour and a lick of black pepper spice.

Burn Cottage is best known for its Pinot Noir, but this Riesling Grüner Veltliner blend is one of Central Otago’s quiet success stories. The fruit is sourced from the Sauvage Vineyard in Bannockburn, which was planted in 2005. The site’s schist soils and cool climate allow both varieties to retain definition and drive while achieving full phenolic ripeness. Winemaking is a low-intervention process: the grapes are pressed and fermented with indigenous yeast in stainless steel and seasoned oak. The result is a layered, textural wine that balances Riesling’s precision with Grüner’s flesh and spice. Expect notes of citrus peel, white flowers, and stone fruit on the nose, with a palate that carries through those characters, complemented by mineral depth and a clean, dry finish. This is a wine that evolves well over several years and pairs equally well with food or as an aperitif. A small-production release that quietly broadens the picture of what Central Otago can do beyond Pinot Noir.