Crafted in Surry Hills from premium Australian molasses, sourced from the cane-fields of Queensland and Northern NSW. Fresh, light, and herbaceous, it’s yours to merge with a mixer or your most cherished cocktail.

Sourced and grown in the Adelaide Hills, this is a fine example of how good Chardonnay from this region can be. This is a blend of 3 different cultivars of the Chardonnay grape. Bunch pressed and in part wild fermented. Partial malolactic fermentation imparts further complexity. A beautifully textured and complex wine.

Giant Steps plays it's part in the rapid accension of Australian Chardonnay back to the position it once held here. That being of the king of white varieties. This is a very stylish numbe from Phil Sexton and his team. Stonefruit, melon and butterscotch characters are supported by vanillin oak and the palate is long and textured with a clean crisp finish.

There’s nothing mysterious or untoward in the winemaking for this beauty. It’s kept on skins for a short period, then pressed, juice fermented over a couple of weeks, and aged on lees in stainless steel for five months. As with all Giovanni Rosso’s wines, this is about site. Site, and the ancient grapes (mostly carricante) that are thought to have been grown on the slopes of Mt Etna for at least 1,000 years. So they’ve had time to acclimatise. It’s a gorgeous, zesty-herby white, soft and pillowy and all propped up by a precise and racy acidity. It’s super long, and just bordering on mouthwatering. Quite subtle flavours flitting around the edges, hiding in the shadows and peeking out when you’re not concentrating.