The Mader domaine is a very small quantity, high quality wine producer based in the picture postcard village of Hunawihr in the middle of vineyards on the Route des Vins. The family own 9 hectares of vineyards, including prized holdings of vines in the famous ‘Rosacker’ Grand Cru vineyard and also now in the Grand cru Schl0ssberg. All vineyard work is carried out by hand and since 2005 their son Jerome is now running the estate having studied and gained a Diploma in Oenology. Since returning to the family estate Jerome has also converted all their vineyards to bio-dynamic viticulture.

Pierrick Laroche, the proud owner of Domaine des Hâtes, continues the legacy of his family's estate located in the picturesque village of Maligny, in the north-west sector of Chablis. Established by his father in the 1970s, Pierrick's family vineyard holdings have gradually expanded over time, resulting in the current size of around 33 hectares. After obtaining a degree in oenology from Beaune, Pierrick embarked on a journey to gain valuable experience by traveling the world and undertaking various internships. Armed with knowledge and a deep passion for winemaking, he returned home to take over the family vineyards and start producing his own wines. Pierrick's cellars, ingeniously built into the side of a hill in the village, allow for much of the winemaking process to be conducted by gravity ensuring gentle handling of the grapes. The vinification takes place traditionally in stainless steel tanks, while some of the Premier and Grand Cru wines undergo a small portion of aging in used barrels, allowing for a full malolactic fermentation. One of his oldest vineyard plots, Les Châtillons, planted in the early 1970s, sits just behind the hill of the Grand Crus and showcases the meticulous use of barrel aging, which adds complexity and depth to the cuvée. In 2016, Pierrick expanded his range by starting a small négoce operation, sourcing must from friends who predominantly farm on the left side of the river. This addition includes premier crus such as Beauroy, Beauregard and Vau de Vey, as well as the grand cru of Bougros. In 2019, Pierrick inherited 8 acres of vines from his father-in-law in the southern sector of Chablis, around the village of Courgis. This inheritance includes Petit Chablis, 5.5 acres of Chablis and just over half an acre of the premier cru Les Butteaux. Pierrick Laroche's dedication to his craft is evident in every bottle of wine he produces. With a perfect blend of tradition and innovation, his wines showcase the unique terroir of Chablis, captivating enthusiasts with their finesse, complexity and distinct character. As Pierrick continues to nurture and expand his vineyards, he upholds the family legacy while leaving his own mark on the world of Chablis winemaking. The name of Pierrick's Domaine, "hâtes" refers to an old agricultural unit of measure, similar to the English rod. It evokes the long and slender fields used for sowing, where the longer rows made plowing easier with fewer turns. The term "hâtes" was often used to describe such fields. The 2021 Domaine des Hâtes Pierrick Laroche Chablis is a promising and faithful expression of the unique terroir of Chablis. Crafted from vineyards averaging 25 years old in proximity to Chablis village, this wine benefits from Pierrick Laroche's meticulous vineyard and cellar work. On the nose, aromas of lemon zest, green apple and honeysuckle are found, reflecting the influence of the Kimmeridgian limestone soils. The palate is treated to vibrant acidity and flavors of citrus, stone fruits and a subtle mineral note, showing the hallmark terroir-driven character of Chablis. While youthful and delicious now, this Chablis also possesses the structure and acidity to evolve and gain more complexity over 5-10 years.

A complex, well-structured Semillon with good cellaring potential. Fleshy, open aromatics of fresh and baked apples, preserved lemons and marzipan with a palate full of sugar snap peas, lemons and lime juice.

Fresh from Henschke's Littlehampton site in the Adelaide Hills, there are little squeaks of telltale bronze tones around the edges, then pears and almonds before a scoop of lychees and a mouth full of bright acids and herbal aromatics lolling around within its typical viscosity.

