Starting out in the early 1970s with just one hectare of vine, Jean Marc Brocard has built up to a formidable 120 hectares of the most distinguished viticulture in Chablis. Remarkable for their natural water pebble acidity, a virtue of the minerality within a very special soil, infusing the wine with an exquisite tension which is the timeless signature of all great Chablis. Grapes are assembled from vines harvested off the most illustrious Premier and Grand Cru sites, planted to slopes on either side of the Serein River valley in which the ancient town of Chablis itself is situated.

It's easy to appreciate why Jamiesons Run make such popular white wines. At each vintage the team are provided with a unique opportunity to assemble a fresh, clean Sauvignon Blanc, fashioned from fruit grown to the best vineyards, displaying exquisite varietal characters while being a profound expression of the terroir whence it originates. Grapes are sourced from choice sites on the rich soils of Limestone Coast, to construct a strongly regional wine with an exemplary balance of good fruit, splendid acidity and fine textures.

Vintage 2005 for the Country Selection Chardonnay brought sensational ripeness and good acid balance to the grapes, from a season characterised by cool and moderate conditions in February to April. Small parcels of refined, delicate Mount Gambier and generous, tightly structured Adelaide Hills fruit were included in the blend to compliment the elegant, fine citrus flavours derived from the Coonawarra fruit. The Coonawarra Chardonnay parcels were picked early to retain the delicate regional varietal citrus flavours, tight structure and good length.

Since the early 1950s, Jamiesons Run have been at the forefront of viticulture, sourcing the best fruit from the finest Limestone Coast vineyards. Chardonnay is monitored throughout the season, earmarked by the winemaking team, parcels are selected on the basis of luscious stonefruit characters, physiological ripeness and refreshing redolence. The balanced new age style of Chardonnay, showing tight citrus fruit character and cleansing acidity, achieving length of flavour and clean finish. Serve alongside yabbies or west coast marron in chervil coconut curry!

Steingarten is flagship Australian Riesling, representing the very best on offer from the pick of Jacobs Creek vineyards. In 1962, Orlando Wines established the Steingarten site on a steep east facing rocky outcrop running along the western edge of the Barossa ranges, less than two kilometres from founder Johann Gramp's original property. Named in honour of this iconic vineyard, Steingarten is vinified from a small number of hand selected cool climate Riesling blocks situated in the higher altitude ranges of Eden and Barossa Valleys.

Jacob's Creek make wines that are accessible to all and which are very easy to enjoy. Dedication to the art of winemaking is essential but ultimately, it is the quality of fruit that reigns supreme. Their award winning team trek through the undulating aspects of Adelaide Hills in search of the perfect parcels Sauvignon Blanc, to create an exhilerating wine of clean green vegetable, gooseberry passionfruit and lemongrass herbaceous characters, precisely what a great Sauvignon Blanc should be.

Jacob's Creek are Barossa through and through, they were at the very establishment of local vitculture and retain access to the finest Riesling vineyards on the cooler ripening microclimes, higher up the elevated aspects of Barossa Ranges. It is here that the Riesling grape finds an environment not disimilar to its brisk old world origins along the Valley Rhine. Beautifully fragrant with a full palate of clean fruit flavours, a very feminine style, balanced by zesty natural acidity.

Choice Adelaide Hills sites are called upon at vintage time to contribute the pick of their fruit for Jacobs Creek Reserve. The dedicated winemaking team will have already spent much time working alongside growers and tasting grapes as they ripen on the vine. Wild indigenous barrel ferments in fine French oak, malolactics and lees stirring, create a remarkable white wine of powerful fruit richness and mesmerising complexity, all within a balanced and modern style of Adelaide Hills Chardonnay.

Jacobs Creek have established a rich endowment of vineyard assets across the premier viticultural precincts of Barossa Valley and beyond. Respect for the land has always been at the heart of the Jacobs Creek philosophy, healthy soils and happy vines invariably yield good wine. Now defining the post modern Riesling style, pleasingly dry, elegant and crisp, generously proportioned with a mouthful of juicy honeysuckle lime flavours. Serve chilled and often, the aperitif of choice and a stylish accompaniement to the freshest seafood.

Jacobs Creek are known for their attractive, medium bodied Chardonnay, a deliciously nectarine flavoured wine, highly appealing for it's purity of fruit, elegance and finesse. As the retention of primary varietal characters are the main objective, the ferment is clarified and inoculated to neutral wine yeasts. Post fermentation, components are treated to a rich, extended lees contact and a touch of malolactic which adds complexity.

Adam Jackson bought the first blocks of land at the heart of Marlborough and took up farming in 1855. His wife planted a gumtree along Jacksons Road, it remains a regional icon and can be seen on the Jackson estate label. It was up to the fifth generation of Jacksons to take an interest in viticulture and establish vines. John Stitchbury released his first vintage in 1991, his love of agriculture and passion for making good wine, earning Jackson Estate the Sauvignon Blanc Trophy at the prestigious London International in 1993.

