The excellence and refinement of a pure Chardonnay Blanc de Blancs, hand crafted in the old world way, for elegance, balance and finesse, offering magnificent complexity and exquisite length. Sourced from a terroir and clime very like the viticole of Champagne, Jansz offers a nose, palate and texture, that's uncannily similar to her prestigious French siblings. One of the nation's finest effervescent wines, a satiating aperitif style showing lifted fruit and complexity which defines Tasmania as the new world's most superior appellation in sparkling wine.

Jansz was Tasmania's first wine to be made according to traditional Methode champenoise, the only specialist on the apple isle, solely devoted to the art of sparkling. Late Disgorge is the extravagant technique of bottle ageing on sediments for an extended period. An exemplary vigilance in the vineyard realizes meagre yields of the most extraordinary quality fruit, to be exactingly crafted into a pinnacle of the wine makers art.

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.

From the earliest days of viticulture, farmhands would prune vines each winter to ensure a good crop of grapes the following season. They discovered that meats grilled over the discarded canes acquired a unique, slightly sweet smoky flavour. All across Europe, the burning of vine canes became a midwinter festival. The team at Hungerford Hill have revived this ancient tradition, a celebration of the synergy between barbeques and good wine, Vinefire makes the perfect match to grilled meats and seafood, seared vegetables or fried rice.

Helm are the descendants of Rhineland growers who established vineyards at Albury and Rutherglen in the 1860s. A supreme parcel of fruit from Juliette Cullen’s vineyard, established 2005 at Riesling friendly altitudes of 620 metres on the western foothills of Snowy Mountains. Grapes are all hand picked and driven back to the Helm wineworks at Murrumbateman in the early hours of morning for a brisk vinification. An engagingly outspoken style of Riesling, lime and pear perfumed nose, vivid tropical fruits throughout, a tangy, eye watering citrus finish.

A single vineyard, strongly terroir wine by maestro Ken Helm AM, from fruit picked off neighbour Al Lustenberger's property, only released under the premium black label if it reaches the highest quality benchmarks. Since 2005 the collaboration of Lustenberger and Helm has claimed more than fourteen trophies. Ken Helm knows from great Riesling wines, he remains custodian of a heritage that's been handed down for generations, brought to the new world in the 1860s, by German growers who emigrated from the Rhineland to establish vineyards in Australia.

Cabernet Sauvignon has always been a speciality of Helm. A trip to Bordeaux inspired winemaker Ken Helm and grower Al Lustenburger to perfect the most profound constructs of Cabernet Sauvignon. The Canberra district is perfectly suited to growing this noble grape, as the mesoclimes, so similar to those of Bordeaux, are influenced by trade winds during summer which carry a whiff of sea salt and stimulate the vines. Helm's inaugural vintage immediately attracted praise from the industry press and claimed significant wine show awards.

Ken Helm was a founder of the International Riesling Challenge and was awarded the coveted Wolf Blass Award for his endeavours with Australian Riesling. The Halbtrocken style of Riesling, an astutely defined balance between the savouryness of cold climate Canberra, juicy apple orchard acidity and ripe grape tannin sweetness. Fragrantly aromatic with notes of honeyed peaches, florals and apricot, its silky smooth palate of sweet jonagold apples, packham pear, lime cordials and citrus zing, finishes long and clean, refreshingly dry.

From the nation's most consequential viticultural precinct, a beautifully balanced wine of moderate acid and low pH, perfect sugar levels and loads of beautiful fresh flavours. Three separate clones from four vineyard blocks in the valley surrounding the winery add to the complexity in flavour and contribute palate structure. An exquisite Riesling bearing the articulate expression of Canberra fruit, its tangy lemon and lime characters will handsomely complement creamy pasta sauces, fragrant chicken recipes and the freshest seafood.

The Canberra district is well known for its temperate climes, briskly invigorated by the salty ocean breezes known as Bateman's breath, its surrounds are so very similar to the venerable viticultures of Bordeaux. Ken Helm planted Cabernet Sauvignon vines here in 1973, coddled since establishment and husbanded by Helm, they yield the most exquisite harvests. An old world style of winemaking encourages the fruit to speak for itself. Matured two years in a luxuriously high proportion of new French oak, a bed of firm ripe tannins underpin a compelling construct of our nation's, most capital Cabernet.

The most sensational harvest of Cabernet Sauvignon that Helm have countenanced in over four decades, assembled around a fifth of superior block Canberra Shiraz. A gentle, traditional, minimalist approach to vinification encourages the quality of fruit to speak for itself. The timeless and enduring Aussie accord, albeit in a very Canberra way, Cabernet provides elegance and structure, Shiraz populates the palate with an intensity of blackberry characters and piquant, peppery plum.

Trophys for Best Bottle Fermented Canberra, Best Sparkling Adelaide, Best Sparkling Murrumbateman Wine Show and 8 Gold Medals! An exclusively Tumbarumba wine crafted from hand picked grapes, mostly Pinot Noir 62% with a third of Chardonnay and a good component of Pinot Meunier. Hardys have taken their sparkling wines very seriously, mobilizing teams of specialist artisans who set the highest standards, traversing the nation to develop the most superior vineyards, whilst honing their skills to stellar heights.

