From a single parcel of late ripened Pinot Gris, planted to a steep half hectare block on Prophet's Home Vineyard. The recipe for making Vin de Paille dates back to 800BC, grapes are selectively hand picked onto racks and dried in the loft of a barn for several weeks, slowly whole bunch pressed and treated to thirteen months of ferment through the action of wild indigenous yeasts. A beguilingly layered and complex wine of extraordinary freshness and imposing structure, only sixty dozen bottles are made with each vintage.

$9499each $1139DOZEN EACH DOZEN

$2799each $335DOZEN EACH DOZEN

$2899each $347DOZEN EACH DOZEN

The idyllic hillsides of Langhe are the most felicitous winegrowing climes in Piedmont, amongst the finest viticultural precincts in all Italy, it has been this way for millennia. Alfred Prunotto established a peerless reputation for quality by isolating and retaining the most exquisite sites, his heirloom vineyards continue to outperform. Harvests of Arneis from splendid sites in the communes of Monteu Roero and Montaldo Roero, Monta and Vezza d'Alba, are assembled into an immaculate wine of refined structure, comely bouquet and pristine, engagingly flavourful palate.

$3499each $419DOZEN EACH DOZEN Fruit is harvested at healthy levels of complete ripeness, brimming with a fine concentration of esters and ideal acidity. Bunches are picked into small packing cases and delivered to the winery, softly pressed and cold settled at cool temperatures to separate juice form gross solids. The musts are vinified at moderate temperatures around 18C over the course of a fortnight, followed by several months maturation.

Straw yellow, greenish hues. Intense floral and fruity aromas, almond and white pommes characters over a background of fine mineral crispness. A lengthy, well structured palate of drying fruit flavours, its astringency kept in check by apple and kernel notes, all supported by balanced acidity and culminating in a long, crystalline, savoury finish.

$3499each $419DOZEN EACH DOZEN

$2699each $323DOZEN EACH DOZEN

Ra Nui believe that the wine is in the grape, focus is primarily on the vineyard, everything that comes after is meant to capture and preserve quality of fruit. Grapes are grown to the time honoured traditions of healthy soils, ample sun and good old fashioned love of the job. Much of the harvest is picked by hand, to be treated to a combination of new and old world vinification techniques, the ultimate aim being being to achieve a Sauvignon Blanc as articulate as a cornucopia of freshly cut fruit, decidedly Marlborough in a glass.

$2699each $323DOZEN EACH DOZEN Sauvignon Blanc is sourced from three Wairau sites. Cob Cottage is at the southeast corner of the valley, on the road just south of Blenheim. Summer Valley vineyard lies 800 metres to the south of Cob Cottage and is a particularly warm microclime. Roughan Lee is a small block that lies between the township of Renwick, in the heart of the valley, and the banks of Omaka River. Fruit is immediately transported to the winery, passed through a receival bin and straight into the press. Juices are cold settled over forty eight hours and racked away from gross lees before inoculation to an aromatic strain of yeast. A long cool ferment follows, a portion in French oak barriques for several months on fine lees.

Clear, brilliant pale straw. The nose exhibits initial citrus characters which then give way to more dominant tropical fruit characters, passionfruits and mango. On the palate the tropical flavour is stronger still with pineapple and pear, crisp acidity and a lengthy finish. A full bodied purist style of Marlborough Sauvignon Blanc to accompany consomme, fresh fishes or wet cheese.

Rabbits and livestock coexisted on the Central Otago sheep station for many years, but the four legged grazers couldn't keep up with the nocturnal activities of wild bunnies and became hopelessly outnumbered. They were driven off the land and were last seen heading north. The owner of Rabbit Ranch tried a number of measures to clean the property of rabbits but was unsuccessful. In the end, Mr McGregor decided to find a recipe for rabbit, appetizing to all, which would rid him of his rodent problem, while providing a suitable culinary match to his own, home grown Pinot Gris wine.

$2599each $311DOZEN EACH DOZEN Being a mutation of Pinot Noir, Pinot Gris revels in the same growing conditions which have made Central Otago known around the world for rich Pinot Noir wines. A long slow ripening period with cool nights and warm days, ripens grapes to the fullest. Rabbit Ranch was once a high country sheep station with an acreage or two of productive vines. The property fell into decline after the second world war, until direct descendants of the original proprietor, Warren and Betty McGregor decided to replant the vineyard, the rest as they say is history. Rabbits still run wild on the property, fuelled by high altitude Pinot Gris grapes, some are reputed to be the size of ponies, but that could be another tall story.

Pale straw colour with citrus hue. As soon as you lift the glass this wine will literally leap into your senses like the startled rabbit it is. It is bounding with fresh fruit aromas and flavours of the vegetable garden, apples, pears and honeysuckle. This wine is a veritable smorgasbord of tastes. A mineral acidity backbone and an off dry finish that gives the wine a delicious structure and refreshing style. Apparently it is the energizer bunny's favourite tipple.

