Joh. Jos. Prüm has a rare ability to make delicacy feel profound, and the 2024 vintage is a superb example. Shared with the world in Prüm’s customary unhurried fashion, these wines show a cooler, more classical side of the Mosel than we have seen in recent years...

Dormilona’s latest Chardonnay and Cabernet Sauvignon have arrived, and both are a strong reminder of why Jo Perry remains one of Margaret River’s most distinctive winemakers. Working with organically grown fruit and a light touch in the cellar, Jo makes wines with clarity, personality and real sense of place...

Denton is on the rise, there's no question about that. Under the thoughtful, driven management of the Bishop family, with talented winemaker Kirilly Gordon and viticulturist Julian Parrott, the range feels precise, characterful and full of life. From finely tuned Chardonnay and Pinot Noir, to deeply impressive Australian Nebbiolo, all of the wines are compelling, and there's wonderful value across the range. We’re delighted to offer a lineup spanning the View Hill and Estate tiers—all brilliantly drinkable wines and with much improved packaging to boot. If you haven't tasted the wines recently, now's the time!  

Our latest container has refreshed the warehouse with the full range of Zalto’s matchless stemware. Most of our customers are familiar with the quality that is on offer. Quite simply, the finer the glass, the more pleasurable it is to drink from. And Zalto produce the finest stemware we know of—glasses that seem to almost disappear in the hand, bringing you closer to the wine.

Pyramid Valley is one of the New World’s standout names for Chardonnay and Pinot Noir. Founded by Mike and Claudia Weersing on Waikari’s limestone-rich slopes in North Canterbury, and now led by Steve Smith MW, Brian Sheth and winemaker Huw Kinch, the estate remains true to its biodynamic roots across both Waikari and Central Otago. The flagship Chardonnay and Pinot Noir from North Canterbury are celebrated for their precision, depth and strong sense of place. Alongside them, the Sauvignon+ offers a compelling take on New Zealand Sauvignon Blanc, with wild fermentation, skin contact and old oak bringing texture, savoury complexity and impressive length. 

When Gerald Ellis planted vines on his Derwent Valley sheep farm in 1976, the cynics said southern Tasmania was too wild, too cold, too far from anywhere that mattered. Nearly five decades on, Meadowbank has long since answered that verdict, and then some...