The Burgundian style of Chardonnay, vinified from choice parcels of Adelaide Hills fruit, artfully oak barrel fermented for palate weight and complexity, mouthfilling, structured and refined. A prominent nose of grapefruits and peach, its mealyness and saline savouryness are supported by apple custard creamyness, lees autolysis and tight mineral backbone. Estella Floris Willis was a pioneer and clan matriarch who loved good wine, her brood took up viticulture in the greater Geelong region and established the Australian icon brand known as Scotchmans Hill.

The effect of Noble Rot or Botrytis cinerea is to make the skin of grapes porous, and given the correct weather, shrivel. The wrinkled grapes are intensely sweet and full of character, producing wine with a wide array of fruit characters. Ever the prankster, Chester Osborn has stepped outside the usual sticky suspects of Riesling and Semillon to make a Chardonnay Semillon blend. It may look like a normal sticky, but look again, sticky Chardonnay can be majestic, often difficult to achieve in the cool climate of Adelaide Hills.

Hand picked bunches of Chardonnay and Pinot Noir are crushed into a selection of predominantly seasoned French oak barriques for vinification by Petaluma's own strains of yeast. Upon completion, batches are inoculated to a bacteria isolate for malolactic, adding complexity to the wine while softening the high natural acid. Components are then assembled and treated to a secondary fermentation in bottle. The finished Croser is aged on yeast lees for a minimum of three years before disgorgement, liqueur dosage and reseal.

The propitiously brisk climes in Piccadilly Valley encourage a complete ripening of grapes, even during the coolest growing seasons. A confluence of myriad aspects and varied soil types over some of the oldest rock formations, it yields a subtle diversity of flavours from each parcel of vine within the one valley. Defined by the chiselled elegance of Adelaide Hills Pinot Noir, pomegranate, wild strawberry and cherry aromas burst form the glass and flood the palate, gorgeous biscuit notes adding complexity and style. Creamy and delicious after eighteen long months on yeast lees.

A solidly structured, mostly Pinot Noir wine with a slightly lesser proportion of Chardonnay, an assemblage of the current Croser vintage with components of reserve wines from several earlier years, each contributing distinctive qualities to the final Cuvee. A stylistic evolution after many semi annual releases, the aim being to refine and advance the unique flair while remaining true to the magnificent aperitif style of classic Croser.

Croser is only disgorged after ten years repose in bottle under the Petaluma wineworks, ensuring extended contact on yeast lees, which contributes to the extravagance and luxurious palate weight. Fashioned from elite parcels of fruit grown to the finest vineyards in Piccadilly Valley, Croser is at once bigger in colour and more intense in flavour, dominated by the ripe jonathon apple of Pinot Noir. Grapes grown to the cooler south and west facing slopes contribute impressive natural fruit acids which infuse the wine with exquisite flavours and dazzling aromas.

The Adelaide Hills are making finer and more conspicuous editions of Sauvignon Blanc every year, a sampling of the fresh crisp whites from this region tells you why. Some of the most highly prized vintages of Sauvignon Blanc are coming right out of Adelaide Hills, new local wineries and small batch makers are blitzing the competitions. We've discovered an early drinking cleanskin that offers clean and racy varietal fruit, is extremely well balanced with distinctive regionality and zesty acidity, while displaying fine length and a well rounded finish.

Chapel Hill's mantra is to produce wines with pure varietal and regional characters. Grown to the cooler climes of the Adelaide Hills this fine example of Pinot Grigio displays all the elements associated with the variety. Hints of guava, lychee and nashi pear overlay a textured, viscous, dry spicy palate with subtle mineral notes.

The unique qualities of Tempranillo can be attributed to it's engrossing varietal charms and effusive personality. Elevated slopes and ancient soils at a spectacular site in the Mt Torrens area of Adelaide Hills provide the ideal harsh conditions to infuse character. A backbone of fruit grown to good vineyards in McLaren Vale offers varietal potency and assertive character. Chapel Hill exudes savoury olive and bay complexities of Mediterranean influence, vibrant dark berry characters are supported by a deeply flavoured palate and chewy, mouth filing tannins.

