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Off dry with 13 grams residual sugar this wine is perfectly balanced with crisp acidity. Stone fruits, green apple a hint of perfume rounded up with a crisp saline finish.

The Eden Hall Cabernet Sauvignon from the Eden Valley is a wonderfully striking Cabernet with swathes of lifted violets, ripe plums and blackcurrant all supported by a quality oak regime that has integrated brilliantly. While youthful the wine is plump and juicy, it will age very nicely and improve with some careful cellaring over the next decade.

A Riesling that is both delicate and textural. The 219 is expressive and more overt than other years, with wonderful flavours. The grapes were all hand picked. Half were whole bunch pressed and half were crushed and pressed, each fermented separately. The wine was blended and then spent four months on lees prior to bottling. Riesling Shaw + Smith own two vineyards in the Adelaide Hills, at Balhannah and Lenswood, totalling 55 hectares. The vineyards are planted to varieties that perform particularly well in the region, namely Sauvignon Blanc, Chardonnay, Pinot Noir and Shiraz. Shaw + Smith was established in 1989 by cousins Michael Hill Smith MW and Martin Shaw. They make wines exclusively from the Adelaide Hills, from varieties that suit the cooler climate: Sauvignon Blanc, Riesling, Chardonnay, Pinot Noir and Shiraz. Shaw + Smith own two vineyards, in Lenswood and Balhannah. Balhannah is also home to the winery where the Tasting Room is open daily. Shaw + Smiths first vintage was in 1990, and the early vintages were made at Wirra Wirra and Petaluma. In 1999 they purchased a property at Balhannah, where they planted vines, and built the winery and tasting room in time for the 2000 vintage. In 2012 they purchased an established 20 hectare vineyard in Lenswood. As the business has grown Michael and Martin have built a formidable team to continue the evolution of Shaw + Smith, including Master of Wine David LeMire, Senior Winemaker Adam Wadewitz, Business Manager Grant Lovelock and Group Viticulturist Murray Leake.

The cooler climate of Tasmania has helped to produce a wonderful Riesling; full of flavour and acid. Given these characters are in abundance, this wine should cellar for decades.

This vintage Riesling was harvested from the Central Otago wine region. It has an alcohol level of 8.4% and the colour of this medium-sweet white wine is a glittering pale white gold. Primary fruit aromas of nectarine, apricot, honey-crisp apple, citrus, spring blossoms and plum flow off the nose, with underpinned fragrances of honeycomb, ginger and clove. The palate features flavours of apple, pear and mineral nuances, with a touch of honey that fills the mouth and leaves a fresh taste. The mid-palate is filled with notes of tangerine and lime. The balanced sweetness and fine acidity are brought to fruition by a long and cleansing finish. This wine is best served at 43°F. Here are a few food suggestions: honey-roasted pork with braised vegetables, stir-fried shrimp with bacon, fried semolina dumplings with apricots, and snapper with charred tomatillos.

Mount Majura Riesling shows lime and lemon characters, a delicate and delicious dry Riesling.

The St Andrews range from Taylors fly the flag for the iconic South Australian winery. The ultra premium wines are the true expression of the winemaking talents and terroir in which the fruit in grown. The Riesling has taken a little time to develop, but is now showing brilliant lime, citrus and tropical fruit balanced with cutting acidity.

Yalumba is the leading Viognier producer in Australia, with Virgilius as a flagship. Aromas of stone fruit and cashew are balanced by a minerally edge and a palate with superb depth and complexity.

Grab this bargain while stocks last! Always one of the most anticipated annual Riesling releases, O'Leary Walker continue to create classic Clare Rieslings with massive ageing potential.