The überblanc Riesling is attributed to a über 2001 vintage, winemaker Nick Glaetzer experienced in the Pflaz region of Germany, learning first hand some of the award winning techniques used by their winemakers. Tasmanian grapes sourced for the wine display the core elements, highly regarded by the Pflaz winemakers for or elegantly structured and balanced Riesling. Delicate lime zest and floral aromas fill the glass. Further citrus flavours develop on the fresh mineral structure, enhanced by the juicy fruit flavours.

Printhie Chardonnay is a great example of what Orange has to offer beautiful aromas of citrus and stone fruit with a well balnced palate of fine acidity and subtle French oak.

The Ten Minutes by Tractor Chardonnay's have become very well known by Chardonnay lovers across the country and from beyond our shores. This 10X Chardonnay is a blend of non-estate Mornington Peninsula vineyards and is a wonderful example of the current trend in Australian Chardonnay having both structure and body. Great value.

Oakridge are at their best with premium Chardonnay, and it shows here. This is their signature; delicious nectarine and minerals, finely textured structure and gorgeous length.

Made from Vineyard to bottle. Low yields cool climate grapes from Nangkita Single Vineyard. Deep sandy soil and limestone beneath, rich in elements for natural aromas and stone fruit flavours with pleasing fresh finish. Buttery and complex.

Whole bunch picked and gently pressed, then barrel fermented with 25% new oak for 11 months. Grapes grown in the Canberra District with its cool climate ripen slowly, allowing more intense flavours to develop. This wine has a bright golden straw colour and aromas of stone fruit and gentle oak, ripe melon and grapefruit characters with a well-balanced, long lingering finish.

The nose lifts effortlessly from the glass filling the senses with vibrant and intense aromas of passionfruit, elderflower, citrus, white peach and just a hit of fresh nettle. PALATE: The palate is super refreshing, crisp and clean, with a trace of florals accompanying passion fruit, citrus and exotic tropical fruits leadig to a dry lingering finish. Crisp and dry, this wine is an idealpartner to seafood and less spicy Asian dishes. Try with freshly shucked oysters.

