Cloudy Bay has produced a Sauvignon Blanc of vibrant intensity. The characteristically uplifting aromas of kaffir lime, lemon zest and nectarine, with the floral notes of orange blossom on the nose; A weighty texture of ripe citrus and stone fruit flavours balanced by a minerally-citrus acid backbone with a finish that is crisp and clean on the palate. The wine has elegant line and length; refined, fleshy yet focused and refreshing.

Two vineyards were established in the Bendigo sub-region: The Prophets Rock Home Vineyard and, subsequently, the Rocky Point. Both are steep and elevated, and each is distinctive The Home Vineyard with its rare mix of soils, including schist,clay and chalk, and Rocky Point with its stony ground and almost treacherous slopes.A wide spectrum of aromatics from pear and white peach, citrus, quince and spice notes with an underlying minerality. These aromas are echoed on the palate, highlighted by crisp acidity and a long finish. The texture, freshness and concentrated aromatics mean that this wine will harmonise will with a wide range of dishes. Consider white meats, seafood and fish, the wine will also work well with mildly spiced dishes.This wine will reward careful cellaring over the next 6 10+ years from vintage

Fresh, intense bouquet with asserted blackcurrant bud and boxwood notes. Fresh and round on the palate, with spontaneous expression. A wine with exquisite lightness. Manual harvest in the vineyards. Use of the principle of gravity so as to avoid all pumping, which could harm the quality of the wine. Pre-fermentation maceration for 12 hours to extract the maximum amount of fruit and all the typicity of the Sauvignon blanc grape variety. Brief pneumatic pressing to obtain a gentle separation of the solid and liquid of the grape. Very light static settling of the juice to preserve enough fine lees so that the alcoholic and malolactic fermentations can occur naturally. 8 to 10 months maturation, in small stainless steel vats to preserve freshness. One of the greatest Domaines in Chablis. Founded by William Fevre in 1957, its vineyard holdings include 12 hectares of premier cru and 16 hectares of grand Cru vines. The Domaine's fruit is harvested by hand, a rarity in Chablis, and rigorously sorted at the winery to ensure the highest quality. In recent times the amount of new oak used has been cut back and today the average age of the barrels in the cellar is five years. From their Petit Chablis to the Domaine's six Grand Cru wines, the quality is superb and the range from Domaine William Fevre is a benchmark for the wines of the region.

Named for the compacted blue-grey mudstone that holds tight to the roots of our mature vines, Vavasour Papa Pinot Noir is made from small parcels on our upper terraces. These established vines reward us with a generous palate of dark cherry, plum and violets. A savoury complexity and silky smooth finish speaks clearly of this most singular place.

Quartz Reef Pinot Gris exhibits flavours of ripe pear, peach and marzipan with a rich texture and an off-dry mineral finish. Colour is lemon gold. Aroma is nutmeg, honey, ginger and white peach. The palate is rich and textural with a delicious fine acidity. Cellaring is 3-5 years.

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.

From the spiritual home of Sauvignon Blanc, Sancerre, in France's Loire Valley comes this brilliantly expressive aromatic white from Domaine Des Grosses Pierres. Great floral notes on the nose with a nicely balanced palate of minerals, quartz and lingering ripe citrus fruits. This subtle Sauv Blanc is perfect for light meals and delicate Asian cuisine.

One of the most anticipated white wine releases each year, the Leeuwin Sauvignon Blanc may be small in quantities but is big on ripe tropical flavours and tangy acidity.