Bursting with ripe pear, juicy apricot, and a hint of honeyed citrus - wonderfully refreshing with a crisp, dry finish that makes it perfect for a warm afternoon or a light meal.

We're massive fans of Mosel Riesling over here, and this is perhaps the best we've found for the money. Tropical fruits, intense citrus, lazer-sharp acidity and a little sweetness to take the edge off. Naturally lower alcohol, this is what you want to be drinking at your next picnic, or with a pork schnitzel. Very tasty stuff. 

The alluring aroma of white peach with the subtle influence of vanilla and oak perfectly balanced the fresh and toasty oak characters of stone fruit and honey melon.

Generous notes of nectarine, mandarin and roasted almonds leap from the glass - the palate is textural and creamy with peach and grapefruit rind giving way to roasted cashew and flint.

Orange pith, melon, ginger, pepper. It's food friendly as could be, and a bit of fun to drink. 

Pale straw green, barrel fermented, complex & textural style.

A fine Chardonnay with a lively and poised palate and balanced oak finish.

The purity, balance and structure will see this wine age gracefully for 8-10+ years. 97 Points James Halliday

A fine Chardonnay with a lively and poised palate and balanced oak finish.

A blend of Eden Valley Semillon, Barossa Valley Roussanne and Eden Valley Muscat à petits grains from the Stonegarden vineyard. High winter rains preceded a very cool spring. Late budburst, flowering and a cool autumn combined for an extremely late vintage. All barrel fermented (10% on skins) and matured on lees for nine months. 1700 bottles produced

The Roussanne grape owes its name to the reddish or russet bloom it develops on its skin as it reaches full maturity. This grape is late ripening and ideally suited to the Barossa climate. Fair winter rains were punctuated by a rare hailstorm in late October, damaging some young shoots and reducing yields. There followed a mild summer. Hand picked on 17th March, pressed and wild yeast fermented. Matured on lees for nine months in tank and French oak puncheons (28% new, Damy). Fined, filtered and bottled. 2240 bottles produced.