The Wine Front – Bannockburn has never done things by halves when it comes to its sauvignon blanc. This 2017 release was made in three separate batches: one partially destemmed with skin contact, one barrel fermented and the third fermented in tank. It’s low in alcohol, but almost sweet with fruit ripeness. Sweet fruit but cutting acidity. Fun and then serious. Lemon, almonds, florals and metal. Red apples and rose petals. It’s as much nuance as drive, though there’s plenty of the latter. In all honesty – and we don’t say this often of sauvignon blanc – it needs a little time. Though there is a great deal to admire here. And that’s without mentioning the check of chubbiness to the texture, which works a treat.

James Halliday – Primarily made with estate pinot noir. Lightly pressed to both tank and barrel, matured for 3 months. Strawberries and a whisk of cream make the difficult appear to be oh so easy. A great summer's day drink. Made by Robin Brockett.

The Wine Front – “I love the perfume of this, the cuts of apple, the lingers of bath salts and brine, the sustained exuberance. There’s joy in this wine but there’s also structure and length. Bannockburn riesling is under appreciated in my view. You can drink this for the pure pleasure of it but it holds up to scrutiny too.” - Campbell Mattinson, The Wine Front

James Halliday – “Vines planted ’76 and ’15. Vibrant and fresh, the only Mediterranean climate to succeed with this whole-bunch pressed riesling; elegant, crisp and fresh; tingling acidity.” - James Halliday, The Wine Companion

James Halliday – "A blend of estate and purchased fruit from the Moorabool Valley, extracted gently with a smidgeon of whole bunch and a swab of new oak (10% respectively). The result, a sassy pinot with chinotto, rhubarb, cardamon and maraschino cherry notes clattering along a gentle weave of tannin." - Ned Goodwin MW (Halliday Wine Companion)