Outstanding Langtons Classification. An Australian classic, a Riesling of elegance and restraint, awe inspiring fruit and exquisite length. Aficianados describe Watervale as the Riesling to drink while you await for Polish Hill to evolve. Springvale evokes the expectation of a mouth watering palate and delivers. Grosset continues to articulate Watervale more than ever.

Outstanding Langtons Classification. Few Australian wines can boast the lineage of Springvale. This is the 28th vintage in which Grosset has released a Watervale Riesling, Springvale is now entirely from the single estate vineyard. Vintage 2008 is shaping up to be the best since 2002. Fresher, more fragrant and more highly driven by intense lime juice flavour than it's Polish Hill sibling. There is also restraint here, vibrance and succulence with zesty, almost earthy and certainly minerally notes, as well as pure fruit before its lingering, dry finish.

Exceptional Langtons Classification. Grosset is an exceptionally powerful and vibrant dry Riesling, drinking beautifully whilst young, the style is unwaveringly Polish Hill. Layer after layer of flavour, impeccable balance, and mighty yet controlled power. The new MW Classification of Australian wines rates the Grosset Polish Hill as the epitome of Australian Riesling.

Since it's inaugural release in 1993, Grosset has made a powerful statement about the potential of Piccadilly Valley, an Adelaide Hills subregion that's so cool, it is often considered marginal for wine. It's an area that takes time to understand but the wines can be exquisite. Piccadilly is deliberately restrained. Succulent white peach, melon and grapefruit characters create a mineral, focused wine that's fresh and refined.

The first parcels of Golden Ball were planted to two choice clones of Burgundian Chardonnay in 1996, husbanded from inception with a view to yielding measured harvests of the most outstanding fruit. Grapes are all hand picked and sorted for excellence, filled to an opulent proportion of new French coopered oak and treated to a wild vineyard yeasts ferment, full malolactic, lees stirring battonage and the luxury of seventeen months maturation. Grapefruits and durian, brûlée and flan, awesome weight of fruit and palate roundness, pursing apple tang and barrel ferment richness.

There's a curious clone of grape that's closely related to Traminer and which seems to appear without explanation in disparate vineyards around the world. Golden Ball introduces the suave Savignin in flamboyant French styling, barrel fermented in seasoned oak, treated to the opulence of six months lees stirring battonage and a judicious term of age. Its long textural palate of lemon curd creamyness, animated by the crunch of crisp mineral, pursing the cheeks with the juicyness of crabapple and citrus green, Savignin that resonates and sings.

Assembled from a tally of the most illustrious Yarra Valley sites, Sexton Vineyard, Tarraford and Gruyere Farm, Applejack and Wombat Creek. Gingerly hand picked for whole bunch pressing and wild yeast ferments in 500 litres French oak puncheons, achieving a fully animate Chardonnay style, redolent of citrus and melon, creamy yet crystalline, offering a palate and breadth of exceptional balance and poise. Giant Steps are meticulous in all things Chardonnay, retaining the vitality of fruit from within the vineyard and encouraging the eloquence of each site as it speaks from the glass.

From the highest plantings in all Yarra Valley, Wombat Creek was established in the 1990s, with a view to assembling choice blocks Chardonnay and Pinot Noir into a premier Victorian sparkler. The quality of fruit however, now merits bottling as a superior growth in the Burgundian style. A rich, gorgeously proportioned Chardonnay, fully fleshed and exquisitely balanced, opulent with the boldness of grapefruit and butternut, complexed by the oyster shell and flint characters of a magnificently loqacious terroir, made to match alongside a sizzling sauté of frogs leg, chanterelles and snail.

The Giant Steps team pointedly sourced several conspicuous clones of Chardonnay from California, Burgundy and Champagne, to be established on the coolest, lowest slopes of the superlative Sexton property. Vine vigor and yields are naturally low, encouraging a low intervention approach to hand managed viticulture. The crisp, cool ripening conditions and flinty, almost mean soils of Yarra Valley's temperate slopes yield a vibrant style of Chardonnay in the nectarine, citrus, melon and white peach range of flavours.

