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- Non-Traditional Sparkling
- Semillon
- Hunter Valley, NSW
- Peta Kotz | Sabi Wabi
Wine Description
Bright Hunter Semillon (100%)... she's full of fresh, zingy texture yet still charmingly rustic. Lemon splice, sherbet, salinity... and that soft sparkle we love in a good natural fizz. Lo-fi with nothing added, this beauty really does taste like summer in the Hunter (and in Winter? Even better).
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- Non-Traditional Sparkling
- Chardonnay and Pinot Noir
- North Coast, TAS
- Sierra Blair | Ghost Rock
Wine Description
A party pink fizz from Tassie’s Cradle Coast made bubbling with orchard fruit energy. An 80/20 blend of Chardonnay and Pinot Noir, it’s giving beautiful yellow peach, nectarine and Fuji apple, with a little raspberry tang and subtle spice hiding underneath. Super fresh, super juicy. Waaaaaay too easy to drink.
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- Light White
- Grüner Veltliner
- Limestone Coast, SA
- Lauren Hansen | Bloomfield Wine
Wine Description
Like a spicy little Riesling with more grip and glow. This Grüner is zesty, textural and distinctly savoury... all green pear, crushed granite and a salty lick of sea spray. There’s citrus peel bitterness in the best way - preserved lemon, cumquat, a little alpine herb and vermouth energy. Grown on the windswept coast of Mount Benson, fermented on skins for 3 days to draw out texture and phenolics, then aged on lees in old oak for three months to round it all out. Begging for snacks.
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- Heavy White
- Chardonnay
- Yarra Valley, VIC
- Natillie Johnston | Tillie J Wines
Wine Description
This one walks the line beautifully... bright, clean, and snappy, but still perfectly plush. It smells like preserved lemon and summer stone fruit, with a touch of ginger and freshly cut hay. On the palate, it’s got that fine-boned acidity we love in cool-climate Chardy, plus a bit of salinity and just enough creamy oak to round it all out. No secondary fermentation here, so it keeps its zip – but the nine months on lees brings real shape and structure.
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- Heavy White
- Verduzzo
- Yarra Valley, VIC
- Sally + Tom Belford | Bobar
Wine Description
40yo non-irrigated Verduzzo vines, a native of NE Italy and a rare vinous treasure in Australia. Allowed a 14-day whole-bunch maceration before pressing and maturation in mature French oak barriques for 8 months on lees to build texture and integrate its phenolic structure before bottling without fining or filtration.
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- Light White, Orange
- Vermentino
- Porongurup, WA
- Yoko Luscher-Mostert + Andries Mostert | Brave New Wine
Wine Description
Andiamo! This skinsy, punchy little number is made from Frankland River Vermentino. Having spent 10 days fermenting on skins before heading into aged oak for 6 months, it's picked up all sorts of good crunchy texture along the way too. Guava, white peach, tangerine, curry leaf, and grapefruit zest... a slightly grippy mouthfeel - it's all going on with this one. Ready to go with you wherever the night takes you.
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- Rosé
- Merlot, Syrah and Muscat Blanc à Petit Grains
- Hunter Valley, NSW
- Meagan + James Becker | M+J Becker Wines
Wine Description
A super fresh Rosé, loaded with sweet and juicy Hunter Valley fruit. A wild-fermented blend of Syrah, Merlot and Muscat Blanc à Petits Grains, it's all cranberry, strawberry and pink rhubarb, with gentle florals and bittersweet caraway. Loads of texture, really vibrant, just lovely.
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- Light Red
- Pinot Noir
- Mount Gambier, SA
- Bridget Mac | Werkstatt
Wine Description
A sleek little Pinot! All tension and poise, redcurrant and cherry skin lead the way... with black tea leaves and alpine herbs that hold it all together. There’s a bit of rhubarb and plum, bergamot too. Grown on a single, wind-brushed site in Mount Gambier with a base of metamorphosed limestone (aka marble), it's fermented with 10% whole bunch and barely touched.
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- Medium Red
- Barbera
- King Valley, VIC
- Leila + Crystal Davis, Juliette Menneteau | Foreign Friends
Wine Description
Snappy and sizzly King Vallery Barbera. Tart cherry, blueberry and cola are distinctive, but there's some salty-sweet chocolate in there too. Plush but with a crunchy zing lurking underneath, this is a really easy-to-drink Barbera. Having spent a Winter in French oak and some time on skins, lending a gorgeous structure...Hilma is everything you want in a chilled red! Serious yum factor.
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- Medium Red
- Cabernet Franc
- Macedon Ranges, VIC
- Steffi Snook | Yayoi Wines
Wine Description
A Cabernet that's all dark berries, potpourri and tobacco leaf, with plush purple fruit and tomato stem. Grown on the Macedon Range’s iconic Glenhope Vineyard, planted in 1995 on granite and sandy loam, this Franc was wild-fermented, gently extracted over 21 days on skins, and aged in seasoned oak for just over a year. The result is sleek and comfortingly savoury... cassis, damson plum, a clean, amaro-tinged finish. A very good Winter red!
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- Medium Red
- Nero d’Avola
- Gundagai, NSW
- Chrissy Smith | Intrepidus
Wine Description
Brooding with dark cherry and spiced plum, the fruit sourced for the 2023 Nero d’Avola comes from a standout grower in Gundagai. The palate leans into juicy black fruit with firm, fine tannins that give it shape and structure. Perfect for anyone who wants their red velvet-smooth!
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- Heavy Red
- Shiraz
- Hunter Valley, NSW
- Valentina Moresco | Krinklewood
Wine Description
Shiraz? Say no more friends. May I present this Hunter Valley gem, laced with florals and layered with red plum, boysenberry, blueberry and mulberry jam. French oak aging brings in hints of cedar, vanilla bean and clove too. A beautiful combination of flavours!
