$12599each $1511DOZEN EACH DOZEN

$11999each $1439DOZEN EACH DOZEN

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$47299each $5675DOZEN EACH DOZEN

By one of the most enduring marques in Cotes du Rhone, Antoine Jaboulet established vines here in 1834, his legacy remains, a catalog of the most renowned Vignoble and Domaines in all France. Every year, an exquisite wine is born from the Jaboulet vineyards, an enticing elixir of dulcet appeal and celestial charm that's shaped by nature. Medieval historian Pliny the Elder referred to this wine in his Natural History, but it was not until the seventeenth century, when the site was planted to Muscat, that Vin Doux Naturel was to become famous.

$4399each $527DOZEN EACH DOZEN For almost two centuries, Paul Jaboulet has shared in the passion and dedication of his Rhone Valley growers. From fully mature vines over thirty years of age, yielding small berried Muscat grapes, planted to pebbly limestone slopes between the Dentelles de Montmirail and Mont Ventoux. The harvest is highly selective, grapes are directly pressed after successive passes through the vineyard, in search of fruit with a minimum natural sugar content of 252 grams per litre. A cold vinification on sedimentery lees brings the desired residual sugar level of 11%. Ferments are then arrested by Mutage, the addition of a neutral alcohol. A period of cool maturation ensues, followed by a further term of age in bottle.

Clear, bright golden hue. White peach, quince and exotic fruit aromas, followed by notes of honey and candied fruit. The palate starts out full and fresh, floral citrus notes and preserved pith, lemon marmalade and apricot flavoues before a warm finale lychees, lemon and curd. Drink as aperitif or douse over iced melon, enjoy with sorbets or almond and peach gratin.

$3199each $383DOZEN EACH DOZEN

Adam Jackson bought the first blocks of land at the heart of Marlborough and took up farming in 1855. His wife planted a gumtree along Jacksons Road, it remains a regional icon and can be seen on the Jackson estate label. It was up to the fifth generation of Jacksons to take an interest in viticulture and establish vines. John Stitchbury released his first vintage in 1991, his love of agriculture and passion for making good wine, earning Jackson Estate the Sauvignon Blanc Trophy at the prestigious London International in 1993.

$2099each $251DOZEN EACH DOZEN The Jackson viticultural team can rely on harvests of perfectly healthy fruit, each is scheduled at vintage for picking at optimum levels of ripeness. Sauvignon Blanc is harvested off three estate vineyards in the central Wairau plain and Waihopai sub regions, throughout the early hours of morning, to avoid the heat of sun and preserve freshness. Parcels are individually pressed and cold settled for three days before racking the clear juices into fermenters for warming and inoculation to neutral yeast strains which can enhance and complement the purity of Marlborough fruit. Three weeks vinification at low temperatures are followed by four months on light lees prior to assembling into the finished wine. Alcohol 13.0%

Light pale straw hue. Distinctly aromatic nose offering lifted notes of citrus and elderflower, gooseberries and white currant. These bright characters follow through to the palate, crisp white stone fruit flavours and an underlying lees driven textural backbone, supported by fine mineral concentration. Fresh acidity gives the wine lift, balance and a palate cleansing finish.

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Choice Adelaide Hills sites are called upon at vintage time to contribute the pick of their fruit for Jacobs Creek Reserve. The dedicated winemaking team will have already spent much time working alongside growers and tasting grapes as they ripen on the vine. Wild indigenous barrel ferments in fine French oak, malolactics and lees stirring, create a remarkable white wine of powerful fruit richness and mesmerising complexity, all within a balanced and modern style of Adelaide Hills Chardonnay.

$1899each $227DOZEN EACH DOZEN Blocks of Chardonnay which can offer the quality of fruit essential for Jacobs Creek Reserve are regularly visited by winemakers to determine optimum harvest throughout the cool of night and early morning. Parcels are pressed and skin contact is kept to a minimum. Juices are cold settled and clarified into a selection of seasoned and new French oak barrels, inoculated to a mixture of wild and cultured yeasts. Batches complete their ferments and a course of malolactic, followed by a regimen of lees stirring battonage, which infuses the palate with luxurious vanilla biscuit characters and contributes creamy textural richness to the finished wine.

Vibrant yellow hues. Gorgeous, fragrant and attractive fruit aromas of lemon blossoms, white peach and nectarine, layered with cashew vanillin oak. Touch of barrel ferment character and butteryness from malolactic add interest. The palate is zesty, complex and long with loads of flavour. Great fruit intensity, a creamy soft mouthfeel, integrated oak and a fine tight acid structure all contribute to a superb wine.

Jacob's Creek are Barossa through and through, they were at the very establishment of local vitculture and retain access to the finest Riesling vineyards on the cooler ripening microclimes, higher up the elevated aspects of Barossa Ranges. It is here that the Riesling grape finds an environment not disimilar to its brisk old world origins along the Valley Rhine. Beautifully fragrant with a full palate of clean fruit flavours, a very feminine style, balanced by zesty natural acidity.

$1899each $227DOZEN EACH DOZEN Australian Riesling has come into its own on the frosty, windswept altitudes of Barossa Ranges and warmer, more temperate environs further down the Barossa valley floor. Fruit is harvested from the pick of Barossa vineyards throughout the chill of early morning, bunches are crushed and chilled for settling, only the finest free runs are retained. Anaerobic handling at every stage of the process is essential. Juices are clarified and vinified at low temperatures in controlled fermenters to retain crisp, varietal characters. Batches are racked off gross lees to preserve the restrained lemon fruit profile and taught mineral structure of Barossa Ranges Riesling.

Pale straw green hues. Ripe lime fragrances and dainty florals, enhanced by jasmine spice, chalkiness and talc notes. Bright and zesty lemon citrus fruit flavours, floral freshness on the mid palate, vitality and length, supported by a balanced acid structure and crisp mineral textures, before a very fine, persistent finish. Serve chilled alongside oysters and sashimi.