Black Thursday Vineyard played a role in extinguishing some nasty bushfires which threatened the Adelaide hamlets of Kuitpo and Gumeracha. Cheers were raised and there were many thanks given, but nothing could save chilled bottles of Chain of Ponds Sauvignon Blanc from the tired and thirsty firefighters. Consider this drink to be something quite the opposite of a parched and arid flame, think of green grass, iced kiwi fruit, cool cucumber and asparagus. A great match to the freshest sashimi or traditional Coquilles St Jacques.

Amadeus Francis Symonds was a local preacher, Justice of the Peace and chairman of Para Wirra district, he took up land at Chain of Ponds in 1848. The first bible christian Methodist services in the district were held at his old farm house, continuing until he laid foundations for the local church. One of the earliest vineyard wineries ever mentioned in the local Adelaide Hills papers, much of the fruit grown to Chain of Ponds has been a component of Penfolds most memorable vintages, the finest parcels are set aside and vinified under the estate's own label.

The generously proportioned, big boned, leesy French oak genre, Dijon Bernard Clones 76 and 95, harvested off fully mature vines, thirty years of age at Charleston in the Adelaide Hills. Grapes are destemmed and pressed for vinification on gross solids before transfer to French oak hogsheads for completion of ferments, in the old world way. Treated to lees stirring and partial malolactic for textural opulence and palate richness, its creamy grapefruit nougat palate will appeal to enthusiasts of the medium to full bodied white meat styles of Chardonnay.

A derivative of Traminer, Savignin and Pinot Noir, Grüner Veltliner was only recently reconsidered as a consequential table wine when it outclassed all comers at a prestigious international competition, against the great growths of Burgundy. Grüner Veltliner is the favourite tipple amongst the bohemian habitants and twilight denizens of Vienna, an animated style of appeal and panache, its piquant white pepper spice and nashi crispness, resolves on a long mineral finish, leaving the palate clean, revitalized and refreshed.

Renowned for world class Sauvignon Blanc, Bridgewater Mill carries the flair that extols the virtuous fruit of Adelaide Hills finest vineyards. Bridgewater Mill is made by the Petaluma winemaking team, fully focused on producing cool climate Adelaide Hills wines. Petaluma's sensational Sauvignon Blanc is true to style year in and year out, with crisp natural acids and clear varietal character. All hands take a gentle and non intrusive approach to vinification, unlocking the freshness and vitality of fruit which best reflects the essence of Adelaide Hills in a bottle.

The cool climate vineyards of the Piccadilly Valley and Lenswood sub-regions of the Adelaide Hills are the source of fruit for this sparkling wine.

Chardonnay flourishes in the Adelaide Hills where the fruit can realize it's full potential. Located in Balhannah, Lenswood, Forreston and the Piccadilly Valley, the hand tended Bridgewater Mill Vineyards are all over fifteen years old. The unique combination of a chilly climate, diverse soils and natural elevation, all play a major part in making Bridgewater Mill so special. Dominated by varietal fruit, complex and layered through careful vineyard selection and purposeful winemaking techniques, to best express a focused regional wine.

Nestled amongst the undulating, mist shrouded slopes and higher, cool ripening aspects of Adelaide Hills, are choice microclimes for harvests of the most effulgent Sauvignon Blanc, brimming with crisp vegetable and juicy tropical characters. The award winning McWilliams team take great delight in the collation of the finest parcels, to be crafted into a redolent Sauvignon Blanc wine that drinks magnificently while young and fresh, ideally alongside goat cheese recipes or the freshest seafood.

