The 2009 Lawson's Dry Hills Gewürztraminer is a wonderful expression of a great vintage. The wine is luscious and round with gentle acidity, balanced by a hint of sweetness(9.2g/L). Lemon peel, marmalade, candyfloss, coriander, ginger and floral notes can all be found on the nose. The palate is mouthfilling and rich with lovely concentration. Lychee, lemon and Turkish delight flavours lead on to a long spicy finish. As the wine develops it will become more expressive on the nose and increasingly complex.  Enjoy in moderation with Asian influenced dishes. 

Both vineyards were harvested and gently pressed with minimal skin contact. The resulting juice was fermented in stainless steel tanks with specially selected aromatics yeasts. The pressings from each parcel were fermented in older French oak barriques. Post fermentation the wine was allowed to sit on yeast lees for three months prior to blending. 

At the foot of Marlborough's dry Wither hills adjacent to our winery, the Lawson's and the Woodward vineyards consistently produce intensly flavoured Gewürztraminer grapes. After flowing both vineyards were shoot thinned and lightly leaf plucked to improve sun exposure. Post veraison, late bunches were removed to help achieve even ripening. The weather was kind to us and we picked as the flavours reached optimum levels. The Lawson's vineyard was picked in three parcels, with the latter two being included in this wine.  Drink now if you wish or over the next six years. 

A continued dry spell affected much of the fruit development during the vintage period, restricting yields and disease pressue and improving the fruit potential. Late spring rains provided a well timed boost to the vines and encouraged fruit development. Scattered heavy falls and at times, hail storms caused some various levels of fruit loss, but the following months leading through ripening and up to harvest proved to be mild and dry, assisting the fruit to develop well balanced characters. Good April rains and warm weather helped promote excellent botrytis, with good canopy preventing sunburn damage.

The Semillon grapes were left on the vine for approximately two-to-three months longer than normal to allow for development of the botrytis cinerea mould. Once picked, the grapes were cold soaked for 24 hours prior to being pressed. The juice was then inoculated with a yeast strain capable of tolerating high sugar levels. Once fermentation had begun, the juice was transferred to new and used French Troncais and Allier oak to ferment through to a sugar level desired in this style. Once fermentation had been arrested, the wine was racked and adjusted and spent the next twelve months in the same oak. Once the required aging and integration had been reached, the wine was pumped out of barrel and blended to the style required.

Light gold with amber hues. Beautiful dried apricot and orange marmalade characters show brightly on this deep, intense nose. Characters of cr�me brulee and toffee are also evident with biscuity French oak notes also showing through. The intense, rich palate provides beautiful layers of fruit, from apricots and peach, lemon and orange citrus through to creamy mango notes. The wine is lengthened and structured through the use of the finest French oak. The palate is rich and long with the great acid structure providing excellent balance for the sweetness and providing a beautiful length and finish to this classic style. Winemaker Jim Brayne's Notes

Trophy - Sydney International Wine Competition 2011
Trophy - Royal Melbourne Wine Show 2010
Trophy - Royal Perth Wine Show 2010
Trophy - Royal Queensland Wine Show 2010
Gold Medal - Sydney International Wine Competition 2011
Gold Medal - Royal Melbourne Wine Show 2010
Gold Medal - Royal Perth Wine Show 2010
Gold Medal - Royal Queensland Wine Show 2010
Gold Medal - Rutherglen Wine Show 2010
Gold Medal - NSW Wine Awards 2010

Pale straw with tinges of green. The bouquet of this wine exhibits lively tropical fruit aromas of guava, pineapple and passionfruit with underlying citrus and hints of gooseberry. Intense fresh fruit flavours continue on the palate and the long finish is balanced by fresh acidity. This wine is enjoyable now and with bottle age, it will develop further attractive flavour complexity. Cellaring up to 3 to 5 years.

A long history of unbeatable vintages, Moondah Brook can lay claim to consistently producing one of Australia's most popular, fresh and lively Verdelhos. The inimitable Verdelho was originally planted at the Moondah Brook vineyards near Gin Gin in the sixties, from much earlier old cuttings in the Swan Valley, where Verdelho thrives in the sunny, warm conditions. Each vintage of this wine just seems to get better, and no discerning whitewine lover’s fridge should be without a bottle or two of Moondah Brook's famous Verdelho

Moondah Brook is a contemporary range of varietal wines sourced from premium Western Australian vineyards. As a true expression of each variety, Moondah Brook wines are fruit driven with spicy full-flavoured styles. Intensity and texture, together with premium WA fruit, make them perfect food wines. A cooler vintage, with lower than average yields, provided high fruit quality and intense characters. Moondah Brook is Australia's highest selling and benchmark Verdelho style.