By one of the most enduring marques in Cotes du Rhone, Antoine Jaboulet established vines here in 1834, his legacy remains, a catalog of the most renowned Vignoble and Domaines in all France. Every year, an exquisite wine is born from the Jaboulet vineyards, an enticing elixir of dulcet appeal and celestial charm that's shaped by nature. Medieval historian Pliny the Elder referred to this wine in his Natural History, but it was not until the seventeenth century, when the site was planted to Muscat, that Vin Doux Naturel was to become famous.

It is a bit of a tradition at Isabel Estate that just before budburst, all the local sheep are rounded up, and the odd goat as well, to be moved off to holding pastures. This is just before the dear ruminants develop a taste for the succulent new shoots which are sprouting. Exposing the ripening bunches to the sun brings on more tropical flavours for a more complete ripeness, this also serves to tame the chilling acidity which can be at teeth dissolving levels in cooler years.

Pinot Gris really loves Marlborough. The challenge is to achieve complete fruit ripeness without the sugar levels going through the roof, which would result in high alcohol and residual sugar, not the style Isabel aims for. In early summer, serious bunch thinning is required, even after laying down lower bud numbers at pruning time. Too much sun on the ripening bunches can thicken and over colour the skins. The Isabel team take great efforts to ensure that each vine is treated to the right amount of sunshine, for perfect harvests of superbly ripened Pinot Gris.

Crafted from the meagre harvest of a precious two acres Chardonnay, planted to the top of a felicitious slope that looks away towards the idyllic pastorals of Victoria's fertile western agriculture. Irrewarra wines are encouraged in the making, to be articulate of the season in which they are grown, to express a pride of provenance and sense of place. It's all about the treatise of terroir at Irrewarra, composing Chardonnay of real structure, big boned, fruity and fleshed, a luxurious minerality in aqueous suspension of penetrating grapefruit characters, cumquat, seashells and brine.

A new wave and the next big thing? Been around forever actually. Great Pinot Gris can only come from fine vineyards. There are two distinctive styles in Australia, zippy with lemon freshness and crisp acidity or the richer, textural, full bodied type. Both share an attractive mineral element that adds complexity. For all you anything but chardonnay drinkers, here's a generously flavoured white, derived from red coloured grapes, crisp and refined, born and bred for food, goes great with charcouterie, fresh seafoods or highly spiced cuisine.

A compelling experience in Chardonnay, crafted by a team of winemakers and viticulturalists who eschew the bland direction and market dominance, increasingly exerted by the oligopoly of corporate players. In a nutshell, they see themselves as innocent bystanders. A collation of Yarra valley harvests from the Primavera, Shaws Road and Tarraford sites, assembled around a core of splendid fruit from the distinguished Sexton estate vineyard on the Warramate Ranges at Coldstream.

McLaren Vale is famous for its Mediterranean clime, ideal growing conditions which yield a distinct genre of Chardonnay, gentle and fruit forward with exemplary balance. Ingoldby can boast the Midas touch with Chardonnay, fashioned to the traditional McLaren Vale style, always displaying lovely elegance and finesse, a rejuvenating wine of focus and length. The citrus, nectarine and soft creamy buttery finish makes Ingoldby the perfect Chardonnay to accompany fresh white fleshed fishes, which we should all be eating twice weekly.

The Angas family share a long tradition of viticulture with the craggy chills on the elevated high country of Valley Eden. Colin Angas established Riesling vines to a gently sloping site in the 1960s. Two distinct sections, the top of slope is leaner and more exposed, making tightly structured wines of crisp, vibrant acidity. Vines further down are planted to vigorous red soils, yielding plumper bunches of fruit, redolent of fresh aromatics and citrus zing. Lime cordial, calico and talc, a dash of minerality, refreshing acidity and a lengthy, textured chalky dry finish.

Classically structured with a well established estate styling, Hunter's have won more than 100 gold at international wine competitions, including Marquis de Goulaine Trophy for Best Sauvignon Blanc in the World at the International Wine & Spirit Competition. Jane Hunter is a highly qualified viticulturist with a long family history of wine growing, she worked closely with eminent Australian oenologist Dr Tony Jordan to achieve the quality of harvests which are benchmarks in the world of Marlborough Sauvignon Blanc.

Hunter Valley Semillon is Australia's most profound contribution to the pantheon of conspicuous international white wine styles. Already showing development after some years in the bottle, the plain label behind this splendid rendition of Hunter Semillon belies the quality of fruit within. A generous wiine with evolving toastyness and sublime middle palate richness.

