'100% Semillon spending 6 weeks on skins in a funky egg fermenter. Pressed to barrel for a further 6 months of aging without any preservatives. Les...
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'From over 5000km they came - across both the Nullabor and Bass Strait - five trucks, one train and a boat carrying eight varieties, from five reg...
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'Trebbiano from Swan Valley, gewurz and riesling from Great Southern. Bryan Martin of Ravensworth needed hand with no fruit in smoke-filled 2020 o...
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'100% Cinsault - This is lighter still, fermented for 10 days on the skins. Red apple, red cherry and a little earth. Juicy and fresh with soft tan...
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If the Loire Valley had a Grand Cru site this would be it! Not just a top-notch Chenin Blanc, but one of the best white wines you could find anyw...
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