Within the golden triangle of Gundagai, Murrumbateman and Tumbarumba, you'll find some of the most auspicious viticulture on earth. Eden Road have assembled the best barrels Chardonnay from the distinguished Courabyra and Maragle vineyards, a mere 400 cases are made each vintage. Delicate handling, a repose on sedimentery yeast lees and judicious exposure to oak, have infused beautiful creamy mouthfeel, ripe varietal acidity and luxurious slate minerality. Structural firmness and seamlessness between all parts, before a long, white satin finish.

A decidedly cold climate style of Shiraz from some of the chilliest terroirs in the land. Its piquantly spiced black pepper nose, blackberry bouquets and winsome floral notes, waft on to a palate of sweetly dark berry flavours, medium bodied Rhone style of delightfully chewy tannins and persistent brambleberry acidity, resolving on a long savoury finish.

The fruit of choice blocks from two superior vineyards are treated to a regimen of old world techniques, including whole bunch and small batch ferments through the action of wild indigenous yeasts. A redolent Pinot Noir of fragrant red licorice and lifted spice notes, bright blue plum and red fruit flavours, apples and briar over a long velvety palate, dressed in a negligee of smooth velvetine tannins.

The ripe core of fruit from a vineyard just north of Murrumbateman Village at 630 metres above sea level on an ancient de-composed granite belt, running along both sides of Barton Highway. A propitious site for realizing yields of Pinot Gris with intensely lifted fruit characters and judiciously juicy acidity. Her striking coral pink hues precede a mouthfilling style of smashed strawberries, poached pear and soft white peach.

A compilation of parcels from Tumbarumba, Maragle and Courabyra Vineyards, whole bunch pressed into seasoned French oak barriques for a wild, indigenous yeast ferment, followed by a year of maturation. Lovely lifted citrus and stone fruits to the palate and bouquet, white flowers and barrel spice, intense with lovely acid balance.

Canberra may be the chilliest city on the mainland but it also yields vintages of remarkable, world class wines. Riesling vines love the chilly, crisp and cloudless Murrumbateman skies, stimulated to yield parcels of the most intensely flavoured, ripe and complex fruit. Grapes are all hand picked and whole bunch pressed, cold settled and racked off gross sediments for vinification and a term of repose on fine lees. Inscrutably clean, elegant and refined, a suggestion of tropicality, lychees and lime, supported by the luxury of mineral and chalky, winsome aplomb.

From the home of the 2009 Jimmy Watson, just twenty kilometres outside of Canberra. The team at Eden Road operate a single estate vineyard at Murrumbatema, they also collaborate with leading local growers and retain access to the finest harvests in the greater Hilltops region. The aim at Eden Road is to take a highly exacting approach to the winemakers art, subjecting samples of candidate parcels to a scientific analysis, while endeavouring to work the fruit in a way that's gentle and unobtrusive, for the realization of articulate, high country wines.

The maritime climes of Tasmania's windswept east, feature some of the most fortuitous terroirs in the world of wine. No grape is as eloquent as Pinot Noir in articulating the uniqueness of its provenance, Eddystone Point speaks of natural beauty and a pristine place. Long standing relationships with the finest growers, means access to the most splendid harvests, precious parcels of intensely flavoured berries, to be crafted by the stars of the Hardy winemaking team, passionate artisans with a devotion for the sublime, pastoral endowments of the apple isle.

Crafted exclusively from choice harvests of Tamar Valley and east coast fruit, the backbone of which originates from the elite Kayena Vineyard, one of Tasmania's smartest renderings of effusive and textural Sauvignon Blanc. Devil's Corner is crafted to an early drinking style, the perfect luncheon white with an affinity for all seafood, mussels and oysters in particular.

Tamar Ridge have earmarked some of their finest Kayena Vineyard fruit for the Devil's Corner, a pure, crisp and rejuvenating wine displaying vibrant Pinot Noir varietal characters and remarkable approachability. Choice parcels selected from estate blocks along the east coast of the apple isle contribute balance and complexity. Fruit driven and redolent with juicy red cherry/ berry flavours, an eager to please, fully integrated wine with supple oak and gentle tannins.