Mount Langi Ghiran has been a pioneer for cool climate wines in Australia, and was one of the few wineries to produce Pinot Grigio in the early 90's. The name Billi Billi comes from a creek that runs through the property. The wine is fresh and vibrant and shows hints of pear and lychee, balanced with excellent acidity that you expect from a Langi wine.

This is the forth Billi Billi Pinot Grigio produced, following the successes with this variety both home and abroad. Pinot Grigio was planted at Mount Langi Ghiran in the early 1990's, placing Mount Langi Ghiran among the first with this variety in Australia. The wine shows great varietal characters, bold textured fruit couples with a fine acid structure.

Growing Season - A dry and warm summer with near perfect flowering conditions in December. A cooler January and Febuary led to long ripening and excellent grape maturity.

Pale Straw. Pear, apple and honeydew melon, with flint and mineral characters in the background. Densely textured, the wine shows varietal palate weight. Pear and lychee fruit characters dominate the mid palate, and fine acid builds length and structure. Cellar - Drink now - 2012

Paolo Saracco is known as "The Maestro of Moscato" and for good reason. His Moscato is perfumed with fresh peach, pear and white flowers. A gentle sparkle brightens the fruit and a tingle of sweetness hints of candied fruits.

Paolo Saracco is one of the reference-point producers of fine Moscato. I always make sure to have at least a few bottles on hand at the house. Antonio Galloni Wine Advocate # 190 Aug 2010

Good news for Moscato lovers - one of the finest Italian producers, Saracco, will hit our shores in two months after Mondo Imports securred the Victorian distribution rights. The first shipment will include the 2010 Moscato d'Asti - a stunning, refreshing style, not at all cloying, with some creaminess mid-palate and very aromatic. The special selection Moscato d'Autunno 750ml will sell for about $32, with the half bottles of the Moscato d'Asti selling for about $22. Mondo's Moscato by Jane Faulkner in The Age Epicure

Straw yellow with greenish reflections; perlage index slow fermentation and secondary fermentation. Intense orange blossom, peach and thyme (mainly primary aromas, those already present in the gapes). Intense, elegant, persistent. The sweet notes are well balanced acidity 'pleasant and fruity aromas typical of the Muscat grapes.

The 2010 Moscato d’Asti reveals awesome richness and complexity in its expansive layers of white peaches, smoke, minerals and flowers. Multiple shades of expression continue to emerge as this superb Moscato opens up in the glass. 92 points Antonio Galloni, The Wine Advocate

Paolo Saracco is one of the reference-point producers of fine Moscato. I always make sure to have at least a few bottles on hand at the house. Antonio Galloni Wine Advocate # 190 Aug 2010

Good news for Moscaro lovers - one of the finest Italian producers, Saracco, will hit our shores in two months after Mondo Imports securred the Victorian distribution rights. The first shipment will include the 2010 Moscato d'Asti - a stunning, refreshing style, not at all cloying, with some creaminess mid-palate and very aromatic. The special selection Moscato d'Autunno 750ml will sell for about $32, with the half bottles of the Moscato d'Asti selling for about $22. Mondo's Moscato by Jane Faulkner in The Age Epicure

Wine scented with the aromas typical of Moscato in evidence. The color is greenish yellow; perlage index slow fermentation and secondary fermentation.

Moscato d'Automne is distinguished for its outstanding performance in all the typical characteristics of Saracco Moscato: balance between sugar and acidity and aromas of the Muscat grapes.

Peter Lehmann's story with Noble Semilon goes back many years when Andrew Wigan had the good fortune of experiencing vintage within the vineyards at Chateau d’Yquem, home to the greatest sweet white table wine in the world. What he had assumed to be spoilage, was in fact Botrytis Cinerea. Traditionally, botrytis affected wines are the most complex and longest lived of all sweet styles. The Barossa Valley is an ideal region for late harvest given the quality of local Semillon and the warm conditions that continue well into vintage

Walking through the vineyards of Chateau d’Yquem, Andrew Wigan could see fruit in the same condition as what he'd experienced back home. Armed with the confidence that Botrytis Cinerea in the Barossa was identical to Sauternes, Wigan returned fully determined to create Peter Lehmann's own expression of Botrytis Semillon. Made exclusively from grapes picked at the Peter Lehmann Semillon vineyard at the banks of the River Para when infection of the Semillon is perfect. The grapes are crushed and left on skins overnight before being pressed the next day. The juices are clarified and fermented in French oak hogsheads and tanks for six months before bottling.