At the foot of the majestic Schlossberg hill, in a setting of vines and roses, the Domaine Weinbach "wine stream", named after the small stream that crosses it, was built in 1612 by the Capuchin monks. Sold as national property during the French Revolution, the Estate was acquired in 1898 by the Faller brothers who passed it on to their son and nephew Théo. A great figure in the Alsatian vineyard and ardent promoter of its recognition as an Appellation d'Origine Contrôlée, Théo Faller works for the quality of Alsace wines and the development of their incomparable terroirs and grape varieties. In love with his property, he develops it, enlarges it and embellishes it. From 1979, his wife Colette and his daughters Catherine and Laurence demonstrated the same passion for the great wines of Alsace and the same unfailing attachment to quality. Since 2016, Catherine Faller has been running the Domaine with her sons Eddy and Théo. Cuvée Théo Riesling comes exclusively from the monopole Le Clos des Capucins. The clos is well protected from winds by the surrounding hills and by the walls that enclose it. The soils consist of sand, alluvial pebbles and granitic gravel. Here, the low-cropping vines typically offer up a supple and pithy Riesling that is beautifully accessible when young - a reflection of these sandy soils. As per all Weinbach dry Rieslings, this was whole-bunch pressed, fermented without any yeast additions and matured in very old oak casks for 10 months. Biodynamic. It’s beautifully ripe yet crisp, with flawless clarity and vibrating citric freshness. Expect waves of crunchy citrus pith, florals and stone-fruit juiciness, excellent pulp and precision and driven compact length. Finishing on a mineral/umami note, this is a brilliant Riesling—arguably the most electric young Théo Riesling we have seen for some time. All class. Beautifully ripe yet crisp, with flawless clarity and vibrating citric freshness. Expect waves of crunchy citrus pith, florals and stone-fruit juiciness, excellent pulp and precision and driven compact length. Finishing on a mineral/umami note, this is a brilliant Riesling.

Domaine Trimbach, nestled in the heart of Alsace, France, was first established as a winery in 1626 by Jean Trimbach, who settled in Riquewihr and began the Trimbach families winemaking journey. Over four hundred years, through 13 generations the family's passion for viticulture has been unwavering. Relocating to Hunawihr in the 1840s, and settling in Ribeauvillé after World War I, where the winery is based today. Each generation continually honed their craft, ensuring Trimbach's enduring legacy in the world of wine, in particular Alsatian Rieslings. Domaine Trimbach's dedication extends beyond exceptional wines. Committed to sustainable practices, they have achieved certified organic status for all 63 hectares of their vineyards. These vineyards, spread across the picturesque villages of Ribeauvillé, Hunawihr, Mittelwihr, Kientzheim, and Turkheim, benefit from diverse terroirs, infusing each wine with unique characteristics. Domaine Trimbach's most renowned wines are the Clos Sainte Hune and Cuvée Frédéric Emile Rieslings. The legendary Clos Sainte Hune hails from 1.67 hectares of the prestigious Rosacker Grand Cru vineyard. Renowned for its elegance, minerality, and exceptional aging potential, this Riesling is a legend among aficionados. While Clos Sainte Hune was first produced in 1919, the first vintage of Cuvée Frédéric Emile was not released until 1967. The fruit is sourced from a contiguous vineyard plot that straddles the Grand Crus of Geisberg and Osterberg, overlooking the Trimbach winery and the town of Ribeauvillé. And with a few more hectares of vineyard behind it, Cuvée Frédéric Emile finds its way into the wine lists of top restaurants all around the world. Indeed, at last count it was listed in 25 Michelin three-star restaurants in France alone. Geisberg is the third smallest of the Alsace Grand Cru sites and is composed of many terraces over limestone and sandstone subsoil. In 2008 Trimbach were granted the lease of the holding owned by the Convent of Ribeauvillé, on the condition that both the village and the Grand Cru were recognised when selling the wine. The first release of this wine was from the 2009 vintage. Previously this parcel was dedicated to being assembled with with GC Osterberg into the famous Frédéric Émile. One of the three smaller Grand Crus in Alsace, it is only 8.53 ha. The Trimbach’s 2.6 ha plot is on limestone and dolomite marl soil, with old vines over 50 years old, small terraces with steep slopes facing south - creating a unique terroir. The grapes are selected at maturity then crushed and delicately pressed in a pneumatic press. Vinified in a dry style in stainless steel vats. No malolactic fermentation or long ageing on lees in order to preserve freshness, liveliness and fruity aromas. Bottled in spring following the harvest, then aged two years minimum in the cellar before release. Pronounced aromas of citrus, candied fruit, honey and bergamot. The acidity is precise and, coupled with optimal ripeness, provides a juicy sensation of fresh lemon. Fantastic energy and structure with saline mineral notes. Delicious in its youth, it is a wine that can be kept for over 20 years and which will then reveal all the richness and complexity of its terroir.

