Frogmore Creek from Southern Tasmania is about as pure an expression of cool climate Riesling on could hope to find. A beautifully structured Riesling with elegant citrus flavours and vibrant acidity. Put it away for a while and reap the rewards.

Not Your Grandmas Riesling has just a hint of residual sweetness which works just perfectly here. Fresh and floral, there's ample citrus and orchid fruits with perfectly balanced acidity for line and length. It works perfectly with or without food. Born and raised in the Barossa, Daniel started at the Penfolds cellar door, eventually co-founding a wine consultancy. Chaffey Bros. was born from Daniels dream to revive the name and the innovation of his great-great grandfather and his brother the original Chaffey brothers who founded Mildura in 1887. Together with his brother-in-law Theo Engela they now form the new iteration of Chaffey Bros. They love telling stories, and each of their wine labels reveals details about the vineyard, variety, region or history.

Pure aromas are reminiscent of fresh apricots, lifted ginger, saffron and fresh white flowers. The palate is long, rich and luscious, with intense and expressive stone fruit flavours and hints of orange peel, finishing with an alluring freshness. This wine will continue to grow and develop in the bottle, firstly showing enhanced apricots and spice, then after a couple of years developing honey flavours and toast complexity. After harvest, 60% of the fruit was gently pressed directly into old French oak barriques and puncheons and the remainder into stainless steel tanks. The juice was allowed to passively interact with the air, oxidising out any bitter phenolics and creating a perfect environment for the wild yeasts, natural to the vineyard, to begin fermentation. The wine was left on lees which, with regular bâtonnage for 10 months, increased the complexity and creaminess of the wine and further heightened the palate weight. Chief winemaker Louisa Rose directs the winery in a style of their own. It incorporates unique elements such as a grape vine nursery and on site cooperage. Yalumba is at the forefront of introducing new varieties and styles to the Australian palate. They include perfumed Viognier, fresh Vermentino and supple Tempranillo, with Fiano and Verdejo soon to come. Yalumba adopts a holistic approach to environmental practices, focusing on sustainability and natural resource management. They take a leading role in the industry by reducing carbon emissions, increasing biodiversity and exploring organic viticulture. Yalumba has been recognised on the international stage with numerous awards for sustainable environmental management practices. They celebrated 160 years of Barossa heritage with the development of the Barossa Old Vine charter and the release of red wines from ancient Shiraz and Grenache vines. Yalumba was founded in the Barossa Valley in 1849 by British migrant and English brewer, Samuel Smith. Smith and son planted the estates first vines by moonlight after purchasing a 30 acre parcel of land just beyond the south eastern boundary of Angaston. Samuel named the patch Yalumba, an aboriginal word meaning all the land around. Five generations and 160 years later, Yalumba has grown in size and stature to become Australia's oldest family owned winery. Yalumba is now run by fifth generation descendant, Robert Hill-Smith and family. Robert was appointed Managing Director of Yalumba in 1985. The Hill-Smith family is committed to an energetic and innovative company that is quality focused and young at heart.

After aging, the wine shows a pale straw colour with gentle golden hues. Aromas of dried herbs, white flowers and preserved citrus lead to a textured palate of grapefruit pith, lime and rosemary. The acidity has softened with age, revealing a balanced, mineral finish that is drinking beautifully now.

Forbes & Forbes Single Vineyard Riesling captures classic Eden Valley character from a high-altitude site around Springton, on ancient, rocky soils that give both intensity and line. Vines are hand picked at genuine flavour ripeness rather than searing austerity, then whole-bunch pressed and cool fermented in stainless steel to preserve citrus, florals and mineral detail. The result is a Riesling that typically shows lime, lemon and green apple over crushed stone, with some vintages layering in subtle tropical notes and, with age, toast and marmalade complexity, all carried on a long, balanced palate of lively acidity and gentle texture. Critics describe Forbes & Forbes as a “secret worth discovering” for approachable, great-value Eden Valley Riesling, and museum releases demonstrate just how well this single-vineyard style can develop in bottle over a decade or more.

Thorn-Clarke's home is the higher, elevated and cooler Eden Valley. The cool and long growing season is perfect for aromatic whites like this delicious Pinot Gris. Bold straw with a green hue. Vibrant aromas of lemongrass and nashi. Refined and complete, with delicious layers of pear juice, yellow apple, musk and spun honey, fresh acidity, and loads of drink-now appeal.