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Devil's Corner Chardonnay shows some up-front ripe stone fruit, citrus characters and hint of subtle spiciness. It shows excellent flavour intensity with great persistence and a refreshing finish.

Grown in the West Tamar region of Tasmania this Riesling captures the crisp delicate characters of its cool-climate origins with perfumed floral aromas and intense pure flavours of lime and spice.

The überblanc Riesling is attributed to a über 2001 vintage, winemaker Nick Glaetzer experienced in the Pflaz region of Germany, learning first hand some of the award winning techniques used by their winemakers. Tasmanian grapes sourced for the wine display the core elements, highly regarded by the Pflaz winemakers for or elegantly structured and balanced Riesling. Delicate lime zest and floral aromas fill the glass. Further citrus flavours develop on the fresh mineral structure, enhanced by the juicy fruit flavours.

The Oatley family and Bob Oatley himself have had a long and distinguished career in the wine industry, having started back in the 1960s planting vines in the Hunter Valley. Today, the Wild Oats range of wines takes the traditional pursuit of winemaking and aligns it with the pusuit of innovation and excellence to create wines like this Wild Oats Sauvignon Blanc Semillon. Made in the traditional Classic Dry White mould, this Western Australian SBS is brimming with fresh and crisp fruit and typical grassy notes.

Award winning winery, Stella Bella, produces a fun a provocative wine here with the Skuttlebutt Sauvignon Blanc Semillon blend. Made to be enjoyed with good company and good food, Skuttlebutt is ready to drink now with fresh fruit driven flavours that fit almost all occasions.

Tasting Notes:The 2019 Spring Vale Sauvignon Blanc has intense aromas and flavours of passionfruit and guava with subtle citrus, floral and cut grass characters. Vibrant, generous with a creamy texture and bright citrusy finish.Great with Tassie scallops cooked in garlic butter with a side of fresh, steamed asparagus.

Product Information: In contrast to its better known sibling, The Pierro L.T.C, the Fire Gully Sauvignon Blanc Semillon is unoaked, has more Sauvignon Blanc (70%) and is made in an early drinking style to emphasise its aromatics, freshness and vibrant fruit flavours. In the glass rocket-like pepperiness and jasmine florals launch out of the glass. It's deceptively generous, but and herbal nuances and acidity keep it bright and tight on the palate. Overall it's fresh, frenetic and mineral. Best enjoyed with a freshly shucked oyster in the other hand. Maker: You can find Fire Gully Farm & Vineyard right in the heart of Willyabrup, Margaret River. Thanks to their mature vines, ancient gravelly loam soils, vine age, regenerative farming practices and coastal influence, the site is truly unique and creates wines that are a reflection of site and place. Owned, produced and tended to by the team at Pierro Margaret River Vineyards. The property got its name, after two large bush fires, in 1952 and 1970, ravaged the gully in the centre of the block. The Fire Gully vineyard is well-hidden from the road with a long, narrow strip flowing back to the main paddocks: so it's pretty much unknown. It is one of the Willyabrup region's most attractive and spectacular vineyards with views from the higher blocks looking over the dam, vineyards and natural bushland. From 1946 the property was owned and run by Ellis and Margaret Butcher, some of the original pioneers of the region, who planted vines on their farm in 1988. It was purchased by Michael Peterkin of Pierro in 1998. With Michael Peterkin planting further vines on the property in the following years. Fire Gully is adjacent to Moss Wood and a kilometre from Pierro Vineyards. It is influenced by the brook system that runs through the property and out to the coast four kilometres away. The sea breeze drifts up the brook to the vineyard moderating the summer temperatures. All of the grapes are hand picked at sunrise and taken in small buckets to the Pierro winery. From here, the team at Pierro craft the wines under the guidance of Dr. Peterkin, The wines are hand made and blended in small batches. Specialty varieties include, Cabernet sauvignon, Merlot, Shiraz, Semillon, Sauvignon Blanc and Chardonnay. The Fire Gully wines express the very essence of Margaret River regionality and quality and are recognised for consistent excellence with each passing vintage. Vineyard: Pierro pioneered high-density vineyard planting in Margaret River, setting a benchmark as one of the first in Australia. With vine densities ranging from 4,000 to 5,500 per hectare—compared to the conventional 1,900 - this approach enhances vine competition, balances fruit yield, and intensifies flavour. The vineyard's moderately deep laterite gravel soils, interspersed with granite and overlying ancient base rock, are exceptionally well-drained and warm, promoting excellent root development. Pierro wine is a wonderfully complex balance of sensual and fascinating elements. In a world where mediocrity can become a pervasive norm, the wines of Pierro are a shining exception. Nose - Golden Kiwi, Lemon Curd, Flint Golden kiwi, limes, flint. It’s slippery and glossy. Lemon curd creamy touch in aromas and texture. Palate - Tropical Fruit, Citrus, Dill Neat and tidy in the palate, suggestion of grassiness, a light, orange zest pucker to close. Fresh and fruity style with a touch of higher calling. Finish - Licorice Root, Orange Zest, Schist Minerality Powerful, vibrant and tang, finishing fresh and zesty.

Cold ferment separately using stainless steel. Blended to achieve optimum balance and flavours whilst still maintaining predominantly a Sauvignon Blanc Character. Pale straw in colour, with fresh apple to lime notes and herbaceous overtones.