Annie's Lane from South Australia's Clare Valley produce a Chardonnay that has toasty nutty oak flavours that perfectly complement the rich melon, baked fig varietal characters of the grape in this soft, full-flavoured Chardonnay.

This refreshing Squealing Pig Sparkling Rose is made from Pinot Noir and Chardonnay grapes grown in the South Eastern regions of the land down under Australia. With a perfectly pink beautiful pale salmon colour, it is a crisp, silky smooth style of Sparkling Rose. Serve chilled and enjoy now...or later with a bunch of your best buddies!

A wine with the pizzazz of a unicorn, but the serious expression of a rhino, it will charge the palate with a surprising blend of luscious red berries and bold fruit flavours, dazzling not just to the eye but to every sense.

A dry style prosecco with a lively natural effervescence. Characters of fresh pear, lemongrass and light honey.

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.

This Prosecco is bursting with notes of citrus fruits, sweet lemon pith and green apple, all carried onto the palate creating a ligh fresh sparkling. The fruit sweeness is balanced out by the crisp acidity that makes for a lingering finish.

Who can say no to 33% extra that your normal bottle of wine? Hardys Stamp Shiraz is soft, generous and easy drinking. This Shiraz has attractive plummy aromas with a touch of spice and the palate is round and fruity with a soft finish.

At Cat Amongst The Pigeons, our story is a recipe of vision, courage and the unordinary. This Sparkling Shiraz is unique and impressive, with aromas of rich ripe fruit and exotic spice.Full bodied with stewed black plum, chocolate and earthy tones. This is a celebratory wine, best enjoyed lightly chilled and in good company.

Fruit is machine-picked at night to ensure cooler temperatures and retain fruit aromatics. On arrival at the winery, the fruit is gently pressed to minimise phenolics and maximise fruit flavour and delicacy. All base wines undergo 100 percent malolactic fermentation and remain on lees until required for blending and stabilising. The final base wine components are then bottle fermented and spend a short period on tirage lees, providing further yeast complexity in the final wine.