The trailblazers of the Adelaide Hills have created another outstanding wine. A superb expression of modern cool-climate Shiraz; Shaw & Smith is elegantly spicy and brimming with supple red-fruit flavours matched by fine tannins. An absolute ripper.

A lovely and unusual Sauvignon Blanc from Hawkes Bay. It is barrel-fermented with a touch of Semillon and Sauvignon Gris. This wine has aromas of citrus blossom, pear and stone fruit and will evolve in the bottle for five years from harvest.

A legacy since 1734, Champagne Taittinger is the largest eponymous family owned Champagne House and one of the top, independent champagne brands in the world. This family of growers cultivates the second largest vineyard in the Champagne region. The composition of the house’s cuvées is a result of an intuitive and complex process, one which the Taittinger family know how to create and sustain; a Champagne which is completely unique. The Taittinger Comtes Blanc de Blancs 2007 is a lively champagne with a light, abundant bubble. There is a bouquet on the nose of pears and fresh cut flowers and flavours of lemon zest and fresh pineapple. A delicate balance of finesse and aromatic intensity.

Product Information: Domaine Armand Rousseau ranks with Romanée-Conti, Leflaive, Jacques Prieur, and a small handful of names that are the stuff of Burgundy legend. These domaines produce impeccable quality wines from vintage to vintage, and consistently place Burgundy at the top of the wine world. Each of the domaine’s prestigious holdings are in Gevrey Chambertin, with the exception of Grand Cru Clos de la Roche in Morey-St. Denis. The domaine has 8 hectares of Grand Crus, including in Chambertin and in Clos de Bèze. Rousseau also owns acreage in the famed Premier Cru Clos St. Jacques, and the monopole, Grand Cru Clos des Ruchottes. Director and heir to the domaine, Cyrielle Rousseau, remarks on the stylistic differences of the Grand Cru sites, "Charmes is supposed to be more feminine and elegant than Mazy-Chambertin, which is often more structured. Chambertin is strong and firm, while Clos de Bèze is more delicate and spicy. Each one of the grand crus is so different." Moreover the wines from Gevrey are generally fruitier and spicier than those from Morey Stain-Denis which are quite mineral, tannic and monolithic in comparison. Regarding winemaking, simplicity is key. For all wines around 90% of the grapes are destemmed. All the vine fruit is placed in open stainless steel tanks, where it is fermented for 18 to 20 days. During fermentation between 31-34 degrees, the juice is gently and continuously pumped over with regular treading to release colour and tannins. After fermentation, the wines are delicately pressed in a pneumatic press and are allowed to settle for 24 hours. Finally, the winemaker transfers the wine to oak barrels. Here, malolactic fermentation takes place naturally. The wine is aged for 18 months in before bottling. Every Armand Rousseau wine is released two years after bottling. Maker: Domaine Armand Rousseau is one of Burgundy’s greatest producers. Their wines inspire awe in the fine wine world, with each vintage highly sought after. The domaine was founded at the turn of the last century by its namesake Armand Rousseau, courtesy of a small inheritance of vineyards in Gevrey Chambertin followed by additional vineyards added through marriage. Today, the domaine produces some of the world's most prized wines. Their substantial holdings of Chambertin have accumulated through purchases which span nearly 90 years. The estate boasts a rich history, initiated by the pioneering efforts of Armand Rousseau in the 1930s. Today, his grandson Eric and great-granddaughter Cyrielle are at the helm. The wines produced by this domaine are pale, finely structured and possess great elegance and stamina. The key to the Rousseau style is simple - old vines and sensible yields, with the wines gaining weight and complexity as they age. These wines are highly coveted by collectors and investors due to their limited annual production of just 65,000 bottles. Vineyard: Most of the domaine's prestigious holdings is in Gevrey Chambertin, with the exception of Grand Cru Clos de la Roche in Morey-St. Denis. The domaine controls a remarkable 8 hectares of Grand Crus, including 6.25 acres in Chambertin and 3.45 in Clos de Bèze. Rousseau owns 5.5 acres in the famed Premier Cru Clos St. Jacques, which accounts for 40% of the total acreage, and 100% of the 2.5-acre monopole, Grand Cru Clos des Ruchottes. The Armand Rousseau vineyard plots are located on the eastern and south-eastern slopes of Cote de Nuits, giving the vine plantings ideal sun exposure. The vineyards are planted with old vines that enjoy clay-limestone soils - attributing Armand Rousseau wine's added complexity and concentration. Eric Rousseau practices traditional viticultural techniques combined with modern methodologies to bring out the best expression of his Pinot Noir. This includes Green harvesting helps to reduce yields (30-40 hL per hectare) and produce concentrated fruits. Leaf stripping helps the grape vines get enough sun exposure for ripening. Plowing of the vineyards helps aerate to the soil. Avoiding the use of chemical fertilizers further maintains soil health. Nose - Floral Top Notes, Red Cherries, Turned Earth A discreet application of wood frames pure aromas of red cherries, just turned earth and a floral top note. Palate - Tensile, Fine, Powerful The palate is supple but racy middleweight flavors aren't quite as concentrated but they're finer and more powerful. Finish - Powdery Tannins, Saline, Cherry Inflection Powdery tannins and a saline finish, it will require a bit of patience.

