Forrest Estate now have vineyards in premium Otago and Gimlett Gravels but grapes for Field of Stones Sauvignon are pure Marlborough, grown on the very stony soil adjacent to the Forrest winery, hence the name ‘Field of Stones’. The fruit is harvested in the cool of the night and early morning to maximise the mineral freshness and the lemon thyme, elderflower and guava flavours. Bring on the seafood platter!

With 130 years of expertise under the family's belt Angove have plenty of experience to call upon. During that time they have been awarded 'Winery of the Year' and many medals besides for individual wines. Fourth generation John Angove now heads up the cellar that Dr William Angove started in 1886 near Adelaide (by making award winning brandy – a product they're still famous for) and, besides championing unusual grapes, John also pioneers modern styles of wine. This one is simply delicious. Enjoy!

Vibrant, zesty and citrus charged baron's Ridge is crafted from selected vineyard sites in Margaret River and elsewhere is Western Australia.

Rowlee’s vineyard was planted over 20 years ago by Nik and Deonne Samodol in the high-elevation (950m) cool climate of Orange. Their daughter, Nicole Samodol, and her partner James Manny ‘combine European wine growing heritage with New World practices. This is a Gold, 95pt Single Vineyard Fumé Blanc from Orange. Fumé Blanc means ‘smoked white’ – and suggests that the Sauvignon was at least in part exposed to oak to lend it a somewhat smoky flavour and greater texture. and a portion of this was fermented in French Oak. Shanteh Wale in The Halliday Wine Companion calls it: "poised and fruit-laden... moreish and decadent, bright and energetic" and gives it a whopping 95pts and a star for special value. Sam Kim praises its "... beautifully pitched acidity. Harmonious and structured..." and Jeni Port, Winepilot adds that it has: “…just enough cut and bite of acidity to finish with a real snap of freshness”. (Jeni Port, Winepilot).