This vintage of the White Rock displays freshly cut peacharomas with notes of citrus stem and lavender. The palate is well structured with flavours of citrus, white peach and macadamia. Maturation in high quality French oak barrels has contributed vanillin notes and a creaminess to the persistent zesty finish.

Pure aromas are reminiscent of fresh apricots, lifted ginger, saffron and fresh white flowers. The palate is long, rich and luscious, with intense and expressive stone fruit flavours and hints of orange peel, finishing with an alluring freshness. This wine will continue to grow and develop in the bottle, firstly showing enhanced apricots and spice, then after a couple of years developing honey flavours and toast complexity. After harvest, 60% of the fruit was gently pressed directly into old French oak barriques and puncheons and the remainder into stainless steel tanks. The juice was allowed to passively interact with the air, oxidising out any bitter phenolics and creating a perfect environment for the wild yeasts, natural to the vineyard, to begin fermentation. The wine was left on lees which, with regular bâtonnage for 10 months, increased the complexity and creaminess of the wine and further heightened the palate weight. Chief winemaker Louisa Rose directs the winery in a style of their own. It incorporates unique elements such as a grape vine nursery and on site cooperage. Yalumba is at the forefront of introducing new varieties and styles to the Australian palate. They include perfumed Viognier, fresh Vermentino and supple Tempranillo, with Fiano and Verdejo soon to come. Yalumba adopts a holistic approach to environmental practices, focusing on sustainability and natural resource management. They take a leading role in the industry by reducing carbon emissions, increasing biodiversity and exploring organic viticulture. Yalumba has been recognised on the international stage with numerous awards for sustainable environmental management practices. They celebrated 160 years of Barossa heritage with the development of the Barossa Old Vine charter and the release of red wines from ancient Shiraz and Grenache vines. Yalumba was founded in the Barossa Valley in 1849 by British migrant and English brewer, Samuel Smith. Smith and son planted the estates first vines by moonlight after purchasing a 30 acre parcel of land just beyond the south eastern boundary of Angaston. Samuel named the patch Yalumba, an aboriginal word meaning all the land around. Five generations and 160 years later, Yalumba has grown in size and stature to become Australia's oldest family owned winery. Yalumba is now run by fifth generation descendant, Robert Hill-Smith and family. Robert was appointed Managing Director of Yalumba in 1985. The Hill-Smith family is committed to an energetic and innovative company that is quality focused and young at heart.

Pale straw with green hues. A delicate, bouquet of lime and tropical fruits, with hints of green apple, citrus blossom and talc. Fresh and lively, lime and Granny Smith apples tantalise the taste buds, with a zingy, zesty mouth feel and great balance. The site where the Langmeil winery now sits was originally settled by Blacksmith Christian Auricht way back in 1842. Christian went on to establish a bakery, smithy, a butcher's shop and a cobbler as well as planting a 1 hectare vineyard on the estate. This vineyard, still in use today, has been called the Freedom 1843 block and is believed to be one of the oldest Shiraz vineyards in the world. Flash forward 160+ years and the Langmeil winery and vineyard is back in family hands, with Carl Lindner, Richard Lindner and Chris Bitter now owning this historic Barossan estate. Like many Barossan estates with a bent for traditional full bodied reds, Langmeil prefers open fermenters and basket presses, utilising these fabulously archaic methods for over half its grape intake of approximately 1000 tonnes. In a similar vein, the wines are only minimally handled and minimally filtered before bottling in an attempt to preserve natural flavour and complexity.

The grapes were hand picked and whole bunch pressed releasing the delicate flavours. The wine is bursting with tropical fruit, passionfruit, pineapple and fresh citrus and melon aromas and flavours. The palate is complex yet delicate with good weight and length. The wine has residual sweetness and a refreshing crisp acid finish which is well suited to most seafood and chicken dishes.

Only our second Chardonnay from a carefully fostered single block of Eden Valley fruit of impeccable pedigree. Bright golden yellow, with white peach, apple Danish and cinnamon on the nose that follows through on the palate. A full-bodied wine with a silky creamy texture and an elegant lingering finish. An assured Chardonnay that can stand alone and solve the problems of the world. Drink now or cellar with confidence, for there is a long road ahead.

The wine is green and vibrant in appearance, with aromas of zesty lemon and grapefruit. An intense and generous palate, with lively citrus fruit and hints of talc. The wine finishes clean and dry with refreshing, long acidity. As is the case with all great Eden Valley Rieslings, mesh will age gracefully and reliably into a mature wine under the Stelvin closure.

The vineyards high altitude location and unique geology has resulted in distinct characteristics that develop further with ageing in this splendid Riesling. Aromas of rose petal and gentle spice matched with striking citrus and ripe grape flavours will delight you when you take a sniff and a sip of this wine. You can also note delicate hints of rose petals and cloves that will develop into classic toast and honey characteristics after cellaring. Match this wine with tuna, salmon, chicken and Asian dishes to have a satisfying meal.