Hardy Wines command an impressive array of viticultural assets throughout Australia from which to allocate the right fruit for each unique winestyle. Hardys have developed vineyards that are highly specialized to yield grapes exclusively trained and husbanded for a non preservative wine. Focusing on ripe and healthy, highly flavoured Cabernet fruit grown to the sultry microclimes of Riverland and the Riverina, Hardys have fashioned a scrumptuous wine without the use of any additives, purely for the purpose of enjoying good Australian Cabernet without additives.

A solidly fruit focused, complex Shiraz Viognier, with a tot of Durif providing Je Ne Sais Quoi. Dry, arid conditions prevailed around southeast Australia's winegrowing regions, yet below average temperatures were experienced – very similar to the conditions of the classic 2002 vintage. The result was a refined and delicately flavoured Shiraz Viognier, with amazing depth of flavour and virility. 27.6% Hilltops, 25.7% Limestone Coast, 12.9% Heathcote, 11.4% Orange, 7.8% Riverina, 6.1% Barossa Valley, 3.1% Eden Valley, 3.1% Fleurieu, 2.3% Yarra Valley.

Established 1917 amongst the unique agricultural landscapes which form the environs of Griffith, Hanwood Estate stands today as a pillar of winemaking excellence, passionate about making wines of distinction. Within the expanse of operations at Hanwood lies a small winemaking facility, dedicated to handling minimal amounts of the choicest fruit, treated to state of the art vinification techniques and traditional standards of excellence. Hanwood assembles the pick of Shiraz from local vineyards, Heathcote and Gundagai, Hilltops and the Coonawarra.

McWilliam's Hanwood Estate is one of the nation's most dependable labels, wines fashioned from high quality fruit grown to the finest vineyards. The town of Hanwood itself is a historically significant place, the original site where John James McWilliam was inspired to establish viticulture in 1913. Today's Hanwood makes wines which are enjoyed throughout Australia and in markets around the world, a stylish young Sauvignon Blanc that's crisp and revitalizing, ideally alongside crumbed oysters or freshly tossed chicken caesar.

McWilliams were amongst the earliest pioneers to identify the sunny soils along River Murray as being Terra superiore for the husbanding of vine. Hanwood in particular, was an area John McWilliam earmarked for having the potential to service the growth in domestic and export wine consumption. Hanwood Estate takes great care in the nurture of it's italianate varietal vines, painstakingly hand picking the grapes, taking great measure to include only the perfect parcels of fruit for vinification into a vigorous, beautifully fruit driven Pinot Grigio wine.

From the up and coming, newly established McWilliam vineyards on the Riverina, Hanwood Estate can proudly claim a conspicous win at Chardonnay Du Monde France! The Hanwood district in particular, was an area that John James McWilliam had identified early in the twentieth century as offering best potential to service the burgeoning wine markets. Hanwood is one of the most consistently awarded Chardonnay at its price point and arguably, the most enduring, reliable range of approachable, stylish wines in Australia.

McWilliam's extensive vineyard resources translate into wines which are consistent in quality and style from year to year. Hanwood Estate fashions tightly fruit focused, complex wines with great structure and superb integration. The highly awarded winemaking team reaches out from Hanwod's environs along the Riverina to assemble grapes from sites trained to yield small, intensely flavoured berries which can be vinified into a stylish effort that's highly representative of the great Australian tradition of mouthfilling Cabernet Sauvignon wines.

Harvested throughout the chill of night and early morning, Vermentino is picked later in the growing season to allow grapes to ripen fully and achieve optimal flavour profile. The gently crushed first run juices are cold settled to oak barrel for fermentation to completely dry, followe by eight months maturation on sedimentery yeast lees. Floral and lemon myrtle nose with subtle notes of spice and garden herbs. A soft, creamy, medium bodied style of fresh citrus and tropical fruits characters, delicately spiced, a great balance to the long and refreshing finish.

From a parcel of old Touriga Nacional vines on Block 13 of Farm 130. Grapes are carefully de stemmed for three days of cold soak, vinified through the action of natural yeasts and hand plunged thrice daily over a week of ferments, pressed and settled into seasoned French oak for fifteen months maturation. A juicy style characterised by red cherry and violet perfumes, juicy red berry characters within a light, fragrant structure dominated by its freshness and roundness of palate, a supple red wine showing great purity of fruit over a smooth length of fine savoury tannins.

Crafted from a single parcel of Durif at Block 2609 on Delves Farm, yields are low, the tiny berries are intense with flavour and wrapped in ripe juicy tannins. Grapes are de stemmed and inoculated, plunged thrice daily over a week of ferments, pressed and settled into seasoned French oak barrels for fifteen months maturation. A mouthfilling wine of black cherry and blood plum characters, dark chocolates and spice, full bodied and seductive, its structured Durif tannins in support of a mouth filling, savoury fruit driven palate, defined by its linearity, persistence and drive.