Since the early 90's, Penfolds have been producing Chardonnay from the cool climate region of Tumbarumba. The Chardonnay is elegant with white florals, stone fruits and a great acidity structure. Maturation in French Oak gives the Bin 311 a subtle nutty savoury flavour through and through. A great all season wine for all sorts of occasions.

NV Billecart Salmon Brut Reserve, A satiny white mousse sits well over a straw pale gold tinged base that’s finely threaded by a steady stream of delicate bubbles. Strong yeasty baked bread characters intermingle with oily toast, cashew, citrusy honey and brioche notes. Rich yet tense and tightly knit on the finish the palate features mouthwatering flavours of baked bread, citrus, oily toast like characters and yeast lees with some roasted almonds on the dry crisp finish. Long precise aftertaste that has a lingering subtle dried nut element to it. A very dry and focused Champagne that requires some patience.

Brokenwood are an icon of the Australian wine scene and arguably the greatest producer the Hunter Valley has ever seen. As they grew vineyards through Victoria & South Australia were acquired. This shiraz is from the premium viticultural region of McLaren Vale. For this vintage, the region had a lovely warm, fine growing season, allowing the fruit to be picked at optimum ripeness. The wine is matures for 12 months in French oak, brining out bright plum and spice aromas, carrying to the palate with fine, subtle tannins and a clean, long finish.

Established in 2000, Sons of Eden is intimately involved in all aspects of crafting wines of unquestionable quality, from the vineyard right through to the bottle. Varieties that the Barossa produces to a world standard are hand-picked from 30 unique vineyard sites and handled through Sons of Eden’s minimal intervention small-batch winery. As a result, the wines have a strong sense of individuality. With a combined 50 Barossa vintages amassed between the Sons’, Corey Ryan and Simon Cowham, their focus on crafting world class wines is uncompromising. Stauros is a Mourvedre made from a unique old vine single vineyard and released only in years of exemplary quality. The vineyard site, in the northern Barossa Valley, is set on ancient soils that have been home to naturally occurring, but rare, stone crosses known as Staurolite. This mineral takes its name from the Greek word stauros, referring to cross.

The fall of communism in Hungary saw many new beginnings, and one of note for wine lovers was the formation of The Royal Tokaji Company by wine-writer Hugh Johnson, and a consortium of foreign investors with the sole vision of revitalising the magnificent sweet wines of Hungary. The Royal Tokaji Company today is a benchmark for the noble wines of the region, from their 3 Puttonyos wines at around 60-90 grams per litre of residual sugar through to the intense Essencia at 450-850 grams, they are wines that offer the drinker a unique insight to one of the great wine styles of the world. In truly exceptional years Royal Tokaji selects the finest berries from its finest vineyards and carefully produces a few barrels of Single Vineyard Aszú. 2017 was such a year, just the eighth this century, showing exceptional richness, structure and backbone balanced by lively acidity - a truly volcanic vintage. Summer was hot, so we began the Aszú berry harvest in early September and continued to pick steadily in the ideal autumn weather. In particular October provided three textbook weeks for fine quality Aszú, with day after day of early morning mists, afternoon sunshine and drying winds. The Aszú wines show great structure, plenty of botrytis, depth and freshness with excellent complexity, all attributes of long ageing potential. The excellent Aszú berries with good structure and perfect botrytis were macerated in fermenting must for two days. After pressing and finishing fermentation in barrel the wines were filled into Hungarian oak casks in our extensive, deep underground cellars to mature for over two years. The final blends were carefully crafted in the spring of 2020. Bottled at 203.3 grams of residual sugar per litre. Nyulászó (meaning “a good place to catch hares”) is a celebrated First Growth vineyard overlooking the village of Mád. Its volcanic bedrock is overlaid with rich, brown clay interspersed with lighter rhyolite tuff, consistently producing racy, perfumed, elegant wines with a steely backbone. This wine is lively and elegant, highly perfumed on the nose with ripe peach and apricot on the palate balanced by silky acidity. The finish is long and incredibly complex.