Textbook Provence. Pink so pale it gleams almost silver in the glass, this is rosé at its most airy and open, with energetic citrus zest and a cocktail of fresh fruits. A stunning blend of five varieties farmed organically, several months of lees ageing adds 'just right' round texture, without overwhelming the more delicate herbal character. Serve with seafood, salads, soups and snacks.

A fab iteration of that electric, contemporary Pinot that gets the party started with style. Grown at over 600m above sea level in the Adelaide Hills, prepare for super suave floral aromatics before just-ripe cherries and dark berries. Ground Moroccan spice and fresh earth weave seamlessly into lengths of satin. Intriguing stuff.

A respectful nod to the globe’s most famous red varietal. This ABD iteration of Cab Sauv hails from the carefully tended rows of McLaren Vale. Fermented on skins for 14 days and aged for eight months in 15% new french oak. Cabernet's hallmark characters are on show here; moody blackcurrant, mulberry, dark chocolate, warm spice, and unapologetic tannin aplenty. 

It has the fresh vibrancy of a Beaujolais Nouveau and all the complex character that the Adelaide Hills promise. Syrah and Gamay with silky soft tannins thanks to 10 months ageing in terracotta amphorae. There’s plenty going on here, juicy summer berries and savoury charcuterie, a ripe plumminess and crisp cranberries. There's nothing left to do other than pop the cork and sink into this BK beauty.

An ode to the Super Tuscan styles that capture so many hearts, with a distinctly local spin. 80% Padthaway Sangiovese, 20% whole bunch Coonawarra Cabernet Sauvignon. Both robust and refreshing, deeply ruby in its hue, with prickling, grainy tannin throughout. Strawberries and cherries hit the nose with something greener: tomato leaf, sage. Striking a perfect balance between savoury base notes and Sangiovese's more confectionary qualities. A real lip smacker from Osaka-born Jin Maekawa.

A big bottle with a whole lot to love; 80% Aglianico with supporting stars Piedirosso and Barbera. Fruit from two separate vintages was aged in steel, building out a medium-bodied belter of a drop. Rare that you'll find a red blend this refreshing, and yes, you can chill it down if you've got the fridge space. You'll be rewarded with a crisp, thirst-slaking quencher of a red, with gentle tannin and just the right lick of acid. Banger.

There were no holds barred when it came to crafting this relatively recent addition to the Mortellito arsenal. Tutto is a snazzy co-ferment of both red and white grape varietals including Grillo, Insolia, Frappato and Catarratto, though the star of the show is Nero d'Avola. Fermented with native yeasts and raised in stainless, unsurprisingly this little gem from the southeast corner of the Sicilian triangle has a lot to offer. We get a whole bevy of vibrant red, pink and black fruits; think tropical guava, blood plums, feijoas and blackcurrants, somehow all balanced by slicing acid. A BBQ's best friend, we thinks.

Another perfect little site that Owen Latta has sniffed out. Nebbiolo from Cameron and Robert John at the Malakoff Vineyard where it thrives in this Pyrenees pocket. He puts these tiny whole bunches into an open concrete, wax-lined vat before basket pressing to 500L oak for 12 months. Strawberries and herbs, red fruits and cool dusty tannins. Very pretty stuff.

Vinu Pi Ostriche—Sicilian for “wine for oysters.” Say less. This is certainly Sicily at its most spectacular, mostly made from Grillo, and immediately conjuring the sea. Briny, zesty lemon, a little tang. Created in collaboration with Nino Barraco, it has Nino's signature, the uncanny sense of place he captures. A salty, sunkissed wine we love.

James Erskine has got zero adds winemaking absolutely nailed and this old vine Grenache is a prime example. Old vines planted in the 1940's that produce a wine with a really generous mouth feel filled with ripe red fruits, amaro herbs and delicate layers of spice. Softly extracted to reveal chewy tannins, really refreshing stuff. This is the real deal.

Simply stunning Crémant de Bourgogne, from a Domaine established in 1889. The widow Anne Marie Ambal envisioned sparkling wines of a quality to rival Champagne, and while the Burgundian wines are entirely unique, it's a vision well and truly fulfilled. A classic blend of Pinot Noir and Chardonnay, spruced up with a splash of Gamay and regional darling Aligote. First pressings only for total purity of fruit. 12 months ageing in the bottle on fine lees. Delicate, bursting bubbles of lychee, grapefruit and lemon. Blossom on the nose, hints of brioche. Blushing, complex, extraordinary.

The Quealy crew planted Moscato Giallo in 2014, but not until 2022 did the family deem the fruit of sufficient quality for a straight bottling. Biding that time has paid off, because this long awaited elixir is outrageously potent. Rich and golden orange tinted, bold and intense on the nose with tropical lychees, turkish delight and fresh grapes. All fruit was destemmed before two weeks on skins in puncheon, fermented using indigenous yeasts. This tastes alive and joyful, if a little chaotic.

This glides down dangerously easy, a shimmering, character-laden Chardonnay and an absolute ambassador for the Adelaide Hills' cool climate. The fruit is sourced from high-elevation vineyards in Macclesfield, one of the coolest subregions in the area, and the flinty tension captured is spine-tingling. Clarity, freshness, a briny marine quality, green mangoes and ginger. 30% new French oak, partial malolactic fermentation. All in all, a textural, mouth-filling Chardy from one of South Australia's most eminent growing regions. Ageing 5-7 years is probably the move, but it'll still be tough to beat the way it's drinking right now.