Devil's Corner is a section of Tamar River planted to the Kayena Vineyard. It is a calm area of refuge for sailors away from the potentially wild waters of Whirlpool Reach to the south, it has been used as such since earliest settlement. Devil's Corner makes a pure, crisp and refreshing Pinot Grigio wine, displaying vibrant fruit qualities, a high degree of approachability and universal appeal. Like all Tamar Ridge releases under the Devil's Corner label, this Pinot Grigio is made for early drinking, preferably alongside a feast of the freshest Tassie seafood.

Tasmania is recognized internationally as the source of world class sparkling wines. To this end, even the great Champagne Houses have established vineyards throughout the Apple Isle for the purpose of creating the finest sparklers. Devil's Corner wines are pure, crisp and refreshing, offering vibrant fruit qualities and immediate enjoyment. An assemblage of sparkling wines from across several years all contribute subtle layers of flavour and complexity, evolving the palate and artfully integrating the unique expressions from each vintage.

There really is a Devil's Corner and it's a section of Tamar River, very near Kayena Vineyard. The lee is a calm area of refuge for sailors away from the potentially wild waters of Whirlpool Reach to the south, it has been used as such for over two hundred years. Devils Corner are Tasmanian wines of the highest order, reflecting the natural variations engendered by climate and soil. Crafted from East Coast and Tamar Valley fruit, a Chardonnay wine of beautifully preserved Tasmanian bucolic charm, to accompany creamy risotto and the freshest fishes.

Single site, mature vineyard Pipers Brook Méthode Traditionelle, crafted from hand picked fruit and treated to full malolactic for softness, followed by an extravagant term of two and a half years in bottle on sedimentery yeast lees. Luxurious creamy textures and richness across the palate, driven by its fresh citrus vitality and wild strawberry effervescence, over underlying sourdough, truffles and earthyness, a finely structured palate with racy acidity, resolving on an endlessly fine, elegantly evolving finish.

The masculinity of Blanc de noirs, a pure Pinot Noir Cuvée, sourced off a single vineyard within the nation's most exclusive sparkling wine appellation at Pipers Brook, treated to the full luxury of old world Methode traditionelle. Limited yields from fully mature vines and an exacting, artisanal vinification are central to the quality of effervescent wines at Delamere. Pinot Noir is a specialty, yielding an effusive sparkler of sophistication and conspicuous weight of fruit, to savour as a refined aperitif or match with haute cuisine.

Pinot Noir is selectively hand picked off some marvelous old vines, now into their fourth decade. Just over half of the fruit is selected from D Block, a parcel that's specifically husbanded for Rosé. Grapes are destemmed into open top fermenters, a third of the fruit is included as whole bunches. A wild indigenous yeast vinification over the course of a fortnight brings the ferments to complete dryness, for an adults only style. A small amount of blush hued saignée is added to round out the bouquet and infuse the rakish pink.

One of Piper River's original vineyards, Delamere have established an enviable reputation amongst enthusiats, for releasing a continuity of profound vintages in Tasmanian Pinot Noir. Not just a home of good wine, the Delamere property is a centre of cultural events, hosting Shakespeare in the Vineyard every March, a celebration of gastronomy, the performing and visual arts. An exclusively single vineyard, Pipers River Pinot Noir, from fruit grown to fully mature vines, to be decanted before service, in the tradition of the world's finest growths.

Single vineyard Pinot Chardonnay, from the exclusive appellation of Pipers Brook, crafted to true Methode traditionelle, the full course of bottle riddling and disgorgement, liqueur de tirage and reseal. The latitude and mesoclimes at Delamere are uncannily similar to the Champagne growing terroirs of la Bourgogne, ideal for the realization of sparkling wines, endowed with old world charisma. A luxurious Tasmanian Cuvée with opulent nose and textural palate, to savour alongside sophisticated canapes.

