Fresh and fragrant, ripe strawberry, delicate orange peel. Berries, cherries and rhubarb, soft clove spice. Light alcohol, textural, crisp finish, hint of sweetness. Established in 1995, the 508 hectare Cumulus vineyard is one of the largest single vineyards in New South Wales, and which gently rises and falls across a range of elevations and slopes above and below 600m traversing both the Orange and Central Ranges wine regions. In such unique surroundings the Cumulus vineyard provides a range of elevations, terrains, volcanic soils and aspects which combined with the areas high altitude, intense sunlight and cool climate delivers wines with bright fruit flavours and subtle elegance. Cumulous Wines are crafted by a winemaking team led by the highly respected Group Chief Winemaker Rod Hooper in the Riverina and Debbie Lauritz in Orange. They source premium cool climate grapes from Orange, Central Ranges, the Clare Valley, Adelaide Hills, Coonawarra, McLaren Vale, Yarra Valley and Margaret River to present a comprehensive Australian offering from the most recognised and distinguished wine regions. Long term relationships with premium grape growers ensure access to the first class fruit.

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.

Pale, tones of salmon pink. Complex, with base notes of flowers and exotic fruits. A balanced, vibrant mouthfeel with fresh fruit flavors yields to a floral, well-rounded finish typical of Bandol rosé wines. A blend of 70% Mourvèdre, 25% Grenache and 5% Cinsault. 40 year old vines. Clay-limestone soil. Grapes harvested by hand in late veraison. Once in the cellar, the grapes are processed at low temperatures. Pressing via pneumatic press, then static settling for 12 hours. 15 days of fermentation at 18°C (64°F). 6 months aged in steel tank Bastide de la Ciselette was founded in 2010 by Robert de Salvo. Born to generations of wine-growers, Robert gained experience in the local wine-growers cooperative before purchasing prime Bandol land with the goal of making his own wines. The winery began with the construction of a half-buried cellar, and success came quickly: his very first vintage was awarded a prize at the prestigious Concours Générale Agricole de Paris (Paris General Agricultural Show). Year after year, the Ciselettes wines have gained both technical and commercial acclaim, and the winerys sales have grown along with its reputation. Driven by a constant desire to develop and supported by his clients, Robert de Salvo has continued to invest in the vineyard in order to increase the production volume of the cellar and fermenting vats. 2015 was a watershed year for the winery. Bastide de la Ciselette acquired new parcels of land and built a storage hangar in order to optimize logistics and shipping. Thanks to the new hangar, domestic and international orders, which have grown steadily since the winery was founded, can now be handled even more quickly than in previous years. During the summer 2019, the wine estate received the label "Haute Valeur Environnementale (high environmental value).

Sourced from decades old low cropped Grenache vines our salmon pink rose has aromas of musk and rose petals. On the palate the strawberry and raspberry mid palate gives way to a crisp vanilla wafer like tannin structure. Old meets new with a perfect structure to enjoy with seafood or as an aperitif. Established in 2005 by the Hill-Smith family, Redbank Victoria specialises in ultra-cool climate wines from the valleys of Eastern Victoria. The vineyards are nestled in the high country of the Victorian alpine region as well as the King Valley, and some select vineyards in Beechworth. The winemakers and viticulturists work closely with a dedicated team of carefully selected independent growers. These small family-run vineyards offer unique and subtle soil and altitude differences that provide Redbank's winemakers with an opportunity to create distinctive wines reflecting the finest attributes of the region. Winemaker Marc van Halderen and viticulturist Nick Dry have a simple philosophy: great wine is made in the vineyard. Together, they craft wines from varieties such as Moscato, Pinot Gris, Viognier, Cabernet Sauvignon and Shiraz into styles ranging from aromatic, low alcohol summer whites through to spicy, plummy reds.

Sparklingly bright with a super pretty, very pale pink colour. Beautifully perfumed with dusty, delicate strawberry fruit aromas and some light, musk-like characters. A lovely palate with those dried strawberry fruit flavours beautifully balanced by the tiny touch of astringency. Fruity and definitely dry, it has the dusty, savoury characters from the Tempranillo component combined with the sweet summer berry fruit flavours from the Shiraz. Located in the Great Southern region of Western Australia, West Cape Howe was named after a famous coastal landmark nearby. It was founded in 1997 by Brenden and Kylie Smith before being sold to Gavin Berry (ex-Plantagenet) and partners. West Cape Howe source fruit from specific vineyards, and sometimes specific plots, throughout the maritime-influenced Great Southern wine region. Premium parcels of fruit come from their Langton vineyard, planted in 1978. It has some of the most mature vines in the whole Great Southern area. Senior winemaker Gavin Berry prides himself on creating innovative wines that reflect the diversity of the Great Southern region. He makes wines from Riesling, Chardonnay, Sauvignon Blanc, Shiraz, Tempranillo and Cabernet Sauvignon, to name just a few. The wine styles vary from fresh and fruity, under the Western Australian label, to wines with a more regional focus, under the Great Southern label.