Sacred Hill has graced the tables of royalty and movie stars, claiming a litany of awards and sharing accolades with some of Australia's most cherished wines. A fruit driven Chardonnay style with great texture and superb balance, crisp acidity and zesty citrus stonefruit characters balanced by a subtle touch of Fench oak. A wonderful partner to all seafoods or freshly tossed chicken caesar.

The Sacred Hill range has claimed countless awards at major national and international competitions, leading reviewers and industry pundits have extolled the exceptional quality and value of this popular and enduring brand. An excellent everyday sparkler endowed with lively creamyness and extravagant biscuit richness, its delicate acidity and finely effervescent fruit characters make it the chiller of choice to accompany natural oysters with a squeeze of lemon and pinch of pepper.

Redbox have claimed a multitude of medals and awards over a brief succession of impressive vintages, not bad for a recent starter. Pericoota is a gentle Shiraz wine offering complexity, harmony and supportive oak, drinking beautifully while young, with the capacity to age gracefully.

Pressing Matters attenuate their Riesling with supple variations around the time of picking, vinification temperatures and completion of ferments. Here's the perfect level of sweetness to titillate and excite the most discerning enthusiast. Just nine grams residual sugar are enough to enhance the palate with richness and complexity, add ripeness to the flesh and perfumes to the bouquet of juicy fruit. Led by its lovely floral nose, the supple touch of nectar softens the purse of lime lemon, making R9 the perfect partner to seafood, oven baked recipes or succulent white meats.

A mix of Riesling clones, D2V3 and 198GM, F8V13 and 239GM are planted on their own rootstock at a density of 5000 vines per hectare. Medium sweet dry at 69 grams residual sugar, its bouquet of florals and honeysuckle, oranges and lime precedes a succulent palate in perfect balance, candied apple flavours and white peach are balanced by divine minerality. Pressing Matters are also significantly lower in alcohol than most Australian Rieslings, the intense fruit flavours are balanced by an amazing natural acidity. The Riesling of choice to accompany crayfish or delicately sauced marron.

Pressing Matters are inspired by the Mosel style, fashioned to reflect and optimize the outstanding qualities of which Tasmanian Rieslings are capable. Greg Melick has been an avid consumer of the world's finest wines for decades, his own cellar is filled with first growths and he has spent many years touring the world's great vineyards. He is also a wine judge with twenty years national and international experience. Pressing Matters R139 is the lusciously sweet style of late picked Riesling, finished to 139 grams residual sugar, ideal for full flavoured consomme or the richest desserts.

Greg Melick is Tasmania's most senior barrister, he carries rank in the Australian Reserves and nurtures a penchant for fine Burgundy. A consuming desire to make his own wine led him to a northeasterly slope along Tasmania's Coal River, fourteen remarkable hectares of well drained viticulture which had previously been used for grazing. Yields are kept very low and Melick's Rieslings are finished at four different levels of residual sugar, R0 being bone dry, simply superb for haute cuisine, very much in the timeless styling defined by the savoury classics of Alsace and Mosel.

The top cut, off a mere four hectares Pinot Noir, eighteen different rootstock and clone, all picked by hand and separately fermented. Parcels are treated to minimalist vinification and the extravagance of a Vaslin Bucher basket press, followed by a year in the finest French oak barriques and three years cellaring before release. Assembled for eloquence and complexity, a strict cull of twenty barrels brings the final Cuvée into amazing focus. Filled of red and black fruit flavour, cherries and plum, the succulence of its exquisite acid line, draped in a pleat of undulating, velvety tannins.

There are two places of the most profound provenance along Coal River Valley called Belmont and Richmond, just a short drive northeast of Hobart. Both are a part of the early Australian experience, places of great historical import, sites that were selected during first settlement on the basis of their fertile endowments and promise of pastoral opulence. The vineyards Cooinda Vale and Butchers Hill were trained to yield a restricted harvest of the most exclusive Tasmania Riesling. Its prominent nose of indulgent perfumes, white jasmines, lemon zest and peach, a mesmerisingly mandarin palate, moreish and mineral.

Three generations of the Pooley family have grown up amongst the difficile vineyards of Coal River Valley. Here is a place that grows Pinot Noir of marvelous complexity, the ancient terrains and lowly latitudes make a mean microclime for a bounty of the most stubborn harvests. Priority is given to the sanctity of the soil, take care of mother nature and she will reward you with simply awesome Pinot Noir. Redolent of violets, cranberries and soy, the lip smacking fruitiness of black cherry cola, driven by the stalk of whole bunch ferments, aged in a cosset of the finest French oak.

The textural excitement and arcadian funk of a mostly whole bunch pressed Pinot Grigio. A minor part of the harvest is separately picked and destemmed for twenty days of ferment on skins, gently hand plunged every other day for a modicum of extraction. Batches are pressed off skins and assembled into the finshed wine before a requisite spell of maturation on fine lees. Nashis, pears and bright persimmon spice, her palate is plush and generously fleshed but held firm through fine grape tannins and lacy acids, mouthfilling of pears, applejack and aromatic white floral.

From parcels of toothsome Tasi Traminer, selectively harvested off the pick of fully mature vines. Bunches are destemmed and treated to an overnight soak before a course of well chilled ferments on gross solids. A stretch of rest on fine sedimentery lees tightens the palate and softens the tangy white grape tannins. The adorable auras of rose petal, pot pourri and fragrant caravan spice, juicily ripe quinces, orange fruit gums and a beam of sunshine. It's the topical tryst of Traminer that's full of flesh and bedecked with oodles of more moreish Turkish delights.