Pinot Noir is selectively hand picked off some marvelous old vines, now into their fourth decade. Just over half of the fruit is assembled from the closely cossetted vines of D Block, a precious parcel that's specifically husbanded for making Rosé. Grapes are destemmed into open top fermenters, a third of the fruit is included as whole bunches. A wild indigenous yeast vinification over the course of a fortnight brings the ferments to complete dryness, for an adults only style. A small amount of blush hued saignée is added to round out the bouquet and infuse the rakish pink hue.

Superior single site Sparkling Chardonnay from elite rows of vine on Delamere vineyard at Pipers Brook. Fruit is whole bunch pressed, indigenous yeast fermented and treated to full malolactic, followed by a wildly extravagant four years in bottle on fine sediments and reseal with less than 2 grams of liqueur tirage sweetness. A pretty and delicate nose of fruit blossoms, white peaches, uber ripe apple and a luxurious hint of oyster shell, rich and refined stonefruit characters across the palate, ripely picked orchard flavours, warm nutty notes and brioche toastyness.

De Bortoli can proudly claim to have written the book on Australian dessert style Semillon. Each year, the award winning team singles out the most appropriate parcels of Semillon, where the best conditions exist to let grapes hang on the vine until they have been affected sufficiently by Botrytis cinerea. The desired levels of noble rot are achieved through a painstaking course of hand pickings over a period of several weeks, performed ceremoniously each vintage around the shortened daytimes of a winter solstice.

De Bortoli have the winning touch with the more obscure and esoteric varietal grapes, by virtue of an impeccable attention to detail and consuming passion to make good wine. Petit Verdot is a thick skinned, late ripening grape, which is often included in Bordeaux styled reds. It thrives under the warmth of the Riverina sun and produces a solid wine with rich bramble flavours and swarthy tannins. A match to sauced lamb and flavoursome, juicy casseroled meat dishes.

Durif has been grown in the Riverina for many years, where it produces strong heady wines with good colour, excellent tannins and exciting varietal fruit characters. A native of the Valley Rhone with a susceptibility to rot under inhospitably cooler climes, De Bortoli's Durif is grown to sunny vineyards in the Riverina which favour the grape and stimulate the development of piquant flavours. A medium bodied yet intensely flavoured red wine with upfront Durif complexity, supported by firm tannins and supple oak.

The Lovedale district of Hunter Valley is synonymous with world class Semillon. Resolved to make a transition from mining to wining, the De Iuliis family acquired a grazing property along Lovedale Road and established vines in the early 1990s. The remarkable quality of fruit made their harvests an essential inclusion for some of Hunter Valley's most conspicuous brands and memorable vintages. De Iuliis reserve the pick of crop for their own label, claiming dozens of trophies and a place on the Gourmet Traveller winemaker of year list.

The De Iuliis property along Broke Road at Pokolbin is a picture of pastoral idyll, spotted gums and mallee eucalypts surround the tranquil vines, breathtaking vistas of Brokenback range contribute to a mesoclime which encourages harvests of exquisite Chardonnay, defined by rich esters and refined acidity. Small yields and hand picked grapes, extravagant French oak treatments and a priority on preserving the textural integrity of a splendid wine, an astonishingly engaging experience for savvy white wine appellants and the most adroit Chardonnay enthusiasts.

Noble One is a national icon and one of the world's great dessert wines. It caused a sensation when first released and continues to claim prestigious accolades around the globe. Enjoyed by the most discerning enthusiasts and industry savants everywhere, Noble One has gained much prestige for Australian wines. De Bortoli call upon a canon of choice vineyards which consistently yield Semillon grapes of great lusciousness and intense botrytis flavours. Each offers unique characters and charm, a secret to the complex and engaging Noble One style.

Unassailable as Australia's most eminent dessert wine, Noble One created an international sensation when it was released, it has become one of the most renowned marques in new world wine. Bespoke blocks of Semillon, grown to mature De Bortoli estate vineyards, are watched each year, as the vagaries of vintage determine whether conditions are present to Botrytise the grapes. The making of Noble One is never rushed, each vine represents an individual harvest, as the optimal day of picking may vary greatly from block to block and row to row.