Applejack was established 1997 along a breathtaking vista at Gladysdale on the Upper Yarra, a place of higher altitudes and cooler climes, ideal for mouth filling vintages of structured Chardonnay wines. Grapes are all hand picked and gingerly pressed into 500 litres French oak puncheons for a wild, indigenous yeast ferment. A course of hand stirred lees battonage releases the complexities within the sediments and infuses the palate with layers of character. Defined by its fruit flan delish and seasoned with sprinklings of baking spice, a mere 600 cases are made each vintage.

The pick of the Geoff Merrill harvest, a collation of Coonawarra and McLaren Vale estate vineyard parcels, treated to a luxurious course of French oak barrel ferments and ten months age. Fashioned into a finely fleshed, generously proportioned styling, its innate melon and nectarine fruit characters are wrapped in a textural linen of mineral leesyness, summer straw and toasty cashew oak. Mate Mr Merrill to the ripest cheese and finest gourmandise, ideally a gently grilled dover sole or crisp fry of the freshest whiting tempura.

The Freycinet vineyards overlook a spectacular national park, halfway between Launceston and Hobart. Chardonnay loves the lower latitudes of the region, the cooler climes and clear, sunny skies encourage fruit to develop amazing, slow ripened complexities. Parcels which are picked on the basis of natural varietal eloquence, are treated to a long cool ferment, followed by repose on sediment lees to build palate texture and richness. Finished without any exposure to oak, its pure Chardonnay character of grapefruits, melon are peach are exquisitely balanced by refreshing mineral crispness.

The philosophy at Freycinet is to keep things simple, traditional Burgundian techniques are employed, the aim is to make a multi dimensioned, complex and creamy textured Chardonnay with generous palate. Fully ripened grapes provide the foundation to which the techniques of barrel fermentation under tightly grained French oak, lees stirring and malolactic are applied, enhancing the natural complexity, texture and layers of character in the completed wine.

A profound construct of West Australian Riesling, from fruit grown to a fastidiously managed site at Frankland River, one of the most isolated vineyards in the world, the product of uncompromising standards in viticulture. The vineyard is planted to Geisenheim and Rhine Riesling clones, into ironstone gravel over loam and clay subsoils, on an undulating northeast facing slope. Isolation Ridge slowly opens up in the glass, exhibiting purity of flavour, exceptional balance and a refined natural acidity, which carries the wine today and well into the future.

At the core of Forest Hill's elite range of single block editions, are the original estate plantings of the 1960s and 1970s. These gnarly old vines are deep rooted and dry grown, defined by their low vigor and scant harvest of tiny berries, conspicuous for an intenity of flavour and wonderful crystalline textures. These are the earliest and most precious parcels of Chardonnay in all Great Southern, yielding a graceful yellow wine, brimming with golden peach and grapefruit characters, florals, almonds and flint, its powerful mineral finish driven by juicy, ripe stonefruit acidity.

Forest Hill Vineyard is planted very close to Mt Barker, its unique topography, deep gravel soils and proximity to the Southern Ocean assures mild summers with cooling southerly breezes. Identified in the 1970s by gentleman James Halliday as the most outstanding Riesling of the Australian west, Block 1 is a sacred old parcel, one of the first ever planted in Great Southern. Wild yeast fermented for richness and complexity, vibrant and crisp with juicy natural acidity, Block 1 sings of its Mount Barker provenance, a long, lingering, flinty finish in a graceful, old vines, Riesling way.

Rarely ever made in vineyards of the new world, Vin Gris is a Blanc de Noirs, rather common in many parts of Europe, where grapes of either colour can be mix and matched for a rainbow of wine styles. Felton Road treat their Pinot Noir to a whole bunch press and prompt draining of skins, infusing the juices with rakish coppery hues and just a soupçon of textural grape tannin. A prettily perfumed nose of strawberry and wild flower, Vin Gris palate is laden with fruits yet pleasingly dry, herbaceousness and apple, its long, tasty finish, seasoned by sprigs of fennel and bay.

Central Otago is the most southerly wine region in the world, at the edge of sustainable viticulture. Hot days, cool nights and long dry autumns are perfect. Clones on a variety of low vigor rootstocks were planted to free draining, low fertility soils during the 1990s. Felton Road's unique gravity flow techniques permit juices to peacefully ferment and tranquilly age in oak, sparing the wine any trauma as it gently evolves. The ultimate integrity of texture encourages the palate to open softly, blooming with dainty florals and ripe fresh stonefruit over a pleasing seam of juicy minerality.