Medium straw in colour this wine by Sidewood displays lifted white peach, fig, pear and pistachio nuts on the nose. This barrel fermented Adelaide Hills Chardonnay offers superbly structured characters. It is tight and lean, laced with citrus lime and tropical fruit characters. Some lovely subtle complexities from careful oak maturation on lees include nutmeg, sage spice and pistachio flavours which linger on the after taste. A lovely crisp wine now, that will benefit from some short term cellaring once bottled. Serve with Asian style broth, mushroom based dishes or Lobster bisque is a great match to this Chardonnays complexity in flavour, but finesse in structure.

A classic Peninsula Chardonnay with richness and complexity and underlying elegance. Peach and tropical fruit aromas combine well with nutty creamy oak and the palate is full flavoured and long.

Ageing for a minimum of 24 months on lees adds complexity to the fresh citrus, red apple and spring blossom aromas. The palate is crisp with a lingering, mouth-watering finish. A persistent fine bead and creamy mousse gives extra lift to these delicious aromas and flavours. Winemaking: Different parcels of fruit are all hand-picked and whole bunch pressed separately into tank for settling. Fermentation of these small batches lasts around 12 days and in 2012 only some parcels of wine were putthrough malo-lactic ferment to soften the acidity and add complexity. Others retained the full acidity to add tension and structure in the final blend. Food Match: Shellfish hors d-oeuvres

Jim Barry simply can't put a foot wrong! From Australia's home of the tight, pure and powerful Riesling - the Clare Valley - comes The Florita Riesling. Purity in a glass, this Riesling is a magnificent micro siet Riesling that shows aromas and flavours of lime dominated citrus married with stonefruit characters that lend itself to some amazing food matches. It's no wonder the Riesling revival is at last beginning to come to fruition.

The bouquet is an enticing mix of white field flowers, grapefruit, pear essence and brioche. Enriched with layers of nougat and nut-meal, the palate's fine, creamy texture is supported by toasted vanillin oak. A bright citrus and chalky lactic acidity adds restraint and length to finish the wine. 'This latest release from the partnership of Jeff Burch and Burgundian winemaker Pasca Marchand is one of the best. Comes off a high point in the Porongurups, with the fruit being naturally fermented and then given 10 months on yeast lees to gather complexity. Intensely powerful, this is a statement of classic, cooler-climate chardonnay. Has become one of the fi nest releases each year. 97/100' - Weekend West, Perth, 28 Jun 2014, by Ray Jordan.

Fruit for this wine is sourced from nine rows of P58 clone chardonnay planted on East West rows directly outside the winery doors. Once harvested the fruit was whole bunch pressed to French oak barriques (50% new) with Indigenous yeast fermenting the un-clarified juice. Barrel maturation took place on lees over the next ten months during which the chardonnay was stirred fortnightly.

Devil's Lair is one of Margaret River's most respected wineries. This superbly structured Chardonnay displays lingering flavours influenced by top quality French oak; a beautiful textured mouth feel and tight acidity.

The Piccadilly Valley welcomed the Croser family back into the Tapanappa Winery with a typical cool weather vintage of exemplary quality. Stone fruit, honeydew and lemon zest, with spicy cedar oak in support. Medium bodied, tangy lemony acidity, almond and spice, firm and flinty finish. Its a wine of structure and coiled up power. Good now, but ideally needs a couple of years in the winerack.