Howard Park Leston Cabernet Sauvignon, a wine of good structure and power. Bright red crimson in colour. Red currant fruits, a hint of violets and oak on the nose. This full bodied wine had great elegance on the palate and a lengthy finish. No doubt one of the best example of the region.

Paringa Estate Peninsula Shiraz Mornington Peninsula The Paringa wines in the Peninsula range are an haut Mornington Peninsulathe emphasis being on the liveliness of the fruit. 'The quality of these wines are often equal to many other vineyards best'- James Halliday This is a classic cool-climate Shiraz. The fruit is sourced from three sites around the Peninsula which has the spice and black pepper characters, that are characteristic of this wine. The wine has a dollop of Viognier (5% approx.) which is co-fermented with the Shiraz. It is then aged for close to a year in seasoned French oak barriques. Shop Paringa

Moreau’s village Chablis is drawn mostly from 20 to 30 year old vineyards in Préhy and Courgis, both in the south of Chablis. Then, there are parcels in Chablis and Chichée (under the Premier Cru Vaugiraut). All up, the domaine has the luxury of working with 30 parcels scattered across the appellation, representing a variety of soil structures and exposures. All the fruit from the younger vines is sold off in bulk, which perennially helps Moreau deliver a Chablis greater than the sum of its parts. The Chablis was picked over various dates, depending on the plot. The fruit was subject to a very gentle four-hour press, and the juice was fermented with natural yeasts (a rarity in Chablis). It was raised mostly in tank, yet the élevage was unhurried. This spent 20 months on lees, considerably longer than most Chablis of this level. These traditional methods, along with hand-harvesting, the quality of the terroir, low yields and the full ripeness levels at which the fruit is harvested help to explain the mouth coating texture, salty depths and the quality that is on offer.

Elegant, with colour changing naturally from a pretty raspberry hue to salmon-pink. A precise nose of extraordinary freshness and a wide range of red fruits: raspberry, redcurrant, strawberry, black cherry. A fresh and sharp attack for this supple and rounded wine. On the palate, it offers the sensation of plunging into a basket of freshly picked red berries. Pinot Noir from 10 different crus located mainly in the South and North areas of the Montagne de Reims including the famous Côte de Bouzy. Notably from the finest crus of Ambonnay, Bouzy, Louvois and Tours-sur-Marne. The grapes from carefully selected plots are sorted and destemmed before vatting. The maceration lasting from 48h to 72h depending on the harvest helps the extraction of the colour and the development of the full aromatic richness of the Pinot Noir, with 5 years minimum ageing.

Billecart-Salmon Brut Rosé, Champagne The name Billecart-Salmon comes from the joining of two families by the marriage of Nicolas François Billecart and Elisabeth Salmon. "The mark of Billecart is made not by the heavy foot?all of concentration, power and presence, but rather by the fairy touch of delicacy and crystal/clear fidelity."- Tyson Stelzer, The Champagne Guide. 40% Chardonnay, 30% pinot noir, 30% Pinot Meunier; 7-8% Pinot Noir red wine from Mareuil-sur-Aÿ; 9g/L dosage.

Nick Spencer Wines is a small Canberra based wine company dedicated to producing exceptional, hand crafted wines that honour their local landscape. Producing award winning wines for nearly two decades, Nick’s passion and remarkable talent for considered, quality wines is evident in every bottle. Following four years at the famed University of Adelaide campus, Nick was awarded a degree in Oenology in 2000. Nick has worked for notable producers across the industry, including Rosemount, Coldstream Hills, Madew Wines, Tertini Wines, and led the team at Eden Road Wines for almost a decade before starting his own label with Nick Spencer Wines. A proud Australian wine maker, Nick is particularly passionate about the beautiful NSW regions of Gundagai and Tumbarumba. His winemaking expertise have been widely recognised by the industry, in 2009 Nick was honoured to win the Jimmy Watson Memorial Trophy. In 2011 Nick was a Len Evans Tutorial Scholar and a finalist in the Young Guns of Wine, that year he also won the National Wineshow Trophy for Best Shiraz. In 2014 Nick was a finalist in the Gourmet Traveller Wine Winemaker of the Year awards. His wines are regularly recognised by James Halliday, most recently being noted in the top ten best new wineries for 2019. Gruner Veltliner is a white grape variety native to Austria, Slovakia, Hungary and Czech Republic. In Australia Gruner is planted exclusively in cooler regions such as the Tumbarumba, The Adelaide Hills and Tasmania. Gruner is often compared to other varieties such Riesling with slightly more volume, texture and more approachable acidity. The texture and volume of this varietal means it is a very ver satile wine to match with foods. It is well suited to the bold flavours of Vietnamese cuisine such as summer rolls and noodle salads. Mexican foods such as fish tacos are also a great match and of course schnitzel and other fried foods. Nick Spencer Gruner Veltliner 2022 displays aromas of grapefuit, stone fruits, citrus and subtle spice. The palate is vibrant and juicy with lovely salivating acidity and texture.