Crafted by a highly distinguished 5 Halliday Star Estate, affording every penurious enthusiast the opportunity to experience one of our nation's superior efforts in elite vineyard, Tumbarumba Chardonnay. Treated to the extravagance of French oak, a rich, fulll bodied textural construct of Burgundy influenced, old world style Chardonnay. Powerful, classy and marvellously detailed in its length and breadth, $32 at the estate cellar door or grab it today $20.90, delivered fully labelled with a 100% money back guarantee, to any destination within Australia!

Mostly Nebbiolo with judicious measures of Sangiovese, Primitivo and Barbera, vinified through the actions of wild yeasts, sent to a repose of seasoned oak for a languid course of cordial integration and timely age. Do these evocative Italians really mix? Indeed they do but it takes the craft and guile of a highly accomplished team to introduce equity and to coalesce the accord into a whole that's so much greater than the sum of parts. Fashioned in the old world way to accompany piquant, fire roasted vegetable recipes or the comfort of succulently braised meats.

Grove Estate became the go to vineyard for esteemed national brands on the hunt for stellar quality Hilltops Shiraz, some very choice parcels of Grove Estate found their way into the winner of the Finest Australian Shiraz Trophy. Immediately identified by early settlers who planted vineyards and made great wine, the Hilltops are renowned for a unique confluence of superior winegrowing aspects. The region's elevated altitudes and slow ripening climes encourage the sultry Shiraz to develop luscious fruit esters and piquantly spiced, milled pepper characters.

There's a very special block of exquisitely good Chardonnay called Flanders Fields, adjacent to the Grove Estate wineworks. Vinified alongside a superior parcel of local Pinot Noir and treated to the full regimen of Méthode Traditionelle, an astonishingly full flavoured effervescent wine brimming with lozenge citrus and underpinned by the toasty richness of sedimentery lees autolysis. An opportune confluence of higher altitudes and chilly climes, ripens the grapes to mesmerising intensity. A zealous adherence to the ways of la Champenoise completes a sensational Cuvée.

New South Wales Hilltops breed a very special style of Cabernet, structured and well endowed, a slightly more savoury palate with brooding bouquets, ripe and ready for early appreciation. Grove Estate played an important role in the development of Hilltops as a significant Cabernet Sauvignon growing region, supplying much of the finest fruit to esteemed national brands before establishing their own label. Fragrant of cocoa curls and melty Swiss chocolate around currants and black bramble, exquisitely balanced along a long line of refined, affable tannins.

The final word in luxury Sparkling by the House of Burge, a slightly larger percentage of Pinot Noir to Chardonnay, assembled from the superior sparkling wine vineyards at Pipers Brook. Grapes are all hand picked and sorted, chilled and whole bunch pressed, treated to the full Methode Traditionnelle and tiraged for optimal effervescence, before sending to cellar in own bottle for an extravagant eight years. A final addition of Liqueurs d'Expedition imparts even greater complexity and introduces the ultimate indulgence of toothsome, palate richness.

Frogmore Creek is one of Tasmania's most highly awarded wineries. Situated at Penna, just outside Hobart, critical climate indicators such as rainfall and temperature, sunshine hours and number of rain days, combine in perfect balance to create an ideal natural environment for the harvest of richly flavoured Riesling. Slow ripening conditions yield fully developed fruit with an even acidity and exquisite balance. Dry and icy polar winds serve to dehydrate the grapes, a freeze concentration of chilled pressings intensifies natural sugars and heightens flavour.

Freycinet Vineyard lies on a namesake peninsula in northeast Tasmania. Situated on the 42nd latitude, the property enjoys a unique microclimate. The long growing season extends into May, combining much sunshine and warm days, winter rains with no frosts, ideal for the production of excellent quality cool climate fruit. The vineyard sits a hundred metres above sea level, at a distance of twenty kilometres from the coast, the climes here are very maritime. At harvest the grapes are bursting with flavour.

Such are the favourable microclimes around Tasmania for the production of world class Pinot Noir, that they have attracted the interest and investment of some of the great Maisons of Burgundy. The soils that lay beneath the vines at Freycinet are terre extraordinaire, it works closely with the low altitudes, idyllic conditions and refreshing maritime winds, to encourage the vines into yielding the most extraordinary harvests of Pinot Noir. Louis brims with splendid cool climate characters, impressive for it's burgundian styling, while being unambiguously Tasmanian.

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.

Freycinet Vineyard is situated on Tasmania's sunny eastern coast, approximately halfway between Launceston and Hobart. The philosophy is to keep things simple, to make a wine as big and as beautiful as possible, to allow the fruit of the vineyard to express itself with little human influence. Vines were established 1980 and yield limited harvests of the most intense fruit. Cabernet Sauvignon, Merlot and Franc are treated to the extravagance of eighteen months French oak, for a succulent Medoc style, redolent of black currant and bramble, olives, herb and cedar perfumes.