WinemakingAll fruit was hand-picked and whole-bunch pressed. The cuvee taille (first cut free-run juice) was settled naturally overnight prior to racking to a mix of stainless steel tank and large format old barrels for fermentation.Fermented and aged separately in small batch lots on settled lees for nine months. The blended wine then underwent secondary fermentation in the bottle. This wine has been aged for an extended period on its autolysing yeast lees for more than four years to garner richness and complexity to its innate elegance and finesse.Winemaker's notesThe protracted growing season allowed a drawn-out ripening, resulting in an uncommon richness of flavour tempered by the abundant natural acidity contributed by the season.A bouquet of nashi pear, glazed brioche, lemon cheesecake and Amaretti buscuit. Flavours of nougat, lemon rind, jasmine and chestnut underpin a palate of steely acidity with delicated bubble, fruit weight and earthy 'sur lie' characters providing textural accompaniement, richness and creaminess to the finish. An excellent match for freshly-shucked oysters or semi-hard cow's milk cheeses.

JOH. JOS. PRUM Graacher Himmelreich Riesling-Kabinett, Mosel-Saar-Ruwer

The wine tastes remarkably good: concentrated, aromatic, and complex. The speed with which the grapes became concentrated preserved magnificent vivaciousness. The wines are truly brilliant.

Marco Lubiana Chardonnay, Huon Valley Made from low yielding 35 year old vines, the fruit for this single vineyard Chardonnay was handpicked before being gently whole bunch pressed into older barrels where it then went through a natural yeast fermentation. Left on lees and with very little battonage (stirring of the lees) the end result is a beautifully balanced and focusses cool-climate chardonnay with citrus fruits and mineral notes.