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In true Leo Buring tradition this is another quintessential Clare Valley delight. The wine is perfect drinking as a fresh lively style and it will blossom and grow in stature as it ages.

With over 33% more wine than a normal bottle, Hardys have made a Chardonnay with ripe fruit aromas of peach and melon. Round and flavoursome on the palate with a touch of oak and appealing freshness on the finish.

Ninth Island Sparkling Rose displays bright lifted aromas of rose petals, fresh strawberry, spice and pouring cream. This wine represents the beauty of Tasmanian Pinot Noir, supported by the fresh zesty structure of Chardonnay. The palate is layered and rich, due to bottling aging on lees, balanced by refreshing natural acidity creating a sparkling wine of texture and poise.

Located at Angle Vale, the Carypidis family have been producing high quality Pinot Grigio for Yalumba for a number of years and were Certified Organic in 2010. This beautiful example exhibits jasmine and white flowers, which are complemented by cinnamon quill and all spice. These are met by crunchy nashi pear acidity and a musk stick finish.

This gorgeously refreshing white is made by the talented John Quarisa, who – aside from winning a coveted Jimmy Watson Trophy – has enjoyed a “distinguished career as a winemaker spanning over 20 years” (Halliday). John likes his wines to express big personality, juicy fruit and value for money. They also have a magic knack of winning Gold – often several times over! Mouthwateringly fresh and bursting with citrus. Lemon and lime run across the palate, with subtle green apple hints. This Gold winner would happily pair with a platter of fresh prawns.

Pop open this great value and delicious sparkler. It's from Tasmanian Vintners, a joint venture between Tassie businessman Rod Roberts and Fogarty Wine Group (Deep Woods, Evans & Tate, Dalwhinnie). They've attracted some extraordinary winemakers, including Marlborough-born Liam McElhinney, the former Jimmy Watson Trophy winner. The brief is to produce stylish, modern wines from premium Tasmanian fruit with an identity that remains somewhat mysterious. This sparkling cuvee boasts crisp apple, lemon and hints of strawberry and cashew. A lovely way to kick off a backyard feast. Yum!

The cooler climate in Tasmania has always been an ideal place for Pinot Noir to grow as this variety requires longer ripening periods. Chardonnay on the other hand just thrive the extra time to develop more elegant floral, crisp green apple, citrus flavour and natural acidity. When these two join forces, they become the classic base blend ideal for Sparkling wine. This is well balanced with a dry, refreshing finish.

Farm To Table Chardonnay is pale straw with light green reflections, this chardonnay bursts with aroma of stone fruit and rock melon. Medium-bodied, this wine fills your palate with peach and melon flavours a hint of oak and has a generously flavoured, soft finish.

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Green apple, French oak and fresh cream on the nose, the palate opens up with white peach, melon and slightly bready notes. This wine has seen some malolactic fermentation and the richness, creaminess and texture created by this process allow natural acid, zesty citrus and oak-spice to really get to work. A very well-thought-out chardonnay that ticks all the boxes without breaking the bank. This is a smart pick up.