Golden in colour with aromas of tropical fruits and citrus. Delicate but mouthfilling, Mount Horrocks Cordon Cut reveals a balanced sweet palate with a hint of lime zest on the finish. A multi-award winning dessert wine over many years, this example of the style is a benchmark in Australia.

Widely regarded as Australia's premier dessert wine the Brown Brothers Patricia displays a wonderfully complex array of honey, orange marmalade and underlying citrus elements. A clear standout in its field.

Sourced from fruit grown in the coolest regions of the Barossa Valley, the Jacob's Creek Steingarten displays tight intense varietal character and an amazing length of flavour. A wine to be enjoyed now or cellared for an amazing 20 years.

Pooley Wines has an historical property and two separate vineyards at each end of the Coal River Valley in southern Tasmania. The Coal River Valley has developed a worldwide reputation, and is ideally suited, for the production of cool-climate wines such as Pinot Noir, Riesling and Chardonnay. Members of the Pooley family have been actively involved in the business for three generations. Their longstanding passion and commitment to fine wine are your assurance of un-compromising quality. The first sweet Riesling to be made from the Butchers Hill vineyard at Richmond, adjacent to the cellar door. The fruit was handpicked in the early hours of the morning. The fruit was whole bunch pressed with juice then returned onto skins and soaked overnight. An inoculated ferment (PDM strain) for a total of 15 days with 5 months maturation on fine lees in stainless steel prior to bottling.

From Austria, blaufränkisch is all about dark fruit flavours married with elegant spice. But what makes the wine stand out is its ability to age. Within a few years, blaufränkisch becomes lush and softens beautifully. This example come from vines up to 50 years old and is certified vegan. It shows a beautiful translucent colour, with a fine tannin structure and exceptional balance. The wine will improve with bottle age for at least five years but will drink beautifully for many years beyond.

With its fresh, intense lemon tonic, pear, apple, oyster shell aromas, superb lemon curd richness, persistence and minerality, Crawford River Riesling reflects the modern idiom of the Riesling style. The dry-grown vines, first planted in 1975 by John Thomson, are deeply anchored in gravelly friable basalt loams over clays and an ancient limestone seabed. Second generation winemaker Belinda Thomson, with her father John Thomson, continues the philosophy of minimal intervention and movement during vinification. The cold-settled juice is batch fermented around 12° - 15° C and left on lees for around six weeks before bottling in September.