Brightly polished gold colour. Classical aromas of lime marmalade, dried pear and a hint of apricot kernel. A sublime, lifted nose, incredible charm and personality, complex characters and deeply honeyed notes. Stylish, more-ish and luscious, delicious with dried currant and apricot flavours, complemented by fully integrated French oak, pierced by superb natural acids. A wine of remarkable intensity and superb weight, multi dimensional fruit everywhere on the middle palate. The richness is intriguingly counter balanced by tangyness, it finishes clean and satisfying, beckoning for another sip. Botrytis Semillon is a very versatile style, naturally thought of as a dessert wine, it's also superb with soups and cheeses

The certified organic grapes for this wine come from our oldest vines from the Home Vineyard on the upper terraces surrounding the winery. The vineyard is made up of a variety of Waimakiriri type soils of alluvial origin. The vines are planted on narrow-row spacing which promotes competition and encourages a lighter crop on each vine. The Noble Riesling was hand-picked at the end of May.

Certified organic botrytised Riesling bunches were hand-picked, hand-sorted, crushed traditionally by foot and left to steep overnight before being slowly pressed. The juice naturally fermented with wild yeast, a process lasting more than a year. The finished wine has an alcohol of 9 percent, a pH of 3.66, 6.2g/L titratable acid and 202g/L residual sugar.

The nose exhibits aromas of apple, lemon and honeycomb with hints of caramel and peach. The palate is rich and unctuous with concentrated citrus and saffron flavours and a well supported acidity. This wine will improve over the next ten years, and become richer and more honeyed as it ages.

The fruit comes from 80 to 100 year old white frontignac vines grown in the Barossa Valley, South Australia. Once a victim of fashion, Moscato wines are now saving this variety from certain extinction in Australia. Serve chilled.

Almost translucent, very pale straw; Lifted aromas of musk and floral notes immediately leap from the bouquet.  Fruit characters of pear, peach, banana and pineapple backing up the zestful appeal.The palate has immediate appeal, balancing weight and texture - long and lean with the right degree of residual sugar and acidity, cleaning the palate for the next mouthful. Winemaking Made from 100% White Frontignac ( Muscat), it is always the first variety to be picked and the first wine to be bottled from a vintage. The essence of the Moscato style is in maintaining freshness, it is pressed,  fermented, filtered, and bottled in quick succession.

This wine really caught my imagination. Luscious sweet fruit but excellent balancing acidity on the back palate and a lingering spritz that reminded me of the sherbet fizz from primary school. So I have rounded up a few cases of this (packaged in smart 500ml bottles). We don't expect to sell hundreds of cases, the mere inference of the word Moscato will put anyone off. However, I wonder if the cringe factor would still exist after trying this lovely wine. Go on, I know you want to! Drink: Now Quality: Excellent; BW, WineStar©

Hiding in a smart little cork-stopped bottle is this cute and friendly 7 per cent alcohol sparkler from Barossan white frontignac.  It's full of fun bubbles, sweet apple flavours and a crisp, crunchy feel in the mouth.  Light and cheerful. Tony Love, The Advertiser

Of all the Albariño produced in Spain, and believe me there is stacks, this is consistently my favourite producer. Albariño makes Sauvignon Blanc and Pinot Gris look even more boring than they can be. What hits first is the gorgeous aromatics of flowers, honey and peach - perhaps a touch of vanilla. A subtle crunch of acidity follows in the mouth where the fruit lingers but always harnessed by the acid. Exceptionally balanced wine and one that is dangerously easy to drink lots of. I have been saying for many years (no, really I have) that this variety could be huge in Australia once two things happen. Firstly we need some local examples (which we now have) and secondly, the imported examples, particularly this one, need to be finished under screwcap in order to maintain the freshness and avoid any tainting issues. Well, ask and you shall receive, this is now a must buy or must try whichever way you look at it. BW; WineStar.

A quick Google reveals literally dozens of great reviews for this wine, the 2009 has just landed and as such there is no press. But it will come, and fast...here is the winery propaganda, somewhat translated..

Pre-selection and albariño grape analysis from the vineyards, selection table in the winery previous to destemming. Maceration in cold temperature (10ºC) during 6-8 hours. Static settling of the juice. Pressing. Alcoholic fermentation in stainless steel under an automatic temperature control. Stabilisation of the wine, filtering through a tangential filtering and bottling. Resting in the bottle for 30 days previous to distribution.

