(2023) Sourced from six vineyards in the higher altitude Eden Valley, this was fermented and matured for 10 months in older French oak puncheons and barriques. It has an absolutely classic Viognier nose, with touches of ginger to ripe apricot and peach. Aromas verge on the exotic with fig and gentle nuttiness in the background. What a delicious wine as it's quite slippery, silky palate delivers copious confit lemon and sweeter nectarine. That plushness, with downy peach skins and hints of fig and toast, give wonderful breadth, though the finish is finely chiselled. Watch the video for more information.

(2023) 100% Fiano from McLaren Vale, two separate pickings on week apart in search of a broader range of fruit characters, fermented in equal parts concrete egg, old oak barrrels and stainless steel tanks. The lees was stirred for around two months before blending. The climate here is similar to that of Sicily and the south of Italy, the variety's home. Fine, soft and leesy pear and lemon. Quite full textured with orange and peach, but plenty of tangy acidity too. No UK stockists at time of review.

(2022) I see I first recommended this wine way back in 1999, talking then about the 1997 vintage. Here we are 23 years on and the 2020 rendition is just as lovely. It comes from the high country of Eden Valley, with vineyards up to 400 metres altitude, and a from vineyard dedicated to Riesling. The nose streaks with fresh juicy lime and a delicate blossom undertone, immediately full of finesse but with the promise of fruit aplenty. That promise is kept on the palate, the basiclly dry wine flooding the mid-palate with a fat limey fruit and teasing peachiness, before the taut acidity sparkles into the finish. Watch the video for more information.

(2021) Made from the Mendoza clone of Chardonnay and partially fermented in French oak barrels, this has a rounded, lightly buttery character, lemon and a light bob-bon character. The palate has good clarity, a lot of fruit sweetness, the oak not apparent in the mouth and a pithy citrus acidity to finish.

(2020) A fine example of the 'new' Australian Chardonnay, though in truth there's nothing new about the story of the country's Chardonnays having changed style from the golden 'oak bombs' of the 1990s. From the Eden Valley, home to so much excellent Riesling, this is barrel fermented with wild yeasts, and spent six months in fine-grained French oak. A pale green-straw in colour, the nose is pretty and cool, with just a little almond sheen of richness, hinting at creaminess, before a palate of zippy pear and apple, much more citrus driving through the core of this, the finish clean and well-tempered, with a clarity to the balanced acid and fruit finish.

(2020) I see from my database that I did taste a Sauvignon/Semillon blend from Hollick way back in 1998, but it was still something of a shock to see this: a Sauvignon Blanc from Coonawara, normally associated with South Australia's premium Bordeaux-style red wines. It's certainly packed to the rafters with character; abundant and pungent herbaceous and elderflower aromas, pea-shoots and tropical fruit, then the palate showing just a little bit of a sweet-sour character for me, the vivid exotic fruit surely a little residual sugar against lemon-jelly acidity.

(2019) Don't even ask about the unusual name of this wine, but instead concentrate on a very good example of a wine in the 'orange wine' idiom, that is not too extreme and will serve both as a more gentle introduction to the style, and simply as a very nice wine. It's a blend of 66% Semillon and 34% Viognier, fermented with skin contact and aged 18 months in old barrels. The colour is an astonishing, luminous buttercup yellow, and the careful winemaking is evident: picking the Semillon a little late to avoid its sometimes herbaceous character, and the Viognier a little early to minimise it's tendency to become a little heavy and alcoholic - this has only 12.7% abv. Don't come looking for upfront fruitiness however: this has notes akin to Fino sherry on the nose, nuttiness and light kaolin, the palate dry, earthy and savoury, a bit of lemon curd and plenty of yeasty funk adding to the intrigue. A food wine for sure, watch the video for more information.

(2018) Yalumba have long been masters of the Viognier variety, now quite widely planted outside of its Rhône Valley home, but sometimes producing wines that verge on being 'blowsy' and too alcoholic. Not here, with this 13% abv rendition from the cool-ish Riesling heartland of the Eden Valley. It doesn't miss out on the exotic and quite flamboyant aromatics of the variety, with lychee and a touch of sweet potpourri spice, nectarine fruit and yet a lightly flinty, smoky note too. In the mouth it juxtaposes sweet stone fruits with a lemon and lime-rind acidity, and that lightly salty and stony note adding definition. For more information and food-matching ideas, please watch the full video review.

(2017) Pretty pear and ripe apple fruit, youthful and a little bit tanky. Bone dry and very pithy.

(2017) A lot of perfume here, a touch of flowers and straw, a little volatile lift. The palate dry and perhaps needs a little more fruit, but good.