The Piccadilly Valley is 'entry' level for this exquisite range of Chardonnay. 2024 another cool vintage like the 4 before it, but marginally warmer with a modest crop of 4 tonnes per hectare on the 30 year old vines. Tapanappa, Chardonnay, Piccadilly Valley, 2025 Medium-light straw hue. Straw bale, grapefruit flesh, smoked chicken meatiness, tonic, peanut oil, lemon barley before richer and riper stone fruit, quince, white choc/coconut ball, balsa wood, dried fig and café latte creaminess.

It's logical to think biologically, right? Anyways, this is as simple as winemaking can get for reds: 'partially crushed and left in stainless steel tanks for 10 days before bottling. No added preservatives - just a small amount of Co2 for protection.' It's preservative free, organic, vegan and biodynamic. David Lowe is a big believer in looking after the planet. You'll need a corkscrew to open it.

Is the grape Prosecco or Glera? Is it region or variety? There's a fight that's been stewing for a few years with Italy and Australia. But whatever. This makes no apology for what its for: attractively packaged as a party starter either by itself or part of a spritzy cocktail. Crown seal. Winemaker is Andy La Nauze La Maschera, Prosecco, SEA, NV…

While Chardonnay is somewhat the handmaiden to EV Riesling Queen, the team at Heggies (part of Hill-Smith Family Estates) have the recipe right. Winemaker is Marc Van Halderen. Heggies Vineyard, Estate, Chardonnay, Eden Valley, 2024 Sticking with the winemaking of 30% new oak while the ferment goes through 'passive malolactic fermentation' with lees stirring at 4-6 weeks. Savoury and showing the hallmarks of the winemaking.

Part of the Hill-Smith Family Estates stable. "Un-Australian" in style and 100% Barossa Valley Grenache. Fermentation and 4 months maturation in old French oak hogsheads for depth and complexity. Winemaker is Marc van Halderen. Vegan friendly winemaking, if that's important to you. Rogers and Rufus, Rosé, Grenache, Barossa Valley, 2025 Very pale salmon colour. Turkish Delight, peach slices, raspberry jelly crystals, pink grapefruit, cranberry, orange blossom, pomegranate, cut flowers and a little pencilly graphite.

Kyneton Ridge are the first Certified Sustainable Vineyard in Macedon Ranges. Owners Angela and Andrew Wood have embraced regenerative viticulture, and through 2024, underwent a rigorous audit process of sustainability across the environmental, social, and economic aspects of their business. Winemakers are Andrew's son Patrick and his partner Greta (from the 2022 vintage). 100% MV6 Clone. 7 day ferment before 12 months in French oak barriques (25% new).

A year on from the 2025 release: Pinot Noir (75%) and Chardonnay (25%). Base wine saw 9 months maturation in French oak (15% new). A little extra time in bottle for this release. Kyneton Ridge, Sparkling, Pinot Noir, Chardonnay Macedon Ranges, NV Pale straw with hint of gold gilding. Super fine and fast beading. Complex and showing the benefit of development in the bottle.

30% put into 300 litre old oak for wild fermentation. Well regarded local James Manners is winemaker. First Ridge, Fiano, Mudgee, 2025 Almond frangipane, honeydew melon, soft white stone fruit, bread roll doughiness, fresh ozone, river stones, lemon zest and a little leesy funk. Soft bitter and savoury themes with greengage, white stone fruit, chamomile, citrus zest and green pear slices.

Sourced from vineyards in the Wambuul Valley: Renzaglia’s Bella Luna vineyard in O'Connell, (situated at 780 metres, it was first planted to Chardonnay propagated from cuttings taken from the Canobolas Smith vineyard in Orange) and from the Mount Panorama Vineyard (located at Wahluu at 750 metres). Renzaglia, Wambuul, Chardonnay, Central Ranges, 2024 Pale straw. Waxy and honeyed. There's savoury peanut oil and deep grapefruit, green melon, orange zest and stone fruit flesh.

Sourced from the Mount Panorama Vineyard (located on Wahluu, grown at 750 metres) and the original Renzaglia site, the Bella Luna Vineyard (situated at 780 metres) Renzaglia, Wambuul, Cabernet Sauvignon, Central Ranges, 2024 Blackberry conserve, cassis, bramble, milk chocolate, a little crushed mint, fruit cake, turned earth, black cherry and salted fried padrons. Flowing and silken texture, with mid-weight framing. The blackberry and chocolate continue through the palate before being wrapped up with grainy tannins.

The Fish, Campbells and Macquarie rivers are all known as Wambuul by the Wiradjuri people. The Renzaglia vineyards lie within the Wambuul Valley. This Shiraz sourced from the Mount Panorama Vineyard (located on Wahluu, grown at 750 metres). Renzaglia, Wambuul, Shiraz, Central Ranges, 2024 Warm baking spices, white pepper, blood plum, black cherry, mulberry and liquorice. Smooth and flowing. Mid to full weight.

Some parcels matured in new oak, the rest in stainless steel, and some parcels going through malolactic fermentation. Aged 52 months on lees before disgorgement. Chief winemaker is Nic Bowen. Howard Park, Jeté, Grand Vintage, Great Southern, 2020 Pale straw hue. Plentiful fast bubbles, tight beading and delicate lacing. Complex and aromatic. Shortbread, roast cashew, white nectarine slices, nougat, egg shell, white flowers, marzipan, white bread crust, grapefruit rind, white cherries and a little briny oyster shell.