De Bortoli hold an extensive collection of barrel aged wines. Stocks of fortified and botrytised Semillon are drawn on from time to time to assemble into a wickedly decadent wine of rare opulence. Black Noble has most notably claimed Gold and Silver at the prestigious London International. Created by Darren De Bortoli, it is an inspiration from a 1930s wine made by Vittorio De Bortoli. Black Noble is extraordinarily unique and has been compared to the great wines of Jerez.

Peter Dawson and Tim James worked together at Hardy's for twenty years. Their Dawson and James label is as much about personal passion as it is about professionalism. Meadowbank single vineyard Pinot Noir is the realization of a long held ambition, also anticipated by industry peers, many of whom have been mentored by the two old hands. Their precious Meadowbank property on the banks of the Derwent makes a quality of Pinot that's highly articulate of it's provenance, tucked away in the cool and collected wilderness of the Tasmanian southeast.

Single vineyard Chardonnay from vines planted to the Meadowbank property, bounded by the fast flowing, pristine waters of Derwent River. Gerald and Sue Ellis established their first plantings on the rugged terrains of Meadowbank in 1974, the vineyard now holds a special place in the history of Tasmanian viticulture. Stephen Hickinbotham was the first to recognise potential of the site, Dawson & James Chardonnay vines were sown in 1989 and vine age now plays an important part in the flavour development and ultimate balance of the precious fruit.

Swansea is a favourite destination on Tasmania's east coast, renowned for its warm dry holiday season. Less than a kilometre from the sea, Dalrymple's block of Pinot Noir clones MV6 and 115 are planted to a sunny northern slope of basalt soils, overlooking the panoramic vistas of Great Oyster Bay down towards Freycinet Peninsula. A mix of whole bunch and destemmed fruit are treated to a week of ferments and frequent plungings, followed by fill to seasoned and new French oak barriques for malolactic and ten months maturation.

From a single block of low vigor Pinot Noir MV6 clone, just east of the small central highlands town of Ouse at the very heart of the apple isle in Derwent River Valley. A place of low rainfalls and drying winds, sunny days and cooling nights. A combination of destemmed and whole bunch fruit are treated to a wild indigenous ferment and frequent pumpovers, followed by pressing into a high proportion of new French oak barriques. An august style of Pinot Noir with the structure and substance to match with lamb, game meats and dark meat fowl.

Coal River Valley is most conspicuous for disappointingly low rainfall and punishingly dry winds. Dalrymple conducted an exhaustive search of the region to find a choice site offering excellent moisture retention under the lee of protective trees. A mix of whole bunch and destemmed grapes are treated to a week of wild indigenous yeast ferments and frequent pumpovers, drained and pressed to an extravagantly high proportion of new French oak hogsheads for a term of age. A beguilingly beautiful wine, open before service and allow the layers of complexity to unravel.

Nestled within a cocoon of mixed vegetation and rolling hills, Dalrymple enjoys a unique and seductive aspect shared by only a few boutique vineyards littering Tasmania's Pipers River region. Discovered by Dr Bertel Sundstrup in 1987 after a long search for the perfect site, this small mature vineyard is now owned by the Hill Smith family and produces some of Australia's most distinctive cool climate, regional wines. Dalrymple is a textural Sauvignon Blanc, refined and exquisitely balanced, aromatic yet pleasingly dry, generous with ripe cumquat flavours.

Nestled in a cocoon of mixed vegetation and rolling hills, Dalrymple enjoys a unique and seductive aspect shared by only a few boutique vineyards within the Pipers River region. This succulent and fresh, exclusively Pipers Brook Pinot Noir is fashioned from grapes that are chosen for their juicy flavours of ripe red berries, raspberry and plum. A natural ferment is encouraged and Burgundian techniques are applied, culminating in a complex yet harmonious wine that sings of fresh fruit and offers supple, velvety textures, built to be fully approachable while young.