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Girolamo Russo Nerina Bianco is a punchy majority Carricante blend (with additions of Inzolia, Coda di Volpe and Cataratto) that is at once dry, textured and rich. The fruit is harvested from various Russo vineyards on Etnas north side, particularly San Lorenzo, Feudo, and Calderara Sottana. Youll find lemon, peach, and stone on the nose, with refreshingly balanced acidity and clarity on the palate. In 2005, Giuseppe Russo was drawn back to his childhood home on Sicilys Mount Etna to make wine. Named after his late father, he creates elegant and expressive wines that speak of the volcanos incredibly varied terroir. The crus (or contrade) in which Russo grows his grapes are among the finest on Etnas north side, and he conducts all of his production organically.

The Shaw and Smith Lenswood Chardonnay 2021 is a fine-boned Chardonnay that reflects the conditions of the vintage and the character of this unique vineyard site. A luxurious match with kingfish ceviche.

A fine and quite flinty modern expression of Margaret River Chardonnay. Finer and leaner it might be in some ways, but the unmistakable power and persistence of the region still triumphs. Complex mealy grapefruit and roasted nut characters on the nose, and a deep and richly intense palate power through to the finish.

Kumeu River Maté's Vineyard Chardonnay is named in honour Maté Barjkovich after he reworked a unique parcel of land in 1990 which was planted to Chardonnay. The resulting wines today are a pure balance between texture and purity. Lifted notes of pear and citrus are complimented by creamy mouthfeel and balanced acid. A fantastic example of a modern new world style.

One of the rare Penfolds wines that is 100% single-regional, the Reserve Bin Chardonnay is sourced from super premium sites in the Adelaide Hills resulting in a fresh, mineral style that lies at the forefront of the modern Chardonnay style. A wine that will always be linked with 'White Grange', Penfolds Yattarna, it shows a palate of Granny Smith apples and lemon curd with a pure chalky texture.

Made from an infusion of more than 20 different herbs, roots, and tree barks, the recipe from 1832 was by a Capucine monk named Vincislao who had prepared this elixir in 1700s. It can be enjoyed either straight or with soda, or in cocktails. Perfect after your meal as a digestive.