Fully Organic Certified grown and made, Huia are focused on hand crafting unique wines which express the effusiveness of Marlborough fruit. The range of sites available to Huia provides some exciting opportunities for vinification through traditional as well as more modern techniques to increase the depth of flavour. Fermented to a dry, adults only styling, elderflower notes, red bell pepper and nettles lift the nose; the palate is exquisitely balanced and refined, the excellence of terroir imparts a structure of rich minerality.

Grazing pastures invariably make the most auspicious soils for winegrowing. Hugo owe their splendid provenance to a mixed farm which ran sheep and assorted cattle, dairy and tomatoes, almonds and of course grapes. Chardonnay vineyards came much later, but McLaren Vale, influenced by balmy maritime climes and populated by olive groves, is highly favourable to white grapes. Hugo choose to frame the natural charm of McLaren Vale Chardonnay with a supple touch of oak, allowing the fruit to speak for itself, a ripe peach and nectarine style, perfect for chicken caesar or salade niçoise.

Famille Hugel's Schoelhammer is an uber elite block, thirty priceless rows of Riesling, planted to a steep slope of ancient alluvial, calcium rich soils, overlooking the village Riquewihr at the heart of the illustrious Schoenenbourg vineyard. A place that's renowned throughout the world of wine, Schoenenbourg has been the source of Riesling for Europe's aristocracies since the seventeenth century. Boldly structured yet exquisitely balanced, suave and mineral rich, elegantly oyster shell dry, a mere two hundred dozen are ever made from any vintage.

Schoenenbourg is an illustrious Grand Crus vineyard, planted to rich alluvial sediments on a southeast slope, just north of the village Riquewihr in Alsace. Renowned throughout the world since the seventeenth century for the quality of its Riesling, it remains one of the great enduring vineyards of all time. Hugel retain the best hand picked parcels, grapes are gently pressed and settled for a warm vinification in traditional oak barrels and vats, bottled the folowing Spring and sent to the Hugel estate cellars for an extended course of age before release.

Crafted from fruit picked off the finest blocks of old Hugel vine at the heart of Grand Crus Schoenenbourg, source of the most distinguished Riesling wines for centuries. Selected long ago by ancient vignerons for its auspicious, steeply sloped, marl, dolomite and gypsum soils, the great philosopher Voltaire was moved to take up viticulture here. Treated to an extended term of bottle age under the Hugel estate cellars, remarkable crystalline textures, refined minerality and delectable apple ginger fruit, a respendent Riesling from the noblest Alsace vineyards.

The pick of Pinot Gris from the three finest Hugel blocks on the propitious chalky terroirs of Pflostig in Riquewihr. Vinifications are all gently gravity fed in and out of traditional fermentation barrels and vats until a light filtration and bottling in the following Spring. Golden delicious, acacia and greengage, honey and brioche and liquorice, supple smokyness, calico, pebbles and flint, its luxurious minerality and lingering complexity makes Hugel a refined accompaniement to haute cuisine recipes featuring truffle and the freshest mushrooms.

The splendid Alsatian tradition, of assembling wines across a number of varietals, into a whole that's greater than the sum of parts. Hugel offers the suave, spicyness of Gewurztraminer, the body of Pinot Gris and finesse of Riesling, grapiness of Muscat and refreshing character of Sylvaner, within a single, exquisitely balanced wine. The long and cool growing season of the Riquewihr plateau, makes a major contribution to the cohesion of this unique, dry wine, adding finesse and encouraging a harmonious integration of the complex characters.

Hugel is one of the world's great wines. A joy to savour and to fully appreciate its freshness and purity of style, a flavoursome Riesling that everyone should enjoy far more often. Made by those wonderful folks who invented Riesling, grapes are grown in a region that has been producing the world's most reasured white wines for millenia. Hugel is vinified exclusively from fruit grown to sites in and around Riquewihr, managed by vignerons under contracts which have lasted for generations. A fine match to all good seafood, poached, grilled or smoked.

One of the world's most cherished wines, founder Hans Ulrich Hugel was chairman of the Riquewihr Corporation of Winegrowers during the 1640s. The Hugel estate vineyards have remained in Riquewihr ever since. Unique mesoclimes yield a distinctive style of Pinot Gris, richly flavoured yet charmingly dry, a true gastronomer's delight which calls for cuisine. Hugel make the world's most satisfying Pinot Gris, the wine of choice to accompany fine faire, dover sole almondine or a creamy sauced lobster, pheasant terrines and foie gras.

The great speciality of Alsace, it is only here that the piquant aromaticness and decadent richness of Gewurztraminer achieves such opulence. A long cool growing season is essential, the temperate yet sunny days and clear chilly nights of Riquewihr, ripen Gewurztraminer at a slow steady pace, infusing grapes with acrid florals, turkish delights and maghrebi spice. Pungent yet suave, it can be enjoyed on its own but makes a marvellous accompaniment to full flavoured cuisines, smoked meats and curries, tanjin or well spiced faire.