Valmiñor appears to be brilliant with a yellow-lemon livery colour. In the nose, the wine shows its great complexity market by intense aromas of fresh grape, citrics and soft reminders of apple skin and balsamic fine details. In the mouth, Valmiñor combines an strong fruity freshness with a rounded acidity, resulting an equilibrated and involving wine that boats an opulent taste with elegant mouth aromas.

Shiny pale lemon appearance, and the wine is equally bright. Typically for Valmiñor, it’s a reasonably full and fleshy style with amazing detail and subtle cut and run, structured with lovely minerals, fresh natural acidity and lashings of really attractive green herbs. As should be the case for good Albariño, the fruit profile begins with pear, but it’s intermingled with citrus pith so it’s sorta soft and crunchy at the same time, and tinged with a menthol hint, lemon drop and Neroli florals. There’s a gentle suggestion of creaminess (aged Riesling-like, not Chardonnayesque) in mid-palate from some post-ferment lees treatment, yielding to the herb fleck and mineral-acid line. Extraordinary value, too, we feel.

The flooded river estuaries (called Rias) that dot the dramatic coastline of Galicia in the remote north-west of Spain offer access to a lush and inviting landscape unique within the country. Even in the heat of summer, the ocean provides cooling afternoon breezes and plentiful rainfall. It is no surprise that Galician life revolves around the ocean and that its vineyards create a wine that is a perfect match to the region’s abundant seafood.

Vela Albariño is created by Bodegas Gallegas, a family owned company with over forty years history in the region. Sourced from the sandy, low yielding soils of the Salnes sub-region (arguably the finest subregion of Rias Baixas), Vela is an unoaked, elegant and fruit -driven expression of this classic Spanish variety.

The Chenin Blanc vines are some of the original Estate vines planted in 1978. As a result of their age and our viticultural practices, they consistently produce some great Chenin Blanc fruit. The style of Chenin Blanc that we aim to produce is an easy drinking aromatic white that retains and displays the vibrant ripe fruit flavours of the variety, complemented by a small amount of residual sugar. We often talk about how different climatic conditions in a given year produce wines that favour some grape varieties but not others. Based on the history and origins of Chenin Blanc it would appear to favour the warmer vintages. After 11 vintages of working with this grape variety I can agree.

The warm, dry conditions through summer combined with very mild night temperatures ensured the grapes ripened quickly. Field tasting the grapes to determine optimum flavour development was essential in aiding picking decisions. Harvesting of Sauvignon Blanc and Semillon varieties began on the 25th of February with all fruit in the winery by the 3rd of March. The pristine condition of the harvested fruit of both varieties has been proven by excellent flavour development, low sugar levels as well as optimal acidity levels, resulting in a fine and elegant wine with fresh fruit flavours and a crisp, dry finish.

Pale straw with vibrant green tinges. Tight lemon blossom, honeydew, guava, gooseberry and white nectarine. The palate displays fruit flavours of gooseberry & citrus.

Bright green-straw; an aromatic bouquet leads into a wine which has opulent stone fruit on the one hand, and zesty citrussy acidity on the other; tremendous length. Screwcap. 14% alc. Rating 95 Points; Drink 2015 $22.95 Date Tasted Sep 09; James Halliday, Australian Wine Companion, 2011
 
Smooth and creamy, the polished texture supporting an explosive range of lemon meringue, pear, pineapple and spice flavors that ease into the long, vivid finish. Drink now through 2012. 92 points - Top 100 Wines of 2009; Wine Spectator
 
Pale greenish yellow with silvery glints. Lifted aromas of white peach and camomile flowers with a delicate topnote of kumquat. Fantastic drive in the mouth, fat and sassy with a whalebone corset of citrus acid and minerality keeping the shape. Lovely length, with a savoury wiggle on the finish. Gold (Best in Class); International Wine & Spirit Competition 2009
 
This is a regular in the Australian viognier quality stakes, also delivering considerable value. The nose is smack bang in the midst of the ripe apricot spectrum, with some gentle citrus and a more exotic fragrant side too. The palate has a silky texture and an even build towards a weighty finish. Roast chook would be a handy match. 92 points; Nick Stock, The Penguin Good Australian Wine Guide 2010
 
Lively stone fruit aromas make for an enticing approach to this wine that follows on with fresh stone fruit appeal on the palate, spice and further ripe yellow fruits then acting in tandem to create a slightly overt style that obviously attracted the consumer's attention. Tony Love, The Advertiser
 
From the masters of Viognier comes another great value edition. This bouquet is full of peach and apricot fruit and mixed spice, which surge through the palate with great concentration, a very long finish and great balance. Panel of Judges, WINE100 Magazine

