Victoria Bitter (VB) has long been Australia's favourite beer, and is specially brewed to deliver full flavour when ice cold making it the ideal beer for the Australian climate. A gentle fruitiness in the aroma complements the sweet malt on the mid-palate balancing perfectly with crisp, clean hop bitterness delivering satisfying refreshment like no other.

This Cabernet Sauvignon blends the craftsmanship of California winemaking with the Southern tradition of Bourbon Whiskey aging, resulting in an incredibly bold sensory expression. Deep, rich ruby in color, it opens with concentrated aromas of blackberry cobbler, ripe dark berries, graham cracker, brown sugar, vanilla, milk chocolate, and toasty oak with notes of coffee and smoke. Flavors of ripe blackberry cobbler, blueberry pie, praline, sweet vanilla custard, brown sugar, caramel, and mocha are accented with hints of coffee and smoke. Soft, chewy tannins and toasty oak round the wine out with a long, lush finish. A superb accompaniment to grilled ribs, a charcuterie board, hearty pasta dishes, and strong cheeses.

William Kelley is better known as the Wine Advocate's mould-breaking wine critic. Yet he is also a very gifted winemaker and now, winegrower. Kelley’s micro-Burgundy project released its first wines from the 2019 vintage, and the ambitious pricing has not dampened the fervour—the wines are as remarkable as they are rare. Yet Kelley’s first foray into winemaking did not start in Beaune, Pommard or Gevrey-Chambertin but in the quiet, pastoral AVA of Clarksburg on the outskirts of Sacramento. Rolling back to 2016, Kelley recalls that he and friend-slash-business partner Frank Ingriselli were looking for organically farmed old vines in Californian sub-regions where variety aligned with climate, which led them to Chenin in Clarksburg. “We then applied artisanal French winemaking techniques and sort of waited to see what happened,” he recalls. What happened is that Beau Rivage promptly reset the conversation around the potential to craft world-class Chenin Blanc from Californian soils. Made in Calistoga, this increasingly impressive Chenin Blanc is drawn from some of Clarksburg’s oldest vines, planted in the 1960s and sourced from a long-term organic grower. The grapes are picked in two lots: those from the sunny side of the vine were crushed to release extract, while fruit from the shadier side was pressed as whole clusters using a very long, firm cycle. The musts are fermented with indigenous yeasts and were raised in eight-year-old, low-toast Burgundy barrels. William Kelley uses more and more solids each year, with the wine building texture and drive from its time on lees. Expect a tension-filled and chalky white marrying the engaging texture of well-ripened Chenin Blanc with lovely clarity, fine-boned texture and impressive length. It doesn’t seem too early to call this out as a new Californian benchmark for the variety.

Sustainably farmed Estate vineyards provide top quality fruit for this premium Californian red. Rich and peppery with hints of juicy raspberry this is the perfect match to succulent roast beef.

Founded 130 years ago, Wente Vineyards is America's oldest, continuously operated family-owned winery and was the first winery to introduce Chardonnay to California. The Morning Fog Chardonnay gets its name from the summer morning fog that billows inland through the Golden Gate into the bowl of the San Francisco Bay. It is crisp and bright with flavours of melon, vanilla and oak. Double Gold - Best Overall USA White Wine - Mundus Vini 2017