Take a lesson from the well versed Rosé rectors on the Cotes du Rhône and you'll be adding a measure of the arcadian Cinsault grape into your Grenache ferments, conceiving an animate and engaging ochre pink wine. There's a real affinity between the balmy maritime climes of McLaren Vale and the swarthy, effusive varietals that hail from the French south. Portentous, pale and dry, it's a topical mix that's raising eyebrows amongst the cognoscenti around the Vale, best Rosé Trophy at the McLaren Vale Wine show, fewer than a couple hundred dozen are made.

A rigorous tasting selection of the best barrels Malbec from a superior Langhorne Creek site, only ever made to small batch techniques in the most exceptional vintage years. Fruit is destemmed and open fermented, pumped over four times daily and pressed into a selection of well seasoned French oak puncheons for malolactic and a year's maturation. The ultimate expression of Malbec from Bleasdale, rich and full bodied, intense violet, boysenberry and black olive characters throughout, powerful fruit flavour and firm grape tannin structure.

While Bleasdale is steeped in history, it remains focused on crafting the finest possible styles for contemporary palates. Bleasdale work to the estate founder's philosophy of producing honest, consistent and reliable wines. Less than an hour away in the verdant Adelaide Hills, vineyards which can yield the quality of fruit worthy of the Bleasdale label, have been harvested right at the time that grapes achieve perfect ripeness and judicious levels of crisp acidity. A vivyfying, fragrant and aromatic Sauvignon Blanc to enjoy as aperitif or alongside the freshest faire.

What fine Pinot Gris that Adelaide Hills can make. Crisp mountain breezes meander around the veritable maze of sub valleys and undulating hillsides, stimulating the vines and enhancing exotic citrus nut varietal characters in the grapes. Bleasdale have taken their pick of fruit from the finest vineyards planted to loamy, low fertility sands which are ideal for Pinot Gris. After a quick trek back to the Bleasdale wineworks, fruit is treated to a prompt vinification and early bottling to retain the vitally luminous expression of Adelaide Hills Pinot Gris.

Adelaide Hills are but an hour's drive from Bleasdale but the style of Chardonnay grown to the cool ripening aspects of elevated, undulating hillsides is a world away from that grown to the Bleasdale property at Langhorne Creek. The Adelaide Hills style is distinctly crisper and more aromatic, one could say it even tastes chilled at room temperature. An extravagant course of barrel ferments, wild yeast vinification and lees exposure makes a richly textured Chardonnay wine with good colour, savoury vanillan aromatics and solid palate structure.

Black Chook is a collaboration between maestro Ben Riggs and Tony Parkinson, proprietor of the salubrious Penny's Hill. Grapes are sourced from the Tomich property at Woodside in Onkaparinga Valley, a family owned and operated vineyard which yields the quality of fruit which has brought Adelaide Hills such renown. A vital Sauvignon Blanc that's fresh, beautiful to the taste and as invigorating as the cool Hills from whence it came, the idyllic growing conditions at Woodside deliver a gorgeous wine with crisp mineral textures and revitalizing palate.

Single vineyard Pinot Grigio from a superlative block of vine at Kuitpo in the southern Adelaide Hills. Crafted to the vivaciously food friendly Veneto styling, albeit with a crisp Adelaide minerality, fruit is harvested on the very day that grapes display peak flavour and optimal intensity. Lifted floral notes, nashi pear, baking apple and rice pudding spice, the palate tantalizes with flavour, toothsome textures and delicious acid crunch. A delicately balanced yet flavourful Grigio to accompany Al fresco and all voguish, cosmopolitan fare.

The pick of crop Adelaide Hills Shiraz, albeit in a very Cote du Rhone kind of way. Hand picked and gently destemmed into small open top vats, a fifth of the harvest remains as whole bunches, tipped over top of the ferments and treated to a minimalist, long, cool temperature vinification, minimal pump overs and gentle pigeage, followed by eighteen months in a mix of seasoned and new French oak barriques. Vivid purple, lifted aromatics, blackberry, violets and herb, juicy fruit weight, silky, slightly chalky tannins underpinning the bright acidity, Syrah of structure and superior length.

