Wowee, we've got an outstanding example of single-vineyard Yarra pinot on our hands here! As generous as it is sophisticated - this wine is paradoxically super easy to drink, and at the same time, next level complex. Trying to pick individual notes is like picking individual voices in a choir. And why should we? If the song sounds good, let 'em sing - and the wine is certainly singing now.

Drink : Now - 2028

Cabernet franc is many things to many people. One of the most versatile grapes on the planet, this one comes in with a beautifully perfumed nose, fantastically energetic palate and seemingly endless depth of flavour. If you enjoy cab sauv, grenache, merlot... honestly, just get this in your glass. This one sees a good hit of whole bunch (around 30%) and a long, gentle soak on skins, which gives it that lifted perfume and subtle structure without turning it into a tannin bomb. Matured in seasoned French oak for several months and bottled without fuss, it’s all about purity and drinkability. Aromas lean toward red cherry, blackberry and a little juniper spice, with dried herbs and a faint floral note drifting through. There’s a cool-climate freshness that makes it feel alive from the first swirl. The palate sits in that beautiful medium-bodied zone - juicy red fruits up front, a hint of pink peppercorn and bay leaf, and a fine, chalky grip that keeps everything tidy. It’s balanced, energetic and dangerously easy to pour another glass.

Drink : Now - 2027

This is a GSM with serious backbone - shiraz and mataro crushed, grenache whole berry, all from sustainably farmed McLaren Vale vineyards with serious pedigree. The 2020 vintage was a tough one: dry, hot, stressful for the vines, and ultimately brilliant for concentration and natural acidity. Lower yields, longer ripening, and fruit that had to work hard to get there. In the glass it's all dark fruit, smoked nuts, a coastal herb and iodine edge, with polished tannins and a silky length that betrays just how carefully this was put together. Dense and structured, but never heavy. Fire up some spicy sausage pasta and let The Enforcer do what it does best.

Drink : Now - 2029

Nowhere else in the world makes semillon quite like the Hunter Valley. And no one in the Hunter does it better than Brokenwood - yet another vintage for the history books! Halliday Wine Companion said, "it stands out as one of the region's best buys", we think that's harsh if anything! The 2024 comes from hand-picked Pokolbin fruit, fermented cold in stainless. Pure, focused sem the way it's meant to be enjoyed. There's serious concentration and flavour punch. Drink it young and it's all freshness and zing – brilliant with prawns or anything from the ocean. Stash some away though, and in a few years you'll be rewarded with complexity, depth and those honeyed, toasty characters that make aged Hunter sem such a weapon. Still one of the smartest white wine buys going around.

Drink : Now - 2040

Here, the climate, altitude and know-how create the perfect place to grow and produce outstanding crisp whites of all varieties... particularly pinot grigio. With it's fierce Italian history, if anyone can grow outstanding grigio, it's the legends in the King. Bright, clean and beautifully generous with loads of flavour and notably zippy freshness. You're getting green fruits, honeysuckle, candied lemon zest and lime all dancing around. It's refreshing but it's full enough to carry food of any type. Chuck it in the fridge, serve it really cold, smile like cheeky monkey all night - safe in the knowledge that you got this for a steal.

Drink : Now - 2027

Lean, clean, and dangerously refreshing. This is what Clare Valley riz is all about, overdelivering on price again and again and again. There's so much wine crammed into this tiny bottle - magic. This is classic Clare with a twist of elegance - crisp, dry and mouthwateringly fresh. Citrus blossom, lime zest and a clean mineral edge lead the charge, while the palate hums with juicy acidity and floral lift. Sourced from a single vineyard in the Valley’s cooler south, only the purest free-run juice made the cut. Cool fermentation, a short stint on lees, and no overwork - just pristine fruit and precise winemaking doing the talking.

Drink : Now - 2033