Product Information: Rieslingfreak No.7 Clare Valley Fortified Riesling will remind you of good white port, but somehow with Riesling aromatics and flavours. There's a hint of nutty oak on the nose, supporting aromas and flavours of sultanas, caramel and butter scotch, orange peel and dried fruits. The wine is a perfect match for a sweet dessert, chocolate or a plate of cheese. Grapes for the No.7 are sourced from the family property, White Hutt, Clare Valley. The juice is partially fermented to 7-8 baume (approx. 140g/L sugar) then fortified with a neutral brandy spirit. Stored in old oak casks to develop for 2 to 4 years. The wine was bottled at three years of age, expressing many of the flavours and aromas of a good fortified Riesling. Maker: Established by John Hughes in 2009, Rieslingfreak started as a passion-project, was born from a long-running love for the Riesling variety. Today the portfolio has grown and evolved to include 19 different Riesling styles! Since the beginning, Rieslingfreak's mission has been to produce quality Rieslings that best represent both style and region. They craft Rieslings that reveal the qualities of essential South Australian wine regions, including Clare Valley, Eden Valley and Polish Hill River. It's easy to get the hang of, each of the Rieslingfreak wines is assigned a number, and the number represents both the region where the grape is grown, and the style of the Riesling in the bottle. The Rieslingfreak collection includes dry, sweet, sparkling, and fortified Riesling styles. There are not many grape varieties in the world that provides a winemaker the same level of versatility that Riesling does. To drive it home, Rieslingfreak’s Belinda Hughes, speaks to the versatility of riesling, “I believe Riesling to be the ultimate versatile variety... from dry to sweet, sparkling to fortified, there is almost nothing riesling can’t do – and do well!" Not only that, the variety has natural capability to hold elevated acid levels making it uniquely suited to delicate dry wines as well as perfectly balanced sweeter styles, and also imparts longevity and enables long-term cellaring. The other thing Riesling does well is its ability to effortless accept oak. To argue oak in Riesling, Anne Hughes, John's mum and source of Clare Valley Riesling, takes the mic. While many Australian makers see oak as an affront in riesling, playing it safe to preserve fruit purity at all costs, the reality is that oak is very traditional. “While the use of oak and wild fermentation is relatively rare in Aussie riesling, the Germans have been using oak vessels with riesling for centuries,” says Hughes. Most of the vats used at Rieslingfreak are so old, the oak flavour in the wines is barely perceptible, this subtle influence imparts a distinctive elegance and an old-world charm that truly sets their wines apart from the rest. Riesling Freak are also boundary pushing, respecting tradition, they've learned the rules to break them. While they certainly embrace the classic steely Aussie style and have paid homage to textured German styles, they go further aiming to push the boundaries of what Riesling means in this country. Anne Hughes says, "Riesling is remarkably well suited as a canvas for more exuberant expressions." The variety's high natural acidity is the key factor, that makes it perfect for oak fermentation and maturation - a vinification more commonly association to Burgundian Chardonnay. Anne explains it best, “natural preservation due to low pH and the delicacy of the base wine allows secondary characters to shine. Why can’t riesling be as textural and complex as a top-shelf barrel fermented chardonnay? Why can’t the winemaker embrace the bolder flair of Antoni Gaudi, rather than the restraint of Da Vinci in creating a riesling of great beauty?” You can find this style, that blurs the line between old and new world in Riesling No.1. Only made in the good years, in a way that distinguishes it from any other Rieslingfreak wine. This wine has been wild fermented in a large-format oak barrel, producing a Riesling with texture and unprecedented complexity; combining subtle, spicy oak notes with delicate tropical and heady floral aromas, strewn together by tight, linear acidity that will drive this wine many years into the future and definitely one for the Rieslingfreaks among us. Vineyard: At Rieslingfreak, grapes are sourced from Clare Valley, Polish Hill River and Eden Valley. Each of these regions and specific vineyards are selected based on their own individual microclimate, the history of the vineyard and the grower’s commitment to their vineyards. Their Clare Valley vineyard is the source of No.7 but also Rieslings - No.3, No.5, No.6, No.9, No.33. Situated in White Hutt and is my family vineyard, owned by Richard and Anne Hughes. This is approximately 5.8 kms north of the Clare township, and is situated 500m above sea level. On their Clare Valley property, they have five different Riesling sites. Each site has a different soil profile, where they use multiple clones on the sites. The majority of the sites have deep red clay, over limestone, providing a fruit driven style of Riesling. Nose - Porty Sultanas, Orange Peel, Butter Scotch Bouquet is straw-like and savoury, accented with orange peel, with a suggestion of nutty oak. Palate - Dried Fruits, Caramel, Zest Flavours of sultanas, caramel and butter scotch, orange peel and dried fruits Finish - Nutty Oak, Citrus Pith, Honey The sweetness is quite moderate. The phenolics and apparently high-alcohol accentuate an appealing bitterness on the finish.

Nestled in the sun-drenched vineyards of Virginia, South Australia, the Three Sisters series honours the enduring legacy of the Carypidis Sisters - Jackie, Teresa and Natalie. Inspired by their father, Vigneron Ken Carypidis, they passionately craft organic, vegan wines dedicated to sustainability. Introducing our second creation, Three Sisters Organic Pinot Grigio, a tribute to Teresa’s fondness for this varietal. Immerse yourself in a symphony of ripe peach, crisp green apple with tantalising tropical hints, accented by delicate florals. Each sip embodies grace and refinement. Best enjoyed with good company! Proudly produced with organic winemaking techniques & minimal intervention.

Northern Tasmania is widely known for the quality of sparkling wine produced in the cool climate region, with the first 1995 vintage of Pirie doing much to establish this reputation. Now a new chapter is born with Pirie NV Sparkling - A full flavoured cuvýe from a blend of chardonnay and pinot noir, boasting complexity and freshness. A vibrant lemony acidity with a full and rich mid-palate leads to slaty, mineral finish.