£20 or more

Tamblyn is named after the Willson family's ancestors who migrated to Australia from Cornwall.

Selkirk in the Scottish borders was the ancestral home of the Willson family. The wine is named in honour of Rebecca and Lucy's grandfather.

Rebecca and Lucy's maternal grandmother’s maiden name, Coulthard remembers their ancestors who arrived in South Australia from England aboard The HMS Buffalo in 1836.

Dense, inky red colour with a purple rim. The nose is layered, complex and seductive with great intensity and balance between ripe red to dark fruit and spicy undertones. The wine is upfront in its every aspect but elegantly put together so that the palate remains fresh and incredibly drinkable. The tannins are persistent and savoury, the finish long and rounded.

The Dreamer is light straw yellow with hues of green. Fresh apricots and violets on the nose with lifts of lemon. The palate is bright and fresh with vivid acid and juicy fruits. The balance of fruit and acid give the wine depth and vibrancy.

Very nice early drinking wine but will become more complex

Vibrant in colour, with lots of luminous green tints. Lovely florals and green apple blossom aromas. Mouth-filling flavours of lime juice, green apple, and lemon pith balancing the zesty acid backbone. The flavours linger on for quite some time, a classic Hunter Valley Semillon to enjoy now or age gracefully.

Magenta in colour with a full depth hue. The aroma is a delightful mix of mulberries and violets with a hint of rhubarb. An opulent mix of warm berry compote, juicy dark red plums, dark chocolate and cloves with a hint of nutmeg. The finish is long and lingering with mouth watering tannins.

Colour: Dark garnet red Bouquet: dark berry fruits with undertones of dried herbs and cigar box. Palate: Elegant and refined with lovely berry fruits framed by supple savory tannins. Grapes were destemmed, sorted and crushed into small batches for ferment. Wines were fermented with wild yeast, gaining layered complexity. Extended time on skins post fermentation gave the wine greater depth and savoury characteristics. The wine was pressed, and racked to oak for maturation. It was then left to evolve in oak for 16 months before blending for bottling.

From the coolest and highest vineyard in the Watervale sub-region comes this vibrant and aromatic Riesling.

The Old Adam Shiraz is a combination of parcels of wine from the best blocks of Shiraz from the Bremerton vineyards.

From 'The King of Riesling', this hard rock site is overlaid with silty, low fertility soils, producing restrained, steely, pure wines. The Polish Hill vineyard was planted in 1996, following years of research into the effect of soil, rock and altitude on Riesling.

Best known for his Rieslings, Jeff Grosset's Chardonnay is also known for its pure expression of variety and place. Free-run juice fermented in French oak and 30% malolactic fermentation has resulted in a riotously perfumed Chardonnay with bright, fresh fruit.

Nine Popes is Melton's nod to the great wines of Châteauneuf-du-Pape and is as rich, powerful and beautifully balanced as the best examples from France. Almost a permanent feature in Matthew Jukes’ 100 Best Australian Wines.

Clonakilla's star wine. Inspired by time spent in the Northern Rhône, Tim has been co-fermenting these two varieties with multi award-winning results for 23 years.

Bright red with a dense black core, this wine has concentrated aromas of plum, blackberry and dark chocolate with a hint of fennel. The palate is quintessentially 'Black Queen', with a gentle mousse, naturally low in tannins, soft and abundant in rich blue fruit flavours and a Christmas cake finish. Best enjoyed now, however, will comfortably develop further in the cellar for a further 10-12 years.

Appealing, lively and spine-tingling to its core, the palate perfectly balances the flavours of lime juice, lemon curd and subtle tropical notes with naturally occurring acidity in a generous, yet tightly wound, persistent finish. A wine with a long cellaring potential ahead of it.

Germans were the first free immigrants into Australia in the 1850s onwards. They planted Shiraz in Barossa. Germans also invented letter-press in the 1500s. The suspicion around the “magick” of a printing press at the coupled with the inky hands of the printers meant that the art became known as the Black Craft. The wine is an homage to both the German influence of the oldest wine making in Australia, as well as the letterpress.

This wine is bright ruby red in colour with a vivid purple rim in the glass. Aromas of ripe dark fruits such as blood plum and blackberry are complemented by savoury notes of black olives and oak char. On the palate, it is a full-bodied, mouth-filling wine with fine grained tannins and concentrated dark fruits, and a hint of coffee and mocha on the long finish.

A beautiful lemon and lime sherbet style classic Riesling. Very fresh and crisp with layers of waxy stone fruit and floral notes finishing on a lovely almost toasty note. A bouquet reminiscent of red apple and white peach, with mineral overtones. White stone fruit flavours follow through on the palate, with a subtle texture and a tight knit acidity lingering in the background, which provides length and persistence.

The gundog winnery take pride with the wild Semillon by pushing boundaries of conventional winemaking by fermenting a portion of the wine on skins (like a red wine) using natural or “indigenous” yeast. The aim is to create a very textural and complex style of Semillon that showcases another side of this great wine grape. With tasting notes of very aromatic lemongrass, peach and some herbal tea notes. The palate is bright and fleshy with some residual sweetness there to offset phenolics (tannin) and acidity.