Enthused by a consuming desire to make great wine, Andrew Nugent honed his craft as viticulturalist and winemaker amongst the vines of McLaren Vale before returning to the Adelaide Hills, where he established his very own wineworks at Woodside. Hand crafted from fruit grown to mineral rich soils above the historic Bird in Hand gold mine, a pure Pinot Noir with superb effervescence, dominated by red berry characters, adorned by a lift of stonefruits and floral.

Bird In Hand do indeed put good thing into small packages, they have taken the cream of their suave, sparkling Pinot Noir and placed into Piccolo for the ultimate gesture in sharing. Those who love wine will also be fond of art, music, good taste and clever design. Sparkling red wines are part of a broader experience of so many things that bring joy. Elegant with a pretty, raspberry nose and refined effervescence, packaged for that memorable celebratory toast, the perfect accompaniement to picnics, hors deouvres and smart nibbles.

The dedicated team at Bird in Hand are driven by a determination to grow into one of the world's great wineries. Proprietor Andrew Nugent lives and works among the vines and the winery. He has assembled the best team, he's painstakingly selected the perfect terroir and is well on his way to realizing the ultimate dream. Bird in Hand is an extremely limited release which has claimed a breathtaking list of wine show accolades, including International Wine Challenge trophies for best Adelaide Hills red, best Australian red and best Australian Shiraz.

An unassuming young winegrower took his chances in 1997 with the re-emerging viticultural precinct of Adelaide Hills. Andrew Nugent planted vines and an olive grove on a hundred acres of land along Bird in Hand Road at Woodside. His efforts have since claimed a staggering list of awards for excellence on the international wine show circuit. Bird In Hand's preoccupations with growing and crafting the finest quality Adelaide Hills Sauvignon Blanc have earned the highly prestigious George Mackey nomination for most outstanding exported wine.

From parcels of Pinot Noir, planted to the foot of tailings, left behind by waves of prospectors who pursued their fortune amongst the open pits and mines on Adelaide Hills during the gold rush of the 1850s. Crushed and destemmed straight into the press with minimal time on skins to extract the perfect pink, its blushing lipstick hues presage a cornucopia of lifted strawberry and cherry blossom characters, ruby grapefruit and luscious jube over a length of tasty, toothsome tannins, the perfect Rosé for lazy afternoons or late night soirées.

A harvest of Pinot Noir grown to the estate vineyard at Woodside, gingerly crushed and treated to a judicious term of skin exposure for a blush of rakish salmon pink hues. A long cool ferment retains the vivaciousness of fruit, chicly attired in comely pink bottle, fashioned by design industry celebre Dion Lee. Lifted lipstick perfumes and cherry blossom notes, ripe red berry flavours and the crunch of orchard fruits are enhanced by a crisp, clean and dry finish. A sensational aperitif alongside nibbles or hors d oeuvres, canapes or dessert.

The Adelaide Hills are a pastoral paradise for olives groves, Bird In Hand have been rewarded with the highest international accolades for the excellence of their fruit and cold pressed oils. Pinot Gris is a variety that thrives amongst the olive groves, an exquisite aperitif style that's sensational with food. Hand picked and whole bunch pressed to capture nothing but the purest juices, its fragrant white peach, lychee and pear bouquet reveals just a hint of savoury and musk, the perfect accompaniement to delicate white meats or terrines, pheasant recipes or quail.

The Pinot Grigio of Adelaide Hills are renowned for their excellence, outstanding varietal elocution and luxuriously textural minerality. Partisans in pursuit of the penultimate Grigio would surely make a move towards Lenswood and Lobethal for estate grown, Bird In Hand Pinot Grigio, fashioned to the topical antipasti style, redolent of freshly peeled pear, lemon blossom florals and a hint of fragrant musk. Grab your Grigio and serve alongside frutti di mare, quaglie ripiene or any recipes Provolone e Tallegio.