Situated since its origin on Plateau de La Crau, in the southeast of the Châteauneuf-du-Pape AOC, the estate has grown, developed and matured on this vast stony terrace which, generation after generation, has imparted all of its character. Chateauneuf Blanc may not be on everyone's radar, but if you like big-boned, opulent an age-worthy whites, they are extremely hard to beat. This rendition comes from older vines of classic white Rhone varieties, grown on the La Crau plateau. Grapes for the Blanc are hand-picked, with double sorting at the vine, then a third sorting in the winery. Pneumatic pressing, then static settling. Fermented in barriques, demi-muids and 30 hl foudres. Maturation on the lees in barriques, demi-muids and 30 hl foudres. Bottled one year from harvest. As a young wine, fruit and impressive power is at the fore, but if allowed to cellar for 6 - 10 years, complex notes of toast, nuts, Asian spices and pastry and bees wax will emerge.

Domaine Jean Dauvissat Père & Fils works 22 hectares of vineyard in Chablis across 7 communes with 53 separate parcels across Chablis and Chablis Premier Cru. Fabien took over from his father in 2009, following training in Beaune and Dijon concluding with a Masters on Bordeaux. The Domaine began with Fabien’s grandfather in La Chapelle-Vaupelteigne, but it was Fabien who took up where his grandfather left off in terms of bottling and labelling rather than selling off in bulk. Fabien’s approach is one of respect for the terroir, working each vineyard and parcel individually to express the differences from one site to another; and one of respect for the environment by restricting interventions wherever possible. Vinification is in temperature controlled stainless steel with the total maturation for the premier crus around two years. A young new Chablis producer to watch. Domaine Jean Dauvissat Pere & Fils are known to produce Chablis that are rich, with the perfect balance between minerality and fruit. Using no oak, the wines are aged for a considerable time in modern stainless steel tanks before being bottled, so they have time to develop. A classic Cote de Lechet, about as mineral as Chablis can be. This premier cru Cote de Lechet is a model of Left Bank precision, razor sharp, with juicy, mouth-watering acidity. A characteristic floral attack and gun-flint smokiness fill the mid-palate, and the finish is bright berry fruit and long, long minerality.

A sweet botrytis styled wine made from the grape varieties Furmint, Hárslevelű and Muscat de Lunel.

The Piccadilly Valley welcomed the Croser family back into the Tapanappa Winery with a typical cool weather vintage of exemplary quality. Stone fruit, honeydew and lemon zest, with spicy cedar oak in support. Medium bodied, tangy lemony acidity, almond and spice, firm and flinty finish. Its a wine of structure and coiled up power. Good now, but ideally needs a couple of years in the winerack.

Te Mata of one of New Zealand's great wineries producing wines of outstanding quality and consistency. This is deliciously dry with citrus and floral aromas; ripe with concentrated lime and passionfruit on a long, fine palate.

The Stump Jump Sauvignon Blanc from dArenberg Wines displays a pale straw colour with deep golden highlights lurking throughout. The attractive bouquet exudes captivating aromas of tropical fruits, passionfruit, pineapple and lychee, coupled with freshly cut grass and sweet pea undertones. This alluring Sauv Blanc flaunts a luscious palate full of rich tropical fruit flavours, which are balanced by a firm layer of lively and spritzy acidity. The finish is clean, crisp and lengthy. This dazzling white wine tastes amazing with oysters, delicate fish and goat cheese.

Nanny Goat is a Central Otago winery known best for their Pinot Noir but their Chardonnay is also exceptional. Its name derives from the fact that much of the country is rough, dry, mountainous and desolate – seemingly suitable only for goats. Apparently, the brand’s owner, Aussie John Valmorbida, was climbing up to a hilltop restaurant near Queenstown when the goat idea struck him. It is rather appropriate. Hand picked and whole bunch pressed to stainless steel tanks before being mixed and transferred to 500L French oak puncheons (25% new) with high solids. The wine is then left to ferment naturally with occasional lees stirring to enhance palate weight and texture. The wine underwent 90% malolactic fermentation, softening the palate yet retaining a fine vein of acidity for balance on the palate.

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.

Sourced from dry-grown, hand tended vines in the north east of Victoria, this Beechworth Chardonnay from Savaterre will surely convince even the most hardened Chardonnay critic that modern Australian Chardonnay is of supreme world-class standard. Keppell Smith handcrafts a Chardonnay of utmost power and concentration that produces a length of flavour that borders on the immortal.