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

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!

Dr Forrest and his wife Brigid (also a doctor) use techniques in the vineyard to allow the grapes to obtain maximum flavour, but keep sugar (and therefore alcohol) levels down. No fancy winery or laboratory tricks – just some very clever canopy management and timing as to when they pick. This delicious lower alcohol (9.5%) Rosé melds Pinot Noir with the white grape Arneis to create a delightfully fresh and lively pink, bursting with fresh strawberries, ripe red cherry, and just a hint of aromatic herbs like sage and thyme.

A dazzling Sav Blanc that almost leaps out of the glass. Red capsicum, passionfruit and fresh herb notes on the nose lead on to a crunchy, refreshing, tropical Marlborough finish. The difference? It's only 9.5% in alcohol. Not that you'd notice - that's the magic of 'The Doctors'! Dr Forrest and his wife Brigid (also a doctor) use techniques in the vineyard to allow the grapes to obtain maximum flavour, but keep sugar (and therefore alcohol) levels down. No fancy winery or laboratory tricks – just some very clever canopy management and timing as to when they pick. Their Sauvignon Blanc comes in at 9.5% and it's simply stunning. As Dr Forrest proudly points out, the wines have such structure, tannin, depth and balance that even experienced tasters would struggle to pick out the lower alcohol wine in a blind tasting line up!

Brightwater is from a tiny family estate our Buyer first visited in 2002, having noticed that famous Aussie wine writer James Halliday had reviewed their Sauvignon above Cloudy Bay. Their 2009 was also rated as 5 Stars by top Kiwi wine critic Bob Campbell MW. A classic match with goat's cheese, it's also just the ticket with seafood, especially oysters. Alternatively, enjoy as a refreshing glass on its own.

Established as an offshoot of Miles from Nowhere in Margaret River, Small World is the fun, loud sister winery which debuted in 2021. Small World select their fruit from various sites in Western Australia, with a special focus on Margaret River by the coast and the Blackwood Valley further inland for this refreshing blend. Harvested in the cool of the night to retain freshness and acidity before it is slowly cold fermented in stainless steel. Lifted aromas of passionfruit, snow pea, honeydew melon and lemon are complemented by hints of dried herbs and fresh lemongrass. Crisp and clean palate with tropical fruit flavours balanced with a vibrant lemon citrus acidity. The perfect partner to seafood, spicy Asian dishes and white meats.

The Heirloom Adelaide Hills has that extra dimension, not just fresh and tangy, but mouth filling with citrus flavours that fulfil and refresh. Almost impossible to over chill this wine, it can be drunk with an amazing array of foods or just by itself. The acidity and freshness is the key to keeping all the flavour to the forefront. An extraordinary Sauvignon Blanc from the Adelaide Hills that will cellar well but is so deliciously perfect now any argument for delayed gratification is almost academic.

A family owned and operated winery in Western Australia's glorious Margaret River wine region. Established in 2000, Knee Deep has an enviable reputation for crafting serious quality wines, but without the hefty price tags of some of their 'elite' neighbours. The ancient terroir, pure ocean breezes, and warm mild climate produce vintages of balance, complexity and quality, as clearly demonstrated in this juicy and admirable Sauvignon Blanc. Vibrant aromas of honeysuckle and mandarin before a palate of honeydew, citrus blossom and white peach flavours. 18% underwent fermentation in French oak, and was then left of lees for 5 months. The result? A creamy texture with hints of cashew, superbly balanced by a fine acid line drawing the wine through to a long, flavoursome finish. "… bright, vibrant and fresh... 91pts" (Erin Larkin, Halliday Wine Companion).

The making of Dragonfly Sauvignon Blanc Semillon centres on capturing the fresh and alluring tropical and seasonal fruit flavours from the region. A minute portion is fermented in French oak barriques to add a layer of intrigue to the wine. Enticing aromatics of passionfruit, tropical notes, kiwi fruit and lime zest. The palate is crisp and refreshing, having a depth of flavour, tropical spectrum, and a long fine finish.