Product Information: Rieslingfreak No.7 Clare Valley Fortified Riesling will remind you of good white port, but somehow with Riesling aromatics and flavours. There's a hint of nutty oak on the nose, supporting aromas and flavours of sultanas, caramel and butter scotch, orange peel and dried fruits. The wine is a perfect match for a sweet dessert, chocolate or a plate of cheese. Grapes for the No.7 are sourced from the family property, White Hutt, Clare Valley. The juice is partially fermented to 7-8 baume (approx. 140g/L sugar) then fortified with a neutral brandy spirit. Stored in old oak casks to develop for 2 to 4 years. The wine was bottled at three years of age, expressing many of the flavours and aromas of a good fortified Riesling. Maker: Established by John Hughes in 2009, Rieslingfreak started as a passion-project, was born from a long-running love for the Riesling variety. Today the portfolio has grown and evolved to include 19 different Riesling styles! Since the beginning, Rieslingfreak's mission has been to produce quality Rieslings that best represent both style and region. They craft Rieslings that reveal the qualities of essential South Australian wine regions, including Clare Valley, Eden Valley and Polish Hill River. It's easy to get the hang of, each of the Rieslingfreak wines is assigned a number, and the number represents both the region where the grape is grown, and the style of the Riesling in the bottle. The Rieslingfreak collection includes dry, sweet, sparkling, and fortified Riesling styles. There are not many grape varieties in the world that provides a winemaker the same level of versatility that Riesling does. To drive it home, Rieslingfreak’s Belinda Hughes, speaks to the versatility of riesling, “I believe Riesling to be the ultimate versatile variety... from dry to sweet, sparkling to fortified, there is almost nothing riesling can’t do – and do well!" Not only that, the variety has natural capability to hold elevated acid levels making it uniquely suited to delicate dry wines as well as perfectly balanced sweeter styles, and also imparts longevity and enables long-term cellaring. The other thing Riesling does well is its ability to effortless accept oak. To argue oak in Riesling, Anne Hughes, John's mum and source of Clare Valley Riesling, takes the mic. While many Australian makers see oak as an affront in riesling, playing it safe to preserve fruit purity at all costs, the reality is that oak is very traditional. “While the use of oak and wild fermentation is relatively rare in Aussie riesling, the Germans have been using oak vessels with riesling for centuries,” says Hughes. Most of the vats used at Rieslingfreak are so old, the oak flavour in the wines is barely perceptible, this subtle influence imparts a distinctive elegance and an old-world charm that truly sets their wines apart from the rest. Riesling Freak are also boundary pushing, respecting tradition, they've learned the rules to break them. While they certainly embrace the classic steely Aussie style and have paid homage to textured German styles, they go further aiming to push the boundaries of what Riesling means in this country. Anne Hughes says, "Riesling is remarkably well suited as a canvas for more exuberant expressions." The variety's high natural acidity is the key factor, that makes it perfect for oak fermentation and maturation - a vinification more commonly association to Burgundian Chardonnay. Anne explains it best, “natural preservation due to low pH and the delicacy of the base wine allows secondary characters to shine. Why can’t riesling be as textural and complex as a top-shelf barrel fermented chardonnay? Why can’t the winemaker embrace the bolder flair of Antoni Gaudi, rather than the restraint of Da Vinci in creating a riesling of great beauty?” You can find this style, that blurs the line between old and new world in Riesling No.1. Only made in the good years, in a way that distinguishes it from any other Rieslingfreak wine. This wine has been wild fermented in a large-format oak barrel, producing a Riesling with texture and unprecedented complexity; combining subtle, spicy oak notes with delicate tropical and heady floral aromas, strewn together by tight, linear acidity that will drive this wine many years into the future and definitely one for the Rieslingfreaks among us. Vineyard: At Rieslingfreak, grapes are sourced from Clare Valley, Polish Hill River and Eden Valley. Each of these regions and specific vineyards are selected based on their own individual microclimate, the history of the vineyard and the grower’s commitment to their vineyards. Their Clare Valley vineyard is the source of No.7 but also Rieslings - No.3, No.5, No.6, No.9, No.33. Situated in White Hutt and is my family vineyard, owned by Richard and Anne Hughes. This is approximately 5.8 kms north of the Clare township, and is situated 500m above sea level. On their Clare Valley property, they have five different Riesling sites. Each site has a different soil profile, where they use multiple clones on the sites. The majority of the sites have deep red clay, over limestone, providing a fruit driven style of Riesling. Nose - Porty Sultanas, Orange Peel, Butter Scotch Bouquet is straw-like and savoury, accented with orange peel, with a suggestion of nutty oak. Palate - Dried Fruits, Caramel, Zest Flavours of sultanas, caramel and butter scotch, orange peel and dried fruits Finish - Nutty Oak, Citrus Pith, Honey The sweetness is quite moderate. The phenolics and apparently high-alcohol accentuate an appealing bitterness on the finish.

TRIMBACH Cuvee Frederic Emile Riesling, Ribeauville

On the nose it’s varietal and has aromas of pear, apple and citrus with a slight hint of floral characters. The palate is a burst of citrus underpinned by balanced sweetness and acidity. Try it chilled with a variety of seafood.