(2024) A wine from the Eden Valley, made in a joint project between Jeffrey Grosset, famed for his iconic Clare Valley Rieslings, and Robert Hill Smith of the Yalumba family of wineries. Waxy and floral, its flits around Paraffin and minerals, a squirt of lime. The palate has a certain richness, a hint of peach but big core of citrus. Despite being bone dry and having all that lemony thrust of fruit, there's a certain weight and extract here that makes it feel relatively rounded and full.

(2024) With a huge total acidity of 8.2g/l this is as sharp as a tack, aromas of icing sugar and lime also have a ripeness to offset the crystalline precision. The palate has a sheer, bone-dry precision between its lemon and lime, taut fruit and shimmering acid length. Invigorating stuff, and rather fabulous. Price and stockist quoted at time of review are for a previous vintage.

(2024) From a vineyard at 480 metres, one of the highest in the Clare Valley,there's petrol and beeswax in the aromatic mix here, as well as cool and pristine limey fruit. I really enjoyed the very dry, shimmering citrus and cool, crisp apple crunch of this, the finish showing a little salts and spice.

(2024) Maybe this wine just hit my particular sweet spot, but I loved it. Initially there are waxy, parrafin notes in abundance, a fine mineral sophistication, and abundant lime fruit. In the mouth it's ravishing stuff, textured and citrussy with a certain fat, but with such vivid, streaking mineral and lime juice core.

(2024) Made exclusively with free run juice, this comes from a very cool vintage and despite a touch of residual sugar (4.4g/l) it is a zingingly fresh, mouth-watering dry wine. Citrus and white flowers dominate the nose, zesty and floral. In the mouth that squeeze of lemon juice freshness really bursts onto the palate, and this appears to be bone dry, the acidity and linear quality of the fruit deliciously energising.

(2023) A dry Riesling from the Adelaide Hills in South Australia, it has punchy lime and green herbs on the nose, just a lovely hint of beeswax too. Delicious palate, riven with that pure lime flavour and acidity, but a little oiliness to the texture adds weight and authority. It's dry, but not austere, with delightfully bold fruit and crispness to the end.  

(2023) Some of the highest vineyards at 520 - 540 metres, the fruit from 25-year-old vines is fermented with wild yeast in barriques and puncheons of French oak, 20% new. It spends nine months on the lees, with partial malolactic. Once again, pale straw tones and a nose showing an elegant moderation: there is a little almond and oatmeal, a nutty apple fruit and a sense of gentleness. In the mouth lemony and bright, the focus is good in a medium-bodied format where the crisp acid defines the finish. Imported by Gonzalez Byass UK, but no retail stockists listed at time of review.

(2023) From the Woodside district, 16-year-old vines are planted at 400 metres. The wine was inoculated with yeast and fermented 70% in puncheons, 30% in hogsheads, 80% of which were new French barrels. Aged nine months on the lees, with partial malolactic. Pale and very flinty, the Brazil nut oak plays with crisp apple fruit and freshly-struck match notes. In the mouth this has a pleasing elegance and sourness to the fruit and acid combination that is very grown-up and appealing. It is long and tangy, with a zesty finish. No UK stockist listed at time of review.

(2022) From the cool Piccadilly vineyards first planted by Brian Croser in 1978, this has hazelnut and subtle coffee notes over fresh citrus aromas. There's a biting fresh lemon and tart underripe apple freshness to this, that flashes through fleshy stone fruits, a little hint of smoky minerals and li Ely balance between luxurious ripeness and savoury edge and freshness.

(2022) There are some used barrels (barriques and 500-litre puncheons) used for fermentation and aging of this wine, which comes from the home vineyards in the Eden Valley. Virgilius is in fact a barrel selection, this wine effectively being the remainder of the wine. Louisa says she looks for the more 'open' barrels for this wine with bold fruit character. There is a tiny bit of almond nuttiness, a hint of ginger spice, and apricot and peach fruit. The palate is medium- to full-bodied, with plenty of ripe apricot fruit, but a bit of fruit skin grip and again that dry, quite pithy acidity of the finish.