Fragrant fruit from three aromatic white grapes and three celebrated SA regions. Six months on lees cranks the volume on layers of citrus peel, jasmine and blossom, with lip-smacking citrus freshness, herbs and a sprinkle of salt shaping a gorgeous quencher to please mature and rookie palates alike.

Combining Semillon and friends, this wine is named for a delightfully wicked feline friend named Lulu, a regular at Darlinghurst’s Darlo Bar. Made fabulously fresh, this is a playfully easy-going skinsy wine designed for knocking back with mates — wherever you decide your ‘bar’ is today. Yours or mine?

This newest X range release cranks with rhubarb, cherry ripe, chai spice, and a hearty kick of acid. To call it a pizza wine would be a cop out - but my, what a combo. Whether it’s pizza box plates or truffle tagliolini, it’s certainly deserving of your next Alfresco Italian dinner party.

This is not a club sandwich, but it’s got layers. Bitter herbs, perfumed Bergamot, and a crisp splash of Prosecco—stacked up like your taste buds ordered the deluxe. "I like my spritzes with a slice of citrus and lemon verbena" "So do I!" Well, let's form a club then. You’ve had a club sandwich, now try a Club Spritz. No crusts, all flavour.

There’s sunshine in these bottles. It has all the zesty acidity and juicy pear freshness that a Chenin Blanc promises. Crisp Granny Smith apples and an air of summer grass and sea spray. A lot of texture, a little ray of sunshine. Endlessly refreshing for a fleetingly delectable time.

Truly transporting rosé; fit for fairyland, or at least one heck of a garden party. Mouthwateringly crisp, crunching with bright acidity. There's a spritz of red apple, white strawberry and blooming blossom on the nose, and an indulgently creamy mouthfeel to finish. Quality Grenache fruit, pressed off skins direct to stainless. A few months on lees, and there's not much else to it; just patience and a little bit of magic.

Yangarra is all but synonymous with immaculate Grenache, and here they prove themselves unreliant on additives to craft a seriously classy drop. Medium bodied but plenty generous, best enjoyed in its relative wild youth. On the nose, tart pomegranate, blueberries and clove dominate, while the palate unearths chalky tannin and some roughed up texture. A belter with beef, decanting will unlock further florals on the nose. Vegan friendly, but for the above-mentioned beef.

Pamona Sauv B comes from an anonymous hand we’re happy to keep secret. Herbal lift of lemon myrtle and Meyer lemon zest, then a burst of tropicals—passionfruit and grapefruit pith. Juicy yet precise, it snaps shut on a clean, dry finish. Mystery solved: it’s dangerously drinkable.

Here’s a cruisey little red-fruited ripper, ready for your next get together. A cohesive collision of Malbec, Montepulciano, Sangiovese and a subtle splash of Merlot. This relaxed blend is aged in older oak and stainless steel lacing it with cherries, raspberries, and moreish acidity. So versatile, so glou-gable. 

"An imaginary state of absurd over-optimism"—that's Cloud Cuckoo Land, and once upon a time, you'd have had to live there full-time to think Riverland-grown Mediterranean varieties could yield as refined and textural a drop as this. Low intervention, high quality, and as irresistible a blend of Greco and Zibibbo as you can envision. Almond blossom, quince and ripe pears, cut through with citrus pith to balance. A joy to drink, optimism optional.

Bodriggy, the brewsters of Abbotsford, Victoria and fans of the friendly froff, join forces with South Australia's own Alpha Box & Dice to bring you the Bonza white of the summer. Simply a belter of a blonde blend, refreshing...

Kuitpo Sauvignon Blanc treated to a real Chardy-style pamper. Whole bunch press into French oak for wild ferment, it then sits on lees for five months. Lightly filtered, it falls right into that real middle of the bodily row, fresh grapefruit and lemon with some hints of stone fruit makes it an easy YES. Pair with pretty much anything grown or caught off the shores of our island home.

Mazi might be calling this their Rosé’s ‘second act’, but we think this feels more like the origin story. From the Mataro and Grenache that fuel their much-loved dry Rosé, Mazi have taken the gutsiest juice of each to craft a light and pretty dry red. Fine and aromatic, cranberry and red cherry, asian spice and violets set the tone for a real beauty.