Grillo is a full-bodied white wine variety originating from Sicily. Winemaker John Gilbert imported and cultivated the variety to Australia, this is the first Grillo in Australia with many producers planting Grillo due to the variety's ability to hold the natural acidity in Australia's warming climate. John Gilbert the 'Godfather' of Grillo in Australia, has produced a full-bodied Grillo with flavours of citrus fruits, apple and almond. A great wine to pair with rich seafood dishes, pasta, pizza and some salty appetisers.

For the Marauding Vintners, real wine is not a commodity, but an expression of people, place and time, where art and nature merge. They know the real deal is often found off the beaten track, and devote time to tracking down the genuine characters. Lady Chardonnay is quite the actress. Born, it's said, from a liaison between a French aristocrat and an uncultivated 'peasant'. She appears the world over in many guises, winning rave reviews in Burgundy, Champagne and select Aussie venues – appearing luscious and well-rounded where the sun shines most, lean and elegant in cooler climes. You'll adore the fresh, modern, beautifully balanced performance she gives here.

With Fiano being a relatively new variety to Australia (originates from the Campagna region of Italy) who better than the Oliver family now celebrating over 170 years of grape growing, to create this Taranga farm favourite. This delicious drop is all sweet ripe lime and pear flavours with loads of texture perfect for lovers of fresh crisp white wines. As Gary Walsh said dangerously easy to drink.

This wine is perfect for outdoor summer galas, tasting marvellous paired with fresh and juicy seafood.

Bremerton Bâtonnage Chardonnay features a pale straw colour with dark green hues. This enticing Chardonnay exudes intense aromas of stone fruit, lemon curd and spice from its scintillating nose, while the expressive palate integrates with soft oak notes and a fine acid balance, to provide a creamy mouthfeel and great length. These flavours and aromas culminate in a textural and persistent finish. This delicious wine can be enjoyed upon release, or be cellared for some years to develop an intense fruit profile and complexity. Drink this wine slightly chilled with white meat such as veal, pork and poultry. It also tastes excellent with oily fish such as salmon and tuna.

Yangarra Estate is a renowned biodynamic wine farm located in the picturesque McLaren Vale region of South Australia. The winery prides itself on producing exceptional wines solely from its single-vineyard estate, which is dedicated to cultivating the finest grape varieties of the southern Rhone. The unique combination of rare geologies, moderate altitude, abundant sunshine, and cool evening breezes at Yangarra make it an ideal location for growing varieties that thrive in moderate maritime environments. The Yangarra High Sands Vineyard is a source of pride for the estate, having been recognized as one of Young Gun of Wines' 2022 Top 50 Vineyards in Australia. Yangarra is an exceptional single-vineyard estate located in the esteemed Blewitt Springs subregion, situated at the northern edge of the McLaren Vale region in South Australia. The vineyard's unique combination of ancient geology, high altitude, and Mediterranean climate provides the perfect environment for cultivating the finest grape varieties of the southern Rhône. The estate's dedication to sustainable farming practices, including organic and biodynamic farming, ensures that the fruit is of the highest quality and truly reflects the terroir. The resulting wines are complex, elegant and expressive, showcasing the unique characteristics of the vineyard. Yangarra's commitment to producing exceptional wines solely from its single-vineyard estate has earned it a reputation as one of Australia's premier wineries. With a focus on Grenache and other Rhône varieties, the winery is dedicated to producing wines that are a true expression of the terroir. The wines are crafted with minimal intervention, allowing the fruit to shine through and speak for itself. The Yangarra Estate Ovitelli Blanc 2021 is a beautifully crafted white wine that pays homage to the textural white wines of the Southern Rhône. The blend of Grenache Blanc and Roussanne is expertly balanced, resulting in a wine that is both complex and harmonious. The grapes were gently fermented and aged with skin contact in large ceramic eggs, adding to the wine's unique texture and depth. The favourable growing season, with good winter rains, a mild flowering and fruit set period and continued spring rainfall to ensure a healthy canopy, resulted in yields that showed good balance between vine vigor and moderate berry size. The ripening period that began late January was very cool, with some welcome rainfall in mid-February. The delayed harvest, with cold nights and mild sunny days, produced excellent fruit ripeness and intensity and the freshness and bright natural acidity of the fruit were a real feature. The majority of the blocks were handpicked on the 28th of March, with a small parcel of Roussanne included in the blend that was picked earlier on the 11th March. Portions of the Grenache Blanc and Roussanne were macerated on skins for an extended period, between 112 and 121 days, while the remaining batches were whole bunch basket pressed. Only the very lightest pressings were kept separate to be considered for the final blend. These were un-fined, unsettled and fermented exclusively in ceramic eggs. No sulphur was added until the completion of fermentation or the extended skin contact portions were removed from skins. 43% of the final blend was skin contacted, resulting in a wine that is pure and unadulterated. In the glass, the Yangarra Estate Ovitelli Blanc 2021 is a pale gold color, with aromas of white peach, pear and honeycomb. On the palate, the wine is full-bodied, with a creamy texture and bright acidity. Flavors of stone fruit, lemon zest and honey are complemented by notes of spice and minerality, leading to a long and satisfying finish.

The Fiano comes from two vineyards in McLaren Vale grown by Ben Lacey. One in the Tatachilla sub region of southern McLaren Vale. Only a few kilometres from the sea and almost at sea level, it is a cool maritime influenced area of the Vale. Sandy loam over a shattered limestone base, scattered with ironstone fragments. This parcel was fermented in stainless steel, using a combination of natural and mixed culture yeasts. The second vineyard is in the Northern and high-altitude region of Seaview in McLaren Vale, with thin red loam over a solid limestone geology. The grapes were harvested with a selective harvester and tipped straight into an open fermenters as whole berries. Fermentation was allowed to occur naturally and then later over seeded with aromatic yeast. The ferment was allowed to tick away slowly for approx. 3 weeks. The final blend was 60% cold tank ferment, 40% full skin contact for three weeks.