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Graceful chardonnay woven with whispers of new French oak. From the cool climate single vineyard; Coal River Valley, Tasmania. Handpicked on a fruit day on the full harvest moon, whole bunch pressed, wild ferment en new demi-muid. Matured for 12 months and bottled unfined and unfiltered with perfect natural balance.

Named of the sundial erected in the vineyard in 1842, Wehlener Sonnenuhr is the most famous vineyard in the Mosel. Extremely steep with optimal south-south west exposure, it yields fragrantly floral wines with ripe stone fruit aromas, underlying slately minerality and wonderful depth of flavour and structure. The Spatlese wines are very reticent in youth, blossoming between two and four years of age to display vibrant green apple, and white stone-fruit notes supported by a backbone of racy acidity.

Yarra Yering, well known for their pristine and elegant red wines, also make one of the Yarra Valley's premier Chardonnays. Made solely from the original 1969 plantings, the Yarra Yering Chardonnay is fermented traditionally in open top fermenters and crafted to age in bottle for extended periods. The wine goes through 100% malolactic fermentation which adds complexity and roundness without foregoing natural acidity and structure. Aged in 40% new French oak, this classic white wine combines intense opulence with finesse & textural flintiness.

Australia's first boutique winery, Lake's Folly Cabernets is an Australian wine treasure. More Bordeaux in nature than most, the Cabernets is a wine of pristine purity and elegance. With a sense of place that can be tasted in every bottle across all vintages, Lake's Folly Cabernets is a must have for all serious wine collectors and lovers. The 2010 is a young, robust version that will require some time in the cellar to really show its complex characteristics and refined palate.

Graacher Himmelreich is a renowned vineyard that borders the southern edge of its more famous neighbour Wehlener Sonnenuhr. The Spatlese examples typically show lime and lemon sherbety aromas with savoury and honeyed overtones and pronounced slately minerality carried along by signature Mosel racy acidity.

Château Carbonnieux white is a legendary wine. It is said that in the 18th century it was introduced to the Sultan of Constantinople’s palace because of its clarity and was called “mineral water from Carbonnieux”, thus defying the Islamic law. The clay–limestone of Garonne gravel found in the Pessac-Léognan Appellation certainly produces the best dry white wines in the Bordeaux region. When young, Carbonnieux white wines are delightfully refreshing and pure with a fruity, floral intensity. When mature they develop hints of dried and candied fruits giving scope for a large range of gastronomic pairings. The batches which will form part of this “cru classé” will be blended so as to induce an excellent complicity between the grape varieties. The chosen Semillon grapes will add structure to the liveliness of the Sauvignon grapes by giving them roundness and volume on the palate.

Established in 1963 by Doctor Max Lake, Lake's Folly was the first new vineyard in the Hunter Valley last century. In early 2000 Lake's Folly was purchased by Peter and Lee Fogarty and family who, along with Hunter-born and bred winemaker, Rodney Kempe, have continued to maintain the integrity and direction of this significant vineyard. There is an old saying that the wine is made in the vineyard (good fruit makes good wine). Most of the Lakes Folly Cabernet vines are now more than 50 years old. This means that over the years, the vines have ‘self-regulated’. This natural low cropping gives the grapes better consistency of flavour. The terroir, which is a rare combination of volcanic hill, alluvial creek flat and south-easterly aspect, is ideal for the production of fine wines. The vines are pruned heavily for low production high quality fruit, and trellised with vertical shoot positioning, which gives more reliable flavour even in difficult years. Maintaining a true ‘estate’ philosophy allows Lakes Folly to fully express the terroir of this particular site. Crop levels are also critical in achieving complexity. Needless to say, growing all their own fruit at the Folly enables them to be super diligent in achieving these goals, the weather having the last say on the fruit intensity for a particular year. With the old vines, low crop levels, and good canopy management, we are consistently presented with above average fruit. Throw in some traditional winemaking, French oak and you have a unique distinguished single site wine. Their two flagship wines, a Cabernet blend and a Chardonnay, are made in limited quantities and are grown, vintaged, and made on the estate. The wine styles are restrained and elegant, showing finesse and complexity. They have clarity of structure and great length of flavour. A first for Lake's Folly, this year's Red is a blend of Shiraz 47%, Merlot 34%, and Petit Verdot 19%. After harvesting the Shiraz, Merlot and Petit Verdot (and Chardonnay) grapes in 2022, they experienced very late harvest rainfall which impacted the Cabernet grapes, leading to the decision to not harvest the Cabernet (the first time on record this has happened at Lake's Folly). The finished result: a unique, unprecedented blend - a cracking wine (albeit without the usual Cabernet component), though in very limited quantities this release! The fruit is open-fermented producing softer, more subtle tannins, and then transferred to large format casks for six months for settling, and then into small French oak barriques (new, one, and two-year-old) for approximately one year before bottling.

This is the emblematic vine of Jura. In Jura, Savignin is mostly used to produce vin jaune, an oxydative wine which has made Jura famous. Domaine du Pélican produces a non-oxydative cuvée (topped up during elevage in the barrel to avoid oxydation, hence called "Savagnin Ouille"). The Savagnin vine belongs to the Traminer family. Since its birth in Montigny-lès-Arsures in 2012, Domaine du Pélican has rapidly established itself as one of Juras leading lights, producing exceptional biodynamic wines that mix finesse with thrilling Jurassien character. The project was born in Taillevent Paris where Guillaume dAngerville, proprietor of the great Volnay estate Marquis dAngerville, was served blind a bottle of Jura Chardonnay from the 2005 vintage. Struck by its quality, Guillaume was taken a back to discover the wine was not from Meursault, let alone anywhere in the Côte dOr. This moment proved the trigger for an exciting new project. Several Jura visits and tastings later and Guillaume was convinced to buy land there. He sought the help of respected Jura geologist Yves Hérody to find the best vineyard sites, a journey which took three years and culminated in a deal with the Château de Chavannes in Montigny-lès-Arsures in 2012 to purchase and lease five hectares. Jean-Marc Brignot sold him another five hectares shortly afterwards and finally in 2014 five hectares were leased from retiring Jura legend Jacques Puffeney. The estate is managed by Guillaumes Volnay Régisseur and partner in Domaine du Pélican, François Duvivier, who runs a team permanently based in the Jura. The vines are between Arbois and Montigny. Vitally all 15 hectares are within 2km of each other, the same as in Volnay, this allows the estate to grow the vineyards bio-dynamically for which some of the necessary treatments need to be made within two hours of preparation. The plots are among Juras finest, the very best being En Barbi and Grand Curoulet. The terroirs here, a mix of marly clay and gravels with varying exposures from north to south, are even more complex than in Burgundy. Whilst a broadly Burgundian approach is employed to wine-making, there is no doubting the individuality and Jurassien personality of the wines. The dAngerville approach in the cellar has always been light-touch, one which is toned down even more for Domaine du Pélican, little new oak is used and élévage is shorter, lasting twelve months as opposed to eighteen in Volnay. Tanks and foudres are employed for ageing the reds, 500 litre casks for the Savagnin and traditional Burgundian barriques for the Chardonnay. The whites are both topped up as opposed to the more common oxidative Jura method. The rigour and investment of the Marquis dAngerville, local know-how and great terroir is proving a potent combination, for these are some of the most Juras most exciting and complex wines.