100% Chardonnay here from the highly regarded Howard Park Wines and Burch family. The 2023 vintage comprises the base wine with some new oak used for maturation, while some base wine parcels underwent malolactic fermentation. 18 months on lees and with only 2.5gms per litre of residual sugar, it is a brut, dry style. Nic Bowen is chief winemaker. Howard Park, Petit Jeté, Blanc de Blancs, Great Southern, NV…

The base vintage of 2023 with a blend of 49% Chardonnay, 46% Pinot Noir and 5% Meunier. Some parcels matured in new oak with some parcels going through malolactic fermentation. A minimum of 28 months on lees before disgorgement. Chief winemaker is Nic Bowen. Howard Park, Jeté, Premier Brut, Great Southern, NV Tight and fast bead, persistent bubbles. Gentle stone fruit, almond croissant, sliced nougat, roast chicken skin brine, grapefruit pith, shortbread, freeze dried raspberries, pink chalk and white blossoms.

Made from the pressings of the The Chase and Hunter's Semillons. Nothing goes to waste at Gundog. Offering 54 grams per litre of residual sugar, this "Off-Dry" a low alcohol due to the process of stopping fermentation early to retain those natural sugars, and offers a fine counterpoint to RTDs and a 'why not' in the era of Lo/No Alc wines.

The same fruit source from just 2 vineyards for this release.: Brycefield in Lovedale and Tinkler's School Block vineyard in Pokolbin. Both vineyards are clay-loamy soils. Winemaking is also "Vegan Friendly" if that's important to you. Note: Bottle image is of 2024, but nought has changed, including Gundog's Carbon Neutral accreditation. Gundog Estate, The Chase, Semillon, Hunter Valley, 2025 Very pale colour.

Wild yeasts, some parcels clean fermented in tank (and retaining a little sugar to have the final wine sitting at 9gms/l making it just off-dry) while other parcels kept cloudy in barrel ferments and 30% of the fruit parcels with 4 months on skins. Blending the parcels is where the winemaking comes to the fore. Made in a 'vegan friendly' way.

Fruit coming from some of Pokolbin's older vineyards: Will's Hill (from the light clay loam of Lovedale) and Tinkler's in central Pokolbin. 14 months in 100% French oak puncheons (20% new). Note, bottle image is of 2023, but nought else has changed. Gundog Estate, Hunter's, Shiraz, Hunter Valley, 2024 Deep garnet. Fruitcake and dusty spice, sweet oak giving vanilla tints, star anise, blackberry conserve and clove studs.

Fruit from M&B/Howard Park's Great Southern vineyard Mount Barrow. 15% to 20% whole bunches. Matured in puncheons (500L) with 40% new. Separate parcels are matured on lees in oak for 6 to 9 months before bottling. Marchand & Burch, Village, Pinot Noir, Mount Barker, 2024 Medium garnet. Sapid, black cherry and twiggy. Forest floor, cassis nuances, crushed thyme leaf giving herbaceous halo, broad reaching tannin giving textural and youthful grip, with an umami almost kelp like side line. Handsome and dark, fleshy and well fruited. Ready to drink now. RRP: $50 Alc: 13.5% Rating: 92/100 Wine sample courtesy of Marchand & Burch

Fruit from M&B/Howard Park's Great Southern vineyards. Handpicked fruit, whole bunch pressed,, natural ferment in French oak barriques, hogsheads and puncheons (33% new, 33% 1 year old, 33% older). Stirred weekly until dry, then settled on lees in barrel and tank with some parcels going through malolactic fermentation. Marchand & Burch, Village, Chardonnay, Mount Barker, 2024 Medium light straw hue.

Fruit from M&B/Howard Park's Great Southern vineyards. A blend of Shiraz, Pinot Noir and Grenache. Some parts stainless steel and cold ferments held on lees with daily stirring, others into old oak. Partial malolactic ferment. Marchand & Burch, Village, Rosé, Mount Barker, 2025 Bright cerise. Fragrant and floral. Red summer berries, pink grapefruit, hibiscus tea, nectarine slices, peaches n' cream confectionary, tomato leaf and dusty brown spice, Dry palate, carrying good flesh and depth.

The Tahbilk winery is like a living museum and a must visit for any wine lover. Named after Francois Coueslant, the winemaker and manager at Tahbilk from 1877 to 1886. Credited as being responsible for the construction of the iconic Tahbilk Tower and led the fight against the vine louse phylloxera when it appeared on the Estate in 1870 (which wiped out nearly all of Europe's vineyards).

Tahbilk may not be well known for Chardonnay, but if you're looking for riper varietal value, take a peek here. Note bottle image is of 2022, but naught else has changed. Tahbilk, Chardonnay, Nagambie Lakes, 2024 Pale lemon to straw in colour. Nougat and mocha cream, peanut oil, lemon tart, peachy stone fruit, 'French' toast and white lilies. In the chunky end of town, with robust stone fruit and oak spice underpinning honeyed nougat.

Firmly Gris (not Grigio) spectrum. Attractive packaging for the price point. Note, bottle image is of 2022, but nought else has changed save for the vintage year Tahbilk, Pinot Gris, Nagambie Lakes, 2022 The tiniest onion skin bronzing hue to the wine indicating a touch of skin contact. Ripe and varietal: brown and nashi pears, quince paste, musk stick, freshwater pool, cinnamon morning bun and candle wax shavings.

Said it before, and will say it again. Up there with the best value white wines in the world. Note bottle image is of 2022, but naught else has changed. Tahbilk, Marsanne, Nagambie Lakes, 2025 Very pale signature green highlights. Just ripe honeydew and honeysuckle, hints of sweet jasmine florals. Lemon zest freshness, slivered almond savoury and a touch of green apple crispness.