Luscious on the palate with hints of strawberry, blueberry, roses and spring flowers. Flavours of ripe berries. Notes of floral and herbs balance the bright acidity and mouth-watering dry finish. Made from Merlot 46%, Cabernet Sauvignon 35%, Cabernet Franc 18. Picked at night to ensure minimum colour pick-up, 6 hours on skins from picking to fully pressed off. Varieties were picked separately, cold fermented and assembled to make the Picnic Blend. In 1890, Amos William Howard discovered subterranean clover thriving naturally in a picturesque valley in the Adelaide Hills. Howard Vineyards stone barn Cellar Door and premium red vineyard are located in Nairne, on the site of this original farm. Subterranean clover continues to grow at this site, restoring Nitrogen and ensuring the health and quality of the soil in this spectacular vineyard. 30km away, their high altitude (470m), cool climate white vineyard at Schoenthal (Beautiful Valley in German) is one of the Adelaide Hills finest sites for growing fresh, crisp Sparkling and white wines. It is these two unique vineyard sites that enable them to grow exceptional white and red grapes without compromise, and the Estate grown Picnic, Clover and Amos wines are renowned for their delicate notes and distinctive fruit purity. The winery is headed up by Tom Northcott. Tom oversees all vineyard and winemaking operations and his philosophy is simple; to make textural, cool climate wines that are light and elegant with a finesse that reflects the terroir of our vineyards.

The nose is vibrant and delicate with aromas of fresh strawberries, watermelon and fresh cream. The palate is fresh and juicy with notes of strawberries, ripe watermelon and pomegranate held together with crisp acidity. A delicious dry style rosé. Produced from grapes grown at Strathlynn on the west bank of the Tamar River, 70km from Pipers Brook. In contrast to our sites in the northeast, which are close to Bass Strait and subject to strong maritime influences, the Tamar Valleys hillside slopes offer vines some protection from prevailing westerly winds. This promotes warm, settled conditions for much of the growing season. The West Tamar has surprisingly low rainfall. Sites in the Tamar Valley are a mixture of brown Chromosol and Vertosol (black cracking clay) soils. Both soil types have excellent water holding capacity, offering a steady supply of moisture and nourishment to the vines throughout the growing season. Vines are grown predominantly on cane-pruned, Vertical Shoot Positioned (VSP) trellises, which help to expose bunches to the sun. Selectively picked in the cold morning hours, the naturally chilled fruit was crushed to press where it soaked on skins for 6 hours before gentle pressing. This juice was then cold settled and transferred to a combination of barrel and stainless-steel tanks for fermentation. Wild fermentation was allowed to commence prior to inoculation with Saccharomyces yeast. Following primary fermentation, the wine was aged on lees to give fullness and texture prior to blending and bottling. Ninth Island is one of the labels of the Kreglinger group. Krelinger is a Belgium based company that was formed as a family business in 1797, their business brought them to Australia in 1897 but it was not until the year 2000 that they diversified into wine. Ninth Island represents the second label of the Pipers Brook vineyards, based in Tasmania. The name refers to a tiny island that sits alone in the Bass Strait, just offshore from the Pipers Brook Estate. The Ninth Island vineyard can be found on the banks of the Tamar. The site is comparatively warm and perfect for the production of table wine styles such as Pinot Noir, Sauvignon Blanc and Chardonnay. They are predominantly made as early drinking styles, with all the fruit sourced from Tamar valley. The Ninth Island's windswept, pristine environment is the inspiration behind this modern range of wines that capture the wild flavours of Tasmania.

Grown in the gravel and limestone soil surrounding Sainte-Victoire, this Quiot family wine has a tight, mineral character along with red-cherry and raspberry fruits. It is full and rich, and you can sense the alcohol in the peppery edge. However, the balance is maintained, with acidity and crisper red-currant flavors arriving at the end Gravel and limestone soils. Four varieties of grapes are harvested - Grenache, Syrah, Cinsault and Mourvedre. After harvest, the grapes are crushed and pressed, then settled at 12 degrees, prior to fermentation. Fermentation takes place in temperature-controlled stainless steel tanks, followed by 4 months maturation on fine lees. In 1890, at the foot of the Mont Sainte Victoire, near Aix en Provence, in Puyloubier, Aurélien Houchart, a wine négociant bought this domaine. This 90-hectare family estate has been farmed since Roman times, when it was a Villa, some distance away from the Via Aurelia." Aurélien Houchart was a friend of Cézanne and great-grand father of Geneviève Quiot, who started to work the vineyard in 1984. She gave the estate her great grandfathers name from then on it was called "Domaine Houchart." Today the Domaine is looked after by Geneviève's son, Jean-Baptiste, and her daughter, Florence. They are the fifth generation to work the estate.

Salmon pink. Strawberries, red berries. Lively and fresh, with citrus fruit aromas and plenty of charm. The vineyards are made up of clay and limestone soils, formed from the decomposition of rocks from the surrounding mountains. Four grape varieties are used in the blend: Grenache, Cinsault, Syrah and Cabernet Sauvignon. After harvest, the grapes are crushed and pressed into stainless steel vats for fermentation. The wine is settled before bottling, with no oak maturation to retain freshness. In 1890, at the foot of the Mont Sainte Victoire, near Aix en Provence, in Puyloubier, Aurélien Houchart, a wine négociant bought this domaine. This 90-hectare family estate has been farmed since Roman times, when it was a Villa, some distance away from the Via Aurelia." Aurélien Houchart was a friend of Cézanne and great-grand father of Geneviève Quiot, who started to work the vineyard in 1984. She gave the estate her great grandfathers name from then on it was called "Domaine Houchart." Today the Domaine is looked after by Geneviève's son, Jean-Baptiste, and her daughter, Florence. They are the fifth generation to work the estate.

Vibrant salmon pink in colour with delicate notes of orange peel, ripe peach and musk aromas. The palate bursts with maraschino cherries and raspberries, then finishes with savoury, refreshing acidity. Lingering and dry; unmistakably Nebbiolo! The fruit was basket pressed, juice assembled then racked to barrel with some solids retained. Left on skins for 15 minutes or so. Fermentation was allowed to proceed using wild yeast in old barriques at medium temperature. Malolactic was arrested and on completion of fermentation /clarification the wine was racked to stainless steel. Domenica sits 460m above sea level atop the granite ridge sweeping away to the south west of Beechworth. The wines are vividly reflective of their origin, a gripping mineral texture encasing the mature vine vitality of the varietals chosen to express it. Wines are traditionally made; owner/winemaker Peter Graham has an impressive 13 years under his belt as assistant winemaker at Giaconda. Unsurprisingly, the Domenica wines are first class examples of small production, 'hands on' winemaking at its very best. Shiraz, Roussanne and Marsanne have a natural affinity with warm dry summers, granitic soils, slopes and altitude. Beechworth has a deserved international reputation for Chardonnay, and Nebbiolo occupies the steep, cool acre of shale at the south eastern corner of the property. Ten acres of hand tended, low cropped vines result in a mere 1500 cases annually- the philosophy behind the growing and making of these wines is one of simplicity, pure varietal expression and a palpable sense of place.