The frigid climes and inhospitable terroirs of Cromwell Basin are idyll for Sauvignon Blanc of defined Central Otago regionality. The combination of chilled winds and stony alluvial soils enthuse vines to yield small crops of parched and intensely flavoured grapes, brimming with vigorous fruit characters, while offering the balance and structure for the realization of bold white wines in suave old world styling. The Sauvignon Blanc of choice to accompany braised white meats, the freshest fried fish, or a gourmandise blanquette de lapin.

$3099each $371DOZEN EACH DOZEN

Light, bright straw hues. Fresh fruit aromas followed by fragrances of the market garden, tomatoes, herbs and green bean. Conspicuously solid Otago palate of passion and grapefruit flavours, capsicum and pungent garden characters. A veritable smorgasbord of ripe fruit and green vegetables throughout.

Robert and Mem Kirby planted the first Yabby Lake Vineyard at Red Hill in 1992, following up with extended plantings on the Moorooduc sub region in 1998. Red Claw is the embodiement of collaboration between some of Australia's best winemakers and viticulturalists. The most splendid harvests of Mornington Chardonnay are given a no expenses spared course of French oak ferments and lees battonage, for a rich, textural style which articulates Mornington and proffer a touch of La Bourgogne.

$2899each $347DOZEN EACH DOZEN A juggernaut of activity has seen the Yabby Lake vineyards establish a position amongst Victoria's finest. The creation of Red Claw, in reference to freshwater yabbies, has been inspired by the estate's enthusiasm to produce quality wines which are accessible and truly expressive of Mornington Peninsula. Fruit is hand harvested, gently whole bunch pressed in small batches and completely barrel fermented, whilst being treated to a course of lees stirring in a combination of new and seasoned French 500 litres oak puncheons. Aged on yeast lees for several months before assembling into a wine that's bright and fresh, with loads of class, a cultured yet affable Chardonnay that you can take anywhere. Alcohol 12.5%

Bright intense pale straw color with green tinges. Lifted aromas of clean citrus notes, stonefruit and a hint of spicy French oak. The palate leads off with beautifully textured and rounded fruit intertwined with the natural acidity that runs through the mouth binding the wine and leading into a lovely long complex finish.

Outstanding quality wines can only be made from the finest fruit, judiciously harvested off closely managed vineyards, planted to the most splendid sites. Inspired by the classic, pure varietal wines of Burgundy and the Rhone, Red Claw are a tribute to the unique terroirs of Mornington, as cultivated by the skills of the eminent Yabby Lake viticultural team. Their collaborative approach and deep commitment to producing the very finest, has crystallized into vintages of the most remarkable wines.

$2899each $347DOZEN EACH DOZEN For everyone at Yabby Lake, respect for the soil and reverence of the growing season are an essential part of making great wines. The combination of a warm site in a cool region means that Pinot Gris ripens in good order to produce wines of outstanding quality. The favourable microclimes translate into fully ripened fruit harvested to idyllic conditions. Pinot Gris is hand picked and whole bunch pressed. After settling, batches are racked for vinification. Upon completion of ferments, parcels are held on sedimentery lees and stirred fortnightly to build textural palate richness.

Pale straw, greenish hues. Complex aromas, hints of honey and hay, lychees and a touch of spice. The palate leads off beautifully textured and rounded, following through with an array of complex and delicate floral nuances, oranges and sultana, lychee and cut hay notes. Sweet fruit is enhanced by a clean, crisp lingering finish.

Harvests of Chardonnay grown to the undulating aspects of Mornington, elevated cooler knolls and warmer northerly sites, are greatly influenced by the invigorating maritime climes of Port Phillip Bay. Red Hill Estate construct a brisk and refreshing style of sub-regional Chardonnay, assembling several clones, selected off vineyards at Red Hill and Main Ridge, Tuerong and Merricks North. An elegantly integrated expression of Mornington Chardonnay to enjoy alongside your favourite faire.

$1799each $215DOZEN EACH DOZEN A collation of harvests from across the peninsula combine to produce an exemplary Mornington Chardonnay of balance and finesse. Fruit is harvested and individual parcels may be destemmed or pressed as whole bunches into fermenters. Juices are cold settled and racked, vinification is initiated by pure strains of yeast. The ferments are transferred to a combination of new and seasoned French oak barriques for completion, without any malolactic treatments, to retain bright natural acidity. Components are matured on settled lees, with a little gentle stirring over the course of several months, enhancing fruit flavours while adding an extra level of complexity and body, texture and length to the finished wine.

Brilliant green straw hue. A delicate perfume lift, showing lemon, pineapple and grapefruit with a touch of brioche. A persistent fine palate with a concentration of citrus and pineapple, creamy textures and integrated nutty oak, the fruit continues to emerge as the wine comes into balance. Enjoy as accompaniement to cuisine or serve as aperitif, but don't disguise Red Hill's delicate nose by over chilling.