Vibrant colour, green hue; has a great pedigree and the evolution of style is fascinating. Foregoing opulence for restraint, the bouquet offers a complex array of blanched almonds, cinnamon, clove and the typical apricot kernel of the variety; the palate is tightly wound, super fresh and long, and the acidity is incredibly fine, almost taking it into top chardonnay territory; superbly constructed. 95 points; James Halliday's Australian Wine Companion 2012

Vine age and winemaking experiences makes Virgilius more restrained and textural each season, the 2009 is another cracker. Lemon, lime and pepper are the themes of the bouquet, the palate adding stone fruits and nutmeg. It will improve in bottle for the next five years and potentially longer. 95 points; Tyson Stelzer, Wine100 (Aus), October 2010

Finely crafted and elegant, with a spicy floral perfume of tangerine, melon and lime backed by notes of minerals, clove and cinnamon. It’s long, smooth, fine and silky, delivery gentle, fluffy presence of vibrant citrus and melon flavour that almost obscured its fine, dusty texture. It finishes with lingering flavours of apricot, cloves and musk, with a hint of funkiness. 95 points; Jeremy Oliver, The Australian Wine Annual 2011

This 2009 is looking every bit the part, with bright gingery-apricot and peach-custard aromas. The oak's been thoroughly digested, and lees stirring has built a savoury apricot kernel and nutty complexity too. The palate's richly textured, with a sturdy core that begs for food - even duck confit will work! Plenty of layered stone fruits, peach and honey to finish - good all-round balance. 94 points; Nick Stock, Good Wine Guide 2012

The peak body of viognier in the country goes into this offering with all manner of the winemaking nouse employed to bring out a peachy, faintly gingery aromatic: French oak, wild yeasts to start, then careful attention to find the right level of structure and acidity to support the variety’s trademark lush textures. Powerful and classy all the way. Tony Love, SA Wine Awards, 7 September 2011

Louisa Rose has championed viognier for almost 20 years – displaying the persistence that saw her wine the IWSC 2004 Women in Wine Award. The Virgilius sits at the top of a trio of Yalumba viongier bottling, showing the ripe lycees, apricot and musky perfumes for which the variety is famed. Spicy oak shapes the wine to a long satisfying finish. Peter Bourne, (the Sydney Magazine), Sydney Morning Herald (Aus), August 2011 Edition

I'm not a noted fan of viognier but this edition of The Virgilius is very, very good. Such a tight, precise wine. It has power and opulence but the rein is held very tight. Ginger, shell grit, melon, coconut, pips and stones. Terrific length. Composure all over. A tip-top white wine. 94 points; Campbell Mattinson, The Wine Front

An exotic bouquet of apricot kernel, cinnamon and some white pepper; generous and thickly textured, with good persistence and freshness on the finish; a terrific example of the variety, and very well priced; enjoy in the full flush of youth. 93 points
James Halliday, Australian Wine Companion 2010

A very well-delivered example of this grape, with a nose led by crisp tropical fruit and minerals. A pure and driven textural palate showcases varietal character but not to excess, and the finish has a nice squeeze of lychee. Decanter.com (UK), 29 August 2009

A refreshing style Viognier displaying gentle aromas of apricot, spice and citrus. It's nicely fruited on the palate with smooth texture and a lingering juicy finish. A well balanced and easy-drinking wine with pleasant flavours. At its best: now to 2011. Sam Kim, Wine Orbit (NZ), April 2010

It's hard not to smile when confronted with an aromatic wine. The glass is placed in front of you, and before you can even bring the wine to your lips your nose is met with a gregarious olfactory hit that sets the taste buds a-flutter. In whites, we're talking grapes like Gewurztraminer, Riesling, and Viognier. For the latter, a classic example remains Yalumba's Y Series, a Viognier that wafts out engaging melon, flower blossom, and grassy aromas. Take a sip and it's all lush, mouth-coating goodness. James Nevison, The Province (Canada), 4 March 2010

Nicely delivered in terms of style and value, Yalumba has really dominated the Australian charge with this variety. There's freshness and ripeness here, lifted and lively with fresh white peach and apricot fruits and a gentle apricot kernel twist through the finish. 90 points; Nick Stock, The Penguin Good Australian Wine Guide 2010

There's a waft of sulphur but no problem and then the usual array of Viognier smells - honeysuckle, stonefruit, lychee, and at the price point there's no questioning the varietal integrity of this particular wine! It's warm and slippery but balanced and clean with abundant flavour and a little candied ginger spice thrown in for good measure. Sweetish and a little phenolic on the finish but grand value, all things considered. 90 points; Gary Walsh, The Wine Front