Planted in the 1980s, Cooinda Vale is constrained by a shallow rooting depth which limits vigor and limits the vines to low yields of the highest quality Pinot Noir. Grapes are completely whole bunch fermented through the action of wild indigenous yeasts, pressed to a luxuriously high proportion of new French oak barriques for a timely ten months of age. Tightly wound with black pepper, stalky tannin and blue berry redolence, its punchy strawberry jube fruits, seasoned by bay leaf, shitake and red gravel undertones. A mere hundred dozen are made.

At just three kilometres from Frederick Henry Bay, Butchers Hill can count on the sobering maritime winds to challenge the vines and restrict the harvest to small yields of the tastiest fruit. The winemaking is unhurried, wild ferments and good oak complete a curvaceous cuvée. It's Pinot for the punctilious, the sugars are intense, the textures satin smooth, the tannins toothsome and assured. Its crimson purple countenance, presages ripe raspberries, roses and fragrance of bay, a shave of ginger and sprinkling of soy, lingering over a length of crunchy cherry acids and glossy graphite tannin.

Poole’s Rock are crafted by the highly awarded Cockfighter's Ghost team, they know their work well and embrace the philosophy that great wines really are made in the vineyard. Not a bad effort for a Pinot Noir that's grown and vintaged in Tamar Valley but actually made at the Cockfighter's Ghost wineworks at Pokolbin in the heart of Hunter Valley. Established by a McQuarie banker who knows his wine, nothing short of the finest Pinot Noir has been sourced to be treated to an extravagant, no expense spared vinification.

As Australia's first PhD in viticulture, founder of Pipers Brook Vineyard and Pirie Estate, recipient of the Australia Medal for his services to Tasmanian tourism and wine, Andrew Pirie's contribution to the industry is almost without peer. Pirie Sparkling is the latest instalment of a project that began with the inaugural launch in 1995, it was received with immense international acclaim. Matthew Jukes declared it the greatest sparkling wine ever produced outside of Champagne! Pirie endures as one of the nation's most pre eminent, luxury level effervescent wines, its vigorous mousse persisting on a fine mineral finish.

Pirie are devoted to the artisanal élevage of fine Tasmanian Sparkling. Parcels of Chardonnay, Pinot Noir and Meunier are assembled around a reserve of aged vintages, the objective being to produce a consistent, full flavoured wine. Aromatically bready, toasty nots unravel over creamy autolysis characters from ageing on sedimentery yeast lees, all balanced by the crispness of apple and tangy citrus curd. True Method traditionelle in the fashion of the old world's most illustrious estates, followed by a minimum of eighteen months on lees before disgorging.

Established by Andrew Pirie AM, Australia's first PhD in viticulture, a man consumed by a passion to develop Tasmania into one of the truly great wine regions of the world. The Pirie vines are fortuitously planted along Tamar Valley, at latitudes very similar to Burgundy's Cote d'Or. Pinot Noir grown here has caused quite a sensation among international cognoscenti. Pirie South is about exploiting the quality and finesse of north Tasmania's fruit, to produce fresh, aromatic wines which drink beautifully while young and complement today's uber fresh styles of cuisine.

A fully engaging Riesling with alluring perfumes and elegant structure, from sites in the Pipers Brook and Tamar Valley of northeast Tasmania, an inspiring interpretation of the steely, complex wines of Alsace. The vineyards are vertically integrated through a rigorous regimen of site selection, viticultural development and management. This style of Riesling bridges the gap between the traditional Aussie which proffers citrus, chalkiness and calico, as opposed to their French counterparts which exude floral scents and offer refined, fruity palate structures.

From vines planted in the 1990s, to estate vineyards in Tamar Valley and around Pipers Brook. The fully ripe expressions of West Tamar are balanced by the naturally high, flavoursome malic acidity derived from Pipers Brook, achieving a tight, refreshing and complex style. The vines are meticulously hand tended, maximizing exposure of the bunches to the sun, realizing harvests with the most intense flavours. A generously complex wine of remarkable intensity, courtesy of the natural skin tannins, so ideal with antipasto, oven roasted turkey or white game.

Philip Shaw was twice International Wine and Spirit Competition's Winemaker of Year. Following a career as chief at Rosemount and Southcorp, Shaw struggled to determine the most favourable terroir in Australia until he accidentally caught sight of the undulating countryside whilst flying over Orange in New South Wales. Shiraz from Orange differs to Australia's warmer regional styles. Reminiscent of a Rhone Valley, Orange Shiraz displays distinct bright spice with a fine pepper character revealing the vineyard's cooler, elevated origins.

A core of resplendent Hunter Valley Semillon with a slightly smaller portion of Orange grown fruit, assembled into a tightly integrated, stylish white of soft textures and crisp refreshing fruit. Pepper Tree is through and through, a Hunter Valley operation which postulates that grapes grown ouside of their locale should be explored. So what could be better than the elegance and finesse of Hunter Valley Semillon matched with a vibrantly aromatic and exhileratingly flavoured component of Sauvignon Blanc, picked off the splendid climes of the New South Wales highlands.