McHenry Hohnen is the quintessential family owned business with Murry McHenry and David Hohnen being brothers-in-law and the winemaking now being handled by David's son-in-law Ryan Walsh. With decades of Western Australian winemaking and selling history behind David and Murray the wines being produced are of utmost purity and subtlety. The Burnside Chardonnay is a relative recent addition to the range and is a funky, wild little number with attractive stone fruit characters that are balanced by a beautiful natural acidity.

omplex, rich, and highly-rated white wine showcasing aromas of white pear, yellow peach, lime zest, and creamy, nutty oak. It features a vibrant, structured palate with tense acidity, mineral notes, and a long, creamy finish.

Light to medium-bodied, tight-knit with white peach, grapefruit, herb and mealy characters,well-balanced acid and a long fresh finish.

Pale gold in the glass, with green highlights. The nose is lifted and aromatic with white blossom, ripe, yellow stonefruits, toasty oak characters, and a complex nuttiness, shot through by minerality. The palate is rich and textural, with layers of fruit, balanced by citrus-like acidity. Long and finely detailed on the finish. 100% Chardonnay from vineyards in the small appellation of Ladoix.The soils of the upper slopes are pebbly and reddish (iron-rich olite) with a high limestone content and quite marly. These suit great white wines. The grapes are harvested by hand and then directly pressed in a pneumatic press. Alcoholic fermentation takes place entirely in French oak barrels, of which 30% are new. The lees are stirred (bâtonnage) occasionally during ageing, which lasts 10 months. Jaffelins history is inseparable from that of the Collégiale Notre Dame de Beaune (the Notre Dame collegiate church in Beaune). Over the centuries, their cellars have housed the wines of the Collégiale and the Cardinals. The cellars changed ownership in 1816, when the Jaffelin brothers established themselves as negociants in the region. Today their wines rest in the monastic tranquility of the Chapitres cellars, just as they did eight centuries ago. Jaffelin entered a new chapter in its history in 2004, after completely renovating the vat room, and equipping it with modern winemaking equipment. They strive to bring out the Burgundy terroirs, cru by cru, wine by wine, at every stage of the winemaking process.

The wine expresses characters of lemon curd, glazed apricot Danish, ginger snap and orange blossom team with savoury underlying buckwheat, lanolin and toasty char complexity. These work in concert with a tactile calcareous interplay underpinning a silky pear-like texture. A lingering line of acidity provides the backbone but allows for the richness, weight and flavour, directing to a resounding and expansive finish. where body, flavour & palate weight co-exist with structure, texture and restrained acidity. Complex fruit characters of white nectarine, saffron, Pink Lady apple, chamomile flower, cashews and Leatherwood honey work in concert with a tactile interplay of chalk, silkiness and Beurre Bosc pear-like texture. Subtle acidity provides the backbone conveying the fruit and weight to a resounding finish.

One of Australia's icon wines, this is Cabernet at its very best. This wine is the very definition of power and elegance. Hand crafted by Keith Mugford and his team in the Margaret River, Moss Wood deservedly fits in the Exceptional category of Langton's Classification of Australian Wine.

Deep Woods most vaunted red earned its place in the Langtons Classification in 2018 (7th Edition) after displaying consistent quality and demand for the required minimum ten vintages. It is one of those wines at the tip of the Margaret River spear - demonstrating the brilliance that continues to come from that corner of Cabernet Country. ...imbued with power and elegance, pure fruit definition, fine-grained tannins and integrated savoury oak. Classification VII (2018) Deep Woods Estates sustainable and minimal-intervention farming and new trellising systems to optimise exposure have brought the vineyard into the big time. Vinification on skins (12 to 22 days depending on the season) is followed by 16 to 22 months maturation in new (40%) and seasoned French oak barrels. An emerging classic. Shop All Deep Woods >

Sourced and grown in the Adelaide Hills, this is a fine example of how good Chardonnay from this region can be. This is a blend of 3 different cultivars of the Chardonnay grape. Bunch pressed and in part wild fermented. Partial malolactic fermentation imparts further complexity. A beautifully textured and complex wine.

A fine-boned Chardonnay that reflects vintage conditions and the character of a unique vineyard site purchased by Shaw + Smith in 2012. Inaugural vintage: 2014. Planted in 1999, the vineyard has east and west facing aspects and reaches 500 meters above sea level. The soil is brown loam over clay with some broken shale and stone on the ridges. The wine is100% hand-picked and whole-bunch pressed, then fermented and matured on lees in 500-litre French oak puncheons (30% new) for 9 months.